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Title

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

AuthorsCastellano, Patricia; Mora, Leticia CSIC ORCID; Escudero, Elizabeth CSIC; Vignolo, Graciela; Aznar, Rosa CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID
KeywordsListeria monocytogenes
Proteomics
Antimicrobial peptides
Mass spectrometry
Dry-cured ham
Issue Date4-Jun-2016
PublisherElsevier
CitationFood Microbiology 59: 133-141 (2016)
AbstractThe 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.
URIhttp://hdl.handle.net/10261/137846
DOI10.1016/j.fm.2016.05.018
ISSN0740-0020
Appears in Collections:(IATA) Artículos

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