학술논문
Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides
이용수 2
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Jae Hyeon Kim Da Young Lee Seung Yun Lee Ermie Jr. Mariano Jae Won Jeong Seung Hyeon Yun Juhyun Lee Jinmo Park Yeongwoo Choi Dahee Han Jin Soo Kim Cheorun Jo Sun Jin Hur
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제3호, 551~569쪽, 전체 19쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2024.05.01
5,080원
구매일시로부터 72시간 이내에 다운로드 가능합니다.
이 학술논문 정보는 (주)교보문고와 각 발행기관 사이에 저작물 이용 계약이 체결된 것으로, 교보문고를 통해 제공되고 있습니다.
국문 초록
This study was conducted to compare and analyze the changes in the biochemical characteristics and biological activity of peptide extracts derived from Chickso, Hanwoo, and Wagyu beef during digestion. The results of the in vitro digestion analysis revealed that the digestion rate, total free amino acid content, and antioxidant and antihypertensive activities of Chickso loin and shank myofibrillar proteins were significantly higher (p<0.05) than those of Hanwoo and Wagyu loin and shank myofibrillar proteins. Particularly, the peptide extracts of Chickso loin and shank had a high angiotensin-converting enzyme inhibitory activity. In mice in vivo digestion experiment, the blood serum of mice fed with Chickso loin peptide extract (<10 kDa) showed the highest antioxidant enzyme activity. Thus, Chickso peptide extracts were deemed to be similar or more bioactive than Hanwoo and Wagyu peptide extracts, and can be used as bioactive materials.
영문 초록
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
해당간행물 수록 논문
- Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review
- Umami Characteristics and Taste Improvement Mechanism of Meat
- Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review
- Oral Administration of Bifidobacterium lactis Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered Amyloid Beta via Regulation the Activation of Mitogenactivated Protein Kinases
- Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers
- Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices
- Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth
- Oxya chinensis sinuosa (OC) Extracts Protects ARPE- 19 Cells against Oxidative Stress via Activation of the Mitogen-Activated Protein Kinases (MAPKs)/ Nuclear Factor-κB (NF-κB) Pathway
- Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides
- Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham
- Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages
- Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi
- Laminin as a Key Extracellular Matrix for Proliferation, Differentiation, and Maturation of Porcine Muscle Stem Cell Cultivation
- Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive
- Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods
참고문헌
관련논문
농수해양 > 식품과학분야 BEST
더보기농수해양 > 식품과학분야 NEW
- Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review
- Umami Characteristics and Taste Improvement Mechanism of Meat
- Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review
최근 이용한 논문
교보eBook 첫 방문을 환영 합니다!
신규가입 혜택 지급이 완료 되었습니다.
바로 사용 가능한 교보e캐시 1,000원 (유효기간 7일)
지금 바로 교보eBook의 다양한 콘텐츠를 이용해 보세요!