High-Resolution Comparative and Quantitative Proteomics of Biogenic-Amine-Producing Bacteria and Virulence Factors Present in Seafood

The presence of biogenic amines (histamine, tyramine,
putrescine,
and cadaverine) in seafood is a significant concern for food safety.
This review describes for the first time a shotgun quantitative proteomics
strategy to evaluate and compare foodborne strains of bacteria that
produce biogenic amines in seafoods. This approach recognized 35,621
peptide spectrum matches, belonging to 20,792 peptides, and 4621 proteins.
It allowed the determination of functional pathways and the classification
of the strains into hierarchical clusters. The study identified a
protein–protein interaction network involving 1160 nodes/10,318
edges. Proteins were related to energy pathways, spermidine biosynthesis,
and putrescine metabolism. Label-free quantitative proteomics allowed
the identification of differentially regulated proteins in specific
strains such as putrescine aminotransferase, arginine decarboxylase,
and l-histidine-binding protein. Additionally, 123 peptides
were characterized as virulence factors and 299 peptide biomarkers
were selected to identify bacterial species in fish products. This
study presents the most extensive proteomic repository and progress
in the science of food biogenic bacteria and could be applied in the
food industry for the detection of bacterial contamination that produces
histamine and other biogenic amines during food processing/storage.