@article{jfnr2021925,
author={{R., Suwaluk and W., Chansuwan and N., Sirinupong and P., Chinachoti},
title={Biological Properties of Peptide Released by <i>in-vitro</i> Stimulated Digestion of Cooked Meats},
journal={Journal of Food and Nutrition Research},
volume={9},
number={2},
pages={87--95},
year={2021},
url={http://pubs.sciepub.com/jfnr/9/2/5},
issn={2333-1240},
abstract={The aim of this work was to evaluate potential health-related properties of bioactive peptide derived from <i>in-vitro </i>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 H<SUB>2</SUB>O<SUB>2</SUB>-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 IC<SUB>50</SUB> 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 IC<SUB>50</SUB>, hence more inflammatory inhibition than digested beef and chicken.},
doi={10.12691/jfnr-9-2-5}
publisher={Science and Education Publishing}
}