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Bioactive Peptides from Muscle Sources: Meat and Fish
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
Alimentary Pharmabiotic Centre, Biosciences Institute, University College Cork, Co. Cork, Ireland
Teagasc Food Research Centre, Ashtown, Co. Dublin, Ireland
Department of Microbiology, University College Cork, Co. Cork, Ireland
* Author to whom correspondence should be addressed.
Received: 7 July 2011; in revised form: 4 August 2011 / Accepted: 9 August 2011 / Published: 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
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Cite This Article
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.
Ryan JT, Ross RP, Bolton D, Fitzgerald GF, Stanton C. Bioactive Peptides from Muscle Sources: Meat and Fish. Nutrients. 2011; 3(9):765-791.
Ryan, Joseph Thomas; Ross, Reynolds Paul; Bolton, Declan; Fitzgerald, Gerald F.; Stanton, Catherine. 2011. "Bioactive Peptides from Muscle Sources: Meat and Fish." Nutrients 3, no. 9: 765-791.