Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry
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 digest...
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| Format: | Article |
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American Chemical Society
2014
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| Online Access: | https://eprints.nottingham.ac.uk/48626/ |
| _version_ | 1848797810065932288 |
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| author | Montowska, Magdalena Alexander, Morgan R. Tucker, Gregory A. Barrett, David A. |
| author_facet | Montowska, Magdalena Alexander, Morgan R. Tucker, Gregory A. Barrett, David A. |
| author_sort | Montowska, Magdalena |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T20:09:47Z |
| format | Article |
| id | nottingham-48626 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T20:09:47Z |
| publishDate | 2014 |
| publisher | American Chemical Society |
| recordtype | eprints |
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| spelling | nottingham-486262020-05-04T16:53:24Z https://eprints.nottingham.ac.uk/48626/ 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. 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. American Chemical Society 2014-09-26 Article PeerReviewed Montowska, Magdalena, Alexander, Morgan R., Tucker, Gregory A. and Barrett, David 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). pp. 10257-10265. ISSN 1520-6882 Liquid extraction surface analysis mass spectrometry; Food adulteration; Skeletal muscle proteins; Peptide markers; Beef; Pork; Horse; Chicken; Turkey http://pubs.acs.org/doi/10.1021/ac502449w doi:10.1021/ac502449w doi:10.1021/ac502449w |
| spellingShingle | Liquid extraction surface analysis mass spectrometry; Food adulteration; Skeletal muscle proteins; Peptide markers; Beef; Pork; Horse; Chicken; Turkey Montowska, Magdalena Alexander, Morgan R. Tucker, Gregory A. Barrett, David A. Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry |
| title | Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry |
| title_full | Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry |
| title_fullStr | Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry |
| title_full_unstemmed | Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry |
| title_short | Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry |
| title_sort | rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry |
| topic | Liquid extraction surface analysis mass spectrometry; Food adulteration; Skeletal muscle proteins; Peptide markers; Beef; Pork; Horse; Chicken; Turkey |
| url | https://eprints.nottingham.ac.uk/48626/ https://eprints.nottingham.ac.uk/48626/ https://eprints.nottingham.ac.uk/48626/ |