Progress in the Application of Proteomics in Meat Product Authentication

被引：0

作者：

Zhang Y. ^{[1
]}

Kang C. ^{[1
]}

Zhang M. ^{[1
]}

Wang J. ^{[1
]}

Zhao W. ^{[1
]}

Li Y. ^{[1
]}

机构：

[1] Beijing Academy of Food Sciences, China Meat Research Center, Beijing

来源：

Shipin Kexue/Food Science | 2022年 / 43卷 / 05期

关键词：

Authentication; Food traceability; Mass spectrometry; Proteomics;

D O I：

10.7506/spkx1002-6630-20201206-065

中图分类号：

学科分类号：

摘要：

Mass spectrometry-based proteomics has been gradually applied in the authentication of meat products, which can identify, detect and quantify specific biomarker proteins or peptides, providing an effective technical means for confirming the true attributes, contents and sources of species. This article briefly introduces the proteomics workflow, and gives a detailed overview of the extraction, identification, thermal stability and screening principle of species-specific peptides. Meanwhile, this article describes the application of proteomics in the detection and identification of animal-derived and nonmeat protein components in meat products, and discusses prospects for future directions. © 2022, China Food Publishing Company. All right reserved.

引用

页码：286 / 294

页数：8

共 59 条

[1]

DALLAS D C, GUERRERO A, KHALDI N, Et al., Peptidomic analysis of human milk digestion in the infant stomach reveals proteinspecific degradation patterns, Journal of Nutrition, 144, 6, pp. 815-820, (2014)

[2]

MONTOWSKA M., Using peptidomics to determine the authenticity of processed meat, Proteomics in Food Science, 14, pp. 225-240, (2017)

[3]

CARRERA M, CANAS B, LOPEZ-FERRER D, Et al., Fast monitoring of species-specific peptide biomarkers using high-intensity-focusedultrasound-assisted tryptic digestion and selected MS/MS ion monitoring, Analytical Chemistry, 83, 14, pp. 5688-5695, (2011)

[4]

VON BARGEN C, DOJAHN J, WAIDELICH D, Et al., New sensitive high-performance liquid chromatography tandem mass spectrometry method for the detection of horse and pork in halal beef, Journal of Agricultural and Food Chemistry, 61, 49, pp. 11986-11994, (2013)

[5]

PAVLOVIC M, HUBER I, BUSCH U., MALDI-TOF MS profiling based identification of food components, Comprehensive Foodomics, 1, pp. 742-747, (2021)

[6]

LENG T, LI F, XIONG L A, Et al., Quantitative detection of binary and ternary adulteration of minced beef meat with pork and duck meat by NIR combined with chemometrics, Food Control, 113, pp. 107203-107210, (2020)

[7]

CAVIN C, COTTENET G, BLANCPAIN C, Et al., Food adulteration: from vulnerability assessment to new analytical solutions, Chimia, 70, 5, pp. 329-333, (2016)

[8]

ELSHEIKHA A F, MOKHTAR N F K, AMIE C, Et al., Authentication technologies using DNA-based approaches for meats and halal meats determination, Food Biotechnology, 31, 4, pp. 281-315, (2017)

[9]

PINTO A D, BOTTARO M, BONERBA E, Et al., Occurrence of mislabeling in meat products using DNA-based assay, Journal of Food Science and Technology, 52, 4, pp. 2479-2484, (2015)

[10]

BARAKAT H, EL-GARHY H A S, MOUSTAFA M M A., Detection of pork adulteration in processed meat by species-speci c PCRQIAxcel procedure based on D-loop and cytbgenes, Applied Microbiology and Biotechnology, 98, 23, pp. 9805-9816, (2014)

← 1 2 3 4 5 6 →