Proteomic Advances in Milk and Dairy Products

Abstract

Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous and complex fluid, where there are numerous genetic variants and isoforms with post-translational modifications (PTMs). Due to the vast number of proteins and peptides existing in its matrix, proteomics is presented as a powerful tool for the characterization of milk samples and their products. The technology developed to date for the separation and characterization of the milk proteome, such as two-dimensional gel electrophoresis (2DE) technology and especially mass spectrometry (MS) have allowed an exhaustive characterization of the proteins and peptides present in milk and dairy products with enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations carried out, aimed to increase the quality of the final product.

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

“…Sometimes, the adulteration of goat cheese can be done by mixing cow milk in it which affects the quality of cheese (Agregán et al, 2021). The reference assay for identification of the presence of cow milk in goat cheese or ewe on IEF gel is based on the identification of the bands γ2-and γ3-caseins of cow milk (Ortea et al, 2016), and the identification of cow caseins has been proved by this assay (H.K.…”

“…Thus, proteomics is a valuable tool in food authentication and traceability as spectroscopic techniques like ESI MS and MALDI‐TOF have been evident to be efficient and time‐saving procedures in the identification of milk protein markers that are specie specific and also in identifying the protein markers that show the application of different processes on milk. Sometimes, the adulteration of goat cheese can be done by mixing cow milk in it which affects the quality of cheese (Agregán et al., 2021). The reference assay for identification of the presence of cow milk in goat cheese or ewe on IEF gel is based on the identification of the bands γ2‐ and γ3‐caseins of cow milk (Ortea et al., 2016), and the identification of cow caseins has been proved by this assay (H.K.…”

Proteomic Advances in Cereal and Vegetable Crops

“…Therefore, it might be an adequate method for the routine detection of adulterations along the durum wheat production chain, detecting the presence of common wheat at a concentration as low as 0.01% ( w / w ). The targeted analysis allowed the identification of unique marker peptides for each cereal, even those closely related [ 85 ]. Using the same approach, Bönick et al [ 86 ] described a correctly applied biomarker peptide analysis strategy for the differentiation of common wheat, spelt, and rye.…”

Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making

“…The information on the occurrence and amount of a particular protein or derived compounds is extremely useful in the assessment of processes and adulterations. Several papers have been published also in the dairy field [ 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 ]. Modifications such as heat denaturation or proteolysis, common in the manufacture of many dairy products, give rise to new complex compounds and smaller peptides and amino acids whose analysis is not easily performed.…”