Abstract
Microalgae offer an opportunity to act as a sustainable source of dietary protein. This study aimed to evaluate the impact of different protein extraction methods on the nutritional and physicochemical properties of Nannochloropsis oculata. Food-grade protein extracts were obtained by hypotonic osmotic shock using milli-Q water. Food grade (FG) and non-food grade (NFG) extraction buffers were compared along with three cell disruption methods including bead beating, probe sonication and a combination of both methods for protein extraction. Mass spectrometry was used for protein and putative allergen identification in FG extracts. Bead beating led to a slightly higher number of identifiable proteins in FG extracts compared to control condition. Putative allergenic proteins were identified in FG extracts of N. oculata using different in-silico methods. These findings support the need to further evaluate the potential allergenic proteins in microalgae including N. oculata such as immunoglobulin E (IgE) binding tests.
RAS ID
60116
Document Type
Journal Article
Date of Publication
10-30-2023
Volume
424
Funding Information
Commonwealth Scientific and Industrial Research Organisation (CSIRO)
PubMed ID
37247596
School
School of Science
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Publisher
Elsevier
Recommended Citation
Hamzelou, S., Belobrajdic, D., Juhász, A., Brook, H., Bose, U., Colgrave, M. L., & Broadbent, J. A. (2023). Nutrition, allergenicity and physicochemical qualities of food-grade protein extracts from Nannochloropsis oculata. DOI: https://doi.org/10.1016/j.foodchem.2023.136459
Comments
Hamzelou, S., Belobrajdic, D., Juhász, A., Brook, H., Bose, U., Colgrave, M. L., & Broadbent, J. A. (2023). Nutrition, allergenicity and physicochemical qualities of food-grade protein extracts from Nannochloropsis oculata. Food Chemistry, 424, article 136459. https://doi.org/10.1016/j.foodchem.2023.136459