Mass spectrometry in food proteomics: a tutorial

Cunsolo, Vincenzo; Muccilli, Vera; Saletti, Rosaria; Foti, Salvatore

doi:10.1002/jms.3374

Cited by 58 publications

(26 citation statements)

References 112 publications

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“…The continuous and rapid evolution of proteomic approaches has turned them as efficient tools for the characterisation of food-derived proteins. Owing to the impressive increase in the performance and versatility of MS instrumentation, the development of novel analytical strategies for the identification, characterisation and determination of allergens represents a valuable platform for food allergenomics [124][125][126]. MS platforms are normally coupled to a LC system that counts several advantages, such as high accuracy, sensitivity, specificity and reproducibility, which have greatly contributed for their application in the field of food allergen analysis [126,127].…”

Section: Mass Spectrometrymentioning

confidence: 99%

Cashew Nut Allergy: Clinical Relevance and Allergen Characterisation

Mendes

Costa

Vicente

et al. 2016

Clinic Rev Allerg Immunol

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Cashew plant (Anacardium occidentale L.) is the most relevant species of the Anacardium genus. It presents high economic value since it is widely used in human nutrition and in several industrial applications. Cashew nut is a well-appreciated food (belongs to the tree nut group), being widely consumed as snacks and in processed foods by the majority of world's population. However, cashew nut is also classified as a potent allergenic food known to be responsible for triggering severe and systemic immune reactions (e.g. anaphylaxis) in sensitised/allergic individuals that often demand epinephrine treatment and hospitalisation. So far, three groups of allergenic proteins have been identified and characterised in cashew nut: Ana o 1 and Ana o 2 (cupin superfamily) and Ana o 3 (prolamin superfamily), which are all classified as major allergens. The prevalence of cashew nut allergy seems to be rising in industrialised countries with the increasing consumption of this nut. There is still no cure for cashew nut allergy, as well as for other food allergies; thus, the allergic patients are advised to eliminate it from their diets. Accordingly, when carefully choosing processed foods that are commercially available, the allergic consumers have to rely on proper food labelling. In this sense, the control of labelling compliance is much needed, which has prompted the development of proficient analytical methods for allergen analysis. In the recent years, significant research advances in cashew nut allergy have been accomplished, which are highlighted and discussed in this review.

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Section: Mass Spectrometrymentioning

confidence: 99%

Cashew Nut Allergy: Clinical Relevance and Allergen Characterisation

Mendes

Costa

Vicente

et al. 2016

Clinic Rev Allerg Immunol

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“…Peptidomic analyses are based on the use of highly efficient chromatographic techniques or polyacrylamide gel electrophoresis (2D‐PAGE) combined with enzymatic digestion methods, followed by MS analysis in order to obtain data which will be processed by specific software to get peptide sequence identification …”

Section: The Advent Of Peptide Probes As a Valuable Tool In Analyticamentioning

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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“…In the last 10-15 years, the increase in the performance and adaptability of instrumentation in mass spectrometry has enormously contributed to the development of new strategies in food analysis, rendering MS as one of its main tools (131). The quality of the information gained by MS is infl uenced by sample preparation procedure, type of mass spectrometer and analyst's skills.…”

Section: Mass Spectrometrymentioning

confidence: 99%

Foodomics and Food Safety: Where We Are

Andjelković

Gajdošik

Gašo-Sokač

et al. 2017

Food Technol. Biotechnol.

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SummaryThe power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.

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Mass spectrometry in food proteomics: a tutorial

Cited by 58 publications

References 112 publications

Cashew Nut Allergy: Clinical Relevance and Allergen Characterisation

Cashew Nut Allergy: Clinical Relevance and Allergen Characterisation

Peptides as probes for food authentication

Foodomics and Food Safety: Where We Are

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