The stability of dry-cured ham-derived peptides and its anti-inflammatory effect in RAW264.7 macrophage cells

被引：9

作者：

Xing, Lujuan ^{[1
]}

Fu, Lijuan ^{[1
]}

Toldra, Fidel ^{[2
]}

Teng, Shuang ^{[1
]}

Yin, Yantao ^{[1
]}

Zhang, Wangang ^{[1
]}

机构：

[1] Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Coll Food Sci & Technol, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China

[2] Inst Agroquimicay Tecnol Alimentos CSIC, Ave Agustin Escardino 7, Valencia 46980, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2023年 / 58卷 / 03期

基金：

中国博士后科学基金; 中国国家自然科学基金;

关键词：

Anti-inflammatory; bioactive peptide; dry-cured ham; stability; TNF-alpha; GASTROINTESTINAL DIGESTION; BIOACTIVE PEPTIDES; HEAT-TREATMENT; TNF-ALPHA; PROTEIN; PURIFICATION; IDENTIFICATION; XUANWEI; CYTOKINES;

D O I：

10.1111/ijfs.15800

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Xuanwei ham is a kind of traditional meat product with unique flavour along with abundant of bioactive peptides. This study was to investigate the in vitro stability of bioactive peptide extract from dry-cured Xuanwei hams and its anti-inflammatory effect in RAW264.7 cells. Firstly, the Xuanwei ham peptides (XHPs) were extracted and then tested in the lipopolysaccharide (LPS)-induced macrophage cell model. Furthermore, the XHPs were exposed to different pretreatments including heating, acid-base environment and simulated gastrointestinal digestion to evaluate their inflammatory regulation capacity. The heating temperature and pH did not show significant effects on the anti-inflammatory capacity of XHPs, whereas the secretion of NO and TNF-alpha was not suppressed after heating at 100 degrees C for 60 min. After digestion, the numbers of free amino acids and short peptides were enhanced significantly and the XHPs showed better inhibitory effect on LPS-induced NO and TNF-alpha secretion. Overall, the heating and pH treatment had no significant influence on the stability of XHPs but the anti-inflammatory effect was enhanced after the simulated gastrointestinal digestion along with the releasing of novel bioactive peptides.

引用

页码：1575 / 1585

页数：11

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