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

  • Marta Gallego
    Marta Gallego
    Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain
  • Leticia Mora*
    Leticia Mora
    Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain
    *Tel: +34963900022 ext.2114. Fax: +34963636301. E-mail: [email protected]
    More by Leticia Mora
  • Maria Hayes
    Maria Hayes
    Teagasc, The Irish Agricultural and Food Development Authority, Food BioSciences Department, Ashtown, Dublin 15, Ireland
    More by Maria Hayes
  • Milagro Reig
    Milagro Reig
    Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain
    More by Milagro Reig
  • , and 
  • Fidel Toldrá
    Fidel Toldrá
    Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain
Cite this: J. Agric. Food Chem. 2019, 67, 4, 1115–1126
Publication Date (Web):January 16, 2019
https://doi.org/10.1021/acs.jafc.8b05888
Copyright © 2019 American Chemical Society

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    Abstract

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    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.

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