Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics

Simon Gregersen Echers; Naim Abdul-Khalek; Rasmus Kranold Mikkelsen; Susan Løvstad Holdt; Charlotte Jacobsen; Egon Bech Hansen; Tobias Hegelund Olsen; Jimmy J.P. Sejberg; Michael Toft Overgaard

doi:10.1016/j.fufo.2022.100189

Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics

Simon Gregersen Echers^*, Naim Abdul-Khalek^*, Rasmus Kranold Mikkelsen^*, Susan Løvstad Holdt^*, Charlotte Jacobsen^*, Egon Bech Hansen^*, Tobias Hegelund Olsen^*, Jimmy J.P. Sejberg^*, Michael Toft Overgaard^*

^*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

4 Citations (Scopus)

129 Downloads (Pure)

Abstract

Seaweeds attract substantial interest as novel sources of sustainable food protein, as they are established sources of industrial hydrocolloids with reasonable protein content. In this study, we investigate the protein composition and nutritional quality of a seaweed protein extract (SPE) from Gigartina sp. The SPE displayed low (

Original language	English
Article number	100189
Journal	Future Foods
Volume	6
ISSN	2666-8335
DOIs	https://doi.org/10.1016/j.fufo.2022.100189
Publication status	Published - Dec 2022

Keywords

Bioinformatics
Peptide emulsifiers
Proteomics
Rhodophyta
Seaweed protein
Valorization

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/j.fufo.2022.100189Licence: CC BY-NC-ND 4.0

1-s2.0-S2666833522000764-mainAccepted author manuscript, 1.43 MBLicence: CC BY-NC-ND 4.0
Open Access articleFinal published version, 1.69 MBLicence: CC BY-NC-ND 4.0

AUB Link

Search for the material in Aalborg University Library's search engine

Cite this

Gregersen Echers, S., Abdul-Khalek, N., Mikkelsen, R. K., Holdt, S. L., Jacobsen, C., Hansen, E. B., Olsen, T. H., Sejberg, J. J. P., & Overgaard, M. T. (2022). Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics. Future Foods, 6, Article 100189. https://doi.org/10.1016/j.fufo.2022.100189

@article{cc8814ff6a7641b88efea7242909240e,

title = "Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics",

abstract = "Seaweeds attract substantial interest as novel sources of sustainable food protein, as they are established sources of industrial hydrocolloids with reasonable protein content. In this study, we investigate the protein composition and nutritional quality of a seaweed protein extract (SPE) from Gigartina sp. The SPE displayed low (",

keywords = "Bioinformatics, Peptide emulsifiers, Proteomics, Rhodophyta, Seaweed protein, Valorization",

author = "{Gregersen Echers}, Simon and Naim Abdul-Khalek and Mikkelsen, {Rasmus Kranold} and Holdt, {Susan L{\o}vstad} and Charlotte Jacobsen and Hansen, {Egon Bech} and Olsen, {Tobias Hegelund} and Sejberg, {Jimmy J.P.} and Overgaard, {Michael Toft}",

year = "2022",

month = dec,

doi = "10.1016/j.fufo.2022.100189",

language = "English",

volume = "6",

journal = "Future Foods",

issn = "2666-8335",

publisher = "Elsevier",

}

Gregersen Echers, S , Abdul-Khalek, N, Mikkelsen, RK, Holdt, SL, Jacobsen, C, Hansen, EB, Olsen, TH, Sejberg, JJP & Overgaard, MT 2022, 'Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics', Future Foods, vol. 6, 100189. https://doi.org/10.1016/j.fufo.2022.100189

Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics. / Gregersen Echers, Simon ; Abdul-Khalek, Naim; Mikkelsen, Rasmus Kranold et al.
In: Future Foods, Vol. 6, 100189, 12.2022.

Research output: Contribution to journal › Journal article › Research › peer-review

TY - JOUR

T1 - Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics

AU - Gregersen Echers, Simon

AU - Abdul-Khalek, Naim

AU - Mikkelsen, Rasmus Kranold

AU - Holdt, Susan Løvstad

AU - Jacobsen, Charlotte

AU - Hansen, Egon Bech

AU - Olsen, Tobias Hegelund

AU - Sejberg, Jimmy J.P.

AU - Overgaard, Michael Toft

PY - 2022/12

Y1 - 2022/12

N2 - Seaweeds attract substantial interest as novel sources of sustainable food protein, as they are established sources of industrial hydrocolloids with reasonable protein content. In this study, we investigate the protein composition and nutritional quality of a seaweed protein extract (SPE) from Gigartina sp. The SPE displayed low (

AB - Seaweeds attract substantial interest as novel sources of sustainable food protein, as they are established sources of industrial hydrocolloids with reasonable protein content. In this study, we investigate the protein composition and nutritional quality of a seaweed protein extract (SPE) from Gigartina sp. The SPE displayed low (

KW - Bioinformatics

KW - Peptide emulsifiers

KW - Proteomics

KW - Rhodophyta

KW - Seaweed protein

KW - Valorization

UR - http://www.scopus.com/inward/record.url?scp=85139070889&partnerID=8YFLogxK

U2 - 10.1016/j.fufo.2022.100189

DO - 10.1016/j.fufo.2022.100189

M3 - Journal article

SN - 2666-8335

VL - 6

JO - Future Foods

JF - Future Foods

M1 - 100189

ER -

Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics

Abstract

Keywords

UN SDGs

Access to Document

AUB Link

Other files and links

Fingerprint

PROVIDE: Protein valorization through informatics, hydrolysis, and separation

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)

Quantitative proteomics and bioinformatics in seaweed food protein research: Evaluation of extraction methods, bioactive potential, and nutritional value.

Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweed Eucheuma denticulatum

Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed Eucheuma denticulatum revealed by quantitative, subcellular protein profiling: A high potential source of functional food ingredients

Gigartina pilot scale protein extract BUP

Cite this

Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics

Abstract

Keywords

UN SDGs

Access to Document

AUB Link

Other files and links

Fingerprint

Projects

PROVIDE: Protein valorization through informatics, hydrolysis, and separation

Activities

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)

Quantitative proteomics and bioinformatics in seaweed food protein research: Evaluation of extraction methods, bioactive potential, and nutritional value.

Research output

Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweed Eucheuma denticulatum

Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed Eucheuma denticulatum revealed by quantitative, subcellular protein profiling: A high potential source of functional food ingredients

Datasets

Gigartina pilot scale protein extract BUP

Cite this