Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality

Abstract

Expression of water soluble proteins of fresh pork Longissimus thoracis from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) was studied to identify candidate protein markers for meat quality. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of Longissimus thoracis muscles. The pure breeds showed differences among the studied meat quality traits (pHu, drip loss, androstenone, marbling, intramuscular fat, texture, and moisture), but no significant differences were detected in sensory analysis. Associations between protein peaks obtained with SELDI-TOF-MS and meat quality traits, mainly water holding capacity, texture and skatole were observed. Of these peaks, a total of 10 peaks from CM10 array and 6 peaks from Q10 array were candidate soluble protein markers for pork loin quality. The developed models explained a limited proportion of the variability, however they point out interesting relationships between protein expression and meat quality.

Application of proteomics to characterize and improve color and oxidative stability of muscle foods

“…On the other hand, bottom up is a gel-free approach, where the proteins, after tryptic digestion, are separated based on chromatographic approach and subjected to mass spectrometry (LC-MS/MS). The identification/characterization of proteins in such methods could be made through isotope (ITRAQ; isobaric tags for relative and absolute quantitation, Aggarwal, Choe, & Lee, 2006) or chemical labeling, label free approach such as protein arrays (Lee & Nagamune, 2004), or SELDI-TOF (Surface-enhanced laser desorption/ionization; Marcos et al, 2013).…”

Evaluation of the Molecular Mechanisms of Sepsis Using Proteomics

“…Unbound or non-specifically bound proteins are washed out to obtain only specific bound molecules. Finally, a chromatogram is generated using TOF-MS for identification ( 144 , 145 ). SELDI-TOF-MS enables the use of extremely small amounts of raw biological fluids and rapid screening of numerous biological samples simultaneously ( 146 ).…”

Invited review: Measurable biomarkers linked to meat quality from different pig production systems

“…However, associations between protein peaks and meat quality traits, mainly colour (Minolta b * , meat yellowness) and texture (for details see Marcos et al, 2013a, b), were observed. Candidate protein markers for the quality of processed dry-cured hams were identified (Marcos et al, 2013b).…”