Bioactivities Derived from Dry-Cured Ham Peptides: A Review

Abstract

Dry-cured ham is a traditional food in the Mediterranean diet, which, in addition to its sensory qualities, is a natural source of bioactive peptides generated during the curing process through the action of endogenous enzymes on muscle and sarcoplasmic proteins. These low-molecular-weight peptides have attracted growing interest due to their multiple bioactivities, including antihypertensive, antioxidant, antimicrobial, antidiabetic, and anti-inflammatory effects described in vitro, in vivo, and in preliminary human studies. The identification of specific sequences, such as AAPLAP, KPVAAP, and KAAAAP (ACE inhibitors), SNAAC and GKFNV (antioxidants), RHGYM (antimicrobial), and AEEEYPDL and LGVGG (dipeptidyl peptidase-IV and α-glucosidase inhibitors), has been possible thanks to the use of peptidomics techniques, tandem mass spectrometry, and bioinformatics tools that allow their activity to be characterized, their digestive stability to be predicted, and their bioavailability to be evaluated. This review article summarizes current knowledge on the bioactivities of peptides derived from dry-cured ham, advances in their functional characterization, and challenges associated with their application in functional foods and nutraceuticals, with the aim of providing a comprehensive overview of their potential in health promotion and chronic disease prevention.

Keywords: ACE-inhibitory activity; DPP-IV inhibitor; antioxidant activity; bioactive peptides; dry-cured ham; functional foods; proteolysis.

Figure 1

Properties of dry-cured ham. Processing conditions that affect palatability and bioactive profile. Created with BioRender.com (accessed on 1 July 2025).

Figure 2

Network map summarizing the peptides identified in Spanish dry-cured ham (pink) and their associated bioactivities (green). Graph created with Graph Commons.

Figure 3

Techniques used for the encapsulation of bioactive peptides. Created with BioRender.com (accessed on 10 August 2025).