干腌火腿抗氧化肽的研究进展

自由基过量累积会导致人体许多慢性疾病的产生,如衰老、慢性炎症、心血管疾病等,目前常规的解决方法是使用抗氧化剂。然而人工合成的抗氧化剂对人体有潜在危害,因此无毒副作用的抗氧化肽成为了当今研究的热点。作为发酵肉制品之一的干腌火腿,因其蛋白质含量丰富,且在发酵过程中受到内源酶和微生物的影响,会对蛋白质进行分解,从而产生具有抗氧化活性的小肽。大量的研究表明,来源于干腌火腿的肽具有极强的抗氧化活性。因此,干腌火腿作为天然抗氧化肽的潜在来源,备受研究人员的关注。本文综述了干腌火腿中抗氧化肽研究的最新进展,主要包括抗氧化肽的形成、制备、纯化鉴定及抗氧化机制4个方面,其中特别指出外源微生物对抗氧化肽形成的影响,以期为干腌火腿抗氧化肽的进一步研究提供理论基础。

Research progress on the antioxidant peptides in dry-cured ham

Excessive accumulation of by radicals could lead to the development of many chronic diseases in the body, such as aging, chronic inflammation, cardiovascular disease, etc. The conventional solution was the use of antioxidants. However, synthetic antioxidants were potentially harmful to the human body, so antioxidant peptides without toxic side effects had become a hot topic in today''s research. Dry-cured ham, one of the fermented meat products, was rich in proteins and underwent the influence of endogenous enzymes and microorganisms during the fermentation process. This process broke down the proteins to produce small peptides with antioxidant activity. Numerous studies showed that peptides derived from dry-cured ham had extremely potent antioxidant activity. Therefore, dry-cured ham attracted much attention from researchers as a potential source of natural antioxidant peptides. In this paper, we reviewed the recent progress in the study of antioxidant peptides in dry-cured ham, including the formation, preparation, purification, and identification of antioxidant peptides, as well as antioxidant mechanisms. We placed a special focus on the influence of exogenous microorganisms on the formation of antioxidant peptides. This review aimed to provide a theoretical basis for further studies on antioxidant peptides in dry-cured ham.