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Proteome Profiles of Digested Products of Commercial Meat Sources
This study was designed to characterize in vitro-digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle siz...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5366984/ https://www.ncbi.nlm.nih.gov/pubmed/28396857 http://dx.doi.org/10.3389/fnut.2017.00008 |
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author | Li, Li Liu, Yuan Zhou, Guanghong Xu, Xinglian Li, Chunbao |
author_facet | Li, Li Liu, Yuan Zhou, Guanghong Xu, Xinglian Li, Chunbao |
author_sort | Li, Li |
collection | PubMed |
description | This study was designed to characterize in vitro-digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle sizes of digested products were measured. Nano-LC–MS/MS was applied to characterize peptides. The results showed the highest digestibility and the lowest particle size in dry-cured ham (P < 0.05), while the opposite was for cooked ham (P < 0.05). Nano-LC–MS/MS analysis revealed that dry-cured ham samples had the greatest number of 750–3,500 Da Mw peptides in pepsin-digested products. In the digested products of cooked ham and emulsion-type sausage, a lot of peptides were matched with soy protein that was added in the formulations. In addition, protein oxidation was also observed in different meat products. Our findings give an insight into nutritional values of different meat products. |
format | Online Article Text |
id | pubmed-5366984 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-53669842017-04-10 Proteome Profiles of Digested Products of Commercial Meat Sources Li, Li Liu, Yuan Zhou, Guanghong Xu, Xinglian Li, Chunbao Front Nutr Nutrition This study was designed to characterize in vitro-digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle sizes of digested products were measured. Nano-LC–MS/MS was applied to characterize peptides. The results showed the highest digestibility and the lowest particle size in dry-cured ham (P < 0.05), while the opposite was for cooked ham (P < 0.05). Nano-LC–MS/MS analysis revealed that dry-cured ham samples had the greatest number of 750–3,500 Da Mw peptides in pepsin-digested products. In the digested products of cooked ham and emulsion-type sausage, a lot of peptides were matched with soy protein that was added in the formulations. In addition, protein oxidation was also observed in different meat products. Our findings give an insight into nutritional values of different meat products. Frontiers Media S.A. 2017-03-27 /pmc/articles/PMC5366984/ /pubmed/28396857 http://dx.doi.org/10.3389/fnut.2017.00008 Text en Copyright © 2017 Li, Liu, Zhou, Xu and Li. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Li, Li Liu, Yuan Zhou, Guanghong Xu, Xinglian Li, Chunbao Proteome Profiles of Digested Products of Commercial Meat Sources |
title | Proteome Profiles of Digested Products of Commercial Meat Sources |
title_full | Proteome Profiles of Digested Products of Commercial Meat Sources |
title_fullStr | Proteome Profiles of Digested Products of Commercial Meat Sources |
title_full_unstemmed | Proteome Profiles of Digested Products of Commercial Meat Sources |
title_short | Proteome Profiles of Digested Products of Commercial Meat Sources |
title_sort | proteome profiles of digested products of commercial meat sources |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5366984/ https://www.ncbi.nlm.nih.gov/pubmed/28396857 http://dx.doi.org/10.3389/fnut.2017.00008 |
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