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Albuquerque W, Ghezellou P, Seidel L, Burkert J, Will F, Schweiggert R, Spengler B, Zorn H, Gand M. Mass Spectrometry-Based Proteomic Profiling of a Silvaner White Wine. Biomolecules 2023; 13:biom13040650. [PMID: 37189397 DOI: 10.3390/biom13040650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/16/2023] [Accepted: 03/28/2023] [Indexed: 04/08/2023] Open
Abstract
The comprehensive identification of the proteome content from a white wine (cv. Silvaner) is described here for the first time. The wine protein composition isolated from a representative wine sample (250 L) was identified via mass spectrometry (MS)-based proteomics following in-solution and in-gel digestion methods after being submitted to size exclusion chromatographic (SEC) fractionation to gain a comprehensive insight into proteins that survive the vinification processes. In total, we identified 154 characterized (with described functional information) or so far uncharacterized proteins, mainly from Vitis vinifera L. and Saccharomyces cerevisiae. With the complementarity of the two-step purification, the digestion techniques and the high-resolution (HR)-MS analyses provided a high-score identification of proteins from low to high abundance. These proteins can be valuable for future authentication of wines by tracing proteins derived from a specific cultivar or winemaking process. The proteomics approach presented herein may also be generally helpful to understand which proteins are important for the organoleptic properties and stability of wines.
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Affiliation(s)
- Wendell Albuquerque
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Parviz Ghezellou
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Leif Seidel
- Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Johannes Burkert
- Institute for Viticulture and Oenology, Bavarian State Institute for Viticulture and Horticulture (LWG), An der Steige 15, 97209 Veitshöchheim, Germany
| | - Frank Will
- Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Ralf Schweiggert
- Department of Beverage Research, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Bernhard Spengler
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Martin Gand
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
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Heres A, Saldaña C, Toldrá F, Mora L. Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham. FOOD CHEMISTRY: MOLECULAR SCIENCES 2021; 3:100048. [PMID: 35415658 PMCID: PMC8991613 DOI: 10.1016/j.fochms.2021.100048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 10/18/2021] [Accepted: 10/23/2021] [Indexed: 11/27/2022]
Abstract
A simpler strategy was carried out to identify dipeptides in dry-cured ham. Ultrafiltration following MALDI-ToF MS allows a rapid peptide identification. AH, AL, DD, EV and VF were identified in samples with different processing times. Bioactive or tasting food-derived dipeptides can be identified by this methodology.
The processing of dry-cured ham results in the generation of small peptides by the action of endogenous enzymes on muscle proteins. Common proteomic workflows involve previous separation techniques based on liquid chromatography which are expensive and time-consuming. In this study, a convenient proteomic approach based on MALDI-ToF is proposed for the first time for the detection of dipeptides in Spanish dry-cured ham. Dipeptides AH, AL, DD, EV, and VF were identified in hams of 18 and 24 months of dry-curing. This work provides insights on the efficiency of a new peptidomic workflow for the short peptide identification from a complex food matrix and permits to evaluate the sample in terms of the presence of taste-related and bioactive dipeptides.
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Pavón-Pérez J, Henriquez-Aedo K, Salazar R, Herrero M, Aranda M. Chemometric optimization of trypsin digestion method applying infrared, microwave and ultrasound energies for determination of caseins and ovalbumin in wines. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2914-2923. [PMID: 34294953 PMCID: PMC8249656 DOI: 10.1007/s13197-020-04793-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/20/2020] [Accepted: 09/12/2020] [Indexed: 06/13/2023]
Abstract
Caseins and ovalbumin are frequently used as wine fining agents to remove undesirable compounds like polymeric phenols. Their presence in wines is a subject of concern because may cause adverse effects on susceptible consumers, especially when their presence is not labeled. A key step for its determination is trypsin digestion, which is considered the bottleneck of bottom-up approach workflow because usually requires several hours. To reduce this time, the objective of this work was to carry out a chemometric optimization of trypsin digestion method applying infrared, microwave and ultrasound energies to determine caseins and ovalbumin in wines. The conditions of each accelerated digestion method were optimized using a Response Surface Methodology based on central composite design. The parameters optimized were digestion time and trypsin: protein ratio. The response variable evaluated was digestion yield, which was determined through the peak area of each protein transition determined by liquid chromatography-mass spectrometry. The most effective technique was microwave followed by ultrasound and infrared. Since optimal values of microwave and ultrasound-assisted digestion were the same, the later was chosen considering sample preparation and cost. Applying the proposed approach, a reduction of ca. 140 and 240-fold on digestion time was achieved compared with optimized and non-optimized conventional methods, respectively. With this workflow, both proteins were digested in a single 3 min process allowing its detection by liquid chromatography-mass spectrometry at µg L-1 level, which is ca. 60 times lower than the current limit of 0.25 mg L-1.
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Affiliation(s)
- Jessy Pavón-Pérez
- Departamento de Ciencia Y Tecnología de Los Alimentos, Facultad de Farmacia, Universidad de Concepción. Barrio Universitario S/N, Concepción, Chile
| | - Karem Henriquez-Aedo
- Laboratorio de Biotecnología Y Genética de Alimentos, Departamento de Ciencia Y Tecnología de Los Alimentos, Facultad de Farmacia, Universidad de Concepción. Barrio Universitario S/N, Concepción, Chile
- Laboratorio de Alimentos Funcionales, Centro de Biotecnología, Universidad de Concepción. Barrio Universitario S/N, Concepción, Chile
| | - Ricardo Salazar
- Laboratorio de Electroquímica del Medio Ambiente, LEQMA, Departamento de Química de Los Materiales, Universidad de Santiago de Chile, USACH, Casilla 40, C.P. 33, Av. Libertador Bernardo O’Higgins, 3363, Estación Central, Santiago, Chile
| | - Miguel Herrero
- Instituto de Investigación en Ciencias de La Alimentación CIAL (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Mario Aranda
- Laboratorio de Investigación en Fármacos Y Alimentos, Departamento de Farmacia, Facultad de Química Y de Farmacia, Pontificia Universidad Católica de Chile, Avda. Vicuña Mackenna Casilla 306, Correo 22, 4860 Macul, Santiago, Chile
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MALDI-TOF Mass Spectrometry Applications for Food Fraud Detection. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11083374] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Chemical analysis of food products relating to the detection of the most common frauds is a complex task due to the complexity of the matrices and the unknown nature of most processes. Moreover, frauds are becoming more and more sophisticated, making the development of reliable, rapid, cost-effective new analytical methods for food control even more pressing. Over the years, MALDI-TOF MS has demonstrated the potential to meet this need, also due to a series of undeniable intrinsic advantages including ease of use, fast data collection, and capability to obtain valuable information even from complex samples subjected to simple pre-treatment procedures. These features have been conveniently exploited in the field of food frauds in several matrices, including milk and dairy products, oils, fish and seafood, meat, fruit, vegetables, and a few other categories. The present review provides a comprehensive overview of the existing MALDI-based applications for food quality assessment and detection of adulterations.
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Creydt M, Fischer M. Food authentication in real life: How to link nontargeted approaches with routine analytics? Electrophoresis 2020; 41:1665-1679. [PMID: 32249434 DOI: 10.1002/elps.202000030] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 03/19/2020] [Accepted: 03/23/2020] [Indexed: 12/20/2022]
Abstract
In times of increasing globalization and the resulting complexity of trade flows, securing food quality is an increasing challenge. The development of analytical methods for checking the integrity and, thus, the safety of food is one of the central questions for actors from science, politics, and industry. Targeted methods, for the detection of a few selected analytes, still play the most important role in routine analysis. In the past 5 years, nontargeted methods that do not aim at individual analytes but on analyte profiles that are as comprehensive as possible have increasingly come into focus. Instead of investigating individual chemical structures, data patterns are collected, evaluated and, depending on the problem, fed into databases that can be used for further nontargeted approaches. Alternatively, individual markers can be extracted and transferred to targeted methods. Such an approach requires (i) the availability of authentic reference material, (ii) the corresponding high-resolution laboratory infrastructure, and (iii) extensive expertise in processing and storing very large amounts of data. Probably due to the requirements mentioned above, only a few methods have really established themselves in routine analysis. This review article focuses on the establishment of nontargeted methods in routine laboratories. Challenges are summarized and possible solutions are presented.
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Affiliation(s)
- Marina Creydt
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Hamburg, Germany
| | - Markus Fischer
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Hamburg, Germany
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White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview. BEVERAGES 2020. [DOI: 10.3390/beverages6010019] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to remove the unstable proteins. The heat test is the most used, with good correlation with the natural proteins’ precipitations and because high temperatures are the main protein instability factor after wine bottling. Many products and technological solutions have been studied in recent years; however, sodium bentonite is still the most efficient and used treatment to remove unstable proteins from white wines. This overview resumes and discusses the different aspects involved in wine protein instability, from the wine protein instability mechanisms, the protein stability tests used, and technological alternatives available to stabilise wines with protein instability problems.
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Huang J, Wong KH, Tay SV, How A, Tam JP. Cysteine-Rich Peptide Fingerprinting as a General Method for Herbal Analysis to Differentiate Radix Astragali and Radix Hedysarum. FRONTIERS IN PLANT SCIENCE 2019; 10:973. [PMID: 31417590 PMCID: PMC6684776 DOI: 10.3389/fpls.2019.00973] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Accepted: 07/11/2019] [Indexed: 05/23/2023]
Abstract
Species misidentification and adulteration are major concerns in authenticating herbal medicines. Radix Astragali (RA), the roots of Astragalus membranaceus, is a traditional herbal medicine used for treating diabetes. However, it is often substituted by Radix Hedysarum (RH), the roots of Hedysarum polybotrys from the same plant family Fabaceae, which possesses different bioactivities. Current authentication methods, focusing on the chemical composition differences of herbal medicines based on small molecules, have limitations when these chemical markers are found in many species. Herein, we describe a rapid and general method using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS), coupled with multivariate analyses to differentiate herbal medicines. We used cysteine-rich peptide (CRP) fingerprinting, a method that exploits an underexplored chemical space between 2 to 6 kDa and which is populated by highly stable CRPs. To show the generality of the method, we screened 100 medicinal plant extracts and showed that CRP fingerprints are unique chemical markers. In addition, CRP fingerprinting was many-fold faster than the conventional authentication method using ultra-performance liquid chromatography (UPLC). Multivariate analyses showed that it has comparable classification accuracy as UPLC fingerprinting. Together, our findings revealed that CRP fingerprinting coupled with multivariate analyses is a rapid and general method for authentication and quality control for natural products in medicinal plants.
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9
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Review on proteomics for food authentication. J Proteomics 2016; 147:212-225. [PMID: 27389853 DOI: 10.1016/j.jprot.2016.06.033] [Citation(s) in RCA: 114] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 06/21/2016] [Accepted: 06/28/2016] [Indexed: 12/24/2022]
Abstract
UNLABELLED Consumers have the right to know what is in the food they are eating. Accordingly, European and global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products. During the last decade, proteomics (the large-scale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. This review is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication in the assessment of the foods compliance with labeling regulations and policies. SIGNIFICANCE This review paper provides a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments.
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Vogt EI, Kupfer VM, Vogel RF, Niessen L. A novel preparation technique of red (sparkling) wine for protein analysis. EUPA OPEN PROTEOMICS 2016; 11:16-19. [PMID: 29900107 PMCID: PMC5988557 DOI: 10.1016/j.euprot.2016.03.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Revised: 01/22/2016] [Accepted: 03/01/2016] [Indexed: 12/02/2022]
Abstract
A new protocol for preparation of proteins in red (sparkling) wine was developed. Dialysis, lyophilization, removal of phenolic compounds, protein precipitation. New protocol enables improved resolution in subsequent analysis. Applicability of the method for other beverages made of grapes is given.
Despite their low concentration, proteins can influence several key enological parameters such as foam stability or haze formation in (sparkling) wine. Most studies focus on white (sparkling) wine since the higher content of phenolic compounds in red wines impairs proteomic research. The aim of the study was the development of a method for the preparation of red (sparkling) wine proteins for proteomic analysis. Three methods of sample preparation were assessed on silver stained SDS-PAGE gels and with MALDI-TOF MS. Our new method was highly suitable for the preparation of proteins for the aforementioned applications. The results showed a substantial increase in signal intensity with a simultaneous decrease in background noise. The preparation protocol consists of (i) dialysis and freeze drying of the sample, (ii) removal of phenolic compounds by water-saturated phenol and (iii) protein precipitation by addition of ammonium acetate. Employment of this method followed by SDS-PAGE analysis allowed for silver stained gels with diminished background or streaking and clearly resolved protein bands. Analysis of spectra obtained from samples prepared according to the proposed protocol showed increased intensity and signal-to-noise ratio in MALDI-TOF MS. Furthermore it was demonstrated that this method can be applied to various kinds of grape products.
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Affiliation(s)
- Elisabeth I Vogt
- Technische Universität München, Lehrstuhl für Technische Mikrobiologie, Gregor-Mendel-Str. 4, 85354 Freising, Germany
| | - Veronika M Kupfer
- Technische Universität München, Lehrstuhl für Technische Mikrobiologie, Gregor-Mendel-Str. 4, 85354 Freising, Germany
| | - Rudi F Vogel
- Technische Universität München, Lehrstuhl für Technische Mikrobiologie, Gregor-Mendel-Str. 4, 85354 Freising, Germany
| | - Ludwig Niessen
- Technische Universität München, Lehrstuhl für Technische Mikrobiologie, Gregor-Mendel-Str. 4, 85354 Freising, Germany
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Wu Z, Pan D, Zeng X, Sun Y, Cao J. Phosphorylation of peptidoglycan from Lactobacillus acidophilusand its immunoregulatory function. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhen Wu
- Food Science and Technology Department; Marine Science School, Ningbo University; Ningbo 315211 Zhejiang China
| | - Daodong Pan
- Food Science and Technology Department; Marine Science School, Ningbo University; Ningbo 315211 Zhejiang China
- Department of Food Science and Nutrition; Ginling College, Nanjing Normal University; Nanjing 210097 Jiangsu China
| | - Xiaoqun Zeng
- Food Science and Technology Department; Marine Science School, Ningbo University; Ningbo 315211 Zhejiang China
| | - Yangying Sun
- Food Science and Technology Department; Marine Science School, Ningbo University; Ningbo 315211 Zhejiang China
| | - Jinxuan Cao
- Food Science and Technology Department; Marine Science School, Ningbo University; Ningbo 315211 Zhejiang China
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Russo R, Rega C, Chambery A. Rapid detection of water buffalo ricotta adulteration or contamination by matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2016; 30:497-503. [PMID: 26777680 DOI: 10.1002/rcm.7463] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 11/10/2015] [Accepted: 11/15/2015] [Indexed: 06/05/2023]
Abstract
RATIONALE The improvement and development of novel technologies and analytical tools are an important first line of defence for both detecting and deterring food frauds. In order to protect the authenticity of traditional foods and safeguard geographical indications and traditional specialities at European level, Protected Designation of Origin (PDO) legislation has been introduced as a guarantee of quality (Council Regulation ECC 2081/92). Dairy products, especially those certified as PDO products, are amongst the most common targets of fraudulent activities. Recently, the buffalo ricotta, a dairy product exclusively made with buffalo milk and produced in the same geographical area of most widely known buffalo mozzarella, has gained PDO recognition. METHODS In the present work, a fast and simple matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOFMS)-based methodology has been developed for detecting the adulteration or contamination of buffalo ricotta with bovine milk. RESULTS We optimized a fast procedure for digesting milk proteins and identified a novel specific proteotypic marker, corresponding to region 149-162 of β-lactoglobulin, as highly diagnostic for the presence of cow milk within ricotta matrices. CONCLUSIONS By exploiting the advantages of MALDI-TOFMS, the proposed methodology represents a useful tool for the assessment of buffalo ricotta authenticity and to guarantee the PDO certification against frauds.
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Affiliation(s)
- Rosita Russo
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, Second University of Naples, Caserta, Italy
| | - Camilla Rega
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, Second University of Naples, Caserta, Italy
| | - Angela Chambery
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, Second University of Naples, Caserta, Italy
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Compositional Signatures of Conventional, Free Range, and Organic Pork Meat Using Fingerprint Techniques. Foods 2015; 4:359-375. [PMID: 28231211 PMCID: PMC5224536 DOI: 10.3390/foods4030359] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Revised: 07/30/2015] [Accepted: 08/17/2015] [Indexed: 01/01/2023] Open
Abstract
Consumers’ interest in the way meat is produced is increasing in Europe. The resulting free range and organic meat products retail at a higher price, but are difficult to differentiate from their counterparts. To ascertain authenticity and prevent fraud, relevant markers need to be identified and new analytical methodology developed. The objective of this pilot study was to characterize pork belly meats of different animal welfare classes by their fatty acid (Fatty Acid Methyl Ester—FAME), non-volatile compound (electrospray ionization-tandem mass spectrometry—ESI-MS/MS), and volatile compound (proton-transfer-reaction mass spectrometry—PTR-MS) fingerprints. Well-defined pork belly meat samples (13 conventional, 15 free range, and 13 organic) originating from the Netherlands were subjected to analysis. Fingerprints appeared to be specific for the three categories, and resulted in 100%, 95.3%, and 95.3% correct identity predictions of training set samples for FAME, ESI-MS/MS, and PTR-MS respectively and slightly lower scores for the validation set. Organic meat was also well discriminated from the other two categories with 100% success rates for the training set for all three analytical approaches. Ten out of 25 FAs showed significant differences in abundance between organic meat and the other categories, free range meat differed significantly for 6 out of the 25 FAs. Overall, FAME fingerprinting presented highest discrimination power.
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15
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Wu Z, Pan D, Guo Y, Sun Y, Zeng X. Peptidoglycan diversity and anti-inflammatory capacity in Lactobacillus strains. Carbohydr Polym 2015; 128:130-7. [PMID: 26005148 DOI: 10.1016/j.carbpol.2015.04.026] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2015] [Revised: 04/02/2015] [Accepted: 04/07/2015] [Indexed: 01/09/2023]
Abstract
Lactobacillus species are potential probiotic bacteria for humans because of their capacity to improve certain biological functions in the host's immune system. In this study, we focused on three peptidoglycans (PGNs) derived from different Lactobacillus strains and investigated each PGN's anti-inflammatory capacity. Each PGN was analyzed using HPLC, MALDI-TOF/TOF MS and FTIR. All three PGNs displayed a β-1,4-linked N-acetylmuramic acid (MurNAc) and N-acetylglucosamine (GlcNAc) structure with some modifications in the polypeptides at the end of the MurNAc residue. In a new insight, we found that PGNs inhibit the release of inflammatory cytokines in LPS-induced RAW 264.7 cells; a capacity that may be related to the TLR-4 pathway. The goal for exploring PGN diversity in Lactobacillus strains is to better understand the potential use of Lactobacillus PGNs in food and pharmaceutical applications.
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Affiliation(s)
- Zhen Wu
- Department of Food Science and Nutrition, Jinling College, Nanjing Normal University, Nanjing 210097, Jiangsu, China
| | - Daodong Pan
- Department of Food Science and Nutrition, Jinling College, Nanjing Normal University, Nanjing 210097, Jiangsu, China; Food Science and Technology Department, Marine Science School, Ningbo University, Ningbo 315211, Zhejiang, China.
| | - Yuxing Guo
- Department of Food Science and Nutrition, Jinling College, Nanjing Normal University, Nanjing 210097, Jiangsu, China
| | - Yangying Sun
- Food Science and Technology Department, Marine Science School, Ningbo University, Ningbo 315211, Zhejiang, China
| | - Xiaoqun Zeng
- Food Science and Technology Department, Marine Science School, Ningbo University, Ningbo 315211, Zhejiang, China.
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17
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Hu N, Wei F, Lv X, Wu L, Dong XY, Chen H. Profiling of triacylglycerols in plant oils by high-performance liquid chromatography–atmosphere pressure chemical ionization mass spectrometry using a novel mixed-mode column. J Chromatogr B Analyt Technol Biomed Life Sci 2014; 972:65-72. [DOI: 10.1016/j.jchromb.2014.09.039] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2014] [Revised: 09/05/2014] [Accepted: 09/27/2014] [Indexed: 10/24/2022]
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18
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Russo R, Cusano E, Perissi A, Ferron F, Severino V, Parente A, Chambery A. Ultra-high performance liquid chromatography tandem mass spectrometry for the detection of durum wheat contamination or adulteration. JOURNAL OF MASS SPECTROMETRY : JMS 2014; 49:1239-1246. [PMID: 25476941 DOI: 10.1002/jms.3451] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2014] [Revised: 07/04/2014] [Accepted: 07/29/2014] [Indexed: 06/04/2023]
Abstract
In this work, an ultra-performance liquid chromatography electrospray ionization (UPLC-ESI)-MS/MS methodology based on multiple reaction monitoring (MRM) for the selective and sensitive detection and quantification of durum wheat adulteration has been developed and fully validated. The targeted analysis was performed by monitoring specific transitions at m/z 543.7 > 657.4 and m/z 543.7 > 299.2 of a species-specific marker derived from a tryptic peptide of puroindoline a (Pin-a), a cysteine-rich protein selectively present only in common wheat. In addition, two transitions at m/z 500.4 > 725.4 and m/z 500.4 > 561.9 of a reference peptide belonging to purothionin A-1, present in both species, were also monitored. The calibration curves obtained on binary mixtures with known percentages of common/durum wheat flours showed linearity (coefficient of regression, r ≥ 0.99) over concentrations that ranged between 80 and 1%. The limit of detection (LOD) and limit of quantification (LOQ) for the Pin-a marker in wheat flours were 0.01 and 0.03%, respectively. The identified Pin-a marker was also found to be highly diagnostic for the quantification of common wheat in raw materials (kernels) and processed products (pasta), thus offering new opportunities to assess food authenticity.
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Affiliation(s)
- Rosita Russo
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, Second University of Naples, Caserta, Italia
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Picariello G, Ferranti P, Garro G, Manganiello G, Chianese L, Coppola R, Addeo F. Profiling of anthocyanins for the taxonomic assessment of ancient purebred V. vinifera red grape varieties. Food Chem 2014; 146:15-22. [DOI: 10.1016/j.foodchem.2013.08.140] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2013] [Revised: 08/25/2013] [Accepted: 08/29/2013] [Indexed: 01/13/2023]
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20
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Nur Azira T, Che Man YB, Raja Mohd Hafidz RN, Aina MA, Amin I. Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights. Food Chem 2013; 151:286-92. [PMID: 24423534 DOI: 10.1016/j.foodchem.2013.11.066] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2011] [Revised: 10/06/2013] [Accepted: 11/12/2013] [Indexed: 01/13/2023]
Abstract
The study was aimed to differentiate between porcine and bovine gelatines in adulterated samples by utilising sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) combined with principal component analysis (PCA). The distinct polypeptide patterns of 6 porcine type A and 6 bovine type B gelatines at molecular weight ranged from 50 to 220 kDa were studied. Experimental samples of raw gelatine were prepared by adding porcine gelatine in a proportion ranging from 5% to 50% (v/v) to bovine gelatine and vice versa. The method used was able to detect 5% porcine gelatine added to the bovine gelatine. There were no differences in the electrophoretic profiles of the jelly samples when the proteins were extracted with an acetone precipitation method. The simple approach employing SDS-PAGE and PCA reported in this paper may provide a useful tool for food authenticity issues concerning gelatine.
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Affiliation(s)
- T Nur Azira
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Y B Che Man
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - R N Raja Mohd Hafidz
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - M A Aina
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - I Amin
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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21
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Wu Z, Pan DD, Guo Y, Zeng X. Structure and anti-inflammatory capacity of peptidoglycan from Lactobacillus acidophilus in RAW-264.7 cells. Carbohydr Polym 2013; 96:466-73. [DOI: 10.1016/j.carbpol.2013.04.028] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2013] [Revised: 03/25/2013] [Accepted: 04/10/2013] [Indexed: 12/18/2022]
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22
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Nunes-Miranda JD, Igrejas G, Araujo E, Reboiro-Jato M, Capelo JL. Mass Spectrometry-Based Fingerprinting of Proteins & Peptides in Wine Quality Control: A Critical Overview. Crit Rev Food Sci Nutr 2013; 53:751-9. [DOI: 10.1080/10408398.2011.557514] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Han FL, Xu Y. Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00467.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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24
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Picariello G, Ferranti P, Chianese L, Addeo F. Differentiation of Vitis vinifera L. and hybrid red grapes by matrix-assisted laser desorption/ionization mass spectrometry analysis of berry skin anthocyanins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4559-4566. [PMID: 22512639 DOI: 10.1021/jf300456k] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Among the methods that have been developed for anthocyanin characterization, matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF MS) offers several analytical advantages in terms of speed, minimal sample handling, specificity, and reliability, without requiring any previous chromatographic separation. This study used MALDI-TOF MS to profile the anthocyanins from the berry skins of 23 red grape varieties clustered as (i) authentic Vitis vinifera grapes, (ii) American hybrid cultivars, and (iii) Casavecchia cultivars, previously characterized as functional crosses of V. vinifera with nondefined hybrid grapevines. Anthocyanin profiling demonstrated evidence of several varietal traits that enabled the differentiation of authentic V. vinifera from hybrid cultivars on a molecular basis. In particular, acyl 3,5-O-diglucoside anthocyanins were established as easily monitored molecular markers of the hybrid varieties. It was also demonstrated that MALDI-post source decay MS is a powerful tool to differentiate isobaric 3,5-O-diglucosides and their derivatives, which prevail in hybrid cultivars, from acylated 3-O-glucoside anthocyanins.
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Affiliation(s)
- Gianluca Picariello
- Istituto di Scienze dell'Alimentazione (ISA), CNR, Via Roma 64, 83100 Avellino, Italy.
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25
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Huang SL, Jao CL, Ho KP, Hsu KC. Dipeptidyl-peptidase IV inhibitory activity of peptides derived from tuna cooking juice hydrolysates. Peptides 2012; 35:114-21. [PMID: 22450467 DOI: 10.1016/j.peptides.2012.03.006] [Citation(s) in RCA: 108] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/08/2012] [Revised: 03/08/2012] [Accepted: 03/08/2012] [Indexed: 11/28/2022]
Abstract
The in vitro DPP-IV inhibitory activity of isolated peptides from of tuna cooking juice hydrolyzed by Protease XXIII (PR) and orientase (OR) was determined. The results showed that the peptide fractions with the molecular weight over 1,422 Da possessed the greatest DPP-IV inhibitory activity. The amino acid sequences of the three peptides isolated from PR and OR hydrolysates were identified by MALDI-TOF/TOF MS/MS, and they were Pro-Gly-Val-Gly-Gly-Pro-Leu-Gly-Pro-Ile-Gly-Pro-Cys-Tyr-Glu (1412.7 Da), Cys-Ala-Tyr-Gln-Trp-Gln-Arg-Pro-Val-Asp-Arg-Ile-Arg (1690.8 Da) and Pro-Ala-Cys-Gly-Gly-Phe-Try-Ile-Ser-Gly-Arg-Pro-Gly (1304.6 Da), while they showed the dose-dependent inhibition effect of DPP-IV with IC(50) values of 116.1, 78.0 and 96.4 μM, respectively. In vitro simulated gastrointestinal digestion retained or even improved the DPP-IV inhibitory activities of the three peptides. The results suggest that tuna cooking juice would be a good precursor of DPP-IV inhibitor, and the DPP-IV inhibitory peptides can successfully passed through the digestive tract.
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Affiliation(s)
- Shih-Li Huang
- Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, No. 1, Songhe Road, Kaohsiung 81271, Taiwan, ROC
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26
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Villagra E, Santos LS, Vaz BG, Eberlin MN, Felipe Laurie V. Varietal discrimination of Chilean wines by direct injection mass spectrometry analysis combined with multivariate statistics. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.078] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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27
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Direct matrix assisted laser desorption ionization mass spectrometry-based analysis of wine as a powerful tool for classification purposes. Talanta 2012; 91:72-6. [PMID: 22365682 DOI: 10.1016/j.talanta.2012.01.017] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2011] [Revised: 01/07/2012] [Accepted: 01/09/2012] [Indexed: 11/23/2022]
Abstract
The variables affecting the direct matrix assisted laser desorption ionization mass spectrometry-based analysis of wine for classification purposes have been studied. The type of matrix, the number of bottles of wine, the number of technical replicates and the number of spots used for the sample analysis have been carefully assessed to obtain the best classification possible. Ten different algorithms have been assessed as classification tools using the experimental data collected after the analysis of fourteen types of wine. The best matrix was found to be α-Cyano with a sample to matrix ratio of 1:0.75. To correctly classify the wines, profiling a minimum of five bottles per type of wine is suggested, with a minimum of three MALDI spot replicates for each bottle. The best algorithm to classify the wines was found to be Bayes Net.
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Herrero M, Simó C, García-Cañas V, Ibáñez E, Cifuentes A. Foodomics: MS-based strategies in modern food science and nutrition. MASS SPECTROMETRY REVIEWS 2012; 31:49-69. [PMID: 21374694 DOI: 10.1002/mas.20335] [Citation(s) in RCA: 205] [Impact Index Per Article: 17.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2010] [Revised: 02/02/2011] [Accepted: 02/02/2011] [Indexed: 05/23/2023]
Abstract
Modern research in food science and nutrition is moving from classical methodologies to advanced analytical strategies in which MS-based techniques play a crucial role. In this context, Foodomics has been recently defined as a new discipline that studies food and nutrition domains through the application of advanced omics technologies in which MS techniques are considered indispensable. Applications of Foodomics include the genomic, transcriptomic, proteomic, and/or metabolomic study of foods for compound profiling, authenticity, and/or biomarker-detection related to food quality or safety; the development of new transgenic foods, food contaminants, and whole toxicity studies; new investigations on food bioactivity, food effects on human health, etc. This review work does not intend to provide an exhaustive revision of the many works published so far on food analysis using MS techniques. The aim of the present work is to provide an overview of the different MS-based strategies that have been (or can be) applied in the new field of Foodomics, discussing their advantages and drawbacks. Besides, some ideas about the foreseen development and applications of MS-techniques in this new discipline are also provided.
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Affiliation(s)
- Miguel Herrero
- Institute of Food Science Research (CIAL), CSIC, Nicolas Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
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29
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Determining method, conditional factors, traits and applications of nonlinear chemical fingerprint by using dissipative components in samples. Sci China Chem 2011. [DOI: 10.1007/s11426-011-4384-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Zhang T, Zhao Z, Fang X, Qiao J, Xiang F, Zhu R, Liang Y, Ding F. Principle of nonlinear chemical fingerprint by using dissipative components in samples as well as calculation and evaluation of similarity. Sci China Chem 2011. [DOI: 10.1007/s11426-011-4385-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Chemical composition, characterization, and differentiation of honey botanical and geographical origins. ADVANCES IN FOOD AND NUTRITION RESEARCH 2011; 62:89-137. [PMID: 21504822 DOI: 10.1016/b978-0-12-385989-1.00003-x] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Botanical and biographical origins of honey are an important issue in food quality and safety. This chapter focuses on use of chemical components to determine botanical and geographical origins of honey. The botanical and geographical origins of the nectar are related with the chemical composition of honey. Honey can originate from single and multiplant species. In general, the prices of honey from single plant species are much higher than those of common polyfloral honey because of consumer preferences. Single and multiple chemicals and components can well indicate the botanical and geographical origins of the honey. Marker chemicals and components include flavonoids, pollen, aroma compounds, oligosaccharides, trace elements, amino acids, and proteins. If multiple chemicals are used as markers, patterns of the chemicals are often used to detect the botanical and geographical origins of honey. Modern statistical software in combination with advanced analytical instrumentation provides high potential for the differentiation of the botanical and geographical origins of the honey.
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32
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Hempseed protein derived antioxidative peptides: Purification, identification and protection from hydrogen peroxide-induced apoptosis in PC12 cells. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.089] [Citation(s) in RCA: 89] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Caprioli G, Cristalli G, Ragazzi E, Molin L, Ricciutelli M, Sagratini G, Seraglia R, Zuo Y, Vittori S. A preliminary matrix-assisted laser desorption/ionization time-of-flight approach for the characterization of Italian lentil varieties. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2010; 24:2843-8. [PMID: 20857444 DOI: 10.1002/rcm.4711] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) was used in this study to obtain protein fingerprints of seven different lentil varieties, to characterize their differences and similarities. Two different matrices have been tested in order to obtain reproducible and significant mass spectra. Extraction with water containing 0.1% of trifluoroacetic acid has been used as preparative step to obtain hydrophilic protein samples of lentil seeds. The obtained MALDI protein profiles identified clear differences between the seven studied lentil varieties. Moreover, considering the high complexity of the obtained MALDI spectra, multivariate techniques of data analysis were employed to find further classification details. These multivariate analyses confirmed the possibility of a clear classification of the seven lentil varieties, indicating that the proposed procedure can be a valid taxonomic tool, and a method to certify the origin of lentils, useful for high added value lentils (Italian lentils).
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Affiliation(s)
- Giovanni Caprioli
- Dipartimento di Scienze Chimiche, Facoltà di Farmacia, Università di Camerino, via S.Agostino 1, 62032 Camerino, Italy
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34
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Hong B, Cheng W, Wu J, Zhao C. Screening and Identification of Many of the Compounds Present in Rauvolfia verticillata by Use of High-Pressure LC and Quadrupole TOF MS. Chromatographia 2010. [DOI: 10.1365/s10337-010-1760-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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35
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Le Bourse D, Jégou S, Conreux A, Villaume S, Jeandet P. Review of preparative and analytical procedures for the study of proteins in grape juice and wine. Anal Chim Acta 2010; 667:33-42. [DOI: 10.1016/j.aca.2010.03.062] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2010] [Revised: 03/29/2010] [Accepted: 03/30/2010] [Indexed: 01/16/2023]
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36
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Guarino C, Fuselli F, La Mantia A, Longo L, Faberi A, Marianella RM. Peptidomic approach, based on liquid chromatography/electrospray ionization tandem mass spectrometry, for detecting sheep's milk in goat's and cow's cheeses. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2010; 24:705-713. [PMID: 20169561 DOI: 10.1002/rcm.4426] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
A common fraud in the dairy field is the addition of sheep's milk to goat's cheeses, because it has a very similar taste to goat's milk, but is more available, and is commonly considered to have a better capacity to curdle. For similar reasons, and due to economic convenience, sheep's cheeses may also contain fraudulent cow's milk. In order to detect this fraud, an EU official method may be used, but it is only a qualitative method (presence/absence of cow's milk). A method able to quantify the presence of sheep's milk during cheese production in goat's and cow's cheeses was developed. The method is based on liquid chromatography/electrospray ionization tandem mass spectrometry (LC/ESI-MS/MS) analysis of peptides of a casein extract from the cheese. By a simple procedure, caseins are extracted from cheeses, solubilized, digested with plasmin, and subsequently analyzed by LC/ESI-MS/MS. A typical sheep's peptide produced by plasmin hydrolysis (m/z = 860) was accurately selected and analyzed to understand if, and by how much, a declared pure goat's cheese contains sheep's milk. By analyzing the same peptide it is also possible to detect if, and by how much, a declared pure sheep's milk contains, or not, cow's milk. The method was applied to several goat's and cow's cheese samples. Quantitation was performed with a calibration curve obtained by analyzing curd cheeses containing different percentages of sheep's milk. The method detection limit and method quantitation limit were evaluated. This method appears accurate and suitable for detecting up to 2% of sheep's milk in cheeses.
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Affiliation(s)
- Chiara Guarino
- Ministero delle Politiche Agricole Alimentari e Forestali, Dipartimento dell'Ispettorato Centrale della Tutela della Qualità e della Repressione Frodi dei Prodotti Agroalimentari, Laboratorio centrale di Roma, Via del Fornetto 85, 00149 Rome, Italy
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