Assessment of meat authenticity using bioinformatics, targeted peptide biomarkers and high-resolution mass spectrometry
Article [Accepted Manuscript]
Is part ofFood Additives & Contaminants: Part A. Chemistry, analysis, control, exposure & risk assessment. ; vol. 32, issue 10
- Université de Montréal. Faculté de médecine vétérinaire
In recent years, we observed a significant increase of food fraud ranging from false label claims to the use of additives and fillers to increase profitability. Recently in 2013, horse and pig DNA were detected in beef products sold from several retailers. Mass spectrometry has become the workhorse in protein research and the detection of marker proteins could serve for both animal species and tissue authentication. Meat species authenticity will be performed using a well defined proteogenomic annotation, carefully chosen surrogate tryptic peptides and analysis using a hybrid quadrupole-Orbitrap mass spectrometer. Selected mammalian meat samples were homogenized, proteins were extracted and digested with trypsin. The samples were analyzed using a high-resolution mass spectrometer. The chromatography was achieved using a 30 minutes linear gradient along with a BioBasic C8 100 × 1 mm column at a flow rate of 75 µL/min. The mass spectrometer was operated in full-scan high resolution and accurate mass. MS/MS spectra were collected for selected proteotypic peptides. Muscular proteins were methodically analyzed in silico in order to generate tryptic peptide mass lists and theoretical MS/MS spectra. Following a comprehensive bottom-up proteomic analysis, we were able to detect and identify a proteotypic myoglobin tryptic peptide [120-134] for each species with observed m/z below 1.3 ppm compared to theoretical values. Moreover, proteotypic peptides from myosin-1, myosin-2 and -hemoglobin were also identified. This targeted method allowed a comprehensive meat speciation down to 1% (w/w) of undesired product.
Alberto Ruiz Orduna, Erik Husby, Charles T. Yang, Dipankar Ghosh & Francis Beaudry (2015). Assessment of meat authenticity using bioinformatics, targeted peptide biomarkers and high-resolution mass spectrometry. Food Additives & Contaminants: Part A. Chemistry, analysis, control, exposure & risk assessment, 32 (10), 1709-1717