Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages

Abstract

This work studied the presence of nitrogen compounds with bioactive properties in Iberian pork sausages that were manufactured using different autochthonous starter cultures (Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34) and protease EPg222. Nitrogen compounds were extracted and evaluated for their antimicrobial effect against spoilage and pathogenic bacteria, such as Bacillus cereus, Escherichia coli, Salmonella choleraesuis, Staphylococcus aureus and Listeria monocytogenes, and antiproliferative activity on the HT-29 colon adenocarcinoma cell line. Dry-fermented sausages elaborated with starter cultures P200S34 and protease EPg222 generate extracts that cause inhibition of the growth of pathogens reaching 25% inhibition of Bacillus cereus, making this a promising tool for biocontrol in the meat industry. On the other hand, the inoculation of well-adapted starter cultures with high proteolytic activity also increased the antiproliferative activity of these extracts, around 45% inhibition at 72 h, mainly due to an increase in free amino acids, such as Lys and Pro, but also small peptides.

Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism

“…The capacity of selected strains to produce BA was determined by the improved agar medium, as described by Bover-Cid and Holzapfel (1999). Moreover, the amount and type of BA produced in the improved medium (Bover-Cid & Holzapfel, 1999), without agar and containing 0.25% of each precursor amino acid after incubation for 4 days at 37 °C and 10% CO 2 was measured by high-performance liquid chromatography (HPLC)-electrospray ionisation (ESI)-mass spectrometry, according to the method described by Fernández et al (2016). BA in samples was distinguished by their mass spectrum and retention time.…”

Recent insights into structure-function relationships of antimicrobial peptides

“…The history of the consumption and the “generally recognize as safe” status of several food proteins (i.e., milk) is an asset and satisfies both consumers and industry demand for health‐promoting products without chemical additives. Fermentation of food products releases valuable number of bioactive peptides via proteolytic actions of starter and nonstarter cultures excreting several extracellular and intracellular proteinases and peptidases (Fernandez et al, ). Particularly, lactic acid bacteria and staphylococci have been widely used as starter cultures in the manufacture of fermented foods (i.e., dairy and meat products), and both are suitable for generating AMPs.…”

Bioactive peptides derived from bovine and porcine co-products: A review

“…Meat co‐product‐derived enzymatic hydrolysates and peptides with anticancer properties include the peptides GLSDGEWQ and GFHI, generated by enzymatic hydrolysis of bovine meat, which showed an extraordinary inhibition of stomach adenocarcinoma proliferation by 80% at a dose of 0.4 mg/mL as well as a decrease in the proliferation of breast adenocarcinoma cells (Jang, Jo, Kang, & Lee, ). Fernández et al () generated a peptide‐containing extract from Iberian pork sausages that were manufactured using different autochthonous starter cultures which showed antiproliferative activities. In this study, no significant effects on the antiproliferative properties of the extracts were observed after a simulated gastrointestinal digestion.…”