Ham Peptides « BACCHUS

Ham Peptides

 Meat Picture

Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteins

Marta Gallego and colleagues from Instituto de Agroquímica y Tecnología de Alimentos (CSIC) (ES) have developed a rapid, simple, and reliable method to quantify changes in protein abundance in meat. This method will help identify bioactive proteins with potential health benefits. Proteomics is the study of the entire complement of proteins that is or can be expressed by a cell, tissue or organism … read more
 Spanish ham Image

Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion

Elizabeth Escudero, Leticia Mora, Fidel Toldrá from Instituto de Agroquímica y Tecnología de Alimentos (CSIC, ES) have confirmed that peptides from dry-cured Designation of Origin of Teruel ham (D.O. Teruel, Spain) are stable after processing and digestion, and retain powerful Angiotensin I-converting enzyme (ACE) inhibitory activity. Dietary proteins can help maintain or improve health following processing or digestion … read more
Dry ham

Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayer

Marta Gallego and colleagues from the Instituto de Agroquímica y Tecnología de Alimentos (CSIC, ES) and the Ghent University (BE) have examined the stability of naturally occurring angiotensin converting enzyme (ACE)-inhibitors in dry-cured ham during intestinal trans-epithelial transport using a Caco-2 cell monolayer…read more