OrangerV1, Main, Exploration, bibRecord, 000C17

According to the CPLL proteome sheriffs, not all aperitifs are created equal!

Identifieur interne : 000C17 ( Main/Exploration ); précédent : 000C16; suivant : 000C18

According to the CPLL proteome sheriffs, not all aperitifs are created equal!

Auteurs : María Jesús Lerma-García [Espagne] ; Alfonsina D'Amato [Italie] ; Elisa Fasoli [Italie] ; Ernesto Francisco Sim Alfonso [Espagne] ; Pier Giorgio Righetti [Italie]

Source :

Biochimica et biophysica acta [ 0006-3002 ] ; 2014.

RBID : pubmed:24802180

English descriptors

KwdEn :
- Alcoholic Beverages (analysis), Angelica (chemistry), Citrus sinensis (chemistry), Fruit, Gentiana (chemistry), Honey (analysis), Humans, Hydrogen-Ion Concentration, Mass Spectrometry, Peptide Library, Plant Extracts (chemistry), Plant Proteins (isolation & purification), Proteome (isolation & purification).
MESH :
- chemical , chemistry : Plant Extracts.
- chemical , isolation & purification : Plant Proteins, Proteome.
- chemical : Peptide Library.
- analysis : Alcoholic Beverages, Honey.
- chemistry : Angelica, Citrus sinensis, Gentiana.
- Fruit, Humans, Hydrogen-Ion Concentration, Mass Spectrometry.

Abstract

Combinatorial peptide ligand libraries (CPLLs) have been adopted for investigating the proteome of a popular aperitif in Northern Italy, called "Amaro Branzi", stated to be an infusion of a secret herbal mixture, of which some ingredients are declared on the label, namely Angelica officinalis, Gentiana lutea and orange peel, sweetened by a final addition of honey. In order to assess the genuineness of this commercial liqueur, we have prepared extracts of the three vegetable ingredients, assessed their proteomes, and compared them to the one found in the aperitif. The amaro's proteome was identified via prior capture with CPLLs at two different pH values (2.2 and 4.8). Via mass spectrometry analysis of the recovered fractions, after elution of the captured populations in 4% boiling SDS, we could confirm the presence of the following: six proteins originating from honey, 11 from orange peels, 29 from G. lutea and 46 from A. officinalis (including shared species), plus 33 species which could not be attributed to the other secret ingredients, due to paucity of genomic data on plant proteins, for a total of 93 unique gene products (merging shared proteins). This fully confirmed the genuineness of the product. Considering that most of these species could be present in trace amounts, undetectable by conventional techniques, the CPLL methodology, due to its ability to enhance the signal of trace components up to 3 to 4 orders of magnitude, could represent a powerful tool for investigating the genuineness and natural origin of commercial beverages in order to protect consumers from adulterated products.

DOI: 10.1016/j.bbapap.2014.04.022
PubMed: 24802180

Affiliations:

Le document en format XML

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<author><name sortKey="Lerma Garcia, Maria Jesus" sort="Lerma Garcia, Maria Jesus" uniqKey="Lerma Garcia M" first="María Jesús" last="Lerma-García">María Jesús Lerma-García</name>
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<author><name sortKey="Lerma Garcia, Maria Jesus" sort="Lerma Garcia, Maria Jesus" uniqKey="Lerma Garcia M" first="María Jesús" last="Lerma-García">María Jesús Lerma-García</name>
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<author><name sortKey="D Amato, Alfonsina" sort="D Amato, Alfonsina" uniqKey="D Amato A" first="Alfonsina" last="D'Amato">Alfonsina D'Amato</name>
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<author><name sortKey="Sim Alfonso, Ernesto Francisco" sort="Sim Alfonso, Ernesto Francisco" uniqKey="Sim Alfonso E" first="Ernesto Francisco" last="Sim Alfonso">Ernesto Francisco Sim Alfonso</name>
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<term>Gentiana (chemistry)</term>
<term>Honey (analysis)</term>
<term>Humans</term>
<term>Hydrogen-Ion Concentration</term>
<term>Mass Spectrometry</term>
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<front><div type="abstract" xml:lang="en">Combinatorial peptide ligand libraries (CPLLs) have been adopted for investigating the proteome of a popular aperitif in Northern Italy, called "Amaro Branzi", stated to be an infusion of a secret herbal mixture, of which some ingredients are declared on the label, namely Angelica officinalis, Gentiana lutea and orange peel, sweetened by a final addition of honey. In order to assess the genuineness of this commercial liqueur, we have prepared extracts of the three vegetable ingredients, assessed their proteomes, and compared them to the one found in the aperitif. The amaro's proteome was identified via prior capture with CPLLs at two different pH values (2.2 and 4.8). Via mass spectrometry analysis of the recovered fractions, after elution of the captured populations in 4% boiling SDS, we could confirm the presence of the following: six proteins originating from honey, 11 from orange peels, 29 from G. lutea and 46 from A. officinalis (including shared species), plus 33 species which could not be attributed to the other secret ingredients, due to paucity of genomic data on plant proteins, for a total of 93 unique gene products (merging shared proteins). This fully confirmed the genuineness of the product. Considering that most of these species could be present in trace amounts, undetectable by conventional techniques, the CPLL methodology, due to its ability to enhance the signal of trace components up to 3 to 4 orders of magnitude, could represent a powerful tool for investigating the genuineness and natural origin of commercial beverages in order to protect consumers from adulterated products.</div>
</front>
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<tree><country name="Espagne"><region name="Communauté valencienne"><name sortKey="Lerma Garcia, Maria Jesus" sort="Lerma Garcia, Maria Jesus" uniqKey="Lerma Garcia M" first="María Jesús" last="Lerma-García">María Jesús Lerma-García</name>
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<name sortKey="Sim Alfonso, Ernesto Francisco" sort="Sim Alfonso, Ernesto Francisco" uniqKey="Sim Alfonso E" first="Ernesto Francisco" last="Sim Alfonso">Ernesto Francisco Sim Alfonso</name>
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<name sortKey="Fasoli, Elisa" sort="Fasoli, Elisa" uniqKey="Fasoli E" first="Elisa" last="Fasoli">Elisa Fasoli</name>
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According to the CPLL proteome sheriffs, not all aperitifs are created equal!

According to the CPLL proteome sheriffs, not all aperitifs are created equal!

Source :

English descriptors

Abstract

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