Development of a MALDI–TOF MS-Based Protein Fingerprint Database of Common Food Fish Allowing Fast and Reliable Identification of Fraud and Substitution

Stahl, A; Schröder, Uwe

doi:10.1021/acs.jafc.7b02826

Cited by 51 publications

(32 citation statements)

References 49 publications

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“…Contrariwise, this pattern is also affected by exogenous natural or anthropogenic factors and thereof is an image of the environment of the biological commodity. Thus, the proteome can be used for tackling the biological origin (like the genotyping) and also to get insights for the determination of the geographical origin , of the cultivation , the production, or of storage processes .…”

Section: Methodsmentioning

confidence: 99%

Omics approaches for food authentication

Creydt¹,

Fischer²

2018

Electrophoresis

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The development of analytical strategies to fight against food fraud is currently one of the most developing fields in food science as the food value chain becomes increasingly complex and global. Food can be certified by clear labeling but also by objective analytical methods. As shown recently by several groups, the omics technologies such as genomics, proteomics, metabolomics, and isotopolomics are suitable to prove the geographical origin, the production or cultivation process, and the biological and the overall chemical identity of food. This article describes different analytical approaches beginning with non-targeted strategies as well as the further developmental stages of transferring the methods to routine laboratories.

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Section: Methodsmentioning

confidence: 99%

Omics approaches for food authentication

Creydt¹,

Fischer²

2018

Electrophoresis

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“…Additionally, this study demonstrated the possibility of distinguishing between different catch methods within a species, an aspect of fish fraud which is well known but has never been previously reported [38]. Ever in 2017, a protein fingerprint database of common food fish obtained by application of MALDI-TOF MS was developed [40]. The database contained protein patterns of common food fish prone to substitution.…”

Section: Chemical Methodsmentioning

confidence: 73%

“…The database contained protein patterns of common food fish prone to substitution. Indeed, the substitution rate of fish is often dependent on the species and particular species are subjected to more substitutions compared to other species [40]. Ever in recent times, the application of MALDI TOF MS was adopted to evaluate the efficiency of various protocols for fish species identification [41].…”

Section: Chemical Methodsmentioning

confidence: 99%

“…Evaluation of fish quality; discrimination of wild type from farmed fish; detection of fish mislabeling; fraudulent species substitutions; differentiation between fresh/frozen fish fillets [29][30][31][32][33][34][35] Tandem mass spectrometry Detection of seafood traceability, food safety, risk management, and authentication analysis [36,37] REIMS Identification of fish species; distinction among different catch methods within a fish species [38] MALDI-TOF-MS analysis Detection of species-specific biomarker for fish authentication; identification of fish species and substitutions; evaluation of fish freshness [39][40][41][42] Isotope ratio mass spectrometry (IRMS); stable isotopes analysis Detection of mislabeling of fish origin; discrimination of wild type from farmed fish [43,44] the assessment of authenticity of fishery products has been limited so far. In particular, SIMCA has been applied, in comparison with Linear Discriminant Analysis (LDA), to distinguish more valuable fish species, namely, red mullet and plaice, from cheaper ones (Atlantic mulled and flounder) and even to recognize Atlantic mullet fresh fillets from frozenthawed ones, starting from FT-NIR data in both cases [34].…”

Section: Near-infrared Spectroscopy (Nirs)mentioning

confidence: 99%

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Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

Fiorino

Garino

Arlorio

et al. 2018

Journal of Food Quality

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Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of "fingerprinting signals" referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.

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“…The database currently comprises 54 fish species. Aspects such as the sensitivity of identification on the species level and the impact of bacterial contamination of fish filets are assessed …”

Section: Fishmentioning

confidence: 99%

Peptides as probes for food authentication

et al. 2018

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The aim of this review is to provide a brief summary of the recent applications of peptide molecules in the food area. Since, in the last few years, there has been growing interest in food authenticity, the role of peptides in this area has assumed greater importance. A fundamental part, as discussed in the article, was played by the growth of innovative analytical techniques, based on mass spectrometry (MS), which allows identifying and quantifying protein fragments in complex mixtures of different components. These procedures have been successfully applied for the identification of peptide markers in food authenticity. Because food‐derived proteins have high variability in chemical and physical properties, it is obvious that an exhaustive proteomic analysis cannot be applied by using a single technique for all objectives. The report shows some examples of various methodologies applied to different food matrices and some trivial aspects are also critically described.

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Development of a MALDI–TOF MS-Based Protein Fingerprint Database of Common Food Fish Allowing Fast and Reliable Identification of Fraud and Substitution

Cited by 51 publications

References 49 publications

Omics approaches for food authentication

Omics approaches for food authentication

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

Peptides as probes for food authentication

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