Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety
Само за регистроване кориснике
2018
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Background.: As a comprehensive discipline that studies food and nutrition, foodomics requires reliable qualitative and quantitative information about the food proteome component in order to extract new integrative information from the complex multivariable space of omics. This new information is necessary to achieve a higher level of understanding of processes in food science and technology, consequently new functions of food and improved markers of food quality and safety and completely transform concept of food safety. Scope and approach: We are making an effort to present mass spectrometry (MS) based proteomic approaches that are being utilized in different proteomic studies, not necessarily in the field of foodomics, which are important and have the potential to advance this field. Current analytical capabilities of MS-based proteomics together with sample preparation procedures and quantification strategies, and recent technical developments were presented. Key findings and concl...usions: MS-based proteomics enables the analysis of different aspects of proteins and provides a variety of approaches for reliable quantification of individual proteinsand/or food proteome. This is a complex field and its successful implementation requires a dedicated analyst, a thorough design of sample preparation procedure, the selection of an MS technique and approach, an adequate type of mass spectrometer, a thorough data analysis and validation. Improvements in the technology of mass spectrometers are continuously expanding capabilities of MS-based proteomics.
Кључне речи:
Foodomics / Proteomics / Mass spectrometry / Food qualityИзвор:
Trends in Food Science & Technology, 2018, 77, 100-119Издавач:
- Elsevier Science London, London
Финансирање / пројекти:
- bilateral scientific project - Ministries of Sciences of Croatia and Serbia
- University of Rijeka - 13.11.1.2.03
- Производња, изоловање и карактеризација ензима и малих молекула и њихова примена у растворном и имобилизованом облику у биотехнологији хране, биогоривима и заштитити животне средине (RS-172048)
- Интеракције природних производа, њихових деривата и комплексних једињења са протеинима и нуклеинским киселинама (RS-172055)
Напомена:
- The peer-reviewed version: https://cer.ihtm.bg.ac.rs/handle/123456789/4280
DOI: 10.1016/j.tifs.2018.04.008
ISSN: 0924-2244
WoS: 000436219000010
Scopus: 2-s2.0-85047060861
Институција/група
IHTMTY - JOUR AU - Anđelković, Uroš AU - Josić, Djuro PY - 2018 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/2287 AB - Background.: As a comprehensive discipline that studies food and nutrition, foodomics requires reliable qualitative and quantitative information about the food proteome component in order to extract new integrative information from the complex multivariable space of omics. This new information is necessary to achieve a higher level of understanding of processes in food science and technology, consequently new functions of food and improved markers of food quality and safety and completely transform concept of food safety. Scope and approach: We are making an effort to present mass spectrometry (MS) based proteomic approaches that are being utilized in different proteomic studies, not necessarily in the field of foodomics, which are important and have the potential to advance this field. Current analytical capabilities of MS-based proteomics together with sample preparation procedures and quantification strategies, and recent technical developments were presented. Key findings and conclusions: MS-based proteomics enables the analysis of different aspects of proteins and provides a variety of approaches for reliable quantification of individual proteinsand/or food proteome. This is a complex field and its successful implementation requires a dedicated analyst, a thorough design of sample preparation procedure, the selection of an MS technique and approach, an adequate type of mass spectrometer, a thorough data analysis and validation. Improvements in the technology of mass spectrometers are continuously expanding capabilities of MS-based proteomics. PB - Elsevier Science London, London T2 - Trends in Food Science & Technology T1 - Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety VL - 77 SP - 100 EP - 119 DO - 10.1016/j.tifs.2018.04.008 ER -
@article{ author = "Anđelković, Uroš and Josić, Djuro", year = "2018", abstract = "Background.: As a comprehensive discipline that studies food and nutrition, foodomics requires reliable qualitative and quantitative information about the food proteome component in order to extract new integrative information from the complex multivariable space of omics. This new information is necessary to achieve a higher level of understanding of processes in food science and technology, consequently new functions of food and improved markers of food quality and safety and completely transform concept of food safety. Scope and approach: We are making an effort to present mass spectrometry (MS) based proteomic approaches that are being utilized in different proteomic studies, not necessarily in the field of foodomics, which are important and have the potential to advance this field. Current analytical capabilities of MS-based proteomics together with sample preparation procedures and quantification strategies, and recent technical developments were presented. Key findings and conclusions: MS-based proteomics enables the analysis of different aspects of proteins and provides a variety of approaches for reliable quantification of individual proteinsand/or food proteome. This is a complex field and its successful implementation requires a dedicated analyst, a thorough design of sample preparation procedure, the selection of an MS technique and approach, an adequate type of mass spectrometer, a thorough data analysis and validation. Improvements in the technology of mass spectrometers are continuously expanding capabilities of MS-based proteomics.", publisher = "Elsevier Science London, London", journal = "Trends in Food Science & Technology", title = "Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety", volume = "77", pages = "100-119", doi = "10.1016/j.tifs.2018.04.008" }
Anđelković, U.,& Josić, D.. (2018). Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety. in Trends in Food Science & Technology Elsevier Science London, London., 77, 100-119. https://doi.org/10.1016/j.tifs.2018.04.008
Anđelković U, Josić D. Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety. in Trends in Food Science & Technology. 2018;77:100-119. doi:10.1016/j.tifs.2018.04.008 .
Anđelković, Uroš, Josić, Djuro, "Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety" in Trends in Food Science & Technology, 77 (2018):100-119, https://doi.org/10.1016/j.tifs.2018.04.008 . .