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.

RAS ID

32821

Document Type

Journal Article

Date of Publication

2021

Volume

348

Funding Information

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

School

School of Science

Creative Commons License

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

Publisher

Elsevier

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

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Link to publisher version (DOI)

10.1016/j.foodchem.2021.129110