Extraction and Electrophoretic Analysis of Bacterial Lipopolysaccharides and Outer Membrane Proteins

Lipopolysaccharides (LPS) (or lipooligosaccharides [LOS], which lack the O-antigen side chains characteristic of LPS), and outer membrane proteins (OMP) are major cell-surface molecules in the outer membrane (OM) of gram-negative bacteria. The LPS is responsible for causing endotoxic shock in infected hosts and, in conjunction with some OMPs, provides protection to the bacterium against host innate immune defenses and attachment to host cells. Electrophoretic analysis can provide valuable information regarding the size, number, and variability of LPS/LOS and OMP components between bacterial strains and mutants, which aids in understanding the basic biology and virulence factors of a particular species. Furthermore, highly purified extracts are normally not required if only electrophoretic analysis is to be done, and various methods have been established for such procedures. Here, we review ameliorated procedures for fast and convenient extraction of LPS/LOS and protein-enriched outer membranes (PEOM) for optimal electrophoretic resolution. Specifically, we will describe the phenol-based micro-method for LPS/LOS extraction, a differential extraction procedure with sodium lauryl sarcosinate for PEOM, and gel preparation for electrophoretic analysis of LPS/LOS samples in detail. Graphic abstract: Workflow for the preparation and analysis of LPS/LOS and PEOM.

Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor, Allomyrina dichotoma, and Protaetia brevitarsis seulensis

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species (Tenebrio molitor, Allomyrina dichotoma and Protaetia brevitarsis seulensis) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The A. dichotoma emulsion had the highest pH and lightness, redness, and yellowness values, while the T. molitor emulsion had the lowest pH and lightness, redness, and yellowness values. The T. molitor emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T. molitor had the thickest bands, followed by P. brevitarsis seulensis . The differential scanning calorimetry distributions for the T. molitor and A. dichotoma emulsions showed one peak, while that of the P. brevitarsis seulensis emulsion had two peaks. The collective results suggest that T. molitor was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.