Risk assessment of chemical substances of safety concern generated in processed meats

This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products.Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative,the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes,heterocyclic aromatic amines generated under particular cooking conditions,compounds released from the oxidation of lipids and proteins,Maillard reaction products like acrylamide and carboxymethyl lysine,and amines that can be generated and accumulated in fermented meats.These hazardous compounds,their mechanisms of generation,risks for health and ways of preventing its presence in meat products are briefly described in this review.

Inhibition of 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase enzyme by dipeptides identified in dry-cured ham

High cholesterolemia is a key risk factor for the development of cardiovascular diseases,which are the main cause of mortality in developed countries.Most therapies are focused on the modulation of its biosynthesis through 3-hydroxy-3-methylglutaryl-coenzyme A reductase(HMG-CoAR)inhibitors.In this sense,food-derived bioactive peptides might act as promising health alternatives through their ability to interact with crucial enzymes involved in metabolic pathways,avoiding the adverse effects of synthetic drugs.Dry-cured ham has been widely described as an important source of naturally-generated bioactive peptides exerting ACEI-inhibitory activity,antioxidant activity,and anti-inflammatory activity between others.Based on these findings,the aim of this work was to assess,for the first time,the in vitro inhibitory activity of HMG-CoAR exerted by dipeptides generated during the manufacturing of dry-cured ham,previously described with relevant roles on other bioactivities.The in vitro inhibitory activity of the dipeptides was assessed by measuring the substrate consumption rate of the 3-hydroxy-3-methylglutaryl CoA reductase in their presence,with the following pertinent calculations.Further research was carried out to estimate the possible interactions of the most bioactive dipeptides with the enzyme by performing in silico analysis consisting of molecular docking approaches.Main findings showed DA,DD,EE,ES,and LL dipeptides as main HMG-CoAR inhibitors.Additionally,computational analysis indicated statin-like interactions of the dipeptides with HMG-CoAR.This study reveals,for the first time,the hypocholesterolemic potential of dry-cured ham-derived dipeptides and,at the same time,converges in the same vein as many reports that experimentally argue the cardiovascular benefits of dry-cured ham consumption due to its bioactive peptide content.

Correction to: Inhibition of 3-hydroxy-3-methyl-glutarylcoenzyme A reductase enzyme by dipeptides identified in drycured ham

Correction to:Food Prod Process Nutr 3,18(2021)https://doi.org/10.1186/s43014-021-00058-w Following the publication of the original article(Heres et al.,2021),the authors identified a typesetting error in Fig.1,and Fig.2.The deviation letters are missing in both figures.