Peptidomics on farm animal research

Abstract

Although Peptidomics is a discipline complementary to proteomics, since nowadays both mainly rely on analytical strategies based on mass spectrometry, there are fundamental differences. In this chapter, we discuss these differences along with the application of these technologies for the study of the different stages of meat production, from storage to processing to unravel mechanisms that will allow reaching high quality and safer meat products. The use of Peptidomics and the related high throughput technologies, now relying on mass spectrometry but once also on N-terminal sequencing, are discussed. Clear examples are provided dealing with relevant studies on meat proteolysis and peptide generation occurring during ageing, as well as those produced during ripening of meat products by endogenous and microbial enzymes. Also the involvement of this phenomenon in the development of taste active compounds is addressed. Finally, the application of novel Omics technologies on bacterial identification in food for diagnosis and safety purposes is presented, putting emphasis on their potential advantages and future perspectives.