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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
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Peptidomics as a tool for quality control in dry-cured ham processing.

Marta Gallego1, Leticia Mora1, Fidel Toldrá1

  • 1Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.

Journal of Proteomics
|March 2, 2016
PubMed
Summary

Researchers identified specific peptides, APAPAPAPPKEEKI and PAPAPAPAPAPAPAPPKE, generated during Spanish dry-cured ham processing. These peptides, found exclusively after 9 months of curing, can serve as quality biomarkers for optimal processing time.

Keywords:
BiomarkerDry-cured hamLabel-freeMass spectrometryPeptidesPeptidomicsQuantification

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Area of Science:

  • Food Science
  • Biochemistry
  • Proteomics

Background:

  • Spanish dry-cured ham quality is linked to its extended curing time.
  • Proteolysis during curing generates peptides and amino acids crucial for ham's final characteristics.

Purpose of the Study:

  • To investigate peptide evolution during dry-cured ham processing using a peptidomics approach.
  • To identify and quantify peptides for potential quality biomarker discovery.

Main Methods:

  • Dry-cured ham samples were analyzed at various curing stages (0-9 months).
  • Peptides were fractionated using size-exclusion chromatography.
  • Nanoliquid chromatography coupled with tandem mass spectrometry (MS/MS) was employed for analysis.

Main Results:

  • Label-free quantification revealed peptide profile changes across different curing times.
  • Peptides derived from myosin light chain 1 degradation were significant in later curing stages.
  • Two specific peptides, APAPAPAPPKEEKI and PAPAPAPAPAPAPAPPKE, were exclusively identified at 9 months.

Conclusions:

  • The identified peptides, APAPAPAPPKEEKI and PAPAPAPAPAPAPAPPKE, are potential biomarkers for monitoring dry-cured ham processing time.
  • These biomarkers can help control curing duration and ensure final product quality.