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The Role of Proteomics in the Discovery of Marker Proteins of Food Adulteration

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Proteomics in Foods

Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

Abstract

Food products are subjected to adulteration, with consequent nutritional or economic loss for consumers and with damage to the commercial reputation of producers and trade labels. Substances used for adulteration range from synthetic chemicals to poor-quality plant or animal materials added to food preparations. Currently, a variety of analytical methods can be exploited to determine the presence of undeclared or unexpected ingredients in food products. Although conventional analytical tools have good potential for detecting the synthetic adulterants of food and agricultural foodstuffs, these methods often fail to identify the addition of low-quality materials to higher-value products, as in the case of typical and Protected Denomination of Origin foods. In the last years, the application of the “omic” technologies in food science has assumed a leading role in the definition of the entire and detailed (bio)chemical composition of a food and its modification along the artisanal or industrial production chain to evaluate its technological properties. These developments are driven by the need to meet the instances of food industries, regulatory agencies, and consumers in order to guarantee food quality and authenticity. Although, in principle, any class of food constituents can be a marker of the food characteristics, more than other fractions, proteins retain the record of the treatment and processes a food undergoes from raw materials to end products. This chapter focuses on the application of the newly born proteomic technologies to the discovery and characterization of reliable molecular markers of food adulteration for the assessment of food quality, typicality, and authenticity.

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Abbreviations

1D:

Mono-dimensional

2-D:

Two-dimensional

AQUA:

Absolute quantification

BLG:

Beta-lactoglobulin

CE:

Capillary electrophoresis

CID:

Collision-induced dissociation

CML:

Nε-carboxymethyl-lysine

CZE:

Capillary zone electrophoresis

DIGE:

Differential in-gel electrophoresis

ELISA:

Enzyme-linked immunosorbent assay

ESI:

Electrospray ionization

GC:

Gas chromatography

GMO:

Genetically modified organism

HPLC:

High-performance liquid chromatography

ICAT:

Isotope-coded affinity tag

IEF:

Isoelectric focusing

IEX:

Ion exchange

IT:

Ion trap

iTRAQ:

Isobaric tags for relative and absolute quantitation

LAL:

Lysinoalanine

LC:

Liquid chromatography

LMW:

Low molecular weight

LOD:

Limit of detection

LOQ:

Limit of quantification

MALDI:

Matrix-assisted laser desorption ionization

MM:

Mechanically recovered meat

MP:

Milk powders

MRM:

Multiple reaction monitoring

MS/MS and MSn :

Tandem mass spectrometry

MS:

Mass spectrometry

MudPIT:

Multidimensional protein identification technology

PAGE:

Polyacrylamide gel electrophoresis

PCR:

Polymerase chain reaction

PDO:

Protected denomination of origin: RP-HPLC: reverse-phase high-performance liquid chromatography

SDS:

Sodium dodecyl-sulphate

SILAC:

Stable isotope labeling with amino acids in cell culture

SIM:

Single ion monitoring

SRM:

Selected reaction monitoring

TOF:

Time-of-flight

UPLC-FT-ICR-MS:

Ultrahigh-pressure liquid chromatography high-resolution Fourier-transform ion cyclotron resonance mass spectrometry

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Authors and Affiliations

  1. Istituto di Scienze dell’Alimentazione (ISA) – CNR, Via Roma 52 A/C, Avellino, 83100, Italy

    Gianfranco Mamone & Gianluca Picariello

  2. Dipartimento di Scienza degli Alimenti, University of Naples “Federico II”, Parco Gussone, Portici I, 80055, Italy

    Chiara Nitride, Francesco Addeo & Pasquale Ferranti

  3. Istituto di Scienze dell’Alimentazione, Consiglio and Pasquale Ferranti Nazionale delle Ricerche (CNR), Via Roma 52 A/C, Avellino, 83100, Italy

    Francesco Addeo & Pasquale Ferranti

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  1. Gianfranco Mamone
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  2. Gianluca Picariello
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  3. Chiara Nitride
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  4. Francesco Addeo
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  5. Pasquale Ferranti
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Correspondence to Pasquale Ferranti .

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  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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Mamone, G., Picariello, G., Nitride, C., Addeo, F., Ferranti, P. (2013). The Role of Proteomics in the Discovery of Marker Proteins of Food Adulteration. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_24

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