Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy.
Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy.
Food Chem. 2017 Mar 15;219:477-489. doi: 10.1016/j.foodchem.2016.09.165. Epub 2016 Sep 28.
Heating of milk and dairy products is done using various technological processes with the aim of preserving microbiological safety and extending shelf-life. These treatments result in chemical modifications in milk proteins, mainly generated as a result of the Maillard reaction. Recently, different bottom-up proteomic methods have been applied to characterize the nature of these structural changes and the modified amino acids in model protein systems and/or isolated components from thermally-treated milk samples. On the other hand, different gel-based and shotgun proteomic methods have been utilized to assign glycation, oxidation and glycoxidation protein targets in diverse heated milks. These data are essential to rationalize eventual, different nutritional, antimicrobial, cell stimulative and antigenic properties of milk products, because humans ingest large quantities of corresponding thermally modified proteins on a daily basis and these molecules also occur in pharmaceuticals and cosmetics. This review provides an updated picture of the procedures developed for the proteomic characterization of variably-heated milk products, highlighting their limits as result of concomitant factors, such as the multiplicity and the different concentration of the compounds to be detected.
加热牛奶和乳制品采用各种技术工艺进行，目的是保持微生物学安全并延长保质期。这些处理会导致牛奶蛋白发生化学修饰，主要是由于美拉德反应产生的。最近，不同的自下而上的蛋白质组学方法已被应用于描述模型蛋白系统和/或从热处理牛奶样品中分离的成分中这些结构变化和修饰氨基酸的性质。另一方面，不同的基于凝胶和鸟枪法蛋白质组学方法已被用于鉴定不同加热牛奶中的糖化、氧化和糖基化蛋白靶标。这些数据对于合理化牛奶产品的潜在不同的营养、抗菌、细胞刺激和抗原特性至关重要，因为人类每天会摄入大量相应的热改性蛋白质，这些分子也存在于药物和化妆品中。本文综述了用于不同热处理的牛奶产品的蛋白质组学表征的程序，强调了由于伴随因素（例如要检测的化合物的多样性和不同浓度）而存在的局限性。
