Authentication of chicken-derived components in collagen-containing foods using natural macromolecular marker fragments by LC-MS method

Deng, Guiya; Jiang, Xianchao; Zhang, Song; Li, Chengming; Guan, Yuepeng; Guo, Shangwei; Huang, Yaqin

doi:10.1016/j.polymertesting.2023.107950

Cited by 4 publications

(6 citation statements)

References 37 publications

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“…Collagen was selected as a specific protein for gelatine of ruminants and poultry (Table ). Both identified unique peptides for protein collagen α-2(I) chain IGQPGAVGPAGIR and GEPGPAGAVGPAGAVGPR are mentioned in literature as reliable peptide markers for bovine gelatine. − , Peptides GEIGPAGNVGPTGPAGPR and VGPIGPAGNR of collagen α-2(I) chain were selected as marker peptides for poultry gelatine, which have already been used to identify the origin of collagen by LC–MS approaches, as shown in several studies. , …”

Section: Resultsmentioning

confidence: 91%

“…[12][13][14][15]29 Peptides GEIG-PAGNVGPTGPAGPR and VGPIGPAGNR of collagen α-2(I) chain were selected as marker peptides for poultry gelatine, which have already been used to identify the origin of collagen by LC−MS approaches, as shown in several studies. 31,32 All detected candidate proteins for porcine gelatine are "unreviewed" in the UniProt database. Gelatine and collagen derived from pigs are authorized in all feedingstuffs; thus, an analytical distinction is not necessarily required.…”

Section: Final Biomarker Selectionmentioning

confidence: 99%

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Simultaneous Determination of Animal Products from Ruminant, Pig, Poultry, and Fish in Feedingstuff by Targeted High-Resolution LC–MS/MS

Schlachter,

Tadus,

Weiss

et al. 2024

J. Agric. Food Chem.

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The prohibition of processed animal proteins (PAPs) has been relaxed gradually since 2007. The official control method for PAPs in feedingstuff, a combination of light microscopy (LM) followed by PCR, is no longer sufficient. Thus, a targeted LC−MS/MS method was developed, which enables a tissue-specific distinction between egg and dairy products, gelatine, and PAPs derived from blood or muscle tissue of the species ruminants, pigs, poultry, and fish. Tissue-specific proteins were analyzed after tryptic digestion to peptides with high-resolution ESI-QTOF-MS. A targeted method was developed based on untargeted proteomics approaches and the selection of specific peptides (45 unique peptides in total). Proficiency testing of blank and spiked samples revealed excellent results for trueness and selectivity. Furthermore, sensitivity was achieved at a level of 0.1% (w/w) for assessed peptides. Summing up, the developed method seems to be suitable for routine analysis after verification by ring trials.

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Section: Resultsmentioning

confidence: 91%

Section: Final Biomarker Selectionmentioning

confidence: 99%

Simultaneous Determination of Animal Products from Ruminant, Pig, Poultry, and Fish in Feedingstuff by Targeted High-Resolution LC–MS/MS

Schlachter,

Tadus,

Weiss

et al. 2024

J. Agric. Food Chem.

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“…Pages-Rebull et al (2023) applied HPLC coupled with ultraviolet (UV)-Vis detection for spices, aiding adulterant identification. Deng et al (2023) utilized LC-MS to detect chicken-derived components in collagencontaining foods, demonstrating its specificity.…”

Section: Analytical Approaches For Food Authenticationsmentioning

confidence: 99%

“…For instance, Deng et al. (2023) have explored using nucleic acid‐based rapid assays to assess the authenticity of meat and products. Rodionova et al.…”

Section: Introductionmentioning

confidence: 99%

“…Previous reviews have primarily focused on examining various techniques for food authentication. For instance, Deng et al (2023) have explored using nucleic acidbased rapid assays to assess the authenticity of meat and products. Rodionova et al (2024) have employed a chemometrics-based approach to investigate the authenticity of food products.…”

Section: Introductionmentioning

confidence: 99%

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Food authentication, current issues, analytical techniques, and future challenges: A comprehensive review

Haider,

Iqbal,

Bhatti

et al. 2024

Comp Rev Food Sci Food Safe

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Food authentication and contamination are significant concerns, especially for consumers with unique nutritional, cultural, lifestyle, and religious needs. Food authenticity involves identifying food contamination for many purposes, such as adherence to religious beliefs, safeguarding health, and consuming sanitary and organic food products. This review article examines the issues related to food authentication and food fraud in recent periods. Furthermore, the development and innovations in analytical techniques employed to authenticate various food products are comprehensively focused. Food products derived from animals are susceptible to deceptive practices, which can undermine customer confidence and pose potential health hazards due to the transmission of diseases from animals to humans. Therefore, it is necessary to employ suitable and robust analytical techniques for complex and high‐risk animal‐derived goods, in which molecular biomarker‐based (genomics, proteomics, and metabolomics) techniques are covered. Various analytical methods have been employed to ascertain the geographical provenance of food items that exhibit rapid response times, low cost, nondestructiveness, and condensability.

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Integration of miniaturized sample preparation and molecularly imprinted polymers in food analysis

Martins,

Junior,

Machado

et al. 2024

Green Analytical Chemistry

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Authentication of chicken-derived components in collagen-containing foods using natural macromolecular marker fragments by LC-MS method

Cited by 4 publications

References 37 publications

Simultaneous Determination of Animal Products from Ruminant, Pig, Poultry, and Fish in Feedingstuff by Targeted High-Resolution LC–MS/MS

Simultaneous Determination of Animal Products from Ruminant, Pig, Poultry, and Fish in Feedingstuff by Targeted High-Resolution LC–MS/MS

Food authentication, current issues, analytical techniques, and future challenges: A comprehensive review

Integration of miniaturized sample preparation and molecularly imprinted polymers in food analysis

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