The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham
作者机构：Instituto de Agroquímica y Tecnología de Alimentos (CSIC)
出 版 物：《食物生产加工与营养(英文)》 (Food Production, Processing and Nutrition)
年 卷 期：2019年第1卷第1期
页 面：114-127页
核心收录：
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
基 金：Funds received from grant AGL2017--89381-R and FEDER funds from the Spanish Ministry of Economy Industry and Competitiveness
主 题：Small peptides Biological activity Sensory Ham In silico analysis Multifunctional peptides
摘 要：Dry-cured ham has been described as a good source of bioactive peptides and taste-active *** of them are dipeptides and tripeptides that are released in a large amount from different muscle proteins due to the action of exopeptidases during the dry-cured ham *** potential of dipeptides and tripeptides to exert bioactivities and impart taste characteristics to dry-cured ham has been evaluated using the BIOPEP database,since in silico approaches are a time-and cost-effective alternative to empirical *** of the studied dipeptides and tripeptides showed ACE and DPP inhibitory activities as well as imparted bitter *** fact,more than one bioactivity and/or taste could be assigned to a given peptide sequence,and there could be a correlation between both,like ACE inhibitory and bitter EA,EI and LG ***,several dipeptides such as EK,KP,LA,PL,PP,RG,and VE,among others,were found to be multifunctional(ACE and DPP IV inhibitory)which would be determined by their structure,sequence and amino acid *** silico analysis evidences the relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured hams,but further empirical assays including in vitro and in vivo studies are necessary to confirm such theoretical *** degradation of the small peptides during gastrointestinal digestion and intestinal absorption as well as interactions with the food matrix could reduce their bioavailability and bioaccessibility,and modify their biological activities.
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