title: Bioactive peptides from muscle sources: meat and fish.
abstract: Bioactive peptides have been identified in a range of foods, including plant, milk and muscle, e.g., beef, chicken, pork and fish muscle proteins. Bioactive peptides from food proteins offer major potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an outline of the bioactive peptides identified in the muscle protein of meat to date, with a focus on muscle protein from domestic animals and fish. The majority of research on bioactives from meat sources has focused on angiotensin-1-converting enzyme (ACE) inhibitory and antioxidant peptides.
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. josephthomas.ryan@teagasc.ie
authors.forename: Joseph Thomas
authors.initials: JT
authors.lastname: Ryan
authors.forename: Reynolds Paul
authors.initials: RP
authors.lastname: Ross
authors.forename: Declan
authors.initials: D
authors.lastname: Bolton
authors.forename: Gerald F
authors.initials: GF
authors.lastname: Fitzgerald
authors.forename: Catherine
authors.initials: C
authors.lastname: Stanton
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000378:metabolism*; D000975:Antioxidants / Q000378:metabolism*; D006801:Humans; D008460:Meat; D009124:Muscle Proteins / Q000378:metabolism*; D010455:Peptides / Q000494:pharmacology; D017747:Seafood
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D000975:Antioxidants; D009124:Muscle Proteins; D010455:Peptides