OMIC STUDIES ON MIOFIBRILLAR PROTEINS HYDROLYSIS DURING FERMENTATION WITH AN AUTOCHTHONOUS STARTER CULTURE

CONSTANZA LÓPEZ; MIGUEL ANGEL SENTANDREU; GRACIELA VIGNOLO; SILVINA FADDA

Clermont Ferrand

Congreso; 61st International Congress of Meat Science and Technology; 2015

ICOMST

This study focuses on meat protein degradation during fermentation of a sausage model in order to investigate the effect of a mixed autochthonous starter culture on the hydrolysis of myofibrillar proteins. This analysis was carried out by applying proteomic and peptidomic approaches. Beaker sausage models were prepared and inoculated or not with L. curvatus CRL705 and S. vitulinus GV318. The hydrolysis of actin, myosin light chain 1/3 (MLC 1/3), myosin regulatory light chain-2 (MRLC-2) and myosin heavy chain (MHC) was elucidated by two-dimensional gel electrophoresis (2-DE). Peptides arising from troponin T, MRLC and particularly from actin were identified by Liquid Chromatography coupled to Tandem Mass Spectrometry (LC-MS/MS). These results showed that the applied starter culture exerted significant changes on these myofibrillar proteins, generating more complex peptide patterns when compared with non-inoculated samples. Results also revealed three regions of actin to be more susceptible to hydrolysis in presence of the starter culture as well as the essential role of exopeptidases during fermentation. These findings establish a solid background to further investigations about the role of starter culture in the uniqueness of fermented sausages and on the use of small peptides as quality biomarkers.