Effects of Gastrointestinal Digestion In Vitro and Transmembrane Transport on Anti-Inflammatory Activity of Bioactive Peptides from Dry-Cured Ham
XING Lujuan, REN Xiaopu, WANG Zixu, HAO Yuejing, ZHANG Wangang
1.National Center of Meat Quality and Safety Control, College of Food Science Technology, Nanjing Agricultural University, Nanjing 210095, China; 2.College of Food Science and Engineering, Tarim University, Alar 843300, China
Abstract：The changes in the sequence and anti-inflammatory properties of bioactive peptides extracted from Xuanwei ham were analyzed after stimulated gastrointestinal digestion in vitro and transport across Caco-2 monolayers. The results showed that the total number of bioactive peptides increased after gastrointestinal digestion, and the proportion of peptides with a molecular mass below 1 000 Da in the total number of peptides increased from 40.18% to 57.40%. The inhibitory effect of the peptides on the secretion of inflammatory cytokines in RAW264.7 macrophages was enhanced after simulated digestion. After transport across Caco-2 cells, a total of 24 peptides were detected, including 12 tetrapeptides and 5 tripeptides, of which 62.50% were peptides with a molecular mass less than 500 Da. The synthetic peptides PAG, LVG, LGV and PVL were found to be able to suppress the secretion of NO and tumor necrosis factor α in macrophages. In conclusion, simulated gastrointestinal digestion can change the composition of the peptides from ham and in turn increase the anti-inflammatory activity. In addition, the small peptides transported across Caco-2 cells can inhibit the secretion of inflammatory factors in RAW264.7 macrophages.
邢路娟，任晓镤，王紫旭，郝月静，张万刚. 体外胃肠道消化及跨膜转运对干腌火腿肽抗炎活性的影响[J]. 肉类研究, 2022, 36(10): 1-7.
XING Lujuan, REN Xiaopu, WANG Zixu, HAO Yuejing, ZHANG Wangang. Effects of Gastrointestinal Digestion In Vitro and Transmembrane Transport on Anti-Inflammatory Activity of Bioactive Peptides from Dry-Cured Ham. Meat Research, 2022, 36(10): 1-7.
2022, Vol. 36 
