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J Agric Food Chem. 2019 Jan 30;67(4):1115-1126. doi: 10.1021/acs.jafc.8b05888. Epub 2019 Jan 16.

Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts.

Author information

1
Instituto de Agroquímica y Tecnología de Alimentos (CSIC) , Avenue Agustín Escardino 7 , 46980 Paterna (Valencia) , Spain.
2
Teagasc , The Irish Agricultural and Food Development Authority, Food BioSciences Department , Ashtown, Dublin 15, Ireland.
3
Instituto de Ingeniería de Alimentos para el Desarrollo , Universitat Politècnica de Valencia , Camino de Vera s/n , 46022 Valencia , Spain.

Abstract

The interest in using food byproducts as a source of bioactive peptides has increased significantly in the recent years. The goal of this work was to determine the presence and stability of peptides showing angiotensin I-converting enzyme (ACE-I), endothelin-converting enzyme (ECE), dipeptidyl peptidase-IV (DPP-IV), and platelet-activating factor-acetylhydrolase (PAF-AH) inhibitory activity derived from dry-cured ham bones, which could exert cardiovascular health benefits. ACE-I and DPP-IV inhibitory peptides were stable against heating typically used in Mediterranean household cooking methods and also to in vitro digestion. PAF-AH inhibitory activity significantly increased following simulated gastrointestinal digestion whereas ECE inhibitory significantly decreased ( P < 0.05). The mass spectrometry analysis revealed a notable degradation of hemoglobin-derived peptides after simulated digestion, and the release of a large number of dipeptides that may have contributed to the observed bioactivities. These results suggest that natural peptides from Spanish dry-cured ham bones could contribute to a positive impact on cardiovascular health.

KEYWORDS:

bioactive peptides; cooking; ham bones; in vitro digestion; mass spectrometry

PMID:
30648392
DOI:
10.1021/acs.jafc.8b05888
[Indexed for MEDLINE]

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