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Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality

Mould development in foodstuffs is linked to both spoilage and the production of mycotoxins, provoking food quality and food safety concerns, respectively. The high-throughput technology proteomics applied to foodborne moulds is of great interest to address such issues. This review presents proteomi...

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Autores principales: Álvarez, Micaela, Andrade, María J., Núñez, Félix, Rodríguez, Mar, Delgado, Josué
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003330/
https://www.ncbi.nlm.nih.gov/pubmed/36902140
http://dx.doi.org/10.3390/ijms24054709
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author Álvarez, Micaela
Andrade, María J.
Núñez, Félix
Rodríguez, Mar
Delgado, Josué
author_facet Álvarez, Micaela
Andrade, María J.
Núñez, Félix
Rodríguez, Mar
Delgado, Josué
author_sort Álvarez, Micaela
collection PubMed
description Mould development in foodstuffs is linked to both spoilage and the production of mycotoxins, provoking food quality and food safety concerns, respectively. The high-throughput technology proteomics applied to foodborne moulds is of great interest to address such issues. This review presents proteomics approaches useful for boosting strategies to minimise the mould spoilage and the hazard related to mycotoxins in food. Metaproteomics seems to be the most effective method for mould identification despite the current problems related to the bioinformatics tool. More interestingly, different high resolution mass spectrometry tools are suitable for evaluating the proteome of foodborne moulds able to unveil the mould’s response under certain environmental conditions and the presence of biocontrol agents or antifungals, being sometimes combined with a method with limited ability to separate proteins, the two-dimensional gel electrophoresis. However, the matrix complexity, the high ranges of protein concentrations needed and the performing of multiple steps are some of the proteomics limitations for the application to foodborne moulds. To overcome some of these limitations, model systems have been developed and proteomics applied to other scientific fields, such as library-free data independent acquisition analyses, the implementation of ion mobility, and the evaluation of post-translational modifications, are expected to be gradually implemented in this field for avoiding undesirable moulds in foodstuffs.
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spelling pubmed-100033302023-03-11 Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality Álvarez, Micaela Andrade, María J. Núñez, Félix Rodríguez, Mar Delgado, Josué Int J Mol Sci Review Mould development in foodstuffs is linked to both spoilage and the production of mycotoxins, provoking food quality and food safety concerns, respectively. The high-throughput technology proteomics applied to foodborne moulds is of great interest to address such issues. This review presents proteomics approaches useful for boosting strategies to minimise the mould spoilage and the hazard related to mycotoxins in food. Metaproteomics seems to be the most effective method for mould identification despite the current problems related to the bioinformatics tool. More interestingly, different high resolution mass spectrometry tools are suitable for evaluating the proteome of foodborne moulds able to unveil the mould’s response under certain environmental conditions and the presence of biocontrol agents or antifungals, being sometimes combined with a method with limited ability to separate proteins, the two-dimensional gel electrophoresis. However, the matrix complexity, the high ranges of protein concentrations needed and the performing of multiple steps are some of the proteomics limitations for the application to foodborne moulds. To overcome some of these limitations, model systems have been developed and proteomics applied to other scientific fields, such as library-free data independent acquisition analyses, the implementation of ion mobility, and the evaluation of post-translational modifications, are expected to be gradually implemented in this field for avoiding undesirable moulds in foodstuffs. MDPI 2023-03-01 /pmc/articles/PMC10003330/ /pubmed/36902140 http://dx.doi.org/10.3390/ijms24054709 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Álvarez, Micaela
Andrade, María J.
Núñez, Félix
Rodríguez, Mar
Delgado, Josué
Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality
title Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality
title_full Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality
title_fullStr Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality
title_full_unstemmed Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality
title_short Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality
title_sort proteomics as a new-generation tool for studying moulds related to food safety and quality
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003330/
https://www.ncbi.nlm.nih.gov/pubmed/36902140
http://dx.doi.org/10.3390/ijms24054709
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