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Comparative quantification and differentiation of bracatinga (Mimosa scabrella Bentham) honeydew honey proteins using targeted peptide markers identified by high-resolution mass spectrometry
- Source :
- Food Research International. 141:109991
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- Honey traceability is an important topic, especially for honeydew honeys, due to the increased incidence of adulteration. This study aimed to establish specific markers to quantify proteins in honey. A proteomics strategy to identify marker peptides from bracatinga honeydew honey was therefore developed. The proteomics approach was based on initial untargeted identification of honey proteins and peptides by LC-ESI-Triple-TOF-MS/MS, which identified the major royal jelly proteins (MRJP) presence. Afterwards, the peptides were selected by the in silico digestion. The marker peptides were quantified by the developed targeted LC-QqQ-MS/MS method, which provided good linearity and specificity, besides recoveries between 92 and 100% to quantify peptides from bracatinga honeydew honey. The uniqueness and high response in mass spectrometry were backed by further complementary protein analysis (SDS-PAGE). The selected marker peptides EALPHVPIFDR (MRJP 1), ILGANVK (MRJP 2), TFVTIER (MRJP 3), QNIDVVAR (MRJP 4), FINNDYNFNEVNFR (MRJP 5) and LLQPYPDWSWTK (MRJP 7), quantified by LC-QqQ-MS/MS, highlighted that the content of QNIDVVAR from MRJP 4 could be used to differentiate bracatinga honeydew honey from floral honeys (p
- Subjects :
- chemistry.chemical_classification
Principal Component Analysis
0303 health sciences
Honeydew
Mimosa
food.ingredient
biology
030309 nutrition & dietetics
Peptide
Honey
04 agricultural and veterinary sciences
biology.organism_classification
Proteomics
040401 food science
Honey samples
03 medical and health sciences
0404 agricultural biotechnology
food
chemistry
Tandem Mass Spectrometry
Royal jelly
Food science
Mimosa scabrella
Peptides
Food Science
Subjects
Details
- ISSN :
- 09639969
- Volume :
- 141
- Database :
- OpenAIRE
- Journal :
- Food Research International
- Accession number :
- edsair.doi.dedup.....f42e871f4db9ca3659afa19787f24253
- Full Text :
- https://doi.org/10.1016/j.foodres.2020.109991