Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Nutrients. 2018 Apr 22;10(4):521. doi: 10.3390/nu10040521.
The application of starter cultures to improve quality and safety has become a very common practice in the meat industry. Probiotic strains of lactic acid bacteria (LAB) can also bring health benefits by releasing bioactive peptides. The aim of this work was to evaluate the stability of antiradical activity of protein extracts from LAB-inoculated dry-cured pork loins during long-term aging and evaluate their hydrolysates after simulated gastrointestinal digestion. Analyses of hydrolysates by using liquid chromatography-tandem mass spectrometry (LC-MS/MS) were strengthened with in silico analysis. The highest antiradical activity of the protein extracts was observed after 180 days of aging. The influence of the strain used (LOCK, BAUER, or BB12) on the inactivation ability of ABTS radicals varied during long-term aging. The IC values indicated the higher antiradical properties of salt-soluble (SSF) compared to water-soluble fraction (WSF) of proteins. The peptides generated by in vitro digestion have MW between 700 and 4232 Da and their length ranged from 5 to 47 amino acids in a sequence where Leu, Pro, Lys, Glu, and His had the largest share. This study demonstrates that the degradation of pork muscle proteins during gastrointestinal digestion may give rise to a wide variety of peptides with antiradical properties.
在肉类行业，应用发酵剂来提高质量和安全性已经成为一种非常普遍的做法。益生菌乳酸菌（LAB）菌株也可以通过释放生物活性肽带来健康益处。本研究旨在评估 LAB 接种的干腌猪里脊肉在长期老化过程中蛋白质提取物的自由基清除活性稳定性，并评估其在模拟胃肠道消化后的水解产物。使用液相色谱-串联质谱（LC-MS/MS）对水解产物进行分析，并结合计算机模拟分析进行强化。在老化 180 天后，观察到蛋白质提取物的最高自由基清除活性。在长期老化过程中，菌株（LOCK、BAUER 或 BB12）的使用对 ABTS 自由基的失活能力的影响有所不同。IC 值表明盐溶性（SSF）蛋白比水溶性部分（WSF）具有更高的自由基清除特性。体外消化产生的肽的 MW 在 700 到 4232 Da 之间，其长度在 5 到 47 个氨基酸之间，在序列中 Leu、Pro、Lys、Glu 和 His 占比最大。本研究表明，胃肠道消化过程中猪肉肌肉蛋白质的降解可能会产生具有自由基清除特性的多种肽。
