The stability of dry-cured ham-derived peptides and its anti-inflammatory effect in RAW264.7 macrophage cells
2022
Xing, Lujuan | Fu, Lijuan | Toldrá Vilardell, Fidel | Teng, Shuang | Yin, Yantao | Zhang, Wangang | National Natural Science Foundation of China | China Postdoctoral Science Foundation | Xing, Lujuan [0000-0002-1319-6351] | Yin, Yantao [0000-0001-8425-198X] | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
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-α was not suppressed after heating at 100 °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-α 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.
Show more [+] Less [-]This work was financially supported by the National Natural Science Foundation of China (32001720) and China Postdoctoral Science Foundation (2020M681632).
Show more [+] Less [-]Peer reviewed
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Bibliographic information
This bibliographic record has been provided by Instituto de Agroquímica y Tecnología de Alimentos
