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Antilisterial peptides from Spanish dry-cured hams: Purification and identification

机译：西班牙干腌火腿中的抗李斯特菌肽：纯化和鉴定

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摘要

The typical Spanish dry-cured ham has a particular sensory quality that makes it a distinctive food, highly appreciated for consumers worldwide. Its particular physicochemical properties, such as high salt content and reduced water activity contribute to their shelf-stability. However, post-processing actions carried out for the commercialization of these products such as slicing may increase the risk of development of pathogenic microorganisms as Listeria monocytogenes. During ripening, muscle proteins are hydrolyzed by muscle peptidases releasing peptides and free amino acids. Some of these peptides have been described to exert biological activities such as antioxidant and ACE-inhibition. In this study, a peptidomic strategy using mass spectrometry techniques has been used to identify and sequence those naturally generated peptides showing antilisterial activity. One hundred and five peptides have been identified in active fractions and some synthesized and their MIC calculated. Ten peptides were able to inhibit the growth of L. monocytogenes, being the pentapeptide RHGYM the most effective showing a MIC value of 6.25 mM. This study proves for the first time the potential antimicrobial action against L. monocytogenes of certain naturally generated peptides obtained from Spanish dry-cured ham.
机译：典型的西班牙干腌火腿具有特殊的感官品质，使其成为一种独特的食品，受到世界各地消费者的高度评价。其特殊的理化特性（例如高盐含量和降低的水活度）有助于其保存稳定性。但是，为将这些产品商业化而进行的后处理操作（例如切片）可能会增加病原微生物发展为单核细胞增生性李斯特菌的风险。在成熟过程中，肌肉蛋白质被肌肉肽酶水解，释放出肽和游离氨基酸。已经描述了这些肽中的一些发挥生物活性，例如抗氧化剂和ACE-抑制。在这项研究中，使用质谱技术的肽组策略已被用来鉴定和测序那些自然产生的具有抗李斯特菌活性的肽。已鉴定出一百零五种活性成分的肽，并合成了一些肽并计算了其MIC。十个肽能够抑制单核细胞增生李斯特氏菌的生长，是最有效的五肽RHGYM，其MIC值为6.25 mM。这项研究首次证明了从西班牙干火腿中获得的某些天然生成的肽对单核细胞增生李斯特氏菌的潜在抗菌作用。

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  • 来源
    《Food microbiology》 |2016年第10期|133-141|共9页
  • 作者

    Patricia Castellano; Leticia Mora; Elizabeth Escudero; Graciela Vignolo; Rosa Aznar; Fidel Toldra;

  • 作者单位

    Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000, Tucuman, Argentina;

    Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Avda. Agustin Escardino 7, 46980, Paterna, Valencia, Spain;

    Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Avda. Agustin Escardino 7, 46980, Paterna, Valencia, Spain;

    Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000, Tucuman, Argentina;

    Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Avda. Agustin Escardino 7, 46980, Paterna, Valencia, Spain,Departamento de Microbiologia y Ecologia, Universitat de Valencia (UVEG), Av. Moliner, 50, 46100, Burjassot, Valencia, Spain;

    Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Avda. Agustin Escardino 7, 46980, Paterna, Valencia, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Listeria monocytogenes; Proteomics; Antimicrobial peptides; Mass spectrometry; Dry-cured ham;

    机译：李斯特菌;蛋白质组学;抗菌肽;质谱;干腌火腿;

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