1
|
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.
Collapse
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
| |
Collapse
|
2
|
Grundy HH, Brown L, Rosario Romero M, Donarski J. Review: Methods to determine offal adulteration in meat products to support enforcement and food security. Food Chem 2022; 399:133818. [DOI: 10.1016/j.foodchem.2022.133818] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 02/07/2023]
|
3
|
Kang C, Zhang Y, Zhang M, Qi J, Zhao W, Gu J, Guo W, Li Y. Screening of specific quantitative peptides of beef by LC-MS/MS coupled with OPLS-DA. Food Chem 2022; 387:132932. [PMID: 35421655 DOI: 10.1016/j.foodchem.2022.132932] [Citation(s) in RCA: 56] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 12/14/2022]
Abstract
A rapid, simple, and efficient analysis methodology for screening specific quantitative peptides of beef was established based on liquid chromatography-tandem mass spectrometry (LC-MS/MS) coupled with orthogonal partial least squares-discriminant analysis (OPLS-DA). The OPLS-DA model was built to select species-specific peptides that make a significant contribution to classification. Peptides with statistical significance were selected based on the variable importance in the projection (VIP) values and univariate P values. After the workflow of the statistical process, three specific quantitative peptides were identified by using homemade products with different beef contents. A quantification method for selected specific quantitative peptides was established by using LC-MS/MS. The quantitative results were applied to commercialized beef products. The developed method has high sensitivity, specificity, and repeatability. The results of this study proved that the integration of LC-MS/MS coupled with OPLS-DA is an efficient method for screening specific quantitative peptides and identification of the authenticity of meat products.
Collapse
Affiliation(s)
- Chaodi Kang
- China Meat Research Center, 100068 Beijing, China
| | | | | | - Jing Qi
- China Meat Research Center, 100068 Beijing, China
| | - Wentao Zhao
- China Meat Research Center, 100068 Beijing, China
| | - Jin Gu
- China Meat Research Center, 100068 Beijing, China
| | - Wenping Guo
- China Meat Research Center, 100068 Beijing, China
| | - Yingying Li
- China Meat Research Center, 100068 Beijing, China.
| |
Collapse
|
4
|
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.
Collapse
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.
| |
Collapse
|
5
|
Vostrikova N, Khvostov D, Zherdev A, Minaev M, Zvereva E. Development of a two-level control system for the analysis of the composition of meat products. POTRAVINARSTVO 2021. [DOI: 10.5219/1632] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Because of the increased demand for processed meat, there is an urgent need to introduce specific identification methods. Strategies such as molecular genetics and the physical condition of meat are used to quickly explore multi-component products. However, a single methodology does not always unambiguously classify a product as counterfeit. In laboratory practice, as a rule, screening techniques are rarely used in the first stage, followed by arbitration. This work aimed to study individual methodologies using artificially falsified meat samples as examples and to identify their composition based on muscle tissue. For the experiments, the three most common types of raw meat were selected: pork, beef, and chicken. The calculation of the content of muscle tissue was carried out according to the BEFFE method. The study of muscle protein was carried out by ICA, ELISA, PCR, microstructural analysis, and mass spectrometric identification. In this connection, we proposed a multilevel control system for multicomponent meat products. Both classical methodologies, such as calculation by prescription bookmarks (BEFFE) and microstructural analysis, and approaches of highly sensitive methodologies, such as identification of muscle tissue by marker peptides (LC/MS-MRM) and semi-quantitative PCR analysis, were evaluated.
Collapse
|
6
|
Häfner L, Kalkhof S, Jira W. Authentication of nine poultry species using high-performance liquid chromatography–tandem mass spectrometry. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107803] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
7
|
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.
Collapse
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
| |
Collapse
|
8
|
Identification of peptide biomarkers for authentication of Atlantic salmon and rainbow trout with untargeted and targeted proteomics approaches and quantitative detection of adulteration. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1155:122194. [PMID: 32771965 DOI: 10.1016/j.jchromb.2020.122194] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 04/30/2020] [Accepted: 05/25/2020] [Indexed: 01/14/2023]
Abstract
Atlantic salmon is often adulterated or substituted by rainbow trout with much lower price and quality. However, it is extremely difficult to distinguish Atlantic salmon and rainbow trout due to their similar appearance and close relationship in species. In the present work, untargeted and targeted proteomics approaches were both implemented to identify species-specific peptide biomarkers of Atlantic salmon and rainbow trout. Potential peptide biomarkers were obtained through matching HRMS data with UniProt database, screened by BLAST and then verified with real samples. Five peptide biomarkers were identified each for Atlantic salmon and rainbow trout. MRM method was established for quantitative measurement of rainbow trout Adulteration in Atlantic salmon, showing high sensitivity and repeatability. The biomarker peptide GDPGPGGPQGEQGVVGPAGISGDK was used for quantification. The limit of the detection (LOD) of adulteration of rainbow trout is 0.19%, and the limit of quantitation (LOQ) is 0.62%. Furthermore, this method was successfully applied to analyze a number of Atlantic salmon and Rainbow trout samples from different regions and different batches, as well as commercially available processed products.
Collapse
|
9
|
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.
Collapse
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.
| |
Collapse
|
10
|
Khvostov D, Vostrikova N, Chernukha I. Comparison of heat-stable peptides using a multiple-reaction monitoring method to identify beef muscle tissue. POTRAVINARSTVO 2020. [DOI: 10.5219/1317] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Nowadays, proteomics is widely used as an analytical control method. A new method for determining animal tissue species-specificity based on a combination of two effective methods of food analysis, liquid chromatography (LC) and mass spectrometry (MS), was used in this work. Using this approach, it became possible to detect peptides. This work presents a comparison of species-specific, heat-stable peptides for the identification of beef. The objects of the study were native and boiled model mixtures containing beef with concentrations of 8% (w/w) and 16% (w/w). Pork was also added to the recipe to control for false-positive results. A high-performance liquid chromatography technique with mass spectrometric detection (LC-MS/MS) was used. Analysis of finished samples takes 25 minutes and is adapted to detect marker peptides. From the processing of the obtained data, three beef marker peptides were identified that were accepted as the best candidates. Two peptide prototypes, NDMAAQYK and YLEFISDAIIHVLHAK from the myoglobin protein and SNVSDAVAQSAR from the triosephosphate isomerase protein, were selected as potential biomarkers. For all samples, the signal-to-noise ratio (S/N) was set above 10. Temperature was not found to affect the structure and detection of marker peptides in samples with a muscle tissue concentration of 8% (w/w) at p <0.05. This approach is universally applicable for comparing biomarkers of other types of meat and to identify the most suitable candidates.
Collapse
|
11
|
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.
Collapse
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
| |
Collapse
|
12
|
Zhang Y, Wang S, Ma Y, Li H, Li Y. Identification and absolute quantification of animal blood products by peptide markers using an UPLC–MS/MS method. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-019-03421-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
13
|
Montowska M, Fornal E. Absolute quantification of targeted meat and allergenic protein additive peptide markers in meat products. Food Chem 2019; 274:857-864. [PMID: 30373020 DOI: 10.1016/j.foodchem.2018.08.131] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 08/23/2018] [Accepted: 08/28/2018] [Indexed: 12/11/2022]
Abstract
We present an implementation of the absolute quantification (AQUA) method for monitoring of peptide abundance in complex mixtures of processed proteins. Specific peptide markers from meats (chicken, duck, goose, pork and beef) and common protein allergenic additives (soy, milk and egg white preparations) were chosen and synthesised with stable isotopes (13C and 15N) for use as internal standards. A wide range of food samples, from cooked or raw meat to sterilised pâté, was analysed by a triggered multiple reaction monitoring mode experiment and triple quadrupole mass spectrometry for the direct measure of tryptic peptides representing the amounts of specific proteins. Considerable differences among the abundances of meat and non-meat proteins were observed, and illegal addition and replacement of ingredients were discovered, i.e. undeclared addition of pork and egg white proteins, and illegal substitution of veal, goose and duck meat with cheaper pork.
Collapse
Affiliation(s)
- Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, Poznan 60-624, Poland.
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, Lublin 20-090, Poland.
| |
Collapse
|
14
|
|
15
|
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.
Collapse
|
16
|
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]
|
17
|
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
| |
Collapse
|
18
|
Pan XD, Chen J, Chen Q, Huang BF, Han JL. Authentication of pork in meat mixtures using PRM mass spectrometry of myosin peptides. RSC Adv 2018; 8:11157-11162. [PMID: 35541512 PMCID: PMC9078958 DOI: 10.1039/c8ra00926k] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Accepted: 03/12/2018] [Indexed: 11/29/2022] Open
Abstract
Adulteration of meat products is a major concern not only for economic fraud, but also for ethical reasons. In this study, we presented a parallel reaction monitoring (PRM) mass spectrometry approach for detection of trace pork in meat mixtures (chicken, sheep, and beef). Specific peptides were identified and screened by a shotgun proteomic approach based on tryptic digests of certain protein. Five surrogate peptides from myosin were screened and then used for pork detection by PRM of Orbitrap MS. When the most sensitive peptide was selected, the LOD in mixed meat can be up to 0.5%. The RSD values between detected and designated pork levels (1%, 5% and 50%) were 4–15%. The targeted method developed can be applied to identify and quantify the pork in meat mixture. Adulteration of meat products is a major concern not only for economic fraud, but also for ethical reasons.![]()
Collapse
Affiliation(s)
- Xiao-Dong Pan
- Zhejiang Provincial Center for Disease Control and Prevention
- Hangzhou
- China
| | - Jiang Chen
- Zhejiang Provincial Center for Disease Control and Prevention
- Hangzhou
- China
| | - Qing Chen
- Zhejiang Provincial Center for Disease Control and Prevention
- Hangzhou
- China
| | - Bai-Fen Huang
- Zhejiang Provincial Center for Disease Control and Prevention
- Hangzhou
- China
| | - Jian-Long Han
- Zhejiang Provincial Center for Disease Control and Prevention
- Hangzhou
- China
| |
Collapse
|
19
|
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]
|
20
|
|
21
|
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
| |
Collapse
|
22
|
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]
|
23
|
Gunning Y, Watson AD, Rigby NM, Philo M, Peazer JK, Kemsley EK. Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication. J Vis Exp 2016. [PMID: 27685654 PMCID: PMC5092036 DOI: 10.3791/54420] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
We describe a simple protocol for identifying and quantifying the two components in binary mixtures of species possessing one or more similar proteins. Central to the method is the identification of 'corresponding proteins' in the species of interest, in other words proteins that are nominally the same but possess species-specific sequence differences. When subject to proteolysis, corresponding proteins will give rise to some peptides which are likewise similar but with species-specific variants. These are 'corresponding peptides'. Species-specific peptides can be used as markers for species determination, while pairs of corresponding peptides permit relative quantitation of two species in a mixture. The peptides are detected using multiple reaction monitoring (MRM) mass spectrometry, a highly specific technique that enables peptide-based species determination even in complex systems. In addition, the ratio of MRM peak areas deriving from corresponding peptides supports relative quantitation. Since corresponding proteins and peptides will, in the main, behave similarly in both processing and in experimental extraction and sample preparation, the relative quantitation should remain comparatively robust. In addition, this approach does not need the standards and calibrations required by absolute quantitation methods. The protocol is described in the context of red meats, which have convenient corresponding proteins in the form of their respective myoglobins. This application is relevant to food fraud detection: the method can detect 1% weight for weight of horse meat in beef. The corresponding protein, corresponding peptide (CPCP) relative quantitation using MRM peak area ratios gives good estimates of the weight for weight composition of a horse plus beef mixture.
Collapse
Affiliation(s)
| | | | | | - Mark Philo
- Analytical Sciences Unit, Institute of Food Research
| | - Joshua K Peazer
- Analytical Sciences Unit, Institute of Food Research; School of Chemistry, University of East Anglia
| | | |
Collapse
|
24
|
|
25
|
Review on proteomics for food authentication. J Proteomics 2016; 147:212-225. [PMID: 27389853 DOI: 10.1016/j.jprot.2016.06.033] [Citation(s) in RCA: 114] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 06/21/2016] [Accepted: 06/28/2016] [Indexed: 12/24/2022]
Abstract
UNLABELLED Consumers have the right to know what is in the food they are eating. Accordingly, European and global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products. During the last decade, proteomics (the large-scale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. This review is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication in the assessment of the foods compliance with labeling regulations and policies. SIGNIFICANCE This review paper provides a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments.
Collapse
|
26
|
Lecrenier MC, Marbaix H, Dieu M, Veys P, Saegerman C, Raes M, Baeten V. Identification of specific bovine blood biomarkers with a non-targeted approach using HPLC ESI tandem mass spectrometry. Food Chem 2016; 213:417-424. [PMID: 27451199 DOI: 10.1016/j.foodchem.2016.06.113] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 06/14/2016] [Accepted: 06/30/2016] [Indexed: 12/26/2022]
Abstract
Animal by-products are valuable protein sources in animal nutrition. Among them are blood products and blood meal, which are used as high-quality material for their beneficial effects on growth and health. Within the framework of the feed ban relaxation, the development of complementary methods in order to refine the identification of processed animal proteins remains challenging. The aim of this study was to identify specific biomarkers that would allow the detection of bovine blood products and processed animal proteins using tandem mass spectrometry. Seventeen biomarkers were identified: nine peptides for bovine plasma powder; seven peptides for bovine haemoglobin powder, including six peptides for bovine blood meal; and one peptide for porcine blood. They were not detected in several commercial compound feed or feed materials, such as blood by-products of other animal origins, milk-derived products and fish meal. These biomarkers could be used for developing a species-specific and blood-specific detection method.
Collapse
Affiliation(s)
- M C Lecrenier
- Food and Feed Quality Unit, Agricultural Product Valorisation Department, Walloon Agricultural Research Centre (CRA-W), Chaussée de Namur 24, 5030 Gembloux, Belgium; Research Unit of Epidemiology and Risk Analysis Applied to Veterinary Science (UREAR-ULg), Faculty of Veterinary Medicine, University of Liège, Boulevard de Colonster 20 B42, 4000 Liège, Belgium.
| | - H Marbaix
- Laboratory of Cellular Biochemistry and Biology (URBC) - NARILIS, University of Namur, rue de Bruxelles 61, 5000 Namur, Belgium.
| | - M Dieu
- Laboratory of Cellular Biochemistry and Biology (URBC) - NARILIS, University of Namur, rue de Bruxelles 61, 5000 Namur, Belgium; MaSUN, Mass Spectrometry Facility, University of Namur, rue de Bruxelles 61, 5000 Namur, Belgium.
| | - P Veys
- Food and Feed Quality Unit, Agricultural Product Valorisation Department, Walloon Agricultural Research Centre (CRA-W), Chaussée de Namur 24, 5030 Gembloux, Belgium.
| | - C Saegerman
- Research Unit of Epidemiology and Risk Analysis Applied to Veterinary Science (UREAR-ULg), Faculty of Veterinary Medicine, University of Liège, Boulevard de Colonster 20 B42, 4000 Liège, Belgium.
| | - M Raes
- Laboratory of Cellular Biochemistry and Biology (URBC) - NARILIS, University of Namur, rue de Bruxelles 61, 5000 Namur, Belgium.
| | - V Baeten
- Food and Feed Quality Unit, Agricultural Product Valorisation Department, Walloon Agricultural Research Centre (CRA-W), Chaussée de Namur 24, 5030 Gembloux, Belgium.
| |
Collapse
|
27
|
Rasinger JD, Marbaix H, Dieu M, Fumière O, Mauro S, Palmblad M, Raes M, Berntssen MHG. Species and tissues specific differentiation of processed animal proteins in aquafeeds using proteomics tools. J Proteomics 2016; 147:125-131. [PMID: 27268957 DOI: 10.1016/j.jprot.2016.05.036] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 05/13/2016] [Accepted: 05/31/2016] [Indexed: 01/13/2023]
Abstract
UNLABELLED The rapidly growing aquaculture industry drives the search for sustainable protein sources in fish feed. In the European Union (EU) since 2013 non-ruminant processed animal proteins (PAP) are again permitted to be used in aquafeeds. To ensure that commercial fish feeds do not contain PAP from prohibited species, EU reference methods were established. However, due to the heterogeneous and complex nature of PAP complementary methods are required to guarantee the safe use of this fish feed ingredient. In addition, there is a need for tissue specific PAP detection to identify the sources (i.e. bovine carcass, blood, or meat) of illegal PAP use. In the present study, we investigated and compared different protein extraction, solubilisation and digestion protocols on different proteomics platforms for the detection and differentiation of prohibited PAP. In addition, we assessed if tissue specific PAP detection was feasible using proteomics tools. All work was performed independently in two different laboratories. We found that irrespective of sample preparation gel-based proteomics tools were inappropriate when working with PAP. Gel-free shotgun proteomics approaches in combination with direct spectral comparison were able to provide quality species and tissue specific data to complement and refine current methods of PAP detection and identification. SIGNIFICANCE To guarantee the safe use of processed animal protein (PAP) in aquafeeds efficient PAP detection and monitoring tools are required. The present study investigated and compared various proteomics workflows and shows that the application of shotgun proteomics in combination with direct comparison of spectral libraries provides for the desired species and tissue specific classification of this heat sterilized and pressure treated (≥133°C, at 3bar for 20min) protein feed ingredient.
Collapse
Affiliation(s)
- J D Rasinger
- National Institute of Nutrition and Seafood Research (NIFES), PO Box 2029, Nordnes, 5817 Bergen, Norway.
| | - H Marbaix
- URBC-NARILIS, University of Namur, Namur, Belgium.
| | - M Dieu
- URBC-NARILIS, University of Namur, Namur, Belgium; MaSUN, Mass spectrometry facility, University of Namur, Namur, Belgium.
| | - O Fumière
- CRAW, Valorisation of Agricultural Products Department, 24 Chaussée de Namur, 5030 Gembloux, Belgium.
| | - S Mauro
- CRAW, Biotechnology Department, 234 Chaussée de Charleroi, 5030 Gembloux, Belgium.
| | - M Palmblad
- Center for Proteomics and Metabolomics, Leiden University Medical Center, PO Box 9600, 2300 RC Leiden, the Netherlands.
| | - M Raes
- URBC-NARILIS, University of Namur, Namur, Belgium.
| | - M H G Berntssen
- National Institute of Nutrition and Seafood Research (NIFES), PO Box 2029, Nordnes, 5817 Bergen, Norway.
| |
Collapse
|
28
|
Marbaix H, Budinger D, Dieu M, Fumière O, Gillard N, Delahaut P, Mauro S, Raes M. Identification of Proteins and Peptide Biomarkers for Detecting Banned Processed Animal Proteins (PAPs) in Meat and Bone Meal by Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2405-2414. [PMID: 26943838 DOI: 10.1021/acs.jafc.6b00064] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The outbreak of bovine spongiform encephalopathy (BSE) in the United Kingdom in 1986, with processed animal proteins (PAPs) as the main vector of the disease, has led to their prohibition in feed. The progressive release of the feed ban required the development of new analytical methods to determine the exact origin of PAPs from meat and bone meal. We set up a promising MS-based method to determine the species and the source (legal or not) present in PAPs: a TCA-acetone protein extraction followed by a cleanup step, an in-solution tryptic digestion of 5 h (with a 1:20 protein/trypsin ratio), and mass spectrometry analyses, first without any a priori, with a Q-TOF, followed by a targeted triple-quadrupole analysis. Using this procedure, we were able to overcome some of the major limitations of the official methods to analyze PAPs, detecting and identifying prohibited animal products in feedstuffs by the monitoring of peptides specific for cows, pigs, and sheep in PAPs.
Collapse
Affiliation(s)
- Hélène Marbaix
- URBC-NARILIS, University of Namur , Rue de Bruxelles 61, 5000 Namur, Belgium
- Biotechnology Department, CRA-W, Walloon Agricultural Research Center , 5030 Gembloux, Belgium
| | - Dimitri Budinger
- URBC-NARILIS, University of Namur , Rue de Bruxelles 61, 5000 Namur, Belgium
| | - Marc Dieu
- URBC-NARILIS, University of Namur , Rue de Bruxelles 61, 5000 Namur, Belgium
- MaSUN, Mass Spectrometry Facility, University of Namur , 5000 Namur, Belgium
| | - Olivier Fumière
- Valorisation of Agricultural Products Department, CRA-W, Walloon Agricultural Research Center , 5030 Gembloux, Belgium
| | | | | | - Sergio Mauro
- Biotechnology Department, CRA-W, Walloon Agricultural Research Center , 5030 Gembloux, Belgium
| | - Martine Raes
- URBC-NARILIS, University of Namur , Rue de Bruxelles 61, 5000 Namur, Belgium
| |
Collapse
|
29
|
Piras C, Roncada P, Rodrigues PM, Bonizzi L, Soggiu A. Proteomics in food: Quality, safety, microbes, and allergens. Proteomics 2016; 16:799-815. [PMID: 26603968 DOI: 10.1002/pmic.201500369] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Revised: 10/21/2015] [Accepted: 11/17/2015] [Indexed: 02/04/2023]
Abstract
Food safety and quality and their associated risks pose a major concern worldwide regarding not only the relative economical losses but also the potential danger to consumer's health. Customer's confidence in the integrity of the food supply could be hampered by inappropriate food safety measures. A lack of measures and reliable assays to evaluate and maintain a good control of food characteristics may affect the food industry economy and shatter consumer confidence. It is imperative to create and to establish fast and reliable analytical methods that allow a good and rapid analysis of food products during the whole food chain. Proteomics can represent a powerful tool to address this issue, due to its proven excellent quantitative and qualitative drawbacks in protein analysis. This review illustrates the applications of proteomics in the past few years in food science focusing on food of animal origin with some brief hints on other types. Aim of this review is to highlight the importance of this science as a valuable tool to assess food quality and safety. Emphasis is also posed in food processing, allergies, and possible contaminants like bacteria, fungi, and other pathogens.
Collapse
Affiliation(s)
- Cristian Piras
- Dipartimento di Scienze Veterinarie e Sanità Pubblica (DIVET), Università degli studi di Milano, Milano, Italy
| | - Paola Roncada
- Istituto Sperimentale Italiano L. Spallanzani, Milano, Italy
| | - Pedro M Rodrigues
- CCMAR, Centre of Marine Sciences, University of Algarve, Faro, Portugal
| | - Luigi Bonizzi
- Dipartimento di Scienze Veterinarie e Sanità Pubblica (DIVET), Università degli studi di Milano, Milano, Italy
| | - Alessio Soggiu
- Dipartimento di Scienze Veterinarie e Sanità Pubblica (DIVET), Università degli studi di Milano, Milano, Italy
| |
Collapse
|