TY - JOUR
T1 - Solid-state NMR spectroscopy for disentangling structural and motional features of lyophilized ripened cheese water-soluble extracts related to antimicrobial activity
AU - Torres-Salas, Verenice
AU - Hernández-Rodríguez, Blanca Elizabeth
AU - Hernández-Montes, Arturo
AU - Castillo, Eduardo
AU - Zuleta-Prada, Holber
AU - Herbert-Pucheta, José Enrique
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2021/1/1
Y1 - 2021/1/1
N2 - Present work comprises the use of different solid-state Nuclear Magnetic Resonance strategies for characterizing structural and motional aspects of the peptide matrix that compose a set of four lyophilized Mexican cheese aqueous soluble extracts, each with a controlled ripening. Heteronuclear dipolar coupling modulation schemes allowed to characterize local mobility and structural homogeneity of cheeses’ peptide segments in the solid-state as a function of ripening. Results suggest that ripened samples with certain local flexibility but important structural homogeneity present efficient microbial inhibition against tested bacterial strains, whilst high local rigidity of peptides within ripened cheese soluble fractions could partially explain the observed lack of antimicrobial activity. The present study attempts to propose novel observables for lyophilized cheese water soluble extracts that could be partially associated to their ripening-dependent antimicrobial activities, whereas said observables shall contribute to the better targeting, design and optimization of solid-state natural food bio-preservatives.
AB - Present work comprises the use of different solid-state Nuclear Magnetic Resonance strategies for characterizing structural and motional aspects of the peptide matrix that compose a set of four lyophilized Mexican cheese aqueous soluble extracts, each with a controlled ripening. Heteronuclear dipolar coupling modulation schemes allowed to characterize local mobility and structural homogeneity of cheeses’ peptide segments in the solid-state as a function of ripening. Results suggest that ripened samples with certain local flexibility but important structural homogeneity present efficient microbial inhibition against tested bacterial strains, whilst high local rigidity of peptides within ripened cheese soluble fractions could partially explain the observed lack of antimicrobial activity. The present study attempts to propose novel observables for lyophilized cheese water soluble extracts that could be partially associated to their ripening-dependent antimicrobial activities, whereas said observables shall contribute to the better targeting, design and optimization of solid-state natural food bio-preservatives.
KW - Antimicrobial peptides
KW - Bioactive cheese water-soluble fractions
KW - Cheese ripening
KW - Cross polarization inversion
KW - Cross polarization magic angle spinning
KW - Dipolar dephasing
KW - Solid-state NMR spectroscopy
UR - http://www.scopus.com/inward/record.url?scp=85088359930&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2020.127603
DO - 10.1016/j.foodchem.2020.127603
M3 - Artículo
C2 - 32712492
AN - SCOPUS:85088359930
SN - 0308-8146
VL - 334
JO - Food Chemistry
JF - Food Chemistry
M1 - 127603
ER -