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Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity

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Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity

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dc.contributor.author Toldrá Vilardell, Fidel es_ES
dc.contributor.author Gallego-Ibáñez, Marta es_ES
dc.contributor.author Reig Riera, Mª Milagro es_ES
dc.contributor.author ARISTOY ALBERT, MARÍA CONCEPCIÓN es_ES
dc.contributor.author Mora Soler, Leticia es_ES
dc.date.accessioned 2021-04-29T03:31:33Z
dc.date.available 2021-04-29T03:31:33Z
dc.date.issued 2020-11-18 es_ES
dc.identifier.issn 0021-8561 es_ES
dc.identifier.uri http://hdl.handle.net/10251/165756
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.9b08297" es_ES
dc.description.abstract [EN] There is a wide variety of peptides released from food proteins that are able to exert a relevant benefit for human health, such as angiotensin-converting enzyme inhibition, antioxidant, anti-inflammatory, hypoglucemic, or antithrombotic activity, among others. This manuscript is reviewing the recent advances on enzymatic mechanisms for the hydrolysis of proteins from foods of animal origin, including the types of enzymes and mechanisms of action involved, the strategies followed for the isolation and identification of bioactive peptides through advanced proteomic tools, and the assessment of bioactivity and its beneficial effects. Specific applications in fermented and/or ripened foods where a significant number of bioactive peptides have been reported with relevant in vivo physiological effects on laboratory rats and humans as well as the hydrolysis of animal food proteins for the production of bioactive peptides are also reviewed. es_ES
dc.description.sponsorship The research leading to these results received funding from Grant GL2017-89381-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds. Ramon y Cajal postdoctoral contract to Leticia Mora is also acknowledged. Fidel Toldrá is grateful for the 2019 Award for Advancement of Application of Agricultural and Food Chemistry received from the Agricultural and Food Chemistry Division (AGFD) at the San Diego 258th ACS Conference meeting. es_ES
dc.language Inglés es_ES
dc.publisher American Chemical Society es_ES
dc.relation.ispartof Journal of Agricultural and Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Proteolysis es_ES
dc.subject Bioactive peptides es_ES
dc.subject Proteomics es_ES
dc.subject Mass spectrometry es_ES
dc.subject Enzyme hydrolysis es_ES
dc.subject Peptidases es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.1021/acs.jafc.9b08297 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89381-R/ES/SABOR DEL JAMON CURADO: GENERACION DE DI Y TRIPEPTIDOS DURANTE EL PROCESO, SU CONTRIBUCION AL SABOR Y POSIBLES EFECTOS DE SU OXIDACION/ 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 Toldrá Vilardell, F.; Gallego-Ibáñez, M.; Reig Riera, MM.; Aristoy Albert, MC.; Mora Soler, L. (2020). Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity. Journal of Agricultural and Food Chemistry. 68(46):12842-12855. https://doi.org/10.1021/acs.jafc.9b08297 es_ES
dc.description.accrualMethod S es_ES
dc.relation.conferencename American Chemical Society (ACS) Fall 2019 National Meeting & Exposition on Chemistry & Water es_ES
dc.relation.conferencedate Agosto 25-29,2019 es_ES
dc.relation.conferenceplace San Diego, USA es_ES
dc.relation.publisherversion https://doi.org/10.1021/acs.jafc.9b08297 es_ES
dc.description.upvformatpinicio 12842 es_ES
dc.description.upvformatpfin 12855 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 68 es_ES
dc.description.issue 46 es_ES
dc.identifier.pmid 32157886 es_ES
dc.relation.pasarela S\421965 es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Agencia Estatal de Investigación es_ES
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