Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage

This research explored the influences of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on protein degradation and bioactivities (antioxidant and antihypertensive activities) of peptides in sausages fermented for 21 days. Hydrolysis of sarcoplasmic and myofibrillar proteins, especially intense in inoculated group, was evidenced by polyacrylamide gel electrophoresis. A significant increment (P < 0.05) of hydrophobic amino acid concentration and ACE inhibitory activity was also observed in inoculated group. Based on DPPH, hydroxyl radical, superoxide anion scavenging activities and Ferric-reducing antioxidant power values, the inoculated group exhibited higher antioxidant ability, but possessed lower ABTS+· scavenging activity than control group (P < 0.05). LC-MS/MS totally identified 22 peptides, which were from troponin T, myosin, and particularly actin. These peptides shared joint characteristics with other bioactive peptides. We concluded mixed starters promoted proteolytic hydrolysis and peptide formation with high ACE inhibitory and antioxidant activities.