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PROTEOLYTIC ACTIVITY OF LACTOBACILLUS SAKEI , LACTOBACILLUS FARCIMINIS AND LACTOBACILLUS PLANTARUM ON SARCOPLASMIC PROTEINS OF PORK LEAN
Author(s) -
BASSO ANNA LISA,
PICARIELLO GIANLUCA,
COPPOLA RAFFAELE,
TREMONTE PATRIZIO,
MUSSO SALVATORE SPAGNA,
LUCCIA ALDO DI
Publication year - 2004
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2004.tb00066.x
Subject(s) - lactobacillus sakei , lactobacillus plantarum , chemistry , gel electrophoresis , biochemistry , sodium dodecyl sulfate , lactobacillus , polyacrylamide gel electrophoresis , bacteria , chromatography , food science , enzyme , biology , lactic acid , fermentation , genetics
The aim of this study was to assess the proteolytic activity of Lactobacillus sakei (DSM 6333), L. plantarum (B21), and to a lesser extent, L. farciminis (DSM 20184) on meat sarcoplasmic proteins. The protein composition was assayed by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and capillary electrophoresis after incubation of meat extract inoculated with bacteria. All strains showed proteolytic activity: a band about 94 kDa disappeared in samples inoculated with L. farciminis and L. plantarum and strongly decreased in those inoculated with L. sakei. The intensity of the bands with a molecular weight between 94 and 38 kDa decreased in all samples. Capillary electrophoresis analysis ascertained the disappearance of the fractions corresponding to 8.64 and 8.66 min retention time in all samples. The bands corresponding to 94 kDa and 38 kDa were, respectively, identified as glycogen phosphorylase muscle isoform and glyceraldehyde 3‐phosphate dehydrogenase, by in situ digestion of protein gel bands and peptide map analysis using Matrix Assisted Laser Desorption/Ionization ‐ Time of Flight Mass Spectrometry (MALDI‐TOF MS).