Proteomic identification of actin-derived oligopeptides in dry-cured ham

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 9, 2007, Pages 3613-3619

  Sentandreu, Miguel Ángel ^a   Armenteros, Mónica ^a   Calvete, Juan J ^b   Ouali, Ahmed ^c   Aristoy, Maria Concepción ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b INSTITUTO DE BIOMEDICINA DE VALENCIA   (Spain)

^c UR370 QuaPA   (France)

Author keywords

Actin; Cathepsin D; Dry cured ham; Peptide sequencing; Proteolysis; Proteomics

Indexed keywords

ACTIN; OLIGOPEPTIDE;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; CHEMISTRY; MEAT; MOLECULAR GENETICS; PROTEOMICS; SWINE;

ACTINS; AMINO ACID SEQUENCE; ANIMALS; MEAT; MOLECULAR SEQUENCE DATA; OLIGOPEPTIDES; PROTEOMICS; SWINE;

EID: 34249341198     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061911g     Document Type: Article

References (39)

1. Toldrá, F. Dry cured meat products; Food and Nutrition Press: Trumbull, CT, 2002.
2. Sentandreu, M. A.; Coulis, G.; Ouali, A. Role of muscle endopeptidases and their inhibitors in meat tenderness. Trends Food Sci. Technol. 2002, 13, 400-421.
3. Ouali, A. Proteolytic and Physicochemical Mechanisms Involved in Meat Texture Development. Biochimie 1992, 74, 251-265.
4. Sentandreu, M. A.; Aristoy, M. C.; Toldra, F.; Stoeva, S.; Laib, K.; Voelter, W. Identification of small peptides generated in Spanish dry-cured ham. J. Food Sci. 2003, 68, 64-69.
5. Sforza, S.; Pigazzani, A.; Motti, M.; Porta, C.; Virgili, R.; Galaverna, G.; Dossena, A.; Marchelli, R. Oligopeptides and free amino acids in Parma hams of known cathepsin B activity. Food Chem. 2001, 75, 267-273.
6. Toldrá, F.; Aristoy, M. C.; Flores, M. Contribution of muscle aminopeptidases to flavor development in dry-cured ham. Food Res. Int. 2000, 33, 181-185.
7. Calvete, J. J.; Santos, C. F.; Mann, K.; Grangeiro, T. B.; Nimtz, M.; Urbanke, C.; Sousa-Cavada, B. Amino acid sequence, glycan structure, and proteolytic processing of the lectin of Vatairea macrocarpa seeds. FEBS Lett. 1998, 425, 286-292.
8. Morzel, M.; Hamelin, M.; Santé-Lhoutellier, V.; Sayd, T.; Monin, G.; Chambon, C. Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures. Meat Sci. 2004, 67, 689-696.
9. di Luccia, A.; Picariello, G.; Cacace, G.; Scaloni, A.; Faccia, M.; Liuzzi, V.; Alviti, G.; Spagna, Musso, S. S. Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams. Meat Sci. 2005, 69, 479-491.
10. HansenMoller, J.; Hinrichsen, L.; Jacobsen, T. Evaluation of peptides generated in Italian-style dry-cured ham during processing. J. Agric. Food Chem. 1997, 45, 3123-3128.
11. Rodriguez-nuñez, E.; Aristoy, M. C.; Toldrá, F. Peptide Generation in the Processing of Dry-Cured Ham. Food Chem. 1995, 53, 187-190.
12. Kitamura, S. I.; Muroya, S.; Tanabe, S.; Okumura, T.; Chikuni, K.; Nishimura, T. Mechanism of production of troponin T fragments during postmortem aging of porcine muscle. J. Agric. Food Chem. 2005, 53, 4178-4181.
13. Muroya, S.; Kitamura, S.; Tanabe, S.; Nishimura, T.; Nakajima, I.; Chikuni, K. N-terminal amino acid sequences of troponin T fragments, including 30 kDa one, produced during postmortem aging of bovine longissimus muscle. Meat Sci. 2004, 67, 19-24.
14. Okumura, T.; Yamada, R.; Nishimura, T. Survey of conditioning indicators for pork loins: Changes in myofibrils, proteins and peptides during postmortem conditioning of vacuum-packed pork loins for 30 days. Meat Sci. 2003, 64, 467-413.
15. Stoeva, S.; Byrne, C. E.; Mullen, A. M.; Troy, D. J.; Voelter, W. Isolation and identification of proteolytic fragments from TCA soluble extracts of bovine M-longissimus dorsi. Food Chem. 2000, 69, 365-370.
16. Sforza, S.; Boni, M.; Ruozi, R.; Marchelli, R.; Virgili, R. Identification and significance of the N-terminal part of swine pyruvate kinase in aged parma hams. Meat Sci. 2003, 63, 57-61.
17. Toldrá, F.; Etherington, D. J. Examination of Cathepsin-B, Cathepsin-D, Cathepsin-H and Cathepsin-1 Activities in Dry-Cured Hams. Meat Sci. 1988, 23, 1-7.
18. Hughes, M. C.; Healy, A.; McSweeney, P. L. H.; O'Neill, E. E. Proteolytic specificity of cathepsin D on bovine F-actin. Meat Sci. 2000, 56, 165-172.
19. Ouali, A.; Garrel, N.; Obled, A.; Deval, C.; Valin, C.; Penny, I. F. Comparative Action of Cathepsins-D, Cathepsins-B, Cathepsins-H, Cathepsins-1 and of A New Lysosomal Cysteine Proteinase on Rabbit Myofibrils. Meat Sci. 1987, 19, 83-100.
20. Schwartz, W.; Bird, J. W. Degradation of myofibrillar proteins by cathepsins B and D. Biochem. J. 1977, 167, 811-820.
21. Ladrat, C.; Verrez-Bagnis, V.; Noel, J.; Fleurence, J. In vitro proteolysis of myofibrillar and sarcoplasmic proteins of white muscle of sea bass (Dicentrarchus labrax L.): effects of cathepsins B, D and L. Food Chem. 2003, 81, 517-525.
22. Ogata, H.; Aranishi, F.; Hara, K.; Osatomi, K.; Ishihara, T. Proteolytic degradation of myofibrillar components by carp cathepsin L. J. Sci. Food Agric. 1998, 76, 499-504.
23. Hughes, M. C.; O'Neill, E. E.; McSweeney, P. L. H.; Healy, A. Proteolysis of bovine F-actin by cathepsin B. Food Chem. 1999, 64, 525-530.
24. Robbins, F. M.; Walker, J. E.; Cohen, S. H.; Chatterjee, S. Action of Proteolytic-Enzymes on Bovine Myofibrils. J. Food Sci. 1979, 44, 1672-&.
25. Jiang, S. T.; Wang, Y. T.; Gau, B. S.; Chen, C. S. Role of Pepstatin-Sensitive Proteases on the Postmortem Changes of Tilapia (Tilapia-nilotica x Tilapia-aurea) Muscle Myofibrils. J. Agric. Food Chem. 1990, 38, 1464-1468.
26. Jiang, S. T.; Wang, Y. T.; Chen, C. S. Lysosomal-Enzyme Effects on the Postmortem Changes in Tilapia (Tilapia-nilotica x T-aurea) Muscle Myofibrils. J. Food Sci. 1992, 57, 277-&.
27. Molly, K.; Demeyer, D.; Johansson, G.; Raemaekers, M.; Ghistelinck, M.; Geenen, I. The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project. Food Chem. 1997, 59, 539-545.
28. Verplaetse, A.; Demeyer, D.; Gerard, S.; Buys, E. Endogenous and bacterial proteolysis in dry sausage fermentation. Proceedings of 38th International Congress of Meat Science and Technology; Clermont-Ferrand, 1992; pp 851-854.
29. Sárraga, C.; Gil, M.; Garciaregueiro, J. A. Comparison of Calpain and Cathepsin (B, 1 and D) Activities During Dry-Cured Ham Processing from Heavy and Light Large White-Pigs. J. Sci. Food Agric. 1993, 62, 71-75.
30. Toldrá, F. The enzymology of dry-curing of meat products. In New Technologies for Meat and Meat Products; Smuldels, F. J. M., Toldrá, F., Flores, J. P. M., Eds.; ECCEAMST/Audet: Nijmegen, The Netherlands, 1992; pp 209-231.
31. Sárraga, C.; Gil, M.; Arnau, J.; Monfort, J. M.; Cusso, R. Effect of Curing Salt and Phosphate on the Activity of Porcine Muscle Proteases. Meat Sci. 1989, 25, 241-249.
32. Rico, E.; Toldrá, F.; Flores, J. Activity of Cathepsin-D As Affected by Chemical and Physical Dry-Curing Parameters. Z. Lebensm.-Unters. -Forsch. 1990, 191, 20-23.
33. Toldrá, F.; Rico, E.; Flores, J. Activities of Pork Muscle Proteases in Model Cured Meat Systems. Biochimie 1992, 74, 291-296.
34. Deng, J. C.; Lillard, D. A. Effect of Curing Agents, Ph and Temperature on Activity of Porcine Muscle Cathepsins. J. Food Sci. 1973, 38, 299-302.
35. Toldra, F.; Aristoy, M. C.; Part, C.; Cervero, C.; Rico, E.; Motilva, M. J.; Flores, J. Muscle and Adipose-Tissue Aminopeptidase Activities in Raw and Dry-Cured Ham. J. Food Sci. 1992, 57, 816-818, 833.
36. Flores, M.; Aristoy, M. C.; Toldrá, F. Curing agents affect aminopeptidase activity from porcine skeletal muscle. Z. Lebensm.-Unters. -Forsch. A 1997, 205, 343-346.
37. Conner, G. E. Cathepsin, D. In Handbook of Proteolytic Enzymes; Barrett, A. J., Rawlings, N. D., Woessner, J. F., Eds.; Elsevier Academic Press: London, 2004; pp 43-52.
38. Barrett, A. J.; Kirschke, H. Cathepsin B, Cathepsin H, and cathepsin L. Methods Enzymol. 1981, 80C, 535-561.
39. Zeece, M. G.; Katoh, K. Cathepsin-D and Its Effects on Myofibrillar Proteins - A Review. J. Food Biochem. 1989, 13, 157-178.