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Potential Antioxidant and Angiotensin I-converting Enzyme Inhibitory Activity in Crust of Dry-aged Beef
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Choe, Juhui | - |
dc.contributor.author | Park, Bumjin | - |
dc.contributor.author | Lee, Hyun Jung | - |
dc.contributor.author | Jo, Cheorun | - |
dc.date.accessioned | 2024-08-08T01:26:58Z | - |
dc.date.available | 2024-08-08T01:26:58Z | - |
dc.date.created | 2020-06-11 | - |
dc.date.created | 2020-06-11 | - |
dc.date.issued | 2020-05 | - |
dc.identifier.citation | Scientific Reports, Vol.10 No.1, p. 7883 | - |
dc.identifier.issn | 2045-2322 | - |
dc.identifier.uri | https://hdl.handle.net/10371/206003 | - |
dc.description.abstract | Antioxidant activity, angiotensin I-converting enzyme (ACE) inhibitory activity, and protein profile of crust (the dried surface of dry-aged beef) were evaluated compared to unaged, wet-, and dry-aged beef. Antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl and 2,2 ' -azino-di-(3-ethylbenzthiazoline sulfonate) radical scavenging activities, ferric reducing antioxidant power, and ferrous ion chelating activity. The crust samples showed the greatest (P<0.05) ACE inhibitory and antioxidant activity resulting from the three different mechanisms of action (radical scavenging, non-radical redox potential activity, and metal chelating) among the treatments. Small molecular weight protein bands and small peptides (<3kDa) indicating potent bioactivity were evident in the myofibrillar protein profile of crust samples. The lowest (P<0.05) ACE inhibitory activity was observed in unaged beef. The results indicate that crust could be utilized in various areas as a functional ingredient possessed antioxidant and ACE inhibitory activity instead of being discarded. In addition, dry aging can use for generation of functional ingredient from beef as the regime. | - |
dc.language | 영어 | - |
dc.publisher | Nature Publishing Group | - |
dc.title | Potential Antioxidant and Angiotensin I-converting Enzyme Inhibitory Activity in Crust of Dry-aged Beef | - |
dc.type | Article | - |
dc.identifier.doi | 10.1038/s41598-020-64861-0 | - |
dc.citation.journaltitle | Scientific Reports | - |
dc.identifier.wosid | 000559780100053 | - |
dc.identifier.scopusid | 2-s2.0-85084476362 | - |
dc.citation.number | 1 | - |
dc.citation.startpage | 7883 | - |
dc.citation.volume | 10 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | MEAT QUALITY ATTRIBUTES | - |
dc.subject.keywordPlus | FREE AMINO-ACIDS | - |
dc.subject.keywordPlus | BIOACTIVE PEPTIDES | - |
dc.subject.keywordPlus | GENERATION | - |
dc.subject.keywordPlus | PROFILES | - |
dc.subject.keywordPlus | PROTEINS | - |
dc.subject.keywordPlus | FLAVOR | - |
dc.subject.keywordPlus | MUSCLE | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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