Revealing structure-function relationship of novel spent grain peptides identifed by proteomics and bioinformatics

Moving towards more sustainable and environmentally friendly food production
and consumption is a challenging path, specifically with respect to utilization of byproducts
from the food industry for production of new ingredients. GRAINPEP will
use advanced technologies and an innovative approach to solve this challenge for
brewer’s spent grain (BSG). GRAINPEP will therefore identify and subsequently
obtain peptides with important functionalities such as emulsifying and antioxidant
activities in order to replace animal-based proteins. Firstly, identification of the
BSG proteome will be carried out by proteomics analysis followed by prediction of
functional peptides using bioinformatics tools that have been developed in an
ongoing project. Secondly, a sequential protein extraction approach including a pretreatment step using green technologies to overcome limitations of inefficient
extraction will be used. Subsequently, enzymatic hydrolysis will be used to obtain
peptides that have enhanced functionality compared to the original protein.
Subsequent to the BSG’s protein/peptides’ molecular characteristics, validation of
predicted peptides (synthesized commercially) embedded in BSG as well as
targeted BSG hydrolysates will be conducted using in vitro assays. Model
emulsion systems will be used for characterization and functionality investigations
using advanced techniques including scattering, microscopy, chromatography,
and spectroscopy. The structure-function relationship of the identified synthetic
peptides and BSG hydrolysates will be mathematically modelled i) to facilitate the
elucidation of the particular physical properties of proteins that meet the functional
requirement in particular food applications and/or ii) to make rational decisions for
selecting the best proteins for specific applications or determining what
modifications are required for improving a particular function.

Moving towards more sustainable and environmentally friendly production and
consumption is a challenging path, specifically with respect to utilization of byproducts
from the food industry for production of new ingredients. GRAINPEP will
use an innovative approach to solve this challenge for brewer’s spent grain (BSG).
The overall aim of GRAINPEP is to decrease the waste from beer industry and to
discover high-value peptides from low-cost BSG. GRAINPEP will therefore identify
and subsequently obtain peptides with important functionalities such as emulsifying
and antioxidant activities. These peptides can be used to replace animal-based
proteins as ingredients in foods. The functional properties of proteins are governed
by their intrinsic structure, which will be revealed using a novel approach. The
consortium for GRAINPEP contains experts in their research areas and involves
two international collaborators apart from two Danish institutions.