Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion

Abstract

This study was designed to investigate the potential contribution of bioactive peptides to the biological activities related to the consumption of pork, beef, chicken and turkey meat following in vitro gastro-intestinal digestion. After extraction of the peptidic fractions from digested samples, the bioactivities were evaluated by in vitro antioxidant activity as well as angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) inhibition assays. Pork and turkey meat appeared to be the best sources of antioxidant peptides. Pork was found to be the best source of DPP-IV-inhibitory peptides whereas chicken meat supplied peptides with the highest ACEinhibitory activity. The comprehensive analysis of the peptidomic profile of digested samples was performed by nano-LC-ESI-QTOF MS/MS analysis. A total of 217, 214, 257 and 248 peptides were identified in digested pork, beef, chicken and turkey meat, respectively. Chicken and turkey meat showed the highest similarity in peptide sequences with 202 common peptides. Sixty-two peptides matched with sequences with previously demonstrated biological activity. In particular, 35 peptides showed ACE-inhibitory activity and 23 DPP-IV inhibitory activity. Twenty-two bioactive peptides were commonly released from the different types of meat. The relative amount of identified bioactive peptides were positively correlated to the biological activities of the different digested meats.

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities

“…Moreover, there are new parameters characterizing the occurrence and possibility of enzymatic release of an individual peptide from few precursor sequences (a T , a S , A S , a TE , a SE , A TE ) calculated according to Equations (8)–(10) and (12)–(14) in Table 5. Distribution of particular fragments in the set of sequences may be in the focus of scientific interests when using in silico methodologies [76,77,95]. Analysis may cover all possible or selected options.…”

“…The exact search option is sufficient to check the bioactivity of peptides identified among protein hydrolysis products. An example of such an experiment has recently been described by Martini et al [77] and Garcia-Vaquero et al [78].…”

Thermal processing implications on the digestibility of meat, fish and seafood proteins

“…The nitrogen release rate was higher for the samples boiled for 40 and 15 min and lowest for the samples fried for 6 min Grilling Martini et al (2019) Assessed the protein hydrolysis of grilled pork, beef, chicken and turkey during in vitro gastrointestinal digestion Meat strips ( 10× 15 × 0.4 cm) were cooked at 140 • C on a grill for 5 min Comparatively lower proteolysis by pepsin during gastric phase of the digestion was attributed to higher cooking temperature Ferreira et al (2018) Studied the impact of grilling on in vitro protein digestibility of chicken burger patties…”

Bioactive Peptides as Potential Nutraceuticals for Diabetes Therapy: A Comprehensive Review

“…In vitro digestion of four types of cooked meat, including pork, beef, chicken, and turkey, using gastrointestinal enzymes producing peptides with antioxidant, angiotensin-converting enzyme (ACE) inhibitory and DPP IV inhibitory properties. Out of these, pork meat was found to be an excellent source of DPP IV inhibitory peptides [65]. Peptide fractions of digested meat yielded 23 DPP IV inhibitory peptides with the highest activity shown by the tripeptide IPI (diprotin A) with an IC 50 of 3.5 µmol/L [65].…”