title: Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham.
abstract: In this study, a peptidomic approach has been used in the identification of naturally generated peptides during a dry-curing process, showing methionine (Met) oxidation in their sequence. A total of 656 peptides derived from major myofibrillar proteins in Protected Designation of Origin (PDO) Teruel dry-cured ham have been identified by nanoliquid chromatography coupled to tandem mass spectrometry (nLC-MS/MS), including 120 peptides showing methionine oxidation. The percentage of oxidised peptides in the studied proteins ranged from 6% to 35%, being peptides derived from nebulin, titin, myosin heavy chains, and troponin I proteins, those showing the highest number of oxidised methionine. The identification of the peptide sequence incorporating the oxidised amino acid provides valuable information of neighbouring amino acids, degree of hydrolysis of the sample, and characteristics of the peptide, which might be very useful for a future better understanding of the oxidation mechanisms occurring in dry-curing processing.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
authors.forename: Marta
authors.initials: M
authors.lastname: Gallego
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
authors.forename: Leticia
authors.initials: L
authors.lastname: Mora
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
authors.forename: M-Concepción
authors.initials: MC
authors.lastname: Aristoy
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain. Electronic address: ftoldra@iata.csic.es.
authors.forename: Fidel
authors.initials: F
authors.lastname: Toldrá
mesh_terms: D000818:Animals; D064211:Connectin / Q000737:chemistry; D005504:Food Analysis; D006868:Hydrolysis; D008461:Meat Products / Q000032:analysis*; D008715:Methionine / Q000737:chemistry; D009124:Muscle Proteins / Q000737:chemistry; D009218:Myosins / Q000737:chemistry; D010084:Oxidation-Reduction; D010455:Peptides / Q000737:chemistry*; D013552:Swine; D053719:Tandem Mass Spectrometry; D019210:Troponin I / Q000737:chemistry
chemical_list: D064211:Connectin; D009124:Muscle Proteins; D010455:Peptides; D019210:Troponin I; C035620:nebulin; D008715:Methionine; D009218:Myosins
keywords: Dry-cured ham; Mass spectrometry; Methionine; Oxidation; Peptides; Proteomics