Metabolomics and Proteomics Approach Using LC-Orbitrap HRMS for the Detection of Pork in Tuna Meat for Halal Authentication

Suratno, Suratno; Windarsih, Anjar; Warmiko, Hendy Dwi; Khasanah, Yuniar; Indrianingsih, Anastasia Wheni; Rohman, Abdul

doi:10.1007/s12161-023-02472-x

Cited by 10 publications

(5 citation statements)

References 42 publications

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“…Meat authentication techniques are based on the identification of targeted analytes, namely biomarkers, or the identification of a chemical analyte pattern unique for the tested meat species. Classification of these techniques based on the group of the analytes to be detected includes DNA-based (classical techniques and genomics) (Dirong et al, 2021;Azad, 2023), RNA-based (transcriptomics) (Vishnuraj, Devatkal, Vaithiyanathan, Uday Kumar & Mendiratta, 2021), proteins-based (proteomics) (Stachniuk, Sumara, Montowska & Fornal, 2021;Suratno, Windarsih, Warmiko, Khasanah, Indrianingsih & Rohman, 2023), metabolites-based (metabolomics) (Zhang, Chen, Xie, Wang & Pan, 2021;Harlina, Maritha, Musfiroh, Huda, Sukri & Muchtaridi, 2022;Suratno, 2023), lipids-based (lipidomics) (Harlina et al, 2022;Jia, Di & Shi, 2023) and glycans-based (glycomics) based techniques (Shi et al, 2019;Chia et al, 2022).…”

Section: Analytical Approaches On Meat Adulteration Controlmentioning

confidence: 99%

“…In general, the different omics-based approaches are able either to identify numerous analytes present in the food sample with high sensitivity or provide a large amount of data that after suitable statistical treatment can answer the authentication problem. Nonetheless for this kind of analytical approach there is a prerequisite of highly standardized laboratory with advanced analytical instruments such as liquid and gas chromatography coupled with high-resolution mass spectrometry (LC-and GC-HRMS) (Harlina et al, 2022;Suratno et al, 2023) and NMR (Kim, Ko & Jo, 2021). Moreover, a considerable amount of time and resources, such as chemical reagents, is required for the application of this approach Furthermore, these methods usually generate a great amount of data which require suitable software and laborious data processing along with high expertise in multivariate statistics and chemometrics.…”

Section: Analytical Approaches On Meat Adulteration Controlmentioning

confidence: 99%

See 1 more Smart Citation

Detection of Authentication of Meat Products by Low Cost Closed-tube Molecular Methods

Laliotis,

Batrinou,

Giannakourou

et al. 2023

JFR

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Nowadays adulteration of meat products, especially of ground meat products which form an easy case scenario for implementing adulteration practices due to their structure and texture, emerges a critical issue of raised concern threatening fair trade, food quality and consumers’ health and protection. Food authentication testing is the tool to address this kind of fraud. There is several analytical methodologies applied for meat authentication targeting at different biomarkers and using a variety of analytical techniques. However, the applied methodologies should exhibit suitable performance characteristics such as reliability, sensitivity, reproducibility and availability in order to be fit for purpose. During the last 20 years, amplification tests have emerged as an important diagnostic tool, not only for clinical applications, but also for food quality and safety. It was urgent to develop molecular techniques fast and sensitive. The introduction of new DNA technologies has facilitated the ease and accuracy of of methods for fraud detection. The closed-tube methods of Loop-mediated isothermal amplification (LAMP) and Gold Nanoparticles linked with oligonucleotides used as molecular probes are well known for their robust and highly sensitive and specific amplification of target DNA. Moreover, these techniques are rapid, low-cost diagnostics and available on site. This review provides a comprehensive overview of the molecular methods developed that can be applied for investigating ground meat adul-teration and focuses on the advantages of the rapid closed tube methods that can yield color results interpreted with the naked eye. The application of such time- and cost-effective molecular tools in the food market is proposed to provide a first-level filter for meat adulterated products, serving as a complementary tool to the more in-depth -omics approach.

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Section: Analytical Approaches On Meat Adulteration Controlmentioning

confidence: 99%

Section: Analytical Approaches On Meat Adulteration Controlmentioning

confidence: 99%

Detection of Authentication of Meat Products by Low Cost Closed-tube Molecular Methods

Laliotis,

Batrinou,

Giannakourou

et al. 2023

JFR

View full text Add to dashboard Cite

show abstract

“…In the global market, BET is usually processed into sushi, sashimi, etc. However, microbial spoilage, deterioration, and high susceptibility to drying of BET occur easily when making high-quality sashimi dishes. , Cooked BET products capture the interests of consumers because of enhanced flavor and ensured microbiological safety. Frying, roasting, boiling, and other popular home cooking techniques can alter the content and composition of lipids in BET.…”

Section: Introductionmentioning

confidence: 99%

New Insights into Phospholipid Profile Alteration of Bigeye Tuna (Thunnus obesus) during Daily Cooking Processes Using Rapid Evaporative Ionization Mass Spectrometry

Song

Guo

et al. 2023

J. Agric. Food Chem.

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Bigeye tuna (BET, Thunnus obesus) is one of the most nutritious and luxurious cosmopolitan fish. The cooked BET products are capturing the interests of consumers by enhancing flavor and ensuring microbiological safety; however, the lipidomic fingerprints during daily cooking processes have not been investigated. In this work, lipid phenotypic data variation in BET during air-frying, roasting, and boiling was studied comprehensively using iKnife rapid evaporative ionization mass spectrometry (REIMS). The outstanding lipid ions mainly including fatty acids (FAs) and phospholipids (PLs) were identified structurally. It was demonstrated that the rates of heat transfer and lipid oxidation in air-fried BET were slower than those in roasted and boiled BET by elucidating the lipid oxidation and PL hydrolysis mechanism. Furthermore, multivariate REIMS data analysis (e.g., discriminant analysis, support vector machine, neutral network, and machine learning models) was used to characterize the lipid profile change in different cooked BET samples, among which FA C22:6 , PL 18:3/22:6 , PL 18:1/22:6 , and others were the salient contributing features for determining the cooked BET samples. These results may provide a potential strategy for a healthy diet by controlling and improving functional food quality in daily cooking.

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“…In recent years, the use of a metabolic approach based on highresolution liquid chromatography-mass spectrometry has shown promise in identifying halal and non-halal meat. However, the obtained metabolites tend to be highly complex, making data interpretation challenging [10]. Considering these factors, the DNA-based method stands out as the preferred choice for meat analysis due to its specificity and sensitivity [11].…”

Section: Introductionmentioning

confidence: 99%

Application of Real-time PCR with Mitochondrial D-Loop Specific Primers for Halal Authentication: Identifying Bovine Adulteration in Meatball Products

Arini,

Rohman,

Rumiyati

2023

J. Food Pharm. Sci

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This study aimed to develop an analytical method using Real-time PCR and a specific primer to analyze bovine DNA in meatballs, addressing the issue of non-halal meat being used in halal meatballs. Real-time PCR enables rapid, specific, and sensitive detection, allowing for qualitative and quantitative identification of species in processed products. The research involved designing specific primers for bovine DNA using IDT software, followed by DNA isolation and testing for various parameters such as specifications, linearity, limit of detection, efficiency, and repeatability. The results demonstrated that the primer D-Loop 922 (forward: 5-ATTACCATGCCGCGTGAA-3', Reverse: 5'-GATGAGATGGCCCTGAAGAAA-3'), designed and tested in silico using Primer-BLAST software from NCBI, effectively identified bovine DNA in both fresh meat and meatballs at an optimum annealing temperature of 59.5°C. The real-time PCR method utilizing the D-loop 922 primer successfully amplified bovine DNA in both bovine samples and bovine meatballs at a minimum concentration of 1 ng, with coefficients of variation (CV) of 0.20% for bovine DNA and 0.22% for bovine meatballs. Consequently, the D-loop 922 primer met the testing criteria and can be utilized to authenticate the halal status of meatball products, supporting the implementation of Law No. 33 of 2014 regarding halal certification.

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Metabolomics and Proteomics Approach Using LC-Orbitrap HRMS for the Detection of Pork in Tuna Meat for Halal Authentication

Cited by 10 publications

References 42 publications

Detection of Authentication of Meat Products by Low Cost Closed-tube Molecular Methods

Detection of Authentication of Meat Products by Low Cost Closed-tube Molecular Methods

New Insights into Phospholipid Profile Alteration of Bigeye Tuna (Thunnus obesus) during Daily Cooking Processes Using Rapid Evaporative Ionization Mass Spectrometry

Application of Real-time PCR with Mitochondrial D-Loop Specific Primers for Halal Authentication: Identifying Bovine Adulteration in Meatball Products

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