title: Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS.
abstract: Triple TOF MS/MS was used to identify adducts between rosmarinic acid (RosA)-derived quinones and meat proteins in a gel model under oxidative stress. Seventy-five RosA-modified peptides responded to 67 proteins with adduction of RosA. RosA conjugated with different amino acids in proteins, and His, Arg, and Lys adducts with RosA were identified for the first time in meat. A total of 8 peptides containing Cys, 14 peptides containing His, 48 peptides containing Arg, 64 peptides containing Lys, and 5 peptides containing N-termini that which participated in adduction reaction with RosA were identified, respectively. Seventy-seven adduction sites were subdivided into all adducted proteins including 2 N-terminal adduction sites, 3 Cys adduction sites, 4 His adduction sites, 29 Arg adduction sites, and 39 Lys adduction sites. Site occupancy analyses showed that approximately 80.597% of the proteins carried a single RosA-modified site, 14.925% retained two sites, 1.492% contained three sites, and the rest 2.985% had four or more sites. Large-scale triple TOF MS/MS mapping of RosA-adducted sites reveals the adduction regulations of quinone and different amino acids as well as the adduction ratios, which clarify phenol-protein adductions and pave the way for industrial meat processing and preservation.
authors.affiliation: Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China.|Department of Food Nutrition and Detection, College of Education and Humanity, Suzhou Vocational University , Suzhou 215104, China.
authors.forename: Chang-Bo
authors.initials: CB
authors.lastname: Tang
authors.affiliation: Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China.
authors.forename: Wan-Gang
authors.initials: WG
authors.lastname: Zhang
authors.affiliation: College of Light Industry Science and Engineering, Nanjing Forestry University , Nanjing 210037, China.
authors.forename: Yao-Song
authors.initials: YS
authors.lastname: Wang
authors.affiliation: Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China.
authors.forename: Lu-Juan
authors.initials: LJ
authors.lastname: Xing
authors.affiliation: Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China.
authors.forename: Xing-Lian
authors.initials: XL
authors.lastname: Xu
authors.affiliation: Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China.
authors.forename: Guang-Hong
authors.initials: GH
authors.lastname: Zhou
mesh_terms: D000595:Amino Acid Sequence; D000596:Amino Acids / Q000737:chemistry; D000818:Animals; D002851:Chromatography, High Pressure Liquid; D002934:Cinnamates / Q000737:chemistry*; D053630:Depsides / Q000737:chemistry*; D004044:Dietary Proteins / Q000737:chemistry*; D018384:Oxidative Stress; D010455:Peptides / Q000737:chemistry*; D011809:Quinones / Q000737:chemistry*; D000069466:Red Meat / Q000032:analysis*; D013552:Swine; D053719:Tandem Mass Spectrometry; D000097123:Rosmarinic Acid
chemical_list: D000596:Amino Acids; D002934:Cinnamates; D053630:Depsides; D004044:Dietary Proteins; D010455:Peptides; D011809:Quinones; D000097123:Rosmarinic Acid
keywords: adducts; rosmarinic acid; total meat proteins; triple TOF MS/MS