Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides. (April 2020)

• Record Type: Journal Article
• Authors: Mora, Leticia; González-Rogel, Diego; Heres, Alejandro; Toldrá, Fidel
• Is Part Of: Journal of functional foods. Volume 67(2020)
• Publication Date: 2020-04
• Subjects: Iberian -- Dry-cured ham -- α-Glucosidase inhibitory peptides -- Bioactive -- Mass spectrometry -- Multifunctional; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2020.103840
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: α-Glucosidase inhibitory peptides are generated in Iberian dry-cured ham. A total of 63 sequences of peptides were identified in most active fractions. The multifunctionality of α-glucosidase inhibitory peptides was confirmed. Abstract: Iberian dry-cured ham is a meat product known as a source of different bioactive peptides due to its high protein content and intense hydrolysis during its processing. In this study, the potential of α-glucosidase inhibitory peptides generated in Iberian dry-cured ham was evaluated for the first time. After size-exclusion chromatography and high-performance liquid chromatography using different stationary phases, the characterization and identification of the peptide sequences contained in the most active fractions was done using MALDI-ToF mass spectrometry and Q-ToF mass spectrometry in tandem. A total of 16 and 47 sequences of peptides were identified in the two most active fractions. On the other hand, the α-glucosidase inhibitory activity of previously identified bioactive peptides in Spanish dry-cured ham such as AEEEYPDL and LGVGG was established, confirming their multifunctionality.