Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham

Escudero, Elizabeth; Aristoy, M‐Concepción; Nishimura, Hitoshi; Arihara, Keizo; Toldrá, Fidel

doi:10.1016/j.meatsci.2012.02.008

Cited by 123 publications

(71 citation statements)

References 41 publications

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“…Bioactive peptides with antioxidant properties occur naturally in raw meat (glutathione, anserine, carnosine) or can be obtained by protein hydrolysis. Biological activity of peptides produced in dry-cured meat products, including their antioxidant effects, has been investigated (Escudero, Aristoy, Nishimura, Arihara, & Toldrá, 2012;Escudero, Mora, Fraser, Aristoy, & Toldrá, 2013). Antioxidant action of peptides in the product can be subjected to further modification and degradation during gastrointestinal enzyme digestion.…”

Section: Introductionmentioning

confidence: 99%

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Okoń

Stadnik

Dolatowski

2017

CyTA - Journal of Food

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The aim of the study was to evaluate the effect of probiotic bacteria strains (Lactobacillus rhamnosus LOCK900 and Bifidobacterium animalis ssp. lactis BB12) on antiradical activity of peptides isolated from dry-cured loins after fermentation and 4 months cold storage followed by in vitro gastrointestinal digestion. Studies have shown that the use of probiotic bacteria for the manufacture of dry-cured products affects the formation of protein proteolysis products with antiradical activity during cold storage and gastrointestinal enzyme digestion. Loins with the B. animalis ssp. lactis strain BB12 were characterised by the highest antiradical peptide activity among products after fermentation and cold storage (1.85 mg Trolox/mg peptides; 2.8 mg Trolox/mg peptides) than loins with a mixture of strains (1.17 mg Trolox/mg peptides; 3.36 mg Trolox/mg peptides).Efecto de las bacterias probióticas en la actividad antiradical de péptidos aisladas de lomo curado en seco RESUMEN El objetivo de este estudio fue evaluar el efecto de cepas de bacteria probiótica (Lactobacillus rhamnosus LOCK900 y Bifidobacterium animalis ssp. lactis BB12) en la actividad antiradical de péptidos aisladas de lomo curado en seco después de una fermentación y almacenamiento en frío de 4 meses seguidos de digestión gastrointestinal in vitro. Algunos estudios han mostrado que el uso de bacteria probiótica para la elaboración de productos curados en seco afecta a la formación de productos de proteólisis proteínica con actividad antiradical durante el almacenamiento en frío y la digestión enzimática gastrointestinal. El lomo con cepa BB12 de Bifidobacterium animalis ssp. lactis se caracterizó por tener la mayor actividad de péptidos antiradicales entre los productos que habían estado fermentados y almacenados en frío (1,85 mg de Trolox/mg péptidos; 2,8 mg de Trolox/mg péptidos) por encima del lomo con mezcla de cepas (1,17 mg de Trolox/mg péptidos; 3,36 mg de Trolox/mg péptidos).

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Section: Introductionmentioning

confidence: 99%

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Okoń

Stadnik

Dolatowski

2017

CyTA - Journal of Food

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“…Multiple studies have identified natural peptides with antihypertensive effects generated during the curing process of Spanish dry‐cured ham (Escudero, Aristoy, Nishimura, Arihara, & Toldrá, 2012; Escudero et al., 2013; Martínez‐Sánchez et al., 2017; Mora, Escudero, Arihara, & Toldrá, 2015). These peptides are powerful antioxidants and inhibitors of the angiotensin converting enzyme (ACE), useful in counteracting the hypertensive effect of the high salt content (Ruiz‐Canela López et al., 2009).…”

Section: Discussionmentioning

confidence: 99%

Effect of moderate and regular consumption of Cinco Jotas acorn‐fed 100% Iberian ham on overall cardiovascular risk: A cohort study

Contreras¹,

Vázquez-Rico

Baldonedo-Suárez³

et al. 2018

Food Science & Nutrition

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ObjectiveTo evaluate the impact that the moderate and regular consumption of Cinco Jotas acorn‐fed 100% Iberian ham has on overall cardiovascular risk, lipid parameters, blood pressure, and weight.MethodsA longitudinal, analytical, and quasi‐experimental clinical study with repeated measures was carried out with 100 randomly selected individuals in primary care. The sample population included men and women (64%) between the ages of 25 and 55 (42.08, SD 9.6) who were not diagnosed with any cardiovascular illness or diabetes, were not undergoing antihypertensive treatment, nor taking lipid‐lowering drugs. There were four visits during a 2‐week washout period for the first of three phases. Phases 2 and 3 included an 8‐week habitual diet phase followed by an 8‐week intervention phase when participants consumed 40 g daily of acorn‐fed 100% Cinco Jotas Iberian ham. Measurements of cardiovascular risk factors were taken following the SCORE table. These included total cholesterol, high‐density lipoproteins cholesterol (HDL‐c), low‐density lipoproteins cholesterol (LDL‐c), triglycerides (TG), and weight.ResultsThe average vascular risk (SCORE) was 0.20 (SD 0.49) before the consumption phase and 0.18 (SD 0.48) at the end of the study (p > 0.05). An increase in HDL‐c of 5 mg/dl was observed while there was a decrease in LDL‐c and TG of 10 mg/dl (p < 0.05). There were no differences in total cholesterol levels, blood pressure, or weight; nor were differences observed in average consumption of calories, protein, lipids, carbohydrates, or alcohol (p > 0.05).ConclusionsThe daily consumption of 40 g of Cinco Jotas acorn‐fed 100% Iberian ham does not increase the risk of cardiovascular disease and has a favorable impact on lipid levels without affecting blood pressure or weight.

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“…The same procedure was followed for fractions corresponding to an elution volumes from 325 mL to 450 mL (sample 2) and fractions eluted from 505 mL to 625 mL (sample 3). These pooled fractions showed in vivo antihypertensive activity and in vitro angiotensin-I converting enzyme (ACE) inhibitory activity in a previous work [6].…”

Section: Size-exclusion Chromatographymentioning

confidence: 59%

“…Results in our previous work after peptide fractionation through size-exclusion chromatography [6] revealed that the strongest ACE inhibitory activity (around 80% of ACE inhibition) was in fractions eluting from 200 mL to 320 mL (sample 1).…”

Section: Purification and Ace Inhibitory Activity Of Fractions Obtainmentioning

confidence: 91%

“…Further research should be done to purify and characterize the peptides present which are responsible for the antihypertensive and antioxidant activities found. The main purpose of this work was to isolate and identify peptides present in the bioactive fractions found in our previous work [6], verify the individual in vitro ACE inhibitory activity for each identified peptide and assay in vivo the isolated peptide with highest ACE inhibitory activity.…”

Section: Antioxidant Activitymentioning

confidence: 99%

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ESTUDIO DE PEQUEÑOS PÉPTIDOS (<1500 Da) CON ACTIVIDAD ANTIHIPERTENSIVA Y ANTIOXIDANTE GENERADOS EN EL JAMÓN CURADO

Fernández¹,

Elizabeth²

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ResumenDurante el proceso de curado del jamón tienen lugar una serie de reacciones bioquímicas entre las que destaca la intensa proteolisis de las proteínas musculares. El resultado de esta proteolisis es una acumulación de oligopéptidos y aminoácidos que contribuyen tanto directa como indirectamente al aroma, sabor y calidad final del jamón. A pesar de tener evidencia de la presencia de oligopéptidos al final del proceso de curado del jamón, se sabe muy poco sobre sus secuencias en aminoácidos y del efecto que pueden tener sobre la salud humana. En este sentido, se tiene conocimiento de que los péptidos pueden regular diferentes procesos en el organismo ejerciendo un impacto positivo en algunas funciones del cuerpo que pueden tener una importante influencia en la salud. En la última década, péptidos biológicamente activos han sido aislados de alimentos de distinta naturaleza. A estos péptidos se les ha atribuido propiedades bioactivas tales como antihipertensiva, antioxidante o antimicrobiana, entre otras. Ante la evidencia de la presencia de péptidos en el jamón curado, en esta Tesis Doctoral se investigó la presencia de actividad inhibidora de la enzima convertidora de angiotensina I (ECA) y actividad antioxidante en fracciones peptídicas obtenidas de dicho producto. Además, se verificó in vivo el efecto que producían en la presión sanguínea sistólica de ratas espontáneamente hipertensas la administración de las fracciones peptídicas que poseían actividad inhibidora de la ECA. Los péptidos responsables de las actividades antihipertensiva y antioxidante, fueron aislados y secuenciados mediante cromatografía líquida acoplada a espectrometría de masas. Así, se pudieron identificar varios péptidos con actividades in vitro antioxidante e inhibidora de la ECA e incluso identificar un péptido con una relevante actividad antihipertensiva in vivo. ResumDurant el proces de curat del pernil tenen lloc una serie de reaccions bioquímiques entre les que destaca l'intensa proteolisis de les fibres musculars. El resultat d'esta proteolisis es una acumulació d'oligopèptids i aminoàcids que contribuixen tant directa com indirectament a l'aroma, sabor i qualitat final del pernil. A pesar de tindre evidencia de la presencia d´oligopèptids al final del procés de curat del pernil, es sap molt poc sobre les seues seqüencies en aminoàcids i de l'efecte que poden tindre sobre la salut humana. En este sentit, es te coneiximent de que els pèptids poden regular diferents processos en l'organisme eixercint un impacte positiu en algunes funcions del cos que poden tindre una important influència en la salut. En la darrera decada, els pèptids biològicament actius han segut aïllats d'aliments de distinta naturalea. A aquest pèptids se'ls ha atribuït propietats bioactives tals com antihipertensiva, antioxidant o antimicrobiana, entre altres. Davant l'evidencia de la presencia de pèptids en el pernil curat, en la present Tesi Doctoral s'investigà la presencia d'activitat inhibidora de l'enzima convertidora d'angiotensina I (ECA) i activitat an...

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Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham

Cited by 123 publications

References 41 publications

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Effect of moderate and regular consumption of Cinco Jotas acorn‐fed 100% Iberian ham on overall cardiovascular risk: A cohort study

ESTUDIO DE PEQUEÑOS PÉPTIDOS (<1500 Da) CON ACTIVIDAD ANTIHIPERTENSIVA Y ANTIOXIDANTE GENERADOS EN EL JAMÓN CURADO

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