Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2021, 9(2), 87-95
DOI: 10.12691/jfnr-9-2-5
Open AccessArticle

Biological Properties of Peptide Released by in-vitro Stimulated Digestion of Cooked Meats

Suwaluk R.1, Chansuwan W.2, , Sirinupong N.2 and Chinachoti P.3

1Global Innovation Center, Thai Union Group PCL., SM Tower, Phayathai, Bangkok, Thailand

2Center of Excellence in Functional Food and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Songkla, Thailand

3Quest, Ltd., 2/1 Soi Aree Sampun 11, Rama 6 Road, Phayathai, Bangkok, Thailand

Pub. Date: February 26, 2021

Cite this paper:
Suwaluk R., Chansuwan W., Sirinupong N. and Chinachoti P.. Biological Properties of Peptide Released by in-vitro Stimulated Digestion of Cooked Meats. Journal of Food and Nutrition Research. 2021; 9(2):87-95. doi: 10.12691/jfnr-9-2-5

Abstract

The aim of this work was to evaluate potential health-related properties of bioactive peptide derived from in-vitro gastrointestinal digestion of cooked meats. During the simulated gastrointestinal digestion process, the soluble liquid sample from different time points representing different steps of gastrointestinal digestive tract were analysed for biological activities; namely, antioxidant, angiotensin-1-converting enzyme (ACE) inhibition and anti-inflammation activities. All digested meats showed increased DPPH antioxidant property with increasing digestion time and contained ability to protect oxidative stress in H2O2-induced CaCo-2 cells with significantly suppressed the formation of malondialdehyde. The ACE inhibitory activity increased covered digestion time indicating anti-hypertension properly. Result indicated that the IC50 of ACE inhibition activity of white meat tuna is significant lower than other meats in the intestinal phase. Anti-inflammatory effect by nitric oxide (NO) inhibition in macrophages cells revealed that NO inhibition of all digested meats increased with the digestion time. Digested tuna (white and dark meat), and pork at 165 min digestion were among the lowest IC50, hence more inflammatory inhibition than digested beef and chicken.

Keywords:
cooked meats tuna in-vitro simulated digestion anti-inflammation antioxidant ACE inhibition

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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