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Hu L, Zhu Y, Zhong C, Cai Q, Zhang H, Zhang X, Yao Q, Hang Y, Ge Y, Hu Y. Discrimination of three commercial tuna species through species-specific peptides: From high-resolution mass spectrometry discovery to MRM validation. Food Res Int 2024; 187:114462. [PMID: 38763689 DOI: 10.1016/j.foodres.2024.114462] [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: 03/18/2024] [Revised: 04/28/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
The risk of tuna adulteration is high driven by economic benefits. The authenticity of tuna is required to protect both consumers and tuna stocks. Given this, the study is designed to identify species-specific peptides for distinguishing three commercial tropical tuna species. The peptides derived from trypsin digestion were separated and detected using ultrahigh-performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF/MS) in data-dependent acquisition (DDA) mode. Venn analysis showed that there were differences in peptide composition among the three tested tuna species. The biological specificity screening through the National Center for Biotechnology Information's Basic Local Alignment Search Tool (NCBI BLAST) revealed that 93 peptides could serve as potential species-specific peptides. Finally, the detection specificity of species-specific peptides of raw meats and processed products was carried out by multiple reaction monitoring (MRM) mode based on a Q-Trap mass spectrometer. The results showed that three, one and two peptides of Katsuwonus pelamis, Thunnus obesus and Thunnus albacores, respectively could serve as species-specific peptides.
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Affiliation(s)
- Lingping Hu
- Yangtze Delta Region Institute of Tsinghua University, Zhejiang 314006, China; College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya 572022, China.
| | - Yin Zhu
- Yangtze Delta Region Institute of Tsinghua University, Zhejiang 314006, China.
| | - Chao Zhong
- Yangtze Delta Region Institute of Tsinghua University, Zhejiang 314006, China.
| | - Qiang Cai
- Yangtze Delta Region Institute of Tsinghua University, Zhejiang 314006, China.
| | - Hongwei Zhang
- Food and Agricultural Products Testing Agency, Technology Center of Qingdao Customs District, Qingdao, Shandong Province 266002, China.
| | - Xiaomei Zhang
- Food and Agricultural Products Testing Agency, Technology Center of Qingdao Customs District, Qingdao, Shandong Province 266002, China.
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu 610106, China.
| | - Yuyu Hang
- College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya 572022, China.
| | - Yingliang Ge
- College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya 572022, China.
| | - Yaqin Hu
- College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya 572022, China.
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2
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Song S, Cheng H, Park J, Kim GD. Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major). Food Chem 2024; 430:137036. [PMID: 37536066 DOI: 10.1016/j.foodchem.2023.137036] [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: 02/20/2023] [Revised: 07/23/2023] [Accepted: 07/26/2023] [Indexed: 08/05/2023]
Abstract
Peptides in fresh and aged beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major) were quantified to investigate the relationship between proteolysis-induced peptides and beef quality characteristics. A total of 409 and 450 peptides were quantified from strip loin and tenderloin, respectively, and found to be significantly correlated to beef quality characteristics. Changes in redness and yellowness were significantly correlated to the peptides derived from G3P, ENOB, and KCRM in both muscles during 14 days of storage. The peptides produced from MYG, ENOB, HBA, PGK1, and TPIS were strongly associated with improved tenderness, while those derived from major myofibrillar proteins, such as MYH1, MYH2, ACTS, and DESM, were associated with changes in tenderloin color. These results improve our understanding of the association between peptides and changes in meat quality during cold storage, indicating that proteolysis-induced peptides can be indicators of the quality characteristics of fresh and aged meat.
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Affiliation(s)
- Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Junyoung Park
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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Tai J, Hu H, Cao X, Liang X, Lu Y, Zhang H. Identification of animal species of origin in meat based on glycopeptide analysis by UPLC-QTOF-MS. Anal Bioanal Chem 2023; 415:7235-7246. [PMID: 37957327 DOI: 10.1007/s00216-023-04992-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/31/2023] [Accepted: 09/26/2023] [Indexed: 11/15/2023]
Abstract
Adulteration of meat and meat products causes a concerning threat for consumers. It is necessary to develop novel robust and sensitive methods which can authenticate the origin of meat species to compensate for the drawbacks of existing methods. In the present study, the sarcoplasmic proteins of six meat species, namely, pork, beef, mutton, chicken, duck and turkey, were analyzed by one-dimensional gel electrophoresis. It was found that enolase could be used as a potential biomarker protein to distinguish between livestock and poultry meats. The glycosylation sites and glycans of enolase were analyzed by UPLC-QTOF-MS and a total of 41 glycopeptides were identified, indicating that the enolase N-glycopeptide profiles of different meats were species-specific. The identification models of livestock meat, poultry and mixed animal were established based on the glycopeptide contents, and the explanation degree of the three models was higher than 90%. The model prediction performance and feasibility results showed that the average prediction accuracy of the three models was 75.43%, with the animal-derived meat identification model showing superiority in identifying more closely related species. The obtained results indicated that the developed strategy was promising for application in animal-derived meat species monitoring and the quality supervision of animal-derived food.
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Affiliation(s)
- Jingjing Tai
- School of Food and Bioengineering, Zhejiang Gongshang University, Hangzhou, 310018, Zhejiang, China
| | - Huang Hu
- School of Agriculture, JinHua Polytechnic, Jinhua, 321016, Zhejiang, China
| | - Xiaoji Cao
- Research Center of Analysis and Measurement, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Xinle Liang
- School of Food and Bioengineering, Zhejiang Gongshang University, Hangzhou, 310018, Zhejiang, China
| | - Yanbin Lu
- School of Food and Bioengineering, Zhejiang Gongshang University, Hangzhou, 310018, Zhejiang, China
| | - Hong Zhang
- School of Food and Bioengineering, Zhejiang Gongshang University, Hangzhou, 310018, Zhejiang, China.
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Häfner L, Brockmeyer J, Haase I, Kranz B, Jira W. Identification of Cross-Species Marker Peptides for the Detection of Mammalian and Poultry Meat in Vegan and Vegetarian Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12597-12608. [PMID: 37561394 DOI: 10.1021/acs.jafc.3c01100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/11/2023]
Abstract
Authentication of vegan and vegetarian foods is important since these increasingly popular food items could be adulterated with cheap meat to increase profit margins. In this study, nine marker peptides for the detection of meat (several species) were identified applying liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). These marker peptides enable the crucial differentiation of beef versus milk and chicken meat versus egg, demonstrated by the investigation of 19 commercial vegetarian meat substitutes containing milk and egg. Extensive experimental testing proved the presence of the cross-species meat marker peptides in 19 food-relevant types of mammals and poultry as well as their absence in more than 136 plant-based ingredients for the production of vegan and vegetarian foods. An authentic vegan sausage matrix based on an actual retail product was produced and spiked with 5.0%, w/w meat to confirm the high signal intensities and the heat stability of the marker peptides.
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Affiliation(s)
- Lukas Häfner
- National Reference Centre for Authentic Food, Max Rubner-Institut (MRI), E.-C.-Baumann-Straße 20, Kulmbach 95326, Germany
| | - Jens Brockmeyer
- Department of Food Chemistry, Institute for Biochemistry and Technical Biochemistry, University of Stuttgart, Allmandring 5B, Stuttgart 70569, Germany
| | - Ilka Haase
- National Reference Centre for Authentic Food, Max Rubner-Institut (MRI), E.-C.-Baumann-Straße 20, Kulmbach 95326, Germany
| | - Bertolt Kranz
- National Reference Centre for Authentic Food, Max Rubner-Institut (MRI), E.-C.-Baumann-Straße 20, Kulmbach 95326, Germany
| | - Wolfgang Jira
- Department of Safety and Quality of Meat, Max Rubner-Institut (MRI), E.-C.-Baumann-Straße 20, Kulmbach 95326, Germany
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5
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Stachniuk A, Trzpil A, Montowska M, Fornal E. Heat-stable peptide markers specific to rabbit and chicken liver tissue for meat product authentication testing. Food Chem 2023; 424:136432. [PMID: 37245471 DOI: 10.1016/j.foodchem.2023.136432] [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: 12/11/2022] [Revised: 05/03/2023] [Accepted: 05/18/2023] [Indexed: 05/30/2023]
Abstract
A three-step analysis was used to detect and identify heat-stable peptide markers specific to liver tissue from rabbit and chicken. It involved peptide discovery by liquid chromatography coupled to high resolution mass spectrometer (LC-HRMS), followed by protein identification using Spectrum Mill software and multiple reaction monitoring (MRM) based confirmation of the discovered peptides using a liquid chromatography coupled to triple quadrupole mass spectrometer (LC-TQ). We identified 50 and 91 heat-stable peptide markers unique to chicken and rabbit liver, respectively. The markers were validated in commercial food samples with declared liver tissue contents ranging from 5% to 30%. The best candidate peptides for distinguishing liver tissue from skeletal muscle were selected and then confirmed using MRM-based approach. Limit of detection of liver was found to be in the range of 0.13 to 2.13% (w/w) for chicken liver-specific peptide markers, and from 0.04 to 0.6% (w/w) for rabbit liver-specific peptide markers.
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Affiliation(s)
- Anna Stachniuk
- Department of Bioanalytics, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090 Lublin, Poland.
| | - Alicja Trzpil
- Department of Bioanalytics, 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 Bioanalytics, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090 Lublin, Poland
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Agregán R, Pateiro M, Kumar M, Franco D, Capanoglu E, Dhama K, Lorenzo JM. The potential of proteomics in the study of processed meat products. J Proteomics 2023; 270:104744. [PMID: 36220542 DOI: 10.1016/j.jprot.2022.104744] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 09/27/2022] [Accepted: 09/28/2022] [Indexed: 11/06/2022]
Abstract
Proteomics is a field that has grown rapidly since its emergence in the mid-1990s, reaching many disciplines such as food technology. The application of proteomic techniques in the study of complex biological samples such as foods, specifically meat products, allows scientists to decipher the underlying cellular mechanisms behind different quality traits. Lately, much emphasis has been placed on the discovery of biomarkers that facilitate the prediction of biochemical transformations of the product and provide key information on parameters associated with traceability and food safety. This review study focuses on the contribution of proteomics in the improvement of processed meat products. Different techniques and strategies have recently been successfully carried out in the study of the proteome of these products that can help the development of foods with a higher sensory quality, while ensuring consumer safety through early detection of microbiological contamination and fraud. SIGNIFICANCE: The food industry and the academic world work together with the aim of responding to market demands, always seeking excellence. In particular, the meat industry has to face a series of challenges such as, achieving sensory attributes in accordance with the standards required by the consumer and maintaining a high level of safety and transparency, avoiding deliver adulterated and/or contaminated products. This review work exposes how the aforementioned challenges are attempted to be solved through proteomic technology, discussing the latest and most outstanding research in this regard, which undoubtedly contribute to improving the quality, in all the extension of the word, of meat products, providing relevant knowledge in the field of proteomic research.
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Affiliation(s)
- Rubén Agregán
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Department of Chemical Engineering, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, 243122 Bareilly, Uttar Pradesh, India
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, 32004 Ourense, Spain.
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Takeda S, Ahhmed AM, Sogawa K, Mouri S, Kaneko S, Sakata R, Mizunoya W. Antioxidant activity of venison subjected to in vitro cooking and gastrointestinal digestion and isolation of its 2,2-diphenyl-1-picrylhydrazyl radical scavenging peptides. Anim Sci J 2023; 94:e13870. [PMID: 37743546 DOI: 10.1111/asj.13870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 07/14/2023] [Accepted: 08/16/2023] [Indexed: 09/26/2023]
Abstract
Venison, a type of game meat, has several health benefits because it contains not only high protein and low fat but also bioactive peptides with several physiological properties, including antioxidative and angiotensin-converting enzyme inhibitory properties. The aim of the present study was to investigate the antioxidant activity of venison treated by in vitro cooking and gastrointestinal digestion. We subjected venison along with pork and beef to in vitro cooking and digestion and assessed their antioxidant activity via 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH-RS) and hydrophilic oxygen radical absorbance capacity (H-ORAC) assays. The peptide contents of all types of cooked and digested meat samples were higher than those of the untreated and cooked samples. The DPPH-RS activities and H-ORAC of digested venison, pork, and beef were increased compared with those of untreated samples. DPPH-RS activity was significantly higher in the digested venison samples than in the digested pork and beef samples. In this study, several fractions of digested venison from the chromatography exhibited DPPH-RS activity. Peptide analysis, using liquid-chromatography with tandem mass spectrometry, unveiled two peptides DIDDLELTLAK and TQTVCNFTDGALVQHQEWDGK with high DPPH-RS activities. Thus, venison is a rich source of antioxidant peptides and potentially demonstrate an antioxidation ability by digestive enzymes in vivo.
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Affiliation(s)
- Shiro Takeda
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Abdulatef M Ahhmed
- Department of Nutritional Therapy, Graduate School of Medical Science, the Libyan Academy, Tripoli, Libya
| | - Kazuki Sogawa
- School of Life and Environmental Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Saki Mouri
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Sakurako Kaneko
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Ryoichi Sakata
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Wataru Mizunoya
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara, Kanagawa, Japan
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Novel immunochromatographic estimation of lamb content in meat products using IgG as biomarker. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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