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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
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Listeria Monocytogenes
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Mass Spectrometry
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Proteomics
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Otras Ciencias Biológicas
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Ciencias Biológicas
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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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