Application of the UHPLC-DIA-HRMS method for determination of cheese peptides

Georg Arju (Coresponding Author), Anastassia Taivosalo, Dmitri Pismennoi, Taivo Lints, Raivo Vilu, Zanda Daneberga, Svetlana Vorslova, Risto Renkonen, Sakari Joenvaara

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

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.

Original languageEnglish
Article number0979
JournalFoods
Volume9
Issue number8
DOIs
Publication statusPublished - Aug 2020

Keywords*

  • Cheese peptidomics
  • Cheesemaking
  • Dairy product analysis
  • Data-independent acquisition

Field of Science*

  • 1.6 Biological sciences

Publication Type*

  • 1.1. Scientific article indexed in Web of Science and/or Scopus database

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