Selective One-Step Extraction of Arabidopsis thaliana Seed Oleosins Using Organic Solvents

• Published in: Journal of agricultural and food chemistry 2007-11, Vol.55 (24), p.10008-10015
• Main Authors: D’Andréa, Sabine, Jolivet, Pascale, Boulard, Céline, Larré, Colette, Froissard, Marine, Chardot, Thierry
• Format: Article
• Language: English
• Subjects: Arabidopsis - chemistry; Arabidopsis Proteins - analysis; Arabidopsis Proteins - chemistry; Arabidopsis thaliana; Biological and medical sciences; chemical concentration; chemical constituents of plants; Chloroform - chemistry; extraction; Food Chem/Biochem; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; hydrophobic protein; Immunoblotting; immunologic techniques; Life Sciences; lipid bodies; Methanol - chemistry; methodology; new methods; Oleosin; organic solvent; Plant Oils - metabolism; proteomics; seed; seeds; Seeds - chemistry; Solubility
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0717079

Oleosins are hydrophobic proteins from oleaginous seeds, surrounding and stabilizing oil bodies. They are known to display interesting interfacial properties. Specific sera were raised against four different A. thaliana oleosins and used in dot-blot assays for oleosin quantification. These assays were used to set up extraction of oleosins from A. thaliana seeds. One mixture of chloroform/methanol gave optimal oleosin extraction. Extracted proteins represented 9% of seed proteins and were identified by immunoblot and proteomic analyses. Oleosins accounted for 79% of the extracted proteins. This simple one-step procedure allows selective extraction and concentration of oleosins from seeds without tedious oil body purification. Oleosin extract was indeed used to demonstrate the presence of the rare oleosin S5 in mature seeds. Moreover, this method will be useful to investigate the potential use of oleosins as emulsifier and to question their possible allergenicity.