Bioactive peptides derived from food matrices are currently a subject of intensive research, due to the multiple health benefits they can exert in the human body. However, the small size and low abundance of these peptides in complex matrices as well as the effect of food processing and gastrointestinal digestion on their structure, sequence, and functionality, are important challenges. Spanish dry-cured ham has been reported as a good and natural source of bioactive peptides mainly showing antihypertensive and antioxidant activities. In this work, the antioxidant peptide AEEEYPDL, identified from 9 months of curing dry-cured ham, showed good resistance to different heat treatments and salt contents. The bioactivity of the peptide significantly decreased after simulated gastrointestinal digestion. An optimised multiple reaction monitoring methodology was able to quantify the peptide AEEEYPDL at a concentration of 0.148 fg per g of dry-cured ham, despite the existing challenges in the quantification of bioactive peptides from complex matrices.

源自食物基质的生物活性肽由于可以在人体中发挥多种健康益处，因此目前正在深入研究。然而，这些肽在复杂基质中的体积小，丰度低以及食品加工和胃肠道消化对其结构，序列和功能的影响是重要的挑战。据报道，西班牙干火腿是生物活性肽的良好天然来源，主要表现出降压和抗氧化活性。在这项工作中，从干燥火腿腌制9个月中鉴定出的抗氧化剂肽AEEEYPDL对不同的热处理和含盐量显示出良好的抵抗力。模拟胃肠道消化后，该肽的生物活性显着下降。