Proteomics for Food Authentication

Leo M. L. Nollet earned an MS (1973) and a PhD (1978) in biology from the KatholiekeUniversiteit Leuven, Belgium. He is an editor and associate editor of numerous books.He edited for M. Dekker, New York—now CRC Press of Taylor & Francis PublishingGroup—the first, second, and third editions of Food Analysis by HPLC and Handbookof Food Analysis. The last edition is a two-volume book. Dr Nollet also edited theHandbook of Water Analysis (first, second, and third editions) and ChromatographicAnalysis of the Environment (third and fourth editions; CRC Press). With F. Toldrá, hecoedited two books published in 2006, 2007, and 2017: Advanced Technologies for MeatProcessing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—nowWiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foodsand the Environment, also published in 2006 (CRC Press). Dr Nollet has also coeditedwith Y. H. Hui and other colleagues on several books: Handbook of Food ProductManufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering(CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions;Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits andVegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry,and Seafood Quality (first and second editions; Blackwell Publishing—now Wiley—2007and 2012). From 2008 to 2011, he published five volumes on animal product–related bookswith F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats andPoultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook ofDairy Foods Analysis, and Handbook of Analysis of Edible Animal By-Products. Also,in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis ofFoods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, theypublished the Handbook of Analysis of Active Compounds in Functional Foods. In acoedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides ResiduesAnalysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oilsfor Pest Control in 2017. Other finished book projects include Food Allergens: Analysis,Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysisof Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr Nollet’s recent projectsinclude Proteomics in Foods with F. Toldrá (Springer, 2013) and TransformationProducts of Emerging Contaminants in the Environment: Analysis, Processes,Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series FoodAnalysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of FoodAdditives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis ofBioactive Compounds (CRC Press, 2016). With A. S. Franca, he coedited SpectroscopicMethods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R.Fernandez-Alba, he coedited Multiresidue Methods for the Analysis of Pesticide Residuesin Food (CRC Press, 2017). Further volumes in the series Food Analysis & Propertiesare Phenolic Compounds in Food: Characterization and Analysis (with Janet AlejandraGutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (withSalah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication andTraceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applicationsfor Food Quality (with N. C. Basantia and Mohammed Kamruzzaman, 2018), AmbientMass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja,2019), and Food Aroma Evolution: During Food Processing, Cooking, and Aging (withM. Bordiga, 2019). Semih Ötleş, a native of Izmir, Turkey, obtained his BSc degree from the Department ofFood Engineering (Ege University) in 1980. During his assistantship at Ege University,in 1985, he received an MS in food chemistry, and in 1989, after completing his thesisresearch on the instrumental analysis and chemistry of vitamins in foods, he received aPhD in food chemistry from Ege University. In 1991–92, he completed his postdoctoraltraining on meat proteins including an OECD Postdoctoral Fellowship in the ResearchCenter Melle at Gent University, Belgium. Afterward, he joined the Department ofFood Engineering at Ege University as a scientist of Food Chemistry, being promotedto Associate Professor in 1993 and to Professor in 2000. He was Vice Dean of theengineering faculty (2003–2009), Head of the Department of Nutrition and Dietetics(2008–2011), and Vice Rector in Ege University (2012–2016). Professor Ötleş’s researchactivities have focused on instrumental methods of food analysis. Ötleş began a series ofprojects on separation and instrumental analysis techniques, first for the analysis of vitaminsin foods, then protein chemistry, carbohydrates, and carotenoids, and most recentlybioactive peptides. Other activities span the fields of GC, GC/MS, LC/MS/MS analysis,soy chemistry, aromatics, medical and functional foods, and nutraceutical chemistry.Included are multiresidue analysis of various foods, n-3 fatty acids in fish oils, and medicaland functional foods.

• ContentsSeries Preface viiPreface ixEditors xiContributors xiiiSECTION I PROTEOMICSChapter 1 Review on Proteomics for Food Authentication 3Ignacio Ortea, Gavin O’Connor, and Alain MaquetSECTION II PEPTIDE-BASED APPROACHESChapter 2 1-DE and 2-DE: In-Gel Tryptic Digestion 39Semih Ötleş and Vasfiye Hazal ÖzyurtChapter 3 Non-Directed Analysis 49Dev Kant ShandilyaChapter 4 Targeted Proteomics for Food Authentication 61Devarajan Thangadurai, Mojtaba Kordrostami, Saher Islam,Arun Kashivishwanath Shettar, Jeyabalan Sangeetha, MohammadMafakheri, Jasmin Habeeb, Abdel Rahman Mohammad SaidAl-Tawaha, Steffi Simmi Maxim, and Ravichandra HospetChapter 5 A MALDI-TOF-MS Approach for Mammalian, Human, andFormula Milk Profiling 79Laura Di Francesco, Francesco Di Girolamo, Maurizio Mennini,Andrea Masotti, Guglielmo Salvatori, Giuliano Rigon, FabrizioSignore, Emanuela Pietrantoni, Margherita Scapaticci, IsabellaLante, Bianca Maria Goffredo, Oscar Mazzina, Ahmed IbrahimElbousify, Paola Roncada, Andrea Dotta, Alessandro Fiocchi, andLorenza PutignaniChapter 6 MALDI-TOF-MS Analysis of Foods 95Leo M.L. NolletSECTION III PROTEIN-BASED APPROACHESChapter 7 Whole Protein Analysis Using LC-MS/MS forFood Authentication 105Jeyabalan Sangeetha, Arun Kashivishwanath Shettar, DevarajanThangadurai, Chethan Jambanna Dandin, Ravichandra Hospet,Bhavisha Prakashbhai Sheth, Saher Islam, Abdel RahmanMohammad Said Al-Tawaha, Mojtaba Kordrostami, andMohammad MafakheriSECTION IV PROTEOMICS AND FOOD AUTHENTICITYChapter 8 Proteomic Authentication of Dairy Products 123Saher Islam and Devarajan ThangaduraiChapter 9 Proteomic Tools for Improved Processing of Dry-Cured Meats 153Leticia Mora and Fidel ToldráChapter 10 Fish 177Marco Alexandre Cavaco Cerqueira, Ana Paula Farinha,Denise Schrama, Márcio Júlio Vicente Moreira, Cláudia SofiaFerreira Raposo de Magalhães, and Pedro Miguel Leal RodriguesChapter 11 Proteomics in Authentication of Wine 203Javed Ahamad, Javed Ahmad, Showkat R. Mir, andRaad A. KaskoosChapter 12 Proteomics in Authentication of Honey 213Javed Ahamad, Javed Ahmad, Muath Sh. Mohammed Ameen,Esra T. Anwer, Showkat R. Mir, and AmeeduzzafarChapter 13 GMOs 229Rajesh KumarIndex 245