Effect of simulated gastrointestinal digestion on antioxidant,and anti-inflammatory activities of bioactive peptides generated in sausages fermented with Staphylococcus simulans QB7

扫码查看

原文链接

万方数据
维普

外文摘要：Dry-fermented sausages are a good source of bioactive peptides,whose stability against gastrointestinal(GI)digestion determines their bioaccessibility.This study focused on evaluating the effect of peptide extracts from sausages fermented with Staphylococcus simulans QB7 during in vitro simulated GI digestion,including peptide profiles and antioxidant and anti-inflammatory activities.Peptides present in sausages were degraded during digestion,with molecular weight reduced from＞12 kDa to＜1.5 kDa.Besides,the content of amino acids increased from 381.15 to 527.07 mg/g,especially tyrosine being found only after GI digestion.The anti-inflammatory activities were increased after GI digestion,however,the changes in antioxidant activities were the opposite.A total number of 255,252 and 386 peptide sequences were identified in undigested,peptic-digested and GI-digested samples,respectively.PeptideRanker,BIOPEP-UWM and admetSAR were used to further predict the functional properties and intestinal absorption of the identified peptide sequences from GI digestion.Finally,18 peptides were discovered to possess either antioxidant or anti-inflammatory capacities.

外文关键词：

Gastrointestinal digestionSausagesBioaccessibilityAnti-inflammatory activities

作者：

Hongying Li、Hongbing Fan、Zihan Wang、Qiujin Zhu、Jianping Wu

展开 >

作者单位：

Laboratory of Animal Genetics,Breeding and Reproduction in the Plateau Mountainous Region,Ministry of Education,College of Life Sciences,Guizhou University,Guiyang 550025,China

Department of Agricultural,Food and Nutritional Science,University of Alberta,Alberta T6G 2P5,Canada

Department of Animal and Food Sciences,University of Kentucky,Lexington 40546,United States

School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China

展开 >

基金：

国家自然科学基金Natural Science and Engineering Research Council of CanadaNatural Science and Engineering Research Council of Canada国家留学基金委项目

项目编号：

32272359NSERCRGPIN-2018-04680202106670005

出版年：

2024

DOI：

10.26599/FSHW.2022.9250145

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(3)

参考文献量52