Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient
Gelatin is a common food additive that is obtained by hydrolysis of collagen primarily from bovine and porcine skin and bones. The similarity between bovine and porcine gelatin makes it difficult to trace their animal origin. In this work, a combination of quadrupole time-of-flight mass spectrometry...
| Main Authors: | , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Halal Products Research Institute, Universiti Putra Malaysia
2014
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/63959/ http://psasir.upm.edu.my/id/eprint/63959/1/M40.pdf |
| _version_ | 1848854870320218112 |
|---|---|
| author | Wan Jamaluddin, Wan Noor Faradalila Mat Hashim, Dzulkifly Hashim, Puziah |
| author_facet | Wan Jamaluddin, Wan Noor Faradalila Mat Hashim, Dzulkifly Hashim, Puziah |
| author_sort | Wan Jamaluddin, Wan Noor Faradalila |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Gelatin is a common food additive that is obtained by hydrolysis of collagen primarily from bovine and porcine skin and bones. The similarity between bovine and porcine gelatin makes it difficult to trace their animal origin. In this work, a combination of quadrupole time-of-flight mass spectrometry (Q-TOF MS) coupled with chemometric based statistical analysis is used to profile and distinguish the unique chemical fingerprint origin from porcine and bovine gelatin in a few commercial gelatin ingredients. Using standard gelatins made from porcine and bovine origin, the gelatine were reduced and alklylated before subjected to trypsin digestion. The digested gelatin was dried and reconstituted into small volume before injecting into a Q-TOF LC/MS system. Each sample was analyzed in multiple replicates to eliminate technical errors. Data analysis was carried out using a chemometric software, Mass Profiler Professional. Spectrum Mill was used as a protein database search engine for the identification of protein/peptide markers. This workflow was then tested by using commercially available gelatins. Data analysis were done by using molecular features/peaks finding based on grouping together corresponding ions including isotope, adduct and charge state. After molecular feature extraction on all of the samples, a chemometric software was used for statistical analysis of the differential features of each of the gelatin samples. The porcine and bovine gelatin samples can be distinguished from the statistical difference according to PCA and ANOVA analysis. The unique peptides found in the bovine and porcine gelatin were matched against the porcine and bovine peptide database to identify their amino acid sequences. This study described a workflow for profiling and identification of porcine and bovine gelatin markers using Q-TOF LC/MS and statistical analysis which could be used as a method for detection and authentication of gelatin animal origin. |
| first_indexed | 2025-11-15T11:16:44Z |
| format | Conference or Workshop Item |
| id | upm-63959 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:16:44Z |
| publishDate | 2014 |
| publisher | Halal Products Research Institute, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-639592018-06-08T00:27:33Z http://psasir.upm.edu.my/id/eprint/63959/ Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient Wan Jamaluddin, Wan Noor Faradalila Mat Hashim, Dzulkifly Hashim, Puziah Gelatin is a common food additive that is obtained by hydrolysis of collagen primarily from bovine and porcine skin and bones. The similarity between bovine and porcine gelatin makes it difficult to trace their animal origin. In this work, a combination of quadrupole time-of-flight mass spectrometry (Q-TOF MS) coupled with chemometric based statistical analysis is used to profile and distinguish the unique chemical fingerprint origin from porcine and bovine gelatin in a few commercial gelatin ingredients. Using standard gelatins made from porcine and bovine origin, the gelatine were reduced and alklylated before subjected to trypsin digestion. The digested gelatin was dried and reconstituted into small volume before injecting into a Q-TOF LC/MS system. Each sample was analyzed in multiple replicates to eliminate technical errors. Data analysis was carried out using a chemometric software, Mass Profiler Professional. Spectrum Mill was used as a protein database search engine for the identification of protein/peptide markers. This workflow was then tested by using commercially available gelatins. Data analysis were done by using molecular features/peaks finding based on grouping together corresponding ions including isotope, adduct and charge state. After molecular feature extraction on all of the samples, a chemometric software was used for statistical analysis of the differential features of each of the gelatin samples. The porcine and bovine gelatin samples can be distinguished from the statistical difference according to PCA and ANOVA analysis. The unique peptides found in the bovine and porcine gelatin were matched against the porcine and bovine peptide database to identify their amino acid sequences. This study described a workflow for profiling and identification of porcine and bovine gelatin markers using Q-TOF LC/MS and statistical analysis which could be used as a method for detection and authentication of gelatin animal origin. Halal Products Research Institute, Universiti Putra Malaysia 2014 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/63959/1/M40.pdf Wan Jamaluddin, Wan Noor Faradalila and Mat Hashim, Dzulkifly and Hashim, Puziah (2014) Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient. In: Malaysia International Halal Research & Education Conference 2014 (MIHREC 2014), 2-4 Dec. 2014, Marriott Putrajaya Hotel, Malaysia. (p. 281). |
| spellingShingle | Wan Jamaluddin, Wan Noor Faradalila Mat Hashim, Dzulkifly Hashim, Puziah Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient |
| title | Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient |
| title_full | Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient |
| title_fullStr | Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient |
| title_full_unstemmed | Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient |
| title_short | Mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient |
| title_sort | mass spectrometry approach for identification of porcine and bovine gelatin biomarkers in gelatin food ingredient |
| url | http://psasir.upm.edu.my/id/eprint/63959/ http://psasir.upm.edu.my/id/eprint/63959/1/M40.pdf |