Abstract
This research investigated the potential of beef products with acid whey to release bioactive peptides and thereby emphasize their health-promoting potential. Peptide sequences were isolated and identified by liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS). Firstly, the antihealth properties (toxicity, allergenicity) of the peptides were estimated based on the peptide sequences. Next, their health-promoting potential was demonstrated based on an in silico analysis by determining their bioactivity scores (PeptideRanker). Their various biological actions were also determined using BIOPEP-UWM tools. We presented peptide sequences with properties relevant to ensuring good health and well-being, including cardiovascular system, nervous and immune systems, or their support for the maintenance of general homeostasis. We obtained information on generation of biologically active peptides in uncured beef with acid whey and it can be considered as a new knowledge as it contributes to science development of functional and nutraceutical foods. In the long term, this information can be used in designing products with desired nutritional and health-promoting properties that are important for the well-being and for preventing the occurrence of noncommunicable diseases.
Highlights
Action mechanisms of biologically active peptides derived from meat and meat products are described in the literature (Ha and Zemel, 2003; Lafarga and Hayes, 2014)
We obtained information on generation of biologically active peptides in uncured beef with acid whey and it can be considered as a new knowledge as it contributes to science development of functional and nutraceutical foods
The available literature provides a detailed account on the biological activity of specific whey components, including whey proteins and peptides as well as amino acids (Tavares and Malcata, 2013)
Summary
Action mechanisms of biologically active peptides derived from meat and meat products are described in the literature (Ha and Zemel, 2003; Lafarga and Hayes, 2014). Fermented beef marinated in acid whey could be such kind of product. The available literature provides a detailed account on the biological activity of specific whey components, including whey proteins and peptides as well as amino acids (Tavares and Malcata, 2013). Acid whey contributes to meat tenderness, and to generation of peptide fractions in products, which may cause significant physiological effect in human body, such as antioxidant and blood pressure lowering effects, at least in vitro (unpublished data). This research was conducted to investigate the capabilities of beef products with acid whey to release the bioactive peptides after ripening and one month of storage at 4 °C and thereby to emphasize the health-promoting potential of these meat products
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