Purification and identification of antioxidative peptides from dry-cured Xuanwei ham

Xing, Lujuan; Hu, Ya-ya; Hu, Hongyan; Ge, Qingfeng; Zhou, Guanghong; Zhang, Wangang

doi:10.1016/j.foodchem.2015.08.101

Cited by 114 publications

(86 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The MW of peptides plays a critical role in bioactivity, and protein hydrolysates with smaller MW usually exhibited higher antioxidant activity than larger MW hydrolysates [4,5]. SHCH-I, which is abundant in smaller MW peptides, showed high HO• scavenging activity, and the result was in agreement with other reports that the ultrafiltration fractions of protein hydrolysates with lower MW could more effectively interact with the free radicals interfering in oxidative processes [6,9]. …”

Section: Resultssupporting

confidence: 87%

“…In recent years, peptides with different activities, including anticancer, antioxidant, antimicrobial, antihypertensive, and mineral-binding properties, have been isolated from various bioresources, such as byproducts from the fish processing industry [9]. Antioxidant peptides have drawn great attention and have been extensively reported as free radical scavengers, peroxide decomposers, metal inactivators and oxygen inhibitors to protect food and organisms from reactive oxygen species (ROS) [8,10].…”

Section: Introductionmentioning

confidence: 99%

“…Arg-Gln-Ser-His-Phe-Ala-Asn-Ala-Gln-Pro (RQSHFANAQP), with molecular weight (MW) 1155 Da, from the protein hydrolysate of chickpeas showed significant dose-dependent scavenging activities on hydroxyl radicals (HO•) (EC 50 2.03 μmol/mL), 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH•) (EC 50 3.15 μmol/mL) and 2, 2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radicals (ABTS + •) (EC 50 2.31 μmol/mL) [10]. Asp-Leu-Glu-Glu (DLEE), with MW 504.2 Da, was confirmed to be one of the main antioxidant peptides generated in dry-cured Xuanwei ham, and its DPPH• scavenging rate was 74.45% at 0.5 mg/mL [9]. Phe-Ile-Met-Gly-Pro-Tyr (FIMGPY), Gly-Pro-Ala-Gly-Asp-Tyr (GPAGDY) and Ile-Val-Ala-Gly-Pro-Gln (IVAGPQ), with MWs of 726.90 Da, 578.58 Da and 583.69 Da, respectively, showed strong scavenging activities on DPPH• (EC 50 3.5768, 6.0147 and 6.733 M), HO• (EC 50 4.1821, 6.7752 and 8.6176 M), superoxide anion radicals (

{normalO}_{2}^{-}

•) (EC 50 2.2149, 2.8691 and 3.1181 M) and ABTS + • (EC 50 1.4307, 1.3308 and 2.2101 M) [11].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Purification and Identification of Antioxidant Peptides from Protein Hydrolysate of Scalloped Hammerhead (Sphyrna lewini) Cartilage

Chi

et al. 2017

Marine Drugs

View full text Add to dashboard Cite

The aim of this study was to purify and identify peptides with antioxidant properties from protein hydrolysate of scalloped hammerhead (Sphyrna lewini) cartilage. Cartilaginous proteins of the scalloped hammerhead were extracted by guanidine hydrochloride, and three antioxidant peptides, named enzymolysis peptide of scalloped hammerhead cartilage A (SCPE-A), SCPE-B and SCPE-C, were subsequently isolated from the hydrolysate of the cartilaginous proteins using ultrafiltration and chromatography. The amino acid sequences of SCPE-A, SCPE-B and SCPE-C were identified as Gly-Pro-Glu (GPE), Gly-Ala-Arg-Gly-Pro-Gln (GARGPQ), and Gly-Phe-Thr-Gly-Pro-Pro-Gly-Phe-Asn-Gly (GFTGPPGFNG), with molecular weights of 301.30 Da, 584.64 Da and 950.03 Da, respectively. As per in vitro activity testing, SCPE-A, SCPE-B and SCPE-C exhibited strong scavenging activities on 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH•) (half elimination ratio (EC50) 2.43, 2.66 and 1.99 mg/mL), hydroxyl radicals (HO•) (EC50 0.28, 0.21 and 0.15 mg/mL), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radicals (ABTS+•) (EC50 0.24, 0.18 and 0.29 mg/mL), and superoxide anion radicals (normalO2−•) (EC50 0.10, 0.14 and 0.11 mg/mL). In addition, SCPE-A showed inhibition activity similar to butylated hydroxytoluene (BHT) in lipid peroxidation in a linoleic acid model system. The amino acid residues of Gly, Pro and Phe could positively influence the antioxidant activities of GPE, GARGPQ and GFTGPPGFNG. These results suggested that GPE, GARGPQ and GFTGPPGFNG might serve as potential antioxidants and be used as food additives and functional foods.

show abstract

Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

{normalO}_{2}^{-}

•) (EC 50 2.2149, 2.8691 and 3.1181 M) and ABTS + • (EC 50 1.4307, 1.3308 and 2.2101 M) [11].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Purification and Identification of Antioxidant Peptides from Protein Hydrolysate of Scalloped Hammerhead (Sphyrna lewini) Cartilage

Chi

et al. 2017

Marine Drugs

View full text Add to dashboard Cite

show abstract

“…Broncano et al [98] also isolated two peptides (FGG and DM) with antioxidant activity in pork Chorizo sausages. Recently, Xing et al [97] purified several antioxidant peptides from dry-cured Xuanwei ham, highlighting the highest antioxidant activity in DLEE peptide.…”

Section: Bioactive Peptides In Meat and Meat Productsmentioning

confidence: 99%

Bioactive Peptides in Animal Food Products

Albenzio

Santillo

Caroprese

et al. 2017

Foods

View full text Add to dashboard Cite

Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation) of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties.

show abstract

“…The extraction was performed according to Xing, Hu [18] with some modifications. The muscle (25 g) was minced and then homogenized in 100 mL of phosphate buffer at ambient temperature (0.2 mmol/L, pH 7.2) using a homogenizer (T25 Digital Ultra-Turrax, IKA, Germany) for three 10-s periods at 18,000 rpm.…”

Section: Peptides Extraction and Desalting Proceduresmentioning

confidence: 99%

Stability of Angiotensin I-converting Enzyme Inhibitory Activity of Peptides Extracted from Dry-cured Jinhua Ham

Zuo¹,

Zhang²,

Xing³

et al. 2017

JFNR

Self Cite

View full text Add to dashboard Cite

Angiotensin I-converting enzyme (ACE) inhibitory activity of peptides extracted from traditional dry-cured Jinhua ham was investigated. The ACE-inhibitory activity was measured after the treatments of heat, NaCl, pH and simulated gastro-intestinal digestion. Peptides possessed an ACE-inhibitory activity of 53.53% at 10 mg/mL and showed a good stability against different heating temperatures (up to 100°C), heating times (up to 60 min) and acid conditions. The NaCl had no significant effects on the ACE-inhibitory activity, while there was a sharp decline under alkaline condition. The ACE-inhibitory activity increased by 4.01% after pepsin treatment and then remained constant after trypsin treatment. The increased ACE-inhibitory activity after pepsin digestion could be explained by the greater exposure of hydrophobic residues. In this study, peptides extracted from Jinhua ham were proved to have ACE-inhibitory activity which showed a good stability against various processing conditions as well as the simulated gastro-intestinal digestion.

show abstract

Purification and identification of antioxidative peptides from dry-cured Xuanwei ham

Cited by 114 publications

References 32 publications

Purification and Identification of Antioxidant Peptides from Protein Hydrolysate of Scalloped Hammerhead (Sphyrna lewini) Cartilage

Purification and Identification of Antioxidant Peptides from Protein Hydrolysate of Scalloped Hammerhead (Sphyrna lewini) Cartilage

Bioactive Peptides in Animal Food Products

Stability of Angiotensin I-converting Enzyme Inhibitory Activity of Peptides Extracted from Dry-cured Jinhua Ham

Contact Info

Product

Resources

About