1
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Montowska M, Kasałka-Czarna N, Sumara A, Fornal E. Comparative analysis of the longissimus muscle proteome of European wild boar and domestic pig in response to thermal processing. Food Chem 2024; 456:139871. [PMID: 38870802 DOI: 10.1016/j.foodchem.2024.139871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 03/26/2024] [Accepted: 05/26/2024] [Indexed: 06/15/2024]
Abstract
This study tries to fill the knowledge gap regarding differences in the expression of proteins in the meat of European wild boar (Sus scrofa scrofa) and domestic pig (Sus scrofa domestica), considering the impact of thermally induced degradation. We assessed relative protein changes between cooked longissimus thoracis et lumborum (LTL) muscle proteomes by using mass spectrometry, chemometric, label-free proteomic, and bioinformatic tools. Among 30 differentially abundant proteins identified MyHC-2a, ATPs-α, CK-S, ADP/ATPt1, IDH2, and MyBP-C1 were upregulated (x > 1) whereas NEB, γ-ENO and EPSF were downregulated (x < 1) in wild boar. ShinyGO and KEGG database pathway analyses revealed that these proteins are mainly involved in processes related to muscle contraction and various pathways of glucose metabolism and energy production. Protein expression changes could have been caused by the different muscle activity of wild animals in response to prolonged movement associated with foraging for food in the natural environment.
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Affiliation(s)
- Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland.
| | - Natalia Kasałka-Czarna
- Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Agata Sumara
- Department of Bioanalytics, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090 Lublin, Poland
| | - Emilia Fornal
- Department of Bioanalytics, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090 Lublin, Poland
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2
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Janudin AS, Kurup CP, Chee LY, Mohd-Naim NF, Ahmed MU. Amplification-Based CRISPR/Cas12a Biosensor Targeting the COX1 Gene for Specific Detection of Porcine DNA. ACS OMEGA 2023; 8:38212-38219. [PMID: 37867655 PMCID: PMC10586177 DOI: 10.1021/acsomega.3c04473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Accepted: 08/04/2023] [Indexed: 10/24/2023]
Abstract
We propose a CRISPR/Cas12a-mediated recombinase polymerase amplification (RPA) detection method that combines RPA with Cas12a cleavage for the detection of halal food adulteration, which is of global concern, particularly for Muslim consumers. We optimized the reagent concentrations for the Cas12a cleavage steps and designed and screened gRNA targeting a conserved area of the mitochondrial cytochrome C oxidase subunit I (COX1) gene. This procedure successfully detected the presence of porcine components as low as 5 pg/μL in the linear range of 5-1000 pg/μL. The assay's detection limit was 500 times lower than CRISPR-based approaches that exclude a preamplification step, allowing the detection of trace porcine DNA in food samples. The assay additionally showed no cross-reaction with nontarget species. Therefore, this detection platform shows tremendous potential as a method for the quick, sensitive, and specific detection of porcine-derived components.
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Affiliation(s)
- Arifah
A. S. Janudin
- Biosensors
and Nanobiotechnology Laboratory, Integrated Science Building, Faculty
of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong BE1410, Brunei
Darussalam
| | - Chitra P. Kurup
- Biosensors
and Nanobiotechnology Laboratory, Integrated Science Building, Faculty
of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong BE1410, Brunei
Darussalam
| | - Lim Ya Chee
- PAPRSB
Institute of Health Sciences, Universiti
Brunei Darussalam, Jalan
Tungku Link, Gadong BE1410, Brunei Darussalam
| | - Noor F. Mohd-Naim
- PAPRSB
Institute of Health Sciences, Universiti
Brunei Darussalam, Jalan
Tungku Link, Gadong BE1410, Brunei Darussalam
| | - Minhaz U. Ahmed
- Biosensors
and Nanobiotechnology Laboratory, Integrated Science Building, Faculty
of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong BE1410, Brunei
Darussalam
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3
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Yu C, Dai S, Zhang Z, Li S, Cheng J, Hu H, Wu J, Li J. An integrated digital polymerase chain reaction chip for multiplexed meat adulteration detection. Electrophoresis 2023; 44:1342-1352. [PMID: 37309725 DOI: 10.1002/elps.202200188] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 01/12/2023] [Accepted: 05/24/2023] [Indexed: 06/14/2023]
Abstract
Meat adulteration detection is a common concern of consumers. Here, we proposed a multiplex digital polymerase chain reaction method and a low-cost device for meat adulteration detection. Using a polydimethylsiloxane microfluidic device, polymerase chain reaction reagents could be pump-free loaded into microchambers (40 × 40 chambers) automatically. Due to the independence of multiplex fluorescence channels, deoxyribonucleic acid templates extracted from different animal species could be distinguished by one test. In this paper, we designed primers and probes for four types of meat (beef, chicken, pork, and duck) and labeled each of the four fluorescent markers (hexachlorocyclohexane [HEX], 6-carboxyfluorescein [FAM], X-rhodamine [ROX], and cyanine dyes 5 [CY5]) on the probes. Specific detection and mixed detection experiments were performed on four types of meat, realizing a limit of detection of 3 copies/µL. A mixture of four different species can be detected by four independent fluorescence channels. The quantitative capability of this method is found to meet the requirements of meat adulteration detections. This method has great potential for point-of-care testing together with portable microscopy equipment.
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Affiliation(s)
- Chengzhuang Yu
- Hebei Key Laboratory of Smart Sensing and Human-robot Interactions, School of Mechanical Engineering, Hebei University of Technology, Tianjin, P. R. China
| | - Shijie Dai
- Hebei Key Laboratory of Smart Sensing and Human-robot Interactions, School of Mechanical Engineering, Hebei University of Technology, Tianjin, P. R. China
| | - Ziqi Zhang
- Hebei Key Laboratory of Smart Sensing and Human-robot Interactions, School of Mechanical Engineering, Hebei University of Technology, Tianjin, P. R. China
| | - Shanshan Li
- Hebei Key Laboratory of Smart Sensing and Human-robot Interactions, School of Mechanical Engineering, Hebei University of Technology, Tianjin, P. R. China
- State Key Laboratory of Reliability and Intelligence of Electrical Equipment, Hebei University of Technology, Tianjin, P. R. China
| | - Jingmeng Cheng
- State Key Laboratory of Reliability and Intelligence of Electrical Equipment, Hebei University of Technology, Tianjin, P. R. China
| | - Hezhi Hu
- State Key Laboratory of Reliability and Intelligence of Electrical Equipment, Hebei University of Technology, Tianjin, P. R. China
| | - Jayne Wu
- Department of Electrical Engineering and Computer Science, The University of Tennessee, Knoxville, Tennessee, USA
| | - Junwei Li
- Institute of Biophysics, School of Health Sciences and Biomedical Engineering, Hebei University of Technology, Tianjin, P. R. China
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4
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Suratno, Windarsih A, Warmiko HD, Khasanah Y, Indrianingsih AW, Rohman A. Metabolomics and Proteomics Approach Using LC-Orbitrap HRMS for the Detection of Pork in Tuna Meat for Halal Authentication. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02472-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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5
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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6
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Nalazek-Rudnicka K, Kłosowska-Chomiczewska IE, Brockmeyer J, Wasik A, Macierzanka A. Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition. Food Chem 2022; 389:133066. [PMID: 35567862 DOI: 10.1016/j.foodchem.2022.133066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 03/24/2022] [Accepted: 04/21/2022] [Indexed: 11/04/2022]
Abstract
We used global and species-specific peptide markers for a relative quantitative determination of pork and beef in raw and processed meat products made of the two meat species. Four groups of products were prepared (i.e., minced raw meats, sausages, raw and fried burgers) in order to represent products with different extents of food processing. In each group, the products varied in the pork/beef proportions. All products were analysed by multiple reaction monitoring mass spectrometry (MRM-MS) for the presence/concentration of pork- and beef-specific peptide markers, as well as global markers - peptides widely distributed in muscle tissue. The combined MRM-MS analysis of pork-specific peptide HPGDFGADAQGAMSK, beef-specific peptide VLGFHG and global marker LFDLR offered the most reliable validation of declared pork/beef compositions across the whole range of meat products. Our work suggests that a simultaneous analysis of global and species-specific peptide markers can be used for composition authentication in commercial pork/beef products.
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Affiliation(s)
- Katarzyna Nalazek-Rudnicka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Ilona E Kłosowska-Chomiczewska
- Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Jens Brockmeyer
- Department of Food Chemistry, Institute for Biochemistry and Technical Biochemistry, University of Stuttgart, Allmandring 5B, 70569 Stuttgart, Germany
| | - Andrzej Wasik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Adam Macierzanka
- Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
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7
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Banerjee R, Maheswarappa NB, Mohan K, Biswas S, Batabyal S. Proteomic Technologies and their Application for Ensuring Meat Quality,
Safety and Authenticity. CURR PROTEOMICS 2022. [DOI: 10.2174/1570164618666210114113306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
:
Proteomic tools were extensively used to understand the relationship between muscle
proteome and conversion of muscle to meat, post-mortem proteolysis, meat texture, and variation
in meat color. Developments in proteomic tools have also resulted in their application for addressing
the safety and authenticity issues including meat species identification, detection of animal byproducts,
non-meat ingredients and tissues in meat products, traceability, identification of genetically
modified ingredients, chemical residues and other harmful substances. Proteomic tools are also
being used in some of the potential areas like understanding the effect of animal transportation,
stunning, slaughter stress, halal authentication and issues related to animal welfare. Emerging advances
in proteomic and peptidomic technologies and their application in traceability, meat microbiology,
safety and authentication are taking a major stride as an interesting and complementary alternative
to DNA-based methods currently in use. Future research in meat science need to be
linked to emerging metabolomic, lipidomic and other omic technologies for ensuring integrated
meat quality and safety management. In this paper, a comprehensive overview of the use of proteomics
for the assessment of quality and safety in the meat value chain and their potential application
is discussed.
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Affiliation(s)
- Rituparna Banerjee
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, 500092, India
| | | | - Kiran Mohan
- Department of Livestock Products
Technology, Veterinary College, KVAFSU, Bidar, Karnataka 585401, India
| | - Subhasish Biswas
- Department of Livestock Products
Technology, West Bengal University of Animal and Fishery Sciences, Kolkata700037, India
| | - Subhasish Batabyal
- Department of Veterinary
Biochemistry, West Bengal University of Animal and Fishery Sciences, Kolkata700037, India
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8
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Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay. Food Chem 2022; 372:131245. [PMID: 34624777 DOI: 10.1016/j.foodchem.2021.131245] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 09/24/2021] [Accepted: 09/27/2021] [Indexed: 12/21/2022]
Abstract
The detection of meat fraud and mislabeling in processed meat products is a raising concern for consumers. The aim of this study was to develop and demonstrate the potential of protein-based laser induced breakdown spectroscopy (LIBS) method to be used for the identification of beef, chicken, and pork in fermented sausage and salami products. In this respect, bulk protein and protein fractions rich in sarcoplasmic and myofibrillar protein of sausage and salami products were obtained and subjected to LIBS analysis. LIBS spectrum was evaluated with chemometric methods to classify meat species and determine adulteration ratio by using principal component analysis and partial least square analysis, respectively. Limit of detection values for chicken and pork adulteration in beef sausage were found as 3.68 and 3.83% for myofibrillar fraction, while those values in beef salami were found as 3.80 and 3.47% for sarcoplasmic fraction, respectively.
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9
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Zhang M, Li Y, Zhang Y, Kang C, Zhao W, Ren N, Guo W, Wang S. Rapid LC-MS/MS method for the detection of seven animal species in meat products. Food Chem 2022; 371:131075. [PMID: 34543926 DOI: 10.1016/j.foodchem.2021.131075] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 08/07/2021] [Accepted: 09/05/2021] [Indexed: 12/20/2022]
Abstract
The adulteration of meat products has been reported worldwide, and detection of specific peptides through mass spectrometry (MS) is a reliable method for meat species identification. However, the practical application of this method is limited by complicated steps and long reaction time of the traditional sample preparation. Therefore, this paper introduced a convenient and time-saving sample preparation by optimizing the steps of reduction, alkylation, digestion, and purification. With the rapid sample preparation, 35 species-specific peptides for seven species (pig, cattle, sheep, deer, chicken, duck, and turkey) were screened using high-resolution MS, and a rapid LC-MS/MS method was established. The method only takes 3 h from sample receipt to results. The meat species of 20 processed meat products were detected, and three samples were found potentially adulterated. The method is proved to have high sensitivity, specificity, practicability with respect to rapid identification of meat species in meat products.
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Affiliation(s)
| | - Yingying Li
- China Meat Research Center, 100068 Beijing, China
| | | | - Chaodi Kang
- China Meat Research Center, 100068 Beijing, China
| | - Wentao Zhao
- China Meat Research Center, 100068 Beijing, China
| | - Nan Ren
- China Meat Research Center, 100068 Beijing, China
| | - Wenping Guo
- China Meat Research Center, 100068 Beijing, China
| | - Shouwei Wang
- China Meat Research Center, 100068 Beijing, China.
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10
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Krager J, Baumert JL, Downs ML. Quantification of Soy-Derived Ingredients in Model Bread and Frankfurter Matrices with an Optimized Liquid Chromatography-Tandem Mass Spectrometry External Standard Calibration Workflow. J Food Prot 2022; 85:311-322. [PMID: 34731247 DOI: 10.4315/jfp-21-260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 11/01/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The detection and quantification of soy protein is important for food allergen management and identifying the presence of undeclared soy proteins. Heat processing and matrix interactions can affect the accuracy of allergen detection methods. The sensitivity of enzyme-linked immunosorbent assay methods can be compromised if protein epitopes are modified during processing. Therefore, a mass spectrometry (MS)-based method was evaluated for the recovery of total soy protein in incurred matrices. MS-based quantification of total soy protein was assessed by using a combination of external and internal standards. The reproducibility of the standard curves was investigated by comparing within-day and among-day variation. Incurred samples were prepared using bread and frankfurters as model food matrices. Several soy-derived ingredients were used to prepare the matrices with varying levels of soy protein (1, 10, 50, or 100 ppm of total soy protein). A pooled standard curve was used to estimate the total soy protein concentration of the incurred food matrices and the percent total protein recovery. The variation of replicate standard curves between days and among all days was not significant. The differences in slopes obtained from replicate standards run on different days were minimal. The most influential factor on the quantitative protein recovery in incurred samples was the effect of the physical matrix structure on protein extraction. The lowest percent protein recoveries, less than 50%, were calculated for uncooked matrices. The cooked matrices had percentage recoveries between 50 and 150% for all total soy protein levels. Other factors, such as type of ingredient, were determined to be not as impactful on recovery. The MS method described in this study was able to provide sensitive detection and accurate quantification of total soy protein from various soy-derived ingredients present in processed food matrices. HIGHLIGHTS
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Affiliation(s)
- Jenna Krager
- Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln., Lincoln, Nebraska 68588-6205, USA
| | - Joseph L Baumert
- Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln., Lincoln, Nebraska 68588-6205, USA
| | - Melanie L Downs
- Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln., Lincoln, Nebraska 68588-6205, USA
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11
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Dirong G, Nematbakhsh S, Selamat J, Chong PP, Idris LH, Nordin N, Fatchiyah F, Abdull Razis AF. Omics-Based Analytical Approaches for Assessing Chicken Species and Breeds in Food Authentication. Molecules 2021; 26:6502. [PMID: 34770913 PMCID: PMC8587031 DOI: 10.3390/molecules26216502] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/04/2021] [Accepted: 10/06/2021] [Indexed: 11/07/2022] Open
Abstract
Chicken is known to be the most common meat type involved in food mislabeling and adulteration. Establishing a method to authenticate chicken content precisely and identifying chicken breeds as declared in processed food is crucial for protecting consumers' rights. Categorizing the authentication method into their respective omics disciplines, such as genomics, transcriptomics, proteomics, lipidomics, metabolomics, and glycomics, and the implementation of bioinformatics or chemometrics in data analysis can assist the researcher in improving the currently available techniques. Designing a vast range of instruments and analytical methods at the molecular level is vital for overcoming the technical drawback in discriminating chicken from other species and even within its breed. This review aims to provide insight and highlight previous and current approaches suitable for countering different circumstances in chicken authentication.
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Affiliation(s)
- Goh Dirong
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Sara Nematbakhsh
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.); (J.S.); (N.N.)
| | - Jinap Selamat
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.); (J.S.); (N.N.)
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Pei Pei Chong
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, Subang Jaya 47500, Selangor, Malaysia;
| | - Lokman Hakim Idris
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Noordiana Nordin
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.); (J.S.); (N.N.)
| | - Fatchiyah Fatchiyah
- Department of Biology, Faculty of Mathematic and Natural Science, Brawijaya University, JI. Veteran, Malang 65145, Indonesia;
| | - Ahmad Faizal Abdull Razis
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.); (J.S.); (N.N.)
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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12
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Comparative database search engine analysis on massive tandem mass spectra of pork-based food products for halal proteomics. J Proteomics 2021; 241:104240. [PMID: 33894373 DOI: 10.1016/j.jprot.2021.104240] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 04/05/2021] [Accepted: 04/09/2021] [Indexed: 11/22/2022]
Abstract
Mass spectrometry-based proteomics relies on dedicated software for peptide and protein identification. These software include open-source or commercial-based search engines; wherein, they employ different algorithms to establish their scoring and identified proteins. Although previous comparative studies have differentiated the proteomics results from different software, there are still yet studies specifically been conducted to compare and evaluate the search engine in the field of halal analysis. This is important because the halal analysis is often using commercial meat samples that have been subjected to various processing, further complicating its analysis. Thus, this study aimed to assess three open-source search engines (Comet, X! Tandem, and ProteinProspector) and a commercial-based search engine (ProteinPilot™) against 135 raw tandem mass spectrometry data files from 15 types of pork-based food products for halal analysis. Each database search engine contained high false-discovery rate (FDR); however, a post-searching algorithm called PeptideProphet managed to reduce the FDR, except for ProteinProspector and ProteinPilot™. From this study, the combined database search engine (executed by iProphet) reveals a thorough protein list for pork-based food products; wherein the most abundant proteins are myofibrillar proteins. Thus, this proteomics study will aid the identification of potential peptide and protein biomarkers for future precision halal analysis. SIGNIFICANCE: A critical challenge of halal proteomics is the availability of a database to confirm the inferential peptides as well as proteins. Currently, the established database such as UniProtKB is related to animal proteome; however, the halal proteomics is related to the highly processed meat-based food products. This study highlights the use of different database search engines (Comet, X! Tandem, ProteinProspector, and ProteinPilot™) and their respective algorithms to analyse 135 raw tandem mass spectrometry data files from 15 types of pork-based food products. This is the first attempt that has compared different database search engines in the context of halal proteomics to ensure the effectiveness of controlling the FDR. Previous studies were just focused on the advantages of a certain algorithm over another. Moreover, other previous studies also have mainly reported the use of mass spectrometry-based shotgun proteomics for meat authentication (the most similar field to halal analysis), but none of the studies were reported on halal aspects that used samples originated from highly processed food products. Hence, a systematic comparative study is duly needed for a more comprehensive and thorough proteomics analysis for such samples. In this study, our combinatorial approach for halal proteomics results from the different search engines used (Comet, X! Tandem, and ProteinProspector) has successfully generated a comprehensive spectral library for the pork-based meat products. This combined spectral library is freely available at https://data.mendeley.com/datasets/6dmm8659rm/3. Thus far, this is the first and new attempt at establishing a spectral library for halal proteomics. We also believe this study is a pioneer for halal proteomics that aimed at non-conventional and non-model organism proteomics, protein analytics, protein bioinformatics, and potential biomarker discovery.
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13
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Gatmaitan AN, Lin JQ, Zhang J, Eberlin LS. Rapid Analysis and Authentication of Meat Using the MasSpec Pen Technology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3527-3536. [PMID: 33719440 DOI: 10.1021/acs.jafc.0c07830] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Food authenticity and safety are major public concerns due to the increasing number of food fraud cases. Meat fraud is an economically motivated practice of covertly replacing one type of meat with a cheaper alternative raising health, safety, and ethical concerns for consumers. In this study, we implement the MasSpec Pen technology for rapid and direct meat analysis and authentication. The MasSpec Pen is an easy-to-use handheld device connected to a mass spectrometer that employs a solvent droplet for gentle chemical analysis of samples. Here, MasSpec Pen analysis was performed directly on several meat and fish types including grain-fed beef, grass-fed beef, venison, cod, halibut, Atlantic salmon, sockeye salmon, and steelhead trout, with a total analysis time of 15 s per sample. Statistical models developed with the Lasso method using a training set of samples yielded per-sample accuracies of 95% for the beef model, 100% for the beef versus venison model, and 84% for the multiclass fish model. Predictors of meat type selected included several molecules previously reported in the skeletal muscles of animals, including carnosine, anserine, succinic acid, xanthine, and taurine. When testing the models on independent test sets of samples, per-sample accuracies of 100% were achieved for all models, demonstrating the robustness of our method for unadulterated meat authentication. MasSpec Pen feasibility testing for classifying venison and grass-fed beef samples adulterated with grain-fed beef achieved per-sample prediction accuracies of 100% for both classifiers using test sets of samples. Altogether, the results obtained in this study provide compelling evidence that the MasSpec Pen technology is a powerful alternative analytical method for meat analysis and investigation of meat fraud.
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Affiliation(s)
- Abigail N Gatmaitan
- Department of Chemistry, The University of Texas at Austin, Austin, Texas 78712, United States
| | - John Q Lin
- Department of Chemistry, The University of Texas at Austin, Austin, Texas 78712, United States
| | - Jialing Zhang
- Department of Chemistry, The University of Texas at Austin, Austin, Texas 78712, United States
| | - Livia S Eberlin
- Department of Chemistry, The University of Texas at Austin, Austin, Texas 78712, United States
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14
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Barlow RS, Fitzgerald AG, Hughes JM, McMillan KE, Moore SC, Sikes AL, Tobin AB, Watkins PJ. Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context. Metabolites 2021; 11:171. [PMID: 33804276 PMCID: PMC8000567 DOI: 10.3390/metabo11030171] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 03/08/2021] [Accepted: 03/11/2021] [Indexed: 01/01/2023] Open
Abstract
The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.
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Affiliation(s)
- Robert S. Barlow
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organization, Coopers Plains, QLD 4108, Australia; (A.G.F.); (J.M.H.); (K.E.M.); (A.L.S.); (A.B.T.)
| | - Adam G. Fitzgerald
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organization, Coopers Plains, QLD 4108, Australia; (A.G.F.); (J.M.H.); (K.E.M.); (A.L.S.); (A.B.T.)
| | - Joanne M. Hughes
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organization, Coopers Plains, QLD 4108, Australia; (A.G.F.); (J.M.H.); (K.E.M.); (A.L.S.); (A.B.T.)
| | - Kate E. McMillan
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organization, Coopers Plains, QLD 4108, Australia; (A.G.F.); (J.M.H.); (K.E.M.); (A.L.S.); (A.B.T.)
| | - Sean C. Moore
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organization, Werribee, VIC 3030, Australia; (S.C.M.); (P.J.W.)
| | - Anita L. Sikes
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organization, Coopers Plains, QLD 4108, Australia; (A.G.F.); (J.M.H.); (K.E.M.); (A.L.S.); (A.B.T.)
| | - Aarti B. Tobin
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organization, Coopers Plains, QLD 4108, Australia; (A.G.F.); (J.M.H.); (K.E.M.); (A.L.S.); (A.B.T.)
| | - Peter J. Watkins
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organization, Werribee, VIC 3030, Australia; (S.C.M.); (P.J.W.)
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15
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Renzone G, Novi G, Scaloni A, Arena S. Monitoring aging of hen egg by integrated quantitative peptidomic procedures. Food Res Int 2021; 140:110010. [PMID: 33648242 DOI: 10.1016/j.foodres.2020.110010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 11/15/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Environmental conditions and timing of egg storage highly affect raw material quality. Aging and endogenous processing of constituent proteins can determine important changes in specific functions and technological properties of inner egg compartments. We here used integrated peptidomic procedures to identify peptide markers of egg freshness. At first, peptides extracted from egg white and yolk plasma taken from eggs stored for different times were subjected to a label-free untargeted quantitation procedure based on nanoLC-ESI-Q-Orbitrap-MS/MS, which identified 836 and 1974 unique variable molecules, respectively. By applying stringent criteria for filtering data, 30 and 66 putative egg aging markers were selected for egg white and yolk plasma, respectively. Proposed molecules were then validated through a targeted label-free parallel reaction monitoring procedure based on nanoLC-ESI-Q-Orbitrap-MS/MS, confirming quantitative trends for 19 and 25 peptides in egg white and yolk plasma, respectively, and generating a robust panel of egg storage markers. Quantitative results reflected physico-chemical phenomena occurring in egg compartments during storage and offered essential information for the development of novel control procedures to assess quality features of fresh/stored raw material.
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Affiliation(s)
- Giovanni Renzone
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy
| | - Gianfranco Novi
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy
| | - Andrea Scaloni
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy.
| | - Simona Arena
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy.
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16
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Stachniuk A, Sumara A, Montowska M, Fornal E. LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY BOTTOM-UP PROTEOMIC METHODS IN ANIMAL SPECIES ANALYSIS OF PROCESSED MEAT FOR FOOD AUTHENTICATION AND THE DETECTION OF ADULTERATIONS. MASS SPECTROMETRY REVIEWS 2021; 40:3-30. [PMID: 31498909 DOI: 10.1002/mas.21605] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This review offers an overview of the current status and the most recent advances in liquid chromatography-mass spectrometry (LC-MS) techniques with both high-resolution and low-resolution tandem mass analyzers applied to the identification and detection of heat-stable species-specific peptide markers of meat in highly processed food products. We present sets of myofibrillar and sarcoplasmic proteins, which turned out to be the source of 105 heat-stable peptides, detectable in processed meat using LC-MS/MS. A list of heat-stable species-specific peptides was compiled for eleven types of white and red meat including chicken, duck, goose, turkey, pork, beef, lamb, rabbit, buffalo, deer, and horse meat, which can be used as markers for meat authentication. Among the 105 peptides, 57 were verified by multiple reaction monitoring, enabling identification of each species with high specificity and selectivity. The most described and monitored species by LC-MS/MS so far are chicken and pork with 26 confirmed heat-stable peptide markers for each meat. In thermally processed samples, myosin, myoglobin, hemoglobin, l-lactase dehydrogenase A and β-enolase are the main protein sources of heat-stable markers. © 2019 John Wiley & Sons Ltd. Mass Spec Rev.
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Affiliation(s)
- Anna Stachniuk
- Department of Pathophysiology, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090, Lublin, Poland
| | - Agata Sumara
- Department of Pathophysiology, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090, Lublin, Poland
| | - Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624, Poznan, Poland
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090, Lublin, Poland
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17
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Robert C, Fraser-Miller SJ, Jessep WT, Bain WE, Hicks TM, Ward JF, Craigie CR, Loeffen M, Gordon KC. Rapid discrimination of intact beef, venison and lamb meat using Raman spectroscopy. Food Chem 2020; 343:128441. [PMID: 33127228 DOI: 10.1016/j.foodchem.2020.128441] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 10/15/2020] [Accepted: 10/16/2020] [Indexed: 12/24/2022]
Abstract
With increasing demand for fast and reliable techniques for intact meat discrimination, we explore the potential of Raman spectroscopy in combination with three chemometric techniques to discriminate beef, lamb and venison meat samples. Ninety (90) intact red meat samples were measured using Raman spectroscopy, with the acquired spectral data preprocessed using a combination of rubber-band baseline correction, Savitzky-Golay smoothing and standard normal variate transformation. PLSDA and SVM classification were utilized in building classification models for the meat discrimination, whereas PCA was used for exploratory studies. Results obtained using linear and non-linear kernel SVM models yielded sensitivities of over 87 and 90 % respectively, with the corresponding specificities above 88 % on validation against a test set. The PLSDA model yielded over 80 % accuracy in classifying each of the meat specie. PLSDA and SVM classification models in combination with Raman spectroscopy posit an effective technique for red meat discrimination.
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Affiliation(s)
- Chima Robert
- Dodd-Walls Centre for Photonics and Quantum Technologies, Department of Chemistry, University of Otago, PO Box 56, Dunedin 9016, New Zealand.
| | - Sara J Fraser-Miller
- Dodd-Walls Centre for Photonics and Quantum Technologies, Department of Chemistry, University of Otago, PO Box 56, Dunedin 9016, New Zealand
| | - William T Jessep
- Dodd-Walls Centre for Photonics and Quantum Technologies, Department of Chemistry, University of Otago, PO Box 56, Dunedin 9016, New Zealand
| | - Wendy E Bain
- AgResearch, Lincoln Research Centre, Private Bag 4749, Christchurch 8140, New Zealand
| | - Talia M Hicks
- Delytics Ltd, Waikato Innovation Park, Hamilton 3216, New Zealand
| | - James F Ward
- AgResearch, Lincoln Research Centre, Private Bag 4749, Christchurch 8140, New Zealand
| | - Cameron R Craigie
- AgResearch, Lincoln Research Centre, Private Bag 4749, Christchurch 8140, New Zealand
| | - Mark Loeffen
- Delytics Ltd, Waikato Innovation Park, Hamilton 3216, New Zealand
| | - Keith C Gordon
- Dodd-Walls Centre for Photonics and Quantum Technologies, Department of Chemistry, University of Otago, PO Box 56, Dunedin 9016, New Zealand.
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18
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Li Y, Zhang Y, Kang C, Zhao W, Li S, Wang S. Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork content. Food Chem 2020; 342:128240. [PMID: 33164820 DOI: 10.1016/j.foodchem.2020.128240] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 09/21/2020] [Accepted: 09/26/2020] [Indexed: 12/22/2022]
Abstract
In recent years, food fraud is a global issue that has raised wide public concern. Mass spectrometry techniques have a significant advantage of qualitatively and quantitatively analyzing food authenticity, especially for highly processed meat products. In this work, a simple and specific, rapid resolution liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed and validated for the determination of pork content in processed meat products according to internal standard (ISTD) method. To improve the efficiency of sample preparation, simplified bead-beating and enzymolysis process were investigated. In contrast with different heat-stable and specific porcine-peptides, EPITVSSDQMAK, GGPLTAAYR, HDPSLLPWTASYDPGSAK from Carbonic anhydrase 3 proved to have an excellent quantitative ability, thus obtaining good linear relationship and satisfactory recovery. This method was successfully applied to different types of meat products, thus demonstrating that complex mixtures of pork content can be accurately quantified.
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Affiliation(s)
- Yingying Li
- China Meat Research Center, 100068 Beijing, China
| | | | - Chaodi Kang
- China Meat Research Center, 100068 Beijing, China
| | - Wentao Zhao
- China Meat Research Center, 100068 Beijing, China
| | - Shilei Li
- China Meat Research Center, 100068 Beijing, China
| | - Shouwei Wang
- China Meat Research Center, 100068 Beijing, China.
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19
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Salim APAA, Wang Y, Li S, Conte-Junior CA, Chen J, Zhu H, Rentfrow G, Suman SP. Sarcoplasmic Proteome Profile and Internal Color of Beef Longissimus Lumborum Steaks Cooked to Different Endpoint Temperatures. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9470] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The complex relationship between endpoint temperature, sarcoplasmic proteome, and internal color in cooked steaks is yet to be examined. The objective of the present study was to characterize the changes in sarcoplasmic proteome and their influence on the internal color of beef longissimus lumborum (LL) steaks cooked to different endpoint temperatures. Two 2.5-cm-thick LL steaks were fabricated from 9 beef strip loins and were cooked to an internal endpoint temperature of either 60°C (C-60) or 71°C (C-71). Cooked steaks were cooled and sliced parallel to the grilled surface, and internal color was evaluated instrumentally. Sarcoplasmic proteome from the interiors of the cooked steaks was analyzed using two-dimensional electrophoresis, and the gel images were digitally analyzed. The protein spots exhibiting more than 2-fold intensity differences (P < 0.05) were subjected to in-gel tryptic digestion and were identified by tandem mass spectrometry. The C-60 steaks demonstrated greater (P < 0.05) redness and color stability than the C-71 ones. Eleven differentially abundant protein spots were identified, and they belonged to 6 functional groups (transport proteins, enzymes in energy metabolism, chaperones, antioxidant proteins, enzymes in amino acid metabolism, and glycolytic enzymes). While 10 spots were overabundant (P < 0.05) in C-60 steaks, 1 spot was overabundant (P < 0.05) in C-71 steaks. The spot overabundant in C-71 samples was identified as myoglobin, suggesting the possible role of post-translational modifications in the heme protein’s thermal stability. The results indicated that the endpoint cooking temperature influenced sarcoplasmic proteome profile and internal color of cooked beef LL steaks. The overabundant proteins in steaks cooked to 60°C may be exploited as potential biomarkers for undercooked beef, which is a source for foodborne infections.
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Affiliation(s)
| | - Yifei Wang
- University of Kentucky Department of Animal and Food Sciences
| | | | | | | | | | - Gregg Rentfrow
- University of Kentucky Department of Animal and Food Sciences
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20
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Li YC, Liu SY, Meng FB, Liu DY, Zhang Y, Wang W, Zhang JM. Comparative review and the recent progress in detection technologies of meat product adulteration. Compr Rev Food Sci Food Saf 2020; 19:2256-2296. [PMID: 33337107 DOI: 10.1111/1541-4337.12579] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/06/2020] [Accepted: 05/06/2020] [Indexed: 12/11/2022]
Abstract
Meat adulteration, mainly for the purpose of economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat adulteration. Considering the importance and rapid advances in meat adulteration detection technologies, a comprehensive review to summarize the recent progress in this area and to suggest directions for future progress is beneficial. In this review, destructive meat adulteration technologies based on DNA, protein, and metabolite analyses and nondestructive technologies based on spectroscopy were comparatively analyzed. The advantages and disadvantages, application situations of these technologies were discussed. In the future, determining suitable indicators or markers is particularly important for destructive methods. To improve sensitivity and save time, new interdisciplinary technologies, such as biochips and biosensors, are promising for application in the future. For nondestructive techniques, convenient and effective chemometric models are crucial, and the development of portable devices based on these technologies for onsite monitoring is a future trend. Moreover, omics technologies, especially proteomics, are important methods in laboratory detection because they enable multispecies detection and unknown target screening by using mass spectrometry databases.
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Affiliation(s)
- Yun-Cheng Li
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Shu-Yan Liu
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
| | - Fan-Bing Meng
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Da-Yu Liu
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Yin Zhang
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Wei Wang
- Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Jia-Min Zhang
- Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
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21
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Zia Q, Alawami M, Mokhtar NFK, Nhari RMHR, Hanish I. Current analytical methods for porcine identification in meat and meat products. Food Chem 2020; 324:126664. [PMID: 32380410 DOI: 10.1016/j.foodchem.2020.126664] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 03/20/2020] [Accepted: 03/20/2020] [Indexed: 12/21/2022]
Abstract
Authentication of meat products is critical in the food industry. Meat adulteration may lead to religious apprehensions, financial gain and food-toxicities such as meat allergies. Thus, empirical validation of the quality and constituents of meat is paramount. Various analytical methods often based on protein or DNA measurements are utilized to identify meat species. Protein-based methods, including electrophoretic and immunological techniques, are at times unsuitable for discriminating closely related species. Most of these methods have been replaced by more accurate and sensitive detection methods, such as DNA-based techniques. Emerging technologies like DNA barcoding and mass spectrometry are still in their infancy when it comes to their utilization in meat detection. Gold nanobiosensors have shown some promise in this regard. However, its applicability in small scale industries is distant. This article comprehensively reviews the recent developments in the field of analytical methods used for porcine identification.
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Affiliation(s)
- Qamar Zia
- A New Mind, Ash Shati, Al Qatif 32617-3732, Saudi Arabia.
| | - Mohammad Alawami
- A New Mind, Ash Shati, Al Qatif 32617-3732, Saudi Arabia; Depaartment of Chemical Engineering and Biotechnology, University of Cambridge, Cambridge CB3 0AS, United Kingdom
| | | | | | - Irwan Hanish
- Halal Product Research Institute, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia; Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
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22
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Detection of the Species of Origin for Pork, Chicken and Beef in Meat Food Products by Real-Time PCR. SAFETY 2019. [DOI: 10.3390/safety5040083] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Processed food products of animal origin raise questions related to industrial safety and human health protection. This paper aimed to optimize and validate a real-time, sensitive, and accurate PCR method for the detection and quantification of meat species in selected processed meat products: chicken sausages, beef bologna, and pork bologna. A common detection limit of 8 DNA copies was established for each sample, corresponding to 0.1% for beef and pork and 0.2% for chicken. For the limit of quantification, dilutions of 20 copies of DNA for the bovine and pig species and 50 copies of DNA for the chicken species were performed. Specificity and selectivity tests in six replicates each showed no extraneous meat species, in line with the label. Repeatability was assessed in six replicates, both quantitatively and qualitatively, by the same analyst, on the same day, and with the same equipment. The results showed that beef bologna contained 84.49% beef meat, pork bologna 92.8% pork meat, and chicken sausages 95.14% chicken meat. The reproducibility results obtained by two analysts, on different days, for each sample were very similar. The real-time PCR technique can be used as a tool in internal and public safety control to improve industrial safety and human health protection.
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23
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Raharjo TJ, Chudori YNC, Agustina FW. TaqMan probe real‐time polymerase chain reaction targeting the ATPase 6 gene for the detection of pork adulteration in meat and meatballs. J Food Saf 2019. [DOI: 10.1111/jfs.12715] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tri Joko Raharjo
- Department of Chemistry, Faculty of Mathematic and Natural ScienceUniversitas Gadjah Mada Yogyakarta Indonesia
| | | | - Fransentino Wahyu Agustina
- Department of Chemistry, Faculty of Mathematic and Natural ScienceUniversitas Gadjah Mada Yogyakarta Indonesia
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24
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Nalazek-Rudnicka K, Kłosowska-Chomiczewska I, Wasik A, Macierzanka A. MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products. Food Chem 2019; 283:367-374. [DOI: 10.1016/j.foodchem.2019.01.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 12/20/2018] [Accepted: 01/04/2019] [Indexed: 01/14/2023]
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25
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Steinhilber AE, Schmidt FF, Naboulsi W, Planatscher H, Niedzwiecka A, Zagon J, Braeuning A, Lampen A, Joos TO, Poetz O. Application of Mass Spectrometry-Based Immunoassays for the Species- and Tissue-Specific Quantification of Banned Processed Animal Proteins in Feeds. Anal Chem 2019; 91:3902-3911. [DOI: 10.1021/acs.analchem.8b04652] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Andreas E. Steinhilber
- NMI Natural and Medical Sciences Institute at the University of Tuebingen, Reutlingen 72770, Germany
- SIGNATOPE GmbH, Reutlingen 72770, Germany
| | - Felix F. Schmidt
- NMI Natural and Medical Sciences Institute at the University of Tuebingen, Reutlingen 72770, Germany
| | | | | | - Alicia Niedzwiecka
- Department of Food Safety, German Federal Institute for Risk Assessment, Berlin 10589, Germany
| | - Jutta Zagon
- Department of Food Safety, German Federal Institute for Risk Assessment, Berlin 10589, Germany
| | - Albert Braeuning
- Department of Food Safety, German Federal Institute for Risk Assessment, Berlin 10589, Germany
| | - Alfonso Lampen
- Department of Food Safety, German Federal Institute for Risk Assessment, Berlin 10589, Germany
| | - Thomas O. Joos
- NMI Natural and Medical Sciences Institute at the University of Tuebingen, Reutlingen 72770, Germany
| | - Oliver Poetz
- NMI Natural and Medical Sciences Institute at the University of Tuebingen, Reutlingen 72770, Germany
- SIGNATOPE GmbH, Reutlingen 72770, Germany
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26
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Wang H, Li L, Xing R, Zhang Y, Wu T, Chen B, Li Z, Fei Z, Liu Z, Ding H. Screening of antimicrobials in animal-derived foods with desorption corona beam ionization (DCBI) mass spectrometry. Food Chem 2019; 272:411-417. [DOI: 10.1016/j.foodchem.2018.08.073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2017] [Revised: 08/09/2018] [Accepted: 08/17/2018] [Indexed: 11/30/2022]
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27
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28
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Lu H, Zhang H, Chingin K, Xiong J, Fang X, Chen H. Ambient mass spectrometry for food science and industry. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2018.07.017] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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29
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30
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Spychaj A, Pospiech E, Iwańska E, Montowska M. Detection of allergenic additives in processed meat products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4807-4815. [PMID: 29675958 DOI: 10.1002/jsfa.9083] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 03/13/2018] [Accepted: 04/15/2018] [Indexed: 06/08/2023]
Abstract
Allergic responses to food components are an increasing problem all over the world. It is therefore important to protect people who are vulnerable to food allergens against accidental and unintended consumption of products containing allergic ingredients. The meat industry commonly uses various allergic additives in the production of processed products, such as legumes (soy, peas, beans), milk and egg preparations, cereals containing gluten (wheat, rye, barley and oats), and spices (celery and mustard). These meat additives have specific technological properties, which help to create a texture or flavor profile, or affect the nutritional value, although some of them, such as soy, mustard, milk and egg white proteins, can cause severe allergic reactions. The aim of this paper is to discuss the application of various recently established methods of detection of allergenic additives in processed meat products - for instance cold cuts and sausages. The new methods are based mainly on protein, DNA, and isoflavones or phytic acid analysis. The article also characterizes the latest trends in the development of research on methods that would enable quick and reliable identification of targeted allergens in meat products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Anita Spychaj
- Faculty of Food Science and Nutrition, Department of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
| | - Edward Pospiech
- Faculty of Food Science and Nutrition, Department of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
| | - Ewa Iwańska
- Faculty of Food Science and Nutrition, Department of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
| | - Magdalena Montowska
- Faculty of Food Science and Nutrition, Department of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
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The scientific challenges in moving from targeted to non-targeted mass spectrometric methods for food fraud analysis: A proposed validation workflow to bring about a harmonized approach. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.007] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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32
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Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry. Journal of Food Science and Technology 2018; 55:4984-4993. [PMID: 30482994 PMCID: PMC6233461 DOI: 10.1007/s13197-018-3437-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/16/2018] [Accepted: 09/11/2018] [Indexed: 11/08/2022]
Abstract
Label-free quantification combined with high-resolution infusion-based mass spectrometry (MS) was evaluated to authenticate ‘horse sausages’ made from horse meat and pork. Four types of industrially processed sausages, including cooked horse meat, pork and beef, and their mixtures were analysed. Quantitation and evaluation of the species composition were based on a set of 11 species-specific meat proteins and 14 unique heat-stable peptide markers. Using infusion MS, the highest distinguishing value was found in four proteins, namely, horse myosin-7 (MYH7_HORSE) and horse myoglobin (MYG_HORSE), porcine myosin-4 (MYH4_PIG) and bovine myoglobin (MYG_BOVIN). The limit of detection was 5% (w/w) for pork and beef in the three-component matrix and 1% (w/w) for horse meat. The proteins’ abundance was computed using a peak intensity measurement technique for precursor ions, based on the extracted ion currents/intensities of precursor ions. The procedure enabled discrimination between horse meat, pork and beef proteins, as well as estimation of the relative changes in protein abundance in all the examined samples. Substantial differences in the abundance of specific proteins were obtained from the pure meat samples, three-component mixtures and commercial sausages. The method may be useful in the preliminary screening of protein-rich food samples, aimed at fraud detection and estimation of the overall level of adulteration.
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34
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Chemometrics-Assisted Shotgun Proteomics for Establishment of Potential Peptide Markers of Non-Halal Pork (Sus scrofa) among Halal Beef and Chicken. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1327-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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35
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Li Y, Zhang Y, Li H, Zhao W, Guo W, Wang S. Simultaneous determination of heat stable peptides for eight animal and plant species in meat products using UPLC-MS/MS method. Food Chem 2018; 245:125-131. [PMID: 29287350 DOI: 10.1016/j.foodchem.2017.09.066] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 09/11/2017] [Accepted: 09/12/2017] [Indexed: 11/24/2022]
Abstract
Food adulteration and fraud is driven by economic interests; it is thus necessary to establish a high-through method that allows quantitative identification of familiar animal and plant proteins for global use. In this study, a sensitive mass spectrometric approach for the detection of eight species, including pork, beef, lamb, chicken, duck, soy, peanut, and pea, is presented and the heat stability and specificity of screened peptides are verified. To improve screening efficiency of specific peptides, several key data searching parameters, including peptides, sequence lengths, sequence coverage, and unique peptides, are investigated. Using this approach, it is possible to detect a 0.5% contamination of any of the eight species. The method is proven to have high sensitivity, specificity, repeatability, and a low quantitative detection limit with respect to adulteration of diverse types of meat products.
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Affiliation(s)
- Yingying Li
- China Meat Research Center, 100068 Beijing, China
| | | | - Huichen Li
- China Meat Research Center, 100068 Beijing, China
| | - Wentao Zhao
- China Meat Research Center, 100068 Beijing, China
| | - Wenping Guo
- China Meat Research Center, 100068 Beijing, China
| | - Shouwei Wang
- China Meat Research Center, 100068 Beijing, China.
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36
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Tedeschi T, Prandi B, Buhler S, Caligiani A, Galaverna G, Sforza S. Peptides as probes for food authentication. Pept Sci (Hoboken) 2018. [DOI: 10.1002/pep2.24068] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Tullia Tedeschi
- Food and Drug Department, Parco Area delle Scienze 27/AUniversity of ParmaParma43124 Italy
| | - Barbara Prandi
- Food and Drug Department, Parco Area delle Scienze 27/AUniversity of ParmaParma43124 Italy
- Department of Human Sciences and Quality of Life Promotion, via Val Cannuta 247Telematic University San Raffaele RomaRome Italy
| | - Sofie Buhler
- Food and Drug Department, Parco Area delle Scienze 27/AUniversity of ParmaParma43124 Italy
| | - Augusta Caligiani
- Food and Drug Department, Parco Area delle Scienze 27/AUniversity of ParmaParma43124 Italy
| | - Gianni Galaverna
- Food and Drug Department, Parco Area delle Scienze 27/AUniversity of ParmaParma43124 Italy
| | - Stefano Sforza
- Food and Drug Department, Parco Area delle Scienze 27/AUniversity of ParmaParma43124 Italy
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37
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Authentication of leguminous-based products by targeted biomarkers using high resolution time of flight mass spectrometry. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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38
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Steinhilber AE, Schmidt FF, Naboulsi W, Planatscher H, Niedzwiecka A, Zagon J, Braeuning A, Lampen A, Joos TO, Poetz O. Mass Spectrometry-Based Immunoassay for the Quantification of Banned Ruminant Processed Animal Proteins in Vegetal Feeds. Anal Chem 2018; 90:4135-4143. [PMID: 29470057 DOI: 10.1021/acs.analchem.8b00120] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The ban of processed animal proteins (PAPs) in feed for farmed animals introduced in 2001 was one of the main EU measures to control the bovine spongiform encephalopathy (BSE) crisis. Currently, microscopy and polymerase chain reaction (PCR) are the official methods for the detection of illegal PAPs in feed. However, the progressive release of the feed ban, recently with the legalization of nonruminant PAPs for the use in aquaculture, requires the development of alternative methods to determine the species origin and the source (legal or not). Additionally, discussions about the need for quantitative tests came up, particularly if the zero-tolerance-concept is replaced by introducing PAP thresholds. To address this issue, we developed and partially validated a multiplex mass spectrometry-based immunoassay to quantify ruminant specific peptides in vegetal cattle feed. The workflow comprises a new sample preparation procedure based on a tryptic digestion of PAPs in suspension, a subsequent immunoaffinity enrichment of the released peptides, and a LC-MS/MS-based analysis for peptide quantification using isotope labeled standard peptides. For the very first time, a mass spectrometry-based method is capable of detecting and quantifying illegal PAPs in animal feed over a concentration range of 4 orders of magnitude with a detection limit in the range of 0.1% to 1% (w/w).
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Affiliation(s)
- Andreas E Steinhilber
- NMI Natural and Medical Sciences Institute at the University of Tuebingen , 72770 Reutlingen , Germany
| | - Felix F Schmidt
- NMI Natural and Medical Sciences Institute at the University of Tuebingen , 72770 Reutlingen , Germany
| | | | | | | | - Jutta Zagon
- Federal Institute for Risk Assessment , 10589 Berlin , Germany
| | | | - Alfonso Lampen
- Federal Institute for Risk Assessment , 10589 Berlin , Germany
| | - Thomas O Joos
- NMI Natural and Medical Sciences Institute at the University of Tuebingen , 72770 Reutlingen , Germany
| | - Oliver Poetz
- NMI Natural and Medical Sciences Institute at the University of Tuebingen , 72770 Reutlingen , Germany.,SIGNATOPE GmbH , 72770 Reutlingen , Germany
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Picariello G, Di Stasio L, Mamone G, Iacomino G, Venezia A, Iannaccone N, Ferranti P, Coppola R, Addeo F. Identification of enzyme origin in dough improvers: DNA-based and proteomic approaches. Food Res Int 2018; 105:52-58. [DOI: 10.1016/j.foodres.2017.10.046] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 10/23/2017] [Accepted: 10/28/2017] [Indexed: 11/16/2022]
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40
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Naveena BM, Jagadeesh DS, Kamuni V, Muthukumar M, Kulkarni VV, Kiran M, Rapole S. In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1188-1196. [PMID: 28737240 DOI: 10.1002/jsfa.8572] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2017] [Revised: 05/24/2017] [Accepted: 07/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Fraudulent mislabelling of processed meat products on a global scale that cannot be detected using conventional techniques necessitates sensitive, robust and accurate methods of meat authentication to ensure food safety and public health. In the present study, we developed an in-gel (two-dimensional gel electrophoresis, 2DE) and OFFGEL-based proteomic method for authenticating raw and cooked water buffalo (Bubalus bubalis), sheep (Ovis aries) and goat (Caprus hircus) meat and their mixes. RESULTS The matrix-assisted liquid desorption/ionization time-of-flight mass spectrometric analysis of proteins separated using 2DE or OFFGEL electrophoresis delineated species-specific peptide biomarkers derived from myosin light chain 1 and 2 (MLC1 and MLC2) of buffalo-sheep-goat meat mix in definite proportions at 98:1:1, 99:0.5:0.5 and 99.8:0.1:0.1 that were found stable to resist thermal processing. In-gel and OFFGEL-based proteomic approaches are efficient in authenticating meat mixes spiked at minimum 1.0% and 0.1% levels, respectively, in triple meat mix for both raw and cooked samples. CONCLUSIONS The study demonstrated that authentication of meat from a complex mix of three closely related species requires identification of more than one species-specific peptide due to close similarity between their amino acid sequences. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | - Deepak S Jagadeesh
- Department of Veterinary Public Health and Epidemiology, College of Veterinary Sciences, Hyderabad, India
| | - Veeranna Kamuni
- National Research Centre on Meat, Chengicherla, Hyderabad, India
| | | | | | - Mohan Kiran
- Department of Livestock Products Technology, Veterinary College, Bidar, India
| | - Srikanth Rapole
- Proteomics Lab, National Centre for Cell Science, Pune, India
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41
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Ambient surface mass spectrometry–ion mobility spectrometry of intact proteins. Curr Opin Chem Biol 2018; 42:67-75. [DOI: 10.1016/j.cbpa.2017.11.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 10/31/2017] [Accepted: 11/02/2017] [Indexed: 11/18/2022]
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42
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Abstract
Peptidomics is the comprehensive characterization of peptides from biological sources mainly by HPLC and mass spectrometry. Mass spectrometry allows the detection of a multitude of single peptides in complex mixtures. The term first appeared in full papers in the year 2001, after over 100 years of peptide research with a main focus on one or a few specific peptides. Within the last 15 years, this new field has grown to over 1200 publications. Mass spectrometry techniques, in combination with other analytical methods, were developed for the fast and comprehensive analysis of peptides in proteomics and specifically adjusted to implement peptidomics technologies. Although peptidomics is closely linked to proteomics, there are fundamental differences with conventional bottom-up proteomics. The development of peptidomics is described, including the most important implementations for its technological basis. Different strategies are covered which are applied to several important applications, such as neuropeptidomics and discovery of bioactive peptides or biomarkers. This overview includes links to all other chapters in the book as well as recent developments of separation, mass spectrometric, and data processing technologies. Additionally, some new applications in food and plant peptidomics as well as immunopeptidomics are introduced.
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43
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Montowska M, Fornal E. Detection of peptide markers of soy, milk and egg white allergenic proteins in poultry products by LC-Q-TOF-MS/MS. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.091] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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44
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Label-free quantification of meat proteins for evaluation of species composition of processed meat products. Food Chem 2017; 237:1092-1100. [DOI: 10.1016/j.foodchem.2017.06.059] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2017] [Revised: 05/16/2017] [Accepted: 06/07/2017] [Indexed: 01/01/2023]
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45
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Perez‐Hurtado P, Palmer E, Owen T, Aldcroft C, Allen M, Jones J, Creaser C, Lindley M, Turner M, Reynolds J. Direct analysis of volatile organic compounds in foods by headspace extraction atmospheric pressure chemical ionisation mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2017; 31:1947-1956. [PMID: 28857369 PMCID: PMC5656932 DOI: 10.1002/rcm.7975] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 08/22/2017] [Accepted: 08/23/2017] [Indexed: 06/01/2023]
Abstract
RATIONALE The rapid screening of volatile organic compounds (VOCs) by direct analysis has potential applications in the areas of food and flavour science. Currently, the technique of choice for VOC analysis is gas chromatography/mass spectrometry (GC/MS). However, the long chromatographic run times and elaborate sample preparation associated with this technique have led a movement towards direct analysis techniques, such as selected ion flow tube mass spectrometry (SIFT-MS), proton transfer reaction mass spectrometry (PTR-MS) and electronic noses. The work presented here describes the design and construction of a Venturi jet-pump-based modification for a compact mass spectrometer which enables the direct introduction of volatiles for qualitative and quantitative analysis. METHODS Volatile organic compounds were extracted from the headspace of heated vials into the atmospheric pressure chemical ionization source of a quadrupole mass spectrometer using a Venturi pump. Samples were analysed directly with no prior sample preparation. Principal component analysis (PCA) was used to differentiate between different classes of samples. RESULTS The interface is shown to be able to routinely detect problem analytes such as fatty acids and biogenic amines without the requirement of a derivatisation step, and is shown to be able to discriminate between four different varieties of cheese with good intra and inter-day reproducibility using an unsupervised PCA model. Quantitative analysis is demonstrated using indole standards with limits of detection and quantification of 0.395 μg/mL and 1.316 μg/mL, respectively. CONCLUSIONS The described methodology can routinely detect highly reactive analytes such as volatile fatty acids and diamines without the need for a derivatisation step or lengthy chromatographic separations. The capability of the system was demonstrated by discriminating between different varieties of cheese and monitoring the spoilage of meats.
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Affiliation(s)
- P. Perez‐Hurtado
- Centre for Analytical Science, Department of ChemistryLoughborough UniversityAshby RoadLoughboroughLE11 3TUUK
| | - E. Palmer
- Centre for Analytical Science, Department of ChemistryLoughborough UniversityAshby RoadLoughboroughLE11 3TUUK
| | - T. Owen
- Centre for Analytical Science, Department of ChemistryLoughborough UniversityAshby RoadLoughboroughLE11 3TUUK
| | - C. Aldcroft
- Advion LtdKao Hockham Building, Edinburgh WayHarlowCM20 2NQUK
| | - M.H. Allen
- Advion LtdKao Hockham Building, Edinburgh WayHarlowCM20 2NQUK
| | - J. Jones
- Advion Inc.10 Brown Road, Suite 101IthacaNY14850USA
| | - C.S. Creaser
- Centre for Analytical Science, Department of ChemistryLoughborough UniversityAshby RoadLoughboroughLE11 3TUUK
| | - M.R. Lindley
- School of Sports, Exercise and Health SciencesLoughborough UniversityAshby RoadLoughboroughLE11 3TUUK
| | - M.A. Turner
- Centre for Analytical Science, Department of ChemistryLoughborough UniversityAshby RoadLoughboroughLE11 3TUUK
| | - J.C. Reynolds
- Centre for Analytical Science, Department of ChemistryLoughborough UniversityAshby RoadLoughboroughLE11 3TUUK
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OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat. Food Chem 2017; 233:311-320. [DOI: 10.1016/j.foodchem.2017.04.116] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2016] [Revised: 04/09/2017] [Accepted: 04/18/2017] [Indexed: 11/18/2022]
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47
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Ruiz Orduna A, Husby E, Yang CT, Ghosh D, Beaudry F. Detection of meat species adulteration using high-resolution mass spectrometry and a proteogenomics strategy. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1110-1120. [DOI: 10.1080/19440049.2017.1329951] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Alberto Ruiz Orduna
- Département de biomédecine vétérinaire, Faculté de médecine vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada
| | - Erik Husby
- Department of Environment & Food Safety, Thermo Fisher Scientific, San Jose, CA, USA
| | - Charles T. Yang
- Department of Environment & Food Safety, Thermo Fisher Scientific, San Jose, CA, USA
| | - Dipankar Ghosh
- Department of Environment & Food Safety, Thermo Fisher Scientific, San Jose, CA, USA
| | - Francis Beaudry
- Département de biomédecine vétérinaire, Faculté de médecine vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada
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Rapid analysis of Aurantii Fructus Immaturus (Zhishi) using paper spray ionization mass spectrometry. J Pharm Biomed Anal 2017; 137:204-212. [DOI: 10.1016/j.jpba.2017.01.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Revised: 01/14/2017] [Accepted: 01/16/2017] [Indexed: 12/16/2022]
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49
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Prandi B, Lambertini F, Faccini A, Suman M, Leporati A, Tedeschi T, Sforza S. Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.032] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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50
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Amaral JS, Santos G, Oliveira MBP, Mafra I. Quantitative detection of pork meat by EvaGreen real-time PCR to assess the authenticity of processed meat products. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.07.029] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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