Please use this identifier to cite or link to this item:
Title: Protein extraction protocols for optimal proteome measurement and arginine kinase quantitation from cricket Acheta domesticus for food safety assessment
Authors: Bose, Utpal
Broadbent, James A.
Juhász, A.
Karnaneedi, Shaymaviswanathan
Johnston, Elecia B.
Stockwell, Sally
Byrne, Keren
Limviphuvadh, Vachiranee
Maurer-Stroh, Sebastian 
Lopata, Andreas L.
Colgrave, Michelle L.
Keywords: Allergen
Arginine kinase
Protein extraction
Protocol optimisation
Issue Date: 1-Jun-2021
Publisher: Elsevier Ltd
Citation: Bose, Utpal, Broadbent, James A., Juhász, A., Karnaneedi, Shaymaviswanathan, Johnston, Elecia B., Stockwell, Sally, Byrne, Keren, Limviphuvadh, Vachiranee, Maurer-Stroh, Sebastian, Lopata, Andreas L., Colgrave, Michelle L. (2021-06-01). Protein extraction protocols for optimal proteome measurement and arginine kinase quantitation from cricket Acheta domesticus for food safety assessment. Food Chemistry 348 : 129110. ScholarBank@NUS Repository.
Rights: Attribution-NonCommercial-NoDerivatives 4.0 International
Abstract: Insects have been consumed by people for millennia and have recently been proposed as a complementary, sustainable source of protein to feed the world's growing population. Insects and crustaceans both belong to the arthropod family. Crustacean (shellfish) allergies are common and potentially severe; hence, the cross-reactivity of the immune system with insect proteins is a potential health concern. Herein, LC-MS/MS was used to explore the proteome of whole, roasted whole and roasted powdered cricket products. Eight protein extraction protocols were compared using the total number of protein and distinct peptide identifications. Within these data, 20 putative allergens were identified, of which three were arginine kinase (AK) proteoforms. Subsequently, a multiple reaction monitoring MS assay was developed for the AK proteoforms and applied to a subset of extracts. This targeted assay demonstrated that allergen abundance/detectability varies according to the extraction method as well as the food processing method. © 2021 Elsevier Ltd
Source Title: Food Chemistry
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2021.129110
Rights: Attribution-NonCommercial-NoDerivatives 4.0 International
Appears in Collections:Elements
Staff Publications

Show full item record
Files in This Item:
File Description SizeFormatAccess SettingsVersion 
10_1016_j_foodchem_2021_129110.pdf2.9 MBAdobe PDF




checked on Dec 2, 2022

Page view(s)

checked on Dec 1, 2022

Google ScholarTM



This item is licensed under a Creative Commons License Creative Commons