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Hu YY, Xiao S, Zhou GC, Chen X, Wang B, Wang JH. Bioactive peptides in dry-cured ham: A comprehensive review of preparation methods, metabolic stability, safety, health benefits, and regulatory frameworks. Food Res Int 2024; 186:114367. [PMID: 38729727 DOI: 10.1016/j.foodres.2024.114367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 03/29/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
Dry-cured hams contain abundant bioactive peptides with significant potential for the development of functional foods. However, the limited bioavailability of food-derived bioactive peptides has hindered their utilization in health food development. Moreover, there is insufficient regulatory information regarding bioactive peptides and related products globally. This review summarizes diverse bioactive peptides derived from dry-cured ham and by-products originating from various countries and regions. The bioactivity, preparation techniques, bioavailability, and metabolic stability of these bioactive peptides are described, as well as the legal and regulatory frameworks in various countries. The primary objectives of this review are to dig deeper into the functionality of dry-cured ham and provide theoretical support for the commercialization of bioactive peptides from food sources, especially the dry-cured ham.
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Affiliation(s)
- Yao-Yao Hu
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Shan Xiao
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Gui-Cheng Zhou
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Xuan Chen
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Bo Wang
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; Regional Brand Innovation & Development Institute of Dongguan Prepared Dishes
| | - Ji-Hui Wang
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China; Regional Brand Innovation & Development Institute of Dongguan Prepared Dishes
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Jeong JW, Lee SY, Lee DY, Kim JH, Yun SH, Lee J, Mariano E, Moon SS, Hur SJ. Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review. Food Sci Anim Resour 2024; 44:533-550. [PMID: 38765288 PMCID: PMC11097009 DOI: 10.5851/kosfa.2024.e31] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/04/2024] [Accepted: 04/09/2024] [Indexed: 05/21/2024] Open
Abstract
Peptides with bioactive effects are being researched for various purposes. However, there is a lack of overall research on pork-derived peptides. In this study, we reviewed the process of obtaining bioactive peptides, available analytical methods, and the study of bioactive peptides derived from pork. Pepsin and trypsin, two representative protein digestive enzymes in the body, are hydrolyzed by other cofactors to produce peptides. Bicinchoninic acid assay, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, chromatography, and in vitro digestion simulation systems are utilized to analyze bioactive peptides for protein digestibility and molecular weight distribution. Pork-derived peptides mainly exhibit antioxidant and antihypertensive activities. The antioxidant activity of bioactive peptides increases the accessibility of amino acid residues by disrupting the three-dimensional structure of proteins, affecting free radical scavenging, reactive oxygen species inactivation, and metal ion chelating. In addition, the antihypertensive activity decreases angiotensin II production by inhibiting angiotensin converting enzyme and suppresses blood pressure by blocking the AT1 receptor. Pork-derived bioactive peptides, primarily obtained using papain and pepsin, exhibit significant antioxidant and antihypertensive activities, with most having low molecular weights below 1 kDa. This study may aid in the future development of bioactive peptides and serve as a valuable reference for pork-derived peptides.
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Affiliation(s)
- Jae Won Jeong
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Yun Lee
- Division of Animal Science, Division of Applied Life Science (BK21 Four), Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jae Hyeon Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Hyeon Yun
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Juhyun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Ermie Mariano
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sung Sil Moon
- Sunjin Technology & Research Institute, Icheon 17332, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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3
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Wen-Tao C, Zhang YY, Qiang Q, Zou P, Xu Y, Sun C, Badar IH. Characterizations and molecular docking mechanism of the interactions between peptide FDGDF (Phe-Asp-Gly-Asp-Phe) and SOD enzyme. Heliyon 2024; 10:e24515. [PMID: 38293362 PMCID: PMC10826827 DOI: 10.1016/j.heliyon.2024.e24515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/05/2024] [Accepted: 01/10/2024] [Indexed: 02/01/2024] Open
Abstract
In this study, we investigated the antioxidant properties of dry-cured beef crude peptide (BPH) at different storage periods. The combination characteristics of different concentrations of Phe-Asp-Gly-Asp-Phe (FDGDF) and superoxide dismutase (SOD) at different temperatures were analyzed by ultraviolet-visible spectroscopy, fluorescence spectroscopy, and FT-IR spectroscopy, combined with the detection of a SOD activity detection box. It was found that FDGDF could improve the activity of SOD by changing its secondary structure. Bonds were formed at O32/O40/O52 using quantum chemical simulation calculations, and the Fukui index was higher than that of most atoms, indicating that these atoms were more likely to participate in the reaction. SPR biological force analysis showed that FDGDF and SOD were in a fast binding and dissociation mode. This study revealed the theoretical basis for studying the antioxidant mechanism of dry-cured beef and provided ideas for developing new dry-cured beef products.
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Affiliation(s)
- C.H.E.N. Wen-Tao
- School of Biological and Food Engineering, Changzhou University, Changzhou, Jiangsu, 213164, China
| | - Ying-Yang Zhang
- School of Biological and Food Engineering, Changzhou University, Changzhou, Jiangsu, 213164, China
| | - Qiang Qiang
- Changzhou Wujin No. 3 People's Hospital Changzhou, Jiangsu,150030, China
| | - Ping Zou
- School of Biological and Food Engineering, Changzhou University, Changzhou, Jiangsu, 213164, China
| | - Ying Xu
- School of Biological and Food Engineering, Changzhou University, Changzhou, Jiangsu, 213164, China
| | - Chengjun Sun
- School of Biological and Food Engineering, Changzhou University, Changzhou, Jiangsu, 213164, China
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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Li M, Zhang X, Yin Y, Li J, Qu C, Liu L, Zhang Y, Zhu Q, Wang S. Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing. Crit Rev Food Sci Nutr 2023:1-12. [PMID: 37216477 DOI: 10.1080/10408398.2023.2212287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
NaCl is the main curing agent in dry-cured meat products, and a large amount of NaCl addition leads to high salt content of final products. Salt content and composition are important factors affecting the activity of endogenous proteases, which in turn could affect proteolysis as well as the quality of dry-cured meat products. With the increasing emphasis on the relationship between diet and health, reducing sodium content without sacrificing quality and safety of products is a great challenge for dry-cured meat industry. In this review, the change of endogenous proteases activity during processing, the potential relationship between sodium reduction strategy, endogenous proteases activity, and quality were summarized and discussed. The results showed that sodium replacement strategy and mediated-curing had a complementary advantage in influencing endogenous proteases activity. In addition, mediated-curing had the potential to salvage the negative effects of sodium substitution by affecting endogenous proteases. Based on the results, a sodium reduction strategy that sodium replacement in conjunction with mediated-curing based on endogenous proteases was proposed for the future perspective.
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Affiliation(s)
- Mingming Li
- China Meat Research Center, Beijing, China
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Xin Zhang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Yantao Yin
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Jiapeng Li
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Chao Qu
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Linggao Liu
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | | | - Qiujin Zhu
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Shouwei Wang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
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5
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Ren LK, Fan J, Yang Y, Liu XF, Wang B, Bian X, Wang DF, Xu Y, Liu BX, Zhu PY, Zhang N. Identification, in silico selection, and mechanism study of novel antioxidant peptides derived from the rice bran protein hydrolysates. Food Chem 2023; 408:135230. [PMID: 36549163 DOI: 10.1016/j.foodchem.2022.135230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 12/10/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
The work aimed to assess the antioxidant ability and obtain a new antioxidant peptide from rice bran protein. Rice bran protein was hydrolyzed by Alcalase, Neutral, Pepsin, Chymotrypsin, and Trypsin, separately. Trypsin hydrolysate (T-RBPH) showed high Fe2+ chelating activity (IC50, 2.271 ± 0.007 mg/mL), DPPH and hydroxyl radical scavenging ability (IC50, 0.191 ± 0.006 and 1.038 ± 0.034 mg/mL). Moreover, T-RBPH could alleviate the H2O2-induced oxidative damage in Caco-2. The T-RBPH was purified and identified by UF, GF, FPLC, and LC-MS/MS. Finally, 9-amino acid peptide-AFDEGPWPK with low molecular weight (1045.48 Da), high antioxidant activity, good safety, and solubility was screened by in silico method and chemical oxidation determination, and its interaction with Keap1 was also demonstrated. The ORAC and DPPH radical scavenging ability of AFDEGPWPK were 44.16 ± 0.79 and 28.38 ± 0.14 μmol TE/mM. Moreover, the Molecular docking and Western blot (WB) results showed that AFDEGPWPK could enter the binding pocket in the Kelch domain and activate Keap1/Nrf2/HO-1 pathway.
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Affiliation(s)
- Li-Kun Ren
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Jing Fan
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Xiao-Fei Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Bing Wang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Dang-Feng Wang
- College of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yue Xu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Bao-Xiang Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Peng-Yu Zhu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China.
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6
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Hu YY, Xiao S, Wang B, Xie RH, Cai YX, Wang JH. Transepithelial transport and cytoprotection of novel antioxidant peptides isolated from simulated gastrointestinal digestion of Xuanwei ham. Food Funct 2023; 14:3552-3563. [PMID: 36945861 DOI: 10.1039/d2fo03614b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Abstract
As a traditional fermented meat product, dry-cured Xuanwei ham could be a rich source of bioactive peptides. This study intended to investigate the transepithelial transport and cytoprotection of antioxidant peptides isolated from simulated gastrointestinal digestion of Xuanwei ham. Through ultrafiltration and gel filtration chromatography after simulated digestion, five new antioxidative cell-penetrating peptides (CPPs) with 16-27 amino acid residues were identified, and protective effects of the pretreatment with GHYTEGAELVDSVLDVVRK (GK-19) and TDEFQLHTNVNDGTEFGGSIYQK (TK-23) on H2O2-induced damaged HepG2 cells were investigated. The results showed that the peptide TK-23 at 0.5 mg mL-1 showed a good antioxidant activity through upregulating the activity of antioxidant enzymes (CAT, SOD and GR) and decreasing the MDA level in H2O2-induced damaged HepG2 cells with a better protective effect compared to GSH. Our observations of novel antioxidant CPPs with 16-27 amino acid residues could enrich the antioxidative CPP database, and these findings could provide data support for further study of CPPs.
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Affiliation(s)
- Yao-Yao Hu
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Shan Xiao
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Bo Wang
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Rui-Hong Xie
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Yan-Xue Cai
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Ji-Hui Wang
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
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7
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Li M, Zhang X, Li J, Liu L, Zhu Q, Qu C, Zhang Y, Wang S. Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa. Foods 2023; 12:foods12061190. [PMID: 36981115 PMCID: PMC10048671 DOI: 10.3390/foods12061190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/07/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially cardioprotective bioactive peptides from dry-cured pork coppa during processing. According to the results of anti-platelet-activating factor acetyl hydrolase activity and radical scavenging ability in vitro, the inhibitory effect of M1F2 in purified fractions on cardiovascular inflammation was higher than that of M2F2. The peptide of M1F2 was identified by nano-liquid chromatography–tandem mass spectrometry. A total of 30 peptides were identified. Based on bioinformatics methods, including in silico analysis and molecular docking, LTDKPFL, VEAPPAKVP, KVPVPAPK, IPVPKK, and PIKRSP were identified as the most promising potential platelet-activating factor acetyl hydrolase inhibitory peptides. Overall, bioactive peptides produced during dry-cured pork coppa processing demonstrate positive effects on human health.
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Affiliation(s)
- Mingming Li
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- China Meat Research Center, Beijing 100068, China
| | - Xin Zhang
- China Meat Research Center, Beijing 100068, China
- Beijing Academy of Food Sciences, Beijing 100068, China
| | - Jiapeng Li
- China Meat Research Center, Beijing 100068, China
- Beijing Academy of Food Sciences, Beijing 100068, China
| | - Linggao Liu
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Correspondence: (Q.Z.); (S.W.)
| | - Chao Qu
- China Meat Research Center, Beijing 100068, China
- Beijing Academy of Food Sciences, Beijing 100068, China
| | - Yunhan Zhang
- China Meat Research Center, Beijing 100068, China
| | - Shouwei Wang
- China Meat Research Center, Beijing 100068, China
- Beijing Academy of Food Sciences, Beijing 100068, China
- Correspondence: (Q.Z.); (S.W.)
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8
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Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability. Biomolecules 2022; 12:biom12111622. [PMID: 36358972 PMCID: PMC9687809 DOI: 10.3390/biom12111622] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/22/2022] [Accepted: 10/22/2022] [Indexed: 11/06/2022] Open
Abstract
The antioxidant activity of protein-derived peptides was one of the first to be revealed among the more than 50 known peptide bioactivities to date. The exploitation value associated with food-derived antioxidant peptides is mainly attributed to their natural properties and effectiveness as food preservatives and in disease prevention, management, and treatment. An increasing number of antioxidant active peptides have been identified from a variety of renewable sources, including terrestrial and aquatic organisms and their processing by-products. This has important implications for alleviating population pressure, avoiding environmental problems, and promoting a sustainable shift in consumption. To identify such opportunities, we conducted a systematic literature review of recent research advances in food-derived antioxidant peptides, with particular reference to their biological effects, mechanisms, digestive stability, and bioaccessibility. In this review, 515 potentially relevant papers were identified from a preliminary search of the academic databases PubMed, Google Scholar, and Scopus. After removing non-thematic articles, articles without full text, and other quality-related factors, 52 review articles and 122 full research papers remained for analysis and reference. The findings highlighted chemical and biological evidence for a wide range of edible species as a source of precursor proteins for antioxidant-active peptides. Food-derived antioxidant peptides reduce the production of reactive oxygen species, besides activating endogenous antioxidant defense systems in cellular and animal models. The intestinal absorption and metabolism of such peptides were elucidated by using cellular models. Protein hydrolysates (peptides) are promising ingredients with enhanced nutritional, functional, and organoleptic properties of foods, not only as a natural alternative to synthetic antioxidants.
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The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria. Foods 2022; 11:foods11162427. [PMID: 36010427 PMCID: PMC9407609 DOI: 10.3390/foods11162427] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/08/2022] [Accepted: 08/11/2022] [Indexed: 11/16/2022] Open
Abstract
Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and peptide chain cleavage. At different metabolic levels, these reactions may affect the protein structure and the color, tenderness, flavor, and edible value of fermented meat products. Lactic acid bacteria are currently a research hotspot for application in the fermented meat industry. Its growth metabolism and derivative metabolites formed during the fermentation of meat products regulate protein degradation and oxidation to a certain extent and improve product quality. Therefore, this paper mainly reviews the changes occurring in proteins in fermented meat products and their effects on the quality of the products. Referring to studies on the effects of lactic acid bacteria on protein degradation and oxidation from all over the world, this review aims to provide a relevant reference for improving the quality of fermented meat products.
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10
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Bai S, You L, Wang Y, Luo R. Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi. Front Nutr 2022; 9:925208. [PMID: 35811981 PMCID: PMC9260384 DOI: 10.3389/fnut.2022.925208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Accepted: 05/09/2022] [Indexed: 11/21/2022] Open
Abstract
The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL), polyaromatic hydrocarbons PAHs), heterocyclic aromatic amines (HAAs), and acrylamides (AA) mainly presented were of stir-fried mutton sao zi. The furosine decreased after mixed stir-frying (MSF) 160 s due to its degradation as the Maillard reaction (MR) progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked in MSF at 200 s. AA reached its maximum at MSF 120 s and then decreased. All the 5 HAAs were detected after MSF 200 s, suggesting that stir-frying mutton sao zi was at its best before MSF for 200 s. When stir-frying exceeded the optimal processing time of (MSF 160 s) 200 s, the benzo[a]pyrene peaked at 0.82 μg/kg, far lower than the maximum permissible value specified by the Commission of the European Communities. Extended stir-frying promoted MRP and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for food.
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Affiliation(s)
- Shuang Bai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Liqin You
- College of Biological Science and Engineering, North Minzu University, Yinchuan, China
| | - Yongrui Wang
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Ruiming Luo
- School of Food and Wine, Ningxia University, Yinchuan, China
- *Correspondence: Ruiming Luo,
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11
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Peptidomic Characteristic of Peptides Generated in Dry-Cured Loins with Probiotic Strains of LAB during 360-Days Aging. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12126036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Peptidomics refers to the comprehensive profiling of endogenous peptides obtained from biological sources. The formation of endogenous peptides is dependent on not only endogenous factors but also exogenous factors such as microbial proteases or process conditions, including fermentation. This study analyzed the probiotic strains of Lactobacillus rhamnosus LOCK900 (LOCK), Bifidobacterium animalis ssp. lactis BB-12 (BB12), and potential probiotic Lactobacillus acidophilus Bauer Ł0938 (BAUER) to assess their ability of fermentation and peptide production in dry-cured pork loin. The peptides obtained after in vitro digestion were characterized by liquid chromatography–tandem mass spectrometry. Based on the sequences identified, the degree of similarity or differences between the peptides was determined and presented graphically on the factor plane. The charts showed that the meat products aged for 180 and 270 days were the most diverse when BB12 or BAUER were used as starter cultures. Myosin and keratin were identified as the most likely precursors of bioactive peptides in products obtained using this strain of lactic acid bacteria (LAB). The knowledge acquired from this study may contribute to the design of functional meat products as the results revealed not only the peptidogenic potential of the LAB strains indicated on their beneficial effect on the bioactivity of peptides.
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12
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Guo X, Shi D, Liu C, Huang Y, Wang Q, Wang J, Pei L, Lu S. UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing. Food Chem 2022; 377:131977. [PMID: 34990949 DOI: 10.1016/j.foodchem.2021.131977] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/01/2021] [Accepted: 12/27/2021] [Indexed: 11/04/2022]
Abstract
Six key stages in the processing of dry-cured muton ham were selected, and changes in the main lipid metabolites as well as the major pathways involved were identified using a lipidic metabolomics approach based on UPLC-MS-MS. In total, 581 lipid metabolites from 22 subclasses were identified, including 521 significantly differential lipids (p < 0.05, VIP > 1). Glycerolipids (GL) were the most abundant lipids, followed by glycerophospholipids (GP), fatty acyls (FA), and sphingolipids (SL). PCA and OPLS-DA of metabolites showed that the quality of mutton ham changed the most during the P3 fermenting stage, including TG(18:1/18:2/18:3), PE(20:5/18:1), and TG(16:1/18:1/18:4) that were significantly downregulated, and CE(20:3), FFA(24:6), LPC(20:3/0:0), and FFA(18:4) that were significantly upregulated. Moreover, glycerophospholipid metabolism and sphingolipid metabolism were the key metabolic pathways involved in the processing of dry-cured mutton ham. Our results provide a basis for quality control and product improvement of dry-cured mutton ham.
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Affiliation(s)
- Xin Guo
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Di Shi
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Chengjiang Liu
- Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Xinjiang Autonomous Region, Shihezi, PR China
| | - Yali Huang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Qingling Wang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Jingyun Wang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Longying Pei
- Department of Food Science and Engineering, Xinjiang Institute of Technology, Xinjiang Autonomous Region, Aksu, PR China
| | - Shiling Lu
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
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13
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Li H, Wu J, Wan J, Zhou Y, Zhu Q. Extraction and identification of bioactive peptides from Panxian dry-cured ham with multifunctional activities. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113326] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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14
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Hu Y, Yang J, He C, Wei H, Wu G, Xiong H, Ma Y. Fractionation and purification of antioxidant peptides from abalone viscera by a combination of Sephadex G‐15 and Toyopearl HW‐40F chromatography. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yaqin Hu
- College of Ocean Food and Biological Engineering Fujian Provincial Engineering Technology Research Center of Marine Functional Food Jimei University Xiamen 361021 China
| | - Jiahong Yang
- College of Ocean Food and Biological Engineering Fujian Provincial Engineering Technology Research Center of Marine Functional Food Jimei University Xiamen 361021 China
| | - Chuanbo He
- College of Ocean Food and Biological Engineering Fujian Provincial Engineering Technology Research Center of Marine Functional Food Jimei University Xiamen 361021 China
| | - Haocheng Wei
- College of Ocean Food and Biological Engineering Fujian Provincial Engineering Technology Research Center of Marine Functional Food Jimei University Xiamen 361021 China
| | - Guohong Wu
- College of Ocean Food and Biological Engineering Fujian Provincial Engineering Technology Research Center of Marine Functional Food Jimei University Xiamen 361021 China
| | - Hejian Xiong
- College of Ocean Food and Biological Engineering Fujian Provincial Engineering Technology Research Center of Marine Functional Food Jimei University Xiamen 361021 China
| | - Ying Ma
- Fisheries College of Jimei University Xiamen 361021 China
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15
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Zhu Z, Chen Y, Jia N, Zhang W, Hou H, Xue C, Wang Y. Identification of three novel antioxidative peptides from Auxenochlorella pyrenoidosa protein hydrolysates based on a peptidomics strategy. Food Chem 2021; 375:131849. [PMID: 34942500 DOI: 10.1016/j.foodchem.2021.131849] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 12/05/2021] [Accepted: 12/09/2021] [Indexed: 11/17/2022]
Abstract
Auxenochlorella pyrenoidosa is recognized as a potential sustainable protein material in food industry, however, its application remains still very limited. Herein, this study aimed to investigate the antioxidative properties of Auxenochlorella pyrenoidosa protein hydrolysates and identify novel antioxidative peptides from protein hydrolysates through a workflow mainly including enzymatic hydrolysis, peptidome quantification, quantitative structure-activity relationship (QSAR) modeling, in silico screening, and validation. Three novel antioxidative peptides including AGWACLVG, IDLAY and YPLDL were identified from protein hydrolysates by papain with the hydrolysis time of 4 h, in which, AGWACLVG showed strong 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity with the IC50 value of 68.88 µM and Trolox equivalent antioxidative capacity of 6.20 ± 0.23 mmol TE/g. This study suggested that Auxenochlorella pyrenoidosa protein hydrolysates could be used as potential antioxidative ingredients in food industry, and the identification of novel antioxidative peptides would contribute to the construction of more robust QSAR models in the future.
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Affiliation(s)
- Zihao Zhu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Yuyang Chen
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Nan Jia
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Wenhan Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Hu Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Yanchao Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
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16
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Zhang S, Luo L, Sun X, Ma A. Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12369-12384. [PMID: 34649436 DOI: 10.1021/acs.jafc.1c04020] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Bioactive peptides used for food preservation can prolong the shelf life through bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid oxidation by scavenging free radicals, interacting with metal ions, and inhibiting lipid peroxidation. On the other hand, bioactive peptides can fundamentally inhibit the growth and reproduction of microorganisms by destroying their cell membranes or targeting intracellular components. Besides, bioactive peptides are biocompatible and biodegradable in vivo. Therefore, they are regarded as a promising alternative to chemical preservatives. However, bioactive peptides are easily affected by the external environment in practical application, which hinders their commercialization. Currently, the studies to overcome the weakness focus on encapsulation and chemical synthesis. Bioactive peptides have been applied to the preservation of various foods in experimental research, with good results. In the future, with the deepening understanding of their safety and structure-activity relationship, there may be more bioactive peptides as food preservatives.
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Affiliation(s)
- Shuhui Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Lu Luo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Xueyan Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
- Key Laboratory of Agro-Microbial Resources and Utilization, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
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