Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
Food Res Int. 2018 Mar;105:873-879. doi: 10.1016/j.foodres.2017.12.006. Epub 2017 Dec 5.
Antioxidant peptides positively regulate oxidative stress in the human body as well as delay, retard or prevent protein and lipid oxidation in food products. Spanish dry-cured ham has been reported as a good source of bioactive peptides, being SNAAC the most active antioxidant peptide identified to date. In this work, the stability of this peptide against in vitro digestion, heat treatments and different salt concentrations was evaluated using three methods for measuring antioxidant activity: β-carotene bleaching assay, ABTS radical scavenging capacity and ORAC assay. The results evidenced a marked decrease in the antioxidant activity of SNAAC after gastrointestinal digestion, and the MALDI-ToF MS analysis revealed the degradation of the peptide after the process, the generation of the fragment SNAA and the presence of a peptide dimer throughout the in vitro digestion. On the other hand, the peptide SNAAC showed good heat stability after exposure to different temperatures (50°C, 72°C, and 90°C), but its antioxidant activity evaluated by ORAC assay decreased substantially when exposed to 100°C as compared with the control at 37°C. SNAAC remained stable in the presence of salt at concentrations ranging from 0 to 8% NaCl as well as it was able to inhibit about 40% of lipid oxidation in an emulsion system. These results reported the stability of the antioxidant peptide SNAAC to several conditions used in meat industry for the processing of dry-cured hams and ham-derived products and its effectiveness to partially prevent the lipid oxidation in these products. However, some strategies would be needed in order to increase the stability of the peptide during gastrointestinal digestion and thus improve its bioavailability to be used as functional food ingredient.
抗氧化肽可积极调节人体的氧化应激，延缓、阻碍或防止食品中蛋白质和脂质的氧化。西班牙干腌火腿被报道为生物活性肽的良好来源，其中 SNAAC 是迄今为止鉴定出的最有效的抗氧化肽。在这项工作中，使用三种抗氧化活性测定方法：β-胡萝卜素漂白测定法、ABTS 自由基清除能力测定法和 ORAC 测定法，评估了该肽在体外消化、热处理和不同盐浓度下的稳定性。结果表明，SNAAC 在胃肠道消化后抗氧化活性明显下降，MALDI-ToF MS 分析表明该肽在该过程后发生降解，生成 SNAA 片段，并在整个体外消化过程中存在肽二聚体。另一方面，SNAAC 肽在暴露于不同温度（50°C、72°C 和 90°C）后表现出良好的热稳定性，但在暴露于 100°C 时，其通过 ORAC 测定评估的抗氧化活性与 37°C 下的对照相比大幅下降。SNAAC 在 0 至 8%NaCl 的盐浓度范围内保持稳定，并且能够在乳液体系中抑制约 40%的脂质氧化。这些结果表明，抗氧化肽 SNAAC 对干腌火腿和火腿衍生产品加工过程中在肉类工业中使用的几种条件具有稳定性，并且能够部分防止这些产品中的脂质氧化。然而，需要采取一些策略以提高肽在胃肠道消化过程中的稳定性，从而提高其生物利用度，用作功能性食品成分。
