Two-dimensional gel and shotgun proteomics approaches to distinguish fresh and frozen-thawed curled octopus ( Eledone cirrhosa )

Guglielmetti, Chiara; Manfredi, Marcello; Brusadore, Sonia; Sciuto, Simona; Esposito, Giovanna; Ubaldi, Paolo Giuseppe; Magnani, Luca; Gili, Stefano; Marengo, Emílio; Acutis, Pier Luigi; Mazza, Maria

doi:10.1016/j.jprot.2018.07.017

Cited by 28 publications

(11 citation statements)

References 23 publications

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“…Calponin as a thin filament-associated protein is capable of binding calmodulin, actin, and tropomyosin in muscle tissues, accounting for the regulation of smooth muscle contraction and its physical strength. The lower abundance of this protein is consistent with the decreased springiness and chewiness properties in the CPE and FPE samples, which is also in agreement with previous findings in frozen/thawed curled octopus ( Eledone cirrhosa ) ( Guglielmetti et al, 2018 ). Fibronectin is a multifunctional glycoprotein (including adhesion and cytoskeletal functions) providing stability to various organs and muscle tissues.…”

Section: Resultssupporting

confidence: 92%

Label-free based proteomics revealed the specific changes of muscle proteins in pike eel (Muraenesox cinereus) under cold stress

et al. 2022

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Section: Resultssupporting

confidence: 92%

Label-free based proteomics revealed the specific changes of muscle proteins in pike eel (Muraenesox cinereus) under cold stress

et al. 2022

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“…Developing and optimizing analytical methods based on various different approaches can improve the chance of detecting anomalies and frauds. In this effort, proteomic approaches are useful for food product characterization and authentication and thus provide a reliable tool to uncover fraudulent practices [24][25][26][27][28] and, concerning Fiore Sardo PDO, a multisciplinary approach could be planned analyzing samples both with UREA-PAGE and other effective methods such as NMR and GC-MS [2,12].…”

Section: Resultsmentioning

confidence: 99%

A Proteomic Approach to the Safeguard of a Typical Agri-Food Product: Fiore Sardo PDO

Guglielmetti¹,

Brusadore²,

Manfredi³

et al. 2019

Adv Dairy Res

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Background: Fiore Sardo PDO is one of the oldest Mediterranean hard cheeses, exclusively produced in Sardinia (Italy) from raw whole ewe's milk. Some manufacturers, improperly, submit raw milk to heat-treatment. Aim of this study was to evaluate the proteomic profile of Fiore Sardo PDO and to investigate possible differences between cheese made from raw milk and from heat-treated milk. Materials and methods: Starting from the same ovine bulk milk, eight cheese wheels of Fiore Sardo PDO were produced, four from raw milk and four from heat-treated milk. The subsequent production steps were the same for both types of cheese as was sampling at different ripening times. Samples were analyzed by Urea-PAGE electrophoresis. Afterwards, blind analysis of 32 cheese samples, produced by 17 different cheesemakers was performed to evaluate the method's analytical performance. Results: Urea-PAGE analysis showed the presence of a protein band only in cheese made from raw milk, regardless of cheese ripening time. Protein identification analysis by liquid chromatography mass spectrometry identified two different proteins in the band, alpha-S1 and alpha-S2 casein. Blind analyses conducted to verify the analytical performance of the method showed that it could be a useful tool for the protection of this typical agri-food product. Conclusion: We developed a simple, robust, and economic method for discriminating between Fiore Sardo PDO cheese made from raw milk with up to 24 months of maturation and Sardinian sheep milk cheese made from heattreated milk.

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“…A comparative analysis was performed by Guglielmetti et al, who used two-dimensional electrophoresis (2-DE) and LC− MS/MS-based shotgun proteomics to investigate differential proteins of curled octopus during the freezing−thawing process. 84 A calponin-like protein of transgelin was found to be downregulated and confirmed as a marker by both methods to discriminate fresh and frozen−thawed curled octopus. Analysis of species-specific allergens is also effective to track and trace manufacturing operations and allow for authentication.…”

Section: Applications Of Mass Spectrometry In Detection Of Food Fraud...mentioning

confidence: 99%

Mass Spectrometry for Analysis of Changes during Food Storage and Processing

Cao

Guo

et al. 2020

J. Agric. Food Chem.

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Many physicochemical changes occur during food storage and processing, such as rancidity, hydrolysis, oxidation, and aging, which may alter the taste, flavor, and texture of food products and pose risks to public health. Analysis of these changes has become of great interest to many researchers. Mass spectrometry is a promising technique for the study of food and nutrition domains as a result of its excellent ability in molecular profiling, food authentication, and marker detection. In this review, we summarized recent advances in mass spectrometry techniques and their applications in food storage and processing. Furthermore, current technical challenges associated with these methodologies were discussed.

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Two-dimensional gel and shotgun proteomics approaches to distinguish fresh and frozen-thawed curled octopus ( Eledone cirrhosa )

Cited by 28 publications

References 23 publications

Label-free based proteomics revealed the specific changes of muscle proteins in pike eel (Muraenesox cinereus) under cold stress

Label-free based proteomics revealed the specific changes of muscle proteins in pike eel (Muraenesox cinereus) under cold stress

A Proteomic Approach to the Safeguard of a Typical Agri-Food Product: Fiore Sardo PDO

Mass Spectrometry for Analysis of Changes during Food Storage and Processing

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