A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
Descripción del Articulo
We wish to thank Centro de Referencia para Lactobacilos (CERELA-CONICET) collection for supplying the strains. We would also like to thank IBRAC and Sealed Air-Brazil that provided the additives and packaging, respectively. M. Almeida received the support of the Coordenacao de Aperfeicoamento de Pes...
| Autores: | , , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2018 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/499 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/499 https://doi.org/10.1016/j.foodres.2018.04.042 |
| Nivel de acceso: | acceso abierto |
| Materia: | Strain Amino acids Food processing Lactic acid Mass spectrometry Peptides Sodium Sodium chloride Autochthonous starter cultures Fermented sausages Lactic acid bacteria Low molecular weight Lower sodium contents Myofibrillar proteins Peptidomics Starter cultures Meats https://purl.org/pe-repo/ocde/ford#4.04.01 |
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4689 |
| dc.title.none.fl_str_mv |
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures |
| title |
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures |
| spellingShingle |
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures de Almeida M.A. Strain Amino acids Food processing Lactic acid Mass spectrometry Peptides Sodium Sodium chloride Autochthonous starter cultures Fermented sausages Lactic acid bacteria Low molecular weight Lower sodium contents Myofibrillar proteins Peptidomics Starter cultures Meats https://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures |
| title_full |
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures |
| title_fullStr |
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures |
| title_full_unstemmed |
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures |
| title_sort |
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures |
| author |
de Almeida M.A. |
| author_facet |
de Almeida M.A. Saldaña E. da Silva Pinto J.S. Palacios J. Contreras-Castillo C.J. Sentandreu M.A. Fadda S.G. |
| author_role |
author |
| author2 |
Saldaña E. da Silva Pinto J.S. Palacios J. Contreras-Castillo C.J. Sentandreu M.A. Fadda S.G. |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
de Almeida M.A. Saldaña E. da Silva Pinto J.S. Palacios J. Contreras-Castillo C.J. Sentandreu M.A. Fadda S.G. |
| dc.subject.none.fl_str_mv |
Strain |
| topic |
Strain Amino acids Food processing Lactic acid Mass spectrometry Peptides Sodium Sodium chloride Autochthonous starter cultures Fermented sausages Lactic acid bacteria Low molecular weight Lower sodium contents Myofibrillar proteins Peptidomics Starter cultures Meats https://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Amino acids Food processing Lactic acid Mass spectrometry Peptides Sodium Sodium chloride Autochthonous starter cultures Fermented sausages Lactic acid bacteria Low molecular weight Lower sodium contents Myofibrillar proteins Peptidomics Starter cultures Meats |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
We wish to thank Centro de Referencia para Lactobacilos (CERELA-CONICET) collection for supplying the strains. We would also like to thank IBRAC and Sealed Air-Brazil that provided the additives and packaging, respectively. M. Almeida received the support of the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), PhD scholarship from Brazil and E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). This study was financially supported by the São Paulo Research Foundation (FAPESP) Project No.2012/07113-2; project AGL2012-32146 from MINECO (Spain) and PIP2011-0100406 and PIP2015-0530 from CONICET. |
| publishDate |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/499 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.foodres.2018.04.042 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85046168734 |
| url |
https://hdl.handle.net/20.500.12390/499 https://doi.org/10.1016/j.foodres.2018.04.042 |
| identifier_str_mv |
2-s2.0-85046168734 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Food Research International |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
| reponame_str |
CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1839175653355683840 |
| spelling |
Publicationrp00632600rp00628600rp00630600rp00629600rp00627600rp00631600rp00626600de Almeida M.A.Saldaña E.da Silva Pinto J.S.Palacios J.Contreras-Castillo C.J.Sentandreu M.A.Fadda S.G.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/499https://doi.org/10.1016/j.foodres.2018.04.0422-s2.0-85046168734We wish to thank Centro de Referencia para Lactobacilos (CERELA-CONICET) collection for supplying the strains. We would also like to thank IBRAC and Sealed Air-Brazil that provided the additives and packaging, respectively. M. Almeida received the support of the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), PhD scholarship from Brazil and E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). This study was financially supported by the São Paulo Research Foundation (FAPESP) Project No.2012/07113-2; project AGL2012-32146 from MINECO (Spain) and PIP2011-0100406 and PIP2015-0530 from CONICET.Fermented sausage technology is currently compromised in decreasing the addition of NaCl. Use of starter cultures with peptidogenic potential could be a valuable strategy that can mask or hide off flavors produced by the use of NaCl substituents. In the present work, the peptidogenic potential of four lactic acid bacteria species was evaluated in a low-sodium beaker sausage (BS) model. Using a peptidomic approach, a total of 86 low molecular weight (LMW) peptides were accurately identified, mostly derived from myofibrillar proteins, especially actin, which generated 53 peptides. The BS inoculated with L. curvatus CRL705 generated 56 LMW peptides, followed by Enterococcus (E.) mundtii CRL35 with 43 peptides. In addition, BS inoculated with Lactobacillus (L.) plantarum and with L. sakei produced higher amino acid amounts over time as compared to the rest of BS models, highlighting the importance of both, time and sample effect on the overall free amino acid generation. The presence of each LAB strain in BS models generated a unique profile of small peptides and amino acids that could serve as a distinctive biochemical trait to differentiate specific fermented products. According to these results, E. mundtii and L. sakei, which are compatible between them, are proposed as the most efficiently adapted to low-sodium conditions. The use of selected strains during the processing of low-sodium fermented sausages could have a positive effect on the production of small peptides and free amino acids.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdFood Research Internationalinfo:eu-repo/semantics/openAccessStrainAmino acids-1Food processing-1Lactic acid-1Mass spectrometry-1Peptides-1Sodium-1Sodium chloride-1Autochthonous starter cultures-1Fermented sausages-1Lactic acid bacteria-1Low molecular weight-1Lower sodium contents-1Myofibrillar proteins-1Peptidomics-1Starter cultures-1Meats-1https://purl.org/pe-repo/ocde/ford#4.04.01-1A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter culturesinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/499oai:repositorio.concytec.gob.pe:20.500.12390/4992024-05-30 15:21:59.112http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="924d1882-2a6c-4a3e-86c7-7b12d9e43684"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures</Title> <PublishedIn> <Publication> <Title>Food Research International</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1016/j.foodres.2018.04.042</DOI> <SCP-Number>2-s2.0-85046168734</SCP-Number> <Authors> <Author> <DisplayName>de Almeida M.A.</DisplayName> <Person id="rp00632" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Saldaña E.</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>da Silva Pinto J.S.</DisplayName> <Person id="rp00630" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Palacios J.</DisplayName> <Person id="rp00629" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Contreras-Castillo C.J.</DisplayName> <Person id="rp00627" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Sentandreu M.A.</DisplayName> <Person id="rp00631" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Fadda S.G.</DisplayName> <Person id="rp00626" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Strain</Keyword> <Keyword>Amino acids</Keyword> <Keyword>Food processing</Keyword> <Keyword>Lactic acid</Keyword> <Keyword>Mass spectrometry</Keyword> <Keyword>Peptides</Keyword> <Keyword>Sodium</Keyword> <Keyword>Sodium chloride</Keyword> <Keyword>Autochthonous starter cultures</Keyword> <Keyword>Fermented sausages</Keyword> <Keyword>Lactic acid bacteria</Keyword> <Keyword>Low molecular weight</Keyword> <Keyword>Lower sodium contents</Keyword> <Keyword>Myofibrillar proteins</Keyword> <Keyword>Peptidomics</Keyword> <Keyword>Starter cultures</Keyword> <Keyword>Meats</Keyword> <Abstract>Fermented sausage technology is currently compromised in decreasing the addition of NaCl. Use of starter cultures with peptidogenic potential could be a valuable strategy that can mask or hide off flavors produced by the use of NaCl substituents. In the present work, the peptidogenic potential of four lactic acid bacteria species was evaluated in a low-sodium beaker sausage (BS) model. Using a peptidomic approach, a total of 86 low molecular weight (LMW) peptides were accurately identified, mostly derived from myofibrillar proteins, especially actin, which generated 53 peptides. The BS inoculated with L. curvatus CRL705 generated 56 LMW peptides, followed by Enterococcus (E.) mundtii CRL35 with 43 peptides. In addition, BS inoculated with Lactobacillus (L.) plantarum and with L. sakei produced higher amino acid amounts over time as compared to the rest of BS models, highlighting the importance of both, time and sample effect on the overall free amino acid generation. The presence of each LAB strain in BS models generated a unique profile of small peptides and amino acids that could serve as a distinctive biochemical trait to differentiate specific fermented products. According to these results, E. mundtii and L. sakei, which are compatible between them, are proposed as the most efficiently adapted to low-sodium conditions. The use of selected strains during the processing of low-sodium fermented sausages could have a positive effect on the production of small peptides and free amino acids.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.439101 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
