Gelatin speciation using real-time PCR and analysis of mass spectrometry-based proteomics datasets

Jannat, Behrooz; Ghorbani, Kazem; Shafieyan, Hooshang; Kouchaki, Somaye; Behfar, Abdolazim; Sadeghi, Naficeh; Beyramysoltan, Samira; Rabbani, Faride; Dashtifard, Salman; Sadeghi, Meysam

doi:10.1016/j.foodcont.2017.12.006

Cited by 29 publications

(14 citation statements)

References 39 publications

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“…It is also potentially used in detecting porcine DNA in meatballs and surimi products (Aravindran, Sahilah, & Aminah, ). Real‐time PCR is also one of the most common PCR techniques used to detect the presence of porcine DNA in food and pharmaceutical products (Al‐Kahtani, Ismail, & Ahmed, ; Demirhan, Ulca, & Senyuva, ; Jannat et al., ; Sudjadi, Wardani, Sepminarti, & Rohman, ). The genetic differences among different species of animals were determined within the targeted sources.…”

Section: Chemical Methodsmentioning

confidence: 99%

“…The PCA is also applied in combination with other chemical methods such as SDS‐PAGE (Nur Azira et al., , ) and PCR method (Jannat et al., ). Nur Azira et al.…”

Section: Chemometric Methodsmentioning

confidence: 99%

“…Jannat et al. () applied PCA in analyzing the mass spectral data obtained from the combination of real‐time PCR and mass spectrometry‐based methods for identification of gelatins. The utilization of liquid chromatography–mass spectrometry (LC‐MS) technique in the study provides sufficient data for classifying the gelatin samples.…”

Section: Chemometric Methodsmentioning

confidence: 99%

“…These studies have proven that FTIR method with the aid of PCA, a chemometric tool, is capable of differentiating the sources of gelatins and may be used as routine analysis for halal authentication purposes. However, the application of PCA in these studies (Azilawati et al., ; Cebi et al., ; Cheng et al., ; Hashim et al., ; Jannat et al., ; Nemati et al., ; Nur Azira et al., ; Nur Azira et al., ; Ramli et al. ; Rohman et al.…”

Section: Chemometric Methodsmentioning

confidence: 99%

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Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview

Hassan

Ahmad

Zain

2018

Journal of Food Science

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The issue of food authenticity has become a concern among religious adherents, particularly Muslims, due to the possible presence of nonhalal ingredients in foods as well as other commercial products. One of the nonhalal ingredients that commonly found in food and pharmaceutical products is gelatin which extracted from porcine source. Bovine and fish gelatin are also becoming the main commercial sources of gelatin. However, unclear information and labeling regarding the actual sources of gelatin in food and pharmaceutical products have become the main concern in halal authenticity issue since porcine consumption is prohibited for Muslims. Hence, numerous analytical methods involving chemical and chemometric analysis have been developed to identify the sources of gelatin. Chemical analysis techniques such as biochemical, chromatography, electrophoretic, and spectroscopic are usually combined with chemometric and mathematical methods such as principal component analysis, cluster, discriminant, and Fourier transform analysis for the gelatin classification. A sample result from Fourier transform infrared spectroscopy analysis, which combines Fourier transform and spectroscopic technique, is included in this paper. This paper presents an overview of chemical and chemometric methods involved in identification of different types of gelatin, which is important for halal authentication purposes.

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Section: Chemical Methodsmentioning

confidence: 99%

“…The PCA is also applied in combination with other chemical methods such as SDS‐PAGE (Nur Azira et al., , ) and PCR method (Jannat et al., ). Nur Azira et al.…”

Section: Chemometric Methodsmentioning

confidence: 99%

Section: Chemometric Methodsmentioning

confidence: 99%

Section: Chemometric Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview

Hassan

Ahmad

Zain

2018

Journal of Food Science

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“…Currently, some analytical methods for the identification of gelatin in products include the electrophoretic method [4,5], enzyme linked immune sorbent assay (ELISA) [6][7][8], high performance liquid chromatography (HPLC) [9][10][11], and polymerase chain reaction (PCR) [12][13][14][15]. However, most of these methods are expensive and time consuming although the sensitivity and accuracy are high.…”

Section: Introductionmentioning

confidence: 99%

Near Infrared Spectroscopy Based on Supervised Pattern Recognition Methods for Rapid Identification of Adulterated Edible Gelatin

Zhang

Sun

Wang

et al. 2018

Journal of Spectroscopy

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The aim of this work is to identify the adulteration of edible gelatin using near-infrared (NIR) spectroscopy combined with supervised pattern recognition methods. The spectral data obtained from a total of 144 samples consisting of six kinds of adulterated gelatin gels with different mixture ratios were processed with multiplicative scatter correction (MSC), Savitzky–Golay (SG) smoothing, and min-max normalization. Principal component analysis (PCA) was first carried out for spectral analysis, while the six gelatin categories could not be clearly distinguished. Further, linear discriminant analysis (LDA), soft independent modelling of class analogy (SIMCA), backpropagation neural network (BPNN), and support vector machine (SVM) were introduced to establish discrimination models for identifying the adulterated gelatin gels, which gave a total correct recognition rate of 97.44%, 100%, 97.44%, and 100%, respectively. For the SIMCA model with significant level α = 0.05, sample overlapping clustering appeared; thus, the SVM model presents the best recognition ability among these four discrimination models for the classification of edible gelatin adulteration. The results demonstrate that NIR spectroscopy combined with unsupervised pattern recognition methods can quickly and accurately identify edible gelatin with different adulteration levels, providing a new possibility for the detection of industrial gelatin illegally added into food products.

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Proteomics as a promising biomarker in food authentication, quality and safety: A review

Afzaal

Saeed

Hussain

et al. 2022

Food Science & Nutrition

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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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Gelatin speciation using real-time PCR and analysis of mass spectrometry-based proteomics datasets

Cited by 29 publications

References 39 publications

Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview

Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview

Near Infrared Spectroscopy Based on Supervised Pattern Recognition Methods for Rapid Identification of Adulterated Edible Gelatin

Proteomics as a promising biomarker in food authentication, quality and safety: A review

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