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

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.

Food for Thought: Proteomics for Meat Safety

“…The current technologies offer two major scenarios of food production proteomic profiling. The first one involves the comprehensive, rapid, and robust analysis of key markers of food production status to detect bacterial strains and/or markers of their resistance [ 87 ]. The second scenario is to develop chromatographic approaches to perform deep proteomic profiling and overcome the current limitations in the frequency of scans and the complexity of biological samples.…”

Metabolomics: A suitable foodomics approach to the geographical origin traceability of Ethiopian Arabica specialty coffees

“…Proteins are an indicator of food origin, properties, and processing (Afzaal et al, 2022;Chantada-Vázquezab et al, 2022;Ignacio et al, 2016). Mainly, the proteomics technique is used in the authentication of hemoglobin and myoglobin in animal products, including those of pig, beef, sheep, and horse origin (Afzaal et al, 2022;Ignacio et al, 2016;López-Pedrouso et al, 2020). In another way, electrophoretic protein profiles are mainly helpful in identifying very closely related aquatic species in seafood, such as fish and shellfish (Nissa et al, 2021).…”

Review: Autentikasi Kehalalan Daging dengan Pendekatan Proteomik Berbasis LC-MS

“…Protein yang dianalisis dapat menjadi suatu indikator dalam menentukan komposisi makanan sehingga proteomik dapat diaplikasikan dalam autentikasi kehalalan daging. Dalam melakukan analisis dengan menggunakan proteomik ada empat langkah penting yaitu ekstraksi protein, pemisahan protein dan peptide, identifikasi protein, dan analisis data dan interpretasi (Afzaal et al, 2022). Berdasarkan hal tersebut, maka ada dua pendekatan yang dapat dilakukan dalam analisis proteomik yaitu pendekatan bottom up dan top down.…”

“…Setelah pemisahan, sampel akan dimasukkan ke dalam spektrometri massa dengan jenis yang berbedabeda sesuai dengan kebutuhan. Pemisahan yang dilakukan dengan menggunakan 2D elektroforesis, yang dilanjutkan dengan proses pemecahan protein kompleks, dan identifikasi menggunakan spektroskopi massa, dinamakan dengan peptide-mass fingerprinting (Afzaal et al, 2022). Alternatif analisis lainnya adalah dengan pendekatan top down, dimana protein yang telah diekstraksi akan langsung dianalisis dengan menggunakan spektrometri massa, tanpa melalui tahap pemecahan protein terlebih dahulu.…”