Wang Le, Li Xiang, Li Yingnan, Liu Wenying, Jia Xiaoyun, Qiao Xiaoling, Qu Chao, Cheng Xiaoyu, Wang Shouwei
China Meat Research Centre, Beijing 100068, People's Republic of China.
Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China.
R Soc Open Sci. 2018 Jul 18;5(7):180276. doi: 10.1098/rsos.180276. eCollection 2018 Jul.
Xuanwei ham is especially rich in a large amount of peptides and free amino acids under the action of protein degradation. Some of these peptides can potentially exert bioactivities of interest for human health. Traditionally, Xuanwei ham should undergo Chinese household cooking treatments before eating. However, it has not been known how its bioactivity changes after cooking and gastrointestinal digestion. Herein, Xuanwei ham is analysed before and after cooking, as well as gastrointestinal digestion being simulated so as to evaluate and compare its effect on antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities. The antioxidant activity is analysed using five different methods, and results demonstrate that cooking has some negative effects on antioxidative capacity when determined using different antioxidant methods except for a significant increment in 1,1'-diphenyl-2-picrylhydrazyl radical-scavenging activity, while ACE inhibitory activity increases significantly after cooking compared with control samples. After gastrointestinal digestion of samples, there is a significant increment of the antioxidant and ACE inhibitory activities in comparison with control and cooked samples. Particularly, after gastrointestinal digestion, free thiols content and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical-cation-scavenging activity of Xuanwei ham, respectively, increase about twice and fourfold, while ACE inhibitory activity increases about twice compared to cooked samples, reaching the value of 83.73%. Therefore, through cooking the antioxidant activity and ACE inhibitory activity of Xuanwei ham are not completely lost and a part of them is still maintained, while gastrointestinal digestion produces a significant enhancement in both bioactivities, highlighting a greater potential for a beneficial physiological effect on human health after eating it.
在蛋白质降解作用下，宣威火腿富含大量的肽和游离氨基酸。其中一些肽可能具有对人体健康有益的生物活性。传统上，宣威火腿在食用前需经过中式家庭烹饪处理。然而，尚不清楚其生物活性在烹饪和胃肠道消化后如何变化。在此，对烹饪前后的宣威火腿进行分析，并模拟胃肠道消化，以评估和比较其对抗氧化和血管紧张素I转换酶（ACE）抑制活性的影响。使用五种不同方法分析抗氧化活性，结果表明，除了1,1'-二苯基-2-苦基肼自由基清除活性显著增加外，用不同抗氧化方法测定时，烹饪对抗氧化能力有一些负面影响，而与对照样品相比，烹饪后ACE抑制活性显著增加。样品经胃肠道消化后，与对照和烹饪样品相比，抗氧化和ACE抑制活性显著增加。特别是，经胃肠道消化后，宣威火腿的游离巯基含量和2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）自由基阳离子清除活性分别增加约两倍和四倍，而ACE抑制活性与烹饪样品相比增加约两倍，达到83.73%。因此，通过烹饪，宣威火腿的抗氧化活性和ACE抑制活性并未完全丧失，其中一部分仍得以保留，而胃肠道消化则使这两种生物活性显著增强，突出了食用后对人体健康产生有益生理效应的更大潜力。
