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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/05/2023 |
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Data da última atualização: |
11/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ALVES, T.; GEISSLITZ, S. M.; NASCIMENTO, T. P. DO; CARVALHO, C. W. P. de; SCHEERF, K. A.; TAKEITI, C. Y.; FERREIRA, M. S. L. |
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Afiliação: |
THAIS ALVES, UNIRIO; SABRINA MARIA GEISSLITZ, Karlshuhe Institute of Technology; TATIANA PIMENTA DO NASCIMENTO, UNIRIO; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; KATHARINA ANNE SCHEERF, Karlsruhe Institute of Technology; CRISTINA YOSHIE TAKEITI, CTAA; MARIANA SIMÕES LARRAZ FERREIRA, UNIRIO. |
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Título: |
A proteomic-based study to assess the effect of extrusion in the allergenic profile of wheat flours of different technological qualities. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
Poster 157774. CIPCA 2023. Colóides alimentares e saúde (peptídeos bioativos, alergenicidade). |
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Conteúdo: |
Although wheat is widely produced and consumed worldwide, predisposed people can present sensitivities or inflammatory reactions to the wheat proteins. These reactions are caused by the stimulation of the immune system of individuals presenting celiac disease, non-celiac gluten sensitivity, wheat allergy, dermatitis herpetiformis, amongst other disorders. This study aimed to understand how wheat flours of contrasting technological end-use qualities submitted to thermoplastic and cold extrusion behave concerning the expression of allergenic proteins. Wheat flours (Triticum aestivum) were extracted from two wheat genotypes of different end-uses (ORS Agile, classified as bread/improver wheat; ORS Vintecinco, classified as biscuit wheat). Then, extrudates were produced using single-screw extruder, applying two different screw rotation speeds (150 and 300 rpm). Pasta was also produced by the cold-extrusion process with further cooking. Proteins were sequentially extracted based on the Osborne solubility classification: salt-soluble (AG), ethanol-soluble (Gli), SDS-soluble with reduction (Glu) and then quantified by RP-HPLC. Extracts were reduced (DTT), alkylated (IAM), and digested (thermolysin, 1:20). Peptides were diluted and analyzed by nanoLC-MS/MS in a Q Exactive Plus Orbitrap by using data?dependent acquisition (DDA) in positive ion mode. MS data was processed in MaxQuant using a Triticum database from UniprotKB using the following parameters: maximum of two missed cleavages, methionine oxidation and N-terminal protein acetylation as variable modifications, cysteine carbamidomethylation as fixed modification, maximum of 5 modifications per peptide, minimal length of 7 amino acids and 1% peptide and protein FDR. Filters (at least 2/3 replicates, score ? 1, no reverses, no potential contaminants) were applied to processed data to assign protein identification. Uni, multivariate and hierarchical clustering analysis were performed, and the identified proteins were searched against a compiled of wheat allergenic proteins built from official allergenic databases available online. After processing proteomic data, a total of 339 proteins were evaluated, from which 250 were present in ORS Agile and 162 in ORS Vintecinco. PCA allowed the separation of samples in three distinct clusters (1: flour; 2: 300 rpm extrudates; 3: 150 rpm extrudates, raw and cooked pasta) with the same pattern for both samples. Flours and expanded extrudates (300 rpm) presented a more distinct profile from the samples in third cluster. In the latter cluster, these samples presented a related protein profile among themselves. Dendrograms and its corresponding heatmaps corroborate, showing flours as the most hierarchically distant from products. Preliminary results concerning the expression of allergenic proteins showed that from the set of identified proteins, only 3% were stablished as wheat allergens. Proteins representative of all fractions (AG, Gli, Glu) were present in this list. From those, five were shared by samples from ORS Agile and ORS Vintecinco. ORS Agile flour had the highest expression intensity from the samples, while ORS Vintecinco expanded extrudate has the lowest. Although interesting and pointing to some effect of processing, further studies are necessary to determine the role of technological quality and processing in causing changes to the allergenic potential of wheat products. MenosAlthough wheat is widely produced and consumed worldwide, predisposed people can present sensitivities or inflammatory reactions to the wheat proteins. These reactions are caused by the stimulation of the immune system of individuals presenting celiac disease, non-celiac gluten sensitivity, wheat allergy, dermatitis herpetiformis, amongst other disorders. This study aimed to understand how wheat flours of contrasting technological end-use qualities submitted to thermoplastic and cold extrusion behave concerning the expression of allergenic proteins. Wheat flours (Triticum aestivum) were extracted from two wheat genotypes of different end-uses (ORS Agile, classified as bread/improver wheat; ORS Vintecinco, classified as biscuit wheat). Then, extrudates were produced using single-screw extruder, applying two different screw rotation speeds (150 and 300 rpm). Pasta was also produced by the cold-extrusion process with further cooking. Proteins were sequentially extracted based on the Osborne solubility classification: salt-soluble (AG), ethanol-soluble (Gli), SDS-soluble with reduction (Glu) and then quantified by RP-HPLC. Extracts were reduced (DTT), alkylated (IAM), and digested (thermolysin, 1:20). Peptides were diluted and analyzed by nanoLC-MS/MS in a Q Exactive Plus Orbitrap by using data?dependent acquisition (DDA) in positive ion mode. MS data was processed in MaxQuant using a Triticum database from UniprotKB using the following parameters: maximum of two missed cleavage... Mostrar Tudo |
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Palavras-Chave: |
Allergenic proteins; LC-MS/MS; Wheat allergy. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 04321nam a2200229 a 4500
001 2153778
005 2023-12-11
008 2023 bl uuuu u00u1 u #d
100 1 $aALVES, T.
245 $aA proteomic-based study to assess the effect of extrusion in the allergenic profile of wheat flours of different technological qualities.$h[electronic resource]
260 $aIn: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá$c2023
500 $aPoster 157774. CIPCA 2023. Colóides alimentares e saúde (peptídeos bioativos, alergenicidade).
520 $aAlthough wheat is widely produced and consumed worldwide, predisposed people can present sensitivities or inflammatory reactions to the wheat proteins. These reactions are caused by the stimulation of the immune system of individuals presenting celiac disease, non-celiac gluten sensitivity, wheat allergy, dermatitis herpetiformis, amongst other disorders. This study aimed to understand how wheat flours of contrasting technological end-use qualities submitted to thermoplastic and cold extrusion behave concerning the expression of allergenic proteins. Wheat flours (Triticum aestivum) were extracted from two wheat genotypes of different end-uses (ORS Agile, classified as bread/improver wheat; ORS Vintecinco, classified as biscuit wheat). Then, extrudates were produced using single-screw extruder, applying two different screw rotation speeds (150 and 300 rpm). Pasta was also produced by the cold-extrusion process with further cooking. Proteins were sequentially extracted based on the Osborne solubility classification: salt-soluble (AG), ethanol-soluble (Gli), SDS-soluble with reduction (Glu) and then quantified by RP-HPLC. Extracts were reduced (DTT), alkylated (IAM), and digested (thermolysin, 1:20). Peptides were diluted and analyzed by nanoLC-MS/MS in a Q Exactive Plus Orbitrap by using data?dependent acquisition (DDA) in positive ion mode. MS data was processed in MaxQuant using a Triticum database from UniprotKB using the following parameters: maximum of two missed cleavages, methionine oxidation and N-terminal protein acetylation as variable modifications, cysteine carbamidomethylation as fixed modification, maximum of 5 modifications per peptide, minimal length of 7 amino acids and 1% peptide and protein FDR. Filters (at least 2/3 replicates, score ? 1, no reverses, no potential contaminants) were applied to processed data to assign protein identification. Uni, multivariate and hierarchical clustering analysis were performed, and the identified proteins were searched against a compiled of wheat allergenic proteins built from official allergenic databases available online. After processing proteomic data, a total of 339 proteins were evaluated, from which 250 were present in ORS Agile and 162 in ORS Vintecinco. PCA allowed the separation of samples in three distinct clusters (1: flour; 2: 300 rpm extrudates; 3: 150 rpm extrudates, raw and cooked pasta) with the same pattern for both samples. Flours and expanded extrudates (300 rpm) presented a more distinct profile from the samples in third cluster. In the latter cluster, these samples presented a related protein profile among themselves. Dendrograms and its corresponding heatmaps corroborate, showing flours as the most hierarchically distant from products. Preliminary results concerning the expression of allergenic proteins showed that from the set of identified proteins, only 3% were stablished as wheat allergens. Proteins representative of all fractions (AG, Gli, Glu) were present in this list. From those, five were shared by samples from ORS Agile and ORS Vintecinco. ORS Agile flour had the highest expression intensity from the samples, while ORS Vintecinco expanded extrudate has the lowest. Although interesting and pointing to some effect of processing, further studies are necessary to determine the role of technological quality and processing in causing changes to the allergenic potential of wheat products.
653 $aAllergenic proteins
653 $aLC-MS/MS
653 $aWheat allergy
700 1 $aGEISSLITZ, S. M.
700 1 $aNASCIMENTO, T. P. DO
700 1 $aCARVALHO, C. W. P. de
700 1 $aSCHEERF, K. A.
700 1 $aTAKEITI, C. Y.
700 1 $aFERREIRA, M. S. L.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
28/06/2012 |
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Data da última atualização: |
28/06/2012 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
PINTO, P. H. N.; FREITAS, J. A. de; BRANDÃO, F. Z.; ESTEVES, L. V.; FONSECA, J. F. da. |
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Afiliação: |
Pedro Henrique Nicolau Pinto, Faculdade Assis Gurgacz.; José Antonio de Freitas, Universidade Federal do Paraná; Felipe Zandonadi Brandão, Universidade Federal Fluminense; Luciana Vieira Esteves, Universidade Federal Fluminense; JEFERSON FERREIRA DA FONSECA, CNPC. |
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Título: |
Possíveis impactos do projeto: "Uso de sêmen resfriado e inseminação artificial em caprinos leiteiros na República de Cabo Verde". |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Synergismus scyentifica UTFPR, Pato Branco, v. 7, n. 1, p. 1-3, 2012. |
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Idioma: |
Português |
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Notas: |
Anais do 15o. Simpósio Paranaense de Ovinocultura, 3o. Simpósio Paranaense de Caprinocultura, 3o. Simpósio Sul Brasileiro de Ovinos e Caprinos, Pato Branco, PR, out., 2011. |
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Conteúdo: |
Resumo - Este artigo procura discutir o contexto do projeto ?Uso de sêmen resfriado e inseminação artificial em caprinos leiteiros na República de Cabo Verde?, suas implicações no sistema de criação de caprinos leiteiros, bem como seu impacto nos planos social, ambiental e econômico. Possible impacts of the project: "use of chilled semen and artificial insemination in dairy goats on Cape Verde Republic?. Abstract - This article intent to discuss the aspects involved in the project ?Use of chilled semen and artificial insemination in dairy goats on Cape Verde Republic? their implications on dairy goats rearing and also, the social, the economic, and the environmental impacts. |
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Palavras-Chave: |
Caprino leiteiro; Development; Reproductive biotechnologies. |
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Thesagro: |
Biotecnologia; Cabra; Reprodução animal. |
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Thesaurus NAL: |
Africa; Dairy goats. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/61526/1/AAC-Prossiveis-impactos.pdf
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Marc: |
LEADER 01668nam a2200265 a 4500
001 1927318
005 2012-06-28
008 2012 bl uuuu u00u1 u #d
100 1 $aPINTO, P. H. N.
245 $aPossíveis impactos do projeto$b"Uso de sêmen resfriado e inseminação artificial em caprinos leiteiros na República de Cabo Verde".
260 $aSynergismus scyentifica UTFPR, Pato Branco, v. 7, n. 1, p. 1-3$c2012
500 $aAnais do 15o. Simpósio Paranaense de Ovinocultura, 3o. Simpósio Paranaense de Caprinocultura, 3o. Simpósio Sul Brasileiro de Ovinos e Caprinos, Pato Branco, PR, out., 2011.
520 $aResumo - Este artigo procura discutir o contexto do projeto ?Uso de sêmen resfriado e inseminação artificial em caprinos leiteiros na República de Cabo Verde?, suas implicações no sistema de criação de caprinos leiteiros, bem como seu impacto nos planos social, ambiental e econômico. Possible impacts of the project: "use of chilled semen and artificial insemination in dairy goats on Cape Verde Republic?. Abstract - This article intent to discuss the aspects involved in the project ?Use of chilled semen and artificial insemination in dairy goats on Cape Verde Republic? their implications on dairy goats rearing and also, the social, the economic, and the environmental impacts.
650 $aAfrica
650 $aDairy goats
650 $aBiotecnologia
650 $aCabra
650 $aReprodução animal
653 $aCaprino leiteiro
653 $aDevelopment
653 $aReproductive biotechnologies
700 1 $aFREITAS, J. A. de
700 1 $aBRANDÃO, F. Z.
700 1 $aESTEVES, L. V.
700 1 $aFONSECA, J. F. da
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Embrapa Caprinos e Ovinos (CNPC) |
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