title: Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system.
abstract: BACKGROUND
  The objective of this study was to purify and identify antioxidant peptides present in the extract of Chinese dry-cured Jinhua ham. Jinhua ham extracts were separated into five fractions (A-E) by size-exclusion chromatography. Each fraction was subjected to a simulated gastrointestinal (GI) digestion system and fractions showing strong antioxidant activities were collected and subjected to liquid chromatography combined with tandem mass spectrometry (LC/MS/MS) for further purification and identification.
  
  
  RESULTS
  Using MS/MS analysis, 33 peptides were identified in these fractions. Several key peptides were selected for synthesis and their antioxidant activity determined. The peptide showing strongest DPPH radical scavenging activity was GKFNV, which showed 92.7% antioxidant activity at a concentration of 1 mg mL(-1); the peptide LPGGGHGDL showed the highest hydroxyl radical scavenging activity; and LPGGGT and HA showed strong inhibition activity against erythrocyte hemolysis (about 45%) before digestion. On the other hand, KEER may contribute to Fe(2+) chelating ability in fraction C after GI digestion.
  
  
  CONCLUSIONS
  Jinhua dry-cured ham seems to be a potential source of antioxidant peptides generated in the products and in GI digestion.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.
authors.forename: Chao-Zhi
authors.initials: CZ
authors.lastname: Zhu
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.
authors.forename: Wan-Gang
authors.initials: WG
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.
authors.forename: Guang-Hong
authors.initials: GH
authors.lastname: Zhou
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.
authors.forename: Xing-Lian
authors.initials: XL
authors.lastname: Xu
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D001713:Biphenyl Compounds / Q000378:metabolism; D002614:Chelating Agents / Q000032:analysis / Q000494:pharmacology; D004063:Digestion; D005511:Food Handling / Q000379:methods; D041981:Gastrointestinal Tract / Q000378:metabolism*; D006461:Hemolysis / Q000187:drug effects; D006801:Humans; D008461:Meat Products; D010455:Peptides / Q000032:analysis / Q000494:pharmacology*; D010851:Picrates / Q000378:metabolism; D013552:Swine
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D002614:Chelating Agents; D010455:Peptides; D010851:Picrates; C004931:1,1-diphenyl-2-picrylhydrazyl
keywords: Jinhua ham; LC-MS; antioxidant peptides; simulated gastrointestinal digestion