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Ji Z, Zhang J, Deng C, Guo T, Han R, Yang Y, Zang C, Chen Y. Identification of pasteurized mare milk and powder adulteration with bovine milk using quantitative proteomics and metabolomics approaches. Food Chem X 2024; 22:101265. [PMID: 38468636 PMCID: PMC10926301 DOI: 10.1016/j.fochx.2024.101265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 02/29/2024] [Accepted: 02/29/2024] [Indexed: 03/13/2024] Open
Abstract
Adulteration in dairy products presents food safety challenges, driven by economic factors. Processing may change specific biomarkers, thus affecting their effectiveness in detection. In this study, proteomics and metabolomics approaches were to investigate the detection of bovine milk (BM) constituents adulteration in pasteurized mare milk (PMM) and mare milk powder (MMP). Several bovine proteins and metabolites were identified, with their abundances in PMM and MMP increasing upon addition of BM. Proteins like osteopontin (OPN) and serotransferrin (TF) detected adulteration down to 1 % in PMM, whereas these proteins in MMP were utilized to identify 10 % adulteration. Biotin and N6-Me-adenosine were effective in detecting adulteration in PMM as low as 10 % and 1 % respectively, while in MMP, their detection limits extend down to 0.1 %. These findings offer insights for authenticating mare milk products and underscore the influence of processing methods on biomarker levels, stressing the need to consider these effects in milk product authentication.
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Affiliation(s)
- Zhongyuan Ji
- College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, Xinjiang, China
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Junyu Zhang
- Institute of Feed Research, Xinjiang Academy of Animal Science, Urumqi 830052, Xinjiang, China
| | - Chunxia Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Tongjun Guo
- Institute of Feed Research, Xinjiang Academy of Animal Science, Urumqi 830052, Xinjiang, China
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Changjiang Zang
- College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, Xinjiang, China
| | - Yong Chen
- College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, Xinjiang, China
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2
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Zhang J, Wei L, Miao J, Yu Y, Yu N, Hu Q, Chen H, Chen Y. Authenticity identification of animal species in characteristic milk by integration of shotgun proteomics and scheduled multiple reaction monitoring (MRM) based on tandem mass spectrometry. Food Chem 2024; 436:137736. [PMID: 37863000 DOI: 10.1016/j.foodchem.2023.137736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 09/19/2023] [Accepted: 10/09/2023] [Indexed: 10/22/2023]
Abstract
Milk is one of the oldest natural dairies with high value, which has different species including cow, camel, donkey, goat, sheep, buffalo, yak and et al. However, economically motivated adulteration of non-cow milk with cheaper cow milk occurs frequently. To develop a high-throughput approach for milk species authentication, integration of shotgun proteomics and scheduled multiple reaction monitoring (MRM) was developed. In total, 37 specific peptides were screened as unique to different species. Specific peptides processing stability was investigated under different treatment (heat, pressure, fermentation). Subsequently, four quantitative ion pairs of peptides from cow milk and six quantitative ion pairs of peptides from six non-cow milks were selected for the adulteration quantitative analysis. The method is capable of detection adulteration in the range of 1%-100%, and the quantitative recoveries ranged from 91.07% to 111.75%. The results suggested that combination of shotgun proteomics and MRM had potential for the milk species authentication.
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Affiliation(s)
- Jiukai Zhang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China
| | - Liyang Wei
- Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China
| | - Jinliang Miao
- Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China
| | - Yue Yu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China; School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China
| | - Ning Yu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China
| | - Qian Hu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China
| | - He Chen
- Institute of Quality Standard & Testing Technology for Agro-products, Xinjiang Academy of Agricultural Sciences, 830091, PR China
| | - Ying Chen
- Chinese Academy of Inspection and Quarantine, Beijing 100176, PR China.
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3
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Abedini A, Salimi M, Mazaheri Y, Sadighara P, Alizadeh Sani M, Assadpour E, Jafari SM. Assessment of cheese frauds, and relevant detection methods: A systematic review. Food Chem X 2023; 19:100825. [PMID: 37780280 PMCID: PMC10534187 DOI: 10.1016/j.fochx.2023.100825] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/28/2023] [Accepted: 08/02/2023] [Indexed: 10/03/2023] Open
Abstract
Dairy products are widely consumed in the world due to their nutritional and functional characteristics. This group of food products are consumed by all age groups due to their health-giving properties. One of these products is cheese which has a high price compared to other dairy products. Because of this, it can be prone to fraud all over the world. Fraud in food products threatens the world's food safety and can cause serious damage to human health. There are many concerns among food authorities in the world about the fraud of food products. FDA, WHO, and the European Commission provide different legislations and definitions for fraud. The purpose of this review is to identify the most susceptible cheese type for fraud and effective methods for evaluating fraud in all types of cheeses. For this, we examined the Web of Science, Scopus, PubMed, and ScienceDirect databases. Mozzarella cheese had the largest share among all cheeses in terms of adulteration due to its many uses. Also, the methods used to evaluate different types of cheese frauds were PCR, Spectrometry, stable isotope, image analysis, electrophoretic, ELISA, sensors, sensory analysis, near-infrared and NMR. The methods that were most used in detecting fraud were PCR and spectrometry methods. Also, the least used method was sensory evaluation.
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Affiliation(s)
- Amirhossein Abedini
- Students Scientific Research Center (SSRC), Tehran University of Medical Sciences, Tehran, Iran
- Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahla Salimi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Yeganeh Mazaheri
- Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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von Oesen T, Treblin M, Clawin-Rädecker I, Martin D, Maul R, Hoffmann W, Schrader K, Wegner B, Bode K, Zink R, Rohn S, Fritsche J. Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese. Foods 2023; 12:foods12102002. [PMID: 37238821 DOI: 10.3390/foods12102002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Several technologies are available for incorporating whey proteins into a cheese matrix. However, there is no valid analytical method available to determine the whey protein content in matured cheese, to date. Consequently, the aim of the present study was to develop a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantification of individual whey proteins based on specific marker peptides ('bottom-up' proteomic approach). Therefore, the whey protein-enriched model of the Edam-type cheese was produced in a pilot plant and on an industrial scale. Tryptic hydrolysis experiments were performed to evaluate the suitability of identified potential marker peptides (PMPs) for α-lactalbumin (α-LA) and β-lactoglobulin (β-LG). Based on the findings, α-LA and β-LG appeared to be resistant to proteolytic degradation during six weeks of ripening and no influence on the PMP was observed. Good levels of linearity (R2 > 0.9714), repeatability (CVs < 5%), and recovery rate (80% to 120%) were determined for most PMPs. However, absolute quantification with external peptide and protein standards revealed differences in model cheese depending on the PMP, e.g., 0.50% ± 0.02% to 5.31% ± 0.25% for β-LG. As protein spiking prior to hydrolysis revealed differing digestion behavior of whey proteins, further studies are required to enable valid quantification in various cheese types.
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Affiliation(s)
- Tobias von Oesen
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Mascha Treblin
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Ingrid Clawin-Rädecker
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Dierk Martin
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Ronald Maul
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Wolfgang Hoffmann
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Benjamin Wegner
- SGS Germany GmbH, Weidenbaumsweg 137, 21035 Hamburg, Germany
| | - Katja Bode
- Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, 28199 Bremen, Germany
| | - Ralf Zink
- Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, 28199 Bremen, Germany
| | - Sascha Rohn
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3 1, Gustav Meyer Allee 25, 13355 Berlin, Germany
| | - Jan Fritsche
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
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5
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Mangione G, Caccamo M, Farina G, Licitra G. Comparison of methods to homogenize ricotta cheese samples for total solids determination. JDS COMMUNICATIONS 2023; 4:5-8. [PMID: 36713127 PMCID: PMC9873653 DOI: 10.3168/jdsc.2022-0260] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 08/28/2022] [Indexed: 06/18/2023]
Abstract
Ricotta cheese is an Italian dairy product obtained by heat-coagulation of the proteins in whey, resulting from cheese production. The homogenization method applied to collect ricotta cheese samples could affect the total solids (TS) contents of the products. The aim of this study was to determine the effects of 5 different homogenization methods of the samples collection applied for the accuracy in TS determination in ricotta cheese, including un-homogenized method (UNH), un-homogenized combined with the Ultra-Turrax (IKA-Werke GmbH & Co. KG) method (UNH-UTX), spoon-homogenized method (SPN), spoon-homogenized combined with Ultra-Turrax method (SPN-UTX), and Ultra-Turrax homogenized method (UTX). The repeatability and the standard deviation of repeatability are indicators of agreement between repeated measures for TS contents. Results reported that UNH ricotta cheese samples showed large variation in TS content with values ranging from 18.31% to 25.85% and a standard deviation of repeatability higher than 1%; SPN samples showed repeatability values higher than 0.35% and standard deviation of repeatability ranged until 1.36%, suggesting large variability even in this case; the Ultra-Turrax homogenization reported repeatability values lower than 0.1% and standard deviation of repeatability lower than 0.05%, indicating that this method provides repeatable measurements that may reduce the sources of uncertainty in TS determination.
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Affiliation(s)
- G. Mangione
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
| | - M. Caccamo
- Consorzio Ricerca Filiera Lattiero-Casearia (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - G. Farina
- Consorzio Ricerca Filiera Lattiero-Casearia (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - G. Licitra
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
- Consorzio Ricerca Filiera Lattiero-Casearia (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
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6
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Ji Z, Zhang J, Deng C, Hu Z, Du Q, Guo T, Wang J, Fan R, Han R, Yang Y. Identification of mare milk adulteration with cow milk by liquid chromatography-high resolution mass spectrometry based on proteomics and metabolomics approaches. Food Chem 2022; 405:134901. [DOI: 10.1016/j.foodchem.2022.134901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 10/09/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022]
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7
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Characterization and Authentication of “Ricotta” Whey Cheeses through GC-FID Analysis of Fatty Acid Profile and Chemometrics. Molecules 2022; 27:molecules27217401. [PMID: 36364228 PMCID: PMC9658715 DOI: 10.3390/molecules27217401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 10/25/2022] [Accepted: 10/26/2022] [Indexed: 11/06/2022] Open
Abstract
The fatty acid (FA) profiles of 240 samples of ricotta whey cheese made from sheep, goat, cow, or water buffalo milk were analyzed by gas-chromatography (GC). Then, sequential preprocessing through orthogonalization (SPORT) was used in order to classify samples according to the nature of the milk they were made from. This strategy achieved excellent results, correctly classifying 77 (out of 80) validation samples. Eventually, since 36 (over 114) sheep ricotta whey cheeses were PDO products, a second classification problem, finalizing the discrimination of PDO and Non-PDO dairies, was faced. In this case, two classifiers were used, SPORT and soft independent modelling by class analogy (SIMCA). Both approaches provided more than satisfying results; in fact, SPORT properly assigned 63 (of 65) test samples, whereas the SIMCA model accepted 14 PDO individuals over 15 (93.3% sensitivity) and correctly rejected all the other samples (100.0% specificity). In conclusion, all the tested approaches resulted as suitable for the two fixed purposes. Eventually, variable importance in projection (VIP) analysis was used to understand which FAs characterize the different categories of ricotta. Among the 22 analyzed compounds, about 10 are considered the most relevant for the solution of the investigated problems.
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8
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Mafra I, Honrado M, Amaral JS. Animal Species Authentication in Dairy Products. Foods 2022; 11:1124. [PMID: 35454711 PMCID: PMC9027536 DOI: 10.3390/foods11081124] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/06/2022] [Accepted: 04/11/2022] [Indexed: 02/01/2023] Open
Abstract
Milk is one of the most important nutritious foods, widely consumed worldwide, either in its natural form or via dairy products. Currently, several economic, health and ethical issues emphasize the need for a more frequent and rigorous quality control of dairy products and the importance of detecting adulterations in these products. For this reason, several conventional and advanced techniques have been proposed, aiming at detecting and quantifying eventual adulterations, preferentially in a rapid, cost-effective, easy to implement, sensitive and specific way. They have relied mostly on electrophoretic, chromatographic and immunoenzymatic techniques. More recently, mass spectrometry, spectroscopic methods (near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR) and front face fluorescence coupled to chemometrics), DNA analysis (real-time PCR, high-resolution melting analysis, next generation sequencing and droplet digital PCR) and biosensors have been advanced as innovative tools for dairy product authentication. Milk substitution from high-valued species with lower-cost bovine milk is one of the most frequent adulteration practices. Therefore, this review intends to describe the most relevant developments regarding the current and advanced analytical methodologies applied to species authentication of milk and dairy products.
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Affiliation(s)
- Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, 4050-313 Porto, Portugal
| | - Mónica Honrado
- CIMO, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal;
| | - Joana S. Amaral
- CIMO, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal;
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Zhang Y, Liu M, Wang S, Kang C, Zhang M, Li Y. Identification and quantification of fox meat in meat products by liquid chromatography-tandem mass spectrometry. Food Chem 2022; 372:131336. [PMID: 34818744 DOI: 10.1016/j.foodchem.2021.131336] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 09/02/2021] [Accepted: 10/03/2021] [Indexed: 12/16/2022]
Abstract
Over the years, food adulteration has become an important global problem, threatening public health safety and the healthy development of food industry. This study established a liquid chromatography-tandem mass (LC-MS/MS) method for accurate identification and quantitative analysis of fox meat products. High-resolution mass was used for data collection, and Proteome Discoverer was used for data analysis to screen fox-specific peptides. Multivariate statistical analysis was conducted using the data obtained from the label-free analysis of different contents of simulated samples. Samples with different contents were distinguished without interfering with each other, suggesting the feasibility of quantitative analysis of fox meat content. The linear correlation coefficient and recovery rate were calculated to determine the fox peptides that can be used for accurate quantification. The established LC-MS/MS method can be used for the accurate identification and quantification of actual samples. In addition, this method can provide technical support for law enforcement departments.
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Affiliation(s)
| | - Mengyao Liu
- China Meat Research Center, 100068 Beijing, China
| | - Shouwei Wang
- China Meat Research Center, 100068 Beijing, China
| | - Chaodi Kang
- China Meat Research Center, 100068 Beijing, China
| | | | - Yingying Li
- China Meat Research Center, 100068 Beijing, China.
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10
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Valdemiro Alves de Oliveira L, Rafael Kleemann C, Molognoni L, Daguer H, Barcellos Hoff R, Schwinden Prudencio E. A reference method to detect fresh cheeses adulteration with whey by LC-MS/MS. Food Res Int 2022; 156:111140. [DOI: 10.1016/j.foodres.2022.111140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 03/04/2022] [Accepted: 03/13/2022] [Indexed: 12/01/2022]
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11
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Kritikou AS, Aalizadeh R, Damalas DE, Barla IV, Baessmann C, Thomaidis NS. MALDI-TOF-MS integrated workflow for food authenticity investigations: An untargeted protein-based approach for rapid detection of PDO feta cheese adulteration. Food Chem 2022; 370:131057. [PMID: 34536781 DOI: 10.1016/j.foodchem.2021.131057] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 01/25/2023]
Abstract
Advances in Matrix-assisted Laser Desorption/Ionization -Time-Of-Flight Mass Spectrometry (MALDI-TOF-MS) have led to its supremacy for complex assessment of food authenticity studies, like dairy products fraud, holding promise for the discovery of potential authenticity (bio)markers. In this study, an integrated untargeted protein-based workflow in combination with advanced chemometrics is presented, to address authenticity challenges in PDO feta cheese which is legally manufactured by the mixture of sheep/goat milk. Potential markers attributed to specific animal origin were found from protein profiles acquired for authentic feta and white cheeses (prepared from cow milk), belonging to 4 kDa-18.5 kDa mass area. Rapid detection of feta cheese adulteration from cow milk was also achieved down to 1% adulteration level. The discriminative models showed high predictive ability for feta cheese authenticity (Q2 = 0.920, RMSEE = 0.053) and its adulteration (Q2 = 0.835, RMSEE = 0.121), introducing a reliable approach in routine analysis. The methodology was successfully applied in detection of cow milk in sheep yoghurt.
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Affiliation(s)
- Anastasia S Kritikou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Reza Aalizadeh
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Dimitrios E Damalas
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Ioanna V Barla
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | | | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
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Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life. Foods 2021; 10:foods10112722. [PMID: 34829003 PMCID: PMC8619614 DOI: 10.3390/foods10112722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/31/2021] [Accepted: 11/04/2021] [Indexed: 01/03/2023] Open
Abstract
This work investigated the microbiological quality and chemical profiles of two different dairy creams obtained by centrifugation vs. natural creaming separation systems. To this aim, an untargeted metabolomics approach based on UHPLC-QTOF mass spectrometry was used in combination with multivariate statistical tools to find potential marker compounds of the two different types of two dairy creams. Thereafter, we evaluated the chemical, microbiological and sensorial changes of a ricotta cheese made with a 30% milk cream (i.e., made by combining dairy creams from centrifugation and natural creaming separation) during its shelf-life period (12 days). Overall, microbiological analysis revealed no significant differences between the two types of dairy creams. On the contrary, the trend observed in the growth of degradative bacteria in ricotta during shelf-life was significant. Metabolomics revealed that triacylglycerols and phospholipids showed significant strong down-accumulation trends when comparing samples from the centrifugation and natural creaming separation methods. Additionally, 2,3-Pentanedione was among the best discriminant compounds characterising the shelf-life period of ricotta cheese (VIP score = 1.02), mainly related to sensorial descriptors, such as buttery and cheesy. Multivariate statistics showed a clear impact of the shelf-life period on the ricotta cheese, revealing 139 potential marker compounds (mainly included in amino acids and lipids). Therefore, the approach used showed the potential of a combined metabolomic, microbiological and sensory approach to discriminate ricotta cheese during the shelf-life period.
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13
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Azevedo BT, Vercesi Filho AE, Gutmanis G, Verissimo CJ, Katiki LM, Okino CH, Cristina de Sena Oliveira M, Giglioti R. New sensitive methods for fraud detection in buffalo dairy products. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Chen Y, Qu S, Huang Z, Ren Y, Wang L, Rankin SA. Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry. J Dairy Sci 2021; 104:8661-8672. [PMID: 34053761 DOI: 10.3168/jds.2021-20269] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Accepted: 04/10/2021] [Indexed: 11/19/2022]
Abstract
Yak milk is an essential and predominant food resource for Tibetan people for subsistence purposes and to combat altitude-induced challenges. Due to its unique qualities, yak milk has recently been gaining broader attention from consumers across China as well in other parts of the world. One of the key characteristics of yak milk is the protein content, which is about 40 to 60% higher than that of native bovine milk. In this work, a sensitive and reproducible high-throughput analytical method was developed employing both ultra high-performance liquid chromatography Orbitrap (Thermo Fisher Scientific) high-resolution accurate mass spectroscopy (UHPLC-HRAM-MS) and UHPLC coupled with triple quadrupole tandem MS (UHPLC-QqQ-MS) to simultaneously analyze 8 milk proteins. A total of 15 Maiwa yak milk samples and 15 bovine milk samples were qualitatively and quantitatively analyzed using targeted proteomics and compared for α-lactalbumin, β-lactoglobulin, αS1-casein, αS2-casein, β-casein, κ-casein, lactoferrin, and osteopontin. Peptides of β-lactoglobulin were used to specifically distinguish yak and bovine milk. The results showed that this novel detection method could quantitatively detect these major and minor milk proteins with >0.99 linear correlation coefficient and a recovery rate between 90 and 120%, with relative standard deviations typically less than 10%. The data revealed that yak milk not only had higher overall milk protein content than bovine milk but higher lactoferrin and osteopontin contents as well. The lactoferrin content of yak milk was about 30% higher than that of bovine milk, and the osteopontin content of yak milk was nearly twice that of bovine milk. The application of this method demonstrates that UHPLC-HRAM-MS and UHPLC-QqQ-MS are suitable for high-throughput qualitative and quantitative analysis of major and minor proteins of yak and bovine milk.
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Affiliation(s)
- Y Chen
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - S Qu
- Department of Food Science, University of Wisconsin-Madison 53706
| | - Z Huang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Y Ren
- Yangtze Delta Region Institute of Tsinghua University Zhejiang Analysis and Test Center, Jiaxing 314006, Zhejiang, China
| | - L Wang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China.
| | - S A Rankin
- Department of Food Science, University of Wisconsin-Madison 53706.
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15
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Chen Y, Ren Y, Wang L, Huang Z. Analysis of A1-type and A2-type β-casein in Maiwa Yak and Pien-niu milk by HPLC-high-resolution MS and tandem MS. J Sep Sci 2021; 44:1913-1922. [PMID: 33665927 DOI: 10.1002/jssc.202001203] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 01/24/2021] [Accepted: 02/26/2021] [Indexed: 11/12/2022]
Abstract
In this study, a peptide-based method employing ultra high performance liquid chromatography electrostatic field orbitrap high-resolution mass spectrometry and triple quadrupole mass spectrometry was developed for quantification of A1-type and A2-type β-casein in milk from Yak, cows, and their offspring of crosses, Pien-niu. The specific peptides of A1-type and A2-type β-casein were screened and confirmed by protein software after analysis of high-resolution mass spectrometry. The multiple reaction monitoring method was established based on the qualitative results, and isotope-label peptides were used as internal standards. The linear correlation coefficients of this method were >0.99. The relative standard deviations of repeatability test were 0.2-3.6%. The recovery rate ranged from 93.3 to 114.4% with relative standard deviations <6% at three different spiking levels. The method was applied to analyze 45 milk samples from different species. The results showed that β-casein in Yak and Pien-niu milk was about 30% higher than that in cow milk. Furthermore, the β-casein in the Yak milk only contains A2-type β-casein. A1-type and A2-type β-casein coexist in most samples of Pien-niu and cow milk, a few samples contain only one type of β-casein. These results provide further understanding in nutritional value of milk from Yak and Pien-niu.
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Affiliation(s)
- Yutian Chen
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, P. R. China
| | - Yiping Ren
- Analysis and Testing Center Analysis and Testing Center, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, Zhejiang, P. R. China
| | - Lili Wang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, P. R. China
| | - Zhongping Huang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, P. R. China
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16
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Development of a functional whey cheese (ricotta) enriched in phytosterols: Evaluation of the suitability of whey cheese matrix and processing for phytosterols supplementation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110479] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Angelopoulou M, Petrou PS, Raptis I, Misiakos K, Livaniou E, Makarona E, Kakabakos S. Rapid detection of mozzarella and feta cheese adulteration with cow milk through a silicon photonic immunosensor. Analyst 2020; 146:529-537. [PMID: 33179631 DOI: 10.1039/d0an01706j] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Mozzarella di Bufala Campana and Feta are two cheeses with Protected Designation of Origin the fraudulent adulteration of which with bovine milk must be routinely checked to ensure that consumers actually buy these high-end products and avoid health issues related to bovine milk allergy. Here, we employed, for the first time, a silicon-based photonic immunosensor for the detection of mozzarella and feta adulteration with bovine milk. The photonic immunosensor used relies on Mach-Zehnder interferometers monolithically integrated along with their respective light sources on a silicon chip. A rabbit polyclonal antiserum raised against bovine κ-casein was used for the development of a competitive immunoassay realized in three steps, including a reaction with the antiserum, a biotinylated anti-rabbit IgG antibody, and streptavidin. The implementation of this assay configuration significantly reduced the non-specific signal due to the cheese matrix, and allowed completion of the assay in ∼9 min. After optimization of all assay conditions, bovine cheese could be quantified in mozzarella or feta at concentrations as low as 0.5 and 0.25% (w/w), respectively; both quantification limits were below the maximum allowable content of bovine milk in mozzarella and feta (1% w/w) according to the EU regulations. Equally important, the assays were reproducible with intra- and inter-assay coefficients of variation <10%, and exhibited a wide linear dynamic range that extended up to 50 and 25% (w/w) for mozzarella and feta, respectively. Taking into account its performance, the proposed immunosensor may be transformed to a new tool against fraudulent activities in the dairy industry.
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Affiliation(s)
- Michailia Angelopoulou
- Immunoassays-Immunosensors Lab, Institute of Nuclear &Radiological Sciences & Technology, Energy & Safety, NCSR "Demokritos", Aghia Paraskevi 15341, Greece.
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18
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Gunning Y, Fong LK, Watson AD, Philo M, Kemsley EK. Quantitative authenticity testing of buffalo mozzarella via αs1-Casein using multiple reaction monitoring mass spectrometry. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.029] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Pham MN, Wang J. Mammalian milk allergy: case presentation and review of prevalence, diagnosis, and treatment. Ann Allergy Asthma Immunol 2017; 118:406-410. [PMID: 28390582 DOI: 10.1016/j.anai.2017.02.018] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 01/24/2017] [Accepted: 02/16/2017] [Indexed: 11/25/2022]
Affiliation(s)
- Michele Ngoc Pham
- Division of Allergy and Immunology, Icahn School of Medicine, Mount Sinai, New York, New York
| | - Julie Wang
- Division of Allergy and Immunology, Icahn School of Medicine, Mount Sinai, New York, New York.
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20
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Caira S, Nicolai MA, Lilla S, Calabrese MG, Pinto G, Scaloni A, Chianese L, Addeo F. Eventual limits of the current EU official method for evaluating milk adulteration of water buffalo dairy products and potential proteomic solutions. Food Chem 2017; 230:482-490. [DOI: 10.1016/j.foodchem.2017.03.055] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 03/03/2017] [Accepted: 03/09/2017] [Indexed: 10/20/2022]
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21
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A sensitive DNA-based fluorometric method for milk authenticity of dairy products based on spectrally distinct microspheres. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2882-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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22
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Fontenele MA, Bastos MDS, dos Santos KM, Bemquerer MP, do Egito AS. Peptide profile of Coalho cheese: A contribution for Protected Designation of Origin (PDO). Food Chem 2017; 219:382-390. [DOI: 10.1016/j.foodchem.2016.09.171] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2016] [Revised: 09/22/2016] [Accepted: 09/27/2016] [Indexed: 02/07/2023]
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23
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24
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Polyphemus, Odysseus and the ovine milk proteome. J Proteomics 2017; 152:58-74. [DOI: 10.1016/j.jprot.2016.10.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 09/21/2016] [Accepted: 10/20/2016] [Indexed: 12/12/2022]
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25
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Chen Q, Ke X, Zhang J, Lai S, Fang F, Mo W, Ren Y. Proteomics method to quantify the percentage of cow, goat, and sheep milks in raw materials for dairy products. J Dairy Sci 2016; 99:9483-9492. [DOI: 10.3168/jds.2015-10739] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 04/30/2016] [Indexed: 11/19/2022]
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