Bioactive peptides in beef: Endogenous generation through postmortem aging. (January 2017)

• Record Type: Journal Article
• Authors: Fu, Yu; Young, Jette F.; Therkildsen, Margrethe
• Is Part Of: Meat science. Volume 123(2017)
• Page Start: 134
• Page End: 142
• Publication Date: 2017-01
• Subjects: Bioactive peptides -- Postmortem aging -- Tenderness -- Beef -- Collagen; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2016.09.015
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The present research was performed to investigate endogenous release of bioactive peptides in beef during postmortem aging times (1, 10 and 20 days). Gradually decreased Warner-Bratzler shear force (WBSF) values of longissimus thoracis (LT) and semitendinosus (ST) muscles were observed and the degradation of structural proteins and collagen led to release of low-molecular weight (< 3 kDa) peptides. These peptides exhibited 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, ACE- and renin-inhibitory activities. The peptide sequences were identified by liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS). In silico analysis (PeptideRanker and BIOPEP) of their bioactivity potentials demonstrated peptides with the predicted bioactivity scores (> 0.8) as well as collagen peptides with bioactivity scores (0.6–0.8). The present findings provide insights on development of healthy beef through postmortem aging at 4 °C. Highlights: Postmortem aging led to increased tenderness in beef. The extracted peptides (< 3 kDa) of aged beef exhibited bioactivities. More peptides were identified in the samples after 20 days' postmortem. Collagen peptides and high-score peptides (> 0.8) may contribute to bioactivities.