Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

Pedro Jesús García Moreno*, Simon Gregersen, Elham Nedamani, Tobias Hegelund Olsen, Paolo Marcatili, Michael Toft Overgaard, Mogens Larsen Andersen, Egon Bech Hansen, Charlotte Jacobsen

*Kontaktforfatter

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

4 Citationer (Scopus)

Abstrakt

In this work, we developed a novel approach combining bioinformatics, testing of functionality and bottom-up proteomics to obtain peptide emulsifiers from potato side-streams. This is a significant advancement in the process to obtain emulsifier peptides and it is applicable to any type of protein. Our results indicated that structure at the interface is the major determining factor of the emulsifying activity of peptide emulsifiers. Fish oil-in-water emulsions with high physical stability were stabilized with peptides to be predicted to have facial amphiphilicity: (i) peptides with predominantly α-helix conformation at the interface and having 18–29 amino acids, and (ii) peptides with predominantly β-strand conformation at the interface and having 13–15 amino acids. In addition, high physically stable emulsions were obtained with peptides that were predicted to have axial hydrophobic/hydrophilic regions. Peptides containing the sequence FCLKVGV showed high in vitro antioxidant activity and led to emulsions with high oxidative stability. Peptide-level proteomics data and sequence analysis revealed the feasibility to obtain the potent emulsifier peptides found in this study (e.g. γ-1) by trypsin-based hydrolysis of different side streams in the potato industry.
OriginalsprogEngelsk
Artikelnummer690
TidsskriftScientific Reports
Vol/bind10
Udgave nummer1
Antal sider22
ISSN2045-2322
DOI
StatusUdgivet - 20 jan. 2020

Fingeraftryk Dyk ned i forskningsemnerne om 'Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams'. Sammen danner de et unikt fingeraftryk.

  • Projekter

    • 1 Igangværende
  • Publikation

    • 4 Citationer
    • 3 Konferenceabstrakt til konference
    • 1 Tidsskriftartikel

    Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

    García-Moreno, P. J., Jacobsen, C., Marcatili, P., Gregersen, S., Overgaard, M. T., Andersen, M. L., Sørensen, A. D. M. & Hansen, E. B., apr. 2020, I : Food Hydrocolloids. 101, 105529.

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

  • 4 Citationer (Scopus)

    Insight into the structure/function relationship in amphipathic, α-helical peptide emulsifiers: A study of a highly potent peptide emulsifier derived from potato storage proteins and its natural isoforms.

    Gregersen, S., García Moreno, P. J., Yesiltas, B., Hansen, E. B., Marcatili, P., Jacobsen, C., Jones, N. C., Hoffmann, S. V., Wimmer, R. & Overgaard, M. T., 22 jan. 2020.

    Publikation: Konferencebidrag uden forlag/tidsskriftKonferenceabstrakt til konferenceForskningpeer review

  • Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties.

    Yesiltas, B., Lægsgaard, L., Brinch, M. L., Hansen, E. B., Jacobsen, C., Marcatili, P., Olsen, T. H., Gregersen, S. & García Moreno, P. J., 13 jun. 2019.

    Publikation: Konferencebidrag uden forlag/tidsskriftKonferenceabstrakt til konferenceForskningpeer review

  • Citationsformater