Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion

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.

Isolation, Evaluation, and Identification of Angiotensin I-Converting Enzyme Inhibitory Peptides from Game Meat

“…Gastrointestinal digestion was performed according to the method previously reported, with some modifications [ 16 , 17 ]. It was assumed the meats were first cooked, then digested by gastrointestinal enzymes after consumption.…”

“…Some low-molecular-weight substances in meat are known to have beneficial bioactivities for human health [ 12 , 13 , 14 ]. These substances have been found to be released from meat and meat products using in vitro gastrointestinal digestion systems [ 15 , 16 , 17 ]. Meat-derived peptides have an angiotensin I-converting enzyme (ACE) inhibitory functions [ 18 ].…”

Antioxidant activity of venison subjected to in vitro cooking and gastrointestinal digestion and isolation of its 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging peptides

“…According to the previous reports, the cooking negatively affects the antioxidative capacity in the in vitro digested pork, beef, and meat products (Jensen et al, 2014;Wang et al, 2018). This tendency was particularly observed in a DPPH-RS capacity, which was presumably due to the reduction of hydrophobic peptides in the cooked and digested meat (Wang et al, 2018). However, in the current study, the venison sample subjected to in vitro cooking and gastrointestinal digestion exhibited high DPPH-RS activity compared with that of similarly treated pork and beef samples (Figure 2), which is consistent with the high DPPH-RS activity of venison (hydrolyzed by six types of proteases) reported in a previous study (Kim et al, 2009).…”

Effect of willow herb (Epilobium angustifolium L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides

“…The low-molecular-weight peptides obtained after digestion also generally correspond to increased antioxidant activity (as determined by the ABTS • * test) in contrast to larger peptides. [54][55][56] Because of digestion in the gastrointestinal tract, low-molecular-weight peptides showed better structural stability than high-molecular-weight peptides, which made them more resistant to digestion and distribution processes and, consequently, more suitable for action in the human body.…”