Progress in the Application of Mass Spectrometry for Quantitative Proteomics of Yeasts Used for Food Processing

Abstract

Protein is an essential participant in the life activities of all living things, and the accurate qualitative and quantitative studies of proteins will help to deepen the understanding of the laws of life. As a class of eukaryotic microorganisms widely used in basic research, food brewing, and industrial fermentation, the proteomics of yeasts used for food processing has continuously attracted the interest of many researchers, and the resulting findings will lead to their wider application in food processing. Based on the difference in the physicochemical properties and concentrations of different proteins in yeasts, mass spectrometry (MS) has been developed into one of the most effective proteome identification techniques. This paper summarizes the progress that has been made in the liquid chromatography-mass spectrometry (LC-MS/MS)-based proteomics analysis of yeast in the past five years, and discusses the “bottom-up” method for quantitative proteome analysis of yeast with a special focus on the latest achievements in yeast proteome extraction, identification, and analysis techniques. Furthermore, this review also summarizes future prospects for the application of yeast proteome quantitation techniques in the research of yeasts used for food processing.

Keywords

• proteome; yeast; liquid chromatography-tandem mass spectrometry; quantitation