1
|
Shirazi HA, Lee S, Ullah S, Almdal K. Structural and tribological studies on the interaction of porcine gastric mucin with non- and cationic-modified β-lactoglobulins. Colloids Surf B Biointerfaces 2024; 238:113924. [PMID: 38669751 DOI: 10.1016/j.colsurfb.2024.113924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 04/16/2024] [Accepted: 04/19/2024] [Indexed: 04/28/2024]
Abstract
β-lactoglobulin (BLG) is the major whey protein with negative charges at neutral pH in aqueous media. Thus, the interaction with mucins, the major polyanionic component of mucus, is very weak due to the electrostatic repulsion between them. The present study postulates that cationization of BLG molecules may reverse the interaction characteristics between BLG and mucin from repulsive to associative. To this end, cationic-modified BLGs were prepared by grafting positively charged ethylenediamine (EDA) moieties into the negatively charged carboxyl groups on the aspartic and glutamic acid residues and compared with non-modified BLG upon mixing with porcine gastric mucin (PGM). To characterize the structural and conformational features of PGM, non/cationized BLGs, and their mixtures, various spectroscopic approaches, including zeta potential, dynamic light scattering (DLS), and circular dichroism (CD) spectroscopy were employed. Importantly, we have taken surface adsorption with optical waveguide lightmode spectroscopy (OWLS), and tribological properties with pin-on-disk tribometry at the sliding interface as the key approaches to determine the interaction nature between them as mixing PGM with polycations can lead to synergistic lubrication at the nonpolar substrate in neutral aqueous media as a result of an electrostatic association. All the spectroscopic studies and a substantial improvement in lubricity collectively supported a tenacious and associative interaction between PGM and cationized BLGs, but not between PGM and non-modified BLG. This study demonstrates a unique and successful approach to intensify the interaction between BLG and mucins, which is meaningful for a broad range of disciplines, including food science, macromolecular interactions, and biolubrication etc.
Collapse
Affiliation(s)
- Hadi Asgharzadeh Shirazi
- Department of Mechanical Engineering, Technical University of Denmark, DK-2800, Kgs. Lyngby, Denmark
| | - Seunghwan Lee
- Department of Mechanical Engineering, Technical University of Denmark, DK-2800, Kgs. Lyngby, Denmark; Institute of Functional Surfaces, School of Mechanical Engineering, University of Leeds, LS2 JT9, Leeds, The United Kingdom.
| | - Saif Ullah
- Department of Chemistry, Technical University of Denmark, DTU Chemistry, DK-2800, Kgs. Lyngby, Denmark
| | - Kristoffer Almdal
- Department of Chemistry, Technical University of Denmark, DTU Chemistry, DK-2800, Kgs. Lyngby, Denmark
| |
Collapse
|
2
|
de Souza AB, Stephani R, Tavares GM. Stability of milk proteins subjected to UHT treatments: challenges and future perspectives. Crit Rev Food Sci Nutr 2023:1-11. [PMID: 37632425 DOI: 10.1080/10408398.2023.2250865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/28/2023]
Abstract
Ultra-high temperature (UHT) treatments are of high economic relevance for food industries because they contribute to extending the shelf life of food products and facilitating their distribution. In the dairy segment, UHT treatments are applied to a wide range of products containing variable protein amounts. In this sense, the changes in the molecular structure of milk proteins induced by the severity of UHT treatments may lead to fouling in equipment during processing or sedimentation and/or gelation during storage. Nowadays, these concerns are even more relevant due to the increasing demand for UHT-treated high-protein beverages. This review will discuss the two main strategies used by industries to increase the stability of milk proteins during and/or after UHT treatments: (i) addition of chelating agents and (ii) use of polysaccharides. Moreover, the challenges and opportunities associated with promising strategies to improve the stability of milk proteins during and/or after UHT treatments will be covered in this review. The information compiled will be useful to guide researchers and industries in developing more stable UHT dairy products in harmony with consumers' demands.
Collapse
Affiliation(s)
- Alisson Borges de Souza
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rodrigo Stephani
- Department of Chemistry, Federal University of Juiz de Fora, Juiz de Fora, MG, Brazil
| | - Guilherme M Tavares
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| |
Collapse
|
3
|
Solanilla Duque JF, Carrera C, Patino JMR. Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins. Biophys Chem 2022; 291:106906. [DOI: 10.1016/j.bpc.2022.106906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 08/25/2022] [Accepted: 09/29/2022] [Indexed: 11/02/2022]
|
4
|
Luo Y, Tu Y, Ren F, Zhang H. Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose. Food Chem 2022; 377:131749. [PMID: 34990950 DOI: 10.1016/j.foodchem.2021.131749] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 10/21/2021] [Accepted: 11/29/2021] [Indexed: 11/04/2022]
Abstract
The Maillard reaction products (MRPs) between polydextrose (PDX), a popular polysaccharide in formula powder, and β-lactoglobulin (β-LG), a major whey protein, were studied in aggregation degree, structure, hydrophobic, antigenic and antioxidant activity changes of β-LG. Incubation of PDX and β-LG (60 ℃, 79% relative humidity) for up to 72 h yielded MRPs with increases in furosine, UV absorbance, fluorescence intensity and loss of free amino groups. High molecular weight β-LG-PDX MRPs were observed by SDS-PAGE. Circular dichroism spectroscopy revealed negligible change in β-LG secondary structure. Changes in the tertiary structure of β-LG were detected by tryptophan fluorescence spectroscopy consistent with an increase in surface hydrophobicity of heated β-LG-PDX. Antigenicity reduction of β-LG in β-LG-PDX reached its peak when heated for 24 h. After heating for 72 h, DPPH radical-scavenging activity of β-LG-PDX increased by 7.4-fold, and the ferric reducing antioxidant power reached 61.1 µmol ascorbic acid/g protein.
Collapse
Affiliation(s)
- Yingting Luo
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yaqi Tu
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Fazheng Ren
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hao Zhang
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu 225700, China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
5
|
Barbiroli A, Iametti S, Bonomi F. Beta-Lactoglobulin as a Model Food Protein: How to Promote, Prevent, and Exploit Its Unfolding Processes. Molecules 2022; 27:molecules27031131. [PMID: 35164393 PMCID: PMC8838232 DOI: 10.3390/molecules27031131] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 11/25/2022] Open
Abstract
Bovine milk beta-lactoglobulin (BLG) is a small whey protein that is a common ingredient in many foods. Many of the properties of BLG relevant to the food industry are related to its unfolding processes induced by physical or chemical treatments. Unfolding occurs through a number of individual steps, generating transient intermediates through reversible and irreversible modifications. The rate of formation of these intermediates and of their further evolution into different structures often dictates the outcome of a given process. This report addresses the main structural features of the BLG unfolding intermediates under conditions that may facilitate or impair their formation in response to chemical or physical denaturing agents. In consideration of the short lifespan of the transient species generated upon unfolding, this review also discusses how various methodological approaches may be adapted in exploring the process-dependent structural modifications of BLG from a kinetic and/or a thermodynamic standpoint. Some of the conceptual and methodological approaches presented and discussed in this review can provide hints for improving the understanding of transient conformers formation by proteins present in other food systems, as well as when other physical or chemical denaturing agents are acting on proteins much different from BLG in complex food systems.
Collapse
|
6
|
Gazi I, Franc V, Tamara S, van Gool MP, Huppertz T, Heck AJ. Identifying glycation hot-spots in bovine milk proteins during production and storage of skim milk powder. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
7
|
|
8
|
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 2021; 10:foods10020376. [PMID: 33572281 PMCID: PMC7915956 DOI: 10.3390/foods10020376] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 12/19/2022] Open
Abstract
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.
Collapse
|
9
|
Liu D, Zhang L, Wang Y, Li Z, Wang Z, Han J. Effect of high hydrostatic pressure on solubility and conformation changes of soybean protein isolate glycated with flaxseed gum. Food Chem 2020; 333:127530. [DOI: 10.1016/j.foodchem.2020.127530] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 07/03/2020] [Accepted: 07/05/2020] [Indexed: 12/11/2022]
|
10
|
Zha F, Yang Z, Rao J, Chen B. Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or Glycation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10157-10166. [PMID: 32820920 DOI: 10.1021/acs.jafc.0c04281] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Diverse saccharides are effectively grafted to pea protein isolate (PPI) through Maillard-driven chemistry. The development of conjugates (glyco-PPI) was validated by ultraviolet-visible spectroscopy, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and size exclusion chromatography-high performance liquid chromatography. The impact of covalent conjugation on color development, structural modification, solubility, thermal stability, and volatiles of glycoprotein was examined. The protein solubility was improved, while its thermal stability seemed to be negatively influenced. The principle proposed involves Maillard-driven generation of the conjugates, which enhanced the surface hydrophilicity and unfolding of protein architecture of glyco-PPI. Additionally, both molecular mass and the grafted number of saccharides played a vital role in determining the solubility and thermal stability of glyco-PPI. Protein tends to denature at reaction conditions of 80 °C and pH 10.0, and its cross-linkage occurred in the aqueous system. The two potential routes of molecular interactions between PPI and saccharides were denaturation and glycation or self-cross-linkage. Flavor profile alteration of glycoprotein before and after conjugation was depicted, and relevant off-odors were quantified via headspace solid-phase microextraction gas chromatography-mass spectrometry. These outcomes could furnish valuable in-depth information for dictating functionalities of plant-based protein for food application.
Collapse
Affiliation(s)
- Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, United States
| | - Zhongyu Yang
- Department of Chemistry and Biochemistry, North Dakota State University, Fargo, North Dakota 58108, United States
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, United States
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, United States
| |
Collapse
|
11
|
Characteristics and antioxidant activity of Maillard reaction products from α-lactalbumin and 2'-fucosyllactose. Food Chem 2020; 316:126341. [PMID: 32058194 DOI: 10.1016/j.foodchem.2020.126341] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/23/2020] [Accepted: 01/31/2020] [Indexed: 12/22/2022]
Abstract
The characteristics and antioxidant activity of Maillard reaction products (MRPs) from 2'-fucosyllactose (2'-FL), a human milk oligosaccharide, and α-lactalbumin (α-LA) were investigated. MRPs were prepared by reacting 2'-FL with α-LA at 60 °C and 79% relative humidity for up to 72 h. The absorbance and fluorescence intensity of heated α-LA-2'-FL increased as the heating time increased, while the free amino group content decreased, confirming that 2'-FL reacted with α-LA and produced various MRPs at different incubation stages. Conjugates of 2'-FL and α-LA and aggregation of α-LA were observed by SDS-PAGE. The secondary structure of α-LA did not change significantly after reacting with 2'-FL. In terms of antioxidant activity, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power of α-LA-2'-FL increased significantly when compared with the protein only sample (p < 0.05). The findings provide a foundation for the characterization and functional analysis of MRPs in dairy products.
Collapse
|
12
|
Effect of chemical modification with carboxymethyl dextran on kinetic and structural properties of L-asparaginase. Anal Biochem 2019; 591:113537. [PMID: 31821805 DOI: 10.1016/j.ab.2019.113537] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 11/30/2019] [Accepted: 12/06/2019] [Indexed: 12/28/2022]
Abstract
l-asparaginase is a chemotherapy agent in the treatment of childhood leukemia. l-asparaginase has several side effects and a short blood half-life in patients. Chemical modification of l-asparaginase can decrease its side effects and improve its pharmacokinetic properties. The aim of this project was twofold: to chemically modify l-asparaginase with carboxymethyl dextran via carbodiimide cross linker, and to evaluate and compare the biochemical and structural properties of the native and modified enzymes. Chemical modification was done at 25 °C, in 0.1 M phosphate buffer, pH 7.2, and in the presence of N-hydroxysuccinimide and carbodiimide. Electrophoresis and free amino groups determination confirmed the chemical modification. Biochemical studies showed that the chemical modification could result in higher specific activity and stability of the modified enzyme. Structural studies further confirmed the chemical modification and revealed conformational changes in the modified enzyme. Taken together, the results showed that chemical modification with carboxymethyl dextran brings about improvement of biochemical properties through several changes in the structural attributes of l-asparaginase and might enhance its applicability in the treatment of childhood leukemia.
Collapse
|
13
|
Surface decoration of whey protein microgels through the Maillard conjugation with maltodextrin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
14
|
Kazemi F, Divsalar A, Saboury AA, Seyedarabi A. Propolis nanoparticles prevent structural changes in human hemoglobin during glycation and fructation. Colloids Surf B Biointerfaces 2019; 177:188-195. [PMID: 30738325 DOI: 10.1016/j.colsurfb.2019.01.046] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 01/21/2019] [Accepted: 01/22/2019] [Indexed: 01/30/2023]
Abstract
Nowadays diabetes, as a metabolic disorder, is increasing at an alarming rate. Glycation and production of advanced glycation end products (AGEs) is the most important factor involved in diabetic complications. Due to the side effects of synthetic drugs, the demand for natural anti-diabetic herbal medicines has increased. Propolis is a natural and resinous material, which iscollected by honeybees. Due to the impact of nanotechnology in medicine and the advantageous role of nanoparticles in treatment, nano-propolis particles (PNP) were prepared. The anti-glycation effect of PNP at various concentrations was investigated on human hemoglobin (Hb) glycation and fructation and compared with aspirin as a common anti-glycation agent using glycation specific AGE fluorescence, AGE-specific absorbance and circular dichroism (CD) methods. Fluorescence spectroscopy results showed that PNP inhibited the formation of AGEs in Hb glycation and fructation by glucose and fructose, respectively. CD results revealed that PNP caused an increase in Hb beta-sheet content while decreasing the alpha helical content. Additionally, the results of UV-Vis spectroscopy and fluorescence emission of heme degradation products revealed the protective effect of PNP on heme during glycation and fructation of human Hb. It is notable that the synergistic effects of combined propolis nanoparticles and aspirin is more than either of them alone. However, having said that, PNP as a natural product has a potential to be an effective drug in the treatment of diabetes.
Collapse
Affiliation(s)
- Fatemeh Kazemi
- Institute of Biochemistry & Biophysics, University of Tehran, Tehran, Iran
| | - Adeleh Divsalar
- Department of Cell & Molecular Sciences, Faculty of Biological Sciences, Kharazmi University, Tehran, Iran.
| | - Ali Akbar Saboury
- Institute of Biochemistry & Biophysics, University of Tehran, Tehran, Iran.
| | - Arefeh Seyedarabi
- Institute of Biochemistry & Biophysics, University of Tehran, Tehran, Iran
| |
Collapse
|
15
|
Deng Y, Govers C, Bastiaan-Net S, van der Hulst N, Hettinga K, Wichers HJ. Hydrophobicity and aggregation, but not glycation, are key determinants for uptake of thermally processed β-lactoglobulin by THP-1 macrophages. Food Res Int 2019; 120:102-113. [PMID: 31000219 DOI: 10.1016/j.foodres.2019.01.038] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 01/14/2019] [Accepted: 01/15/2019] [Indexed: 01/10/2023]
Abstract
The aim of this study is to investigate the immunological relevance of modifications of food protein structure due to thermal processing. We investigated the uptake of β-lactoglobulin, treated with 3 different processing methods, by THP-1 macrophages: wet heating (60 °C in solution) and high- or low-temperature (130 °C or 50 °C, respectively) dry heating, combined with either of 8 types of saccharides or without saccharide. The processing method that was applied significantly affected the uptake of BLG by THP-1 macrophages, while the type of saccharide only had an influence in high-temperature dry heated samples. A set of physicochemical parameters of processed samples was determined, to determine the samples' molecular weight, hydrophobicity, amyloid-like structure, surface charge and secondary structure. Analysis of protein structure alterations indicated the uptake to be linked to the wet heating processing method and percentage of α-helix structure, amyloid-like structures, polymers, and hydrophobicity. We hypothesize that both amyloid-like structures and molecular weight were related to the increased hydrophobicity and therefore postulate that the exposure of hydrophobic regions is the leading physicochemical characteristic for the observed uptake of wet heated BLG samples by THP-1 macrophages. This work demonstrates how differential thermal processing of foods, through protein modification, can have an impact on its interaction with the immune system.
Collapse
Affiliation(s)
- Ying Deng
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, The Netherlands
| | - Coen Govers
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands
| | - Shanna Bastiaan-Net
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands
| | - Nina van der Hulst
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands
| | - Kasper Hettinga
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Harry J Wichers
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, The Netherlands.
| |
Collapse
|
16
|
Krämer AC, Davies MJ. Effect of Methylglyoxal-Induced Glycation on the Composition and Structure of β-Lactoglobulin and α-Lactalbumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:699-710. [PMID: 30577692 DOI: 10.1021/acs.jafc.8b05809] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Glycation, and particularly reactions between aldehydes and nucleophiles (thiols, amines), can initiate changes in the structure, solubility, composition, hydrophobicity, conformation, function, and susceptibility to proteolysis of proteins. This can have adverse consequences for mammals, plants, foodstuffs, and pharmaceuticals. Low-molecular-mass dialdehydes such as methylglyoxal (MGO) are much more reactive than parent glucose and therefore potentially highly damaging. These are present at significant levels in some foods. This study investigated whether and how MGO exposure, with or without concurrent heat exposure, affected the major whey proteins β-lactoglobulin and α-lactalbumin. MGO diminished the formation of heat-induced, reducible, intermolecular disulfide cross-links for both proteins, with this being associated, at least in part, with alternative thiol consuming reactions of MGO. At long incubation times, nonreducible protein cross-links were formed in a dose-dependent manner, with LC-MS/MS and UPLC analysis showing the presence of methylglyoxal-lysine dimers (MOLD). UPLC analysis revealed MGO-dependent consumption of specific amino acids in the order Cys > Arg > Lys > Trp for both proteins, with α-lactalbumin affected to a greater extent than β-lactoglobulin. SDS-PAGE revealed altered protein mobility consistent with modification of charged residues. MGO exposure also resulted in increased binding of the hydrophobic dye, 8-anilino-1-naphthalene sulfonic acid, consistent with limited protein unfolding. Overall, these data are consistent with rapid reaction of MGO residues at Cys residues (when available) and surface accessible Arg and Lys residues, with formation of adducts and cross-linked materials. These alternative reactions of dialdehydes diminish direct heat-induced (disulfide) cross-link formation and result in limited protein unfolding.
Collapse
Affiliation(s)
- Anna C Krämer
- Department of Biomedical Sciences, Panum Institute , University of Copenhagen , Copenhagen 2200 , Denmark
| | - Michael J Davies
- Department of Biomedical Sciences, Panum Institute , University of Copenhagen , Copenhagen 2200 , Denmark
| |
Collapse
|
17
|
Fang L, Li G, Gu R, Cai M, Lu J. Influence of thermal treatment on the characteristics of major oyster allergen Cra g 1 (tropomyosin). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5322-5328. [PMID: 29656413 DOI: 10.1002/jsfa.9071] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 03/09/2018] [Accepted: 04/05/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Shellfish, including oysters, often cause allergic reactions in adults. Thermal treatment is one of the most common technologies for dealing with seafood, which may affect biological properties. The present study aimed to evaluate the impact of heating on the conformation and potential allergenicity of oyster-derived tropomyosin (Cra g 1). RESULTS Sodium dodecylsulphate-polyacrylamide gel electrophoresis showed that there was an apparent band at 35 kDa of raw tropomyosin after purification and more significant polymers appeared in the heated protein. Interestingly, obvious changes in the intensity of the circular dichroism signal and 1-anilino-8-naphthalene sulfonate-binding fluorescence were observed especially in the case of the roasted form, which was associated with an increase in antibody reactivity. The degree of immunoglobulin (Ig)E binding of this treatment was demonstrated in the order roasted > boiled > raw. Furthermore, sequence alignment and amino acid composition revealed that Cra g 1 shared relatively high homology to tropomyosins from other shellfish and was also abundant in lysine that was apt to be modified by reducing sugars during heating. CONCLUSION Heated Cra g 1 produces higher IgE reactivity than the raw form as a result of the denaturation and formation of polymers. These findings will benefit the diagnosis and management of potential allergenicity as a result of shellfish. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lei Fang
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Guoming Li
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Ruizeng Gu
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Muyi Cai
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Jun Lu
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing, China
| |
Collapse
|
18
|
Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.017] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
19
|
Xiao Y, Qi PX, Wickham ED. Interactions, induced by heating, of whey protein isolate (WPI) with sugar beet pectin (SBP) in solution: Comparisons with a dry-state Maillard reaction. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.048] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
20
|
Park HW, Kim DY, Shin WS. Fucoidan improves the structural integrity and the molecular stability of β-lactoglobulin. Food Sci Biotechnol 2018; 27:1247-1255. [PMID: 30319832 DOI: 10.1007/s10068-018-0375-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2017] [Revised: 03/23/2018] [Accepted: 04/03/2018] [Indexed: 10/17/2022] Open
Abstract
β-lactoglobulin (β-lg) was covalently bonded with fucoidan through Maillard reaction at 60 °C for 96 h under 79% RH condition. The molecular characters of the conjugate were investigated using fourier transform infrared spectroscopy (FT-IR), atomic force microscopy (AFM), and circular dichroism (CD) spectroscopy. And, its thermal properties, surface activity, and zeta-potential were compared with intact β-lg, β-lg-fucoidan mixture, and fucoidan under different pH conditions. AFM indicated that the conjugate was nano-structured, regular spherical-shaped and generally large sized compared to β-lg-fucoidan mixture. CD spectra and FT-IR showed that tertiary structure of β-lg slightly unfolded, but little change in secondary structure occurred. This explained that glycation under Maillard condition resulted in a molten globule state of β-lg. Differential scanning calorimetry (DSC) data exhibited that fucoidan shifted the temperature of phase transition and improved thermal stability of β-lg molecule. In addition, the conjugate prominently decreased the surface tension with pH-dependency.
Collapse
Affiliation(s)
- Hyun-Woong Park
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763 Republic of Korea
| | - Do-Yeong Kim
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763 Republic of Korea
| | - Weon-Sun Shin
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763 Republic of Korea
| |
Collapse
|
21
|
Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.032] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
22
|
Liu S, Zhao P, Zhang J, Xu Q, Ding Y, Liu J. Physicochemical and functional properties of silver carp ( Hypophthalmichthys molitrix ) myofibrillar protein glycated with konjac oligo-glucomannan. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
23
|
Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.032] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
24
|
Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
25
|
Cheison SC, Kulozik U. Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review. Crit Rev Food Sci Nutr 2017; 57:418-453. [PMID: 25976220 DOI: 10.1080/10408398.2014.959115] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Proteins in solution are subject to myriad forces stemming from interactions with each other as well as with the solvent media. The role of the environmental conditions, namely pH, temperature, ionic strength remains under-estimated yet it impacts protein conformations and consequently its interaction with, and susceptibility to, the enzyme. Enzymes, being proteins are also amenable to the environmental conditions because they are either activated or denatured depending on the choice of the conditions. Furthermore, enzyme specificity is restricted to a narrow regime of optimal conditions while opportunities outside the optimum conditions remain untapped. In addition, the composition of protein substrate (whether mixed or single purified) have been underestimated in previous studies. In addition, protein pre-treatment methods like heat denaturation prior to hydrolysis is a complex phenomenon whose progression is influenced by the environmental conditions including the presence or absence of sugars like lactose, ionic strength, purity of the protein, and the molecular structure of the mixed proteins particularly presence of free thiol groups. In this review, we revisit protein hydrolysis with a focus on the impact of the hydrolysis environment and show that preference of peptide bonds and/or one protein over another during hydrolysis is driven by the environmental conditions. Likewise, heat-denaturing is a process which is dependent on not only the environment but the presence or absence of other proteins.
Collapse
Affiliation(s)
| | - Ulrich Kulozik
- b Chair for Food Process Engineering and Dairy Technology Department , ZIEL Technology Section, Technische Universität München , Weihenstephaner Berg 1, Freising , Germany
| |
Collapse
|
26
|
Bi W, Ge W, Li X, Du L, Zhao G, Wang H, Qu X. Effects of ultrasonic pretreatment and glycosylation on functional properties of casein grafted with glucose. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13177] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Weiwei Bi
- Key Laboratory of Dairy Science of Ministry of Education; Northeast Agricultural University; Harbin 150030 China
- Soybean Institute, Heilongjiang Academy of Agricultural Sciences; Nangang Zone, Harbin 150030 China
| | - Wei Ge
- Key Laboratory of Dairy Science of Ministry of Education; Northeast Agricultural University; Harbin 150030 China
- College of Food Science; Northeast Agricultural University; Harbin 150030 China
| | - Xiaodong Li
- Key Laboratory of Dairy Science of Ministry of Education; Northeast Agricultural University; Harbin 150030 China
- College of Food Science; Northeast Agricultural University; Harbin 150030 China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University; Harbin 150030 China
| | - Lingling Du
- Key Laboratory of Dairy Science of Ministry of Education; Northeast Agricultural University; Harbin 150030 China
- College of Food Science; Northeast Agricultural University; Harbin 150030 China
| | - Guixing Zhao
- Soybean Institute, Heilongjiang Academy of Agricultural Sciences; Nangang Zone, Harbin 150030 China
| | - Haixia Wang
- Key Laboratory of Dairy Science of Ministry of Education; Northeast Agricultural University; Harbin 150030 China
- College of Food Science; Northeast Agricultural University; Harbin 150030 China
| | - Xiuwei Qu
- Key Laboratory of Dairy Science of Ministry of Education; Northeast Agricultural University; Harbin 150030 China
- College of Food Science; Northeast Agricultural University; Harbin 150030 China
| |
Collapse
|
27
|
Chen Y, Tu Z, Wang H, Zhang L, Sha X, Pang J, Yang P, Liu G, Yang W. Glycation of β-lactoglobulin under dynamic high pressure microfluidization treatment: Effects on IgE-binding capacity and conformation. Food Res Int 2016; 89:882-888. [PMID: 28460991 DOI: 10.1016/j.foodres.2016.10.020] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 09/28/2016] [Accepted: 10/14/2016] [Indexed: 11/24/2022]
Abstract
The effects of dynamic high-pressure microfluidization (DHPM) (80, 120, and 160MPa) treatment and glycation with galactose on the IgE-binding capacity and conformation of β-lactoglobulin (β-Lg) were investigated. The binding capacity of immunoglobulin E (IgE) from patients' sera with cow's milk allergy on β-Lg glycated with galactose decreased after DHPM treatment. β-Lg treated after different DHPM methods and pressures yielded a significant discrepancy in IgE-binding capacity. When β-Lg was pretreated by DHPM, the IgE-binding capacity of β-Lg-galactose conjugates decreased with increasing pressure; however, the conjugates showed higher IgE-binding capacity at 120MPa than that at 80 and 160MPa when the β-Lg-galactose mixture was treated by DHPM. Results of thermal properties, intrinsic fluorescence spectroscopy, surface hydrophobicity, and circular dichroism (CD) spectra indicated the occurrence of protein unfolding, as well as the tertiary and secondary structural changes of β-Lg. The results suggested pretreatment by DHPM and glycation with galactose was a promising approach for eliminating the IgE-binding capacity of β-Lg.
Collapse
Affiliation(s)
- Yuan Chen
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Zongcai Tu
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Lu Zhang
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Xiaomei Sha
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Juanjuan Pang
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Ping Yang
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Guangxian Liu
- Key Laboratory of Functional Small Organic Molecule, Ministy of Education, Jiangxi Normal University, Nanchang 330022, China
| | - Wenhua Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| |
Collapse
|
28
|
Kong Y, Li X, Zheng T, Lv L. Glycation of β-lactoglobulin and antiglycation by genistein in different reactive carbonyl model systems. Food Chem 2015; 183:36-42. [PMID: 25863607 DOI: 10.1016/j.foodchem.2015.02.122] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2014] [Revised: 01/24/2015] [Accepted: 02/24/2015] [Indexed: 11/28/2022]
Abstract
Advanced glycation end products (AGEs), which are formed in β-lactoglobulin (β-lg) glycation systems via the Maillard reaction, have been implicated in diabetes-related long-term complications. In the present study, we found that reaction conditions, including temperature, time, pH, reactant type and molar ratio of beta-lg to a sugar/MGO/GO, can significantly affect the formation of AGEs. Using SDS-PAGE, we further demonstrated that genistein, a natural isoflavone found in a number of plants including soybeans and kudzu, can efficiently inhibit cross-links of the glycated β-lg, and suppress the formation AGEs in a dose-dependent manner by trapping reactive dicarbonyl compounds. The products formed from genistein and methylglyoxal (MGO) in the β-lg-MGO assay were analyzed using LC/MS. Both mono-MGO and di-MGO adducts of genistein were detected with this method.
Collapse
Affiliation(s)
- Yanghui Kong
- Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing 210097, PR China
| | - Xiaoming Li
- Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing 210097, PR China
| | - Tiesong Zheng
- Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing 210097, PR China
| | - Lishuang Lv
- Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing 210097, PR China.
| |
Collapse
|
29
|
Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.11.006] [Citation(s) in RCA: 147] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
30
|
Dave AC, Loveday SM, Anema SG, Jameson GB, Singh H. Glycation as a Tool To Probe the Mechanism of β-Lactoglobulin Nanofibril Self-Assembly. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3269-3278. [PMID: 24620751 DOI: 10.1021/jf405441g] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
In this study we investigated the effects of different levels of glucosylation and lactosylation on β-Lg self-assembly into nanofibrils at 80 °C and pH 2. Fibrils in heated samples were detected with the thioflavin T assay and transmission electron microscopy, while SDS-PAGE was used to investigate the composition of the heated solutions and fibrils. Glycation had different effects in the nucleation and growth phases. The effect of glycation on the nucleation phase depended on the degree of glycation but not the sugar type, whereas both the type of sugar and the degree of glycation affected the rate of fibril growth. Glycation by either sugar strongly inhibited self-assembly in the growth phase, and lactosylation produced a much stronger effect than glucosylation. We suggest that the varying glycation susceptibility of different lysine residues can explain these observations. The large, polar sugar residues on the glycated fibrillogenic peptides may inhibit fibril assembly by imposing steric restrictions and disrupting hydrophobic interactions.
Collapse
Affiliation(s)
| | | | - Skelte G Anema
- Fonterra Research and Development Centre, Dairy Farm Road, Private Bag 11029, Palmerston North, New Zealand
| | | | | |
Collapse
|
31
|
Liu Q, Kong B, Han J, Sun C, Li P. Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.004] [Citation(s) in RCA: 114] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
32
|
Li Z, Luo Y, Feng L, Liao P. Effect of Maillard reaction conditions on antigenicity of β-lactoglobulin and the properties of glycated whey protein during simulated gastric digestion. FOOD AGR IMMUNOL 2013. [DOI: 10.1080/09540105.2012.712951] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
|
33
|
Ghosh S, Pandey NK, Singha Roy A, Tripathy DR, Dinda AK, Dasgupta S. Prolonged glycation of hen egg white lysozyme generates non amyloidal structures. PLoS One 2013; 8:e74336. [PMID: 24066139 PMCID: PMC3774808 DOI: 10.1371/journal.pone.0074336] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2013] [Accepted: 08/02/2013] [Indexed: 11/18/2022] Open
Abstract
Glycation causes severe damage to protein structure that could lead to amyloid formation in special cases. Here in this report, we have shown for the first time that hen egg white lysozyme (HEWL) does not undergo amyloid formation even after prolonged glycation in the presence of D-glucose, D-fructose and D-ribose. Cross-linked oligomers were formed in all the cases and ribose was found to be the most potent among the three sugars. Ribose mediated oligomers, however, exhibit Thioflavin T binding properties although microscopic images clearly show amorphous and globular morphology of the aggregates. Our study demonstrates that the structural damage of hen egg white lysozyme due to glycation generates unstructured aggregates.
Collapse
Affiliation(s)
- Sudeshna Ghosh
- Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Nitin Kumar Pandey
- Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Atanu Singha Roy
- Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Debi Ranjan Tripathy
- Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Amit Kumar Dinda
- Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Swagata Dasgupta
- Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur, India
- * E-mail:
| |
Collapse
|
34
|
Structural and biochemical factors affecting the digestion of protein-stabilized emulsions. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.006] [Citation(s) in RCA: 122] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
35
|
Cheison SC, Josten E, Kulozik U. Impact of milieu conditions on the α-lactalbumin glycosylation in the dry state. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.11.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
36
|
Stanic-Vucinic D, Prodic I, Apostolovic D, Nikolic M, Cirkovic Velickovic T. Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions. Food Chem 2013; 138:590-9. [DOI: 10.1016/j.foodchem.2012.10.087] [Citation(s) in RCA: 91] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2012] [Revised: 09/26/2012] [Accepted: 10/04/2012] [Indexed: 12/20/2022]
|
37
|
Liu J, Ru Q, Ding Y. Glycation a promising method for food protein modification: Physicochemical properties and structure, a review. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.034] [Citation(s) in RCA: 234] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
38
|
ter Haar R, Schols HA, Gruppen H. Effect of saccharide structure and size on the degree of substitution and product dispersity of α-lactalbumin glycated via the Maillard reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9378-9385. [PMID: 21823679 DOI: 10.1021/jf2027395] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The course of the Maillard reaction between α-lactalbumin and various mono- and oligosaccharides in the solid state was studied using UPLC-ESI-TOF-MS. Individual reaction products were monitored for their degree of substitution per protein molecule (DSP). The Maillard reaction rate depended on the saccharide type and decreased when the saccharide size increased. Conjugation with charged saccharides was hindered when a specific average DSP was reached, probably resulting from electrostatic repulsion. The DSP varied between 0 and 15, and the standard deviation of the average DSP, which is a measure for product dispersity, increased to 1.9. Similar experiments were performed with a dipeptide. Relative reaction rates in these experiments were 1 for glucose, 0.28 for maltose, and 0.16 for maltotriose. Comparison of the results obtained using α-lactalbumin and the dipeptide made clear that the Maillard reaction rate is determined by a number of factors, including saccharide reactivity and lysine accessibility.
Collapse
Affiliation(s)
- Ruud ter Haar
- Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands
| | | | | |
Collapse
|
39
|
Buckow R, Wendorff J, Hemar Y. Conjugation of bovine serum albumin and glucose under combined high pressure and heat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3915-3923. [PMID: 21395313 DOI: 10.1021/jf104336w] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The effect of combined heat and pressure on the Maillard reaction between bovine serum albumin (BSA) and glucose was investigated. The effects in the range of 60-132 °C and at 0.1-600 MPa on the lysine availability of BSA were investigated at isothermal/isobaric conditions. The kinetic results showed that the protein-sugar conjugation rate increased with increasing temperature, whereas it decreased with increasing pressure. The reaction followed 1.4th order kinetics at most conditions investigated. A mathematical model describing BSA-glucose conjugation kinetics as a function of pressure and temperature is proposed. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry were used to verify BSA-glucose conjugation and to identify the glucosylated sites. These indicated that the application of combined high pressure and high temperature resulted in significant differences in the progression of the Maillard reaction as compared to heat treatments at atmospheric pressure.
Collapse
Affiliation(s)
- Roman Buckow
- Commonwealth Scientific and Industrial Research Organisation, Food and Nutritional Sciences, Werribee, VIC 3030, Australia.
| | | | | |
Collapse
|
40
|
Jiang SJ, Zhao XH. Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1319-2] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
41
|
Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.04.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
42
|
Hiller B, Lorenzen PC. Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.02.006] [Citation(s) in RCA: 86] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
43
|
Zhu D, Damodaran S, Lucey JA. Physicochemical and emulsifying properties of whey protein isolate (WPI)-dextran conjugates produced in aqueous solution. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2988-2994. [PMID: 20146423 DOI: 10.1021/jf903643p] [Citation(s) in RCA: 121] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The physicochemical and emulsifying properties of protein and polysaccharide conjugates prepared under mild conditions were investigated. The covalently linked conjugates of whey protein isolate (WPI) and dextran (DX, 440 kDa) were produced by incubating aqueous solutions containing 10% WPI and 30% DX at pH 6.5 and 60 degrees C for 48 h. After purification by anion-exchange chromatography and affinity chromatography, the conjugate had a weight-average molecular weight (M(w)) of 531 kDa and a radius of gyration (R(g)) of 30 nm as determined by size exclusion chromatography-multiangle laser light scattering (SEC-MALLS); the molar binding ratio of WPI to DX was calculated to be approximately 1:1. The purified conjugate had significantly improved heat stability when subjected to 80 degrees C for 30 min and remained soluble over a range of pH from 3.2 to 7.5 and ionic strengths from 0.05 to 0.2 M in contrast to native WPI. The emulsifying ability and emulsion stability made with WPI-DX conjugate were also improved compared to WPI and gum arabic (an emulsifier containing naturally derived glycoproteins).
Collapse
Affiliation(s)
- Dan Zhu
- Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706-1565, USA
| | | | | |
Collapse
|
44
|
Augustin MA, Sanguansri L, Oliver CM. Functional properties of milk constituents: Application for microencapsulation of oils in spray-dried emulsions – A minireview. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009037] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
45
|
Gu FL, Abbas S, Zhang XM. Optimization of Maillard reaction products from casein–glucose using response surface methodology. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.03.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
46
|
Corzo-Martínez M, Lebrón-Aguilar R, Villamiel M, Quintanilla-López JE, Moreno FJ. Application of liquid chromatography-tandem mass spectrometry for the characterization of galactosylated and tagatosylated beta-lactoglobulin peptides derived from in vitro gastrointestinal digestion. J Chromatogr A 2009; 1216:7205-12. [PMID: 19747681 DOI: 10.1016/j.chroma.2009.08.054] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2009] [Revised: 06/24/2009] [Accepted: 08/24/2009] [Indexed: 11/20/2022]
Abstract
This article describes a comprehensive characterization of bovine beta-lactoglobulin peptides glycated with an aldohexose (galactose) or a ketohexose (tagatose), derived from in vitro gastrointestinal digestion, by liquid chromatography coupled to positive electrospray ion trap tandem mass spectrometry. In addition to the dissociation pathway previously described for aldohexoses-derived Amadori compounds, i.e. formation of the pyrylium ([M+H](+)-54) and furylium ions ([M+H](+)-84) via the oxonium ion ([M+H](+)-18), another and more direct fragmentation route involving the formation of the imminium ion ([M+H](+)-150) is also reported following extensive glycation rates of beta-lactoglobulin with both carbohydrates. These results indicated that the analysis of digested proteins by LC-ESI-MS(2) on a three-dimensional ion trap monitoring neutral losses is an efficient and direct method to identify peptides glycated not only through the Amadori rearrangement but also via the Heyns rearrangement. Nevertheless, as the predominating MS(2) fragmentation pattern of the glycated peptides is derived from the sugar moiety, the sequence-informative b- and y-ions resulting from peptide backbone cleavage were undetected. To overcome this drawback, and taking advantage of multi-stage fragmentation capabilities of ion traps, the indicative Amadori and Heyns-derived imminium ions were successfully used in MS(3) analyses to identify the peptide backbone, as well as the specific glycation site. In addition, further MS(4) analyses were needed to carry out the characterization of doubly glycated peptides.
Collapse
Affiliation(s)
- Marta Corzo-Martínez
- Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | | | | | | | | |
Collapse
|
47
|
MARCINIAK-DARMOCHWAL KATARZYNA, KOSTYRA HENRYK. INFLUENCE OF NONENZYMATIC GLYCOSYLATION (GLYCATION) OF PEA PROTEINS (PISUM SATIVUM) ON THEIR SUSCEPTIBILITY TO ENZYMATIC HYDROLYSIS. J Food Biochem 2009. [DOI: 10.1111/j.1745-4514.2009.00234.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
48
|
Sarkar A, Goh KK, Singh RP, Singh H. Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.10.014] [Citation(s) in RCA: 280] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
49
|
Kosaraju SL, Weerakkody R, Augustin MA. In-vitro evaluation of hydrocolloid–based encapsulated fish oil. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.10.009] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
50
|
Taheri-Kafrani A, Gaudin JC, Rabesona H, Nioi C, Agarwal D, Drouet M, Chobert JM, Bordbar AK, Haertle T. Effects of heating and glycation of beta-lactoglobulin on its recognition by IgE of sera from cow milk allergy patients. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:4974-4982. [PMID: 19489627 DOI: 10.1021/jf804038t] [Citation(s) in RCA: 139] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
beta-Lactoglobulin (beta-LG) is one of the cow's major milk proteins and the most abundant whey protein. This globular protein of about 18 kDa is folded, forming a beta-barrel (or calyx) structure. This structure is stabilized by two disulfide bonds and can be altered by heating above 65 degrees C. beta-LG is also one of the major allergens in milk. Heating is one of the most common technologic treatments applied during many milk transformations. During heating in the presence of reducing sugars, beta-LG is also submitted to the Maillard reaction, which at the first stage consists of the covalent fixation of sugars on the epsilon-amino groups of lysyl residues. The following steps are condensation and polymerization reactions leading to the formation of melanoidins (brown pigments). Despite the frequency of use of heating during milk transformation, the effects of heat-induced denaturation and of glycation of beta-LG on its recognition by IgE from cow's milk allergy (CMA) patients are not fully understood. The objectives of our work were to evaluate the effect of heat-induced denaturation of bovine beta-LG on binding of IgE from CMA patients and to determine the effect of moderate glycation on the degree of recognition by IgE. We showed that heat-induced denaturation (loss of tertiary and secondary structures) of beta-LG is associated with weaker binding of IgE from CMA patients. It was also shown that moderate glycation of beta-LG in early stages of Maillard reaction has only a small effect on its recognition by IgE, whereas a high degree of glycation has a clear "masking" effect on the recognition of epitopes. This demonstrates the importance of epsilon-amino groups of lysines in the definition of epitopes recognized by IgE.
Collapse
|