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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 sequencea Mass (Da)b Proteins of originc Bioactivity Sensory
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      
  1. aPeptide sequences are given as amino acids one-letter code
  2. bMass of the peptide sequence in Daltons calculated using PeptideMass from ExPASy
  3. cPossible proteins of origin of the peptides. Names of the abbreviated proteins are given in Table 1