In response to the current situation of underutilization of resources for cowhide collagen,we screened a potential probiotic B.velezensis LZ676 from fermented cured pig’s trotters by using biological characteristics ...In response to the current situation of underutilization of resources for cowhide collagen,we screened a potential probiotic B.velezensis LZ676 from fermented cured pig’s trotters by using biological characteristics and whole genomics.Furthermore,the differences of functional active substances in the cowhide fermentation degradation liquid(CFDL)by this strain were investigated by means of biological activity index and untargeted metabo-nomics.The results showed that more than 68%of the peptides in CFDL were less than 3000 Da,and CFDL had remarkable in vitro antioxidant and antibacterial abilities.The untargeted metabolomics showed that the abundance of antioxidant,anti-inflammatory and anticancer related metabolites in CFDL increased,and the enrichment analysis of KEGG pathway revealed that linoleic acid metabolism was the main way to produce differential metabolites.This study provides a theoretical basis and promising strategy for the high-value pro-duction of processing by-products of livestock skin fermented by probiotic Bacillus.展开更多
Sour meat peptide is a bioactive peptide isolated from sour meat,a popularly fermented meat product in Asia.It has shown promising antioxidant and anti-inflammatory effects in in vitro experiments,but its anti-inflamm...Sour meat peptide is a bioactive peptide isolated from sour meat,a popularly fermented meat product in Asia.It has shown promising antioxidant and anti-inflammatory effects in in vitro experiments,but its anti-inflammatory efficacy and underlying mechanisms in vivo remain unclear.In this study,we utilized a BIOPEP database-driven bioactivity search for the identified sour meat peptide sequences.The peptide fragments APINP and APPPPP were found to exhibit activities promoting intestinal contraction and anti-inflammatory effects.The administration of sour meat peptides markedly enhanced the physiological state and intestinal motility of mice,miti-gated intestinal barrier impairment,decreased pro-inflammatory cytokine concentrations,and stimulated the PPAR-γ signaling pathway in intestinal epithelial cells.Combined with ELISA detection of inflammatory cytokine levels,it was found that the number of goblet cells in the SSM and LSM groups increased by 68.75% and 135.94%,respectively,and the degree of inflammation decreased by 51.17% and 63.38%,respectively(p<0.05).APINP and APPPPP,as significant potential activators,can substantially improve intestinal barrier function and restore the expression of intestinal barrier proteins.Our study on the anti-inflammatory effects of sour meat peptides supports their potential as dietary modulators of gut inflammation.展开更多
基金supported by the Zhongyuan Sci-Tech Innovation Leading Talents Support Program(254000510015)General Program of National Natural Science Foundation of China(32472417)the Major science and technology projects in Henan province(231100110400).
文摘In response to the current situation of underutilization of resources for cowhide collagen,we screened a potential probiotic B.velezensis LZ676 from fermented cured pig’s trotters by using biological characteristics and whole genomics.Furthermore,the differences of functional active substances in the cowhide fermentation degradation liquid(CFDL)by this strain were investigated by means of biological activity index and untargeted metabo-nomics.The results showed that more than 68%of the peptides in CFDL were less than 3000 Da,and CFDL had remarkable in vitro antioxidant and antibacterial abilities.The untargeted metabolomics showed that the abundance of antioxidant,anti-inflammatory and anticancer related metabolites in CFDL increased,and the enrichment analysis of KEGG pathway revealed that linoleic acid metabolism was the main way to produce differential metabolites.This study provides a theoretical basis and promising strategy for the high-value pro-duction of processing by-products of livestock skin fermented by probiotic Bacillus.
基金supported by Zhongyuan Sci-Tech Innovation Leading Talents Support Program(254000510015)General Program of National Natural Science Foundation of China(32472417)the Major science and technology projects in Henan province(231100110400).
文摘Sour meat peptide is a bioactive peptide isolated from sour meat,a popularly fermented meat product in Asia.It has shown promising antioxidant and anti-inflammatory effects in in vitro experiments,but its anti-inflammatory efficacy and underlying mechanisms in vivo remain unclear.In this study,we utilized a BIOPEP database-driven bioactivity search for the identified sour meat peptide sequences.The peptide fragments APINP and APPPPP were found to exhibit activities promoting intestinal contraction and anti-inflammatory effects.The administration of sour meat peptides markedly enhanced the physiological state and intestinal motility of mice,miti-gated intestinal barrier impairment,decreased pro-inflammatory cytokine concentrations,and stimulated the PPAR-γ signaling pathway in intestinal epithelial cells.Combined with ELISA detection of inflammatory cytokine levels,it was found that the number of goblet cells in the SSM and LSM groups increased by 68.75% and 135.94%,respectively,and the degree of inflammation decreased by 51.17% and 63.38%,respectively(p<0.05).APINP and APPPPP,as significant potential activators,can substantially improve intestinal barrier function and restore the expression of intestinal barrier proteins.Our study on the anti-inflammatory effects of sour meat peptides supports their potential as dietary modulators of gut inflammation.
