Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig. (1st December 2016)

• Record Type: Journal Article
• Authors: Simonetti, Amalia; Gambacorta, Emilio; Perna, Annamaria
• Is Part Of: Food chemistry. Volume 212(2016)
• Page Start: 590
• Page End: 595
• Publication Date: 2016-12-01
• Subjects: Pig meat -- Cooked meat -- Protein digestion -- Thiols content -- ACE inhibitory activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.06.029
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Autochthonous and modern crossbred pig meat showed antioxidative and antihypertensive activities. Cooking decreased thiols content but increased angiotensin I-converting enzyme inhibitory activity. In vitro gastrointestinal digestion enhanced the biological activity of cooked meat. Autochthonous meat showed a higher biological activity compared to modern crossbred meat. Abstract: The aim of this study was to evaluate and compare antioxidative and antihypertensive activities of Longissimus dorsi muscle from Suino Nero Lucano (SNL) and a modern crossbred (CG) pigs, before and after cooking and in vitro gastrointestinal digestion. Pig meat showed antioxidative and antihypertensive activities, heat treatment decreased the thiols content but at the same time increased angiotensin I-converting enzyme (ACE) inhibitory activity, and in vitro gastrointestinal digestion enhanced the biological activity of meat. Autochthonous SNL meat showed a higher nutraceutical quality compared to CG meat, highlighting a greater potential beneficial physiological effect on human health. The results of this study indicate that the pig meat, in particular autochthonous pig meat, may be considered a functional food since it is a good source of antioxidative and antihypertensive peptides.