Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts

The interest in using food byproducts as a source of bioactive peptides has increased significantly in the recent years. The goal of this work was to determine the presence and stability of peptides showing angiotensin I-converting enzyme (ACE-I), endothelin-converting enzyme (ECE), dipeptidyl pepti...

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Detalles Bibliográficos
Autores: Gallego, Marta, Mora, Leticia, Hayes, Maria, Reig, Milagro, ToldráVilardell, Fidel
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/198700
Acceso en línea:http://hdl.handle.net/10261/198700
Access Level:acceso abierto
Palabra clave:Ham bones
Bioactive peptides
Cooking
In vitro digestion
Mass spectrometry
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spelling Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham ByproductsPeptides with potential cardioprotective actions derived from dry-cured ham by-productsGallego, MartaMora, LeticiaHayes, MariaReig, MilagroToldráVilardell, FidelHam bonesBioactive peptidesCookingIn vitro digestionMass spectrometryThe interest in using food byproducts as a source of bioactive peptides has increased significantly in the recent years. The goal of this work was to determine the presence and stability of peptides showing angiotensin I-converting enzyme (ACE-I), endothelin-converting enzyme (ECE), dipeptidyl peptidase-IV (DPP-IV), and platelet-activating factor-acetylhydrolase (PAF-AH) inhibitory activity derived from dry-cured ham bones, which could exert cardiovascular health benefits. ACE-I and DPP-IV inhibitory peptides were stable against heating typically used in Mediterranean household cooking methods and also to in vitro digestion. PAF-AH inhibitory activity significantly increased following simulated gastrointestinal digestion whereas ECE inhibitory significantly decreased (P < 0.05). The mass spectrometry analysis revealed a notable degradation of hemoglobin-derived peptides after simulated digestion, and the release of a large number of dipeptides that may have contributed to the observed bioactivities. These results suggest that natural peptides from Spanish dry-cured ham bones could contribute to a positive impact on cardiovascular health.This study was funded by the Emerging Research Group Grant from Generalitat Valenciana in Spain (GV/2015/138). A Ramón y Cajal postdoctoral contract to L.M. is acknowledged.American Chemical SocietyGeneralitat ValencianaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2020202020192020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/198700reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1021/acs.jafc.8b05888Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1987002026-05-22T06:33:51Z
dc.title.none.fl_str_mv Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts
Peptides with potential cardioprotective actions derived from dry-cured ham by-products
title Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts
spellingShingle Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts
Gallego, Marta
Ham bones
Bioactive peptides
Cooking
In vitro digestion
Mass spectrometry
title_short Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts
title_full Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts
title_fullStr Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts
title_full_unstemmed Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts
title_sort Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts
dc.creator.none.fl_str_mv Gallego, Marta
Mora, Leticia
Hayes, Maria
Reig, Milagro
ToldráVilardell, Fidel
author Gallego, Marta
author_facet Gallego, Marta
Mora, Leticia
Hayes, Maria
Reig, Milagro
ToldráVilardell, Fidel
author_role author
author2 Mora, Leticia
Hayes, Maria
Reig, Milagro
ToldráVilardell, Fidel
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Generalitat Valenciana
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Ham bones
Bioactive peptides
Cooking
In vitro digestion
Mass spectrometry
topic Ham bones
Bioactive peptides
Cooking
In vitro digestion
Mass spectrometry
description The interest in using food byproducts as a source of bioactive peptides has increased significantly in the recent years. The goal of this work was to determine the presence and stability of peptides showing angiotensin I-converting enzyme (ACE-I), endothelin-converting enzyme (ECE), dipeptidyl peptidase-IV (DPP-IV), and platelet-activating factor-acetylhydrolase (PAF-AH) inhibitory activity derived from dry-cured ham bones, which could exert cardiovascular health benefits. ACE-I and DPP-IV inhibitory peptides were stable against heating typically used in Mediterranean household cooking methods and also to in vitro digestion. PAF-AH inhibitory activity significantly increased following simulated gastrointestinal digestion whereas ECE inhibitory significantly decreased (P < 0.05). The mass spectrometry analysis revealed a notable degradation of hemoglobin-derived peptides after simulated digestion, and the release of a large number of dipeptides that may have contributed to the observed bioactivities. These results suggest that natural peptides from Spanish dry-cured ham bones could contribute to a positive impact on cardiovascular health.
publishDate 2019
dc.date.none.fl_str_mv 2019
2020
2020
2020
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/10261/198700
url http://hdl.handle.net/10261/198700
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1021/acs.jafc.8b05888
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
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 15.811543

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