Document Type
Journal Article
Publication Title
Food Chemistry
Volume
348
Publisher
Elsevier
School
School of Science
RAS ID
32821
Funders
1st Singapore-Australia Bilateral Program on Innovations in Food for Precision Health, 2019 Commonwealth Scientific and Industrial Research Organisation James Cook University Agency for Science, Technology and Research
Abstract
© 2021 Elsevier Ltd Insects have been consumed by people for millennia and have recently been proposed as a complementary, sustainable source of protein to feed the world's growing population. Insects and crustaceans both belong to the arthropod family. Crustacean (shellfish) allergies are common and potentially severe; hence, the cross-reactivity of the immune system with insect proteins is a potential health concern. Herein, LC-MS/MS was used to explore the proteome of whole, roasted whole and roasted powdered cricket products. Eight protein extraction protocols were compared using the total number of protein and distinct peptide identifications. Within these data, 20 putative allergens were identified, of which three were arginine kinase (AK) proteoforms. Subsequently, a multiple reaction monitoring MS assay was developed for the AK proteoforms and applied to a subset of extracts. This targeted assay demonstrated that allergen abundance/detectability varies according to the extraction method as well as the food processing method.
DOI
10.1016/j.foodchem.2021.129110
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Comments
Bose, U., Broadbent, J. A., Juhász, A., Karnaneedi, S., Johnston, E. B., Stockwell, S., ... Colgrave, M. L. (2021). Protein extraction protocols for optimal proteome measurement and arginine kinase quantitation from cricket Acheta domesticus for food safety assessment. Food Chemistry, 348, article 129110. https://doi.org/10.1016/j.foodchem.2021.129110