Project description:description Blastocystis sp. is a highly prevalent anaerobic eukaryotic parasite of humans and animals. The genome of several representatives has been sequenced revealing specific traits such as an intriguing 3’-end processing of primary transcripts. We have acquired a first high-throughput proteomics dataset on the difficult to cultivate ST4 isolate WR1 and detected 2,761 proteins. We evidenced for the first time by proteogenomics a functional termination codon derived from transcript polyadenylation for seven different key cellular components.
Project description:Ulva sp., a promising yet underexplored food source, offers rich protein content and nutritional benefits. However, assessing its allergenicity remains challenging due to limited research and understanding. In this translational research, we focus on a laboratory-produced Ulva sp. product (UlvaLe) and gather comprehensive data to assess its potential allergenicity. Therefore, we employed a weight-of-evidence approach inspired by regulatory standards, conducting a literature review, proteomic analysis, and clinical trial. This article addresses challenges in assessing the allergenicity of novel foods, using Ulva sp. as an example, while enhancing the understanding of Ulva sp.'s allergenic potential and offers insights for future research and regulatory processes. Our findings reveal no reported cases of Ulva allergenicity in the literature but highlight the need to address polysaccharide safety. Proteins with homology exceeding 70% to known allergens were identified as putative allergens. Nonetheless, interim clinical trial results demonstrate no allergic reactions to UlvaLe ingestion, suggesting a favorable safety profile. The presented data suggests a promising allergenicity safety profile for UlvaLe as a novel food source. Further research into macro-algae allergenicity, including DNA and protein composition decoding, is warranted to ensure safe utilization in the food industry. Nevertheless, the most effective means of assessing allergenicity for any new food is through widespread consumption among large populations, which statistically reveals the true public risk. As a modern society seeking innovative solutions and sustainable growth, it is imperative to be mindful of this and devise strategies for its safe integration.