Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Preparation
2.2. Extraction and Identification of Peptides
2.3. Electrophoretic Analysis
2.4. Chromatographic Analysis
2.5. Determination of Antioxidant Activity
2.6. Determination of Color Stability
2.7. Statistical Analysis
3. Results
3.1. Peptide Profile
3.2. Peptide Composition
3.3. Determination of Antioxidant Activity
4. Discussion
4.1. Peptide Profile and Composition
4.2. Determination of Antioxidant Activity
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Batch | Time [days] | Peptide Content [mg/mL] | Antioxidant Activity | Color Parameters | ||||||
---|---|---|---|---|---|---|---|---|---|---|
ABTS IC50 [µg/mL] | RP [A700] | TBARS [mg MDA/kg] | ORP [mV] | L* | a* | b* | ΔR | |||
C | 31 | 1.18 ± 0.05 Aa | 7.46 ± 0.71 Aa | 0.97 ± 0.07 Aa | 2.35 ± 0.62 Aa | 252.03 ± 15.95 Aa | 36.03 ± 2.40 Aa | 7.30 ±1.05 Aa | 5.27 ±1.58 Aa | 2.14 ± 0.26 Aa |
62 | 4.73 ± 0.51 Ba | 23.05 ± 1.91 Ba | 1.78 ± 0.28 Ba | 2.05 ± 0.53 Aa | 347.77 ± 19.51 Ba | 33.34 ± 2.25 Ba | 7.33 ± 2.04 Aa | 5.76 ± 1.65 Aab | 2.11 ± 0.33 Aa | |
S1 | 31 | 1.21 ± 0.17 Aab | 6.62 ± 0.21 Aa | 1.19 ± 0.09 Ab | 2.03 ± 0.70 Aa | 250.79 ± 8.24 Aa | 44.00 ±3.46 Ab | 9.11 ±1.42 Ab | 6.81 ±1.26 Aa | 2.21± 0.16 Aa |
62 | 3.95 ± 0.22 Bb | 19.40 ± 1.72 Bb | 1.25 ± 0.11 Ab | 1.64 ± 0.68 Aa | 302.93 ± 20.57 Bb | 39.57 ±3.49 Bb | 9.40 ± 1.41 Ab | 7.66 ± 2.42 Ab | 2.23 ± 0.25 Aa | |
S2 | 31 | 1.29 ± 0.05 Ab | 13.88 ± 1.41 Ab | 1.04 ± 0.13 Aa | 2.17 ± 0.94 Aa | 258.52 ± 15.72 Aa | 43.78 ±2.81 Ab | 9.01 ±2.00 Ab | 6.75 ±1.98 Aa | 2.15 ± 0.31 Aa |
62 | 4.10 ± 0.48 Bb | 19.77 ± 1.34 Bb | 1.41 ± 0.12 Bc | 1.87 ± 0.91 Aa | 301.82 ± 12.47 Bb | 36.08 ± 4.67 Ba | 7.22 ± 1.87 Aa | 4.22 ± 1.75 Ba | 2.00 ± 0.37 Aa |
Batch | Band No | Molecular Weight [kDa] | Band Intensities | Bands [%] |
---|---|---|---|---|
C | 1 | 14.73 ± 0.08 a | 2.59 ± 0.82 a | 100 ± 0.00 |
2 | nd * | nd | nd | |
S1 | 1 | 14.68 ± 0.37 a | 3.03 ± 0.96 a | 33.25 ± 6.96 |
2 | 13.78 ± 0.16 b | 1.79 ± 0.79 a | 66.75 ± 6.03 | |
S2 | 1 | 11.76 ± 0.49 c | 1.44 ± 0.42 a | 37.30 ± 6.35 |
2 | 10.07 ± 0.09 d | 2.91 ± 0.42 a | 62.70 ± 6.35 |
(A) | C | Protein sequence coverage: 7%. | ||||
10 | 20 | 30 | 40 | 50 | ||
MAPSRKFFVG | GNWKMNGRKN | NLGELINTLN | AAKVPADTEV | VCAPPTAYID | ||
60 | 70 | 80 | 90 | 100 | ||
FARQKLDPKI | AVAAQNCYKV | ANGAFTGEIS | PGMIKDLGAT | WVVLGHSERR | ||
110 | 120 | 130 | 140 | 150 | ||
HVFGESDELI | GQKVAHALAE | GLGVIACIGE | KLDEREAGIT | EKVVFEQTKV | ||
160 | 170 | 180 | 190 | 200 | ||
IADNVKDWSK | VVLAYEPVWA | IGTGKTATPQ | QAQEVHEKLR | GWLKSNVSDA | ||
210 | 220 | 230 | 240 | |||
VAQSARIIYG | GSVTGATCKE | LASQPDVDGF LVGGASLKPE FVDIINAKQ | ||||
S1 | Protein sequence coverage: 8% | |||||
10 | 20 | 30 | 40 | 50 | ||
MAPSRKFFVG | GNWKMNGRKN | NLGELINTLN | AAKVPADTEV | VCAPPTAYID | ||
60 | 70 | 80 | 90 | 100 | ||
FARQKLDPKI | AVAAQNCYKV | ANGAFTGEIS | PGMIKDLGAT | WVVLGHSERR | ||
110 | 120 | 130 | 140 | 150 | ||
HVFGESDELI | GQKVAHALAE | GLGVIACIGE | KLDEREAGIT | EKVVFEQTKV | ||
160 | 170 | 180 | 190 | 200 | ||
IADNVKDWSK | VVLAYEPVWA | IGTGKTATPQ | QAQEVHEKLR | GWLKSNVSDA | ||
210 | 220 | 230 | 240 | |||
VAQSARIIYG | GSVTGATCKE | LASQPDVDGF LVGGASLKPE FVDIINAKQ | ||||
S2 | Protein sequence coverage: 18% | |||||
10 | 20 | 30 | 40 | 50 | ||
MAPSRKFFVG | GNWKMNGRKN | NLGELINTLN | AAKVPADTEV | VCAPPTAYID | ||
60 | 70 | 80 | 90 | 100 | ||
FARQKLDPKI | AVAAQNCYKV ANGAFTGEIS PGMIKDLGAT WVVLGHSERR | |||||
110 | 120 | 130 | 140 | 150 | ||
HVFGESDELI | GQKVAHALAE | GLGVIACIGE | KLDEREAGIT | EKVVFEQTKV | ||
160 | 170 | 180 | 190 | 200 | ||
IADNVKDWSK | VVLAYEPVWA | IGTGKTATPQ | QAQEVHEKLR | GWLKSNVSDA | ||
210 | 220 | 230 | 240 | |||
VAQSARIIYG | GSVTGATCKE LASQPDVDGF LVGGASLKPE FVDIINAKQ | |||||
(B) | Peptides Sequence | Mass | C | S1 | S2 | |
SQPDVDGFLVGGASLKPE | 1814.90506 | - | + | + | ||
VGGASLKPEFVDIINAKQ | 1885.0309 | - | - | + | ||
GAFTGEISPGMIKDLGATW | 1949.9557 | - | - | + | ||
SQPDVDGFLVGGASLKPEF | 1961.97348 | + | + | + | ||
ASQPDVDGFLVGGASLKPEF | 2033.01059 | - | - | + | ||
ELASQPDVDGFLVGGASLKPEF | 2275.13724 | - | - | + | ||
KVANGAFTGEISPGMIKDLGATW | 2362.19911 | - | - | + | ||
ASQPDVDGFLVGGASLKPEFVD | 2247.10596 | - | + | - |
Protein Name | ID a | Mass [Da] | C | S1 | S2 | |||
---|---|---|---|---|---|---|---|---|
% Coverage b | Peptides Identified c | % Coverage b | Peptides identified | % Coverage b | Peptides Identified | |||
Myoglobin | sp|P02192|MYG_BOVIN | 17.078 | 99.000 | 162 | 99.000 | 206 | 99.000 | 212 |
Hemoglobin subunit alpha | sp|P01966|HBA_BOVIN | 15.184 | 65.000 | 20 | 46.000 | 10 | 51.000 | 13 |
Creatine kinase type M | sp|Q9XSC6|KCRM_BOVIN | 42.989 | 59.000 | 113 | 64.000 | 130 | 52.000 | 108 |
Beta-enolase | sp|Q3ZC09|ENOB_BOVIN | 47.096 | 45.000 | 49 | 45.000 | 65 | 56.000 | 65 |
Actin, alpha skeletal muscle | sp|P68138|ACTS_BOVIN | 42.051 | 37.000 | 36 | 57.000 | 89 | 58.000 | 77 |
Glyceraldehyde-3-phosphate dehydrogenase | sp|P10096|G3P_BOVIN | 35.868 | 23.000 | 34 | 36.000 | 39 | 36.000 | 43 |
Myozenin-1 | sp|Q8SQ24|MYOZ1_BOVIN | 31.674 | 23.000 | 6 | 11.000 | 8 | 11.000 | 9 |
Troponin T, fast skeletal muscle | sp|Q8MKI3|TNNT3_BOVIN | 32.126 | 22.000 | 18 | 30.000 | 34 | 30.000 | 26 |
Phosphoglucomutase-1 | sp|Q08DP0|PGM1_BOVIN | 61.589 | 11.000 | 5 | 8.000 | 6 | 8.000 | 6 |
Myosin-1 | sp|Q9BE40|MYH1_BOVIN | 222.290 | 10.000 | 53 | 11.000 | 66 | 12.000 | 54 |
Triosephosphate isomerase | sp|Q5E956|TPIS_BOVIN | 26.690 | 7.000 | 1 | 8.000 | 3 | 18.000 | 7 |
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Kęska, P.; Wójciak, K.M.; Stadnik, J. Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef. Biomolecules 2019, 9, 614. https://doi.org/10.3390/biom9100614
Kęska P, Wójciak KM, Stadnik J. Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef. Biomolecules. 2019; 9(10):614. https://doi.org/10.3390/biom9100614
Chicago/Turabian StyleKęska, Paulina, Karolina M. Wójciak, and Joanna Stadnik. 2019. "Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef" Biomolecules 9, no. 10: 614. https://doi.org/10.3390/biom9100614