Curing strategies and bioactive peptide generation in ham: In vitro digestion and in silico evaluation

Abstract

This study assessed the impact of curing salts and maturation times on peptide production and bioactivity in dry-cured hams using in vitro and in silico methods. Ninety-six hams underwent six curing treatments and two maturation stages (38 % and 42 % weight loss). Mass spectrometry identified bioactive peptides, while in silico tools predicted their bioactivities. Reduced sodium nitrifying salts (treatment IX) and 42 % weight loss showed the most significant results, enhancing low-molecular-weight peptides generation (EE, VG, VD) linked to high functionality. Antioxidant and antihypertensive activities were prominent in samples with 42 % weight loss. Peptides under 1.5 kDa were more abundant at advanced maturation stages. In silico analyses predicted ACE and DPP-IV inhibition and antioxidant effects. Dipeptides like DG, ES, and DV showed similarities to FDA-approved molecules, suggesting potential therapeutic uses. The study highlights those specific treatments boost biopeptides formation, requiring further research on their potential as functional foods or therapeutic agents.