Antilisterial peptides from Spanish dry-cured hams: Purification and identification

Autores
Castellano, Patricia Haydee; Mora, Leticia; Escudero, Elizabeth; Vignolo, Graciela Margarita; Aznar, Rosa; Toldrá, Fidel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Mora, Leticia. Consejo Superior de Investigaciones Científicas; España
Fil: Escudero, Elizabeth. Consejo Superior de Investigaciones Científicas; España
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Aznar, Rosa. Consejo Superior de Investigaciones Científicas; España. Universidad de Valencia; España
Fil: Toldrá, Fidel. Consejo Superior de Investigaciones Científicas; España
Materia
Antimicrobial Peptides
Dry-Cured Ham
Listeria Monocytogenes
Mass Spectrometry
Proteomics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/39599
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antilisterial peptides from Spanish dry-cured hams: Purification and identificationCastellano, Patricia HaydeeMora, LeticiaEscudero, ElizabethVignolo, Graciela MargaritaAznar, RosaToldrá, FidelAntimicrobial PeptidesDry-Cured HamListeria MonocytogenesMass SpectrometryProteomicshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The 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.Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Mora, Leticia. Consejo Superior de Investigaciones Científicas; EspañaFil: Escudero, Elizabeth. Consejo Superior de Investigaciones Científicas; EspañaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Aznar, Rosa. Consejo Superior de Investigaciones Científicas; España. Universidad de Valencia; EspañaFil: Toldrá, Fidel. Consejo Superior de Investigaciones Científicas; EspañaAcademic Press Ltd - Elsevier Science Ltd2016-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/39599Castellano, 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; 133-1410740-0020CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fm.2016.05.018info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0740002016301289info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:39Zoai:ri.conicet.gov.ar:11336/39599instacron: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:34982025-09-29 09:36:39.862CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antilisterial peptides from Spanish dry-cured hams: Purification and identification
title Antilisterial peptides from Spanish dry-cured hams: Purification and identification
spellingShingle Antilisterial peptides from Spanish dry-cured hams: Purification and identification
Castellano, Patricia Haydee
Antimicrobial Peptides
Dry-Cured Ham
Listeria Monocytogenes
Mass Spectrometry
Proteomics
title_short Antilisterial peptides from Spanish dry-cured hams: Purification and identification
title_full Antilisterial peptides from Spanish dry-cured hams: Purification and identification
title_fullStr Antilisterial peptides from Spanish dry-cured hams: Purification and identification
title_full_unstemmed Antilisterial peptides from Spanish dry-cured hams: Purification and identification
title_sort Antilisterial peptides from Spanish dry-cured hams: Purification and identification
dc.creator.none.fl_str_mv Castellano, Patricia Haydee
Mora, Leticia
Escudero, Elizabeth
Vignolo, Graciela Margarita
Aznar, Rosa
Toldrá, Fidel
author Castellano, Patricia Haydee
author_facet Castellano, Patricia Haydee
Mora, Leticia
Escudero, Elizabeth
Vignolo, Graciela Margarita
Aznar, Rosa
Toldrá, Fidel
author_role author
author2 Mora, Leticia
Escudero, Elizabeth
Vignolo, Graciela Margarita
Aznar, Rosa
Toldrá, Fidel
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Antimicrobial Peptides
Dry-Cured Ham
Listeria Monocytogenes
Mass Spectrometry
Proteomics
topic Antimicrobial Peptides
Dry-Cured Ham
Listeria Monocytogenes
Mass Spectrometry
Proteomics
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Mora, Leticia. Consejo Superior de Investigaciones Científicas; España
Fil: Escudero, Elizabeth. Consejo Superior de Investigaciones Científicas; España
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Aznar, Rosa. Consejo Superior de Investigaciones Científicas; España. Universidad de Valencia; España
Fil: Toldrá, Fidel. Consejo Superior de Investigaciones Científicas; España
description 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-10
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/11336/39599
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
0740-0020
CONICET Digital
CONICET
url http://hdl.handle.net/11336/39599
identifier_str_mv 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
0740-0020
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.fm.2016.05.018
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0740002016301289
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
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_ 1844613151793872896
score 13.070432

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