Comprehensive characterization of raw and processed quinoa from conventional and organic farming by label free shotgun proteomics
Quinoa is widely recognized for its exceptional nutritional properties, particularly its complete protein content. This study, for the first time, investigates the effects of processing methods (boiling and extrusion) and farming conditions (conventional and organic) on the proteomic profile. Follow...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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American Chemical Society (ACS)
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12955/2730 https://doi.org/10.1021/acs.jafc.4c08623 |
| _version_ | 1855490416892182528 |
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| author | Galindo Luján, Rocío Pont, Laura Minic, Zoran Berezowski , Maxim V. Quispe Jacobo, Fredy Enrique Sanz Nebot, Victoria Benavente, Fernando |
| author_browse | Benavente, Fernando Berezowski , Maxim V. Galindo Luján, Rocío Minic, Zoran Pont, Laura Quispe Jacobo, Fredy Enrique Sanz Nebot, Victoria |
| author_facet | Galindo Luján, Rocío Pont, Laura Minic, Zoran Berezowski , Maxim V. Quispe Jacobo, Fredy Enrique Sanz Nebot, Victoria Benavente, Fernando |
| author_sort | Galindo Luján, Rocío |
| collection | Repositorio INIA |
| description | Quinoa is widely recognized for its exceptional nutritional properties, particularly its complete protein content. This study, for the first time, investigates the effects of processing methods (boiling and extrusion) and farming conditions (conventional and organic) on the proteomic profile. Following a label-free shotgun proteomics approach, a total of 1796 proteins were identified and quantified across all quinoa samples. Regarding processing, both boiling and extrusion produced protein extracts with lower total protein content, with the number of identified proteins decreasing from 1695 in raw quinoa to 957 in processed quinoa. Boiling led to a reduction in protein diversity and expression, while extrusion, which involves high temperatures and pressures, specifically decreased the abundance of high molecular mass proteins. Concerning cultivation practices, organic farming was associated with a broader protein diversity, especially proteins related to translation (28 vs 5%), while conventional farming showed a higher abundance of catalytic and enzymatic proteins (67 vs 46%). These findings highlight the distinct proteomic changes induced by different processing methods and farming conditions, offering valuable insights to manage quinoa’s nutritional, bioactive, and functional properties across various production practices. |
| format | Artículo |
| id | INIA2730 |
| institution | Institucional Nacional de Innovación Agraria |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | American Chemical Society (ACS) |
| publisherStr | American Chemical Society (ACS) |
| record_format | dspace |
| spelling | INIA27302025-05-05T05:29:17Z Comprehensive characterization of raw and processed quinoa from conventional and organic farming by label free shotgun proteomics Galindo Luján, Rocío Pont, Laura Minic, Zoran Berezowski , Maxim V. Quispe Jacobo, Fredy Enrique Sanz Nebot, Victoria Benavente, Fernando conventional farming nanoLC-MS/MS organic farming processed quinoa raw quinoa shotgun proteomics https://purl.org/pe-repo/ocde/ford#4.01.06 Chenopodium quinoa; Organic agriculture; Conventional agriculture; Vegetable proteins; Nutritional value Quinoa is widely recognized for its exceptional nutritional properties, particularly its complete protein content. This study, for the first time, investigates the effects of processing methods (boiling and extrusion) and farming conditions (conventional and organic) on the proteomic profile. Following a label-free shotgun proteomics approach, a total of 1796 proteins were identified and quantified across all quinoa samples. Regarding processing, both boiling and extrusion produced protein extracts with lower total protein content, with the number of identified proteins decreasing from 1695 in raw quinoa to 957 in processed quinoa. Boiling led to a reduction in protein diversity and expression, while extrusion, which involves high temperatures and pressures, specifically decreased the abundance of high molecular mass proteins. Concerning cultivation practices, organic farming was associated with a broader protein diversity, especially proteins related to translation (28 vs 5%), while conventional farming showed a higher abundance of catalytic and enzymatic proteins (67 vs 46%). These findings highlight the distinct proteomic changes induced by different processing methods and farming conditions, offering valuable insights to manage quinoa’s nutritional, bioactive, and functional properties across various production practices. 2025-05-05T05:29:16Z 2025-05-05T05:29:16Z 2025-01-16 info:eu-repo/semantics/article Galindo; R.; Pont, L.; Minic, Z.; Berezkvski, M.; Quispe, F.; Sanz-Nebot, V.; Benavente, F. (2025). Comprehensive characterization of raw and processed quinoa from conventional and organic farming by label-free shotgun proteomics. Journal of Agricultural and Food Chemistry, 72(2), 781–795. Doi: 10.1021/acs.jafc.4c08623 1520-5118 http://hdl.handle.net/20.500.12955/2730 https://doi.org/10.1021/acs.jafc.4c08623 eng urn:issn:1520-5118 Journal of Agricultural and Food Chemistry info:eu-repo/semantics/restrictedAccess application/html American Chemical Society (ACS) US Instituto Nacional de Innovación Agraria Repositorio Institucional - INIA |
| spellingShingle | conventional farming nanoLC-MS/MS organic farming processed quinoa raw quinoa shotgun proteomics https://purl.org/pe-repo/ocde/ford#4.01.06 Chenopodium quinoa; Organic agriculture; Conventional agriculture; Vegetable proteins; Nutritional value Galindo Luján, Rocío Pont, Laura Minic, Zoran Berezowski , Maxim V. Quispe Jacobo, Fredy Enrique Sanz Nebot, Victoria Benavente, Fernando Comprehensive characterization of raw and processed quinoa from conventional and organic farming by label free shotgun proteomics |
| title | Comprehensive characterization of raw and processed quinoa from conventional and organic farming by label free shotgun proteomics |
| title_full | Comprehensive characterization of raw and processed quinoa from conventional and organic farming by label free shotgun proteomics |
| title_fullStr | Comprehensive characterization of raw and processed quinoa from conventional and organic farming by label free shotgun proteomics |
| title_full_unstemmed | Comprehensive characterization of raw and processed quinoa from conventional and organic farming by label free shotgun proteomics |
| title_short | Comprehensive characterization of raw and processed quinoa from conventional and organic farming by label free shotgun proteomics |
| title_sort | comprehensive characterization of raw and processed quinoa from conventional and organic farming by label free shotgun proteomics |
| topic | conventional farming nanoLC-MS/MS organic farming processed quinoa raw quinoa shotgun proteomics https://purl.org/pe-repo/ocde/ford#4.01.06 Chenopodium quinoa; Organic agriculture; Conventional agriculture; Vegetable proteins; Nutritional value |
| url | http://hdl.handle.net/20.500.12955/2730 https://doi.org/10.1021/acs.jafc.4c08623 |
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