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Título: | Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides |
Autor: | Mora, Leticia CSIC ORCID; González-Rogel, Diego CSIC; Heres, Alejandro; Toldrá Vilardell, Fidel CSIC ORCID | Palabras clave: | Iberian Dry-cured ham α-Glucosidase inhibitory peptides Bioactive Mass spectrometry Multifunctional |
Fecha de publicación: | 21-feb-2020 | Editor: | Elsevier | Citación: | Journal of Functional Foods 67: 103840 (2020) | Resumen: | berian dry-cured ham is a meat product known as a source of different bioactive peptides due to its high protein content and intense hydrolysis during its processing. In this study, the potential of α-glucosidase inhibitory peptides generated in Iberian dry-cured ham was evaluated for the first time. After size-exclusion chromatography and high-performance liquid chromatography using different stationary phases, the characterization and identification of the peptide sequences contained in the most active fractions was done using MALDI-ToF mass spectrometry and Q-ToF mass spectrometry in tandem. A total of 16 and 47 sequences of peptides were identified in the two most active fractions. On the other hand, the α-glucosidase inhibitory activity of previously identified bioactive peptides in Spanish dry-cured ham such as AEEEYPDL and LGVGG was established, confirming their multifunctionality. | Versión del editor: | https://doi.org/10.1016/j.jff.2020.103840 | URI: | http://hdl.handle.net/10261/203788 | DOI: | 10.1016/j.jff.2020.103840 | ISSN: | 1756-4646 |
Aparece en las colecciones: | (IATA) Conjuntos de datos |
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JFunctFoods2020-Mora.pdf | Artículo principal | 917,32 kB | Adobe PDF | Visualizar/Abrir |
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