蛋白质组学技术在食品微生物安全评估与检测中的应用

Application of Proteomics in Safety Assessment and Monitoring of Food Microorganisms

摘要:

食源性微生物导致的食品安全问题在世界范围内一直备受关注。沙门氏菌（Salmonela Spp）、李斯特菌(Listeria monocytogenes)、大肠杆菌O157:H7等致病菌容易在食品加工过程中存活，对消费者的生命健康造成危害。在食品快速流通及泛工业化生产的今天，实现食品中的病源微生物以及微生物毒素的快速检测是保障食品安全的基本途径之一。作为21世纪六大热点技术之一，蛋白质组学技术有望弥补目前基于免疫学、基因组学等快速检测方法的不足，为监测食品中微生物种类与含量、保证食品安全提供新思路。本文主要探讨了蛋白质组学在食品微生物安全方面的最新研究进展，内容涵盖了利用质谱鉴定食品微生物，利用多肽指纹图谱识别食品中潜在病源微生物，利用蛋白质组学的方法研究微生物在外界环境变化时蛋白质组上的响应以及与食品安全相关的生物膜的研究进展等。

Abstract:

Food microbial-safety has attracted much attention in the world. Salmonella Spp, Listeria monocytogenes, E.coli O157:H7 can survive in food processing, causing health hazards to consumers. Nowadays, rapid detection of food pathogens and microbial toxins are considered to be important to ensure food safety in the fast food circulation. As one of the six major techniques in life sciences of the 21st Century, proteomics provide new route for safety assessment and monitoring food microbes, which might complement the shortages of the rapid detection methods based on immunology or genomics. This paper mainly discussesed the application of proteomics on inspections of food microbial-safety, including identification of potential pathogenic microorganisms in foods by peptide fingerprints, analysis of the adaption of microorganisms to external environments, etc. Advanced studies on biofilm with proteomics method were also covered in this paper.