Special Issue "Food Proteomics"
A special issue of Proteomes (ISSN 2227-7382).
Deadline for manuscript submissions: 30 April 2019
Prof. Dr. Anna Maria Timperio
In recent decades, the continuous and rapid evolution of proteomic approaches has provided an efficient platform for the characterization of food-derived proteins. Modern research in food science and nutrition is moving from classical methodologies to advanced analytical strategies in which proteomics and MS‐based techniques play a crucial role. The investigation of protein composition in foodstuffs is helpful for understanding the relationship between the protein content and the nutritional and technological properties of foods. This Special Issue will provide a comprehensive and critical knowlegment of the application of proteomics approaches to food and will look at the advances made in this field. For example, the extraction of bioactive peptides from different food sources has an increasing role to play in food authenticity. These peptides also have increased and novel uses in functional foods and pharmaceuticals for the prevention of diseases associated with metabolic syndrome, including diabetes, heart health, obesity, and inflammation. Moreover, the adulteration of food products is a major concern not only for preventing economic fraud, but also for safety reasons. The non-declared introduction of food ingredients such as toxic or allergenic products may be harmful to consumer's health, thus representing a potential public health risk. For all these reasons, this Special Issue offers a comprehensive and updated overview of food safety and food quality by means of proteomics approaches.
We invite you to contribute original research, technical notes, methods papers, and reviews on the subject of “Food Proteomics” to this Special Issue. Research that combines proteomic advances by using mass spectrometric instrumentation with cleverly designed biological experimentation and advanced bioinformatics methods to provide deep proteomics insights contribute to this important topic. Products will be appreciated by our readership, and will be highlighted as important and significant advancements of food science.
Prof. Dr. Anna Maria Timperio
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 papers will be 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. Proteomes is an international peer-reviewed open access quarterly 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 550 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.
- proteomics analysis
- mass spectrometry
- two-dimensional electrophoresis
- food quality
- food adulteration
- food safety
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Author: Welder Angelo Baldassini
Affiliation: Animal Nutrition and Breeding Department, São Paulo State University, FMVZ UNESP Botucatu, Brasil
Email: [email protected]
Abstract: Brazil is the second world’s beef producer and 80% of the Brazilian herd is comprised of Bos indicus cattle, mainly Nellore breed and their crossbreeds. Although zebu breeds are known for their lower meat quality in terms of tenderness and marbling, few studies have been conducted to investigate these traits. Meat tenderness is the most important quality attribute influencing consumer satisfaction and, therefore, meat consumption. The beef meat market in Brazil is going through a transformation, and some quality traits, such as meat tenderness, begin to increase importance in the consumer choice at the time of purchase. The application of knowledge of meat proteome is a recent tool in animal science. Proteomics approaches can enhance the understanding of molecular mechanisms that control these economically important traits in beef cattle. Thus, this review will describes results from proteomic studies with Nellore cattle. We discuss the biological functions of proteins in muscle metabolism and how it help to explain phenotypic differences of animals. Additionally, we discuss the use of this information to improve meat quality of Nellore cattle.