A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures de Almeida M.A. es_PE Saldaña E. es_PE da Silva Pinto J.S. es_PE Palacios J. es_PE Contreras-Castillo C.J. es_PE Sentandreu M.A. es_PE Fadda S.G. es_PE 2024-05-30T23:13:38Z 2024-05-30T23:13:38Z 2018
dc.description We wish to thank Centro de Referencia para Lactobacilos (CERELA-CONICET) collection for supplying the strains. We would also like to thank IBRAC and Sealed Air-Brazil that provided the additives and packaging, respectively. M. Almeida received the support of the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), PhD scholarship from Brazil and E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). This study was financially supported by the São Paulo Research Foundation (FAPESP) Project No.2012/07113-2; project AGL2012-32146 from MINECO (Spain) and PIP2011-0100406 and PIP2015-0530 from CONICET.
dc.description.abstract Fermented sausage technology is currently compromised in decreasing the addition of NaCl. Use of starter cultures with peptidogenic potential could be a valuable strategy that can mask or hide off flavors produced by the use of NaCl substituents. In the present work, the peptidogenic potential of four lactic acid bacteria species was evaluated in a low-sodium beaker sausage (BS) model. Using a peptidomic approach, a total of 86 low molecular weight (LMW) peptides were accurately identified, mostly derived from myofibrillar proteins, especially actin, which generated 53 peptides. The BS inoculated with L. curvatus CRL705 generated 56 LMW peptides, followed by Enterococcus (E.) mundtii CRL35 with 43 peptides. In addition, BS inoculated with Lactobacillus (L.) plantarum and with L. sakei produced higher amino acid amounts over time as compared to the rest of BS models, highlighting the importance of both, time and sample effect on the overall free amino acid generation. The presence of each LAB strain in BS models generated a unique profile of small peptides and amino acids that could serve as a distinctive biochemical trait to differentiate specific fermented products. According to these results, E. mundtii and L. sakei, which are compatible between them, are proposed as the most efficiently adapted to low-sodium conditions. The use of selected strains during the processing of low-sodium fermented sausages could have a positive effect on the production of small peptides and free amino acids.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.scopus 2-s2.0-85046168734
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof Food Research International
dc.rights info:eu-repo/semantics/openAccess
dc.subject Strain
dc.subject Amino acids es_PE
dc.subject Food processing es_PE
dc.subject Lactic acid es_PE
dc.subject Mass spectrometry es_PE
dc.subject Peptides es_PE
dc.subject Sodium es_PE
dc.subject Sodium chloride es_PE
dc.subject Autochthonous starter cultures es_PE
dc.subject Fermented sausages es_PE
dc.subject Lactic acid bacteria es_PE
dc.subject Low molecular weight es_PE
dc.subject Lower sodium contents es_PE
dc.subject Myofibrillar proteins es_PE
dc.subject Peptidomics es_PE
dc.subject Starter cultures es_PE
dc.subject Meats es_PE
dc.title A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
dc.type info:eu-repo/semantics/article