Protein extraction protocols for optimal proteome measurement and arginine kinase quantitation from cricket Acheta domesticus for foodsafety assessment
Journal Publication ResearchOnline@JCUAbstract
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.
Journal
Food Chemistry
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Volume
348
ISBN/ISSN
1873-7072
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Pages Count
11
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Publisher
Elsevier
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EISSN
N/A
DOI
10.1016/j.foodchem.2021.129110