Nutrition, allergenicity and physicochemical qualities of food-grade protein extracts from Nannochloropsis oculata.
Food Chem
; 424: 136459, 2023 Oct 30.
Article
in En
| MEDLINE
| ID: mdl-37247596
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.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Stramenopiles
/
Microalgae
Type of study:
Prognostic_studies
Language:
En
Journal:
Food Chem
Year:
2023
Document type:
Article