DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26
DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26
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DOI：
10.1080/19476337.2020.1762745
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发表时间：
2020-01
期刊：
影响因子：
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通讯作者：
Yulong Zhang;P. Hu;Yaoyao Xie;Ping Yang;Shasha Zheng;Yashan Tian;Juan Li;Dandan Feng
中科院分区：
文献类型：
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作者：
Yulong Zhang;P. Hu;Yaoyao Xie;Ping Yang;Shasha Zheng;Yashan Tian;Juan Li;Dandan Feng
摘要用化学发光法和光谱学方法评价了酸肉肽的DNA损伤和抗氧化活性。酸肉肽对DPPH自由基、羟基自由基和超氧阴离子具有剂量依赖性的DNA损伤保护和清除活性，其中对羟基自由基的抑制作用最强，对超氧阴离子自由基的抑制作用最弱。接种发酵酸肉肽的IC50值分别为2.11、4.23、0.097和9.85 mg/mL，对DPPH自由基、羟基自由基和超氧阴离子自由基的清除能力均显著低于传统发酵(P<；0.05)。与传统发酵相比，戊糖酵母菌SWU73571和曲线菌LAB26的混合发酵显著提高了对DNA损伤的抑制和多肽的抗氧化活性(P<；0.05)，为提高发酵肉制品的抗氧化能力提供了良好的微生物来源。
ABSTRACT DNA damage and antioxidant activities of sour meat peptides were evaluated using chemiluminescence and spectroscopic methods. All sour meat peptides exhibited DNA damage protection and free radical scavenging activities against DPPH radicals, hydroxyl radicals and superoxide anions in a dose-dependent manner, and showed the strongest inhibition of hydroxyl radicals and the weakest inhibition of superoxide anion radicals. The IC50 values of sour meat peptides from inoculating fermentation were 2.11, 4.23, 0.097 and 9.85 mg/mL for the inhibition of DNA damage and scavenging capacities of DPPH radicals, hydroxyl radicals and superoxide anion radicals, respectively, and were significantly lower than those of traditional fermentation (P < 0.05). Compared to traditional fermentation, co-fermentation of P. pentosaceus SWU73571 and L. curvatus LAB26 significantly enhanced inhibition of DNA damage and antioxidant activities of peptides (P < 0.05), revealing good microbial sources as a natural starter for the improvement of antioxidant capacity of fermented meat products.