@article{XING2022, 
author = {Lujuan XING and Xiaopu REN and Zixu WANG and Yuejing HAO and Wangang ZHANG},
title = {Effects of Gastrointestinal Digestion In Vitro and Transmembrane Transport on Anti-Inflammatory Activity of Bioactive Peptides from Dry-Cured Ham},
year = {2022},
journal = {Meat Research},
volume = {36},
number = {10},
pages = {1-7},
keywords = {dry-cured ham, bioactive peptide, in vitro digestion, transmembrane transport, anti-inflammatory activity},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20220919-120},
doi = {10.7506/rlyj1001-8123-20220919-120},
abstract = {The changes in the sequence and anti-inflammatory properties of bioactive peptides extracted from Xuanwei ham were analyzed after stimulated gastrointestinal digestion in vitro and transport across Caco-2 monolayers. The results showed that the total number of bioactive peptides increased after gastrointestinal digestion, and the proportion of peptides with a molecular mass below 1000 Da in the total number of peptides increased from 40.18% to 57.40%. The inhibitory effect of the peptides on the secretion of inflammatory cytokines in RAW264.7 macrophages was enhanced after simulated digestion. After transport across Caco-2 cells, a total of 24 peptides were detected, including 12 tetrapeptides and 5 tripeptides, of which 62.50% were peptides with a molecular mass less than 500 Da. The synthetic peptides PAG, LVG, LGV and PVL were found to be able to suppress the secretion of NO and tumor necrosis factor α in macrophages. In conclusion, simulated gastrointestinal digestion can change the composition of the peptides from ham and in turn increase the anti-inflammatory activity. In addition, the small peptides transported across Caco-2 cells can inhibit the secretion of inflammatory factors in RAW264.7 macrophages.}
}