Life Sciences Commons^™

Occurrence Of Hydroxyproline In Proteomes Of Higher Plants, Olivia Huffman

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Food allergies affect millions of individuals across the United States and worldwide. Peanut allergies are among the most severe food allergies because of their potentially life-threatening symptoms and lifelong persistence. Potent peanut allergen, Ara h 2, is known to contain an amino acid motif containing the posttranslational modification, hydroxyproline (HyP). HyP is associated with immunogenic response when present both in Ara h 2 and in timothy grass pollen allergen, Phl p 1. To further explore the presence of HyP in higher plants and specifically to investigate its potential presence in commonly allergenic plants, a study of 26 plant seeds was …

Protein Extraction Protocols For Optimal Proteome Measurement And Arginine Kinase Quantitation From Cricket Acheta Domesticus For Food Safety Assessment, Utpal Bose, James A. Broadbent, Angéla Juhász, Shaymaviswanathan Karnaneedi, Elecia B. Johnston, Sally Stockwell, Keren Byrne, Vachiranee Limviphuvadh, Sebastian Maurer-Stroh, Andreas L. Lopata, Michelle L. Colgrave

Research outputs 2014 to 2021

© 2021 Elsevier Ltd Insects have been consumed by people for millennia and have recently been proposed as a complementary, sustainable source of protein to feed the world's growing population. Insects and crustaceans both belong to the arthropod family. Crustacean (shellfish) allergies are common and potentially severe; hence, the cross-reactivity of the immune system with insect proteins is a potential health concern. Herein, LC-MS/MS was used to explore the proteome of whole, roasted whole and roasted powdered cricket products. Eight protein extraction protocols were compared using the total number of protein and distinct peptide identifications. Within these data, 20 putative …

Influence Of Dietary Ractopamine And Supranutritional Supplementation Of Vitamin E On Proteome Profile Of Postmortem Beef Longissimus Lumborum Muscle, Hyun Mok Kim

Theses and Dissertations--Animal and Food Sciences

The effects of dietary ingredients on the proteome profile of postmortem beef longissimus lumborum (LL) muscle were evaluated. In the first experiment, the influence of dietary ractopamine on the whole-muscle proteome of beef LL was examined. Five proteins were differentially abundant between ractopamine-fed (RAC) and non-ractopamine fed (CON) groups. The differentially abundant proteins were over-abundant in RAC and were related to muscle structure development (F-actin-capping protein subunit beta-2 and PDZ and LIM domain protein-3), chaperone (heat shock protein beta-1), oxygen transportation (myoglobin), and glycolysis (L-lactate dehydrogenase A chain). These findings indicated that ractopamine influences the abundance of proteins associated with …

Proteome Basis Of Muscle‐Specific Beef Color Stability, Mahesh Narayanan Nair

Theses and Dissertations--Animal and Food Sciences

Fresh beef color is critical to consumers’ purchase decisions, and beef color stability is muscle-specific. Sarcoplasmic proteome plays a critical role in beef color stability. This dissertation focuses on the proteome basis of inter- and intra-muscular variations in beef color.

The first experiment examined the sarcoplasmic proteome of three beef muscles with differential color stability, i.e., longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST), during wet-aging. LL, PM, and ST (n = 8) were subjected to wet-aging for 0, 7, 14, and 21 days. On each aging day, steaks were fabricated, and color and other biochemical attributes were evaluated …

Effects Of Milk Processing On The Milk Fat Globule Membrane Constituents, Xiomara E. Elías-Argote

Master's Theses

ABSTRACT

Effects of Milk Processing on the Milk Fat Globule Membrane Constituents

Xiomara E. Elías-Argote

The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional properties; however, limited research has been performed on the effects of milk processing on the chemical changes of the MFGM. Thus, this study highlights the changes that lipids and proteins undergo from the time milk leaves cow’s udders. Cooling (4 °C) was included along with subsequent pasteurization by different traditional thermal processes and cold pasteurization by pulse light ultra violet treatment. …