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

  • Gianfranco Mamone
  • Gianluca Picariello
  • Chiara Nitride
  • Francesco Addeo
  • Pasquale Ferranti
Chapter
Part of the Food Microbiology and Food Safety book series (FMFS, 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.

Keywords

High Performance Liquid Chromatography Whey Protein Select Reaction Monitoring Soybean Protein Buffalo Milk 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Gianfranco Mamone
    • 1
  • Gianluca Picariello
    • 1
  • Chiara Nitride
    • 2
  • Francesco Addeo
    • 3
    • 2
  • Pasquale Ferranti
    • 3
    • 2
  1. 1.Istituto di Scienze dell’Alimentazione (ISA) – CNRAvellinoItaly
  2. 2.Dipartimento di Scienza degli AlimentiUniversity of Naples “Federico II”Portici IItaly
  3. 3.Istituto di Scienze dell’Alimentazione, Consiglio and Pasquale Ferranti Nazionale delle Ricerche (CNR)AvellinoItaly

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