@techreport{oai:miyazaki-u.repo.nii.ac.jp:00004030,
 author = {久保田, 大樹},
 month = {2020-06-21},
 note = {This research aimed to compare the biological and functional properties as well as physiological effects of beef, Pork and chicken protein hydrolysates. Last year, we examined the antihypertensive effects by determining the IC50 Value of the three mentioned species. This year, we aimed to check the antioxidative properties.
In the current study, we evaluated the antioxidative activity of hydrolysates of biceps femoris muscles from beef, pork and chicken. All the muscles separately hydrolyzed with pepsin and trypsin and then determined their antioxidative efficiency. The antioxidative activity of the hydrolysates was determined by the DPPH radical scavenging assay and the ORAC antioxidant assay. Meat hydrolysates showed the antioxidant activity (40μM Trolox equivalents (TE) /mg protein) by the DPPH radical scavenging assay. Meat hydrolysates also showed the highantioxidant activity (750μM  TE /mg protein) by the ORAC antioxidant assay. Antioxidative activitiy increased with increasing meat hydrolysates concentrations. No significant differences in various edible meat peptides were detected by the DPPH radical scavenging assay and the ORAC antioxidant assay. However, there are differences in the other factors for giving the antioxidative activity including amino acid sequence of those hydrolysates. For instance, Cys shows strong antioxidant activity that is considered to be specific for electron transfer reaction. On the other hand, though Trp also has also been showing a strong activity, as it indicates only for transferring atom of hydrogen during its reactions. Beef and pork peptides may show antioxidant activity in specific manner that are influenced by His and Trp. Antioxidant activity of chicken peptides are small and far from other meat peptides especially when compared to beef and pork, In ORAC evaluation, Trp pattern similar to Trp in Chicken one, in which we hypothesize that Trp may be very important amino acid that determine whether peptides is effective as antioxidative or not.
We conclude that meat in the three species contain peptides that may serve several purposes. Based on its remarkable antioxidative activity, we suggest that the functional peptides from meat hydrolysates may have potential applications as functional food, which could beused as sources of natural antioxidants for foods., 本研究では,ORAC法とDPPH法に焦点を絞り,食肉由来ペプチドの抗酸化力を評価した. またペプチドを構成する20種類のアミノ酸の抗酸化活性を測定し,食肉由来ペプチドが抗酸化活性を示す要因についても考察した｡
DPPH法にて調査した結果,各種食肉間ではタンパク質濃度1.0mg/mlでおよそ40μM トロロックス相当量の抗酸化活性を示したが,畜種間の活性に有意差は認められなかった｡なお,食肉酵素分解物の添加濃度依存的に抗酸化活性は増加した｡カルノシンは痕跡程度の活性しか示さず,グルタチオンはDPPHの紫色が確認できなくなるほど強力な抗酸化活性を示した｡これはグルタチオンが電子供与反応に基づく抗酸化力を有している証拠であると考えられた｡また食肉ペプチドがカルノシンよりも高い活性を示した理由としては、食肉が有する様々なペプチドによる相乗効果であると推測された｡ORAC法にて測定した結果,各種食肉共に非常に高い抗酸化化活性を有することが確認された｡各種食肉間でそれらの値に有意差は認められなかったが,同濃度のカルノシンと近似した値が得られた｡このように単純に活性値を比較しただけでは各種食肉間に有意差は認められなかったが,食肉を構成するアミノ酸に注目し,ORAC法による抗酸化活性の経時変化を見ると,牛肉および豚肉と鶏肉では抗酸化活性を左右するアミノ酸が異なることが明らかになった｡特に重要なアミノ酸は高い電子供与活性を示すCys,高い水素供与活性を示すTrpであることが示唆された｡
我々は今後も,抗酸化ペプチドの基礎的研究を行っていく｡次なるステップとしてペプチドの｢アミノ酸組成｣および｢構造｣どちらが重要であるのか調査することにより,食肉由来ペプチドの抗酸化活性発現作用を明確にする必要がある。, 本研究は「伊藤記念財団」の助成を受けて行われた。},
 title = {食肉由来機能性成分の畜種別差異の比較検討について2},
 year = {},
 yomi = {クボタ, ダイキ}
}