Saekampang Charanya, Pimpak Vipawan, Promwat Poowadol, Kruaweangmol Pongsakorn, Phaonakrop Narumon, Roytrakul Sittiruk, Withayagiat Ulaiwan, Tunsagool Paiboon
Special Research Incubator Unit of Fermentomics, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak Bangkok 10900, Thailand.
Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak Bangkok 10900, Thailand.
Food Chem (Oxf). 2025 Aug 26;11:100295. doi: 10.1016/j.fochms.2025.100295. eCollection 2025 Dec.
Mustard greens are gaining global popularity, but preservation methods like salting and pickling raise specific concerns related to high sodium content and microbial safety. This study conducted a proteomics analysis to identify health-beneficial proteins in mustard greens.
To explore protein profiles associated with health benefits in fresh and preserved mustard greens.
Shotgun proteomics combined with LC-MS/MS was applied to identify proteins, followed by statistical analysis using Welch's -test with Benjamini-Hochberg false discovery rate correction. Unique proteins were visualized with a Venn diagram, annotated using the Gene Ontology (GO) database, and mapped to functional categories with Sankey diagrams. In silico validation of protein stability and gastrointestinal digestion was performed to assess the release of bioactive peptides.
A total of 118 high-confidence proteins were identified, including 27 unique to fresh, 23 to salted, and 22 to pickled mustard greens. Unique proteins in fresh mustard greens were associated with carbohydrate, amino acid, and nucleotide metabolism. Pickled mustard greens had proteins linked to carbohydrate, lipid, glycerol, vitamin, and cofactor metabolism, while salted mustard greens had proteins involved in amino acid, nucleotide, lipid, and glycerol metabolism. In silico digestion revealed that approximately 19-20 % of peptide fragments contained bioactive motifs, predominantly angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) inhibitory sequences.
Preserved mustard greens contain unique proteins associated with health benefits based on GO annotations, distinguishing their protein profiles from fresh mustard greens. This study provides insights into their functional properties, addressing concerns related to their consumption.
芥菜在全球越来越受欢迎，但腌制和泡菜等保存方法引发了与高钠含量和微生物安全相关的特定问题。本研究进行了蛋白质组学分析，以鉴定芥菜中的有益健康蛋白质。
探索新鲜和腌制芥菜中与健康益处相关的蛋白质谱。
采用鸟枪法蛋白质组学结合液相色谱-串联质谱法鉴定蛋白质，随后使用经本杰明尼-霍奇伯格错误发现率校正的韦尔奇t检验进行统计分析。用维恩图可视化独特蛋白质，使用基因本体论（GO）数据库进行注释，并用桑基图映射到功能类别。对蛋白质稳定性和胃肠道消化进行计算机模拟验证，以评估生物活性肽的释放。
共鉴定出118种高可信度蛋白质，其中新鲜芥菜中有27种独特蛋白质，腌制芥菜中有23种，泡菜中有22种。新鲜芥菜中的独特蛋白质与碳水化合物、氨基酸和核苷酸代谢有关。泡菜中的蛋白质与碳水化合物、脂质、甘油、维生素和辅因子代谢有关，而腌制芥菜中的蛋白质参与氨基酸、核苷酸、脂质和甘油代谢。计算机模拟消化显示，约19%-20% 的肽片段含有生物活性基序，主要是血管紧张素转换酶（ACE）和二肽基肽酶-IV（DPP-IV）抑制序列。
根据GO注释，腌制芥菜含有与健康益处相关的独特蛋白质，使其蛋白质谱与新鲜芥菜不同。本研究深入了解了它们的功能特性，解决了与食用它们相关的问题。
