State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
College of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing 210038, PR China.
Food Chem. 2023 Nov 15;426:136566. doi: 10.1016/j.foodchem.2023.136566. Epub 2023 Jun 7.
In this study, crude peptides from fermented sausages inoculated with Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 were initially separated by ultrafiltration and molecular-sieve chromatography. The obtained fractions with high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power values (MWCO-1 and fraction A) were used in Caco-2 cells to evaluate their cytoprotective effect on oxidative damage triggered by HO. MWCO-1 and A showed slight cytotoxicity. Increased glutathione peroxidase, catalase, and superoxide dismutase activities and decreased malondialdehyde content were observed in the peptide-treated groups. Fraction A was further purified using reversed high-performance liquid chromatography. Eighty potential antioxidant peptides were identified by liquid chromatography with tandem mass spectrometry, and fourteen antioxidant peptides were synthesized. SDEEVEH and FAGDDAPR showed strong DPPH radical scavenging activity, whereas ALELDSNLYR and QEYDESGPSIVHR presented strong ABTS scavenging activity. These peptides might have great potential for food and pharmacological applications.
在这项研究中，最初通过超滤和分子筛层析法从接种了植物乳杆菌 CD101 和金黄色葡萄球菌 NJ201 的发酵香肠中分离粗肽。获得的具有高 1,1-二苯基-2-苦基肼（DPPH）自由基清除活性和铁还原抗氧化能力值（MWCO-1 和馏分 A）的馏分被用于 Caco-2 细胞，以评估它们对 HO 诱导的氧化损伤的细胞保护作用。MWCO-1 和 A 表现出轻微的细胞毒性。在肽处理组中观察到谷胱甘肽过氧化物酶、过氧化氢酶和超氧化物歧化酶活性增加，丙二醛含量降低。使用反相高效液相色谱法进一步纯化馏分 A。通过液相色谱-串联质谱鉴定出 80 种潜在的抗氧化肽，并合成了 14 种抗氧化肽。SDEEVEH 和 FAGDDAPR 表现出很强的 DPPH 自由基清除活性，而 ALELDSNLYR 和 QEYDESGPSIVHR 则表现出很强的 ABTS 清除活性。这些肽在食品和药理学应用中可能具有巨大的潜力。
