DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26

Abstract

DNA damage and antioxidant activities of sour meat peptides were evaluated using chemiluminescence and spectroscopic methods. All sour meat peptides exhibited DNA damage protection and free radical scavenging activities against DPPH radicals, hydroxyl radicals and superoxide anions in a dose-dependent manner, and showed the strongest inhibition of hydroxyl radicals and the weakest inhibition of superoxide anion radicals. The IC 50 values of sour meat peptides from inoculating fermentation were 2.11, 4.23, 0.097 and 9.85 mg/mL for the inhibition of DNA damage and scavenging capacities of DPPH radicals, hydroxyl radicals and superoxide anion radicals, respectively, and were significantly lower than those of traditional fermentation (P < 0.05). Compared to traditional fermentation, co-fermentation of P. pentosaceus SWU73571 and L. curvatus LAB26 significantly enhanced inhibition of DNA damage and antioxidant activities of peptides (P < 0.05), revealing good microbial sources as a natural starter for the improvement of antioxidant capacity of fermented meat products.Protección del daño ocasionado al ADN y las actividades antioxidantes de los péptidos aislados de la carne agria co-fermentada por Pediococcus pentosaceus SWU73571 y Lactobacillus curvatus LAB26 RESUMEN Utilizando quimioluminiscencia y métodos espectroscópicos, el presente estudio evaluó los daños ocasionados al ADN y las actividades antioxidantes de los péptidos aislados de la carne agria. Según la dosis empleada, todos los péptidos aislados de la carne agria mostraron protección del daño ocasionado al ADN y eliminación de los radicales libres DPPH, hidroxilo y anión superóxido. Además, en los péptidos se constató la mayor inhibición del radical de hidroxilo y la menor inhibición del radical de anión superóxido. Tras la fermentación por inoculación, los valores IC 50 de los péptidos aislados de la carne agria fueron 2.11, 4.23, 0.097 y 9.85 mg/mL para la inhibición de daños al ADN y la capacidad de eliminación de radicales DPPH, hidroxilo y anión superóxido, respectivamente, resultando ser significativamente inferiores a los registrados en la fermentación tradicional (P < 0.05). En comparación con la fermentación tradicional, la co-fermentación empleando P. pentosaceus SWU73571 y L. curvatus LAB26 aumentó significativamente la inhibición del daño ocasionado al ADN y las actividades antioxidantes de los péptidos (P < 0.05). Esto indica que existen buenas fuentes microbianas como iniciador natural para mejorar la capacidad antioxidante de los productos cárnicos fermentados.

Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat

“…Several researches have isolated LAB from sour meat and investigated their antimicrobial characteristics (Chen et al ., 2014; Hu et al ., 2017). The peptides extracted from sour meat exhibited DNA protection and antioxidant capacities (Zhang et al ., 2020). Although the sour meat exerts beneficial characteristics and unique flavour, the quality is quite unstable due to the artisanal manufacture.…”

Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products

“…Therefore, in this study, L. sakei and P. pentosaceus are suggested to be the main inherent LAB species in Coppa and Milano salami, and they would be important contributors toward the ACE inhibitory and antioxidant activities. The expressions of ACE inhibitory activities and/or antioxidation activity in meat products inoculated with LAB strains belonging to L. sakei and P. pentosaceus were reported in the previous studies [7,8,10]. In addition, L. sakei and P. pentosaceus have been used as a starter for processing fermented meat products [37].…”

“…In some dry-cured meat products, peptides responsible for bioactivities such as ACE inhibition and antioxidant activity have been reported. There have been several reports on the effects of the LAB starter on bioactivity [ 6 , 7 , 8 ]. Moreover, several dry-cured meat products without using bacterial starter demonstrated bioactivities and their peptide and amino acid profiles were reported [ 9 , 10 ].…”

Identification of cathelicidin gene from Hoplobatrachus rugulosus and the antioxidant capacity of PC29 peptide

“…Moreover, a puri ed peptide from Lycodes diapterus hydrolysate showed the protective effect on DNA damage caused by hydroxyl radical with increasing peptide concentrations [39]. Recently, Sour meat peptides also exhibited the e ciency to protect DNA from hydroxyl radicals [40].…”