Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures

Food Research International

Volumn 78, Issue , 2015, Pages 41-49

  López, Constanza M ^a   Sentandreu, Miguel A ^b   Vignolo, Graciela M ^a   Fadda, Silvina G ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

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

Author keywords

Fermented sausages; Meat proteins; Peptidomics; Proteolysis; Proteomics

Indexed keywords

AMINO ACIDS; CHAINS; ELECTROPHORESIS; ENZYMES; FERMENTATION; FOOD PROCESSING; HYDROLYSIS; MEATS; MOLECULAR BIOLOGY; PEPTIDES; PROTEOLYSIS;

AMINO ACID COMPOSITIONS; AUTOCHTHONOUS STARTER CULTURES; FERMENTED SAUSAGES; MEAT PROTEINS; PEPTIDOMICS; PROTEOMICS; REGULATORY LIGHT CHAINS; TWO-DIMENSIONAL GEL ELECTROPHORESIS (2-DE);

PROTEINS;

EID: 84949424350     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.11.009     Document Type: Article

References (41)

1. Ammor S., Dufour E., Zagorec M., Chaillou S., Chevallier I. Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures. Food Microbiology 2005, 22(6):529-538.
2. Armenteros M., Aristoy M.-C., Toldrá F. Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases. European Food Research and Technology 2009, 229(1):93-98.
3. Beck H.C. Branched-chain fatty acid biosynthesis in a branched-chain amino acid aminotransferase mutant of Staphylococcus carnosus. FEMS Microbiology Letters 2005, 243(1):37-44.
4. Casaburi A., Aristoy M.C., Cavella S., Di Monaco R., Ercolini D., Toldrá F. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science 2007, 76(2):295-307.
5. Casaburi A., Di Monaco R., Cavella S., Toldrá F., Ercolini D., Villani F. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiology 2008, 25(2):335-347.
6. Casquete R., Benito M.J., Martín A., Ruiz-Moyano S., Hernández A., Córdoba M.G. Effect of autochthonous starter cultures in the production of "salchichón", a traditional Iberian dry-fermented sausage, with different ripening processes. LWT - Food Science and Technology 2011, 44(7):1562-1571.
7. Castellano P.H., Holzapfel W.H., Vignolo G.M. The control of Listeria innocua and Lactobacillus sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL705. Food Microbiology 2004, 21(3):291-298.
8. Castellano P., Aristoy M.-C., Sentandreu M.Á., Vignolo G., Toldrá F. Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borneLactobacillus. Journal of Proteomics 2013, 89:183-190.
9. Chaillou S., Champomier-Vergès M.C., Cornet M., Crutz-Le Coq A.M., Dudez A.M., Martin V. The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K. Nature Biotechnology 2005, 23(12):1527-1533.
10. Drosinos E.H., Paramithiotis S., Kolovos G., Tsikouras I., Metaxopoulos I. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece. Food Microbiology 2007, 24(3):260-270.
11. Fadda S., Anglade P., Baraige F., Zagorec M., Talon R., Vignolo G. Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach. International Journal of Food Microbiology 2010, 142(1):36-43.
12. Fadda S., López C., Vignolo G. Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers. Meat Science 2010, 86(1):66-79.
13. Fadda S., Oliver G., Vignolo G. Protein degradation by Lactobacillus plantarum and Lactobacillus casei in a sausage model system. Journal of Food Science 2002, 67(3):1179-1183.
14. Fadda S., Sanz Y., Vignolo G., Aristoy M.C., Oliver G., Toldra F. Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum. Applied and Environmental Microbiology 1999, 65(8):3540-3546.
15. Fontana C., Fadda S., Cocconcelli P.S., Vignolo G. Lactic acid bacteria in meat fermentations. Lactic Acid Bacteria: Microbiological and Functional Aspects 2011, 247.
16. Hebert E.M., Saavedra L., Taranto M.P., Mozzi F., Magni C., Nader M.E.F. Genome sequence of the bacteriocin-producing Lactobacilluscurvatus strain CRL705. Journal of Bacteriology 2012, 194(2):538-539.
17. Hughes M.C., Healy Á., McSweeney P.L.H., O'Neill E.E. Proteolytic specificity of cathepsin D on bovine F-actin. Meat Science 2000, 56(2):165-172.
18. Hughes M.C., Kerry J.P., Arendt E.K., Kenneally P.M., McSweeney P.L.H., O'Neill E.E. Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Science 2002, 62(2):205-216.
19. Hughes M.C., O'Neill E.E., McSweeney P.L.H., Healy Á. Proteolysis of bovine F-actin by cathepsin B. Food Chemistry 1999, 64(4):525-530.
20. Hwang I.H., Park B.Y., Kim J.H., Cho S.H., Lee J.M. Assessment of postmortem proteolysis by gel-based proteome analysis and its relationship to meat quality traits in pig longissimus. Meat Science 2005, 69:79-91.
21. Kemp C.M., Sensky P.L., Bardsley R.G., Buttery P.J., Parr T. Tenderness-An enzymatic view. Meat Science 2010, 84(2):248-256.
22. Liu M., Bayjanov J., Renckens B., Nauta A., Siezen R. The proteolytic system of lactic acid bacteria revisited: a genomic comparison. BMC Genomics 2010, 11(1):36.
23. López C.M., Bru E., Vignolo G.M., Fadda S.G. Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages. Meat Science 2015, 104:20-29.
24. López C.M., Sentandreu M.A., Vignolo G.M., Fadda S.G. Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model. EuPA Open Proteomics 2015, 7:54-63.
25. Mauriello G., Casaburi A., Blaiotta G., Villani F. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. Meat Science 2004, 67(1):149-158.
26. Mauriello G., Casaburi A., Villani F. Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of 'Naples type'salami. Journal of Applied Microbiology 2002, 92(3):482-490.
27. Mora L., Toldrá F. Proteomic identification of small (<2000Da) myoglobin peptides generated in dry-cured ham. Food Technology and Biotechnology 2012, 50(3):343-349.
28. Mora L., Sentandreu M.A., Fraser P.D., Toldrá F., Bramley P.M. Oligopeptides arising from the degradation of creatine kinase in spanish dry-cured ham. Journal of Agricultural and Food Chemistry 2009, 57(19):8982-8988.
29. Mora L., Sentandreu M.A., Koistinen K.M., Fraser P.D., Toldrá F., Bramley P.M. Naturally generated small peptides derived from myofibrillar proteins in Serrano dry-cured ham. Journal of Agricultural and Food Chemistry 2009, 57(8):3228-3234.
30. Mora L., Fraser P.D., Toldrá F. Proteolysis follow-up in dry-cured meat products through proteomic approaches. Food Research International 2013, 54(1):1292-1297.
31. Mora L., Gallego M., Escudero E., Reig M., Aristoy M.-C., Toldrá F. Small peptides hydrolysis in dry-cured meats. International Journal of Food Microbiology 2015, 10.1016/j.ijfoodmicro.2015.04.018.
32. Paredi G., Sentandreu M.-A., Mozzarelli A., Fadda S., Hollung K., de Almeida A.M. Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective. Journal of Proteomics 2013, 88:52-82.
33. Sanz Y., Fadda S., Vignolo G., Aristoy M.C., Oliver G., Toldrá F. Hydrolytic action of Lactobacillus casei CRL 705 on pork muscle sarcoplasmic and myofibrillar proteins. Journal of Agricultural and Food Chemistry 1999, 47(8):3441-3448.
34. Sentandreu M.A., Sentandreu E. Peptide biomarkers as a way to determine meat authenticity. Meat Science 2011, 89(3):280-285.
35. Sentandreu M.A., Stoeva S., Aristoy M.C., Laib K., Voelter W., Toldrá F. Identification of small peptides generated in Spanish dry-cured ham. Journal of Food Science 2003, 68(1):64-69.
36. Sentandreu M., Coulis G., Ouali A. Role of muscle endopeptidases and their inhibitors in meat tenderness. Trends in Food Science & Technology 2002, 13(12):400-421.
37. Spaziani M., Torre M.D., Stecchini M.L. Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles. Meat Science 2009, 81(1):77-85.
38. Talon R., Leroy S., Lebert I. Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters. Meat Science 2007, 77:55-62.
39. Théron L., Sayd T., Pinguet J., Chambon C., Robert N., Santé-Lhoutellier V. Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham. Meat Science 2011, 88(1):82-90.
40. Vignolo G.M., Suriani F., Holgado A.P.D.R., Oliver G. Antibacterial activity of Lactobacillus strains isolated from dry fermented sausages. Journal of Applied Bacteriology 1993, 75(4):344-349.
41. Vignolo G., Fadda S., De Kairuz M., de Ruiz Holgado A.P., Oliver G. Control of Listeria monocytogenes in ground beef by 'Lactocin 705', a bacteriocin produced by Lactobacillus casei CRL 705. International Journal of Food Microbiology 1996, 29(2):397-402.