| Item type |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2025-02-14 |
| タイトル |
|
|
タイトル |
Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products |
|
言語 |
en |
| 言語 |
|
|
言語 |
eng |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 著者 |
Ogata, Masaya
Uchiyama, Jumpei
Ahhmed, Abdulatef M.
Sakuraoka, Seiichi
Taharaguchi, Satoshi
Sakata, Ryoichi
Mizunoya, Wataru
Takeda, Shiro
|
| Abstract |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The aim of this study was to investigate the inherent bacteria that contribute to expressing the angiotensin I-converting enzyme (ACE) inhibitory activity and the antioxidant activity of dry-cured meat products without a bacterial starter. Among the ten dry-cured meat product samples, Coppa and Milano salami exhibited high ACE inhibitory activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, and oxygen radical absorbance capacity (ORAC). No consistent trend was observed in the pH values or the total peptide and imidazole dipeptide concentration of the products that exhibited high ACE inhibitory and antioxidant activities in the tested samples. To investigate the bacteria contributing to the ACE inhibitory and antioxidant activities of the product, 16S rRNA sequencing analysis, isolation, and identification of bacteria were performed using not only Coppa and Milano salami but also the Jamon Serrano and Parma prosciutto products that had low functional activities. Results suggest the Lactobacillales order, particularly the species Latilactobacillus sakei and Pediococcus pentosaceus, were the main inherent bacteria in Coppa and Milano salami, respectively, compared with the Jamon Serrano and Parma prosciutto products. Therefore, the inherent lactic acid bacteria in dry-cured meat products without bacterial starter is important for ACE inhibitory and antioxidant activities of the products. |
|
言語 |
en |
| 書誌情報 |
Foods
巻 11,
号 14,
p. 2123-2123,
発行日 2022-07-18
|
| 出版者 |
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|
出版者 |
MDPI AG |
| DOI |
|
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|
識別子タイプ |
DOI |
|
|
関連識別子 |
10.3390/foods11142123 |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| 査読 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
査読あり |
foods-11-02123.pdf (2.4 MB)
