BIOACTIVE PEPTIDES IN RED MEATS, BYPRODUCTS AND RESIDUES FROM THE MEAT INDUSTRY

O Objective: To provide a comprehensive overview of the generation of bioactive peptides from raw red meat, its by-products, and the waste meat cuts, as well as the bioactive health effects. Design/methodology/approach: A literature search was conducted through the organization and systematized analysis of information for an updated literature review of bioactive peptides in red meat. Results: Meat is a food of great nutritional value for human beings, since the digestibility of its protein stands out. In addition to the nutritional value of this protein, there are some studies in meat where bioactive peptides provide bioactivity mainly as an antihypertensive and antioxidant. Bioactive peptides are generally obtained by enzymatic hydrolysis and through microbial fermentation processes. Subsequently, they are identified by analytical techniques to perform in vitro and in vivo evaluations verifying the bioactivity of the peptides obtained. Limitations on study/implications: The food industry must establish the most reliable methods for generating more reliable peptides to standardize their production and avoid process variability. Findings/conclusions: The bioactive activity to be exerted by the peptides will depend on factors specific to the protein, such as the number of amino acids it contains, the hydrophilic or hydrophobic profile, and size, among others. This information is key to predict the activity the peptide can exert in the human body since many can have multiple activities, the most common being the antioxidant-antihypertensive function

Arabinoxylans matrixes as a potential material for drug delivery systems development - A bibliometric analysis and literature review

Arabinoxylans (AX) have become a focal point in the pharmaceutical sector owing to their physicochemical, biological, and functional properties. The purpose of this paper was to present a summary of the utilization of AX as drug release matrices through a bibliometric analysis (BA) and a literature review to spotlight the AX functional characteristics and their technological applications to promote this line of research. The BA was carried out using data from a Web of Science database research, specifically emphasizing the analysis of authors’ keywords. This approach was chosen due to its significance in comprehensively understanding a particular research field and its relevance for in-depth knowledge of a research field. The BA outcomes revealed limited information concerning the AX applications in both release matrices and as excipients in the formulation and development of drug delivery systems (DDS), so there is a need for additional scientific and technological research in these areas to address the existing information gaps. However, the literature review shows that the native and modified AX from different delivery release systems, such as macrogels (including films, tablets, and hard gelatin capsules) and multi-particulate systems (including micro and nanogels), present an excellent potential as release matrices of biomolecules and drugs, such as doxorubicin, diclofenac sodium, caffeine, gentamicin, tizanidine hydrochloride, and insulin. In conclusion, AX have a wide potential for application in the pharmaceutical industry, so this work is expected to be a reference point for future research by scientists, technologists, and entrepreneurs who cope with the subject

Antioxidant and Antihypertensive Properties from Muscle Hydrolysates of Farm Rainbow Trout

Fish proteins are a promising source for multifunctional bioactive peptide production. Thus, this work aimed to establish the potentiality of rainbow trout muscle protein for the obtention of antioxidant and antihypertensive hydrolysates. Alcalase application produced a hydrolysate with inhibition of angiotensin-converting enzyme equivalent to 56.43 ± 2.05% after one hour. The same hydrolysate exhibited a scavenging and ferric-reducing power of 2.65 ± 0.07 µM Trolox equivalents and 32.12 mM Fe2+ equivalents, respectively. Results showed that rainbow trout muscle could be essential for identifying peptides with bifunctional properties

Multi-Bioactive Potential of a Rye Protein Isolate Hydrolysate by Enzymatic Processes

Foods based on plant proteins have increased in recent years. Thus, this study aimed to establish the potential of rye protein hydrolysates to release bioactive peptides to treat non-communicable diseases. Rye protein isolate was obtained using the solubilization–precipitation method and hydrolyzed with alcalase and flavourzyme. Hydrolysates were assessed for antioxidant, antihypertensive, and anti-diabetic properties. The rye protein isolate showed a protein content of 51.06 ± 1.15%, and its hydrolysates showed antioxidant, antihypertensive, and anti-diabetic capacities of 34.77 ± 0.59, 86.15 ± 1.15, and 40.62 ± 2.61% for flavourzyme, while for alcalase they were 78.58 ± 1.04, 86.76 ± 2.02, and 63.70 ± 1.27%. Hydrolysis with alcalase was the greatest, and the multifunctionality obtained was better than in similar studies

Bovine Whey Hydrolysis with Pancreatin Produces a Functional Ingredient for Developing Antihypertensive Beverages

Bovine whey remains a common pollutant from food, and diverse strategies to mitigate it have been formed. Therefore, this study aimed to generate a functional ingredient from whey hydrolysis to be incorporated into beverage formulations. Hydrolysis at pH = 8 for 7 h was performed in order to determine the sample to be added to the beverage. It was elaborated according to a local producer, and its ACE inhibition capacity was tested. Kinetics showed that the degree of hydrolysis only significantly differed during the times of 0, 4, and 7 h. The exact times were submitted to the ACE inhibition test, but only 0 and 7 h showed higher activity (32.41 ± 0.63 and 29.63 ± 1.10%, respectively). As no statistical differences were found, both hydrolysates were incorporated into the beverage, expressing an antihypertensive capacity of 74.84 ± 1.39 and 78.76 ± 1.39%, respectively. A better sensorial profile was determined in the beverage made with 7 h hydrolysate, where a less salty taste was identified. Thus, pancreatin hydrolysis of whey was found to generate peptides with antihypertensive activity and improved acceptance characteristics