Proteomiks ve Gıda Endüstrisinde Kullanım Alanları

Proteomiks, bir organizma, doku veya hücrede herhangi bir anda bulunan proteinlerin tümünün, geniş çaplı protein ayırma ve tanımlama teknikleri kullanılarak analiz edilmesidir. 1994’te Avustralyalı araştırmacı Marc. R. Wilkins tarafından ortaya konmasının ardından günümüze kadar büyük gelişme göstererek sadece tıpta değil birçok alanda kullanılmaya başlanmıştır. Gıda endüstrisi de bu alanlardan biridir. Proteomiks, gıda kalitesi, gıda güvenliği, genetiği değiştirilmiş gıdalar, depolama ve paketleme gibi işlemlerin gıdalar üzerine etkileri, gıda alerjenleri gibi konularda yapılan araştırmalarda tercih edilen bir yöntem haline gelmiştir. Bu derlemede proteomiksin ne olduğu, nasıl uygulandığı ve gıda endüstrisinde hangi alanlarda kullanıldığı hakkında genel bilgiler vermek amaçlanmıştır.

Anahtar Kelimeler:

Proteomiks, proteom, iki boyutlu jel elektroforezi (2DE), kütle spektrometri (MS).

Proteomics and Area of Usage in Food Industry (Turkish with English Abstract)

Proteomics is analyzing the total amount of proteins expressed in a certain time point, in an organism, a tissue or a cell, by using protein separation and identification techniques. From 1994, proteomics was first introduced by Marc. R. Wilkins, to now proteomics advanced and begins to use in several areas instead of clinical medicine. Food industry is one of these areas. Proteomics is a powerful tool used in food quality, food safety, genetically modified organisms, effects of storage and packaging on foods and food allergens researches. The aim of this review is to define proteomics and proteomics techniques and usage in food industry area.

Keywords:

Proteomics, proteom, two-dimensional gel electrophoresis (2DE), mass spectrometry (MS).,

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