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Full-Text Articles in Food Science
Broiler Genetics Influences Proteome Profiles Of Normal And Woody Breast Muscle, Xue Zhang, K. Virellia To, Tessa R. Jarvis, Yan L. Campbell, Jasmine D. Hendrix, Surendranath Suman, Shuting Li, Daniel S. Antonelo, Wei Zhai, Jing Chen, Haining Zhu, M. Wes Schilling
Broiler Genetics Influences Proteome Profiles Of Normal And Woody Breast Muscle, Xue Zhang, K. Virellia To, Tessa R. Jarvis, Yan L. Campbell, Jasmine D. Hendrix, Surendranath Suman, Shuting Li, Daniel S. Antonelo, Wei Zhai, Jing Chen, Haining Zhu, M. Wes Schilling
Animal and Food Sciences Faculty Publications
Wooden or woody breast (WB) is a myopathy of the pectoralis major in fast-growing broilers that influences the quality of breast meat and causes an economic loss in the poultry industry. The objective of this study was to evaluate growth and proteome differences between 5 genetic strains of broilers that yield WB and normal breast (NB) meat. Eight-week-old broilers were evaluated for the WB myopathy and divided into NB and WB groups. Differential expression of proteins was analyzed using 2-dimensional gel electrophoresis and LC-MS/MS to elucidate the mechanism behind the breast myopathy because of the genetic …
Proteome And Nutritional Shifts Observed In Hordein Double-Mutant Barley Lines, Utpal Bose, Angéla Juhász, Ronald Yu, Mahya Bahmani, Keren Byrne, Malcolm Blundell, James A. Broadbent, Crispin A. Howitt, Michelle L. Colgrave
Proteome And Nutritional Shifts Observed In Hordein Double-Mutant Barley Lines, Utpal Bose, Angéla Juhász, Ronald Yu, Mahya Bahmani, Keren Byrne, Malcolm Blundell, James A. Broadbent, Crispin A. Howitt, Michelle L. Colgrave
Research outputs 2014 to 2021
Lysine is the most limiting essential amino acid in cereals, and efforts have been made over the decades to improve the nutritional quality of these grains by limiting storage protein accumulation and increasing lysine content, while maintaining desired agronomic traits. The single lys3 mutation in barley has been shown to significantly increase lysine content but also reduces grain size. Herein, the regulatory effect of the lys3 mutation that controls storage protein accumulation as well as a plethora of critically important processes in cereal seeds was investigated in double mutant barley lines. This was enabled through the generation of three hordein …
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
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 …
Proteome Analysis And Epitope Mapping In A Commercial Reduced-Gluten Wheat Product, Mitchell G. Nye-Wood, Angela Juhasz, Utpal Bos, Michelle L. Colgrave
Proteome Analysis And Epitope Mapping In A Commercial Reduced-Gluten Wheat Product, Mitchell G. Nye-Wood, Angela Juhasz, Utpal Bos, Michelle L. Colgrave
Research outputs 2014 to 2021
Gluten related disorders, such as coeliac disease, wheat allergy and baker's asthma are triggered by proteins present in food products made from wheat and related cereal species. The only treatment of these medical illnesses is a strict gluten-free diet; however, gluten-free products that are currently available in the market can have lower nutritional quality and are more expensive than traditional gluten containing cereal products. These constraints have led to the development of gluten-free or gluten-reduced ingredients. In this vein, a non-GMO wheat flour that purports to contain “65% less allergenic gluten” was recently brought to market. The present study aims …