2017 Fiscal Year Final Research Report
Functional properties of Leucine-peptides derived from meat proteins
| Project/Area Number |
15H04587
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Animal production science
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| Research Institution | Kitasato University |
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Principal Investigator |
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| Research Collaborator |
OHATA MOTOKO 日本大学, 生物資源科学部, 講師
KOMIYA YUSUKE 北里大学, 獣医学部, 助教
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Keywords | 食肉 / ペプチド / ロイシン / 抗酸化作用 / メイラード反応 / 食品 |
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| Outline of Final Research Achievements |
Leucine-dipeptides were paid attention to study their functionalities and develop their industrial applications. Of 19 Leucine-dipeptides tested in this study, dipeptides containing Alanine, Arginine, or Lysine showed high antioxidative activities. In addition, Maillard reaction products generated from Leucine-dipeptides containing Arginine or Lysine increased their activities significantly. Orally administrated these materials with high activities decreased oxidative stress in animal bodies. Leucine-dipeptides, such as Leucine-Lysine and Lysine-Leucine would contribute to the prevention of atrophy of skeletal muscle associated with aging. From the results of this study along with previous observations, Leucine-dipeptides and their Maillard reaction products have important roles in meat and great possibility in the food industry.
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| Free Research Field |
農学
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