INVESTIGADORES
VIGNOLO Graciela Margarita
artículos
Título:
Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages
Autor/es:
LÓPEZ CONSTANZA MARÍA; BRU, ELENA; VIGNOLO, GRACIELA; FADDA SILVINA
Revista:
MEAT SCIENCE
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2015 vol. 104 p. 20 - 29
ISSN:
0309-1740
Resumen:
In this study, proteolysis and low molecular weight (LMW) peptides (b3 kDa) from commercial Argentinean
fermented sausageswere characterized by applying a peptidomic approach. Protein profiles and peptides obtained
by Tricine-SDS-PAGE and RP-HPLC-MS, respectively, allowed distinguishing two different types of fermented
sausages, although no specific biomarkers relating to commercial brands or quality were recognized. From electrophoresis,
α-actin, myoglobin, creatine kinase M-type and L-lactate dehydrogenase were degraded at different
intensities. In addition, a partial characterization of fermented sausage peptidome through the identification of
36 peptides, in the range of 1000?2100 Da, arising from sarcoplasmic (28) and myofibrillar (8) proteins was
achieved. These peptides had been originated from α-actin, myoglobin, and creatine kinase M-type, but also
from the hydrolysis of other proteins not previously reported. Although muscle enzymes exerted a major role
on peptidogenesis, microbial contribution cannot be excluded as it was postulated herein. This work represents
a first peptidomic approach for fermented sausages, thereby providing a baseline to define key peptides acting as
potential biomarkers.