Peptide biomarkers as a way to determine meat authenticity.

Autor: Sentandreu MA; Instituto de Agroquímica y Tecnología de Alimentos (CSIC). Avenida Agustín Escardino, Paterna, Valencia, Spain. ciesen@iata.csic.es, Sentandreu E
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2011 Nov; Vol. 89 (3), pp. 280-5. Date of Electronic Publication: 2011 May 07.
DOI: 10.1016/j.meatsci.2011.04.028
Abstrakt: Meat fraud implies many illegal procedures affecting the composition of meat and meat products, something that is commonly done with the aim to increase profit. These practices need to be controlled by legal authorities by means of robust, accurate and sensitive methodologies capable to assure that fraudulent or accidental mislabelling does not arise. Common strategies traditionally used to assess meat authenticity have been based on methods such as chemometric analysis of a large set of data analysis, immunoassays or DNA analysis. The identification of peptide biomarkers specific of a particular meat species, tissue or ingredient by proteomic technologies constitutes an interesting and promising alternative to existing methodologies due to its high discriminating power, robustness and sensitivity. The possibility to develop standardized protein extraction protocols, together with the considerably higher resistance of peptide sequences to food processing as compared to DNA sequences, would overcome some of the limitations currently existing for quantitative determinations of highly processed food samples. The use of routine mass spectrometry equipment would make the technology suitable for control laboratories.
(Copyright © 2011 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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