Open AccessBiologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides
Author(s) -
И. М. Чернуха,
N.G. Mashentseva,
Д. А. Афанасьев,
Н. Л. Вострикова
Publication year - 2020
Publication title -
teoriâ i praktika pererabotki mâsa
Language(s) - English
Resource type - Journals
eISSN - 2414-441X
pISSN - 2414-438X
DOI - 10.21323/2414-438x-2020-5-2-12-19
Subject(s) - biological activity , chemistry , biochemistry , amino acid , context (archaeology) , antioxidant , peptide , enzyme , active ingredient , functional food , food science , pharmacology , biology , in vitro , paleontology
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.