A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foods

Autores
Adaro, Mauricio Omar; Bersi, Grisel; Talia, Juan Manuel; Valles, Diego; Barberis, Sonia Esther
Año de publicación
2019
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Peptides are polymers containing from two to few dozen amino acids with a molecular weight limit of 6,000 Da, and relevant to the health and nutrition. Antibacterial peptides have acquired significance because of the microbial increasing resistance to conventional antibiotics, so that they are becoming a promising alternative to them (Bersi et al., 2018).The aim of this work is to compare the ability of both soluble antiacanthain and granulosain, the pre-purified proteolytic extracts obtained from the latex of Bromelia antiacantha (Bertol.) and Solanum granuloso leprosum, respectively; for the synthesis of N-α-CBZ-Tyr-Val-OH (Z-YV), a novel antibacterial dipeptide, in a media formed by 50 % v/v ethyl acetate in 0.1 M Tris ? ClH buffer pH 8.Antiacanthain and granulosain, the pre-purified proteolytic extracts from the latex of Bromelia antiacantha (Bertol.) and Solanum granuloso leprosum, respectively, were obtained according to Vallés et al., 2004 and 2008; and lyophilized for later immobilization.The reaction of synthesis were carried out in a 50 % v/v biphasic system, consisting of an aqueous phase (0.1 M Tris?HCl buffer pH 8) containing 0.075 mg/mL of soluble antiacanthain or 0.064 mg/mL of soluble granulosain, 20 mM 2-mercaptoethanol, 7.55 mM of both Val-OH and triethyl ammonium (TEA), and an organic phase (ethyl acetate) containing 17.25 mM of Z-Y-pNO. The reaction was conducted at 40 °C in a GFL Shaking Incubator Orbital Motion (Model 3031, Germany) at 200 rpm. Aliquots (0.1 mL) were taken from the aqueous and organic phase at different times during 24 h and mixed with 0.1 mL of 1 % v/v trifluoroacetic acid (TFA) for quenching the reaction. The reaction components were analyzed by RP-HPLC and the synthetized peptide was purified by means of C18 cartridge (Merck), lyophilized and elucidated by mass spectrometry (MS).After optimization, 72 % and 60 % product yields (Z-YV) were obtained using antiacanthain and granulosain, respectively.Antibacterial activity of Z-YV was tested by means of three independent trials, which were done by duplicate, against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 in batch culture of Müller-Hinton broth, using Z-YV (0 - 50 g/mL), at 37 ºC and 180 rpm. According to Kruskal Wallis test, the specific growth rates of S. aureus and E. coli in batch culture of Müller-Hinton broth alone (control) and with the addition of Z-YV showed significant differences (p ≤ 0.05) within studied range. Then, Z-YV is a promising natural bio-preservative to enhance the shelf-life of foods.
Fil: Adaro, Mauricio Omar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Departamento de Farmacia. Laboratorio de Bromatología; Argentina
Fil: Bersi, Grisel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Departamento de Farmacia. Laboratorio de Bromatología; Argentina
Fil: Talia, Juan Manuel. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Cátedra de Química Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis; Argentina
Fil: Valles, Diego. Universidad de la República. Facultad de Ciencias; Uruguay
Fil: Barberis, Sonia Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Departamento de Farmacia. Laboratorio de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
XXI Congreso Latinoamericano y del Caribe de Ciencia y Tecnología de Alimentos (XXI Congreso ALACCTA 2019) & XVII Congreso Argentino de Ciencia y Tecnología de Alimentos (XVII CyTAL® 2019)
Buenos Aires
Argentina
Asociación Argentina de Tecnólogos Alimentarios
Materia
ANTIMICROBIAL PEPTIDE
ENZYME SYNTHESIS
FOOD PRESERVATIVE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/286767
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foodsAdaro, Mauricio OmarBersi, GriselTalia, Juan ManuelValles, DiegoBarberis, Sonia EstherANTIMICROBIAL PEPTIDEENZYME SYNTHESISFOOD PRESERVATIVEhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Peptides are polymers containing from two to few dozen amino acids with a molecular weight limit of 6,000 Da, and relevant to the health and nutrition. Antibacterial peptides have acquired significance because of the microbial increasing resistance to conventional antibiotics, so that they are becoming a promising alternative to them (Bersi et al., 2018).The aim of this work is to compare the ability of both soluble antiacanthain and granulosain, the pre-purified proteolytic extracts obtained from the latex of Bromelia antiacantha (Bertol.) and Solanum granuloso leprosum, respectively; for the synthesis of N-α-CBZ-Tyr-Val-OH (Z-YV), a novel antibacterial dipeptide, in a media formed by 50 % v/v ethyl acetate in 0.1 M Tris ? ClH buffer pH 8.Antiacanthain and granulosain, the pre-purified proteolytic extracts from the latex of Bromelia antiacantha (Bertol.) and Solanum granuloso leprosum, respectively, were obtained according to Vallés et al., 2004 and 2008; and lyophilized for later immobilization.The reaction of synthesis were carried out in a 50 % v/v biphasic system, consisting of an aqueous phase (0.1 M Tris?HCl buffer pH 8) containing 0.075 mg/mL of soluble antiacanthain or 0.064 mg/mL of soluble granulosain, 20 mM 2-mercaptoethanol, 7.55 mM of both Val-OH and triethyl ammonium (TEA), and an organic phase (ethyl acetate) containing 17.25 mM of Z-Y-pNO. The reaction was conducted at 40 °C in a GFL Shaking Incubator Orbital Motion (Model 3031, Germany) at 200 rpm. Aliquots (0.1 mL) were taken from the aqueous and organic phase at different times during 24 h and mixed with 0.1 mL of 1 % v/v trifluoroacetic acid (TFA) for quenching the reaction. The reaction components were analyzed by RP-HPLC and the synthetized peptide was purified by means of C18 cartridge (Merck), lyophilized and elucidated by mass spectrometry (MS).After optimization, 72 % and 60 % product yields (Z-YV) were obtained using antiacanthain and granulosain, respectively.Antibacterial activity of Z-YV was tested by means of three independent trials, which were done by duplicate, against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 in batch culture of Müller-Hinton broth, using Z-YV (0 - 50 g/mL), at 37 ºC and 180 rpm. According to Kruskal Wallis test, the specific growth rates of S. aureus and E. coli in batch culture of Müller-Hinton broth alone (control) and with the addition of Z-YV showed significant differences (p ≤ 0.05) within studied range. Then, Z-YV is a promising natural bio-preservative to enhance the shelf-life of foods.Fil: Adaro, Mauricio Omar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Departamento de Farmacia. Laboratorio de Bromatología; ArgentinaFil: Bersi, Grisel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Departamento de Farmacia. Laboratorio de Bromatología; ArgentinaFil: Talia, Juan Manuel. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Cátedra de Química Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis; ArgentinaFil: Valles, Diego. Universidad de la República. Facultad de Ciencias; UruguayFil: Barberis, Sonia Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Departamento de Farmacia. Laboratorio de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; ArgentinaXXI Congreso Latinoamericano y del Caribe de Ciencia y Tecnología de Alimentos (XXI Congreso ALACCTA 2019) & XVII Congreso Argentino de Ciencia y Tecnología de Alimentos (XVII CyTAL® 2019)Buenos AiresArgentinaAsociación Argentina de Tecnólogos AlimentariosAsociación Argentina de Tecnólogos Alimentarios2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/286767A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foods; XXI Congreso Latinoamericano y del Caribe de Ciencia y Tecnología de Alimentos (XXI Congreso ALACCTA 2019) & XVII Congreso Argentino de Ciencia y Tecnología de Alimentos (XVII CyTAL® 2019); Buenos Aires; Argentina; 2019; 1-6978-987-22165-2-8CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://alimentos.org.ar/xvii-congreso-cytal-alaccta-2019/Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:31:03Zoai:ri.conicet.gov.ar:11336/286767instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 14:31:03.93CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foods
title A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foods
spellingShingle A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foods
Adaro, Mauricio Omar
ANTIMICROBIAL PEPTIDE
ENZYME SYNTHESIS
FOOD PRESERVATIVE
title_short A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foods
title_full A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foods
title_fullStr A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foods
title_full_unstemmed A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foods
title_sort A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foods
dc.creator.none.fl_str_mv Adaro, Mauricio Omar
Bersi, Grisel
Talia, Juan Manuel
Valles, Diego
Barberis, Sonia Esther
author Adaro, Mauricio Omar
author_facet Adaro, Mauricio Omar
Bersi, Grisel
Talia, Juan Manuel
Valles, Diego
Barberis, Sonia Esther
author_role author
author2 Bersi, Grisel
Talia, Juan Manuel
Valles, Diego
Barberis, Sonia Esther
author2_role author
author
author
author
dc.subject.none.fl_str_mv ANTIMICROBIAL PEPTIDE
ENZYME SYNTHESIS
FOOD PRESERVATIVE
topic ANTIMICROBIAL PEPTIDE
ENZYME SYNTHESIS
FOOD PRESERVATIVE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Peptides are polymers containing from two to few dozen amino acids with a molecular weight limit of 6,000 Da, and relevant to the health and nutrition. Antibacterial peptides have acquired significance because of the microbial increasing resistance to conventional antibiotics, so that they are becoming a promising alternative to them (Bersi et al., 2018).The aim of this work is to compare the ability of both soluble antiacanthain and granulosain, the pre-purified proteolytic extracts obtained from the latex of Bromelia antiacantha (Bertol.) and Solanum granuloso leprosum, respectively; for the synthesis of N-α-CBZ-Tyr-Val-OH (Z-YV), a novel antibacterial dipeptide, in a media formed by 50 % v/v ethyl acetate in 0.1 M Tris ? ClH buffer pH 8.Antiacanthain and granulosain, the pre-purified proteolytic extracts from the latex of Bromelia antiacantha (Bertol.) and Solanum granuloso leprosum, respectively, were obtained according to Vallés et al., 2004 and 2008; and lyophilized for later immobilization.The reaction of synthesis were carried out in a 50 % v/v biphasic system, consisting of an aqueous phase (0.1 M Tris?HCl buffer pH 8) containing 0.075 mg/mL of soluble antiacanthain or 0.064 mg/mL of soluble granulosain, 20 mM 2-mercaptoethanol, 7.55 mM of both Val-OH and triethyl ammonium (TEA), and an organic phase (ethyl acetate) containing 17.25 mM of Z-Y-pNO. The reaction was conducted at 40 °C in a GFL Shaking Incubator Orbital Motion (Model 3031, Germany) at 200 rpm. Aliquots (0.1 mL) were taken from the aqueous and organic phase at different times during 24 h and mixed with 0.1 mL of 1 % v/v trifluoroacetic acid (TFA) for quenching the reaction. The reaction components were analyzed by RP-HPLC and the synthetized peptide was purified by means of C18 cartridge (Merck), lyophilized and elucidated by mass spectrometry (MS).After optimization, 72 % and 60 % product yields (Z-YV) were obtained using antiacanthain and granulosain, respectively.Antibacterial activity of Z-YV was tested by means of three independent trials, which were done by duplicate, against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 in batch culture of Müller-Hinton broth, using Z-YV (0 - 50 g/mL), at 37 ºC and 180 rpm. According to Kruskal Wallis test, the specific growth rates of S. aureus and E. coli in batch culture of Müller-Hinton broth alone (control) and with the addition of Z-YV showed significant differences (p ≤ 0.05) within studied range. Then, Z-YV is a promising natural bio-preservative to enhance the shelf-life of foods.
Fil: Adaro, Mauricio Omar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Departamento de Farmacia. Laboratorio de Bromatología; Argentina
Fil: Bersi, Grisel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Departamento de Farmacia. Laboratorio de Bromatología; Argentina
Fil: Talia, Juan Manuel. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Cátedra de Química Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis; Argentina
Fil: Valles, Diego. Universidad de la República. Facultad de Ciencias; Uruguay
Fil: Barberis, Sonia Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Departamento de Farmacia. Laboratorio de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
XXI Congreso Latinoamericano y del Caribe de Ciencia y Tecnología de Alimentos (XXI Congreso ALACCTA 2019) & XVII Congreso Argentino de Ciencia y Tecnología de Alimentos (XVII CyTAL® 2019)
Buenos Aires
Argentina
Asociación Argentina de Tecnólogos Alimentarios
description Peptides are polymers containing from two to few dozen amino acids with a molecular weight limit of 6,000 Da, and relevant to the health and nutrition. Antibacterial peptides have acquired significance because of the microbial increasing resistance to conventional antibiotics, so that they are becoming a promising alternative to them (Bersi et al., 2018).The aim of this work is to compare the ability of both soluble antiacanthain and granulosain, the pre-purified proteolytic extracts obtained from the latex of Bromelia antiacantha (Bertol.) and Solanum granuloso leprosum, respectively; for the synthesis of N-α-CBZ-Tyr-Val-OH (Z-YV), a novel antibacterial dipeptide, in a media formed by 50 % v/v ethyl acetate in 0.1 M Tris ? ClH buffer pH 8.Antiacanthain and granulosain, the pre-purified proteolytic extracts from the latex of Bromelia antiacantha (Bertol.) and Solanum granuloso leprosum, respectively, were obtained according to Vallés et al., 2004 and 2008; and lyophilized for later immobilization.The reaction of synthesis were carried out in a 50 % v/v biphasic system, consisting of an aqueous phase (0.1 M Tris?HCl buffer pH 8) containing 0.075 mg/mL of soluble antiacanthain or 0.064 mg/mL of soluble granulosain, 20 mM 2-mercaptoethanol, 7.55 mM of both Val-OH and triethyl ammonium (TEA), and an organic phase (ethyl acetate) containing 17.25 mM of Z-Y-pNO. The reaction was conducted at 40 °C in a GFL Shaking Incubator Orbital Motion (Model 3031, Germany) at 200 rpm. Aliquots (0.1 mL) were taken from the aqueous and organic phase at different times during 24 h and mixed with 0.1 mL of 1 % v/v trifluoroacetic acid (TFA) for quenching the reaction. The reaction components were analyzed by RP-HPLC and the synthetized peptide was purified by means of C18 cartridge (Merck), lyophilized and elucidated by mass spectrometry (MS).After optimization, 72 % and 60 % product yields (Z-YV) were obtained using antiacanthain and granulosain, respectively.Antibacterial activity of Z-YV was tested by means of three independent trials, which were done by duplicate, against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 in batch culture of Müller-Hinton broth, using Z-YV (0 - 50 g/mL), at 37 ºC and 180 rpm. According to Kruskal Wallis test, the specific growth rates of S. aureus and E. coli in batch culture of Müller-Hinton broth alone (control) and with the addition of Z-YV showed significant differences (p ≤ 0.05) within studied range. Then, Z-YV is a promising natural bio-preservative to enhance the shelf-life of foods.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
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status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/286767
A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foods; XXI Congreso Latinoamericano y del Caribe de Ciencia y Tecnología de Alimentos (XXI Congreso ALACCTA 2019) & XVII Congreso Argentino de Ciencia y Tecnología de Alimentos (XVII CyTAL® 2019); Buenos Aires; Argentina; 2019; 1-6
978-987-22165-2-8
CONICET Digital
CONICET
url http://hdl.handle.net/11336/286767
identifier_str_mv A novel antimicrobial peptide obtained by enzyme synthesis potentially useful as natural bio-preservative to enhance the shelf-life of foods; XXI Congreso Latinoamericano y del Caribe de Ciencia y Tecnología de Alimentos (XXI Congreso ALACCTA 2019) & XVII Congreso Argentino de Ciencia y Tecnología de Alimentos (XVII CyTAL® 2019); Buenos Aires; Argentina; 2019; 1-6
978-987-22165-2-8
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://alimentos.org.ar/xvii-congreso-cytal-alaccta-2019/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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application/pdf
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dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Asociación Argentina de Tecnólogos Alimentarios
publisher.none.fl_str_mv Asociación Argentina de Tecnólogos Alimentarios
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
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