Advanced functional materials as reliable tools for capturing food-derived peptides to optimize the peptidomics pre-treatment enrichment workflow.

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jian Peng, Wei Jia, Jiying Zhu
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Abstract

Peptidomics strategies with high throughput, sensitivity, and reproducibility are key tools for comprehensively analyzing peptide composition and potential functional activities in foods. Nevertheless, complex signal interference, limited ionization efficiency, and low abundance have impeded food-derived peptides' progress in food detection and analysis. As a result, novel functional materials have been born at the right moment that could eliminate interference and perform efficient enrichment. Of note, few studies have focused on developing peptide enrichment materials for food sample analysis. This work summarizes the development of endogenous peptide, phosphopeptide, and glycopeptide enrichment utilizing materials that have been employed extensively recently: organic framework materials, carbon-based nanomaterials, bio-based materials, magnetic materials, and molecularly imprinted polymers. It focuses on the limitations, potential solutions, and future prospects for application in food peptidomics of various advanced functional materials. The size-exclusion effect of adjustable aperture and the modification of magnetic material enhanced the sensitivity and selectivity of endogenous peptide enrichment and aided in streamlining the enrichment process and cutting down on enrichment time. Not only that, the immobilization of metal ions such as Ti4+ and Nb5+ enhanced the capture of phosphopeptides, and the introduction of hydrophilic groups such as arginine, L-cysteine, and glutathione into bio-based materials effectively optimized the hydrophilic enrichment of glycopeptides. Although a portion of the carefully constructed functional materials currently only exhibit promising applications in the field of peptide enrichment for analytical chemistry, there is reason to believe that they will further advance the field of food peptidomics through improved pre-treatment steps.

先进的功能材料是捕获食品肽的可靠工具,可优化肽组学预处理富集工作流程。
具有高通量、高灵敏度和高重现性的肽组学策略是全面分析食品中肽组成和潜在功能活性的关键工具。然而,复杂的信号干扰、有限的电离效率和低丰度阻碍了食品衍生肽在食品检测和分析领域的发展。因此,能够消除干扰、高效富集的新型功能材料应运而生。值得注意的是,很少有研究专注于开发用于食品样品分析的多肽富集材料。本研究总结了内源性肽、磷酸肽和糖肽富集材料的开发情况,这些材料最近已被广泛使用:有机框架材料、碳基纳米材料、生物基材料、磁性材料和分子印迹聚合物。报告重点介绍了各种先进功能材料在食品肽组学中应用的局限性、潜在解决方案和未来前景。可调孔径的尺寸排阻效应和磁性材料的改性提高了内源性多肽富集的灵敏度和选择性,有助于简化富集过程和缩短富集时间。不仅如此,Ti4+ 和 Nb5+ 等金属离子的固定增强了对磷酸肽的捕获,而在生物基材料中引入精氨酸、L-半胱氨酸和谷胱甘肽等亲水基团则有效优化了对糖肽的亲水富集。尽管部分精心构建的功能材料目前仅在分析化学的肽富集领域显示出良好的应用前景,但我们有理由相信,通过改进前处理步骤,它们将进一步推动食品肽组学领域的发展。
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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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