La Proteómica como vía para determinar el origen animal de los productos cárnicos

Comunicaciones a congreso

Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome

Considering the high relevance of meat tenderness for consumer acceptability, the aim of this study was to investigate post-mortem changes in myofibrillar sub-proteome in steaks from longissimus thoracis et lumborum muscle of six Hispano-Bret ' on horses. Indeed, the ageing process that leads to meat tenderization has been scarcely studied in this species. Steaks (n = 24) were aged (4 degrees C) in the dark under vacuum for 0, 7, 14 and 21 days and the myofibrillar sub-proteome was extracted. Using 2-D DIGE minimal labelling, 35 spots that were differentially abundant between 0 and 21 days aged meat were detected. Of them, 24 were analysed by LC-MS/ MS, identifying a total of 29 equine proteins. These were structural and metabolic proteins, and among them, four (Actin, Troponin T and Myosin binding proteins 1 and 2) were selected for Western blot analysis, reporting changes in their abundance after 0, 7, 14 and 21 days of ageing. Results revealed that they should be further studied as potential protein biomarkers of horse meat tenderization. Additionally, several protein fragments increased after ageing, as was the case of glyceraldehyde-3-phosphate dehydrogenase. Fragments of this protein were present in four protein spots, and their study could be useful for monitoring horse meat tenderization. Significance: Tenderization during ageing has been widely studied in meat from several farm animal species; however, both research and standardized ageing practices are lacking for the particular case of horse meat. In this regard, this study presents novel proteomic findings related to post-mortem evolution of horse muscle pro-teins. Acquired knowledge would support the development and optimization of efficient ageing practices by horse meat industry.Department of Economic Development and Infrastructures of the Basque Government is acknowledged for the doctoral fellowship of L.R. Beldarrain. This work was funded by Lactiker Research Group (Basque Government IT944-16), project RTI2018-096162-R-C22 (Spanish Agencia Estatal de Investigación) and the Institute of Medical Biochemistry (University of Veterinary Medicine Vienna)

Evidence of Recombination in Intrapatient Populations of Hepatitis C Virus

Hepatitis C virus (HCV) is a major cause of liver disease worldwide and a potential cause of substantial morbidity and mortality in the future. HCV is characterized by a high level of genetic heterogeneity. Although homologous recombination has been demonstrated in many members of the family Flaviviridae, to which HCV belongs, there are only a few studies reporting recombination on natural populations of HCV, suggesting that these events are rare in vivo. Furthermore, these few studies have focused on recombination between different HCV genotypes/subtypes but there are no reports on the extent of intra-genotype or intra-subtype recombination between viral strains infecting the same patient. Given the important implications of recombination for RNA virus evolution, our aim in this study has been to assess the existence and eventually the frequency of intragenic recombination on HCV. For this, we retrospectively have analyzed two regions of the HCV genome (NS5A and E1-E2) in samples from two different groups: (i) patients infected only with HCV (either treated with interferon plus ribavirin or treatment naïve), and (ii) HCV-HIV co-infected patients (with and without treatment against HIV). The complete data set comprised 17712 sequences from 136 serum samples derived from 111 patients. Recombination analyses were performed using 6 different methods implemented in the program RDP3. Recombination events were considered when detected by at least 3 of the 6 methods used and were identified in 10.7% of the amplified samples, distributed throughout all the groups described and the two genomic regions studied. The resulting recombination events were further verified by detailed phylogenetic analyses. The complete experimental procedure was applied to an artificial mixture of relatively closely viral populations and the ensuing analyses failed to reveal artifactual recombination. From these results we conclude that recombination should be considered as a potentially relevant mechanism generating genetic variation in HCV and with important implications for the treatment of this infection

Peptidomics on farm animal research

Although Peptidomics is a discipline complementary to proteomics, since nowadays both mainly rely on analytical strategies based on mass spectrometry, there are fundamental differences. In this chapter, we discuss these differences along with the application of these technologies for the study of the different stages of meat production, from storage to processing to unravel mechanisms that will allow reaching high quality and safer meat products. The use of Peptidomics and the related high throughput technologies, now relying on mass spectrometry but once also on N-terminal sequencing, are discussed. Clear examples are provided dealing with relevant studies on meat proteolysis and peptide generation occurring during ageing, as well as those produced during ripening of meat products by endogenous and microbial enzymes. Also the involvement of this phenomenon in the development of taste active compounds is addressed. Finally, the application of novel Omics technologies on bacterial identification in food for diagnosis and safety purposes is presented, putting emphasis on their potential advantages and future perspectives.Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Sentandreu, Enrique. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaFil: Sentandreu Vicente, Miguel Angel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; Españ

Proteolityc activity of caspase 3 on muscle myosin heavy chain

Comunicaciones a congreso

Productos alimenticios derivados de caqui y método de obtención

[EN] The invention relates to a method for producing products derived from persimmon, comprising at least the following steps: cmshing the optionally precut persirnmon and straining same until a puree or paste is obtained; subjecting the strained puree to enzymatic incubation with a mixture of additives including at least one or more enzymes having activity on pectins and hemicelluloses and optionally other additives such as acidifiers, antioxidants and water-soluble proteins; and subjecting the products to a heat preservation treatment. The resulting derivative product can optionally be subjected to other traditional steps for the treatment of fruit derivatives, such as mixing with derivatives of other fruit, reducing the particles size thereof, homogenisation, etc. In addition, the invention relates to the derivative products that can be obtained using the aforementioned method, such as, inter alia, juices, mannalades, nectars and purees.[ES] La presente invención se refiere aun método de obtención de productos derivados de caqui, que comprende al menos las etapas de: triturar el caqui,previamente cortado o no, y tamizar hasta conseguir un puré o pasta;someter dicho puré tamizado a incubación enzimática con una mezcla de aditivos que comprende al menos uno o más enzimas con actividad sobre pectinas y hemicelulosas,y opcionalmente otros aditivos como acidulantes, antioxidantes y proteinas hidrosolubles; y someter el producto a un tratamiento ténnico de conservación. El producto derivado obtenido puede someterse opcionalmente a otras etapas convencionales de tratamiento de derivados de fruta, como es mezclado con derivados de otra fruta, disminución de su tamaño de particula, homogeneización... Asimismo, la presente invención comprende los productos derivados obtenibles del método que se describe, y que pueden ser por ejemplo zumos, menneladas, néctares y purés, entre otros.Peer reviewedConsejo Superior de Investigaciones CientíficasA1 Solicitud de patente con informe sobre el estado de la técnic

Procedimiento para la obtención de zumos pasteurizados por homogenización a alta presión

[EN] The present invention relates to a procedure for the obtainment of pasteurised juices through homogenisation at high pressures ofbetween 80 and 180 MPa, feed temperatures to the homogeniser ofbetween 10 and 40°C, and dwell times from 5 to 30 seconds prior to cooling.[ES] La presente invención de refiere a un procedimiento para la obtención de zumos pasteurizados por homogenización a altas presiones, entre 80 y 180 MPa, temperaturas de alimentación al homogenizador entre 10 y 40°C, Y tiempos de retención de 5 a 30 segundos antes del anfriamientos.Peer reviewedConsejo Superior de Investigaciones Científicas (España)A1 Solicitud de patente con informe sobre el estado de la técnic