Castro Antonio Jesús, Lima-Cabello Elena, Alché Juan de Dios
Plant Reproductive Biology and Advanced Imaging Laboratory, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Profesor Albareda 1, 18008 Granada, Spain.
Food Chem X. 2020 Jun 27;7:100099. doi: 10.1016/j.fochx.2020.100099. eCollection 2020 Sep 30.
Proteins are minor components of extra virgin olive oil (EVOO), but the nature of the olive oil proteome is still elusive. In this paper, we have uncovered the EVOO proteome for the first time. Seed storage proteins of globulin-type were identified as the most abundant proteins in EVOO, which also contains an active 13-lipoxygenase and several potential allergenic proteins, including the "panallergen" profilin. We validated our proteomic data by Western blotting and enzyme activity assays. Our data also demonstrated that the seed is the main source of proteins in EVOO, while the contribution of the pulp is uncertain and needs further verification. The impact of EVOO proteins on its stability and quality, and on human health is discussed.
蛋白质是特级初榨橄榄油（EVOO）的次要成分，但橄榄油蛋白质组的性质仍不清楚。在本文中，我们首次揭示了EVOO蛋白质组。球蛋白类型的种子贮藏蛋白被鉴定为EVOO中最丰富的蛋白质，其中还含有一种活性13-脂氧合酶和几种潜在的过敏原蛋白，包括“泛过敏原”肌动蛋白结合蛋白。我们通过蛋白质印迹法和酶活性测定验证了我们的蛋白质组学数据。我们的数据还表明，种子是EVOO中蛋白质的主要来源，而果肉的贡献尚不确定，需要进一步验证。本文还讨论了EVOO蛋白质对其稳定性和品质以及对人类健康的影响。
