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Artículo

Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

López, Constanza MaríaIcon ; Bru Chauve, Elena MagdalenaIcon ; Vignolo, Graciela MargaritaIcon ; Fadda, Silvina G.Icon
Fecha de publicación: 07/02/2015
Editorial: Elsevier
Revista: Meat Science
ISSN: 0309-1740
e-ISSN: 1873-4138
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ciencias Biológicas

Resumen

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.
Palabras clave: Fermented Sausages , Proteolysis , Quality , Peptidomics , Proteomics , Biomarkers
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/28721
DOI: http://dx.doi.org/10.1016/j.meatsci.2015.01.013
URL: http://www.sciencedirect.com/science/article/pii/S0309174015000248
Colecciones
Articulos(CCT - NOA SUR)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
López, Constanza María; Bru Chauve, Elena Magdalena; Vignolo, Graciela Margarita; Fadda, Silvina G.; Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages; Elsevier; Meat Science; 104; 7-2-2015; 20-29
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