Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham

[EN] The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in their processing, and could affect the final characteristics of the product in terms of texture and flavor due to its effect on the activity of enzymes. In the present study, the quantitation of...

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Detalles Bibliográficos
Autores: Heres, Alejandro, Gallego Ibáñez, Marta, Mora Soler, Leticia, Toldrá, Fidel
Tipo de recurso: artículo
Fecha de publicación:2022
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/202885
Acceso en línea:https://riunet.upv.es/handle/10251/202885
Access Level:acceso abierto
Palabra clave:Mass spectrometry
Triple quadrupole
Bioactivity
Peptidomics
Peptides
Curing
Meat products
Dry-cured ham
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spelling Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured HamHeres, AlejandroGallego Ibáñez, MartaMora Soler, LeticiaToldrá, FidelMass spectrometryTriple quadrupoleBioactivityPeptidomicsPeptidesCuringMeat productsDry-cured ham[EN] The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in their processing, and could affect the final characteristics of the product in terms of texture and flavor due to its effect on the activity of enzymes. In the present study, the quantitation of dipeptides PA, GA, VG, EE, ES, DA, and DG in low-salt Spanish dry-cured ham was carried out using a triple quadrupole mass spectrometry instrument. The developed methodology demonstrated the advantages of hydrophilic interaction liquid chromatography in the removal of salt as a clean-up/separation step before ionization. This resulted in a value of 44.88 mu g/g dry-cured ham for GA dipeptide, and values ranging from 2 to 8 mu g/g dry-cured ham for VG, EE, ES, DA, and DG dipeptides. PA showed the lowest concentration with a value of 0.18 mu g/g dry-cured ham. These outcomes prove the remarkable activity of muscular dipeptidyl peptidases during dry-curing as well as confirming the presence of these dipeptides which are related to certain taste attributes (e.g., 'bitter' or 'umami'). Such dipeptides have also been confirmed as anti-inflammatory and potential cardiovascular protectors using in vitro assays, with the advantage of dipeptides small size increases their chance to resist both gastrointestinal digestion and intestinal/bloodstream transport without being degraded or modified.Grant AGL2017-89381-R funded by MCIN/AEI/10.13039/501100011033 by "ERDF A way of making Europe" is acknowledged. Grant PRE2018-083367 (A.H.) funded by MCIN/AEI/10.13039/501100011033 and "ESF Investing in your future" and grant RYC-2016-19635 (L.M.) funded by MCIN/AEI/10.13039/501100011033 and "ESF Investing in your future" are also acknowledged.MDPI AGAgencia Estatal de InvestigaciónEuropean Regional Development FundRepositorio Institucional de la Universitat Politècnica de València Riunet20222022-02-24journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/202885reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengAgencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016 AGL2017-89381-R SABOR DEL JAMON CURADO: GENERACION DE DI Y TRIPEPTIDOS DURANTE EL PROCESO, SU CONTRIBUCION AL SABOR Y POSIBLES EFECTOS DE SU OXIDACIONAgencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 RYC-2016-19635 Ayudas Ramón y Cajal, convocatoria 2016Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Programa Estatal de I+D+i Orientada a los Retos de la Sociedad PRE2018-083367open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2028852026-06-13T07:49:27Z
dc.title.none.fl_str_mv Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham
title Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham
spellingShingle Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham
Heres, Alejandro
Mass spectrometry
Triple quadrupole
Bioactivity
Peptidomics
Peptides
Curing
Meat products
Dry-cured ham
title_short Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham
title_full Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham
title_fullStr Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham
title_full_unstemmed Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham
title_sort Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham
dc.creator.none.fl_str_mv Heres, Alejandro
Gallego Ibáñez, Marta
Mora Soler, Leticia
Toldrá, Fidel
author Heres, Alejandro
author_facet Heres, Alejandro
Gallego Ibáñez, Marta
Mora Soler, Leticia
Toldrá, Fidel
author_role author
author2 Gallego Ibáñez, Marta
Mora Soler, Leticia
Toldrá, Fidel
author2_role author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación
European Regional Development Fund
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Mass spectrometry
Triple quadrupole
Bioactivity
Peptidomics
Peptides
Curing
Meat products
Dry-cured ham
topic Mass spectrometry
Triple quadrupole
Bioactivity
Peptidomics
Peptides
Curing
Meat products
Dry-cured ham
description [EN] The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in their processing, and could affect the final characteristics of the product in terms of texture and flavor due to its effect on the activity of enzymes. In the present study, the quantitation of dipeptides PA, GA, VG, EE, ES, DA, and DG in low-salt Spanish dry-cured ham was carried out using a triple quadrupole mass spectrometry instrument. The developed methodology demonstrated the advantages of hydrophilic interaction liquid chromatography in the removal of salt as a clean-up/separation step before ionization. This resulted in a value of 44.88 mu g/g dry-cured ham for GA dipeptide, and values ranging from 2 to 8 mu g/g dry-cured ham for VG, EE, ES, DA, and DG dipeptides. PA showed the lowest concentration with a value of 0.18 mu g/g dry-cured ham. These outcomes prove the remarkable activity of muscular dipeptidyl peptidases during dry-curing as well as confirming the presence of these dipeptides which are related to certain taste attributes (e.g., 'bitter' or 'umami'). Such dipeptides have also been confirmed as anti-inflammatory and potential cardiovascular protectors using in vitro assays, with the advantage of dipeptides small size increases their chance to resist both gastrointestinal digestion and intestinal/bloodstream transport without being degraded or modified.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-02-24
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/202885
url https://riunet.upv.es/handle/10251/202885
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016 AGL2017-89381-R SABOR DEL JAMON CURADO: GENERACION DE DI Y TRIPEPTIDOS DURANTE EL PROCESO, SU CONTRIBUCION AL SABOR Y POSIBLES EFECTOS DE SU OXIDACION
Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 RYC-2016-19635 Ayudas Ramón y Cajal, convocatoria 2016
Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Programa Estatal de I+D+i Orientada a los Retos de la Sociedad PRE2018-083367
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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