A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

Autores
de Almeida, Marcio Aurélio; Saldaña, Erick; da Silva Pinto, Jair Sebastião; Palacios, Jorge Martin; Contreras-Castillo, Carmen J.; Sentandreu, Miguel Angel; Fadda, Silvina Graciela
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: de Almeida, Marcio Aurélio. Universidade de Sao Paulo; Brasil
Fil: Saldaña, Erick. Universidade de Sao Paulo; Brasil
Fil: da Silva Pinto, Jair Sebastião. Universidade de Sao Paulo; Brasil
Fil: Palacios, Jorge Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Contreras-Castillo, Carmen J.. Universidade de Sao Paulo; Brasil
Fil: Sentandreu, Miguel Angel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Fadda, Silvina Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
Fermented Sausages
Lower Sodium Contents
Mass Spectrometry
Peptidomics
Starter Cultures
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/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:11336/81436
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter culturesde Almeida, Marcio AurélioSaldaña, Erickda Silva Pinto, Jair SebastiãoPalacios, Jorge MartinContreras-Castillo, Carmen J.Sentandreu, Miguel AngelFadda, Silvina GracielaFermented SausagesLower Sodium ContentsMass SpectrometryPeptidomicsStarter Cultureshttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Fermented 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.Fil: de Almeida, Marcio Aurélio. Universidade de Sao Paulo; BrasilFil: Saldaña, Erick. Universidade de Sao Paulo; BrasilFil: da Silva Pinto, Jair Sebastião. Universidade de Sao Paulo; BrasilFil: Palacios, Jorge Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Contreras-Castillo, Carmen J.. Universidade de Sao Paulo; BrasilFil: Sentandreu, Miguel Angel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaFil: Fadda, Silvina Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaElsevier Science2018-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/81436de Almeida, Marcio Aurélio; Saldaña, Erick; da Silva Pinto, Jair Sebastião; Palacios, Jorge Martin; Contreras-Castillo, Carmen J.; et al.; A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures; Elsevier Science; Food Research International; 109; 7-2018; 368-3790963-99691873-7145CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2018.04.042info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0963996918303272info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:33Zoai:ri.conicet.gov.ar:11336/81436instacron: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 09:48:33.87CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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, Marcio Aurélio
Fermented Sausages
Lower Sodium Contents
Mass Spectrometry
Peptidomics
Starter Cultures
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
dc.creator.none.fl_str_mv de Almeida, Marcio Aurélio
Saldaña, Erick
da Silva Pinto, Jair Sebastião
Palacios, Jorge Martin
Contreras-Castillo, Carmen J.
Sentandreu, Miguel Angel
Fadda, Silvina Graciela
author de Almeida, Marcio Aurélio
author_facet de Almeida, Marcio Aurélio
Saldaña, Erick
da Silva Pinto, Jair Sebastião
Palacios, Jorge Martin
Contreras-Castillo, Carmen J.
Sentandreu, Miguel Angel
Fadda, Silvina Graciela
author_role author
author2 Saldaña, Erick
da Silva Pinto, Jair Sebastião
Palacios, Jorge Martin
Contreras-Castillo, Carmen J.
Sentandreu, Miguel Angel
Fadda, Silvina Graciela
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Fermented Sausages
Lower Sodium Contents
Mass Spectrometry
Peptidomics
Starter Cultures
topic Fermented Sausages
Lower Sodium Contents
Mass Spectrometry
Peptidomics
Starter Cultures
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: de Almeida, Marcio Aurélio. Universidade de Sao Paulo; Brasil
Fil: Saldaña, Erick. Universidade de Sao Paulo; Brasil
Fil: da Silva Pinto, Jair Sebastião. Universidade de Sao Paulo; Brasil
Fil: Palacios, Jorge Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Contreras-Castillo, Carmen J.. Universidade de Sao Paulo; Brasil
Fil: Sentandreu, Miguel Angel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Fadda, Silvina Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-07
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/11336/81436
de Almeida, Marcio Aurélio; Saldaña, Erick; da Silva Pinto, Jair Sebastião; Palacios, Jorge Martin; Contreras-Castillo, Carmen J.; et al.; A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures; Elsevier Science; Food Research International; 109; 7-2018; 368-379
0963-9969
1873-7145
CONICET Digital
CONICET
url http://hdl.handle.net/11336/81436
identifier_str_mv de Almeida, Marcio Aurélio; Saldaña, Erick; da Silva Pinto, Jair Sebastião; Palacios, Jorge Martin; Contreras-Castillo, Carmen J.; et al.; A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures; Elsevier Science; Food Research International; 109; 7-2018; 368-379
0963-9969
1873-7145
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.foodres.2018.04.042
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0963996918303272
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
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score 13.13397

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