Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, School of Science, Edith Cowan University, Joondalup, WA, Australia; CSIRO Agriculture and Food, St. Lucia, QLD, Australia.
Eighth Day Foods, Coburg North, VIC, Australia.
Food Chem. 2023 Nov 15;426:136622. doi: 10.1016/j.foodchem.2023.136622. Epub 2023 Jun 17.
The demand for high-quality and sustainable protein sources is on the rise. Lupin is an emerging plant-based source of protein with health-enhancing properties; however, the allergenic potential of lupins limits their widespread adoption in food products. A combination of discovery and targeted quantitative proteome measurements was used to investigate the impact of solid-state fermentation induced by Rhizopus oligosporus on the proteome composition and allergenic protein abundances of white lupin seed. In total, 1,241 proteins were uniquely identified in the fermented sample. Moreover, the effectiveness of the solid-state fermentation in reducing the abundance of the tryptic peptides derived from white lupin allergens was demonstrated. Comparably, a greater decrease was noted for the major white lupin allergen based on β-conglutin peptide abundances. Hence, conventional solid-state fermentation processing can be beneficial for reducing the potential allergenicity of lupin-based foods. This finding will open new avenues for unlocking the potential of this under-utilised legume.
对高质量和可持续蛋白质来源的需求正在上升。羽扇豆是一种新兴的植物性蛋白质来源，具有增强健康的特性；然而，羽扇豆的致敏潜力限制了它们在食品中的广泛应用。本研究采用发现和靶向定量蛋白质组学测量相结合的方法，研究了由少孢根霉诱导的固态发酵对白羽扇豆种子蛋白质组组成和致敏蛋白丰度的影响。总共在发酵样品中鉴定到了 1241 种独特的蛋白质。此外，还证明了固态发酵在降低来源于白羽扇豆过敏原的胰蛋白酶肽丰度方面的有效性。相比之下，基于β-伴大豆球蛋白肽丰度，主要的白羽扇豆过敏原的减少幅度更大。因此，传统的固态发酵加工可以有助于降低基于羽扇豆的食物的潜在致敏性。这一发现将为挖掘这种未充分利用的豆类的潜力开辟新的途径。
