New perspectives in Proteomics as a significant tool to evaluate mould metabolism in foods

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-07-28 DOI:10.1016/j.cofs.2024.101202

María J Andrade , Josué Delgado , Micaela Álvarez

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引用次数: 0

Abstract

Proteomics is a potent tool to be used for functional studies of foodborne undesirable moulds, mainly utilised for deciphering the antifungal mechanisms of biocontrol agents against moulds. Within such discipline, Phosphoproteomics has enormous potential for revealing signalling pathways to be combined with results from single shot-gun proteomics, although it has been scarcely used in this field as several limitations must be overcome. Furthermore, Proteomics, which offers a faithful picture of the phenotype, requires other omics to obtain a complete comprehension of the moulds’ metabolism and physiology. Thus, integration libraries and platforms for foodborne moulds, which are not available yet, as well as the computational tools implementation for analysing the enormous data generated, comprise the main current weakness of Proteomics. Finally, current applications performed in other research fields, such as clinical Proteomics, may serve as a mirror for further developing this tool when applied to food-related moulds.

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蛋白质组学作为评估食品中霉菌代谢的重要工具的新视角

蛋白质组学是对食源性霉菌进行功能研究的有效工具，主要用于破译生物控制剂对霉菌的抗真菌机制。在这门学科中，磷蛋白组学在揭示信号通路方面具有巨大潜力，可与单枪蛋白质组学的结果相结合，但由于必须克服一些局限性，磷蛋白组学在这一领域的应用还很少。此外，蛋白质组学可提供表型的忠实图像，但还需要其他全息组学来全面了解霉菌的新陈代谢和生理学。因此，目前还没有用于食源性霉菌的集成库和平台，也没有用于分析所产生的大量数据的计算工具，这些都是蛋白质组学目前的主要弱点。最后，目前在其他研究领域（如临床蛋白质组学）的应用可以作为一面镜子，在应用于与食品有关的霉菌时进一步发展这一工具。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.