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

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

doi:10.1016/j.fufo.2022.100189

Cited by 7 publications

(3 citation statements)

References 95 publications

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“…SDS-PAGE analysis was done as previously described by Gregersen Echers, Abdul-Khalek, et al [ 20 ]. Briefly, samples were analyzed using pre-casted 4–20% gradient Bis-Tris (Genscript, Piscataway Township, NJ, USA) in a Tris-and 3-(N-morpholino)propanesulfonic acid (MOPS) buffer system according to manufacturer guidelines.…”

Section: Methodsmentioning

confidence: 99%

“…However, the recent development of mass spectrometry (MS)-based peptidomics and subsequent deep learning-based functional predictions has provided tools for obtaining such insight [14,18,19]. Similar approaches have also been demonstrated for other hydrolysate functionalities, such as emulsification, where it has been possible to link quantitative peptide-level composition with bulk functionality [20,21]. While still in its infancy, such a bottom-up approach can therefore provide the missing link between peptide composition of hydrolysates and their functionality, ultimately opening the possibilities of designing targeted hydrolysis strategies.…”

Section: Introductionmentioning

confidence: 99%

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Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics

Bjørlie,

Hartmann,

Rasmussen

et al. 2024

Antioxidants

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Metal-catalyzed lipid oxidation is a major factor in food waste, as it reduces shelf life. Addressing this issue, our study investigates the potential of hydrolysates derived from potato protein, a by-product of potato starch production, as metal-chelating antioxidants. Through sequential enzymatic hydrolysis using alcalase or trypsin combined with Flavourzyme, we produced various hydrolysates, which were then fractionated using ultrafiltration. Using a combination of peptidomics and bioinformatics, we predicted the presence of metal-chelating and free radical-scavenging peptides across all hydrolysate fractions, with a trend indicating a higher content of antioxidant peptides in lower molecular weight fractions. To validate these predictions, we utilized surface plasmon resonance (SPR) and a 9-day emulsion storage experiment. While SPR demonstrated potential in identifying antioxidant activity, it faced challenges in differentiating between hydrolysate fractions due to significant standard errors. In the storage experiment, all hydrolysates showed lipid oxidation inhibition, though not as effectively as ethylenediaminetetraacetic acid (EDTA). Remarkably, one fraction (AF13) was not significantly different (p < 0.05) from EDTA in suppressing hexanal formation. These results highlight SPR and peptidomics/bioinformatics as promising yet limited methods for antioxidant screening. Importantly, this study reveals the potential of potato protein hydrolysates as antioxidants in food products, warranting further research.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics

Bjørlie,

Hartmann,

Rasmussen

et al. 2024

Antioxidants

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“…The identification and release of abundant proteins/peptides from plant-based sources gained significant attention from the food industry in recent years [ 9 , 14 ]. To meet the increasing demand for sustainable protein-based ingredients from alternative sources, the development of approaches combining advanced mass spectrometry-based proteomics and bioinformatics tools allowed for more time and cost-efficient research [ 15 , 16 ]. Using this approach, we previously identified several potent emulsifier peptides from abundant potato proteins [ 14 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

et al. 2023

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This work studies the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) fractions obtained through enzymatic hydrolysis of potato protein using trypsin followed by ultrafiltration. Unfractionated (PPH1) and fractionated (PPH2 as >10 kDa, PPH3 as 10–5 kDa, PPH4 as 5–0.8 kDa, and PPH5 as <0.8 kDa) protein hydrolysates were evaluated. Pendant drop tensiometry and dilatational rheology were applied for determining the ability of PPHs to reduce interfacial tension and affect the viscoelasticity of the interfacial films at the oil–water interface. Peptides >10 kDa showed the highest ability to decrease oil–water interfacial tension. All PPH fractions predominantly provided elastic, weak, and easily stretchable interfaces. PPH2 provided a more rigid interfacial layer than the other hydrolysates. Radical scavenging and metal chelating activities of PPHs were also tested and the highest activities were provided by the unfractionated hydrolysate and the fractions with peptides >5 kDa. Furthermore, the ability of PPHs to form physically and oxidatively stable 5% fish oil-in-water emulsions (pH 7) was investigated during 8-day storage at 20 °C. Our results generally show that the fractions with peptides >5 kDa provided the highest physicochemical stability, followed by the fraction with peptides between 5 and 0.8 kDa. Lastly, promising sensory results with mostly mild attributes were obtained even at protein concentration levels that are higher than needed to obtain functional properties. The more prominent attributes (e.g., bitterness and astringency) were within an acceptable range for PPH3 and PPH4.

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Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics

Moreno¹,

Yeşiltaş²,

Gregersen³

et al. 2023

Current Opinion in Food Science

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

Cited by 7 publications

References 95 publications

Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics

Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics

Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics

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