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Scavo A, Rial C, Varela RM, Molinillo JMG, Mauromicale G, Macias FA. Influence of Genotype and Harvest Time on the Cynara cardunculus L. Sesquiterpene Lactone Profile. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6487-6496. [PMID: 31094509 DOI: 10.1021/acs.jafc.9b02313] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The excessive and inappropriate application of herbicides has caused environmental pollution. The use of allelochemicals as bioherbicides could provide a solution to this problem. The allelopathic activity of Cynara cardunculus L. has been studied previously, and sesquiterpene lactones (STLs) were identified as the most relevant allelochemicals. The goal of the study reported here was to investigate the effect of six genotypes and three harvest times on the qualitative and quantitative composition of STLs in C. cardunculus leaves through a new ultra-high-performance liquid chromatography-tandem mass spectrometry analysis method and, thus, the effect on phytotoxicity. Overall, wild cardoon contained the highest levels of STLs of the three botanical varieties studied. Nevertheless, climatic conditions had a marked influence on the presence of STLs among the six genotypes, which was higher in the April harvest. Cynaropicrin was the most abundant STL detected. A close relationship was found between the STL profiles and the allelopathic activity, expressed as inhibition of wheat coleoptile elongation. The data provide a new and important contribution to our understanding of C. cardunculus allelopathy.
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Affiliation(s)
- Aurelio Scavo
- Department of Agriculture, Food and Environment (Di3A) , University of Catania , Via Valdisavoia 5 , 95123 Catania , Italy
| | - Carlos Rial
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Science , University of Cádiz , Calle República Saharaui 7 , 11510 Puerto Real , Cádiz , Spain
| | - Rosa Maria Varela
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Science , University of Cádiz , Calle República Saharaui 7 , 11510 Puerto Real , Cádiz , Spain
| | - José Maria Gonzalez Molinillo
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Science , University of Cádiz , Calle República Saharaui 7 , 11510 Puerto Real , Cádiz , Spain
| | - Giovanni Mauromicale
- Department of Agriculture, Food and Environment (Di3A) , University of Catania , Via Valdisavoia 5 , 95123 Catania , Italy
| | - Francisco Antonio Macias
- Allelopathy Group, Department of Organic Chemistry, Institute of Biomolecules (INBIO), Campus de Excelencia Internacional (ceiA3), School of Science , University of Cádiz , Calle República Saharaui 7 , 11510 Puerto Real , Cádiz , Spain
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Ben Amira A, Bauwens J, De Pauw E, Besbes S, Attia H, Francis F, Blecker C. Identification of proteins from wild cardoon flowers ( Cynara cardunculus L.) by a proteomic approach. J Chem Biol 2016; 10:25-33. [PMID: 28101252 DOI: 10.1007/s12154-016-0161-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2016] [Accepted: 10/05/2016] [Indexed: 11/29/2022] Open
Abstract
Proteomic approach was applied to identify total proteins, particularly the enzymatic content, from wild cardoon flowers. As the selection of an appropriate sample preparation method is the key for getting reliable results, two different extraction/precipitation methods (trichloroacetic acid and phenol/ammonium acetate) were tested on fresh and lyophilized flowers. After two-dimensional electrophoresis (2D-E) separations, a better protein pattern was obtained after phenol extraction from lyophilized flowers. Only 46 % of the total analyzed spots resulted in a protein identification by mass spectrometry MALDI-TOF. Four proteases (cardosins A, E, G, and H), which have become a subject of great interest in dairy technology, were identified. They presented molecular weights and isoelectric points very close and high levels of homology between matched peptides sequences. The absence of the other cardosins (B, C, D, and F) could be an advantage, as it reduces the excessive proteolytic activity that causes bitter flavors and texture defects, during cheese making.
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Affiliation(s)
- Amal Ben Amira
- University of Liège, Gembloux Agro-Bio tech, Laboratory of Food Science and Formulation, Passage des Déportés 2, B-5030 Gembloux, Belgium ; University of Sfax, National Engineering School of Sfax, Laboratory of Food Analysis, Soukra Road, BP, W-3038 Sfax, Tunisia
| | - Julien Bauwens
- University of Liège, Gembloux Agro-Biotech, Laboratory of Functional and Evolutionary Entomology, Passage des Déportés 2, B-5030 Gembloux, Belgium
| | - Edwin De Pauw
- University of Liège, Mass Spectrometry Laboratory, B6 Building, 4000 Liège, Belgium
| | - Souhail Besbes
- University of Sfax, National Engineering School of Sfax, Laboratory of Food Analysis, Soukra Road, BP, W-3038 Sfax, Tunisia
| | - Hamadi Attia
- University of Sfax, National Engineering School of Sfax, Laboratory of Food Analysis, Soukra Road, BP, W-3038 Sfax, Tunisia
| | - Frédéric Francis
- University of Liège, Gembloux Agro-Biotech, Laboratory of Functional and Evolutionary Entomology, Passage des Déportés 2, B-5030 Gembloux, Belgium
| | - Christophe Blecker
- University of Liège, Gembloux Agro-Bio tech, Laboratory of Food Science and Formulation, Passage des Déportés 2, B-5030 Gembloux, Belgium
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Orange proteomic fingerprinting: From fruit to commercial juices. Food Chem 2016; 196:739-49. [DOI: 10.1016/j.foodchem.2015.10.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 09/24/2015] [Accepted: 10/01/2015] [Indexed: 10/23/2022]
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Claus T, Maruyama SA, Palombini SV, Montanher PF, Bonafé EG, de Oliveira Santos Junior O, Matsushita M, Visentainer JV. Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.050] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Cunsolo V, Muccilli V, Saletti R, Foti S. Mass spectrometry in food proteomics: a tutorial. JOURNAL OF MASS SPECTROMETRY : JMS 2014; 49:768-784. [PMID: 25230173 DOI: 10.1002/jms.3374] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2014] [Revised: 04/10/2014] [Accepted: 04/11/2014] [Indexed: 06/03/2023]
Abstract
In the last decades, the continuous and rapid evolution of proteomic approaches has provided an efficient platform for the characterization of food-derived proteins. Particularly, the impressive increasing in performance and versatility of the MS instrumentation has contributed to the development of new analytical strategies for proteins, evidencing how MS arguably represents an indispensable tool in food proteomics. Investigation of protein composition in foodstuffs is helpful for understanding the relationship between the protein content and the nutritional and technological properties of foods, the production of methods for food traceability, the assessment of food quality and safety, including the detection of allergens and microbial contaminants in foods, or even the characterization of genetically modified products. Given the high variety of the food-derived proteins and considering their differences in chemical and physical properties, a single proteomic strategy for all purposes does not exist. Rather, proteomic approaches need to be adapted to each analytical problem, and development of new strategies is necessary in order to obtain always the best results. In this tutorial, the most relevant aspects of MS-based methodologies in food proteomics will be examined, and their advantages and drawbacks will be discussed.
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Affiliation(s)
- Vincenzo Cunsolo
- Department of Chemical Sciences, University of Catania, Viale A. Doria, 6, I-95125, Catania, Italy
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Lerma-García MJ, D’Amato A, Fasoli E, Simó-Alfonso EF, Righetti PG. According to the CPLL proteome sheriffs, not all aperitifs are created equal! BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2014; 1844:1493-9. [DOI: 10.1016/j.bbapap.2014.04.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2014] [Revised: 04/24/2014] [Accepted: 04/28/2014] [Indexed: 12/01/2022]
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Righetti PG, Candiano G, Citterio A, Boschetti E. Combinatorial Peptide Ligand Libraries as a “Trojan Horse” in Deep Discovery Proteomics. Anal Chem 2014; 87:293-305. [DOI: 10.1021/ac502171b] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Pier Giorgio Righetti
- Politecnico di Milano, Department of Chemistry, Materials and Chemical Engineering “Giulio
Natta”, Via Mancinelli
7, Milano 20131, Italy
| | - Giovanni Candiano
- Laboratory on Pathophysiology of Uremia
and Department of Nephrology, Istituto Giannina Gaslini, Genova, Italy
| | - Attilio Citterio
- Politecnico di Milano, Department of Chemistry, Materials and Chemical Engineering “Giulio
Natta”, Via Mancinelli
7, Milano 20131, Italy
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Righetti PG, Fasoli E, D'Amato A, Boschetti E. The "Dark Side" of Food Stuff Proteomics: The CPLL-Marshals Investigate. Foods 2014; 3:217-237. [PMID: 28234315 PMCID: PMC5302364 DOI: 10.3390/foods3020217] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 04/08/2014] [Accepted: 04/08/2014] [Indexed: 11/17/2022] Open
Abstract
The present review deals with analysis of the proteome of animal and plant-derived food stuff, as well as of non-alcoholic and alcoholic beverages. The survey is limited to those systems investigated with the help of combinatorial peptide ligand libraries, a most powerful technique allowing access to low- to very-low-abundance proteins, i.e., to those proteins that might characterize univocally a given biological system and, in the case of commercial food preparations, attest their genuineness or adulteration. Among animal foods the analysis of cow's and donkey's milk is reported, together with the proteomic composition of egg white and yolk, as well as of honey, considered as a hybrid between floral and animal origin. In terms of plant and fruits, a survey is offered of spinach, artichoke, banana, avocado, mango and lemon proteomics, considered as recalcitrant tissues in that small amounts of proteins are dispersed into a large body of plant polymers and metabolites. As examples of non-alcoholic beverages, ginger ale, coconut milk, a cola drink, almond milk and orgeat syrup are analyzed. Finally, the trace proteome of white and red wines, beer and aperitifs is reported, with the aim of tracing the industrial manipulations and herbal usage prior to their commercialization.
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Affiliation(s)
- Pier Giorgio Righetti
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Via Mancinelli 7, Milano 20131, Italy.
| | - Elisa Fasoli
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Via Mancinelli 7, Milano 20131, Italy.
| | - Alfonsina D'Amato
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Via Mancinelli 7, Milano 20131, Italy.
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Making Progress in Plant Proteomics for Improved Food Safety. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/b978-0-444-62650-9.00006-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Fasoli E, Colzani M, Aldini G, Citterio A, Righetti PG. Lemon peel and Limoncello liqueur: A proteomic duet. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2013; 1834:1484-91. [DOI: 10.1016/j.bbapap.2013.05.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Revised: 05/03/2013] [Accepted: 05/06/2013] [Indexed: 12/23/2022]
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D'Amato A, Esteve C, Fasoli E, Citterio A, Righetti PG. Proteomic analysis ofLycium barbarum(Goji) fruit via combinatorial peptide ligand libraries. Electrophoresis 2013. [DOI: 10.1002/elps.201200643] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Alfonsina D'Amato
- Department of Chemistry; Materials and Chemical Engineering “Giulio Natta”; Politecnico di Milano; Milan; Italy
| | - Clara Esteve
- Department of Analytical Chemistry; Faculty of Chemistry; University of Alcalá; Alcalá de Henares; Madrid; Spain
| | - Elisa Fasoli
- Department of Chemistry; Materials and Chemical Engineering “Giulio Natta”; Politecnico di Milano; Milan; Italy
| | - Attilio Citterio
- Department of Chemistry; Materials and Chemical Engineering “Giulio Natta”; Politecnico di Milano; Milan; Italy
| | - Pier Giorgio Righetti
- Department of Chemistry; Materials and Chemical Engineering “Giulio Natta”; Politecnico di Milano; Milan; Italy
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Agrawal GK, Timperio AM, Zolla L, Bansal V, Shukla R, Rakwal R. Biomarker discovery and applications for foods and beverages: proteomics to nanoproteomics. J Proteomics 2013; 93:74-92. [PMID: 23619387 DOI: 10.1016/j.jprot.2013.04.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2013] [Revised: 03/17/2013] [Accepted: 04/01/2013] [Indexed: 12/18/2022]
Abstract
Foods and beverages have been at the heart of our society for centuries, sustaining humankind - health, life, and the pleasures that go with it. The more we grow and develop as a civilization, the more we feel the need to know about the food we eat and beverages we drink. Moreover, with an ever increasing demand for food due to the growing human population food security remains a major concern. Food safety is another growing concern as the consumers prefer varied foods and beverages that are not only traded nationally but also globally. The 21st century science and technology is at a new high, especially in the field of biological sciences. The availability of genome sequences and associated high-throughput sensitive technologies means that foods are being analyzed at various levels. For example and in particular, high-throughput omics approaches are being applied to develop suitable biomarkers for foods and beverages and their applications in addressing quality, technology, authenticity, and safety issues. Proteomics are one of those technologies that are increasingly being utilized to profile expressed proteins in different foods and beverages. Acquired knowledge and protein information have now been translated to address safety of foods and beverages. Very recently, the power of proteomic technology has been integrated with another highly sensitive and miniaturized technology called nanotechnology, yielding a new term nanoproteomics. Nanoproteomics offer a real-time multiplexed analysis performed in a miniaturized assay, with low-sample consumption and high sensitivity. To name a few, nanomaterials - quantum dots, gold nanoparticles, carbon nanotubes, and nanowires - have demonstrated potential to overcome the challenges of sensitivity faced by proteomics for biomarker detection, discovery, and application. In this review, we will discuss the importance of biomarker discovery and applications for foods and beverages, the contribution of proteomic technology in this process, and a shift towards nanoproteomics to suitably address associated issues. This article is part of a Special Issue entitled: Translational plant proteomics.
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Affiliation(s)
- Ganesh Kumar Agrawal
- Research Laboratory for Biotechnology and Biochemistry (RLABB), GPO Box 13265, Kathmandu, Nepal.
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