Naveena , B.M. and Jagadeesh , D.S. and Kamuni , V. and Muthukumar, M. and Kulkarni , V.V. and Kiran , M. and Rapole , S. (2017) In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products. J Sci Food Agric. (doi: 1).

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Abstract

BACKGROUND: Fraudulent mislabelling of processed meat products on global scale which could not be detected using conventional techniques demand for sensitive, robust and accurate methods of meat authentication to ensure food safety and public health. In the present study, we developed in-gel (2-dimensional gel electrophoresis, 2DE) and OFFGEL-based proteomic method for authenticating raw and cooked water buffalo (Bubalus bubalis), sheep (Ovis aries) and goat (Caprus hircus) meat and their mixes. RESULTS: The MALDI-TOF MS analysis of proteins separated using 2DE or OFFGEL electrophoresis delineated species-specific peptide biomarkers derived from myosin light chain 1 and 2 (MLC1 and MLC2) of buffalo: sheep: goat meat mix in definite proportions @ 98:1:1, 99:0.5:0.5, 99.8:0.1:0.1 that were found stable to resist thermal processing. In-gel and OFFGEL-based proteomic approach are efficient in authenticating meat mixes spiked at minimum 1.0% and 0.1% level, respectively in triple meat mix for both raw and cooked samples. CONCLUSIONS: The study demonstrated that authentication of meat from a complex mix of three closely related species requires identification of more than one species-specific peptides due to close similarity between their amino acid sequences.

Item Type:	Article
Subjects:	Bioinformatics and Proteomics
Depositing User:	Mr. Rameshwar Nema
Date Deposited:	29 Aug 2017 07:34
Last Modified:	29 Aug 2017 07:34
URI:	http://nccs.sciencecentral.in/id/eprint/449

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