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Title

Bioactive peptides generated in the processing of dry-cured ham

AuthorsToldrá Vilardell, Fidel ; Gallego, Marta ; Reig, Milagro; Aristoy, María Concepción ; Mora, Leticia
KeywordsProteolysis
Peptides
Bioactive peptides
Proteomics
Enzymes
Peptidases
Exo-peptidases
Issue Date24-Mar-2020
PublisherElsevier
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
URIhttp://hdl.handle.net/10261/207767
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