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Challenges in the quantitation of the naturally generated bioactive peptides in processed meats

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Challenges in the quantitation of the naturally generated bioactive peptides in processed meats

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dc.contributor.author Mora Soler, Leticia es_ES
dc.contributor.author Gallego-Ibáñez, Marta es_ES
dc.contributor.author Reig Riera, Mª Milagro es_ES
dc.contributor.author Toldrá Vilardell, Fidel es_ES
dc.date.accessioned 2018-05-26T04:21:10Z
dc.date.available 2018-05-26T04:21:10Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0924-2244 es_ES
dc.identifier.uri http://hdl.handle.net/10251/102692
dc.description.abstract [EN] Background: The final characteristics of processed meats depend on many factors but one of the most important is the intense proteolysis occurred in muscle proteins due to the action of endogenous enzymes in dry-cured ham, and also microbial peptidases in the case of dry-fermented meats, that not only affects taste and flavour but also the generation of bioactive peptides. Scope and approach: In this review main difficulties in the identification of bioactive peptides in processed meats have been described. This study highlights the novel strategies used during the last years to identify naturally generated peptides, and emphasises the need of robust quantitative methodologies for the adequate characterisation of their bioavailability. In fact, the most common and well established quantitation approaches using proteomics are not adapted for peptidomics analysis, so alternative strategies need to be considered. Key findings and conclusions: The progress in the identification and characterisation of the activity of natural bioactive peptides is highly dependent on modern instruments and bioinformatics tools as well as updated protein databases. In fact, the use of in silico approaches and proteomics can be complementary tools in the identification of peptides from meat protein sources as the empirical experimental design can be simplified by using bioinformatics for computer simulation in most of the steps. Finally, Multiple Reaction Monitoring mass spectrometry methodology previously used in the quantitation of therapeutic peptides and biomarkers arises as a powerful tool for absolute quantitation or semiquantitation of bioactive peptides. es_ES
dc.description.sponsorship 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 author views and the Community is not liable for any use made of the information contained therein. Grant AGL2014-57367-R from MINECO and FEDER funds and the Juan de la Cierva postdoctoral contract to LM are acknowledged. The proteomic analysis was performed in the proteomics facility of SCSIE University of Valencia that belongs to ProteoRed, PRB2-ISCIII, (IPT13/0001 - ISCIII-SGEFI/FEDER). en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Plan Nacional, Ministerio de ·Economía, Industria y Competitividad/AGL2014-57367-R es_ES
dc.relation MINECO-FEDER/AGL2014-57367-R
dc.relation ISCIII-SGEFI/FEDER/IPT13/0001
dc.relation.ispartof Trends in Food Science & Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Peptidomics es_ES
dc.subject Quantitation es_ES
dc.subject Small peptides es_ES
dc.subject Naturally generated peptides es_ES
dc.subject Bioactive peptides es_ES
dc.subject Dry-cured meat es_ES
dc.subject Dry-cured ham es_ES
dc.subject Dry-fermented sausages es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Challenges in the quantitation of the naturally generated bioactive peptides in processed meats es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.tifs.2017.04.011 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/EC/FP7/312090/EU
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2018-11-30 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Mora Soler, L.; Gallego-Ibáñez, M.; Reig Riera, MM.; Toldrá Vilardell, F. (2017). Challenges in the quantitation of the naturally generated bioactive peptides in processed meats. Trends in Food Science & Technology. 69:306-314. https://doi.org/10.1016/j.tifs.2017.04.011 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.tifs.2017.04.011 es_ES
dc.description.upvformatpinicio 306 es_ES
dc.description.upvformatpfin 314 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 69 es_ES
dc.relation.pasarela S\340495 es_ES
dc.contributor.funder European Commission es_ES
dc.contributor.funder Ministerio de Economía y Competitividad
dc.contributor.funder European Regional Development Fund
dc.contributor.funder Ministerio de Ciencia e Innovación
dc.contributor.funder Instituto de Salud Carlos III


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