Proteomics for Food Authentication

Leo M.L. Nollet, Semih Ötleş

• Publisher: CRC Press
• Year: 2020
• Print ISBN: 9780367205058
• eBook ISBN: 9780429537509
• Topic: Business
• Subtopic: Scienze dell'alimentazione
• Index: Business

Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products.

During the last decade, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication.

Features:

• Provides a comprehensive and critical overview of the application of proteomics in food

• Helps food scientists determine the authenticity of several food products

• Provides applied techniques for both laboratory and industrial environments

• Describes workflows, technologies, and tools that are being assessed in proteomics-related studies

Workflows, technologies, and tools that are being assessed in proteomics-related studies are described, followed by a review of the specific applications regarding food authenticity and, now and then, food quality.

The book will provide a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments. As such it is well suited to food scientist, chemical engineers, food engineers, research labs, universities, governments, related food industries.

Also available in the Food Analysis and Properties Series:

Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by

Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241)

Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568)

Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796)

For a complete list of books in this series, please visit our website at:

www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Section IV

Proteomics and Food Authenticity

Chapter 8

Proteomic Authentication of Dairy Products

Saher Islam and Devarajan Thangadurai

CONTENTS

8.1 Introduction

8.2 Authenticity Issues for Dairy Items

8.3 High Abundance Proteins (Caseins) in Dairy Products

8.4 Proteomics for Identification of Non-Dairy Fats

8.5 Proteomics in Quality Assessment of Milk Products and Cheese

8.6 Different Proteomic Methods to Assess Dairy Products Authenticity

8.7 Proteomics in Identifying Dairy Products of Other Species

8.8 Proteomics in Detection of Non-Dairy Proteins

8.9 Proteomics in Characterization and Denomination of the Geographical Origin

8.10 Proteomics in Milk Processing

8.11 Proteomics to Determine Casein/Whey/Cheese Proteins Ratio

8.12 Proteomic Approaches to Determine Heat Load in Dairy Products

8.13 Impact of Proteomic Tools on Dairy Products

8.14 Conclusion and Future Outlook

References

8.1 Introduction

Milk is a complete nourishment, composed of sugars, fats, and proteins that merge to create an absolute emulsion. Because of their immense importance to human nutrition and health, the proteins of milk have been studied continuously for over 50 years. Even though traditional modes are still being tapped, new methods such as proteomics, genomics, and metabolomics are facilitating the present methodologies in validating the claims made about certain dairy food products. Hence, the study of milk and its products using proteomics is quite difficult; however, its wide range of applications for the characterization of milk proteins (D’Alessandro et al. 2011), proteins and their sugars interactions (Picariello et al. 2008), variations of milk proteins during processing (Arena et al. 2010), recognition of adulterations in milk (El-Salam 2014), and for milk speciation (Mayer 2005) have been greatly used. The adulteration of milk has been frequently observed around the globe, where fat is eliminated by centrifugation, milk is adulterated with other cheaper elements, and synthetic milk powder is prepared using many preservatives. The added adulterants and preservatives in milk products pose severe health effects. El-Salam (2014) has critically reviewed the performance of several analytical proteomics tools such as matrix-assisted laser desorption/ionization–time of flight (MALDI-TOF) and high-performance liquid chromatography (HPLC)-coupled mass spectrometry (MS) in an assessment of several milk preservatives, adulterants, and contaminants. They are also useful in evaluating milk protein changes during different phases of lactation and identifying milk allergens. The monitoring of bovine milk adulteration and the derivatives of milk powder in pasteurized and ultra-high temperature (UHT)-treated milk was analyzed by Calvano et al. (2013). Sassi et al. (2015) integrated peptidomic and proteomic profiling of milk for sensitive detection of dairy adulterations and, likewise, Arena et al. (2017) explored the characterization of proteins in the dairy products involved in the Maillard reaction. Studies of organically functional peptides in dairy products and changes in peptide and metabolite composition during the processing and storage of milk and other dairy products are topics of milk peptidomics and metabonomics. There are two main reasons for studying peptides and metabolic products in milk and milk-derived food. Milk components, particularly milk proteins, lipids, and carbohydrates, employ a broad range of functional, nutritional, and biological events. The concentration of urea, fatty acids, amino acids (Guy and Fenaille 2006), and some peptides (Di Luccia et al. 2009) reflects the quality of the dairy product and the approach used during storage and transport (Guy and Fenaille 2006; Di Luccia et al. 2009). The peptides generated by the hydrolysis reaction of bovine milk proteins are mainly casein and α-lactalbumin (α-LA). These generated peptides are key tools in determining the adulteration of buffalo, ewe, and caprine dairy products with the addition of cow’s milk (Chen et al. 2004; Guy and Fenaille 2006; D’Ambrosio et al. 2008). Although the use of protein biomarkers by means of proteomic technologies is still limited in assessing food authenticity as compared to other well-established methodologies including DNA-based approaches or immunoassays, it demonstrates a promising alternative because of its robustness, sensitivity, multiplexing capacity, and high-throughput and discriminating power. Moreover, peptide-based methods can overcome one of the major drawbacks of DNA methods, i.e. the degradation of DNA in highly processed samples, since (i) marker peptides can be quite stable against processing, (ii) modifications in an amino acid sequence due to food processing (non-enzymatic post-translational modifications [PTMs]) can be monitored, and (iii) heat-stable proteins can be selected as targets (Buckley et al. 2009). This fact should encourage researchers to develop standard proteomics-based protocols to assess food authenticity.

8.2 Authenticity Issues for Dairy Items

The motivating forces for adulteration are to maximize revenues by substituting expensive nutrients with cheaper ingredients. Either skimming off the cream or watering down the milk are perfect examples to explain the authenticity issues. These fraudulent actions have been practiced extensively for a very long time. Dairy products account for a great share of the overall worth of agronomic yields in the developed world. Major advancements in agriculture protocols, processing, the introduction of economic distribution systems, and large-scale transport have led to a complex d...

Table of contents

• Cover
• Half-Title
• Series
• Title
• Copyright
• Contents
• Series Preface
• Preface
• Editors
• Contributors
• SECTION I PROTEOMICS
• SECTION II PEPTIDE-BASED APPROACHES
• SECTION III PROTEIN-BASED APPROACHES
• SECTION IV PROTEOMICS AND FOOD AUTHENTICITY
• Index