UHPLC-MS/MS analysis of cocoa bean proteomes from four different genotypes

Emanuele Scollo; David C A Neville; M Jose Oruna-Concha; Martine Trotin; Rainer Cramer

doi:10.1016/j.foodchem.2019.125244

UHPLC-MS/MS analysis of cocoa bean proteomes from four different genotypes

Food Chem. 2020 Jan 15:303:125244. doi: 10.1016/j.foodchem.2019.125244. Epub 2019 Jul 30.

Authors

Emanuele Scollo¹, David C A Neville², M Jose Oruna-Concha³, Martine Trotin², Rainer Cramer⁴

Affiliations

¹ Department of Chemistry, University of Reading, Reading RG6 6AD, UK; Mondelēz International, Reading Science Centre, Reading RG6 6LA, UK.
² Mondelēz International, Reading Science Centre, Reading RG6 6LA, UK.
³ Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6AP, UK.
⁴ Department of Chemistry, University of Reading, Reading RG6 6AD, UK. Electronic address: r.k.cramer@rdg.ac.uk.

PMID: 31445177
DOI: 10.1016/j.foodchem.2019.125244

Abstract

In this study the proteomic profiles of cocoa beans from four genotypes with different flavour profiles were analysed by bottom-up label-free UHPLC-MS/MS. From a total of 430 identified proteins, 61 proteins were found significantly differentially expressed among the four cocoa genotypes analysed with a fold change of ≥2. PCA analysis allowed clear separation of the genotypes based on their proteomic profiles. Genotype-specific abundances were recorded for proteases involved in the degradation of storage proteins and release of flavour precursors. Different genotype-specific levels of other enzymes, which generate volatiles compounds that could potentially lead to flavour-inducing compounds, were also detected. Overall, this study shows that UHPLC-MS/MS data can differentiate cocoa bean varieties.

Keywords: Cocoa bean proteome; Cocoa beans; Cocoa flavour; Plant proteomics; Storage proteins; Theobroma cacao.

MeSH terms

Cacao / genetics*
Cacao / metabolism*
Chromatography, High Pressure Liquid*
Genotype*
Proteomics*
Tandem Mass Spectrometry*
Taste