Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS

Abstract

The aim of this work was to increase the general knowledge of peptide identification and to examine the low molecular weight peptides in Chinese rice wine (Huang Jiu) as there are very few publications in the literature on this topic. Chinese rice wine (Huang Jiu) has a high content of peptides and more than 500 peptides have been tentatively identified by ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-ESI-MS/MS), including 43 potential bioactive peptides and 3 sensory-active peptides, based on published references to date. These peptides have been tentatively identified according to the MS/MS spectra which produced sufficient information of product ions (complementary y ions and b ions). Results from this work indicated that it is feasible to produce rice wine with rich bioactive peptides and that there is potential to examine for rice wine authenticity and traceability based on the origin of the peptides.

HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India

“…The proteins that are rich in proline are also responsible for producing haze (turbidity) in beer by combining with polyphenols . The presence of these amino acids indicates the presence of low molecular weight peptides in the rice beer, with bioactive and sensory active properties as described by Han and Xu .…”

Extraction optimization of polysaccharides from Chinese rice wine from the Shaoxing region and evaluation of its immunity activities

“…Regarding R 2 , a higher value indicates better correlation between actual and predicted data. The value of R 2 for Eqn (7) was 0.9671, suggesting that 96.71% of the total variables could be predicted by the model. The model can be proved fit, and adequately account for the variation observed, if the F-test for the model is significant at P < 0.05.…”

“…This traditional technique brings a unique flavor to Chinese rice wine . Another conspicuous characteristic is that Chinese rice wine has good nutritional value, being abundant in amino acids, oligosaccharides, vitamins, mineral elements and other ingredients . Among these is that Chinese rice wines possess antioxidant activities such as reducing capacity, and free radical scavenging activity, which is highly correlated with phenolic compounds in Chinese rice wine .…”

Polyphenols extracted from huangjiu have anti-inflammatory activity in lipopolysaccharide stimulated RAW264.7 cells

“…2 According to current research, huangjiu has been found to possess pharmacological and nutritional benets, which can be attributed to the various bioactive constituents in huangjiu. 3,4 These functional and nutritional compounds include polysaccharides, 5 peptides, 6 amino acids, 7 mineral elements, 8 g-aminobutyric acid, 9 hydroxymethylfurfural, 10 4-vinylguaiacol, 11 etc. In huangjiu, the formation of polyphenols is related to the raw materials and wheat Qu during huangjiu fermentation.…”