1
|
Haider A, Iqbal SZ, Bhatti IA, Alim MB, Waseem M, Iqbal M, Mousavi Khaneghah A. Food authentication, current issues, analytical techniques, and future challenges: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13360. [PMID: 38741454 DOI: 10.1111/1541-4337.13360] [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: 02/05/2024] [Revised: 03/29/2024] [Accepted: 04/16/2024] [Indexed: 05/16/2024]
Abstract
Food authentication and contamination are significant concerns, especially for consumers with unique nutritional, cultural, lifestyle, and religious needs. Food authenticity involves identifying food contamination for many purposes, such as adherence to religious beliefs, safeguarding health, and consuming sanitary and organic food products. This review article examines the issues related to food authentication and food fraud in recent periods. Furthermore, the development and innovations in analytical techniques employed to authenticate various food products are comprehensively focused. Food products derived from animals are susceptible to deceptive practices, which can undermine customer confidence and pose potential health hazards due to the transmission of diseases from animals to humans. Therefore, it is necessary to employ suitable and robust analytical techniques for complex and high-risk animal-derived goods, in which molecular biomarker-based (genomics, proteomics, and metabolomics) techniques are covered. Various analytical methods have been employed to ascertain the geographical provenance of food items that exhibit rapid response times, low cost, nondestructiveness, and condensability.
Collapse
Affiliation(s)
- Ali Haider
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad, Punjab, Pakistan
| | - Shahzad Zafar Iqbal
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad, Punjab, Pakistan
| | - Ijaz Ahmad Bhatti
- Department of Chemistry, University of Agriculture, Faisalabad, Pakistan
| | | | - Muhammad Waseem
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad, Punjab, Pakistan
| | - Munawar Iqbal
- Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan
| | | |
Collapse
|
2
|
Chen Y, Wang Y, Ma C, Li Y, Zuo D, Huang X, Tian X, Wang W. Advances in the authentication of collagen products based on DNA technology. Crit Rev Food Sci Nutr 2023:1-12. [PMID: 37983141 DOI: 10.1080/10408398.2023.2283278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2023]
Abstract
Collagenous products are making their way into consumer markets such as foods, nutraceuticals, cosmetics and pharmaceuticals increasingly. Collagen in a large family of proteins is ubiquitous in metazoan. The most effective way to identify biological samples including collagen is DNA technology indisputably. However, the DNA content of collagen mostly derived from connective tissue is relatively less, and commercial collagen products are usually subjected to some harsh treatments in the production process, which makes DNA damage more serious, thus tracing their origin becomes a huge challenge. At present, DNA enrichment mainly relies on silica based centrifugal columns after extraction by classical phenol chloroform method. For improving the amplification of DNA fragments, small amplicons are designed based on more stable mitochondrial genes, such as cytochrome b gene (cytb). In addition to conventional PCR for DNA amplification, some new PCR techniques have also been developed, such as DNA barcoding techniques, PCR-Southern hybridization and fluorescent PCR. These PCR techniques have their pros and cons, and are mainly used in the identification of gelatin at present. The development of a complete set of DNA authentication is of great significance for the control of collagen products quality and will contribute to sustainable development of collagen industry.
Collapse
Affiliation(s)
- Yuan Chen
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yang Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Chenwei Ma
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yangshuai Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Doudou Zuo
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaoli Huang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaojing Tian
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Wenhang Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
- RandD Centre of Collagen Products, Xingjia Biotechnology Co. LTD, Tianjin, China
| |
Collapse
|
3
|
Garcia-Vaquero M, Mirzapour-Kouhdasht A. A review on proteomic and genomic biomarkers for gelatin source authentication: Challenges and future outlook. Heliyon 2023; 9:e16621. [PMID: 37303544 PMCID: PMC10248112 DOI: 10.1016/j.heliyon.2023.e16621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 05/05/2023] [Accepted: 05/22/2023] [Indexed: 06/13/2023] Open
Abstract
Biomarkers are compounds that could be detected and used as indicators of normal and/or abnormal functioning of different biological systems, including animal tissues and food matrices. Gelatin products of animal origin, mainly bovine and porcine, are currently under scrutiny mainly due to the specific needs of some sectors of the population related to religious beliefs and their dietary prohibitions, as well as some potential health threats associated with these products. Thus, manufacturers are currently in need of a reliable, convenient, and easy procedure to discern and authenticate the origin of animal-based gelatins (bovine, porcine, chicken, or fish). This work aims to review current advances in the creation of reliable gelatin biomarkers for food authentication purposes based on proteomic and DNA biomarkers that could be applied in the food sector. Overall, the presence of specific proteins and peptides in gelatin can be chemically analysed (i.e., by chromatography, mass spectroscopy, electrophoresis, lateral flow devices, and enzyme-linked immunosorbent assay), and different polymerase chain reaction (PCR) methods have been applied for the detection of nucleic acid substances in gelatin. Altogether, despite the fact that numerous methods are currently being developed for the purpose of detecting gelatin biomarkers, their widespread application is highly dependent on the cost of the equipment and reagents as well as the ease of use of the various methods. Combining different methods and approaches targeting multiple biomarkers may be key for manufacturers to achieve reliable authentication of gelatin's origin.
Collapse
|
4
|
Grundy HH, Soto Quintana C, Korzow Richter K, Read WA, Hutchinson ML, Stephen Lloyd A, Donarski JA. A qualitative peptide biomarker approach to identify piscine gelatine in products to support food security. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:465-474. [PMID: 36800396 DOI: 10.1080/19440049.2023.2177083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
Abstract
Due to allergy concerns, it is mandatory under EU law to declare in food products all ingredients derived from fish. Gelatine is prepared from the waste collagen of animal carcasses, including piscine, bovine and porcine materials, and is an ingredient in a wide range of foods. The Elliott Review into the integrity and assurance of food supply networks highlighted requirements for analytical surveillance methods to support due diligence, food safety and authenticity. We present the development of a method to extract gelatine from foods and determine the presence of piscine gelatine by liquid chromatography-tandem mass spectrometry using a suite of sixteen piscine marker peptides. The method has been successfully applied to gelatine granules, capsules and composite retail food products. While a study is required to determine parameters including the limit of detection of this method, the data indicate the method is reproducible between replicates of sub-samples and applies to a range of piscine gelatines collected over 16 years. Once validation studies are complete, there is potential for enforcement officers to apply the technology to verify the authenticity of fish products to support consumers in ensuring food safety and also food provenance relating to animal origin.
Collapse
|
5
|
Li S, Jiang D, Li J, Ma Y, Yao J, Du L, Xu Y, Qian Y. Geographical traceability of gelatin in China using stable isotope ratio analysis. Front Nutr 2023; 10:1116049. [PMID: 36875856 PMCID: PMC9978747 DOI: 10.3389/fnut.2023.1116049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Accepted: 01/11/2023] [Indexed: 02/18/2023] Open
Abstract
Geographical traceability is crucial to the quality and safety control of gelatin. However, currently, methods for gelatin traceability have not been established anywhere in the world. This study aimed to investigate the possibility of differentiating the geographical origins of gelatin from different regions in China using stable isotope technology. To achieve this objective, 47 bovine stick bone samples from three different regions (Inner Mongolia, Shandong, and Guangxi, respectively) in China were collected, and gelatin was extracted from these bones using the enzymatic method. The fingerprint characteristics of stable isotopes of δ13C, δ15N, and δ2H of gelatin from different regions in China were studied. Moreover, isotopic changes from the bone to gelatin during the processing were examined to evaluate the effectiveness of these factors as origin indicators. The results of the one-way analysis of variance (ANOVA) showed that the δ13C, δ15N, and δ2H of gelatin from different regions display significant differences, and using the linear discriminant analysis (LDA), the correct differentiation of origin reached 97.9%. Certain differences in stable isotope ratios were observed during the processing of bone to gelatin samples. Nonetheless, the fractionation effect caused by the processing of bone to gelatin samples was not sufficient to influence the identification of gelatin from different origins, which proves that δ13C, δ15N, and δ2H are effective origin indicators of gelatin. In conclusion, the stable isotope ratio analysis combined with the chemometric analysis can be used as a reliable tool for identifying gelatin traceability.
Collapse
Affiliation(s)
- Shuang Li
- State Key Laboratory of Chemical Engineering, East China University of Science and Technology, Shanghai, China.,Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| | - Di Jiang
- Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| | - Jinglin Li
- Department of Tritium Science and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| | - Yuhua Ma
- Department of Tritium Science and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| | - Jian Yao
- Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| | - Lin Du
- Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| | - Yisheng Xu
- State Key Laboratory of Chemical Engineering, East China University of Science and Technology, Shanghai, China
| | - Yuan Qian
- Department of Molten Salt Chemistry and Engineering, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai, China
| |
Collapse
|
6
|
Harlina PW, Maritha V, Musfiroh I, Huda S, Sukri N, Muchtaridi M. Possibilities of Liquid Chromatography Mass Spectrometry
(LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat
Products: A Mini Review. Food Sci Anim Resour 2022; 42:744-761. [PMID: 36133639 PMCID: PMC9478982 DOI: 10.5851/kosfa.2022.e37] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/20/2022] [Accepted: 07/20/2022] [Indexed: 11/06/2022] Open
Affiliation(s)
- Putri Widyanti Harlina
- Department of Food Industrial Technology,
Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Bandung 45363, Indonesia
- Corresponding author: Putri
Widyanti Harlina, Department of Food Industrial Technology, Faculty of
Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia,
Tel: +62-22-7798844, E-mail:
| | - Vevi Maritha
- Department of Pharmaceutical Analysis and
Medicinal Chemistry, Faculty of Pharmacy, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Ida Musfiroh
- Department of Pharmaceutical Analysis and
Medicinal Chemistry, Faculty of Pharmacy, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Syamsul Huda
- Department of Food Industrial Technology,
Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Nandi Sukri
- Department of Food Industrial Technology,
Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Muchtaridi Muchtaridi
- Department of Pharmaceutical Analysis and
Medicinal Chemistry, Faculty of Pharmacy, Universitas
Padjadjaran, Bandung 45363, Indonesia
- Corresponding author:
Muchtaridi Muchtaridi, Department of Pharmaceutical Analysis and Medicinal
Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Bandung 45363,
Indonesia, Tel: +62-22-8784288888 (ext. 3210), E-mail:
| |
Collapse
|
7
|
Windarsih A, Warmiko HD, Indrianingsih AW, Rohman A, Ulumuddin YI. Untargeted metabolomics and proteomics approach using liquid chromatography-Orbitrap high resolution mass spectrometry to detect pork adulteration in Pangasius hypopthalmus meat. Food Chem 2022; 386:132856. [PMID: 35367799 DOI: 10.1016/j.foodchem.2022.132856] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 03/04/2022] [Accepted: 03/27/2022] [Indexed: 11/18/2022]
Abstract
Pangasius hypopthalmus is well known as a good source of protein. However, Pangasius hypopthalmus meat (PHM) can be adulterated with pork for economic concern, thus, analytical methods for authentication are required. Untargeted metabolomics and proteomics using liquid chromatography-high resolution mass spectrometry (LC-HRMS) and chemometrics of principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA) was successfully used to differentiate authentic and adulterated PHM with the good of fitness (R > 0.95) and good of predictivity (Q > 0.5). Metabolites of PC(o-18:0/18:2(9Z,12Z)) was found to be a potential marker for pork whereas DMPC (dimyristoylphosphatidylcholine) was a potential marker for PHM. Meanwhile, pork peptide marker of myoglobin (HPGDFGADAQGAMSK) and β-hemoglobin (FFESFGDLSNADAVMGNPK) could be identified. Both metabolomics and proteomics using LC-HRMS could detect pork at the lowest concentration level (0.5% w/w). In conclusion, untargeted metabolomics and proteomics using LC-HRMS in combination with chemometrics could be used as powerful methods to detect pork adulteration in fish meat.
Collapse
Affiliation(s)
- Anjar Windarsih
- Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia.
| | - Hendy Dwi Warmiko
- PT. Genecraft Labs, Thermo Scientific Division, Jakarta 11620, Indonesia
| | - Anastasia Wheni Indrianingsih
- Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia
| | - Abdul Rohman
- Center of Excellence Institute for Halal Industry and Systems (IHIS), Universitas Gadjah Mada, Yogyakarta 55281, Indonesia; Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Yaya Ihya Ulumuddin
- Research Center for Oceanography, National Research and Innovation Agency (BRIN), Jakarta 14430, Indonesia
| |
Collapse
|
8
|
Nurani LH, Riswanto FDO, Windarsih A, Edityaningrum CA, Guntarti A, Rohman A. Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2082468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Laela Hayu Nurani
- Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
| | - Florentinus Dika Octa Riswanto
- Center of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah Mada, Yogyakarta, Indonesia
- Division of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Campus III Paingan, Universitas Sanata Dharma, Yogyakarta, Indonesia
| | - Anjar Windarsih
- Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia
| | | | - Any Guntarti
- Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
| | - Abdul Rohman
- Center of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah Mada, Yogyakarta, Indonesia
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
| |
Collapse
|
9
|
Afzaal M, Saeed F, Hussain M, Shahid F, Siddeeg A, Al‐Farga A. Proteomics as a promising biomarker in food authentication, quality and safety: A review. Food Sci Nutr 2022; 10:2333-2346. [PMID: 35844910 PMCID: PMC9281926 DOI: 10.1002/fsn3.2842] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 02/07/2022] [Accepted: 03/12/2022] [Indexed: 12/18/2022] Open
Abstract
Adulteration and mislabeling have become a very common global malpractice in food industry. Especially foods of animal origin are prepared from plant sources and intentionally mislabeled. This type of mislabeling is an important concern in food safety as the replaced ingredients may cause a food allergy or toxicity to vulnerable consumers. Moreover, foodborne pathogens also pose a major threat to food safety. There is a dire need to develop strong analytical tools to deal with related issues. In this context, proteomics stands out as a promising tool used to report the aforementioned issues. The development in the field of omics has inimitable advantages in enabling the understanding of various biological fields especially in the discipline of food science. In this review, current applications and the role of proteomics in food authenticity, safety, and quality and food traceability are highlighted comprehensively. Additionally, the other components of proteomics have also been comprehensively described. Furthermore, this review will be helpful in the provision of new intuition into the use of proteomics in food analysis. Moreover, the pathogens in food can also be identified based on differences in their protein profiling. Conclusively, proteomics, an indicator of food properties, its origin, the processes applied to food, and its composition are also the limelight of this article.
Collapse
Affiliation(s)
- Muhammad Afzaal
- Department of Food Science Government College University Faisalabad Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Science Government College University Faisalabad Faisalabad Pakistan
| | - Muzzamal Hussain
- Department of Food Science Government College University Faisalabad Faisalabad Pakistan
| | - Farheen Shahid
- Department of Food Science Government College University Faisalabad Faisalabad Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology Faculty of Engineering and Technology University of Gezira Wad Medani Sudan
| | - Ammar Al‐Farga
- Department of Biochemistry College of Sciences University of Jeddah Jeddah Saudi Arabia
| |
Collapse
|
10
|
Abdullah Sani MS, Ismail AM, Azid A, Samsudin MS. Establishing forensic food models for authentication and quantification of porcine adulterant in gelatine and marshmallow. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108350] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
11
|
Halal and Kosher gelatin: Applications as well as detection approaches with challenges and prospects. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101422] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
12
|
Hassan N, Ahmad T, Zain NM, Awang SR. Identification of bovine, porcine and fish gelatin signatures using chemometrics fuzzy graph method. Sci Rep 2021; 11:9793. [PMID: 33963261 PMCID: PMC8105405 DOI: 10.1038/s41598-021-89358-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Accepted: 04/19/2021] [Indexed: 11/15/2022] Open
Abstract
Gelatin is a protein substance that is widely used in food and pharmaceutical industries. Gelatin is mainly derived from bovine and porcine sources. Fish gelatin is becoming alternative source of gelatin due to concern on health issue and religious constraints. Numerous studies for identification of gelatin sources have been reported. In this study, Fourier transform infrared (FTIR) spectroscopy was used in combination with chemometrics fuzzy autocatalytic set (c-FACS) to distinguish between bovine, porcine and fish gelatins. The gelatin spectra at Amide and 1600–1000 cm−1 regions were analyzed using c-FACS and the results were compared to principal component analysis (PCA) and linear discriminant analysis (LDA). The results obtained from c-FACS method showed that each bovine, porcine and fish gelatin possessed dominant wavenumbers at 1470–1475 cm−1, 1444–1450 cm−1 and 1496–1500 cm−1 respectively, which represent their unique signatures. Furthermore, a clear distinction for porcine gelatin was observed in coordinated FACS. The c-FACS method is rigor and faster than PCA and LDA in differentiating the gelatin sources. The novel method promises at least another chemometrics method for FTIR related analysis and the possibilities for other applications are endless.
Collapse
Affiliation(s)
- Nurfarhana Hassan
- Department of Mathematical Sciences, Faculty of Science, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia
| | - Tahir Ahmad
- Department of Mathematical Sciences, Faculty of Science, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia.
| | - Norhidayu M Zain
- Islamic Civilization Academy, Faculty of Social Sciences and Humanities, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia
| | - Siti Rahmah Awang
- Azman Hashim International Business School, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia
| |
Collapse
|
13
|
Shahimi S, Lamri MF, Abd Mutalib S, Mohd Khalid R, Md Tab M, Khairuddin F. Gene expression of microbial gelatinase activity for porcine gelatine identification. Food Chem 2021; 355:129586. [PMID: 33773458 DOI: 10.1016/j.foodchem.2021.129586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 02/17/2021] [Accepted: 03/07/2021] [Indexed: 11/29/2022]
Abstract
In order to invent a porcine gelatine detection device using microbial resources, bacterial enzymes with a preference towards porcine gelatine and their candidate genes were evaluated. Five (n = 5) bacterial strains isolated from hot spring water and wet clay, Malaysia were screened for their gelatinase activity. The gelatinase enzyme was extracted and purified using ammonium sulphate precipitation prior to performing gelatinase assay on porcine, bovine and fish gelatine medium substrates. The G2 strain or Enterobacter aerogenes (Strain EA1) was selected for whole genome sequenced after showing a consistent trend of preference towards porcine gelatine. The gelatinase candidate gene gelEA1_9 was cloned and expressed. Based on one-way analysis of variance (ANOVA) with POST-HOC Duncan test (α = 0.05), the final product of gelEA1_9 was identified as a novel gelatinase. This gelatinase presented no significant difference in activity towards porcine gelatine. Hence, the present study demonstrated an enzyme-substrate interaction for porcine gelatine identification.
Collapse
Affiliation(s)
- Safiyyah Shahimi
- Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Malaysia; Department of Food Science, Faculty of Science and Technology, 43600 Universiti Kebangsaan Malaysia, Bangi, Malaysia
| | - Mohd Fadly Lamri
- Politeknik METrO Kuantan, No A-5 Jalan Tun Ismail 2, Sri Dagangan 11, 25000 Kuantan Pahang, Malaysia
| | - Sahilah Abd Mutalib
- Department of Food Science, Faculty of Science and Technology, 43600 Universiti Kebangsaan Malaysia, Bangi, Malaysia; Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.
| | - Rozida Mohd Khalid
- Department of Chemistry, Faculty of Science and Technology, 43600 Universiti Kebangsaan Malaysia, Bangi, Malaysia
| | - Mahzan Md Tab
- Jabatan Kimia Malaysia, Jalan Sultan, 46661 Petaling Jaya, Selangor, Malaysia
| | - Farahayu Khairuddin
- Malaysia Genome Institute (MGI), Jalan Bangi, 43000 Kajang, Selangor, Malaysia
| |
Collapse
|
14
|
Identification of Edible Gelatin Origins by Data Fusion of NIRS, Fluorescence Spectroscopy, and LIBS. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01893-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
15
|
Yang Y, Li L, Wang H, Liu M, Wu Y. Development and verification of a quantitative real-time PCR method to identify and quantify gelatin derived from animal hide. J Food Sci 2020; 85:2762-2772. [PMID: 32794621 DOI: 10.1111/1750-3841.15362] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 07/05/2020] [Accepted: 07/07/2020] [Indexed: 11/30/2022]
Abstract
The species origin of hide gelatin is a crucial issue with respect to health concerns and religious restrictions. Analysis of the animal-derived ingredients of gelatin by reliable methods is necessary to ensure its authenticity. However, due to the highly processed nature of gelatin, it remains a challenge to identify gelatin end products accurately and robustly. Our study established and verified a quantitative real-time PCR (qPCR) method based on careful selection of target genes and a DNA extraction method. The middle products of the gelatin production streamline were investigated to explore the influence of each critical processing step on the method. Gelatin reference samples were used to quantify the levels of target species. Commercial gelatin commodities were surveyed to highlight the mislabeling situation. In summary, the qPCR method was demonstrated to be highly specific and sensitive, with limits of detection (LOD) of 0.1 to 1 pg/µL and gelatin LODs of 0.1% to 5% (w/w). The transition from decoction to concentrated gel was found to have the most severe effect on the qPCR. Intensification of pressure or temperature or employment of enzyme hydrolysis aggravated the DNA damage, resulting in elevated Cq values. Quantitation of gelatin products was feasible; gelatin products produced from 5% target hide and 95% matrix hide mixtures showed 2.9% to 5.2% target species. The 26% relative error for low gelatin content is acceptable for semiquantitation purposes. A market survey showed that 52.6% of the gelatin products were mislabeled as being of animal origin.
Collapse
Affiliation(s)
- Yange Yang
- Chinese Academy of Inspection and Quarantine, No. 11, Ronghua South Street, Yizhuang Economic Zone, Beijing, 100176, China
| | - Li Li
- Chinese Academy of Inspection and Quarantine, No. 11, Ronghua South Street, Yizhuang Economic Zone, Beijing, 100176, China
| | - Hongyue Wang
- Chinese Academy of Inspection and Quarantine, No. 11, Ronghua South Street, Yizhuang Economic Zone, Beijing, 100176, China
| | - Minchang Liu
- Chinese Academy of Inspection and Quarantine, No. 11, Ronghua South Street, Yizhuang Economic Zone, Beijing, 100176, China
| | - Yajun Wu
- Chinese Academy of Inspection and Quarantine, No. 11, Ronghua South Street, Yizhuang Economic Zone, Beijing, 100176, China
| |
Collapse
|
16
|
jannat B, Ghorbani K, Kouchaki S, Sadeghi N, Eslamifarsani E, Rabbani F, Beyramysoltan S. Distinguishing tissue origin of bovine gelatin in processed products using LC/MS technique in combination with chemometrics tools. Food Chem 2020; 319:126302. [DOI: 10.1016/j.foodchem.2020.126302] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 01/10/2020] [Accepted: 01/26/2020] [Indexed: 02/07/2023]
|
17
|
Review on analytical methods for analysis of porcine gelatine in food and pharmaceutical products for halal authentication. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
18
|
Sha XM, Hu ZZ, Xu H, Zhang LZ, Tu ZC. Identification and analysis of characteristic tryptic peptides from porcine gelatin extracted with multi-stage batch processing. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105540] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
19
|
Sha XM, Wang GY, Li X, Zhang LZ, Tu ZC. Identification and quantification of gelatin by a high-resolution mass spectrometry-based label-free method. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
20
|
Cebi N, Dogan CE, Mese AE, Ozdemir D, Arıcı M, Sagdic O. A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source. Food Chem 2019; 277:373-381. [DOI: 10.1016/j.foodchem.2018.10.125] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Revised: 10/21/2018] [Accepted: 10/26/2018] [Indexed: 12/26/2022]
|
21
|
Hassan N, Ahmad T, Zain NM. Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview. J Food Sci 2018; 83:2903-2911. [PMID: 30440088 DOI: 10.1111/1750-3841.14370] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 08/21/2018] [Accepted: 09/13/2018] [Indexed: 11/30/2022]
Abstract
The issue of food authenticity has become a concern among religious adherents, particularly Muslims, due to the possible presence of nonhalal ingredients in foods as well as other commercial products. One of the nonhalal ingredients that commonly found in food and pharmaceutical products is gelatin which extracted from porcine source. Bovine and fish gelatin are also becoming the main commercial sources of gelatin. However, unclear information and labeling regarding the actual sources of gelatin in food and pharmaceutical products have become the main concern in halal authenticity issue since porcine consumption is prohibited for Muslims. Hence, numerous analytical methods involving chemical and chemometric analysis have been developed to identify the sources of gelatin. Chemical analysis techniques such as biochemical, chromatography, electrophoretic, and spectroscopic are usually combined with chemometric and mathematical methods such as principal component analysis, cluster, discriminant, and Fourier transform analysis for the gelatin classification. A sample result from Fourier transform infrared spectroscopy analysis, which combines Fourier transform and spectroscopic technique, is included in this paper. This paper presents an overview of chemical and chemometric methods involved in identification of different types of gelatin, which is important for halal authentication purposes.
Collapse
Affiliation(s)
- Nurfarhana Hassan
- Dept. of Mathematical Sciences, Faculty of Science, Univ. Teknologi Malaysia, Johor, 81310 Skudai, Malaysia
| | - Tahir Ahmad
- Dept. of Mathematical Sciences, Faculty of Science, Univ. Teknologi Malaysia, Johor, 81310 Skudai, Malaysia.,Centre for Sustainable Nanomaterials, Ibnu Sina Inst. for Scientific and Industrial Research, Univ. Teknologi Malaysia, Johor, 81310 Skudai, Malaysia
| | - Norhidayu Muhamad Zain
- Centre for Sustainable Nanomaterials, Ibnu Sina Inst. for Scientific and Industrial Research, Univ. Teknologi Malaysia, Johor, 81310 Skudai, Malaysia.,Faculty of Islamic Civilization, Univ. Teknologi Malaysia, Johor, 81310 Skudai, Malaysia
| |
Collapse
|