Hypertension is known to be a major disease that causes advanced and continuous high levels of blood pressure in the human circulation system. The initiative mechanism of action of hypertension starts with an angiotensin converting enzyme (ACE) that exists in two forms (endothelial and soluble in blood). Normally, the disease is treated by chemically prepared medication which may cause health complications. Despite that, the current article attempted to find alternatives to the chemically prepared medications including bioactive compounds (antihypertensive peptides) derived from meat products. The aim of this research was to determine the antihypertensive activity of hybrid peptides from muscle proteins of fresh beef and pastirma (dry-cured muscles). The beef and pastirma were digested with pepsin and trypsin to generate miscellaneous but not specific bioactive peptides. The samples were subjected to in vitro analyses to evaluate their ACE inhibitory activity using a substrate (HHL) representing angiotensin. Effects of processing and dry-curing treatment, which normally causes a lysis action on the chemical structure of proteins in beef and pastirma were also investigated. As a result, the processing of beef into pastirma degrades the major proteins such as MHC (200kDa) and many enzymes including: β-galactosidase, Phosphorylase B, Lactate Dehyrogenase, Trypsinogene into small peptides. Hydrolysates in fresh beef and pastirma with protein concentration of 5.65 and 6.09mg/ml showed inhibition rates against ACE activity of 83 and 79%, respectively. The biological values (IC50) of antihypertensive activity were 0.68 and 0.78 mg/ml for fresh meat and pastirma, respectively. Proteins in fresh beef have remarkable ACE inhibitory activities, which makes it a potent model for sourcing bioactive peptides to treat hypertensive abnormalities. We suggest that miscellaneous peptides from fresh meat will provide nutraceutical compounds after digestion by intestinal proteases. Hybrid bioactive peptides may differ in potency and duration of action against ACE activity. However, data indicated that it is not necessary to process meat into pastirma to enhance its biological activities. These findings demonstrated the protective effect of bioactive peptides derived from beef demonstrate that they are of significant importance for therapeutic interventions of hypertension-related complications.

Keywords: Antihypertensive Activity; Bioactive Peptides; Pastirma; Protein

The aim of this study was to partially determine the nutritional and functional properties of cookies enriched with green lentil dietary flour proposed for children. The proposed cookies were enriched with lentil dietary flour at different concentrations, at the expense of the proportion of wheat flour. The cookies were divided into three different groups based on different formulas, the first group was without green lentil (control), while the other two groups were enriched cookies with green lentil flour “6%” and “12%”.

Results of protein analysis showed that cookies with 6% lentil flour had the highest protein content. Results of protein solubility indicated that cookies fortified with green lentil flour had the highest extraction values in comparison to the control samples. The molecular weight of proteins from ingredients (lentils, wheat, skimmed milk, whey protein, and egg), extracted by high ionic strength buffers, remained unchanged. The combination of ingredients normally impacts a change in proteins, but the major proteins preserve their nutritional characteristics even after being mixed in different formulas. The results showed that the dry matter and ash contents of cookie samples increased by the addition of lentil dietary flour. Colour measurement results showed that the control samples had the highest L* values, while samples of resulted in acceptable quality characteristics in both cookie types (6 and 12%). Overall, data indicates cookies enriched with green lentil dietary flour have fortified their protein and phytochemical contents. The utilization of protein powder derived from lentils may enhance the nutritional quality and functional properties of cookies that can be proposed for school and pre-school kids.

Abdulatef Mrghni Ahhmed Nesr, Şule Daştan2, Mustafa Çam, Naema Saad Gumma Shibani, Mustafa Tahsin Yilmaz, Shiro Takeda, Ryoichi Sakata, (05-2024), انجلترا: ECronicon open access, 19 (5), 1-17

Globally, many studies are being conducted on foods, especially processed items, which actually play a role in changing the genetic characteristics of humans due to the genetic changes caused by these foods. Clear efforts are being made to use food as a treatment for many diseases by giving specific nutritional advice to specific people based on their genes and how they are affected by particular foods. Among these non-communicable diseases are obesity, diabetes, hypertension, and many lifestyle-related diseases. On the personal level, we are working on disseminating a diet system known as the ancestral diet (A-diet), which is a dietary modification plan that focuses on simplicity, traditions, and plant-based nutrients, inspired by ancient nutrition. The aim of this article was to focus on the importance of age and genetics in dealing with the change in foods intake behaviors and nutritional patterns that each individual consumes based on his/her genes and desires, the latter of which are linked to the lifestyle of each person’s age group. An example of this is the tendency of people to become obese, diabetic, or hypertensive as a result of a certain food. Some sort of food that makes people sick, while it does not effect on other people`s health, and the explanation for this is the difference in genes. While the change and diversity in eating patterns, especially among children and young people have become greatly influenced by the environment, friends, schoolmates, and social media.

Curing produces a characteristic pink color during meat processing through the production of nitrosyl myoglobin (NOMb), which requires nitric oxide (NO). Nitrites and nitrates in coloring agents are crucial NO sources; however, a reducing agent is necessary to facilitate their chemical conversion to NO. This study aimed to investigate the effect of the reducing properties of whey protein hydrolysate (WPH) on the reddening of cured meat products. Cured and cooked sausage models were treated with WPH, which enhanced the reddening of the meat color and increased the a* value in the models compared with that of the controls. Additionally, ethanol-extracted WPH induced Fe3+ reduction, lowered oxidation–reduction potential, and decreased nitrite (NO2 −) levels. Moreover, ethanol-extracted WPH promoted the formation of NOMb in myoglobin solution. This effect was also observed when ethanol-extracted WPH treated with maleimide was used, implying that certain peptides rather than the thiol group of WPH are involved in promoting NOMb formation. Furthermore, the peptides that decreased NO2 − levels were isolated from ethanol-extracted WPH, identified, and synthesized. These synthesized peptides, particularly the FFVAPFPEVFGK peptide, showed NO2 −-reducing activity. Hence, WPH may promote the coloration of cured meat products through the reducing potential of the peptides contained within.

Venison, a type of game meat, has several health benefits because it contains not only high protein and low fat but also bioactive peptides with several physiological properties, including antioxidative and angiotensin-converting enzyme inhibitory properties. The aim of the present study was to investigate the antioxidant activity   of venison treated by in vitro cooking and gastrointestinal digestion. We subjected venison along with pork and beef to in vitro cooking and digestion and assessed their antioxidant activity via 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH-RS) and hydrophilic oxygen radical absorbance capacity (H-ORAC) assays. The peptide contents of all types of cooked and digested meat samples were higher than those of the untreated and cooked samples. The DPPH-RS activities and H-ORAC of digested venison, pork, and beef were increased compared with those of untreated samples. DPPH-RS activity was significantly higher in the

digested venison samples than in the digested pork and beef samples. In this study, several fractions of digested venison from the chromatography exhibited DPPH-RS activity. Peptide analysis, using liquid-chromatography with tandem mass spectrometry, unveiled two peptides DIDDLELTLAK and TQTVCNFTDGALVQHQEWDGK with high DPPH-RS activities. Thus, venison is a rich source of antioxidant peptides and potentially demonstrate an antioxidation ability by digestive enzymes in vivo.

We aim to offer this abstract in order to understand the system capable of tracking

meat products using a digital ledger technology known as (Blockchain technology), we will

highlight their mechanism of work and the benefits and pitfalls to avoid. The traceability system for food was published in July 2007 by the International Standards Organization and prepared by the Technical Committee: ISO/TC 34/SC 17.

Tractability increases the correct information that must be recorded in all supply chains. It ensures that every element in the supply chain is controlled, which is used as an evaluation tool to combat meat fraud and enhance meat safety. It is utilized to satisfy consumers by defending the authenticity of meat products, supporting operating and production systems, and strengthening meat markets. Blockchain technology is a modern technology whose mechanism relies on an advanced database that allows information to be shared transparently within a food network, specific to the type of product or commercial activity. The technology in the meat industry stores data in blocks that are connected to each other in a seamless manner and displays it when needed by manufacturers, customers, suppliers, and wholesalers. Blockchain technology contributes to bringing about revolutionary changes and a qualitative shift in the development of various sectors because it offers a new concept for creating, organizing, proving, and transferring data. The blockchain constitutes a decentralized digital record called a “digital ledger,” which is available, distributed, and authenticated among all participants in the blockchain network.

Blockchain technology in the meat industry would be defined as the main and central record for

monitoring and tracing all activities using IoT, in which all industrial practices are recorded, from

the processing of raw materials and additives through supply chains. Blockchain should be used

as a tool to prevent meat-borne diseases and reduce fraud in the meat industry. Traditional food

supply methods are ineffective or not properly documented, which can result in fraud and errors in food processing, making them difficult to trace. Therefore, we advise meat suppliers to utilize both the tractability system and blockchain technology because both are tools to digitize meat

products. In summary, applying the tracking system and digital ledger technology in the manufacture of meat products increases the organization of the flow of control and monitoring processes, which leads to improved transparency and real-time coordination between manufacturers, trading partners, and even consumers.

In this study, bovine sodium caseinate (NaCas) was hydrolyzed with four proteases, alcalase, savinase, subtilisin A, and flavourzyme. In addition to the structural changes occurred through the enzymatic hydrolysis, the solubility, oil binding capacity, zeta potential, emulsification properties, and in vitro antioxidant capacity, anti-carcinogenic and antidiabetic properties of hydrolysates were determined. FTIR combined with hierarchical cluster analysis (HCA) made in Amide I region

enable to classification of the samples based on the changes of the secondary structure depending on the enzyme type and degree of fragmentation. Technological properties of NaCas were enhanced through the enzymatic hydrolysis, and those were more prominent in serine-type enzymes, regardless of the enzyme type, all hydrolysates showed high antioxidant capacities. All

hydrolysates, specifically those produced by savinase and alcalase, reduced the viability of the carcinogenic Caco-2 cells in a dose-dependent manner and showed a very low level of cytotoxicity against healthy HEK-293 cells. The hydrolysis treatment made a significant contribution to the antidiabetic activity of NaCas. Particularly alcalase and savinase hydrolysates suppressed the activity of a- amylase and a- glucosidase. Therefore, the generated milk protein hydrolysates could be used

in functional food developments for specific dietary purposes.