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dc.contributor.author Castellano, Patricia Haydee
dc.contributor.author Mora, Leticia
dc.contributor.author Escudero, Elizabeth
dc.contributor.author Vignolo, Graciela Margarita
dc.contributor.author Aznar, Rosa
dc.contributor.author Toldrá, Fidel
dc.date.available 2018-03-21T22:00:20Z
dc.date.issued 2016-10
dc.identifier.citation Castellano, Patricia Haydee; Mora, Leticia; Escudero, Elizabeth; Vignolo, Graciela Margarita; Aznar, Rosa; et al.; Antilisterial peptides from Spanish dry-cured hams: Purification and identification; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 59; 10-2016; 133-141
dc.identifier.issn 0740-0020
dc.identifier.uri http://hdl.handle.net/11336/39599
dc.description.abstract The typical Spanish dry-cured ham has a particular sensory quality that makes it a distinctive food, highly appreciated for consumers worldwide. Its particular physicochemical properties, such as high salt content and reduced water activity contribute to their shelf-stability. However, post-processing actions carried out for the commercialization of these products such as slicing may increase the risk of development of pathogenic microorganisms as Listeria monocytogenes. During ripening, muscle proteins are hydrolyzed by muscle peptidases releasing peptides and free amino acids. Some of these peptides have been described to exert biological activities such as antioxidant and ACE-inhibition. In this study, a peptidomic strategy using mass spectrometry techniques has been used to identify and sequence those naturally generated peptides showing antilisterial activity. One hundred and five peptides have been identified in active fractions and some synthesized and their MIC calculated. Ten peptides were able to inhibit the growth of L. monocytogenes, being the pentapeptide RHGYM the most effective showing a MIC value of 6.25 mM. This study proves for the first time the potential antimicrobial action against L. monocytogenes of certain naturally generated peptides obtained from Spanish dry-cured ham.
dc.format application/pdf
dc.language.iso eng
dc.publisher Academic Press Ltd - Elsevier Science Ltd
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject ANTIMICROBIAL PEPTIDES
dc.subject DRY-CURED HAM
dc.subject LISTERIA MONOCYTOGENES
dc.subject MASS SPECTROMETRY
dc.subject PROTEOMICS
dc.subject.classification Otras Ciencias Biológicas
dc.subject.classification Ciencias Biológicas
dc.subject.classification CIENCIAS NATURALES Y EXACTAS
dc.title Antilisterial peptides from Spanish dry-cured hams: Purification and identification
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2018-03-21T16:45:33Z
dc.journal.volume 59
dc.journal.pagination 133-141
dc.journal.pais Estados Unidos
dc.description.fil Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil Fil: Mora, Leticia. Consejo Superior de Investigaciones Científicas; España
dc.description.fil Fil: Escudero, Elizabeth. Consejo Superior de Investigaciones Científicas; España
dc.description.fil Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil Fil: Aznar, Rosa. Consejo Superior de Investigaciones Científicas; España. Universidad de Valencia; España
dc.description.fil Fil: Toldrá, Fidel. Consejo Superior de Investigaciones Científicas; España
dc.journal.title Food Microbiology
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fm.2016.05.018
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0740002016301289
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Atribución-NoComercial-SinDerivadas 2.5 Argentina (CC BY-NC-ND 2.5 AR)