Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety

作者：Andjelkovic Uros^*; Josic Djuro^*

来源：Trends in Food Science & Technology, 2018, 77: 100-119.

DOI：10.1016/j.tifs.2018.04.008

• Foodomics
• Proteomics
• Mass spectrometry
• Food quality

Background.: As a comprehensive discipline that studies food and nutrition, foodomics requires reliable qualitative and quantitative information about the food proteome component in order to extract new integrative information from the complex multivariable space of omics. This new information is necessary to achieve a higher level of understanding of processes in food science and technology, consequently new functions of food and improved markers of food quality and safety and completely transform concept of food safety.
Scope and approach: We are making an effort to present mass spectrometry (MS) based proteomic approaches that are being utilized in different proteomic studies, not necessarily in the field of foodomics, which are important and have the potential to advance this field. Current analytical capabilities of MS-based proteomics together with sample preparation procedures and quantification strategies, and recent technical developments were presented.
Key findings and conclusions: MS-based proteomics enables the analysis of different aspects of proteins and provides a variety of approaches for reliable quantification of individual proteinsand/or food proteome. This is a complex field and its successful implementation requires a dedicated analyst, a thorough design of sample preparation procedure, the selection of an MS technique and approach, an adequate type of mass spectrometer, a thorough data analysis and validation. Improvements in the technology of mass spectrometers are continuously expanding capabilities of MS-based proteomics.

• 出版日期2018-7