Meat protein based bioactive peptides and their potential functional activity: a review

Abstract

Summary Bioactive peptides are the general name for the short amino acid sequences, which could be generated from the hydrolysis of parent proteins including beef, pork, mutton, chicken, duck and various species of marine organisms. Drying, curing, ripening and fermentation are particular procedures for meat flavour and also important for the releasing of bioactive peptides from parent proteins. Once being released, the peptides would play bioactive roles beyond their nutritional values. The physiological activities of meat‐derived peptides have been demonstrated to have antioxidative, antihypertensive, antimicrobial, opioid, antithrombotic and other bioactive effects. The regulation on immunological, gastrointestinal and neurological responses of those bioactive peptides supplies a vital base for the prevention of hypertension, obesity, diabetes and other metabolic disorders. In this review, we summarised the current studies on meat derived bioactive peptides along with their physiological functions to supply the overall understanding of the health benefit of bioactive peptides.

Identification and characterization of antioxidant peptides from Chinese dry‐cured mutton ham

“…Natural antioxidants such as peptides, flavonoids, tannins, vitamins, anthocyanin and tea polyphenols extracted from protein‐rich plants and animals, spices, herbs, fruits, vegetables and tea have been extensively researched as alternatives to artificial antioxidants . Bioactive peptides have attracted more and more attention from researchers because of their wide range of sources, easy absorption, high safety, and specificity .…”

Bromelia karatas and Bromelia pinguin: sources of plant proteases used for obtaining antioxidant hydrolysates from chicken and fish by-products

“…The biological effect of peptides isolated from by-products derived from the meat industry has been studied in vitro for their antihypertensive and antioxidant activity, which provides a basis for their use as bioactive peptides [5], and their activity is mainly related to structure and nature of the AA that conformed. An example is its AoxC, which is mainly attributed to the presence of aromatic AA (tyrosine, tryptophan, and phenylalanine) in its terminal chains, since they have the ability to efficiently neutralize free radicals, acting as electron donors/hydrogen due to the presence of phenolic, indole and imidazole groups; in the same way, they can reduce Fe 3+ ions to Fe 2+ and chelate Fe 2+ as well as Cu 2+ ions [43,44].…”

“…Up to date, a large number of studies have been published about the antioxidant properties of hydrolysates or foodderived peptides [2], which are considered health-promoting biomolecules with medical applications, besides to possess a nutraceutical potential and application in the food industry [4]. BPs are the usual name of short amino acid sequences (AA), which could be generated from the protein hydrolysis obtained from different sources, but mainly of animal origin such as beef, pork, lamb, poultry, duck and various species of marine organisms [5]. The BPs are conformed by chains of 2-30 AA with molecular weights less than 10 kDa [6,7].…”

Recent advances in meat products quality & safety improvements and assurance: Editorial

“…In recent years, the International Journal of Food Science and Technology paid special attention to these topics. A lot of papers were published, including the utilisation of novel ingredients to reduce meat fat (Glisic et al , ), novel processes for meat tenderisation (Wang et al , ), new aspects of novel bioactive compounds of meat (Jayawardena et al , ; O’Flaherty et al , ; Xing et al , ) and the detection of adulterant and impurities in meat for food safety (Iammarino et al , ; Qin et al , ).…”

“…In recent years, the International Journal of Food Science and Technology paid special attention to these topics. A lot of papers were published, including the utilisation of novel ingredients to reduce meat fat (Glisic et al, 2019), novel processes for meat tenderisation (Wang et al, 2019), new aspects of novel bioactive compounds of meat (Jayawardena et al, 2019;O'Flaherty et al, 2019;Xing et al, 2019) and the detection of adulterant and impurities in meat for food safety (Iammarino et al, 2017;Qin et al, 2019). This Special Issue, entitled 'Recent advances in meat products quality & safety improvement and assurance', aims to provide information on recent research focused on the improvement of meat and meat products' safety and quality.…”