Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates

This study reports the effect of thermal pretreatment and the use of different commercial proteolytic enzymes (Protamex, Flavourzyme, Protana prime, and Alcalase) on the free amino acid content (FAA), peptide profile, and antioxidant, antidiabetic, antihypertensive, and anti-inflammatory potential (...

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Detalles Bibliográficos
Autores: Carrera Alvarado, Gisela, Toldrá Vilardell, Fidel, Mora, Leticia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/360627
Acceso en línea:http://hdl.handle.net/10261/360627
https://api.elsevier.com/content/abstract/scopus_id/85193059266
Access Level:acceso abierto
Palabra clave:ACE inhibitors
Antioxidant peptides
DPP-IV inhibitors
Gastrointestinal digestion
NEP inhibitors
antioxidants
peptides
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spelling Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzatesCarrera Alvarado, GiselaToldrá Vilardell, FidelMora, LeticiaACE inhibitorsAntioxidant peptidesDPP-IV inhibitorsGastrointestinal digestionNEP inhibitorsantioxidantspeptidesThis study reports the effect of thermal pretreatment and the use of different commercial proteolytic enzymes (Protamex, Flavourzyme, Protana prime, and Alcalase) on the free amino acid content (FAA), peptide profile, and antioxidant, antidiabetic, antihypertensive, and anti-inflammatory potential (DPPH, FRAP, and ABTS assay, DPP-IV, ACE-I, and NEP inhibitory activities) of dry-cured ham bone hydrolyzates. The effect of in vitro digestion was also determined. Thermal pretreatment significantly increased the degree of hydrolysis, the FAA, and the DPP-IV and ACE-I inhibitory activities. The type of peptidase used was the most significant factor influencing antioxidant activity and neprilysin inhibitory activity. Protana prime hydrolyzates failed to inhibit DPP-IV and neprilysin enzymes and had low values of ACE-I inhibitory activity. After in vitro digestion, bioactivities kept constant in most cases or even increased in ACE-I inhibitory activity. Therefore, hydrolyzates from dry-cured ham bones could serve as a potential source of functional food ingredients for health benefits.Grant PID2020-119684RB-I00 funded by MCIN/ AEI /10.13039/501100011033 is acknowledged. Grant GRISOLIAP/2020/021 de la Consellería de Innovació, Universitats, Ciència i Societat Digital de la Generalitat Valenciana (G.C.-A.) is also acknowledged. The accreditation as Center of Excellence Severo Ochoa CEX2021-001189-S funded by MCIN/ AEI /10.13039/501100011033 is acknowledged.With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX 2021-001189-S)Peer reviewedElsevierGeneralitat ValencianaMinisterio de Ciencia e Innovación (España)Agencia Estatal de Investigación (España)Carrera Alvarado, Gisela [0000-0002-0562-5283]Toldrá Vilardell, Fidel [0000-0002-9843-0193]Mora, Leticia [0000-0003-1571-5781]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/360627https://api.elsevier.com/content/abstract/scopus_id/85193059266reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-119684RB-I00info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX 2021-001189-SFood research international (Ottawa, Ont.)https://doi.org/10.1016/j.foodres.2024.114513Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3606272026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates
title Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates
spellingShingle Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates
Carrera Alvarado, Gisela
ACE inhibitors
Antioxidant peptides
DPP-IV inhibitors
Gastrointestinal digestion
NEP inhibitors
antioxidants
peptides
title_short Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates
title_full Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates
title_fullStr Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates
title_full_unstemmed Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates
title_sort Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates
dc.creator.none.fl_str_mv Carrera Alvarado, Gisela
Toldrá Vilardell, Fidel
Mora, Leticia
author Carrera Alvarado, Gisela
author_facet Carrera Alvarado, Gisela
Toldrá Vilardell, Fidel
Mora, Leticia
author_role author
author2 Toldrá Vilardell, Fidel
Mora, Leticia
author2_role author
author
dc.contributor.none.fl_str_mv Generalitat Valenciana
Ministerio de Ciencia e Innovación (España)
Agencia Estatal de Investigación (España)
Carrera Alvarado, Gisela [0000-0002-0562-5283]
Toldrá Vilardell, Fidel [0000-0002-9843-0193]
Mora, Leticia [0000-0003-1571-5781]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv ACE inhibitors
Antioxidant peptides
DPP-IV inhibitors
Gastrointestinal digestion
NEP inhibitors
antioxidants
peptides
topic ACE inhibitors
Antioxidant peptides
DPP-IV inhibitors
Gastrointestinal digestion
NEP inhibitors
antioxidants
peptides
description This study reports the effect of thermal pretreatment and the use of different commercial proteolytic enzymes (Protamex, Flavourzyme, Protana prime, and Alcalase) on the free amino acid content (FAA), peptide profile, and antioxidant, antidiabetic, antihypertensive, and anti-inflammatory potential (DPPH, FRAP, and ABTS assay, DPP-IV, ACE-I, and NEP inhibitory activities) of dry-cured ham bone hydrolyzates. The effect of in vitro digestion was also determined. Thermal pretreatment significantly increased the degree of hydrolysis, the FAA, and the DPP-IV and ACE-I inhibitory activities. The type of peptidase used was the most significant factor influencing antioxidant activity and neprilysin inhibitory activity. Protana prime hydrolyzates failed to inhibit DPP-IV and neprilysin enzymes and had low values of ACE-I inhibitory activity. After in vitro digestion, bioactivities kept constant in most cases or even increased in ACE-I inhibitory activity. Therefore, hydrolyzates from dry-cured ham bones could serve as a potential source of functional food ingredients for health benefits.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/360627
https://api.elsevier.com/content/abstract/scopus_id/85193059266
url http://hdl.handle.net/10261/360627
https://api.elsevier.com/content/abstract/scopus_id/85193059266
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-119684RB-I00
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX 2021-001189-S
Food research international (Ottawa, Ont.)
https://doi.org/10.1016/j.foodres.2024.114513
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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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