基于液相色谱-质谱的蛋白质组学技术在食品鉴伪中的应用
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摘要
随着全球化的发展,食品供应链范围更加宽泛,而食品掺假等欺诈问题日益严重,影响着全球的经济市场、食品质量与安全监管和消费者的身体健康,食品掺假现象已得到社会各界的广泛关注。食品检测技术错综复杂,随着人类基因组序列测定的完成,人们把检测的研究方向转向了蛋白质组学,这种检测手段的先进性、适用性在食品质量和安全等方面取得广泛应用。质谱作为蛋白质组学方法的常用技术,可利用质谱的高通量分析优势对蛋白质和肽段进行鉴定、检测和定量研究,即可开发简单的、快速的方法来分析复杂的或深加工的食物,又可定量检测具有高分离度的微量分析物。本文主要介绍了蛋白质组学方法在食品鉴伪中的应用,阐述了高分辨质谱技术在乳制品、肉类、海产品以及葡萄酒的食品欺诈检测鉴别中的运用,为该类食品安全问题的处理提供有效的参考。
With the development of globalization, the scope of food supply chain is more extensive, and food adulteration and other fraud problems are increasingly serious, which affects the global economic market, food quality and safety supervision and consumer health, food adulteration phenomenon has been widely concerned by the community. Food detection technology is complex. With the completion of human genome sequencing, people have turned the research direction of detection to proteomics. The advanced and applicability of this detection method has been widely used in food quality and safety. As a common technique of proteomics, mass spectrometry can be used to identify, detect and quantitatively study proteins and peptides by using its advantage of high throughput analysis. It can be used to develop simple and rapid methods for the analysis of complex or highly processed foods, and quantitative detection of trace analytes with high degree of separation. This paper mainly introduced the application of proteomics method in food adulteration, and expounded the application of high resolution mass spectrometry technology in the detection and identification of food fraud in dairy products, meat, seafood and wine, so as to provide an effective reference for the treatment of such food safety problems.
With the development of globalization, the scope of food supply chain is more extensive, and food adulteration and other fraud problems are increasingly serious, which affects the global economic market, food quality and safety supervision and consumer health, food adulteration phenomenon has been widely concerned by the community. Food detection technology is complex. With the completion of human genome sequencing, people have turned the research direction of detection to proteomics. The advanced and applicability of this detection method has been widely used in food quality and safety. As a common technique of proteomics, mass spectrometry can be used to identify, detect and quantitatively study proteins and peptides by using its advantage of high throughput analysis. It can be used to develop simple and rapid methods for the analysis of complex or highly processed foods, and quantitative detection of trace analytes with high degree of separation. This paper mainly introduced the application of proteomics method in food adulteration, and expounded the application of high resolution mass spectrometry technology in the detection and identification of food fraud in dairy products, meat, seafood and wine, so as to provide an effective reference for the treatment of such food safety problems.
引文
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[15]Rasmussen RS,Morrissey MT.DNA-Based methods for the identification of commercial fish and seafood specie s[J].Food Sci Food Saf,2008,7(3):280-295
[16]Hu LP,Zhang HW,Zhang XM,et al.Identification of peptide biomarkers for discrimination of shrimp species through SWATH-MS-based proteomics and chemometrics[J].J Agric Food Chem,2018,(66):10567-10574.
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[26]Hayea PA,Vera R,Gallardo MDLá,et al.Authentication of commercialized crab-meat in Chile using DNA barcoding[J].Food Control,2012,25(1):239-244.
[27]Herrero M,SimóC,García-Ca?as V,et al.Foodomics:MS-based strategies in modern food science and nutrition[J].Mass Spectr Rev,2012,31(1):49-69.
[28]Han JZ,Wang YB.Proteomics:Present and future in food science and technology[J].Trends Food Sci Technol,2008,19(1):26-30.
[29]Carrera M,Ca?as B,Gallardo JM.Rapid direct detection of the major fish allergen,parvalbumin,by selected MS/MS ion monitoring mass spectrometry[J].J Proteom,2012,75(11):3211-3220.
[30]Spielmann G,Huber I,Maggipinto M,et al.Comparison of five preparatory protocols for fish species identification using MALDI-TOFMS[J].Eur Food Res Technol,2017,(8):1-10.
[31]Slattery M,Ankisetty S,Corrales J,et al.Marine proteomics:A critical assessment of an emerging technology[J].J Nat Prod,2012,75(10):1833-1877.
[32]Rodrigues PM,Silva TS,Dias J,et al.Proteomics in aquaculture:Applications and trends[J].J Proteom,2012,75(14):4325-4345.
[33]D'Alessandro A,Marrocco C,Zolla V,et al.Meat quality of the longissimus lumborum muscle of Casertana and Large White pigs:Metabolomics and proteomics intertwined[J].J Proteom,2011,75(2):610-627.
[34]B?hme K,Fernández-No IC,Gallardo JM,et al.Safety assessment of fresh and processed seafood products by MALDI-TOF mass fingerprinting[J].Food Bioprocess Technol,2011,4(6):907-918.
[35]B?hme K,Fernández-No IC,Barros-Velázquez J,et al.Rapid species identification of seafood spoilage and pathogenic Gram-positive bacteria by MALDI-TOF mass fingerprinting[J].Electrophoresis,2011,32(21):2951-2965.
[36]Pepe T,Ceruso M,Carpentieri A,et al.Proteomics analysis for the identification of three species of Thunnus[J].Veter Res Commun,2010,34(1):153-155.
[37]Maria FM,Rosa AS.Proteomics for the authentication of fish species[J].J Proteom,2016,(147):119-124.
[38]Calvano CD,Monopoli A,Loizzo P,et al.Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk[J].J Agric Food Chem,2013,61(8):1609-1617.
[39]Garrido BC,Souza GH,Louren?o DC,et al.Proteomics in quality control:Whey protein-based supplements[J].J Proteom,2016,(147):48-55.
[40]Nakyinsige K,Man YB,Sazili AQ.Halal authenticity issues in meat and meat products[J].Meat Sci,2012,91(3):207-214.
[41]O'Mahony PJ.Finding horse meat in beef products-a global problem[J].QJM,2013,106(6):595-597.
[42]Jonker KM,Tilburg JJ,Hagele GH,et al.Species identification in meat products using real-time PCR[J].Food Addit Contam Part A Chem Anal Control Exp Risk Assess,2008,25(5):527-533.
[43]Martín I,García T,Fajardo V,et al.SYBR-green real-time PCR approach for the detection and quantification of pig DNA in feedstuffs[J].Meat Sci,2009,82(2):252-259.
[44]Soares S,Amaral JS,Mafra I,et al.Quantitative detection of poultry meat adulteration with pork by a duplex PCR assay[J].Meat Sci,2010,85(3):531-536.
[45]Gryson N.Effect of food processing on plant DNA degradation and PCR-based GMO analysis:A review[J].Anal Bioanalyt Chem,2010,396(6):2003-2022.
[46]Chen FC,Hsieh YH.Detection of pork in heat-processed meat products by monoclonal antibody-based ELISA[J].J Aoac Int,2000,83(1):79-85.
[47]Sporns P.Food protein analysis:quantitative effects on processing[J].Int Dairy J,2003,13(7):581.
[48]Bargen CV,Dojahn J,Waidelich D,et al.New sensitive high-performance liquid chromatography-tandem mass spectrometry method for the detection of horse and pork in halal beef[J].Agric Food Chem,2013,61(49):11986-11994.
[49]Shahali Y,Sutra JP,Fasoli E,et al.Allergomic study of cypress pollen via combinatorial peptide ligand libraries[J].J Proteom,2012,77(24):101-110.
[50]Cooper HJ,Marshall AG.Electrospray ionization Fourier transform mass spectrometric analysis of wine[J].J Agric Food Chem,2001,49(12):5710-5718.
[51]Catharino RR,Cunha IB,Foga?a AO,et al.Characterization of must and wine of six varieties of grapes by direct infusion electrospray ionization mass spectrometry[J].J Mass Spectr,2010,41(2):185-190.
[52]Monaci L,Losito I,Angelis ED,et al.Multi-allergen quantification of fining-related egg and milk proteins in white wines by high-resolution mass spectrometry[J].Rapid Commun Mass Spectr Rcm,2013,27(17):2009-2018.
[53]Rubert J,Lacina O,Fauhl-Hassek C,et al.Metabolic fingerprinting based on high-resolution tandem mass spectrometry:a reliable tool for wine authentication?[J].Anal Bioanal Chem,2014,406(27):6791-6803.
[2]Pandey A,Mann M.Proteomics to study genes and genomes[J].Nature,2000,405(6788):837-846.
[3]Ortea I,O'Connor G,Maquet A.Review on proteomics for food authentication[J].J Proteom,2016,147(6):212-225.
[4]王曌,孙伟.碰撞诱导解离和高能碰撞解离方式进行蛋白质组学分析的比较[J].质谱学报,2016,37(2):140-146.Wang Z,Sun W.Comparison of collision induced dissociation and high energy collision dissociation for proteomic analysis[J].J Chin Mass Spectr Soc,2016,37(2):140-146.
[5]Hao G,Gu J.Improved mass analysis of intact proteins by ion trap instrument on a chromatographic time scale via data-dependant enhanced resolution scan[J].Int J Mass Spectr,2009,288(1):92-95.
[6]Surinova S,Schiess R,Hüttenhain R,et al.On the development of plasma protein biomarkers[J].J Proteom Res,2011,10(1):5-16.
[7]Rehbein H,Kündiger R,Pineiro C,et al.Fish muscle parvalbumins as marker proteins for native and urea isoelectric focusing[J].Electrophoresis,2000,21(8):1458.
[8]Kobayashi A,Ichimura A,Kobayashi Y,et al.IgE-binding epitopes of various fish parvalbumins exist in a stereoscopic conformation maintained by Ca(2+)binding[J].Allergol Int,2016,65(3):345-348.
[9]Kawai Y,Uematsu S,Shinano H.Effect of heat-treatment on some physicochemical properties and emulsifying activity of carp sarcoplasmic protein[J].Nsugaf,1992,58(7):1327-1331.
[10]Pazos M,Méndez L,Vázquez M,et al.Proteomics analysis in frozen horse mackerel previously high-pressure processed[J].Food Chem,2015,(185):495-502.
[11]An H,Marshall MR,Otwell WS,et al.Species identification of raw and boiled shrimp by a urea gel isoelectric focusing technique[J].J Food Sci,2010,54(2):233-236.
[12]Chen JS,Rolle RS,Marshall MR,et al.Comparison of phenoloxidase activity from florida spiny lobster and western australian lobster[J].JFood Sci,2010,56(1):154-157.
[13]Kovaleva MA,Kovalev LI,Ivanov AV,et al.Proteomic identification of protein markers of stages of heart formation in humans[J].Russian J Dev Biol,2017,48(5):301-306.
[14]Gallardo JM,Ortea I,Carrera M.Proteomics and its applications for food authentication and food-technology research[J].Trends Anal Chem,2013,52(52):135-141.
[15]Rasmussen RS,Morrissey MT.DNA-Based methods for the identification of commercial fish and seafood specie s[J].Food Sci Food Saf,2008,7(3):280-295
[16]Hu LP,Zhang HW,Zhang XM,et al.Identification of peptide biomarkers for discrimination of shrimp species through SWATH-MS-based proteomics and chemometrics[J].J Agric Food Chem,2018,(66):10567-10574.
[17]Wilwet L,Jeyasekaran G,Shakila RJ.A single enzyme PCR-RFLPprotocol targeting 16S rRNA/tRNA(val)region to authenticate four commercially important shrimp species in India[J].Food Chem,2017,239:369.
[18]Asensio GL.PCR-based methods for fish and fishery products authentication[J].Trend Food Sci Technol,2007,18(11):558-566.
[19]Muhammad OI,Mahmoud,Usama M,et al.SDS-PAGE technique as biomarker for fish toxicological studies[J].Toxicol Reports,2018,(5):905-909.
[20]Chiara G,Marcello M,Sonia B,et al.Two-dimensional gel and shotgun proteomics approaches to distinguish fresh and frozen-thawed curled octopus(Eledone cirrhosa)[J].J Proteom,2018,186:1-7.
[21]Hebert PDN,Ratnasingham S,Waard JRD.Barcoding animal life:Cytochrome c oxidase subunit 1 divergences among closely related species[J].Proc Biol Sci,2003,270(1):96-99.
[22]Galimberti A,Mattia FD,Losa A,et al.DNA barcoding as a new tool for food traceability[J].Food Res Int,2013,50(1):55-63.
[23]Becker S,Hanner R,Steinke D.Five years of FISH-BOL:Brief status report[J].Mitochondrial Dna,2011,22(S1):3-9.
[24]Ockhuis S,Huggett JA.First record of Tylosurus crocodilus(peron&lesueur,1821)(beloniformes:Belonidae)from Odisha Coast,Bay of Bengal,India:Exploration of a biological invasion using DNA barcoding[J].Thalassas,2018,34(1):209-217.
[25]Robe LJ,Machado S,Bartholomeisantos ML.The DNA barcoding and the caveats with respect to its application to some species of Palaemonidae(Crustacea,Decapoda)[J].Zoologicalence,2012,29(29):714-724.
[26]Hayea PA,Vera R,Gallardo MDLá,et al.Authentication of commercialized crab-meat in Chile using DNA barcoding[J].Food Control,2012,25(1):239-244.
[27]Herrero M,SimóC,García-Ca?as V,et al.Foodomics:MS-based strategies in modern food science and nutrition[J].Mass Spectr Rev,2012,31(1):49-69.
[28]Han JZ,Wang YB.Proteomics:Present and future in food science and technology[J].Trends Food Sci Technol,2008,19(1):26-30.
[29]Carrera M,Ca?as B,Gallardo JM.Rapid direct detection of the major fish allergen,parvalbumin,by selected MS/MS ion monitoring mass spectrometry[J].J Proteom,2012,75(11):3211-3220.
[30]Spielmann G,Huber I,Maggipinto M,et al.Comparison of five preparatory protocols for fish species identification using MALDI-TOFMS[J].Eur Food Res Technol,2017,(8):1-10.
[31]Slattery M,Ankisetty S,Corrales J,et al.Marine proteomics:A critical assessment of an emerging technology[J].J Nat Prod,2012,75(10):1833-1877.
[32]Rodrigues PM,Silva TS,Dias J,et al.Proteomics in aquaculture:Applications and trends[J].J Proteom,2012,75(14):4325-4345.
[33]D'Alessandro A,Marrocco C,Zolla V,et al.Meat quality of the longissimus lumborum muscle of Casertana and Large White pigs:Metabolomics and proteomics intertwined[J].J Proteom,2011,75(2):610-627.
[34]B?hme K,Fernández-No IC,Gallardo JM,et al.Safety assessment of fresh and processed seafood products by MALDI-TOF mass fingerprinting[J].Food Bioprocess Technol,2011,4(6):907-918.
[35]B?hme K,Fernández-No IC,Barros-Velázquez J,et al.Rapid species identification of seafood spoilage and pathogenic Gram-positive bacteria by MALDI-TOF mass fingerprinting[J].Electrophoresis,2011,32(21):2951-2965.
[36]Pepe T,Ceruso M,Carpentieri A,et al.Proteomics analysis for the identification of three species of Thunnus[J].Veter Res Commun,2010,34(1):153-155.
[37]Maria FM,Rosa AS.Proteomics for the authentication of fish species[J].J Proteom,2016,(147):119-124.
[38]Calvano CD,Monopoli A,Loizzo P,et al.Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk[J].J Agric Food Chem,2013,61(8):1609-1617.
[39]Garrido BC,Souza GH,Louren?o DC,et al.Proteomics in quality control:Whey protein-based supplements[J].J Proteom,2016,(147):48-55.
[40]Nakyinsige K,Man YB,Sazili AQ.Halal authenticity issues in meat and meat products[J].Meat Sci,2012,91(3):207-214.
[41]O'Mahony PJ.Finding horse meat in beef products-a global problem[J].QJM,2013,106(6):595-597.
[42]Jonker KM,Tilburg JJ,Hagele GH,et al.Species identification in meat products using real-time PCR[J].Food Addit Contam Part A Chem Anal Control Exp Risk Assess,2008,25(5):527-533.
[43]Martín I,García T,Fajardo V,et al.SYBR-green real-time PCR approach for the detection and quantification of pig DNA in feedstuffs[J].Meat Sci,2009,82(2):252-259.
[44]Soares S,Amaral JS,Mafra I,et al.Quantitative detection of poultry meat adulteration with pork by a duplex PCR assay[J].Meat Sci,2010,85(3):531-536.
[45]Gryson N.Effect of food processing on plant DNA degradation and PCR-based GMO analysis:A review[J].Anal Bioanalyt Chem,2010,396(6):2003-2022.
[46]Chen FC,Hsieh YH.Detection of pork in heat-processed meat products by monoclonal antibody-based ELISA[J].J Aoac Int,2000,83(1):79-85.
[47]Sporns P.Food protein analysis:quantitative effects on processing[J].Int Dairy J,2003,13(7):581.
[48]Bargen CV,Dojahn J,Waidelich D,et al.New sensitive high-performance liquid chromatography-tandem mass spectrometry method for the detection of horse and pork in halal beef[J].Agric Food Chem,2013,61(49):11986-11994.
[49]Shahali Y,Sutra JP,Fasoli E,et al.Allergomic study of cypress pollen via combinatorial peptide ligand libraries[J].J Proteom,2012,77(24):101-110.
[50]Cooper HJ,Marshall AG.Electrospray ionization Fourier transform mass spectrometric analysis of wine[J].J Agric Food Chem,2001,49(12):5710-5718.
[51]Catharino RR,Cunha IB,Foga?a AO,et al.Characterization of must and wine of six varieties of grapes by direct infusion electrospray ionization mass spectrometry[J].J Mass Spectr,2010,41(2):185-190.
[52]Monaci L,Losito I,Angelis ED,et al.Multi-allergen quantification of fining-related egg and milk proteins in white wines by high-resolution mass spectrometry[J].Rapid Commun Mass Spectr Rcm,2013,27(17):2009-2018.
[53]Rubert J,Lacina O,Fauhl-Hassek C,et al.Metabolic fingerprinting based on high-resolution tandem mass spectrometry:a reliable tool for wine authentication?[J].Anal Bioanal Chem,2014,406(27):6791-6803.