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

被引：60

作者：

Mora, Leticia ^{[1
]}

Gonzalez-Rogel, Diego ^{[1
]}

Heres, Alejandro ^{[1
]}

Toldra, Fidel ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Ave Agustin Escardino 7, Valencia 46980, Spain

来源：

JOURNAL OF FUNCTIONAL FOODS | 2020年 / 67卷

关键词：

Iberian; Dry-cured ham; alpha-Glucosidase inhibitory peptides; Bioactive; Mass spectrometry; Multifunctional; CHROMATOGRAPHY-MASS SPECTROMETRY; IN-VITRO; ANTIOXIDANT PEPTIDES; BIOACTIVE PEPTIDES; IDENTIFICATION; IV; PURIFICATION; AMYLASE; MUSCLE; ENZYME;

D O I：

10.1016/j.jff.2020.103840

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 alpha-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 alpha-glucosidase inhibitory activity of previously identified bioactive peptides in Spanish dry-cured ham such as AEEEYPDL and LGVGG was established, confirming their multifunctionality.

引用

页数：10

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