Korat-chicken breast and thigh were subjected to heating at 70, 100 or 121 °C for 30 min and simulated in vitro gastrointestinal digestion. At 70 or 100 °C heating, digests of breast possessed higher ACE inhibitory activity than those of thigh. The highest ACE inhibitory activity was found in the digest of breast cooked at 70 °C (B/H-70), whereas breast heated at 121 °C (B/H-121) exhibited the lowest. The 1-kDa permeate of the B/H-70 digest revealed higher permeability through colorectal adenocarcinoma monolayers and ACE inhibitory activity than did B/H-121. Among nine transported peptides, APP derived from myosin showed the highest ACE inhibition, with a non-competitive characteristic (K_i 0.93 μM). Molecular docking showed that APP interacts with ACE via hydrogen bonds, electrostatic and van der Waals interactions. In conclusion, mild thermal treatment of chicken breast resulted in a higher amount of transported peptides, exerting higher ACE inhibitory activity, which could lead to potential health benefits.

将呵叻鸡的乳房和大腿分别在70、100或121°C的温度下加热30分钟，然后模拟体外胃肠道消化。在70或100°C的加热下，乳房的消化液比大腿的消化液具有更高的ACE抑制活性。在70°C（B / H-70）煮熟的乳房的消化物中发现最高的ACE抑制活性，而在121°C（B / H-121）加热的乳房的消化中的ACE抑制活性最低。与B / H-121相比，B / H-70消化液的1 kDa渗透液通过结直肠腺癌单层显示出更高的通透性和ACE抑制活性。在九种转运的肽中，源自肌球蛋白的APP表现出最高的ACE抑制作用，具有非竞争性特征（K _i0.93μM）。分子对接表明APP通过氢键，静电和范德华相互作用与ACE相互作用。总之，对鸡胸进行温和的热处理会导致转运的肽数量增加，并具有较高的ACE抑制活性，这可能会带来潜在的健康益处。