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Applications of Proteomics in Food Technology
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Applications of Proteomics in Food Technology

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foodomics".

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 7685

Special Issue Editors

Prof. Dr. Fernando Benavente

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Guest Editor
Department of Chemical Engineering and Analytical Chemistry, Research Institute of Nutrition and Food Safety, University of Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain
Interests: analytical chemistry; biomedicine; capillary electrophoresis; food; liquid chromatography; mass spectrometry; peptides and proteins; small molecules; proteomics; metabolomics
Special Issues, Collections and Topics in MDPI journals
Dr. Laura Pont

E-Mail Website
Guest Editor
1. Department of Chemical Engineering and Analytical Chemistry, Research Institute of Nutrition and Food Safety, University of Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain
2. Serra Húnter Program, Generalitat de Catalunya, 08007 Barcelona, Spain
Interests: analytical chemistry; biomedicine; capillary electrophoresis; food; liquid chromatography; mass spectrometry; peptides and proteins; small molecules; proteomics; metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Proteomics technologies based on mass spectrometry (MS) are gaining a great interest in food technology as a unique tool to reveal the food proteome and drive new developments in the field. Proteins are key contributors to the nutritional value, physicochemical properties, and bioactivity of food (and any edible material), and MS approaches make it possible to characterize their structure in detail, from amino acid sequence to posttranslational and cotranslational modifications, as well as to obtain information about their concentration. The great advancements made in the last several years in MS proteomics in biomedical research have undoubtedly benefited and boosted the progress in food proteomics. However, the singularity of the analyzed food matrices and proteins, or the particular nature of the problems to solve, have required the establishment of specific experimental and data analysis workflows for successful application. This Special Issue aims to summarize both analytical developments and applications regarding proteomics and related fields (e.g., targeted protein and peptide analysis or peptidomics) in Food.

As Guest Editors of the Special Issue “Applications of Proteomics in Food Technology” in Foods, we would like to invite you to submit your research articles or reviews. This Special Issue is aimed at summarizing both analytical developments and applications regarding proteomics and related fields (e.g., targeted protein and peptide analysis, peptidomics) in Food. A CHF 2200 publication fee will be applied for each accepted paper, but partial discount waivers are available on request. The deadline for submissions is 31 January 2023.

Prof. Dr. Fernando Benavente
Dr. Laura Pont
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food
  • mass spectrometry
  • proteomics
  • posttranslational modifications, proteins
  • peptides
  • targeted analysis
  • untargeted analysis

Published Papers (4 papers)

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Research

14 pages, 1642 KiB  
Article
Proteomic Profiling of Thigh Meat at Different Ages of Chicken for Meat Quality and Development
by Jian Zhang, Xia Chen, Jing Cao, Cheng Chang, Ailian Geng, Haihong Wang, Qin Chu, Zhixun Yan, Yao Zhang and Huagui Liu
Foods 2023, 12(15), 2901; https://doi.org/10.3390/foods12152901 - 30 Jul 2023
Viewed by 1150
Abstract
Chicken age contributes to the meat characteristics; however, knowledge regarding the pathways and proteins associated with meat quality and muscle development are still scarce, especially in chicken thigh meat. Hence, the objective of this study was to elucidate the intricate relationship between these [...] Read more.
Chicken age contributes to the meat characteristics; however, knowledge regarding the pathways and proteins associated with meat quality and muscle development are still scarce, especially in chicken thigh meat. Hence, the objective of this study was to elucidate the intricate relationship between these traits by liquid chromatography mass spectrometry at three different ages. A total of 341 differential expressed proteins (DEPs) were screened out (fold change ≥ 1.50 or ≤0.67 and p < 0.05) among 45 thigh meat samples (15 samples per age) of Beijing-You chicken (BYC), collected at the age of 150, 300, or 450 days (D150, D300, and D450), respectively. Subsequently, based on the protein interaction network and Markov cluster algorithm (MCL) analyses, 91 DEPs were divided into 26 MCL clusters, which were associated with pathways of lipid transporter activity, nutrient reservoir activity, signaling pathways of PPAR and MAPK, focal adhesion, ECM-receptor interaction, the cell cycle, oocyte meiosis, ribosomes, taurine and hypotaurine metabolism, glutathione metabolism, muscle contraction, calcium signaling, nucleic acid binding, and spliceosomes. Overall, our data suggest that the thigh meat of BYC at D450 presents the most desirable nutritional value in the term of free amino acids (FAAs) and intramuscular fat (IMF), and a series of proteins and pathways associated with meat quality and development were identified. These findings also provide comprehensive insight regarding these traits across a wide age spectrum. Full article
(This article belongs to the Special Issue Applications of Proteomics in Food Technology)
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22 pages, 1307 KiB  
Article
Multi-Target Detection of Nuts and Peanuts as Hidden Allergens in Bakery Products through Bottom-Up Proteomics and High-Resolution Mass Spectrometry
by Anna Luparelli, Ilario Losito, Elisabetta De Angelis, Rosa Pilolli and Linda Monaci
Foods 2023, 12(4), 726; https://doi.org/10.3390/foods12040726 - 7 Feb 2023
Cited by 4 | Viewed by 1793
Abstract
Due to the growing global incidence of allergy to nuts and peanuts, the need for better protection of consumers sensitive to those products is constantly increasing. The best strategy to defend them against adverse immunological reactions still remains the total removal of those [...] Read more.
Due to the growing global incidence of allergy to nuts and peanuts, the need for better protection of consumers sensitive to those products is constantly increasing. The best strategy to defend them against adverse immunological reactions still remains the total removal of those products from their diet. However, nuts and peanuts traces can also be hidden in other food products, especially processed ones, such as bakery products, because of cross-contamination occurring during production. Precautionary labelling is often adopted by producers to warn allergic consumers, usually without any evaluation of the actual risk, which would require a careful quantification of nuts/peanuts traces. In this paper, the development of a multi-target method based on liquid chromatography-tandem high resolution mass spectrometry (LC-MS, MS/MS), able to detect traces of five nuts species (almonds, hazelnuts, walnuts, cashews and pistachios) and of peanuts in an in-house incurred bakery product (cookie) through a single analysis is described. Specifically, allergenic proteins of the six ingredients were used as the analytical targets, and the LC-MS responses of selected peptides resulting from their tryptic digestion, after extraction from the bakery product matrix, were exploited for quantification, following a bottom-up approach typical of proteomics. As a result, nuts/peanuts could be detected/quantified down to mg·kg−1 levels in the model cookie, thus opening interesting perspectives for the quantification of hidden nuts/peanuts in bakery products and, consequently, for a more rational use of precautionary labelling. Full article
(This article belongs to the Special Issue Applications of Proteomics in Food Technology)
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16 pages, 1855 KiB  
Article
A Proteomics Data Mining Strategy for the Identification of Quinoa Grain Proteins with Potential Immunonutritional Bioactivities
by Rocío Galindo-Luján, Laura Pont, Victoria Sanz-Nebot and Fernando Benavente
Foods 2023, 12(2), 390; https://doi.org/10.3390/foods12020390 - 13 Jan 2023
Cited by 3 | Viewed by 2303
Abstract
Quinoa proteins are attracting global interest for their wide amino acid profile and as a promising source for the development of biomedical treatments, including those against immune-mediated diseases. However, information about the bioactivity of quinoa proteins is scarce. In this study, a quinoa [...] Read more.
Quinoa proteins are attracting global interest for their wide amino acid profile and as a promising source for the development of biomedical treatments, including those against immune-mediated diseases. However, information about the bioactivity of quinoa proteins is scarce. In this study, a quinoa grain proteome map obtained by label-free mass spectrometry-based shotgun proteomics was investigated for the identification of quinoa grain proteins with potential immunonutritional bioactivities, including those related to cancer. After carefully examining the sequence similarities of the 1211 identified quinoa grain proteins against already described bioactive proteins from other plant organisms, 71, 48, and 3 of them were classified as antimicrobial peptides (AMPs), oxidative stress induced peptides (OSIPs), and serine-type protease inhibitors (STPIs), respectively, suggesting their potential as immunomodulatory, anti-inflammatory, and anticancer agents. In addition, data interpretation using Venn diagrams, heat maps, and scatterplots revealed proteome similarities and differences with respect to the AMPs, OSIPs, and STPIs, and the most relevant bioactive proteins in the predominant commercial quinoa grains (i.e., black, red, white (from Peru), and royal (white from Bolivia)). The presented proteomics data mining strategy allows easy screening for potentially relevant quinoa grain proteins and commercial classes for immunonutrition, as a basis for future bioactivity testing. Full article
(This article belongs to the Special Issue Applications of Proteomics in Food Technology)
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24 pages, 4828 KiB  
Article
How Discoloration of Porcine Cruor Hydrolysate Allowed the Identification of New Antifungal Peptides
by Aurore Cournoyer, Jacinthe Thibodeau, Laila Ben Said, Zain Sanchez-Reinoso, Sergey Mikhaylin, Ismail Fliss and Laurent Bazinet
Foods 2022, 11(24), 4035; https://doi.org/10.3390/foods11244035 - 14 Dec 2022
Cited by 3 | Viewed by 1568
Abstract
Porcine blood is an important by-product from slaughterhouses and an abundant source of proteins. Indeed, cruor, the solid part of blood, is mainly composed of hemoglobin. Its enzymatic hydrolysis with pepsin generates a diversity of peptides, particularly antimicrobials. One of the downsides of [...] Read more.
Porcine blood is an important by-product from slaughterhouses and an abundant source of proteins. Indeed, cruor, the solid part of blood, is mainly composed of hemoglobin. Its enzymatic hydrolysis with pepsin generates a diversity of peptides, particularly antimicrobials. One of the downsides of using these hydrolysates as food bio-preservatives is the color brought by the heme, which can be removed by discoloration. Nonetheless, the effects of this procedure on the antimicrobial peptide population have not been completely investigated. In this study, its impacts were evaluated on the final antibacterial and antifungal activities of a cruor hydrolysate. The results demonstrated that 38 identified and characterized peptides showed a partial or total decrease in the hydrolysate, after discoloration. Antifungal activities were observed for the raw and discolored hydrolysates: MICs vary between 0.1 and 30.0 mg/mL of proteins, and significant differences were detected between both hydrolysates for the strains S. boulardii, C. guilliermondii, K. marxianus, M. racemosus and P. chrysogenum. The raw hydrolysate showed up to 12 times higher antifungal activities. Hence, peptides with the highest relative abundance decrease after discoloration were synthesized and tested individually. In total, eight new antifungal peptides were characterized as active and promising. To our knowledge, this is the first time that effective antifungal peptide sequences have been reported from porcine cruor hydrolysates. Full article
(This article belongs to the Special Issue Applications of Proteomics in Food Technology)
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