High-Resolution Comparative and Quantitative Proteomics of Biogenic-Amine-Producing Bacteria and Virulence Factors Present in Seafood

• Published in: Journal of agricultural and food chemistry Vol. 72; no. 8; pp. 4448 - 4463
• Main Authors: Abril, Ana G., Calo-Mata, Pilar, Villa, Tomás G., Böhme, Karola, Barros-Velázquez, Jorge, Sánchez-Pérez, Ángeles, Pazos, Manuel, Carrera, Mónica
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 28.02.2024
• Subjects: Omics Technologies Applied to Agriculture and Food; bacterial detection; shotgun quantitative proteomics; bacteria; biogenic amine; LC–MS/MS; fish
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.3c06607

The presence of biogenic amines (histamine, tyramine, putrescine, and cadaverine) in seafood is a significant concern for food safety. This review describes for the first time a shotgun quantitative proteomics strategy to evaluate and compare foodborne strains of bacteria that produce biogenic amines in seafoods. This approach recognized 35,621 peptide spectrum matches, belonging to 20,792 peptides, and 4621 proteins. It allowed the determination of functional pathways and the classification of the strains into hierarchical clusters. The study identified a protein–protein interaction network involving 1160 nodes/10,318 edges. Proteins were related to energy pathways, spermidine biosynthesis, and putrescine metabolism. Label-free quantitative proteomics allowed the identification of differentially regulated proteins in specific strains such as putrescine aminotransferase, arginine decarboxylase, and l-histidine-binding protein. Additionally, 123 peptides were characterized as virulence factors and 299 peptide biomarkers were selected to identify bacterial species in fish products. This study presents the most extensive proteomic repository and progress in the science of food biogenic bacteria and could be applied in the food industry for the detection of bacterial contamination that produces histamine and other biogenic amines during food processing/storage.