A Peptidomic Approach to Discover the Potential Biomolecular Signatures Discriminating In-Bag Dry- and Wet-Aged Lamb

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aut.relation.articlenumber100664
aut.relation.endpage100664
aut.relation.journalFood Chemistry Advances
aut.relation.startpage100664
aut.relation.volume4
dc.contributor.authorZhang, R
dc.contributor.authorMaes, E
dc.contributor.authorHefer, C
dc.contributor.authorNoble, A
dc.contributor.authorThomas, A
dc.contributor.authorYoo, MJY
dc.contributor.authorFarouk, MM
dc.contributor.authorRealini, CE
dc.contributor.authorDeb-Choudhury, S
dc.date.accessioned2024-04-03T04:29:27Z
dc.date.available2024-04-03T04:29:27Z
dc.date.issued2024-03-05
dc.description.abstractThe study assessed the peptidomic profile of in-bag dry-aged (2 °C, RH 75 %, 0.5 m.s−1, n = 30) and wet-aged (-1.5 °C, n = 30) lamb with high and low levels of lipid oxidation. A total of 1056 low molecular weight peptides (< 10 kDa) were identified in aged lamb samples, using LC-MS/MS and label free quantification (data are available via ProteomeXchange with identifier PXD047738). Partial Least Squares – Discriminant analysis highlighted that all discriminating peptides in dry-aged lamb were from titin, whereas discriminating peptides in the wet-aged samples were predominantly from nebulin, myotilin, collagen type IV, LIM domain binding 3, and heat shock protein family B. Comparison of peptides from aged lamb meat with high- and low-levels of lipid oxidation showed that most discriminatory peptides within an ageing method are derived from oxidatively modified peptides from creatine kinase. These peptides could thus potentially be used as signature biomolecules to discriminate ageing techniques and indicate lipid oxidation levels.
dc.identifier.citationFood Chemistry Advances, ISSN: 2772-753X (Print); 2772-753X (Online), Elsevier BV, 4, 100664-100664. doi: 10.1016/j.focha.2024.100664
dc.identifier.doi10.1016/j.focha.2024.100664
dc.identifier.issn2772-753X
dc.identifier.issn2772-753X
dc.identifier.urihttp://hdl.handle.net/10292/17404
dc.languageen
dc.publisherElsevier BV
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S2772753X24000601
dc.rights© 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/)
dc.rights.accessrightsOpenAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subject30 Agricultural, Veterinary and Food Sciences
dc.subject3003 Animal Production
dc.titleA Peptidomic Approach to Discover the Potential Biomolecular Signatures Discriminating In-Bag Dry- and Wet-Aged Lamb
dc.typeJournal Article
pubs.elements-id543487
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