Impact of Bioinformatics Search Parameters for Peptides’ Identification and Their Post-Translational Modifications: A Case Study of Proteolysed Gelatines from Beef, Pork, and Fish

Mouna Ambli (1) , Barbara Deracinois (1) , Anne-Sophie Jenequin (1) , Rozenn Ravallec (2, 3, 4, 5, 1) , Benoit Cudennec (2, 1) , Christophe Flahaut (1, 2)

1 BioEcoAgro - Equipe 7 - Health benefit of protein hydrolysates and agro-food co-products: control of production, characterization and valorisation
2 BioEcoAgro - UMR transfrontalière INRAE 1158
3 ICV - Institut Charles Viollette (ICV) - EA 7394
4 ProBioGEM - Procédés Biologiques, Génie Enzymatique et Microbien - EA1026
5 LTSN - Laboratoire de Technologie des Substances Naturelles

Bioinformatics software, allowing the identification of peptides by the comparison of peptide fragmentation spectra obtained by mass spectrometry versus targeted databases or directly by de novo sequencing, is now mandatory in peptidomics/proteomics approaches. Programming the identification software requires specifying, among other things, the mass measurement accuracy of the instrument and the digestion enzyme used with the number of missed cleavages allowed. Moreover, these software algorithms are able to identify a large number of post-translational modifications (PTMs). However, peptide and PTM identifications are challenging in the agrofood field due to non-specific cleavage sites of physiological- or food-grade enzymes and the number and location of PTMs. In this study, we show the importance of customized software programming to obtain a better peptide and PTM identification rate in the agrofood field. A gelatine product and one industrial gelatine hydrolysate from three different sources (beef, pork, and fish), each digested by simulated gastrointestinal digestion, MS-grade trypsin, or both, were used to perform the comparisons. Two main points are illustrated: (i) the impact of the set-up of specific enzyme versus no specific enzyme use and (ii) the impact of a maximum of six PTMs allowed per peptide versus the standard of three. Prior knowledge of the composition of the raw proteins is an important asset for better identification of peptide sequences.

Domaines: Sciences du Vivant [q-bio]

Mouna Ambli, Barbara Deracinois, Anne-Sophie Jenequin, Rozenn Ravallec, Benoit Cudennec, et al.. Impact of Bioinformatics Search Parameters for Peptides’ Identification and Their Post-Translational Modifications: A Case Study of Proteolysed Gelatines from Beef, Pork, and Fish. Foods, 2023, 12 (13), pp.2524. ⟨10.3390/foods12132524⟩. ⟨hal-04551728⟩