Molecular characterization and bio-functional property determination using SDS-PAGE and RP-HPLC of protein fractions from two Nigella species

Alu’datt, Muhammad H.; Rababah, Taha; Alhamad, Mohammad N.; Alodat, M. T.; Al-Mahasneh, Majdi A.; Gammoh, Sana; Ereifej, Khalil; Almajwal, Ali; Kubow, Stan

doi:10.1016/j.foodchem.2017.03.025

Cited by 22 publications

(11 citation statements)

References 30 publications

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“…Moreover, it is difficult to compare results, even within the seeds of one species, if the authors use different raw materials, extraction methods, and electrophoresis conditions. We obtained SDS‐PAGE profiles similar to those that have been described previously for coconut meal, 19,20 flaxseed meal, 21 hemp seed meal and hemp protein isolate, 22,23 milk thistle seed protein isolate, 24 black cumin flour obtained from Nigella damascena , 25 pumpkin seed protein extract, 11,26 rapeseed meal, 27–29 sesame protein isolate and seed flour, 30,31 and finally, from sunflower flour and protein concentrate 32,33 …”

Section: Resultssupporting

confidence: 58%

Proteomic analysis of oilseed cake: a comparative study of species‐specific proteins and peptides extracted from ten seed species

et al. 2020

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Background In recent years there has been a visible trend among consumers to move away from consuming meat in favor of plant products. Meat producers have therefore been trying to meet the expectations of consumers by introducing new products to the food market with a greater proportion of plant ingredients. Meat products are enriched not only by the addition of vegetable oils but also by ground or whole oilseeds or their preparation. In this study, we present in‐solution tryptic digestion and an ultra‐performance liquid chromatography coupled to quadrupole time‐of‐flight mass spectrometry (UHPLC‐Q‐TOF‐MS/MS)‐based proteomics approach to investigate specific proteins and peptides of ten oilseed cakes, by‐products of cold pressing oil from coconut, evening primrose, hemp, flax, milk thistle, nigella, pumpkin, rapeseed, sesame, and sunflower seeds, for authentication purposes. Results We identified a total of 229 unique oilseed proteins. The number of specific proteins varied depending on the sample, from 4 to 48 in evening primrose and sesame. Moreover, we identified approximately 440 oilseed unique peptides in the cakes of all the analyzed oilseeds; the largest amounts were found in sesame (107 peptides), sunflower (100), pumpkin, hemp (42), rapeseed (36), and flax cake (35 peptides). Conclusions We provide novel information on unique / species‐specific peptide markers that will extend the scope of testing the authenticity of a wide range of foods. The results of this peptide discovery experiment may further contribute to the development of targeted methods for the detection and quantification of oilseed proteins in processed foods, and thus to the improvement of food quality. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 58%

Proteomic analysis of oilseed cake: a comparative study of species‐specific proteins and peptides extracted from ten seed species

et al. 2020

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“…However, native sweet potato starch (SPS) exhibits higher peak viscosity, intolerance of shear, poor freeze-thaw stability, and easy retrogradation, which could not meet the requirements of SPS-based food products (Hoover, 2001;Hung & Morita, 2005). Consequently, physical, chemical, and enzymatic methods have been investigated to modify the physical and chemical properties of SPS (Gou et al, 2019;Guo, Tao, Cui, & Janaswamy, 2019;Lee & Yoo, 2011;Zhou, Zhang, Chen, & Chen, 2017). Recently, non-starch hydrocolloids have been used to improve the property of native starch (Charoenrein, Tatirat, Rengsutthi, & Thongngam, 2011;Chen, Tian, Tong, Zhang, & Jin, 2017;Choi & Yoo, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch

Zhang

Wang

et al. 2019

CyTA - Journal of Food

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The influences of inulin on pasting, textural, and rheological properties of sweet potato starch (SPS) were explored. Subsequently, the interactions between inulin and SPS were analyzed. Results showed that inulin could make the pasting temperature increase and all viscosity parameters of SPS-inulin blends decline. With the increased inulin, SPS gel hardness decreased; while both springiness and resilience first increased and then decreased, and reached to the maximum at an addition level of 5%. SPS-inulin blends paste displayed a pseudoplastic and shear-thinning property. Results of dynamic viscoelasticity indicated that inulin improved liquid-like characteristics of SPS-inulin blends pastes, and temperature of G' Max , G'' Max increased with the increase in inulin. Additionally, the swelling of SPS granules was obviously inhibited by inulin, and granules were mostly concentrated in the smaller. Inulin also greatly decreased the leached amylose content (p < 0.05). The interaction between SPS and inulin was the hydrogen bond. Efecto de la inulina en las propiedades de amasado, textura y reología del almidón de camote (batata, Ipomoea batatas) RESUMEN El presente estudio se propuso analizar la influencia de la inulina en las propiedades de amasado, textura y reología del almidón de camote (SPS), para luego analizar las interacciones entre la inulina y el SPS. Los resultados demostraron que la inulina puede aumentar la temperatura de amasado y disminuir todos los parámetros de viscosidad de las mezclas de SPS-inulina. Con el aumento de la inulina, la dureza del gel SPS se redujo; mientras que la elasticidad y la resiliencia mostraron primero un aumento, para disminuir luego, alcanzando el máximo a un nivel de adición de 5%. Las pastas de mezclas de inulina y SPS muestran una propiedad seudoplástica y de adelgazamiento por cizalladura. Los resultados de la viscoelasticidad dinámica indicaron que la inulina mejoró las características similares en el líquido de las pastas de mezclas de inulina y SPS, y la temperatura de G' Max , G'' Max aumentó con el incremento de inulina. Además, la hinchazón de los gránulos de SPS fue claramente inhibida por la inulina, y estos se concentraron principalmente en los más pequeños. Asimismo, la inulina disminuyó en gran medida el contenido de amilosa lixiviada (p <0.05). La interacción entre el SPS y la inulina fue el enlace de hidrógeno.

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“…It shows a mean composition of 38.20% fat, 20-85% proteins, 7-94% crude fibers, 31.94% carbohydrates, 4% ash, and 5% moisture (5,6). In the last decades, black seed has been used as a medicinal plant, owing to its actual impacts on humans to cure serious health problems (3,7). In this context, various nutraceutical attributes have been associated with black seeds, such as antioxidant, anticancer, antiinflammatory, antiallergic, antimicrobial, and antifungal properties (8)(9)(10).…”

Section: Introductionmentioning

confidence: 99%

“…Black cumin or black seed ( Nigella sativa ) is an annual herbaceous plant of the family Ranunculaceae. It is cultivated in several parts of the world, especially the Middle East ( 3 , 4 ). Black seeds are utilized as an essential spice, flavoring agent, and medicinal herb.…”

Section: Introductionmentioning

confidence: 99%

A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake

Zaky

El‐Aty

2021

Front. Nutr.

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Plenty of black cumin cake was generated as a natural waste material after pressing the oil. Nigella sativa (black cumin) seeds and cakes are of precious nutritional value as they contain proteins, phenolics, essential amino acids, and bioactive compounds. Owing to their antioxidant properties, scientists and food manufacturers have extensively developed them. Notably, global awareness among consumers about the benefits of innovative food ingredients has been increased. Meanwhile, it has to be noted that vast amounts of cake by-products are not effectively utilized, which might cause economic loss and environmental consequences. This review aimed to highlight the antioxidant abilities, extraction, characterization, functional characteristics, and utilization of active peptides acquired from black seed oil cake. This overview would critically evaluate black seed cake proteins, plentiful in bioactive peptides that might be utilized as valuable additives in feed, food, pharmaceutical, and cosmetic industries. The addition of bioactive peptides to restrain the oxidation of fat-based products and preserve food safety is also addressed.

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Molecular characterization and bio-functional property determination using SDS-PAGE and RP-HPLC of protein fractions from two Nigella species

Cited by 22 publications

References 30 publications

Proteomic analysis of oilseed cake: a comparative study of species‐specific proteins and peptides extracted from ten seed species

Proteomic analysis of oilseed cake: a comparative study of species‐specific proteins and peptides extracted from ten seed species

Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch

A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake

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