Comparison of Antioxidant and Angiotensin Converting Enzyme Inhibitory Activities of Crude Peptide Extract from Jinhua Ham after Cooking and in Vitro Simulated Gastrointestinal Digestion
WANG Le1, CHENG Xiaoyu1, MA Xiaozhong2, LI Xiang1, ZHANG Shunliang1, LI Yingnan1, LIU Wenying1, QU Chao1, WANG Shouwei1,*
1.Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Science, Beijing 100068, China; 2.Jinzi Ham Co.Ltd., Jinhua Jinzi Ham Co.Ltd., Jinhua 321016, China
Abstract：This study aimed to evaluate and compare antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of crude peptide extract from Jinhua ham before and after cooking and in vitro simulated gastrointestinal digestion. Fresh pork meat was used as control. After cooking, the free thiols (—SH) content of crude peptide extract from Jinhua ham decreased to 28.97 nmol/mg, and both ABTS+· scavenging capacity and Fe2+ chelating capacity also decreased. However, the DPPH radical scavenging capacity of crude peptide extract from the cooked ham at 5 mg/mL concentration was 52.8%, higher than that (35.9%) of crude peptide extract from the raw ham. The oxygen radical absorbance capacity (ORAC) was also slightly increased to 43.01% after cooking. Crude peptide extract from the cooked ham showed a significant reduction in DPPH radical scavenging capacity after further digestion but exhibited a significant elevation in other antioxidant properties as well as an increase (to 63.02%) in ACE inhibitory activity (P < 0.05). Compared with the control, crude peptide extract from Jinhua ham possessed stronger antioxidant and ACE inhibitory activities, and these activities were increased in the crude peptide extract obtained after its digestion. In summary, Jinhua ham appears to have a potential beneficial effect on human health.
王 乐，成晓瑜，马晓钟，李 享，张顺亮，李迎楠，刘文营，曲 超，王守伟. 金华火腿加热烹饪和体外模拟消化后粗肽抗氧化和ACE抑制活性比较研究[J]. 肉类研究, 2018, 32(1): 16-22.
WANG Le, CHENG Xiaoyu, MA Xiaozhong, LI Xiang, ZHANG Shunliang, LI Yingnan, LIU Wenying, QU Chao, WANG Shouwei. Comparison of Antioxidant and Angiotensin Converting Enzyme Inhibitory Activities of Crude Peptide Extract from Jinhua Ham after Cooking and in Vitro Simulated Gastrointestinal Digestion. Meat Research, 2018, 32(1): 16-22.
2018, Vol. 32 
