Studies on the Antihypertensive Activity of Bioactive Peptides in Jinhua Dry-cured Ham

被引：0

作者：

Xing L. ^{[1
]}

Zuo Q. ^{[1
]}

Hao Y. ^{[1
]}

Fu L. ^{[1
]}

Zhang W. ^{[1
]}

机构：

[1] Natjonal Center of Meat Qualjty and Safety Control, College of Food Scjence Technology, Nanjing Agrjcultural Unjversjty, Nanjing

来源：

Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 01期

关键词：

bioactive peptides; blood pressure; Jinhua ham; renin inhibition; spontaneously hypertensive rats;

D O I：

10.16429/j.1009-7848.2023.01.014

中图分类号：

学科分类号：

摘要：

Dry-cured ham possesses many bioactive peptides produced from muscle degradation during the whole process. In order to investigate the antihypertensive activity of bioactive peptides in dry-cured ham, Jinhua ham was chosen to isolate the peptides with measuring their renin regulating effect jn vjtro as well as the blood pressure regulating capacity jn vjvo. Known from the results, the Jinhua ham peptides had the suppressing effect on renin under the mass concentration of 10 mg/mL with the inhibition rate of 62.21[. In spontaneously hypertensive rats (SHR), ham derived peptides were gavaged with the measurements of diastolic and systolic blood pressure. In the treatment of 20 mg/mL peptides, diastolic and systolic blood pressure was significantly decreased compared with control, which showed the similar effect with 5 mg/mL of captopril clinical. However, the suppressing effect of Jinhua ham peptides lasted longer than captopril. In summary, the peptides in Jinhua dry-cured ham had significant antihypertensive activity supplying the potential to carry out the further research on the physiological regulation function of bioactive peptides in dry-cured hams. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：135 / 142

页数：7

共 31 条

[11]

ZHU C Z, ZHANG W G, XU X L, Et al., Antioxidant activity jn vjtro of peptide fractions extracted from Jinhua ham, Meat Research, 27, 6, pp. 5-9, (2013)

[12]

DELLAFIORA L, PAOLELLA S, DALLcAS TA C, Et al., Hybrid jn sjljco/jn vjtro approach for the identification of angiotensin I converting enzyme inhibitory peptides from Parma dry -cured ham, Journal of Agricultural and Food Chemistry, 63, 28, pp. 66-75, (2015)

[13]

MORA L, ESCUDERO E, ARIHARA K, Et al., Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing, Food Research International, 78, pp. 71-78, (2015)

[14]

HU Y Y, XING L J, ZHOU G H, Et al., Effect of extraction methods on the antioxidant activity of crude peptides from Jinhua ham, Science and Technology of Food Industry, 36, 14, pp. 115-118, (2015)

[15]

CHURCH F C, SWAISGOOD H E, PORTER D H, Et al., Spectrophotometric assay using !-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins, Journal of Dairy Science, 66, 6, pp. 1219-1227, (1983)

[16]

ESCUDERO E, ARISTOY M C, NISHIMURA H, Et al., Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham, Meat Science, 91, 3, pp. 306-311, (2012)

[17]

GENG C Z., Protein degradation and its effect on ham flavor during the processing of Xuancen ham, (2017)

[18]

ZHU C Z, ZHANG W G, ZHOU G H, Et al., Isolation and identification of antioxidant peptides from Jinhua ham, Journal of Agricultural & Food Chemistry, 61, 6, pp. 1265-1271, (2013)

[19]

XING L J, HU Y Y, ZHOU G H, Et al., The extraction and antioxidant activities of crude peptides from Xuanwei ham, Journal of Nanjing Agricultural University, 38, 4, pp. 661-666, (2015)

[20]

WU N, SHUANG Q, XU W H., Preparation of ACE inhibitory peptides and effect of their structures on ACE activity, China Brewing, 35, 11, pp. 54-58, (2016)

← 1 2 3 4 →