Assessment of the floral origin of honey via proteomic tools

Journal of Proteomics
Francesco Di GirolamoPier Giorgio Righetti

Abstract

The honey from chestnut, acacia, sunflower, eucalyptus and orange was analysed for its proteome content, in order to see if any plant proteins present would allow the proteo-typing of these different varieties. Since the total protein content turned out to be minute, 200g of each honey type were diluted to 1L and then added with ProteoMiner to enhance the visibility of the proteinaceous material. All bands visible in the SDS-PAGE profile of each type of honey were eluted, digested and identified by mass spectrometry in a LTQ-XL instrument. It turned out that all proteins identified (except one, the enzyme glyceraldehyde-3-phosphate dehydrogenase from Mesembryanthemum crystallinum) were not of plant origin but belonged to the Apis mellifera proteome. Among the total proteins identified (eight, but only seven as basic constituents of all types of honey) five belonged to the family of major royal jelly proteins 1-5, and were also the most abundant ones in any type of honey, together with α-glucosidase and defensin-1. It thus appears that honey has a proteome resembling the royal jelly proteome (but with considerably fewer species), except that its protein concentration is lower by three to four orders of magnitude as compared to r...Continue Reading

References

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Jun 12, 2010·Expert Review of Proteomics·Pier Giorgio RighettiElisa Fasoli

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Citations

Jan 8, 2013·Analytical and Bioanalytical Chemistry·Lee Suan ChuaGiek Far Chan
Jun 1, 2014·Archives of Medical Research·Ken WatanabeNobuyuki Kobayashi
Jan 12, 2016·Arhiv za higijenu rada i toksikologiju·Katarina BilikovaYoshihisa Yamaguchi
Mar 8, 2016·Biochimica Et Biophysica Acta·Xiaobai LiSheng Zhang
Nov 26, 2015·Food Chemistry·Priscila Missio da SilvaRoseane Fett
Jul 17, 2013·Biological Reviews of the Cambridge Philosophical Society·Anja ButtstedtSilvio Erler
Nov 23, 2013·Food Chemistry·Patrycja PuchalskaM Concepción García
May 8, 2014·Biochimica Et Biophysica Acta·María Jesús Lerma-GarcíaPier Giorgio Righetti
Jul 9, 2016·Journal of Proteomics·Ignacio OrteaAlain Maquet
Mar 25, 2017·Journal of the Science of Food and Agriculture·Mônia Stremel AzevedoAna Carolina Oliveira Costa
Oct 5, 2019·Journal of the Science of Food and Agriculture·Jana GodocikovaJuraj Majtan
Jul 14, 2017·Frontiers in Pharmacology·Laura CornaraBruno Burlando
Apr 24, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Marcela BucekovaJuraj Majtan
Apr 17, 2014·Foods·Pier Giorgio RighettiEgisto Boschetti
Aug 19, 2020·Annual Review of Entomology·May R Berenbaum, Bernarda Calla
Feb 12, 2021·Comprehensive Reviews in Food Science and Food Safety·Katrina Brudzynski, Calvin P Sjaarda
Sep 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Sónia SoaresIsabel Mafra
Jul 21, 2020·Food Chemistry·Katrina Brudzynski
May 1, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Michał MiłekMałgorzata Dżugan
Aug 12, 2021·Scientific Reports·Hossein Kishani FarahaniMathieu Lihoreau
Mar 20, 2019·Food Research International·Siluana Katia Tischer SeraglioAna Carolina Oliveira Costa
Oct 17, 2019·Journal of Agricultural and Food Chemistry·Ying ZhangWei Cao

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