When it comes to nutrition, beef organ meats such as liver and kidney often take a backseat to more popular cuts. However, these often overlooked parts of the animal offer a treasure trove of powerful compounds to enhance your health – peptides and bioregulators. In this article, we will explore the benefits of peptides and bioregulators found in beef organ meats, focusing on liver and kidney, and shed light on their remarkable potential to support overall health and well-being.
The Role of Peptides and Bioregulators
Peptides are short chains of amino acids, the building blocks of proteins, that play a crucial role in various biological processes. Bioregulators, on the other hand, are small molecules that regulate and balance cellular functions in the body. Both peptides and bioregulators are naturally occurring compounds found in beef organ meats and are known to exert profound effects on human health.
Nutritional Powerhouses: Liver and Kidney
Liver and kidney are considered nutritional powerhouses due to their exceptional nutrient profiles. They are packed with essential vitamins, minerals, amino acids, and healthy fats. In addition, these organs are rich sources of peptides and bioregulators, which contribute to their remarkable health benefits.
Peptides: Supporting Cellular Health and Function
Peptides found in beef organ meats, particularly liver and kidney, have been shown to possess several beneficial properties:
- Antioxidant Effects: Peptides exhibit potent antioxidant activity, protecting cells from oxidative damage caused by free radicals. This can help reduce the risk of chronic diseases such as cardiovascular disease and cancer.
- Immune Modulation: Certain peptides have been found to modulate immune responses, supporting a healthy immune system. They can enhance the body’s defence mechanisms against infections and promote faster recovery.
- Tissue Repair and Regeneration: Peptides derived from organ meats have been studied for their ability to promote tissue repair and regeneration. They can aid in wound healing, enhance skin health, and improve the function of organs such as the liver.
- Liver Expressed Antimicrobial Peptide (LEAP-2): This peptide is involved in immune response and glucose metabolism.
- Hepcidin: Regulator of iron metabolism and the immune system
- Angiotensin I-converting enzyme (ACE) Inhibitory Peptide: May help regulate blood pressure
- Bovine Cathelicidins: Regulate the immune system and may play an immunomodulatory role
Bioregulators: Balancing Cellular Functions
Bioregulators found in beef organ meats also offer several health benefits:
- Hormonal Balance: Certain bioregulators have been found to support hormonal balance in the body. They can help regulate the production and release of hormones, promoting overall hormonal health.
- Cellular Rejuvenation: Bioregulators have been shown to enhance cellular rejuvenation, which is essential for maintaining optimal cellular function and preventing premature ageing.
- Metabolic Support: Some bioregulators found in organ meats have been linked to metabolic regulation. They can help optimise metabolic processes, promoting efficient energy utilisation and weight management.
- Ergothionine: This particular amino acid has been implicated in extending lifespan and healthspan
- Glycosphingolipids: Regulate cell recognition and signalling processes.
- Carnosine: Known for its antioxidant properties and potential anti-aging effects.
Beef organ meats, such as liver and kidney, are often undervalued in modern diets. However, their rich content of peptides and bioregulators make them true nutritional powerhouses. The peptides found in beef organ meats contribute to cellular health, antioxidant effects, immune modulation, and tissue repair. Bioregulators, on the other hand, play a vital role in hormonal balance, cellular rejuvenation, and metabolic support. These compounds, combined with the nutrient density of liver and kidney, provide a range of health benefits.
- Zhang, X., Chen, F., & Wang, M. (2014). Bioactive Substances of Animal Origin. Handbook of Food Chemistry, 1–21. doi:10.1007/978-3-642-41609-5_14-1
- Smith, R. D., & Ryan, M. T. (2020). The benefits of peptides in the diet: From antioxidants to energy regulators. Nutrients, 12(11), 3340. DOI: 10.3390/nu12113340.
- Hernández-Ledesma, B., & Recio, I. (2018). Peptides and proteins in meat and their potential effects on human health. Meat Science, 144, 48-55. DOI: 10.1016/j.meatsci.2018.06.016.
- Li, Y., & Jiang, B. (2020). Bioactive peptides and proteins from meat sources. Critical Reviews in Food Science and Nutrition, 60(20), 3487-3498. DOI: 10.1080/10408398.2019.1652495.
- Teixeira, P. C., et al. (2020). Bioregulators: Functional impact on health and disease. Journal of Functional Foods, 75, 104257. DOI: 10.1016/j.jff.2020.104257.
- Jones, M. L. (2019). Nutrient composition of beef liver and kidney. Journal of Renal Nutrition, 29(3), 225-231. DOI: 10.1053/j.jrn.2018.12.001.
- Zhu, Y., et al. (2021). Nutritional composition and health benefits of liver. Comprehensive Reviews in Food Science and Food Safety, 20(1), 855-875. DOI: 10.1111/1541-4337.12747.
- Nemeth E, Ganz T. The role of hepcidin in iron metabolism. Acta Haematol. 2009;122(2-3):78-86. doi: 10.1159/000243791. Epub 2009 Nov 10. PMID: 19907144; PMCID: PMC2855274.
- Whelehan, C.J., Barry-Reidy, A., Meade, K.G. et al. Characterisation and expression profile of the bovine cathelicidin gene repertoire in mammary tissue. BMC Genomics 15, 128 (2014). https://doi.org/10.1186/1471-2164-15-128
- Krause A, Sillard R, Kleemeier B, Klüver E, Maronde E, Conejo-García JR, Forssmann WG, Schulz-Knappe P, Nehls MC, Wattler F, Wattler S, Adermann K. Isolation and biochemical characterization of LEAP-2, a novel blood peptide expressed in the liver. Protein Sci. 2003 Jan;12(1):143-52. doi: 10.1110/ps.0213603. PMID: 12493837; PMCID: PMC2312392.
- Pan HY, Ye ZW, Zheng QW, Yun F, Tu MZ, Hong WG, Chen BX, Guo LQ, Lin JF. Ergothioneine exhibits longevity-extension effect in Drosophila melanogaster via regulation of cholinergic neurotransmission, tyrosine metabolism, and fatty acid oxidation. Food Funct. 2022 Jan 4;13(1):227-241. doi: 10.1039/d1fo02758a. PMID: 34877949.
- Irwin K. Cheah, Barry Halliwell, Ergothioneine, recent developments, Redox Biology, Volume 42, 2021, 101868, ISSN 2213-2317, https://doi.org/10.1016/j.redox.2021.101868.