Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides
Abstract
Biologically active peptides (BAP) are regarded as the main products of protein hydrolysis. BAP activity depends on the amino acid sequence molecular weight and chain length, type and charge of an amino acid at the N-terminus and C-terminus, hydrophobic and hydrophilic properties, spatial structure. They positively influence many systems of the human body, including the blood circulatory, nervous, immune, gastrointestinal and other systems. The health-improving effect of bioactive peptides is formed due to their antioxidant, antihypertensive, antithrombotic, immunomodulatory, antimicrobial, anti-allergic, opioid, anti-inflammatory, hypocholesterolemic and anticancer properties. Angiotensin-I-converting enzyme (ACE) inhibitory peptides are most studied due to their effect on blood pressure regulation. Unlike synthetic preparations, biologically active peptides do not have side effects and, therefore, can be used as their alternative. There is a growing commercial interest in peptides generated from meat proteins is in the context of health saving functional foods. The paper describes prospects, pros and cons of using bioactive peptides as functional food ingredients and biologically active food additives.
About the Authors
I. M. Chernukha
V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences
Russian Federation
Russian Federation
Irina M. Chernukha — doctor of technical sciences, professor, Academician of Russian Academy of Sciences, principal research scientist, Experimental clinic-laboratory «Biologically active substances of animal origin»
109316, Moscow, Talalikhina str., 26.
N. G. Mashentseva
Moscow State University of Food Production
Russian Federation
Russian Federation
Natal’ya G. Mashentseva — doctor of technical sciences, professor RAS, head of the Department of Biotechnology and Technology of Products of Bioorganic Synthesis
125080, Moscow, Volokolamskoe sh., 11
D. A. Afanasev
Moscow State University of Food Production
Russian Federation
Russian Federation
Dmitrii A. Afanas’ev — student, Institute of Innovative Technologies and Bioindustry of Food Products
125080, Moscow, Volokolamskoe sh., 11
N. L. Vostrikova
V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences
Russian Federation
Russian Federation
Natal’ya L. Vostrikova — doctor of technical sciences, head of laboratory «Center for food and feed testing»
109316, Moscow, Talalikhina str., 26
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Supporting agencies: The study was financed by the grant of the Russian Scientific Foundation (Project No.16–16–10073П) and the Program of the fundamental scientific research of the state academies of sciences 013.20.05
For citations:
Chernukha I.M., Mashentseva N.G., Afanasev D.A., Vostrikova N.L. Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides. Theory and practice of meat processing. 2020;5(2):12-19. https://doi.org/10.21323/2414-438X-2020-5-2-12-19
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