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.

摘要

使用化学发光和光谱方法评估了酸性肉肽的DNA损伤和抗氧化活性。所有的酸味肉肽都具有剂量依赖性，对DPPH自由基，羟自由基和超氧阴离子具有DNA损伤保护和清除自由基的活性，对羟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。接种发酵产生的酸性肉肽的IC ₅₀值分别对DNA损伤和DPPH自由基，羟自由基和超氧阴离子自由基的清除能力的抑制作用分别为2.11、4.23、0.097和9.85 mg / mL，并且显着低于那些传统发酵（P<0.05）。相比传统的发酵，的共发酵戊糖片球菌SWU73571和L. curvatus LAB26显著增强DNA损伤的抑制和肽（抗氧化活性的P <0.05），揭示了良好微生物来源作为用于抗氧化能力的改善，构成天然启动发酵肉制品。