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Proteomics as a promising biomarker in food authentication, quality and safety: A review
Adulteration and mislabeling have become a very common global malpractice in food industry. Especially foods of animal origin are prepared from plant sources and intentionally mislabeled. This type of mislabeling is an important concern in food safety as the replaced ingredients may cause a food all...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9281926/ https://www.ncbi.nlm.nih.gov/pubmed/35844910 http://dx.doi.org/10.1002/fsn3.2842 |
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author | Afzaal, Muhammad Saeed, Farhan Hussain, Muzzamal Shahid, Farheen Siddeeg, Azhari Al‐Farga, Ammar |
author_facet | Afzaal, Muhammad Saeed, Farhan Hussain, Muzzamal Shahid, Farheen Siddeeg, Azhari Al‐Farga, Ammar |
author_sort | Afzaal, Muhammad |
collection | PubMed |
description | Adulteration and mislabeling have become a very common global malpractice in food industry. Especially foods of animal origin are prepared from plant sources and intentionally mislabeled. This type of mislabeling is an important concern in food safety as the replaced ingredients may cause a food allergy or toxicity to vulnerable consumers. Moreover, foodborne pathogens also pose a major threat to food safety. There is a dire need to develop strong analytical tools to deal with related issues. In this context, proteomics stands out as a promising tool used to report the aforementioned issues. The development in the field of omics has inimitable advantages in enabling the understanding of various biological fields especially in the discipline of food science. In this review, current applications and the role of proteomics in food authenticity, safety, and quality and food traceability are highlighted comprehensively. Additionally, the other components of proteomics have also been comprehensively described. Furthermore, this review will be helpful in the provision of new intuition into the use of proteomics in food analysis. Moreover, the pathogens in food can also be identified based on differences in their protein profiling. Conclusively, proteomics, an indicator of food properties, its origin, the processes applied to food, and its composition are also the limelight of this article. |
format | Online Article Text |
id | pubmed-9281926 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-92819262022-07-15 Proteomics as a promising biomarker in food authentication, quality and safety: A review Afzaal, Muhammad Saeed, Farhan Hussain, Muzzamal Shahid, Farheen Siddeeg, Azhari Al‐Farga, Ammar Food Sci Nutr Review Adulteration and mislabeling have become a very common global malpractice in food industry. Especially foods of animal origin are prepared from plant sources and intentionally mislabeled. This type of mislabeling is an important concern in food safety as the replaced ingredients may cause a food allergy or toxicity to vulnerable consumers. Moreover, foodborne pathogens also pose a major threat to food safety. There is a dire need to develop strong analytical tools to deal with related issues. In this context, proteomics stands out as a promising tool used to report the aforementioned issues. The development in the field of omics has inimitable advantages in enabling the understanding of various biological fields especially in the discipline of food science. In this review, current applications and the role of proteomics in food authenticity, safety, and quality and food traceability are highlighted comprehensively. Additionally, the other components of proteomics have also been comprehensively described. Furthermore, this review will be helpful in the provision of new intuition into the use of proteomics in food analysis. Moreover, the pathogens in food can also be identified based on differences in their protein profiling. Conclusively, proteomics, an indicator of food properties, its origin, the processes applied to food, and its composition are also the limelight of this article. John Wiley and Sons Inc. 2022-03-24 /pmc/articles/PMC9281926/ /pubmed/35844910 http://dx.doi.org/10.1002/fsn3.2842 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Review Afzaal, Muhammad Saeed, Farhan Hussain, Muzzamal Shahid, Farheen Siddeeg, Azhari Al‐Farga, Ammar Proteomics as a promising biomarker in food authentication, quality and safety: A review |
title | Proteomics as a promising biomarker in food authentication, quality and safety: A review |
title_full | Proteomics as a promising biomarker in food authentication, quality and safety: A review |
title_fullStr | Proteomics as a promising biomarker in food authentication, quality and safety: A review |
title_full_unstemmed | Proteomics as a promising biomarker in food authentication, quality and safety: A review |
title_short | Proteomics as a promising biomarker in food authentication, quality and safety: A review |
title_sort | proteomics as a promising biomarker in food authentication, quality and safety: a review |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9281926/ https://www.ncbi.nlm.nih.gov/pubmed/35844910 http://dx.doi.org/10.1002/fsn3.2842 |
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