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Boiactivities of peptide fractions derived from proteolytic enzyme-injected Hanwoo longissimus muscle in a model system
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Seol, Kuk-Hwan | - |
dc.contributor.author | Choe, Juhui | - |
dc.contributor.author | Kim, Hyun-Jin | - |
dc.contributor.author | Hwang, Jin-Taek | - |
dc.contributor.author | Lee, Mooha | - |
dc.contributor.author | Jo, Cheorun | - |
dc.date.accessioned | 2024-08-08T01:32:43Z | - |
dc.date.available | 2024-08-08T01:32:43Z | - |
dc.date.created | 2018-12-17 | - |
dc.date.created | 2018-12-17 | - |
dc.date.issued | 2018-01 | - |
dc.identifier.citation | International Journal of Food Properties, Vol.21 No.1, pp.220-227 | - |
dc.identifier.issn | 1094-2912 | - |
dc.identifier.uri | https://hdl.handle.net/10371/206556 | - |
dc.description.abstract | In this study, crude peptide fractions from Hanwoo loins were released by injecting with proteolytic enzymes [no enzymes (control); protease type XIII (E1); thermolysin (E2); and combination of E1 and E2 (E3)] and their bioactivities were determined. The peptides derived from E2-injected Hanwoo loin exhibited the highest angiotensin I-converting enzyme (ACE) inhibitory activity and vitamin C equivalents antioxidant capacity among the treatments. The released peptide by treatment of E2 and E3 had similar (P>0.05) inhibitory activity in HT29 cancer cell viability compared with luteolin as a positive control and non-cytotoxic effect on normal cell (3T3-L1). Therefore, the released peptide fraction from thermolysin (E2)-injected Hanwoo beef might contain potent bioactive peptides with ACE inhibitory and antioxidative activity and inhibition effect on certain cancer cell viability. | - |
dc.language | 영어 | - |
dc.publisher | Marcel Dekker Inc. | - |
dc.title | Boiactivities of peptide fractions derived from proteolytic enzyme-injected Hanwoo longissimus muscle in a model system | - |
dc.type | Article | - |
dc.identifier.doi | 10.1080/10942912.2018.1440241 | - |
dc.citation.journaltitle | International Journal of Food Properties | - |
dc.identifier.wosid | 000435549300001 | - |
dc.identifier.scopusid | 2-s2.0-85062562726 | - |
dc.citation.endpage | 227 | - |
dc.citation.number | 1 | - |
dc.citation.startpage | 220 | - |
dc.citation.volume | 21 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Lee, Mooha | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | ANGIOTENSIN-CONVERTING ENZYME | - |
dc.subject.keywordPlus | ACE INHIBITORY PEPTIDES | - |
dc.subject.keywordPlus | BIOACTIVE PEPTIDES | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordPlus | GENERATION | - |
dc.subject.keywordPlus | PROTEINS | - |
dc.subject.keywordAuthor | Bioactivity | - |
dc.subject.keywordAuthor | Crude peptide fraction | - |
dc.subject.keywordAuthor | Protease type XIII | - |
dc.subject.keywordAuthor | Thermolysin | - |
dc.subject.keywordAuthor | Hanwoo beef | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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