Identification and Molecular Docking Studies of Novel Antioxidant Peptides from Low-Salt Dry-Cured Ham Skin

Abstract

In this study, we used gel chromatography and LC-MS/MS to isolate and identify novel antioxidant peptides in low-alt dry-cured ham skin. The peptides AAWGKVGGQAGAHGAEALER, DQALKPTKPMRFLGDE, GVNGFGRIGR, and SLTGEFKGKYYPL, which are non-toxic, non-allergic, stable, and water-soluble, were screened using computer. Molecular docking analysis for the four peptides with the Keap1 protein was demonstrated, with binding energies ranging from -8.367 kcal/mol to -6.429 kcal/mol, indicating relatively strong binding abilities. Hydrogen bonds and hydrophobic interactions were identified as the primary forces responsible for the antioxidant properties. The findings confirm the presence of antioxidant peptides in low-salt dry-cured ham skin. The study findings will help establish a theoretical foundation for the high-value utilization of livestock by-product resources.

Keywords: Dry-cured ham skin, Antioxidant peptide, Molecular Docking