Cited 0 time in
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 | 2022-12-26T18:18:52Z | - |
| dc.date.available | 2022-12-26T18:18:52Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.issn | 1094-2912 | - |
| dc.identifier.issn | 1532-2386 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/13259 | - |
| 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.format.extent | 8 | - |
| dc.language | 영어 | - |
| dc.language.iso | ENG | - |
| dc.publisher | TAYLOR & FRANCIS INC | - |
| dc.title | Boiactivities of peptide fractions derived from proteolytic enzyme-injected Hanwoo longissimus muscle in a model system | - |
| dc.type | Article | - |
| dc.publisher.location | 미국 | - |
| dc.identifier.doi | 10.1080/10942912.2018.1440241 | - |
| dc.identifier.wosid | 000435549300001 | - |
| dc.identifier.bibliographicCitation | INTERNATIONAL JOURNAL OF FOOD PROPERTIES, v.21, no.1, pp 220 - 227 | - |
| dc.citation.title | INTERNATIONAL JOURNAL OF FOOD PROPERTIES | - |
| dc.citation.volume | 21 | - |
| dc.citation.number | 1 | - |
| dc.citation.startPage | 220 | - |
| dc.citation.endPage | 227 | - |
| dc.type.docType | Article | - |
| dc.description.isOpenAccess | Y | - |
| dc.description.journalRegisteredClass | scie | - |
| dc.description.journalRegisteredClass | scopus | - |
| dc.relation.journalResearchArea | Food Science & Technology | - |
| dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
| 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 | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0532
COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.
