Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing
The goal of this investigation was to examine the impact of nitrite supplementation on the concentration, antioxidant properties, and species of antioxidant peptides in fermented sausages. The polypeptide concentration in nitrite-supplemented sausages was markedly elevated during sausage processing...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/2/407 |
| _version_ | 1797442476674383872 |
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| author | Rongyu Zang Qunli Yu Zonglin Guo |
| author_facet | Rongyu Zang Qunli Yu Zonglin Guo |
| author_sort | Rongyu Zang |
| collection | DOAJ |
| description | The goal of this investigation was to examine the impact of nitrite supplementation on the concentration, antioxidant properties, and species of antioxidant peptides in fermented sausages. The polypeptide concentration in nitrite-supplemented sausages was markedly elevated during sausage processing compared to the blank control (<i>p</i> < 0.05). Moreover, nitrite supplementation in fermented sausages markedly enhanced the DPPH, as well as the ABTS, hydroxyl radical, and superoxide anion free radical scavenging abilities (FRSA) of polypeptides (<i>p</i> < 0.05). The ferrous ion chelating ability was also significantly enhanced (<i>p</i> < 0.05). Based on the liquid chromatograph-mass spectrometer (LC-MS) analysis of the sausage, LPGGGHGDL, TKYRVP, FLKMN, SAGNPN, GLAGA, LPGGGT, DLEE, GKFNV, GLAGA, AEEEYPDL, HCNKKYRSEM, TSNRYHSYPWG, and other polypeptides exhibited antioxidant properties. Moreover, the number of species of antioxidant polypeptides in the nitrite-supplemented sausage was greater in comparison to the controls. Based on this evidence, it may be concluded that nitrite supplementation positively modulated antioxidant polypeptide formation in fermented sausages, thereby providing strong evidence that nitrite supplementation significantly enhances sausage quality. |
| first_indexed | 2024-03-09T12:42:24Z |
| format | Article |
| id | doaj.art-f8761259d5904950a630c55f26fd2624 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:42:24Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f8761259d5904950a630c55f26fd26242023-11-30T22:17:05ZengMDPI AGFoods2304-81582023-01-0112240710.3390/foods12020407Impact of Nitrite Supplementation on Bioactive Peptides during Sausage ProcessingRongyu Zang0Qunli Yu1Zonglin Guo2College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaThe goal of this investigation was to examine the impact of nitrite supplementation on the concentration, antioxidant properties, and species of antioxidant peptides in fermented sausages. The polypeptide concentration in nitrite-supplemented sausages was markedly elevated during sausage processing compared to the blank control (<i>p</i> < 0.05). Moreover, nitrite supplementation in fermented sausages markedly enhanced the DPPH, as well as the ABTS, hydroxyl radical, and superoxide anion free radical scavenging abilities (FRSA) of polypeptides (<i>p</i> < 0.05). The ferrous ion chelating ability was also significantly enhanced (<i>p</i> < 0.05). Based on the liquid chromatograph-mass spectrometer (LC-MS) analysis of the sausage, LPGGGHGDL, TKYRVP, FLKMN, SAGNPN, GLAGA, LPGGGT, DLEE, GKFNV, GLAGA, AEEEYPDL, HCNKKYRSEM, TSNRYHSYPWG, and other polypeptides exhibited antioxidant properties. Moreover, the number of species of antioxidant polypeptides in the nitrite-supplemented sausage was greater in comparison to the controls. Based on this evidence, it may be concluded that nitrite supplementation positively modulated antioxidant polypeptide formation in fermented sausages, thereby providing strong evidence that nitrite supplementation significantly enhances sausage quality.https://www.mdpi.com/2304-8158/12/2/407sausagenitriteantioxidant polypeptide |
| spellingShingle | Rongyu Zang Qunli Yu Zonglin Guo Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing Foods sausage nitrite antioxidant polypeptide |
| title | Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing |
| title_full | Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing |
| title_fullStr | Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing |
| title_full_unstemmed | Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing |
| title_short | Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing |
| title_sort | impact of nitrite supplementation on bioactive peptides during sausage processing |
| topic | sausage nitrite antioxidant polypeptide |
| url | https://www.mdpi.com/2304-8158/12/2/407 |
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