Meat Authentication via Multiple Reaction Monitoring Mass Spectrometry of Myoglobin Peptides.

A rapid multiple reaction monitoring (MRM) mass spectrometric method for the detection and relative quantitation of the adulteration of meat with that of an undeclared species is presented. Our approach uses corresponding proteins from the different species under investigation and corresponding peptides from those proteins, or CPCP. Selected peptide markers can be used for species detection. The use of ratios of MRM transition peak areas for corresponding peptides is proposed for relative quantitation. The approach is introduced by use of myoglobin from four meats: beef, pork, horse and lamb. Focusing in the present work on species identification, by use of predictive tools, we determine peptide markers that allow the identification of all four meats and detection of one meat added to another at levels of 1% (w/w). Candidate corresponding peptide pairs to be used for the relative quantification of one meat added to another have been observed. Preliminary quantitation data presented here are encouraging.

[1]  E. K. Kemsley,et al.  Authentication of beef versus horse meat using 60 MHz 1H NMR spectroscopy , 2015, Food chemistry.

[2]  Potential of electrospray mass spectrometry for meat pigment identification. , 1993, Meat science.

[3]  H. Humpf,et al.  New sensitive high-performance liquid chromatography-tandem mass spectrometry method for the detection of horse and pork in halal beef. , 2013, Journal of agricultural and food chemistry.

[4]  M. Montowska,et al.  Myosin light chain isoforms retain their species‐specific electrophoretic mobility after processing, which enables differentiation between six species: 2DE analysis of minced meat and meat products made from beef, pork and poultry , 2012, Proteomics.

[5]  A. Chambery,et al.  Rapid primary structure determination of myoglobins by a complementary approach based on mass spectrometry and Edman degradation , 2012 .

[6]  A. Parente,et al.  Myoglobin as marker in meat adulteration: a UPLC method for determining the presence of pork meat in raw beef burger. , 2013, Food chemistry.

[7]  Enrique Sentandreu,et al.  Authenticity of meat products: Tools against fraud , 2014 .

[8]  A. Taylor,et al.  Extraction and ESI–CID–MS/MS analysis of myoglobins from different meat species , 2000 .

[9]  Melvin C. Hunt,et al.  Color and Heat Denaturation of Myoglobin Forms in Ground Beef , 1999 .

[10]  B. Domon,et al.  Selected reaction monitoring applied to proteomics. , 2011, Journal of mass spectrometry : JMS.

[11]  D. Russell,et al.  Thermal denaturation: a useful technique in peptide mass mapping. , 2000, Analytical chemistry.

[12]  P. Fraser,et al.  A proteomic-based approach for detection of chicken in meat mixes. , 2010, Journal of proteome research.

[13]  M. Montowska,et al.  Species-specific expression of various proteins in meat tissue: proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species. , 2012, Food chemistry.

[14]  A. Di Maro,et al.  An improved UPLC method for the detection of undeclared horse meat addition by using myoglobin as molecular marker. , 2015, Food chemistry.

[15]  F. Vogensen,et al.  Species determination - Can we detect and quantify meat adulteration? , 2009, Meat science.

[16]  N. Z. Ballin.  Authentication of meat and meat products. , 2010, Meat science.

[17]  H. Humpf,et al.  Meat authentication: a new HPLC-MS/MS based method for the fast and sensitive detection of horse and pork in highly processed food. , 2014, Journal of agricultural and food chemistry.

[18]  M. Alexander,et al.  Tryptic digestion coupled with ambient desorption electrospray ionization and liquid extraction surface analysis mass spectrometry enabling identification of skeletal muscle proteins in mixtures and distinguishing between beef, pork, horse, chicken, and turkey meat. , 2014, Analytical chemistry.

[19]  R. Lawrie.  Some observations on factors affecting myoglobin concentrations in muscle , 1950, The Journal of Agricultural Science.

[20]  I. Boyaci,et al.  A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method , 2014, European Food Research and Technology.

[21]  Cathy H. Wu,et al.  A fast Peptide Match service for UniProt Knowledgebase , 2013, Bioinform..

[22]  David Williamson,et al.  60 MHz 1H NMR Spectroscopy of Triglyceride Mixtures , 2015 .

[23]  F. Janssen,et al.  Myoglobin analysis for determination of beef, pork, horse, sheep, and kangaroo meat in blended cooked products. , 1990 .

[24]  Havva Tümay Temiz,et al.  A novel method for discrimination of beef and horsemeat using Raman spectroscopy. , 2014, Food chemistry.

[25]  Morgan R Alexander,et al.  Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry. , 2014, Analytical chemistry.

[26]  Brendan MacLean,et al.  Bioinformatics Applications Note Gene Expression Skyline: an Open Source Document Editor for Creating and Analyzing Targeted Proteomics Experiments , 2022 .

[27]  Morgan R Alexander,et al.  Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry. , 2015, Food chemistry.

[28]  J. T. Keeton,et al.  CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Chemical Composition , 2014 .

[29]  Ping Chen,et al.  Sodium-deoxycholate-assisted tryptic digestion and identification of proteolytically resistant proteins. , 2008, Analytical biochemistry.