The modulatory effects on enterohepatic cholesterol metabolism of novel cholesterol-lowering peptides from gastrointestinal digestion of Xuanwei ham

Guo, Jie; Wang, Ying; Li, Peijun; Wu, Wenda; Xu, Feiran; Zhou, Kai; Xu, Baocai

doi:10.1016/j.foodres.2023.113391

Cited by 2 publications

(1 citation statement)

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“…Xuanwei ham is one of the three well-known dry-cured hams in China and has gained much popularity among consumers due to its unique flavour, rich nutrition, and delicious taste [ 1 ]. Recently, researchers have conducted in-depth studies on the functionality and absorption properties of bioactive peptides in Xuanwei ham, and it has been found that some of these peptides exhibit anti-hypertensive, antioxidant, and anti-inflammatory activities [ 2 , 3 ]. Xuanwei ham is produced in the Xuanwei district of Yunnan province, where the distinctive climate attributes and intricate geographical features provide an optimal natural setting for its processes of salting, drying, fermentation, and ripening, promoting the formation of the unique flavour of Xuanwei ham [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham

Wang,

Yin,

Zhang

et al. 2024

Foods

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To expound on the correlation between the microorganism communities and the formation of off-odour in Xuanwei ham, the microorganism communities and volatile compounds were investigated in the biceps femoris (BF) and semimembranosus (SM) of Xuanwei ham with different quality grades (normal ham and spoiled ham). The single molecule real-time sequencing showed that differential bacteria and fungi were more varied in normal hams than in spoiled hams. Headspace solid-phase microextraction–gas chromatography (HS-SPME-GC-MS) results indicated that aldehydes and alcohols were significantly higher in spoiled hams than those in normal hams (p < 0.05). The off-odour of spoiled hams was dominated by ichthyic, malodourous, sweaty, putrid, sour, and unpleasant odours produced by compounds such as trimethylamine (SM: 13.05 μg/kg), hexanal (BF: 206.46 μg/kg), octanal (BF: 59.52 μg/kg), methanethiol (SM: 12.85 μg/kg), and valeric acid (BF: 15.08 μg/kg), which are positively correlated with Bacillus cereus, Bacillus subtilis, Bacillus licheniformis, Pseudomonas sp., Aspergillus ruber, and Moraxella osloensis. Furthermore, the physicochemical property and quality characteristics results showed that high moisture (BF: 56.32 g/100 g), pH (BF: 6.63), thiobarbituric acid reactive substances (TBARS) (SM: 1.98 MDA/kg), and low NaCl content (SM: 6.31%) were also responsible for the spoilage of hams with off-odour. This study provided a deep insight into the off-odour of Xuanwei ham from the perspective of microorganism communities and a theoretical basis for improving the flavour and overall quality of Xuanwei hams.

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