دانلود کتاب Food Proteomics: Technological Advances, Current Applications and Future Perspectives

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Front cover
Half title
Full title
Copyright
Contents
Contributors
About the editors
Preface
Chapter 1 - IntroductionFood proteomics: technological advances, current applications and future perpectives
1.1 Importance of the food industry and emerging trends in food science
1.2 An overview of technological applications based on food proteins
1.2.1 The impact of proteins on food quality and safety
1.2.2 Bioactive peptides from food proteins
1.2.3 Allergenicity of food proteins
1.2.4 Food authenticity and traceability based on proteomic profiles
1.3 Why proteomics?
References
SECTION I - Technological advances in food proteomics
Chapter 2 - Quantitative proteomics by mass spectrometry in food science
2.1 Introduction
2.2 Proteomics
2.2.1 Protein identification and characterization
2.2.2 Differential/quantitative proteomics
2.2.3 Functional proteomics
2.3 Proteomic workflows
2.4 Sample preparation
2.5 Gel-based or mass spectrometry based approaches
2.5.1 Gel-based proteomics approaches
2.5.2 MS-based proteomics approaches
2.6 Quantitative proteomics in food
2.6.1 Food quality
2.6.1.1 Taste, flavor consistence
2.6.1.2 Nutritional properties
2.6.1.3 Product traceability
2.6.2 Food safety
2.6.2.1 Microbial contaminants (pathogens and toxins)
2.6.2.2 Food allergens
2.6.2.3 Food authenticity and detection of adulterations
2.7 Conclusions and future trends
References
Chapter3 - Technological developments of food peptidomics
3.1 Introduction
3.1.1 Differences between peptidomics and proteomics
3.2 What type of peptides can we found in food matrices?
3.2.1 Endogenous peptides
3.2.2 Peptides generated during the digestion of food proteins
3.3 Identification of food peptides
3.4 Current workflows in peptide identification
3.5 Quantification strategies in food peptidomics
3.5.1 Labeled vs label-free quantitation
3.5.2 Label-based peptide quantification strategies
3.5.2.1 Relative quantification
3.5.2.1.1 Metabolic labeling
3.5.2.1.2 Chemical labeling
3.5.2.1.3 Enzymatic labeling
3.5.2.2 Absolute quantification
3.5.3 Label-free relative peptide quantification strategies
3.5.3.1 Signal intensity measurement (AUC)
3.5.3.2 Spectral counting (SpC)
3.6 Applications and future trends in food peptidomics
3.6.1 Peptidomics of digestion (digestomics)
3.6.2 Peptidomics in food processing
3.6.3 Peptidomics in biomarker hunting
3.6.4 Peptidomics in food allergens
3.6.5 Peptidomics in food waste valorization
3.6.6 Peptidomic analysis with minimal sample preparation
Acknowledgments
References
SECTION II - Applications of proteomic in food sciences
Chapter 4 - Proteomic advances in crop improvement
4.1 Introduction
4.2 Definition and composition of vegetables
4.3 Cereals proteins. Content and classification
4.4 Scope of vegetable and cereal proteins in agriculture and food
4.5 Concept of proteomics and different approaches to proteome analysis
4.5.1 Bottom–up approach
4.5.2 Top–down approach
4.6 Application of proteomics in the improvement of cereal and vegetable crops
4.6.1 Translational plant proteomics
4.6.2 Food safety in cereal and vegetal crops
4.6.2.1 Identification of allergens
4.6.2.2 Identification of pathogens
4.6.3 Consumer protection against labeling fraud
4.6.4 Early detection and treatment of infected crops
4.7 Conclusions
Acknowledgment
References
Chapter 5 - Proteomic advances in seafood and aquaculture
5.1 Introduction
5.2 Proteomics of aquatic organisms and their pathogens
5.2.1 Proteomics of aquatic organisms to describe their physiology
5.2.2 Proteomics of aquatic organisms in response to environmental stressors
5.2.3 Proteomics of the pathogens of aquatic organisms
5.2.4 Proteomics of host–pathogen interactions
5.2.5 Proteomics of food products from aquatic organisms
5.3 Conclusions
Funding
References
Chapter 6 - Proteomics advances in beef production
6.1 Introduction
6.2 Proteomics to investigate cattle breeding, animal performances, and rearing practices
6.2.1 Age at slaughter, genetic merit for carcass weight, growth rate, and path of cattle
6.2.2 Sex/gender
6.2.3 Breed or genotype
6.2.4 Muscle types
6.3 Proteomics to investigate beef quality and impact of post-slaughter effects: a focus on electrical stimulation and aging
6.3.1 Proteomics and electrical stimulation of carcasses
6.3.2 Proteomics and meat aging
6.4 Brief overview on proteomics of meat quality traits and discovery of biomarkers: a focus on beef tenderness and color
6.4.1 Beef tenderness proteomics and putative biomarkers evidenced by integromics
6.4.2 Beef color proteomics and putative biomarkers evidenced by integromics
6.5 Conclusions
Acknowledgments
References
Chapter7 - Proteomic advances in poultry science
7.1 Introduction
7.2 Egg proteomics
7.3 Growth performance
7.4 Meat quality attributes
7.5 Meat quality defects
7.5.1 Pale, soft, and exudative meat
7.5.2 Woody breast, white striping, and spaghetti
7.6 Infectious disease
7.7 Future directions
7.8 Conclusions
References
Chapter8 - Current trends in proteomic development towards milk and dairy products
8.1 Introduction
8.2 Milk proteins
8.3 Milk proteomics
8.3.1 Concept of proteomics
8.3.2 Analytical techniques
8.3.2.1 Characterization techniques
8.3.3 Proteomics on characterization of milk and dairy products
8.3.4 The advantages of recent proteomics in milk and dairy production
8.3.5 Proteomics to investigate milk and dairy products. “Safety, authenticity, and quality”
8.4 Conclusions
References
SECTION III - Applications of proteomic in food challenges
Chapter9 - Proteomic analysis of food allergens
9.1 Introduction
9.2 Immunological mechanism of food allergies
9.2.1 Immediate food allergies
9.2.2 Delayed hypersensitivity reactions to food allergens
9.3 Food allergens
9.3.1 Allergenicity and cross-reactivity
9.3.2 Food-allergy diagnosis
9.3.3 Proteomics in food-allergy: from discovery to targeted methods
9.3.4 Proteomic studies and allergens in plants
9.3.4.1 Gluten-related disorders
9.3.4.2 Pollen-fruit allergy syndrome
9.3.4.3 Legume allergy
9.3.4.3.1 Peanut allergy
9.3.4.3.2 Soybean allergy
9.3.4.3.3 Lupin allergy
9.3.4.3.4 Lentil allergy
9.3.4.4 Tree nuts allergy
9.3.5 Proteomic studies and allergens in animals
9.3.5.1 Cow’s milk allergy
9.3.5.2 Red meat allergy
9.3.5.3 Egg allergy
9.3.5.4 Fish and shellfish
9.4 Conclusions
References
Chapter10 - Proteomic approaches for authentication of foods of animal origin
10.1 Introduction
10.2 Proteomic approaches
10.2.1 Electrophoresis-based approach
10.2.1.1 Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)
10.2.1.2 2-dimensional gel electrophoresis (2-DE)
10.2.1.3 2D-differential gel electrophoresis (2D-DIGE)
10.2.1.4 OFFGEL electrophoresis
10.2.1.5 Gel-eluted liquid fraction entrapment electrophoresis (GELFrEE)
10.2.2 Immunoassay-based approach
10.2.3 Mass spectrometry based approach
10.3 Authentication of animal origin foods
10.3.1 Identification of species/breed
10.3.2 Identification of geographical origin/production method
10.3.3 Identification of adulteration/substitution
10.3.4 Identification of additives/ingredients
10.3.5 Identification of processing treatment
10.4 Conclusion
References
Chapter11 - Application of proteomics to the identification of foodborne pathogens
11.1 Introduction
11.2 Proteomics strategies: discovery and targeted proteomics
11.3 Discovery proteomics for the identification of foodborne pathogens
11.3.1 MALDI-TOF MS for the identification of foodborne pathogens
11.3.2 LC-ESI-MS/MS for the identification of foodborne pathogens
11.4 Targeted proteomics for the identification of foodborne pathogens
11.5 Concluding remarks and future directions
Author contributions
Funding
Conflicts of interest
References
Chapter12 - Peptidomic approach for analysis of bioactive peptides
12.1 Peptidomic: definition
12.2 Sample preparation and protein isolation
12.3 Peptide purification
12.3.1 Hydrolysis of proteins
12.3.2 Peptide fractionation
12.3.3 Peptide purification
12.4 Peptide detection and data analysis
12.4.1 Detection and identification of peptides
12.4.2 Data analysis: bioinformatic or “in silico” tools
12.5 In silico analysis of bioactive peptides
12.6 Key findings
Acknowledgments
References
Index
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