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- B-phycoerythrin (1)
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Microalgae are one of the most promising food source of the future.
Nowadays, extracts of high-value active substances of biomass are business aims for the development of food additives in personalized nutrition, in cosmetics and pharmaceuticals.
A new-patented vertical farming cultivation technology was used for production of Porphyridium purpureum. In this work, microwave assisted extraction was used to extract B-phycoerythrin from Porphyridium purpureum biomass.
Response surface methodology was implemented for optimization.
Numerical optimization established the best point of the experimental domain (biomass/solvent of 16.8 mg/mL, time of 172 s, and temperature of 30 degrees C) with a desirability value of 0.82.
Corresponding experimental responses values of 7.2 mg, 8.5 % and 13,961 PA/mu g biomass were obtained for extracted proteins, extraction yield and extracted B-phycoerythrin, respectively.
Final freeze-dried product indicated protein content of 55 % using Kjeldahl while targeted mass spectrometry analysis revealed that B-phycoerythrin represented 93 % of the total protein.
kappa-casein (kappa-CN) is one of the key components in bovine milk, playing a unique role in the structuration of casein micelles.
It contains in its chemical structure up to sixteen amino acid residues (mainly serine and threonine) susceptible to modifications, including glycosylation and phosphorylation, which may further be formed during milk processing.
In this study, changes in post-translational modification (PTM) of kappa-CN during bovine milk fermentation were investigated. One-to-five-day fermented milk samples were produced.
A traditional bottom-up proteomics approach was used to establish a multiple-reaction monitoring (MRM) method for relative quantification of kappa-CN PTM. Endoproteinase Glu-C was found to efficiently digest the kappa-CN molecule.
The developed LC-MS method was validated by performing assessments of linearity, precision, repeatability, reproducibility, limit of detection (LOD), and limit of quantification (LOQ).
Among the yielded peptides, four of them containing serine and threonine residues were identified and the unmodified as well as the modified variants of each of them were relatively quantified. These peptides were (1) IPTINTIASGEPTSTTE ([140, 158]), (2) STVATLE ([162, 168]), (3) DSPE ([169, 172]), and (4) INTVQVTSTAV ([180, 190]). Distribution analysis between unmodified and modified peptides revealed that over 50% of kappa-CN was found in one of its modified forms in milk.
The fermentation process further significantly altered the composition between unmodified/modified kappa-CN, with glycoslaytion being predominant compared to phosphorylation (p < 0.01).
Further method development towards alpha and beta-CN fractions and their PTM behavior would be an asset to better understand the changes undergone by milk proteins and the micellar structure during fermentation.