According to the CPLL proteome sheriffs, not all aperitifs are created equal!

作者：Jesus Lerma Garcia Maria; D'Amato Alfonsina; Fasoli Elisa; Francisco Simo Alfonso Ernesto; Righetti Pier Giorgio^*

来源：Biochimica et Biophysica Acta-Proteins and Proteomics, 2014, 1844(9): 1493-1499.

DOI：10.1016/j.bbapap.2014.04.022

• Aperitifs
• Gentiana lutea
• Angelica officinalis
• Low abundance proteome
• Combinatorial peptide ligand libraries
• Mass spectrometry

Combinatorial peptide ligand libraries (CPLLs) have been adopted for investigating the proteome of a popular aperitif in Northern Italy, called "Amaro Branzi", stated to be an infusion of a secret herbal mixture, of which some ingredients are declared on the label, namely Angelica officinalis, Gentiana lutea and orange peel, sweetened by a final addition of honey. In order to assess the genuineness of this commercial liqueur, we have prepared extracts of the three vegetable ingredients, assessed their proteomes, and compared them to the one found in the aperitif. The amaro's proteome was identified via prior capture with CPLLs at two different pH values (2.2 and 4.8). Via mass spectrometry analysis of the recovered fractions, after elution of the captured populations in 4% boiling SDS, we could confirm the presence of the following: six proteins originating from honey, 11 from orange peels, 29 from G. lutea and 46 from A. officinalis (including shared species), plus 33 species which could not be attributed to the other secret ingredients, due to paucity of genomic data on plant proteins, for a total of 93 unique gene products (merging shared proteins). This fully confirmed the genuineness of the product. Considering that most of these species could be present in trace amounts, undetectable by conventional techniques, the CPLL methodology, due to its ability to enhance the signal of trace components up to 3 to 4 orders of magnitude, could represent a powerful tool for investigating the genuineness and natural origin of commercial beverages in order to protect consumers from adulterated products.

• 出版日期2014-9