Comparison of heat-stable peptides using a multiple-reaction monitoring method to identify beef muscle tissue

Khvostov, Daniil; Вострикова, Н. Л.; Чернуха, И. М.

doi:10.5219/1317

Cited by 5 publications

(3 citation statements)

References 19 publications

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“…The peptides were totally extracted within the range of 0.17-0.23% of the total sample. The highest content of free peptides was noted in the HH product (0.23%), which is explained by the partial destruction of proteins and the formation of new peptide sequences due to the conditions of the canning food technology (the cans are sterilized at a temperature of 115 °C -as described [17]). The rate of peptides extraction from aortas without heat treatment was equal to 0.17-0.18%.…”

Section: Analysis Of the Peptide Fraction In The Samplesmentioning

confidence: 99%

“…Proteins were extracted from the samples and digested with trypsin based on previously published studies [17]. Peptide mixtures were analyzed by LC-MS with a threequadrupole mass spectrometer (6410, Agilent Technologies, Santa Clara, California, USA) [23].…”

Section: Selection Of Marker Peptides With the Help Of Lc-ms/msmentioning

confidence: 99%

“…Using bioinformatics databases, to determine BAPs, potentially able to provide a positive effect on a human body. Also, part of the work in this publication is directed to the search for marker peptides, using previously developed searching protocols [17], in order to evaluate the other types of tissues (offals), which are deliberately used to deacon the food, in particular the canned food.…”

Section: Introductionmentioning

confidence: 99%

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Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs

Khvostov

Вострикова

Чернуха

2022

Teor. prakt. pererab. mâsa (Print)

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The development of general conception methodology for the meat-based functional food compositions is especially relevant today due to the growing consumers’ interest and attention to their health. This category of these food-products is intended for personal ized nutrition of various age groups in the population, taking into account fortification of the food with nutraceuticals and with functional and metabolically active ingredients obtained from animal and vegetable source. Therefore, it was necessary to develop a certain tool for reliable identification of free peptides from the offals (by-products like hearts and aorta from Sus scrofa and Bos taurus) and from the ready-to-consume meat food (canned food) based on the free peptides, which food is potentially targeted to help with some issues in the human body. The authors proposed the methodology for identification of peptides weighing less than 5 kDa. This methodology has a row of significant advantages, such as a short time of analysis (90 minutes) and the possibility to prepare a large number of samples simultaneously (n=16). Analysis of bioactive peptides (BAPs) was performed by liquid chro matography combined with time-of-flight mass spectrometry (Agilent 6545XT AdvanceBio LC/Q-TOF). The marker peptides were detected by a triple quadrupole mass spectrometer (Agilent 6410 Triple Quadrupole LC/MS). All peptide sequences were defined with the help of mass spectrometric data processing databases like PepBank, BioPep, AHTPDB. In this work from 39 to 269 peculiar soluble peptides were found, with an extraction level of 0.17–0.23%. The main fraction consisted of short peptides less than 1000 Da (71.0–98.0%). In experimental samples of pork hearts and arteries 7 peculiar marker peptides were identified. FFESFGDL SNADAVMGNPK peptide obtained from the β-hemoglobin protein is of a special interest, as this peptide showed the maximum intensity of a signal. Presumably, this peptide can serve as an indicator of the blood presence in the finished food product. So it can serve as an assessment tool of bleeding degree of meat raw. For pork aortas a specific peptide TVLGNFAAFVQK was isolated from serum albumin, which turned out to be stable during heat treatment. This is also important for assessment of meat food that are subjected to high thermal exposure.

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Section: Analysis Of the Peptide Fraction In The Samplesmentioning

confidence: 99%

Section: Selection Of Marker Peptides With the Help Of Lc-ms/msmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs

Khvostov

Вострикова

Чернуха

2022

Teor. prakt. pererab. mâsa (Print)

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Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein

Giro

Kulikovsky

Giro

2023

Food Processing: Techniques and Technology

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Proteomic technologies make it possible to evaluate the composition of meat raw materials at different stages of processing. Proteomic studies of lamb muscle tissue help to expand scientific knowledge about the effect of essential organic microelements on the interaction of lamb muscle tissue proteins. The research objective was to identify and quantify lamb muscle tissue proteins from young sheep grown on feed additives fortified with microelements. The research featured meat from young sheep of the Edilbaev breed aged 7 months that consumed additives Yoddar-Zn and DAFS-25 as part of their diet. The experiment lasted 105 days. The microelement composition of lamb muscle tissue underwent atomic absorption spectrometry. The proteomic profile was identified using O'Farrell’s two-dimensional gel electrophoresis (2-DE) with isoelectrofocusing in ampholine (IEF-PAGE). Aluminum, iodine, silicon, selenium, and zinc were identified in lamb samples from young sheep that received feed additives Yoddar-Zn and DAFS-25 for 105 days. Major protein fractions included eight with a molecular weight of 12–15 kDa, 42 with 16–30 kDa, and 45 with 35–110 kDa (pI 5.0–8.0). The samples contained glutathione-S-transferase, which is responsible for biotransformation of toxic compounds, maintenance of intracellular homeostasis, and stress resistance. All the experimental samples had triose phosphate isomerase (glycolysis enzyme). The tests also revealed superoxide dismutase, which catalyzes the superoxide radical into peroxides and oxygen, thus protecting body cells from free oxygen radicals. The research provided relevant data on the effect of innovative feed additives on the molecular mechanisms that occur in mutton muscle tissue and affect the proteomic profile of meat proteins and electrophoretic activity. The feed additives with organic microelements proved efficient. The results can be used to model and adjust autolysis in order to obtain meat with the necessary technological properties.

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Development of a two-level control system for the analysis of the composition of meat products

Вострикова

Khvostov

Zherdev³

et al. 2021

Potr. S. J. F. Sci.

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Because of the increased demand for processed meat, there is an urgent need to introduce specific identification methods. Strategies such as molecular genetics and the physical condition of meat are used to quickly explore multi-component products. However, a single methodology does not always unambiguously classify a product as counterfeit. In laboratory practice, as a rule, screening techniques are rarely used in the first stage, followed by arbitration. This work aimed to study individual methodologies using artificially falsified meat samples as examples and to identify their composition based on muscle tissue. For the experiments, the three most common types of raw meat were selected: pork, beef, and chicken. The calculation of the content of muscle tissue was carried out according to the BEFFE method. The study of muscle protein was carried out by ICA, ELISA, PCR, microstructural analysis, and mass spectrometric identification. In this connection, we proposed a multilevel control system for multicomponent meat products. Both classical methodologies, such as calculation by prescription bookmarks (BEFFE) and microstructural analysis, and approaches of highly sensitive methodologies, such as identification of muscle tissue by marker peptides (LC/MS-MRM) and semi-quantitative PCR analysis, were evaluated.

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Comparison of heat-stable peptides using a multiple-reaction monitoring method to identify beef muscle tissue

Cited by 5 publications

References 19 publications

Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs

Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs

Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein

Development of a two-level control system for the analysis of the composition of meat products

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