Warning: Wrong parameter count for strstr() in /users/0028/jumar/www/public_html/food/sqlfunc.php on line 109
Stadnik J., Kęska P., 2015. Meat and fermented meat products as a source of bioactive peptides. Acta Sci.Pol. Technol. Aliment. 14 (3), 181-190

Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Thomson Routers Master List

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Polska Bibliografia Naukowa

Creaive Commons

Creative Commons licence CC BY-NC (Attribution-NonCommercial)
review articleIssue 14 (3) 2015 pp. 181-190

Joanna Stadnik, Paulina Kęska

Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Poland

Meat and fermented meat products as a source of bioactive peptides

Abstract

Bioactive peptides are short amino acid sequences, that upon release from the parent protein may play different physiological roles, including antioxidant, antihypertensive, antimicrobial, and other bioactivities. They have been identified from a range of foods, including those of animal origin, e.g., milk and muscle sources (with pork, beef, or chicken and various species of fish and marine organism). Bioactive peptides are encrypted within the sequence of the parent protein molecule and latent until released and activated by enzymatic proteolysis, e.g. during gastrointestinal digestion or food processing. Bioactive peptides derived from food sources have the potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an overview of the muscle-derived bioactive peptides, especially those of fermented meats and the potential benefits of these bioactive compounds to human health.

Keywords: bioactive peptides, muscle proteins, fermented meat products, functional food
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue3/volume/1_3_2015.pdf

http://dx.doi.org/10.17306/J.AFS.2015.3.19

For citation:

MLA Stadnik, Joanna, and Paulina Kęska. "Meat and fermented meat products as a source of bioactive peptides." Acta Sci.Pol. Technol. Aliment. 14.3 (2015): 181-190. http://dx.doi.org/10.17306/J.AFS.2015.3.19
APA Stadnik J., Kęska P. (2015). Meat and fermented meat products as a source of bioactive peptides. Acta Sci.Pol. Technol. Aliment. 14 (3), 181-190 http://dx.doi.org/10.17306/J.AFS.2015.3.19
ISO 690 STADNIK, Joanna, KęSKA, Paulina. Meat and fermented meat products as a source of bioactive peptides. Acta Sci.Pol. Technol. Aliment., 2015, 14.3: 181-190. http://dx.doi.org/10.17306/J.AFS.2015.3.19