Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages

Broncano, J.M.; Otte, Jeanette; Petrón, M.J.; Parra, V.; Timón, M.L.

doi:10.1016/j.meatsci.2011.09.015

Cited by 38 publications

(24 citation statements)

References 60 publications

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“…Twenty-seven antioxidant peptides were sequenced using LC-MS/MS in samples of Spanish dry-cured ham [96]; in this study the highest scavenging activity was identified in the two different peptides (SAGNPN and GLAGA). Broncano et al [98] also isolated two peptides (FGG and DM) with antioxidant activity in pork Chorizo sausages. Recently, Xing et al [97] purified several antioxidant peptides from dry-cured Xuanwei ham, highlighting the highest antioxidant activity in DLEE peptide.…”

Section: Bioactive Peptides In Meat and Meat Productsmentioning

confidence: 99%

Bioactive Peptides in Animal Food Products

Albenzio

Santillo

Caroprese

et al. 2017

Foods

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Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation) of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties.

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Section: Bioactive Peptides In Meat and Meat Productsmentioning

confidence: 99%

Bioactive Peptides in Animal Food Products

Albenzio

Santillo

Caroprese

et al. 2017

Foods

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“…To date, a few studies on the fi nal products of proteolysis have described various low and medium weight peptides, oligopeptides and free amino acids with in vitro antioxidant and antihypertensive effect in protein extracts from cured meats and fermented sausages (Broncano et al, 2012;Castellano et al, 2013;Escudero et al, 2012aEscudero et al, , 2013aEscudero et al, , 2013bEscudero et al, , 2014Sentandreu and Toldrá, 2007;Sun et al, 2009;Vaštag et al, 2010). The bioactive peptides identifi ed in recent years in dry-cured meat products are summarized in Table 1.…”

Section: Bioactive Peptides From Fermented Meat Productsmentioning

confidence: 99%

“…The examined protein extracts also exhibited in vitro ACE-inhibitory activity, which increased with the progress of ripening time. The antioxidant activity of low molecular weight compounds isolated from Iberian fermented sausages was tested by Broncano et al (2012). Due to extensive degradation during the ripening of chorizo, the extracts did not contain many peptides in a concentration that allowed identifi cation.…”

Section: Bioactive Peptides From Fermented Meat Productsmentioning

confidence: 99%

Meat and fermented meat products as a source of bioactive peptides

Stadnik

Kęska

2015

Acta Sci Pol Technol Aliment

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Bioactive peptides are short amino acid sequences, that upon release from the parent protein may play different physiological roles, including antioxidant, antihypertensive, antimicrobial, and other bioactivities. They have been identifi ed from a range of foods, including those of animal origin, e.g., milk and muscle sources (with pork, beef, or chicken and various species of fi sh and marine organism). Bioactive peptides are encrypted within the sequence of the parent protein molecule and latent until released and activated by enzymatic proteolysis, e.g. during gastrointestinal digestion or food processing. Bioactive peptides derived from food sources have the potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an overview of the muscle-derived bioactive peptides, especially those of fermented meats and the potential benefi ts of these bioactive compounds to human health.

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“…These include amino acids and peptides (Broncano, Otte, Petrón, Parra, & Timón, 2012;Ichimura, Hu, Aita, & Maruyama, 2003). The bioactive compounds may be found in the raw material or may be generated following incubation with food-grade proteolytic enzymes in conjunction with endogenous enzymes during fermentation or by chemical modification.…”

Section: Introductionmentioning

confidence: 99%