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

Authors/Creators

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

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.

RAS ID

61885

Document Type

Journal Article

Date of Publication

11-15-2023

Volume

426

Funding Information

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

PubMed ID

37356243

School

School of Science

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Publisher

Elsevier

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

Recommended Citation

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. DOI: https://doi.org/10.1016/j.foodchem.2023.136622