Understanding the functional attributes of
meat proteins is crucial for determining their nutritional benefits. Depending on the form in which
meat proteins are available, the digestive process can release
peptides which are valuable for nutrition and may also possess bioactive properties, affecting physiology. Liquid chromatography - mass spectrometry (LC-MS) was used to quantitatively compare the molecular
peptide features (representing non-redundant
peptides), during the different stages of a simulated gastrointestinal digestion process of a minimally processed powdered meat and its enzymatically produced hydrolysate. Results from a principal component analysis (PCA) indicated that the hydrolysate did not undergo extensive additional digestion whereas the powdered meat was digested both at the gastric and in the intestinal phases. Bioactive
peptide sequence prediction identified the meat hydrolysate but not the meat
powder as the only source of exact and partial bioactive matches in the
angiotensin-I converting enzyme and
dipeptidyl peptidase IV inhibition categories. Also, a higher source of cryptides (encrypted bioactive
peptides), indicated that meat hydrolysates are potentially a better substrate for the release of these
enzyme inhibitory
peptides. These observations thus suggest that pre-digestion of a complex food matrix such as meat, may enhance its bioavailability following oral consumption early in the digestion process. SIGNIFICANCE: This work highlights enzymatic hydrolysis of
meat proteins prior to ingestion allows for potentially higher bioavailability of bioactive
peptides that inhibit
angiotensin-I converting enzyme and
dipeptidyl peptidase IV, thus possibly aiding
high blood pressure and
type 2 diabetes management.