Proteomics Analysis in Dairy Products: Cheese, a Review

Cheese is a worldwide produced and consumed commodity. There are many varieties of cheese from soft to hard, white to yellow, and fresh to aged after ripening. Especially, each category has its own producing technology. Many countries have labeled their most traditional cheese as Protective Designation of Origin (PDO). Moreover, several studies using advanced technologies, such as proteomics, have been performed to enhance labeling. In this review, broadly diffused and marketed, as well as Mediterranean countries’ special interest in Mediterranean diet-related PDO cheeses have been chosen as a reference. The aim of this work was to highlight the use of proteomics methods to examine how cheese proteins and peptides rearrange after ripening and use of starters. Further, we aimed to examine what kind of proteins are produced. Finally, we focused on bioactive molecules in cheeses and distinction of the original product from its counterfeit.

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Proteomic Advances in Milk and Dairy Products

Molecules ◽

10.3390/molecules26133832 ◽

2021 ◽

Vol 26 (13) ◽

pp. 3832

Author(s):

Rubén Agregán ◽

Noemí Echegaray ◽

María López-Pedrouso ◽

Radwan Kharabsheh ◽

Daniel Franco ◽

...

Keyword(s):

Dairy Products ◽

Two Dimensional Gel Electrophoresis ◽

Vast Number ◽

Post Translational Modifications ◽

Fundamental Parameters ◽

Complex Fluid ◽

Proteins And Peptides ◽

Milk And Dairy Products

Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous and complex fluid, where there are numerous genetic variants and isoforms with post-translational modifications (PTMs). Due to the vast number of proteins and peptides existing in its matrix, proteomics is presented as a powerful tool for the characterization of milk samples and their products. The technology developed to date for the separation and characterization of the milk proteome, such as two-dimensional gel electrophoresis (2DE) technology and especially mass spectrometry (MS) have allowed an exhaustive characterization of the proteins and peptides present in milk and dairy products with enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations carried out, aimed to increase the quality of the final product.

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Family Meals, Conviviality and the Mediterranean Diet among Families with Adolescents

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18052499 ◽

2021 ◽

Vol 18 (5) ◽

pp. 2499

Author(s):

Andrea de la Torre-Moral ◽

Sergi Fàbregues ◽

Anna Bach-Faig ◽

Albert Fornieles-Deu ◽

F. Xavier Medina ◽

...

Keyword(s):

Mediterranean Diet ◽

Eating Habits ◽

Family Meals ◽

Structured Interviews ◽

Family Meal ◽

Food Pattern ◽

Mediterranean Countries ◽

The Family ◽

The Mediterranean ◽

Meal Composition

Two aspects that characterize the Mediterranean diet (MD) are “what” and “how” we eat. Conviviality relates to “how” we eat and to the pleasure of sharing meals with significant people. The most studied concept is “family meals”, which includes conviviality, which involves “enjoying” family meals. Given the lack of research on convivial family meals in Mediterranean countries, the purpose of this qualitative study was to analyze the family meal representations and practices of families with 12- to 16-year-old adolescents to assess whether they responded to a pattern of conviviality, and to examine their association with MD adherence. Twelve semi-structured interviews were conducted and food frequency and family meal questionnaires were administered. A food pattern analysis was carried out and digital photos of meals were analyzed to examine eating habits and meal composition, respectively. The findings showed that parents believed family meals are a space for socialization and communication. Items relating to the conviviality of family meals identified in the study were meal frequency, meals at the table, lack of digital distractions, pleasant conversations, and time spent on family meals. Attention should be paid to conviviality in Mediterranean families when designing multi-approach strategies to promote healthy eating among adolescents.

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Changing the Irish dietary guidelines to incorporate the principles of the Mediterranean diet: proposing the MedÉire diet

Public Health Nutrition ◽

10.1017/s136898001800246x ◽

2018 ◽

Vol 22 (2) ◽

pp. 375-381 ◽

Cited By ~ 2

Author(s):

Audrey C Tierney ◽

Ioannis Zabetakis

Keyword(s):

Mediterranean Diet ◽

Dietary Habits ◽

Scientific Evidence ◽

Well Being ◽

Dietary Guidelines ◽

Perceived Barriers ◽

Low Fat Diet ◽

Mediterranean Countries ◽

Food Pyramid ◽

Health And Well Being

AbstractObjectiveIn Ireland, the major causes of death are CVD. The current Irish healthy eating guidelines and food pyramid primarily advocate a low-fat diet. However, there is overwhelming scientific evidence for the benefits of a Mediterranean diet (Med Diet) in the prevention and management of metabolic disease as well as improving overall health and well-being. In the current commentary, the rationale to incorporate the principles of the Med Diet into the Irish dietary guidelines is presented.DesignPerspectives of authors.SettingLocal and international.SubjectsPopulations in Europe, North America and Australia.ResultsAdopting components of the Med Diet presents a more evidence-based approach to updating the current Irish dietary guidelines. Experience and lessons from other non-Mediterranean countries show that it could be a feasible and effective solution to improving the dietary habits of the Irish population to prevent and mange chronic diseases.ConclusionsPolicies and programmes to address perceived barriers to the Med Diet’s implementation and uptake in non-Mediterranean countries should be promoted.

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Changes in food supply in Mediterranean countries from 1961 to 2001

Public Health Nutrition ◽

10.1079/phn2005757 ◽

2006 ◽

Vol 9 (1) ◽

pp. 53-60 ◽

Cited By ~ 89

Author(s):

Reina Garcia-Closas ◽

Antoni Berenguer ◽

Carlos A González

Keyword(s):

Olive Oil ◽

Mediterranean Diet ◽

Food Supply ◽

Dietary Pattern ◽

Fruits And Vegetables ◽

Geographical Differences ◽

Mediterranean Countries ◽

The Mediterranean ◽

Traditional Mediterranean Diet ◽

The 1960S

AbstractObjectiveTo describe geographical differences and time trends in the supply of the most important food components of the traditional Mediterranean diet.DesignFood supply data collected from national food balance sheets for the period 1961–2001.SettingSelected Mediterranean countries: Spain, Italy, France, Greece, Algeria, Morocco, Tunisia and Turkey.ResultsDifferences of almost 30-fold and five-fold were found in the supply of olive oil and fruits and vegetables, respectively, among the Mediterranean countries studied during the 1960s. A favourable increasing trend for the supply of fruit and vegetables was observed in most Mediterranean countries. However, an increase in the supply of meats and dairy products and a decrease in the supply of cereals and wine were observed in European Mediterranean countries from 1961 until 2001. Only in African and Asiatic Mediterranean countries were cereals the base of food supply. During the 1990s, Greece's food supply pattern was closest to the traditional Mediterranean diet, while Italy and Spain maintained a high availability of fruits, vegetables and olive oil, but were losing the other typical components. Among African and Asiatic Mediterranean countries, only Turkey presented a traditional Mediterranean dietary pattern except with respect to olive oil, the supply of which was very low. France showed a Western dietary pattern, with a high supply of animal products and a low supply of olive oil.ConclusionsDietary supplies in the Mediterranean area were quite heterogeneous in the 1960s and have experienced a process of Westernization, especially in European Mediterranean countries.

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Effects of Mediterranean diet supplemented with lean pork on blood pressure and markers of cardiovascular risk: findings from the MedPork trial

British Journal Of Nutrition ◽

10.1017/s0007114519001168 ◽

2019 ◽

Vol 122 (8) ◽

pp. 873-883 ◽

Cited By ~ 5

Author(s):

Alexandra T. Wade ◽

Courtney R. Davis ◽

Kathryn A. Dyer ◽

Jonathan M. Hodgson ◽

Richard J. Woodman ◽

...

Keyword(s):

Blood Pressure ◽

Mediterranean Diet ◽

Control Diet ◽

Dietary Guidelines ◽

Reactive Protein ◽

Mediterranean Countries ◽

High Adherence ◽

Randomised Controlled ◽

Lean Pork

AbstractThe Mediterranean diet offers a range of health benefits. However, previous studies indicate that the restricted consumption of red meat in the diet may affect long-term sustainability in non-Mediterranean countries. A 24-week randomised controlled parallel cross-over design compared a Mediterranean diet supplemented with 2–3 serves per week of fresh, lean pork (MedPork) with a low-fat control diet (LF). Thirty-three participants at risk of CVD followed each intervention for 8 weeks, with an 8-week washout period separating interventions. The primary outcome was home-measured systolic blood pressure. Secondary outcomes included diastolic blood pressure, fasting lipids, glucose, insulin, C-reactive protein (CRP), body composition and dietary adherence. During the MedPork intervention, participants achieved high adherence to dietary guidelines. Compared with the MedPork intervention, the LF intervention led to greater reductions in weight (Δ = −0·65; 95 % CI −0·04, −1·25 kg, P = 0·04), BMI (Δ = −0·25; 95 % CI −0·03, −0·47 kg/m2, P = 0·01) and waist circumference (Δ = −1·40; 95 % CI −0·45, −2·34 cm, P < 0·01). No significant differences were observed for blood pressure, lipids, glucose, insulin or CRP. These findings indicate that Australians are capable of adhering to a Mediterranean diet with 2–3 weekly serves of fresh, lean pork. Larger intervention studies are now required to demonstrate clinical efficacy of the diet in populations with elevated blood pressure.

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Feasibility of the AusMed Diet Program: Translating the Mediterranean Diet for Older Australians

Nutrients ◽

10.3390/nu12041044 ◽

2020 ◽

Vol 12 (4) ◽

pp. 1044 ◽

Cited By ~ 1

Author(s):

Karly Zacharia ◽

Amanda J. Patterson ◽

Coralie English ◽

Lesley MacDonald-Wicks

Keyword(s):

Mediterranean Diet ◽

Phase 1 ◽

Text Message ◽

Food Preferences ◽

Structured Interviews ◽

Mediterranean Countries ◽

Diet Pattern ◽

The Mediterranean ◽

Additional Support ◽

Diet Score

The Mediterranean diet pattern (MEDI) is associated with a lower risk of chronic conditions related to ageing. Adherence research mostly comes from Mediterranean countries with high cultural acceptability. This study examines the feasibility of a MEDI intervention designed specifically for older Australians (AusMed). Phase 1 involved a consumer research group (n = 17) presentation of program materials with surveys after each section. In-depth individual semi-structured interviews (n = 6) were then conducted. All participants reported increased knowledge and confidence in adherence to the MEDI, with the majority preferring a booklet format (70%) and group delivery (58%). Three themes emerged from interviews—1. barriers (complexity, perceived cost and food preferences), 2. additional support and 3. individualisation of materials. Program materials were modified accordingly. Phase 2 was a 2-week trial of the modified program (n = 15). Participants received a group counselling session, program manual and food hamper. Adherence to the MEDI was measured by the Mediterranean Diet Score (MDS). All participants increased their adherence after the 2-week trial, from a mean score of 5.4 ± 2.4 (low adherence) to a mean score of 9.6 ± 2.0 (moderate to high adherence). All found that text message support helped achieve their goals and were confident to continue the dietary change.

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Proteins and Peptides as Important Modifiers of the Polymer Scaffolds for Tissue Engineering Applications—A Review

Polymers ◽

10.3390/polym12040844 ◽

2020 ◽

Vol 12 (4) ◽

pp. 844 ◽

Cited By ~ 8

Author(s):

Katarzyna Klimek ◽

Grazyna Ginalska

Keyword(s):

Tissue Engineering ◽

Current Knowledge ◽

Biological Properties ◽

Synthetic Polymer ◽

Bioactive Molecules ◽

Matrix Proteins ◽

Polymer Scaffolds ◽

The Past ◽

Proliferation And Differentiation ◽

Proteins And Peptides

Polymer scaffolds constitute a very interesting strategy for tissue engineering. Even though they are generally non-toxic, in some cases, they may not provide suitable support for cell adhesion, proliferation, and differentiation, which decelerates tissue regeneration. To improve biological properties, scaffolds are frequently enriched with bioactive molecules, inter alia extracellular matrix proteins, adhesive peptides, growth factors, hormones, and cytokines. Although there are many papers describing synthesis and properties of polymer scaffolds enriched with proteins or peptides, few reviews comprehensively summarize these bioactive molecules. Thus, this review presents the current knowledge about the most important proteins and peptides used for modification of polymer scaffolds for tissue engineering. This paper also describes the influence of addition of proteins and peptides on physicochemical, mechanical, and biological properties of polymer scaffolds. Moreover, this article sums up the major applications of some biodegradable natural and synthetic polymer scaffolds modified with proteins and peptides, which have been developed within the past five years.

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Determinants of Adherence to Healthy Eating Patterns in a Population of Children and Adolescents: Evidence on the Mediterranean Diet in the City of Mataró (Catalonia, Spain)

Nutrients ◽

10.3390/nu11040854 ◽

2019 ◽

Vol 11 (4) ◽

pp. 854 ◽

Cited By ~ 15

Author(s):

Arcila-Agudelo ◽

Ferrer-Svoboda ◽

Torres-Fernàndez ◽

Farran-Codina

Keyword(s):

Primary School ◽

Children And Adolescents ◽

Mediterranean Diet ◽

School Level ◽

Primary School Children ◽

Future Research ◽

Mediterranean Countries ◽

Suboptimal Adherence ◽

The Mediterranean ◽

Optimal Adherence

Despite its benefits, the Mediterranean diet (MD) is being abandoned or not adopted by young generations in most Mediterranean countries. In Spain, up to 69% of the child and adolescent population has been found to have suboptimal adherence to the MD. The aim of this study was to analyze which factors are associated with an optimal adherence to the MD in school-age children and adolescents from Mataró, Spain. A cross-sectional study was performed on 1177 children and adolescents aged between 6 and 18 years from Mataró. The Mediterranean Diet Quality Index for Children and Adolescents (KIDMED index) was used to evaluate adherence to a MD. We found that over 59% of subjects showed suboptimal adherence to a MD, with this prevalence being higher for secondary school than for primary school children. The factors positively associated with following an optimal MD were the mother’s education level, children at the primary school level, the absence of distractions at breakfast, and regular physical activity. The availability of spending money was negatively associated with the likelihood of optimal adherence to a MD. Future research should study more in-depth the possible causality between the factors studied and adherence to a MD.

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Diet and cancer in Mediterranean countries: carbohydrates and fats

Public Health Nutrition ◽

10.1017/s1368980009990425 ◽

2009 ◽

Vol 12 (9A) ◽

pp. 1595-1600 ◽

Cited By ~ 39

Author(s):

Cristina Bosetti ◽

Claudio Pelucchi ◽

Carlo La Vecchia

Keyword(s):

Cancer Risk ◽

Olive Oil ◽

Digestive Tract ◽

Mediterranean Diet ◽

A Priori ◽

Glycaemic Index ◽

Case Control Studies ◽

Mediterranean Countries ◽

Increased Risk ◽

The Mediterranean

AbstractObjectiveSeveral aspects of the diet characteristic of the Mediterranean countries are considered favourable not only on cardiovascular disease, but also on cancer risk. We considered some aspects of the Mediterranean diet (including, in particular, the consumption of olive oil and carbohydrates) on cancer risk.Design, Setting and SubjectsData were derived from a series of case-control studies, conducted in Italy since the early 1990s, on over 10 000 cases of thirteen cancer sites and over 17 000 controls.ResultsOlive oil, and other mono- and unsaturated fats, appear to be favourable indicators of breast, ovarian, colorectal, but mostly of upper aero-digestive tract cancers. Whole grain foods are also related to reduced risk of upper aero-digestive tract and various other cancers. In contrast, refined grain intake and, consequently, glycaemic index and glycaemic load were associated to increased risk for several cancer sites. Fish, and hence a diet rich in n-3 polyunsaturated fatty acids, tended to be another favourable diet indicator, while frequent red meat intake was directly related to some common neoplasms. An a priori defined Mediterranean diet score was inversely related to upper digestive and respiratory tract cancers.ConclusionsThese data provide additional evidence that major characteristics of the Mediterranean diet favourably affect cancer risk.

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Mediterranean diet adherence during pregnancy and risk of wheeze and eczema in the first year of life: INMA (Spain) and RHEA (Greece) mother–child cohort studies

British Journal Of Nutrition ◽

10.1017/s0007114513001426 ◽

2013 ◽

Vol 110 (11) ◽

pp. 2058-2068 ◽

Cited By ~ 49

Author(s):

Leda Chatzi ◽

Raquel Garcia ◽

Theano Roumeliotaki ◽

Mikel Basterrechea ◽

Haizea Begiristain ◽

...

Keyword(s):

Mediterranean Diet ◽

Dairy Products ◽

Meta Analysis ◽

Maternal Diet ◽

First Year ◽

Processed Meat ◽

High Intake ◽

Meat Intake ◽

First Year Of Life ◽

The Impact

Maternal diet during pregnancy might influence the development of childhood allergic disorders. The aim of the present study was to evaluate the impact of Mediterranean diet (MD) adherence during pregnancy on wheeze and eczema in the first year of life in two population-based mother–child cohorts in Spain and Greece. We studied 1771 mother–newborn pairs from the Spanish multi-centre ‘INMA’ (INfancia y Medio Ambiente) study (Gipuzkoa, Sabadell and Valencia) and 745 pairs from the ‘RHEA’ study in Crete, Greece. The symptoms of wheeze and eczema were based on the criteria of the International Study of Asthma and Allergies in Childhood. Maternal diet during pregnancy was assessed by FFQ and MD adherence was evaluated through an a priori score. Multivariate log-binomial regression models were used to adjust for several confounders in each cohort and summary estimates were obtained by a meta-analysis. MD adherence was not associated with the risk of wheeze and eczema in any cohort, and similar results were identified in the meta-analysis approach. High meat intake (relative risk (RR) 1·22, 95 % CI 1·00, 1·49) and ‘processed’ meat intake (RR 1·18, 95 % CI 1·02, 1·37) during pregnancy were associated with an increased risk of wheeze in the first year of life, while a high intake of dairy products was significantly associated with a decreased risk of infantile wheeze (RR 0·83, 95 % CI 0·72, 0·96). The results of the present study show that high meat intake during pregnancy may increase the risk of wheeze in the first year of life, while a high intake of dairy products may decrease it.

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