This study investigates on the presence of toxic proteins in quinoa seeds. To this aim, a plethora of biochemical approaches were adopted for the purification and characterization of quinoin, a type 1 ribosome-inactivating protein (RIP) contained in quinoa seeds. We determined its melting temperature (68.2 ± 0.6 °C) and thermostability (loss of activity after 10-min incubation at 70 °C). Considering that quinoa seeds are used as a food, we found that quinoin is cytotoxic against BJ-5ta (human fibroblasts) and HaCaT (human keratinocytes) in a dose- and time-dependent manner. Moreover, in an in vitro digestive pepsin-trypsin treatment, 30% of quinoin is resistant to enzymatic cleavage. This toxin was found in seeds (0.23 mg/g of seeds) and in sprouted seeds obtained after 24-h (0.12 mg/g of sprout) and 48-h (0.09 mg/g of sprout). We suggest a thermal treatment of quinoa seeds before consumption in order to inactivate the toxin, particularly in sprouts, generally consumed raw.

Quinoa as source of type 1 ribosome inactivating proteins: A novel knowledge for a revision of its consumption / Landi, N.; Ruocco, M. R.; Ragucci, S.; Aliotta, F.; Nasso, R.; Pedone, P. V.; Di Maro, A.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 342:(2021), pp. 1-11. [10.1016/j.foodchem.2020.128337]

Quinoa as source of type 1 ribosome inactivating proteins: A novel knowledge for a revision of its consumption

Ruocco M. R.;Aliotta F.;Nasso R.;
2021

Abstract

This study investigates on the presence of toxic proteins in quinoa seeds. To this aim, a plethora of biochemical approaches were adopted for the purification and characterization of quinoin, a type 1 ribosome-inactivating protein (RIP) contained in quinoa seeds. We determined its melting temperature (68.2 ± 0.6 °C) and thermostability (loss of activity after 10-min incubation at 70 °C). Considering that quinoa seeds are used as a food, we found that quinoin is cytotoxic against BJ-5ta (human fibroblasts) and HaCaT (human keratinocytes) in a dose- and time-dependent manner. Moreover, in an in vitro digestive pepsin-trypsin treatment, 30% of quinoin is resistant to enzymatic cleavage. This toxin was found in seeds (0.23 mg/g of seeds) and in sprouted seeds obtained after 24-h (0.12 mg/g of sprout) and 48-h (0.09 mg/g of sprout). We suggest a thermal treatment of quinoa seeds before consumption in order to inactivate the toxin, particularly in sprouts, generally consumed raw.
2021
Quinoa as source of type 1 ribosome inactivating proteins: A novel knowledge for a revision of its consumption / Landi, N.; Ruocco, M. R.; Ragucci, S.; Aliotta, F.; Nasso, R.; Pedone, P. V.; Di Maro, A.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 342:(2021), pp. 1-11. [10.1016/j.foodchem.2020.128337]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/820900
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