Effect of simulated gastrointestinal digestion on antioxidant, and anti-inflammatory activities of bioactive peptides generated in sausages fermented with Staphylococcus simulans QB7

Hongying Li, Hongbing Fan, Zihan Wang, Qiujin Zhu, Jianping Wu

Research output: Contribution to journalArticlepeer-review

Abstract

Dry-fermented sausages are a good source of bioactive peptides, whose stability against gastrointestinal (GI) digestion determines their bioaccessibility. This study focused on evaluating the effect of peptide extracts from sausages fermented with Staphylococcus simulans QB7 during in vitro simulated GI digestion, including peptide profi les and antioxidant and anti-infl ammatory activities. Peptides present in sausages were degraded during digestion, with molecular weight reduced from > 12 kDa to < 1.5 kDa. Besides, the content of amino acids increased from 381.15 to 527.07 mg/g, especially tyrosine being found only after GI digestion. The anti-infl ammatory activities were increased after GI digestion, however, the changes in antioxidant activities were the opposite. A total number of 255, 252 and 386 peptide sequences were identified in undigested, peptic-digested and GI-digested samples, respectively. PeptideRanker, BIOPEP-UWM and admetSAR were used to further predict the functional properties and intestinal absorption of the identified peptide sequences from GI digestion. Finally, 18 peptides were discovered to possess either antioxidant or anti-infl ammatory capacities.

Original languageEnglish
Pages (from-to)1662-1671
Number of pages10
JournalFood Science and Human Wellness
Volume13
Issue number3
DOIs
StatePublished - May 2024

Bibliographical note

Publisher Copyright:
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

Keywords

  • Anti-infl ammatory activities
  • Bioaccessibility
  • Gastrointestinal digestion
  • Sausages

ASJC Scopus subject areas

  • Food Science

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