A sensitive HPLC-MS/MS screening method for the simultaneous detection of lupine, pea, and soy proteins in meat products

Hoffmann, B.; Münch, Siegfried; Schwägele, Fredi; Neusüß, Christian; Jira, Wolfgang

doi:10.1016/j.foodcont.2016.06.021

Cited by 75 publications

(41 citation statements)

References 36 publications

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“…() and Hoffmann et al . () for GC‐MS and LC‐MS, respectively, including minor changes as detailed in Method S2. Biochemical analyses of SCWs were done in triplicate from extractive‐free xylem residue (EXR) obtained as described by Ployet et al .…”

Section: Methodsmentioning

confidence: 99%

A systems biology view of wood formation in Eucalyptus grandis trees submitted to different potassium and water regimes

et al. 2019

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Summary Wood production in fast‐growing Eucalyptus grandis trees is highly dependent on both potassium (K) fertilization and water availability but the molecular processes underlying wood formation in response to the combined effects of these two limiting factors remain unknown. E. grandis trees were submitted to four combinations of K‐fertilization and water supply. Weighted gene co‐expression network analysis and MixOmics‐based co‐regulation networks were used to integrate xylem transcriptome, metabolome and complex wood traits. Functional characterization of a candidate gene was performed in transgenic E. grandis hairy roots. This integrated network‐based approach enabled us to identify meaningful biological processes and regulators impacted by K‐fertilization and/or water limitation. It revealed that modules of co‐regulated genes and metabolites strongly correlated to wood complex traits are in the heart of a complex trade‐off between biomass production and stress responses. Nested in these modules, potential new cell‐wall regulators were identified, as further confirmed by the functional characterization of EgMYB137. These findings provide new insights into the regulatory mechanisms of wood formation under stressful conditions, pointing out both known and new regulators co‐opted by K‐fertilization and/or water limitation that may potentially promote adaptive wood traits.

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Section: Methodsmentioning

confidence: 99%

A systems biology view of wood formation in Eucalyptus grandis trees submitted to different potassium and water regimes

et al. 2019

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“…Originally from western Asia and northern Africa, its production has spread to over 10 million hectares of farmlands, especially in Russia, China, Canada, Europe, Australia and the United States. Rich in protein, carbohydrate, dietary fiber, vitamins, and minerals, the peas are used to produce food ingredients such as proteins, starches, flours, and fibers [ 16 – 18 ]. Pea proteins have faced a growth in food applications due to their nutritional and functional benefits, including their balanced amino acid profile, positive fat- and water-binding capabilities, emulsification and gelation properties, texture, and nutritional values.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, allergies to pea are less frequent than allergies to other protein-rich grains, like soy [ 19 ]. Pea proteins have also been demonstrated as a useful ingredient in the formulation of antihypertensive foods because of their antihypertensive effects [ 16 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi

Filho

Nair²,

Andersson

et al. 2018

Fungal Biol Biotechnol

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BackgroundCurrently around one billion people in the world do not have access to a diet which provides enough protein and energy. However, the production of one of the main sources of protein, animal meat, causes severe impacts on the environment. The present study investigates the production of a vegan-mycoprotein concentrate from pea-industry byproduct (PpB), using edible filamentous fungi, with potential application in human nutrition. Edible fungal strains of Ascomycota (Aspergillus oryzae, Fusarium venenatum, Monascus purpureus, Neurospora intermedia) and Zygomycota (Rhizopus oryzae) phyla were screened and selected for their protein production yield.ResultsA. oryzae had the best performance among the tested fungi, with a protein yield of 0.26 g per g of pea-processing byproduct from the bench scale airlift bioreactor cultivation. It is estimated that by integrating the novel fungal process at an existing pea-processing industry, about 680 kg of fungal biomass attributing to about 38% of extra protein could be produced for each 1 metric ton of pea-processing byproduct. This study is the first of its kind to demonstrate the potential of the pea-processing byproduct to be used by filamentous fungi to produce vegan-mycoprotein for human food applications.ConclusionThe pea-processing byproduct (PpB) was proved to be an efficient medium for the growth of filamentous fungi to produce a vegan-protein concentrate. Moreover, an industrial scenario for the production of vegan-mycoprotein concentrate for human nutrition is proposed as an integrated process to the existing PPI production facilities.

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“…Prandi et al ( 2017 ) established a method to quantify beef and pork in Bolognese sauce, based on the peak areas of two specific peptides originating from the α2-collagen chain. Elsewhere, the peak areas of the marker peptides derived from lupine, pea and soy were applied to calculate the content of selected legume proteins in emulsion-type pork sausages (Hoffmann et al 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry

Montowska

Spychaj

2018

J Food Sci Technol

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Label-free quantification combined with high-resolution infusion-based mass spectrometry (MS) was evaluated to authenticate ‘horse sausages’ made from horse meat and pork. Four types of industrially processed sausages, including cooked horse meat, pork and beef, and their mixtures were analysed. Quantitation and evaluation of the species composition were based on a set of 11 species-specific meat proteins and 14 unique heat-stable peptide markers. Using infusion MS, the highest distinguishing value was found in four proteins, namely, horse myosin-7 (MYH7_HORSE) and horse myoglobin (MYG_HORSE), porcine myosin-4 (MYH4_PIG) and bovine myoglobin (MYG_BOVIN). The limit of detection was 5% (w/w) for pork and beef in the three-component matrix and 1% (w/w) for horse meat. The proteins’ abundance was computed using a peak intensity measurement technique for precursor ions, based on the extracted ion currents/intensities of precursor ions. The procedure enabled discrimination between horse meat, pork and beef proteins, as well as estimation of the relative changes in protein abundance in all the examined samples. Substantial differences in the abundance of specific proteins were obtained from the pure meat samples, three-component mixtures and commercial sausages. The method may be useful in the preliminary screening of protein-rich food samples, aimed at fraud detection and estimation of the overall level of adulteration.

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A sensitive HPLC-MS/MS screening method for the simultaneous detection of lupine, pea, and soy proteins in meat products

Cited by 75 publications

References 36 publications

A systems biology view of wood formation in Eucalyptus grandis trees submitted to different potassium and water regimes

A systems biology view of wood formation in Eucalyptus grandis trees submitted to different potassium and water regimes

Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi

Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry

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