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在加热模型和固化猪肉基质中,对酸盐诱导的酸盐修饰的质谱识别

Karl Kempf¹, Elaheh Tajari², Susanne Baldermann³

¹Department of Safety and Quality of Meat, Max Rubner-Institut, E.-C.-Baumann-Straße 20, 95326 Kulmbach, Germany.

|July 11, 2025

概括

肉中的酸盐会导致新的蛋白质修饰,包括潜在的有毒的电友和氨酸化. 这些发现促进了对食品化学和安全的理解.

科学领域:

食品化学食品化学
蛋白质组学是指蛋白质组学.
毒理学毒理学毒理学

背景情况:

有限的知识存在于酸盐诱导的蛋白质修饰在固化肉类,不像N-酸胺.
了解这些反应对于评估肉产品的安全性至关重要.

研究的目的:

用综合质谱方法识别和表征化物诱导的化肉中的蛋白质修饰.
调查新修饰及其潜在的毒理学相关性.

主要方法:

利用基于质谱的策略与合成的三性肉和固化猪肉香肠分析.
从香肠样本中根据丰富度,氨酸含量和N端位置合成模型.
采用MRM3模式,以提高分析灵敏度.

主要成果:

识别了新的N端除氨产物,包括α-化,α-化和α,β-不和,具有食品相关的酸盐度.
检测到没有升高的亚酸盐或额外的氧化剂的铁酸.
在酸盐处理的香肠中确认了N-尼托索普罗林和一个尼托索普罗利的存在.

结论:

酸盐会在肉中诱导各种以前未被描述的蛋白质修饰.
已识别的电友性可能具有毒理学意义.
这项研究为肉过程中发生的化学过程提供了新的见解.

关键词:

扫雷活动扫雷活动这是LC-MS/MS.在N-尼托胺中.亚酸盐是一种酸盐.尼铁氨酸的使用方法蛋白质的修饰蛋白质的修饰三性猪肉类的化物.

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