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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.

Authors

Magdalena Montowska

Gregory A. Tucker

David A. Barrett



Abstract

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
Journal Analytical Chemistry
Print ISSN 0003-2700
Electronic ISSN 1520-6882
Publisher American Chemical Society
Peer Reviewed Peer Reviewed
Volume 86
Issue 20
Pages 10257-10265
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
DOI 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
Publisher URL http://pubs.acs.org/doi/10.1021/ac502449w
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0





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