ArticleAnimal bioscience2024
Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption.
Article in Animal bioscience, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 15 citations in OpenAlex.
- Ohmic Heating Application on Pork Burger Processing.Journal of food science · 2026Article
- Valorization of Goat Blood: Hydrolysate Production, Identification, Stability, and Bioavailability upon Gastrointestinal Digestion of Peptides with Dual ACE and DPP-IV Inhibitory Properties.Foods (Basel, Switzerland) · 2026Article
- Characterization of Bromelain-Soluble Sheepskin (Food science & nutrition · 2026Article
- Heterofermentative Lactic Acid Bacteria Enhance the Aerobic Stability of Sweet Sorghum Silage.Microbial biotechnology · 2025Article
- Pilot-Scale Production of Sericin-Derived Oligopeptides (SDOs) from Yellow Silk Cocoons: Peptide Characterization and Specifications.Foods (Basel, Switzerland) · 2025Article
- Effects of Low Molecular Weight Duck Blood Protein Hydrolysate as a Feed Additive on the Intestinal Microbiome, Antioxidant Activity, and Humoral Immune and Inflammatory Responses in Flowerhorn Fish.Aquaculture nutrition · 2025Article
- Exploring the Utilization of Bovine Blood as a Source of Antioxidant Peptide: Production, Concentration, Identification, andFood science of animal resources · 2024Article
Corrections and comments
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Authors and funding
12 authors at 6 institutions in 1 country.
Funding
Abstract
objectiveThis research aims to explore the nutritional and bioactive peptide properties of goat meat taken from various primal cuts, including the breast, shoulder, rib, loin, and leg, to produce these bioactive peptides during in vitro gastrointestinal (GI) digestion and absorption.
methodsThe goat meat from various primal cuts was obtained from Boer goats with an average carcass weight of 30±2 kg. The meat was collected within 3 h after slaughter and was stored at -80°C until analysis. A comprehensive assessment encompassed various aspects, including the chemical composition, cooking properties, in vitro GI digestion, bioactive characteristics, and the bioavailability of the resulting peptides.
resultsThe findings indicate that the loin muscles contain the highest protein and essential amino acid composition. When the meats were cooked at 70°C for 30 min, they exhibited distinct protein compositions and quantities in the sodium dodecyl sulfate-polyacrylamide gel electrophoresis profile, suggesting they served as different protein substrates during GI digestion. Subsequent in vitro simulated GI digestion revealed that the cooked shoulder and loin underwent the most significant hydrolysis during the intestinal phase, resulting in the strongest angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) inhibition. Following in vitro GI peptide absorption using a Caco-2 cell monolayer, the GI peptide derived from the cooked loin demonstrated greater bioavailability and a higher degree of ACE and DPP-IV inhibition than the shoulder peptide.
conclusionThis study highlights the potential of goat meat, particularly cooked loin, as a functional meat source for protein, essential amino acids, and bioactive peptides during GI digestion and absorption. These peptides promise to play a role in preventing and treating metabolic diseases due to their dual inhibitory effects on ACE and DPP-IV.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.