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Wagner J, Biliaderis CG, Moschakis T. Whey proteins: Musings on denaturation, aggregate formation and gelation. Crit Rev Food Sci Nutr 2020; 60:3793-3806. [DOI: 10.1080/10408398.2019.1708263] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Janine Wagner
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Costas G. Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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Ouertani A, Chaabouni I, Mosbah A, Long J, Barakat M, Mansuelle P, Mghirbi O, Najjari A, Ouzari HI, Masmoudi AS, Maresca M, Ortet P, Gigmes D, Mabrouk K, Cherif A. Two New Secreted Proteases Generate a Casein-Derived Antimicrobial Peptide in Bacillus cereus Food Born Isolate Leading to Bacterial Competition in Milk. Front Microbiol 2018; 9:1148. [PMID: 29915567 PMCID: PMC5994558 DOI: 10.3389/fmicb.2018.01148] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Accepted: 05/14/2018] [Indexed: 02/05/2023] Open
Abstract
Milk and dairy products harbor a wide variety of bacterial species that compete for both limited resources and space. Under these competitive conditions, bacteria develop specialized mechanisms to protect themselves during niche colonization and nutrient acquisition processes. The bacterial antagonism mechanisms include the production of antimicrobial agents or molecules that facilitate competitor dispersal. In the present work, a bacterial strain designated RC6 was isolated from Ricotta and identified as Bacillus cereus. It generates antimicrobial peptide (AMP) when grown in the presence of casein. The AMP was active against several species of Bacillus and Listeria monocytogenes. MALDI-TOF analysis of the RP-HPLC purified fractions and amino acid sequencing revealed a molecular mass of 751 Da comprised of a 6-residue sequence, YPVEPF. BLAST analysis showed that the AMP corresponds to the fractions 114-119 of bovine β-casein and represents the product of a specific proteolysis. Analysis of the purified proteolytic fractions from the B. cereus RC6 culture supernatant indicated that the presence of at least two different endoproteases is crucial for the generation of the AMP. Indeed, we were able to identify two new candidate endoproteases by means of genome sequencing and functional assignment using a 3D structural model and molecular docking of misannotated hypothetical proteins. In this light, the capacity of B. cereus RC6 to generate antimicrobial peptides from casein, through the production of extracellular enzymes, presents a new model of antagonistic competition leading to niche colonization. Hence, as a dairy product contaminant, this strategy may enable proteolytic B. cereus RC6 niche specialization in milk matrices.
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Affiliation(s)
- Awatef Ouertani
- Université de la Manouba, ISBST, BVBGR-LR11ES31, Biotechpole Sidi Thabet, Ariana, Tunisia
- Aix Marseille University, Centre National de la Recherche Scientifique, ICR UMR 7273, Marseille, France
| | - Ines Chaabouni
- Université de la Manouba, ISBST, BVBGR-LR11ES31, Biotechpole Sidi Thabet, Ariana, Tunisia
| | - Amor Mosbah
- Université de la Manouba, ISBST, BVBGR-LR11ES31, Biotechpole Sidi Thabet, Ariana, Tunisia
| | - Justine Long
- Aix-Marseille University, CEA, Centre National de la Recherche Scientifique, LEMiRE, UMR 7265, BIAM, Saint-Paul-lez-Durance, France
| | - Mohamed Barakat
- Aix-Marseille University, CEA, Centre National de la Recherche Scientifique, LEMiRE, UMR 7265, BIAM, Saint-Paul-lez-Durance, France
| | - Pascal Mansuelle
- Aix Marseille Univ, Centre National de la Recherche Scientifique, IMM, Plate-Forme Protéomique, MaP IBiSA Labelled, Marseille, France
| | - Olfa Mghirbi
- Université de la Manouba, ISBST, BVBGR-LR11ES31, Biotechpole Sidi Thabet, Ariana, Tunisia
- Aix Marseille University, Centre National de la Recherche Scientifique, ICR UMR 7273, Marseille, France
| | - Afef Najjari
- Université Tunis El Manar, FST, LMBA (LR03ES03), Campus Universitaire, Tunis, Tunisia
| | - Hadda-Imene Ouzari
- Université Tunis El Manar, FST, LMBA (LR03ES03), Campus Universitaire, Tunis, Tunisia
| | - Ahmed S. Masmoudi
- Université de la Manouba, ISBST, BVBGR-LR11ES31, Biotechpole Sidi Thabet, Ariana, Tunisia
| | - Marc Maresca
- Aix-Marseille University, Centre National de la Recherche Scientifique, Centrale Marseille, iSm2, Marseille, France
| | - Philippe Ortet
- Aix-Marseille University, CEA, Centre National de la Recherche Scientifique, LEMiRE, UMR 7265, BIAM, Saint-Paul-lez-Durance, France
| | - Didier Gigmes
- Aix Marseille University, Centre National de la Recherche Scientifique, ICR UMR 7273, Marseille, France
| | - Kamel Mabrouk
- Aix Marseille University, Centre National de la Recherche Scientifique, ICR UMR 7273, Marseille, France
| | - Ameur Cherif
- Université de la Manouba, ISBST, BVBGR-LR11ES31, Biotechpole Sidi Thabet, Ariana, Tunisia
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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.
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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
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Jeewanthi RKC, Lee NK, Paik HD. Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry. Korean J Food Sci Anim Resour 2015; 35:350-9. [PMID: 26761849 PMCID: PMC4662358 DOI: 10.5851/kosfa.2015.35.3.350] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2015] [Revised: 04/06/2015] [Accepted: 04/27/2015] [Indexed: 11/06/2022] Open
Abstract
This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.
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Affiliation(s)
| | - Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea; Bio/Molecular Informatics Center, Konkuk University, Seoul 143-701, Korea
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Kuipers BJH, van Koningsveld GA, Alting AC, Driehuis F, Gruppen H, Voragen AGJ. Enzymatic hydrolysis as a means of expanding the cold gelation conditions of soy proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:1031-1038. [PMID: 15713016 DOI: 10.1021/jf048622h] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Acid-induced cold gelation of soy protein hydrolysates was studied. Hydrolysates with degrees of hydrolysis (DH) of up to 10% were prepared by using subtilisin Carlsberg. The enzyme was inhibited to uncouple the hydrolysis from the subsequent gelation; the latter was induced by the addition of glucono-delta-lactone. Visual observations, confocal scanning laser microscopy images, and the elasticity modulus showed that hydrolysates gelled at higher pH values with increasing DH. The nonhydrolyzed soy protein isolate gelled at pH approximately 6.0, whereas a DH = 5% hydrolysate gelled at pH approximately 7.6. Gels made from hydrolysates had a softer texture when manually disrupted and showed syneresis below a pH of 5-5.5. Monitoring of gelation by measuring the development of the storage modulus could be replaced by measuring the pH onset of aggregate formation (pH(Aggr-onset)) using turbidity measurements. The rate of acidification was observed to also influence this pH(Aggr-onset). Changes in ionic strength (0.03, 0.2, and 0.5 M) had only a minor influence on the pH(Aggr-onset), indicating that the aggregation is not simply a balance between repulsive electrostatic and attractive hydrophobic interactions, but is much more complex.
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Doucet D, Foegeding EA. Gel Formation of Peptides Produced by Extensive Enzymatic Hydrolysis of β-Lactoglobulin. Biomacromolecules 2005; 6:1140-8. [PMID: 15762687 DOI: 10.1021/bm0492273] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The purpose of the present study was to identify which peptides were responsible for enzyme-induced gelation of extensively hydrolyzed beta-lactoglobulin with Alcalase in order to gain insight into the mechanism of gelation. Dynamic rheology, aggregation measurements, isoelectrofocusing as well as chromatography and mass spectrometry were used to understand the gel formation. A transparent gel was formed above a critical concentration of peptides while noncovalently linked aggregates appear with increasing time of hydrolysis. Extensive hydrolysis was needed for gelation to occur as indicated by the small size of the peptides. Isoelectrofocusing was successful at separating the complex mixture, and 19 main peptides were identified with molecular weight ranging from 265 to 1485 Da. Only one fragment came from a beta-sheet rich region of the beta-lactoglobulin molecule, and a high proportion of peptides had proline residues in their sequence.
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Affiliation(s)
- Dany Doucet
- Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624, USA
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