Peptidomics approaches for meat authentication employing rapid in-solution GELFrEE fractionation and MALDI-TOF MS
Journal of Food Composition and Analysis, ISSN: 0889-1575, Vol: 121, Page: 105349
2023
- 7Citations
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Article Description
A rapid and highly reproducible gel-eluted liquid fraction entrapment electrophoresis (GELFrEE) coupled with MALDI-TOF mass spectrometry (MS) is proposed for authenticating adulteration of water buffalo meat with pork. The GELFrEE offers novel in-solution protein fractionation with a dynamic range from 3.5 to 500 kDa and the specificity sufficient to be implemented effectively for the identification of water buffalo and pork-specific peptides derived from myoglobin (‘HPGDFGADAQGAMSK’, ‘HPSDFGADAQAAMSK’) and carbonic anhydrase-3 (‘GGPLTAAYR’, ‘GGPLAAPYR’) demonstrating their potential as heat-stable markers for meat authentication including commercial samples. The GELFrEE and MS-based approach efficiently authenticated raw and heat-processed meat and meat mixes up to 0.5 % (w/w) level. The quick extraction protocol and rapid fractionation by GELFrEE offer better solutions for routine MS-based approaches to address global meat fraud issues.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0889157523002235; http://dx.doi.org/10.1016/j.jfca.2023.105349; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85153621263&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0889157523002235; https://dx.doi.org/10.1016/j.jfca.2023.105349
Elsevier BV
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