Effects of dry-cured ham rich in bioactive peptides on cardiovascular health: A randomized controlled trial

Montoro-García, Silvia; Zafrilla-Rentero, María Pilar; Haro, Francisco Miguel Celdrán-de; Armas, Juan José Piñero-de; Toldrá, Fidel; Tejada, Luis Coronas; Abellan-Alemán, J.

doi:10.1016/j.jff.2017.09.012

Cited by 43 publications

(34 citation statements)

References 37 publications

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“…Iberian dry‐cured ham extracts decreased SBP by 12 mmHg at 8 h in SHR, and the MS analysis revealed the presence of large amounts of peptides containing the ACE inhibitory fragments PPK, PAP, and APP repeated in their sequences . Finally, two recent human studies have reported that the regular consumption of bioactive peptides contained in dry‐cured hams impair beneficial effects on cardiovascular health …”

Section: Specific Applications Of Peptidomics In Dry‐cured Hammentioning

confidence: 91%

Perspectives in the Use of Peptidomics in Ham

Gallego

Mora

2018

Proteomics

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The use of proteomics in food science has permitted both a better characterization of the food products and the control of their final quality despite the fact that food systems are under continuous changes during processing and consumption. Ham is a very popular meat product frequently consumed in Mediterranean countries after a dry-curing processing that results in the generation of large amounts of peptides that contribute to its texture, flavor, and final quality. Proteolysis is the main biochemical mechanism occurring throughout the dry-cured ham processing and a better knowledge of this phenomenon is essential to give an extra value to the product and produce regular batches. In this regard, peptidomics has become an important tool for the characterization of dry-cured hams in order to identify and quantify bioactive peptides and potential biomarkers, study their stability under processing conditions or gastrointestinal digestion, and search for post-translational modifications that could affect the quality of dry-cured hams. This manuscript is reviewing from the first uses of comparative proteomics in dry-cured ham approaches to the most modern peptidomic studies and their contribution to the advance in meat science.

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Section: Specific Applications Of Peptidomics In Dry‐cured Hammentioning

confidence: 91%

Perspectives in the Use of Peptidomics in Ham

Gallego

Mora

2018

Proteomics

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“…In addition, dry-cured ham is also a valuable source of bioactive peptides. Recent reports indicate that regular consumption of dry-cured ham can provide protective health benefits, such as reducing the risk of cardiovascular disease and inhibiting the activation of platelets and monocytes (Martinez-Sanchez et al, 2017;Montoro-Garcia et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing

et al. 2020

Front. Microbiol.

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Panxian ham, a traditional Chinese dry-cured ham, is protected by national geographical indication. Similar to other fermented foods, the microbial population of dry-cured ham is pivotal to taste and flavor formation. This study aimed to establish the relationship between microorganisms and metabolites during the spontaneous fermentation of Panxian ham. Multivariate analysis based on metabolomics data revealed that continuous metabolic changes occurred during the entire fermentation process, with the most significant changes occurring in the initial stage of ripening. Thirty-one significantly different metabolites (SDMs) were identified as discriminant factor, and pathway analysis suggested that these metabolites were involved in 30 pathways, including alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; and arginine and proline metabolism. Microbial community analysis using the Illumina MiSeq platform indicated that the bacterial community was more complex than the fungal community, and their succession regulation differed during processing. At the genus level, 11 bacteria and five fungi were identified as core microbes, of which Staphylococcus was the dominant bacteria and Debaryomyces and Aspergillus were the dominant fungi. Further, statistical redundancy analysis (RDA) indicated that Staphylococcus, Debaryomyces, and Chromohalobacter promoted the production of amino and fatty acids; Cobetia and Aspergillus were associated with sugar metabolism, and Kushneria, Penicillium, and Yamadazyma were closely related with organic acids. These findings provide fundamental knowledge regarding the metabolically active microorganisms in Panxian ham, helping industrial processors to develop effective strategies for standardizing quality parameters.

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“…Generally, meat as a component of the human diet is a source of nutritional proteins, essential amino acids, vitamin B12, and micro- and macronutrients [ 1 , 2 ]. Meat is also a source of biologically active peptides with pro-health effects on the human body [ 3 , 4 ]. In addition, meat has a low carbohydrate content and does not contain dietary fiber [ 1 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

Kęska¹,

Wójciak²,

Stasiak³

2020

Molecules

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The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of T. officinale addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity.

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Effects of dry-cured ham rich in bioactive peptides on cardiovascular health: A randomized controlled trial

Cited by 43 publications

References 37 publications

Perspectives in the Use of Peptidomics in Ham

Perspectives in the Use of Peptidomics in Ham

Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing

Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion

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