Selection of Potential Probiotic Yeasts from Dry-Cured Xuanwei Ham and Identification of Yeast-Derived Antioxidant Peptides.

HPLC–MS/MS Yamadazyma triangularis antioxidant probiotic yeast-derived peptides

Journal

Antioxidants (Basel, Switzerland)
ISSN: 2076-3921
Titre abrégé: Antioxidants (Basel)
Pays: Switzerland
ID NLM: 101668981

Informations de publication

Date de publication:
30 Sep 2022
Historique:
received: 15 08 2022
revised: 26 09 2022
accepted: 27 09 2022
entrez: 27 10 2022
pubmed: 28 10 2022
medline: 28 10 2022
Statut: epublish

Résumé

The aim of this study was to select potential probiotic yeasts from dry-cured Xuanwei ham and investigate yeast-derived antioxidant peptides. The results showed that two strains (XHY69 and XHY79) were selected as potential probiotic yeasts and identified as Yamadazyma triangularis. The two yeasts showed tolerance under pH 2.5 and 1% bile salt, in addition to protease activity, auto-aggregation, antibacterial, and antioxidant activities. The peptide fraction (MW < 3 kDa) isolated from XHY69 fermentation broth, named XHY69AP, showed higher radical scavenging activities than glutathione at a concentration of 4.5 mg/mL (p < 0.05). The fraction (AP-D10) was purified from XHY69AP by gel filtration chromatography and reversed-phase high performance liquid chromatography, and then further identified by a UHPLC-LTQ-Orbitrap mass spectrometer. The molecular weight of all 55 purified sequences was distributed between 0.370 and 0.735 kDa. Among these seven novel peptides, Tyr-Pro-Leu-Pro (YPLP), Ala-Gly-Pro-Leu (AGPL), Gly-Pro-Phe-Pro (GPFP), and Ala-Pro-Gly-Gly-Phe (APGGF) were identified. All sequences were abundant in hydrophobic amino acids, especially proline residue. Among these novel peptides, YPLP possessed the highest ABTS scavenging rate (75.48%). The present work selects two new probiotic potential yeasts from dry-cured Xuanwei ham that are effective to yield novel antioxidant peptides.

Identifiants

pubmed: 36290693
pii: antiox11101970
doi: 10.3390/antiox11101970
pmc: PMC9598758
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : the earmarked fund for China Agriculture Research System
ID : CARS-35
Organisme : Fundamental Research Funds for the Central Universities
ID : NNLH202205

Déclaration de conflit d'intérêts

The authors declare no conflict of interest.

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Auteurs

Jiaming Cai (J)

Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Lujuan Xing (L)

Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Wangang Zhang (W)

Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Lijuan Fu (L)

Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Jian Zhang (J)

Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Classifications MeSH