Projects per year
Abstract
Recently, we demonstrated using amphiphilicity-based bioinformatic prediction to identify peptide emulsifiers embedded in potato proteins (manuscripts submitted). Amongst the predicted peptides, especially one (γ1), derived from the storage protein patatin, stood out with exceptional emulsifying activity in vitro. Although patatin is the most abundant protein in potatoes, it is, however, not a single protein, but a family of highly homologous isoforms.
Using buttom-up proteomics in combination with multiple sequence alignment and in silico digestion, we identified several γ1 variants. The variants consist of both full-length isoforms with single amino acid substitutions as well as tryptic variants/truncations from different isoforms. The emulsifying activity of the γ1 variants was investigated by drop tensiometry and physical stability of the emulsions was assayed by measuring zeta potential and droplet size distribution during storage. The emulsifying activity was correlated with the predicted activity by bioinformatics. Furthermore, the interfacial conformation of the peptides was investigated by SRCD and supplemented by NMR for selected peptides.
Based on the results from this study, we are able to i) evaluate the full potential of using γ1 variants as peptide emulsifier in food; ii) provide novel insight on the structure/function relationship of amphipathic, α-helical peptide emulsifiers; and iii) further validate our predictive algorithm and thereby highlighting the potential of using bioinformatic prediction of food functionality.
Original language | English |
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Publication date | 22 Jan 2020 |
Publication status | Published - 22 Jan 2020 |
Event | Food Colloids: Structure, dynamics and function - Lund University, Lund, Sweden Duration: 19 Apr 2020 → 22 Apr 2020 https://www.delegia.com/foodcolloids2020 |
Conference
Conference | Food Colloids |
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Location | Lund University |
Country/Territory | Sweden |
City | Lund |
Period | 19/04/2020 → 22/04/2020 |
Internet address |
Fingerprint
Dive into the research topics of '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.'. Together they form a unique fingerprint.Projects
- 1 Finished
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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
Project: Research
Activities
- 1 Talks and presentations in private or public companies
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PROVIDE and the Potatoes
Simon Gregersen (Lecturer)
10 Feb 2021Activity: Talks and presentations › Talks and presentations in private or public companies
Research output
- 4 Journal article
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Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics
Yesiltas, B., Gregersen Echers, S., Lægsgaard, L., Brinch, M. L., Olsen, T. H., Marcatili, P., Overgaard, M. T., Hansen, E. B., Jacobsen, C. & García-Moreno, P. J., 15 Nov 2021, In: Food Chemistry. 362, 12 p., 130217.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile22 Citations (Scopus)41 Downloads (Pure) -
The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
García Moreno, P. J., Yang, J., Gregersen Echers, S., Jones, N. C., Berton-Carabin, C. C., Sagis, L. M. C., Hoffmann, S. V., Marcatili, P., Overgaard, M. T., Hansen, E. B. & Jacobsen, C., Jun 2021, In: Food Hydrocolloids. 115, 13 p., 106605.Research output: Contribution to journal › Journal article › Research › peer-review
37 Citations (Scopus) -
Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions
García-Moreno, P. J., Jacobsen, C., Marcatili, P., Gregersen Echers, S., Overgaard, M. T., Andersen, M. L., Sørensen, A. D. M. & Hansen, E. B., Apr 2020, In: Food Hydrocolloids. 101, 105529.Research output: Contribution to journal › Journal article › Research › peer-review
Open Access49 Citations (Scopus)