Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion

Angiotensin I-converting enzyme (ACE) inhibitory peptides derived from Spanish dry-cured ham have been examined for their stability during processing and after in vitro digestion. Results indicate that peptides preserved almost the same ACE inhibitory activity before and after applying diverse heati...

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Detalles Bibliográficos
Autores: Escudero, Elizabeth, Mora, Leticia, Toldrá Vilardell, Fidel
Tipo de recurso: artículo
Fecha de publicación:2014
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/114232
Acceso en línea:http://hdl.handle.net/10261/114232
Access Level:acceso abierto
Palabra clave:Dry-cured ham
Mass spectrometry
Processing
Gastrointestinal digestion
ACE inhibitory peptides
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spelling Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestionEscudero, ElizabethMora, LeticiaToldrá Vilardell, FidelDry-cured hamMass spectrometryProcessingGastrointestinal digestionACE inhibitory peptidesAngiotensin I-converting enzyme (ACE) inhibitory peptides derived from Spanish dry-cured ham have been examined for their stability during processing and after in vitro digestion. Results indicate that peptides preserved almost the same ACE inhibitory activity before and after applying diverse heating (from 50 to 117 °C), times of processing (from 3 to 60 min) and simulated in vitro digestion with gastrointestinal proteases. Peptides KAAAAP, AAPLAP, KPVAAP, IAGRP, and KAAAATP were the most potent peptides with IC50 values ranging from 12.37 to 25.94 μM. Peptides IAGRP and PTPVP have also been identified in the processed sample (6 min at 117 °C), and in the in vitro digested sample. This study proves the high stability of ACE inhibitory peptides derived from Spanish dry-cured ham against temperature of processing and gastrointestinal digestion as well as the powerful ACE inhibitory activity of some of the peptides identified in Spanish dry-cured ham.The research leading to these results received funding from the European Union 7th Framework Programme (FP7/2007-2013) under Grant Agreement 312090 (BACCHUS). This publication reflects only the authors´ views and the Community is not liable for any use made of the information contained therein. The contract to E.E. within such project is also acknowledged. JAEDOC-CSIC postdoctoral contract to L.M. is also acknowledged. Mass spectrometry analysis was performed in the SCSIE_University of Valencia Proteomics Unit, a member of ISCIII ProteoRed Proteomics Platform.Peer ReviewedElsevier2015201520142015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/114232reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1142322026-05-22T06:33:51Z
dc.title.none.fl_str_mv Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion
title Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion
spellingShingle Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion
Escudero, Elizabeth
Dry-cured ham
Mass spectrometry
Processing
Gastrointestinal digestion
ACE inhibitory peptides
title_short Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion
title_full Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion
title_fullStr Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion
title_full_unstemmed Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion
title_sort Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion
dc.creator.none.fl_str_mv Escudero, Elizabeth
Mora, Leticia
Toldrá Vilardell, Fidel
author Escudero, Elizabeth
author_facet Escudero, Elizabeth
Mora, Leticia
Toldrá Vilardell, Fidel
author_role author
author2 Mora, Leticia
Toldrá Vilardell, Fidel
author2_role author
author
dc.subject.none.fl_str_mv Dry-cured ham
Mass spectrometry
Processing
Gastrointestinal digestion
ACE inhibitory peptides
topic Dry-cured ham
Mass spectrometry
Processing
Gastrointestinal digestion
ACE inhibitory peptides
description Angiotensin I-converting enzyme (ACE) inhibitory peptides derived from Spanish dry-cured ham have been examined for their stability during processing and after in vitro digestion. Results indicate that peptides preserved almost the same ACE inhibitory activity before and after applying diverse heating (from 50 to 117 °C), times of processing (from 3 to 60 min) and simulated in vitro digestion with gastrointestinal proteases. Peptides KAAAAP, AAPLAP, KPVAAP, IAGRP, and KAAAATP were the most potent peptides with IC50 values ranging from 12.37 to 25.94 μM. Peptides IAGRP and PTPVP have also been identified in the processed sample (6 min at 117 °C), and in the in vitro digested sample. This study proves the high stability of ACE inhibitory peptides derived from Spanish dry-cured ham against temperature of processing and gastrointestinal digestion as well as the powerful ACE inhibitory activity of some of the peptides identified in Spanish dry-cured ham.
publishDate 2014
dc.date.none.fl_str_mv 2014
2015
2015
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/114232
url http://hdl.handle.net/10261/114232
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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