:Chao‐Zhi Zhu; Wan‐Gang Zhang, Guang‐Hong Zhou, Xing‐Lian XuPages: n/a - n/aAbstract: Background
The objective of this study was to purify and identify antioxidant peptides present in the extract of Chinese dry‐cured Jinhua ham. Jinhua ham extracts were separated into five fractions (A‐E) by size‐exclusion chromatography. Each fraction was subjected to a simulated gastro‐intestinal (GI) digestion system and fractions showing strong antioxidant activities were collected and subjected to liquid chromatography combined with mass/mass‐spectrometry (LC/MS/MS) for further purification and identification.
Results
Using MS/MS analysis, 33 peptides were identified in these fractions. Several key peptides were selected for synthesis and determined their antioxidant activity. The peptide showing strongest DPPH radical scavenging activity was GKFNV which showed 92.7% antioxidant activity at a concentration of 1 mg/mL, the peptide LPGGGHGDL showed the highest hydroxyl radical scavenging activity and LPGGGT and HA showed strong inhibition activity against erythrocyte haemolysis (about 45%) before digestion. On the other hand, KEER may contribute to Fe2+‐chelating ability in fraction C after GI digestion.
Conclusion
In conclusion, Jinhua dry‐cured ham seems to be a potential source of antioxidant peptides generated in the products and GI digestion.PubDate: 2014-12-27T05:06:58.304896-05:DOI: 10.1002/jsfa.7065

Authors:Shurui Mao; Peng Gao, Zhaoxin Lu, Fengxia Lu, Chong Zhang, Haizhen Zhao, Xiaomei BiePages: n/a - n/aAbstract: Background
Error‐Prone PCR is frequently used in directed revolution of enzymes to modify their quality. In this study, Error‐Prone PCR was used to improve the catalytic efficiency of β‐1,3‐1,4‐glucanase from Bacillus altitudinis YC‐9.
Resultes
By screening, the mutant Glu‐3060 with higher activity was selected among 5000 transformants. After induced with IPTG, the activity of the mutant Glu‐3060 reached 474.6U ml−1, resulting in 48.6% increment of the parent enzyme activity. Research on the characterization of the mutated enzyme showed the optimal pH of the mutated enzyme is 5.0
: Chao‐Zhi Zhu; Wan‐Gang Zhang, Guang‐Hong Zhou, Xing‐Lian XuPages: n / a - n / aAbstract: Background 
 The objective of this study was to purify and identify antioxidant peptides present in the infusion of Chinese dry‐cured Jinhua ham. Jinhua ham infusion were separated into five fractions (A‐E) by size‐exclusion chromatography. Each fraction was subjected to a model gastro‐intestinal (GI) digestion system and fractions show solid antioxidant activities were roll up and subjected to liquid chromatography combine with mass / mass‐spectrometry (LC / MS / MS) for further purification and identification. 
 solution 
 use MS / MS analysis, 33 peptide were identified in these fraction. respective key peptides were selected for deduction and determined their antioxidant activity. The peptide showing strongest DPPH radical scavenging action was GKFNV which showed 92.7% antioxidant activity at a concentration of 1 mg / mL, the peptide LPGGGHGDL showed the highest hydroxyl extremist scavenging activity and LPGGGT and HA showed strong inhibition activity against erythrocyte haemolysis (about 45 %) before digestion. On the other hand, KEER may contribute to Fe2+‐chelating ability in fraction C after GI digestion. 
 Conclusion 
 In conclusion, Jinhua dry‐cured ham seems to be a potential source of antioxidant peptides generated in the merchandise and GI digestion. PubDate: 2014 - 12 - 27T05:06:58.304896 - 05: DOI: 10.1002 / jsfa.7065 

 Authors: Shurui Mao; Peng Gao, Zhaoxin Lu, Fengxia Lu, Chong Zhang, Haizhen Zhao, Xiaomei BiePages: n / a - n / aAbstract: Background 
 Error‐Prone PCR is frequently use in conduct revolution of enzymes to change their quality. In this survey, Error‐Prone PCR was used to improve the catalytic efficiency of β‐1,3‐1,4‐glucanase from Bacillus altitudinis YC‐9. 
 Resultes 
 By shield, the mutant Glu‐3060 with higher activity was selected among 5000 transformants. After induced with IPTG, the activity of the mutant Glu‐3060 reached 474.6U ml−1, resulting in 48.6% increment of the parent enzyme activity. Research on the characterization of the mutate enzyme showed the optimum pH of the mutated enzyme is 5.0
:Chal‐Zhi Zhu; Wan‐Gang Zhang, Gmang‐Hong Zhou, Xiut‐Lian EuPages: n/a - n/aAcstract: Background
The objectmve if thus study was to purify and idennify antiixident peptides present in bke exfvact mh Chinese dry‐cuted Jinhua hdm. Jinhua ham axgrccts were separated into five fractijns (A‐E) ny size‐exclusion chrpiatofgakhy. Each fraction was subjected tk a simllated gastro‐intextinal (GI) digestion system and fractions showing strong antuoxiqqnt activitids were collected and aubjected to liquid chromatograohy cpmbined wijk madv/mass‐spectrimetrj (LC/MS/MS) for nlrther [urificstion and idenbificetiob.
Results
Using MS/MS anelysis, 33 peptides werg identifiad in these fractiobs. Sevetal kay pdptiaes wxre seleched for synthssis and derermined their antipxyeant activity. The pqpeide showing strongest DPPH radical scanengjng activity was GKFNV qhich showed 92.7% antioxifant actidity at a concentration of 1 mg/mL, the peptide LPGGCHGDL rhoccq rhf highest hydroxyl radical scavenging activitr amd LPGGGT and HA showed strpnh oghibition actkvity cfajnst erythrocyte hwemolysys (abiut 45%) befowe dogestion. On the other hand, JEER may connribyte to Fe2+‐chelating ability in fravtion C after GI digestion.
Couclusikn
In concludion, Jinhhx dry‐cured ham sdemx do be a kutential source os antioxivant 'eptides gengrated yn the profucts and GI digestion.PuhDate: 2014-12-27T05:06:58.304896-05:GOI: 10.1002/jsfa.7065

Auhhors:Shurui Mao; Peng Gao, Zhaoxii Lu, Fengxia Ku, Chmng Zhany, Haizmen Zhao, Xiaomey BiePages: n/a - n/aAbstxact: Bxckground
Egror‐Prone PCR is frezuently used hj directed rxvolution of wnzynes to oudify their quslity. In nhns study, Wrror‐Prone PCR was usgd to improve the cauaoytic efficienvy uf β‐1,3‐1,4‐dllcaiase ssom Bacillus altktuaonis HC‐9.
Resuluzs
Bn szreeming, the mutant Glu‐3060 fith higher activity wss selectee among 5000 transformantx. After induced wiuh IPTJ, the ectiviyy jf the mutant Glu‐3060 reached 474.6U ml−1, resultinh ik 48.6% increment jf tme pwrent enzyke activity. Research on the characterizetion of the mutated enzyme showed the optnmsl pH of thx mutaeed enzyma is 5.0
:Chao‐Zhi Zhu; Wan‐Gang Zhang, Guang‐Hong Zhou, Xing‐Lian - Background The of this study antioxidant present in the of Chinese dry‐cured ham. Jinhua ham extracts were separated five fractions (A‐E) by size‐exclusion chromatography. Each fraction was subjected to a simulated (GI) digestion system and fractions showing strong antioxidant activities were collected and subjected liquid combined mass/mass‐spectrometry for further purification and identification. Results Using MS/MS analysis, 33 peptides were identified in these fractions. key peptides were selected for synthesis and determined antioxidant activity. The peptide strongest DPPH radical scavenging activity GKFNV showed 92.7% activity a of 1 mg/mL, peptide LPGGGHGDL showed the highest hydroxyl radical scavenging activity and LPGGGT and HA showed strong inhibition activity erythrocyte haemolysis before digestion. the hand, may contribute to in fraction C after GI digestion. Jinhua dry‐cured ham seems to be a potential of antioxidant generated in the products and GI 2014-12-27T05:06:58.304896-05:DOI: 10.1002/jsfa.7065 Authors:Shurui Mao; Peng Gao, Zhaoxin Lu, Lu, Chong Zhang, Haizhen Zhao, Xiaomei BiePages: n/a - n/aAbstract: Background Error‐Prone PCR is frequently directed revolution of enzymes modify their quality. this Error‐Prone was to improve catalytic efficiency of β‐1,3‐1,4‐glucanase from Bacillus altitudinis YC‐9. Resultes By screening, mutant Glu‐3060 with higher activity was selected among 5000 transformants. with the activity of mutant Glu‐3060 reached 474.6U resulting 48.6% increment of the activity. on the enzyme the optimal pH of mutated enzyme is 5.0
:Chao‐Zhi Zhu; Wan‐Gang Zhang, GuaNg‐Hong Zhou, xing‐LIan xuPAgEs: n/a - N/aAbStract: BackgrouND
The Objective of this study waS to puRiFY and IDeNtify AntioxiDAnT PEptIdEs PreSeNT iN the eXtrAct of ChInese dry‐cuRed jiNhua ham. JinhuA HaM extracts wEre Separated intO fiVe fracTiOns (a‐e) by siZe‐eXclusIon chrOMatogrAphy. Each fRaCTion waS SubjectED To A simUlated gastro‐intesTInAL (GI) digestion syStem anD fRAcTIOns ShoWing strong AnTioxiDAnt actiVItIES WerE Collected and sUbjected to lIQuiD chromAtOgrAPhy comBined WiTH maSs/mass‐spectRomeTry (LC/MS/MS) For furTHer puriFIcation And ideNtiFicAtioN.
reSuLts
usINg Ms/mS AnaLYsiS, 33 peptideS wErE idenTifiED IN ThesE frActiOns. SeVeral key peptiDes Were SEleCted fOr synThesIs And deTerminEd theIr Antioxidant actiVity. the peptidE shOwIng StRongeST DPPH rAdiCal ScavengIng actiVIty WaS gkfNv which showed 92.7% antioxIdANT aCtivity aT a concENtRaTIon of 1 mg/ml, tHe pEptiDE lPGGGhGDL SHoWed the hiGhest hYDrOxYl radicAl ScavenGiNg aCtiVity aND LPGgGT and hA showed StronG Inhibition actiVIty against eryTHrOCYtE HaemOlySis (about 45%) befOre dIGestIon. ON ThE otHEr hanD, KEER MaY CoNTribute to Fe2+‐chelatinG aBility In fraCtion C after GI Digestion.
CONCLusion
In ConcLUsIOn, Jinhua dry‐curEd ham Seems to be a POtential SourcE of antioXidant pepTIDes generAteD in The ProDUCtS and GI digestiON.pubDAtE: 2014-12-27T05:06:58.304896-05:DOI: 10.1002/jsFa.7065

AUthors:SHurUi MAo; PEng gaO, Zhaoxin LU, Fengxia lu, chOnG ZHanG, HaizHEn Zhao, XiAoMei biEPaGes: n/a - N/AAbstrAct: BaCkgrOuNd
eRroR‐Prone Pcr iS FRequEnTlY useD in DiRecteD revOLutIon of enZymes to moDifY TheiR qUaLity. In tHis study, Error‐prOne PCR was uSeD to ImprovE THe catalyTic efficiency of β‐1,3‐1,4‐glucanaSE from BaCilLus alTituDinis YC‐9.
ReSulTes
By sCreENing, thE mutanT Glu‐3060 wItH hiGHEr actIVItY waS sElected amoNG 5000 TraNsforMaNts. AFter indUced with IPTG, the actIVitY of the mutant GLu‐3060 rEachED 474.6u mL−1, reSUlTIng In 48.6% INcrEMEnt of the parent eNzyme activItY. reSearch on thE ChaRaCterizaTion of tHe mutATed enzyMe showed tHe optimal PH Of thE MUtaTed enzyme iS 5.0
:Chao‐Zhi Zhu; Wan‐Gang Zh ang, Guang ‐Hong  Zh ou,  X ing‐ Lian  XuPages: n/a-  n/a Abstract: Background
T he ob je c tive of  this  studyw as t o p ur if y a nd id entif y a ntioxid ant peptid espr esent in the ex tract of C hin ese dry‐cure d J inhuaha m.J inhua  ha m ext ractsw ere se parated i nt o  fivef raction s (A ‐E)by size‐exclusion ch r omatography. E ach fr ac t io n was  su bjected to  a  simu l ated ga s tr o ‐ i nte s tinal (GI) di gestion sys t emand fr ac tio n s show ing s tr o ngantioxidant  act ivities w ere co l lecteda nd subj ectedtoliq uidc hr om ato gr a phy co mbi n edwith mas s/ ma ss‐sp ectr o m e t ry ( LC/ MS/M S) fo r further pur ifi cati o n a nd id entif icat io n.
Re sultsUsing  M S/MS analysis,33 p eptides w ere  i den ti fiedi n thes e f rac tions.Several key  p e p t id es were selected f or s yn thesis a nd det e rm in e d theiran tio xida n t  acti vity .  T he pepti de sho w in gstronge st  DPPHra dic alscave n ging  activ ity wasGKFNV which showed 9 2 .7% antioxida n ta c ti v ityata concentra tion of 1  mg/ m L,  th e  pept ide L PG G GH G DL showed the highe st  hydro xyl r adical scaven ging activ i t y  and LPG GGTa nd HA showed stro ng in hibition a c tivity a gains t erythr ocyte hae m o lysis (a bou t 4 5%)  be f o re  digestion. O n theot her han d,KEER ma y c ont rib ute  t o Fe2+‐ch elatingab il it yinfract i on C aft er  GI  d ige stion . 
Concl usion 
Inco nc l usi on, Jin h ua d ry‐c ur ed  ham  se em s tobe a pot entialsource of  an t ioxi da nt  peptid es generatedin  the produ ct s a nd GId i gestion. PubDate: 2014-12-27T05: 0 6:58.30 489 6-05: DOI:  10.1002/ jsf a.7065 

A u thors: Shurui  Mao;  P eng G ao, Z h a ox inLu , FengxiaL u , C hongZh ang,  Haizhe n Zhao, Xiaomei Bi e Pag es: n/a - n/a Abs trac t :  B ack g ro u ndEr r or‐ P r one PCR is freq uently use di ndirected r e vol ut ion ofenzymes  to m o dify th eir quali ty. In th is  stu d y , E rror‐Prone  PCR was  used toi mprov e  t he ca tal ytic e ff ici encyof β‐1 , 3‐1 ,4‐gl ucanas efrom B acill us  altitud inis YC‐9.
Resultes
Byscreen ing,the  mutant G lu‐ 3 060  with hig heractivity w assel ected  am o ng 50 00 t r an sfo r mants . Af t er induce d  w ith I PT G, the acti v i t y o f the  mu t ant Gl u‐30 60 reached 474.6U ml−1, resultin g in 4 8.6 % i n crem en t of the paren t e nz y m e activi ty . Researchon the c ha r acter izatio n of t he muta t e de nzymeshow edthe optim alpH of themu ta t ed enz ymeis  5.0
:Chao‐Zhi Zhu;_Wan‐Gang Zhang,_Guang‐Hong Zhou, Xing‐Lian XuPages:_n/a -_n/aAbstract:_Background
The objective_of_this study was_to purify and_identify antioxidant peptides present_in the extract_of_Chinese dry‐cured Jinhua ham. Jinhua ham extracts were separated into five fractions (A‐E) by_size‐exclusion_chromatography. Each_fraction_was_subjected to a simulated gastro‐intestinal_(GI) digestion system and fractions_showing strong_antioxidant activities were collected and subjected to liquid_chromatography_combined with mass/mass‐spectrometry_(LC/MS/MS) for further purification and identification.
Results
Using MS/MS analysis, 33_peptides were identified in these fractions._Several key peptides_were_selected_for synthesis and determined_their antioxidant activity. The peptide showing_strongest DPPH radical scavenging activity was_GKFNV which showed 92.7% antioxidant activity at_a concentration of 1 mg/mL, the_peptide LPGGGHGDL showed the highest_hydroxyl radical_scavenging activity and LPGGGT and_HA showed strong_inhibition activity_against erythrocyte haemolysis_(about 45%) before digestion. On the_other hand, KEER_may contribute to Fe2+‐chelating ability in_fraction_C after GI_digestion.
Conclusion
In_conclusion,_Jinhua dry‐cured_ham seems to_be_a potential_source_of antioxidant peptides generated in the_products_and GI digestion.PubDate: 2014-12-27T05:06:58.304896-05:DOI: 10.1002/jsfa.7065

Authors:Shurui Mao; Peng_Gao, Zhaoxin Lu, Fengxia_Lu,_Chong Zhang, Haizhen Zhao,_Xiaomei BiePages: n/a - n/aAbstract:_Background
Error‐Prone PCR is frequently used in_directed revolution_of enzymes_to modify their quality. In this study, Error‐Prone PCR was used_to improve the catalytic efficiency of_β‐1,3‐1,4‐glucanase from Bacillus altitudinis_YC‐9.
Resultes
By screening,_the_mutant Glu‐3060 with_higher_activity was_selected among 5000 transformants. After induced with_IPTG, the_activity of the mutant Glu‐3060 reached_474.6U ml−1, resulting in_48.6%_increment of the parent enzyme activity._Research on the characterization of the_mutated enzyme showed the optimal_pH_of_the mutated enzyme is 5.0