Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions

Sweet dipeptide Ala-Ala (AA) could be one of the most abundant dipeptides naturally generated in meat products due to high occurrence its sequence all along endogenous proteins, which means it play a key role dry-cured ham flavour development and bioactivity. In this study, mass spectrometry tandem methodology was optimised quantitate AA manufactured under different processing conditions. Dipeptide values reached 230 µg/g after 12-month ripening, but statistically insignificant differences were observed with salt reduction. Regarding antihypertensive activity, an IC50 value 110.824 µM determined from vitro inhibition angiotensin-I converting (ACE-I) enzyme, oral administration 1 mg per kg body weight showed significant reduction systolic blood pressure (SBP) spontaneous hypertensive rats (SHR). This study elucidates importance potential cardiovascular health consumption.