The role of proteomics in the study of the influence of climate change on seafood products

Abstract

a b s t r a c tThe climate change influence over the oceans has been the subject of numerous articles informs and strategies from different scientific perspectives, focused mainly in the ecological impact. The majority of the related studies have been focused in measuring or predicting the physical, chemical, geographical, sociological and economical consequences of this reality, which seems to be unstoppable, and only a few of them are devoted to detect the effects of the climate change over the quality of seafood products, wild or cultivated.The stress produced in marine organisms by the consequences of climate change is reflected at the cell molecular level, being affected the metabolite concentration, the expression of proteins and their modifications. The study of the climate change may take advantage of these molecular changes, which may be used as a source of possible biomarkers of its evolution.After the genomic age, proteomics appears as a young but robust discipline for a global study of the protein content in cells, including their identification, possible modifications, quantification of differential expression and tissue localization, being the most adequate set of methodologies to evidence protein changes in marine organisms affected by climate variations. In the last decade proteomic technologies have experienced an exponential development, but the research has been mainly applied to biomedical and human health research, being scarcely focused to the study of the marine environment. The application of the proteomics methods to study the effects of climate change over seafood, mainly from the safety point of view, is reviewed.

Liquid Chromatography and Mass Spectrometry in Food Allergen Detection

“…Leguminous plants such as peanut, (296). In contrast, crustacean, fish, and molluscan allergies are caused predominantly by allergic reactions to a single prevailing muscle protein of the respective animal (279,280). Many food allergens are characterized by their high stability in the presence of heat, low pH, and enzyme digestion and their ability to survive food processing.…”

“…Proteomics involving proteins in cereals (wheat) (5,88,113,159,296), crustaceans (279,280), egg (5, 90), fish (5,279,280), milk (5,209,261), peanut (159,296), soybean (159,296), lupin (296), molluscs (186,279,280,309), mustard (296), and buckwheat (159) have been summarized. In recent years, the benefits of MS-based proteomics for nutritionally relevant proteins have been discussed in general reviews (35, 43, 67,101,136,169,179,201,240,353).…”

“…Food allergens are common food proteins and peptides, e.g., plant seed storage proteins or animal muscle proteins that are recognized by the immune system of a sensitized patient even in small amounts (215,280,296). Threshold levels that would protect 99% of allergic consumers are under consideration, although it is uncertain whether levels at which there are no observable adverse effects can be identified (161).…”

Quantitative toxicoproteomic analysis of zebrafish embryos exposed to a retinoid X receptor antagonist UVI3003

“…However, 2‐DE has its limitation in protein separation efficiency and identification of low abundance proteins (Nesatyy and Suter, ; Zheng et al ., ). The alternative technology is the so‐called ’shotgun proteomics‘, first by ’gel free‘ digestion of entire proteins, followed by liquid chromatography‐tandem mass spectrometry (LC‐MS/MS) (Piñeiro et al ., ). Moreover, using iTRAQ (isobaric Tags for Relative and Absolute Quantitation) tags to label tryptic peptides form differential protein samples, it is possible to simultaneously analyze relative protein expression levels across multiple samples (Unwin et al ., ), thus advantageous for revealing the dose‐effect relationship, which is an important reference for biomarker discovery.…”

Temperature Modulates the Secretome of the Phytopathogenic Fungus Lasiodiplodia theobromae

“…It is widely accepted that the climate is changing at a global level. We will witness increased temperature and climatic extremes such as drought, floods, and storms ( Piñeiro et al, 2010 ; Galant et al, 2012 ). Nonetheless, little effort has been directed to the identification of the impact that these forecasted conditions, specifically increased temperature, will have on microbial pathogen (MP)/host interactions ( Eastburn et al, 2011 ; Gallana et al, 2013 ).…”