Bioactive peptides generated in the processing of dry-cured ham
2020
Toldrá Vilardell, Fidel | Gallego, Marta | Reig, Milagro | Aristoy, María Concepción | Mora, Leticia | Ministerio de Economía, Industria y Competitividad (España) | European Commission | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Peptides and free amino acids are naturally generated in dry-cured ham as a consequence of proteolysis phenomenon exerted by muscle peptidases. The generation of bioactive peptides in different types of dry-cured ham produced in Spain, Italy and China is reviewed in this manuscript. Major muscle proteins are extensively hydrolysed firstly by endogenous endo-peptidases followed by the successive action of exo-peptidases, mainly, tri- and di-peptidylpeptidases, aminopeptidases and carboxypeptidases. Such proteolysis is very intense and consists of the generation of large amounts of free amino acids and a good number of peptides with different sequences and lengths, some of them exerting relevant bioactivities like angiotensin converting enzyme inhibitory activity, antioxidant activity, di-peptidylpeptidase IV inhibitory activity among other and in vivo antihypertensive, hypoglycemic or anti-inflammatory activity. This manuscript reviews the recent findings showing that dry-cured ham constitutes a good source of natural bioactive peptides that have potential benefit for human health.
Afficher plus [+] Moins [-]The research leading to these results received funding from Grant AGL2017-89831-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds The Ramón y Cajal postdoctoral contract to LM is also acknowledged.
Afficher plus [+] Moins [-]Peer reviewed
Afficher plus [+] Moins [-]Mots clés AGROVOC
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