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Spanish dry-cured pork ham, a highly valued traditional product, is well-recognized for its intense flavor and beneficial health properties.
Objective: In this study, dry-cured ham peptides were obtained after simulated gastrointestinal digestion and their antioxidant capacity was analyzed, both in vitro and in vivo.
Methods: The in vitro antioxidant activity was evaluated by measuring the capacity of the peptide to neutralize free radicals using ABTS, DPPH, and a cellular assay with Caco-2 cells. In addition, in vivo tests were performed using the nematode Caenorhabditis elegans as the biological model.
Results: The ham peptides exhibited higher antioxidant activity than the unhydrolyzed protein (control). In C. elegans assays, an increase in the life expectancy of peptide-fed specimens was observed under both chronic and acute oxidative stress conditions. Moreover, reactive oxygen species levels in these nematodes were significantly lower than those in the control group when exposed to paraquat-induced oxidative stress. Additionally, PCR analyses suggested that this increased resistance to oxidative stress may be related to an increase in the expression of genes involved in the stress response, such as GST-4, GST-10, and SKN-1.
Conclusion: Taken together, these findings support the potential of dry-cured ham peptides as functional ingredients or nutraceuticals useful to combat oxidative damage in the body.
Noelia Hernández Correas, Andrea M. Liceaga, Adela Abellán, Clara Noguera, Silvia Montoro, Luis Tejada, Bioactive peptides from Spanish dry-cured ham: In vitro and in vivo antioxidant effects using a Caenorhabditis elegans model, Meat Science, 2025, 109980, ISSN 0309-1740, https://doi.org/10.1016/j.meatsci.2025.109980.