Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides

berian 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.

Bibliographic Details

Main Authors:	Mora, Leticia, González-Rogel, Diego, Heres, Alejandro, Toldrá Vilardell, Fidel
Other Authors:	European Commission
Format:	artículo biblioteca
Language:	English
Published:	Elsevier 2020-02-21
Subjects:	Iberian Dry-cured ham, α-Glucosidase inhibitory peptides, Bioactive, Mass spectrometry, Multifunctional,
Online Access:	http://hdl.handle.net/10261/203788 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329
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