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

  • Gianfranco Mamone
  • Gianluca Picariello
  • Chiara Nitride
  • Francesco Addeo
  • Pasquale Ferranti
Part of the Food Microbiology and Food Safety book series (FMFS, volume 2)


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.


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.







Absolute quantification




Capillary electrophoresis


Collision-induced dissociation




Capillary zone electrophoresis


Differential in-gel electrophoresis


Enzyme-linked immunosorbent assay


Electrospray ionization


Gas chromatography


Genetically modified organism


High-performance liquid chromatography


Isotope-coded affinity tag


Isoelectric focusing


Ion exchange


Ion trap


Isobaric tags for relative and absolute quantitation




Liquid chromatography


Low molecular weight


Limit of detection


Limit of quantification


Matrix-assisted laser desorption ionization


Mechanically recovered meat


Milk powders


Multiple reaction monitoring

MS/MS and MSn

Tandem mass spectrometry


Mass spectrometry


Multidimensional protein identification technology


Polyacrylamide gel electrophoresis


Polymerase chain reaction


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


Sodium dodecyl-sulphate


Stable isotope labeling with amino acids in cell culture


Single ion monitoring


Selected reaction monitoring




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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