Reference : Identification of proteins from wild cardoon flowers (Cynara cardunculus L.) by a pro...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/208112
Identification of proteins from wild cardoon flowers (Cynara cardunculus L.) by a proteomic approach
English
Ben Amira, Amal [> >]
Bauwens, Julien [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Entomologie fonctionnelle et évolutive >]
De Pauw, Edwin mailto [Université de Liège > Département de chimie (sciences) > Laboratoire de spectrométrie de masse (L.S.M.) >]
Besbes, Souhail [> >]
Attia, Hamadi [> >]
Francis, Frédéric mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Entomologie fonctionnelle et évolutive >]
Blecker, Christophe mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul. >]
2017
Journal of Chemical Biology
Springer
10
25-33
Yes
International
1864-6158
1864-6166
Berlin
Germany
[en] Wild cardoon ; Protein extraction ; 2D gel electrophoresis ; Proteomic ; MALDI-TOFMS ; Cardosin
[en] Proteomic approach was applied to identify total proteins, particularly the enzymatic content, from wild cardoon flowers. As the selection of an appropriate sample preparation method is the key for getting reliable results, two different extraction/precipitation methods (trichloroacetic acid and phenol/ammonium acetate) were tested on fresh and lyophilized flowers. After two-dimensional electrophoresis (2D–E) separations, a better protein pattern was obtained after phenol extraction from lyophilized flowers. Only 46 % of the total analyzed spots resulted in a protein identification by mass spectrometry MALDI-TOF. Four proteases (cardosins A, E, G, and H), which have become a subject of great interest in dairy technology, were identified. They presented molecular weights and isoelectric points very close and high levels of homology between matched peptides sequences. The absence of the other cardosins (B, C, D, and F) could be an advantage, as it reduces the excessive proteolytic activity that causes bitter flavors and texture defects, during cheese making.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/208112
10.1007/s12154-016-0161-9

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