Food Production, Processing and Nutrition

Table 4 Sequences of dry-cured ham-derived dipeptides presenting both bioactivity and sensory characteristics according to the BIOPEP database (access May 2019)

From: The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham

Peptide sequence^a	Mass (Da)^b	Proteins of origin^c	Bioactivity						Sensory
Peptide sequence^a	Mass (Da)^b	Proteins of origin^c	ACE inhibitor	Renin inhibitor	DPP IV inhibitor	Glucose uptake stimulating	Antioxidant activity	DPP III inhibitor	Bitter	Umami	Sour	Sweet	Umami enhancing	Salty enhancing
AA	160.17	MLC	x		x							x
AD	204.18	MLC, MHC			x				x	x
EA	218.21	TTN, MYG	x						x	x
EF	278.35	UBQ		x					x
EI	260.29	TTN, TROP T	x		x				x
EK	275.30	MLC	x		x					x
EL	244.33	ENO					x		x
GP	172.18	TTN	x		x				x
II	244.33	ENO			x	x			x
IL	244.33	ENO	x		x	x			x
KP	243.30	TTN	x		x		x		x
LA	202.25	CK	x		x			x	x
LG	188.23	MLC	x						x
LL	244.33	LDH			x	x			x
PA	186.21	MLC, TTN, LDB3			x				x
PE	244.25	MLC, TTN						x					x
PK	243.30	TTN			x				x
PL	228.29	CK	x		x				x
PP	212.25	TTN	x		x				x
RG	231.25	ENO	x		x				x					x
VE	246.26	TTN, CK	x		x				x	x	x
VF	264.32	MLC, CK	x		x				x
VV	216.28	LDB3			x				x	x
VY	280.32	ENO	x		x		x	x	x

^aPeptide sequences are given as amino acids one-letter code
^bMass of the peptide sequence in Daltons calculated using PeptideMass from ExPASy
^cPossible proteins of origin of the peptides. Names of the abbreviated proteins are given in Table 1

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