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Poster Presentations
Day 1, June 22（Sun.）
Room P (Maesato East, Foyer, Ocean Wing)
- 1P-PM-02
A Proteomic Study of Coffee Beans with Different Postharvest Processing Methods
(1BCST NCYU, 2ITFA NCYU)
oTai-Wei Wu1, Han-Ju Chien1,2
Coffee is the most widely and globally significant commodity. The two primary commercial species, Coffea arabica and Coffea canephora (Robusta), undergo distinct postharvest processing methods—dry, washed, and honey—each of which imparts unique flavor. While extensive metabolomics studies have been conducted to elucidate coffee's chemical composition, proteomic investigations remain relatively limited. This study employs Sequential Window Acquisition of all Theoretical fragment ions (SWATH) technology to comprehensively analyze proteomic variations in green coffee beans with different processing methods. Prior to analysis, method optimization was performed, followed by statistical filtering (fold change > 1.5, p < 0.05). Multivariate analyses, including Principal Component Analysis (PCA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), confirmed significant proteomic distinctions among the three processing methods. Significant proteins were categorized based on their biological functions and associated pathways. The results indicate that dry-processed beans exhibit an abundance of stress-response proteins, washed-processed beans contain higher levels of hydrolytic enzymes due to prolonged water exposure, and honey-processed beans are enriched in metabolic and functional enzymes. These findings provide novel insights into the impact of postharvest processing on the coffee proteome. Future studies integrating metabolomics analysis will elucidate the biochemical mechanisms underlying these proteomic differences.