Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions

Sweet dipeptide Ala-Ala (AA) could be one of the most abundant dipeptides naturally generated in meat products due to the high occurrence of its sequence all along endogenous proteins, which means it could play a key role in dry-cured ham flavour development and bioactivity. In this study, a mass sp...

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Autores principales:	Alejandro Heres, Issei Yokoyama, Marta Gallego, Fidel Toldrá, Keizo Arihara, Leticia Mora
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Dry-cured ham Mass spectrometry Ala-Ala Antihypertensive Sweet Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/1e40a29de83441fbb92205aa6b200df4
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spelling	oai:doaj.org-article:1e40a29de83441fbb92205aa6b200df42021-11-12T04:28:45ZAntihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions1756-464610.1016/j.jff.2021.104818https://doaj.org/article/1e40a29de83441fbb92205aa6b200df42021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1756464621004679https://doaj.org/toc/1756-4646Sweet dipeptide Ala-Ala (AA) could be one of the most abundant dipeptides naturally generated in meat products due to the high occurrence of its sequence all along endogenous proteins, which means it could play a key role in dry-cured ham flavour development and bioactivity. In this study, a mass spectrometry in tandem methodology was optimised to quantitate the dipeptide AA in dry-cured ham manufactured under different processing conditions. Dipeptide values reached 230 µg/g after 12-month of ripening, but statistically insignificant differences were observed with salt reduction. Regarding its antihypertensive activity, an IC50 value of 110.824 µM was determined from the in vitro inhibition of angiotensin-I converting (ACE-I) enzyme, and the oral administration of 1 mg of AA per kg of body weight showed a significant reduction of the systolic blood pressure (SBP) in spontaneous hypertensive rats (SHR). This study elucidates the importance of AA dipeptide and its potential role in cardiovascular health after dry-cured ham consumption.Alejandro HeresIssei YokoyamaMarta GallegoFidel ToldráKeizo AriharaLeticia MoraElsevierarticleDry-cured hamMass spectrometryAla-AlaAntihypertensiveSweetNutrition. Foods and food supplyTX341-641ENJournal of Functional Foods, Vol 87, Iss , Pp 104818- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Dry-cured ham Mass spectrometry Ala-Ala Antihypertensive Sweet Nutrition. Foods and food supply TX341-641
spellingShingle	Dry-cured ham Mass spectrometry Ala-Ala Antihypertensive Sweet Nutrition. Foods and food supply TX341-641 Alejandro Heres Issei Yokoyama Marta Gallego Fidel Toldrá Keizo Arihara Leticia Mora Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions
description	Sweet dipeptide Ala-Ala (AA) could be one of the most abundant dipeptides naturally generated in meat products due to the high occurrence of its sequence all along endogenous proteins, which means it could play a key role in dry-cured ham flavour development and bioactivity. In this study, a mass spectrometry in tandem methodology was optimised to quantitate the dipeptide AA in dry-cured ham manufactured under different processing conditions. Dipeptide values reached 230 µg/g after 12-month of ripening, but statistically insignificant differences were observed with salt reduction. Regarding its antihypertensive activity, an IC50 value of 110.824 µM was determined from the in vitro inhibition of angiotensin-I converting (ACE-I) enzyme, and the oral administration of 1 mg of AA per kg of body weight showed a significant reduction of the systolic blood pressure (SBP) in spontaneous hypertensive rats (SHR). This study elucidates the importance of AA dipeptide and its potential role in cardiovascular health after dry-cured ham consumption.
format	article
author	Alejandro Heres Issei Yokoyama Marta Gallego Fidel Toldrá Keizo Arihara Leticia Mora
author_facet	Alejandro Heres Issei Yokoyama Marta Gallego Fidel Toldrá Keizo Arihara Leticia Mora
author_sort	Alejandro Heres
title	Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions
title_short	Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions
title_full	Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions
title_fullStr	Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions
title_full_unstemmed	Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions
title_sort	antihypertensive potential of sweet ala-ala dipeptide and its quantitation in dry-cured ham at different processing conditions
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/1e40a29de83441fbb92205aa6b200df4
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Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions

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