Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion
Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion
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DOI：
10.1016/j.foodchem.2014.03.117
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发表时间：
2014-10-15
期刊：
影响因子：
8.8
通讯作者：
Toldra, Fidel
中科院分区：
文献类型：
--
作者：
Escudero, Elizabeth;Mora, Leticia;Toldra, Fidel
从西班牙干腌火腿中提取血管紧张素转换酶（ACE）抑制肽，研究其在加工过程中和体外消化后的稳定性。结果表明，肽保留几乎相同的ACE抑制活性之前和之后施加不同的加热（从50至117摄氏度），处理时间（从3至60分钟）和模拟体外消化与胃肠蛋白酶。肽KAAAAP、AAPR 3、KPVAAP、IAGRP和KAAAATP是最有效的肽，IC 50值范围为12.37 - 25.94 μ M。肽IAGRP和PTPVP也已在处理的样品（在117 ° C下6分钟）和体外消化的样品中鉴定。这项研究证明了来自西班牙干腌火腿的ACE抑制肽对加工温度和胃肠道消化的高稳定性，以及在西班牙干腌火腿中鉴定的一些肽的强大ACE抑制活性。(C)2014爱思唯尔有限公司版权所有。
Angiotensin I-converting enzyme (ACE) inhibitory peptides derived from Spanish dry-cured ham have been examined for their stability during processing and after in vitro digestion. Results indicate that peptides preserved almost the same ACE inhibitory activity before and after applying diverse heating (from 50 to 117 degrees C), times of processing (from 3 to 60 min) and simulated in vitro digestion with gastrointestinal proteases. Peptides KAAAAP, AAPLAP, KPVAAP, IAGRP, and KAAAATP were the most potent peptides with IC50 values ranging from 12.37 to 25.94 mu M. Peptides IAGRP and PTPVP have also been identified in the processed sample (6 min at 117 degrees C), and in the in vitro digested sample. This study proves the high stability of ACE inhibitory peptides derived from Spanish dry-cured ham against temperature of processing and gastrointestinal digestion as well as the powerful ACE inhibitory activity of some of the peptides identified in Spanish dry-cured ham. (C) 2014 Elsevier Ltd. All rights reserved.