Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional...

Area of Science:

• Food Science
• Biochemistry
• Nutritional Science

Background:

• Bioactive peptides, 2-30 amino acids long, provide health benefits when consumed.
• These peptides are found in milk, muscle foods (beef, chicken, pork, marine), and their by-products.
• Known bioactivities include antihypertensive, opioid, antioxidant, and antithrombotic effects, potentially aiding metabolic and mental health.

Purpose of the Study:

• To provide an overview of bioactive peptides derived from muscle proteins and meat processing by-products.
• To review isolation, enrichment, and characterization strategies for these peptides.
• To discuss potential applications in functional foods for preventing heart disease, mental health disorders, and obesity.

Main Methods:

• Literature review of studies on bioactive peptides from muscle sources.
• Analysis of isolation and enrichment techniques (e.g., hydrolysis, chromatography).
• Examination of characterization methods (e.g., mass spectrometry, bioassays).

Main Results:

• Numerous bioactive peptides with diverse health benefits have been identified in muscle-derived food sources.
• Effective strategies for isolating, enriching, and characterizing these peptides have been developed.
• These peptides show promise for incorporation into functional foods.

Conclusions:

• Muscle-derived bioactive peptides represent a valuable source of health-promoting compounds.
• Further research into their applications can lead to novel functional foods for disease prevention.
• Optimized extraction and characterization methods are crucial for harnessing their full potential.