Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity

Dry-cured hams are appreciated products in many European countries. One of the most important processes taking place during ham processing and responsible for its unique taste and flavour is the proteolysis of muscle proteins. Muscle peptidases play an important role in breaking down muscle proteins...

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Detalhes bibliográficos
Autores: Mora, Leticia, Escudero, Elizabeth, Toldrá Vilardell, Fidel
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/149123
Acesso em linha:http://hdl.handle.net/10261/149123
Access Level:acceso abierto
Palavra-chave:ACE
Antioxidant activity
Dry-cured ham
Peptides
Bioactive peptides
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spelling Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivityMora, LeticiaEscudero, ElizabethToldrá Vilardell, FidelACEAntioxidant activityDry-cured hamPeptidesBioactive peptidesDry-cured hams are appreciated products in many European countries. One of the most important processes taking place during ham processing and responsible for its unique taste and flavour is the proteolysis of muscle proteins. Muscle peptidases play an important role in breaking down muscle proteins and generating small peptides and free amino acids. It is known that changes in genetics and processing conditions can result in differences in the action of endopeptidases and exopeptidases. In this study, the peptides generated in Spanish Teruel, Italian Parma and Belgian dry-cured hams have been identified and quantified using a label-free methodology to assess main differences in proteolysis between the 3 types of hams. The identification of the peptides resulted in differential peptide sequences according to the type of ham. On the other hand, an aqueous peptide extract fractionated by size-exclusion chromatography was assayed for Angiotensin-Converting Enzyme (ACE) inhibitory and antioxidant activity. Peptide fractions of Teruel ham exhibited 93% ACE inhibition while those from Parma and Belgian hams had ACE inhibitory activity of 70% and 76%, respectively. The investigated peptide fractions exhibited similar values of DPPH scavenging activity whereas an important Fe2 + reducing power was also detected in the same fractions, suggesting the important presence of peptides with antioxidant activity in the three studied types of dry-cured hams.Authors acknowledge European Union FP7 under Grant Agreement 312090 (BACCHUS). This publication reflects only the author views and the Community is not liable for any use made of the information contained therein. JAEDOC-CSIC postdoctoral contract cofounded by European Social Fund to L.M. is also acknowledged. Collaboration of Dr. John van Camp (Gent, Belgium) in supplying the controlled samples of Belgian hams is acknowledged.Peer reviewedElsevierEuropean CommissionConsejo Superior de Investigaciones Científicas (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201720172016info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/149123reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/FP7/312090https://doi.org/10.1016/j.foodres.2016.09.016Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1491232026-05-22T06:33:51Z
dc.title.none.fl_str_mv Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity
title Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity
spellingShingle Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity
Mora, Leticia
ACE
Antioxidant activity
Dry-cured ham
Peptides
Bioactive peptides
title_short Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity
title_full Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity
title_fullStr Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity
title_full_unstemmed Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity
title_sort Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity
dc.creator.none.fl_str_mv Mora, Leticia
Escudero, Elizabeth
Toldrá Vilardell, Fidel
author Mora, Leticia
author_facet Mora, Leticia
Escudero, Elizabeth
Toldrá Vilardell, Fidel
author_role author
author2 Escudero, Elizabeth
Toldrá Vilardell, Fidel
author2_role author
author
dc.contributor.none.fl_str_mv European Commission
Consejo Superior de Investigaciones Científicas (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv ACE
Antioxidant activity
Dry-cured ham
Peptides
Bioactive peptides
topic ACE
Antioxidant activity
Dry-cured ham
Peptides
Bioactive peptides
description Dry-cured hams are appreciated products in many European countries. One of the most important processes taking place during ham processing and responsible for its unique taste and flavour is the proteolysis of muscle proteins. Muscle peptidases play an important role in breaking down muscle proteins and generating small peptides and free amino acids. It is known that changes in genetics and processing conditions can result in differences in the action of endopeptidases and exopeptidases. In this study, the peptides generated in Spanish Teruel, Italian Parma and Belgian dry-cured hams have been identified and quantified using a label-free methodology to assess main differences in proteolysis between the 3 types of hams. The identification of the peptides resulted in differential peptide sequences according to the type of ham. On the other hand, an aqueous peptide extract fractionated by size-exclusion chromatography was assayed for Angiotensin-Converting Enzyme (ACE) inhibitory and antioxidant activity. Peptide fractions of Teruel ham exhibited 93% ACE inhibition while those from Parma and Belgian hams had ACE inhibitory activity of 70% and 76%, respectively. The investigated peptide fractions exhibited similar values of DPPH scavenging activity whereas an important Fe2 + reducing power was also detected in the same fractions, suggesting the important presence of peptides with antioxidant activity in the three studied types of dry-cured hams.
publishDate 2016
dc.date.none.fl_str_mv 2016
2017
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/149123
url http://hdl.handle.net/10261/149123
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/FP7/312090
https://doi.org/10.1016/j.foodres.2016.09.016
Sí
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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