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Shi C, Li T, Huang J, Khan IA, Huang M, Zhou G. Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolysate. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1575909] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Caiyue Shi
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
| | - Tingting Li
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
| | - Jichao Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
| | - Guanghong Zhou
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People’s Republic of China
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Liu D, Chen X, Huang M, Zhou G. Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1605374] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Dongmei Liu
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
| | - Guanghong Zhou
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of China
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Wang L, Li X, Li Y, Liu W, Jia X, Qiao X, Qu C, Cheng X, Wang S. Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion. ROYAL SOCIETY OPEN SCIENCE 2018; 5:180276. [PMID: 30109083 PMCID: PMC6083686 DOI: 10.1098/rsos.180276] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Accepted: 06/04/2018] [Indexed: 06/08/2023]
Abstract
Xuanwei ham is especially rich in a large amount of peptides and free amino acids under the action of protein degradation. Some of these peptides can potentially exert bioactivities of interest for human health. Traditionally, Xuanwei ham should undergo Chinese household cooking treatments before eating. However, it has not been known how its bioactivity changes after cooking and gastrointestinal digestion. Herein, Xuanwei ham is analysed before and after cooking, as well as gastrointestinal digestion being simulated so as to evaluate and compare its effect on antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities. The antioxidant activity is analysed using five different methods, and results demonstrate that cooking has some negative effects on antioxidative capacity when determined using different antioxidant methods except for a significant increment in 1,1'-diphenyl-2-picrylhydrazyl radical-scavenging activity, while ACE inhibitory activity increases significantly after cooking compared with control samples. After gastrointestinal digestion of samples, there is a significant increment of the antioxidant and ACE inhibitory activities in comparison with control and cooked samples. Particularly, after gastrointestinal digestion, free thiols content and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical-cation-scavenging activity of Xuanwei ham, respectively, increase about twice and fourfold, while ACE inhibitory activity increases about twice compared to cooked samples, reaching the value of 83.73%. Therefore, through cooking the antioxidant activity and ACE inhibitory activity of Xuanwei ham are not completely lost and a part of them is still maintained, while gastrointestinal digestion produces a significant enhancement in both bioactivities, highlighting a greater potential for a beneficial physiological effect on human health after eating it.
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Affiliation(s)
- Le Wang
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Xiang Li
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Yingnan Li
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Wenying Liu
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Xiaoyun Jia
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Xiaoling Qiao
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Chao Qu
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Xiaoyu Cheng
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Shouwei Wang
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
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