Identification and characterization of antioxidant peptides from Chinese dry‐cured mutton ham

Abstract

BACKGROUND: Chinese mutton ham is a dry-cured meat product with a long ripening time. The aim of this study was to identify and characterize antioxidant peptides from Chinese mutton ham. RESULTS: Mutton ham peptides (MHPs) were purified by gel filtration, anion exchange and reversed-phase high-performance liquid chromatography steps. The 2,2 ′ -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical scavenging capacity was used to guide the purification of MHPs. Three antioxidant peptides were identified by liquid chromatography with tandem mass spectrometry (LC-MS/MS) as Met-Trp-Thr-Asp (MWTD), Ala-Pro-Tyr-Met-Met (APYMM) and Phe-Trp-Ile-Ile-Glu (FWIIE), with molecular weights 551.61, 611.76, and 706.84 Da, respectively. Among them, APYMM exhibited the highest ABTS radical scavenging activity. The three peptides had the ability to inhibit lipid oxidation and Fenton's reagent-induced protein oxidation and DNA damage. After simulated gastrointestinal digestion, FWIIE and APYMM showed increased antioxidant activity, while MWTD showed decreased activity. CONCLUSION: Three novel peptides isolated from Chinese mutton ham had strong biological activity. Chinese mutton ham is potentially a functional food and an excellent source of natural antioxidants.

Nutritional metabolism evaluation and image segmentation of the chicken muscle and internal organs for automatic evisceration

“…Antioxidant results indicated that the chicken, cherry valley duck, crossbred duck and other poultry meats could be potential sources of nutritional components and dietary antioxidants by reducing the oxidative damage associated with many diseases (Mohammed et al, 2020; Zhang et al, 2020). Wang et al (2020) also identified and characterised antioxidant peptides from Chinese mutton ham, which the three peptides exhibited great ability to inhibit lipid oxidation and DNA damage. These antioxidant experimental data indicated the protein extracts and peptides from the poultry and livestock could be used as a potential functional food and an excellent animal source of natural antioxidants.…”

Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability

“…Additionally, the amino acid sequences of peptides that play a key antioxidant role in several regional types of ham have been identified; these are AEEEYPDL, SNAAC, GLAGA, and SAGNPN (Spanish dry-cured ham) [ 105 , 106 , 107 ], GKFNV and LPGGGHGDL (Chinese Jinhua ham) [ 108 ] and DLEE (Chinese Xuanwei ham) [ 109 ]. Also, three short peptides MWTD, APYMM, and FWIIE with ABTS •+ scavenging antioxidant capacity (IC 50 0.40, 0.12, and 0.23) were described as characteristic antioxidant peptides formed during the ripening of Chinese dry-cured mutton ham [ 110 ]. Interestingly, these peptides are produced naturally during ham maturation, which means that they are the result of proteolytic phenomena exerted by intramuscular peptidases [ 111 ].…”

An updated review of the biological activities, production and safety of meat‐derived peptides

“…The MDPs could be obtained from various meat types including, bovine, chicken, pork, mutton and duck (Escudero et al ., 2010; Li et al ., 2020; Wang et al ., 2020). These MDPs could also be generated from fermented meat products like dry‐cured mutton, Spanish and Xuanwei ham (Castellano et al ., 2016; Xing et al ., 2016; Wang et al ., 2020). The bioactive peptides usually hide in the parental protein's primary structure, and can only be released upon enzymatic digestion in vitro or within the human gut.…”