Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry.

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

doi:10.1021/ac502449w

Magdalena Montowska, Gregory A Tucker + Show 2 more

Open Access

https://doi.org/10.1021/ac502449w

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Journal: Analytical chemistry	Publication Date: Oct 9, 2014
Citations: 73	License type: cc-by

Affiliation: University of Nottingham

Abstract

In this Article, 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, 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. 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.

Highlights

Article tissues in minced meat mixtures.[6,7] these techniques have not been tested on processed meat products
Liquid chromatography−mass spectrometry techniques (LC-MS) have been applied to species identification of fish and meat species on the basis of peptides derived from parvalbumins,[12] bone collagen,[9] and skeletal muscle and sarcoplasmic proteins,[13,14] as well as to identify soybean proteins markers to monitor the addition of soybean protein isolate to meat products.[15]
By the application of this approach to peptidomic analysis of thermally treated meat species, we were able to distinguish between cooked beef, pork, horse, chicken, and turkey meat

Summary

Introduction

Article tissues in minced meat mixtures.[6,7] these techniques have not been tested on processed meat products. Having shown the potential of ambient ionization techniques for direct identification of skeletal muscle proteins and discrimination between species, we wish to evaluate the applicability of LESA-MS in more advanced proteomic applications such as rapid detection and identification of peptide markers derived from thermally treated (cooked) meat species. In this Article, we present the development of LESAMS methodology for rapid detection of heat stable peptide markers for five meat species, cattle, pig, horse, chicken, and turkey. Mixtures of cooked meat species are analyzed using multivariate data analysis and LESA-MS/MS to assess the sensitivity of the method

Methods

Results

Conclusion