Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF

Several works have been focused on the extraction of polysaccharides, polyphenols and caffeine from spent coffee grounds (SCG) and their application in food formulations, but the peptide bioactivity from SCG protein hydrolysates has never been addressed. In the present work and for the first time, t...

Descripción completa

Detalles Bibliográficos
Autores: Valdés Tabernero, Alberto|||0000-0002-7901-5816, Castro Puyana, María|||0000-0003-1412-4103, Marina Alegre, María Luisa|||0000-0002-5583-1624
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universidad de Alcalá (UAH)
Repositorio:e_Buah Biblioteca Digital Universidad de Alcalá
Idioma:inglés
OAI Identifier:oai:ebuah.uah.es:10017/48154
Acceso en línea:http://hdl.handle.net/10017/48154
https://dx.doi.org/10.1016/j.foodres.2020.109368
Access Level:acceso abierto
Palabra clave:Bioactivity
Liquid chromatography-tandem mass spectrometry
Peptide
Polyphenol
Spent coffee grounds
Química
Chemistry
id ES_2cf475d09b2478637faf0a1d1f1237a7
oai_identifier_str oai:ebuah.uah.es:10017/48154
network_acronym_str ES
network_name_str España
repository_id_str
spelling Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOFValdés Tabernero, Alberto|||0000-0002-7901-5816Castro Puyana, María|||0000-0003-1412-4103Marina Alegre, María Luisa|||0000-0002-5583-1624BioactivityLiquid chromatography-tandem mass spectrometryPeptidePolyphenolSpent coffee groundsQuímicaChemistrySeveral works have been focused on the extraction of polysaccharides, polyphenols and caffeine from spent coffee grounds (SCG) and their application in food formulations, but the peptide bioactivity from SCG protein hydrolysates has never been addressed. In the present work and for the first time, two different methods to isolate proteins from SCG have been compared, demonstrating that a urea-based extraction buffer provides a higher yield. This extraction method was then applied to compare the protein content in SCG from different coffee-brewing preparations, showing a higher protein content in SCG from espresso coffee machines. In addition, a polyphenol extraction step to remove interferences has been evaluated and the hydrolysis of the extracted proteins using alcalase and thermolysin enzymes has been compared. The effect of roasting degree on the antioxidant and in vitro angiotensin-converting enzyme (ACE)-inhibitory activity has been evaluated. The results show that the ACE-inhibitory activity is higher when SCG proteins are obtained from medium and dark roasted coffees and then hydrolyzed with thermolysin. Finally, the peptides contained in these hydrolysates have been identified by reversed-phase high-performance liquid chromatography coupled via electrospray ionization to a quadrupole time-of-flight mass spectrometer (RP-HPLC-ESI-Q-TOF).Comunidad de Madrid20202020-11-0120202020-11-0120212021-12-01journal articlehttp://purl.org/coar/resource_type/c_6501NAhttp://purl.org/coar/version/c_be7fb7dd8ff6fe43info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10017/48154https://dx.doi.org/10.1016/j.foodres.2020.109368reponame:e_Buah Biblioteca Digital Universidad de Alcaláinstname:Universidad de Alcalá (UAH)InglésengComunidad de Madrid http://dx.doi.org/10.13039/100012818 Not available S2018%2FBAA-4393 ESTRATEGIAS INTEGRADAS PARA LA MEJORA DE LA CALIDAD, LA SEGURIDAD Y LA FUNCIONALIDAD DE LOS ALIMENTOS: HACIA UNA ALIMENTACIÓN SALUDABLEopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-ShareAlike 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccessoai:ebuah.uah.es:10017/481542026-06-18T11:13:07Z
dc.title.none.fl_str_mv Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF
title Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF
spellingShingle Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF
Valdés Tabernero, Alberto|||0000-0002-7901-5816
Bioactivity
Liquid chromatography-tandem mass spectrometry
Peptide
Polyphenol
Spent coffee grounds
Química
Chemistry
title_short Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF
title_full Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF
title_fullStr Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF
title_full_unstemmed Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF
title_sort Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF
dc.creator.none.fl_str_mv Valdés Tabernero, Alberto|||0000-0002-7901-5816
Castro Puyana, María|||0000-0003-1412-4103
Marina Alegre, María Luisa|||0000-0002-5583-1624
author Valdés Tabernero, Alberto|||0000-0002-7901-5816
author_facet Valdés Tabernero, Alberto|||0000-0002-7901-5816
Castro Puyana, María|||0000-0003-1412-4103
Marina Alegre, María Luisa|||0000-0002-5583-1624
author_role author
author2 Castro Puyana, María|||0000-0003-1412-4103
Marina Alegre, María Luisa|||0000-0002-5583-1624
author2_role author
author
dc.subject.none.fl_str_mv Bioactivity
Liquid chromatography-tandem mass spectrometry
Peptide
Polyphenol
Spent coffee grounds
Química
Chemistry
topic Bioactivity
Liquid chromatography-tandem mass spectrometry
Peptide
Polyphenol
Spent coffee grounds
Química
Chemistry
description Several works have been focused on the extraction of polysaccharides, polyphenols and caffeine from spent coffee grounds (SCG) and their application in food formulations, but the peptide bioactivity from SCG protein hydrolysates has never been addressed. In the present work and for the first time, two different methods to isolate proteins from SCG have been compared, demonstrating that a urea-based extraction buffer provides a higher yield. This extraction method was then applied to compare the protein content in SCG from different coffee-brewing preparations, showing a higher protein content in SCG from espresso coffee machines. In addition, a polyphenol extraction step to remove interferences has been evaluated and the hydrolysis of the extracted proteins using alcalase and thermolysin enzymes has been compared. The effect of roasting degree on the antioxidant and in vitro angiotensin-converting enzyme (ACE)-inhibitory activity has been evaluated. The results show that the ACE-inhibitory activity is higher when SCG proteins are obtained from medium and dark roasted coffees and then hydrolyzed with thermolysin. Finally, the peptides contained in these hydrolysates have been identified by reversed-phase high-performance liquid chromatography coupled via electrospray ionization to a quadrupole time-of-flight mass spectrometer (RP-HPLC-ESI-Q-TOF).
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-11-01
2020
2020-11-01
2021
2021-12-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
NA
http://purl.org/coar/version/c_be7fb7dd8ff6fe43
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10017/48154
https://dx.doi.org/10.1016/j.foodres.2020.109368
url http://hdl.handle.net/10017/48154
https://dx.doi.org/10.1016/j.foodres.2020.109368
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Comunidad de Madrid http://dx.doi.org/10.13039/100012818 Not available S2018%2FBAA-4393 ESTRATEGIAS INTEGRADAS PARA LA MEJORA DE LA CALIDAD, LA SEGURIDAD Y LA FUNCIONALIDAD DE LOS ALIMENTOS: HACIA UNA ALIMENTACIÓN SALUDABLE
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-ShareAlike 4.0 International
http://creativecommons.org/licenses/by-nc-sa/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-ShareAlike 4.0 International
http://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:e_Buah Biblioteca Digital Universidad de Alcalá
instname:Universidad de Alcalá (UAH)
instname_str Universidad de Alcalá (UAH)
reponame_str e_Buah Biblioteca Digital Universidad de Alcalá
collection e_Buah Biblioteca Digital Universidad de Alcalá
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869405277530357760
score 15.301603

Similares en LA Referencia