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

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

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dc.contributor.author Gallego-Ibáñez, Marta es_ES
dc.contributor.author Mora Soler, Leticia es_ES
dc.contributor.author Hayes, María es_ES
dc.contributor.author Reig Riera, Mª Milagro es_ES
dc.contributor.author Toldrá Vilardell, Fidel es_ES
dc.date.accessioned 2020-11-18T04:31:18Z
dc.date.available 2020-11-18T04:31:18Z
dc.date.issued 2019-01-30 es_ES
dc.identifier.issn 0021-8561 es_ES
dc.identifier.uri http://hdl.handle.net/10251/155235
dc.description "This document is the unedited Author s version of a Submitted Work that was subsequently accepted for publication in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review. To access the final edited and published work see https://pubs.acs.org/doi/10.1021/acs.jafc.8b05888" es_ES
dc.description.abstract [EN] 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. es_ES
dc.description.sponsorship This study was funded by the Emerging Research Group Grant from Generalitat Valenciana in Spain (GV/2015/138). A Ramon y Cajal postdoctoral contract to L.M. is acknowledged. Proteomic analysis was performed in the proteomics facility of SCSIE University of Valencia that belongs to ProteoRed, PRB2-ISCIII, supported by grant PT13/0001. es_ES
dc.language Inglés es_ES
dc.publisher American Chemical Society es_ES
dc.relation GV/GV/2015/138 es_ES
dc.relation.ispartof Journal of Agricultural and Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Ham bones es_ES
dc.subject Bioactive peptides es_ES
dc.subject Cooking es_ES
dc.subject In vitro digestion es_ES
dc.subject Mass spectrometry es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1021/acs.jafc.8b05888 es_ES
dc.rights.accessRights Abierto 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.; Hayes, M.; Reig Riera, MM.; Toldrá Vilardell, F. (2019). Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts. Journal of Agricultural and Food Chemistry. 67(4):1115-1126. https://doi.org/10.1021/acs.jafc.8b05888 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1021/acs.jafc.8b05888 es_ES
dc.description.upvformatpinicio 1115 es_ES
dc.description.upvformatpfin 1126 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 67 es_ES
dc.description.issue 4 es_ES
dc.relation.pasarela S\372898 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Ministerio de Ciencia, Innovación y Universidades es_ES


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