OrangerV1, PubMed, Corpus, bibRecord, 000055

Orange proteomic fingerprinting: From fruit to commercial juices.

Identifieur interne : 000055 ( PubMed/Corpus ); précédent : 000054; suivant : 000056

Orange proteomic fingerprinting: From fruit to commercial juices.

Auteurs : María Jesús Lerma-García ; Alfonsina D'Amato ; Ernesto F. Sim Alfonso ; Pier Giorgio Righetti ; Elisa Fasoli

Source :

Food chemistry [ 0308-8146 ] ; 2016.

RBID : pubmed:26593549

English descriptors

KwdEn :
- Beverages (analysis), Citrus sinensis (chemistry), Fruit (chemistry), Plant Proteins (chemistry), Proteome (chemistry), Proteomics, Tandem Mass Spectrometry.
MESH :
- chemical , chemistry : Plant Proteins, Proteome.
- analysis : Beverages.
- chemistry : Citrus sinensis, Fruit.
- Proteomics, Tandem Mass Spectrometry.

Abstract

Combinatorial peptide ligand library technology, coupled to mass spectrometry, has been applied to extensively map the proteome of orange pulp and peel and, via this fingerprinting, to detect its presence in commercial orange juices and drinks. The native and denaturing extraction protocols have captured 1109 orange proteins, as identified by LC-MS/MS. This proteomic map has been searched in an orange concentrate, from a Spanish juice manufacturer, as well as in commercial orange juices and soft drinks. The presence of numerous orange proteins in commercial juices has demonstrated the genuineness of these products, prepared by using orange fruits as original ingredients. However, the low number of identified proteins in sparkling beverages has suggested that they were prepared with scarce amounts of fruit extract, thus imparting lower quality to the final products. These findings not only increase the knowledge of the orange proteome but also present a reliable analytical method to assess quality and genuineness of commercial products.

DOI: 10.1016/j.foodchem.2015.10.009
PubMed: 26593549

Links to Exploration step

pubmed:26593549

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>
<affiliation><nlm:affiliation>Departament de Química Analítica, Facultat de Química, Universitat de València, Dr. Moliner 50, 46100 Burjassot, Spain.</nlm:affiliation>
</affiliation>
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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>
<affiliation><nlm:affiliation>Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Polytechnic of Milan, Via Mancinelli 7, 20131 Milan, Italy.</nlm:affiliation>
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<author><name sortKey="Sim Alfonso, Ernesto F" sort="Sim Alfonso, Ernesto F" uniqKey="Sim Alfonso E" first="Ernesto F" last="Sim Alfonso">Ernesto F. Sim Alfonso</name>
<affiliation><nlm:affiliation>Departament de Química Analítica, Facultat de Química, Universitat de València, Dr. Moliner 50, 46100 Burjassot, Spain.</nlm:affiliation>
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<author><name sortKey="Righetti, Pier Giorgio" sort="Righetti, Pier Giorgio" uniqKey="Righetti P" first="Pier Giorgio" last="Righetti">Pier Giorgio Righetti</name>
<affiliation><nlm:affiliation>Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Polytechnic of Milan, Via Mancinelli 7, 20131 Milan, Italy.</nlm:affiliation>
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<author><name sortKey="Fasoli, Elisa" sort="Fasoli, Elisa" uniqKey="Fasoli E" first="Elisa" last="Fasoli">Elisa Fasoli</name>
<affiliation><nlm:affiliation>Departament de Química Analítica, Facultat de Química, Universitat de València, Dr. Moliner 50, 46100 Burjassot, Spain. Electronic address: elisa.fasoli@polimi.it.</nlm:affiliation>
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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="Sim Alfonso, Ernesto F" sort="Sim Alfonso, Ernesto F" uniqKey="Sim Alfonso E" first="Ernesto F" last="Sim Alfonso">Ernesto F. Sim Alfonso</name>
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<author><name sortKey="Fasoli, Elisa" sort="Fasoli, Elisa" uniqKey="Fasoli E" first="Elisa" last="Fasoli">Elisa Fasoli</name>
<affiliation><nlm:affiliation>Departament de Química Analítica, Facultat de Química, Universitat de València, Dr. Moliner 50, 46100 Burjassot, Spain. Electronic address: elisa.fasoli@polimi.it.</nlm:affiliation>
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<term>Citrus sinensis (chemistry)</term>
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<term>Plant Proteins (chemistry)</term>
<term>Proteome (chemistry)</term>
<term>Proteomics</term>
<term>Tandem Mass Spectrometry</term>
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<front><div type="abstract" xml:lang="en">Combinatorial peptide ligand library technology, coupled to mass spectrometry, has been applied to extensively map the proteome of orange pulp and peel and, via this fingerprinting, to detect its presence in commercial orange juices and drinks. The native and denaturing extraction protocols have captured 1109 orange proteins, as identified by LC-MS/MS. This proteomic map has been searched in an orange concentrate, from a Spanish juice manufacturer, as well as in commercial orange juices and soft drinks. The presence of numerous orange proteins in commercial juices has demonstrated the genuineness of these products, prepared by using orange fruits as original ingredients. However, the low number of identified proteins in sparkling beverages has suggested that they were prepared with scarce amounts of fruit extract, thus imparting lower quality to the final products. These findings not only increase the knowledge of the orange proteome but also present a reliable analytical method to assess quality and genuineness of commercial products.</div>
</front>
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<Abstract><AbstractText>Combinatorial peptide ligand library technology, coupled to mass spectrometry, has been applied to extensively map the proteome of orange pulp and peel and, via this fingerprinting, to detect its presence in commercial orange juices and drinks. The native and denaturing extraction protocols have captured 1109 orange proteins, as identified by LC-MS/MS. This proteomic map has been searched in an orange concentrate, from a Spanish juice manufacturer, as well as in commercial orange juices and soft drinks. The presence of numerous orange proteins in commercial juices has demonstrated the genuineness of these products, prepared by using orange fruits as original ingredients. However, the low number of identified proteins in sparkling beverages has suggested that they were prepared with scarce amounts of fruit extract, thus imparting lower quality to the final products. These findings not only increase the knowledge of the orange proteome but also present a reliable analytical method to assess quality and genuineness of commercial products.</AbstractText>
<CopyrightInformation>Copyright © 2015 Elsevier Ltd. All rights reserved.</CopyrightInformation>
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Orange proteomic fingerprinting: From fruit to commercial juices.

Orange proteomic fingerprinting: From fruit to commercial juices.

Source :

English descriptors

Abstract

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

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