Wendy's Chili - omics by Mass Spec Everything

[00:00:00]The chili.

[00:00:02]The Wendy's chili. What proteins can we find? It's not hippopotamus collagen, that's crazy. In the Wendy's chili, I'm assuming they're breaking up old burger pieces. We get the burgers and we get the beans. I'm going to try to get a red bean, a white bean, and some meat.

[00:00:18]Mm.

[00:00:19]All right. Actually, we should try to precipitate the entire thing. All proteins. I'm just going to smash it a bit. Go right to precipitation of the whole thing.

[00:00:30]And kind of sonicate it a bit, maybe.

[00:00:32]Precipitated proteins look so delicious.

[00:00:36]So, this is four different pulls from the same kind of heterogeneous chili protein mixture. You see, I pulled slightly different amounts of protein per tube here. Off centrifuge for the second time, it's reduced. It's been alkylated with the propionamide.

[00:00:52]And we're going to digest it now. It still looks and smells of chili. Off digestion, still smells like chili. I took out 200 microliters from each, as clean as possible, mixed them together, and you can see that's a good clean sample. Chili protein. I overdid it on protein concentration this time, guys. But anyways, there it is. We're going to run this through peaks. All right, here we go. We got the Wendy's chili data. You can see the first thing on the list is actin. Then it's collagen. So, uh it's not rattus or hippopotamus. We just have a lot of homology in actin and in collagen. And so, you can see in this actin, it's not uh you can see the bovine is present.

[00:01:41]Right? And then in the collagen, it's not hippopotamus collagen, that's crazy.

[00:01:45]There is bovine as well. Again, like, you know, very similar homology in these structural proteins. Uh but it's interesting to note that the highest intensity is coming from actin and collagen.

[00:01:58]Um and we are seeing some myosin as well. Myosin two, uh some hemoglobin, all Bos taurus, myosin seven, uh and some myosin four. Uh and then the cool thing is that we're seeing the bean protein. So we're seeing this phaseolin alpha and beta. Pretty intense, good coverage. We're seeing the phaseolin.

[00:02:20]This is from Phaseolus vulgaris. Okay, so phaseolin from phaseo that's the primary seed storage protein from Phaseolus vulgaris. This is just the common bean is what they call that.

[00:02:33]Better known as the common bean. The common bean is basically all beans.

[00:02:38]Right? So this is the common bean. It turns out all beans are the same. It's basically pinto beans, kidney beans, navy beans, green beans, runner beans, string beans, and pretty much all beans, snap beans, french beans are all the exact same species of bean called Phaseolus vulgaris. I butchered that. Called the common bean.

[00:03:02]Pretty crazy, right? They all look different.

[00:03:05]But as far as proteomics goes, they're all the same phaseolin seed storage protein. A little known fact, this is actually a dietary supplement. So you This phaseolin protein which is like, you know, 50% of all the bean protein uh it blocks this enzyme called alpha amylase, which is like your salivary amylase and what breaks down complex sugars, complex starches into sugar.

[00:03:32]So uh I mean, uh maybe that's the original GLP-1 right there. Just eating some beans.

[00:03:38]Um so yeah, if you're having trouble with your blood sugar regulation, maybe it's just time to eat some uh Wendy's chili. Not saying anything crazy, guys.

[00:03:46]I'm going to go ahead and say it's just uh some meat, actin, collagen, myosin, and then some of phaseolin. I was thinking maybe I'd be able to tell the kidney beans from the regular beans, but apparently they're all regular beans.

[00:04:00]So, anyways, there's my hits. That's the chili home mix for you.