Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages

Aristoy, 1991, Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham, J. Agric. Food Chem., 39, 1792, 10.1021/jf00010a020 Aro, 2010, The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages, Food Chem., 119, 279, 10.1016/j.foodchem.2009.06.025 Berardo, 2015, Protein oxidation affects proteolysis in a meat model system, Meat Sci., 106, 78, 10.1016/j.meatsci.2015.04.002 Berardo, 2017, Actin proteolysis during ripening of dry fermented sausages at different pH values, Food Chem., 221, 1322, 10.1016/j.foodchem.2016.11.023 Bersuder, 1998, Antioxidants from heated histidine-glucose model system. I. Investigation of the antioxidant role of histidine and isolation of antioxidants by high performance liquid chromatography, J. Am. Oil Chem. Soc., 75, 181, 10.1007/s11746-998-0030-y Bidlingmeyer, 1987, A new rapid, high sensitivity analysis of amino acids in food type samples, J. Assoc. Off. Anal. Chem., 70, 241 Bou, 2017, Fermented meat sausages, 203 Broncano, 2012, Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages, Meat Sci., 90, 494, 10.1016/j.meatsci.2011.09.015 Casaburi, 2008, Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits, Food Microbiol., 25, 335, 10.1016/j.fm.2007.10.006 Castellano, 2013, Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus, J. Proteomics, 89, 183, 10.1016/j.jprot.2013.06.023 Dellafiora, 2015, Hybrid in silico/in vitro approach for the identification of angiotensin I converting enzyme inhibitory peptides from Parma dry-cured ham, J. Agric. Food Chem., 63, 6366, 10.1021/acs.jafc.5b02303 Díaz, 1997, Proteolysis in dry-fermented sausages: the effect of selected exogenous proteases, Meat Sci., 46, 115, 10.1016/S0309-1740(97)00013-2 Escudero, 2012, Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham, Meat Sci., 91, 306, 10.1016/j.meatsci.2012.02.008 Fadda, 1999, Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake, J. Appl. Environ. Microbiol., 65, 578, 10.1128/AEM.65.2.578-584.1999 Fadda, 2010, Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkers, Meat Sci., 86, 66, 10.1016/j.meatsci.2010.04.023 Fernández, 2000, Accelerated ripening of dry-fermented sausages, Trends Food Sci. Technol., 11, 201, 10.1016/S0924-2244(00)00077-7 Fernández, 2016, Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”, Heliyon, 2, 10.1016/j.heliyon.2016.e00093 Fernández, 2016, Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages, Int. J. Food Sci. Technol., 51, 435, 10.1111/ijfs.12978 Flores, 2011, Microbial enzymatic activities for improved fermented meats, Trends Food Sci. Technol., 22, 81, 10.1016/j.tifs.2010.09.007 Gallego, 2015, Titin-derived peptides as processing time markers in dry-cured ham, Food Chem., 167, 326, 10.1016/j.foodchem.2014.06.088 Hierro, 1999, Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages, J. Agric. Food Chem., 47, 1156, 10.1021/jf980834p Huang, 2005, The chemistry behind antioxidant capacity assays, J. Agric. Food Chem., 53, 1841, 10.1021/jf030723c Huang, 2006, Antioxidant properties of methanolic extract from Agrocybe cylandrea, LWT Food Sci. Technol., 39, 378 Hughes, 2002, Characterization of proteolysis during the ripening of semi-dry fermented sausages, Meat Sci., 62, 205, 10.1016/S0309-1740(01)00248-0 Korhonen, 2003, Food-derived bioactive peptides-opportunities for designing future foods, Curr. Pharm. Des., 9, 1297, 10.2174/1381612033454892 Leroy, 2006, Functional meat starter cultures for improved sausage fermentation, Int. J. Food Microbiol., 106, 270, 10.1016/j.ijfoodmicro.2005.06.027 López, 2015, Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages, Meat Sci., 104, 20, 10.1016/j.meatsci.2015.01.013 Martín, 2007, Characterization of Micrococcaceae isolated from Iberian dry-cured sausages, Meat Sci., 75, 696, 10.1016/j.meatsci.2006.10.001 Mauriello, 2004, Isolation and technological properties of coagulase negative staphylococci from fermented sausages of southern Italy, Meat Sci., 67, 149, 10.1016/j.meatsci.2003.10.003 Mejri, 2017, Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times, Food Res. Int., 100, 708, 10.1016/j.foodres.2017.07.072 Molly, 1997, The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project, Food Chem., 59, 539, 10.1016/S0308-8146(97)00004-6 Mora, 2015, Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing, Food Res. Int., 78, 71, 10.1016/j.foodres.2015.11.005 Mora, 2015, A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages, Int. J. Food Microbiol., 212, 41, 10.1016/j.ijfoodmicro.2015.05.022 Mora, 2015, Small peptides hydrolysis in dry-cured meats, Int. J. Food Microbiol., 212, 9, 10.1016/j.ijfoodmicro.2015.04.018 Mora, 2016, Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity, Food Res. Int., 89, 638, 10.1016/j.foodres.2016.09.016 Niedermeyer, 2012, mMass as a software tool for the annotation of cyclic peptide tandem mass spectra, PLoS One, 7, 10.1371/journal.pone.0044913 Ordóñez, 1999, Changes in the components of dry-fermented sausages during ripening, Crit. Rev. Food Sci. Nutr., 39, 329, 10.1080/10408699991279204 Rahman, 2017, Exploiting microorganisms to develop improved functional meat sausages: a review, Food Rev. Int., 33, 195, 10.1080/87559129.2016.1175012 Sánchez Mainar, 2017, Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review, Int. J. Food Microbiol., 247, 24, 10.1016/j.ijfoodmicro.2016.05.021 Sarmadi, 2010, Antioxidative peptides from food proteins: a review, Peptides, 31, 1949, 10.1016/j.peptides.2010.06.020 Sentandreu, 2007, Evaluation of ACE inhibitory activity of dipeptides generated by the action of porcine muscle dipeptidyl peptidases, Food Chem., 102, 511, 10.1016/j.foodchem.2006.04.018 Stahnke, 2007, Influence of Processing Parameters on Cultures Performance, 187 Sun, 2009, Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities, Innovative Food Sci. Emerg. Technol., 10, 558, 10.1016/j.ifset.2009.07.006 Toldrá, 2002, 1 Toldrá, 1993, Porcine aminopeptidase activity as affected by curing agents, J. Food Sci., 58, 724, 10.1111/j.1365-2621.1993.tb09344.x Toldrá, 2018, Generation of bioactive peptides during food processing, Food Chem., 10.1016/j.foodchem.2017.06.119 Vaštag, 2010, Antioxidant and angiotensin-I converting enzyme inhibitory activity in the water-soluble protein extract from Petrovac sausage (Petrovská Kolbása), Food Control, 21, 1298, 10.1016/j.foodcont.2010.03.004 Zagorec, 2017, Lactobacillus sakei: a starter for sausage fermentation, a protective culture for meat products, Microorganisms, 5, 56, 10.3390/microorganisms5030056