Projekter pr. år
Abstract
The red seaweed Eucheuma denticulatum (Spinosum) is central in the industrial hydrocolloid production. Despite a modest protein content compared to other seaweed species and other alternative protein sources, the enormous quantities of industrially processed Spinosum, makes protein-enriched side-streams a potential source of food protein and protein-derived food ingredients. While Spinosum may be part of the Green Transition going towards sustainable and zero waste, efficient protein extraction is challenging.
Here we demonstrate how quantitative proteomics by LC-MS/MS is a highly valuable tool for characterization and evaluation of protein extracts (Figure 1). In contrast to conventional protein characterization in food science, proteomics provides a deeper level of insight on the quantitative composition. By applying down-stream bioinformatic analysis, it is possible to predict subcellular localization of individual proteins. Such information was used to quantitatively evaluate efficiency and selectivity in different extraction methods, which is possible even in quite poorly characterized species like Spinosum. We evaluated several Spinosum extracts and found that pre-treatment with cell wall degrading enzymes resulted in higher protein content due to increased intracellular protein recovery compared to other extraction methods - without negative impact on yield nor quality of extracted carrageenan. Furthermore, using novel bioinformatic algorithms we predicted a multitude of peptides with emulsifying and antioxidant properties, embedded in abundantly extracted proteins. These functionalities were validated in vitro for many predicted peptides, increasing potential applicability and value. Finally, proteomics data were evaluated as a future replacement of conventional amino acid analysis for evaluating nutritional value.
Here we demonstrate how quantitative proteomics by LC-MS/MS is a highly valuable tool for characterization and evaluation of protein extracts (Figure 1). In contrast to conventional protein characterization in food science, proteomics provides a deeper level of insight on the quantitative composition. By applying down-stream bioinformatic analysis, it is possible to predict subcellular localization of individual proteins. Such information was used to quantitatively evaluate efficiency and selectivity in different extraction methods, which is possible even in quite poorly characterized species like Spinosum. We evaluated several Spinosum extracts and found that pre-treatment with cell wall degrading enzymes resulted in higher protein content due to increased intracellular protein recovery compared to other extraction methods - without negative impact on yield nor quality of extracted carrageenan. Furthermore, using novel bioinformatic algorithms we predicted a multitude of peptides with emulsifying and antioxidant properties, embedded in abundantly extracted proteins. These functionalities were validated in vitro for many predicted peptides, increasing potential applicability and value. Finally, proteomics data were evaluated as a future replacement of conventional amino acid analysis for evaluating nutritional value.
Originalsprog | Engelsk |
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Publikationsdato | 27 sep. 2021 |
Antal sider | 1 |
Status | Udgivet - 27 sep. 2021 |
Begivenhed | 10th Nordic Seaweed Conference: The next 10 years - from local to global - Kysthotellet, Grenaa, Danmark Varighed: 13 okt. 2021 → 14 okt. 2021 https://algecenterdanmark.com/nordic-seaweed-conference/ |
Konference
Konference | 10th Nordic Seaweed Conference |
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Lokation | Kysthotellet |
Land/Område | Danmark |
By | Grenaa |
Periode | 13/10/2021 → 14/10/2021 |
Internetadresse |
Fingeraftryk
Dyk ned i forskningsemnerne om 'Quantitative proteomics and bioinformatics in seaweed food protein research: Evaluation of extraction methods, bioactive potential, and nutritional value.'. Sammen danner de et unikt fingeraftryk.Projekter
- 1 Afsluttet
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PROVIDE: Protein valorization through informatics, hydrolysis, and separation
Gregersen, S., Overgaard, M. T., Hansen, E. B., Bang-Berthelsen, I., Jacobsen, C., García Moreno, P. J., Marcatili, P. & Yesiltas, B.
01/09/2017 → 30/12/2022
Projekter: Projekt › Forskning
Aktiviteter
- 1 Konferenceoplæg
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Quantitative proteomics and bioinformatics in seaweed food protein research: Evaluation of extraction methods, bioactive potential, and nutritional value.
Simon Gregersen (Foredragsholder)
14 okt. 2021Aktivitet: Foredrag og mundtlige bidrag › Konferenceoplæg
Publikation
- 1 Konferenceabstrakt til konference
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Applying Quantitative Proteomics for Evaluation of Protein Quality, Nutritional Value, and Extraction Methods in Side-Streams of Industrial Carrageenan Production from the Red Seaweed Eucheuma denticulatum (Spinosum)
Gregersen Echers, S., Yesiltas, B., García Moreno, P. J., Naseri, A., Holdt, S. L., Jacobsen, C., Hansen, E. B., Marcatili, P. & Overgaard, M. T., 1 okt. 2021.Publikation: Konferencebidrag uden forlag/tidsskrift › Konferenceabstrakt til konference › Forskning › peer review