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Boiactivities of peptide fractions derived from proteolytic enzyme-injected Hanwoo longissimus muscle in a model system

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dc.contributor.authorSeol, Kuk-Hwan-
dc.contributor.authorChoe, Juhui-
dc.contributor.authorKim, Hyun-Jin-
dc.contributor.authorHwang, Jin-Taek-
dc.contributor.authorLee, Mooha-
dc.contributor.authorJo, Cheorun-
dc.date.accessioned2022-12-26T18:18:52Z-
dc.date.available2022-12-26T18:18:52Z-
dc.date.issued2018-
dc.identifier.issn1094-2912-
dc.identifier.issn1532-2386-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/13259-
dc.description.abstractIn 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.format.extent8-
dc.language영어-
dc.language.isoENG-
dc.publisherTAYLOR & FRANCIS INC-
dc.titleBoiactivities of peptide fractions derived from proteolytic enzyme-injected Hanwoo longissimus muscle in a model system-
dc.typeArticle-
dc.publisher.location미국-
dc.identifier.doi10.1080/10942912.2018.1440241-
dc.identifier.wosid000435549300001-
dc.identifier.bibliographicCitationINTERNATIONAL JOURNAL OF FOOD PROPERTIES, v.21, no.1, pp 220 - 227-
dc.citation.titleINTERNATIONAL JOURNAL OF FOOD PROPERTIES-
dc.citation.volume21-
dc.citation.number1-
dc.citation.startPage220-
dc.citation.endPage227-
dc.type.docTypeArticle-
dc.description.isOpenAccessY-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusANGIOTENSIN-CONVERTING ENZYME-
dc.subject.keywordPlusACE INHIBITORY PEPTIDES-
dc.subject.keywordPlusBIOACTIVE PEPTIDES-
dc.subject.keywordPlusMEAT-
dc.subject.keywordPlusGENERATION-
dc.subject.keywordPlusPROTEINS-
dc.subject.keywordAuthorBioactivity-
dc.subject.keywordAuthorCrude peptide fraction-
dc.subject.keywordAuthorProtease type XIII-
dc.subject.keywordAuthorThermolysin-
dc.subject.keywordAuthorHanwoo beef-
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