English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/207767
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Bioactive peptides generated in the processing of dry-cured ham

AuthorsToldrá Vilardell, Fidel ; Gallego, Marta ; Reig, Milagro; Aristoy, María Concepción ; Mora, Leticia
Bioactive peptides
Issue Date24-Mar-2020
CitationFood Chemistry 321: 126689 (2020)
AbstractPeptides 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.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2020.126689
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
Food Chem 2020 321 126689.pdf Embargoed until March 24, 2021Artículo principal596,3 kBAdobe PDFThumbnail
View/Open    Request a copy
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.