Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model

Autores
López, Constanza María; Sentandreu, Miguel Angel; Vignolo, Graciela Margarita; Fadda, Silvina G.
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study focuses on meat protein degradation by different starter cultures. Sausage modelsinoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and asa mixture were incubated 10 days at 22◦C. Low molecular weight peptides (<3 kDa) derivedfrom sarcoplasmic proteins were analyzed by a peptidomic approach. A diverse number ofprotein fragments were identified. The greatest peptides diversity was obtained when themixed starter culture was present. Peptides mainly arose from myoglobin, creatine-kinase,glyceraldehyde-3-phosphate-dehydrogenase and fructose-biphosphate-aldolase (ALDOA).ALDOA hydrolysis was attributed to the mixed starter culture; the released peptides couldact as biomarkers for a specific sausage technology.Significance: The selection of a specific autochthonous starter culture guarantees the hygieneand typicity of fermented sausages. The identification of new peptides as well as new targetproteins by means of peptidomics represents a significant step toward the elucidation ofthe role of microorganisms in meat proteolysis. Moreover, these peptides may be furtherused as biomarkers capable to certify the use of the applied autochthonous starter culturedescribed here.
Fil: López, Constanza María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Sentandreu, Miguel Angel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
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
Materia
MEAT PROTEOLYSIS
LACTIC ACID BACTERIA
STARTER CULTURES
PEPTIDOMICS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/28595
Acceder
id CONICETDig_f2bafbbbe2ba75035e785a0ac088126e
oai_identifier_str oai:ri.conicet.gov.ar:11336/28595
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage modelLópez, Constanza MaríaSentandreu, Miguel AngelVignolo, Graciela MargaritaFadda, Silvina G.MEAT PROTEOLYSISLACTIC ACID BACTERIASTARTER CULTURESPEPTIDOMICShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This study focuses on meat protein degradation by different starter cultures. Sausage modelsinoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and asa mixture were incubated 10 days at 22◦C. Low molecular weight peptides (<3 kDa) derivedfrom sarcoplasmic proteins were analyzed by a peptidomic approach. A diverse number ofprotein fragments were identified. The greatest peptides diversity was obtained when themixed starter culture was present. Peptides mainly arose from myoglobin, creatine-kinase,glyceraldehyde-3-phosphate-dehydrogenase and fructose-biphosphate-aldolase (ALDOA).ALDOA hydrolysis was attributed to the mixed starter culture; the released peptides couldact as biomarkers for a specific sausage technology.Significance: The selection of a specific autochthonous starter culture guarantees the hygieneand typicity of fermented sausages. The identification of new peptides as well as new targetproteins by means of peptidomics represents a significant step toward the elucidation ofthe role of microorganisms in meat proteolysis. Moreover, these peptides may be furtherused as biomarkers capable to certify the use of the applied autochthonous starter culturedescribed here.Fil: López, Constanza María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Sentandreu, Miguel Angel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaElsevier2015-05-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/28595López, Constanza María; Sentandreu, Miguel Angel; Vignolo, Graciela Margarita; Fadda, Silvina G.; Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model; Elsevier; EuPA Open Proteomics; 7; 12-5-2015; 53-632212-96852212-9685CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.euprot.2015.05.001info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S2212968515000136info:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)https://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:06:39Zoai:ri.conicet.gov.ar:11336/28595instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:06:39.295CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
title Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
spellingShingle Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
López, Constanza María
MEAT PROTEOLYSIS
LACTIC ACID BACTERIA
STARTER CULTURES
PEPTIDOMICS
title_short Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
title_full Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
title_fullStr Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
title_full_unstemmed Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
title_sort Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
dc.creator.none.fl_str_mv López, Constanza María
Sentandreu, Miguel Angel
Vignolo, Graciela Margarita
Fadda, Silvina G.
author López, Constanza María
author_facet López, Constanza María
Sentandreu, Miguel Angel
Vignolo, Graciela Margarita
Fadda, Silvina G.
author_role author
author2 Sentandreu, Miguel Angel
Vignolo, Graciela Margarita
Fadda, Silvina G.
author2_role author
author
author
dc.subject.none.fl_str_mv MEAT PROTEOLYSIS
LACTIC ACID BACTERIA
STARTER CULTURES
PEPTIDOMICS
topic MEAT PROTEOLYSIS
LACTIC ACID BACTERIA
STARTER CULTURES
PEPTIDOMICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This study focuses on meat protein degradation by different starter cultures. Sausage modelsinoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and asa mixture were incubated 10 days at 22◦C. Low molecular weight peptides (<3 kDa) derivedfrom sarcoplasmic proteins were analyzed by a peptidomic approach. A diverse number ofprotein fragments were identified. The greatest peptides diversity was obtained when themixed starter culture was present. Peptides mainly arose from myoglobin, creatine-kinase,glyceraldehyde-3-phosphate-dehydrogenase and fructose-biphosphate-aldolase (ALDOA).ALDOA hydrolysis was attributed to the mixed starter culture; the released peptides couldact as biomarkers for a specific sausage technology.Significance: The selection of a specific autochthonous starter culture guarantees the hygieneand typicity of fermented sausages. The identification of new peptides as well as new targetproteins by means of peptidomics represents a significant step toward the elucidation ofthe role of microorganisms in meat proteolysis. Moreover, these peptides may be furtherused as biomarkers capable to certify the use of the applied autochthonous starter culturedescribed here.
Fil: López, Constanza María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Sentandreu, Miguel Angel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
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
description This study focuses on meat protein degradation by different starter cultures. Sausage modelsinoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and asa mixture were incubated 10 days at 22◦C. Low molecular weight peptides (<3 kDa) derivedfrom sarcoplasmic proteins were analyzed by a peptidomic approach. A diverse number ofprotein fragments were identified. The greatest peptides diversity was obtained when themixed starter culture was present. Peptides mainly arose from myoglobin, creatine-kinase,glyceraldehyde-3-phosphate-dehydrogenase and fructose-biphosphate-aldolase (ALDOA).ALDOA hydrolysis was attributed to the mixed starter culture; the released peptides couldact as biomarkers for a specific sausage technology.Significance: The selection of a specific autochthonous starter culture guarantees the hygieneand typicity of fermented sausages. The identification of new peptides as well as new targetproteins by means of peptidomics represents a significant step toward the elucidation ofthe role of microorganisms in meat proteolysis. Moreover, these peptides may be furtherused as biomarkers capable to certify the use of the applied autochthonous starter culturedescribed here.
publishDate 2015
dc.date.none.fl_str_mv 2015-05-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/28595
López, Constanza María; Sentandreu, Miguel Angel; Vignolo, Graciela Margarita; Fadda, Silvina G.; Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model; Elsevier; EuPA Open Proteomics; 7; 12-5-2015; 53-63
2212-9685
2212-9685
CONICET Digital
CONICET
url http://hdl.handle.net/11336/28595
identifier_str_mv López, Constanza María; Sentandreu, Miguel Angel; Vignolo, Graciela Margarita; Fadda, Silvina G.; Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model; Elsevier; EuPA Open Proteomics; 7; 12-5-2015; 53-63
2212-9685
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.euprot.2015.05.001
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S2212968515000136
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269968317546496
score 13.13397

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