Peptide biomarkers identified by LC–MS in processed meats of five animal species

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

“…Moreover, often companies producing halāl meat products also process other kinds of meat, and thus cross-contaminations are possible. Therefore, many researches have been recently carried out for authenticating the species composition of meat products [ 87 , 88 , 89 , 90 , 91 ] and in particular the ḥalāl authentication studies are focused on the detection of pork derivatives (meat or lard) [ 92 , 93 ].…”

Liquid Chromatography–mass Spectrometry Bottom‐up Proteomic Methods in Animal Species Analysis of Processed Meat for Food Authentication and the Detection of Adulterations

“…All raw meat samples are cleaned of visible fat and connective tissue and immediately processed or/and stored until subsequent analysis. Considering the storage conditions, the most common are freezing at −20°C (Von Bargen et al, 2014;Claydon et al, 2015;Wang et al, 2018), fast freezing at −80°C (Sentandreu et al, 2010;Montowska & Fornal, 2017), freezing with liquid nitrogen (Sarah et al, 2016), and storing the samples in the fridge at 4°C (Sentandreu et al, 2010). Three types of samples can be distinguished: (1) meat subjected to thermal treatment in the researchers' laboratory, (2) commercially available thermally processed meat and meat products, and (3) mixtures of various types of meat prepared in the laboratory.…”

“…In order to determine species adulterations in processed food products, several analytical methods based on protein or DNA assays have been developed, such as electrophoretic techniques (Sentandreu et al, 2010;Von Bargen et al, 2014;Claydon et al, 2015;Montowska & Spychaj, 2018), enzymelinked immunosorbent assay (ELISA) (Perestam et al, 2017;Kok & Atalay, 2018), mass spectrometry (Sentandreu et al, 2010; Von Bargen et al, 2013Bargen et al, , 2014Montowska et al, 2014aMontowska et al, , 2014bMontowska et al, , 2015Claydon et al, 2015;Li et al, 2018;Wang et al, 2018;Nalazek-Rudnicka et al, 2019;Prandi et al, 2019), and real-time polymerase chain reaction (PCR) (Al-Kahtani et al, 2017;Amaral et al, 2017;Perestam et al, 2017;Naaum et al, 2018). Among them, both PCR and ELISA are the most commonly used methods for species detection in food.…”

“…The shotgun approach looks at all of protein and proteolytic peptides, those unique to a given protein in a complex mixture, whereas the targeted method is designed to detect only a small set of selected and specific proteins or peptide markers. To date, several MS approaches have been reported for the detection of peptides in meat products, such as matrix assisted laser desorption and ionization mass spectrometry (MALDI-TOF-MS) (Sentandreu et al, 2010;Claydon et al, 2015), desorption electrospray ionization mass spectrometry (DESI-MS) (Montowska et al, 2014b), liquid extraction surface analysis mass spectrometry (LESA-MS) (Montowska et al, 2014a(Montowska et al, , 2015, liquid chromatography-mass spectrometry (LC-MS-MS) (Mora et al, 2014;Von Bargen et al, 2013;Von Bargen et al, 2014;Li et al, 2018;Montowska & Fornal, 2018;Wang et al, 2018;Nalazek-Rudnicka et al, 2019;Prandi et al, 2019), laser-ablation electrospray ionization mass spectrometry (LAESI-MS) (Zhou et al, 2016) and internal extractive electrospray ionization mass spectrometry (iEESI-MS) (Song et al, 2017). LESA-MS analysis was demonstrated to identify 23 heat-stable peptide markers unique to species and muscle protein in cooked meat with the detection limits down to 5% (w/w) (Montowska et al, 2014a).…”

Advancement of the preparation methods and biological activity of peptides from sesame oil byproducts: a review

“…[11] They are available in all kinds of eggs, milk, meat, fish and plants . [12][13][14] Bioactive peptide is inactive in the sequence of its parent protein and has specific biological activity upon releasing under certain conditions. Bioactive peptides can be divided into two types, one is endogenously active peptide, which is released from the parent protein during gastrointestinal digestion.…”