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

作者：Leticia Mora, Diego González-Rogel, Alejandro Heres, Fidel Toldrá · 发表于：Journal of Functional Foods · 年份：2020 · DOI：10.1016/j.jff.2020.103840 · 被引用次数：75 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality、Insect Utilization and Effects

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.