Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times
| العنوان: | Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times |
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| المؤلفون: | Romy Vásquez-Villanueva, Mnasser Hassouna, Lobna Mejri, María Luisa Marina, María Concepción García |
| المساهمون: | Universidad de Alcalá. Departamento de Química Analítica, Química Física e Ingeniería Química |
| المصدر: | e_Buah Biblioteca Digital Universidad de Alcalá instname Universidad de Alcalá (UAH) |
| بيانات النشر: | Elsevier BV, 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | Antihypertensive capacity, Camelus, Antioxidant, medicine.medical_treatment, Population, Peptide, Antioxidants, Mass Spectrometry, Bioactive peptide, 0404 agricultural biotechnology, Starter, Fermented sausage, medicine, Animals, Food microbiology, Food science, education, Antihypertensive Agents, Chromatography, High Pressure Liquid, chemistry.chemical_classification, education.field_of_study, Mass spectrometry, biology, food and beverages, Ripening, Química, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Antioxidant capacity, Meat Products, Chemistry, Starter culture, Biochemistry, chemistry, Fermentation, Food Microbiology, Peptides, Bacteria, Food Science |
| الوصف: | Low molecular weight peptides are produced during meat fermentation. They contribute to generate flavor compounds but they can also exert certain bioactivities. The aim of this work was to evaluate, for the first time, the generation of bioactive peptides during the preparation of dry fermented camel sausages and to study the influence of the ripening time and the starter culture on bacteria growing, peptide concentration and size, and antioxidant and antihypertensive capacities of peptides. Camel meat sausages inoculated with different starter bacteria and non-inoculated were ripened up to 28 days. Results demonstrated that bacteria population, peptide concentration, and peptide size were affected by the ripening time and the inoculated bacteria. Moreover, the ripening process resulted in an increasing antioxidant and antihypertensive capacity showing the highest bioactivities in fractions with peptides below 3 kDa. Peptides in these fractions were identified by RP-HPLC-Q-TOF-MS analysis. Identified peptides showed common features with peptides with antioxidant or anti hypertensive activity. |
| وصف الملف: | application/pdf |
| تدمد: | 0963-9969 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd7dd662e8a994569f649157d4055dd7Test https://doi.org/10.1016/j.foodres.2017.07.072Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....cd7dd662e8a994569f649157d4055dd7 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 09639969 |
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