Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal di英文电子书.pdf

Research Article Received: 17 September 2014 Revised: 21 December 2014 Accepted article published: 27 December 2014 Published online in Wiley Online Library: 22 May 2015 () DOI 10.1002/jsfa.7065 Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system Chao-Zhi Zhu, Wan-Gang Zhang, Guang-Hong Zhou* and Xing-Lian Xu Abstract BACKGROUND: The objective of this study was to purify and identify antioxidant peptides present in the extract of Chinese dry-cured Jinhua ham. Jinhua ham extracts were separated into five fractions (A–E) by size-exclusion chromatography. Each fraction was subjected to a simulated gastrointestinal (GI) digestion system and fractions showing strong antioxidant activities were collected and subjected to liquid chromatography combined with tandem mass spectrometry (LC/MS/MS) for further purification and identification. RESULTS: Using MS/MS analysis, 33 peptides were identified in these fractions. Several key peptides were selected for synthesis and their antioxidant activity determined. The peptide showing strongest DPPH radical scavenging activity was GKFNV, which showed 92.7% antioxidant activity at a concentration of 1 mg mL−1; the peptide LPGGGHGDL showed the highest hydroxyl radical scavenging activity; and LPGGGT and HA showed strong inhibition activity against erythrocyte hemolysis (about 45%) before digestion. On the other hand, KEER may contribute to Fe2+ chelating ability in fraction C after GI digestion. CONCLUSION: Jinhua dry-cured ham seems to be a potential source of antioxidant peptides generated in the products and in GI digestion. © 2014 Society of Chemical Industry Keywords: Jinhua ham; antioxidant peptides; simulated gastrointestinal digestion; LC-MS INTRODUCTION hazardous immunoreactions.5 Antioxidant peptides from animal Dry-cured hams are traditional prod