ArticleInternational journal of molecular sciences2022
Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham.
Article in International journal of molecular sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Integrated targeted and untargeted analysis of polar peptides in foods using hydrophilic interaction liquid chromatography-data-independent acquisition-mass spectrometry.Analytical and bioanalytical chemistry · 2026Article
- Enzymatic Hydrolysis of Porcine Blood as a Strategy to Obtain a Peptide-Rich Functional Ingredient.International journal of molecular sciences · 2025Article
- Bioactivities Derived from Dry-Cured Ham Peptides: A Review.Antioxidants (Basel, Switzerland) · 2025Review
- Optimization of Sequential Enzymatic Hydrolysis in Porcine Blood and the Influence on Peptide Profile and Bioactivity of Prepared Hydrolysates.International journal of molecular sciences · 2025Article
- Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review.Food science of animal resources · 2024Review
- High-sensitivity profiling of dipeptides in sauce-flavor Baijiu Daqu by chemical derivatization and ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry.Food chemistry: X · 2024Article
- Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production.Foods (Basel, Switzerland) · 2023Article
- Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams.Foods (Basel, Switzerland) · 2023Article
- Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat.International journal of molecular sciences · 2023Review
- Special Issue: Food Bioactive Peptides.International journal of molecular sciences · 2022Article
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4 authors.
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Abstract
The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in their processing, and could affect the final characteristics of the product in terms of texture and flavor due to its effect on the activity of enzymes. In the present study, the quantitation of dipeptides PA, GA, VG, EE, ES, DA, and DG in low-salt Spanish dry-cured ham was carried out using a triple quadrupole mass spectrometry instrument. The developed methodology demonstrated the advantages of hydrophilic interaction liquid chromatography in the removal of salt as a clean-up/separation step before ionization. This resulted in a value of 44.88 μg/g dry-cured ham for GA dipeptide, and values ranging from 2 to 8 μg/g dry-cured ham for VG, EE, ES, DA, and DG dipeptides. PA showed the lowest concentration with a value of 0.18 μg/g dry-cured ham. These outcomes prove the remarkable activity of muscular dipeptidyl peptidases during dry-curing as well as confirming the presence of these dipeptides which are related to certain taste attributes (e.g., 'bitter' or 'umami'). Such dipeptides have also been confirmed as anti-inflammatory and potential cardiovascular protectors using in vitro assays, with the advantage of dipeptides small size increases their chance to resist both gastrointestinal digestion and intestinal/bloodstream transport without being degraded or modified.
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