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Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat
This study quantified the nutritional components and imidazole dipeptide levels of commercially available meats (beef, pork, and duck), and their effects on taste were quantified via taste recognition devices. Although meat and its products are considered high-risk diets, meat components, such as im...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9902555/ https://www.ncbi.nlm.nih.gov/pubmed/36746992 http://dx.doi.org/10.1038/s41598-023-29351-z |
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author | Kajiya, Katsuko Arino, Madoka Koshio, Akari Minami, Yuji |
author_facet | Kajiya, Katsuko Arino, Madoka Koshio, Akari Minami, Yuji |
author_sort | Kajiya, Katsuko |
collection | PubMed |
description | This study quantified the nutritional components and imidazole dipeptide levels of commercially available meats (beef, pork, and duck), and their effects on taste were quantified via taste recognition devices. Although meat and its products are considered high-risk diets, meat components, such as imidazole dipeptides, exert bioregulatory functions. Further, considering their bioregulatory function, commercial meats’ antioxidant activity and vascular endothelial function were examined. Characteristic variations in nutritional components were observed depending on the type and part of meat analyzed. These components affected the taste and texture of meat. The main imidazole dipeptides detected were anserine (duck meat) and carnosine (beef and pork). Meat with larger quantities of total imidazole dipeptide demonstrated better sensory test results. Therefore, anserine and carnosine effects on taste were determined using a taste recognition device; carnosine alone produced a noticeably bitter taste, whereas adding anserine reduced bitterness and enhanced umami taste. In a few cases, cooking enhanced the quantity of carnosine and/or anserine and their antioxidant activities. We demonstrated the ability of imidazole dipeptides, particularly anserine, to improve nitric oxide production in vascular endothelial cells. This study provides essential information for health-conscious consumers to develop high-quality, functional meat products. |
format | Online Article Text |
id | pubmed-9902555 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-99025552023-02-08 Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat Kajiya, Katsuko Arino, Madoka Koshio, Akari Minami, Yuji Sci Rep Article This study quantified the nutritional components and imidazole dipeptide levels of commercially available meats (beef, pork, and duck), and their effects on taste were quantified via taste recognition devices. Although meat and its products are considered high-risk diets, meat components, such as imidazole dipeptides, exert bioregulatory functions. Further, considering their bioregulatory function, commercial meats’ antioxidant activity and vascular endothelial function were examined. Characteristic variations in nutritional components were observed depending on the type and part of meat analyzed. These components affected the taste and texture of meat. The main imidazole dipeptides detected were anserine (duck meat) and carnosine (beef and pork). Meat with larger quantities of total imidazole dipeptide demonstrated better sensory test results. Therefore, anserine and carnosine effects on taste were determined using a taste recognition device; carnosine alone produced a noticeably bitter taste, whereas adding anserine reduced bitterness and enhanced umami taste. In a few cases, cooking enhanced the quantity of carnosine and/or anserine and their antioxidant activities. We demonstrated the ability of imidazole dipeptides, particularly anserine, to improve nitric oxide production in vascular endothelial cells. This study provides essential information for health-conscious consumers to develop high-quality, functional meat products. Nature Publishing Group UK 2023-02-06 /pmc/articles/PMC9902555/ /pubmed/36746992 http://dx.doi.org/10.1038/s41598-023-29351-z Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article Kajiya, Katsuko Arino, Madoka Koshio, Akari Minami, Yuji Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat |
title | Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat |
title_full | Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat |
title_fullStr | Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat |
title_full_unstemmed | Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat |
title_short | Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat |
title_sort | composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9902555/ https://www.ncbi.nlm.nih.gov/pubmed/36746992 http://dx.doi.org/10.1038/s41598-023-29351-z |
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