A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations

Dielectric heating technology assisted for multi-objective processing of agricultural products: research progress, challenges, and future perspectives

Dielectric heating (DH) technology, including microwave and radio-frequency heating, is a type of advanced heating achieved through electromagnetic fields at specific frequencies. DH technology is widely used in the processing of various agricultural products and industrial-scale production owing to its green, efficient, and low-carbon nature. This paper reviewed the principles, typical systems, and devices of the DH technology. The mechanism and application of the DH technology in the processing of agricultural products are described. The research progress, application prospects, future research strategies, and limitations of DH technology in the multi-objective processing of agro-products were highlighted. Compared with traditional heating methods, DH with rapid, volumetric, and selective heating achieves good performance in drying, pasteurization, disinfestation, enzyme deactivation, and improvement of seed germination while producing high-quality agricultural products. Studies have shown that DH technology can simultaneously achieve multi-objective processing, which reduces processing steps, costs, and carbon emissions and raises economic returns. DH technology assisted in multi-objective processing could extend the shelf life and avoid spoilage of products during storage. Future research needs to be conducted with the help of computer simulations and artificial intelligence for parameter optimization and quality improvement to realize multi-objective DH technology in industrial applications.

KNR50: a moonlighting bioactive peptide hidden in the C-terminus of bovine casein αS2 with powerful antimicrobial, antibiofilm, antiviral and immunomodulatory activities

Milk is a primary nutrition source for newborns and adults and, in addition, is also a valuable reservoir of bioactive peptides. Many of these peptides are hidden as "cryptic" sequences in milk proteins and released in the bioactive form through protease digestions. Caseins, the most abundant proteins in bovine milk, host several cryptic bioactive peptides including those antimicrobials. In this study we report in-silico identification, production in recombinant form and extensive characterization of KNR50, a novel cationic antimicrobial peptide (CAMP) located at the C-terminus of bovine casein αS2. KNR50 shows antimicrobial activity against a large panel of bacteria and does not induce resistance development. In addition, KNR50 shows a remarkably wide spectrum of functional properties, as antibiofilm and antiviral activities, immunomodulatory and antioxidant properties as well as promising in-vivo anti-infective properties in a Caenorhabditis elegans model. These findings suggest that KNR50 could serve as a promising multifunctional agent with potential applications not only in combating infectious diseases and enhancing immune responses but also in non-clinical settings such as food preservation, where its antimicrobial properties could be exploited to extend shelf-life and improve food safety.

Cost-effective production of meaty aroma from porcine cells for hybrid cultivated meat

Cultivated meats are typically hybrids of animal cells and plant proteins, but their high production costs limit their scalability. This study explores a cost-effective alternative by hypothesizing that controlling the Maillard and lipid thermal degradation reactions in pure cells can create a meaty aroma that could be extracted from minimal cell quantities. Using spontaneously immortalized porcine myoblasts and fibroblasts adapted to suspension culture with a 1 % serum concentration, we developed a method to isolate flavor precursors via freeze-thawing. Thermal reaction conditions were optimized to enhance aroma compound production. Chemical profiling demonstrates that myoblasts produce an aroma profile closer to pork meat than fibroblasts, although serum reduction decreased aroma yield. Sensory analysis supported these findings. Incorporating the optimized aroma extract - derived from just 1.2 % (w/w) cells - into plant proteins resulted in a hybrid cultivated meat with 78.5 % sensory similarity to pork meat, but with a significant 80 % reduction in production costs.

Hydrolyzing collagen by extracellular protease Hap of Aeromonas salmonicida: Turning chicken by-products into bioactive resources

Collagen-rich meat processing by-products have potential utilization value. Extracellular protease Hap from meat-borne Aeromonas salmonicida has been identified as an ideal protease for hydrolyzing collagen. Here, to explore the possible application of Hap for giving chicken by-products a high added value, the hydrolysis ability and mechanism were investigated. With a Vmax of 31.9 μg/mL/min and a Km of 1.18 mg/mL, Hap demonstrated obvious substrate specificity to pepsin-solubilized collagen (PSC) derived from chicken by-products, and significantly affected the tertiary structure and microstructure of PSC. Hap was found to preferentially cleave the peptide bond between Gly-X by peptide release kinetics, attacking from two ends to the middle region for α1 chain. Sixteen peptides are anticipated to be non-toxic with twenty potential biological activities at the end of hydrolysis. These observations will enrich the collagen hydrolysis mechanism of protease secreted by meat-borne bacteria and provide new insights into the utilization of meat by-products.

Evaluation of postprandial thermal feeling in mice using a behavioral thermoregulation analysis: Differences in meat species and their fractions

Classification of the thermal nature of meat in traditional Chinese medicine (TCM) varies depending on the meat species and their fractions. The objectives of this study were to establish an experimental system to evaluate postprandial thermal feeling based on behavioral thermoregulation, investigate it among different meat species and their fractions, and clarify the relationship between their thermal nature and the active meat constituents that affect thermal feeling. Freeze-dried meat, defatted meat, and extracted fat were prepared from horse meat, chicken, pork, beef, mutton, and venison. After feeding, mice were placed in an elongated chamber equipped with a continuous thermogradient floor. An obvious peak in the cumulative staying time at the mouse's preferred temperature was observed after 30 min, and the postprandial thermal feeling was evaluated by examining the preferred temperatures. As a result, purified meat proteins were not considered to affect postprandial thermal feeling among meat species. In contrast, the ethanol and water extracts of defatted horse meat induced a "cool feeling," and the extracts of other meat species induced a "warm feeling." Chicken and pork fat induced a cool feeling, whereas beef and mutton fat induced a warm feeling. Additionally, certain dose-dependent constituent(s) in these fats affected the postprandial thermal feeling. Using the established evaluation system, it was concluded that the extract and fat in meat are involved in the postprandial thermal feeling, and the thermal nature of the meat in TCM depends not only on animal-specific components but also on their contents.

Biopolymeric Hydrolysates from Dosidicus gigas: Functional Applications and Shelf-Life Extension in Squid Sausages

Bioactive protein hydrolysates from Dosidicus gigas, obtained via Bacillus subtilis fermentation (20 °C, 4-8 h), were assessed for functional properties and their impact on jumbo squid sausage preservation. The hydrolysates exhibited strong antioxidant activity (742.17 μmol TE/g) and inhibited key metabolic enzymes: α-glucosidase (93.29%), α-amylase (20.87%), lipase (35.44%), and ACE-I (88.96%), indicating potential benefits for managing diabetes, obesity, and hypertension. Sausages enriched with 0.1% hydrolysates, stored at 4 °C, had a 95.5% longer shelf life (43 vs. 22 days), reduced microbial spoilage (TVC: 3.68 vs. 5.42 Log CFU/g), and 35.6% lower total volatile bases. Water-holding capacity improved (88.21% vs. 87.15%), and oxidative browning was delayed, preserving color stability. These results highlight D. gigas hydrolysates as multifunctional bioactive compounds with potential as natural stabilizers in clean-label formulations. Their capacity to enhance food stability and replace synthetic preservatives offers a sustainable, innovative strategy for the functional food industry.

Red Meat Amino Acids for Beginners: A Narrative Review

Meat is a major source of dietary protein and fat across the globe. Red and white meat are the major terms consumers use to refer to types of meat; however, these terms do not fully encompass the range of nutrients provided by meat sources. Red meat refers to meat from mammalian skeletal muscle, while white meat refers to poultry. Red and white meat both provide a wide range of nutritional components in the context of fatty acids, amino acids and micronutrients. Importantly, it has been demonstrated that amino acid profiles differ between red meat and white meat as well as between different sources of red meat. Red meat is a complete source of dietary amino acids, meaning it contains all essential amino acids (EAAs), and in addition, it contains all the non-essential amino acids (NEAAs). Red meat is also the most abundant source of bioavailable heme-iron essential for muscle growth and cardiovascular health. Red meat has been indicated as a major contributor to the rising incidence of metabolic disorders and even colorectal cancer. However, it is important to note that while red meat consumption is linked to these conditions, it is typically the overconsumption of red meat that is associated with obesity and other metabolic symptoms. Similarly, the preparation of red meat is a key factor in its link to colorectal cancer as some methods of preparation produce carcinogens while others do not. Finally, red meat may also be situationally more beneficial to some groups than others, particularly in the cases of sex and aging. For pregnant women, increases in red meat consumption may be beneficial to increase the intake of semi-essential amino acids, while in the elderly, increases in red meat consumption may better preserve muscle mass compared with other dietary protein sources.

Bioactive peptides as multipotent molecules bespoke and designed for Alzheimer's disease

In an increasingly aging world where neurodegenerative diseases (NDs) are exponentially rising, research into more effective and innovative treatments seems paramount. Bioactive peptides (BPs) emerge as promising compounds with revolutionary potential in the treatment of NDs, particularly in well-known conditions like Alzheimer's disease (AD). The biological potential of these compounds is primarily attributed to their drug development advantages such as enhanced penetration, low toxicity, and rapid clearance, as well as, their antioxidant, and anti-inflammatory properties bio-linked to the neuroprotective effect, able to attenuate the multifactorial pathologies of AD. BPs can be sourced from common dietary origins, like animals, plants, marine, and from emerging sources like edible insects. However, to isolate an active BP with beneficial biological effects it must first be released from its parent protein, followed by a synthesis-flow. While in silico approaches can predict a BP's potential bioactivity and structural characteristics, in vitro, cell-based, and in vivo assays should be conducted to ensure these properties. The blood-brain-barrier (BBB) microenvironment and permeability in health or disease state are key factors to consider since they can limit the ability of circulating therapeutical agents, including BPs, to reach the brain. This review focuses on the bioactivity properties of BPs from different dietary protein sources and explores their beneficial effect and neuroprotective activity in AD, unraveling new paths of treatment.

Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations

Achieving the therapeutic goal of treating diseases by effectively controlling the excessive accumulation of intracellular free radicals is still very challenging, which motivates researchers to develop efficient novel antioxidant peptides from sustainable resources continuously. This study first pioneered a probiotic-assisted enzymatic hydrolysis of hemoglobin, which obtained 149 peptides. Two antioxidant peptides were rapidly screened using advanced molecular dynamics simulation techniques, revealing their molecular interaction mechanisms with Keap1. It was found that GLWGKV occupied six binding sites for Keap1 to form hydrogen bonds with Nrf2, whereas LIVYPW occupied two binding sites, and the binding free energy of GLWGKV to Keap1 was lower binding more stable. Cellular experiments confirmed that GLWGKV up-regulated the expression of related proteins and increased antioxidant enzyme activities, thereby attenuating H2O2-induced oxidative damage in Caco-2 cells. This research increases the economic added value of animal blood and demonstrates its great potential for development in functional foods.

Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health

PURPOSE OF REVIEW

Global food production leads to substantial amounts of agricultural and food waste that contribute to climate change and hinder international efforts to end food insecurity and poverty. Food waste is a rich source of vitamins, minerals, fibers, phenolic compounds, lipids, and bioactive peptides. These compounds can be used to create food products that help reduce heart disease risk and promote sustainability. This review examines the potential cardiovascular benefits of nutrients found in different food waste categories (such as fruits and vegetables, cereal, dairy, meat and poultry, and seafood), focusing on animal and clinical evidence, and giving examples of functional food products in each category.

RECENT FINDINGS

Current evidence suggests that consuming fruit and vegetable pomace, cereal bran, and whey protein may lower the risk of cardiovascular disease, particularly in individuals who are at risk. This is due to improved lipid profile, reduced blood pressure and increased flow-mediated dilation, enhanced glucose and insulin regulation, decreased inflammation, as well as reduced platelet aggregation and improved endothelial function. However, the intervention studies are limited, including a low number of participants and of short duration. Food waste has great potential to be utilized as cardioprotective products. Longer-term intervention studies are necessary to substantiate the health claims of food by-products. Technological advances are needed to improve the stability and bioavailability of bioactive compounds. Implementing safety assessments and regulatory frameworks for functional food derived from food waste is crucial. This is essential for maximizing the potential of food waste, reducing carbon footprint, and improving human health.

Advances in the application and mechanism of bioactive peptides in the treatment of inflammation

Inflammation is a normal immune response in organisms, but it often triggers chronic diseases such as colitis and arthritis. Currently, the most widely used anti-inflammatory drugs are non-steroidal anti-inflammatory drugs, albeit they are accompanied by various adverse effects such as hypertension and renal dysfunction. Bioactive peptides (BAPs) provide therapeutic benefits for inflammation and mitigate side effects. Herein, this review focuses on the therapeutic effects of various BAPs on inflammation in different body parts. Emphasis is placed on the immunomodulatory mechanisms of BAPs in treating inflammation, such as regulating the release of inflammatory mediators, modulating MAPK and NF-κB signaling pathways, and reducing oxidative stress reactions for immunomodulation. This review aims to provide a reference for the function, application, and anti-inflammation mechanisms of BAPs.

Antihypertensive and Antidiabetic Drug Candidates from Milkfish (Chanos chanos)-Identification and Characterization through an Integrated Bioinformatic Approach

Integrated bioinformatics tools have created more efficient and robust methods to overcome in vitro challenges and have been widely utilized for the investigation of food proteins and the generation of peptide sequences. This study aimed to analyze the physicochemical properties and bioactivities of novel peptides derived from hydrolyzed milkfish (Chanos chanos) protein sequences and to discover their potential angiotensin-converting enzyme (ACE)- and dipeptidyl peptidase-4 (DPPIV)-inhibitory activities using machine learning-based tools, including BIOPEP-UWM, PeptideRanker, and the molecular docking software HADDOCK 2.4. Nine and three peptides were predicted to have ACE- and DPPIV-inhibitory activities, respectively. The DPPIV-inhibitory peptides were predicted to inhibit the compound with no known specific mode. Meanwhile, two tetrapeptides (MVWH and PPPS) were predicted to possess a competitive mode of ACE inhibition by directly binding to the tetra-coordinated Zn ion. Among all nine discovered ACE-inhibitory peptides, only the PPPS peptide satisfied the drug-likeness analysis requirements with no violations of the Lipinski rule of five and should be further investigated in vitro.

Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality

This paper investigated the effect of yeast protein (YP)-fat replacement on the nutritional composition, spatial structure, gel performance, and sensory quality of emulsified sausages. YP is enriched with essential amino acids (36.49 g/100 g), which improved the nutritional quality of sausages whereas reducing its fat content. Moreover, YP could absorb water and fat, thus the YP-added sausages exhibiting an amount-dependent increase in emulsion stability and water migration. The microstructure illustrated that YP acted as a filler to improve structural homogeneity and compactness of the pork gel network. And YP-fat replacement could significantly enhance the hardness, gel strength and elasticity of sausages whereas decreasing the viscosity. Additionally, at partial or full YP-fat replacement (25-100%), the YP-added sausages scored higher in odor and texture, as well as better antioxidant stability than controls. Overall, YP can be employed as a new fat substitute for the preparation of healthy and nutritional sausages, while maintaining the sensory quality.

Recent developments in ultrasound approach for preservation of animal origin foods

Ultrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the demand for food products that have undergone minimal processing or have been subjected to non-thermal techniques. Livestock-derived food products, such as meat, milk, eggs, and seafood, are widely recognized for their high nutritional value. These products are notably rich in proteins and quality fats, rendering them particularly vulnerable to oxidative and microbial spoilage. Ultrasound has exhibited significant antimicrobial properties, as well as the ability to deactivate enzymes and enhance mass transfer. The present review centers on the production and classification of ultrasound, as well as its recent implementation in the context of livestock-derived food products. The commercial applications, advantages, and limitations of the subject matter are also subject to scrutiny. The review indicated that ultrasound technology can be effectively utilized in food products derived from livestock, leading to favorable outcomes in terms of prolonging the shelf life of food while preserving its nutritional, functional, and sensory attributes. It is recommended that additional research be conducted to investigate the effects of ultrasound processing on nutrient bioavailability and extraction. The implementation of hurdle technology can effectively identify and mitigate the lower inactivation of certain microorganisms or vegetative cells.