Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion. Issue 7 (18th July 2018)

• Record Type: Journal Article
• Authors: Wang, Le; Li, Xiang; Li, Yingnan; Liu, Wenying; Jia, Xiaoyun; Qiao, Xiaoling; Qu, Chao; Cheng, Xiaoyu; Wang, Shouwei
• Is Part Of: Royal Society open science. Volume 5:Issue 7(2018)
• Publication Date: 2018-07-18
• Subjects: Xuanwei ham -- cooking -- simulated gastrointestinal digestion -- antioxidant activity -- angiotensin I-converting enzyme inhibitory activity; Science -- Periodicals; 500
• DOI: 10.1098/rsos.180276
• Languages: English
• ISSNs: 2054-5703

Abstract

Abstract : Xuanwei ham is especially rich in a large amount of peptides and free amino acids under the action of protein degradation. Some of these peptides can potentially exert bioactivities of interest for human health. Traditionally, Xuanwei ham should undergo Chinese household cooking treatments before eating. However, it has not been known how its bioactivity changes after cooking and gastrointestinal digestion. Herein, Xuanwei ham is analysed before and after cooking, as well as gastrointestinal digestion being simulated so as to evaluate and compare its effect on antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities. The antioxidant activity is analysed using five different methods, and results demonstrate that cooking has some negative effects on antioxidative capacity when determined using different antioxidant methods except for a significant increment in 1, 1'-diphenyl-2-picrylhydrazyl radical-scavenging activity, while ACE inhibitory activity increases significantly after cooking compared with control samples. After gastrointestinal digestion of samples, there is a significant increment of the antioxidant and ACE inhibitory activities in comparison with control and cooked samples. Particularly, after gastrointestinal digestion, free thiols content and 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical-cation-scavenging activity of Xuanwei ham, respectively, increase about twice and fourfold, while ACE inhibitory activity increases about twice compared to cooked samples, reaching the value of 83.73%. Therefore, through cooking the antioxidant activity and ACE inhibitory activity of Xuanwei ham are not completely lost and a part of them is still maintained, while gastrointestinal digestion produces a significant enhancement in both bioactivities, highlighting a greater potential for a beneficial physiological effect on human health after eating it.