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Review article

https://doi.org/10.31727/m.25.1.3

Bioactive peptides in dry-cured ham

Nives Marušić Radovčić orcid id orcid.org/0000-0002-4238-0254 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Iva Jarnjak ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Helga Medić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska


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Abstract

Peptides and free amino acids are generated in dry-cured ham because of intense proteolysis by the action of muscle peptidases. Proteolysis results in the formation of large amounts of free amino acids and many peptides with different sequences and lengths, some of which show relevant bioactivities such as angiotensin converting enzyme inhibitory activity, antioxidant activity, antihypertensive, hypoglycemic or anti-inflammatory activity. This paper reviews recent findings showing that dry-cured ham is a good source of natural bioactive peptides that have potential benefits for human health. The bioactive peptides themselves are described, as well as their role and positive effects on the human health. Also, bioactive peptides found in dry-cured ham are described, their functions and their importance. Bioactive peptides can reduce or prevent lipid and protein oxidation in dry-cured ham contributing to a better quality of the product.

Keywords

dry-cured ham; proteolysis; bioactive peptides

Hrčak ID:

294900

URI

https://hrcak.srce.hr/294900

Publication date:

14.2.2023.

Article data in other languages: italian spanish german croatian

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