Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics

The ultrasound-induced impacts on the peptide characteristics and taste of unsmoked bacon have been evaluated through the use of peptidomics and bioinformatics approaches. Furthermore, the effect of such ultrasound-induced changes on the main endogenous proteases responsible for peptide generation w...

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Detalles Bibliográficos
Autores: Zhang, Jian, Toldrá Vilardell, Fidel, Zhang, Wangang, Yin, Yantao, Zhu, Zihan
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2023
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/296920
Acceso en línea:http://hdl.handle.net/10261/296920
https://api.elsevier.com/content/abstract/scopus_id/85149030131
Access Level:acceso abierto
Palabra clave:Endogenous proteases
Peptidomics
Taste
Ultrasound
Unsmoked bacon
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spelling Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformaticsZhang, JianToldrá Vilardell, FidelZhang, WangangYin, YantaoZhu, ZihanEndogenous proteasesPeptidomicsTasteUltrasoundUnsmoked baconThe ultrasound-induced impacts on the peptide characteristics and taste of unsmoked bacon have been evaluated through the use of peptidomics and bioinformatics approaches. Furthermore, the effect of such ultrasound-induced changes on the main endogenous proteases responsible for peptide generation was also investigated. In fact, the activity of main endogenous proteases was significantly increased after ultrasonic treatment during the processing of unsmoked bacon, and contributed to an increased number and an enhanced LFQ intensity of peptides. Besides, such increased amount of peptides and LFQ intensity with up to 500 W ultrasonic treatment were beneficial for the taste improvement of the final products as shown by taste prediction analysis. Nevertheless, an excessive ultrasonic power like 750 W hindered protein hydrolysis and further exerted a negative effect on peptide generation. Therefore, ultrasound under controlled conditions could be considered as a promising way to improve the taste of unsmoked bacon.This work was financially supported by the earmarked fund for China Agriculture Research System (CARS-35) and the Kekedala City of the 4th Division Science and Technology Plan (2022GY03).Peer reviewedElsevier0000-0002-9843-01930000-0001-5285-2940Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/296920https://api.elsevier.com/content/abstract/scopus_id/85149030131reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésFood chemistryhttps://doi.org/10.1016/j.foodchem.2023.135764Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2969202026-05-22T06:33:51Z
dc.title.none.fl_str_mv Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
title Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
spellingShingle Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
Zhang, Jian
Endogenous proteases
Peptidomics
Taste
Ultrasound
Unsmoked bacon
title_short Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
title_full Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
title_fullStr Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
title_full_unstemmed Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
title_sort Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
dc.creator.none.fl_str_mv Zhang, Jian
Toldrá Vilardell, Fidel
Zhang, Wangang
Yin, Yantao
Zhu, Zihan
author Zhang, Jian
author_facet Zhang, Jian
Toldrá Vilardell, Fidel
Zhang, Wangang
Yin, Yantao
Zhu, Zihan
author_role author
author2 Toldrá Vilardell, Fidel
Zhang, Wangang
Yin, Yantao
Zhu, Zihan
author2_role author
author
author
author
dc.contributor.none.fl_str_mv 0000-0002-9843-0193
0000-0001-5285-2940
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Endogenous proteases
Peptidomics
Taste
Ultrasound
Unsmoked bacon
topic Endogenous proteases
Peptidomics
Taste
Ultrasound
Unsmoked bacon
description The ultrasound-induced impacts on the peptide characteristics and taste of unsmoked bacon have been evaluated through the use of peptidomics and bioinformatics approaches. Furthermore, the effect of such ultrasound-induced changes on the main endogenous proteases responsible for peptide generation was also investigated. In fact, the activity of main endogenous proteases was significantly increased after ultrasonic treatment during the processing of unsmoked bacon, and contributed to an increased number and an enhanced LFQ intensity of peptides. Besides, such increased amount of peptides and LFQ intensity with up to 500 W ultrasonic treatment were beneficial for the taste improvement of the final products as shown by taste prediction analysis. Nevertheless, an excessive ultrasonic power like 750 W hindered protein hydrolysis and further exerted a negative effect on peptide generation. Therefore, ultrasound under controlled conditions could be considered as a promising way to improve the taste of unsmoked bacon.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/296920
https://api.elsevier.com/content/abstract/scopus_id/85149030131
url http://hdl.handle.net/10261/296920
https://api.elsevier.com/content/abstract/scopus_id/85149030131
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food chemistry
https://doi.org/10.1016/j.foodchem.2023.135764
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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