Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system

• Published in: Journal of the science of food and agriculture Vol. 96; no. 1; pp. 99 - 108
• Main Authors: Zhu, Chao‐Zhi, Zhang, Wan‐Gang, Zhou, Guang‐Hong, Xu, Xing‐Lian
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.01.2016; John Wiley and Sons, Limited
• Subjects: Animals; antioxidant activity; antioxidant peptides; Antioxidants; Antioxidants - analysis; Antioxidants - pharmacology; Biological activity; Biphenyl Compounds - metabolism; Chelating Agents - analysis; Chelating Agents - pharmacology; Digestion; Digestive system; Erythrocytes; Food Handling - methods; free radical scavengers; gastrointestinal system; Gastrointestinal Tract - metabolism; gel chromatography; Ham; hemolysis; Hemolysis - drug effects; Humans; hydroxyl radicals; iron; Jinhua ham; LC-MS; Liquid chromatography; Meat Products; Peptides; Peptides - analysis; Peptides - pharmacology; Picrates - metabolism; Pork; Scavenging; simulated gastrointestinal digestion; Simulation; Swine; tandem mass spectrometry; LC-MS; antioxidant peptides; Jinhua ham; simulated gastrointestinal digestion
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.7065

BACKGROUND: The objective of this study was to purify and identify antioxidant peptides present in the extract of Chinese dry‐cured Jinhua ham. Jinhua ham extracts were separated into five fractions (A–E) by size‐exclusion chromatography. Each fraction was subjected to a simulated gastrointestinal (GI) digestion system and fractions showing strong antioxidant activities were collected and subjected to liquid chromatography combined with tandem mass spectrometry (LC/MS/MS) for further purification and identification. RESULTS: Using MS/MS analysis, 33 peptides were identified in these fractions. Several key peptides were selected for synthesis and their antioxidant activity determined. The peptide showing strongest DPPH radical scavenging activity was GKFNV, which showed 92.7% antioxidant activity at a concentration of 1 mg mL⁻¹; the peptide LPGGGHGDL showed the highest hydroxyl radical scavenging activity; and LPGGGT and HA showed strong inhibition activity against erythrocyte hemolysis (about 45%) before digestion. On the other hand, KEER may contribute to Fe²⁺ chelating ability in fraction C after GI digestion. CONCLUSION: Jinhua dry‐cured ham seems to be a potential source of antioxidant peptides generated in the products and in GI digestion. © 2014 Society of Chemical Industry