The stability of dry-cured ham-derived peptides and its anti-inflammatory effect in RAW264.7 macrophage cells
Xuanwei ham is a kind of traditional meat product with unique flavour along with abundant of bioactive peptides. This study was to investigate the in vitro stability of bioactive peptide extract from dry-cured Xuanwei hams and its anti-inflammatory effect in RAW264.7 cells. Firstly, the Xuanwei ham peptides (XHPs) were extracted and then tested in the lipopolysaccharide (LPS)-induced macrophage cell model. Furthermore, the XHPs were exposed to different pretreatments including heating, acid-base environment and simulated gastrointestinal digestion to evaluate their inflammatory regulation capacity. The heating temperature and pH did not show significant effects on the anti-inflammatory capacity of XHPs, whereas the secretion of NO and TNF-α was not suppressed after heating at 100 °C for 60 min. After digestion, the numbers of free amino acids and short peptides were enhanced significantly and the XHPs showed better inhibitory effect on LPS-induced NO and TNF-α secretion. Overall, the heating and pH treatment had no significant influence on the stability of XHPs but the anti-inflammatory effect was enhanced after the simulated gastrointestinal digestion along with the releasing of novel bioactive peptides.
| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Institute of Food Science and Technology (U.K.)
2022-04-28
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| Subjects: | Anti-inflammatory, Bioactive peptide, Dry-cured ham, Stability, TNF-α, |
| Online Access: | http://hdl.handle.net/10261/359629 http://dx.doi.org/10.13039/501100001809 http://dx.doi.org/10.13039/501100002858 https://api.elsevier.com/content/abstract/scopus_id/85132646681 |
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