Electrophoresis 2012, 33, 2201–2211 2201
Ignacio Ortea1 Review Anan´ıas Pascoal2 Benito Canas˜ 3 JoseM.Gallardo´ 1 Food authentication of commercially- Jorge Barros-Velazquez´ 2 Pilar Calo-Mata2 relevant shrimp and prawn species: From
1Department of Food Technology, classical methods to Foodomics Institute for Marine Research, Spanish National Research Although seafood species identification has traditionally relied on morphological analysis, Council (CSIC), Vigo, Spain sometimes this is difficult to apply for the differentiation among penaeid shrimps owing 2Department of Analytical Chemistry, Nutrition and Food to their phenotypic similarities and to the frequent removal of external carapace during Science, School of Veterinary processing. The objective of this review is to provide an updated and extensive overview Sciences/College of on the molecular methods for shrimp and prawn species authentication, in which several Biotechnology, University of omics approaches based on protein and DNA analysis are described. DNA-based methods Santiago de Compostela, Lugo, Spain include the amplification by PCR of different genes, commonly the mitochondrial 16S 3Department of Analytical ribosomal RNA and cytochrome oxidase I genes. A recently described method based on Chemistry, University RFLP coupled to PCR turned out to be particularly interesting for species differentiation Complutense of Madrid, Madrid, Spain and origin identification. Protein analysis methods for the characterization and detection of species-specific peptides are also summarized, emphasizing some novel proteomics- based approaches, such as phyloproteomics, peptide fragmentation, and species-specific Received October 28, 2011 peptide detection by HPLC coupled to multiple reaction monitoring (MRM) MS, the latter Revised December 30, 2011 representing the fastest method described to date for species authentication in food. Accepted January 12, 2012
Keywords: Decapoda shrimps / Food authentication / Foodomics / Genomics / Proteomics DOI 10.1002/elps.201100576
1 Introduction ation can induce to the food industry and the consumers, and to the safety risks derived, this practice can also reduce the Food safety and quality is demanding great attention by the effectiveness of marine conservation and management pro- food industry and consumers. One of the most relevant points grams that help to protect overexploited endangered species concerning food quality is the authentication of food compo- [5]. nents. Food products may be adulterated, and highly valuable Fishery products are among the most internationally species may be substituted, partially or entirely, by similar traded food commodities. Among them, crustaceans belong- but cheaper ones. Food authentication is a major concern ing to the order Decapoda are of significant commercial rel- not only for the prevention of commercial fraud, but also for evance [6]. Decapoda marine shrimps and prawns, especially the assessment of safety risks derived from the nondeclared those belonging to the superfamily Penaeoidea, the penaeid introduction of any food ingredient that might be harmful shrimps, represent important resources for both commer- to human health [1–3], such as potential allergenic or toxic cial fisheries and aquafarming facilities in many countries, compounds, or others that might alter eating habits of a cer- accounting for more than 17% of the global consumption tain group of consumers, this dealing with lifestyles such of seafood products worldwide [7]. Shrimps and prawns are as vegetarianism or religious practices. Regarding allergens, increasingly produced by aquaculture especially in some ar- crustaceans are one of the foods with more prevalence of food eas of China, Ecuador, Mozambique, Southeast Asia (in allergies [4]. In addition to the negative effects that adulter- particular, in countries such as Thailand), in addition to catches in different areas around the world, mainly Food and Agriculture Organization of the United Nations (FAO)
Correspondence: Dr. Ignacio Ortea, Instituto de Investigaciones Areas 87 (Southern Eastern Pacific) and 71 (Western Central Marinas (IIM-CSIC), c/Eduardo Cabello 6, E-36208 Vigo, Spain. Pacific). E-mail: [email protected] The identification of species in food products has tradi- Fax: +34 986292762 tionally relied on morphological analysis. However, morpho- logical features are particularly difficult to use in species dif- Abbreviations: AK, arginine kinase; COI, cytochrome c oxi- ferentiation among seafood species in general, and Decapoda dase subunit I; cytb, cytochrome b; FAO, Food and Agricul- shrimps in particular, because of their phenotypic similarities ture Organization of the United Nations; FDA, Food and Drug and to the fact that during processing, their external carapace Administration; FINS, forensically informative nucleotide se- quencing; MRM, multiple reaction monitoring; SSRs,Simple is often removed. Therefore, unintentional fraud may occur sequence repeats due to interspecies phenotypic similarities, which may lead to