The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham

Lujuan Xing; Rui Liu; Xiaoge Gao; Jinxiao Zheng; Chong Wang; Guanghong Zhou; Wangang Zhang

doi:10.1016/j.foodchem.2018.06.034

The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham

Lujuan Xing, Rui Liu, Xiaoge Gao, Jinxiao Zheng, Chong Wang, Guanghong Zhou, Wangang Zhang

Research output: Contribution to journal › Article › peer-review

58 Scopus citations

Abstract

The objective of this study was to investigate the antioxidant activity and the homology of peptides extracted from dry-cured Xuanwei and Jinhua ham. The antioxidant activity of crude peptides was assessed by ORAC and ABTS assays and the scavenging effects on DPPH and O^2−[rad] free radicals. LC-ESI-Q-TOF-MS/MS was used to analyze the peptide composition. Based on the identified peptides, homologous proteins were matched by the Peaks software. Overall, 243 and 213 peptides were identified with their parent proteins in Xuanwei and Jinhua dry-cured hams. Based on the ORAC and TEAC values, XHP showed higher antioxidant ability than JHP (P < 0.05). After further purification by G-15 chromatography, the results indicate that the oligopeptides with less than 1000 Da had greater antioxidant activity than the other two fractions. Homology-based proteomics showed that the majority of peptides originated from myosin which accounted for 26% in XHP and 32% in JHP respectively.

Original language	English (US)
Pages (from-to)	420-426
Number of pages	7
Journal	Food Chemistry
Volume	266
DOIs	https://doi.org/10.1016/j.foodchem.2018.06.034
State	Published - Nov 15 2018
Externally published	Yes

Bibliographical note

Funding Information:
This research was supported by the National Key Research and Development Program of China ( 2016YFD0400703 ) and the National Natural Science Foundation of China , China ( 31571853 ).

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

Antioxidant activity
Jinhua ham
Peptide
Protein homology
Xuanwei ham

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10.1016/j.foodchem.2018.06.034

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title = "The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham",

abstract = "The objective of this study was to investigate the antioxidant activity and the homology of peptides extracted from dry-cured Xuanwei and Jinhua ham. The antioxidant activity of crude peptides was assessed by ORAC and ABTS assays and the scavenging effects on DPPH and O2−[rad] free radicals. LC-ESI-Q-TOF-MS/MS was used to analyze the peptide composition. Based on the identified peptides, homologous proteins were matched by the Peaks software. Overall, 243 and 213 peptides were identified with their parent proteins in Xuanwei and Jinhua dry-cured hams. Based on the ORAC and TEAC values, XHP showed higher antioxidant ability than JHP (P < 0.05). After further purification by G-15 chromatography, the results indicate that the oligopeptides with less than 1000 Da had greater antioxidant activity than the other two fractions. Homology-based proteomics showed that the majority of peptides originated from myosin which accounted for 26% in XHP and 32% in JHP respectively.",

keywords = "Antioxidant activity, Jinhua ham, Peptide, Protein homology, Xuanwei ham",

author = "Lujuan Xing and Rui Liu and Xiaoge Gao and Jinxiao Zheng and Chong Wang and Guanghong Zhou and Wangang Zhang",

note = "Funding Information: This research was supported by the National Key Research and Development Program of China ( 2016YFD0400703 ) and the National Natural Science Foundation of China , China ( 31571853 ). Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

year = "2018",

month = nov,

day = "15",

doi = "10.1016/j.foodchem.2018.06.034",

language = "English (US)",

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T1 - The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham

AU - Xing, Lujuan

AU - Liu, Rui

AU - Gao, Xiaoge

AU - Zheng, Jinxiao

AU - Wang, Chong

AU - Zhou, Guanghong

AU - Zhang, Wangang

N1 - Funding Information: This research was supported by the National Key Research and Development Program of China ( 2016YFD0400703 ) and the National Natural Science Foundation of China , China ( 31571853 ). Publisher Copyright: © 2018 Elsevier Ltd

PY - 2018/11/15

Y1 - 2018/11/15

N2 - The objective of this study was to investigate the antioxidant activity and the homology of peptides extracted from dry-cured Xuanwei and Jinhua ham. The antioxidant activity of crude peptides was assessed by ORAC and ABTS assays and the scavenging effects on DPPH and O2−[rad] free radicals. LC-ESI-Q-TOF-MS/MS was used to analyze the peptide composition. Based on the identified peptides, homologous proteins were matched by the Peaks software. Overall, 243 and 213 peptides were identified with their parent proteins in Xuanwei and Jinhua dry-cured hams. Based on the ORAC and TEAC values, XHP showed higher antioxidant ability than JHP (P < 0.05). After further purification by G-15 chromatography, the results indicate that the oligopeptides with less than 1000 Da had greater antioxidant activity than the other two fractions. Homology-based proteomics showed that the majority of peptides originated from myosin which accounted for 26% in XHP and 32% in JHP respectively.

AB - The objective of this study was to investigate the antioxidant activity and the homology of peptides extracted from dry-cured Xuanwei and Jinhua ham. The antioxidant activity of crude peptides was assessed by ORAC and ABTS assays and the scavenging effects on DPPH and O2−[rad] free radicals. LC-ESI-Q-TOF-MS/MS was used to analyze the peptide composition. Based on the identified peptides, homologous proteins were matched by the Peaks software. Overall, 243 and 213 peptides were identified with their parent proteins in Xuanwei and Jinhua dry-cured hams. Based on the ORAC and TEAC values, XHP showed higher antioxidant ability than JHP (P < 0.05). After further purification by G-15 chromatography, the results indicate that the oligopeptides with less than 1000 Da had greater antioxidant activity than the other two fractions. Homology-based proteomics showed that the majority of peptides originated from myosin which accounted for 26% in XHP and 32% in JHP respectively.

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KW - Peptide

KW - Protein homology

KW - Xuanwei ham

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The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham

Abstract

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