Species identification of gelatines in yoghurt and dairy desserts by UPLC-ESI-Q-TOF-MS

Research output: Contribution to conferencePosterProfessional

Abstract

Introduction: The use of unspecified gelatines in food products is a problem for people with specific diet wishes, such as people with an allergy, a specific religious background or a vegetarian diet. Accurate and truthful labelling of the source of gelatin is therefore needed and this requires a robust method that can identify and discriminate between the gelatines derived from different animal species. Methods: In this study a generic ultra performance liquid chromatography - electrospray - time of flight mass spectrometry (UPLC-ESI-QToF-MS) method for protein identification was used to identify gelatines in fruit yogurt and (dairy) desserts. The amino acid sequence of collagen differs between species, which allows identification of the source of the gelatin used in food products. Gelatin was extracted and enriched from the dairy products and subjected to trypsin digestion. After reversed solid phase extraction of the peptide mixture, samples were analysed by UPLC-ESI-QToF-MS/MS. Identification of the gelatines was done by data analysis using Mascot. Results: Fifteen yogurts, obtained from various retailers in the Netherlands, declared with and without gelatin, were analysed for gelatin content. It was found that six products did contain the gelatin as was declared on the product: two contained bovine gelatin, one contained porcine gelatin and three did not contain gelatin. Out of the nine products with unspecified gelatin, six contained gelatin from bovine source, two from porcine source and in one product no gelatin could be detected. Conclusion: This study shows the applicability of an LC-MS/MS method for the identification of gelatin from porcine or bovine source in dairy products. Further research on the gelatin extraction from different (processed) food products might allow extension of the method to other gelatin containing (food) products, such as different types of candy, (canned) meat products or pharmaceuticals, allowing accurate control of product authenticity.
LanguageEnglish
Publication statusPublished - 2012
EventEuPA 2012 Scientific congres -
Duration: 9 Jul 201212 Jul 2012

Conference

ConferenceEuPA 2012 Scientific congres
Period9/07/1212/07/12

Fingerprint

desserts
yogurt
gelatin
dairies
foods
species identification
dairy products
swine
cattle
canned meat
product authenticity
candy
ultra-performance liquid chromatography
methodology
vegetarian diet

Keywords

  • analytical methods
  • gelatin
  • yoghurt
  • desserts
  • food allergies

Cite this

@conference{d6411fd60d724888b8fd69414f1932f6,
title = "Species identification of gelatines in yoghurt and dairy desserts by UPLC-ESI-Q-TOF-MS",
abstract = "Introduction: The use of unspecified gelatines in food products is a problem for people with specific diet wishes, such as people with an allergy, a specific religious background or a vegetarian diet. Accurate and truthful labelling of the source of gelatin is therefore needed and this requires a robust method that can identify and discriminate between the gelatines derived from different animal species. Methods: In this study a generic ultra performance liquid chromatography - electrospray - time of flight mass spectrometry (UPLC-ESI-QToF-MS) method for protein identification was used to identify gelatines in fruit yogurt and (dairy) desserts. The amino acid sequence of collagen differs between species, which allows identification of the source of the gelatin used in food products. Gelatin was extracted and enriched from the dairy products and subjected to trypsin digestion. After reversed solid phase extraction of the peptide mixture, samples were analysed by UPLC-ESI-QToF-MS/MS. Identification of the gelatines was done by data analysis using Mascot. Results: Fifteen yogurts, obtained from various retailers in the Netherlands, declared with and without gelatin, were analysed for gelatin content. It was found that six products did contain the gelatin as was declared on the product: two contained bovine gelatin, one contained porcine gelatin and three did not contain gelatin. Out of the nine products with unspecified gelatin, six contained gelatin from bovine source, two from porcine source and in one product no gelatin could be detected. Conclusion: This study shows the applicability of an LC-MS/MS method for the identification of gelatin from porcine or bovine source in dairy products. Further research on the gelatin extraction from different (processed) food products might allow extension of the method to other gelatin containing (food) products, such as different types of candy, (canned) meat products or pharmaceuticals, allowing accurate control of product authenticity.",
keywords = "analytische methoden, gelatine, yoghurt, desserts, voedselallergie{\"e}n, analytical methods, gelatin, yoghurt, desserts, food allergies",
author = "M.A. Nessen and P.W. Zoontjes and K.L. Wubs and M.H. Blokland and M. Alewijn and {van Ruth}, S.M.",
year = "2012",
language = "English",
note = "EuPA 2012 Scientific congres ; Conference date: 09-07-2012 Through 12-07-2012",

}

Species identification of gelatines in yoghurt and dairy desserts by UPLC-ESI-Q-TOF-MS. / Nessen, M.A.; Zoontjes, P.W.; Wubs, K.L.; Blokland, M.H.; Alewijn, M.; van Ruth, S.M.

2012. Poster session presented at EuPA 2012 Scientific congres, .

Research output: Contribution to conferencePosterProfessional

TY - CONF

T1 - Species identification of gelatines in yoghurt and dairy desserts by UPLC-ESI-Q-TOF-MS

AU - Nessen, M.A.

AU - Zoontjes, P.W.

AU - Wubs, K.L.

AU - Blokland, M.H.

AU - Alewijn, M.

AU - van Ruth, S.M.

PY - 2012

Y1 - 2012

N2 - Introduction: The use of unspecified gelatines in food products is a problem for people with specific diet wishes, such as people with an allergy, a specific religious background or a vegetarian diet. Accurate and truthful labelling of the source of gelatin is therefore needed and this requires a robust method that can identify and discriminate between the gelatines derived from different animal species. Methods: In this study a generic ultra performance liquid chromatography - electrospray - time of flight mass spectrometry (UPLC-ESI-QToF-MS) method for protein identification was used to identify gelatines in fruit yogurt and (dairy) desserts. The amino acid sequence of collagen differs between species, which allows identification of the source of the gelatin used in food products. Gelatin was extracted and enriched from the dairy products and subjected to trypsin digestion. After reversed solid phase extraction of the peptide mixture, samples were analysed by UPLC-ESI-QToF-MS/MS. Identification of the gelatines was done by data analysis using Mascot. Results: Fifteen yogurts, obtained from various retailers in the Netherlands, declared with and without gelatin, were analysed for gelatin content. It was found that six products did contain the gelatin as was declared on the product: two contained bovine gelatin, one contained porcine gelatin and three did not contain gelatin. Out of the nine products with unspecified gelatin, six contained gelatin from bovine source, two from porcine source and in one product no gelatin could be detected. Conclusion: This study shows the applicability of an LC-MS/MS method for the identification of gelatin from porcine or bovine source in dairy products. Further research on the gelatin extraction from different (processed) food products might allow extension of the method to other gelatin containing (food) products, such as different types of candy, (canned) meat products or pharmaceuticals, allowing accurate control of product authenticity.

AB - Introduction: The use of unspecified gelatines in food products is a problem for people with specific diet wishes, such as people with an allergy, a specific religious background or a vegetarian diet. Accurate and truthful labelling of the source of gelatin is therefore needed and this requires a robust method that can identify and discriminate between the gelatines derived from different animal species. Methods: In this study a generic ultra performance liquid chromatography - electrospray - time of flight mass spectrometry (UPLC-ESI-QToF-MS) method for protein identification was used to identify gelatines in fruit yogurt and (dairy) desserts. The amino acid sequence of collagen differs between species, which allows identification of the source of the gelatin used in food products. Gelatin was extracted and enriched from the dairy products and subjected to trypsin digestion. After reversed solid phase extraction of the peptide mixture, samples were analysed by UPLC-ESI-QToF-MS/MS. Identification of the gelatines was done by data analysis using Mascot. Results: Fifteen yogurts, obtained from various retailers in the Netherlands, declared with and without gelatin, were analysed for gelatin content. It was found that six products did contain the gelatin as was declared on the product: two contained bovine gelatin, one contained porcine gelatin and three did not contain gelatin. Out of the nine products with unspecified gelatin, six contained gelatin from bovine source, two from porcine source and in one product no gelatin could be detected. Conclusion: This study shows the applicability of an LC-MS/MS method for the identification of gelatin from porcine or bovine source in dairy products. Further research on the gelatin extraction from different (processed) food products might allow extension of the method to other gelatin containing (food) products, such as different types of candy, (canned) meat products or pharmaceuticals, allowing accurate control of product authenticity.

KW - analytische methoden

KW - gelatine

KW - yoghurt

KW - desserts

KW - voedselallergieën

KW - analytical methods

KW - gelatin

KW - yoghurt

KW - desserts

KW - food allergies

M3 - Poster

ER -