Quantitative proteomic analysis to identify potential biomarkers linked to quality traits of beef tripe from different sources

In this work, the 4D data-independent acquisition (DIA) quantitative strategy was used for differential proteomic analysis of four beef tripe samples from different sources to explore the associations between differentially expressed proteins (DEPs) and meat quality traits. A total of 68 shared DEPs were identified in all comparison groups, which were mainly involved in phosphorylation signaling pathway, peroxisome proliferator-activated receptor (PPAR) signaling pathway, and glucuronic acid pathway. In the correlation analysis between DEPs and quality traits of beef tripe, it was found that 21 proteins were significantly associated with the quality traits in beef tripe, which could be considered as the potential biomarkers of beef tripe quality. This study has successfully uncovered the protein composition of beef tripe for the very first time, which helps to understand the key proteins and biological processes associated with the quality traits of beef tripe from different sources and improve the quality control of beef tripe.

Effect of cooking treatment on protein digestibility, peptide profile and potential bioactive peptides of beef tripe during in vitro gastrointestinal digestion

The purpose of this study was to understand the effects of cooking treatment on the protein hydrolysis of beef tripe and the release of potentially bioactive peptides using an in vitro gastrointestinal model. The results showed that digestion promoted the hydrolysis of proteins and release of free amino acids in beef tripe, but cooking treatment significantly reduced them. The sample of the cooked beef tripe after gastrointestinal digestion had the highest antioxidant activity. Peptidomic and in silico analyses of gastrointestinal digesta were performed to identify bioactive antioxidant peptide sequences. A total of 14 peptides were identified, which were confirmed with structural characteristics to exhibit antioxidation effects as well as a range of other biological functions, such as angiotensin I-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) inhibitory activities. These findings indicate that beef tripe and its digestive products have health-promoting potential, which can be utilized in functional food as ingredients.