Angiotensin I-converting enzyme (ACE) inhibitory peptides derived from Spanish dry-cured ham have been examined for their stability during processing and after in vitro digestion. Results indicate that peptides preserved almost the same ACE inhibitory activity before and after applying diverse heating (from 50 to 117°C), times of processing (from 3 to 60min) and simulated in vitro digestion with gastrointestinal proteases. Peptides KAAAAP, AAPLAP, KPVAAP, IAGRP, and KAAAATP were the most potent peptides with IC50 values ranging from 12.37 to 25.94μM. Peptides IAGRP and PTPVP have also been identified in the processed sample (6min at 117°C), and in the in vitro digested sample. This study proves the high stability of ACE inhibitory peptides derived from Spanish dry-cured ham against temperature of processing and gastrointestinal digestion as well as the powerful ACE inhibitory activity of some of the peptides identified in Spanish dry-cured ham.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2014.03.117 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Research Progress of Food-Derived Antihypertensive Peptides in Regulating the Key Factors of the Renin-Angiotensin System.
Nutrients
December 2024
Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.
Food protein-derived antihypertensive peptides have attracted substantial attention as a safer alternative for drugs. The regulation of the renin-angiotensin system (RAS) is an essential aspect underlying the mechanisms of antihypertensive peptides. Most of the identified antihypertensive peptides exhibit the angiotensin-converting enzyme (ACE) inhibitory effect.
View Article and Find Full Text PDFComprehensive Review of Biological Functions and Therapeutic Potential of Perilla Seed Meal Proteins and Peptides.
Foods
December 2024
School of Chemical Engineering and Technology, North University of China, Taiyuan 030051, China.
This comprehensive review explores the biological functions of seed proteins and peptides, highlighting their significant potential for health and therapeutic applications. This review delves into the mechanisms through which perilla peptides combat oxidative stress and protect cells from oxidative damage, encompassing free radical scavenging, metal chelating, in vivo antioxidant, and cytoprotective activities. Perilla peptides exhibit robust anti-aging properties by activating the Nrf2 pathway, enhancing cellular antioxidant capacity, and supporting skin health through the promotion of keratinocyte growth, maintenance of collagen integrity, and reduction in senescent cells.
View Article and Find Full Text PDFA peptide from Boletus griseus-Hypomyces chrysospermus protects against hypertension and associated cardiac and renal damage through modulating RAAS and intestinal microbiota.
J Food Sci
January 2025
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China.
Hypertension is a major risk factor for many cardiovascular diseases, which can lead to kidney and heart disease, stroke, and premature death. Inhibiting angiotensin-converting enzyme (ACE) activity is an effective method to relieve hypertension. Previously, we screened an active peptide KYPHVF (KF6) from Boletus griseus-Hypomyces chrysospermus with excellent ACE inhibitory activity.
View Article and Find Full Text PDFProximate composition, peptide characterization and bioactive properties of faba bean blanching water.
Food Res Int
January 2025
The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
Faba bean (Vicia faba L.) offers a rich nutritional profile with high protein content and abundant vitamins and minerals. Processing of faba beans for freezing requires blanching, yielding liluva (legume processing water), possibly containing leached macronutrients, with potential for upcycling.
View Article and Find Full Text PDFPeptide Profile Changes in Buffalo Milk Cheese during Different Storage Periods and Characterization of Novel Bioactive Peptides through Peptidomics.
J Agric Food Chem
January 2025
College of Food Science & Technology, Yunnan Agricultural University institution, Kunming, Yunnan 650201, China.
This study aimed to investigate the changes in the bioactive peptides (BPs) of buffalo milk cheese (BMC) within 15 days of storage. A total of 3605 peptides were identified in the BMC, with 260 peptides remaining stable for 15 days. Among these, the peak intensities of all reported BPs (9 peptides) increased on the 15th day.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!