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Title

Peptidomics as a robust and reliable approach to discriminate between closely-related meat animal species

AuthorsMassa, Alberto; Sentandreu, Enrique ; Amat, Carlos B. ; Sentandreu, Miguel Angel
Issue Date2014
CitationFarm Animal Proteomics Meeting 2014
AbstractThere is an increasing demand by consumers for clear, reliable and detailed information about the foods they consume. This is especially relevant in processed foods, where ingredients cannot be distinguished by simple visual inspection. In this context, legislation must protect consumers against misdescription and fraud, practices that can be done by food producers or traders with the objective to increase the economic gain. The scandal occurring recently in Europe about the presence of undeclared horse meat in beef products illustrates this situation and highlights the importance to dispose of robust and reliable methods capable to unambiguously identify those species that are susceptible to be employed in fraudulent practices or as proof to certify the authenticity of the higher quality meats (Sentandreu & Sentandreu 2014). In the case of meat products, there is a requirement to separately indicate and quantify the different meat species that are present in the food, what it is known as Quantitative Ingredient Declaration (QUID). In addition to this, other parts of carcass such as the liver, lung, heart or tongue, for example, cannot be considered as meat and need also to be separately indicated (Zukal & Kormendy 2007). Methods that have been traditionally employed in control laboratories to assess meat composition have mainly relied on immunoassays and DNA analysis. Even if they have remarkable advantages and performance, it is also true that they are not exempted from some important limitations, especially in the analysis of complex and/or highly processed foods. In the case of immunoassays, the lack of highly specific antibodies can promote the apparition of cross-reactions, something that becomes more probable when trying to differentiate between closely-related species such as the case of chicken (Gallus gallus) and turkey (Meleagris gallopavo) meat. In addition to this, food processing can greatly alter protein structure and consequently reduce its recognition by the antibody. Food processing can also negatively affect genetic analyses because DNA can undergo a remarkable degradation due to the use of aggressive conditions such as pH changes or thermal treatments, for example. This would increase the generation of shorter non-specific DNA fragments (Primrose et al. 2010). Current advances in mass spectrometry applied to the analysis of proteins and peptides constitute an interesting and promising alternative to the aforementioned methods for the unambiguous identification of the different types of meats that can be present in meat products. The objective of the present work was to develop a peptidomic approach capable to discriminate between chicken and turkey, two closely-related meat species, through the identification and characterization of peptide biomarkers specific of each one of these farm animals.
DescriptionResumen del póster presentado al Meeting on Farm Animal Proteomics celebrado en Milán (Italia) del 17 al 18 de noviembre de 2014.
URIhttp://hdl.handle.net/10261/132486
Appears in Collections:(INGENIO) Comunicaciones congresos
(IATA) Comunicaciones congresos
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