Substitution Of NaCl Research Articles

Effect of NaCl partial replacement by KCl, Ca-ascorbate, and spent hen meat hydrolysate on the physicochemical properties and quality of Cantonese sausage.

A large amount of NaCl is usually used to provide a unique flavor and extend the shelf life of meat products. However, excessive sodium intake may cause diseases such as cardiovascular diseases. Spent hen meat hydrolysate (SHH) as an efficient NaCl substitute was developed with inefficient research related to SHH application in food systems. Therefore, the effects of NaCl replacement with SHH, KCl, and Ca-ascorbate on the quality of low-sodium Cantonese sausage were investigated. Four groups of salt formulation, I (100% NaCl), II (NaCl/KCl/Ca-ascorbate=60%/30%/10%), III (NaCl/KCl/Ca-ascorbate/SHH=50%/30%/10%/10%), and IV (NaCl/KCl/Ca-ascorbate/SHH=30%/30%/10%/30%), were used to produce Cantonese sausages. The moisture and nitrite content decreased, the microbiological growth was inhibited, and the protein content increased after adding SHH for Cantonese sausages with NaCl substitution degrees of 50% and 70%. The saltiness, overall flavor, color, and texture of low-sodium Cantonese sausages with SHH were maintained or improved compared to the Cantonese sausage without sodium replacement. The proportion of peptides with molecular weight<1kDa in Cantonese sausages increased after adding SHH, which may improve the overall flavor by interacting with peptides or other compounds. SHH combined with KCl and Ca-ascorbate is an efficient NaCl substitute, which can maintain and even improve Cantonese sausage quality and reduce sodium content up to 70%. These findings offer a promising reference for SHH application in the food industry and promote the development of salt taste-enhancing hydrolysate in food science.

Substitution of NaCl by organic sodium salts in cured large yellow croaker (Larimichthys crocea): Improvement of the quality and flavor characteristic

For lowering the daily intake of salt, the study evaluated the impact of various organic sodium salts (OSS), including sodium acetate (SA), sodium citrate (SC), and sodium lactate (SL), on the quality and volatile flavor profiles of large yellow croaker. The results showed that the 5 % SC and 5 % SL treatments significantly improved water holding capacity (WHC), texture, and color (p < 0.05). These groups also demonstrated compact microstructures and maintained strong sensory acceptability. However, as the curing concentration increased, protein unfolding and oxidation intensified, and the transition from bound and immobile water to free water was observed. This shift negatively affected WHC, texture, and cell structure. Additionally, gas chromatography-ion mobility spectrometry (GC-IMS) identified 27 volatile compounds, with OSS treatments notably enhancing flavor intensity. These findings offer valuable insights for developing low-sodium practices in the seafood industry.

Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products

Salt substitute has been widely used to prepare low-salt foods due to potential health benefits, though the role of CaCl2 in salt substitute and its unique impacts on food quality have been rarely investigated. In this study, comprehensive research has been conducted to elucidate the effects of replacing NaCl with varying concentrations of CaCl2 on the surimi gel characteristics. The introduction of CaCl2 interacted with surimi proteins differently from NaCl, thus leading to difference in protein aggregation behaviors and surimi gel properties. It has been found that a proper proportion of CaCl2 for NaCl substitution could create salt bridges between surimi proteins more effectively, resulting in an ordered, smooth and dense gel network with an increased water holding capacity (WHC) and improved gel strength. Furthermore, TGase activated by Ca2+ boosted the formation of ε-(γ-glutamyl) lysine bonds, which cross-linked surimi proteins to form a firm gel with a better three-dimensional structure. However, replacing NaCl with excessive amount of CaCl2 as divalent salts induced more serious protein aggregation, leading to water loss and gel properties deterioration. More specially, replacing NaCl with CaCl2 at 50% showed the best performance, as evidenced by the most abundant disulfide bonds and hydrophobic interactions, highest hardness and chewiness, and greatest storage modulus. This study provided new insights on developing high-quality surimi gels with significantly reduced salt concentration and improved gel characteristics.

Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance

In many industrialised countries, sodium intake exceeds the nutritional guidelines. High sodium intake has been associated with health problems, such as arterial hypertension and, consequently, a higher health risk of cardiovascular disease. The aim of this study was to evaluate overall quality of salamis with reduced sodium content by analysing aldehydes, proteolysis, and lipolysis, as well as to verify the correlation between sensory acceptance and volatile compounds. Four formulations were prepared replacing NaCl by a mixture of KCI and CaCl2. Two controls, one with a high level and the other with a low NaCl level were also included in the study. Water activity and pH levels were monitored in all samples. Volatile compounds were measured, in particular, hexanal, 2,4-decadienal and 3-methylbutanal. Finally, a sensory acceptance test was carried out using potential consumers. The results highlighted a relation between aldehyde concentration and sensory acceptance, hexanal/3-methybutanal ratio, that may be a marker of partial NaCl substitution in salami. Thus, our results may be used to guide the use of NaCl substitution by KCl/CaCl2 in terms of volatile compounds.Graphical

Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin

Based on the three typical gels under KCl substitution groups, the effect of partial substitution of NaCl by KCl (groups: T 1:0.6 M NaCl; T 2: 0.3 M NaCl +0.3 M KCl; T 3: 0.2 M NaCl +0.4 M KCl; T 4:0.6 M KCl) on the aggregation behavior and gel characteristics of myosin was evaluated. The significant changes in hydrophobicity and sulfhydryl content (P < 0.05) indicate KCl substitution enhances myosin aggregation through hydrophobic interactions and disulfide bonds. According to Ca2+-ATP, scanning electron microscopes (SEM) and the rheological results, T2 had a smoother network structure at about 75 °C. Noticeably, T3 had high water holding capacity (WHC), but its gel had some visible cavities. T4 had a gel structure with several irregular aggregates due to a greater aggregation rate. Thus, appropriate partial substitution of NaCl by KCl could enhance beef myosin gel properties and heat-induced aggregation behavior

Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl.

The effects of inoculating lactic acid bacteria (LAB), specifically Lactiplantibacillus plantarum, Latilactobacillus sakei, Latilactobacillus curvatus, and Weissella hellenica on the flavor, texture, and color formation of dry sausages in which NaCl was partially substituted by 40% KCl, were explored in this study. It was found that LAB inoculation increased the presence of ketones, alcohols, acids, esters, and terpenes. It also reduced the pH, moisture, protein, and fat content, improving the b*-value, flavor, and texture of the sausages. Notably, L. sakei inoculation showed the most significant improvement in dry sausages with NaCl substitutes, especially on the reduction of bitterness. Meanwhile, there was a close positive correlation between the LAB count with the alcohols and esters formation of dry sausage with NaCl substitution (p < 0.05). These findings offer insight into improving the product characteristics of dry sausages using NaCl substitutes.

ACE-inhibitory peptides in sodium-reduced cheese with probiotic: Identification, in silico prediction and molecular interaction

The dual effect of Lacticaseibacillus paracasei M3 and the partial substitution of NaCl on the release of ACE-inhibitory peptides in sodium-reduced cheese was investigated. The peptide profile was improved and the release of ACE inhibitory peptides was promoted by the addition of KCl and Lb.paracasei M3. Using in silico screening, novel ACE-inhibitory peptides were selected in order to predict their physicochemical characteristics. The peptides, KPWIQPK and VYPFPGPIPN, could remain intact in the gastrointestinal tract. Molecular docking results suggested that the peptides APFPEVFGK, KPWIQPK might interact with Tyr523 and Ala354 in the S1 active pocket of ACE. EPVLGPVRGPFP, VAPFPEVFGKE and VYPFPGPIPN were coordinated with Zn ions. The results suggested that sodium-reduced cheeses with added Lb.paracasei M3 could serve as potential functional foods with antihypertensive effects.

Effect of different chloride salts on chicken burger quality

The effect of using different chloride salts on the quality of chicken burgers was evaluated by physicochemical, textural, and sensorial analyses. Chicken burgers were prepared with five different chloride salt amounts (T1: 2% NaCl, T2: 1% NaCl, T3: 1% NaCl + 1% KCl, T4: 1% NaCl + 1% CaCl2, and T5: 1% NaCl + 0.5% KCl + 0.5% CaCl2). The pH, moisture content, water activity, TBARS, cooking yield, moisture retention, and colour values were measured to determine the physicochemical properties of the burgers. Additionally, texture profile analysis and sensory evaluation were performed on the cooked samples. Reducing or partially replacing NaCl with KCl increased the pH level compared with the control, whereas using CaCl2 decreased the pH level. The highest moisture content and aw values were determined in burgers containing 1% NaCl. Partial substitution of NaCl with KCl and/or CaCl2 increased L* and b* values. A 50% reduction of NaCl or its replacement with 50% KCl did not affect the moisture retention and cooking yield compared with the control, but using CaCl2 caused a decrease. Also, the cooking process significantly affected the pH, moisture, aw, TBARS, and colour of the chicken burgers (p &lt; 0.01). Reducing NaCl to 1% or partially replacing it with KCl and/or CaCl2, decreased the hardness, resilience, and chewiness of the samples, whereas the use of CaCl2 caused a greater decrease of these effects. In the preparation of chicken burgers, a 50% substitution of NaCl with CaCl2 reduced sensory scores for appearance, flavour, texture, and general acceptability, whereas a reduction of NaCl or 50% substitution with KCl had no effect.

Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance.

All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the "number one killer", leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical-chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim "reduced amount of Na". A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese.

Compensative role of autochthonous lactic acid bacteria in physical properties and taste profiles of dry sausage with partial substitution of NaCl by KCl

The defects of quality and taste caused by the partial substitution of NaCl by KCl limit the widespread use of KCl as salt substitute in fermented sausages. The objective of this study was to investigate the compensative role of four autochthonous lactic acid bacteria (LAB) strains, including Latilactobacillus curvatus, Latilactobacillus sakei, Weissella hellenica, and Lactiplantibacillus plantarum, in the physicochemical properties and taste profiles of the dry sausages with 40% substitution of NaCl by KCl. The results demonstrated that LAB inoculated reduced the pH, moisture content, and water activity and increased the organic acid contents and certain free amino acid (FAA) contents (P < 0.05). Higher contents of total acids was detected in the L. curvatus-inoculated and L. sakei-inoculated sausages (P < 0.05). Sweet FAAs contents in L. sakei-inoculated sausages increased by 36.90% and bitter FAAs contents decreased by 18.18%. According to the results of the electronic tongue, the sausage inoculated with L. sakei reduced the response value of bitterness by 5.7% (P < 0.05) and exhibited the most similar overall taste profile to traditional sausages. Overall, L. sakei could be used as a potential starter culture to enhance the physicochemical and compensate for the flavour deficiencies of NaCl-substituted dry sausages.

Inoculated fermentation of cv. Conservolea natural black olives with multifunctional starter cultures in reduced‐sodium brines

SummaryThe purpose of this research was to investigate the fermentation of Conservolea variety natural black olives using two lactic acid bacteria (LAB) with multifunctional potential as starter cultures. Moreover, the effect of 50% substitution of NaCl by KCl in the brines was examined to produce a reduced‐sodium product with multifunctional potential. For this purpose, Lactiplantibacillus pentosus B363 and Lactiplantibacillus plantarum B380, previously isolated from table olive fermentations and characterised for technological and probiotic potential, were inoculated at the onset of fermentation in 6% (w/v) NaCl and 3% (w/v) NaCl/3% (w/v) KCl salt brines. The microbial populations (LAB, yeasts, and Enterobacteriaceae), pH, acidity, salt content, organic acids, and ethanol were measured in the brine for 146 days. Additionally, the recovery of each starter culture from the olive drupes at the beginning (5 days) and final (146 days) stages of fermentation was determined by plating, genotyping, and identification through RAPD‐PCR and 16S region amplicon sequencing, respectively, and subsequent strain differentiation through rep‐GTG5 fingerprint analysis. The results revealed the dominance of LAB in populations from 5.5 to 8.1 log CFU/mL. The final recovery rate of L. pentosus B363 on the olives was approximately 80% in both 6% (w/v) NaCl and reduced (3% (w/v) NaCl/3% (w/v) KCl) salt brines. Similarly, L. plantarum B380 recovery rates were 89% and 85%, respectively, for the same fermentations. Yeasts coexisted with LAB in counts ranging from 2.3 to 5.8 log CFU/mL, whereas no enterobacteria were enumerated in the brines and olives at the end of fermentation. The obtained fermentation profile and the sensory analysis of the olives revealed a typical lactic acid fermentation in both control and reduced‐sodium brines. The current results support the feasibility of the production of reduced‐sodium natural black olives with probiotic potential. The proposed fermentation process, including the selected starters, can be readily employed by the table olive industry to meet consumers' needs for low‐sodium dietary intake while enhancing the functional potential of table olives.

CTAB Protocol for Obtaining High-Quality Total RNA from Hibiscus rosa-sinensis and Other Related Plants of the Family Malvaceae.

Malvaceae family, also known as the Mallow family, is a family of flowering plants containing Hibiscus rosa-sinensis and other plants of high medicinal value. This study focuses on the challenges associated with high-quality RNA extraction from Hibiscus rosa-sinensis and its related plants characterized by high levels of mucilage and phenolic compounds in their tissues. High mucilage and secondary metabolite content pose obstacles in obtaining high-quality RNA, negatively impacting downstream applications, such as gene expression analysis. Our research aimed to develop an efficient RNA extraction method tailored to the unique characteristics of Malvaceae family plants especially Hibiscus rosa-sinensis. Through the substitution of NaCl with KCl, a crucial component of the CTAB buffer, our methodology successfully addressed the challenges posed by high mucilage and phenolic compound levels. This modification led to a significant reduction in sample viscosity, which is because of the high mucilage in these plants. Our modified CTAB extraction method yielded significantly more RNA with higher purity than the conventional CTAB methods alone. The extracted RNA was largely intact, as indicated by 28S/18S ratios and RIN values, yielding high-quality RNA with improved purity suggested by the 260/280 and 260/230 ratios. The proposed approach not only serves as a solution to the specific challenges encountered in Hibiscus rosa-sinensis but also holds promise for broader applications across different plants within the family.

How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?

The impacts of salt reduction by NaCl sprinkling and NaCl substitution with 25% calcium lactate on the quality of blue cheese were evaluated. Sprinkling reduced sodium content by 35% and substitution reduced sodium content by 47%. The salt‐reduced cheeses had a higher calcium content, vitamin B2, B6, and B12 levels, and a higher rate of proteolysis. Sensory and texture profile analysis found that the salt‐reduced cheeses had a less salty taste and were less firm. These methods enabled significant salt reduction but had negative effects on the cheese properties, and so further work is needed to diminish these effects.

Effect of magnetic field mediated CaCl2 on the edible quality of low-sodium minced pork gels

Magnetic field combined with calcium chloride (CaCl2,) treatment is a highly promising technique for reducing sodium chloride (NaCl) in meat. Therefore, this paper investigated the effect of reducing NaCl addition (0–10%) by CaCl2 in combination with a magnetic field (3.8 mT) on the edible quality of low-salt pork mince. It is desired to drive the application of magnetic field and CaCl2 in low-sodium meat processing in this way. Results showed that the cooking yield, color, hardness, elasticity, mouthfeel, apparent texture, and orderliness of protein conformation of all minced pork were improved as compared to the control group, while the electron nose response values of their volatile sulfides and nitrogen oxides were decreased. In particular, the best edible quality and perceived salty intensity of minced pork gel was obtained by using CaCl2 in place of 5% NaCl under magnetic field mediation. In addition, energy dispersive X-ray spectroscopy scans showed that the reduced NaCl treatment by magnetic field combined with CaCl2 could increase the signal intensity of sodium in minced pork matrices to some extent. Magnetic field-mediated substitution of NaCl for CaCl2 treatment was also found to be favorable for inducing the transition of the protein secondary structure from an irregularly coiled to a β-folded structure (demonstrated by infrared spectroscopy). In short, magnetic fields combined with CaCl2 instead of NaCl was a highly promising method of producing low-NaCl meats.

Gelation of crocodile myofibrillar protein – κ-carrageenan mixtures in two low-NaCl solution

Crocodile meat is a novel reptile meat source, but its processing method is rare. This study investigated the effect of κ-carrageenan addition and partial substitution of NaCl on the gel properties of crocodile myofibrillar protein (CMP). Result showed that CMP formed gel when temperature above 60 ℃. The water-holding capacity, gel strength, denaturation degree, sulfhydryl content covalent bond and hydrophobic bond of gel in KCl solution were significantly higher than those in CaCl2 solution (P < 0.05). K+ induced CMP to form a tight network structure with uniform small pores though covalent and hydrophobic bonds, but the gel properties were reduced by κ-carrageenan. In CaCl2 solution, κ-carrageenan improved the gel structure by filling the protein network through hydrogen bonding. Therefore, it can be concluded that KCl is better than CaCl2 in the manufacturing of low-sodium crocodile foods. Moreover, κ-carrageenan was only beneficial to gel quality in CaCl2 solution.

Partial Replacement of NaCl with KCl in Cooked Meat Could Reduce the Liver Damage Through Renin-Angiotensin System in Mice.

Dietary salt (sodium chloride, NaCl) is necessary for processed meat products, but intake of a high-sodium diet carries serious health risks. Considerable studies indicate that the partial substitution of NaCl with potassium chloride (KCl) can produce sodium-reduced cooked meat. However, most studies of sodium-reduced cooked meat focus on the production process in vitro, and the effect of cooked meat on health has not been well clarified in vivo. This study finds that compared to the high-sodium group (HS), serum renin, angiotensin-converting enzyme (ACE), angiotensin (Ang) II, and the levels of some indicators of dyslipidemia are decreased in the reduced salt by partial substitution of NaCl with KCl group (RS+K). Furthermore, RS+K increases the antioxidation abilities, inhibits the renin-angiotensin system (RAS) through ACE/Ang II/Ang II type 1 receptor axis pathway, reduces synthesis of triglyceride and cholesterol and protein expressions of inflammatory factors interleukin-17A and nuclear factor-kappa B in the liver. Partial substitution of NaCl with KCl in cooked meat can be a feasible approach for improving the health benefits and developing novel functional meat products for nutritional health interventions.

Study on Synergistic Effects of Nanohydroxyapatite/High-Viscosity Carboxymethyl Cellulose Scaffolds Stimulated by LIPUS for Bone Defect Repair of Rats.

Despite the self-healing capacity of bone, the regeneration of critical-size bone defects remains a major clinical challenge. In this study, nanohydroxyapatite (nHAP)/high-viscosity carboxymethyl cellulose (hvCMC, 6500 mPa·s) scaffolds and low-intensity pulsed ultrasound (HA-LIPUS) were employed to repair bone defects. First, hvCMC was prepared from ramie fiber, and the degree of substitution (DS), purity, and content of NaCl of hvCMC samples were 0.91, 99.93, and 0.017%, respectively. Besides, toxic metal contents were below the permissible limits for pharmaceutically used materials. Our results demonstrated that the hvCMC is suitable for pharmaceutical use. Second, nHAP and hvCMC were employed to prepare scaffolds by freeze-drying. The results indicated that the scaffolds were porous, and the porosity was 35.63 ± 3.52%. Subsequently, the rats were divided into four groups (n = 8) randomly: normal control (NC), bone defect (BD), bone defect treated with nHAP/hvCMC scaffolds (HA), and bone defect treated with nHAP/hvCMC scaffolds and stimulated by LIPUS (HA-LIPUS). After drilling surgery, nHAP/hvCMC scaffolds were implanted in the defect region of HA and HA-LIPUS rats. Meanwhile, HA-LIPUS rats were treated by LIPUS (1.5 MHz, 80 mW cm-2) irradiation for 2 weeks. Compared with BD rats, the maximum load and bone mineral density of HA-LIPUS rats were increased by 20.85 and 51.97%, respectively. The gene and protein results indicated that nHAP/hvCMC scaffolds and LIPUS promoted the bone defect repair and regeneration of rats significantly by activating Wnt/β-catenin and inhibiting OPG/RANKL signaling pathways. Overall, compared with BD rats, nHAP/hvCMC scaffolds and LIPUS promoted bone defect repair significantly. Furthermore, the research results also indicated that there are synergistic effects for bone defect repair between the nHAP/hvCMC scaffolds and LIPUS.

Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)

The incidence of non-communicable diseases (NCDs) caused by excessive sodium intake is becoming an important issue that many researchers have investigated. Processing is an effective way to add value to underutilized fish species. Thus, the objective of this research was to develop a fish snack (Keropok) using reduced sodium. Two types of alternative sodium chloride (NaCl) were used, namely potassium chloride (KCl) and calcium chloride (CaCl2) with substitution at levels of 15, 30, and 45 % (w/w). The results indicated that substitution of NaCl with KCl or CaCl2 in the product had a negative effect on the cooking yield (%) (P<0.05). Using 55 % NaCl with 45 % KCl (B3) in Keropok had a consumer acceptance score similar to the control formula (P>0.05) and the lowest sodium content (P<0.05). After storage at 4 °C for 21 days, the microbial loads (Bacillus cereus, Escherichia coli, mold, Staphylococcus aureus, yeast) in B3 satisfied the requirements of the Thailand Community Product Standard (107/2011). In addition, increasing the storage time did not affect the texture of the product (hardness, gumminess, chewiness and cohesiveness) nor consumer acceptance (P>0.05). B3 was rich in nutrients (macromolecules and micromolecules) that are essential to the human body. Therefore, Kerepok (55 % NaCl with 45 % KCl: B3) could be considered as a healthy snack.

Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product

The excessive consumption of sodium (Na) is a risk factor for non-communicable diseases (NCDs), such as high coronary heart disease, stroke and high blood pressure. The substitution of Na in processed and ready-to-eat (RTE) foods is one of the main strategies for reducing sodium intake. This study investigated the effects of substitution of sodium chloride (NaCl) with alternative substances, such as potassium chloride (KCl), calcium chloride (CaCl2), and yeast extract, on the quality characteristics of smoked green mussels (SGM) and their quality during storage at 4 ± 1°C for 16 days. The smoking yield, color, water activity, pH, and texture profile of the SGM were negligibly changed following substitution of NaCl with the alternative chloride salts. However, substitution of NaCl with KCl and CaCl2 in the SGMs worsened sensory acceptance, especially at the high concentrations used. The highest sensory acceptance and satisfactory Na levels were remarkable in the yeast extract substitution associated with the taste profile using the E-tongue. The microbial loads and quality of the SGM flavored with yeast extract (SGM-Y) complied with the Thailand community product standard. In addition, SGM-Y was nutritionally rich in both macro- and micro-nutrients including essential amino acids. Therefore, SGM-Y could be a potential formulation to develop an alternative RTE food product showing health benefits for consumers.

Identification of antioxidant peptides targeting Keap1−Nrf2−ARE pathway from in vitro digestion of pork sausage with partial substitution of NaCl by KCl

The Kelch-like ECH-associated protein 1 (Keap1)–nuclear factor erythroid 2–related factor 2 (Nrf2)–antioxidant response elements (ARE) pathway is one of the most important cellular defense mechanisms against oxidative stress. This study focuses on finding antioxidant peptides from in vitro digestion products of pork sausage with partial substitution of NaCl by KCl by virtual screening. Six antioxidant peptides, LIVGFPAYGH, DWWGSTVR, WNSLLIR, IVGFPAYGH, FDNLWDQGL, and LRSPSWDPF, could activate the Keap1–Nrf2–ARE pathway and protect cells from oxidative stress. DWWGSTVR exhibits the most robust activity among them. Further studies indicated that DWWGSTVR could increase the expression of many antioxidant enzymes by enabling the transfer of Nrf2 from the cytoplasm to the nucleus. In summary, these six peptides are proven to be Nrf2 activators and could be used as functional foods to prevent and treat various oxidative stress-induced diseases.