Reducing Complexity? Cysteine Reduction and S-Alkylation in Proteomic Workflows: Practical Considerations

Evans, Caroline

doi:10.1007/978-1-4939-9232-4_7

Cited by 2 publications

(1 citation statement)

References 49 publications

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“…To these 62 putative marker peptides, a number of restraints were applied to incorporate certain commonly recommended quality features 23 (Table S8): four peptides containing cysteine were excluded as cysteine residues form disulfide bridges that cross-link polypeptides; their necessary cleavage (reduction) and the subsequent "capping" (S-alkylation) of the resulting free thiol groups require additional steps during sample preparation. 24 While some authors, due to technical reasons, recommend a peptide length of about 6−25 amino acids, 25,26 we opted for the stricter range of 7−20 amino acids, excluding another peptide. In order to facilitate low LODs, the abundance of the peptides had to be high.…”

Section: Incorporation Of Common Quality Features For Marker Peptides...mentioning

confidence: 99%

Identification of Cross-Species Marker Peptides for the Detection of Mammalian and Poultry Meat in Vegan and Vegetarian Foods

Häfner

Brockmeyer

Haase

et al. 2023

J. Agric. Food Chem.

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Authentication of vegan and vegetarian foods is important since these increasingly popular food items could be adulterated with cheap meat to increase profit margins. In this study, nine marker peptides for the detection of meat (several species) were identified applying liquid chromatography coupled with tandem mass spectrometry (LC–MS/MS). These marker peptides enable the crucial differentiation of beef versus milk and chicken meat versus egg, demonstrated by the investigation of 19 commercial vegetarian meat substitutes containing milk and egg. Extensive experimental testing proved the presence of the cross-species meat marker peptides in 19 food-relevant types of mammals and poultry as well as their absence in more than 136 plant-based ingredients for the production of vegan and vegetarian foods. An authentic vegan sausage matrix based on an actual retail product was produced and spiked with 5.0%, w/w meat to confirm the high signal intensities and the heat stability of the marker peptides.

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Section: Incorporation Of Common Quality Features For Marker Peptides...mentioning

confidence: 99%

Identification of Cross-Species Marker Peptides for the Detection of Mammalian and Poultry Meat in Vegan and Vegetarian Foods

Häfner

Brockmeyer

Haase

et al. 2023

J. Agric. Food Chem.

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show abstract

An improved sample extraction method reveals that plasma receptor for advanced glycation end-products (RAGE) modulates circulating free oxytocin in mice

et al. 2021

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Reducing Complexity? Cysteine Reduction and S-Alkylation in Proteomic Workflows: Practical Considerations

Cited by 2 publications

References 49 publications

Identification of Cross-Species Marker Peptides for the Detection of Mammalian and Poultry Meat in Vegan and Vegetarian Foods

Identification of Cross-Species Marker Peptides for the Detection of Mammalian and Poultry Meat in Vegan and Vegetarian Foods

An improved sample extraction method reveals that plasma receptor for advanced glycation end-products (RAGE) modulates circulating free oxytocin in mice

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