Changes in the stability and antioxidant activities of different molecular weight bioactive peptide extracts obtained from beef during in vitro human digestion by gut microbiota
DC Field | Value | Language |
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dc.contributor.author | Lee, Seung Yun | - |
dc.contributor.author | Lee, Da Young | - |
dc.contributor.author | Hur, Sun Jin | - |
dc.date.accessioned | 2021-07-27T00:52:54Z | - |
dc.date.available | 2021-07-27T00:52:54Z | - |
dc.date.issued | 2021-03 | - |
dc.identifier.issn | 0963-9969 | - |
dc.identifier.issn | 1873-7145 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/47865 | - |
dc.description.abstract | This study was conducted to determine changes in the stability and antioxidant activity of extracts of bioactive peptides with different molecular weights (<3 and <10 kDa) obtained from beef myofibrillar protein using commercial enzymes (alkaline-AK and papain) during in vitro human digestion by gut microbiota. After the digestion in the large intestine, the stability of the bioactive peptide extracts decreased regardless of their molecular weight. However, the peptides obtained following alkaline-AK treatment were less stable than those obtained following papain digestion. The radical scavenging activities of the peptide extracts also decreased during in vitro human digestion, regardless of the molecular weights of the peptides and the commercial enzymes used. These results indicate that the stability and antioxidative activity of the bioactive peptides were affected by the digestion process by the gut microbiota. This study provides data supporting the changes in the stability and bioavailability of functional materials within the human body. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER | - |
dc.title | Changes in the stability and antioxidant activities of different molecular weight bioactive peptide extracts obtained from beef during in vitro human digestion by gut microbiota | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodres.2021.110116 | - |
dc.identifier.bibliographicCitation | FOOD RESEARCH INTERNATIONAL, v.141 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000623223100008 | - |
dc.identifier.scopusid | 2-s2.0-85099662998 | - |
dc.citation.title | FOOD RESEARCH INTERNATIONAL | - |
dc.citation.volume | 141 | - |
dc.type.docType | Article | - |
dc.publisher.location | 네델란드 | - |
dc.subject.keywordAuthor | Stability | - |
dc.subject.keywordAuthor | Bioactive peptide | - |
dc.subject.keywordAuthor | In vitro digestion | - |
dc.subject.keywordAuthor | Gut microbiota | - |
dc.subject.keywordPlus | AMYLASE INHIBITOR | - |
dc.subject.keywordPlus | PROTEIN | - |
dc.subject.keywordPlus | PH | - |
dc.subject.keywordPlus | METABOLISM | - |
dc.subject.keywordPlus | BIOACCESSIBILITY | - |
dc.subject.keywordPlus | BIOAVAILABILITY | - |
dc.subject.keywordPlus | DIGESTIBILITY | - |
dc.subject.keywordPlus | FERMENTATION | - |
dc.subject.keywordPlus | DEGRADATION | - |
dc.subject.keywordPlus | ENUMERATION | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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