This review presents some applications of proteomics and selected spectroscopic methods to valida... more This review presents some applications of proteomics and selected spectroscopic methods to validate certain aspects of seafood traceability. After a general introduction to traceability and the initial applications of proteomics to authenticate traceability information, it addresses the application of proteomics to trace seafood exposure to some increasingly abundant emergent health hazards with the potential to indicate the geographic/environmental origin, such as microplastics, triclosan and human medicinal and recreational drugs. Thereafter, it shows the application of vibrational spectroscopy (Fourier-Transform Infrared Spectroscopy (FTIR) and Fourier-Transform Raman Spectroscopy (FT Raman)) and Low Field Nuclear Magnetic Resonance (LF-NMR) relaxometry to discriminate frozen fish from thawed fish and to estimate the time and temperature history of frozen fillets by monitoring protein modifications induced by processing and storage. The review concludes indicating near future tre...
This article introduces the application of proteomics to food and nutrition studies. It contains ... more This article introduces the application of proteomics to food and nutrition studies. It contains a brief description of what proteomics is and the main laboratory requirements to perform the analyses followed by a technical part that includes the main applications of proteomics (protein identification and characterization, differential proteomics, and functional proteomics), the proteomic workflow, and mass spectrometric analysis. Then, proteomic studies applied to food groups are illustrated using cereals and fruits, dairy products, eggs, meat, seafood, and bioactive compounds as examples. Finally, the concept of systems biology and its application to nutritional studies is introduced to the reader.
Proteins of fish muscle undergo chemical and physical changes during frozen storage which may res... more Proteins of fish muscle undergo chemical and physical changes during frozen storage which may result in, under certain conditions (i.e. long periods of storage, poor freezing practices, temperature fluctuations, etc), loss of quality, reflected mainly by an unacceptable texture as well as an undesirable flavour, odour and colour. In frozen gadoid fish species, most of these changes are caused by the production of formaldehyde in the muscle. Formaldehyde is produced, along with dimethylamine, by the enzymatic reduction of trimethylamine oxide (TMAO). Many aspects of formaldehyde production by TMAO demethylase (TMAOase) have been studied throughout the last decade. In addition, different approaches have been used to investigate the effect of formaldehyde production on protein denaturation and the associated muscle textural changes. Some insight into the reaction between protein and formaldehyde has clarified the possible mechanism of formaldehyde-mediated denaturation. However, evidence of covalent bonding between proteins and formaldehyde, to form crosslinks, has not explained fully the changes observed in fish proteins during frozen storage. The study of cold-induced denaturation of proteins might give new clues for further investigation of the problem. The implications of formaldehyde in toxicological and nutritional issues is also reviewed, as general concern about the safety of food products is a growing field in food science. Finally, different approaches have been proposed to avoid the detrimental action of formaldehyde during frozen storage of gadoid fish; they are some of the practical applications of the knowledge acquired after years of study of different workers in the field.
A new strategy for the fast monitoring of peptide biomarkers is described. It is based on the use... more A new strategy for the fast monitoring of peptide biomarkers is described. It is based on the use of accelerated in-solution trypsin digestions under an ultrasonic field provided by High-Intensity Focused Ultrasound (HIFU) and the monitoring of several peptides by Selected MS/MS Ion Monitoring (SMIM) in a linear ion trap (LIT) mass spectrometer. The performance of the method was established for the unequivocal identification of all commercial fish species belonging to the Merlucciidae family. Using a particular combination of only eleven peptides, resulting from the HIFU-assisted tryptic digestion of the thermostable proteins parvalbumins (PRVBs), the workflow allowed the unequivocal identification of these closely related fish species in any seafood product, including processed and precooked products, in less than 2 h. The present strategy constitutes the fastest method for peptide biomarker monitoring. Its application for food quality control provides to the authorities an effective and rapid method of food authentication and traceability to guarantee the quality and safety to the consumers.
This review presents the primary applications of various proteomic strategies to evaluate the imp... more This review presents the primary applications of various proteomic strategies to evaluate the impact of farming conditions on food quality and safety in aquaculture products. Aquaculture is a quickly growing sector that represents 47% of total fish production. Food quality, dietary management, fish welfare, the stress response, food safety, and antibiotic resistance, which are covered by this review, are among the primary topics in which proteomic techniques and strategies are being successfully applied. The review concludes by outlining future directions and potential perspectives.
Zeitschrift für Le0bensmittel-Untersuchung und -Forschung
A simple and rapid method to identify raw or frozen gadoid fish species is described. The methodo... more A simple and rapid method to identify raw or frozen gadoid fish species is described. The methodology is based on the HPLC separation of water-soluble proteins and monitoring at 230 nm. Chromatographic profiles were reproducible between individuals belonging to the same species; lower variations in the relative retention time than in peak area percentage were observed. Results obtained from an ANOVA test allowed the distinction of characteristic peaks. Profiles were independent of fish quality: fish refrigerated for 10 days showed the same HPLC protein profile as those that were fresh. The ability of the identification procedure was checked by analysis of a set of frozen commercial samples.
The state-of-the-art and future trends of the application of proteomics to seafood and other mari... more The state-of-the-art and future trends of the application of proteomics to seafood and other marine products are reviewed. Consumers' demands for seafood products have increased in the recent years and this situation has underlined the need to guarantee the safety, traceability, authenticity, and health benefits of such products. The increasing presence of commercially available aquaculture products has also prompted the seafood industry to face newer challenges. In this sense, a review of the present status and perspectives of the application of proteomics in the development of newer biotechnology products of marine origin is given.
This review presents some applications of proteomics and selected spectroscopic methods to valida... more This review presents some applications of proteomics and selected spectroscopic methods to validate certain aspects of seafood traceability. After a general introduction to traceability and the initial applications of proteomics to authenticate traceability information, it addresses the application of proteomics to trace seafood exposure to some increasingly abundant emergent health hazards with the potential to indicate the geographic/environmental origin, such as microplastics, triclosan and human medicinal and recreational drugs. Thereafter, it shows the application of vibrational spectroscopy (Fourier-Transform Infrared Spectroscopy (FTIR) and Fourier-Transform Raman Spectroscopy (FT Raman)) and Low Field Nuclear Magnetic Resonance (LF-NMR) relaxometry to discriminate frozen fish from thawed fish and to estimate the time and temperature history of frozen fillets by monitoring protein modifications induced by processing and storage. The review concludes indicating near future tre...
This article introduces the application of proteomics to food and nutrition studies. It contains ... more This article introduces the application of proteomics to food and nutrition studies. It contains a brief description of what proteomics is and the main laboratory requirements to perform the analyses followed by a technical part that includes the main applications of proteomics (protein identification and characterization, differential proteomics, and functional proteomics), the proteomic workflow, and mass spectrometric analysis. Then, proteomic studies applied to food groups are illustrated using cereals and fruits, dairy products, eggs, meat, seafood, and bioactive compounds as examples. Finally, the concept of systems biology and its application to nutritional studies is introduced to the reader.
Proteins of fish muscle undergo chemical and physical changes during frozen storage which may res... more Proteins of fish muscle undergo chemical and physical changes during frozen storage which may result in, under certain conditions (i.e. long periods of storage, poor freezing practices, temperature fluctuations, etc), loss of quality, reflected mainly by an unacceptable texture as well as an undesirable flavour, odour and colour. In frozen gadoid fish species, most of these changes are caused by the production of formaldehyde in the muscle. Formaldehyde is produced, along with dimethylamine, by the enzymatic reduction of trimethylamine oxide (TMAO). Many aspects of formaldehyde production by TMAO demethylase (TMAOase) have been studied throughout the last decade. In addition, different approaches have been used to investigate the effect of formaldehyde production on protein denaturation and the associated muscle textural changes. Some insight into the reaction between protein and formaldehyde has clarified the possible mechanism of formaldehyde-mediated denaturation. However, evidence of covalent bonding between proteins and formaldehyde, to form crosslinks, has not explained fully the changes observed in fish proteins during frozen storage. The study of cold-induced denaturation of proteins might give new clues for further investigation of the problem. The implications of formaldehyde in toxicological and nutritional issues is also reviewed, as general concern about the safety of food products is a growing field in food science. Finally, different approaches have been proposed to avoid the detrimental action of formaldehyde during frozen storage of gadoid fish; they are some of the practical applications of the knowledge acquired after years of study of different workers in the field.
A new strategy for the fast monitoring of peptide biomarkers is described. It is based on the use... more A new strategy for the fast monitoring of peptide biomarkers is described. It is based on the use of accelerated in-solution trypsin digestions under an ultrasonic field provided by High-Intensity Focused Ultrasound (HIFU) and the monitoring of several peptides by Selected MS/MS Ion Monitoring (SMIM) in a linear ion trap (LIT) mass spectrometer. The performance of the method was established for the unequivocal identification of all commercial fish species belonging to the Merlucciidae family. Using a particular combination of only eleven peptides, resulting from the HIFU-assisted tryptic digestion of the thermostable proteins parvalbumins (PRVBs), the workflow allowed the unequivocal identification of these closely related fish species in any seafood product, including processed and precooked products, in less than 2 h. The present strategy constitutes the fastest method for peptide biomarker monitoring. Its application for food quality control provides to the authorities an effective and rapid method of food authentication and traceability to guarantee the quality and safety to the consumers.
This review presents the primary applications of various proteomic strategies to evaluate the imp... more This review presents the primary applications of various proteomic strategies to evaluate the impact of farming conditions on food quality and safety in aquaculture products. Aquaculture is a quickly growing sector that represents 47% of total fish production. Food quality, dietary management, fish welfare, the stress response, food safety, and antibiotic resistance, which are covered by this review, are among the primary topics in which proteomic techniques and strategies are being successfully applied. The review concludes by outlining future directions and potential perspectives.
Zeitschrift für Le0bensmittel-Untersuchung und -Forschung
A simple and rapid method to identify raw or frozen gadoid fish species is described. The methodo... more A simple and rapid method to identify raw or frozen gadoid fish species is described. The methodology is based on the HPLC separation of water-soluble proteins and monitoring at 230 nm. Chromatographic profiles were reproducible between individuals belonging to the same species; lower variations in the relative retention time than in peak area percentage were observed. Results obtained from an ANOVA test allowed the distinction of characteristic peaks. Profiles were independent of fish quality: fish refrigerated for 10 days showed the same HPLC protein profile as those that were fresh. The ability of the identification procedure was checked by analysis of a set of frozen commercial samples.
The state-of-the-art and future trends of the application of proteomics to seafood and other mari... more The state-of-the-art and future trends of the application of proteomics to seafood and other marine products are reviewed. Consumers' demands for seafood products have increased in the recent years and this situation has underlined the need to guarantee the safety, traceability, authenticity, and health benefits of such products. The increasing presence of commercially available aquaculture products has also prompted the seafood industry to face newer challenges. In this sense, a review of the present status and perspectives of the application of proteomics in the development of newer biotechnology products of marine origin is given.
Uploads
Papers by Carmen Piñeiro