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Derardja AE, Pretzler M, Barkat M, Rompel A. Extraction, Purification, and Characterization of Olive ( Olea europaea L., cv. Chemlal) Polyphenol Oxidase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3099-3112. [PMID: 38291573 PMCID: PMC10870767 DOI: 10.1021/acs.jafc.3c07776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 12/10/2023] [Accepted: 12/21/2023] [Indexed: 02/01/2024]
Abstract
Among fruits susceptible to enzymatic browning, olive polyphenol oxidase (OePPO) stood out as being unisolated from a natural source until this study, wherein we successfully purified and characterized the enzyme. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of heated and nonheated OePPO revealed distinct molecular weights of 35 and 54 kDa, respectively, indicative of its oligomeric nature comprising active and C-terminal subunits. OePPO displayed latency, fully activating with 5 mM SDS under optimal conditions of pH 7.5 and 15 °C. The enzyme demonstrated monophenolase activity and showcased the highest efficiency toward hydroxytyrosol. Despite its low optimal temperature, OePPO exhibited high thermal resistance, maintaining stability up to 90 °C. However, beyond this threshold, the oligomeric enzyme disassociated, yielding a denatured main subunit and C-terminal fragments. Six OePPO genes were found in the fruits. Tryptic digestion identified the enzyme as mature OePPO1 (INSDC OY733096), while mass spectrometry detected the active form mass alongside several C-terminal fragments, revealing potential cleavage sites (Gly407, Tyr408).
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Affiliation(s)
- Ala eddine Derardja
- Universität
Wien, Fakultät für Chemie,
Institut für Biophysikalische Chemie, Josef-Holaubek-Platz 2, 1090 Wien, Austria
- Laboratoire
Bioqual, INATAA, Université Frères
Mentouri, Constantine
1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Matthias Pretzler
- Universität
Wien, Fakultät für Chemie,
Institut für Biophysikalische Chemie, Josef-Holaubek-Platz 2, 1090 Wien, Austria
| | - Malika Barkat
- Laboratoire
Bioqual, INATAA, Université Frères
Mentouri, Constantine
1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Annette Rompel
- Universität
Wien, Fakultät für Chemie,
Institut für Biophysikalische Chemie, Josef-Holaubek-Platz 2, 1090 Wien, Austria
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2
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Rivero-Pino F, Millan-Linares MC, Villanueva-Lazo A, Fernandez-Prior Á, Montserrat-de-la-Paz S. In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37096486 DOI: 10.1080/10408398.2023.2203229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Olea europaea L. is the source of virgin olive oil (VOO). During its extraction, a high amount of by-products (pomace, mill wastewaters, leaves, stones, and seeds) is originated, which possess an environmental problem. If the generation of waste cannot be prevented, its economic value must be recovered and its effects on the environment and climate change must be avoided or minimized. The bioactive compounds (e.g., phenols, pectins, peptides) of these by-product fractions are being investigated as nutraceutical due to the beneficial properties it might have. In this review, the aim is to summarize the in vivo studies carried out in animals and humans with bioactive compounds exclusively obtained from olive by-products, aiming to demonstrate the potential health benefits these products can exert, as well as to describe its use in the food industry as bioactive ingredient. Several food matrices have been fortified with olive by-products fractions, leading to an improvement of properties. Animal and human studies suggest the benefits of ingesting olive-derived products to promote health. However, the investigation until now is scarce and consequently, well-designed human studies are required in order to fully address and confirm the safety and health-promoting properties of olive oil by-products.
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Affiliation(s)
- Fernando Rivero-Pino
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
| | - Maria C Millan-Linares
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
| | - Alvaro Villanueva-Lazo
- Department of Food & Health, Instituto de la Grasa, Spanish National Research Council (IG-CSIC), Seville, Spain
| | - África Fernandez-Prior
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
| | - Sergio Montserrat-de-la-Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain
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3
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Wang M, Wu W, Xiao J, Li C, Chen B, Shen Y. Recent Development in Antioxidant Peptides of Woody Oil Plant By-Products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2073367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Min Wang
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Sauvage Center for Molecular Sciences, Department of Chemistry, Wuhan University, Wuhan, Hubei, China
| | - Wenrui Wu
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
| | - Bang Chen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi’an, Shaanxi, China
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4
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Extraction of Olive Crown Based on UAV Visible Images and the U2-Net Deep Learning Model. REMOTE SENSING 2022. [DOI: 10.3390/rs14061523] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Olive trees, which are planted widely in China, are economically significant. Timely and accurate acquisition of olive tree crown information is vital in monitoring olive tree growth and accurately predicting its fruit yield. The advent of unmanned aerial vehicles (UAVs) and deep learning (DL) provides an opportunity for rapid monitoring parameters of the olive tree crown. In this study, we propose a method of automatically extracting olive crown information (crown number and area of olive tree), combining visible-light images captured by consumer UAV and a new deep learning model, U2-Net, with a deeply nested structure. Firstly, a data set of an olive tree crown (OTC) images was constructed, which was further processed by the ESRGAN model to enhance the image resolution and was augmented (geometric transformation and spectral transformation) to enlarge the data set to increase the generalization ability of the model. Secondly, four typical subareas (A–D) in the study area were selected to evaluate the performance of the U2-Net model in olive crown extraction in different scenarios, and the U2-Net model was compared with three current mainstream deep learning models (i.e., HRNet, U-Net, and DeepLabv3+) in remote sensing image segmentation effect. The results showed that the U2-Net model achieved high accuracy in the extraction of tree crown numbers in the four subareas with a mean of intersection over union (IoU), overall accuracy (OA), and F1-Score of 92.27%, 95.19%, and 95.95%, respectively. Compared with the other three models, the IoU, OA, and F1-Score of the U2-Net model increased by 14.03–23.97 percentage points, 7.57–12.85 percentage points, and 8.15–14.78 percentage points, respectively. In addition, the U2-Net model had a high consistency between the predicted and measured area of the olive crown, and compared with the other three deep learning models, it had a lower error rate with a root mean squared error (RMSE) of 4.78, magnitude of relative error (MRE) of 14.27%, and a coefficient of determination (R2) higher than 0.93 in all four subareas, suggesting that the U2-Net model extracted the best crown profile integrity and was most consistent with the actual situation. This study indicates that the method combining UVA RGB images with the U2-Net model can provide a highly accurate and robust extraction result for olive tree crowns and is helpful in the dynamic monitoring and management of orchard trees.
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5
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Characterisation of Endogenous Peptides Present in Virgin Olive Oil. Int J Mol Sci 2022; 23:ijms23031712. [PMID: 35163634 PMCID: PMC8836281 DOI: 10.3390/ijms23031712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 11/17/2022] Open
Abstract
The low molecular weight peptide composition of virgin olive oil (VOO) is mostly unknown. We aimed to investigate the composition of the endogenous peptides present in VOO, the protein sources from which those peptides originate and their biological activities. A water-soluble extract containing peptides was obtained from VOO. The peptides were separated by size-exclusion using fast protein liquid chromatography, and the low molecular weight fraction (1600–700 kDa) was analysed by nanoscale liquid chromatography Orbitrap coupled with tandem mass spectrometry and de novo sequencing. Nineteen new peptides were identified by Peaks database algorithm, using the available Olea europaea (cv. Farga) genome database. Eight new peptides were also identified by Peaks de novo sequencing. The protein sources of the peptides detected in the database by Peaks DB were identified by BLAST-P search. Seed storage proteins were among the most frequent sources of VOO peptides. BIOPEP software was used to predict the biological activities of peptides and to simulate (in silico) the proteolytic activity of digestive enzymes on the detected peptide sequences. A selection of synthetic peptides was obtained for investigation of their bioactivities. Peptides VCGEAFGKA, NALLCSNS, CPANGFY, CCYSVY and DCHYFL possessed strong ACE-inhibitory and antioxidant activities in vitro. Antioxidant peptides could play a role in VOO quality.
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Karagiannis E, Michailidis M, Skodra C, Stamatakis G, Dasenaki M, Ganopoulos I, Samiotaki M, Thomaidis NS, Molassiotis A, Tanou G. Proteo-metabolomic journey across olive drupe development and maturation. Food Chem 2021; 363:130339. [PMID: 34147896 DOI: 10.1016/j.foodchem.2021.130339] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 05/31/2021] [Accepted: 06/05/2021] [Indexed: 12/20/2022]
Abstract
Maturity is one of the most important factors associated with the quality of olive products, however the molecular events underlying olive drupe development remain poorly characterized. Using proteomic and metabolomic approaches, this study investigated the changes in the olive drupes (cv. Chondrolia Chalkidikis) across six developmental stages (S1-S6) that characterize the dynamics of fruit growth and color. Primary metabolites, including carbohydrates and organic acids (i.e., xylose, malic acid), showed significant accumulation in the black maturation stage. Temporal changes in various secondary metabolites (e.g., oleuropein, oleacin and tyrosol) were also observed. Proteins involved in oxidation-reduction (i.e., LOX1/5), carbohydrate metabolism (i.e., GLUA, PG) and photosynthesis (i.e., chlorophyll a-b binding proteins) significantly altered in the turning black compared to the green mature stage. By providing the first proteometabolomic study of olive drupe development, this investigation offers a novel framework for further studies on this economically relevant crop.
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Affiliation(s)
- Evangelos Karagiannis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece.
| | - Michail Michailidis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece.
| | - Christina Skodra
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece.
| | - George Stamatakis
- Biomedical Sciences Research Center "Alexander Fleming", Vari 16672, Greece.
| | - Marilena Dasenaki
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.
| | - Ioannis Ganopoulos
- Institute of Plant Breeding and Genetic Resources, ELGO-DEMETER, Thessaloniki-Thermi 57001, Greece.
| | - Martina Samiotaki
- Biomedical Sciences Research Center "Alexander Fleming", Vari 16672, Greece.
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.
| | - Athanassios Molassiotis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece.
| | - Georgia Tanou
- Institute of Soil and Water Resources, ELGO-DEMETER, Thessaloniki-Thermi 57001, Greece.
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8
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Skodra C, Titeli VS, Michailidis M, Bazakos C, Ganopoulos I, Molassiotis A, Tanou G. Olive Fruit Development and Ripening: Break on through to the "-Omics" Side. Int J Mol Sci 2021; 22:ijms22115806. [PMID: 34071656 PMCID: PMC8198582 DOI: 10.3390/ijms22115806] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 05/27/2021] [Accepted: 05/27/2021] [Indexed: 01/11/2023] Open
Abstract
The olive tree (Olea europaea L. subsp. europaea) is the most important perennial crop in the Mediterranean region, producing table olives and oil, both appreciated for their nutraceutical value. Although olive oil quality traits have been extensively studied, much less attention has been paid to olive drupe. Olive drupe ripening is an extremely complex process involving numerous physiological and molecular changes that are unique in this fruit crop species. This review underlines the contribution of "-omics" techniques and of the recent advances in bioinformatics and analytical tools, notably next-generation sequencing and mass spectrometry, for the characterization of the olive ripening syndrome. The usage of high-dimensional datasets, such as transcriptomics, proteomics, and metabolomics, will provide a systematical description of the molecular-specific processes regulating olive fruit development and ripening. However, the incomplete sequence of the O. europaea L. reference genome has largely hampered the utilization of omics tools towards olive drupe research. Due to this disadvantage, the most reported -omics studies on fruit trees concern metabolomics and only a few transcriptomics and proteomics. In this review, up-to-date applications of -omics technologies towards olive drupe biology are addressed, and future perspectives in olive fruit research are highlighted.
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Affiliation(s)
- Christina Skodra
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki-Thermi, Greece; (C.S.); (V.S.T.); (M.M.); (A.M.)
| | - Vaia Styliani Titeli
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki-Thermi, Greece; (C.S.); (V.S.T.); (M.M.); (A.M.)
| | - Michail Michailidis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki-Thermi, Greece; (C.S.); (V.S.T.); (M.M.); (A.M.)
| | - Christos Bazakos
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization—‘Demeter’ (ELGO-Demeter), 57001 Thessaloniki-Thermi, Greece; (C.B.); (I.G.)
| | - Ioannis Ganopoulos
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization—‘Demeter’ (ELGO-Demeter), 57001 Thessaloniki-Thermi, Greece; (C.B.); (I.G.)
| | - Athanassios Molassiotis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki-Thermi, Greece; (C.S.); (V.S.T.); (M.M.); (A.M.)
| | - Georgia Tanou
- Institute of Soil and Water Resources, Hellenic Agricultural Organization—‘Demeter’ (ELGO-Demeter), 57001 Thessaloniki-Thermi, Greece
- Correspondence:
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Contreras MDM, Gómez-Cruz I, Romero I, Castro E. Olive Pomace-Derived Biomasses Fractionation through a Two-Step Extraction Based on the Use of Ultrasounds: Chemical Characteristics. Foods 2021; 10:111. [PMID: 33430320 PMCID: PMC7825784 DOI: 10.3390/foods10010111] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 12/28/2020] [Accepted: 12/31/2020] [Indexed: 02/06/2023] Open
Abstract
Olive-derived biomass is not only a renewable bioenergy resource but also it can be a source of bioproducts, including antioxidants. In this study, the antioxidant composition of extracted olive pomace (EOP) and a new byproduct, the residual fraction from olive pit cleaning (RFOPC or residual pulp) was characterized and compared to olive leafy biomass, which have been extensively studied as a source of antioxidants and other bioactive compounds with pharmacological properties. The chemical characterization showed that these byproducts contain a high amount of extractives; in the case of EOP, it was even higher (52.9%) than in olive leaves (OL) and olive mill leaves (OML) (35.8-45.1%). Then, ultrasound-assisted extraction (UAE) was applied to recover antioxidants from the extractive fraction of these biomasses. The solubilization of antioxidants was much higher for EOP, correlating well with the extractives content and the total extraction yield. Accordingly, this also affected the phenolic richness of the extracts and the differences between all biomasses were diminished. In any case, the phenolic profile and the hydroxytyrosol cluster were different. While OL, OML, and EOP contained mainly hydroxytyrosol derivatives and flavones, RFOPC presented novel trilignols. Other compounds were also characterized, including secoiridoids, hydroxylated fatty acids, triterpenoids, among others, depending on the bioresource. Moreover, after the UAE extraction step, alkaline extraction was applied recovering a liquid and a solid fraction. While the solid fraction could of interest for further valorization as a biofuel, the liquid fraction contained proteins, sugars, and soluble lignin, which conferred antioxidant properties to these extracts, and whose content depended on the biomass and conditions applied.
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Affiliation(s)
- María del Mar Contreras
- Campus Las Lagunillas, Department of Chemical, Environmental and Materials Engineering, University of Jaén, 23071 Jaén, Spain; (I.G.-C.); (I.R.); (E.C.)
- Center for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), University of Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Irene Gómez-Cruz
- Campus Las Lagunillas, Department of Chemical, Environmental and Materials Engineering, University of Jaén, 23071 Jaén, Spain; (I.G.-C.); (I.R.); (E.C.)
- Center for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), University of Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Inmaculada Romero
- Campus Las Lagunillas, Department of Chemical, Environmental and Materials Engineering, University of Jaén, 23071 Jaén, Spain; (I.G.-C.); (I.R.); (E.C.)
- Center for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), University of Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Eulogio Castro
- Campus Las Lagunillas, Department of Chemical, Environmental and Materials Engineering, University of Jaén, 23071 Jaén, Spain; (I.G.-C.); (I.R.); (E.C.)
- Center for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), University of Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
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10
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Kotecka-Majchrzak K, Sumara A, Fornal E, Montowska M. Identification of species-specific peptide markers in cold-pressed oils. Sci Rep 2020; 10:19971. [PMID: 33203972 PMCID: PMC7672054 DOI: 10.1038/s41598-020-76944-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 11/02/2020] [Indexed: 01/23/2023] Open
Abstract
In recent years, cold-pressed vegetable oils have become very popular on the global market. Therefore, new versatile methods with high sensitivity and specificity are needed to find and combat fraudulent practices. The objective of this study was to identify oilseed species-specific peptide markers, using proteomic techniques, for authentication of 10 cold-pressed oils. In total, over 380 proteins and 1050 peptides were detected in the samples. Among those peptides, 92 were found to be species-specific and unique to coconut, evening primrose, flax, hemp, milk thistle, nigella, pumpkin, rapeseed, sesame, and sunflower oilseed species. Most of the specific peptides were released from major seed storage proteins (11 globulins, 2S albumins), and oleosins. Additionally, the presence of allergenic proteins in the cold-pressed oils, including pumpkin Cuc ma 5, sunflower Hel a 3, and six sesame allergens (Ses i 1, Ses i 2, Ses i 3, Ses i 4, Ses i 6, and Ses i 7) was confirmed in this study. This study provides novel information on specific peptides that will help to monitor and verify the declared composition of cold-pressed oil as well as the presence of food allergens. This study can be useful in the era of widely used unlawful practices.
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Affiliation(s)
- Klaudia Kotecka-Majchrzak
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624, Poznan, Poland
| | - Agata Sumara
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090, Lublin, Poland
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090, Lublin, Poland
| | - Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624, Poznan, Poland.
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11
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Castro AJ, Lima-Cabello E, Alché JDD. Identification of seed storage proteins as the major constituents of the extra virgin olive oil proteome. Food Chem X 2020; 7:100099. [PMID: 32642643 PMCID: PMC7334435 DOI: 10.1016/j.fochx.2020.100099] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 01/15/2023] Open
Abstract
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.
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Affiliation(s)
- Antonio Jesús Castro
- 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
| | - Elena Lima-Cabello
- 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
| | - Juan de Dios Alché
- 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
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12
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Alcaide-Hidalgo JM, Romero M, Duarte J, López-Huertas E. Antihypertensive Effects of Virgin Olive Oil (Unfiltered) Low Molecular Weight Peptides with ACE Inhibitory Activity in Spontaneously Hypertensive Rats. Nutrients 2020; 12:nu12010271. [PMID: 31968696 PMCID: PMC7019360 DOI: 10.3390/nu12010271] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/15/2020] [Accepted: 01/16/2020] [Indexed: 01/15/2023] Open
Abstract
The low molecular weight peptide composition of virgin olive oil (VOO) is mostly unknown. We hypothesised that unfiltered VOO could possess low molecular weight peptides with antihypertensive activity. We produced unfiltered VOO and obtained a water-soluble peptide extract from it. The peptides were separated by size-exclusion using fast protein liquid chromatography, and the low molecular weight fraction was analysed by nanoscale liquid chromatography-Orbitrap coupled with tandem mass spectrometry and de novo sequencing. We selected 23 peptide sequences containing between 6 and 9 amino acids and molecular masses ranging 698–1017 Da. Those peptides were chemically synthesised and their angiotensin-converting enzyme (ACE) inhibitory activity was studied in vitro. Seven peptides showed a strong activity, with half maximal inhibitory concentration (IC50) <10 µm. The antihypertensive effects of the four most active synthesised ACE inhibitor peptides were studied in spontaneously hypertensive rats (SHR). Acute oral administration of synthetic peptides RDGGYCC and CCGNAVPQ showed antihypertensive activity in SHR. We conclude that unfiltered VOO naturally contains low molecular weight peptides with specific ACE inhibitory activity and antihypertensive effects in SHR.
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Affiliation(s)
- Juan María Alcaide-Hidalgo
- Group of Antioxidants and Free Radicals in Biotechnology, Food and Agriculture, Estación Experimental Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Profesor Albareda 1, 18008 Granada, Spain;
| | - Miguel Romero
- Pharmacology Department, Faculty of Pharmacy, University of Granada, CIBER-Enfermedades Cardiovasculares (CiberCV), 18071 Granada, Spain; (M.R.); (J.D.)
| | - Juan Duarte
- Pharmacology Department, Faculty of Pharmacy, University of Granada, CIBER-Enfermedades Cardiovasculares (CiberCV), 18071 Granada, Spain; (M.R.); (J.D.)
| | - Eduardo López-Huertas
- Group of Antioxidants and Free Radicals in Biotechnology, Food and Agriculture, Estación Experimental Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Profesor Albareda 1, 18008 Granada, Spain;
- Correspondence: ; Tel.: +34-958-181600 (ext. 181); Fax: +34-958-181609
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13
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Baker PW, Charlton A. A comparison in protein extraction from four major crop residues in Europe using chemical and enzymatic processes-a review. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102239] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Contreras MDM, Lama-Muñoz A, Manuel Gutiérrez-Pérez J, Espínola F, Moya M, Castro E. Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status. BIORESOURCE TECHNOLOGY 2019; 280:459-477. [PMID: 30777702 DOI: 10.1016/j.biortech.2019.02.040] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 02/06/2019] [Accepted: 02/07/2019] [Indexed: 06/09/2023]
Abstract
The biorefinery concept is attracting scientific and policy attention as a promising option for enhancing the benefits of agri-food biomass along with a reduction of the environmental impact. Obtaining bioproducts based on proteins from agri-food residues could help to diversify the revenue stream in a biorefinery. In fact, the extracted proteins can be applied as such or in the form of hydrolyzates due to their nutritional, bioactive and techno-functional properties. In this context, the present review summarizes, exemplifies and discusses conventional extraction methods and current trends to extract proteins from residues of the harvesting, post-harvesting and/or processing of important crops worldwide. Moreover, those extraction methods just integrated in a biorefinery scheme are also described. In conclusion, a plethora of methods exits but only some of them have been applied in biorefinery designs, mostly at laboratory scale. Their economic and technical feasibility at large scale requires further study.
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Affiliation(s)
- María Del Mar Contreras
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Antonio Lama-Muñoz
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - José Manuel Gutiérrez-Pérez
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
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15
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Torres S, Gil R, Silva MF, Pacheco P. Determination of seleno-amino acids bound to proteins in extra virgin olive oils. Food Chem 2015; 197:400-5. [PMID: 26616967 DOI: 10.1016/j.foodchem.2015.10.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2015] [Revised: 09/22/2015] [Accepted: 10/01/2015] [Indexed: 12/12/2022]
Abstract
An analytical method has been developed to determine seleno-amino acids in proteins extracted from extra virgin olive oils (EVOOs). Different aqueous/organic solvents were tested to isolate proteins, an acetone:n-hexane combination being the best protein precipitant. In a first dimension chromatography, extracted proteins were analysed by size exclusion chromatography (SEC) coupled to inductively coupled plasma mass spectrometry (ICP-MS) to identify S and Se associations as proteins marker. Two fractions of 66 kDa (A) and 443 kDa (B) were identified. These fractions were submitted to microwave-assisted acid hydrolysis (MAAH) to release seleno-amino acids. In a second dimension chromatography seleno-amino acids were determined by reversed-phase chromatography (RPC) coupled to ICP-MS. Seleno-methylselenocysteine was determined with values ranging from 1.03-2.03±0.2 μg kg(-1) and selenocysteine at a concentration of 1.47±0.1 μg kg(-1). Variations of protein and seleno-amino acid concentrations were observed between EVOO varieties, contributing to EVOO cultivar differentiation.
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Affiliation(s)
- Sabier Torres
- Instituto de Química de San Luis (INQUISAL-CONICET), Chacabuco y Pedernera, CP 5700 San Luis, Argentina
| | - Raul Gil
- Instituto de Química de San Luis (INQUISAL-CONICET), Chacabuco y Pedernera, CP 5700 San Luis, Argentina
| | - María Fernanda Silva
- Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Almirante Brown 500, Chacras de Coria CP 5505, Mendoza, Argentina.
| | - Pablo Pacheco
- Instituto de Química de San Luis (INQUISAL-CONICET), Chacabuco y Pedernera, CP 5700 San Luis, Argentina.
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Nikiforidis CV, Matsakidou A, Kiosseoglou V. Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies. RSC Adv 2014. [DOI: 10.1039/c4ra00903g] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Oil bodies are micron- or submicron-sized organelles found mainly in parts of plants such as seeds, nuts or some fruits and their main role is to function as energy stores.
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Affiliation(s)
| | - Anthia Matsakidou
- Laboratory of Food Chemistry and Technology
- Department of Chemistry
- Aristotle University
- Thessaloniki, Greece
| | - Vasilios Kiosseoglou
- Laboratory of Food Chemistry and Technology
- Department of Chemistry
- Aristotle University
- Thessaloniki, Greece
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Esteve C, D'Amato A, Marina ML, García MC, Citterio A, Righetti PG. Identification of olive (Olea europaea) seed and pulp proteins by nLC-MS/MS via combinatorial peptide ligand libraries. J Proteomics 2012; 75:2396-403. [PMID: 22387115 DOI: 10.1016/j.jprot.2012.02.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2012] [Revised: 02/11/2012] [Accepted: 02/15/2012] [Indexed: 01/28/2023]
Abstract
Different types of extraction protocols are described for identifying proteins in seed and pulp of olive (Olea europea), by employing both conventional extraction methods and capture with ProteoMiner as well as with in house-made combinatorial peptide ligand libraries (HM-CPLLs) at pH 7.4 and at pH 2.2. Thanks to the use of CPLLs, able to dramatically amplify the signal of low-abundance species, a quite large number of compounds has been indeed identified: 61 in the seed (vs. only four reported in current literature) and 231 in the pulp (vs. 56 described so far), the deepest investigation up to the present of the olive proteome. In the seed, it highlights the presence of seed storage proteins, oleosins and histones. In the pulp, the allergenic thaumatin-like protein (Ole e 13) was confirmed, among the other 231, as the most abundant protein in the olive pulp. The present research has also been undertaken with the aim of identifying proteins in olive oil and ascertaining the relative contribution of seed and pulp proteins in their presence, if any, in oils.
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Affiliation(s)
- Clara Esteve
- Department of Analytical Chemistry, Faculty of Chemistry, University of Alcalá, Ctra. Madrid-Barcelona, Km. 33.600, E-28871 Alcalá de Henares, Madrid, Spain
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