Post 40. Proteomics

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Proteome, proteomics.. proteins

What is the proteome? 

A proteome is the complete set of proteins expressed by an organism and is related to its genome.

What is proteomics?

Proteomics is the characterisation of all the proteins expressed by an animal, plant or part of that organism e.g. fruit or seed, or organ. Proteins can be used as markers to define the characteristics of a food, or the processes it has been through[1]. 

For example proteomics can identify the changes to proteins from cooking, heating, pasteurising or drying such as whether a product is liquid milk or reconstituted milk powder as the milk proteins in the milk powder will have been affected by the spray drying process.[1] Analysis of the proteome will demonstrate the properties of the food and the origin of the food and ingredients.[2]  Ortea et al. [2 p. 212] state: ʻproteomics includes the structural and functional knowledge of proteins [functional proteomics], but also the quantification of their abundance [quantitative/differential proteomics], the study of their modifications, the interactions between them, and the study of their localisation [qualitative proteomics].ʼ.

Why is proteomics important?

Proteomics can be used to identify the proteins that demonstrate food has been adulterated[2], that can cause severe allergic reactions [3] e.g. peanut proteins, or identify the presence of bacterial and chemical toxins [4], meat or fish quality in terms of tenderness, flavour, taste and consistency; or presence of genetically modified materials.

 

Sources:

[1] Manning, L. (2021). Foodomics: Advances in product testing in agri-food supply chains.https://shop.bdspublishing.com/store/bds/detail/workgroup/3-190-106532

[2] Ortea, Ignacio, Gavin O'Connor, and Alain Maquet. "Review on proteomics for food authentication." Journal of proteomics 147 (2016): 212-225.

[3] Marzano, V., Tilocca, B., Fiocchi, A. G., Vernocchi, P., Mortera, S. L., Urbani, A., ... & Putignani, L. (2020). Perusal of food allergens analysis by mass spectrometry-based proteomics. Journal of proteomics, 215, 103636. https://doi.org/10.1016/j.jprot.2020.103636 

[4] Gilquin, B., Jaquinod, M., Louwagie, M., Kieffer‐Jaquinod, S., Kraut, A., Ferro, M., ... & Brun, V. (2017). A proteomics assay to detect eight CBRN‐relevant toxins in food. Proteomics, 17(1-2), 1600357. https://doi.org/10.1002/pmic.201600357