Study on the Bioavailability of Chicken Tenderloin Protein Bars and Soy Beverages Enhanced with Myofibrillar Protein Hydrolysates from Korean Native Cattle

This study comparatively analyzed protein digestibility, molecular weight, free amino acid composition, and changes in bioavailability during in vitro digestion of chicken tenderloin protein bars and soy beverages fortified with myofibrillar protein hydrolysates from various Korean native cattle breeds—Chickso, Jeju Black Cattle, Jeju Black Hanwoo, and Hanwoo—and a foreign breed, Black Angus. The results indicated that chicken tenderloin protein bars and soy beverages containing 0.5% and 1.0% protein hydrolysate exhibited enhanced palatability and bioavailability. Comparative analysis of protein digestibility before and after in vitro digestion revealed that myofibrillar protein hydrolysates derived from the loin and shank of Chickso, Jeju Black Cattle, Jeju Black Hanwoo, Hanwoo, and Black Angus significantly improved protein digestibility. Molecular weight analysis demonstrated a breakdown into smaller molecular forms, suggesting increased digestibility and bioavailability. On comparing the antioxidant and antihypertensive activities of protein hydrolysates from loin and shank, the loin protein hydrolysate from Jeju Black Cattle exhibited the highest bioavailability prior to in vitro digestion. Antioxidant and antihypertensive activities were considerably higher post-digestion compared with pre-digestion. This study concludes that myofibrillar protein hydrolysates derived from Jeju Black Cattle loin—at concentrations of 0.5% and 1% in chicken tenderloin protein bars and soy beverages—exhibit remarkable antioxidant and antihypertensive properties. These findings suggest potential health benefits of consuming chicken tenderloin protein bars and soy beverages containing protein hydrolysates from Korean native cattle breeds and Black Angus in the prevention and management of diseases associated with hypertension and oxidative stress.