Rapid Detection of Peptide Markers for Authentication Purposes in Raw and Cooked Meat Using Ambient Liquid Extraction Surface Analysis Mass Spectrometry
Montowska, Magdalena; Alexander, Morgan R.; Tucker, Gregory A.; Barrett, David A.
MORGAN ALEXANDER email@example.com
Professor of Biomedical Surfaces
Gregory A. Tucker
David A. Barrett
In this paper, our previously developed ambient LESA-MS methodology is implemented to analyze five types of thermally treated meat species, namely beef, pork, horse, chicken, and turkey meat, in order to select and identify heat-stable and species-specific peptide markers. In-solution tryptic digests of cooked meats were deposited onto a polymer surface, followed by LESA-MS analysis and evaluation using multivariate data analysis and tandem electrospray MS. The five types of cooked meat were clearly discriminated using principal component analysis and orthogonal partial least squares discriminant analysis. A number of 23 heat stable peptide markers unique to species and muscle protein were identified following data-dependent tandem LESA-MS analysis. Surface extraction and direct ambient MS analysis of mixtures of cooked meat species was performed for the first time and enabled detection of 10% (w/w) of pork, horse, and turkey meat, and 5% (w/w) of chicken meat in beef, using the developed LESA-MS/MS analysis. The study shows, for the first time, that ambient LESA-MS methodology displays specificity sufficient to be implemented effectively for the analysis of processed and complex peptide digests. The proposed approach is much faster and simpler than other measurement tools for meat speciation; it has potential for application in other areas of meat science or food production.
|Journal Article Type||Article|
|Publication Date||Oct 21, 2014|
|Publisher||American Chemical Society|
|Peer Reviewed||Peer Reviewed|
|APA6 Citation||Montowska, M., Alexander, M. R., Tucker, G. A., & Barrett, D. A. (2014). Rapid Detection of Peptide Markers for Authentication Purposes in Raw and Cooked Meat Using Ambient Liquid Extraction Surface Analysis Mass Spectrometry. Analytical Chemistry, 86(20), 10257-10265. https://doi.org/10.1021/ac502449w|
|Keywords||Liquid extraction surface analysis mass spectrometry; Food adulteration; Skeletal muscle proteins; Peptide markers; Beef; Pork; Horse; Chicken; Turkey|
|Copyright Statement||Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0|
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0