Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times

Low molecular weight peptides are produced during meat fermentation. They contribute to generate flavor compounds but they can also exert certain bioactivities. The aim of this work was to evaluate, for the first time, the generation of bioactive peptides during the preparation of dry fermented came...

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Bibliographic Details
Published in:Food research international 2017-10, Vol.100 (Pt 1), p.708-716
Main Authors: Mejri, Lobna, Vásquez-Villanueva, Romy, Hassouna, Mnasser, Marina, María Luisa, García, María Concepción
Format: Article
Language:English
Subjects:
Animals
Antihypertensive Agents - analysis
Antihypertensive Agents - pharmacology
Antihypertensive capacity
Antioxidant capacity
Antioxidants - analysis
Antioxidants - pharmacology
Bioactive peptide
Camelus
Chromatography, High Pressure Liquid
Fermentation
Fermented sausage
Food Microbiology
Mass Spectrometry
Meat Products - analysis
Meat Products - microbiology
Peptides - analysis
Peptides - pharmacology
Starter culture
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Summary:Low molecular weight peptides are produced during meat fermentation. They contribute to generate flavor compounds but they can also exert certain bioactivities. The aim of this work was to evaluate, for the first time, the generation of bioactive peptides during the preparation of dry fermented camel sausages and to study the influence of the ripening time and the starter culture on bacteria growing, peptide concentration and size, and antioxidant and antihypertensive capacities of peptides. Camel meat sausages inoculated with different starter bacteria and non-inoculated were ripened up to 28days. Results demonstrated that bacteria population, peptide concentration, and peptide size were affected by the ripening time and the inoculated bacteria. Moreover, the ripening process resulted in an increasing antioxidant and antihypertensive capacity showing the highest bioactivities in fractions with peptides below 3kDa. Peptides in these fractions were identified by RP-HPLC-Q-TOF-MS analysis. Identified peptides showed common features with peptides with antioxidant or antihypertensive activity. [Display omitted] •First study of the production of bioactive peptides in dry fermented camel sausages.•Ripening time and starter culture affected peptide concentration, size, and activity.•Peptides
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.07.072