Conventional solid-state fermentation impacts the white lupin proteome reducing the abundance of allergenic peptides

Authors

Arineh Tahmasian, Edith Cowan UniversityFollow
Roger Drew
James A, Broadbent
Angéla Juhász, Edith Cowan UniversityFollow
Mitchell Nye-Wood, Edith Cowan UniversityFollow
Michelle L. Colgrave, Edith Cowan UniversityFollow

Document Type

Journal Article

Publication Title

Food Chemistry

Volume

426

PubMed ID

37356243

Publisher

Elsevier

School

School of Science

RAS ID

61885

Funders

Eighth Day Foods Pty Ltd / Australian Government / Commonwealth Scientific and Industrial Research Organisation (CSIRO; Australia)

Comments

Tahmasian, A., Drew, R., Broadbent, J. A., Juhász, A., Nye-Wood, M., & Colgrave, M. L. (2023). Conventional solid-state fermentation impacts the white lupin proteome reducing the abundance of allergenic peptides. Food Chemistry, 426, article 136622. https://doi.org/10.1016/j.foodchem.2023.136622

Abstract

The demand for high-quality and sustainable protein sources is on the rise. Lupin is an emerging plant-based source of protein with health-enhancing properties; however, the allergenic potential of lupins limits their widespread adoption in food products. A combination of discovery and targeted quantitative proteome measurements was used to investigate the impact of solid-state fermentation induced by Rhizopus oligosporus on the proteome composition and allergenic protein abundances of white lupin seed. In total, 1,241 proteins were uniquely identified in the fermented sample. Moreover, the effectiveness of the solid-state fermentation in reducing the abundance of the tryptic peptides derived from white lupin allergens was demonstrated. Comparably, a greater decrease was noted for the major white lupin allergen based on -conglutin peptide abundances. Hence, conventional solid-state fermentation processing can be beneficial for reducing the potential allergenicity of lupin-based foods. This finding will open new avenues for unlocking the potential of this under-utilised legume.

DOI

10.1016/j.foodchem.2023.136622

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