Proteomics

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Novel peptidomics-based evaluation of pork freshness via a potential peptide biomarker

ABSTRACT: This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. Meat samples stored at -2, 4, 10, and 25 °C were collected at specific time points to evaluate meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile was analyzed, and substantial protein degradation (myosin heavy chain, paramyosin, troponin) was detected at the end of storage, regardless of the temperature. Peptidomics analysis was performed using a UHPLC-LTQ-Orbitrap mass spectrometer, and the potential peptide marker MVHMASKE was filtered via multivariate analysis and quantified by parallel reaction monitoring combined with external standard quantitation. In addition, the relationship between peptide content and change in meat freshness was verified using real-life samples and the content of MVHMASKE showed an obvious decline during storage, presenting a period of pork meat from fresh to spoilage. This study provides favorable evidences to evaluate pork meat freshness by mass spectrometry-based pep-tidomics.

INSTRUMENT(S): LTQ Orbitrap

ORGANISM(S): Sus Scrofa Domesticus (domestic Pig)

TISSUE(S): Whole Body

SUBMITTER: Chong Wang  

LAB HEAD: Zhenqian Wei

PROVIDER: PXD031995 | Pride | 2022-05-20

REPOSITORIES: Pride

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Publications

Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures.

Wei Zhenqian Z   Dai Chen C   Bassey Anthony P AP   Tang Changbo C   Han Yu Y   Wang Chong C   Zhou Guanghong G  

Foods (Basel, Switzerland) 20220415 8

This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at -2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKE was identified as a potential peptide marker via multivariate analysis. Pearson correlation revealed a negative correlation between intensity of MVHMASKE and total viable count/total volatil  ...[more]

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