Contains 489 different proteins


Researchers at the Academy of Biomedical Research of the Academy of Athens (IBSEA) analyzed the Greek slice, decrypting for the first time on molecular level its content, its value and its nutritional properties.

Researchers at the University of the Aegean, Dr. Georgios Tsagaris and Dr. Athanasios Anagnostopoulos, published in an international journal, analyzed with high-resolution mass spectrometers a variety of representative samples from all parts of Greece that produce “Protected Designation of Origin” (PDO) slice, identification of all the proteins and peptides they contain.

It has been found that PDO slice from all parts of our country contains a total of 489 different proteins, making it one of the world’s most protein-rich cheeses. These 489 proteins are the “identity” of Greek feta and belong to various groups of bioactive proteins. Among other things, they include proteins that are related to immune system regulation, with antimicrobial activity, as well as proteins that control the microbial of the gut.

Many vitamins-related proteins have also been identified, such as D responsible for bone calcium transport, vitamin B12 responsible for the transport and uptake of iron and other functional trace elements. In the Greek PDO slice, proteins associated with the function of the nervous system, kidney function, as well as proteins for cholesterol metabolism and blood pressure regulation were also detected.

The IBSEA’s Proteomics Research Unit has recently developed an innovative methodology that allows for the first time the exact qualitative and quantitative determination of components of liquid or solid food and dietary supplements. This is trophometry, foodometry, nutriometry, which is applied exclusively to UBEAA and deals with all mass spectrometry methods that lead to the identification of all proteins, peptides, metabolites, lipids and all other groups of molecules of one food, which together create its “tropometric print”. This is unique to every food, as is the genetic DNA profile in humans.

The specific technology and know-how of the calometry makes the Proteomics Research Unit unique in the Balkans and Southeastern Europe in the application of molecular traceability.

In addition to demonstrating the high nutritional value of the Greek PDO slice, based on research findings, a new method has been developed for the traceability of the milk used, the determination of the existence of falsification, its separation from similar products and, finally, the identification of the of the origin of the feta as exclusively a Greek designation of origin.

Tachometry can be further applied to all types of food, including liquids, solids, foodstuffs of animal or vegetable origin, dairy products, dietary supplements, etc. by specifying precisely the Higher Quality Products (PAP) that have beneficial effects on human health, the geographical origin of each food (Greek, PDO, PGI, traditional specialty guaranteed product) and bio-functional foods.

The Institute of Proteomics Research Unit has already carried out a multitude of topometric analyzes on behalf of the Epirus Region and the University of Ioannina, highlighting the quality characteristics of economically important animal organisms of the Amvrakikos Gulf, as well as food from abroad (Italy, Great Britain).


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