Quantification of Peptides in Food Hydrolysate from <i>Vicia faba</i>
The hydrolysis of raw food sources by commercially available food-grade enzymes releases thousands of peptides. The full characterization of bioactive hydrolysates requires robust methods to identify and quantify key peptides in these food sources. For this purpose, the absolute quantification of sp...
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/7/1180 |
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| author | Jean Manguy Georgios I. Papoutsidakis Ben Doyle Sanja Trajkovic |
| author_facet | Jean Manguy Georgios I. Papoutsidakis Ben Doyle Sanja Trajkovic |
| author_sort | Jean Manguy |
| collection | DOAJ |
| description | The hydrolysis of raw food sources by commercially available food-grade enzymes releases thousands of peptides. The full characterization of bioactive hydrolysates requires robust methods to identify and quantify key peptides in these food sources. For this purpose, the absolute quantification of specific peptides, part of a complex peptide network, is necessary. Protein quantification with synthetic tryptic peptides as internal standards is a well-known approach, yet the quantification of non-tryptic peptides contained in food hydrolysates is still largely unaddressed. Similarly, data analyses focus on proteomic applications, thus adding challenges to the study of specific peptides of interest. This paper presents an in-sample calibration curve methodology for the identification of three non-tryptic peptides present in a <i>Vicia faba</i> food hydrolysate (PeptiStrong™) using heavy synthetic peptides as both calibrants and internal standards. |
| format | Article |
| id | doaj-art-afe4603a618b4e8fb3975742d43ea232 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-afe4603a618b4e8fb3975742d43ea2322025-08-20T03:08:55ZengMDPI AGFoods2304-81582025-03-01147118010.3390/foods14071180Quantification of Peptides in Food Hydrolysate from <i>Vicia faba</i>Jean Manguy0Georgios I. Papoutsidakis1Ben Doyle2Sanja Trajkovic3Nuritas Limited, Joshua Dawson House, 19B Dawson Street, Dublin 2, D02 RY95 Dublin, IrelandNuritas Limited, Joshua Dawson House, 19B Dawson Street, Dublin 2, D02 RY95 Dublin, IrelandNuritas Limited, Joshua Dawson House, 19B Dawson Street, Dublin 2, D02 RY95 Dublin, IrelandNuritas Limited, Joshua Dawson House, 19B Dawson Street, Dublin 2, D02 RY95 Dublin, IrelandThe hydrolysis of raw food sources by commercially available food-grade enzymes releases thousands of peptides. The full characterization of bioactive hydrolysates requires robust methods to identify and quantify key peptides in these food sources. For this purpose, the absolute quantification of specific peptides, part of a complex peptide network, is necessary. Protein quantification with synthetic tryptic peptides as internal standards is a well-known approach, yet the quantification of non-tryptic peptides contained in food hydrolysates is still largely unaddressed. Similarly, data analyses focus on proteomic applications, thus adding challenges to the study of specific peptides of interest. This paper presents an in-sample calibration curve methodology for the identification of three non-tryptic peptides present in a <i>Vicia faba</i> food hydrolysate (PeptiStrong™) using heavy synthetic peptides as both calibrants and internal standards.https://www.mdpi.com/2304-8158/14/7/1180peptidomicsfood hydrolysatepeptideabsolute quantificationmass spectrometry |
| spellingShingle | Jean Manguy Georgios I. Papoutsidakis Ben Doyle Sanja Trajkovic Quantification of Peptides in Food Hydrolysate from <i>Vicia faba</i> Foods peptidomics food hydrolysate peptide absolute quantification mass spectrometry |
| title | Quantification of Peptides in Food Hydrolysate from <i>Vicia faba</i> |
| title_full | Quantification of Peptides in Food Hydrolysate from <i>Vicia faba</i> |
| title_fullStr | Quantification of Peptides in Food Hydrolysate from <i>Vicia faba</i> |
| title_full_unstemmed | Quantification of Peptides in Food Hydrolysate from <i>Vicia faba</i> |
| title_short | Quantification of Peptides in Food Hydrolysate from <i>Vicia faba</i> |
| title_sort | quantification of peptides in food hydrolysate from i vicia faba i |
| topic | peptidomics food hydrolysate peptide absolute quantification mass spectrometry |
| url | https://www.mdpi.com/2304-8158/14/7/1180 |
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