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2015 | 14 | 3 |
Tytuł artykułu

Meat and fermented meat products as a source of bioactive peptides

Autorzy
Treść / Zawartość
Warianty tytułu
PL
Mięso i fermentowane produkty mięsne jako źródło bioaktywnych peptydów
Języki publikacji
EN
Abstrakty
EN
Bioactive peptides are short amino acid sequences, that upon release from the parent protein may play different physiological roles, including antioxidant, antihypertensive, antimicrobial, and other bioactivities. They have been identified from a range of foods, including those of animal origin, e.g., milk and muscle sources (with pork, beef, or chicken and various species of fish and marine organism). Bioactive peptides are encrypted within the sequence of the parent protein molecule and latent until released and activated by enzymatic proteolysis, e.g. during gastrointestinal digestion or food processing. Bioactive peptides derived from food sources have the potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an overview of the muscle-derived bioactive peptides, especially those of fermented meats and the potential benefits of these bioactive compounds to human health.
PL
Bioaktywne peptydy to krótkie sekwencje aminokwasowe, które po uwolnieniu z białka prekursorowego mogą wpływać na fizjologiczne funkcje organizmu, m.in. poprzez aktywność przeciwnadciśnieniową, anty- oksydacyjną i przeciwbakteryjną. Peptydy o właściwościach fizjologicznych wyizolowano z wielu produktów żywnościowych, w tym pochodzenia zwierzęcego takich, jak mleko i mięso (wieprzowina, wołowina, drób, ryby i organizmy morskie). Związki te pozostają nieaktywne w sekwencjach białka prekursorowego do momentu uwolnienia przez enzymy proteolityczne podczas trawienia w przewodzie pokarmowym lub przetwarzania żywności. Dzięki swoim właściwościom biologicznie aktywne peptydy mogą być składnikami żywności funkcjonalnej i nutraceutyków. Celem pracy była charakterystyka bioaktywnych peptydów uzyskanych z białek mięsa, w szczególności z fermentowanych produktów mięsnych, i ich potencjalnych korzyści dla zdrowia człowieka.
Wydawca
-
Rocznik
Tom
14
Numer
3
Opis fizyczny
p.181-190,ref.
Twórcy
autor
  • Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
autor
  • Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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Bibliografia
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