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Nutrients 2011, 3(9), 765-791; doi:10.3390/nu3090765

Bioactive Peptides from Muscle Sources: Meat and Fish

1
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
2
Alimentary Pharmabiotic Centre, Biosciences Institute, University College Cork, Co. Cork, Ireland
3
Teagasc Food Research Centre, Ashtown, Co. Dublin, Ireland
4
Department of Microbiology, University College Cork, Co. Cork, Ireland
*
Author to whom correspondence should be addressed.
Received: 7 July 2011 / Revised: 4 August 2011 / Accepted: 9 August 2011 / Published: 31 August 2011
(This article belongs to the Special Issue Nutriceuticals)
View Full-Text   |   Download PDF [327 KB, uploaded 31 August 2011]   |  

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.
Keywords: angiotensin converting enzyme inhibitors; bioactive peptides; meat; fish angiotensin converting enzyme inhibitors; bioactive peptides; meat; fish
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Ryan, J.T.; Ross, R.P.; Bolton, D.; Fitzgerald, G.F.; Stanton, C. Bioactive Peptides from Muscle Sources: Meat and Fish. Nutrients 2011, 3, 765-791.

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