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Food Science and Human Wellness 2024, 13(3): 1662-1671 https://doi.org/10.26599/FSHW.2022.9250145
Research Article | Open Access | Issue | Published: 08 February 2024

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

Show Author's Information Hongying Lia,b,,  Hongbing Fanb,c,  Zihan Wangb,  Qiujin Zhua,d( ),  Jianping Wub( )
Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Life Sciences, Guizhou University, Guiyang 550025, China
Department of Agricultural, Food and Nutritional Science, University of Alberta, Alberta T6G 2P5, Canada
Department of Animal and Food Sciences, University of Kentucky, Lexington 40546, United States
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China

Peer review under responsibility of Tsinghua University Press.

Keywords:
Gastrointestinal digestion, Sausages, Bioaccessibility, Anti-inflammatory activities
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Li H, Fan H, Wang Z, et al. Effect of simulated gastrointestinal digestion on antioxidant, and anti-inflammatory activities of bioactive peptides generated in sausages fermented with Staphylococcus simulans QB7. Food Science and Human Wellness, 2024, 13(3): 1662-1671. https://doi.org/10.26599/FSHW.2022.9250145
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Abstract Full text About this article

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 profiles and antioxidant and anti-inflammatory 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-inflammatory 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-inflammatory capacities.


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About this article

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

Show Author's information Hongying Lia,b,, Hongbing Fanb,c, Zihan Wangb, Qiujin Zhua,d( ), Jianping Wub( )
Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Life Sciences, Guizhou University, Guiyang 550025, China
Department of Agricultural, Food and Nutritional Science, University of Alberta, Alberta T6G 2P5, Canada
Department of Animal and Food Sciences, University of Kentucky, Lexington 40546, United States
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China

Peer review under responsibility of Tsinghua University Press.

Highlights

• A total of 255 peptides was identified from S. simulans QB7-fermented sausage.

• Simulated gastrointestinal digestion (GI) increased the number to 386.

• GI digestion decreased antioxidant activities

• GI digestion increased anti-inflammatory activities

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 profiles and antioxidant and anti-inflammatory 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-inflammatory 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-inflammatory capacities.

Keywords: Gastrointestinal digestion, Sausages, Bioaccessibility, Anti-inflammatory activities

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Publication history

Received: 17 April 2023
Revised: 03 May 2023
Accepted: 28 May 2023
Published: 08 February 2024
Issue date: May 2024

Copyright

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

Acknowledgements

This work was financially supported by the National Natural Science Foundation of China (32272359), and Natural Science and Engineering Research Council of Canada (NSERC, RGPIN-2018-04680). Hongying Li is the recipient of the scholarship from the China Scholarship Council (202106670005).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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