Food Proteomics: Mapping Modifications

Clerens, Stefan; Plowman, Jeffrey E.; Dyer, Jolon M.

doi:10.5772/31308

Cited by 5 publications

(11 citation statements)

References 147 publications

(144 reference statements)

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“…The investigation of protein oxidation by proteomics techniques is often referred to as “redox proteomics” and comprises the identification of individual oxidation products, their location in proteins, and the changes in the oxidation state of redox-active sites on a whole protein, peptide, or amino acid level. ,,− The advantage of mass spectrometric characterization of partially hydrolyzed proteins is the possibility to directly obtain information about protein sequences that contain individual oxidized amino acids, thereby also enabling the identification of protein sites that are particularly prone to oxidation (“hot spot analysis”) . Moreover, individual proteins susceptible to protein oxidation can be identified.…”

Section: Determination Of Individual Products Of Protein Oxidation In...mentioning

confidence: 99%

“…A problem for proteomics in studies on food proteins is the tendency of food proteins to undergo irreversible cross-linking reactions during processing, leading to difficulties in peptide identification . Combinations of chemical and enzymatic cleavage reactions have been proposed to generate peptides suitable for mass spectrometry analysis, such as the cleavage reaction at cysteine residues with 2-nitro-5-thiocyanobenzoic acid (NTCB) that can be effectively used for cysteine-rich proteins . If a given peptide is actually cross-linked can be determined by comparison of the peptide masses after tryptic hydrolysis in H 2 O compared to [ 18 O]H 2 O.…”

Section: Determination Of Individual Products Of Protein Oxidation In...mentioning

confidence: 99%

“…If a given peptide is actually cross-linked can be determined by comparison of the peptide masses after tryptic hydrolysis in H 2 O compared to [ 18 O]H 2 O. More heavy oxygen atoms are incorporated in a peptide bearing more free carboxy termini …”

Section: Determination Of Individual Products Of Protein Oxidation In...mentioning

confidence: 99%

“…The three most important chemical protein modification reactions in food are protein oxidation, glycation, and lipation (i.e., the reaction of lipid peroxidation products on proteins). − These individual protein modification reactions cannot be regarded as separated, but they are occurring at the same time in food. Protein oxidation reactions are those that lead to the removal of electrons from sites on proteins, including the subsequent stabilization reactions .…”

Section: Introductionmentioning

confidence: 99%

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Analysis of Protein Oxidation in Food and Feed Products

Hellwig

2020

J. Agric. Food Chem.

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Food and feed proteins are subject to oxidation reactions during production, processing, and storage. Several individual oxidized amino acids have been described in model systems and food; however, protein oxidation in food is still mostly assessed by the analysis of protein carbonylation. In the present review, the chemistry of protein oxidation and its implications for protein functionality, food flavor, and nutritional physiology are briefly summarized. Limitations of generic methods targeting redoxrelevant functional groups and properties of typical reaction products, such as the determination of protein carbonyls and fluorescence spectroscopy, are presented. Methods for the quantitation of individual oxidation products of susceptible amino acids, such as cysteine, methionine, phenylalanine, tyrosine, and tryptophan, are reported. Special regard is paid to limitations resulting from the required hydrolysis procedures and unintended formation of the analytes during sample pretreatment. If available, results from food analysis obtained by different methods are compared. Suggestions and requirements for future works on protein oxidation in food and nutrition are given.

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Section: Determination Of Individual Products Of Protein Oxidation In...mentioning

confidence: 99%

Section: Determination Of Individual Products Of Protein Oxidation In...mentioning

confidence: 99%

Section: Determination Of Individual Products Of Protein Oxidation In...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Analysis of Protein Oxidation in Food and Feed Products

Hellwig

2020

J. Agric. Food Chem.

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“…When designing novel meat‐derived products by incorporating functional ingredients from nonmeat sources (Decker and Park ), knowledge of the structural change of meat protein exposed to heat may also be a useful reference due to potential complex interactions between food molecules, as exemplified in a recent study on antioxidant‐fortified bread (Świeca and others ). An overview of amino acid residue‐level modifications that can occur during food processing, such as side‐chain redox modifications and Maillard reaction products, is given in a review chapter by Clerens and others ().…”

Section: Why Study Meat Protein Modification Induced By Cooking?mentioning

confidence: 99%

Cooking‐Induced Protein Modifications in Meat

Morton

Clerens

et al. 2016

Comp Rev Food Sci Food Safe

Self Cite

173

115

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Food ingredients commonly undergo heat treatment. Meat, in particular, is typically consumed after some form of heating, such as boiling or roasting. Heating of meat can introduce a wide range of structural changes in its proteinaceous components. At the 3-dimensional structural level, meat proteins may denature and form aggregates upon heating. At the molecular level, primary structure (amino acid residue) alterations reported in cooked meat include protein carbonylation, modification of aromatic residues, and the formation of Maillard reaction products. Identification of these modifications is essential for determining the mechanism of thermal processing of meat and allowing better control of the nutritional and functional properties of products. This article reviews and summarizes the current state of understanding of protein modifications at the molecular level in commonly consumed mammalian food. In addition, relevant case studies relating to characterization of heat-induced amino acid residue-level modifications in other biological materials such as milk and wool are discussed to provide complementary insights.

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Proteomics as a promising biomarker in food authentication, quality and safety: A review

Afzaal

Saeed

Hussain

et al. 2022

Food Science & Nutrition

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Adulteration and mislabeling have become a very common global malpractice in food industry. Especially foods of animal origin are prepared from plant sources and intentionally mislabeled. This type of mislabeling is an important concern in food safety as the replaced ingredients may cause a food allergy or toxicity to vulnerable consumers. Moreover, foodborne pathogens also pose a major threat to food safety. There is a dire need to develop strong analytical tools to deal with related issues. In this context, proteomics stands out as a promising tool used to report the aforementioned issues. The development in the field of omics has inimitable advantages in enabling the understanding of various biological fields especially in the discipline of food science. In this review, current applications and the role of proteomics in food authenticity, safety, and quality and food traceability are highlighted comprehensively. Additionally, the other components of proteomics have also been comprehensively described. Furthermore, this review will be helpful in the provision of new intuition into the use of proteomics in food analysis. Moreover, the pathogens in food can also be identified based on differences in their protein profiling. Conclusively, proteomics, an indicator of food properties, its origin, the processes applied to food, and its composition are also the limelight of this article.

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Food Proteomics: Mapping Modifications

Cited by 5 publications

References 147 publications

Analysis of Protein Oxidation in Food and Feed Products

Analysis of Protein Oxidation in Food and Feed Products

Cooking‐Induced Protein Modifications in Meat

Proteomics as a promising biomarker in food authentication, quality and safety: A review

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