73 research outputs found

    Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry

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    We present the application of a novel ambient LESA-MS method for the authentication of processed meat products. A set of 25 species and protein-specific heat stable peptide markers has been detected in processed samples manufactured from beef, pork, horse, chicken and turkey meat. We demonstrate that several peptides derived from myofibrillar and sarcoplasmic proteins are sufficiently resistant to processing to serve as specific markers of processed products. The LESA-MS technique required minimal sample preparation without fractionation and enabled the unambiguous and simultaneous identification of skeletal muscle proteins and peptides as well as other components of animal origin, including the milk protein such as casein alpha-S1, in whole meat product digests. We have identified, for the first time, six fast type II and five slow/cardiac type I MHC peptide markers in various processed meat products. The study demonstrates that complex mixtures of processed proteins/peptides can be examined effectively using this approach

    Support for families intellectually disabled child by the Centers for Rehabilitation - Education - Educational in the Silesian Agglomeration

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    Introduction: A child with intellectual disability and take care of him is a big challenge for the whole family. There is no doubt, that parents need support for themselves and their children in order to cope with numerous burdens. The article deals with the problem of supporting families of a child with intellectual disabilities according the Centers of Rehabilitation and Education in the Silesian Agglomeration. This study is an attemptation to identify the role of parents in the process of care and education of a child with intellectual disability, furthermore a family support system too. Objectives: The aim of the study is to describe and identify the assistance of family with the intellectually disabled child according the support of Centers of Rehabilitation and Education in the Silesian Agglomeration. Material and methods: In the research, the questionnaire survey was carried out among the Centers of Rehabilitation and Education in Chorzów and Bytom cities, from March to April 2014. The MS Excel application and the SPSS program were used to set up the database and statistical analysis of the collected informations. Further, the contingency tables were performed. By using the chi-square independence test (χ2 test), the relationship between variables was checked. It was assumed that the results are statistically significant at p ≤ 0.05. Results: Among the surveyed parents, more than 63% admitt that they are looking for support in understanding and accepting the disability of their child. Every eighth family sought help among the Association's centers. Each supported family by the OREW Association have a certain expectations to them. The research find out, that every fourth respondent (23.9%) expect much more rehabilitation and education. On the second place is to improve the child's health. The 17.4% of respondents assessed that their expectations are fulfilled. Findings of the surveyed employees of Centers of Rehabilitation and Education shows that, more than 40% do not appreciate the cooperation with parents and guardians of disabled childs. In addition, every third respondent do not answer to this question. Every fourth employee believes that parents and attendant have insufficient knowledge about the disability of their own child. Conclusions: Undoubtedly, the activity of Centers of Rehabilitation and Education is invaluable. It is necessary to increase and tightening the cooperation of parents and guardians of disabled child with employees of Centers of Rehabilitation and Education like OREW Institutions. Shared work on the development of children and mutual support will certainly contribute to commensurate results. The presence and attitude of parents directly promote the progress of their disabled child

    Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry

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    In this paper, our previously developed ambient LESA-MS methodology is implemented to analyze five types of thermally treated meat species, namely beef, pork, horse, chicken, and turkey meat, in order to select and identify heat-stable and species-specific peptide markers. In-solution tryptic digests of cooked meats were deposited onto a polymer surface, followed by LESA-MS analysis and evaluation using multivariate data analysis and tandem electrospray MS. The five types of cooked meat were clearly discriminated using principal component analysis and orthogonal partial least squares discriminant analysis. A number of 23 heat stable peptide markers unique to species and muscle protein were identified following data-dependent tandem LESA-MS analysis. Surface extraction and direct ambient MS analysis of mixtures of cooked meat species was performed for the first time and enabled detection of 10% (w/w) of pork, horse, and turkey meat, and 5% (w/w) of chicken meat in beef, using the developed LESA-MS/MS analysis. The study shows, for the first time, that ambient LESA-MS methodology displays specificity sufficient to be implemented effectively for the analysis of processed and complex peptide digests. The proposed approach is much faster and simpler than other measurement tools for meat speciation; it has potential for application in other areas of meat science or food production

    Tryptic digestion coupled with ambient DESI and LESA mass spectrometry enables identification of skeletal muscle proteins in mixtures and distinguishes between beef, pork, horse, chicken and turkey meat

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    The use of ambient desorption electrospray ionization (DESI-MS) mass spectrometry and liquid extraction surface analysis mass spectrometry (LESA-MS) is explored for the first time to analyse skeletal muscle proteins obtained from mixture of standard proteins and raw meat. Single proteins and mixtures of up to five proteins (myoglobin, troponin C, actin, BSA, tropomyosin) were deposited onto a polymer surface, followed by in-situ tryptic digestion and comparative analysis using DESI-MS and LESA-MS using tandem electrospray MS. Peptide peaks specific to individual proteins were readily distinguishable with good signal-to-noise ratio in the five-component mixture. LESA-MS gave a more stable analysis and greater sensitivity compared with DESI-MS. Meat tryptic digests were subjected to peptidomics analysis by DESI-MS and LESA-MS. Bovine, horse, pig, chicken and turkey muscle digests were clearly discriminated using multivariate data analysis (MVA) of the peptidomic datasets. The most abundant skeletal muscle proteins were identified and correctly classified according to the species following MS/MS analysis. The study shows, for the first time, that ambient ionization techniques such as DESI-MS and LESA-MS have great potential for species-specific analysis and differentiation of skeletal muscle proteins by direct surface desorption

    Development of antipeptide enzyme-linked immunosorbent assay for determination of gelatin in confectionery products

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    The gelatin sources have become a controversial issue with regard to religious and health concern. Thus, the aims of this study were to develop and evaluate the efficiency of polyclonal antibodies against peptide immunogen of collagen α2 (I) chain for determination of gelatin sources in confectionery products by competitive indirect enzyme-linked immunosorbent assay (ELISA). Collagen α2 (I) chain protein showed resistance against heat treatment and detectable in certain commercial products when analysed by sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS-PAGE). The established ELISA exhibited low cross-reactivity to fish and chicken gelatin. The IC50 value was 0.39 μg mL−1, and the limit of detection (IC10) was 0.05 μg mL−1. There were no false-positive results from forty-eight commercially processed products. The present method is useful for determination of gelatin in confectionery products

    Proteomics in food: Quality, safety, microbes, and allergens

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    Food safety and quality and their associated risks pose a major concern worldwide regarding not only the relative economical losses but also the potential danger to consumer's health. Customer's confidence in the integrity of the food supply could be hampered by inappropriate food safety measures. A lack of measures and reliable assays to evaluate and maintain a good control of food characteristics may affect the food industry economy and shatter consumer confidence. It is imperative to create and to establish fast and reliable analytical methods that allow a good and rapid analysis of food products during the whole food chain. Proteomics can represent a powerful tool to address this issue, due to its proven excellent quantitative and qualitative drawbacks in protein analysis. This review illustrates the applications of proteomics in the past few years in food science focusing on food of animal origin with some brief hints on other types. Aim of this review is to highlight the importance of this science as a valuable tool to assess food quality and safety. Emphasis is also posed in food processing, allergies, and possible contaminants like bacteria, fungi, and other pathogens

    Domestic animal proteomics in the 21st century: a global retrospective and viewpoint analysis

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    Animal production and health are of significant economic importance, particularly regarding the world food supply. Animal and veterinary sciences have evolved immensely in the past six decades, particularly in genetics, nutrition, housing, management and health. To address major challenges such as those posed by climate change or metabolic disorders, it is of utmost importance to use state-of-the-art research tools. Proteomics and the other post-genomic tools (transcriptomics or metabolomics) are among them. Proteomics has experienced a considerable development over the last decades. This brought developments to different scientific fields. The use and adoption of proteomics tools in animal and veterinary sciences has some limitations (database availability or access to proteomics platforms and funding). As a result, proteomics' use by animal science researchers varies across the globe. In this viewpoint article, we focus on the developments of domestic animal proteomics over the last decade in different regions of the globe and how the researchers have coped with such challenges. In the second part of the article, we provide examples of funding, educational and laboratory establishment initiatives designed to foster the development of (animal-based) proteomics. International scientific collaboration is a definitive and key feature in the development and advancement of domestic animal proteomics. SIGNIFICANCE: Animal production and health are very important for food supply worldwide particularly as a source of proteinaceous foods. Animal and veterinary sciences have evolved immensely in the last decades. In order to address the major contemporary challenges facing animal and veterinary sciences, it is of utmost importance to use state-of-the-art research tools such as Proteomics and other Omics. Herein, we focus on the major developments in domestic animal proteomics worldwide during the last decade and how different regions of the world have used the technology in this specific research field. We address also major international efforts aiming to increase the research output in this area and highlight the importance of international cooperation to address specific problems inherent to domestic animal proteomics.Science and Technology Foundation (Lisbon, Portugal) through LEAF Research Center: UID/AGR/04129/2020 SFRH/BD/143992/2019; Science and Technology Foundation (Lisbon, Portugal):UID/Multi/04326/2020 16-02-05-FMP-12, 16-02-01-FMP-0014 Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (Brasilia, DF, Brazil) CNPq 409186/2018-0 Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) 001 research program Animal health, environment and food safety of Veterinary Faculty, University of Ljubljana - Slovenian Research Agency (ARRS) P4-0092 European Cooperation in Science and Technology (COST): FA1002 European Commission FP7 VETMEDZG project: 621394 European Commission: KK.01.1.1.04.0086 Marie Sklodowska-Curie European Joint Doctorate MANNA project 765423; European Union's Horizon 2020 research and innovation program 823839info:eu-repo/semantics/publishedVersio

    LC–Q–TOF–MS/MS Identification of Specific Non-Meat Proteins and Peptides in Beef Burgers

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    Beef burgers are a popular food choice, due to their taste and convenience. The extensive range of beef burgers with different flavours currently offered on the market is adding to their growing consumption. This study detected and identified specific non-meat proteins and peptide markers originating from functional preparations, i.e., powdered mixes of protein additives and spices, used as meat substitutes in the production of ready-to-cook beef burgers. Twenty-eight soy proteins, including isoforms (nine milk-, three pea- and one beetroot-specific protein) were found concurrently with a set of peptide markers unique to soy glycinin and β-conglycinin, pea vicilin and provicilin, milk αS1-casein, β-lactoglobulin, as well as beetroot elongation factor 2. Soy and beetroot proteins and peptides were observed in all burgers containing additives. Milk and pea proteins were included in powdered mixes but were not detected in burgers, indicating that their content was below the limit of detection. The study demonstrates that the proposed method can be implemented to analyse protein additives in cooked burgers; however, the presence of low amounts of additives, below 1⁻2%, should be further confirmed by using a more sensitive triple quadrupole instrument

    Processed Meat Protein and Heat-Stable Peptide Marker Identification Using Microwave-Assisted Tryptic Digestion

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    New approaches to rapid examination of proteins and peptides in complex food matrices are of great interest to the community of food scientists. The aim of the study is to examine the influence of microwave irradiation on the acceleration of enzymatic cleavage and enzymatic digestion of denatured proteins in cooked meat of five species (cattle, horse, pig, chicken and turkey) and processed meat products (coarsely minced, smoked, cooked and semi-dried sausages). Severe protein aggregation occurred not only in heated meat under harsh treatment at 190 °C but also in processed meat products. All the protein aggregates were thoroughly hydrolyzed aft er 1 h of trypsin treatment with short exposure times of 40 and 20 s to microwave irradiation at 138 and 303 W. There were much more missed cleavage sites observed in all microwave-assisted digestions. Despite the incompleteness of microwave-assisted digestion, six unique peptide markers were detected, which allowed unambiguous identification of processed meat derived from the examined species. Although the microwave-assisted tryptic digestion can serve as a tool for rapid and high-throughput protein identification, great caution and pre-evaluation of individual samples is recommended in protein quantitation
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