Porter School of Environmental and Earth Sciences, Tel Aviv University, Israel.
Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology, Karlsruhe, Germany.
Food Chem. 2019 Mar 15;276:735-744. doi: 10.1016/j.foodchem.2018.09.134. Epub 2018 Sep 29.
Extraction of protein from macroalgae, currently defined as "novel food", is challenging and limited information about the health impacts of these proteins is available. Here, we report on a non-thermal, chemical-free green macroalgae Ulva sp. protein extraction by osmotic shock combined with pulsed electric fields (PEF) followed by hydraulic pressure. The extracted proteins were identified and annotated to allergens using sequence similarity. The allergenicity potential of PEF extracted proteins was compared to osmotic shock extracts and complete Ulva sp. proteome, extracted with the thermochemical method. The PEF extracts contained 'superoxide dismutase' (SOD), a known food allergen, osmotic shock extract contained 'troponin C', and thermochemical extract contained two additional potential food allergens 'aldolase A' and 'thioredoxin h'. This study shows an importance and the need for deep investigation of algal proteins and protein extraction technology health impacts prior to large-scale release to the market of "novel food" derived proteins.
从大型藻类中提取蛋白质，目前被定义为“新型食品”，具有挑战性，并且关于这些蛋白质对健康的影响的信息有限。在这里，我们报告了一种非热、无化学的绿色大型藻类石莼属蛋白提取方法，采用渗透压冲击与脉冲电场（PEF）联合液压的方法。使用序列相似性将提取的蛋白质鉴定并注释为过敏原。使用热化学法提取的完整石莼属蛋白质组和渗透压冲击提取物，比较了 PEF 提取蛋白质的致敏潜力。PEF 提取物含有“超氧化物歧化酶”（SOD），这是一种已知的食物过敏原，渗透压冲击提取物含有“肌钙蛋白 C”，而热化学提取物含有另外两种潜在的食物过敏原“醛缩酶 A”和“硫氧还蛋白 h”。这项研究表明，在大规模向市场推出“新型食品”衍生蛋白质之前，需要深入研究藻类蛋白质和蛋白质提取技术对健康的影响。
