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Poster Presentations
Day 1, June 22（Sun.）
Room P (Maesato East, Foyer, Ocean Wing)
- 1P-PM-11
A Proteomic Study of the Impact of Roasting Stages on Natural Coffee Beans
(1NCYU, 2ITFA)
oDun-Xuan Wang1, Han-Ju Chien1,2
The coffee roasting process significantly affects coffee quality. However, there are few studies about the coffee roasting process, and the proteomic ones are even fewer. To investigate the changes of the proteomes at the different coffee bean roasting stages, green coffee beans and samples from three stages—yellow, brown, and first crack—were analyzed. Proteomic sequential window acquisition of all theoretical fragment ion spectra mass spectrometry (SWATH-MS), which enables more comprehensive and efficient analysis, was used and identified 438 proteins. Most of the identified proteins were drastically decreased during the brown stage in the roasting process. Gene ontology (GO) analysis indicated that translation and proteolysis were the primary biological processes, with metal ion binding and hydrolase activity serving as the chief molecular functions. Additionally, these proteins were mainly localized to the membrane and cytosol. The Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway results revealed that over 40 pathways were associated with most proteins, with protein processing in the endoplasmic reticulum, ribosome function, and glycolysis/gluconeogenesis being among the most prominent. In this study, the effect of the roasting process on protein expressions was elucidated using the proteomic SWATH approach, and a foundation for the coffee roasting process was established.