title: Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages.
abstract: In this study, proteolysis and low molecular weight (LMW) peptides (<3kDa) from commercial Argentinean fermented sausages were 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.
authors: Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina.
authors: Constanza M
authors: CM
authors: López
authors: Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina.
authors: Elena
authors: E
authors: Bru
authors: Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina.
authors: Graciela M
authors: GM
authors: Vignolo
authors: Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina. Electronic address: sfadda@cerela.org.ar.
authors: Silvina G
authors: SG
authors: Fadda
mesh_terms: D000199:Actins / Q000378:metabolism; D000818:Animals; D001118:Argentina; D003402:Creatine Kinase / Q000378:metabolism; D004044:Dietary Proteins / Q000378:metabolism*; D004591:Electrophoresis, Polyacrylamide Gel; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D006868:Hydrolysis; D007770:L-Lactate Dehydrogenase / Q000378:metabolism; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009124:Muscle Proteins / Q000378:metabolism*; D009211:Myoglobin / Q000378:metabolism; D010455:Peptides / Q000032:analysis*; D059748:Proteolysis
chemical_list: D000199:Actins; D004044:Dietary Proteins; D009124:Muscle Proteins; D009211:Myoglobin; D010455:Peptides; D007770:L-Lactate Dehydrogenase; D003402:Creatine Kinase
keywords: Biomarkers; Fermented sausages; Peptidomics; Proteolysis; Proteomics; Quality