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Related Experiment Video

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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

Bioactive peptides in beef: Endogenous generation through postmortem aging.

Yu Fu¹, Jette F Young¹, Margrethe Therkildsen¹

¹Department of Food Science, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark.

|October 7, 2016

Summary

This summary is machine-generated.

Postmortem aging of beef releases bioactive peptides with antioxidant and enzyme-inhibitory properties. This research shows potential for developing healthier beef products through controlled aging processes.

Keywords:

Beef Bioactive peptides Collagen Postmortem aging Tenderness

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Area of Science:

Food Science
Biochemistry
Meat Science

Background:

Postmortem aging influences meat quality and biochemical properties.
Endogenous bioactive peptides in beef are not fully characterized.
Understanding peptide release mechanisms can improve meat product development.

Purpose of the Study:

To investigate the release of bioactive peptides in beef during postmortem aging.
To evaluate the bioactivities of these released peptides.
To identify peptide sequences and predict their functional potential.

Main Methods:

Beef aging at 4°C for 1, 10, and 20 days.
Measurement of Warner-Bratzler shear force (WBSF).
Liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS) for peptide identification.
In silico analysis using PeptideRanker and BIOPEP for bioactivity prediction.

Main Results:

WBSF values decreased with aging, indicating increased tenderness.
Low-molecular weight peptides (<3kDa) were released due to protein and collagen degradation.
Released peptides demonstrated 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity and ACE/renin-inhibitory activities.
In silico analysis confirmed significant bioactivity potential for identified peptides.

Conclusions:

Postmortem aging is an effective method for releasing bioactive peptides from beef.
These peptides possess valuable antioxidant and antihypertensive properties.
Findings support the development of functional beef with enhanced health benefits through controlled aging.