Peptide tastants identified in a proprietary fungal biomass – Pilot Study, 2023

This project was a pilot study aimed at identifying the peptides produced during cooking of the fungal biomass with a Maillard reagent mixture, and particularly those that would contribute to the flavour profile.</p

The MS/MS spectrum of 711.23 m/z (A) and 821.63 m/z (B), which identified the peptide unique to VVTL1 and chitinases from <i>Vitis vinifera</i>, respectively.

<p>The MS/MS spectrum of 711.23 m/z (A) and 821.63 m/z (B), which identified the peptide unique to VVTL1 and chitinases from <i>Vitis vinifera</i>, respectively.</p

Functional distribution of the identified proteins in Sauvignon Blanc grape skin, pulp and seed.

<p>Functional distribution of the identified proteins in Sauvignon Blanc grape skin, pulp and seed.</p

Comparison of chromatograms of protein extracts and juice from HPLC.

<p>Comparison of chromatograms of protein extracts and juice from HPLC.</p

Identified proteins and their distribution in Sauvignon Blanc grapes using LC-MS/MS.

<p>Identified proteins and their distribution in Sauvignon Blanc grapes using LC-MS/MS.</p

Quantification of PR protein in Sauvignon Blanc grape skin and pulp (<i>n</i> = 3).

<p>* The concentration was determined using HPLC, and expressed as thaumatin equivalent.</p><p>Quantification of PR protein in Sauvignon Blanc grape skin and pulp (<i>n</i> = 3).</p

The SDS-PAGE analysis of protein fractions separated by HPLC: M, protein molecular weight marker; 1–2, F1 and F2 seperated from skin protein extracts and eluted at 9.3 min and 10.6 min respectively; 3–4, F1 and F2 seperated from pulp protein extracts and eluted at 9.3 min and 10.6 min respectively; 5, F1 (assigned to TLPs) collected from Sauvignon Blanc juice.

<p>The SDS-PAGE analysis of protein fractions separated by HPLC: M, protein molecular weight marker; 1–2, F1 and F2 seperated from skin protein extracts and eluted at 9.3 min and 10.6 min respectively; 3–4, F1 and F2 seperated from pulp protein extracts and eluted at 9.3 min and 10.6 min respectively; 5, F1 (assigned to TLPs) collected from Sauvignon Blanc juice.</p

Proteomic Profile of <i>M. longissimus thoracis</i> from Commercial Lambs Reared in Different Forage Systems

This study compared the protein composition of M. longissimus thoracis of lambs from six commercial forage production systems in New Zealand. A total of 286 proteins were identified based on liquid chromatography-tandem mass spectrometry. First, a binomial model showed that different production groups could be distinguished based on abundances of 16 proteins. Second, pair-wise comparisons were performed to search for protein abundance differences in meat due to animal sex (ewe vs. wether), diet (perennial ryegrass vs. chicory), and age (4 vs. 6–8 months old). Greater abundance of some myofibrillar and sarcoplasmic proteins were observed in lamb loins from ewes compared to wethers. Chicory diet and older age at slaughter were associated with meat with lower abundance of some myofibrillar proteins, possibly due to a greater proportion of muscle glycolytic fibres. The proteins that showed significant differences in their abundances due to production factors could be further investigated to understand their influence on meat quality