QUANTIFICATION BY PROTEOMIC OF BIOACTIVE PEPTIDES AND/OR AFFECTED BY OXIDATION IN CURED HAM (Q3183848): Difference between revisions
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(Removed claim: summary (P836): CURED HAM IS ONE OF THE MOST TYPICAL PRODUCTS OF SPANISH GASTRONOMY AND MOST OUTSTANDING OF ITS FOOD INDUSTRY, NOT ONLY FOR ITS PRESTIGE BUT ALSO FOR THE HIGH LEVELS OF PRODUCTION, WHICH EXCEED 40 MILLION PIECES PER YEAR. THE SPANISH CURED HAM HAS AN IMPORTANT CHALLENGE TO FACE CONSISTING OF ITS HIGH CONTENT OF SODIUM CHLORIDE (AROUND 5-6 %) THAT MAKES IT AN UNDESIRABLE PRODUCT FOR SECTORS OF POPULATION WITH CARDIOVASCULAR HEALTH PROBLEMS, ESP...) |
(Created claim: summary (P836): CURED HAM IS ONE OF THE MOST TYPICAL PRODUCTS OF SPANISH GASTRONOMY AND MOST OUTSTANDING OF ITS FOOD INDUSTRY, NOT ONLY FOR ITS PRESTIGE BUT ALSO FOR THE HIGH LEVELS OF PRODUCTION, WHICH EXCEED 40 MILLION PIECES PER YEAR. THE SPANISH CURED HAM HAS AN IMPORTANT CHALLENGE TO FACE CONSISTING OF ITS HIGH CONTENT OF SODIUM CHLORIDE (AROUND 5-6 %) THAT MAKES IT AN UNDESIRABLE PRODUCT FOR SECTORS OF POPULATION WITH CARDIOVASCULAR HEALTH PROBLEMS, ESPEC...) |
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CURED HAM IS ONE OF THE MOST TYPICAL PRODUCTS OF SPANISH GASTRONOMY AND MOST OUTSTANDING OF ITS FOOD INDUSTRY, NOT ONLY FOR ITS PRESTIGE BUT ALSO FOR THE HIGH LEVELS OF PRODUCTION, WHICH EXCEED 40 MILLION PIECES PER YEAR. THE SPANISH CURED HAM HAS AN IMPORTANT CHALLENGE TO FACE CONSISTING OF ITS HIGH CONTENT OF SODIUM CHLORIDE (AROUND 5-6 %) THAT MAKES IT AN UNDESIRABLE PRODUCT FOR SECTORS OF POPULATION WITH CARDIOVASCULAR HEALTH PROBLEMS, ESPECIALLY HYPERTENSION. ON THE ONE HAND, PARTIAL REDUCTIONS IN SALT CONTENT HAVE BEEN ACHIEVED BUT ALSO BIOACTIVE PEPTIDES WITH ANTIHYPERTENSIVE ACTIVITY AND OTHERS WITH ANTIOXIDANT ACTIVITY HAVE BEEN IDENTIFIED THAT COULD COUNTERACT THE NEGATIVE EFFECT OF SALT. HOWEVER, THE QUANTITIES IN WHICH THEY ARE PRESENT IN THE HAM ARE UNKNOWN AND THEREFORE WHETHER THEY CAN BECOME EFFECTIVE. For the other side, the opposition of PEPTIDs and PROTEINS had a high level of interest for their ECONOMIC IMPLICATIONS due to their effectiveness on the Nutritious and Sensorial Quality of the Product._x000D_ YES, THE OBJECTIVES that are PLANT IN THE PROJECT ARE THE following: 1) DEVELOPMENT OF METHODS BASED ON PROTEOMIC TECHNIQUES FOR THE QUANTIFICATION OF MEDIUM AND SHORT CHAIN PEPTIDES, 2) DETECTION OF PEPTIDE OXIDATION THROUGHOUT THE CURING PROCESS OF THE HAM USING ADVANCED PROTEOMIC TECHNIQUES AND 3) APPLICATION OF THE METHODS DEVELOPED TO THE QUANTIFICATION OF BIOACTIVE PEPTIDES AND PEPTIDES AFFECTED BY OXIDATION PRESENT IN THE CURED HAM IN ORDER TO DETERMINE THEIR IMPORTANCE AND RELATIVE CONTRIBUTION TO CONSUMER HEALTH. _x000D_ PREVIST RESULTS will allow to know the content of bioactive PEPTIDs (With RELEVANT antihypertensive and anti-antioxidant ACTIVITY) in JAMON CURADO. THE AMOUNT AND NUMBER OF PEPTIDES THAT ARE GENERATED, AS A RESULT OF THE INTENSE PROTEOLYSIS THAT TAKES PLACE DURING THE CURING OF THE HAM, IS VERY LARGE BUT TO DATE THERE IS A GREAT LACK OF KNOWLEDGE OF THE SPECIFIC QUANTITIES OF EACH OF THEM. THEREFORE, THE KNOWLEDGE OF THE CONTENT OF BIOACTIVE PEPTIDES IS OF GREAT IMPORTANCE FOR THE FINAL QUALITY OF THE CURED HAM, ESPECIALLY IN TERMS OF ITS NUTRITIONAL VALUE AND ITS POSSIBLE POSITIVE CONTRIBUTION TO THE HEALTH OF CONSUMERS, AND WOULD BE AN AUTHENTIC NOVELTY WITH GREAT SIGNIFICANCE FOR THE CURED HAM SECTOR. It is also important to quantify the OXIDATIVE DAMY LEVEL that SUSCEPTIBLE OXIDATION PEPTIDs can develop as a part-sided point to be able to assess if they are going to provide a perjuice for the consumer._x000D_ these researches are very innovative for the INDUSTRIA ESPAÑOLA CARNICA AND WE CAN BE IMPORTANT SCIENTIFIC AND TECHNOLOGICAL APPLICATIONS IN THE SECTOR. ALL THIS WILL BENEFIT CURED HAM, A PRODUCT HIGHLY APPRECIATED BY CONSUMERS AND OF GREAT PRODUCTION AND CONSUMPTION IN SPAIN (English) | |||||||||||||||
| Property / summary: CURED HAM IS ONE OF THE MOST TYPICAL PRODUCTS OF SPANISH GASTRONOMY AND MOST OUTSTANDING OF ITS FOOD INDUSTRY, NOT ONLY FOR ITS PRESTIGE BUT ALSO FOR THE HIGH LEVELS OF PRODUCTION, WHICH EXCEED 40 MILLION PIECES PER YEAR. THE SPANISH CURED HAM HAS AN IMPORTANT CHALLENGE TO FACE CONSISTING OF ITS HIGH CONTENT OF SODIUM CHLORIDE (AROUND 5-6 %) THAT MAKES IT AN UNDESIRABLE PRODUCT FOR SECTORS OF POPULATION WITH CARDIOVASCULAR HEALTH PROBLEMS, ESPECIALLY HYPERTENSION. ON THE ONE HAND, PARTIAL REDUCTIONS IN SALT CONTENT HAVE BEEN ACHIEVED BUT ALSO BIOACTIVE PEPTIDES WITH ANTIHYPERTENSIVE ACTIVITY AND OTHERS WITH ANTIOXIDANT ACTIVITY HAVE BEEN IDENTIFIED THAT COULD COUNTERACT THE NEGATIVE EFFECT OF SALT. HOWEVER, THE QUANTITIES IN WHICH THEY ARE PRESENT IN THE HAM ARE UNKNOWN AND THEREFORE WHETHER THEY CAN BECOME EFFECTIVE. For the other side, the opposition of PEPTIDs and PROTEINS had a high level of interest for their ECONOMIC IMPLICATIONS due to their effectiveness on the Nutritious and Sensorial Quality of the Product._x000D_ YES, THE OBJECTIVES that are PLANT IN THE PROJECT ARE THE following: 1) DEVELOPMENT OF METHODS BASED ON PROTEOMIC TECHNIQUES FOR THE QUANTIFICATION OF MEDIUM AND SHORT CHAIN PEPTIDES, 2) DETECTION OF PEPTIDE OXIDATION THROUGHOUT THE CURING PROCESS OF THE HAM USING ADVANCED PROTEOMIC TECHNIQUES AND 3) APPLICATION OF THE METHODS DEVELOPED TO THE QUANTIFICATION OF BIOACTIVE PEPTIDES AND PEPTIDES AFFECTED BY OXIDATION PRESENT IN THE CURED HAM IN ORDER TO DETERMINE THEIR IMPORTANCE AND RELATIVE CONTRIBUTION TO CONSUMER HEALTH. _x000D_ PREVIST RESULTS will allow to know the content of bioactive PEPTIDs (With RELEVANT antihypertensive and anti-antioxidant ACTIVITY) in JAMON CURADO. THE AMOUNT AND NUMBER OF PEPTIDES THAT ARE GENERATED, AS A RESULT OF THE INTENSE PROTEOLYSIS THAT TAKES PLACE DURING THE CURING OF THE HAM, IS VERY LARGE BUT TO DATE THERE IS A GREAT LACK OF KNOWLEDGE OF THE SPECIFIC QUANTITIES OF EACH OF THEM. THEREFORE, THE KNOWLEDGE OF THE CONTENT OF BIOACTIVE PEPTIDES IS OF GREAT IMPORTANCE FOR THE FINAL QUALITY OF THE CURED HAM, ESPECIALLY IN TERMS OF ITS NUTRITIONAL VALUE AND ITS POSSIBLE POSITIVE CONTRIBUTION TO THE HEALTH OF CONSUMERS, AND WOULD BE AN AUTHENTIC NOVELTY WITH GREAT SIGNIFICANCE FOR THE CURED HAM SECTOR. It is also important to quantify the OXIDATIVE DAMY LEVEL that SUSCEPTIBLE OXIDATION PEPTIDs can develop as a part-sided point to be able to assess if they are going to provide a perjuice for the consumer._x000D_ these researches are very innovative for the INDUSTRIA ESPAÑOLA CARNICA AND WE CAN BE IMPORTANT SCIENTIFIC AND TECHNOLOGICAL APPLICATIONS IN THE SECTOR. ALL THIS WILL BENEFIT CURED HAM, A PRODUCT HIGHLY APPRECIATED BY CONSUMERS AND OF GREAT PRODUCTION AND CONSUMPTION IN SPAIN (English) / rank | |||||||||||||||
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| Property / summary: CURED HAM IS ONE OF THE MOST TYPICAL PRODUCTS OF SPANISH GASTRONOMY AND MOST OUTSTANDING OF ITS FOOD INDUSTRY, NOT ONLY FOR ITS PRESTIGE BUT ALSO FOR THE HIGH LEVELS OF PRODUCTION, WHICH EXCEED 40 MILLION PIECES PER YEAR. THE SPANISH CURED HAM HAS AN IMPORTANT CHALLENGE TO FACE CONSISTING OF ITS HIGH CONTENT OF SODIUM CHLORIDE (AROUND 5-6 %) THAT MAKES IT AN UNDESIRABLE PRODUCT FOR SECTORS OF POPULATION WITH CARDIOVASCULAR HEALTH PROBLEMS, ESPECIALLY HYPERTENSION. ON THE ONE HAND, PARTIAL REDUCTIONS IN SALT CONTENT HAVE BEEN ACHIEVED BUT ALSO BIOACTIVE PEPTIDES WITH ANTIHYPERTENSIVE ACTIVITY AND OTHERS WITH ANTIOXIDANT ACTIVITY HAVE BEEN IDENTIFIED THAT COULD COUNTERACT THE NEGATIVE EFFECT OF SALT. HOWEVER, THE QUANTITIES IN WHICH THEY ARE PRESENT IN THE HAM ARE UNKNOWN AND THEREFORE WHETHER THEY CAN BECOME EFFECTIVE. For the other side, the opposition of PEPTIDs and PROTEINS had a high level of interest for their ECONOMIC IMPLICATIONS due to their effectiveness on the Nutritious and Sensorial Quality of the Product._x000D_ YES, THE OBJECTIVES that are PLANT IN THE PROJECT ARE THE following: 1) DEVELOPMENT OF METHODS BASED ON PROTEOMIC TECHNIQUES FOR THE QUANTIFICATION OF MEDIUM AND SHORT CHAIN PEPTIDES, 2) DETECTION OF PEPTIDE OXIDATION THROUGHOUT THE CURING PROCESS OF THE HAM USING ADVANCED PROTEOMIC TECHNIQUES AND 3) APPLICATION OF THE METHODS DEVELOPED TO THE QUANTIFICATION OF BIOACTIVE PEPTIDES AND PEPTIDES AFFECTED BY OXIDATION PRESENT IN THE CURED HAM IN ORDER TO DETERMINE THEIR IMPORTANCE AND RELATIVE CONTRIBUTION TO CONSUMER HEALTH. _x000D_ PREVIST RESULTS will allow to know the content of bioactive PEPTIDs (With RELEVANT antihypertensive and anti-antioxidant ACTIVITY) in JAMON CURADO. THE AMOUNT AND NUMBER OF PEPTIDES THAT ARE GENERATED, AS A RESULT OF THE INTENSE PROTEOLYSIS THAT TAKES PLACE DURING THE CURING OF THE HAM, IS VERY LARGE BUT TO DATE THERE IS A GREAT LACK OF KNOWLEDGE OF THE SPECIFIC QUANTITIES OF EACH OF THEM. THEREFORE, THE KNOWLEDGE OF THE CONTENT OF BIOACTIVE PEPTIDES IS OF GREAT IMPORTANCE FOR THE FINAL QUALITY OF THE CURED HAM, ESPECIALLY IN TERMS OF ITS NUTRITIONAL VALUE AND ITS POSSIBLE POSITIVE CONTRIBUTION TO THE HEALTH OF CONSUMERS, AND WOULD BE AN AUTHENTIC NOVELTY WITH GREAT SIGNIFICANCE FOR THE CURED HAM SECTOR. It is also important to quantify the OXIDATIVE DAMY LEVEL that SUSCEPTIBLE OXIDATION PEPTIDs can develop as a part-sided point to be able to assess if they are going to provide a perjuice for the consumer._x000D_ these researches are very innovative for the INDUSTRIA ESPAÑOLA CARNICA AND WE CAN BE IMPORTANT SCIENTIFIC AND TECHNOLOGICAL APPLICATIONS IN THE SECTOR. ALL THIS WILL BENEFIT CURED HAM, A PRODUCT HIGHLY APPRECIATED BY CONSUMERS AND OF GREAT PRODUCTION AND CONSUMPTION IN SPAIN (English) / qualifier | |||||||||||||||
point in time: 12 October 2021
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Revision as of 20:58, 12 October 2021
Project Q3183848 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | QUANTIFICATION BY PROTEOMIC OF BIOACTIVE PEPTIDES AND/OR AFFECTED BY OXIDATION IN CURED HAM |
Project Q3183848 in Spain |
Statements
105,875.0 Euro
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211,750.0 Euro
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50.0 percent
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1 January 2015
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31 December 2017
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AGENCIA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
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39°30'14.11"N, 0°26'31.56"W
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46190
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EL JAMON CURADO ES UNO DE LOS PRODUCTOS MAS TIPICOS DE LA GASTRONOMIA ESPAÑOLA Y MAS DESTACADOS DE SU INDUSTRIA ALIMENTARIA, NO SOLO POR SU PRESTIGIO SINO TAMBIEN POR LOS ALTOS NIVELES DE PRODUCCION, QUE SUPERAN LOS 40 MILLONES DE PIEZAS ANUALES. EL JAMON CURADO ESPAÑOL TIENE UN IMPORTANTE RETO AL QUE ENFRENTARSE CONSISTENTE EN SU ELEVADO CONTENIDO EN CLORURO SODICO (EN TORNO A UN 5-6%) QUE LO CONVIERTE EN UN PRODUCTO DESACONSEJABLE PARA SECTORES DE POBLACION CON PROBLEMAS DE SALUD CARDIOVASCULAR, ESPECIALMENTE HIPERTENSION. POR UNA PARTE, SE HAN CONSEGUIDO REDUCCIONES PARCIALES DEL CONTENIDO DE SAL PERO TAMBIEN, SE HAN PODIDO IDENTIFICAR PEPTIDOS BIOACTIVOS CON ACTIVIDAD ANTIHIPERTENSIVA Y OTROS CON ACTIVIDAD ANTIOXIDANTE QUE PODRIAN CONTRARRESTAR EL EFECTO NEGATIVO DE LA SAL. SIN EMBARGO, SE DESCONOCEN LAS CANTIDADES EN LAS QUE ESTAN PRESENTES EN EL JAMON Y, POR TANTO, SI PUEDEN LLEGAR A SER EFECTIVOS. POR OTRO LADO, LA OXIDACION DE PEPTIDOS Y PROTEINAS TIENE UN ALTO INTERES POR SUS IMPLICACIONES ECONOMICAS DEBIDAS A SU EFECTO SOBRE LA CALIDAD NUTRITIVA Y SENSORIAL DEL PRODUCTO._x000D_ ASI PUES, LOS OBJETIVOS QUE SE PLANTEAN EN EL PROYECTO SON LOS SIGUIENTES: 1) PUESTA A PUNTO DE METODOLOGIAS BASADAS EN TECNICAS DE PROTEOMICA PARA LA CUANTIFICACION DE PEPTIDOS DE CADENA MEDIA Y CORTA, 2) DETECCION DE LA OXIDACION DE PEPTIDOS A LO LARGO DEL PROCESO DE CURADO DEL JAMON MEDIANTE TECNICAS AVANZADAS DE PROTEOMICA Y 3) APLICACION DE LAS METODOLOGIAS DESARROLLADAS A LA CUANTIFICACION DE LOS PEPTIDOS BIOACTIVOS Y DE LOS PEPTIDOS AFECTADOS POR OXIDACION PRESENTES EN EL JAMON CURADO CON EL FIN DE DETERMINAR SU IMPORTANCIA Y CONTRIBUCION RELATIVA A LA SALUD DEL CONSUMIDOR. _x000D_ LOS RESULTADOS PREVISTOS PERMITIRAN CONOCER EL CONTENIDO DE PEPTIDOS BIOACTIVOS (CON RELEVANTE ACTIVIDAD ANTIHIPERTENSIVA Y ANTIOXIDANTE) EN EL JAMON CURADO. LA CANTIDAD Y NUMERO DE PEPTIDOS QUE SE GENERAN, COMO CONSECUENCIA DE LA INTENSA PROTEOLISIS QUE TIENE LUGAR DURANTE EL CURADO DEL JAMON, ES MUY GRANDE PERO HASTA LA FECHA EXISTE UN GRAN DESCONOCIMIENTO DE LAS CANTIDADES ESPECIFICAS DE CADA UNO DE ELLOS. POR LO TANTO, EL CONOCIMIENTO DEL CONTENIDO EN PEPTIDOS BIOACTIVOS RESULTA DE GRAN TRANSCENDENCIA PARA LA CALIDAD FINAL DEL JAMON CURADO, ESPECIALMENTE EN CUANTO A SU VALOR NUTRITIVO Y SU POSIBLE CONTRIBUCION POSITIVA PARA LA SALUD DE LOS CONSUMIDORES, Y SUPONDRIA UNA AUTENTICA NOVEDAD CON GRAN TRANSCENDENCIA PARA EL SECTOR DEL JAMON CURADO. TAMBIEN ES IMPORTANTE CUANTIFICAR EL NIVEL DE DAÑO OXIDATIVO QUE PUEDAN EXPERIMENTAR LOS PEPTIDOS SUSCEPTIBLES DE OXIDACION COMO PUNTO DE PARTIDA PARA PODER EVALUAR SI VAN A SUPONER UN PERJUICIO PARA EL CONSUMIDOR._x000D_ ESTAS INVESTIGACIONES SON MUY INNOVADORAS PARA LA INDUSTRIA CARNICA ESPAÑOLA YA QUE PUEDEN APORTAR IMPORTANTES APLICACIONES CIENTIFICAS Y TECNOLOGICAS EN EL SECTOR. TODO ELLO REDUNDARA EN BENEFICIO DEL JAMON CURADO, UN PRODUCTO MUY APRECIADO POR LOS CONSUMIDORES Y DE GRAN PRODUCCION Y CONSUMO EN ESPAÑA (Spanish)
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CURED HAM IS ONE OF THE MOST TYPICAL PRODUCTS OF SPANISH GASTRONOMY AND MOST OUTSTANDING OF ITS FOOD INDUSTRY, NOT ONLY FOR ITS PRESTIGE BUT ALSO FOR THE HIGH LEVELS OF PRODUCTION, WHICH EXCEED 40 MILLION PIECES PER YEAR. THE SPANISH CURED HAM HAS AN IMPORTANT CHALLENGE TO FACE CONSISTING OF ITS HIGH CONTENT OF SODIUM CHLORIDE (AROUND 5-6 %) THAT MAKES IT AN UNDESIRABLE PRODUCT FOR SECTORS OF POPULATION WITH CARDIOVASCULAR HEALTH PROBLEMS, ESPECIALLY HYPERTENSION. ON THE ONE HAND, PARTIAL REDUCTIONS IN SALT CONTENT HAVE BEEN ACHIEVED BUT ALSO BIOACTIVE PEPTIDES WITH ANTIHYPERTENSIVE ACTIVITY AND OTHERS WITH ANTIOXIDANT ACTIVITY HAVE BEEN IDENTIFIED THAT COULD COUNTERACT THE NEGATIVE EFFECT OF SALT. HOWEVER, THE QUANTITIES IN WHICH THEY ARE PRESENT IN THE HAM ARE UNKNOWN AND THEREFORE WHETHER THEY CAN BECOME EFFECTIVE. For the other side, the opposition of PEPTIDs and PROTEINS had a high level of interest for their ECONOMIC IMPLICATIONS due to their effectiveness on the Nutritious and Sensorial Quality of the Product._x000D_ YES, THE OBJECTIVES that are PLANT IN THE PROJECT ARE THE following: 1) DEVELOPMENT OF METHODS BASED ON PROTEOMIC TECHNIQUES FOR THE QUANTIFICATION OF MEDIUM AND SHORT CHAIN PEPTIDES, 2) DETECTION OF PEPTIDE OXIDATION THROUGHOUT THE CURING PROCESS OF THE HAM USING ADVANCED PROTEOMIC TECHNIQUES AND 3) APPLICATION OF THE METHODS DEVELOPED TO THE QUANTIFICATION OF BIOACTIVE PEPTIDES AND PEPTIDES AFFECTED BY OXIDATION PRESENT IN THE CURED HAM IN ORDER TO DETERMINE THEIR IMPORTANCE AND RELATIVE CONTRIBUTION TO CONSUMER HEALTH. _x000D_ PREVIST RESULTS will allow to know the content of bioactive PEPTIDs (With RELEVANT antihypertensive and anti-antioxidant ACTIVITY) in JAMON CURADO. THE AMOUNT AND NUMBER OF PEPTIDES THAT ARE GENERATED, AS A RESULT OF THE INTENSE PROTEOLYSIS THAT TAKES PLACE DURING THE CURING OF THE HAM, IS VERY LARGE BUT TO DATE THERE IS A GREAT LACK OF KNOWLEDGE OF THE SPECIFIC QUANTITIES OF EACH OF THEM. THEREFORE, THE KNOWLEDGE OF THE CONTENT OF BIOACTIVE PEPTIDES IS OF GREAT IMPORTANCE FOR THE FINAL QUALITY OF THE CURED HAM, ESPECIALLY IN TERMS OF ITS NUTRITIONAL VALUE AND ITS POSSIBLE POSITIVE CONTRIBUTION TO THE HEALTH OF CONSUMERS, AND WOULD BE AN AUTHENTIC NOVELTY WITH GREAT SIGNIFICANCE FOR THE CURED HAM SECTOR. It is also important to quantify the OXIDATIVE DAMY LEVEL that SUSCEPTIBLE OXIDATION PEPTIDs can develop as a part-sided point to be able to assess if they are going to provide a perjuice for the consumer._x000D_ these researches are very innovative for the INDUSTRIA ESPAÑOLA CARNICA AND WE CAN BE IMPORTANT SCIENTIFIC AND TECHNOLOGICAL APPLICATIONS IN THE SECTOR. ALL THIS WILL BENEFIT CURED HAM, A PRODUCT HIGHLY APPRECIATED BY CONSUMERS AND OF GREAT PRODUCTION AND CONSUMPTION IN SPAIN (English)
12 October 2021
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Paterna
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Identifiers
AGL2014-57367-R
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