Effect of cooking treatment on protein digestibility, peptide profile and potential bioactive peptides of beef tripe during in vitro gastrointestinal digestion.

Abstract

The purpose of this study was to understand the effects of cooking treatment on the protein hydrolysis of beef tripe and the release of potentially bioactive peptides using an in vitro gastrointestinal model. The results showed that digestion promoted the hydrolysis of proteins and release of free amino acids in beef tripe, but cooking treatment significantly reduced them. The sample of the cooked beef tripe after gastrointestinal digestion had the highest antioxidant activity. Peptidomic and in silico analyses of gastrointestinal digesta were performed to identify bioactive antioxidant peptide sequences. A total of 14 peptides were identified, which were confirmed with structural characteristics to exhibit antioxidation effects as well as a range of other biological functions, such as angiotensin I-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) inhibitory activities. These findings indicate that beef tripe and its digestive products have health-promoting potential, which can be utilized in functional food as ingredients.