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This study focused on investigating the impacts of Staphylococcus simulans QB7 ( S. simulans QB7) on the generation of antioxidant and anti-inflammatory peptides in dry-fermented sausages and the associated mechanisms by in silico . S. simulans QB7 remarkably increased ( P < 0.05) the peptide concentration, antioxidant, and anti-inflammatory capacity of peptide extracts. There were 29 peptide sequences with potential activities of antioxidation and anti-inflammation according to BIOPEP-UWM prediction. Molecular docking results indicated that peptide GPGPWG can bind to Kelch-like ECH-associated protein 1 (Keap1) with highest interaction energy, while peptide ANPILEAFG showed highest interaction energy towards p65, I kappa B kinase 2 (IKK-β), c-Jun N-terminal kinases (JNK), and p38 kinases (p38) due to form salt bridge, h-bond, and pi-alkyl. These results suggested that S. simulans QB7 promoted antioxidant and anti-inflammatory peptide generation within dry-fermented sausages.

The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially cardioprotective bioactive peptides from dry-cured pork coppa during processing. According to the results of anti-platelet-activating factor acetyl hydrolase activity and radical scavenging ability in vitro, the inhibitory effect of M1F2 in purified fractions on cardiovascular inflammation was higher than that of M2F2. The peptide of M1F2 was identified by nano-liquid chromatography–tandem mass spectrometry. A total of 30 peptides were identified. Based on bioinformatics methods, including in silico analysis and molecular docking, LTDKPFL, VEAPPAKVP, KVPVPAPK, IPVPKK, and PIKRSP were identified as the most promising potential platelet-activating factor acetyl hydrolase inhibitory peptides. Overall, bioactive peptides produced during dry-cured pork coppa processing demonstrate positive effects on human health. [ABSTRACT FROM AUTHOR]

Aspergillus oryzae was used to prepare antioxidant peptides crude extract from Perilla seed meal by solid-state fermentation. The polypeptide content and 1, 1-diphenyl-2-trinitrophenylhydrazyl (DPPH) free radical scavenging rate were used as indicators, the single factor experiment was conducted on four factors that affect the fermentation time, fermentation temperature, inoculum amount, and liquid-to-material ratio of Aspergillus oryzae fermented Perilla seed meal, and the response surface was optimized on the basis of it. The results showed that the best process parameters for solid-state fermentation of Perilla seed meal by Aspergillus oryzae were fermentation time 48 h, fermentation temperature 28°C, inoculation amount 5.5% and liquid-to-material ratio 1:1. Under this technological condition, the polypeptide content of the solid-state fermentation product of Perilla seed meal was (58.75±1.12) mg/g, which was 2. 66 times higher than that before fermentation; the DPPH free radical scavenging rate was (82.13±1. 54)%, which was 0.23 times higher than that before fermentation; the 1C50 of DPPH free radical was 0.17 mg/mL. The studies showed that Perilla seed meal could obtain biologically active peptides with high antioxidant capacity after solid-state fermentation of Aspergillus oryzae. [ABSTRACT FROM AUTHOR]

The umami‐taste‐active amino acids and peptides in crab sauce were isolated by ethanol precipitation and anion‐exchange resin, and then identified by amino acid analyzer, MALDI‐TOF‐MS, and taste sensing system. The total free amino acids content increased 6.2 times after the treatment, and Glu and Asp were the dominated free amino acid, which accounted for about 60% of the total free amino acids. The peptides content increased 2.2 times, and five peptides, Glu‐Arg, Asp‐Pro‐Cys, Asp‐Val‐Cys, Asp‐Val‐Asp, and Trp‐Phe, were identified by MALDI‐TOF‐MS. The taste information tested by taste sensing system showed umami taste was enhanced after the treatments, which was well correlated with the results of free amino acids and salt content. The results showed that ethanol precipitation, followed by anion‐exchange resin, was an efficient method for the enrichment of the umami‐taste‐active amino acids and peptides, and taste sensing system was a simple and reliable tool for discrimination the taste information. Practical applications: This research describes a potential processing method for enriching of the umami‐taste‐active amino acids and peptides from sauce by the combination of ethanol precipitation and anion‐exchange resin. And taste sensing system was a simple and reliable tool for discrimination the taste information as it was well agreed with the results of free amino acids and salt content. [ABSTRACT FROM AUTHOR]

This research investigates the impact of various concentrations of tea branch liquid smoke (TLS) on the protein structure of dry cured pork tenderloin using multispectral techniques, molecular docking, and 4D-DIA proteomics. The results reveal that TLS enhances the solubility of myofibrillar protein, with varying effects on tryptophan exposure based on the concentration. Notably, at 5 mL/kg, TLS inhibits myofibrillar protein unfolding. Raman spectroscopy demonstrates that higher TLS concentrations mitigate disruptions in hydrogen bonding and hydrophobicity. Guaiacol and furfural in TLS engage in π-stacking interactions with myosin, heightening myosin interaction with its carrier. 4D-DIA proteomics has revealed that TLS can down-regulate the expression of cytoplasmic and mitochondrial proteins, metabolic enzymes, and ligases, playing pivotal roles in metabolism and genetic information processing. These proteins, featuring membrane linkers and phosphatases, potentially impact peptide and amino acid biosynthesis, thereby affecting meat quality modifications. [Display omitted] • TLS curing of tenderloin leads to more functional activity of the protein. • Guaiacol in TLS binds to myosin mainly through hydrogen bonding. • TLS increases the activity of membrane junction proteins and protein phosphatases. • TLS produces peptides and amino acids via plasmids and protein ligases. • TLS can affect mitochondrial and metabolic enzyme protein activities in tenderloin. [ABSTRACT FROM AUTHOR]

Panxian dry-cured ham, a typical representative of traditional Chinese dry-cured ham, has a minimum time of ripening of 12 months, which results in intense proteolysis and the generation of numerous peptides. The purpose of this study was to measure the peptides with the activities of antioxidant, angiotensin-converting enzyme (ACE), and platelet-activating factor-acetulhydrolase (PAF-AH) inhibitory, from the Panxian dry-cured ham. The results showed that Panxian dry-cured ham extracts had antioxidant, ACE, and PAF-AH inhibitory activities, and these activities increased significantly with increasing concentrations of extracts (P < 0.05). The <3 kDa peptide fraction prepared by 3 kDa cutoff membrane had significantly stronger inhibitory activity, compared with 3–10 kDa and >10 kDa fractions (P < 0.05). It was identified for the peptide fractions of below 3 kDa to use Nano-LC-ESI-MS/MS. Totally, 66 peptides were identified containing 2–16 amino acid residues. Among these peptides, 22.7%, 15.2%, and 9.09% were derived from myosin, beta-enolase, and actin, respectively. The bioactive peptides of Panxian dry-cured ham, generated during long ripening processing, are positively contributing to human health. • The antioxidant, ACE and PAF-AH inhibitory activities of Panxian ham were assayed. • Low MW peptides (<3 kDa) had better antioxidant, ACE and PAF-AH inhibitory activities. • Identified peptides were mainly derived from myosin, beta-enolase, and actin. [ABSTRACT FROM AUTHOR]