Food fraud is a lucrative activity, estimated to cost customers hundreds of millions of pounds each year in the UK alone [1]. It is not a new problem for the food industry but it is a growing one, and associated with increased fraud is an increased risk to public health since fraudulent products may be adulterated with materials which are not approved for food use (for example adding red dye to paprika powder, or melamine in milk). In order to combat such practises an array of security measures are in place, analytical methods are an important part of these measures, required to confirm the presence (or absence) of undesired materials.
Analytical methods are routinely used to check food quality and authenticity, but as fraudsters become more sophisticated they find ways to avoid detection, thus the analytical methods must continuously improve. The food glycome may be an interesting target to determine authenticity. In fact, coffee polysaccharides are already used to determine the authenticity of soluble coffees [2] and sugar profiles may be used to detect adulteration of fruit juices, etc [3]. However, glycoprotein glycans have not been widely exploited in this field. We have developed a method to profile the N-glycans from milk glycoproteins. In a pilot study we were able to differentiate several types of milk and milk mixtures, demonstrating the potential of such an approach.
References:
[1] P. Shears (2010) Food Fraud - a Current Issue but an Old Problem. Brit. Food J. 112: 198-213.
[2] J. Prodolliet, M. Bruelhart, M.B. Blanc, V. Leloup, G. Cherix, C.M. Donnelly, R. Viani (1995) Adulteration of soluble coffee with coffee husks and parchments. J.AOAC Int. 78: 761-767.
[3] J. Prodolliet, C. Hischenhuber (1998) Application of carbohydrate chromatography to detect food adulterations. Z.Lebensm.Unters.Forsch. 207: 175-193.
