Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion.
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.
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avd. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain.
Elizabeth
E
Escudero
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avd. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain.
Leticia
L
Mora
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avd. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain. Electronic address: ftoldra@iata.csic.es.
Fidel
F
Toldrá
D000595:Amino Acid Sequence; D000806:Angiotensin-Converting Enzyme Inhibitors / Q000737:chemistry* / Q000494:pharmacology; D000818:Animals; D004063:Digestion; D005511:Food Handling; D006358:Hot Temperature; D066298:In Vitro Techniques; D008461:Meat Products / Q000032:analysis; D010455:Peptides / Q000737:chemistry* / Q000494:pharmacology; D013552:Swine; D053719:Tandem Mass Spectrometry
D000806:Angiotensin-Converting Enzyme Inhibitors; D010455:Peptides
ACE inhibitory peptides; Dry-cured ham; Gastrointestinal digestion; Mass spectrometry; Processing