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Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry

Montowska, Magdalena; Alexander, Morgan R.; Tucker, Gregory A.; Barrett, David A.

Authors

Magdalena Montowska

Gregory A. Tucker

David A. Barrett david.barrett@nottingham.ac.uk



Abstract

We present the application of a novel ambient LESA-MS method for the authentication of processed meat products. A set of 25 species and protein-specific heat stable peptide markers has been detected in processed samples manufactured from beef, pork, horse, chicken and turkey meat. We demonstrate that several peptides derived from myofibrillar and sarcoplasmic proteins are sufficiently resistant to processing to serve as specific markers of processed products. The LESA-MS technique required minimal sample preparation without fractionation and enabled the unambiguous and simultaneous identification of skeletal muscle proteins and peptides as well as other components of animal origin, including the milk protein such as casein alpha-S1, in whole meat product digests. We have identified, for the first time, six fast type II and five slow/cardiac type I MHC peptide markers in various processed meat products. The study demonstrates that complex mixtures of processed proteins/peptides can be examined effectively using this approach.

Citation

Montowska, M., Alexander, M. R., Tucker, G. A., & Barrett, D. A. (2015). Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry. Food Chemistry, 187, https://doi.org/10.1016/j.foodchem.2015.04.078

Journal Article Type Article
Acceptance Date Apr 17, 2015
Online Publication Date Apr 24, 2015
Publication Date Nov 15, 2015
Deposit Date Jan 3, 2018
Publicly Available Date Jan 3, 2018
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 0308-8146
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 187
DOI https://doi.org/10.1016/j.foodchem.2015.04.078
Public URL http://eprints.nottingham.ac.uk/id/eprint/48918
Publisher URL http://www.sciencedirect.com/science/article/pii/S030881461500624X?via%3Dihub
Copyright Statement Copyright information regarding this work can be found at the following address: http://eprints.nottingham.ac.uk/end_user_agreement.pdf

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://eprints.nottingham.ac.uk/end_user_agreement.pdf





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