食肉由来機能性成分の畜種別差異の比較検討について

This research aimed to study and compare the biological and functional properties as well as physiological effects of beef, pork and chicken protein hydrolysates; in vitro tests. This year we aimed to check the antihypertensive effects by determining the IC50 of the three mentioned species. The second and third stages of this research which will be carried out near future would be focusing about anti-oxidation properties and blood sugar lowering effects. In the current study, we evaluated the angiotensin I-converting enzyme (ACE) inhibitory activity of hydrolysates of biceps femoris muscles from beef and pork also we used leg muscles for chicken samples. All the muscles separately hydrolyzed with pepsin and typsin and then subjected to various types of chromatography. ACE inhibitroy activity of the hydrolysates was determined by Rabbit lung enzyme and Human Vascular Endothelial Cells (HUVEC). SDS-PAGE results suggest that beef has not been hydrolyzed on the same level of pork and chicken. HPLC patterns indicate that the second peak in chicken samples digested for 4h contains bioactive peptides (MW 1560). However, undigested samples of pork and chicken meats slightly differ from each other. In comparison, values of protein concentrations insignificantly varied in beef and pork samples, which were digested for 2 and 4h. Yet, chicken samples showed a lower value of protein concentration especially that samples digested for 2 h. The three species showed a very similar ACE inhibition percentage, although chicken showed lower protein concentration. Results suggest that the chicken possesses crucial peptides that are having a great ability in undermining ACE activity, which is in accord with the findings of HPLC (second peak of 4h sample). s a comparative study, IC50 of chicken showed the lowest values for the both treatments(Rabbit lung ACE and HUVEC ACE). The lower the IC50 the stronger the species possess ACE inhibitory activity peptides. We conclude that meat in the three species contain peptides that may serve several purposes. Based on their remarkable ACE inhibitory activity, we suggest that chicken meat peptides may have potential applications as functional food, which could be used as nutraceutical compounds.