Experimental data of manuscript Novel Peptidomic Insights into Taste-Related and Bioactive Peptides from Porcine Liver (Sus scrofa domesticus, breed Duroc) Protein Hydrolyzates

Manuel Ignacio López-Martínez; Fidel Toldrá Vilardell; Leticia Mora

doi:10.20350/digitalcsic/29009

August 5, 2026Open Access

Experimental data of manuscript Novel Peptidomic Insights into Taste-Related and Bioactive Peptides from Porcine Liver (Sus scrofa domesticus, breed Duroc) Protein Hydrolyzates

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Key Points

The study aims to identify and characterize bioactive and taste-related peptides from porcine liver protein hydrolyzates.
Analyzed porcine heart hydrolyzates for proximate composition and physicochemical parameters.
Conducted assays to measure free amino acids, nucleotides, and chelation activities.
Utilized OPA, DPPH, FRAP, and ORAC methods for assessing hydrolyzate properties.
Identified various amino acids and nucleotides in heart hydrolyzates with particular concentrations.
Demonstrated significant antioxidant activities with DPPH % inhibition and FRAP Abs 700nm values.
Achieved ion chelation activities indicating potential for nutritional applications.

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Implication

Experimental data reveals taste-related bioactive peptides in porcine liver, suggesting nutritional potential.

Abstract

Conditions tested in the study: CP and FQ Heart: Proximate composition and physicochemical parameters of porcine heart. Taste related substances Heart: Compilation of free and total amino acids (mg amino acid/g heart) and total nucleotides (mg nucleotide/100g heart) of porcine heart and heart hydrolyzates. OPA Heart: Degree of hydrolysis by OPA method expressed in % for heart hydrolyzates samples. ABTS Heart: ABTS results (TEAC values) of heart hydrolyzates DPPH Heart: DPPH results (% inhibition) of heart hydrolyzates. FRAP Heart: FRAP results (Abs 700nm) of heart hydrolyzates. ORAC Heart: ORAC results (mmol trolox/g heart) of heart hydrolyzates. FCP Heart: Ferrous ion chelating activity (% Chelation) of heart hydrolyzates. ZCP Heart: Zinc ion chelating activity (% Chelation) of heart hydrolyzates. CuCP Heart: Copper ion chelating activity (% Chelation) of heart hydrolyzates.

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López-Martínez et al. (2026) studied this question.

synapsesocial.com/papers/6a76daf2f12abadc79815b98 https://doi.org/10.20350/digitalcsic/29009

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Experimental data of manuscript Novel Peptidomic Insights into Taste-Related and Bioactive Peptides from Porcine Liver (Sus scrofa domesticus, breed Duroc) Protein Hydrolyzates

Key Points

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Abstract

Discussion

Cite This Study

Experimental data of manuscript Novel Peptidomic Insights into Taste-Related and Bioactive Peptides from Porcine Liver (Sus scrofa domesticus, breed Duroc) Protein Hydrolyzates

Key Points

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Implication

Abstract

Discussion

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