This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products.Such substances include N-nitrosamines that can be generated under certain conditions...This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products.Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative,the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes,heterocyclic aromatic amines generated under particular cooking conditions,compounds released from the oxidation of lipids and proteins,Maillard reaction products like acrylamide and carboxymethyl lysine,and amines that can be generated and accumulated in fermented meats.These hazardous compounds,their mechanisms of generation,risks for health and ways of preventing its presence in meat products are briefly described in this review.展开更多
Dry-cured ham has been described as a good source of bioactive peptides and taste-active compounds.Some of them are dipeptides and tripeptides that are released in a large amount from different muscle proteins due to ...Dry-cured ham has been described as a good source of bioactive peptides and taste-active compounds.Some 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 processing.The 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 approaches.Most of the studied dipeptides and tripeptides showed ACE and DPP inhibitory activities as well as imparted bitter taste.In 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 peptides.Furthermore,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 composition.In 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 results.Possible 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.展开更多
High cholesterolemia is a key risk factor for the development of cardiovascular diseases,which are the main cause of mortality in developed countries.Most therapies are focused on the modulation of its biosynthesis th...High cholesterolemia is a key risk factor for the development of cardiovascular diseases,which are the main cause of mortality in developed countries.Most therapies are focused on the modulation of its biosynthesis through 3-hydroxy-3-methylglutaryl-coenzyme A reductase(HMG-CoAR)inhibitors.In this sense,food-derived bioactive peptides might act as promising health alternatives through their ability to interact with crucial enzymes involved in metabolic pathways,avoiding the adverse effects of synthetic drugs.Dry-cured ham has been widely described as an important source of naturally-generated bioactive peptides exerting ACEI-inhibitory activity,antioxidant activity,and anti-inflammatory activity between others.Based on these findings,the aim of this work was to assess,for the first time,the in vitro inhibitory activity of HMG-CoAR exerted by dipeptides generated during the manufacturing of dry-cured ham,previously described with relevant roles on other bioactivities.The in vitro inhibitory activity of the dipeptides was assessed by measuring the substrate consumption rate of the 3-hydroxy-3-methylglutaryl CoA reductase in their presence,with the following pertinent calculations.Further research was carried out to estimate the possible interactions of the most bioactive dipeptides with the enzyme by performing in silico analysis consisting of molecular docking approaches.Main findings showed DA,DD,EE,ES,and LL dipeptides as main HMG-CoAR inhibitors.Additionally,computational analysis indicated statin-like interactions of the dipeptides with HMG-CoAR.This study reveals,for the first time,the hypocholesterolemic potential of dry-cured ham-derived dipeptides and,at the same time,converges in the same vein as many reports that experimentally argue the cardiovascular benefits of dry-cured ham consumption due to its bioactive peptide content.展开更多
Correction to:Food Prod Process Nutr 3,18(2021)https://doi.org/10.1186/s43014-021-00058-w Following the publication of the original article(Heres et al.,2021),the authors identified a typesetting error in Fig.1,and Fi...Correction to:Food Prod Process Nutr 3,18(2021)https://doi.org/10.1186/s43014-021-00058-w Following the publication of the original article(Heres et al.,2021),the authors identified a typesetting error in Fig.1,and Fig.2.The deviation letters are missing in both figures.展开更多
基金Grants AGL2017-89831-R,AGL2015-64673-R and FEDER funds from the Spanish Ministry of Economy,Industry and Competitiveness are acknowledged.Ramon y Cajal postdoctoral contract to LM is also acknowledged。
文摘This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products.Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative,the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes,heterocyclic aromatic amines generated under particular cooking conditions,compounds released from the oxidation of lipids and proteins,Maillard reaction products like acrylamide and carboxymethyl lysine,and amines that can be generated and accumulated in fermented meats.These hazardous compounds,their mechanisms of generation,risks for health and ways of preventing its presence in meat products are briefly described in this review.
基金Funds received from grant AGL2017--89381-R and FEDER funds from the Spanish Ministry of Economy,Industry and Competitiveness.
文摘Dry-cured ham has been described as a good source of bioactive peptides and taste-active compounds.Some 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 processing.The 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 approaches.Most of the studied dipeptides and tripeptides showed ACE and DPP inhibitory activities as well as imparted bitter taste.In 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 peptides.Furthermore,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 composition.In 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 results.Possible 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.
文摘High cholesterolemia is a key risk factor for the development of cardiovascular diseases,which are the main cause of mortality in developed countries.Most therapies are focused on the modulation of its biosynthesis through 3-hydroxy-3-methylglutaryl-coenzyme A reductase(HMG-CoAR)inhibitors.In this sense,food-derived bioactive peptides might act as promising health alternatives through their ability to interact with crucial enzymes involved in metabolic pathways,avoiding the adverse effects of synthetic drugs.Dry-cured ham has been widely described as an important source of naturally-generated bioactive peptides exerting ACEI-inhibitory activity,antioxidant activity,and anti-inflammatory activity between others.Based on these findings,the aim of this work was to assess,for the first time,the in vitro inhibitory activity of HMG-CoAR exerted by dipeptides generated during the manufacturing of dry-cured ham,previously described with relevant roles on other bioactivities.The in vitro inhibitory activity of the dipeptides was assessed by measuring the substrate consumption rate of the 3-hydroxy-3-methylglutaryl CoA reductase in their presence,with the following pertinent calculations.Further research was carried out to estimate the possible interactions of the most bioactive dipeptides with the enzyme by performing in silico analysis consisting of molecular docking approaches.Main findings showed DA,DD,EE,ES,and LL dipeptides as main HMG-CoAR inhibitors.Additionally,computational analysis indicated statin-like interactions of the dipeptides with HMG-CoAR.This study reveals,for the first time,the hypocholesterolemic potential of dry-cured ham-derived dipeptides and,at the same time,converges in the same vein as many reports that experimentally argue the cardiovascular benefits of dry-cured ham consumption due to its bioactive peptide content.
文摘Correction to:Food Prod Process Nutr 3,18(2021)https://doi.org/10.1186/s43014-021-00058-w Following the publication of the original article(Heres et al.,2021),the authors identified a typesetting error in Fig.1,and Fig.2.The deviation letters are missing in both figures.
