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Proteomics in nutrition research: principles, technologies and applications

Published online by Cambridge University Press:  08 March 2007

Dagmar Fuchs ,
Isabel Winkelmann ,
Ian T. Johnson ,
Edwin Mariman ,
Uwe Wenzel  and
Hannelore Daniel
Dagmar Fuchs
Affiliation:
Molecular Nutrition Unit, Technical University of Munich, Am Forum 5, D-85 350 Freising-Weihenstephan, Germany
Isabel Winkelmann
Affiliation:
Molecular Nutrition Unit, Technical University of Munich, Am Forum 5, D-85 350 Freising-Weihenstephan, Germany
Ian T. Johnson
Affiliation:
Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK
Edwin Mariman
Affiliation:
NUTRIM, University of Maastricht, PO Box 616, 6200 MD Maastricht, The Netherlands
Uwe Wenzel
Affiliation:
Molecular Nutrition Unit, Technical University of Munich, Am Forum 5, D-85 350 Freising-Weihenstephan, Germany
Hannelore Daniel*
Affiliation:
Molecular Nutrition Unit, Technical University of Munich, Am Forum 5, D-85 350 Freising-Weihenstephan, Germany
*
*Corresponding author: Professor Hannelore Daniel, fax +49 8161 71 3999, email [email protected]
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Abstract

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The global profiling of the whole protein complement of the genome expressed in a particular cell or organ, or in plasma or serum, makes it possible to identify biomarkers that respond to alterations in diet or to treatment, and that may have predictive value for the modelling of biological processes. Proteomics has not yet been applied on a large scale in nutritional studies, yet it has advantages over transcriptome profiling techniques in that it directly assesses the entities that carry out the biological functions. The present review summarizes the different approaches in proteomics research, with special emphasis on the current technical ‘workhorses’: two-dimensional (2D)-PAGE with immobilized pH gradients and protein identification by MS. Using a work-flow approach, we provide information and advice on sample handling and preparation, protein solubilization and pre-fractionation, protein separation by 2D-PAGE, detection and quantification via computer-assisted analysis of gels, and protein identification and characterization techniques by means of MS. Examples from nutritional studies employing proteomics are provided to demonstrate not only the advantages but also the limitations of current proteome analysis platforms.

Keywords

ProteomicsTwo-dimensional gel electrophoresisMass spectrometryPrinciplesExamples
Type
Horizons in Nutritional Science
Information
British Journal of Nutrition , Volume 94 , Issue 3 , September 2005 , pp. 302 - 314
Copyright
Copyright © The Nutrition Society 2005

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