191 research outputs found
Bioactive peptides generated from meat industry by products
There is a large generation of meat by-products, not only from slaughtering but also in the meat industry from trimming and deboning during further processing. This results in extraordinary volumes of by-products that are primarily used as feeds with low returns or, more recently, to biodiesel generation. The aim of this work was to review the state of the art to generate bioactive peptides from meat industry by-products giving them an added value. Hydrolysis with commercial proteases constitutes the typical process and a variety of peptides result from such extensive proteolysis. This review focuses on the potential of meat by-products for the generation of bioactive peptides through enzymatic hydrolysis. The potential of some of the identified peptides to be used as bioactive supplements in foods has also been considered. (C) 2014 Elsevier Ltd. All rights reserved.Grant AGL2010-16305 from MINECO and FEDER funds are fully acknowledged. JAEDOC-CSIC postdoctoral contract to L.M. is also acknowledged. This work was developed under the Unidad Asociada IAD-UPV/IATA-CSIC framework.Mora, L.; Reig Riera, MM.; Toldra, F. (2014). Bioactive peptides generated from meat industry by products. Food Research International. 65:344-349. https://doi.org/10.1016/j.foodres.2014.09.014S3443496
Challenges in the quantitation of the naturally generated bioactive peptides in processed meats
[EN] Background: The final characteristics of processed meats depend on many factors but one of the most
important is the intense proteolysis occurred in muscle proteins due to the action of endogenous
enzymes in dry-cured ham, and also microbial peptidases in the case of dry-fermented meats, that not
only affects taste and flavour but also the generation of bioactive peptides.
Scope and approach: In this review main difficulties in the identification of bioactive peptides in
processed meats have been described. This study highlights the novel strategies used during the last
years to identify naturally generated peptides, and emphasises the need of robust quantitative methodologies
for the adequate characterisation of their bioavailability. In fact, the most common and well
established quantitation approaches using proteomics are not adapted for peptidomics analysis, so
alternative strategies need to be considered.
Key findings and conclusions: The progress in the identification and characterisation of the activity of
natural bioactive peptides is highly dependent on modern instruments and bioinformatics tools as well
as updated protein databases. In fact, the use of in silico approaches and proteomics can be complementary
tools in the identification of peptides from meat protein sources as the empirical experimental
design can be simplified by using bioinformatics for computer simulation in most of the steps. Finally,
Multiple Reaction Monitoring mass spectrometry methodology previously used in the quantitation of
therapeutic peptides and biomarkers arises as a powerful tool for absolute quantitation or semiquantitation
of bioactive peptides.The research leading to these results received funding from the European Union 7th Framework Programme (FP7/2007-2013) under Grant Agreement 312090 (BACCHUS). This publication reflects only the author views and the Community is not liable for any use made of the information contained therein. Grant AGL2014-57367-R from MINECO and FEDER funds and the Juan de la Cierva postdoctoral contract to LM are acknowledged. The proteomic analysis was performed in the proteomics facility of SCSIE University of Valencia that belongs to ProteoRed, PRB2-ISCIII, (IPT13/0001 - ISCIII-SGEFI/FEDER).Mora Soler, L.; Gallego-Ibáñez, M.; Reig Riera, MM.; Toldrá Vilardell, F. (2017). Challenges in the quantitation of the naturally generated bioactive peptides in processed meats. Trends in Food Science & Technology. 69:306-314. https://doi.org/10.1016/j.tifs.2017.04.011S3063146
The isolation and characterization of bioactive peptides derived from bovine milk proteins
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Bioactive peptides derived from bovine whey proteins: opioid and ace-inhibitory peptides
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Isolation and characterisation of milk-derived bioactive peptides
vokEKTDiss. : Turun yliopisto, 199
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