title: Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig.
abstract: The aim of this study was to evaluate and compare antioxidative and antihypertensive activities of Longissimus dorsi muscle from Suino Nero Lucano (SNL) and a modern crossbred (CG) pigs, before and after cooking and in vitro gastrointestinal digestion. Pig meat showed antioxidative and antihypertensive activities, heat treatment decreased the thiols content but at the same time increased angiotensin I-converting enzyme (ACE) inhibitory activity, and in vitro gastrointestinal digestion enhanced the biological activity of meat. Autochthonous SNL meat showed a higher nutraceutical quality compared to CG meat, highlighting a greater potential beneficial physiological effect on human health. The results of this study indicate that the pig meat, in particular autochthonous pig meat, may be considered a functional food since it is a good source of antioxidative and antihypertensive peptides.
authors.affiliation: School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10 - 85100, Italy. Electronic address: amalia.simonetti@unibas.it.
authors.forename: Amalia
authors.initials: A
authors.lastname: Simonetti
authors.affiliation: School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10 - 85100, Italy.
authors.forename: Emilio
authors.initials: E
authors.lastname: Gambacorta
authors.affiliation: School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10 - 85100, Italy.
authors.forename: Annamaria
authors.initials: A
authors.lastname: Perna
mesh_terms: D000818:Animals; D000959:Antihypertensive Agents / Q000032:analysis* / Q000494:pharmacology; D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry; D003296:Cooking / Q000379:methods*; D004063:Digestion / Q000502:physiology; D055951:Functional Food / Q000032:analysis; D006801:Humans; D006824:Hybridization, Genetic / Q000502:physiology; D007558:Italy; D008460:Meat / Q000032:analysis*; D011897:Random Allocation; D034421:Sus scrofa; D013552:Swine
chemical_list: D000959:Antihypertensive Agents; D000975:Antioxidants
keywords: ACE inhibitory activity; Cooked meat; Pig meat; Protein digestion; Thiols content