Portal de Periódicos da CAPES

Ginger Rogers? No, Ginger Ale and its invisible proteome

2011; Elsevier BV; Volume: 75; Issue: 6 Linguagem: Inglês

10.1016/j.jprot.2011.12.026

1876-7737

Elisa Fasoli, Alfonsina D’Amato, Attilio Citterio, Pier Giorgio Righetti,

Piperaceae Chemical and Biological Studies

The trace proteome of a Ginger drink, stated to be produced with a ginger root extract, has been investigated via capture with combinatorial peptide ligand libraries (ProteoMiner). Although in traces, we could confirm the presence of five grape proteins and one apple protein, but not even the faintest trace of any ginger root proteins. The first two findings are correct, as the producer stated that this beverage had been reinforced with 12% grape juice and 6% apple juice, but the absence of even traces of ginger proteins does not permit the classification of this beverage as a ginger extract on a proteomics scale. However, organoleptic tasting has confirmed the presence of a ginger extract, due to its piquant and tongue-biting taste. Nevertheless, any ginger root extract must be considered as a minor component as compared to the presence of grape and apple juice. At the light of these findings, it is hoped that the competent authorities will in the future make compulsory the proper labelling also of beverages so that all amounts of compounds utilized will be clearly stated in the label, including the presumptive main component.