Bioactive Low Molecular Weight Compounds in Two Traditional Spanish Products
Bioactive Low Molecular Weight Compounds in Two Traditional Spanish Products作者机构：Department of Animal Production and Food Science School of Agricultural Engineering University of Extremadura Badajoz Spain
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2013年第4卷第9期
页 面：14-22页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
主 题：Bioactive Compound Proteolysis Traditional Food Antioxidant Activity Antihypertensive Activity
摘 要：The aim of this work focuses on the study of low molecular weight (LMW) compounds with antioxidant and antihy-pertensive effect in Iberian ham and La Serena cheese, two traditional products in Spain, in comparison to cured ham and matured Ewe’s milk cheese. Proteolysis parameters were studied, LMW compounds were isolated and their antioxidant and antihypertensive activity was analyzed. Results showed that a more intense proteolysis, expressed as peptidic nitrogen (PN), in Iberian ham (p 0.001), can cause higher antioxidant activity in this product for both DPPH radical scavenging (p 0.001) and metal chelating effect (p 0.001). However, a more intense proteolysis in La Serena cheese, expressed as non protein nitrogen (NPN) (p 0.001) and PN (p 0.001), did not promote higher antioxidant activity in this cheese. On the other hand, no differences were found for antihypertensive activity, expressed as angiotensin I-converting enzyme (ACE) inhibitory activity, in both type of hams or cheese.
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