Isolation and proteomic characterization of tropomyosin extracted from edible insect protein

Edible insects are considered promising sustainable protein sources. Thermal treatments and proteolysis are commonly used to improve their safety and quality. However, their allergenicity remains mostly unexplored. Tropomyosin, a major insect pan-allergen, can be used to study processing effects on...

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Autores principales:	Felicia G. Hall, Andrea M. Liceaga
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Edible insects Processing Tropomyosin Allergenicity Proteomics Bioinformatics Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/2f877d376600444a84106490348091bf
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spelling	oai:doaj.org-article:2f877d376600444a84106490348091bf2021-11-14T04:35:52ZIsolation and proteomic characterization of tropomyosin extracted from edible insect protein2666-566210.1016/j.fochms.2021.100049https://doaj.org/article/2f877d376600444a84106490348091bf2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S266656622100040Xhttps://doaj.org/toc/2666-5662Edible insects are considered promising sustainable protein sources. Thermal treatments and proteolysis are commonly used to improve their safety and quality. However, their allergenicity remains mostly unexplored. Tropomyosin, a major insect pan-allergen, can be used to study processing effects on its immunoreactivity. In this study, selective precipitation was used to extract tropomyosin from heated and protease-treated crickets. Immunoinformatics predicted 31 epitope regions, while proteomic analysis suggested decreased amounts of intact epitope regions in microwave-heated/protease-treated crickets. Tropomyosin peptide sequences were identified in higher abundance in convection-heated samples. Finally, tropomyosin immunoreactivity by immunoblotting and ELISA, revealed that protease treatments under microwave heating had lower (p < 0.05) IgE and IgG reactivity. Based on results, processing insects using proteolysis and microwave-heating could be effective for generating hypoallergenic cricket protein ingredients. The use of proteomics and bioinformatics proved to be useful tools in understanding the impact of processing on allergenic reactivity of insect proteins.Felicia G. HallAndrea M. LiceagaElsevierarticleEdible insectsProcessingTropomyosinAllergenicityProteomicsBioinformaticsNutrition. Foods and food supplyTX341-641ENFood Chemistry: Molecular Sciences, Vol 3, Iss , Pp 100049- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Edible insects Processing Tropomyosin Allergenicity Proteomics Bioinformatics Nutrition. Foods and food supply TX341-641
spellingShingle	Edible insects Processing Tropomyosin Allergenicity Proteomics Bioinformatics Nutrition. Foods and food supply TX341-641 Felicia G. Hall Andrea M. Liceaga Isolation and proteomic characterization of tropomyosin extracted from edible insect protein
description	Edible insects are considered promising sustainable protein sources. Thermal treatments and proteolysis are commonly used to improve their safety and quality. However, their allergenicity remains mostly unexplored. Tropomyosin, a major insect pan-allergen, can be used to study processing effects on its immunoreactivity. In this study, selective precipitation was used to extract tropomyosin from heated and protease-treated crickets. Immunoinformatics predicted 31 epitope regions, while proteomic analysis suggested decreased amounts of intact epitope regions in microwave-heated/protease-treated crickets. Tropomyosin peptide sequences were identified in higher abundance in convection-heated samples. Finally, tropomyosin immunoreactivity by immunoblotting and ELISA, revealed that protease treatments under microwave heating had lower (p < 0.05) IgE and IgG reactivity. Based on results, processing insects using proteolysis and microwave-heating could be effective for generating hypoallergenic cricket protein ingredients. The use of proteomics and bioinformatics proved to be useful tools in understanding the impact of processing on allergenic reactivity of insect proteins.
format	article
author	Felicia G. Hall Andrea M. Liceaga
author_facet	Felicia G. Hall Andrea M. Liceaga
author_sort	Felicia G. Hall
title	Isolation and proteomic characterization of tropomyosin extracted from edible insect protein
title_short	Isolation and proteomic characterization of tropomyosin extracted from edible insect protein
title_full	Isolation and proteomic characterization of tropomyosin extracted from edible insect protein
title_fullStr	Isolation and proteomic characterization of tropomyosin extracted from edible insect protein
title_full_unstemmed	Isolation and proteomic characterization of tropomyosin extracted from edible insect protein
title_sort	isolation and proteomic characterization of tropomyosin extracted from edible insect protein
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/2f877d376600444a84106490348091bf
work_keys_str_mv	AT feliciaghall isolationandproteomiccharacterizationoftropomyosinextractedfromedibleinsectprotein AT andreamliceaga isolationandproteomiccharacterizationoftropomyosinextractedfromedibleinsectprotein
_version_	1718429888338198528

Isolation and proteomic characterization of tropomyosin extracted from edible insect protein

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