Antioxidant and Antibacterial Abilities of Crude Peptides Extracted from the Three Chinese Traditional Dry-Cured Hams

The aim of this study was to compare the vitro antioxidant and antibacterial abilities of crude peptides extracted from Xuanwei ham(XH),Jinhua ham(JH)and Rugao ham(RH). Crude peptides were collected from XH,JH and RH. The content and composition of amino acid and the antioxidant and antibacterial activities of crude peptides were measured. The antioxidant abilities of different crude peptide extracts were determined by DPPH radical scavenging ability,ferric reducing antioxidant power(FRAP),ABTS⁺·scavenging ability(ABTS)and oxygen radical absorbance capacity(ORAC). Results showed that,the content of NaCl of XH was significantly lower than JH and RH(p<0.05).The contents of crude peptides extracted from XH(XHP)were significantly higher than those from RH(RHP)(p<0.05). Amino acid analysis showed that XHP,JHP and RHP all contained abundant Pro and Glu. XHP owned higher content of hydrophobic amino acids including Val and Pro than JHP and RHP(p<0.05). At the concentration of 1.0 and 5.0 mg/mL,XHP presented higher DPPH radical scavenging activity than JHP and RHP(p<0.05). XHP possessed stronger FRAP and ORAC than JHP and RHP(p<0.05). All of three kinds of crude peptide presented strong antibacterial ability. When the concentration was above 0.5 mg/mL,antibacterial abilities of XHP and RHP were significantly higher than JHP(p<0.05),and the antibacterial rates of XHP and RHP were approximately 50 percent. XHP possessed stronger bioactivities including antioxidant and antibacterial abilities in comparison to JHP and RHP. XHP had higher content of peptides and more abundant hydrophobic amino acids which might contribute to its stronger antioxidant and antibacterial capacities than JHP and RHP.