Novel antioxidant peptides in fermented pork sausage: Purification, characterization, and cytoprotective functions on Caco-2 cells

Yawen Kong; Meiqin Feng; Jian Sun

doi:10.1016/j.foodchem.2023.136566

Novel antioxidant peptides in fermented pork sausage: Purification, characterization, and cytoprotective functions on Caco-2 cells

Food Chem. 2023 Nov 15:426:136566. doi: 10.1016/j.foodchem.2023.136566. Epub 2023 Jun 7.

Authors

Yawen Kong¹, Meiqin Feng², Jian Sun³

Affiliations

¹ State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: 2438502781@qq.com.
² College of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing 210038, PR China. Electronic address: fengmeiqin@jit.edu.cn.
³ State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: sunjian01@njau.edu.cn.

PMID: 37331140
DOI: 10.1016/j.foodchem.2023.136566

Abstract

In this study, crude peptides from fermented sausages inoculated with Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 were initially separated by ultrafiltration and molecular-sieve chromatography. The obtained fractions with high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power values (MWCO-1 and fraction A) were used in Caco-2 cells to evaluate their cytoprotective effect on oxidative damage triggered by H₂O₂. MWCO-1 and A showed slight cytotoxicity. Increased glutathione peroxidase, catalase, and superoxide dismutase activities and decreased malondialdehyde content were observed in the peptide-treated groups. Fraction A was further purified using reversed high-performance liquid chromatography. Eighty potential antioxidant peptides were identified by liquid chromatography with tandem mass spectrometry, and fourteen antioxidant peptides were synthesized. SDEEVEH and FAGDDAPR showed strong DPPH radical scavenging activity, whereas ALELDSNLYR and QEYDESGPSIVHR presented strong ABTS^+· scavenging activity. These peptides might have great potential for food and pharmacological applications.

Keywords: Antioxidant activity; Chinese fermented sausage; Cytoprotective effect; Oxidative injured Caco-2 cells; Peptides; Purification.

MeSH terms

Animals
Antioxidants / chemistry
Caco-2 Cells
Humans
Hydrogen Peroxide / pharmacology
Peptides / chemistry
Pork Meat*
Red Meat*
Swine

Substances

Antioxidants
Hydrogen Peroxide
Peptides