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Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption |
Pichitpon Luasiri1 
, Papungkorn Sangsawad1,*
, Jaksuma Pongsetkul1
, Pramote Paengkoum1
, Chatsirin Nakharuthai1
, Saranya Suwanangul2
, Sasikan Katemala3
, Narathip Sujinda3
, Jukkrapong Pinyo3
, Jarunan Chainam4
, Chompoonuch Khongla5
, Supaluk Sorapukdee6
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1School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
2Program in Food Science and Technology, Faculty of Engineering and Agro-industry, Maejo University, Chiang Mai 50290, Thailand
3Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand
4Faculty of Agricultural Technology, Valaya Alongkorn Rajabhat University under the Royal Patronage, Pathumthani 13180, Thailand
5Department of Applied Biology, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
6Office of Administrative Interdisciplinary Program on Agricultural Technology, School of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand |
Correspondence:
Papungkorn Sangsawad, Tel: +66-884141978, Email: papungkorn@sut.ac.th
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Received: 9 September 2023 • Revised: 14 December 2023 • Accepted: 15 January 2024 |
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| Abstract |
Objective
This 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.
Methods
The 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.
Results
The 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.
Conclusion
This 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. |
| Keywords:
Bioactive Peptide; Bioavailability; Gastrointestinal Digestion; Goat Meat; Protein |
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