Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages
| Autor: | Silvina Fadda, Graciela Vignolo, Constanza María López, Elena Bru |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Otras Ciencias Biológicas
Proteolysis BIOMARKERS Sarcoplasm Argentina Muscle Proteins Proteomics Ciencias Biológicas chemistry.chemical_compound Hydrolysis medicine QUALITY Animals Humans Food science PROTEOLYSIS Creatine Kinase chemistry.chemical_classification biology medicine.diagnostic_test L-Lactate Dehydrogenase Myoglobin Actins Meat Products PEPTIDOMICS Enzyme chemistry Biochemistry Fermentation biology.protein Food Microbiology PROTEOMICS Creatine kinase Electrophoresis Polyacrylamide Gel FERMENTED SAUSAGES Dietary Proteins Peptides CIENCIAS NATURALES Y EXACTAS Food Science |
| Zdroj: | Meat science. 104 |
| ISSN: | 1873-4138 |
| Popis: | In this study, proteolysis and low molecular weight (LMW) peptides (< 3 kDa) from commercial Argentinean fermented sausages were characterized by applying a peptidomic approach. Protein profiles and peptides obtained by Tricine-SDS-PAGE and RP-HPLC-MS, respectively, allowed distinguishing two different types of fermented sausages, although no specific biomarkers relating to commercial brands or quality were recognized. From electrophoresis, α-actin, myoglobin, creatine kinase M-type and L-lactate dehydrogenase were degraded at different intensities. In addition, a partial characterization of fermented sausage peptidome through the identification of 36 peptides, in the range of 1000–2100 Da, arising from sarcoplasmic (28) and myofibrillar (8) proteins was achieved. These peptides had been originated from α-actin, myoglobin, and creatine kinase M-type, but also from the hydrolysis of other proteins not previously reported. Although muscle enzymes exerted a major role on peptidogenesis, microbial contribution cannot be excluded as it was postulated herein. This work represents a first peptidomic approach for fermented sausages, thereby providing a baseline to define key peptides acting as potential biomarkers. Fil: López, Constanza María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Bru Chauve, Elena Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina |
| Databáze: | OpenAIRE |
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