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dc.contributor.author | Gallego-Ibáñez, Marta | es_ES |
dc.contributor.author | Mora Soler, Leticia | es_ES |
dc.contributor.author | Reig Riera, Mª Milagro | es_ES |
dc.contributor.author | Toldrá Vilardell, Fidel | es_ES |
dc.date.accessioned | 2019-03-09T21:01:48Z | |
dc.date.available | 2019-03-09T21:01:48Z | |
dc.date.issued | 2018 | es_ES |
dc.identifier.issn | 0963-9969 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/117897 | |
dc.description.abstract | [EN] Antioxidant peptides positively regulate oxidative stress in the human body as well as delay, retard or prevent protein and lipid oxidation in food products. Spanish dry-cured ham has been reported as a good source of bioactive peptides, being SNAAC the most active antioxidant peptide identified to date. In this work, the stability of this peptide against in vitro digestion, heat treatments and different salt concentrations was evaluated using three methods for measuring antioxidant activity: D-carotene bleaching assay, ABTS radical scavenging capacity and ORAC assay. The results evidenced a marked decrease in the antioxidant activity of SNAAC after gastrointestinal digestion, and the MALDI-ToF MS analysis revealed the degradation of the peptide after the process, the generation of the fragment SNAA and the presence of a peptide dimer throughout the in vitro digestion. On the other hand, the peptide SNAAC showed good heat stability after exposure to different temperatures (50 degrees C, 72 degrees C, and 90 degrees C), but its antioxidant activity evaluated by ORAC assay decreased substantially when exposed to 100 degrees C as compared with the control at 37 degrees C. SNAAC remained stable in the presence of salt at concentrations ranging from 0 to 8% NaCl as well as it was able to inhibit about 40% of lipid oxidation in an emulsion system. These results reported the stability of the antioxidant peptide SNAAC to several conditions used in meat industry for the processing of dry-cured hams and ham-derived products and its effectiveness to partially prevent the lipid oxidation in these products. However, some strategies would be needed in order to increase the stability of the peptide during gastrointestinal digestion and thus improve its bioavailability to be used as functional food ingredient. | es_ES |
dc.description.sponsorship | Emerging Research Group Grant from Generalitat Valenciana in Spain (GV/2015/138) and Juan de la Cierva postdoctoral contract to LM are acknowledged. Grant Agreement 614281 (HIGHVALFOOD) and contract to MG are also acknowledged. The proteomic analysis was performed in the proteomics facility of SCSIE University of Valencia that belongs to ProteoRed, PRB2-ISCIII, (IPT13/0001 - ISCII-SGEFI/FEDER). | |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Research International | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Peptides | es_ES |
dc.subject | Antioxidant | es_ES |
dc.subject | Gastrointestinal digestion | es_ES |
dc.subject | Processing | es_ES |
dc.subject | Oxidation | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Stability of the potent antioxidant peptideSNAAC identified from Spanish dry cured ham | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodres.2017.12.006 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/EC/FP7/614281/EU/The Application of Modern Proteomic and Metabolomic Methodologies in the Assessment of High Added-Value Traditional Meat Products/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//GV%2F2015%2F138/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.date.embargoEndDate | 2019-03-01 | 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 | Gallego-Ibáñez, M.; Mora Soler, L.; Reig Riera, MM.; Toldrá Vilardell, F. (2018). Stability of the potent antioxidant peptideSNAAC identified from Spanish dry cured ham. Food Research International. (105):873-879. https://doi.org/10.1016/j.foodres.2017.12.006 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodres.2017.12.006 | es_ES |
dc.description.upvformatpinicio | 873 | es_ES |
dc.description.upvformatpfin | 879 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.issue | 105 | es_ES |
dc.identifier.pmid | 29433284 | |
dc.relation.pasarela | S\375070 | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |
dc.contributor.funder | European Commission |