Extraction and identification of bioactive peptides from Panxian dry-cured ham with multifunctional activities

Li, Hongying; Wu, Jianping; Wan, Jing; Zhu, Qiujin

doi:10.1016/j.lwt.2022.113326

Cited by 19 publications

(14 citation statements)

References 48 publications

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“…In addition, the peptides SY, PN, GS, and KP were proposed to be generated in antioxidant hydrolysates (<1 kDa) from bone peptide extracts, while the peptides QPL, EK, YP, DLE, LGD, DSN, EAD, AAP, LGT, TGL, GQP, LV, PE, MV, LAP, LM, IGA, LTN, MSL, and ENP, were identified in the most antioxidant fraction (below <3 kDa) from Panxian peptide extracts [ 144 ].…”

Section: Bioactivity Of Di- and Tripeptidesmentioning

confidence: 99%

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Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat

Heres

Toldrá

2023

IJMS

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Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many medium- and short-chain peptides are released from muscle proteins. Many of them have been isolated, identified, and characterized, and some peptides have been reported to exert relevant bioactivity with potential benefit for human health. However, little attention has been given to di- and tripeptides, which are far less known, although they have received increasing attention in recent years due to their high potential relevance in terms of bioactivity and role in taste development. This review gathers the current knowledge about di- and tripeptides, regarding their bioactivity and sensory properties and focusing on their generation during long-term processing such as dry-cured pork meats.

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Section: Bioactivity Of Di- and Tripeptidesmentioning

confidence: 99%

“…On the other hand, QPL, EK, YP, DLE, LGD, DSN, EAD, AAP, LGT, TGL, GQP, LV, PE, MV, LAP, LM, IGA, LTN, MSL, and ENP, were found in the most PAF-AH inhibitory fraction (below <3 kDa) from Panxian peptide extracts [ 144 ].…”

Section: Bioactivity Of Di- and Tripeptidesmentioning

confidence: 99%

Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat

Heres

Toldrá

2023

IJMS

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“…Myosin, actin, myoglobin, troponin, and pyruvate kinase are generally the main proteins affecting differential peptides [ 23 ]. Using dry cured ham, Li et al [ 24 ] identified 66 peptides from myosin, β-enolase, and actin with antioxidant, angiotensin-converting enzyme, and platelet-activating factor-acetylhydrolase inhibitory activities and found that peptides of <3 kDa were most effective. By measuring dry cured ham at different stages of storage, Virgili et al [ 19 ] verified that free amino acids are released from the ham, biogenic amines are produced as storage time increases and protein degradation continues, and tyramine and putrescine formed due to the conversion of arginine to ornithine were the most abundant at 23 months of storage.…”

Section: Protein Changes In Fermented Meat Productsmentioning

confidence: 99%

The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

Wang

Cheng

Wang

et al. 2022

Foods

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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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“…Platelet-activating factor acetyl hydrolase (PAF-AH) can hydrolyze low-density lipoproteins (LDLs) to produce pro-inflammatory mediators, including lysophosphatidylcholine (LPC) and oxidized non-esterified fatty acids (oxNEFAs) [ 4 ]. Therefore, PAF-AH is considered to be a promising target for CVD treatment [ 5 ]. In addition, oxidative stress is also one of the important factors that could promote inflammation by activating the NF-κB pathway, pro-inflammatory gene expression, and inflammatory response [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the inhibitory PAF-AH activity of PSNPP, HCNKKYRSEM, and FNMPLTIRITPGSKA, identified from Spanish dry-cured ham, was further confirmed by Gallego et al [ 12 ]. The peptide derived from Panxian dry-cured ham was also confirmed to inhibit PAF-AH activity, where fractions with molecular weight lower than 3 KDa were higher than other fractions [ 5 ]. Dry-cured pork coppas are a typical dry-cured meat product, which is pork collar butts that are salted, dried, and ripened [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa

Zhang

et al. 2023

Foods

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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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Extraction and identification of bioactive peptides from Panxian dry-cured ham with multifunctional activities

Cited by 19 publications

References 48 publications

Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat

Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat

The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria

Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa

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