Fidel Toldrá

Fidel Toldrá
Spanish National Research Council | CSIC · Departamento de Ciencias de los Alimentos

Research Professor, PhD

About

441
Publications
52,443
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17,898
Citations
Citations since 2017
107 Research Items
8780 Citations
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201720182019202020212022202305001,0001,500
201720182019202020212022202305001,0001,500
201720182019202020212022202305001,0001,500

Publications

Publications (441)
Article
Full-text available
Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many medium- and short-chain peptides are released from muscle proteins. Many of them have been isolated, iden...
Chapter
Most of the nonmeat portion of an animal carcass is biologically and nutritionally able to be consumed and can be made microbiologically safe for human consumption. Liver constitutes a good example of a very nutritional tissue in an animal carcass. Depending on the traditions, culture, and country of origin, certain by-products may be considered as...
Chapter
This chapter presents the most usual meat processing technologies involving curing, fermentation, dehydration, ripening, cooking, and smoking and related to the production of a wide range of dry-cured meats, fermented sausages, and cooked meats. The use of nitrite and its contribution to preservation, color, and flavor are discussed as well as its...
Article
Full-text available
This Special Issue of the International Journal of Molecular Sciences is focused on bioactive peptides in foods or hydrolyzates of food by-products, the methods for the extraction and purification of bioactive peptides, their structural and functional characterization, and the mechanisms of action that regulate their activity and support the report...
Article
Food-derived bioactive peptides are receiving an increased interest for their contribution to human health. Current trends are addressed towards the mass production of bioactive peptides. Modern in silico strategies based on simulation using bioinformatics tools are providing large amounts of data in comparison to the empirical approaches tradition...
Article
Bile acids are involved in the modulation of various metabolic processes facilitating the biliary excretion of endogenous and exogenous cholesterol. The objective of this study was to determine the glycocholic acid binding capacity (BC) of chicken blood hydrolysates using an optimized RP-HPLC methodology. Samples were hydrolysed using a combination...
Article
Full-text available
Blood is a meat by-product rich in proteins with properties that can be improved after hydrolysis, making it a sustainable alternative for use in the generation of bioactive peptides. The objective of this study was to identify dipeptidyl peptidase IV (DPP-IV) inhibitory peptides obtained from different chicken blood hydrolysates prepared using com...
Article
Unbalanced oxidative reactions occurred during the dry-curing period of ham can trigger unpleasant taste. Additionally, salt might mediate in these reactions that cause the oxidation of some of the generated peptides acting as a pro-oxidant. The influence of the processing and oxidation on the release of peptides and bioactivity have been dimly inv...
Chapter
Large amounts of by-products, exceeding 100 million tons per year, are generated by the meat industry, and their disposal and treatment to reduce their environmental impact are the cause of major concern for national and international governments and health authorities. Maximum use may be given to the edible by-products, named coproducts, because t...
Chapter
There is an intense research activity on bioactive peptides derived from food proteins in view of their health benefits for consumers. However, their identification is quite challenging as a consequence of their small size and low abundance in complex matrices such as foods or hydrolyzates. Recent advances in peptidomics and bioinformatics are gett...
Article
Full-text available
Fluoroquinolones are widely employed to treat or prevent respiratory diseases in poultry, and their residues could be present even after slaughtering. Thus, this study aimed to assess the oxidative effect of fluoroquinolones on myosin and chicken meat proteins under in vitro conditions, using proteomics and peptidomics approaches. Myosin was initia...
Article
Full-text available
Chicken hydrolysates (CHs) have been reported to protect mice against alcoholic liver injury possibly through oxidative stress reduction. In this study, the antioxidant activity of CHs was studied. Results showed that CHs exhibited significant antioxidant activity (around 600 and 400 μM TEAC/g in ORAC and ABTS assay, respectively) and could resist...
Article
Alcohol hydydrogenase (ADH) is a key enzyme that influences alcohol metabolism in vivo. Our previous study showed that chicken-derived tripeptide KPC can stabilize ADH in a dose-dependant manner. In this study, possible mechanism underlying how KPC can stabilize ADH was further inveatigated. Fluorescence quenching data showed that KPC induced a dyn...
Article
Full-text available
The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in their processing, and could affect the final characteristics of the product in terms of texture and flavor due to its effect on the activity of enzymes. In the present study, the quantitation of dipeptides PA, GA, VG, EE, ES, DA, and DG in low-salt...
Article
Full-text available
Background: Evidence suggests that bioactive peptides reduce hypertension and affect certain metabolic pathways. Methods: Fifty-four volunteers with stage 1 prehypertension and/or hypercholesterolemia and/or basal glucose >100 mg/dL were recruited and randomized to pork dry-cured ham (n = 35) or cooked ham (placebo group; n = 19) for 28 days. Af...
Chapter
There are many types of meat products in the Mediterranean area, with a wide variety of flavors and textures, that have been produced for centuries. Today, these products constitute an important part of the local economy, culture, gastronomic heritage and tradition. The technologies involved rely on traditional manufacturing processes mostly based...
Chapter
There are many types of veterinary drugs used in animal husbandry either for veterinary treatment or for growth-promoting purposes. The residues of these substances or their metabolites may remain in the meat or edible parts of the animal and, in some cases, constituting a potential harmful risk for consumers. So, adequate analytical methodologies...
Article
Full-text available
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 a...
Article
Full-text available
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. The correct figures have been included in this correction, and the original article has been corrected.
Article
Sweet dipeptide Ala-Ala (AA) could be one of the most abundant dipeptides naturally generated in meat products due to the high occurrence of its sequence all along endogenous proteins, which means it could play a key role in dry-cured ham flavour development and bioactivity. In this study, a mass spectrometry in tandem methodology was optimised to...
Poster
Full-text available
Introduction Dry-cured ham industry produces large amounts of by-products that represent both an economical and environmental problem. These by-products include all residues derived from the slicing of ham such as rinds and bones, which have been traditionally used in the Mediterranean households for cooking of broths and stews. A large number of s...
Article
A systematic insight into the structure-function properties of small bioactive peptides is of great importance. Herein, peptidomics and computational methodology were adopted to investigate the stabilization patterns and building blocks of antioxidant peptides resulting from proteolysis during the ripening of Spanish dry-cured ham (9-24 months of p...
Article
Full-text available
The processing of dry-cured ham results in the generation of small peptides by the action of endogenous enzymes on muscle proteins. Common proteomic workflows involve previous separation techniques based on liquid chromatography which are expensive and time-consuming. In this study, a convenient proteomic approach based on MALDI-ToF is proposed for...
Article
Full-text available
Dry-cured ham-derived dipeptides, generated along a dry-curing process, are of high importance since they play a role in flavor development of dry-cured ham. The objective of this study was to analyze the residues of the less-studied metabotropic glutamate receptor 1 (mGluR1) implicated in the recognition of umami dry-cured ham dipeptides by molecu...
Article
Small peptides such as dipeptides contribute to a great extent to the characteristic taste of dry-cured hams. In this study, hydrophilic interaction liquid chromatography (HILIC) combined to tandem mass spectrometry was used to separate, identify, and quantify seven dipeptides in dry-cured hams sampled at different processing times (6, 12, 18, and...
Article
Microenvironmental factors may influence the antioxidant efficacy of food-derived peptides. This study evaluated the in vitro antioxidant properties of peptides released during the ripening (9 to 24 months of processing) of Spanish dry-cured ham (Biceps femoris muscle) assisted by spectral-chromatographic methodologies. Results indicated that 2,2’-...
Article
Large amounts of meat by- and co-products are generated during slaughtering and meat processing, and require rational management of these products for an ecological disposal. Efficient solutions are very important for sustainability and innovative developments create high added-value from meat by-products with the least environmental impact, handli...
Article
Full-text available
Foods and their industry by-products constitute very good sources of bioactive peptides, which can be naturally generated during processing but are also extensively produced through enzymatic hydrolysis, microbial fermentation, and even during gastrointestinal digestion in the human body [...]
Article
Amino acids are organic compounds which are essential for all living organisms because they play a double role in cells, either connected to each other as building blocks of proteins or free as intermediates in metabolism. This article summarizes the relationship between the structure of the different amino acids and their function and metabolism i...
Article
Full-text available
Recently, the use of bioactive compounds in improving human health has received more attention. The aim of the present study was to hydrolyze orange seed proteins using pepsin enzyme to obtain bioactive peptides as well as to study the stability of such activity after simulated gastrointestinal digestion conditions. The method was optimized using d...
Chapter
Peptidomics is considered an essential tool for the identification and quantitation of naturally generated peptides present in complex matrices from animal and vegetable origin. These peptides have been generated in natural processes such as fermentation, curing, or maturation, due to the action of endogenous or microbial enzymes, and even, once in...
Chapter
A large number of bioactive peptides have been reported with a variety of benefits for human health like angiotensin-converting enzyme inhibition, antioxidant, antiinflammatory, hypoglycemic, or antithrombotic activity, among others. Bioactive peptides are generated through the enzymatic breakdown of proteins either in the food itself by endogenous...
Article
Full-text available
In this study, orange seed proteins were hydrolyzed by Alcalase enzyme at different enzyme concentrations 1-3% (v/w) and hydrolysis times (2-5 h), to obtain bioactive peptides showing antioxidant, Angiotensin-converting enzyme (ACE) -inhibitory, and hypoglycemic activities. The highest biological activities (p < 0.05) were achieved by using a hydro...
Article
Nitrite and nitrate have been traditionally used for the preservation of meat products because of the effective antimicrobial action of nitrite against Clostridium botulinum, the outgrowth of its spores as well as other bacteria. However, the use of nitrite and nitrate has been questioned in last half century due to the possible generation of N-nit...
Article
Full-text available
Chlorpyrifos (CPF) is an organophosphorus pesticide used in poultry to prevent and/or kill insects and such as preserving agents of poultry feed. Exposure continues to CPF can promote its accumulation at trace concentrations in animal tissue. The toxicological effects of these residues (carcinogenicity, genotoxicity, and neurological disorders) hav...
Article
Full-text available
Biodiesel constitutes an attractive source of energy because it is renewable, biodegradable,and non‐polluting. Up to 20% biodiesel can be blended with fossil diesel and is being produced andused in many countries. Animal fat waste represents nearly 6% of total feedstock used to producebiodiesel through alkaline catalysis transesterification after i...
Article
Full-text available
Dry-cured hams are a good source of bioactive peptides, whose stability to gastrointestinal (GI) digestion determines their bioaccessibility and thus their bioavailability to exert beneficial effects. The aim of this study was to evaluate the effect of in vitro GI digestion of dry-cured hams on the peptide profiles and their antioxidant activity. R...
Article
Peptidyl post-translational modifications (PTMs) could influence the final quality of processed meat. In this study, the peptide oxidative phenomena in Spanish dry-cured ham (Biceps femoris muscle) were evaluated at different ripening times (9, 12, 15, 18 and 24 months of processing) as evidence of interactions amongst the lipid and protein oxidati...
Article
Full-text available
The agro-food industry generates large amounts of waste that contribute to environmental contamination. Animal fat waste constitutes some of the most relevant waste and the treatment of such waste is quite costly because environmental regulations are quite strict. Part of such costs might be reduced through the generation of bioenergy. Biodiesel co...
Article
Full-text available
The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due to its low cost, high availability, and technological and functional properties. Among them, gelatin can be used as a carrier of bioact...
Article
Full-text available
Iberian dry-cured ham is a meat product known as a source of different bioactive peptides due to its high protein content and intense hydrolysis during its processing. In this study, the potential of α-glucosidase inhibitory peptides generated in Iberian dry-cured ham was evaluated for the first time. After size-exclusion chromatography and high-pe...
Article
Full-text available
Organophosphate pesticides are frequently used to eliminate or prevent insects in poultry. However, their residues may continue in meat after slaughtering. In this study, proteomics and peptidomics approaches were used to evaluate their oxidative impact on myosin and chicken breast proteins under in vitro conditions. Myosin protein was exposed to d...
Article
There is a wide variety of peptides released from food proteins which are able to exert a relevant benefit for human health like angiotensin-converting enzyme (ACE) inhibition, antioxidant, anti-inflammatory, hypoglucemic or antithrombotic activity, among others. This manuscript is reviewing the recent advances on enzymatic mechanisms for the hydro...
Article
Peptides and free amino acids are naturally generated in dry-cured ham as a consequence of proteolysis phenomenon exerted by muscle peptidases. The generation of bioactive peptides in different types of dry-cured ham produced in Spain, Italy and China is reviewed in this manuscript. Major muscle proteins are extensively hydrolysed firstly by endoge...
Article
Full-text available
Bioactive peptides have attracted extensive attention worldwide as natural alternatives to promote human health and wellness. Previous studies have shown that chicken hydrolysates could enhance alcohol dehydrogenase, and subsequently they facilitate alcohol metabolism and ameliorate alcohol-induced liver injury. The data presented in this article s...
Chapter
Abstarct Food safety is a matter of concern that have been in the focus of attention of all regulatory organisms and governments since in the last centuries as it is closely linked with food security and food quality. In fact, the development and validation of fast, accurate, and reliable analytical methodologies in order to detect fails in food sa...
Article
Full-text available
Dry-cured ham has been described as a good source of bioactive peptides and taste-active compounds. Some of them are dipeptides and tripeptides that are released in a large amount from different muscle proteins due to the action of exopeptidases during the dry-cured ham processing. The potential of dipeptides and tripeptides to exert bioactivities...
Article
Full-text available
The worldwide consumption of high-protein food has notoriously increased in recent years. Meat industry generates substantial quantities of protein-rich raw material, which are often discarded as low-value by-products. However, several bioactive compounds can be isolated from these products giving an added value to them. In addition to conventional...
Chapter
One of the main concerns nowadays in the modern world is about waste disposal and byproduct management of the food processing industry. The use of byproducts as bioactive peptides has been extensively studied during recent years as an economically viable way for a waste obtained from one of the most contaminant industries nowadays. In this sense, b...
Chapter
Pig production is generally the main animal production activity in the different regions of Europe. Pork byproducts are important sources of nutrients and, therefore, the data reviewed could be of great sense in the promotion of their consumption and contributing to food production sustainability. The yield of edible pork byproducts may represent a...
Chapter
Cattle byproducts include a wide variety of products, like blood, bones, tendons, meat trimmings, fat or tallow, hides, hooves, horns, internal organs, viscera, and feet. Edible byproducts can be consumed by humans and, in fact, are routinely consumed or even considered as a delicacy in some countries due to particular culture and traditional consu...
Article
The effect of chicken hydrolysates (CHs) on alcohol dehydrogenase (ADH) stability was investigated, together with further bioactivity-oriented isolation and identification of CHs. A total of 82 peptides were identified using mass spectrometry in tandem after consecutive separation by size-exclusion chromatography and high-performance liquid chromat...
Article
Full-text available
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...
Article
Food-derived bioactive peptides are promising compounds for the prevention and treatment of cardiovascular diseases, the main cause of mortality in developed countries. The aim of this work was to determine the in vitro anti-inflammatory, antioxidant, and angiotensin I-converting enzyme (ACE-I) inhibitory activities of twenty-four peptides that wer...
Article
Food-derived bioactive peptides are promising compounds for the prevention and treatment of cardiovascular diseases, the main cause of mortality in developed countries. The aim of this work was to determine the in vitro anti-inflammatory, antioxidant, and angiotensin I-converting enzyme (ACE-I) inhibitory activities of twenty-four peptides that wer...
Article
Full-text available
Royal jelly (RJ) has been known for centuries, but in the last 5-6 decades its systematic production and consumption has increased. RJ is secreted by the hypopharyngeal and mandibular glands of worker honeybees ( Apis mellifera ). This thick and milky substance contains water, proteins, carbohydrates, lipids, minerals, vitamins and such bio-active...
Article
Full-text available
In the present study, response surface method was used to optimize hydrolysis condition to generate potential bioactive peptides from pollen protein using pepsin (pepsin hydrolysated pollen—PHP) and trypsin (trypsin hydrolysated pollen—THP). Then PHP and THP prepared under optimized conditions were analyzed by size‐exclusion chromatography. The fra...
Article
Myofibrillar proteins are extensively degraded by muscle endo- and exopeptidases during the ageing of meat and the processing of meat products. One of the most studied products is dry-cured ham. This degradation implies changes in the product in terms of texture (mainly due to calpains and cathepsins endopeptidases) and flavour (due to the action o...
Article
The world population is constantly growing so that the needs of food, including protein sources, will also increase considerably in the coming years. Animal farming has been related to numerous environmental consequences such as soil erosion, exaggerated water consumption, generation of large quantities of waste and accumulation of greenhouse gases...
Article
Background: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not only to ensure the food sa...
Article
Full-text available
In this study, the antihypertensive activity of Purafect®-smooth hound viscera protein hydrolysate (VPH) and its peptide fraction with molecular weight (MW) below 1 kDa (VPH-I) was investigated. In addition, the lipase inhibitory activity, as well the anticoagulant potential, in vitro, were assessed. The antihypertensive effects of VPH and VPH-I we...
Article
The interest in using food byproducts as a source of bioactive peptides has increased significantly in the recent years. The goal of this work was to determine the presence and stability of peptides showing angiotensin I-converting enzyme (ACE-I), endothelin-converting enzyme (ECE), dipeptidyl peptidase-IV (DPP-IV), and platelet-activating factor-a...
Book
This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as a...
Article
Background: Meat has a complex physical structure and chemical composition that is very prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of interest as potential raw materials for meat processing, primary as replacements for synthetic additives. Some examples are essential oils from aromatic plants that are usu...
Chapter
Recent applications of animal by‐products are addressed in this chapter in addition to the generation of biomolecules of interest using particular enzymes with determined functional or bioactive properties.
Article
Full-text available
Meat and meat products have been described as a very good source of angiotensin I converting enzyme (ACEI)-inhibitory peptides. The generation of bioactive peptides can occur through the action of endogenous muscular enzymes during processing, gastrointestinal digestion, or by using commercial enzymes in laboratory or industry under controlled cond...
Article
Peptides with a similar antioxidant and ACE-inhibitory activity of royal jelly (RJ) generated from Alcalase hydrolysated pollen (AHP) were predicted by Response Surface Methodology (RSM). The model equations were proposed according to the effects of time and enzyme concentration on the antioxidant and ACE-inhibitory activity. The optimum values for...
Article
The present study aims to characterize black-barred (Hemiramphus far) skin gelatin (BG) gel enriched or not with its hydrolysate (BGH) in terms of their rheological and micro-structural properties, as well as to evaluate their effect on smooth hound fillet quality during chilled storage. The results of the rheological properties showed that peptide...
Article
During the last decade, the use of integrated ‘omics’ including genomics, transcriptomics, metabolomics and proteomics has provided a better knowledge of food systems. In fact, technical improvements achieved in mass spectrometry instruments together with the last developments of bioinformatics tools and hardware have allowed proteomics to be the m...
Article
Background: Diseases related to oxidative stress and food quality decay are of major concern worldwide as they can lead to economic losses in both public health and food production. The antioxidant peptides, extracted from food proteins, can be explored as natural new drug and food ingredient. Scope and approach: Antioxidant peptides are extracted...
Article
In this study, tomato seeds were obtained as by-products and submitted to fermentation with the proteolytic strain Bacillus subtilis A14h. The resulting peptide mixture was fractionated and purified through different chromatographic steps. Fractions were assayed for antioxidant and angiotensin converting enzyme (ACE)-inhibitory activities and pepti...
Article
The use of proteomics in food science has permitted both a better characterisation of the food products and the control of their final quality despite the fact that food systems are under continuous changes during processing and consumption. Ham is a very popular meat product frequently consumed in Mediterranean countries after a dry‐curing process...
Article
This study aims to examine the effects of non-hydrolyzed octopus (Octopus vulgaris) muscle proteins (NHOPs) and their hydrolysates (OPHs) on alloxan induced diabetes in Wistar rats (AIDR). Animals were allocated into seven groups of six rats each: control group (C), diabetic group (D) and diabetic rats treated with acarbose (D + Acar), non-hydrolyz...
Article
A wide variety of dry-fermented sausages are produced in European countries, where are considered valued traditional products. An intense proteolysis takes place during the processing of dry-fermented sausages due to the combined action of muscle and microbial peptidases, generating large amounts of peptides and free amino acids. These compounds pa...
Article
Oxidative modifications of proteins and peptides can negatively affect nutritional, sensory and quality characteristics of dry-cured hams. The aim of this study was to use a peptidomics strategy for the identification and relative quantification of oxidised peptides in two different muscles, the external Semimembranosus (SM) and the internal Biceps...