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Multi-omics characterization of NIST seafood reference materials and alternative matrix preparations
Ellisor, D.L.; Bayless, A.L.; Schock, T.B.; Davis, W.C.; Knott, B.T.; Seghers, J.; Leys, H.; Emteborg, H. (2024). Multi-omics characterization of NIST seafood reference materials and alternative matrix preparations. Anal. Bioanal. Chem. 416: 773-785. https://dx.doi.org/10.1007/s00216-023-04928-9
In: Analytical and Bioanalytical Chemistry. Springer: Heidelberg. ISSN 1618-2642; e-ISSN 1618-2650
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| Trefwoord |
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| Author keywords |
Reference materials; Omics; Nutrition; Seafood; Aquaculture; Wild-caught |
| Auteurs | | Top |
- Ellisor, D.L.
- Bayless, A.L.
- Schock, T.B.
- Davis, W.C.
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- Knott, B.T.
- Seghers, J.
- Leys, H.
- Emteborg, H.
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| Abstract |
The National Institute of Standards and Technology (NIST) has prepared four seafood reference materials (RMs) for use in food safety and nutrition studies: wild-caught and aquacultured salmon (RM 8256 and RM 8257) and wild-caught and aquacultured shrimp (RM 8258 and RM 8259). These materials were characterized using genetic, metabolomic (1H-NMR, nuclear magnetic resonance and LC-HRMS/MS, liquid chromatography high-resolution tandem mass spectrometry), lipidomic, and proteomic methods to explore their use as matrix-matched, multi-omic differential materials for method development towards identifying product source and/or as quality control in untargeted omics studies. The results from experimental replicates were reproducible for each reference material and analytical method, with the most abundant features reported. Additionally, differences between the materials could be detected, where wild-caught and aquacultured seafood could be distinguished using untargeted metabolite, lipid, and protein analyses. Further processing of the fresh-frozen RMs by freeze-drying revealed the freeze-dried seafoods could still be reliably discerned. These results demonstrate the usefulness of these reference materials as tools for omics instrument validation and measurement harmonization in seafood-related studies. Furthermore, their use as differential quality control (QC) materials, regardless of preparation method, may also provide a tool for laboratories to demonstrate proficiency at discriminating between products based on source/species. |
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