Anagnostopoulos Athanasios K, Tsangaris George Th
Proteomics Research Unit, Center of Basic Research II, Biomedical Research Foundation of the Academy of Athens, Athens, Greece.
Data Brief. 2018 Jun 28;19:2037-2040. doi: 10.1016/j.dib.2018.06.084. eCollection 2018 Aug.
Over the last years, there has been tremendous debate regarding the identity of feta cheese and under which terms such food with historical ties to ancient Greece can be discriminated among others, based on its unique traits and characteristics. This analysis sets the foundation towards a much anticipated control procedure, by deciphering for the first time the core elements of this food; its proteins. In this initial report, we amassed representative feta cheese samples/types from parts of Greece entitled to produce this "protected designation of origin" (p.d.o) cheese type and analyzed in full their protein content by employing exhaustive deep-proteome analyses. Several groups of proteins were identified, implicated in diverse functions as well as proteins under multiple abundances, while the final feta cheese protein list was set to include solely core-proteins identified in every analyzed sample. Through this data article we report, for the first time, the complete protein content of feta cheese, consisting of 489 proteins, thus setting the foundation towards developing a method for identification of the original Greek product.
在过去几年里，关于菲达奶酪的身份以及基于其独特特征，这种与古希腊有历史渊源的食品在何种条件下能够与其他食品区分开来，一直存在着激烈的争论。通过首次解析这种食品的核心成分——蛋白质，该分析为一项备受期待的控制程序奠定了基础。在这份初步报告中，我们收集了希腊有权生产这种“受保护的原产地名称”（p.d.o）奶酪类型地区的代表性菲达奶酪样本/类型，并通过全面的深度蛋白质组分析对其蛋白质含量进行了全面分析。鉴定出了几组具有不同功能的蛋白质以及多种丰度的蛋白质，而最终的菲达奶酪蛋白质列表仅包括在每个分析样本中都能鉴定出的核心蛋白质。通过这篇数据文章，我们首次报告了菲达奶酪的完整蛋白质含量，由489种蛋白质组成，从而为开发一种识别正宗希腊产品的方法奠定了基础。
