In silico food allergenic risk evaluation of proteins extracted from macroalgae Ulva sp. with pulsed electric fields

Polikovsky, Mark; Fernand, Francois; Sack, Martin; Frey, Wolfgang; Müller, Georg; Golberg, Alexander

doi:10.1016/j.foodchem.2018.09.134

Cited by 48 publications

(33 citation statements)

References 49 publications

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“…Proteins were extracted and identified and annotated to allergens using sequence similarity. Authors suggested that further investigation of the potential allergenicity is needed before this seaweed species can be widely marketed (Polikovsky et al., ). Furthermore, identical structures were found in dried Porphyra spp.…”

Section: Resultsmentioning

confidence: 99%

Food safety hazards in the European seaweed chain

Banach

Hil

Fels‐Klerx

2020

Comp Rev Food Sci Food Safe

126

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Seaweed is a source of protein that can help overcome the anticipated challenges of a growing world population and the current challenges for finding alternatives for animal proteins in the Western diet. Thus far, data on the safety of seaweed for feed and food purposes in the Western world are scattered. This study aimed to review the available knowledge on the presence of food safety hazards in seaweed, including factors influencing their presence, and to prioritize the hazards that may pose a risk to human health. Given current knowledge from the literature, data from the Rapid Alert System for Food and Feed, and results from a stakeholder survey, 22 food safety hazards were ranked into major (4), moderate (5), and minor (13) hazards. Arsenic, cadmium, iodine, and Salmonella were identified as major hazards. Hazards, where data gaps exist, should be carefully assessed. These include pesticide residues, dioxins and polychlorinated biphenyls, brominated flame retardants, polycyclic aromatic hydrocarbons, pharmaceuticals, marine biotoxins, allergens, micro‐ and nanoplastics, other pathogenic bacteria, norovirus, and hepatitis E virus. It is recommended to collect more data on these hazards in future studies. Many factors can affect the presence of hazards including seaweed type, physiology, season, harvest and cultivation environment, geography including the location of cultivation, alongside further processing. Moreover, when seaweed is cultivated near industrialized or anthropogenic activities, these activities may negatively influence water quality, which can increase the likelihood of hazards in seaweed. Results of the ranking prioritized hazards can be used to prioritize monitoring programs and adjusted given future additional knowledge covering the data gaps.

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Section: Resultsmentioning

confidence: 99%

Food safety hazards in the European seaweed chain

Banach

Hil

Fels‐Klerx

2020

Comp Rev Food Sci Food Safe

126

View full text Add to dashboard Cite

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“…Food allergy is a huge concern in the development of nutraceuticals and the formulation of novel and safe food products [42]. Allergic reactions start when immunoglobulin E binds and activates mast and basophil cells upon the contact with food allergens.…”

Section: Resultsmentioning

confidence: 99%

“…The potential allergenicity of proteins from macroalgae has not yet been fully explored. Recently, Polikovsky, Fernand, Sack, Frey, Müller and Golberg [42] reported the first study on the existence of potential allergens in proteins extracted from Ulva sp. The authors suggested that the potential allergenicity of Ulva sp.…”

Section: Resultsmentioning

confidence: 99%

In Vitro and In Silico Approaches to Generating and Identifying Angiotensin-Converting Enzyme I Inhibitory Peptides from Green Macroalga Ulva lactuca

2019

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A protein extract was generated from the macroalga Ulva lactuca, which was subsequently hydrolysed using the food-grade enzyme papain and angiotensin-converting Enzyme I and renin inhibitory peptides identified using a combination of enrichment strategies employing molecular weight cutoff filtration and mass spectrometry analysis. The generated hydrolysates with the most promising in vitro activity were further purified using preparative RP-HPLC and characterised. The 1 kDa hydrolysate (1 kDa-UFH), purified and collected by preparative RP-HPLC at minutes 41‒44 (Fr41‒44), displayed statistically higher ACE-I inhibitory activities ranging from 96.91% to 98.06%. A total of 48 novel peptides were identified from these four fractions by LC-MS/MS. A simulated gastrointestinal digestion of the identified peptide sequences was carried out using in silico enzyme cleavage simulation tools, resulting in 86 peptide sequences that were further assessed for their potential activity, toxicity and allergenicity using multiple predictive approaches. All the peptides obtained in this study were predicted to be non-toxic. However, 28 out of the 86 novel peptides released after the in silico gastrointestinal digestion were identified as potential allergens. The potential allergenicity of these peptides should be further explored to comply with the current labelling regulations in formulated food products containing U. lactuca protein hydrolysates.

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“…However, most tested enzymes are those commercially available, and further studies of Ulvan depolymerizing enzymes, such as ulvan lyases, are needed [109,110]. The extraction with water at 90 °C, sterilization at 121 °C, homogenization and enzymatic hydrolysis made it possible to obtain extracts with antiradical and reducing properties [111].…”

Section: Emerging Technologiesmentioning

confidence: 99%

“…However, incubation with pectinase and pulsed electric field treatment was less efficient for the extraction of water-soluble proteins and carbohydrates from Ulva compared to shear homogenization. The need for deep investigation of algal proteins and protein extraction technology for health is important, since osmotic shock combined with pulsed electric fields and hydraulic pressure produced extracts containing food allergens, such as superoxide dismutase, aldolase and thioredoxin [111]. Table 1 summarizes some examples of application of different technologies for the extraction of Ulva components.…”

Section: Emerging Technologiesmentioning

confidence: 99%

Ulva lactuca, A Source of Troubles and Potential Riches

2019

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Ulva lactuca is a green macro alga involved in devastating green tides observed worldwide. These green tides or blooms are a consequence of human activities. Ulva blooms occur mainly in shallow waters and the decomposition of this alga can produce dangerous vapors. Ulva lactuca is a species usually resembling lettuce, but genetic analyses demonstrated that other green algae with tubular phenotypes were U. lactuca clades although previously described as different species or even genera. The capacity for U. lactuca to adopt different phenotypes can be due to environment parameters, such as the degree of water salinity or symbiosis with bacteria. No efficient ways have been discovered to control these green tides, but the Mediterranean seas appear to be protected from blooms, which disappear rapidly in springtime. Ulva contains commercially valuable components, such as bioactive compounds, food or biofuel. The biomass due to this alga collected on beaches every year is beginning to be valorized to produce valuable compounds. This review describes different processes and strategies developed to extract these different valuable components.

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In silico food allergenic risk evaluation of proteins extracted from macroalgae Ulva sp. with pulsed electric fields

Cited by 48 publications

References 49 publications

Food safety hazards in the European seaweed chain

Food safety hazards in the European seaweed chain

In Vitro and In Silico Approaches to Generating and Identifying Angiotensin-Converting Enzyme I Inhibitory Peptides from Green Macroalga Ulva lactuca

Ulva lactuca, A Source of Troubles and Potential Riches

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