Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system.

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 Fe(2+) 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.

Effects of NaCl-assisted regulation on the emulsifying properties of heat-induced type I collagen.

Although collagen is widely used as an emulsifier in the food industry, its emulsifying properties are strongly influenced by processing conditions. This research investigated the effects of NaCl on the emulsifying properties of type I collagen after heating. Before heating, the solubility, emulsifying activity index (EAI), emulsifying stability index (ESI), and viscosity of type I collagen initially increased after adding NaCl (0.2 M), after which decreased with increasing NaCl concentration (0.4 M and 0.6 M) due to salt-in effect and the salt-out effects of the protein. While after heating (90℃, 30 min), the collagen became more soluble, with improved EAI and ESI, viscosity, and reduced particle size in response to increasing NaCl concentrations. It was found that NaCl increased the EAI of type I collagen twice after heating, and the EAI reached its maximum at 0.6 M NaCl concentration. We concluded that the improved emulsifying properties may due to thermal denaturation of the protein, resulting in an unfolded and disordered structure with increase of hydrogen bonds with water, rupture of disulfide bonds, and exposure of hydrophobic groups, leading to the increase of adsorption at the oil/water interface. Meanwhile, the Raman spectra analysis and Atomic Force Microscope (AFM) images showed that unfolding of the collagen triple helix was gradually destroyed after NaCl addition and heating, with emulsifying properties improved. The specific outcomes of present study can be adapted towards the requirements to improve the quality of emulsified meat products in the food industry.

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.

To evaluate the role of Maillard reactions in the generation of flavor compounds in Jinhua ham, the reactions of glucose and ethanal with histidine and lysine, respectively, were studied by simulating the ripening conditions of Jinhua ham. The volatile products produced were analyzed using solid phase microextraction-gas chromatography/mass spectrometry. The results showed that 8 volatile compounds were generated by the reaction of glucose and histidine and 10 volatile compounds were generated by the reaction of glucose and lysine. Reactions of ethanal with lysine and with histidine both generated 31 volatile compounds that contributed to the flavor of Jinhua ham. This indicates that histidine and lysine related to Maillard reactions possibly play important roles in the generation of the unique flavor compounds in Jinhua ham. This research demonstrates that free amino acids participate in the generation of volatile compounds from Jinhua ham via the Maillard reaction and provides a basic mechanism to explain flavor formation in Jinhua ham. PRACTICAL APPLICATION: Jinhua ham is a well-known traditional Chinese dry-cured meat product. However, the formation of the compounds comprising its special flavor is not well understood. Our results indicate that Maillard reactions occur in Jinhua ham under ripening conditions. This work illustrates the contribution of Maillard reactions to the flavor of Jinhua ham.

Stability of an antioxidant peptide extracted from Jinhua ham.

The effects of NaCl, temperature, pH, light intensity and a simulated gastro-intestinal digestion were assessed to determine the stability of antioxidant peptides extracted from Chinese Jinhua ham. Antioxidant peptides showed good stabilities when NaCl content was less than 6%, temperature was lower than 60 °C and they were not exposed to light directly. However, the antioxidant peptides lost antioxidant activities rapidly under alkaline condition. The results of a simulated two-stage digestion system showed that antioxidant activity increased with pepsin treatment but declined with further hydrolysis with trypsin. Pepsin was effective to hydrolyze peptides into smaller fractions leading to the increased exposure of internal hydrophobic amino acids, but trypsin could hydrolyze peptides into more free amino acids resulting in the decline in surface hydrophobicity which affected antioxidant activity of peptides. These suggest that antioxidant peptides extracted from Jinhua ham could maintain their antioxidant activity under the proper conditions.

Effect of beating processing, as a means of reducing salt content in frankfurters: a physico-chemical and Raman spectroscopic study.

Structural changes, L(⁎)-value, cooking yield changes and textural properties of pork frankfurters containing 1% or 2% salt, produced by the two methods were studied by Raman spectroscopy and texture profile analysis. Increasing salt content from 1% to 2% increased the L(⁎)-value, cooking yield and hardness, and decreased (p<0.05) the C-H stretching and CH2 and CH3 bending vibrations, but did not affect the changes of secondary structures, tryptophan or tyrosine residues. Compared with the chopping, the beating increased L(⁎)-value, cooking yield and hardness of the frankfurters in both salt concentrations. It also resulted in an increase in ß-sheets, accompanied by a significant (p<0.05) decrease in α-helix content, a greater exposure of tyrosine residues to the polar environment and a decrease in the CH stretching and CH2 and CH3 bending vibrations. The results showed that the beating process enabled lowering of the salt content while improving the L(⁎)-value, cooking yield and hardness of the frankfurters.

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a dynamic rheological and Raman spectroscopy study.

Chopping and beating processes were used as meat-cutting methods in preparing kung-wan to produce low-salt products while retaining or improving the emulsion stability, sensory evaluation, and physico-chemical properties of the standard high-salt formulation. Increased salt content improved emulsion stability and dynamic rheology. However, 3% salt content decreased the overall acceptance of kung-wan. Compared with the chopping process, beating resulted in higher emulsion stability, overall acceptance, and ß-sheet content (P<0.05). Additionally, the beating process formed more compact and continuous structures at the same salt content. Kung-wan produced by beating with 1% and 2% salt had similar emulsion stabilities, sensory evaluation, and secondary structures (P>0.05). Therefore, this process allows reduction of salt content, suggesting that the kung-wan produced in this manner is healthier and has better texture.

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a physico-chemical and textural study.

Two different meat-cutting methods were used to prepare kung-wans in an attempt to produce low-salt products while retaining the same, or improved, textural and physicochemical properties of the standard high-salt formulation. The level of salt and the processing method significantly affected color, cooking yield, texture and changes in the secondary structures of proteins. Improved salt levels resulted in firmer texture. At the same salt levels, compared with chopping, the beating method resulted in higher L(*)-values, improved cooking yields and changes in the ß-sheet content of the proteins, which resulted in an improved product with better texture. Using the beating process, the kung-wans prepared with 1% and 2% salt had similar L(*)-values, cooking yield and texture, and were better than those prepared by chopping with 2% salt. Overall, the beating process enabled lowering of the salt content, making the kung-wans more hard, brittle and elastic.

Isolation and identification of antioxidant peptides from jinhua ham.

The antioxidant activities of the peptides extracted from Jinhua ham were evaluated on the basis of hydroxyl radical scavenging activity, DPPH radical scavenging activity, and Fe(2+) chelating ability. The peptide extracts exhibited great hydroxyl radical scavenging activity and DPPH radical scavenging activity as well as Fe(2+) chelating ability at the concentration of 1 mg/mL, which suggested the presence of peptides with antioxidant activity. The peptides were separated using size exclusion chromatography and reversed-phase HPLC. The fraction with highest DPPH radical scavenging activity was further purified and identified using liquid chromatography tandem matrix-assisted laser desorption/ionization time-of-flight/time-of-flight mass spectrometry (HPLC-MALDI-TOF/TOF-MS). The sequence of the antioxidant peptide was identified as Gly-Lys-Phe-Asn-Val. The assessment of fractions indicated that the hydrophobic fractions contributed more to free radical scavenging activities than the hydrophilic peptides. It was concluded that natural peptides extracted and isolated from the Jinhua ham by several chromatographic techniques have antioxidant activities.

[Spatiotemporal distribution of air temperature and precipitation in rice growth period in Fujian Province of East China and the effects of this distribution on rice planting pattern].

In order to investigate the effects of climate change on the rice production and rice planting pattern in Fujian Province, an analysis was made on the spatiotemporal distribution of air temperature and precipitation in rice growth period in the Province, and the possible changes of the local rice planting pattern in the future, based on the A2, B2, and A1 B scenarios of IPCC Special Report on Emission Scenario (SRES). In the future, the rice growth period's air temperature in the Province tended to be increased, and the increment would be increased with time, with the maximum for single cropping rice and being 0.3-2.4 degrees C and 1.5-3.4 degrees C in 2011-2030 and 2031 -2050, respectively. For early rice and late rice, the increment of their growth period's air temperature would be 0.2-0.9 degrees C and 0.7-1.7 degrees C in 2011-2030 and 0.3-2.1 degrees C and 0.5-3.6 degrees C in 2031-2050, respectively, but the annual fluctuation of the mean daily temperature would be most obvious for late rice. The rice growth period's precipitation in most parts of the Province also tended to be increased, and the increment for early rice, single cropping rice, and late rice would be 10%-40%, 10%-30%, and 10%-20%, respectively. The annual fluctuation of the precipitation would be most obvious for the early rice in southeastern Fujian. The elevated air temperature in the future could induce the increase of > or = 10 degrees C accumulated temperature, and lengthen the rice growth season, making it possible to replace early and medium-maturity varieties with late-maturity varieties, and to adopt double-rice planting pattern instead of single-rice planting pattern.

[Effects of different years of planting Pennisetum sp. on the plant- and insect diversity in Pennisetum sp. communities].

This paper studied the effects of 1-, 2- and 3 years of planting Pennisetum sp. on the plant- and insect diversity in the Pennisetum sp. communities, taking the barren mountain land without planting Pennisetum sp. as the control (CK). Compared with CK, the plant species richness in Pennisetum sp. communities with different years of planting was lower, but the coverage was higher. The coverage in the Pennisetum sp. community having been planted for 3 years was the highest, up to 91.6%, and 75.8% higher than the CK. The insect species richness in the Pennisetum sp. communities having been planted for 1, 2 and 3 years was 3.6, 5.3 and 5.6 times of the CK, respectively. The plant- and insect diversity indices, including Simpson index, Shannon index, evenness, Brillouin index, and McIntosh index for the Pennisetum sp. communities with different years of planting were significantly higher than the CK, which indicated that the growth of Pennisetum sp. could affect the plant- and insect diversity. With the increasing year of planting, the plant- and insect diversity in Pennisetum sp. communities tended to be stable.