Quantification of Protein “Biomarkers” in Wheat-Based Food Systems: Dealing with Process-Related Issues
Selected food proteins may represent suitable markers for assessing either the presence/absence of specific food ingredients or the type and intensity of food processes. A fundamental step in the quantification of any protein marker is choosing a proper protocol for solubilizing the protein of inter...
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MDPI AG
2022-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/9/2637 |
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| author | Mauro Marengo Aristodemo Carpen Gianfranco Mamone Pasquale Ferranti Stefania Iametti |
| author_facet | Mauro Marengo Aristodemo Carpen Gianfranco Mamone Pasquale Ferranti Stefania Iametti |
| author_sort | Mauro Marengo |
| collection | DOAJ |
| description | Selected food proteins may represent suitable markers for assessing either the presence/absence of specific food ingredients or the type and intensity of food processes. A fundamental step in the quantification of any protein marker is choosing a proper protocol for solubilizing the protein of interest. This step is particularly critical in the case of solid foods and when the protein analyte is prone to undergo intermolecular disulfide exchange reactions with itself or with other protein components in the system as a consequence of process-induced unfolding. In this frame, gluten-based systems represent matrices where a protein network is present and the biomarker proteins may be either linked to other components of the network or trapped into the network itself. The protein biomarkers considered here were wheat gluten toxic sequences for coeliac (QQPFP, R5), wheat germ agglutinin (WGA), and chicken egg ovalbumin (OVA). These proteins were considered here in the frame of three different cases dealing with processes different in nature and severity. Results from individual cases are commented as for: (1) the molecular basis of the observed behavior of the protein; (2) the design of procedure aimed at improving the recovery of the protein biomarker in a form suitable for reliable identification and quantification; (3) a critical analysis of the difficulties associated with the plain transfer of an analytical protocol from one product/process to another. Proper respect for the indications provided by the studies exemplified in this study may prevent coarse errors in assays and vane attempts at estimating the efficacy of a given treatment under a given set of conditions. The cases presented here also indicate that recovery of a protein analyte often does not depend in a linear fashion on the intensity of the applied treatment, so that caution must be exerted when attributing predictive value to the results of a particular study. |
| first_indexed | 2024-03-10T03:56:06Z |
| format | Article |
| id | doaj.art-f0cd9bd7abf44f0e8434d2da31f0c41b |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:56:06Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-f0cd9bd7abf44f0e8434d2da31f0c41b2023-11-23T08:47:25ZengMDPI AGMolecules1420-30492022-04-01279263710.3390/molecules27092637Quantification of Protein “Biomarkers” in Wheat-Based Food Systems: Dealing with Process-Related IssuesMauro Marengo0Aristodemo Carpen1Gianfranco Mamone2Pasquale Ferranti3Stefania Iametti4Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Giuria 9, 10125 Torino, ItalyDepartment of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, ItalyIstituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma, 64, 83100 Avellino, ItalyDipartimento di Agraria, Università degli Studi di Napoli “Federico II”, Via Università 100, 80055 Portici, ItalyDepartment of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, ItalySelected food proteins may represent suitable markers for assessing either the presence/absence of specific food ingredients or the type and intensity of food processes. A fundamental step in the quantification of any protein marker is choosing a proper protocol for solubilizing the protein of interest. This step is particularly critical in the case of solid foods and when the protein analyte is prone to undergo intermolecular disulfide exchange reactions with itself or with other protein components in the system as a consequence of process-induced unfolding. In this frame, gluten-based systems represent matrices where a protein network is present and the biomarker proteins may be either linked to other components of the network or trapped into the network itself. The protein biomarkers considered here were wheat gluten toxic sequences for coeliac (QQPFP, R5), wheat germ agglutinin (WGA), and chicken egg ovalbumin (OVA). These proteins were considered here in the frame of three different cases dealing with processes different in nature and severity. Results from individual cases are commented as for: (1) the molecular basis of the observed behavior of the protein; (2) the design of procedure aimed at improving the recovery of the protein biomarker in a form suitable for reliable identification and quantification; (3) a critical analysis of the difficulties associated with the plain transfer of an analytical protocol from one product/process to another. Proper respect for the indications provided by the studies exemplified in this study may prevent coarse errors in assays and vane attempts at estimating the efficacy of a given treatment under a given set of conditions. The cases presented here also indicate that recovery of a protein analyte often does not depend in a linear fashion on the intensity of the applied treatment, so that caution must be exerted when attributing predictive value to the results of a particular study.https://www.mdpi.com/1420-3049/27/9/2637food proteinsbiomarkersglutenovalbuminlectinpasta |
| spellingShingle | Mauro Marengo Aristodemo Carpen Gianfranco Mamone Pasquale Ferranti Stefania Iametti Quantification of Protein “Biomarkers” in Wheat-Based Food Systems: Dealing with Process-Related Issues Molecules food proteins biomarkers gluten ovalbumin lectin pasta |
| title | Quantification of Protein “Biomarkers” in Wheat-Based Food Systems: Dealing with Process-Related Issues |
| title_full | Quantification of Protein “Biomarkers” in Wheat-Based Food Systems: Dealing with Process-Related Issues |
| title_fullStr | Quantification of Protein “Biomarkers” in Wheat-Based Food Systems: Dealing with Process-Related Issues |
| title_full_unstemmed | Quantification of Protein “Biomarkers” in Wheat-Based Food Systems: Dealing with Process-Related Issues |
| title_short | Quantification of Protein “Biomarkers” in Wheat-Based Food Systems: Dealing with Process-Related Issues |
| title_sort | quantification of protein biomarkers in wheat based food systems dealing with process related issues |
| topic | food proteins biomarkers gluten ovalbumin lectin pasta |
| url | https://www.mdpi.com/1420-3049/27/9/2637 |
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