Food Proteomics: Technological Advances, Current Applications and Future Perspectives

416 Pages·2022·48.2 MB·English

by  Maria Lopez Pedrouso, Daniel Franco Ruiz, Jose M. Lorenzo

FOOD PROTEOMICS

FOOD
PROTEOMICS
Technological Advances,
Current Applications and
Future Perspectives
Edited by
María López pedrouso
Department of Zoology, Genetics and Physical Anthropology, University of Santiago
de Compostela, Santiago de Compostela, Spain
danieL Franco ruiz
Head of Research at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain
Jose M. Lorenzo
Head of Research at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain;
Associate Professor at the University of Vigo, Spain
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Contents
Contributors ix
About the editors xiii
Preface xv
1. Introduction Food proteomics: technological advances, current
applications and future perpectives
María López Pedrouso, Jose M. Lorenzo, Daniel Franco Ruiz
1.1 Importance of the food industry and emerging trends in food science 1
1.2 An overview of technological applications based on food proteins 4
1.3 Why proteomics? 8
References 9
I
Technological advances in food proteomics
2. Quantitative proteomics by mass spectrometry in food science
M.D.P. Chantada-Vázquez, C. Núñez, S.B. Bravo
2.1 Introduction 15
2.2 Proteomics 17
2.3 Proteomic workflows 22
2.4 Sample preparation 23
2.5 Gel-based or mass spectrometry based approaches 27
2.6 Quantitative proteomics in food 29
2.7 Conclusions and future trends 38
References 39
3. Technological developments of food peptidomics
Enrique Sentandreu, Miguel Ángel Sentandreu
3.1 Introduction 49
3.2 What type of peptides can we found in food matrices? 50
3.3 Identification of food peptides 55
3.4 Current workflows in peptide identification 56
3.5 Quantification strategies in food peptidomics 59
3.6 Applications and future trends in food peptidomics 66
Acknowledgments 70
References 70
v
vi Contents
II
Applications of proteomic in food sciences
4. Proteomic advances in crop improvement
Rubén Agregán, Noemí Echegaray, María López Pedrouso, Mirian Pateiro,
Daniel Franco Ruiz, Jose M. Lorenzo
4.1 Introduction 79
4.2 Definition and composition of vegetables 80
4.3 Cereals proteins. Content and classification 81
4.4 Scope of vegetable and cereal proteins in agriculture and food 83
4.5 Concept of proteomics and different approaches to proteome analysis 84
4.6 Application of proteomics in the improvement of cereal and vegetable crops 89
4.7 Conclusions 102
Acknowledgment 102
References 103
5. Proteomic advances in seafood and aquaculture
Robert Stryiñski, Elżbieta Łopieñska-Biernat, Mónica Carrera
5.1 Introduction 113
5.2 Proteomics of aquatic organisms and their pathogens 115
5.3 Conclusions 139
Funding 139
References 139
6. Proteomics advances in beef production
Mohammed Gagaoua, Yao Zhu
6.1 Introduction 151
6.2 Proteomics to investigate cattle breeding, animal performances, and rearing
practices 154
6.3 Proteomics to investigate beef quality and impact of post-slaughter effects:
a focus on electrical stimulation and aging 167
6.4 Brief overview on proteomics of meat quality traits and discovery of
biomarkers: a focus on beef tenderness and color 170
6.5 Conclusions 173
Acknowledgments 173
References 173
7. Proteomic advances in poultry science
Xue Zhang, Surendranath Suman, M. Wes Schilling
7.1 Introduction 183
7.2 Egg proteomics 185
7.3 Growth performance 186
7.4 Meat quality attributes 188
Contents vii
7.5 Meat quality defects 190
7.6 Infectious disease 196
7.7 Future directions 197
7.8 Conclusions 197
References 197
8. Current trends in proteomic development towards milk and dairy
products
Anand Raj Dhanapal, Baskar Venkidasamy, Muthu Thiruvengadam, Maksim Rebezov,
Natalya Fedoseeva, Mohammad Ali Shariati, Ruben Agregán, Jose M. Lorenzo
8.1 Introduction 202
8.2 Milk proteins 203
8.3 Milk proteomics 206
8.4 Conclusions 216
References 217
III
Applications of proteomic in food challenges
9. Proteomic analysis of food allergens
Francisco Javier Salgado Castro, Juan José Nieto-Fontarigo,
Francisco Javier González-Barcala
9.1 Introduction 225
9.2 Immunological mechanism of food allergies 226
9.3 Food allergens 233
9.4 Conclusions 281
References 282
10. Proteomic approaches for authentication of foods of
animal origin
Rituparna Banerjee, Naveena Basappa Maheswarappa, Kiran Mohan,
Subhasish Biswas
10.1 Introduction 301
10.2 Proteomic approaches 303
10.3 Authentication of animal origin foods 314
10.4 Conclusion 325
References 326
11. Application of proteomics to the identification of
foodborne pathogens
Ana G. Abril, Tomás G. Villa, Pilar Calo-Mata, Jorge Barros-Velázquez,
Mónica Carrera
11.1 Introduction 337
11.2 Proteomics strategies: discovery and targeted proteomics 339
viii Contents
11.3 Discovery proteomics for the identification of foodborne pathogens 343
11.4 Targeted proteomics for the identification of foodborne pathogens 349
11.5 Concluding remarks and future directions 351
Author contributions 351
Funding 352
Conflicts of interest 352
References 352
12. Peptidomic approach for analysis of bioactive peptides
Sol Zamuz, Daniel Franco Ruiz, Mirian Pateiro, Ruben Dominguez,
Paulo E.S. Munekata, Noemí Echegaray, María López Pedrouso, Jose M. Lorenzo
12.1 Peptidomic: definition 363
12.2 Sample preparation and protein isolation 364
12.3 Peptide purification 367
12.4 Peptide detection and data analysis 375
12.5 In silico analysis of bioactive peptides 384
12.6 Key findings 388
Acknowledgments 388
References 388
Index 393
Contributors
Ana G. Abril Department of Microbiology and Parasitology, Faculty of Pharmacy,
University of Santiago de Compostela, Santiago de Compostela, Spain; Depart-
ment of Food Technology, Spanish National Research Council, Marine Research
Institute, Vigo, Spain
Rubén Agregán Centro Tecnológico de la Carne de Galicia, Ourense, Spain
Rituparna Banerjee ICAR-National Research Centre on Meat, Chengicherla,
Hyderabad, Telangana, India
Jorge Barros-Velázquez Department of Analytical Chemistry, Nutrition and Food
Science, School of Veterinary Sciences, University of Santiago de Compostela,
Lugo, Spain
Subhasish Biswas Department of Livestock Products Technology, West Bengal
University of Animal and Fishery Sciences, Kolkata, India
S.B. Bravo Proteomic Unit, Instituto de Investigaciones Sanitarias-IDIS, Complejo
Hospitalario Universitario de Santiago de Compostela (CHUS), Santiago de
Compostela, Spain
Pilar Calo-Mata Department of Analytical Chemistry, Nutrition and Food Science,
School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
Mónica Carrera Department of Food Technology, Spanish National Research
Council, Marine Research Institute, Vigo, Spain
M.D.P. Chantada-Vázquez Research Unit, Hospital Universitario, Lucus Augusti
(HULA), Servizo Galego de Saúde (SERGAS), Lugo, Spain; Proteomic Unit, Insti-
tuto de Investigaciones Sanitarias-IDIS, Complejo Hospitalario Universitario de
Santiago de Compostela (CHUS), Santiago de Compostela, Spain
Anand Raj Dhanapal Department of Biotechnology, Karpagam Academy of
Higher Education (Deemed to be University), Coimbatore, Tamil Nadu, India
Ruben Dominguez Centro Tecnológico de la Carne de Galicia, Ourense, Spain
Noemí Echegaray Centro Tecnológico de la Carne de Galicia, Ourense, Spain
Natalya Fedoseeva Russian State Agrarian Correspondence University, Depart-
ment of Zootechnii, Production and Processing of Livestock Products, 50 Shosse
Entuziastov, Balashikha, Russian Federation
Daniel Franco Ruiz Centro Tecnológico de la Carne de Galicia, Ourense, Spain
Mohammed Gagaoua Food Quality and Sensory Science Department, Teagasc
Food Research Centre, Ashtown, Dublin, Ireland
Francisco Javier González-Barcala Department of Medicine, Universidad de
Santiago de Compostela. Department of Respiratory Medicine, Complejo
Hospitalario Universitario de Santiago de Compostela (CHUS). Head of TRIAD
Research Group, Instituto de Investigación Sanitaria de Santiago de Compostela
(IDIS). A Coruña, Spain
ix