Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times

Abstract

This present study aimed to investigate the effects of various cooking times (1 h, 1.5 h, 2 h, 2.5 h, named as JHBP-1, JHBP-1.5, JHBP-2, JHBP-2.5) on the antioxidant activity and peptide profile of Jinhua ham broth peptides (JHBP). The peptides extracted from uncooked ham were used as an uncooked group with the name of JHBP-0. The results revealed that the antioxidant efficacy in the four cooked groups changed dramatically compared to JHBP-0. After cooking, the DPPH radical scavenging activity, hydroxyl radical scavenging activity and superoxide anion radical scavenging activity decreased, except for the Fe2+ chelation and ABTS+ scavenging capacity which increased significantly. However, the cooked groups still showed a strong antioxidant capacity. In particular, the superoxide anion radical scavenging ability and the Fe2+ chelation action were significantly stronger compared to glutathione (GSH) and butylated hydroxytoluene (BHT) (p < 0.05). JHBP-1.5 also displayed stronger antioxidant capacity than the other three cooked groups, and its secondary structure and mass distribution changed significantly after cooking, specifically with an increased proportion of helix and <1 kDa peptides. Moreover, the constitution of free amino acids (FAAs) and the types of peptides released in the broth increased significantly with a longer cooking time. In total, 1306 (JHBP-0), 1352 (JHBP-1), 1431 (JHBP-1.5), 1500 (JHBP-2), and 1556 (JHBP-2.5) peptide sequences were detected using LC-MC/MC. The proportion of <1 kDa peptides also gradually increased as the cooking time extended, which is consistent with the molecular weight distribution measurements.

A Novel Dry-Cured Ham Broth-Derived Peptide JHBp2 Effectively Inhibits Salmonella typhimurium In Vitro: Integrated Metabolomic, Proteomic, and Molecular Simulation Analyses

“…In our previous study, more than 1500 peptides have been identified in Jinhua ham broth. 18 After isolation and purification, the JHBp2 (IKKVVKQASEGP, IC 50 = 0.125 mg/mL against Salmonella typhimurium) was identified and obtained with a high bacteriostatic activity. It was from glyceraldehyde-3-phosphate dehydrogenase in meat and was dissolved in broth.…”

“…Dry-cured ham has produced a large number of bioactive peptides through long-term fermentation, some of which have been proven to have antioxidant, anti-inflammatory, and antilisterial activities. Our previous studies have demonstrated that there was still a large amount of bioactive peptides in the cooked Jinhua ham broth …”

“…Our previous studies have demonstrated that there was still a large amount of bioactive peptides in the cooked Jinhua ham broth. 18 Advances in molecular detection technology have facilitated the elucidation of the antimicrobial mechanisms encompassing both physical fields or chemical compounds. 19 Specifically, proteomics, metabolomics, and transcriptomics all serve as important tools to investigate antimicrobial mechanisms.…”