A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products
AbstractAntioxidant peptides are gradually being accepted as food ingredients, supplemented in functional food and nutraceuticals, to positively regulate oxidative stress in the human body against lipid and protein oxidation. Meat muscle and meat by-products are rich sources of proteins and can be regarded as good materials for the production of bioactive peptides by use of enzymatic hydrolysis or direct solvent extraction. In recent years, there has been a growing number of studies conducted to characterize antioxidant peptides or hydrolysates derived from meat muscle and by-products as well as processed meat products, including dry-cured hams. Antioxidant peptides obtained from animal sources could exert not only nutritional value but also bioavailability to benefit human health. This paper reviews the antioxidant peptides or protein hydrolysates identified in muscle protein and by-products. We focus on the procedure for the generation of peptides with antioxidant capacity including the acquisition of crude peptides, the assessment of antioxidant activity, and the purification and identification of the active fraction. It remains critical to perform validation experiments with a cell model, animal model or clinical trial to eliminate safety concerns before final application in the food system. In addition, some of the common characteristics on structure-activity relationship are also reviewed based on the identified antioxidant peptides. View Full-Text
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Liu, R.; Xing, L.; Fu, Q.; Zhou, G.-H.; Zhang, W.-G. A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products. Antioxidants 2016, 5, 32.
Liu R, Xing L, Fu Q, Zhou G-H, Zhang W-G. A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products. Antioxidants. 2016; 5(3):32.Chicago/Turabian Style
Liu, Rui; Xing, Lujuan; Fu, Qingquan; Zhou, Guang-hong; Zhang, Wan-gang. 2016. "A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products." Antioxidants 5, no. 3: 32.