Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides

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Arju , G , Taivosalo , A , Pismennoi , D , Lints , T , Vilu , R , Daneberga , Z , Vorslova , S , Renkonen , R & Joenvaara , S 2020 , ' Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides ' , Foods , vol. 9 , no. 8 , 979 . https://doi.org/10.3390/foods9080979

Title: Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides
Author: Arju, Georg; Taivosalo, Anastassia; Pismennoi, Dmitri; Lints, Taivo; Vilu, Raivo; Daneberga, Zanda; Vorslova, Svetlana; Renkonen, Risto; Joenvaara, Sakari
Contributor organization: HUSLAB
Department of Bacteriology and Immunology
Infection Biology Research Program
Risto Renkonen / Principal Investigator
Transplantation Laboratory
University of Helsinki
Helsinki University Hospital Area
Date: 2020-08
Language: eng
Number of pages: 11
Belongs to series: Foods
ISSN: 2304-8158
DOI: https://doi.org/10.3390/foods9080979
URI: http://hdl.handle.net/10138/320671
Abstract: Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide mapping method using nano ultra-high-performance chromatography data-independent acquisition high-resolution mass spectrometry (nanoUHPLC-DIA-HRMS) with a chromatographic gradient of 40 min. The 40 min gradient did not show any sign of compromise in milk protein coverage compared to 60 and 120 min methods, providing the next step towards achieving higher-throughput analysis. Top 150 most abundant peptides passing selection criteria across all samples were cross-referenced with work from other publications and a good correlation between the results was found. To achieve even faster sample turnaround enhanced DIA methods should be considered for future peptidomics applications.
Subject: dairy product analysis
cheese peptidomics
cheesemaking
data-independent acquisition
BIOACTIVE PEPTIDE
PRATO CHEESE
IDENTIFICATION
PROFILE
PROTEOLYSIS
ORIGIN
MILK
416 Food Science
Peer reviewed: Yes
Rights: cc_by
Usage restriction: openAccess
Self-archived version: publishedVersion


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