Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides

Чернуха, И. М.; Mashentseva, N.G.; Афанасьев, Д. А.; Вострикова, Н. Л.

doi:10.21323/2414-438x-2020-5-2-12-19

Cited by 7 publications

(2 citation statements)

References 73 publications

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“…They provide a positive effect on many systems of the human body, including the blood circulatory system, nervous, immune, gastrointestinal system and others. According to [1], the curative effect of bioactive peptides is achieved due to their antioxidant, antihypertensive, antithrombotic, immunomodulatory, antimicrobial, antiallergic, anti-inflammatory and other propeties.…”

Section: Introductionmentioning

confidence: 99%

Influencе of peptides from the bursa of Fabricius in broiler chickens on the functional activity of subpopulations of lymphocytes in immunosuppressed mice

Кольберг¹,

Tikhonov²,

Тихонова³

et al. 2022

Teor. prakt. pererab. mâsa (Print)

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It is known that peptides inhibit the enzymes of viruses and are able to penetrate into cells by their embedding in the cell membrane, as a result of which the penetration of viruses into the host cell is blocked, which makes it possible to consider peptides as an alterna tive to antiviral drugs. In this regard, the demand for immune-boosting nutraceuticals and functional foods containing biologically active peptides is growing. The immunomodulating effect of the peptides were studied on the mice of the BALb/c line that suffered from experimentally induced immunodeficiency; the mice got injections of peptides isolated from the bursa of Fabricius (bursal sac) of broiler chickens. 5 groups of BALb/c mice were formed. The animals of the 1st group (control one) received physiological saline per os as a placebo, animals of the 2nd group got bursal peptides per os at a dose of 0.02 mg/kg per body weight, the mice of 3rd group (immunosuppressed) got saline per os as a placebo, the 4th group (immunosuppressed) was administered the bursal peptides per os at a dose of 0.02 mg/kg of body weight, the 5th group was held as the control one (immunosuppressed group). Blood for tests was taken on days 1, 7 and 14 of the experiment. The functional activity of neutrophils was determined by the method of spontane ous and induced chemiluminescence. Among the immudepressive animals (the 3rd group) on the 7th day the researchers observed a decrease in CD3+ by 55.3%, CD22+ by 83.7%, CD3+CD4+ by 51.9% and CD3+CD8+ by 54.6% in comparison with the intact (the 1st group). Administration of peptides to immunosuppressed mice (the 4th group) increases the number of subpopulations of CD3+ lymphocytes by 126.6%, CD22+ by 381.6%, CD3+CD4+ by 8.9% and CD3+CD8+ by 81.8% compared to immunosuppressed ani mals, receiving saline per os as a placebo (group 3). Similar results were obtained on the 14th day of the experiment. On the basis of the performed studies, it can be argued that the immunocompetent organs of broiler chickens (bursa of Fabricius) are a promising source of immunotropic peptides.).

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Section: Introductionmentioning

confidence: 99%

Influencе of peptides from the bursa of Fabricius in broiler chickens on the functional activity of subpopulations of lymphocytes in immunosuppressed mice

Кольберг¹,

Tikhonov²,

Тихонова³

et al. 2022

Teor. prakt. pererab. mâsa (Print)

View full text Add to dashboard Cite

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“…and have a beneficial effect on human health [1,2,3]. During different phases of industrial processing and digestion, bioactive peptides with a wide range of biological effects can be released from protein [4,5].…”

Section: Introductionmentioning

confidence: 99%

Study of the functional product’s protein compounds digestion features

Vasilevskaya

Ахремко

Polishchuk

et al. 2020

Teor. prakt. pererab. mâsa (Print)

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The aim of the study was to investigate the transformation of meat product’s proteins from pig hearts and aortas during enzymatic hydrolysis in an in vitro model of the gastrointestinal tract. The model consisted of three phases simulating digestion processes: “oral cavity” phase (a-amylase, pH 7.0; 2 min), “stomach” phase (pork pepsin, pH 3.0; 120 min), “intestine” phase (pork pancreatin, pH 7.0; 130 min). The product was sequentially subjected to hydrolysis, at the end of each phase, samples were taken to determine the protein concentration (biuret method) and visualize the protein fractions (one-dimensional electrophoresis). A significant increase in protein concentration at the “stomach” phase was revealed by 3.2 times, and the absolute content by 4.6 times. At the “intestine” phase, a decrease in the number of peptide complexes with copper ions by 1.8 times, the absolute protein content by 8.5% was re‑ vealed. The noted tendency was confirmed by electrophoretic studies — at the stage, simulating digestion in the stomach, the prod‑ ucts of meat product’s proteins hydrolysis were visualized; at the “intestine” phase, a low expression of protein fractions in the range of more than 10 kDa is shown. The maximum hydrolysis of protein compounds at the “stomach” phase to poly- and oligopeptides was confirmed, continuing at the “intestine” stage with the accumulation of free amino acids. This methodology makes it possible to visualize the products of hydrolysis of proteins in a meat product at all stages of the model and to monitor changes in protein concentration in the system.

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The Amino Acid Composition of Meat Products Treated With Preparations of Microbial Origin

Danylenko¹,

Naumenko²,

Рижкова³

et al. 2022

FST

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Fermentation in the technology of dry-cured meat products helps to create products with high sensory characteristics and an extended shelf life. The purpose of this work was to study how bacterial and enzyme preparations affected the accumulation of free amino acids in dry-cured meat products. The work considers how the preparation Iprovit-Lakmik based on the cultures L. plantarum, L. rhamnosus, L. casei, and Micrococcus varians acts on the accumulation of free amino acids during the ripening of dry-cured sausages, and how the bacterial preparation Iprovit-MKS based on the cultures Lactoba plantarum, L. rhamnosus, and Staphylococcus simulans and the enzyme preparation Protolad acts on proteolysis during the ripening of dry-cured whole-muscle products from pork and beef. Fermentation was carried out in a climatic chamber at a temperature required by the technological process of accelerated ripening of fermented sausages, using bacterial and enzyme preparations. The starter culture Iprovit-Lakmik was added in the amount 0.05% to the volume of the sausage mince prepared in accordance with the formulation of the dry-cured sausage Zhytomyrska. The preparations Protolad and Iprovit-MKS were added at the stage of injecting the balyk (cured fillet) Darnitsky. Samples with no preparations added were the controls. The amino acid composition of proteins was determined by ion-exchange chromatography on an automatic amino acid analyser Biotronik LC2000. The total content of free cyclic amino acids was determined by the Hull method, and that of acyclic amino acids by the Gomez method, using colourimetry. It has been found that after fermentation, each product had its own characteristics of the qualitative and quantitative accumulation of free amino acids. Adding the preparation Iprovit-Lakmik to raw meat allowed directed biochemical transformations with the formation of a significant amount of free amino acids, which exceeded the control by 115.86 mg/100 g of dry matter. The enzyme preparation Protolad has a positive effect on the chemical and physicochemical characteristics of salted products from pork and beef. It has been proved that its use activates the breakdown of muscle tissue proteins and increases the pool of free amino acids. In the test samples from pork and beef, the content of free amino acids increased, respectively, by 1.7 times and 3.4 times, and that of non-essential amino acids by 1.4 times and 1.3 times respectively, compared with the control. In the samples with the bacterial preparation Iprovit-MKS, the total amount of amino acids increased significantly: by 32% for beef balyk and by 20% for pork balyk.

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Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides

Cited by 7 publications

References 73 publications

Influencе of peptides from the bursa of Fabricius in broiler chickens on the functional activity of subpopulations of lymphocytes in immunosuppressed mice

Influencе of peptides from the bursa of Fabricius in broiler chickens on the functional activity of subpopulations of lymphocytes in immunosuppressed mice

Study of the functional product’s protein compounds digestion features

The Amino Acid Composition of Meat Products Treated With Preparations of Microbial Origin

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