Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks

Snacking has traditionally been associated with consumption of foods rich in fats and carbohydrates. However, new dietary trends switched to consumption of protein-rich foods. This study investigates the impact of food processing on the cryptome of one of the most widely consumed meat snacks, beef jerky. We have performed discovery-driven proteome-wide analyses, which identified a significantly elevated presence of reactive prooxidant post-translational modifications in jerky. We also found that these protein decorations impact an important subset of in-silico predicted DNA binding cryptides. Furthermore, we observed cell-dependent reduction in cell viability after prolonged treatments with endogenous-like jerky digests. Collectively these findings uncover the presence of prooxidant modifications in processed dried beef snacks and associate their presence with cytotoxicity. Thus, the findings reported here can pave the way for future studies aimed to establish appropriate dietary recommendations on snacking trends. [Display omitted] •Jerky proteome displays abnormal levels of prooxidant modifications.•Jerky cryptides with DNA binding capacity are widely affected by prooxidant modifications.•Prooxidant modifications in jerky impair optimal release of the cryptome.•Cell- and dose- dependent citotoxic effects of jerky cryptides.