Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T038
DOI: https://doi.org/10.24326/ICDSUPL1.T038
Published online: 26 April 2022
ICDSUPL, 1, T038 (2022)
Peptide markers of seafood tropomyosins, stable during food processingompounds
Marta Turło1* and Piotr Minkiewicz1
1 Department of Food Biochemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Cieszyński Sq. 1, 10-726 Olsztyn, Poland
* Corresponding author: marta.turlo@uwm.edu.pl
Abstract
One of the strategies for detecting allergens in food is application of peptide markers, which are fragments of polypeptide chains of allergenic proteins. Stability of such markers during food processing (including heating) is an important criterion of their selection. The aim of the study was to identify fragments of tropomyosins, that are detectable in processed seafood products. As part of the experiment, proteins were extracted from 4 products that had been defrosted, cooked or fried without fat, as well as from two ready-to-eat products. Proteins were hydrolyzed with trypsin, lyophilized and the hydrolysates were analyzed by RP-LC-MS/MS. 40 peptides present in at least two samples were selected. MQQLENDLDQVQESLLK peptide was present in samples obtained from crustaceans products, and VAECESEIQGLNR peptide – in products containing cephalopod molluscs, subjected to cooking and frying, as well as in defrosted raw material. Peptides such as LAEASQAADESER, LAMVEADLER and IVELEEELR have been identified in defrosted, cooked as well as ready-to-eat products. The use of methods based on proteomics allows monitoring of protein modifications that occur during food processing. As a result, it is possible to identify peptides that are markers of allergenic tropomyosins in heated products. Project financially supported by Minister of Education and Science in the range of the program entitled “Regional Initiative of Excellence” for the years 2019-2022, Project No. 010/RID/2018/19, amount of funding 12.000.000 PLN.
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How to cite
M. Turło, P. Minkiewicz, 2022. Peptide markers of seafood tropomyosins, stable during food processingompounds. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T038