126
|
Castellano P, Aristoy MC, Sentandreu MA, Vignolo G, Toldrá F. Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems. J Appl Microbiol 2012; 113:1407-16. [PMID: 22963007 DOI: 10.1111/jam.12005] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2012] [Revised: 08/06/2012] [Accepted: 08/16/2012] [Indexed: 11/28/2022]
Abstract
AIMS The capacity of Lactobacillus sakei CRL1862 to prevent the growth of pathogens and its ability to degrade sarcoplasmic and myofibrillar proteins in pork meat systems was evaluated. In addition, basic safety aspects of Lact. sakei CRL1862 such as production of biogenic amines and antibiotic susceptibility were addressed. METHODS AND RESULTS The bacteriocin-producing Lact. sakei CRL1862 showed respectively bactericide and bacteriostatic effect against Listeria monocytogenes and Staphylococcus aureus in beaker sausage assay during 9 days of storage at 22 °C. The hydrolytic effect of Lact. sakei CRL1862 on protein extracts was evaluated by SDS-PAGE and reverse phase HPLC. A more pronounced proteolysis was evidenced in inoculated sarcoplasmic proteins compared with myofibrillar extracts with the generation of predominantly hydrophilic peptides and increase of total free amino acids concentration. Lactobacillus sakei CRL1862 produced neither histamine nor tyrosine and exhibited no resistance to the antibiotics assayed. CONCLUSIONS Lactobacillus sakei CRL1862 effectively controlled the growth of L. monocytogenes and Staph. aureus; moreover, it was able to hydrolyse pork meat extracts generating peptides and amino acids, which may improve hygienic and sensorial attributes of fermented meat products. SIGNIFICANCE AND IMPACT OF THE STUDY The use of an integrated approach to evaluate the major traits of Lact. sakei CRL1862 showed it can be applied as an autochthonous functional starter in meat fermentation.
Collapse
|
127
|
Marušić N, Aristoy MC, Toldrá F. Nutritional pork meat compounds as affected by ham dry-curing. Meat Sci 2012; 93:53-60. [PMID: 22910804 DOI: 10.1016/j.meatsci.2012.07.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2012] [Revised: 07/26/2012] [Accepted: 07/26/2012] [Indexed: 02/05/2023]
Abstract
This work is focused on the determination of compounds of nutritional interest that are naturally present in pork meat and how they are affected during the processing of dry-cured ham. Such compounds are creatine, creatinine, coenzyme Q(10), glutathione, carnosine, anserine, carnitine, taurine, cystine, cysteine and the essential amino acids. Their antioxidant and antyhipertensive functions were evaluated. Of all the assayed substances, only glutathione decreased totally during processing. Carnosine, creatinine, anserine and glutathione showed antioxidant, while cysteine, glutathione and carnosine showed antyhipertensive activity. So, dry-cured ham constitutes an excellent source of essential amino acids (all essential amino acids exhibited a large increase during processing) and other nutritionally interesting compounds such as cystine, cysteine, carnosine, anserine, taurine, carnitine and coenzyme Q(10).
Collapse
|
128
|
Armenteros M, Toldrá F, Aristoy MC, Ventanas J, Estévez M. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7607-7615. [PMID: 22804717 DOI: 10.1021/jf3013772] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The effect of the partial NaCl replacement by other salts (potassium, calcium, and magnesium chloride) on the formation of volatile compounds through the processing of dry-cured ham was studied using solid-phase microextraction (SPME). Three salt formulations were considered, namely, I (100% NaCl), II (50% NaCl and 50% KCl), and III (55% NaCl, 25% KCl, 15% CaCl(2), and 5% MgCl(2)). There was an intense formation of volatile compounds throughout the processing of dry-cured hams, particularly during the "hot-cellar" stage. The differences between treatments were found to be more remarkable at the end of the curing process. Hams from formulations I and II had significantly higher amounts of lipid-derived volatiles such as hexanal than hams from formulation III, whereas the latter had significantly higher amounts of Strecker aldehydes and alcohols. Plausible mechanisms by which salt replacement may affect the generation of volatile compounds include the influence of such replacement on lipid oxidation and proteolysis phenomena. The potential influence of the volatiles profile on the aroma of the products is also addressed in the present paper.
Collapse
|
129
|
Escudero E, Aristoy MC, Nishimura H, Arihara K, Toldrá F. Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham. Meat Sci 2012; 91:306-11. [DOI: 10.1016/j.meatsci.2012.02.008] [Citation(s) in RCA: 107] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2011] [Revised: 02/05/2012] [Accepted: 02/07/2012] [Indexed: 11/16/2022]
|
130
|
Escudero E, Toldrá F, Sentandreu MA, Nishimura H, Arihara K. Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meat. Meat Sci 2012; 91:382-4. [DOI: 10.1016/j.meatsci.2012.02.007] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2011] [Revised: 02/04/2012] [Accepted: 02/07/2012] [Indexed: 10/28/2022]
|
131
|
Fito P, Toldrá F. International Conference on Food Innovation, foodInnova 2010. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.07.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
132
|
Toldrá F, Barat JM. Strategies for salt reduction in foods. Recent Pat Food Nutr Agric 2012; 4:19-25. [PMID: 22316270 DOI: 10.2174/2212798411204010019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2011] [Revised: 01/15/2012] [Accepted: 12/29/2011] [Indexed: 05/31/2023]
Abstract
The amounts of sodium chloride in the formulation of a variety of foods like bakery, meats and dairy foods, ready meals, sauces and snacks, are relatively large and thus, have a strong contribution on the salt dietary intake. There is a clear demand by the consumers and medical associations to reduce the salt content in foods. Different strategies have been proposed and most of them consist of the replacement of sodium chloride by other salts and the addition of other substances for an acceptable sensory quality. The recent patents for salt reduction and their applications in foods are reviewed in this manuscript.
Collapse
|
133
|
Armenteros M, Aristoy MC, Toldrá F. Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts. Meat Sci 2012; 91:378-81. [PMID: 22417729 DOI: 10.1016/j.meatsci.2012.02.017] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2012] [Revised: 02/09/2012] [Accepted: 02/10/2012] [Indexed: 10/28/2022]
Abstract
Nitrate and nitrite are commonly added to dry-cured ham to provide protection against pathogen microorganisms, especially Clostridium botulinum. Both nitrate and nitrite were monitored with ion chromatography in dry-cured hams salted with different NaCl formulations (NaCl partially replaced by KCl and/or CaCl(2), and MgCl(2)). Nitrate, that is more stable than nitrite, diffuses into the ham and acts as a reservoir for nitrite generation. A correct nitrate and nitrite penetration was detected from the surface to the inner zones of the hams throughout its processing, independently of the salt formulation. Nitrate and nitrite achieved similar concentrations, around 37 and 2.2 ppm, respectively in the inner zones of the ham for the three assayed salt formulations at the end of the process, which are in compliance with European regulations.
Collapse
|
134
|
|
135
|
Ripollés S, Campagnol PCB, Armenteros M, Aristoy MC, Toldrá F. Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham. Meat Sci 2011; 89:58-64. [DOI: 10.1016/j.meatsci.2011.03.021] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2011] [Revised: 02/14/2011] [Accepted: 03/24/2011] [Indexed: 10/18/2022]
|
136
|
Armenteros M, Aristoy MC, Barat JM, Toldrá F. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts. Meat Sci 2011; 90:361-7. [PMID: 21871742 DOI: 10.1016/j.meatsci.2011.07.023] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2011] [Revised: 07/22/2011] [Accepted: 07/27/2011] [Indexed: 10/17/2022]
Abstract
The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent the problems related to high sodium intake (i.e. the hypertension). One of the possibilities to reduce the sodium content is the partial replacement of sodium chloride by mixtures of potassium, magnesium and calcium chloride salts. The effect of two salting formulations (formulation II: 50% NaCl-50% KCl and formulation III: 55% NaCl, 25% KCl, 15 CaCl(2) and 5 MgCl(2)) on the protease activity through the dry-curing process and on the sensory characteristics of the final product was evaluated and compared to those of control hams (formulation I, 100% NaCl). Sensory attributes were all affected in the hams containing CaCl(2) and MgCl(2) while hams containing 50% KCl and NaCl (formulation II) were better valued, except for the attribute taste probably due to the potassium contribution to bitter taste.
Collapse
|
137
|
Castro-Giráldez M, Toldrá F, Fito P. Low frequency dielectric measurements to assess post-mortem ageing of pork meat. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.01.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
138
|
Gil L, Barat JM, Baigts D, Martínez-Máñez R, Soto J, Garcia-Breijo E, Aristoy MC, Toldrá F, Llobet E. Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.054] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
139
|
Reig M, Toldrá F. Patents for ELISA tests to detect antibiotic residues in foods of animal origin. Recent Pat Food Nutr Agric 2011; 3:110-114. [PMID: 21428870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2010] [Accepted: 03/01/2011] [Indexed: 05/30/2023]
Abstract
The use of antibiotics in the European Union was banned since the 1(st) of January 2006. At present, and even though such ban, residues of drugs used in animal therapy or, illegally, as growth promoters might be found in food. Such residues may cause adverse health effects on consumers like allergic reactions in sensitive individuals develop transmissible antimicrobial resistance in food microflora, and have technological implications in the manufacture of fermented products. This is the reason why to check food for the presence of antibiotics residues is still necessary. ELISA test constitutes an attractive screening technique due to its simplicity, large number of samples per kit and possibility of automation. The aim of this manuscript is to provide a review of the numerous patents and applications for the analysis of antibiotic residues in foods.
Collapse
|
140
|
Mora L, Sentandreu MA, Toldrá F. Intense degradation of myosin light chain isoforms in Spanish dry-cured ham. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3884-3892. [PMID: 21410185 DOI: 10.1021/jf104070q] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
One of the main biochemical changes that take place during the processing of dry-cured ham is the degradation of the muscle protein fraction, mainly due to the action of muscle enzymes. In the present study, the isolation and tentative identification of 137 fragments from myosin light chain 1 (MLC 1), together with 88 fragments originated from myosin light chain 2 (MLC 2), have been achieved for the first time in Spanish dry-cured ham, proving the intense proteolysis experienced by myofibrillar proteins after dry-cured processing. This study was carried out by use of proteomic technology for peptide identification, and the possible enzymes contributing to the degradation of these proteins were also further discussed.
Collapse
|
141
|
|
142
|
Fito P, Toldrá F. foodInnova 2010: report on the International Conference on Food Innovation. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2010.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
143
|
Mora L, Sentandreu MA, Toldrá F. Identification of small troponin T peptides generated in dry-cured ham. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.035] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
144
|
Hernández-Cázares AS, Aristoy MC, Toldrá F. Hypoxanthine-based enzymatic sensor for determination of pork meat freshness. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.04.066] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
145
|
|
146
|
Hernández-Cázares AS, Aristoy MC, Toldrá F. Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor. Meat Sci 2010; 87:125-9. [PMID: 20965667 DOI: 10.1016/j.meatsci.2010.09.010] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2010] [Revised: 09/20/2010] [Accepted: 09/23/2010] [Indexed: 11/30/2022]
Abstract
The aim of this work was to study how nucleotide degradation during the processing of dry-cured ham is affected when using three types of salting (100% NaCl; 50% NaCl and 50% KCl; 55% NaCl, 25% KCl, 15% CaCl₂ and 5% MgCl₂). Divalent salts in the salting mixture depressed the breakdown rate from the beginning of the process (salting and post-salting) up to the ripening stage (7 months) when the inosine (Ino), hypoxanthine (Hx) and xanthine (X) concentrations matched for the three treatments. The evolution of Hx and Hx+X were analysed by HPLC and an enzyme sensor, respectively, during processing. Time and temperature conditions during the curing time did not affect Hx stability. The usefulness of the enzyme sensor was confirmed and it is a practical tool to determine Hx + X in dry-cured ham, as an index of minimum curing time. A good correlation between enzyme sensor and HPLC data was observed.
Collapse
|
147
|
Castro-Giráldez M, Fito PJ, Toldrá F, Fito P. Use of visible spectroscopy to assess colour development during ageing of fresh pork from different quality classes. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02325.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
148
|
Escudero E, Sentandreu MA, Toldrá F. Characterization of peptides released by in vitro digestion of pork meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5160-5165. [PMID: 20356084 DOI: 10.1021/jf904535m] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The main objective of this work was to identify and characterize the peptides generated by simulated gastrointestinal digestion of pork meat (longissimus dorsi) by the sequential action of pepsin and pancreatin. The obtained hydrolysate was analyzed by liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer equipped with a nanoelectrospray ionization source (nano LC-ESI-MS/MS). Using this technique 51 different peptides were identified in the hydrolysate, corresponding to fragments of the main structural muscle proteins and some well-known sarcoplasmic proteins. To the best of our knowledge, this constitutes the highest number of peptides identified in pork meat digests. Peptide fragment size ranged from six to sixteen amino acids, being rich in proline residues and thus making them more resistant to further degradation by digestive enzymes. The present study constitutes a clear evidence of the extensive degradation that pork muscle proteins would undergo after gastrointestinal digestion, giving rise to a wide variety of short peptides. So, the use of in vitro digestion contributes to a better knowledge about the generation of peptides from diets with high protein quality.
Collapse
|
149
|
Castro-Giráldez M, Botella P, Toldrá F, Fito P. Low-frequency dielectric spectrum to determine pork meat quality. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.01.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
150
|
Escudero E, Sentandreu MA, Arihara K, Toldrá F. Angiotensin I-converting enzyme inhibitory peptides generated from in vitro gastrointestinal digestion of pork meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2895-2901. [PMID: 20151679 DOI: 10.1021/jf904204n] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The main purpose of this work was to study the generation of Angiotensin I-converting enzyme inhibitory (ACEI) peptides after gastrointestinal digestion of pork meat by the action of pepsin and pancreatin at simulated gut conditions. The hydrolysate was further subjected to reverse phase chromatography in order to separate the fractions with ACEI activity. Using MALDI-TOF/TOF mass spectrometry, 12 peptides were identified in these fractions. It is worth highlighting the novel peptides ER, KLP, and RPR with IC(50) values of 667 microM, 500 microM, and 382 microM, respectively. Results obtained by MALDI-TOF/TOF mass spectrometry were complemented by a second approach consisting of the analysis of the hydrolysate directly by nanoLC-ESI-MS/MS followed by a study of the obtained sequences and comparison with known ACEI peptide sequences. By using these two approaches, a total of 22 peptides were selected for its synthesis and further in vitro assay of ACEI activity. The strongest ACE inhibition was observed for peptide KAPVA (IC(50) = 46.56 microM) followed by the sequence PTPVP (IC(50) = 256.41 microM). Sequence similarity searches revealed that these two peptides derive from muscle titin, constituting the first identified ACEI peptides coming from this protein. This is also the first time that ACEI sequences MYPGIA and VIPEL have been reported. Other identified and synthesized sequences showed less ACEI activity. The obtained results evidence the potential of pork meat proteins as a source of antihypertensive peptides after gastrointestinal digestion.
Collapse
|