{"id":2297,"date":"2016-10-03T13:37:01","date_gmt":"2016-10-03T12:37:01","guid":{"rendered":"http:\/\/www.bacchus-fp7.eu\/?page_id=2297"},"modified":"2016-10-03T13:39:47","modified_gmt":"2016-10-03T12:39:47","slug":"ham-peptides-2","status":"publish","type":"page","link":"http:\/\/www.eurofir.org\/bacchus\/ham-peptides-2\/","title":{"rendered":"Ham Peptides"},"content":{"rendered":"<table class=\"no_border\" style=\"border: 0px dotted #969696; margin-bottom: 10px; width: 630px;\" border=\"0\" cellspacing=\"1\" cellpadding=\"1\">\n<tbody>\n<tr>\n<td>\u00a0<a href=\"http:\/\/www.bacchus-fp7.eu\/?p=1534\" target=\"_blank\"><img loading=\"lazy\" class=\"alignleft size-thumbnail wp-image-1549\" src=\"\/wp-content\/uploads\/sites\/5\/2015\/11\/Meat-Picture1-150x150.png\" alt=\"Meat Picture\" width=\"150\" height=\"150\" \/><\/a><\/td>\n<td>\n<h3><span style=\"color: #339966;\">Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteins<\/span><\/h3>\n<p>Marta Gallego and colleagues from Instituto de Agroqu\u00edmica y Tecnolog\u00eda 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 \u2026 <span style=\"color: #339966;\"><strong><a style=\"color: #339966;\" href=\"http:\/\/www.bacchus-fp7.eu\/?p=1534\" target=\"_blank\">read more<\/a><\/strong><\/span><\/td>\n<\/tr>\n<tr>\n<td>\u00a0<a href=\"http:\/\/www.bacchus-fp7.eu\/?p=1402\" target=\"_blank\"><img loading=\"lazy\" class=\"alignleft wp-image-1643 size-thumbnail\" src=\"\/wp-content\/uploads\/sites\/5\/2015\/10\/Spanish-ham-Image-150x150.png\" alt=\"Spanish ham Image\" width=\"150\" height=\"150\" \/><\/a><\/td>\n<td>\n<h3><span style=\"color: #339966;\">Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion<\/span><\/h3>\n<p>Elizabeth Escudero, Leticia Mora, Fidel Toldr\u00e1 from Instituto de Agroqu\u00edmica y Tecnolog\u00eda 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.\u00a0Dietary proteins can help maintain or improve health following processing or digestion\u00a0\u2026 <span style=\"color: #339966;\"><strong><a style=\"color: #339966;\" href=\"http:\/\/www.bacchus-fp7.eu\/?p=1402\" target=\"_blank\">read more<\/a><\/strong><\/span><\/td>\n<\/tr>\n<tr>\n<td><a href=\"\/wp-content\/uploads\/sites\/5\/2016\/08\/Dry-ham.png\"><img loading=\"lazy\" class=\"alignleft wp-image-2082\" src=\"\/wp-content\/uploads\/sites\/5\/2016\/08\/Dry-ham.png\" alt=\"Dry ham\" width=\"150\" height=\"225\" \/><\/a><\/td>\n<td>\n<h3><span style=\"color: #339966;\">Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayer<\/span><\/h3>\n<p>Marta Gallego and colleagues from the Instituto de Agroqu\u00edmica y Tecnolog\u00eda 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&#8230;<a href=\"http:\/\/www.bacchus-fp7.eu\/transepithelial_dyecured_ham_peptides\/\"><strong>read more<\/strong><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 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 Agroqu\u00edmica y Tecnolog\u00eda 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 [&hellip;]<\/p>\n","protected":false},"author":4708,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/pages\/2297"}],"collection":[{"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/users\/4708"}],"replies":[{"embeddable":true,"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/comments?post=2297"}],"version-history":[{"count":1,"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/pages\/2297\/revisions"}],"predecessor-version":[{"id":2299,"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/pages\/2297\/revisions\/2299"}],"wp:attachment":[{"href":"http:\/\/www.eurofir.org\/bacchus\/wp-json\/wp\/v2\/media?parent=2297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}