Simple item page
 

Pork liver tissue-specific peptide markers for food authenticity testing and adulteration detections

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-6331-5726
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid6b8ff0a0-7556-4635-ae2c-064721f8c43a
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enA liquid chromatography-mass spectrometry bottom-up proteomic approach was applied for the detection and identification of proteins from liver tissues. We identified 74 unique pork liver peptide markers that are resistant to the thermal processing of food. These peptides are derived from 43 proteins, which perform various functions in the liver. Roasted and sterilised pâté-type products with a pork liver content ranging from 6% to 51% were examined to select the most reliable pork liver peptide markers that survive unmodified in complex processed food matrices. Of the 74 specific heat-stable peptides detected in pure liver tissue, five (GDAPEEEVSLSK, ALTAELEAVGK, TFYLNVLNEEER, AQFGQPEILLGTIPGTGGTQR and VIAPGFNALEQILQSTAGK) were the best candidates to confirm the presence of liver tissue in highly processed meat products. We have identified unique tissue-specific markers that enable rapid and specific identification of pork liver in processed food and may contribute to the development of new methods for testing food authenticity.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Mięsa
dc.contributor.authorStachniuk, Anna
dc.contributor.authorTrzpil, Alicja
dc.contributor.authorKozub, Anna
dc.contributor.authorMontowska, Magdalena
dc.contributor.authorFornal, Emilia
dc.date.accessioned2025-10-07T13:22:28Z
dc.date.available2025-10-07T13:22:28Z
dc.date.issued2023
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if8.5
dc.description.numberPart B (30 March 2023)
dc.description.points200
dc.description.volume405
dc.identifier.doi10.1016/j.foodchem.2022.135013
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5263
dc.languageen
dc.relation.ispartofFood Chemistry
dc.relation.pagesart. 135013
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enpeptide markers
dc.subject.enpork liver tissue
dc.subject.enoffal
dc.subject.enpâté-type products
dc.subject.enliquid chromatography-mass spectrometry
dc.subject.enLC-MS
dc.titlePork liver tissue-specific peptide markers for food authenticity testing and adulteration detections
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume405