title: Purification and identification of antioxidative peptides from dry-cured Xuanwei ham.
abstract: This study mainly focused on the purification and identification of antioxidative peptides generated in dry-cured Xuanwei ham. Based on scavenging effect on free radicals and ferrous ion, the antioxidant activity of crude peptides from Xuanwei ham was assessed. From the scavenging effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl (OH) radicals and superoxide anion (O2(-)), it was suggested that XHP generated during the ripening period had a strong antioxidant activity. By using size exclusion chromatography, anion exchange column and reversed-phase HPLC, fractions with a strong antioxidative activity were separated based on their molecular weight and polarity differences. The fraction with strong antioxidant effect was further characterized by LC-MS/MS. The results suggest that antioxidative peptides are produced during the long processing of Xuanwei ham among which the tetrapeptide Asp-Leu-Glu-Glu could be one of the main peptides that play key role in the antioxidant activity.
authors.affiliation: Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
authors.forename: Lu-Juan
authors.initials: LJ
authors.lastname: Xing
authors.affiliation: Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
authors.forename: Ya-Ya
authors.initials: YY
authors.lastname: Hu
authors.affiliation: Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
authors.forename: Hong-Yan
authors.initials: HY
authors.lastname: Hu
authors.affiliation: Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
authors.forename: Qing-Feng
authors.initials: QF
authors.lastname: Ge
authors.affiliation: Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
authors.forename: Guang-Hong
authors.initials: GH
authors.lastname: Zhou
authors.affiliation: Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Electronic address: wangang.zhang@njau.edu.com.
authors.forename: Wan-Gang
authors.initials: WG
authors.lastname: Zhang
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D010455:Peptides / Q000737:chemistry*; D013552:Swine; D053719:Tandem Mass Spectrometry / Q000379:methods*
chemical_list: D000975:Antioxidants; D010455:Peptides
keywords: Antioxidative activity; Chinese fermented meat; HPLC–MS/MS; Peptide; Separation; Xuanwei ham