Evaluation of gamma rays influence on some biochemical and microbiological aspects in black truffles

• Published in: Food chemistry Vol. 103; no. 2; pp. 344 - 354
• Main Authors: Nazzaro, Filomena, Fratianni, Florinda, Picariello, Gianluca, Coppola, Raffaele, Reale, Anna, Luccia, Aldo Di
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2007; Elsevier
• Subjects: Biological and medical sciences; Food industries; Food irradiation; food microbiology; Food preservation; Fundamental and applied biological sciences. Psychology; gamma radiation; Gamma rays; microbial detection; microbiological quality; modified atmosphere packaging; Neurospora crassa; Protein; shelf life; Truffle; truffles (edible fungi); Tuber aestivum; Gamma rays; Food preservation; Truffle; Protein; Food irradiation; Fungi; Evaluation; Irradiation; Ascomycetes; Tuber melanosporum; Thallophyta; Food
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2006.07.067

The effects of two gamma-ray doses (1.5
kGy and 2.0
kGy) on some biochemical aspects and on the microbiological profile of black truffles was monitored, immediately after treatment and after 30 days of storage at 4
°C. Electrophoretic and chromatographic analyses of proteins and peptides, just like monitoring of polyphenol content, peroxides formation and microbial profile, allowed for the first time a better understanding of the mechanisms responsible for biochemical alterations and bacterial pattern in black truffles during their storage. Treatment at 1.5
kGy appeared to better preserve the characteristics of the fresh product. In 2.0
kGy-samples, the protein profile was characterised by a 20
kDa-polypeptide, which could be considered as an useful marker of the irradiation treatment and of the storage time of the product. MALDI-TOF mass spectrometry analysis did not permit a correct identification from tryptic peptides in databases, although the nano-ES/MS/MS analyses performed on the 10
kDa tryptic digest peptides showed an amino acidic sequence entirely contained in a protein of filamentous fungus
Neurospora crassa.