Department of Ecological and Biological Sciences, Tuscia University, Largo dell'Università snc, 01100-Viterbo, Italy.
J Proteome Res. 2012 Jan 1;11(1):26-36. doi: 10.1021/pr2008829. Epub 2011 Oct 20.
In this review, we lead the reader through the evolution of proteomics application to the study of quality control in production processes of foods (including food of plant origin and transgenic plants in particular, but also meat, wine and beer, and milk) and food safety (screening for foodborne pathogens). These topics are attracting a great deal of attention, especially in recent years, when the international community has become increasingly aware of the central role of food quality and safety and their influence on the health of end-consumers. Early proteomics studies in the field of food research were mainly aimed at performing exploratory analyses of food (bovine, swine, chicken, or lamb meat, but also transgenic food such as genetically modified maize, for example) and beverages (wine), with the goal of improving the quality of the end-products. Recently, developments in the field of proteomics have also allowed the study of safety issues, as the technical advantages of sensitive techniques such as mass spectrometry have guaranteed a faster and improved individuation of food contaminating pathogens with unprecedented sensitivity and specificity.
在这篇综述中，我们引导读者了解蛋白质组学在食品生产过程质量控制（包括植物源性食品和转基因植物，特别是肉类、葡萄酒和啤酒以及牛奶）和食品安全（食源性病原体筛查）研究中的应用演变。这些主题引起了极大的关注，尤其是近年来，国际社会越来越意识到食品质量和安全的核心作用及其对最终消费者健康的影响。早期蛋白质组学在食品研究领域的研究主要旨在对食品（牛、猪、鸡或羊肉，以及例如转基因玉米等转基因食品）和饮料（葡萄酒）进行探索性分析，以提高最终产品的质量。最近，蛋白质组学领域的发展也允许研究安全问题，因为质谱等敏感技术的技术优势保证了以空前的灵敏度和特异性更快地改进和个体化污染食物的病原体。
