Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

Abstract

The effect of the addition of an autochthonous starter culture and the protease EPg222 on the generation of angiotensin-I–converting enzyme (ACE)-inhibitory and antioxidant compounds by the dry-fermented sausage “salchichón” was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as the starter culture (P200S34), separately and together, ripened for 90 days, and compared to a control batch. Among the ripening time points (20, 35, 65, 90 days) studied, batches inoculated with EPg222 had higher nitrogen compound concentrations at 63 days of ripening. ACE-inhibitory and antioxidant activities were also highest in both batches with EPg222 at 63 days of ripening, and these activities were stable in most cases after in vitro simulated gastrointestinal digestion. These activities were correlated with the most relevant compounds detected by HLPC-ESI-MS. The principal components analysis (PCA) linked the P200S34 + EPg222 batch with the major compounds identified. The antioxidant activity was higher at 63 days of ripening, especially in highly proteolytic batches, such as P200S34 + EPg222. The ACE-inhibitory activity was not associated with any of the major compounds. The use of the enzyme EPg222 in association with the starter culture P200S34 in the preparation of dry-cured meat products could be of great importance due to their demonstrated ability to produce compounds with high biological activity, such as ACE-inhibitory and antioxidant activity.

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

“…Flores and Toldra (2011) reported that the microorganisms, including LAB, generate oligopeptides and free amino acids that inhibit ACE. Fernández et al (2016) also found that ACEinhibitory activity in dry fermented sausages "salchichón" is influenced by the starter culture strain. Mejri et al (2017a) have reported high ACE-inhibitory activity of small peptides of <3 kDa molecular weight released during camel sausage fermentation.…”

Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods

“…Peptides that act as antihypertensives are thought to be competitive substrates for the inhibition of angiotensin I-converting enzyme, which plays a key role in the regulation of blood pressure. Hydrophobic amino acid residues such as arginine, lysine, or proline in the C-terminal position of the peptide (Vermeirssen, Van Camp, & Verstraete, 2004;Meisel, 2005;Fernández et al, 2016) are helpful in the ACE-inhibiting activity.…”

Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Plants

“…However, studies show that microorganisms other than LAB such as Bacillus spp. [ 22 , 34 ] Staphylococcus vitulus [ 80 ], Saccharomyces cerevisiae [ 5 , 21 , 81 ], Debaryomyces hansenii [ 82 ], Mucor spp. [ 83 ], and Aspergillus spp.…”

“…Starter cultures, fermentation conditions and inoculum levels play important roles in ACE-inhibitory peptide production [ 21 , 79 , 80 ]. Shu et al [ 79 ] reported that ACE-inhibitory activity increased with fermentation time in milk fermented by Lactobacillus plantarum , as reported in mao–tofu fermented by Mucor spp.…”