Peptidomics as a tool for quality control in dry-cured ham processing

Spanish dry-cured ham is a high quality product whose economic value is mainly given by its curing time. An intense proteolysis takes place throughout the dry-cured processing, which results in the generation of a high amount of peptides and free amino acids responsible for the final quality of dry-...

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Detalhes bibliográficos
Autores: Gallego, Marta, Mora, Leticia, Toldrá Vilardell, Fidel
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/137915
Acesso em linha:http://hdl.handle.net/10261/137915
Access Level:acceso abierto
Palavra-chave:Peptidomics
Mass spectrometry
Quantification
Label-free
Peptides
Biomarkers
Dry-cured ham
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spelling Peptidomics as a tool for quality control in dry-cured ham processingGallego, MartaMora, LeticiaToldrá Vilardell, FidelPeptidomicsMass spectrometryQuantificationLabel-freePeptidesBiomarkersDry-cured hamSpanish dry-cured ham is a high quality product whose economic value is mainly given by its curing time. An intense proteolysis takes place throughout the dry-cured processing, which results in the generation of a high amount of peptides and free amino acids responsible for the final quality of dry-cured hams. In this work, a peptidomics approach has been used to study the evolution of peptides throughout the ham dry-curing process, identifying and quantifying the generated peptides in order to define potential quality biomarkers. For this purpose, dry-cured ham extracts at different processing times (0, 2, 3.5, 5, 6.5 and 9 months) were fractionated by size-exclusion chromatography and analysed by nanoliquid chromatography coupled to tandem mass spectrometry. Differences obtained in the relative quantification of peptides by using a label-free methodology were useful to establish differences between processing times, being peptides generated by the degradation of myosin light chain 1 protein mainly responsible for the observed differences during the last stages of curing. In particular, APAPAPAPPKEEKI and PAPAPAPAPAPAPAPPKE, exclusively identified at 9 months of curing, would be potential markers to control the time of curing and thus the final quality of dry-cured hams.The FPI Scholarship BES-2011-046096 from MINECO (Spain) to M.G. and Grants AGL2013-47169-R from MINECO and FEDER funds are acknowledged. The research also received funding from the European Union Seventh Framework Programme FP7-PEOPLE-2013-CIG under Grant Agreement 614281 (HIGHVALFOOD). The JAEDOC-CSIC postdoctoral contract to L.M. co-funded by the European Social Fund is also acknowledged.Peer reviewedElsevierEuropean CommissionMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201620162016info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/137915reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-47169-Rhttp://dx.doi.org/10.1016/j.jprot.2016.02.020Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1379152026-05-22T06:33:51Z
dc.title.none.fl_str_mv Peptidomics as a tool for quality control in dry-cured ham processing
title Peptidomics as a tool for quality control in dry-cured ham processing
spellingShingle Peptidomics as a tool for quality control in dry-cured ham processing
Gallego, Marta
Peptidomics
Mass spectrometry
Quantification
Label-free
Peptides
Biomarkers
Dry-cured ham
title_short Peptidomics as a tool for quality control in dry-cured ham processing
title_full Peptidomics as a tool for quality control in dry-cured ham processing
title_fullStr Peptidomics as a tool for quality control in dry-cured ham processing
title_full_unstemmed Peptidomics as a tool for quality control in dry-cured ham processing
title_sort Peptidomics as a tool for quality control in dry-cured ham processing
dc.creator.none.fl_str_mv Gallego, Marta
Mora, Leticia
Toldrá Vilardell, Fidel
author Gallego, Marta
author_facet Gallego, Marta
Mora, Leticia
Toldrá Vilardell, Fidel
author_role author
author2 Mora, Leticia
Toldrá Vilardell, Fidel
author2_role author
author
dc.contributor.none.fl_str_mv European Commission
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Peptidomics
Mass spectrometry
Quantification
Label-free
Peptides
Biomarkers
Dry-cured ham
topic Peptidomics
Mass spectrometry
Quantification
Label-free
Peptides
Biomarkers
Dry-cured ham
description Spanish dry-cured ham is a high quality product whose economic value is mainly given by its curing time. An intense proteolysis takes place throughout the dry-cured processing, which results in the generation of a high amount of peptides and free amino acids responsible for the final quality of dry-cured hams. In this work, a peptidomics approach has been used to study the evolution of peptides throughout the ham dry-curing process, identifying and quantifying the generated peptides in order to define potential quality biomarkers. For this purpose, dry-cured ham extracts at different processing times (0, 2, 3.5, 5, 6.5 and 9 months) were fractionated by size-exclusion chromatography and analysed by nanoliquid chromatography coupled to tandem mass spectrometry. Differences obtained in the relative quantification of peptides by using a label-free methodology were useful to establish differences between processing times, being peptides generated by the degradation of myosin light chain 1 protein mainly responsible for the observed differences during the last stages of curing. In particular, APAPAPAPPKEEKI and PAPAPAPAPAPAPAPPKE, exclusively identified at 9 months of curing, would be potential markers to control the time of curing and thus the final quality of dry-cured hams.
publishDate 2016
dc.date.none.fl_str_mv 2016
2016
2016
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/10261/137915
url http://hdl.handle.net/10261/137915
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-47169-R
http://dx.doi.org/10.1016/j.jprot.2016.02.020
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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