Monitoring molecular composition and digestibility of ripened bresaola through a combined foodomics approach. (January 2019)

• Record Type: Journal Article
• Authors: Picone, Gianfranco; De Noni, Ivano; Ferranti, Pasquale; Nicolai, Maria Adalgisa; Alamprese, Cristina; Trimigno, Alessia; Brodkorb, Andre; Portmann, Reto; Pihlanto, Anne; El, Sedef Nehir; Capozzi, Francesco
• Is Part Of: Food research international. Volume 115(2019)
• Page Start: 360
• Page End: 368
• Publication Date: 2019-01
• Subjects: Bresaola -- Meat -- In vitro digestion -- Peptides -- Bioactivity -- Proteomics -- NMR -- Foodomics; AA Antioxidant Activity -- ABTS 2, 2′-azinobis 3-ethylbenzothiazoline-6-sulfonate -- ACTS Actin -- ANOVA Analysis Of Variance -- DE Delay Extraction -- DPPH 1, 1-Diphenyl-2-Picrylhydrazyl -- ENOB Beta-Enolase -- ESI Electrospray Ionization -- FRAP Ferric Reducing Antioxidant Power -- G3P glyceraldehyde-3-phosphate dehydrogenase -- Gln Glutamine -- HMW High Molecular Weight -- 1H NMR 1H Nuclear Magnetic Resonance -- IC50 50% inhibition of the initial rate of reaction -- KCRM Creatine Kinase M-type -- HPLC High-Performance Liquid Chromatography -- LDHA L-lactate Dehydrogenase A chain -- LMW Low Molecular Weight -- LSD Least Significant Difference -- MALDI TOF Matrix-Assisted Laser Desorption/Ionization-Time Of Flight -- MHC Myosin Heavy Chain -- MLRS Myosin Regulatory Light Chain -- MS Mass Spectrometry -- MW Molecular Weight -- MYH1 Myosin-1 -- MYL1 Myosin Light Chain -- NOESY Nuclear Overhauser Effect Spectroscopy pulse sequence -- nrNCBI National Center for Biotechnology Information -- PGI Protected Geographical Indication -- PMF Peptide Mass Fingerprinting -- PSD Post-source Decay -- SDS-PAGE Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis -- TFA Trifluoroacetic Acid -- TMSP 3-Trimethylsilyl-Propanoic-2, 2, 3, 3-d4 acid sodium salt -- TPA Texture Profile Analysis -- Trolox (6-hydroxy-2, 5, 7, 8-tetramethylchroman-2-carboxylic acid); Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.11.021
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: In this work, the effects of maturation time and simulated gastrointestinal digestion on the molecular and peptide profiles of "Bresaola Valtellina" were assessed through the foodomics approach, in this case food proteomics and peptidomics combined to other analytical and biological assays, aiming at depicting a holistic food quality. Human digestion of this Italian cured meat product was simulated using an in vitro static protocol and the degree of proteolysis and the in vitro bioactivity of the soluble free compounds in the digestates were evaluated by biochemical assays, e.g. SDS-PAGE, size exclusion HPLC, HPLC/MS, 1 H NMR, enzymatic and antioxidant activities. The obtained results demonstrated that in vitro gastrointestinal digestion contributed to a considerable release of myofibrillar proteins by the muscle tissue. Data from SDS-PAGE, peptidomic and size exclusion HPLC assays showed that the in vitro digestion largely degraded proteins of muscle tissue to peptides smaller than 250 Da. The released peptides were likely responsible for the inhibitory activity on amylolytic enzymes and for the antioxidant properties elicited by the gastric digestates of Bresaola. Overall, the results demonstrated the negligible role of ripening in making meat proteins more bioaccessible, whereas they confirmed the highly in vitro digestibility of meat proteins from Bresaola. This study represents a new approach merging proteomics and foodomics to evaluate the effect of ripening and in vitro digestion on the bioactivity and bioaccessibility of proteins and peptides of meat products. Graphical abstract: Unlabelled Image Highlights: In vitro digestion contributes to the release of meat myofibrillar proteins. Most of peptides in the intestinal digestates were smaller than 250 Da. Bioaccessibility of proteins is not quantitatively affected by ripening. Multiplatform foodomics enables assessment of Bresaola digestibility. Ripening affects antioxidant properties of digested Bresaola in gastric phase.