Characterization and determination of casein glycomacropeptide in dairy products by UHPLC-MS/MS based on its characteristic peptide

Chen Q 1 , Lai S 2 , Dong L 1 , Liu Y 1 , Pan D 1 , Wu Z 1 Show all authors , Wu Z 1 , Zhou Y 3 , Ren Y 3 , Zhang J 4 , Liu L 5 , Liu L 6

Affiliations 

  • 1 State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
  • 2 Hangzhou Pupai Technology Co., Ltd, Hangzhou 310000, China
  • 3 Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
  • 4 Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China. Electronic address: [email protected]
  • 5 Department of Food Science and Technology, University of Nebraska-Lincoln, 68588 NE, USA
  • 6 State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China. Electronic address: [email protected]
Food Chem, 2024 Jan 01;430:137049.
PMID: 37544157 DOI: 10.1016/j.foodchem.2023.137049

Abstract

The ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS) method was built to quantify the casein glycomacropeptide (CGMP) in bovine dairy products accurately based on targeted proteomics. Qualitative analysis of theoretical peptides was carried out using high-resolution mass spectrometry (HRMS) and protein software. Isotope-labeled characteristic peptides were acquired via the labeled amino acid condensation method to correct the matrix effects. Peptide MAIPPK was the representative characteristic peptide for distinguishing the CGMP from κ-casein through trypsin digestion. After optimizing the pre-treatment conditions, the final 8% oxidant concentration was selected and the 10% formic acid concentration with 2.5 h oxidation time. Moreover, the results of methodological verification showed that the recovery rate was 103.7%, meanwhile the precision of inter-day and intra-day was less than 5%. In conclusion, the research demonstrated the characteristic peptide MAIPPK could quantitatively applied to detect CGMP in dairy products.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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