Monitoring molecular composition and digestibility of ripened bresaola through a combined foodomics approach.
Bioactivity
Bresaola
Foodomics
In vitro digestion
Meat
NMR
Peptides
Proteomics
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
01 2019
01 2019
Historique:
received:
04
09
2018
revised:
08
11
2018
accepted:
12
11
2018
entrez:
3
1
2019
pubmed:
3
1
2019
medline:
7
1
2020
Statut:
ppublish
Résumé
In this work, the effects of maturation time and simulated gastrointestinal digestion on the molecular and peptide profiles of "Bresaola Valtellina" were assessed through the foodomics approach, in this case food proteomics and peptidomics combined to other analytical and biological assays, aiming at depicting a holistic food quality. Human digestion of this Italian cured meat product was simulated using an in vitro static protocol and the degree of proteolysis and the in vitro bioactivity of the soluble free compounds in the digestates were evaluated by biochemical assays, e.g. SDS-PAGE, size exclusion HPLC, HPLC/MS,
Identifiants
pubmed: 30599953
pii: S0963-9969(18)30906-2
doi: 10.1016/j.foodres.2018.11.021
pii:
doi:
Substances chimiques
Antioxidants
0
Peptides
0
Proteins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
360-368Informations de copyright
Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.