Effect of cholesterol-lowering starter cultures in smoked sausages on the formation of bioactive peptides and lipid profile in triton-induced hyperlipidemic rats

Abstract

Three types of sausages were studied: without starter cultures; with experimental starter cultures from Moscow State University of Food Production collection; with starter culture Bactoferm SM 194 (Chr. Hansen). No pathogenic bacteria in any sample were revealed. According to the results of PCR-RT, the number of lactic acid bacteria in all samples was about the same - 1x109-2×109 CFU/g. T-RFLP analysis shows the maximum number of lactobacilli sausages with experimental starter cultures averaged 69.59% of the total microbiota. The study of the protein profile of raw smoked sausages showed changes in protein fractions and presumably formation of biologically active peptides.A wide range of peptide mass peaks, with certain differences, was obtained by mass spectrometry. Feces of rats (groups 1-5) were studied by T-RFLP. The proportion of lactobacilli was 2.09% 2.65% and 2.35%, in groups 3-5 respectively. The serum atherogenic index did not differ significantly between the groups due to the low content of non-LDL and non-HDL cholesterol in control rats compared to the other groups. The greatest decrease of serum cholesterol concentration was measured in rats that consumed sausages with experimental starter cultures, mainly due to almost 3-fold (P<0.05) decrease in cholesterol of low-density lipoproteins compared with the control.

Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides

“…A wide range of peaks of peptide masses that had certain differences was obtained by MS. Analysis of rat blood serum lipids revealed the highest decrease in the cholesterol concentration in the group with starter culture the composition from the collection of MGUPP (Lactobacillus sakei 104, Pediococcus pentosaceus 28 and Staphylococcus carnosus 108) compared to the control, mainly, due to a 3 fold decrease in LDL cholesterol (Р<0.05) [43,44,45].…”

Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products

“…These observations in the more available substrate, that is, in the muscle exudate, allows complimenting previous studies, showing, for example, that vinculin correlates with the moisture binding capacity and peroxiredoxin-6 with meat tenderness. These protein biomarkers have potential for monitoring fresh meat quality and predicting a course of autolysis [47,48].…”