title: Actin proteolysis during ripening of dry fermented sausages at different pH values.
abstract: In dry fermented sausages, myofibrillar proteins undergo intense proteolysis generating small peptides and free amino acids that play a role in flavour generation. This study aimed to identify small peptides arising from actin proteolysis, as influenced by the type of processing. Two acidification profiles were imposed, in order to mimic the pH normally obtained in southern-type and northern-type dry fermented sausages. The identification of peptides was done by liquid chromatography coupled to mass spectrometry in a data-independent positive mode of acquisition (LC-MSE). During manufacturing of the dry fermented sausages, actin was highly proteolysed, especially in nine regions of the sequence. After fermentation, 52 and 42 actin-derived peptides were identified at high and low pH, respectively, which further increased to 66 and 144 peptides, respectively, at the end of ripening. Most peptides were released at the cleavage sites of cathepsins B and D, which thus play an important role.
authors.affiliation: Laboratory of Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium.
authors.forename: A
authors.initials: A
authors.lastname: Berardo
authors.affiliation: Laboratory for Protein Biochemistry and Biomolecular Engineering, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, B-9000 Ghent, Belgium.
authors.forename: B
authors.initials: B
authors.lastname: Devreese
authors.affiliation: Research Group for Technology and Quality of Animal Products, Department M(2)S, Member of LFoRCe, KU Leuven Technology Campus, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.
authors.forename: H
authors.initials: H
authors.lastname: De Maere
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
authors.forename: D A
authors.initials: DA
authors.lastname: Stavropoulou
authors.affiliation: Technology and Food Science Unit, Institute for Agricultural and Fisheries Research (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium.
authors.forename: G
authors.initials: G
authors.lastname: Van Royen
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
authors.forename: F
authors.initials: F
authors.lastname: Leroy
authors.affiliation: Laboratory of Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium. Electronic address: stefaan.desmet@ugent.be.
authors.forename: S
authors.initials: S
authors.lastname: De Smet
mesh_terms: D000199:Actins / Q000737:chemistry*; D000596:Amino Acids / Q000737:chemistry; D000818:Animals; D005285:Fermentation; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D010455:Peptides / Q000737:chemistry; D059748:Proteolysis; D013552:Swine; D013649:Taste
chemical_list: D000199:Actins; D000596:Amino Acids; D010455:Peptides
keywords: Actin; Cathepsins; Dry fermented sausages; Mass spectrometry; Proteolysis