Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking.
Food Chem
; 446: 138697, 2024 Jul 15.
Article
en En
| MEDLINE
| ID: mdl-38402773
ABSTRACT
Dry-cured ham is important source of bioactive peptides. In this study, the antioxidant activities of peptides and components from low and fully salted dry-cured hams were compared by peptidomics. And novel antioxidant peptides were identified and characterized. The results showed that the peptides (<3 KDa) extracted from low-salt dry-cured ham had higher antioxidant activity. Therefore, the antioxidant peptides in low-salt dry-cured ham were further characterized and the mechanism of their antioxidant activity was investigated. From the five candidate peptides selected, we found DWPDARGIWHND (DD12) to be highly stable, non-sensitizing, and non-toxic with the highest free radical scavenging activity. Molecular docking predicted that DD12 interacted with Keap1 through hydrogen-bond formation and hydrophobic interactions, suggesting that DD12 had good cellular antioxidant activity. DD12 peptide can bind to DPPH⢠and ABTSâ¢+, resulting in strong free radical scavenging activity. Our findings support the development and application of natural antioxidant peptides in dry-cured ham.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Asunto principal:
Carne de Cerdo
/
Productos de la Carne
Idioma:
En
Revista:
Food Chem
/
Food chem
/
Food chemistry
Año:
2024
Tipo del documento:
Article