Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions
Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions
复制标题
DOI：
10.1016/j.jff.2021.104818
复制
发表时间：
2021-11-10
影响因子：
5.6
通讯作者：
Mora, Leticia
中科院分区：
文献类型：
--
作者：
Heres, Alejandro;Yokoyama, Issei;Mora, Leticia
甜味二肽Ala-Ala（AA）是肉制品中天然产生的含量最高的二肽之一，其序列在沿着内源蛋白中均存在，在干腌火腿风味形成和生物活性方面发挥着重要作用。在这项研究中，质谱串联方法进行了优化，定量二肽AA在不同的加工条件下生产的干腌火腿。二肽值达到230 μ g/g后，12个月的成熟，但在统计学上没有显着差异，观察盐减少。关于其抗高血压活性，从血管紧张素-I转化（ACE-I）酶的体外抑制测定IC 50值为110.824 μ M，并且口服给予每公斤体重1 mg AA显示自发性高血压大鼠（SHR）的收缩压（SBP）显著降低。本研究阐明了AA二肽的重要性及其在干腌火腿消费后对心血管健康的潜在作用。
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 mu g/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 mu M 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.