Bioactivities Derived from Dry-Cured Ham Peptides: A Review

Area of Science:

• Food Science
• Biochemistry
• Nutritional Science

Background:

• Dry-cured ham, a Mediterranean diet staple, is a natural source of bioactive peptides.
• These peptides are generated from muscle and sarcoplasmic proteins during the curing process via endogenous enzymes.
• Bioactive peptides possess diverse health-promoting properties, including antihypertensive, antioxidant, antimicrobial, antidiabetic, and anti-inflammatory effects.

Purpose of the Study:

• To review the current knowledge on bioactive peptides derived from dry-cured ham.
• To summarize advances in their functional characterization and potential applications.
• To provide an overview of their role in health promotion and chronic disease prevention.

Main Methods:

• Peptidomics techniques, tandem mass spectrometry, and bioinformatics tools were employed.
• These methods facilitate the identification and characterization of specific peptide sequences.
• Evaluation of peptide activity, digestive stability, and bioavailability is crucial.

Main Results:

• Specific bioactive peptide sequences with antihypertensive (e.g., AAPLAP, KPVAAP), antioxidant (e.g., SNAAC, GKFNV), antimicrobial (e.g., RHGYM), and antidiabetic (e.g., AEEEYPDL, LGVGG) activities have been identified.
• These peptides have demonstrated bioactivities in vitro, in vivo, and in preliminary human studies.
• The study highlights the potential of these peptides for health benefits.

Conclusions:

• Dry-cured ham peptides represent a promising source of functional ingredients for the food industry.
• Further research and characterization are needed to overcome challenges in their application in functional foods and nutraceuticals.
• These peptides hold significant potential for promoting health and preventing chronic diseases.