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Faihs V, Schmalhofer V, Kugler C, Bent RK, Scherf KA, Lexhaller B, Mortz CG, Bindslev-Jensen C, Biedermann T, Skov PS, Eberlein B, Brockow K. Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA). Int J Mol Sci 2024; 25:3574. [PMID: 38612386 PMCID: PMC11012217 DOI: 10.3390/ijms25073574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 03/13/2024] [Accepted: 03/16/2024] [Indexed: 04/14/2024] Open
Abstract
Wheat allergy dependent on augmentation factors (WALDA) is the most common gluten allergy in adults. IgE-mediated sensitizations are directed towards ω5-gliadin but also to other wheat allergens. The value of the different in vitro cellular tests, namely the basophil activation test (BAT) and the active (aBHRA) and passive basophil histamine-release assays (pBHRA), in the detection of sensitization profiles beyond ω5-gliadin has not been compared. Therefore, 13 patients with challenge-confirmed, ω5-gliadin-positive WALDA and 11 healthy controls were enrolled. Specific IgE (sIgE), skin prick tests, BATs, aBHRA, and pBHRA were performed with allergen test solutions derived from wheat and other cereals, and results were analyzed and compared. This study reveals a distinct and highly individual reactivity of ω5-gliadin-positive WALDA patients to a range of wheat allergens beyond ω5-gliadin in cellular in vitro tests and SPT. In the BAT, for all tested allergens (gluten, high-molecular-weight glutenin subunits, α-amylase/trypsin inhibitors (ATIs), alcohol-free wheat beer, hydrolyzed wheat proteins (HWPs), rye gluten and secalins), basophil activation in patients was significantly higher than in controls (p = 0.004-p < 0.001). Similarly, significant histamine release was detected in the aBHRA for all test substances, exceeding the cut-off of 10 ng/mL in all tested allergens in 50% of patients. The dependency of tests on sIgE levels against ω5-gliadin differed; in the pBHRA, histamine release to any test substances could only be detected in patients with sIgE against ω5-gliadin ≥ 7.7 kU/L, whereas aBHRA also showed high reactivity in less sensitized patients. In most patients, reactivity to HWPs, ATIs, and rye allergens was observed. Additionally, alcohol-free wheat beer was first described as a promising test substance in ω5-gliadin-positive WALDA. Thus, BAT and aBHRA are valuable tools for the identification of sensitization profiles in WALDA.
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Affiliation(s)
- Valentina Faihs
- Department of Dermatology and Allergy Biederstein, School of Medicine and Health, Technical University of Munich, 80802 Munich, Germany
| | - Viktoria Schmalhofer
- Department of Dermatology and Allergy Biederstein, School of Medicine and Health, Technical University of Munich, 80802 Munich, Germany
| | - Claudia Kugler
- Department of Dermatology and Allergy Biederstein, School of Medicine and Health, Technical University of Munich, 80802 Munich, Germany
| | - Rebekka K. Bent
- Department of Dermatology and Allergy Biederstein, School of Medicine and Health, Technical University of Munich, 80802 Munich, Germany
| | - Katharina A. Scherf
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany
| | - Barbara Lexhaller
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany
| | - Charlotte G. Mortz
- Odense Research Center for Anaphylaxis (ORCA), Department of Dermatology and Allergy Centre, Odense University Hospital, 5000 Odense, Denmark
| | - Carsten Bindslev-Jensen
- Odense Research Center for Anaphylaxis (ORCA), Department of Dermatology and Allergy Centre, Odense University Hospital, 5000 Odense, Denmark
| | - Tilo Biedermann
- Department of Dermatology and Allergy Biederstein, School of Medicine and Health, Technical University of Munich, 80802 Munich, Germany
| | - Per S. Skov
- Odense Research Center for Anaphylaxis (ORCA), Department of Dermatology and Allergy Centre, Odense University Hospital, 5000 Odense, Denmark
- RefLab ApS, 2200 Copenhagen, Denmark
| | - Bernadette Eberlein
- Department of Dermatology and Allergy Biederstein, School of Medicine and Health, Technical University of Munich, 80802 Munich, Germany
| | - Knut Brockow
- Department of Dermatology and Allergy Biederstein, School of Medicine and Health, Technical University of Munich, 80802 Munich, Germany
- Odense Research Center for Anaphylaxis (ORCA), Department of Dermatology and Allergy Centre, Odense University Hospital, 5000 Odense, Denmark
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2
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Garge RK, Geck RC, Armstrong JO, Dunn B, Boutz DR, Battenhouse A, Leutert M, Dang V, Jiang P, Kwiatkowski D, Peiser T, McElroy H, Marcotte EM, Dunham MJ. Systematic profiling of ale yeast protein dynamics across fermentation and repitching. G3 (BETHESDA, MD.) 2024; 14:jkad293. [PMID: 38135291 PMCID: PMC10917522 DOI: 10.1093/g3journal/jkad293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 11/28/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023]
Abstract
Studying the genetic and molecular characteristics of brewing yeast strains is crucial for understanding their domestication history and adaptations accumulated over time in fermentation environments, and for guiding optimizations to the brewing process itself. Saccharomyces cerevisiae (brewing yeast) is among the most profiled organisms on the planet, yet the temporal molecular changes that underlie industrial fermentation and beer brewing remain understudied. Here, we characterized the genomic makeup of a Saccharomyces cerevisiae ale yeast widely used in the production of Hefeweizen beers, and applied shotgun mass spectrometry to systematically measure the proteomic changes throughout 2 fermentation cycles which were separated by 14 rounds of serial repitching. The resulting brewing yeast proteomics resource includes 64,740 protein abundance measurements. We found that this strain possesses typical genetic characteristics of Saccharomyces cerevisiae ale strains and displayed progressive shifts in molecular processes during fermentation based on protein abundance changes. We observed protein abundance differences between early fermentation batches compared to those separated by 14 rounds of serial repitching. The observed abundance differences occurred mainly in proteins involved in the metabolism of ergosterol and isobutyraldehyde. Our systematic profiling serves as a starting point for deeper characterization of how the yeast proteome changes during commercial fermentations and additionally serves as a resource to guide fermentation protocols, strain handling, and engineering practices in commercial brewing and fermentation environments. Finally, we created a web interface (https://brewing-yeast-proteomics.ccbb.utexas.edu/) to serve as a valuable resource for yeast geneticists, brewers, and biochemists to provide insights into the global trends underlying commercial beer production.
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Affiliation(s)
- Riddhiman K Garge
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, TX 78712, USA
| | - Renee C Geck
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
| | - Joseph O Armstrong
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
| | - Barbara Dunn
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
| | - Daniel R Boutz
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, TX 78712, USA
- Antibody Discovery and Accelerated Protein Therapeutics, Department of Pathology and Genomic Medicine, Houston Methodist Research Institute, Houston, TX 77030, USA
| | - Anna Battenhouse
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, TX 78712, USA
| | - Mario Leutert
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
- Institute of Molecular Systems Biology, ETH Zürich, Zürich 8049, Switzerland
| | - Vy Dang
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, TX 78712, USA
| | - Pengyao Jiang
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
| | | | | | | | - Edward M Marcotte
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, TX 78712, USA
| | - Maitreya J Dunham
- Department of Genome Sciences, University of Washington, Seattle, WA 98195, USA
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3
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Ferreira MM, Farias KS, Zugaib M, Alves AMM, Amaral GV, Santos MLDC, Freitas ADS, Santana BCG, dos Santos Júnior SL, Mora-Ocampo IY, Santos AS, da Silva MF, Andrade BS, Pirovani CP. TcSERPIN, an inhibitor that interacts with cocoa defense proteins and has biotechnological potential against human pathogens. FRONTIERS IN PLANT SCIENCE 2024; 15:1337750. [PMID: 38348273 PMCID: PMC10859438 DOI: 10.3389/fpls.2024.1337750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Accepted: 01/09/2024] [Indexed: 02/15/2024]
Abstract
In plants, serpins are a superfamily of serine and cysteine protease inhibitors involved in stress and defense mechanisms, with potential for controlling agricultural pests, making them important biotechnological tools. The objective of this study was to characterize a serpin from Theobroma cacao, called TcSERPIN, to identify its endogenous targets and determine its function and biotechnological potential. TcSERPIN has 390 amino acid residues and shows conservation of the main active site, RCL. Cis-elements related to light, stress, hormones, anaerobic induction, cell cycle regulation and defense have been identified in the gene's regulatory region. TcSERPIN transcripts are accumulated in different tissues of Theobroma cacao. Furthermore, in plants infected with Moniliophtora perniciosa and Phytophthora palmivora, the expression of TcSERPIN was positively regulated. The protein spectrum, rTcSERPIN, reveals a typical β-sheet pattern and is thermostable at pH 8, but loses its structure with temperature increases above 66°C at pH 7. At the molar ratios of 0.65 and 0.49, rTcSERPIN inhibited 55 and 28% of the activity of papain from Carica papaya and trypsin from Sus scrofa, respectively. The protease trap containing immobilized rTcSERPIN captured endogenous defense proteins from cocoa extracts that are related to metabolic pathways, stress and defense. The evaluation of the biotechnological potential against geohelminth larvae showed that rTcSERPIN and rTcCYS4 (Theobroma cacao cystatin 4) reduced the movement of larvae after 24 hours. The results of this work show that TcSERPIN has ideal biochemical characteristics for biotechnological applications, as well as potential for studies of resistance to phytopathogens of agricultural crops.
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Affiliation(s)
- Monaliza Macêdo Ferreira
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Keilane Silva Farias
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Maria Zugaib
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Akyla Maria Martins Alves
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Geiseane Velozo Amaral
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Maria Luíza do Carmo Santos
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Andria dos Santos Freitas
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Brenda Conceição Guimarães Santana
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Sérgio Liberato dos Santos Júnior
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Irma Yuliana Mora-Ocampo
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Ariana Silva Santos
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Marcelo Fernandes da Silva
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Bruno Silva Andrade
- Laboratório de Bioinformática e Química Computacional (LBQC), Departamento de Ciências Biológicas, Universidade Estadual do Sudoeste da Bahia (UESB), Jequié, Bahia, Brazil
| | - Carlos Priminho Pirovani
- Centro de Biotecnologia e Genética (CBG), Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz (UESC), Ilhéus, Bahia, Brazil
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4
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Schrader M. Origins, Technological Advancement, and Applications of Peptidomics. Methods Mol Biol 2024; 2758:3-47. [PMID: 38549006 DOI: 10.1007/978-1-0716-3646-6_1] [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] [Indexed: 04/02/2024]
Abstract
Peptidomics is the comprehensive characterization of peptides from biological sources instead of heading for a few single peptides in former peptide research. Mass spectrometry allows to detect a multitude of peptides in complex mixtures and thus enables new strategies leading to peptidomics. The term was established in the year 2001, and up to now, this new field has grown to over 3000 publications. Analytical techniques originally developed for fast and comprehensive analysis of peptides in proteomics were specifically adjusted for peptidomics. Although it is thus closely linked to proteomics, there are fundamental differences with conventional bottom-up proteomics. Fundamental technological advancements of peptidomics since have occurred in mass spectrometry and data processing, including quantification, and more slightly in separation technology. Different strategies and diverse sources of peptidomes are mentioned by numerous applications, such as discovery of neuropeptides and other bioactive peptides, including the use of biochemical assays. Furthermore, food and plant peptidomics are introduced similarly. Additionally, applications with a clinical focus are included, comprising biomarker discovery as well as immunopeptidomics. This overview extensively reviews recent methods, strategies, and applications including links to all other chapters of this book.
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Affiliation(s)
- Michael Schrader
- Department of Bioengineering Sciences, Weihenstephan-Tr. University of Applied Sciences, Freising, Germany.
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5
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Ferreira MM, Santos AS, Santos AS, Zugaib M, Pirovani CP. Plant Serpins: Potential Inhibitors of Serine and Cysteine Proteases with Multiple Functions. PLANTS (BASEL, SWITZERLAND) 2023; 12:3619. [PMID: 37896082 PMCID: PMC10609998 DOI: 10.3390/plants12203619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/23/2023] [Accepted: 06/26/2023] [Indexed: 10/29/2023]
Abstract
Plant serpins are a superfamily of protein inhibitors that have been continuously studied in different species and have great biotechnological potential. However, despite ongoing studies with these inhibitors, the biological role of this family in the plant kingdom has not yet been fully clarified. In order to obtain new insights into the potential of plant serpins, this study presents the first systematic review of the topic, whose main objective was to scrutinize the published literature to increase knowledge about this superfamily. Using keywords and the eligibility criteria defined in the protocol, we selected studies from the Scopus, PubMed, and Web of Science databases. According to the eligible studies, serpins inhibit different serine and non-serine proteases from plants, animals, and pathogens, and their expression is affected by biotic and abiotic stresses. Moreover, serpins like AtSerpin1, OSP-LRS, MtSer6, AtSRP4, AtSRP5, and MtPiI4, act in resistance and are involved in stress-induced cell death in the plant. Also, the system biology analysis demonstrates that serpins are related to proteolysis control, cell regulation, pollen development, catabolism, and protein dephosphorylation. The information systematized here contributes to the design of new studies of plant serpins, especially those aimed at exploring their biotechnological potential.
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Affiliation(s)
- Monaliza Macêdo Ferreira
- Center for Biotechnology and Genetics, Department of Biological Sciences, Santa Cruz State University, Ilhéus 45662-900, BA, Brazil; (A.S.S.); (M.Z.); (C.P.P.)
| | - Ariana Silva Santos
- Center for Biotechnology and Genetics, Department of Biological Sciences, Santa Cruz State University, Ilhéus 45662-900, BA, Brazil; (A.S.S.); (M.Z.); (C.P.P.)
| | | | - Maria Zugaib
- Center for Biotechnology and Genetics, Department of Biological Sciences, Santa Cruz State University, Ilhéus 45662-900, BA, Brazil; (A.S.S.); (M.Z.); (C.P.P.)
| | - Carlos Priminho Pirovani
- Center for Biotechnology and Genetics, Department of Biological Sciences, Santa Cruz State University, Ilhéus 45662-900, BA, Brazil; (A.S.S.); (M.Z.); (C.P.P.)
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6
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Garge RK, Geck RC, Armstrong JO, Dunn B, Boutz DR, Battenhouse A, Leutert M, Dang V, Jiang P, Kwiatkowski D, Peiser T, McElroy H, Marcotte EM, Dunham MJ. Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching. BIORXIV : THE PREPRINT SERVER FOR BIOLOGY 2023:2023.09.21.558736. [PMID: 37790497 PMCID: PMC10543003 DOI: 10.1101/2023.09.21.558736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
Studying the genetic and molecular characteristics of brewing yeast strains is crucial for understanding their domestication history and adaptations accumulated over time in fermentation environments, and for guiding optimizations to the brewing process itself. Saccharomyces cerevisiae (brewing yeast) is amongst the most profiled organisms on the planet, yet the temporal molecular changes that underlie industrial fermentation and beer brewing remain understudied. Here, we characterized the genomic makeup of a Saccharomyces cerevisiae ale yeast widely used in the production of Hefeweizen beers, and applied shotgun mass spectrometry to systematically measure the proteomic changes throughout two fermentation cycles which were separated by 14 rounds of serial repitching. The resulting brewing yeast proteomics resource includes 64,740 protein abundance measurements. We found that this strain possesses typical genetic characteristics of Saccharomyces cerevisiae ale strains and displayed progressive shifts in molecular processes during fermentation based on protein abundance changes. We observed protein abundance differences between early fermentation batches compared to those separated by 14 rounds of serial repitching. The observed abundance differences occurred mainly in proteins involved in the metabolism of ergosterol and isobutyraldehyde. Our systematic profiling serves as a starting point for deeper characterization of how the yeast proteome changes during commercial fermentations and additionally serves as a resource to guide fermentation protocols, strain handling, and engineering practices in commercial brewing and fermentation environments. Finally, we created a web interface (https://brewing-yeast-proteomics.ccbb.utexas.edu/) to serve as a valuable resource for yeast geneticists, brewers, and biochemists to provide insights into the global trends underlying commercial beer production.
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Affiliation(s)
- Riddhiman K. Garge
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA
| | - Renee C. Geck
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
| | - Joseph O. Armstrong
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
| | - Barbara Dunn
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
| | - Daniel R. Boutz
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA
- Houston Methodist Research Institute, Houston, Texas, USA
| | - Anna Battenhouse
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA
| | - Mario Leutert
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
- Institute of Molecular Systems Biology, ETH Zürich, Zürich, Switzerland
| | - Vy Dang
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA
| | - Pengyao Jiang
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
| | | | | | | | - Edward M. Marcotte
- Department of Molecular Biosciences, The University of Texas at Austin, Austin, Texas, USA
| | - Maitreya J. Dunham
- Department of Genome Sciences, University of Washington, Seattle, Washington, USA
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7
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Fox GP, Bettenhausen HM. Variation in quality of grains used in malting and brewing. FRONTIERS IN PLANT SCIENCE 2023; 14:1172028. [PMID: 37377804 PMCID: PMC10291334 DOI: 10.3389/fpls.2023.1172028] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Accepted: 05/15/2023] [Indexed: 06/29/2023]
Abstract
Cereal grains have been domesticated largely from food grains to feed and malting grains. Barley (Hordeum vulgare L.) remains unparalleled in its success as a primary brewing grain. However, there is renewed interest in "alternative" grains for brewing (and distilling) due to attention being placed on flavor, quality, and health (i.e., gluten issues) aspects that they may offer. This review covers basic and general information on "alternative grains" for malting and brewing, as well as an in-depth look at several major biochemical aspects of these grains including starch, protein, polyphenols, and lipids. These traits are described in terms of their effects on processing and flavor, as well as the prospects for improvement through breeding. These aspects have been studied extensively in barley, but little is known about the functional properties in other crops for malting and brewing. In addition, the complex nature of malting and brewing produces a large number of brewing targets but requires extensive processing, laboratory analysis, and accompanying sensory analysis. However, if a better understanding of the potential of alternative crops that can be used in malting and brewing is needed, then significantly more research is required.
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Affiliation(s)
- Glen P. Fox
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States
| | - Harmonie M. Bettenhausen
- Center for Craft Food and Beverage, Hartwick College Center for Craft Food and Beverage, Oneonta, NY, United States
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8
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Di Gianvincenzo F, Andersen CK, Filtenborg T, Mackie M, Ernst M, Ramos Madrigal J, Olsen JV, Wadum J, Cappellini E. Proteomic identification of beer brewing products in the ground layer of Danish Golden Age paintings. SCIENCE ADVANCES 2023; 9:eade7686. [PMID: 37224244 DOI: 10.1126/sciadv.ade7686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 04/18/2023] [Indexed: 05/26/2023]
Abstract
The application of mass spectrometry-based proteomics to artworks provides accurate and detailed characterization of protein-based materials used in their production. This is highly valuable to plan conservation strategies and reconstruct the artwork's history. In this work, the proteomic analysis of canvas paintings from the Danish Golden Age led to the confident identification of cereal and yeast proteins in the ground layer. This proteomic profile points to a (by-)product of beer brewing, in agreement with local artists' manuals. The use of this unconventional binder can be connected to the workshops within the Royal Danish Academy of Fine Arts. The mass spectrometric dataset generated from proteomics was also processed with a metabolomics workflow. The spectral matches observed supported the proteomic conclusions, and, in at least one sample, suggested the use of drying oils. These results highlight the value of untargeted proteomics in heritage science, correlating unconventional artistic materials with local culture and practices.
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Affiliation(s)
- Fabiana Di Gianvincenzo
- Globe Institute, University of Copenhagen, Øster Voldgade 5-7, 1350 Copenhagen, Denmark
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Veˇna Pot 113, 1000 Ljubljana, Slovenia
| | - Cecil Krarup Andersen
- Royal Danish Academy, Conservation, Philip De Langes Allé 10, 3.15, 1435 Copenhagen, Denmark
| | - Troels Filtenborg
- National Gallery of Denmark, Sølvgade 48-50, 1307 Copenhagen, Denmark
| | - Meaghan Mackie
- Globe Institute, University of Copenhagen, Øster Voldgade 5-7, 1350 Copenhagen, Denmark
- Proteomics Program, Novo Nordisk Foundation Center for Protein Research, University of Copenhagen, Blegdamsvej 3B, 2200 Copenhagen, Denmark
| | - Madeleine Ernst
- Section for Clinical Mass Spectrometry, Danish Center for Neonatal Screening, Department of Congenital Disorders, Statens Serum Institut, Artillerivej 5, 2300 Copenhagen, Denmark
| | - Jazmín Ramos Madrigal
- Globe Institute, University of Copenhagen, Øster Voldgade 5-7, 1350 Copenhagen, Denmark
| | - Jesper V Olsen
- Proteomics Program, Novo Nordisk Foundation Center for Protein Research, University of Copenhagen, Blegdamsvej 3B, 2200 Copenhagen, Denmark
| | - Jørgen Wadum
- Centre for Art Technological Studies and Conservation, National Gallery of Denmark, Sølvgade 48-50, 1307 Copenhagen, Denmark
- Wadum Art Technological Studies, Åløkkevej 24, 2720 Vanløse, Denmark
- Nivaagaard Collection, Gammel Strandvej 2, 2990 Nivå, Denmark
| | - Enrico Cappellini
- Globe Institute, University of Copenhagen, Øster Voldgade 5-7, 1350 Copenhagen, Denmark
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9
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Kaushik M, Mulani E, Mahendru-Singh A, Makharia G, Mohan S, Mandal PK. Comparative Expression Profile of Genes Encoding Intolerant Proteins in Bread vs. Durum Wheat During Grain Development. JOURNAL OF PLANT GROWTH REGULATION 2023; 42:3200-3210. [DOI: 10.1007/s00344-022-10785-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Accepted: 08/23/2022] [Indexed: 08/30/2023]
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10
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Gut Microbiome Proteomics in Food Allergies. Int J Mol Sci 2023; 24:ijms24032234. [PMID: 36768555 PMCID: PMC9917015 DOI: 10.3390/ijms24032234] [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: 12/19/2022] [Revised: 01/17/2023] [Accepted: 01/19/2023] [Indexed: 01/26/2023] Open
Abstract
Food allergies (FA) have dramatically increased in recent years, particularly in developed countries. It is currently well-established that food tolerance requires the strict maintenance of a specific microbial consortium in the gastrointestinal (GI) tract microbiome as alterations in the gut microbiota can lead to dysbiosis, causing inflammation and pathogenic intestinal conditions that result in the development of FA. Although there is currently not enough knowledge to fully understand how the interactions between gut microbiota, host responses and the environment cause food allergies, recent advances in '-omics' technologies (i.e., proteomics, genomics, metabolomics) and in approaches involving systems biology suggest future headways that would finally allow the scientific understanding of the relationship between gut microbiome and FA. This review summarizes the current knowledge in the field of FA and insights into the future advances that will be achieved by applying proteomic techniques to study the GI tract microbiome in the field of FA and their medical treatment. Metaproteomics, a proteomics experimental approach of great interest in the study of GI tract microbiota, aims to analyze and identify all the proteins in complex environmental microbial communities; with shotgun proteomics, which uses liquid chromatography (LC) for separation and tandem mass spectrometry (MS/MS) for analysis, as it is the most promising technique in this field.
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11
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A Highly Sensitive Method for the Detection of Hydrolyzed Gluten in Beer Samples Using LFIA. Foods 2022; 12:foods12010160. [PMID: 36613374 PMCID: PMC9818069 DOI: 10.3390/foods12010160] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Most gluten analysis methods have been developed to detect intact gluten, but they have shown limitations in certain foods and beverages in which gluten proteins are hydrolyzed. Methods based on G12/A1 moAbs detect the sequences of gluten immunogenic peptides (GIP), which are the main contributors to the immune response of celiac disease (CD). Immunogenic sequences with tandem epitopes for G12/A1 have been found in beers with <20 mg/kg gluten, which could be consumed by CD patients according to the Codex Alimentarius. Therefore, an accurate method for the estimation of the immunogenicity of a beer is to use two moAbs that can recognize celiac T cell epitopes comprising most of the immunogenic response. Here, a specific and sensitive method based on G12/A1 LFIA was developed to detect GIP in beers labeled gluten-free or with low gluten content, with an LOD of 0.5 mg/kg. A total of 107 beers were analyzed, of those 6.5% showed levels higher than 20 mg/kg gluten and 29% showed levels above the LOD. In addition, G12/A1 LFIA detected gluten in 15 more beer samples than competitive ELISA with another antibody. Despite their labeling, these beers contained GIP which may cause symptoms and/or intestinal damage in CD patients.
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12
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Meng Y, Qiu N, Guyonnet V, Mine Y. Unveiling and application of the chicken egg proteome: An overview on a two-decade achievement. Food Chem 2022; 393:133403. [PMID: 35689922 DOI: 10.1016/j.foodchem.2022.133403] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 05/19/2022] [Accepted: 06/03/2022] [Indexed: 11/17/2022]
Abstract
Egg proteins are not only the most complete and ideal form of protein for human or embryo nutrition but also play the vital role in the food industry. Egg proteins are subjected to many potential changes under various conditions, which may further alter the nutritional value, physicochemical-properties, and bioactivities of proteins. Recent advances in our understanding of the proteome of raw egg matrix from different species and dynamic changes occurring during storage and incubation are developing rapidly. This review provides a comprehensive overview of the main characteristics of chicken egg proteome, covering all its components and applications under various conditions, such as markers detection, egg quality evaluation, genetic and biological unknown identification, and embryonic nutritional supplementation, which not only contributes to our in-depth understanding of each constituent functionality of proteome, but also provides information to increase the value to egg industry.
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Affiliation(s)
- Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China.
| | - Vincent Guyonnet
- FFI Consulting Ltd, 2488 Lyn Road, Brockville, ON K6V 5T3, Canada
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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13
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Panda R. Validated multiplex-competitive ELISA using gluten-incurred yogurt calibrant for the quantitation of wheat gluten in fermented dairy products. Anal Bioanal Chem 2022; 414:8047-8062. [PMID: 36117194 DOI: 10.1007/s00216-022-04338-3] [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: 07/29/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 11/01/2022]
Abstract
Currently, there are no available methods for accurate quantitation of gluten in fermented or hydrolyzed foods. In this study, gluten-incurred yogurt was used as a calibrant with a multiplex-competitive ELISA to quantitate gluten in fermented dairy products such as yogurt, kefir, and buttermilk, followed by a single-laboratory validation of the method. Four-parameter logistic calibration curves using five gluten-specific antibodies (R5, G12, 2D4, MIoBS, and Skerrit) were constructed, and averaging of the antibody responses was used as a strategy to get a single quantitative value. The lower limits of detection (LLOD) and quantitation (LLOQ) of the method were 1.9 and 5.5 µg/mL (ppm), respectively. Analysis of wheat gluten-incurred fermented dairy products (5, 8, 20, 100, and 500 µg/mL) prepared with multiple starter cultures and fermented for 24 or 48 h resulted in average gluten recoveries of 69-165%, 57-167%, and 54-148% for yogurt, kefir, and buttermilk, respectively. Only a few samples exceeded 150% recovery. The average coefficient of variation (CV) ranged from 10 to 34%, with the majority of the samples having a CV of < 30%. Experimental variations such as long-term refrigerated storage, spiking gluten after initial fermentation, using higher than recommended starter culture concentrations, or using wheat flour for contamination resulted in acceptable gluten recovery (50-150%) for the majority of the samples. Comparison of the performance of this method with a commercial competitive ELISA showed that the method has greater quantitative accuracy. This newly developed and validated method appears sufficiently sensitive and accurate to quantitate the amount of wheat gluten before fermentation, in select fermented dairy products.
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Affiliation(s)
- Rakhi Panda
- Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition (CFSAN), FDA, HFS-716, 5001 Campus Drive, College Park, MD, 20740, USA.
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14
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Romero-Rodríguez R, Durán-Guerrero E, Castro R, Díaz AB, Lasanta C. Evaluation of the Influence of the Microorganisms Involved in the Production of Beers on their Sensory Characteristics. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.06.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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15
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Liu S, Kerr ED, Pegg CL, Schulz BL. Proteomics and glycoproteomics of beer and wine. Proteomics 2022; 22:e2100329. [PMID: 35716130 DOI: 10.1002/pmic.202100329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/29/2022] [Accepted: 06/14/2022] [Indexed: 12/14/2022]
Abstract
Beer and wine are fermented beverages that contain abundant proteins released from barley or grapes, and secreted from yeast. These proteins are associated with many quality attributes including turbidity, foamability, effervescence, flavour and colour. Many grape proteins and secreted yeast proteins are glycosylated, and barley proteins can be glycated under the high temperatures in the beer making process. The emergence of high-resolution mass spectrometry has allowed proteomic and glycoproteomic analyses of these complex mixtures of proteins towards understanding their role in determining beer and wine attributes. In this review, we summarise recent studies of proteomic and glycoproteomic analyses of beer and wine including their strategies for mass spectrometry (MS)-based identification, quantification and characterisation of the glyco/proteomes of fermented beverages to control product quality.
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Affiliation(s)
- Shulei Liu
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, Queensland, Australia
| | - Edward D Kerr
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, Queensland, Australia
| | - Cassandra L Pegg
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, Queensland, Australia
| | - Benjamin L Schulz
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, Queensland, Australia
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16
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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.
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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
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17
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Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review. Nutrients 2021; 13:nu13072244. [PMID: 34210037 PMCID: PMC8308338 DOI: 10.3390/nu13072244] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/23/2021] [Accepted: 06/26/2021] [Indexed: 02/06/2023] Open
Abstract
A gluten-free diet (GFD) is currently the only effective treatment for celiac disease (CD); an individual’s daily intake of gluten should not exceed 10 mg. However, it is difficult to maintain a strict oral diet for life and at least one-third of patients with CD are exposed to gluten, despite their best efforts at dietary modifications. It has been demonstrated that both natural and certified gluten-free foods can be heavily contaminated with gluten well above the commonly accepted threshold of 20 mg/kg. Moreover, meals from food services such as restaurants, workplaces, and schools remain a significant risk for inadvertent gluten exposure. Other possible sources of gluten are non-certified oat products, numerous composite foods, medications, and cosmetics that unexpectedly contain “hidden” vital gluten, a proteinaceous by-product of wheat starch production. A number of immunochemical assays are commercially available worldwide to detect gluten. Each method has specific features, such as format, sample extraction buffers, extraction time and temperature, characteristics of the antibodies, recognition epitope, and the reference material used for calibration. Due to these differences and a lack of official reference material, the results of gluten quantitation may deviate systematically. In conclusion, incorrect gluten quantitation, improper product labeling, and poor consumer awareness, which results in the inadvertent intake of relatively high amounts of gluten, can be factors that compromise the health of patients with CD.
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Adverse Reactions to Illicit Drugs (Marijuana, Opioids, Cocaine) and Alcohol. THE JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE 2021; 9:3006-3014. [PMID: 33965592 DOI: 10.1016/j.jaip.2021.04.061] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 04/19/2021] [Accepted: 04/25/2021] [Indexed: 12/28/2022]
Abstract
Drug allergy has been a research topic within the allergy field for decades. However, many drug reactions presumed to be of allergic nature are not and originate from different mechanisms. Drug-induced reactions can affect numerous organ systems, present with various symptoms, and have more than 1 mechanism of action. In this rostrum article, we want to give an overview of the different allergic and nonallergic reactions that can be expected with the (illicit) use of cannabis, cocaine, opioids, and alcohol. In addition, this article focuses on the different methods available to diagnose allergy related to these 4 drug types and highlight the pitfalls of nonallergic reactions or allergy "mimickers" complicating the diagnosis of true drug allergy. Finally, the impact on current medical practices and future research in support of the allergist in diagnosis and treatment of these medical problems is addressed.
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19
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Cao W, Baumert JL, Downs ML. Tracking Gluten throughout Brewing Using N-Terminal Labeling Mass Spectrometry. J Proteome Res 2021; 20:3230-3241. [PMID: 34029081 DOI: 10.1021/acs.jproteome.1c00076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Gluten-containing grains cause adverse health effects in individuals with celiac disease. Fermentation of these grains results in gluten-derived polypeptides with largely uncharacterized sizes and sequences, which may still trigger an immune response. This research used N-terminal labeling mass spectrometry to characterize protein hydrolysates during each stage of bench-scale brewing, including malting, mashing, boiling, fermentation, and aging. Gluten hydrolysates from each brewing step were tracked, and the immunotoxic potential was evaluated by sequence comparison with peptides known to stimulate celiac immune responses. The results indicate that proteolysis and precipitation of gliadins occurring during brewing differ by protein region and brewing stage. The termini of gliadins were hydrolyzed throughout the entire brewing process, but the central regions remained relatively stable. Most hydrolysis occurred during malting, and most precipitation occurred during boiling. The addition of yeast yielded new cleavage sites but did not result in complete hydrolysis. Consistent detection of peptides within the clinically important regions of gliadin corroborated the hydrolytic resistance of this region. N-terminal labeling mass spectrometry served as a novel approach to track the fate of gliadin/gluten throughout bench-scale brewing. Consistently identified fragments could serve as improved targets for the detection of hydrolyzed gluten in fermented products.
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Affiliation(s)
- Wanying Cao
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, Nebraska 68588, United States
| | - Joseph L Baumert
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, Nebraska 68588, United States
| | - Melanie L Downs
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, Nebraska 68588, United States
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20
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Reale A, Di Stasio L, Di Renzo T, De Caro S, Ferranti P, Picariello G, Addeo F, Mamone G. Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products. Food Chem 2021; 359:129955. [PMID: 34010753 DOI: 10.1016/j.foodchem.2021.129955] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 04/12/2021] [Accepted: 04/23/2021] [Indexed: 12/18/2022]
Abstract
The aim of this study was to evaluate the dynamics of proteolysis during dough fermentation started with different lactic acid bacteria species, through the identification of intermediate and small-sized peptides generated during fermentation. Single-strain cultures of Levilactobacillus brevis, Fructilactobacillus sanfranciscensis, Companilactobacillus alimentarius, and Leuconostoc pseudomesenteroides were assayed as sourdough starters. Assays were carried out at lab-scale for 48 h of fermentation, using both unstarted and yeast-leavened dough as controls. Physicochemical and microbiological analyses were combined with peptidomic and proteomic profiling, identifying several hundreds of peptides mainly released from the water-soluble wheat proteins, including β-amylase, triticin, and serpins. Both α- and γ-gliadins were hydrolyzed, though only at the N-terminal domain, while the central protein region - encrypting celiac disease epitopes- remained unaffected. The bacterial-mediated consumption of sugars and the concomitant hydrolysis of starch degrading β-amylase could underlie improved digestibility and several nutritionally beneficial effects of sourdough baked products.
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Affiliation(s)
- Anna Reale
- Institute of Food Sciences, National Research Council, Avellino, Italy
| | - Luigia Di Stasio
- Institute of Food Sciences, National Research Council, Avellino, Italy
| | - Tiziana Di Renzo
- Institute of Food Sciences, National Research Council, Avellino, Italy
| | - Salvatore De Caro
- Institute of Food Sciences, National Research Council, Avellino, Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | | | - Francesco Addeo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Gianfranco Mamone
- Institute of Food Sciences, National Research Council, Avellino, Italy.
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21
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Kerr ED, Caboche CH, Josh P, Schulz BL. Benchtop micro-mashing: high-throughput, robust, experimental beer brewing. Sci Rep 2021; 11:1480. [PMID: 33452289 PMCID: PMC7810850 DOI: 10.1038/s41598-020-80442-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Accepted: 12/21/2020] [Indexed: 11/28/2022] Open
Abstract
Brewing science is undergoing a renaissance with the use of modern analytical chemistry and microbiology techniques. However, these modern analytical tools and techniques are not necessarily aligned with the scale and scope of brewing science. In particular, brewing processes can be time consuming, ingredient intensive, and require specialised technical equipment. These drawbacks compound with the need for appropriate numbers of replicates for adequately powered experimental design. Here, we describe a micro-scale mash method that can be performed using a common laboratory benchtop shaker/incubator, allowing for high throughput mashing and easy sample replication for statistical analysis. Proteomic profiles at both the protein and peptide levels were consistent between the 1 mL micro-mash and a 23 L Braumeister mash, and both mash scales produced wort with equivalent fermentable sugar and free amino acid profiles. The experimental flexibility offered by our micro-mash method allowed us to investigate the effects of altered mash parameters on the beer brewing proteome.
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Affiliation(s)
- Edward D Kerr
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Christopher H Caboche
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Peter Josh
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Benjamin L Schulz
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, 4072, Australia.
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22
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Cao W, Baumert JL, Downs ML. Compositional and immunogenic evaluation of fractionated wheat beers using mass spectrometry. Food Chem 2020; 333:127379. [PMID: 32653678 DOI: 10.1016/j.foodchem.2020.127379] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 05/01/2020] [Accepted: 06/15/2020] [Indexed: 12/31/2022]
Abstract
The safety and regulatory status of fermented products derived from gluten-containing grains for patients with celiac disease remains controversial. Bottom-up mass spectrometry (MS) has complemented immunoassays for the compositional and immunogenic analyses of wheat beers. However, uncharacterized proteolysis during brewing followed by the secondary digestion for MS has made the analysis and data interpretation complicated. In this study, the composition and immunogenic potential of seven commercially available wheat beers were evaluated using bottom-up MS with the aid of fractionation and a multi-step peptide search strategy to identify peptides generated by various types of proteolysis. Gluten-derived peptides accounted for approximately 50% and 20% of the total number of wheat-derived and barley-derived peptides, respectively, in the investigated beers. Although relatively large polypeptides cannot be thoroughly characterized using traditional bottom-up proteomics, up to 50% of peptides identified contained celiac-immunogenic motifs, and consumption of wheat beers would pose risks for celiac patients.
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Affiliation(s)
- Wanying Cao
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, 1901 North 21st Street, University of Nebraska-Lincoln, Lincoln, NE 68588, United States
| | - Joseph L Baumert
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, 1901 North 21st Street, University of Nebraska-Lincoln, Lincoln, NE 68588, United States
| | - Melanie L Downs
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, 1901 North 21st Street, University of Nebraska-Lincoln, Lincoln, NE 68588, United States.
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Ogilvie O, Larsen N, Sutton K, Domigan L, Gerrard J, Demarais N, Roberts S. A targeted mass spectrometry method for the accurate label-free quantification of immunogenic gluten peptides produced during simulated digestion of food matrices. MethodsX 2020; 7:101076. [PMID: 33033691 PMCID: PMC7533361 DOI: 10.1016/j.mex.2020.101076] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 09/21/2020] [Indexed: 01/18/2023] Open
Abstract
Mass spectrometry (MS) is an emerging method to determine the accurate concentration of immunogenic gluten peptides. It is of interest to quantify specific peptides within the gluten peptidome due to the role they play in the activation of the celiac immune cascade. Celiac disease is an autoimmune disorder triggered in genetically susceptible individuals by the presence of specific gluten peptides that resist digestion in the gastrointestinal tract. The protocol detailed within this paper can accurately quantify (label-free) the concentration of six immunogenic gluten peptides (including the 33mer) released from a food matrix using the INFOGEST in vitro digestion protocol. This method can be used to monitor small changes in the concentration of these marker peptides in response to exogenous factors such as plant-breeding, fermentation or food processing.
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Affiliation(s)
- Olivia Ogilvie
- School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
- The New Zealand Institute for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand
| | - Nigel Larsen
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
- The New Zealand Institute for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand
| | - Kevin Sutton
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
- The New Zealand Institute for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand
| | - Laura Domigan
- School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
- Department of Chemical and Materials Engineering, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Juliet Gerrard
- School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Nicholas Demarais
- School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Sarah Roberts
- The New Zealand Institute for Plant & Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand
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24
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Spada V, Di Stasio L, Picascia S, Messina B, Gianfrani C, Mamone G, Picariello G. Immunogenic Potential of Beer Types Brewed With Hordeum and Triticum spp. Malt Disclosed by Proteomics. Front Nutr 2020; 7:98. [PMID: 32733911 PMCID: PMC7363779 DOI: 10.3389/fnut.2020.00098] [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: 12/19/2019] [Accepted: 06/03/2020] [Indexed: 11/13/2022] Open
Abstract
The protein/peptide composition of five beer kinds, including two experimental beer-like products brewed with einkorn (Triticum monococcum), a beer labeled as “gluten-free,” a traditional all-barley malt and a wheat (T. aestivum) containing beer, was characterized with HPLC-ESI MS/MS-based proteomics. To enlarge the characterization of the components, the polypeptides were fractionated according to their molecular size (cut-off 6 kDa). All the beer types contained a variety of polypeptides arising from all the gliadin subfamilies (α-/β-, γ-, and ω-gliadins) able to induce an immune response in celiac disease (CD) patients in addition to a panel of IgE-reactive food allergens. Wheat storage proteins were heavily hydrolyzed in the beer samples brewed with einkorn. The presence of gluten-like fragments, also including the 25-mer and 33-mer-like of α-gliadin, was confirmed in beer brewed with barley and wheat malt as well as in the gluten-free beer. Both CD-toxic and allergenic peptides of all beer samples were drastically degraded when subjected to a simulated gastroduodenal (GD) digestion. After in vitro digestion, the level of gluten-like peptides assayed with the G12 competitive ELISA, was below the threshold (20 ppm) for a food to be considered as “gluten-free.” A few gliadin-derived epitopes occurred in the digests of beers crafted with wheat or Norberto-ID331 line of einkorn. In contrast, digests of all barley malt and gluten-free beers did not contain detectable gluten-like epitopes, but only minor fragments of hordeins and IgE-reactive food allergens. All beer samples evoked a weak immune response on gliadin-reactive celiac T cells isolated from intestinal biopsies of celiac patients. Compared to undigested polypeptides, the response was markedly reduced by GD digestion. Although the consumption of a moderate amount of beer brewed with barley or einkorn could deliver a relatively low amount of CD-toxic epitopes, the findings of this study emphasize the urgent need of a reliable and accurate quantification of gluten epitopes in all types of beer, also including the gluten-free one, to compute realistically the contribution of beer to the overall gluten intake, which can be responsible of intestinal tissue damages in celiacs.
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Affiliation(s)
- Valentina Spada
- Institute of Food Sciences, National Research Council (CNR), Avellino, Italy
| | - Luigia Di Stasio
- Institute of Food Sciences, National Research Council (CNR), Avellino, Italy
| | - Stefania Picascia
- Institute of Biochemistry and Cell Biology, National Research Council (CNR), Naples, Italy
| | | | - Carmen Gianfrani
- Institute of Biochemistry and Cell Biology, National Research Council (CNR), Naples, Italy
| | - Gianfranco Mamone
- Institute of Food Sciences, National Research Council (CNR), Avellino, Italy
| | - Gianluca Picariello
- Institute of Food Sciences, National Research Council (CNR), Avellino, Italy
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25
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Development of a Rapid Method to Assess Beer Foamability Based on Relative Protein Content Using RoboBEER and Machine Learning Modeling. BEVERAGES 2020. [DOI: 10.3390/beverages6020028] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Foam-related parameters are associated with beer quality and dependent, among others, on the protein content. This study aimed to develop a machine learning (ML) model to predict the pattern and presence of 54 proteins. Triplicates of 24 beer samples were analyzed through proteomics. Furthermore, samples were analyzed using the RoboBEER to evaluate 15 physical parameters (color, foam, and bubbles), and a portable near-infrared (NIR) device. Proteins were grouped according to their molecular weight (MW), and a matrix was developed to assess only the significant correlations (p < 0.05) with the physical parameters. Two ML models were developed using the NIR (Model 1), and RoboBEER (Model 2) data as inputs to predict the relative quantification of 54 proteins. Proteins in the 0–20 kDa group were negatively correlated with the maximum volume of foam (MaxVol; r = −0.57) and total lifetime of foam (TLTF; r = −0.58), while those within 20–40 kDa had a positive correlation with MaxVol (r = 0.47) and TLTF (r = 0.47). Model 1 was not as accurate (testing r = 0.68; overall r = 0.89) as Model 2 (testing r = 0.90; overall r = 0.93), which may serve as a reliable and affordable method to incorporate the relative quantification of important proteins to explain beer quality.
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Hernández‐Becerra E, Contreras‐Jiménez B, Vuelvas‐Solorzano A, Millan‐Malo B, Muñoz‐Torres C, Oseguera‐Toledo ME, Rodriguez‐Garcia ME. Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties. Cereal Chem 2020. [DOI: 10.1002/cche.10256] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Ezequiel Hernández‐Becerra
- Escuela Nacional de Estudios Superiores Universidad Nacional Autónoma de México Querétaro México
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | - Brenda Contreras‐Jiménez
- Escuela Nacional de Estudios Superiores Universidad Nacional Autónoma de México Querétaro México
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | | | - Beatriz Millan‐Malo
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | | | - Miguel E. Oseguera‐Toledo
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
| | - Mario E. Rodriguez‐Garcia
- Departamento de Nanotecnología Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Querétaro México
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27
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Evaluation of N-terminal labeling mass spectrometry for characterization of partially hydrolyzed gluten proteins. J Proteomics 2020; 210:103538. [DOI: 10.1016/j.jprot.2019.103538] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 09/17/2019] [Accepted: 09/27/2019] [Indexed: 02/07/2023]
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28
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Kerr ED, Caboche CH, Schulz BL. Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome. Mol Cell Proteomics 2019; 18:1721-1731. [PMID: 31186289 PMCID: PMC6731079 DOI: 10.1074/mcp.ra119.001526] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 06/03/2019] [Indexed: 12/20/2022] Open
Abstract
Mashing is a key step in beer brewing in which starch and proteins are solubilized from malted barley in a hot water extraction and digested to oligomaltose and free amino nitrogen. We used SWATH-MS to measure the abundance and site-specific modifications of proteins throughout a small-scale pale ale mash. Proteins extracted from the malt at low temperatures early in the mash decreased precipitously in abundance at higher temperatures late in the mash due to temperature/time-induced unfolding and aggregation. We validated these observations using experimental manipulation of time and temperature parameters in a microscale pale ale mash. Correlation analysis of temperature/time-dependent abundance showed that sequence and structure were the main features that controlled protein abundance profiles. Partial proteolysis by barley proteases was common early in the mash. The resulting proteolytically clipped proteins were particularly sensitive and were preferentially lost at high temperatures late in the mash, while intact proteins remained soluble. The beer brewing proteome is therefore driven by the interplay between protein solubilization and proteolysis, which are in turn determined by barley variety, growth conditions, and brewing process parameters.
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Affiliation(s)
- Edward D Kerr
- ‡School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia 4072, Queensland, Australia.; §Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
| | - Christopher H Caboche
- ‡School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia 4072, Queensland, Australia.; §Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
| | - Benjamin L Schulz
- ‡School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia 4072, Queensland, Australia.; §Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia.; ¶Centre for Biopharmaceutical Innovation, Australian Institute of Bioengineering and Nanotechnology, The University of Queensland, St. Lucia 4072, Queensland, Australia.
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29
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Lacerda MPF, Marcelino MY, Lourencetti NMS, Neto ÁB, Gattas EA, Mendes-Giannini MJS, Fusco-Almeida AM. Methodologies and Applications of Proteomics for Study of Yeast Strains: An Update. Curr Protein Pept Sci 2019; 20:893-906. [PMID: 31322071 DOI: 10.2174/1389203720666190715145131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 07/01/2019] [Accepted: 07/02/2019] [Indexed: 11/22/2022]
Abstract
Yeasts are one of the mostly used microorganisms as models in several studies. A wide range of applications in different processes can be attributed to their intrinsic characteristics. They are eukaryotes and therefore valuable expression hosts that require elaborate post-translational modifications. Their arsenal of proteins has become a valuable biochemical tool for the catalysis of several reactions of great value to the food (beverages), pharmaceutical and energy industries. Currently, the main challenge in systemic yeast biology is the understanding of the expression, function and regulation of the protein pool encoded by such microorganisms. In this review, we will provide an overview of the proteomic methodologies used in the analysis of yeasts. This research focuses on the advantages and improvements in their most recent applications with an understanding of the functionality of the proteins of these microorganisms, as well as an update of the advances of methodologies employed in mass spectrometry.
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Affiliation(s)
- Maria Priscila F Lacerda
- Sao Paulo State University (UNESP), School of Pharmaceutical Sciences - Department of Clinical Analysis, Araraquara, Brazil
| | - Mônica Yonashiro Marcelino
- Sao Paulo State University (UNESP), School of Pharmaceutical Sciences - Department of Clinical Analysis, Araraquara, Brazil
| | - Natália M S Lourencetti
- Sao Paulo State University (UNESP), School of Pharmaceutical Sciences - Department of Clinical Analysis, Araraquara, Brazil
| | - Álvaro Baptista Neto
- Sao Paulo State University (UNESP), School of Pharmaceutical Sciences - Department of Engineering of Bioprocesses and Biotechnology, Araraquara, Brazil
| | - Edwil A Gattas
- Sao Paulo State University (UNESP), School of Pharmaceutical Sciences - Department of Engineering of Bioprocesses and Biotechnology, Araraquara, Brazil
| | | | - Ana Marisa Fusco-Almeida
- Sao Paulo State University (UNESP), School of Pharmaceutical Sciences - Department of Clinical Analysis, Araraquara, Brazil
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30
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Panda R, Garber EAE. Detection and Quantitation of Gluten in Fermented-Hydrolyzed Foods by Antibody-Based Methods: Challenges, Progress, and a Potential Path Forward. Front Nutr 2019; 6:97. [PMID: 31316993 PMCID: PMC6611335 DOI: 10.3389/fnut.2019.00097] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Accepted: 06/13/2019] [Indexed: 12/13/2022] Open
Abstract
Celiac disease (CD) affects ~1 in 141 individuals in the United States, requiring adherence to a strict gluten-free diet. The Codex Standard and the European Commission states that gluten level of gluten-free foods must not exceed 20 ppm. The FDA requires food bearing the labeling claim “gluten-free” to contain <20 ppm gluten. Accurate quantitation of gluten in fermented-hydrolyzed foods by antibody-based methods is a challenge due to the lack of appropriate reference materials and variable proteolysis. The recent uses of proteases (e.g., proline endopeptidases or PEP) to hydrolyze immunopathogenic sequences of gluten proteins further complicates the quantitation of immunopathogenic gluten. The commercially available antibody-based methods routinely used to detect and quantitate gluten are not able to distinguish between different hydrolytic patterns arising from differences in fermentation processes. This is a severe limitation that makes accurate quantitation and, ultimately, a detailed evaluation of any potential health risk associated with consuming the food difficult. Utilizing gluten-specific antibodies, a recently developed multiplex-competitive ELISA along with western blot analysis provides a potential path forward in this direction. These complimentary antibody-based technologies provide insight into the extent of proteolysis resulting from various fermentation processes and have the potential to aid in the selection of appropriate hydrolytic calibration standards, leading to accurate gluten quantitation in fermented-hydrolyzed foods.
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Affiliation(s)
- Rakhi Panda
- Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, United States Food and Drug Administration, College Park, MD, United States
| | - Eric A E Garber
- Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, United States Food and Drug Administration, College Park, MD, United States
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31
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Sun Z, Yu X, Zhang Y, Xu J, Li X. Construction of a comprehensive beer proteome map using sequential filter-aided sample preparation coupled with liquid chromatography tandem mass spectrometry. J Sep Sci 2019; 42:2835-2841. [PMID: 31218791 DOI: 10.1002/jssc.201900074] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 05/07/2019] [Accepted: 06/13/2019] [Indexed: 11/10/2022]
Abstract
The quality traits of beer, which include flavor, texture, foam stability, gushing, and haze formation, rely on contributions from beer proteins and peptides. Large-scale proteomic analysis of beer is gaining importance, not only with respect to authenticity of raw material in beer but also to improve quality control during beer production. In this work, foam proteins were first isolated from beer by virtue of their high hydrophobicity. Then sequential filter-aided sample preparation coupled with liquid chromatography and tandem mass spectrometry was used to analyze both beer protein and foam protein. Finally, 4692 proteins were identified as beer proteins, and 3906 proteins were identified as foam proteins. In total, 7113 proteins were identified in the beer sample. Several proteins contributing to beer quality traits, including lipid transfer protein, serpin, hordein, gliadin, and glutenin, were detected in our proteins list. This work constructed a comprehensive beer proteome map that may help to evaluate potential health risks related to beer consumption in celiac patients.
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Affiliation(s)
- Zhen Sun
- School of Biological Engineering, Dalian Polytechnic University, Dalian, P. R. China
| | - Xinhe Yu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, P. R. China
| | - Yanrong Zhang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, P. R. China
| | - Jiuxiang Xu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, P. R. China
| | - Xianzhen Li
- School of Biological Engineering, Dalian Polytechnic University, Dalian, P. R. China
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32
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Vasconcelos MJ, Badas J, Bartolomé B, Coimbra A, Silva D. Beer allergy: When malt is the culprit. Ann Allergy Asthma Immunol 2019; 123:211-213.e1. [PMID: 31108182 DOI: 10.1016/j.anai.2019.05.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 05/04/2019] [Accepted: 05/11/2019] [Indexed: 11/19/2022]
Affiliation(s)
| | - Jenny Badas
- Serviço de Imunoalergologia, Centro Hospitalar de São João E.P.E., Porto, Portugal
| | | | - Alice Coimbra
- Serviço de Imunoalergologia, Centro Hospitalar de São João E.P.E., Porto, Portugal
| | - Diana Silva
- Serviço de Imunoalergologia, Centro Hospitalar de São João E.P.E., Porto, Portugal; Basic and Clinical Immunology, Department of Pathology, Faculty of Medicine, University of Porto, Porto, Portugal
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33
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Pita JS, Sousa N, Bartolome B, Loureiro C, Bom AT. Beer: an uncommon cause of anaphylaxis. BMJ Case Rep 2019; 12:12/1/e227723. [PMID: 30610032 DOI: 10.1136/bcr-2018-227723] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Beer is one of the most consumed alcoholic beverages worldwide but allergic reactions to this beverage are uncommon. The authors present a case report of a 32-year-old male patient, sent to our Allergy and Immunology Department due to anaphylaxis minutes after Franziskaner beer ingestion. He tolerates all other alcoholic beverages. Prick tests to cereals were positive to wheat, corn and barley, as well as to peach. Prick-to-prick tests were performed with nine beer brands, all positive. Immunoglobulin (Ig)E to Pru p 3 was 14.8 kU/L. Sodium dodecyl sulfate polyacrylamide gel electrophoresis inhibition immunoblotting was performed with the Franziskaner beer extract in solid phase and both cereal extracts (wheat, barley and corn) and Pru p 3 as inhibitors. Extracts from wheat, barley and corn, and Pru p 3 purified protein were able to inhibit almost totally the IgE-binding to the Franziskaner beer extract. It seemed likely that the IgE-binding bands detected in the Franziskaner beer extract could be an LTP from cereals.
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Affiliation(s)
- Joana Sofia Pita
- Allergy & Clinical Immunology Deparment, Coimbra Universitary Hospital Centre, Coimbra, Portugal
| | - Nuno Sousa
- Allergy & Clinical Immunology Consult, Santo André Hospital, Leiria, Portugal
| | | | - Carlos Loureiro
- Allergy & Clinical Immunology Deparment, Coimbra Universitary Hospital Centre, Coimbra, Portugal
| | - Ana Todo Bom
- Allergy & Clinical Immunology Deparment, Coimbra Universitary Hospital Centre, Coimbra, Portugal
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34
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Hu X, Jin Y, Du J. Differences in protein content and foaming properties of cloudy beers based on wheat malt content. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.550] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Xiunan Hu
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Yuhong Jin
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Jinhua Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
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35
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Gupta S, Kaushal A, Kumar A, Kumar D. Recent advances in biosensors for diagnosis of celiac disease: A review. Biotechnol Bioeng 2018; 116:444-451. [PMID: 30516838 DOI: 10.1002/bit.26856] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 09/13/2018] [Accepted: 10/18/2018] [Indexed: 12/16/2022]
Abstract
Celiac disease (CD) is an intestinal issue activated by the inappropriate immune reaction towards gluten protein of wheat, rye, barley, oats, and autoantigen, tissue transglutaminase. Regardless of the accessibility of immunochemical conventions for research facility analysis of CD, there is as yet a need of speedier, less expensive, and simpler devices for diagnosing CD. This review concentrates on progresses in biosensors for diagnosing CD in perspective of the scaled down hardware, multianalyte discovery and low sample volume necessity. Various recently developed biosensors in this field are presented.
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Affiliation(s)
- Shagun Gupta
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, India
| | - Ankur Kaushal
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, India.,Department of Molecular Biosensor lab, CSIR-Institute of Genomics and Integrative Biology, Delhi, India
| | - Ashok Kumar
- Department of Molecular Biosensor lab, CSIR-Institute of Genomics and Integrative Biology, Delhi, India
| | - Dinesh Kumar
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, India
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36
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Cebolla Á, Moreno MDL, Coto L, Sousa C. Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen. Nutrients 2018; 10:E1927. [PMID: 30563126 PMCID: PMC6316305 DOI: 10.3390/nu10121927] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 11/23/2018] [Accepted: 11/29/2018] [Indexed: 12/11/2022] Open
Abstract
Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal tract. Partial digestion generates peptide sequences which trigger immune responses in celiac and gluten-sensitive patients. Gluten detection in food is challenging because of the diversity, in various food matrices, of protein proportions or modifications and the huge number of immunogenic sequences with differential potential immunoactivity. Attempts to develop standard reference materials have been unsuccessful. Recent studies have reported the detection of a limited number of dominant Gluten Immunogenic Peptides (GIP) that share similarities to epitopes presented in the α-gliadin 33-mer, which showed to be highly proteolytic resistant and is considered to be the most immunodominant peptide within gluten in celiac disease (CD). GIP were detectable and quantifiable in very different kind of difficult to analyze food, revealing the potential immunogenicity by detecting T-cell activity of celiac patients. But GIP were also found in stool and urine of celiac patients on a supposedly gluten-free diet (GFD), showing the capacity to resist and be absorbed and excreted from the body, providing the first simple and objective means to assess adherence to the GFD. Methods to specifically and sensitively detect the most active GIP in food and biological fluids are rational candidates may use similar analytical standard references for determination of the immunopathological risk of gluten exposure in gluten-related diseases.
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Affiliation(s)
| | - María de Lourdes Moreno
- Facultad de Farmacia, Departamento de Microbiología y Parasitología, Universidad de Sevilla, 41012 Sevilla, Spain.
| | | | - Carolina Sousa
- Facultad de Farmacia, Departamento de Microbiología y Parasitología, Universidad de Sevilla, 41012 Sevilla, Spain.
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37
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Li H, Byrne K, Galiamov R, Mendoza-Porras O, Bose U, Howitt CA, Colgrave ML. Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten. Food Chem 2018; 254:302-308. [DOI: 10.1016/j.foodchem.2018.02.023] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 01/29/2018] [Accepted: 02/05/2018] [Indexed: 10/18/2022]
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38
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Schulz BL, Phung TK, Bruschi M, Janusz A, Stewart J, Meehan J, Healy P, Nouwens AS, Fox GP, Vickers CE. Process Proteomics of Beer Reveals a Dynamic Proteome with Extensive Modifications. J Proteome Res 2018; 17:1647-1653. [PMID: 29457908 DOI: 10.1021/acs.jproteome.7b00907] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Modern beer production is a complex industrial process. However, some of its biochemical details remain unclear. Using mass spectrometry proteomics, we have performed a global untargeted analysis of the proteins present across time during nanoscale beer production. Samples included sweet wort produced by a high temperature infusion mash, hopped wort, and bright beer. This analysis identified over 200 unique proteins from barley and yeast, emphasizing the complexity of the process and product. We then used data independent SWATH-MS to quantitatively compare the relative abundance of these proteins throughout the process. This identified large and significant changes in the proteome at each process step. These changes described enrichment of proteins by their biophysical properties, and identified the appearance of dominant yeast proteins during fermentation. Altered levels of malt modification also quantitatively changed the proteomes throughout the process. Detailed inspection of the proteomic data revealed that many proteins were modified by protease digestion, glycation, or oxidation during the processing steps. This work demonstrates the opportunities offered by modern mass spectrometry proteomics in understanding the ancient process of beer production.
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Affiliation(s)
- Benjamin L Schulz
- School of Chemistry and Molecular Biosciences , The University of Queensland , Brisbane , Queensland 4072 , Australia.,ARC Training Centre for Biopharmaceutical Innovation, Australian Institute of Bioengineering and Nanotechnology , The University of Queensland , Brisbane , Queensland 4072 , Australia
| | - Toan K Phung
- School of Chemistry and Molecular Biosciences , The University of Queensland , Brisbane , Queensland 4072 , Australia
| | - Michele Bruschi
- Australian Institute of Bioengineering and Nanotechnology , The University of Queensland , Brisbane , Queensland 4072 , Australia
| | | | - Jeff Stewart
- Lion , Sydney , New South Wales 2127 , Australia
| | - John Meehan
- Lion , Brisbane , Queensland 4064 , Australia
| | - Peter Healy
- Lion , Brisbane , Queensland 4064 , Australia
| | - Amanda S Nouwens
- School of Chemistry and Molecular Biosciences , The University of Queensland , Brisbane , Queensland 4072 , Australia.,Australian Institute of Bioengineering and Nanotechnology , The University of Queensland , Brisbane , Queensland 4072 , Australia
| | - Glen P Fox
- Queensland Alliance for Agriculture and Food Innovation , The University of Queensland , Brisbane , Queensland 4072 , Australia
| | - Claudia E Vickers
- Australian Institute of Bioengineering and Nanotechnology , The University of Queensland , Brisbane , Queensland 4072 , Australia
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39
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Fiedler KL, Panda R, Croley TR. Analysis of Gluten in a Wheat-Gluten-Incurred Sorghum Beer Brewed in the Presence of Proline Endopeptidase by LC/MS/MS. Anal Chem 2018; 90:2111-2118. [DOI: 10.1021/acs.analchem.7b04371] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Katherine L. Fiedler
- Center for Food Safety and
Applied Nutrition, U.S. Food and Drug Administration, 5001 Campus Drive, College Park, Maryland 20740, United States
| | - Rakhi Panda
- Center for Food Safety and
Applied Nutrition, U.S. Food and Drug Administration, 5001 Campus Drive, College Park, Maryland 20740, United States
| | - Timothy R. Croley
- Center for Food Safety and
Applied Nutrition, U.S. Food and Drug Administration, 5001 Campus Drive, College Park, Maryland 20740, United States
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40
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Abstract
Peptidomics is the comprehensive characterization of peptides from biological sources mainly by HPLC and mass spectrometry. Mass spectrometry allows the detection of a multitude of single peptides in complex mixtures. The term first appeared in full papers in the year 2001, after over 100 years of peptide research with a main focus on one or a few specific peptides. Within the last 15 years, this new field has grown to over 1200 publications. Mass spectrometry techniques, in combination with other analytical methods, were developed for the fast and comprehensive analysis of peptides in proteomics and specifically adjusted to implement peptidomics technologies. Although peptidomics is closely linked to proteomics, there are fundamental differences with conventional bottom-up proteomics. The development of peptidomics is described, including the most important implementations for its technological basis. Different strategies are covered which are applied to several important applications, such as neuropeptidomics and discovery of bioactive peptides or biomarkers. This overview includes links to all other chapters in the book as well as recent developments of separation, mass spectrometric, and data processing technologies. Additionally, some new applications in food and plant peptidomics as well as immunopeptidomics are introduced.
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41
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Mazzucchelli G, Holzhauser T, Cirkovic Velickovic T, Diaz‐Perales A, Molina E, Roncada P, Rodrigues P, Verhoeckx K, Hoffmann‐Sommergruber K. Current (Food) Allergenic Risk Assessment: Is It Fit for Novel Foods? Status Quo and Identification of Gaps. Mol Nutr Food Res 2018; 62:1700278. [PMID: 28925060 PMCID: PMC5814866 DOI: 10.1002/mnfr.201700278] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Revised: 07/28/2017] [Indexed: 01/08/2023]
Abstract
Food allergies are recognized as a global health concern. In order to protect allergic consumers from severe symptoms, allergenic risk assessment for well-known foods and foods containing genetically modified ingredients is installed. However, population is steadily growing and there is a rising need to provide adequate protein-based foods, including novel sources, not yet used for human consumption. In this context safety issues such as a potential increased allergenic risk need to be assessed before marketing novel food sources. Therefore, the established allergenic risk assessment for genetically modified organisms needs to be re-evaluated for its applicability for risk assessment of novel food proteins. Two different scenarios of allergic sensitization have to be assessed. The first scenario is the presence of already known allergenic structures in novel foods. For this, a comparative assessment can be performed and the range of cross-reactivity can be explored, while in the second scenario allergic reactions are observed toward so far novel allergenic structures and no reference material is available. This review summarizes the current analytical methods for allergenic risk assessment, highlighting the strengths and limitations of each method and discussing the gaps in this assessment that need to be addressed in the near future.
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Affiliation(s)
- Gabriel Mazzucchelli
- Laboratory of Mass Spectrometry – MolSysDepartment of ChemistryUniversity of LiegeLiegeBelgium
| | | | - Tanja Cirkovic Velickovic
- Center of Excellence for Molecular Food SciencesUniversity of Belgrade – Faculty of ChemistryBelgradeSerbia
- Ghent University Global CampusYeonsu‐guIncheonSouth Korea
| | | | | | - Paola Roncada
- Istituto Sperimentale Italiano Lazzaro SpallanzaniMilanoItaly
| | - Pedro Rodrigues
- CCMARCenter of Marine ScienceUniversity of AlgarveFaroPortugal
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42
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Panda R, Boyer M, Garber EAE. A multiplex competitive ELISA for the detection and characterization of gluten in fermented-hydrolyzed foods. Anal Bioanal Chem 2017; 409:6959-6973. [PMID: 29116352 DOI: 10.1007/s00216-017-0677-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2017] [Revised: 09/15/2017] [Accepted: 09/22/2017] [Indexed: 02/06/2023]
Abstract
A novel competitive ELISA was developed utilizing the G12, R5, 2D4, MIoBS, and Skerritt antibody-HRP conjugates employed in nine commercial ELISA test kits that are routinely used for gluten detection. This novel multiplex competitive ELISA simultaneously measures gliadin-, deamidated gliadin-, and glutenin-specific epitopes. The assay was used to evaluate 20 wheat beers, 20 barley beers, 6 barley beers processed to reduce gluten, 15 soy sauces, 6 teriyaki sauces, 6 Worcestershire sauces, 6 vinegars, and 8 sourdough breads. For wheat beers, the apparent gluten concentration values obtained by the G12 and Skerritt antibodies were typically higher than those obtained using the R5 antibodies. The sourdough bread samples resulted in higher apparent gluten concentration values with the Skerritt antibody, while the values generated by the G12 and R5 antibodies were comparable. Although the soy-based sauces showed non-specific inhibition with the multiple R5 and G12 antibodies, their overall profile was distinguishable from the other categories of fermented foods. Cluster analysis of the apparent gluten concentration values obtained by the multiplex competitive ELISA, as well as the relative response of the nine gluten-specific antibodies used in the assay to different gluten proteins/peptides, distinguishes among the different categories of fermented-hydrolyzed foods by recognizing the differences in the protein/peptide profiles characteristic of each product. This novel gluten-based multiplex competitive ELISA provides insight into the extent of proteolysis resulting from various fermentation processes, which is essential for accurate gluten quantification in fermented-hydrolyzed foods. Graphical abstract A novel multiplex competitive ELISA for the detection and characterization of gluten in fermented-hydrolyzed foods.
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Affiliation(s)
- Rakhi Panda
- Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition (CFSAN), FDA, 5001 Campus Drive, College Park, MD, 20740, USA.
| | - Marc Boyer
- Office of Analytics and Outreach, Center for Food Safety and Applied Nutrition (CFSAN), FDA, 5100 Paint Branch Parkway, College Park, MD, 20740, USA
| | - Eric A E Garber
- Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition (CFSAN), FDA, 5001 Campus Drive, College Park, MD, 20740, USA
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Buczyłko K, Majsiak E. Wybrane reakcje krzyżowe w alergiach górnych dróg oddechowych i pokarmowych. ALERGOLOGIA POLSKA - POLISH JOURNAL OF ALLERGOLOGY 2017. [DOI: 10.1016/j.alergo.2017.09.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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44
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Grochalová M, Konečná H, Stejskal K, Potěšil D, Fridrichová D, Srbová E, Ornerová K, Zdráhal Z. Deep coverage of the beer proteome. J Proteomics 2017; 162:119-124. [DOI: 10.1016/j.jprot.2017.05.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 04/12/2017] [Accepted: 05/01/2017] [Indexed: 11/25/2022]
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45
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Cao W, Watson D, Bakke M, Panda R, Bedford B, Kande PS, Jackson LS, Garber EAE. Detection of Gluten during the Fermentation Process To Produce Soy Sauce. J Food Prot 2017; 80:799-808. [PMID: 28371594 DOI: 10.4315/0362-028x.jfp-16-483] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Accepted: 01/11/2017] [Indexed: 12/28/2022]
Abstract
Advances have been made to provide people with celiac disease (CD) access to a diverse diet through an increase in the availability of gluten-free food products and regulations designed to increase label reliability. Despite advances in our knowledge regarding CD and analytical methods to detect gluten, little is known about the effects of fermentation on gluten detection. The enzyme-linked immunosorbent assay (ELISA) and lateral flow devices routinely used by analytical laboratories and regulatory agencies to test for the presence of gluten in food were examined for their ability to detect gluten during the fermentation processes leading to the production of soy sauce, as well as in finished products. Similar results were observed irrespective of whether the soy sauce was produced using pilot-plant facilities or according to a homemade protocol. In both cases, gluten was not detected after moromi (brine-based) fermentation, which is the second stage of fermentation. The inability to detect gluten after moromi fermentation was irrespective of whether the assay used a sandwich configuration that required two epitopes or a competitive configuration that required only one epitope. Consistent with these results was the observation that ELISA, lateral flow devices, and Western immunoblot analyses were unable to detect gluten in commercial soy sauce, teriyaki sauce, and Worcestershire sauce. Although reports are lacking on problems associated with the consumption of fermented soy-containing sauces by consumers with CD, additional research is needed to determine whether all immunopathogenic elements in gluten are hydrolyzed during soy sauce production.
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Affiliation(s)
- Wanying Cao
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Damien Watson
- Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland 20740
| | - Mikio Bakke
- Kikkoman USA R&D Laboratory, Inc., 505 South Rosa Road, Madison, Wisconsin 53719
| | - Rakhi Panda
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Binaifer Bedford
- Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland 20740
| | - Parnavi S Kande
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Lauren S Jackson
- U.S. Food and Drug Administration, Division of Food Processing Science and Technology, Office of Food Safety, Center for Food Safety and Applied Nutrition, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Eric A E Garber
- U.S. Food and Drug Administration, Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740
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Di Ghionno L, Marconi O, Sileoni V, De Francesco G, Perretti G. Brewing with prolyl endopeptidase fromAspergillus niger : the impact of enzymatic treatment on gluten levels, quality attributes and sensory profile. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13375] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Lidia Di Ghionno
- Department of Agricultural; Food and Environmental Science; University of Perugia; Via San Costanzo Perugia 06126 Italy
| | - Ombretta Marconi
- Department of Agricultural; Food and Environmental Science; University of Perugia; Via San Costanzo Perugia 06126 Italy
| | - Valeria Sileoni
- Department of Agricultural; Food and Environmental Science; University of Perugia; Via San Costanzo Perugia 06126 Italy
| | - Giovanni De Francesco
- Italian Brewing Research Centre (CERB); University of Perugia; Via San Costanzo Perugia 06126 Italy
| | - Giuseppe Perretti
- Italian Brewing Research Centre (CERB); University of Perugia; Via San Costanzo Perugia 06126 Italy
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Di Venere M, Viglio S, Sassera D, Fumagalli M, Bardoni A, Salvini R, Cagnone M, Iadarola P. Do the complementarities of electrokinetic and chromatographic procedures represent the "Swiss knife" in proteomic investigation? An overview of the literature in the past decade. Electrophoresis 2017; 38:1538-1550. [PMID: 28130906 DOI: 10.1002/elps.201600504] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 01/11/2017] [Accepted: 01/11/2017] [Indexed: 12/21/2022]
Abstract
This report reviews the literature of the past decade dealing with the combination of electrokinetic and chromatographic strategies in the proteomic field. Aim of this article is to highlight how the application of complementary techniques may contribute to substantially improve protein identification. Several studies here considered demonstrate that exploring the combination of these approaches can be a strategy to enrich the extent of proteomic information achieved from a sample. The coupling of "top-down" and "bottom-up" proteomics may result in the generation of a hybrid analytical tool, very efficient not only for large-scale profiling of complex proteomes but also for studying specific subproteomes. The range of applications described, while evidencing a continuous boost in the imagination of researchers for developing new combinations of methods for protein separation, also underlines the adaptability of these techniques to a wide variety of samples. This report points out the general usefulness of combining different procedures for proteomic analysis, an approach that allows researchers to go deeper in the proteome of samples under investigation.
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Affiliation(s)
- Monica Di Venere
- Department of Molecular Medicine, Biochemistry Unit, University of Pavia, Italy
| | - Simona Viglio
- Department of Molecular Medicine, Biochemistry Unit, University of Pavia, Italy
| | - Davide Sassera
- Department of Biology and Biotechnologies "L. Spallanzani,", Biochemistry Unit, University of Pavia, Italy
| | - Marco Fumagalli
- Department of Biology and Biotechnologies "L. Spallanzani,", Biochemistry Unit, University of Pavia, Italy
| | - Anna Bardoni
- Department of Molecular Medicine, Biochemistry Unit, University of Pavia, Italy
| | - Roberta Salvini
- Department of Molecular Medicine, Biochemistry Unit, University of Pavia, Italy
| | - Maddalena Cagnone
- Department of Molecular Medicine, Biochemistry Unit, University of Pavia, Italy
| | - Paolo Iadarola
- Department of Biology and Biotechnologies "L. Spallanzani,", Biochemistry Unit, University of Pavia, Italy
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Colgrave ML, Byrne K, Blundell M, Heidelberger S, Lane CS, Tanner GJ, Howitt CA. Comparing Multiple Reaction Monitoring and Sequential Window Acquisition of All Theoretical Mass Spectra for the Relative Quantification of Barley Gluten in Selectively Bred Barley Lines. Anal Chem 2016; 88:9127-35. [PMID: 27533879 DOI: 10.1021/acs.analchem.6b02108] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Celiac disease (CD) is a disease of the small intestine that occurs in genetically susceptible subjects triggered by the ingestion of cereal gluten proteins for which the only treatment is strict adherence to a life-long gluten-free diet. Barley contains four gluten protein families, and the existence of barley genotypes that do not accumulate the B-, C-, and D-hordeins paved the way for the development of an ultralow gluten phenotype. Using conventional breeding strategies, three null mutations behaving as recessive alleles were combined to create a hordein triple-null barley variety. Proteomics has become an invaluable tool for characterization and quantification of the protein complement of cereal grains. In this study multiple reaction monitoring (MRM) mass spectrometry, viewed as the gold standard for peptide quantification, was compared to the data-independent acquisition strategy known as SWATH-MS (sequential window acquisition of all theoretical mass spectra). SWATH-MS was comparable (p < 0.001) to MRM-MS for 32/33 peptides assessed across the four families of hordeins (gluten) in eight barley lines. The results of SWATH-MS analysis further confirmed the absence of the B-, C-, and D-hordeins in the triple-null barley line and showed significantly reduced levels ranging from <1% to 16% relative to wild-type (WT) cv Sloop for the minor γ-hordein class. SWATH-MS represents a valuable tool for quantitative proteomics based on its ability to generate reproducible data comparable with MRM-MS, but has the added benefits of allowing reinterrogation of data to improve analytical performance, ask new questions, and in this case perform quantification of trypsin-resistant proteins (C-hordeins) through analysis of their semi- or nontryptic fragments.
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Affiliation(s)
| | - Keren Byrne
- CSIRO Agriculture, 306 Carmody Road, St Lucia, Queensland 4067, Australia
| | - Malcolm Blundell
- CSIRO Agriculture, GPO Box 1600, Canberra, Australian Capital Territory 2601, Australia
| | | | - Catherine S Lane
- SCIEX, Phoenix House, Lakeside Drive, Centre Park, Warrington, WA1 1RX, U.K
| | - Gregory J Tanner
- CSIRO Agriculture, GPO Box 1600, Canberra, Australian Capital Territory 2601, Australia
| | - Crispin A Howitt
- CSIRO Agriculture, GPO Box 1600, Canberra, Australian Capital Territory 2601, Australia
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de Gaetano G, Costanzo S, Di Castelnuovo A, Badimon L, Bejko D, Alkerwi A, Chiva-Blanch G, Estruch R, La Vecchia C, Panico S, Pounis G, Sofi F, Stranges S, Trevisan M, Ursini F, Cerletti C, Donati MB, Iacoviello L. Effects of moderate beer consumption on health and disease: A consensus document. Nutr Metab Cardiovasc Dis 2016; 26:443-467. [PMID: 27118108 DOI: 10.1016/j.numecd.2016.03.007] [Citation(s) in RCA: 141] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 02/26/2016] [Accepted: 03/14/2016] [Indexed: 01/09/2023]
Abstract
A large evidence-based review on the effects of a moderate consumption of beer on human health has been conducted by an international panel of experts who reached a full consensus on the present document. Low-moderate (up to 1 drink per day in women, up to 2 in men), non-bingeing beer consumption, reduces the risk of cardiovascular disease. This effect is similar to that of wine, at comparable alcohol amounts. Epidemiological studies suggest that moderate consumption of either beer or wine may confer greater cardiovascular protection than spirits. Although specific data on beer are not conclusive, observational studies seem to indicate that low-moderate alcohol consumption is associated with a reduced risk of developing neurodegenerative disease. There is no evidence that beer drinking is different from other types of alcoholic beverages in respect to risk for some cancers. Evidence consistently suggests a J-shaped relationship between alcohol consumption (including beer) and all-cause mortality, with lower risk for moderate alcohol consumers than for abstainers or heavy drinkers. Unless they are at high risk for alcohol-related cancers or alcohol dependency, there is no reason to discourage healthy adults who are already regular light-moderate beer consumers from continuing. Consumption of beer, at any dosage, is not recommended for children, adolescents, pregnant women, individuals at risk to develop alcoholism, those with cardiomyopathy, cardiac arrhythmias, depression, liver and pancreatic diseases, or anyone engaged in actions that require concentration, skill or coordination. In conclusion, although heavy and excessive beer consumption exerts deleterious effects on the human body, with increased disease risks on many organs and is associated to significant social problems such as addiction, accidents, violence and crime, data reported in this document show evidence for no harm of moderate beer consumption for major chronic conditions and some benefit against cardiovascular disease.
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Affiliation(s)
- G de Gaetano
- Department of Epidemiology and Prevention, IRCCS Istituto Neurologico Mediterraneo Neuromed, 86077 Pozzilli, Italy.
| | - S Costanzo
- Department of Epidemiology and Prevention, IRCCS Istituto Neurologico Mediterraneo Neuromed, 86077 Pozzilli, Italy
| | - A Di Castelnuovo
- Department of Epidemiology and Prevention, IRCCS Istituto Neurologico Mediterraneo Neuromed, 86077 Pozzilli, Italy
| | - L Badimon
- Cardiovascular Research Center (CSIC-ICCC), Biomedical Research Institute Sant Pau (IIB-Sant Pau), Hospital de Sant Pau, Barcelona, Spain
| | - D Bejko
- Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
| | - A Alkerwi
- Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
| | - G Chiva-Blanch
- Cardiovascular Research Center (CSIC-ICCC), Biomedical Research Institute Sant Pau (IIB-Sant Pau), Hospital de Sant Pau, Barcelona, Spain
| | - R Estruch
- Department of Internal Medicine, Hospital Clinic, University of Barcelona, Spain
| | - C La Vecchia
- Department of Clinical Sciences and Community Health, University of Milan, Italy
| | - S Panico
- Dipartimento di Medicina Clinica e Chirurgia, Federico II University, Naples, Italy
| | - G Pounis
- Department of Epidemiology and Prevention, IRCCS Istituto Neurologico Mediterraneo Neuromed, 86077 Pozzilli, Italy
| | - F Sofi
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy; Don Carlo Gnocchi Foundation, ONLUS IRCCS, Florence, Italy
| | - S Stranges
- Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
| | | | - F Ursini
- Dipartimento di Medicina Molecolare, Università di Padova, Italy
| | - C Cerletti
- Department of Epidemiology and Prevention, IRCCS Istituto Neurologico Mediterraneo Neuromed, 86077 Pozzilli, Italy
| | - M B Donati
- Department of Epidemiology and Prevention, IRCCS Istituto Neurologico Mediterraneo Neuromed, 86077 Pozzilli, Italy
| | - L Iacoviello
- Department of Epidemiology and Prevention, IRCCS Istituto Neurologico Mediterraneo Neuromed, 86077 Pozzilli, Italy
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Takahashi K, Kohno H. Different Polar Metabolites and Protein Profiles between High- and Low-Quality Japanese Ginjo Sake. PLoS One 2016; 11:e0150524. [PMID: 26939054 PMCID: PMC4777507 DOI: 10.1371/journal.pone.0150524] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Accepted: 02/14/2016] [Indexed: 01/10/2023] Open
Abstract
Japanese ginjo sake is a premium refined sake characterized by a pleasant fruity apple-like flavor and a sophisticated taste. Because of technical difficulties inherent in brewing ginjo sake, off-flavors sometimes occur. However, the metabolites responsible for off-flavors as well as those present or absent in higher quality ginjo sake remain uncertain. Here, the relationship between 202 polar chemical compounds in sake identified using capillary electrophoresis coupled with time-of-flight mass spectrometry and its organoleptic properties, such as quality and off-flavor, was examined. First, we found that some off-flavored sakes contained higher total amounts of metabolites than other sake samples. The results also identified that levels of 2-oxoglutaric acid and fumaric acid, metabolites in the tricarboxylic acid cycle, were highly but oppositely correlated with ginjo sake quality. Similarly, pyridoxine and pyridoxamine, co-enzymes for amino transferase, were also highly but oppositely correlated with ginjo sake quality. Additionally, pyruvic acid levels were associated with good quality as well. Compounds involved in the methionine salvage cycle, oxidative glutathione derivatives, and amino acid catabolites were correlated with low quality. Among off-flavors, an inharmonious bitter taste appeared attributable to polyamines. Furthermore, protein analysis displayed that a diversity of protein components and yeast protein (triosephosphate isomerase, TPI) leakage was linked to the overall metabolite intensity in ginjo sake. This research provides insight into the relationship between sake components and organoleptic properties.
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Affiliation(s)
- Kei Takahashi
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739–0046, Japan
- * E-mail:
| | - Hiromi Kohno
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739–0046, Japan
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