Anyone for an aperitif? Yes, but only a Braulio DOC with its certified proteome.

The trace proteome of a Braulio aperitif (a 21% alcohol beverage, named after a mountain in the Val di Stelvio, Italy) has been investigated via capture with combinatorial peptide ligand libraries (CPLL, ProteoMiner). This aperitif is made with an infusion of 13 mountain herbs and berries, among which four are officially indicated in the label: Achillea moschata, juniper (Juniperus communis subsp. alpina) berries, absinthe (Artemisia absinthium) and gentian (Gentiana alpina) roots. Via capture with CPLLs at pH 7.0 and 2.2 we were able to identify 29 unique gene products, among which the PR5 (parasite resistance) allergen Jun r 3.2, a 25kDa species from Juniperus rigida. Due to the paucity of data on these alpine herbs, it was difficult to attribute these proteins to the specific plant extracts presumably present in this beverage; however most of the species identified indeed belong to alpine herbs and plants, living in a habitat between 1000 and 2000m of elevation. Most of them are enzymes, spanning a Mr range from 10 to 65kDa. It is hoped that such a proteomic signature should help tracking counterfeited products sold on the market.

Ginger Rogers? No, Ginger Ale and its invisible proteome.

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.

In-depth proteomic analysis of non-alcoholic beverages with peptide ligand libraries. I: Almond milk and orgeat syrup.

Combinatorial peptide ligand libraries, both commercial and home-made, have been adopted to investigate the proteome of non-alcoholic beverages, in order to assess their genuineness and detect also trace proteins, in search of potential allergens. Two such beverages have been studied: almond milk and orgeat syrup. In the first product we have been able to identify 132 unique protein species, the deepest investigation so far of the almond proteome. In the second beverage, a handful of proteins (just 14) have been detected, belonging to a bitter almond extract. In both cases, the genuineness of such products has been verified, as well as the fact that almond milk, judging on the total protein and fat content, must have been produced with 100g ground almonds per litre of beverage, as required by authorities. On the contrary, cheap orgeat syrups produced by local supermarkets and sold as their own brands, where found not to contain any residual proteins, suggesting that they contained only synthetic aromas and no natural plant extracts. This could be the starting point for investigating the myriad of beverages that in the last decades have invaded the shelves of supermarkets the world over, whose genuineness and natural origin have never been properly assessed.