摘要
干腌火腿在发酵成熟期间蛋白质降解可产生丰富的肽类物质。为探究干腌火腿中多肽的抗高血压活性,从金华火腿中提取多肽,通过体外检测肾素的抑制活性和动物体内灌胃实验,探究火腿多肽潜在的血压调节能力。结果显示:金华火腿多肽具有显著的肾素抑制能力,当火腿多肽质量浓度为10 mg/mL时,其肾素抑制率为62.21%。在SHR大鼠体内,当火腿多肽质量浓度为20 mg/mL时,灌胃处理组大鼠的收缩压和舒张压比未灌胃处理组显著降低(P<0.05),其血压控制效果与5 mg/mL卡托普利相近,且持续时间更长。结论:金华火腿多肽具有良好的抗高血压活性,为进一步开展干腌火腿中生物活性肽的生理调节功能研究奠定了理论基础。
Dry-cured ham possesses many bioactive peptides produced from muscle degradation during the whole process.In order to investigate the antihypertensive activity of bioactive peptides in dry-cured ham,Jinhua ham was chosen to isolate the peptides with measuring their renin regulating effect in vitro as well as the blood pressure regulating capacity in vivo.Known from the results,the Jinhua ham peptides had the suppressing effect on renin under the mass concentration of 10 mg/m L with the inhibition rate of 62.21%.In spontaneously hypertensive rats(SHR),ham derived peptides were gavaged with the measurements of diastolic and systolic blood pressure.In the treatment of 20 mg/m L peptides,diastolic and systolic blood pressure was significantly decreased compared with control,which showed the similar effect with5 mg/m L of captopril clinical.However,the suppressing effect of Jinhua ham peptides lasted longer than captopril.In summary,the peptides in Jinhua dry-cured ham had significant antihypertensive activity supplying the potential to carry out the further research on the physiological regulation function of bioactive peptides in dry-cured hams.
作者
邢路娟
左庆翔
郝月静
傅丽娟
张万刚
Xing Lujuan;Zuo Qingxiang;Hao Yuejing;Fu Lijuan;Zhang Wangang(National Center of Meat Quality and Safety Control,College of Food Science Technology,Nanjing Agricultural University,Nanjing 210095)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第1期135-142,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金青年科学基金项目(32001720)
中央高校基本业务费(KJQN202155)。
关键词
金华火腿
生物活性肽
肾素抑制活性
自发性高血压大鼠
血压
Jinhua ham
bioactive peptides
renin inhibition
spontaneously hypertensive rats
blood pressure
