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A multi-centre peptidomics investigation of food digesta: current state of the art in mass spectrometry analysis and data visualisation

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

DOI

  • Reto Portmann, Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
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  • Pablo Jiménez-Barrios , Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
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  • Julien Jardin, INRAE, Institut Agro, STLO, 35000 Rennes, France
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  • Lychou Abbühl, Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
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  • Daniela Barile, University of California at Davis, USA
  • Marianne Danielsen
  • Yu-Ping Huang, University of California at Davis
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  • Trine Kastrup Dalsgaard
  • Beatriz Miralles, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
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  • Valérie Briard-Bion , INRAE, Institut Agro, STLO, 35000 Rennes, France
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  • Stefano Cattaneo, University of Milan, Department of Food, Environmental and Nutritional Sciences, via G. Celoria 2, 20133 Milan, Italy
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  • Christophe Chambon, INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
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  • Benoit Cudennec, UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d’Ôpale, ICV–Institut Charles Viollette, F-59000 Lille, France
    • ,
  • Ivano De Noni, Department of Food Environmental and Nutritional Sciences, Università degli Studi di Milano
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  • Barbara Deracinois , UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d’Ôpale, ICV–Institut Charles Viollette, F-59000 Lille, France
    • ,
  • Didier Dupont, INRAE, Institut Agro, STLO, 35000 Rennes, France
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  • Angéline Duval, INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
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  • Christophe Flahaut, UMR Transfronalière BioEcoAgro-INRae 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d’Ôpale, ICV–Institut Charles Viollette, F-59000 Lille, France
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  • Rubén López-Nicolás, Department of Food Science and Human Nutrition, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain
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  • Sedef Nehir El, Ege University
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  • Valentina Pica, University of Milan, Department of Food, Environmental and Nutritional Sciences, via G. Celoria 2, 20133 Milan, Italy
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  • Véronique Santé-Lhoutellier, INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
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  • Milda Stuknytė, University of Milan, Department of Food, Environmental and Nutritional Sciences, via G. Celoria 2, 20133 Milan, Italy
    • ,
  • Laetitia Laetitia , INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
    • ,
  • Thierry Sayd, INRAE, UR370 Qualité des Produits Animaux and/or PFEM CP, F-63122 Saint Genès-Champanelle, France
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  • Isidra Recio, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
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  • Lotti Egger, Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland

Mass spectrometry has become the technique of choice for the assessment of a high variety of molecules in complex food matrices. It is best suited for monitoring the evolution of digestive processes in vivo and in vitro. However, considering the variety of equipment available in different laboratories and the diversity of sample preparation methods, instrumental settings for data acquisition, statistical evaluations, and interpretations of results, it is difficult to predict a priori the ideal parameters for optimal results. The present work addressed this uncertainty by executing an inter-laboratory study with samples collected during in vitro digestion and presenting an overview of the state-of-the-art mass spectrometry applications and analytical capabilities available for studying food digestion. Three representative high-protein foods – skim milk powder (SMP), cooked chicken breast and tofu – were digested according to the static INFOGEST protocol with sample collection at five different time points during gastric and intestinal digestion. Ten laboratories analysed all digesta with their in-house equipment and applying theirconventional workflow. The compiled results demonstrate in general, that soy proteins had a slower gastric digestion and the presence of longer peptide sequences in the intestinal phase compared to SMP or chicken proteins, suggesting a higher resistance to the digestion of soy proteins. Differences in results among the various laboratories were attributed more to the peptide selection criteria than to the individual analytical platforms. Overall, the combination of mass spectrometry techniques with suitable methodological and statistical approaches is adequate for contributing to the characterisation of the recently defined digestome.

OriginalsprogEngelsk
Artikelnummer112887
TidsskriftFood Research International
Vol/bind169
Antal sider10
ISSN0963-9969
DOI
StatusUdgivet - jul. 2023

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