The potential of matrix-assisted laser desorption/ionization mass spectrometry in the quality control of water buffalo mozzarella cheese

Angeletti, Roberto; Gioacchini, Anna Maria; Seraglia, Roberta; Piro, Roberto; Traldi, Pietro

doi:10.1002/(sici)1096-9888(199806)33:6<525::aid-jms655>3.0.co;2-s

Cited by 49 publications

(29 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The presence of whey proteins in the spectrum of the water buffalo mozzarella cheese, still easily observable as in MALDI analysis of bulk water buffalo milk, demonstrates that these proteins do not completely degrade despite the thermal and enzymatic processes involved in the mozzarella cheese preparation. These results are only apparently in contrast to what was expected according to some data recently reported 13. Furthermore, the existence of α‐lactalbumin and β‐lactoglobulin in the spectrum also suggests that regardless of their high solubility in water, they are not completely lost in the whey but can also be found in the cheese and their recovery may be due to the extraction method used (see Experimental section).…”

Section: Resultscontrasting

confidence: 58%

“…In view of these successful results, some interesting papers have shown the suitability of MALDI‐MS for the evaluation of possible fraudulence in the production of marketed water buffalo mozzarella cheese and ‘Pecorino’ cheese 13, 14. It is worth noting that the MALDI spectra obtained from cheese samples reported in these papers are characterized by limited resolution because they were recorded using instruments not equipped with the delayed extraction technique.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Identification of adulteration in water buffalo mozzarella and in ewe cheese by using whey proteins as biomarkers and matrix‐assisted laser desorption/ionization mass spectrometry

Cozzolino

Passalacqua²,

Salemi³

et al. 2002

J. Mass Spectrom.

View full text Add to dashboard Cite

A rapid and accurate method to identify bovine and ewe milk adulteration of fresh water buffalo mozzarella cheese by using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) is described. The differentiation among mozzarella made from water buffalo milk and from mixtures of less expensive bovine and, more recently, ewe milk with water buffalo milk is achieved using whey proteins, alpha-lactalbumin and beta-lactoglobulins as molecular markers. It is worth noting that the method proposed here is, to our knowledge, the first strategy able to characterize possible fraudulent additions of ewe milk in samples of water buffalo milk devoted to the production of water buffalo mozzarella cheese. In addition, a linear relationship was found between the relative response of the molecular ion and the abundance of the analysed whey proteins. This demonstrates that this approach can be used to determine the amount of bovine or ovine milk added to water buffalo milk employed for mozzarella cheese production. Furthermore, this method also appears suitable for the analysis of ewe cheese. Hence these findings open the way to a new field for mass spectrometry in the evaluation of possible fraudulence in dairy industry production.

show abstract

Section: Resultscontrasting

confidence: 58%

Section: Introductionmentioning

confidence: 99%

Identification of adulteration in water buffalo mozzarella and in ewe cheese by using whey proteins as biomarkers and matrix‐assisted laser desorption/ionization mass spectrometry

Cozzolino

Passalacqua²,

Salemi³

et al. 2002

J. Mass Spectrom.

View full text Add to dashboard Cite

show abstract

“…Using particularly -lactalbumin andlactoglobulin as markers, addition of cows' milk to the milk of other species and to water buffalo mozzarella was easily detected by MALDI-TOF (Angeletti et al, 1998;Cozzolino et al, 2001;Cozzolino et al, 2002;Fanton et al, 1998). Owing to its speed and the minimum of sample preparation required the MALDI-TOF technique is very attractive.…”

Section: Identifying Milk Of Different Speciesmentioning

confidence: 99%

Milk and dairy products

Ulberth

2003

Food Authenticity and Traceability

View full text Add to dashboard Cite

“…Mass spectrometry (MS) has proven to be a highly specific tool for the qualitative detection of bovine and buffalo markers in dairy products. Several works reported the development of methodologies based on matrix‐assisted laser desorption/ionization‐time‐of‐flight MS (MALDI‐TOF MS) for the identification of adulterations in buffalo milk and mozzarella . In particular, MALDI‐TOF MS with delayed extraction technique allowed the rapid and accurate detection of bovine milk both in water buffalo and sheep's milk by analysing the pattern of intact whey proteins .…”

Section: Introductionmentioning

confidence: 99%

Detection of buffalo mozzarella adulteration by an ultra‐high performance liquid chromatography tandem mass spectrometry methodology

Russo

Severino

Méndez³

et al. 2012

J. Mass. Spectrom.

View full text Add to dashboard Cite

Over the past years, LC-MS-based approaches have gained a growing interest in food analysis by using different platforms and methodologies. In particular, enhanced selectivity and sensitivity of multiple reaction monitoring (MRM) scan function offer powerful capabilities in detecting and quantifying specific analytes within complex mixtures such as food matrices. The MRM approach, traditionally applied in biomedical research, is particularly suitable for the detection of food adulteration and for the verification of authenticity to assure food safety and quality, both recognized as top priorities by the European Union Commission. Increasingly stringent legislation ensure products safety along every step 'from farm to fork', especially for traditional foods designed with the Protected Designation of Origin certification. Therefore, there is a growing demand of new methodologies for defining food authenticity in order to preserve their unique traits against frauds. In this work, an ultra performance liquid chromatopgraphy-electrospray ionization-tandem mass spectrometry (MS/MS) methodology based on MRM has been developed for the sensitive and selective detection of buffalo mozzarella adulteration. The targeted quantitative analysis was performed by monitoring specific transitions of the phosphorylated β-casein f33-48 peptide, identified as a novel species-specific proteotypic marker. The high sensitivity of MRM-based MS and the wide dynamic range of triple quadrupole spectrometers have proved to be a valuable tool for the analysis of food matrices such as dairy products, thus offering new opportunities for monitoring food quality and adulterations.

show abstract

The potential of matrix-assisted laser desorption/ionization mass spectrometry in the quality control of water buffalo mozzarella cheese

Cited by 49 publications

References 2 publications

Identification of adulteration in water buffalo mozzarella and in ewe cheese by using whey proteins as biomarkers and matrix‐assisted laser desorption/ionization mass spectrometry

Identification of adulteration in water buffalo mozzarella and in ewe cheese by using whey proteins as biomarkers and matrix‐assisted laser desorption/ionization mass spectrometry

Milk and dairy products

Detection of buffalo mozzarella adulteration by an ultra‐high performance liquid chromatography tandem mass spectrometry methodology

Contact Info

Product

Resources

About