Work

Bioactive Peptides from Muscle Sources: Meat and Fish

Year: 2011

Type: review

Abstract: Bioactive peptides have been identified in a range of foods, including plant, milk and muscle, e.g., beef, chicken, pork and fish muscle proteins. Bioactive peptides from food proteins offer major potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an outline of the bioactive peptides identified in the muscle protein of meat to date, with a focus on muscle protein from domestic animals and fish. The majority of research on bioactives from meat sources has focused on angiotensin-1-converting enzyme (ACE) inhibitory and antioxidant peptides.

Source: Nutrients

DOI: 10.3390/nu3090765

Authors: Joseph Thomas Ryan, Reynolds Paul Ross, Declan Bolton, Gerald F. Fitzgerald, Catherine Stanton

Institutions: Teagasc - The Irish Agriculture and Food Development Authority, University College Cork

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $3,499