Proteomics in detection of contaminations and adulterations in agricultural foodstuffs

Javad Gharechahi, Mehrshad Zeinolabedini, Ghasem Hosseini Salekdeh

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

Abstract

Proteins are essential components of our diet and are found in almost all foodstuffs. Food proteomics is a broad term used to describe technological and methodological approaches used to characterize protein constituents of a particular food product. In recent years, incremental advances in mass spectrometry (MS)-based proteomics have resulted in the development of robust, sensitive, and versatile analytical tools that can be used to describe safety, quality, traceability, and originality of different food products. Interestingly, MS-based proteomics has now become the method of choice for rapid, targeted, and cost-effective analysis of foodstuffs of different origin for possible adulteration and contamination. In addition, proteomics has well-performed in characterization of allergen proteins in foodstuffs as well as in safety assessment of processed food products in terms of the presence of food allergens, food-borne microbes or microbial toxins. In this chapter, we will review achievements obtained by proteomics with an especial emphasis on the sensitivity and detection limit of currently-available MS-based proteomics approaches used for the detection of food contaminations and adulterations.

LanguageEnglish
Title of host publicationAgricultural proteomics volume 1
Subtitle of host publicationcrops, horticulture, farm animals, food, insect and microorganisms
EditorsGhasem Hosseini Salekdeh
Place of PublicationCham
PublisherSpringer, Springer Nature
Chapter4
Pages67-85
Number of pages19
Volume1
ISBN (Electronic)9783319432755
ISBN (Print)9783319432731
DOIs
Publication statusPublished - 2016
Externally publishedYes

Fingerprint

adulterated products
Proteomics
proteomics
Contamination
Food
Food Contamination
Mass Spectrometry
foods
Allergens
Mass spectrometry
mass spectrometry
allergens
Proteins
Safety
Processed foods
safety assessment
proteins
traceability
food contamination
processed foods

Keywords

  • Proteomics
  • Food contamination
  • Food adulteration
  • MALDI-TOF/TOF
  • ESI-Q/TOF
  • HPLC-MS/MS
  • MRM

Cite this

Gharechahi, J., Zeinolabedini, M., & Salekdeh, G. H. (2016). Proteomics in detection of contaminations and adulterations in agricultural foodstuffs. In G. H. Salekdeh (Ed.), Agricultural proteomics volume 1: crops, horticulture, farm animals, food, insect and microorganisms (Vol. 1, pp. 67-85). Cham: Springer, Springer Nature. https://doi.org/10.1007/978-3-319-43275-5_4
Gharechahi, Javad ; Zeinolabedini, Mehrshad ; Salekdeh, Ghasem Hosseini. / Proteomics in detection of contaminations and adulterations in agricultural foodstuffs. Agricultural proteomics volume 1: crops, horticulture, farm animals, food, insect and microorganisms. editor / Ghasem Hosseini Salekdeh. Vol. 1 Cham : Springer, Springer Nature, 2016. pp. 67-85
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Gharechahi, J, Zeinolabedini, M & Salekdeh, GH 2016, Proteomics in detection of contaminations and adulterations in agricultural foodstuffs. in GH Salekdeh (ed.), Agricultural proteomics volume 1: crops, horticulture, farm animals, food, insect and microorganisms. vol. 1, Springer, Springer Nature, Cham, pp. 67-85. https://doi.org/10.1007/978-3-319-43275-5_4

Proteomics in detection of contaminations and adulterations in agricultural foodstuffs. / Gharechahi, Javad; Zeinolabedini, Mehrshad; Salekdeh, Ghasem Hosseini.

Agricultural proteomics volume 1: crops, horticulture, farm animals, food, insect and microorganisms. ed. / Ghasem Hosseini Salekdeh. Vol. 1 Cham : Springer, Springer Nature, 2016. p. 67-85.

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

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Gharechahi J, Zeinolabedini M, Salekdeh GH. Proteomics in detection of contaminations and adulterations in agricultural foodstuffs. In Salekdeh GH, editor, Agricultural proteomics volume 1: crops, horticulture, farm animals, food, insect and microorganisms. Vol. 1. Cham: Springer, Springer Nature. 2016. p. 67-85 https://doi.org/10.1007/978-3-319-43275-5_4