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Kang S, Bai Q, Qin Y, Liang Q, Hu Y, Li S, Luan G. Film-forming properties and mechanisms of soy protein: Insights from β-conglycinin and glycinin. Int J Biol Macromol 2023; 253:127611. [PMID: 37879573 DOI: 10.1016/j.ijbiomac.2023.127611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/09/2023] [Accepted: 10/20/2023] [Indexed: 10/27/2023]
Abstract
Extensive research has been conducted on soy protein films; however, limited information is available regarding the influence of the major components, β-conglycinin (7S) and glycinin (11S), on the film-forming properties of soy protein. This study aimed to isolate the 7S and 11S fractions in order to prepare films and investigate the impact of varying 7S/11S ratios on the film-forming solutions (FFS) and film properties. The findings revealed that higher 11S ratios led to increased protein aggregation, consequently elevating the storage modulus (G') of the FFS. Notably, an optimal 7S/11S ratio of 7S1:11S2 (CF3) significantly enhanced the film's water resistance. Specifically, it enhanced the water contact angle by an impressive 17.44 % and reduced the water vapor transmission rate by 27.56 %. These improvements were attributed to intermolecular interactions, involving hydrogen bonds and salt bridges, between the amino acid residues of 7S and 11S. As a result, a more uniform and dense microstructure was achieved. Interestingly, the mechanical and optical properties of the film were maintained by the different protein fractions examined. In summary, this study contributes to the understanding of the film-forming properties of soy protein, particularly the role of 7S and 11S.
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Affiliation(s)
- Shufang Kang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qinbo Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yana Qin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qiuhong Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Shengkai Li
- Seed Station of Xining City, Xining 810016, China
| | - Guangzhong Luan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling 712100, China; Seed Station of Xining City, Xining 810016, China.
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Ju Q, Wang J, Zhou H, Qin D, Hu X, McClements DJ, Luan G. Influence of pH and ionic strength on the physicochemical and structural properties of soybean β-conglycinin subunits in aqueous dispersions. Int J Biol Macromol 2023; 253:126927. [PMID: 37717873 DOI: 10.1016/j.ijbiomac.2023.126927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 08/29/2023] [Accepted: 09/14/2023] [Indexed: 09/19/2023]
Abstract
Understanding the impact of pH and ionic strength on the physicochemical and structural properties of soy proteins at subunit level is essential for design and fabrication of many plant-based foods. In this study, soybean β-conglycinin and its subunit fractions αα' and β were dispersed in solutions with different pH values (3.7, 7.6, and 9.0) at low (5 mM NaCl) and high (400 mM NaCl) ionic strengths, respectively. The solubility, rheology, particle size, zeta potential, microstructure, secondary structure, and tertiary structure of the different dispersions were analyzed using a range of analytical methods. The β-conglycinin, αα'- and β-subunits aggregated near the isoelectric point (pH 3.7). Increasing the ionic strength led to the assembly of more homogeneous units. An increase in ionic strength at pH 7.6 and pH 9.0 led to electrostatic screening, which promoted dissociation of the aggregates. The β-subunit showed a greater sensitivity to pH and ionic strength than the αα'-subunits. Based on the evidence from a range of analytical methods, the highly hydrophilic extension region of the αα'-subunits played an important role in determining the stability of the β-conglycinin dispersions under different environmental conditions. Moreover, the N-linked glycans appeared to impact the conformation and aggregation state of the β-conglycinin.
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Affiliation(s)
- Qian Ju
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, China; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jieru Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, China
| | - Hualu Zhou
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA 30223, USA
| | - Dingkui Qin
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Xiaoyan Hu
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Guangzhong Luan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, China.
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Liu A, Yang L, Yang Y, Lei S, Li Z, He P. Simultaneous detection of glycinin and β-conglycinin in processed soybean products by high-performance liquid chromatography-tandem mass spectrometry with stable isotope-labeled standard peptides. Food Res Int 2023; 173:113387. [PMID: 37803724 DOI: 10.1016/j.foodres.2023.113387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/12/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Glycinin and β-conglycinin are the two main allergic proteins in soybean. Due to their complex structures and lack of protein standards, it is difficult to achieve quantitative determination of these proteins in soybeans. In this study, an HPLC-MS/MS method was developed for the simultaneous determination of five subunits of glycinin (G1, G2, G3, G4, and G5) and three subunits of β-conglycinin (α, α', and β) in processed soybean products based on 8 specific peptides and their stable isotope-labeled peptides. Here, each specific peptide was derived from one of the above 8 subunits. When soy protein was extracted and digested with trypsin, 8 specific peptides, and corresponding stable isotope-labeled peptides were analyzed by HPLC-MS/MS. The linear range for the specific peptides was between 3.2 and 1000 ng/mL (R2 > 0.9955). The recoveries of added peptides ranged from 83.4% to 117.8%, and the intra-day precisions (% CV) were below 17.4%. The limit of quantification of each subunit of glycinin and β-conglycinin in processed soybean products (in terms of protein amount) was between 15.1 and 156.1 g/g. This method was successfully applied to the analysis of 8 subunits of glycinin and β-conglycinin in 68 different processed soybean products, which provides technical support for processed product quality evaluation and monitoring soybean processing technology.
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Affiliation(s)
- Anguo Liu
- State Key Laboratory of Animal Nutrition, Frontiers Science Center for Molecular Design Breeding (MOE), China Agricultural University, Beijing 100193, PR China
| | - Luqing Yang
- State Key Laboratory of Animal Nutrition, Frontiers Science Center for Molecular Design Breeding (MOE), China Agricultural University, Beijing 100193, PR China
| | - Yuanhe Yang
- State Key Laboratory of Animal Nutrition, Frontiers Science Center for Molecular Design Breeding (MOE), China Agricultural University, Beijing 100193, PR China
| | - Siqi Lei
- State Key Laboratory of Animal Nutrition, Frontiers Science Center for Molecular Design Breeding (MOE), China Agricultural University, Beijing 100193, PR China
| | - Zhen Li
- State Key Laboratory of Plant Environmental Resilience, College of Biological Sciences, China Agricultural University, Beijing 100193, PR China
| | - Pingli He
- State Key Laboratory of Animal Nutrition, Frontiers Science Center for Molecular Design Breeding (MOE), China Agricultural University, Beijing 100193, PR China.
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Wang L, Li W, Xin S, Wu S, Peng C, Ding H, Feng S, Zhao C, Wu J, Wang X. Soybean glycinin and β-conglycinin damage the intestinal barrier by triggering oxidative stress and inflammatory response in weaned piglets. Eur J Nutr 2023; 62:2841-2854. [PMID: 37358571 DOI: 10.1007/s00394-023-03188-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Accepted: 05/31/2023] [Indexed: 06/27/2023]
Abstract
PURPOSE Soybean glycinin (11S) and β-conglycinin (7S) are major antigenic proteins in soybean and can induce a variety of allergic reactions in the young animals. This study aimed to investigate the effect of 7S and 11S allergens on the intestine of piglets. METHODS Thirty healthy 21-day-old weaned "Duroc × Long White × Yorkshire" piglets were randomly divided into three groups fed with the basic diet, the 7S supplemented basic diet, or the 11S supplemented basic diet for 1 week. Allergy markers, intestinal permeability, oxidative stress, and inflammatory reactions were detected, and we observed different sections of intestinal tissue. The expressions of genes and proteins related to NOD-like receptor thermal protein domain associated protein 3 (NLRP-3) signaling pathway were detected by IHC, RT-qPCR, and WB. RESULTS Severe diarrhea and decreased growth rate were observed in the 7S and 11S groups. Typical allergy markers include IgE production and significant elevations of histamine and 5-hydroxytryptamine (5-HT). More aggressive intestinal inflammation and barrier dysfunction were observed in the experimental weaned piglets. In addition, 7S and 11S supplementation increased the levels of 8-hydroxy-2 deoxyguanosine (8-OHdG) and nitrotyrosine, triggering oxidative stress. Furthermore, higher expression levels of NLRP-3 inflammasome ASC, caspase-1, IL-1β, and IL-18 were observed in the duodenum, jejunum, and ileum. CONCLUSION We confirmed that 7S and 11S damaged the intestinal barrier of weaned piglets and may be associated with the onset of oxidative stress and inflammatory response. However, the molecular mechanism underlying these reactions deserves further study.
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Affiliation(s)
- Lei Wang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei, 230061, China
| | - Wen Li
- College of Animal Science and Technology, Anhui Agricultural University, Hefei, 230061, China
| | - Shuzhen Xin
- College of Animal Science and Technology, Anhui Agricultural University, Hefei, 230061, China
| | - Shuang Wu
- Wolong District Animal Health Supervision Institute, Nanyang, 473000, China
| | - Chenglu Peng
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Hongyan Ding
- College of Animal Science and Technology, Anhui Agricultural University, Hefei, 230061, China
| | - Shibing Feng
- College of Animal Science and Technology, Anhui Agricultural University, Hefei, 230061, China
| | - Chang Zhao
- College of Animal Science and Technology, Anhui Agricultural University, Hefei, 230061, China
| | - Jinjie Wu
- College of Animal Science and Technology, Anhui Agricultural University, Hefei, 230061, China.
| | - Xichun Wang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei, 230061, China.
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Zheng S, Yin S, Qin G, Yao J, Liu S, Han J, Zhou Y, Duan S. Gastrointestinal digestion and absorption of soybean β-conglycinin in an early weaned piglet model: An initial step to the induction of soybean allergy. Food Chem 2023; 427:136640. [PMID: 37429130 DOI: 10.1016/j.foodchem.2023.136640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 05/29/2023] [Accepted: 06/14/2023] [Indexed: 07/12/2023]
Abstract
To date, it still remains unknown how β-conglycinin, a major soybean allergen, crosses intestinal epithelial barrier to reach immune cells. The purpose of this study was to elucidate the pathway and molecular mechanism of β-conglycinin absorption and transport across intestinal mucosal epithelium using a β-conglycinin allergic piglet model. Ten-day old piglets were orally sensitized with diets containing 2% and 4% β-conglycinin. The digestion, absorption and transport of β-conglycinin in gastrointestinal tract was investigated. The results showed that β-conglycinin had a certain resistance to gastrointestinal digestion, and the digestion-resistant subunits and fragments were absorbed into the intestinal mucosa and then induced an anaphylaxis in early weaned piglets. The absorption occurred in the form of IgE-allergen immune complex through transcellular pathway with CD23 as the receptor. These results provided important clues for using the pathway and molecule as inhibitor target to prevent and alleviate soybean β-conglycinin allergy in infants.
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Affiliation(s)
- Shugui Zheng
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China.
| | - Shuangyang Yin
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China
| | - Guixin Qin
- College of Animal Science and Technology, Jilin Agricultural University, 2888 Xincheng Street, Changchun, Jilin 130118, PR China
| | - Jiaqi Yao
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China
| | - Simiao Liu
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China
| | - Junfeng Han
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China
| | - Yang Zhou
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China
| | - Shuang Duan
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang, Liaoning 110866, PR China
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Zhang L, Zhang J, Wen P, Xu H, Cui G, Wang J. Effect of high-intensity ultrasonic time on structural, mechanical, and physicochemical properties of β-conglycinin (7S)- Transglutaminase (TGase) composite edible films. Ultrason Sonochem 2023; 98:106478. [PMID: 37354763 PMCID: PMC10331306 DOI: 10.1016/j.ultsonch.2023.106478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 05/25/2023] [Accepted: 06/06/2023] [Indexed: 06/26/2023]
Abstract
The β-conglycinin (7S) was pre-treated with high-intensity ultrasonic (HIU) and subsequently formed into composite edible films with the transglutaminase (TGase) method. Effects of HIU pretreatment time (0, 5, 10, 15, and 20 min) on the conformation of 7S and structural and application properties of 7S-TGase films were evaluated. The analysis of 7S conformation results revealed that HIU pretreatment for 0-10 min significantly dissociated the 7S, exposed internal hydrophobic groups of protein, increased its intermolecular hydrogen bonds, and altered the protein secondary and tertiary structure. The structural properties of films were evaluated by SEM, XRD, and ATR-FTIR. SEM showed that HIU reduced film wrinkles and cracks and improved unevenness. XRD and ATR-FTIR indicated that the film obtained an enlarged crystallinity, and the amide I and amide II regions of films were peak-shifted which is usually associated with the formation of covalent bonds. Notably, analysis of intermolecular force showed that HIU facilitated the formation of hydrogen bonds, hydrophobic interactions, and ε-(γ-glutamyl) lysine bonds in 7S-TGase films. The above structural changes in 7S and films were beneficial for the application properties of films. Results indicated that 10 min HIU pretreatment effectively improved the mechanical properties and water resistance, reduced water vapor permeability and oxygen permeability, and decreased the opacity of 7S-TGase films. However, the color of the film was not affected by the HIU, with an overall bright and yellowish color.
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Affiliation(s)
- Lan Zhang
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
| | - Jixin Zhang
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
| | - Pingping Wen
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
| | - Huiqing Xu
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China.
| | - Guiyou Cui
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
| | - Jun Wang
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
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Yang H, Gao Y, Sun S, Qu Y, Ji S, Wu R, Wu J. Formation, characterization, and antigenicity of lecithin- β-conglycinin complexes. Food Chem 2023; 407:135178. [PMID: 36525804 DOI: 10.1016/j.foodchem.2022.135178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 10/10/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
Lipid binding has been proposed to represent a functional property of many allergenic proteins. This study investigated the formation, characterization, and antigenicity of lecithin-β-conglycinin complexes. The results indicate that lecithin was combined with β-conglycinin via static quenching and primarily driven by hydrogen bonds and van der Waals forces. In addition, heat treatment reduced the antigenicity of complexes, as evidenced by changes in molecular weight and secondary and tertiary structures. It revealed that large aggregates developed and more hydrophobic regions were exposed for complexes after heat treatment, as well as a decrease in the β-sheet contents and an increase in the β-turn and random coil contents. Furthermore, the average particle size of the complexes increased with increased temperature treatment, and the morphology of the complexes exhibited an amorphous polymer. These findings shedlight on the interaction between lecithin and β-conglycinin and help us understand the role of lecithin in allergic reactions.
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Affiliation(s)
- Hui Yang
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Yaran Gao
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Shuyuan Sun
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Yezhi Qu
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Shuaiqi Ji
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China.
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China.
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Lian Z, Yang S, Peng X, Tong X, Wang M, Dai S, Zhu T, Wang H, Jiang L. pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties. Ultrason Sonochem 2023; 95:106412. [PMID: 37086535 PMCID: PMC10457579 DOI: 10.1016/j.ultsonch.2023.106412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 04/09/2023] [Accepted: 04/17/2023] [Indexed: 05/03/2023]
Abstract
In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound β-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion concentrations (5, 10, 15, 20 wt%) were evaluated on the structural and β-carotene release properties of the gels. Compared to the 7S hydrogel, the emulsion-filled gels exhibited better water-holding and textural properties. The 7S modification and the increase in emulsion concentration resulted in altered water distribution and improved microstructure and rheological properties of the emulsion-filled gels. The dense and homogeneous gel network was formed at an emulsion content of 15 wt%. The gels were regulated by different release kinetics in a simulated gastrointestinal environment. M-15 showed the highest bioaccessibility and chemical stability (72.25% and 89.87%) with good slow-release properties of β-carotene. These results will guide the development of encapsulated delivery systems for gel food products.
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Affiliation(s)
- Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinhui Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Agriculture, Northeast Agricultural University, Harbin 150030, China
| | - Mengmeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shicheng Dai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tingting Zhu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Yoshida T, Tomono M, Takahashi R, Hattori M. Functional improvements in β-conglycinin by edible bioconjugation with carboxymethyl dextran. Cytotechnology 2023; 75:115-121. [PMID: 36969567 PMCID: PMC10030753 DOI: 10.1007/s10616-022-00565-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Accepted: 12/07/2022] [Indexed: 12/23/2022] Open
Abstract
β-Conglycinin was conjugated with carboxymethyl dextran (CMD) by the Maillard reaction to improve its function. The β-conglycinin-CMD conjugate was purified by dialysis. Conjugation was confirmed by SDS-PAGE with CBB and PAS staining. Composition of the β-conglycinin-CMD was β-conglycinin:CMD = 1:2.7 (molar ratio) which was confirmed by BCA method and phenol sulfuric acid method. Solubility of β-conglycinin in the range of pH 2.0-7.0 was much improved by conjugation with CMD. Emulsifying property of β-conglycinin at pH 7 and in presence of salt was improved by conjugation with CMD. Immunogenicity of β-conglycinin was reduced by conjugation with CMD. Conjugation method performed in this study was considered to be valuable in that it can be used in food processing.
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Affiliation(s)
- Tadashi Yoshida
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-Cho, Fuchu, Tokyo, 183-8509 Japan
| | - Misato Tomono
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-Cho, Fuchu, Tokyo, 183-8509 Japan
| | - Ryohei Takahashi
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-Cho, Fuchu, Tokyo, 183-8509 Japan
| | - Makoto Hattori
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-Cho, Fuchu, Tokyo, 183-8509 Japan
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10
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Yoshida T, Hamaji I, Hashimoto T, Matsumoto T, Hattori M. Functional improvements in β-conglycinin by preparing edible bioconjugates with ε -polylysine and dextran. Cytotechnology 2023; 75:143-151. [PMID: 36969573 PMCID: PMC10030745 DOI: 10.1007/s10616-022-00568-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 12/27/2022] [Indexed: 01/07/2023] Open
Abstract
β-Conglycinin was conjugated with ε-polylysine (PL) by means of microbial transglutaminase (MTGase) to improve its function. The β-conglycinin-PL conjugate was purified by dialysis. Composition of the β-conglycinin-PL was β-conglycinin:PL = 1:18 (molar ratio) which was confirmed by amino acid analysis. The β-conglycinin-PL was further conjugated with dextran (Dex) by the Maillard reaction. The β-conglycinin-PL-Dex conjugate was purified by dialysis. Conjugation was confirmed by SDS-PAGE and PAS staining. Composition of the β-conglycinin-PL-Dex was β-conglycinin-PL:Dex = 1:41 (molar ratio) which was confirmed by UV spectra measurement and phenol sulfuric acid method. Solubility of β-conglycinin in the acidic range was much improved by conjugation with PL and further improved by further conjugation with Dex. Emulsifying property of β-conglycinin in acidic pH range was much improved by conjugation with PL and Dex. Immunogenicity of β-conglycinin was decreased by conjugation with PL and Dex.
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Affiliation(s)
- Tadashi Yoshida
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-Cho, Fuchu, Tokyo 183-8509 Japan
| | - Ikumi Hamaji
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-Cho, Fuchu, Tokyo 183-8509 Japan
| | - Takeshi Hashimoto
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-Cho, Fuchu, Tokyo 183-8509 Japan
| | - Takuya Matsumoto
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-Cho, Fuchu, Tokyo 183-8509 Japan
| | - Makoto Hattori
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-Cho, Fuchu, Tokyo 183-8509 Japan
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11
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Yang S, Lian Z, Wang M, Liao P, Wu H, Cao J, Tong X, Tian T, Wang H, Jiang L. Molecular structural modification of β-conglycinin using pH-shifting with ultrasound to improve emulsifying properties and stability. Ultrason Sonochem 2022; 90:106186. [PMID: 36201932 PMCID: PMC9535325 DOI: 10.1016/j.ultsonch.2022.106186] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 09/21/2022] [Accepted: 09/28/2022] [Indexed: 05/07/2023]
Abstract
This present work underlines the effect of pH-shifting at pH 2 and pH 12 individually or combined with ultrasound treatment to modify the molecular structure of β-conglycinin (7S) on its emulsifying properties and stability. Fourier transform infrared (FTIR) spectroscopy and intrinsic fluorescence spectroscopy showed that pH-shifting improves the molecular structure of 7S, while ultrasound further promotes structural changes. In particular, the pH-shifting at pH 12 combined with ultrasound treatment (U-7S-12) resulted in more significant changes than the pH-shifting at pH 2 combined with ultrasound (U-7S-2). U-7S-12 showed a significant reduction in protein particle size from 152 to 34.77 nm and a relatively smooth protein surface compared to 7S. The protein had the highest surface hydrophobicity and flexibility at 81,560.0 and 0.45, respectively, and the free sulfhydryl content from 1.57 to 2.02 μmol/g. In addition, we characterized the emulsions prepared after 7S treatment. The single or combined treatment increased the interfacial protein adsorption of the samples, which showed lower viscosity and shear stress compared to 7S. The U-7S-12 emulsion exhibited the highest emulsifying properties and was more stable than other emulsions under creaming, heating, and freeze-thaw conditions. In summary, the concerted action of pH-shifting and ultrasound can modify the structure, and combined alkaline pH-shifting and ultrasound treatment can further improve the emulsifying properties and stability of 7S.
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Affiliation(s)
- Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mengmeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Peilong Liao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Haibo Wu
- College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China
| | - Jia Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tian Tian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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12
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Huang G, Jin H, Liu G, Yang S, Jiang L, Zhang Y, Sui X. An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis. Food Chem 2022; 394:133484. [PMID: 35717913 DOI: 10.1016/j.foodchem.2022.133484] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 04/15/2022] [Accepted: 06/12/2022] [Indexed: 11/04/2022]
Abstract
The binding mechanisms between soy β-conglycinin/glycinin and (-)-epigallocatechin-3-gallate (EGCG) were evaluated using multi-spectral techniques and molecular modeling. Additionally, the emulsifying properties of β-conglycinin/glycinin were investigated in their interactions with EGCG. Fluorescence analysis revealed that the quenching of β-conglycinin/glycinin by EGCG was static quenching. Specifically, EGCG to β-conglycinin/glycinin resulted in the conformation changes of the Trp and Tyr residues, around which the polarity toward more hydrophilic. The dominated binding between β-conglycinin and EGCG was hydrogen bonding, whereas was mainly hydrophobic force between glycinin and EGCG. Such affinity induced a more organized protein confirmation with decreased random coil and increased α-helix and β-structures. The docking data indicated the better affinity between glycinin and EGCG, compared to β-conglycinin. The emulsifying ability and capacity of β-conglycinin were enhanced with involvement EGCG, however no effect was found for glycinin. Our findings deliver insights in understanding of the interaction mechanisms between β-conglycinin/glycinin and EGCG.
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13
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He Y, Liang J, Dong X, Liu H, Yang Q, Zhang S, Chi S, Tan B. Soybean β-conglycinin and glycinin reduced growth performance and the intestinal immune defense and altered microbiome in juvenile pearl gentian groupers Epinephelus fuscoguttatus♀ × Epinephelus lanceolatus♂. Anim Nutr 2022; 9:193-203. [PMID: 35600546 PMCID: PMC9092876 DOI: 10.1016/j.aninu.2021.11.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 11/04/2021] [Accepted: 11/23/2021] [Indexed: 11/19/2022]
Abstract
The utilization efficiency of soy protein is affected by its 2 anti-nutritional substances-the antigens β-conglycinin and glycinin. This study investigated their effects on the growth performance, intestinal immune defense, and microbiome in juvenile pearl gentian groupers (Epinephelus fuscoguttatus♀ × Epinephelus lanceolatus♂). Three isonitrogenous and isolipidic diets were formulated containing fishmeal supplemented with 70 g/kg β-conglycinin or 100 g/kg glycinin, or no supplementation (control). Each experimental diet was fed to quadruplicate groups with 30 fish in each tank for 8 weeks. Dietary inclusion of either β-conglycinin or glycinin significantly reduced weight gain and specific growth rates, and cell proliferation of the distal intestine. Histological evaluation of the intestine tract revealed the inflammation signs, characterized by reducing of plica height and width as well as the number of the goblet cells, and widening of the lamina propria. The group fed the β-conglycinin diet had reduced lysozyme activity, contents of immunoglobulin M and complements 3 and 4. Increased activities of caspase-3 and -9 were observed in the group fed the β-conglycinin diet compared to the other 2 groups. In the intestinal microbiota, the relative abundances of the potentially pathogenic genera Photobacterium and Vibrio were significantly higher in the glycinin group than those in others. Therefore, the existence of soybean antigens (β-conglycinin or glycinin) could damage the structural integrity of the intestine, reduce immune defense, reshape the intestinal microbiome and, ultimately, impair growth in fish.
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Affiliation(s)
- Yuanfa He
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Jinfang Liang
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang 524088, China
| | - Xiaohui Dong
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Hongyu Liu
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Qihui Yang
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Shuang Zhang
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
| | - Shuyan Chi
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
- Corresponding authors.
| | - Beiping Tan
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang 524088, China
- Aquatic Animals Precision Nutrition and High-Efficiency Feed Engineering Research Center of Guangdong Province, Zhanjiang 524088, China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang 524088, China
- Corresponding authors.
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14
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Zhao G, Zhu L, Yin P, Liu J, Pan Y, Wang S, Yang L, Ma T, Liu H, Liu X. Mechanism of interactions between soyasaponins and soybean 7S/11S proteins. Food Chem 2022; 368:130857. [PMID: 34425341 DOI: 10.1016/j.foodchem.2021.130857] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 01/02/2023]
Abstract
In this study, the proteins glycinin (11S) and β-conglycinin (7S) were mixed with soyasaponin (Ssa) Ab/Bb to form a composite system. We used fluorescence and synchronous fluorescence spectra to demonstrate the changes in the surrounding environment and the structure of the proteins. Dynamic interface behavior analysis showed the possible interface behavior induced by the composite system. The interactions between Ssa and the proteins, along with the mode of action, were analyzed by molecular docking. The interactions between Ssa and soy protein increased with the change in concentration. The interactions between the two proteins were mediated by tryptophan (Trp) and primarily involved hydrogen bonds, which changed the microenvironment and loosened the protein structure. These results helped in understanding the mechanism underlying the interactions between Ssa Ab/Bb and 7S/11S. Furthermore, these results highlighted the theoretical fundamentals for the future applications of composite systems as surfactants in the food industry.
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Affiliation(s)
- Guoxiu Zhao
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Lijie Zhu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Peng Yin
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co., Ltd, Yucheng, Shandong 253000, China
| | - Yueying Pan
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Tao Ma
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xiuying Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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15
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Sheng X, Nagaoka S, Hashimoto M, Amiya Y, Beppu M, Tsukamoto K, Yanase E, Tanaka M, Matsui T. Identification of peptides in blood following oral administration of β-conglycinin to Wistar rats. Food Chem 2021; 341:128197. [PMID: 33032251 DOI: 10.1016/j.foodchem.2020.128197] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 09/01/2020] [Accepted: 09/23/2020] [Indexed: 01/04/2023]
Abstract
In this study, β-conglycinin (100 mg/kg) was orally administered to Wistar rats in order to identify peptides that may be derived from the protein in the blood. Plasma samples taken from the tail vein up to 8 h after administration were analyzed by matrix-assisted laser desorption/ionization (MALDI) and liquid chromatography-time-of-flight (LC-TOF) mass spectrometry (MS). In total, 126 signals were detected by MALDI-MS. Among the signals, nine oligopeptides (SEL, KGPL, SILGA, DSEL, GDANI, SYFV, CLQSC, GEQPRPF, and LVINEGDA) were successfully identified as β-conglycinin-derived peptides by LC-TOF/MS at a plasma concentration of 0.75-756 pmol/mL. The results demonstrated that β-conglycinin could be the dietary source protein for the oligopeptides produced prior to entering the circulating bloodstream of rats.
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Affiliation(s)
- Xiaojing Sheng
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Satoshi Nagaoka
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu 501-1193, Japan
| | - Marika Hashimoto
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Yusuke Amiya
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Masato Beppu
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu 501-1193, Japan
| | - Kenichiro Tsukamoto
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu 501-1193, Japan
| | - Emiko Yanase
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu 501-1193, Japan
| | - Mitsuru Tanaka
- Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka 819-0395, Japan
| | - Toshiro Matsui
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan; Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka 819-0395, Japan.
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16
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Xi J, Yu Q. The development of lateral flow immunoassay strip tests based on surface enhanced Raman spectroscopy coupled with gold nanoparticles for the rapid detection of soybean allergen β-conglycinin. Spectrochim Acta A Mol Biomol Spectrosc 2020; 241:118640. [PMID: 32659701 DOI: 10.1016/j.saa.2020.118640] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 06/16/2020] [Accepted: 06/21/2020] [Indexed: 05/21/2023]
Abstract
β-Conglycinin is an important storage protein in soybean, which can potentially cause food allergies in human. In this study, a sensitive mouse monoclonal antibody (3D11 mAb) with a high affinity was prepared, and sandwich lateral flow immunochromatographic detection strips were developed for the rapid detections of the soybean allergen β-conglycinin. The 3D11 mAb was combined with a rabbit polyclonal antibody in order to establish strips. The titer of 3D11 mAb was 1:2.56 × 105. The affinity constant of the 3D11 mAb was 9.6 × 109. The lowest detection limit with the naked eye of the double antibody sandwich strips was 1 μg/mL. In addition, chemical molecules p-aminothiophenol with colloidal gold were used as Raman enhancement signals in order to achieve quantitative detections of the β-conglycinin. It was determined in this study that the practical working range of the β-conglycinin concentrations was between 160 ng/mL and 100 μg/mL with the developed assay.
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Affiliation(s)
- Jun Xi
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Qiurong Yu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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17
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Lin L, Jiao M, Zhao M, Sun W. In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation. Food Chem 2019; 280:154-163. [PMID: 30642482 DOI: 10.1016/j.foodchem.2018.12.067] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 12/06/2018] [Accepted: 12/13/2018] [Indexed: 10/27/2022]
Abstract
The aim of the present study was to enhance oxidative stability and bioaccessibility of β-conglycinin (7S) prepared from low denatured defatted soybean flours with residual lipids and high lipoxygenase (LOX) activity. The model system consisting of linoleic acid (LA), LOX and unheated 7S (UH-7S)/heated 7S (H-7S) or UH-7S-catechin/H-7S-catechin complex, and in vitro gastrointestinal (GI) digestion model were used to investigate the effect of complexation with catechin on protein oxidation and characterisation of GI digest. The interaction of UH-7S/H-7S with catechin dramatically inhibited LOX-catalyzed LA peroxidation-induced protein oxidation. The interaction also promoted the degree of proteolysis in GI digestion and intestinal absorption for oxidized UH-7S/H-7S, increasing the antioxidant activity of oxidized UH-7S/H-7S, bioaccessibility for catechin and release of di-/tripeptides with dipeptidyl peptidase-IV/angiotensin converting enzyme inhibitory effects or antioxidant activities during GI digestion. The complexation with catechin is a potential strategy to enhance the oxidative stability, GI digestibility and bioaccessibility of 7S.
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Affiliation(s)
- Lianzhu Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Ming Jiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
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18
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Li D, Ikaga R, Yamazaki T. Soya protein β-conglycinin ameliorates fatty liver and obesity in diet-induced obese mice through the down-regulation of PPARγ. Br J Nutr 2018; 119:1220-32. [PMID: 29770757 DOI: 10.1017/S0007114518000739] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Diets high in fat can result in obesity and non-alcoholic fatty liver disease (NAFLD). The improvement of obesity and NAFLD is an important issue. β-Conglycinin, one of the soya proteins, is known to prevent hyperlipidaemia, obesity and NAFLD. Therefore, we aimed to investigate the effects of β-conglycinin on the improvement of obesity and NAFLD in high-fat (HF) diet-induced obese (DIO) mice and clarify the mechanism underlying these effects in liver and white adipose tissue (WAT). DIO male ddY mice were divided into six groups: HF, medium-fat (MF) and low-fat (LF) groups fed casein, and HF, MF and LF groups in all of which the casein was replaced by β-conglycinin. A period of 5 weeks later, the β-conglycinin-supplemented group resulted in lower body weight, relative weight of subcutaneous WAT, and hepatic TAG content (P=0·001). Furthermore, β-conglycinin suppressed the hepatic expression of Pparγ2 in the HF dietary group, sterol regulatory element-binding protein-1c and the target genes. The expressions of inflammation-related genes were significantly low in the epididymal and subcutaneous WAT from the mice fed β-conglycinin compared with those fed casein in the HF dietary group. Moreover, the expressions of Pparγ1 and Pparγ2 mRNA were suppressed in subcutaneous WAT in the HF dietary group but not in epididymal WAT. The concentrations of insulin and leptin were low in the serum of the mice fed β-conglycinin. In conclusion, β-conglycinin effectively improved obesity and NAFLD in DIO mice, and it appears to be a promising dietary protein for the amelioration of NAFLD and obesity.
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19
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Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads. Food Res Int 2018; 106:64-70. [PMID: 29579970 DOI: 10.1016/j.foodres.2017.12.055] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2017] [Revised: 12/16/2017] [Accepted: 12/19/2017] [Indexed: 12/22/2022]
Abstract
Fractionation of soy proteins has proved to produce protein concentrates with viscoelastic properties. In the present study, a β-conglycinin concentrate (βCC) obtained by a pH fractionation of soy flour was tested as structuring agent in gluten-free yeast-leavened bread model. A lean formulation with βCC and corn starch was used to produce gluten-free breads with two hydration conditions and three levels of protein (5%, 10% and 15%). Vital gluten was used to compare the functionality of βCC protein and its performance for breadmaking. Breads were characterized in moisture, color, textural parameters and image analysis. βCC presented lower hydration properties and higher emulsifying activity compared to vital gluten. Blends βCC:starch had higher water binding capacity compared to vital gluten blends. The hydration conditions tested affected the moisture, color and cell density of breads. Breads produced with βCC presented higher 2D area and height and presented higher crumb softness and cohesiveness, and did not present significant differences in springiness and resilience compared to vital gluten breads. The image analysis of crumbs showed higher cell density but lower porosity and mean cell areas in βCC breads. Thus, βCC proved to have potential as a structuring agent in gluten-free breads.
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Affiliation(s)
- Johanan Espinosa-Ramírez
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain; Centro de Investigacion y Desarrollo de Proteinas (CIDPRO) and Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L., Mexico
| | - Raquel Garzon
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain
| | - Sergio O Serna-Saldivar
- Centro de Investigacion y Desarrollo de Proteinas (CIDPRO) and Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L., Mexico
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain.
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Xi J, He M. High hydrostatic pressure (HHP) effects on antigenicity and structural properties of soybean β-conglycinin. J Food Sci Technol 2018; 55:630-7. [PMID: 29391627 DOI: 10.1007/s13197-017-2972-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2017] [Accepted: 11/20/2017] [Indexed: 10/18/2022]
Abstract
In this study, the effect of high hydrostatic pressure (HHP) on antigenicity, free sulfhydryl group (SH) content, hydrophobicity (Ho), fluorescence intensity and circular dichroism data of soybean β-conglycinin was studied. The antigenicity of soybean β-conglycinin was decreased significantly at pressures 200-400 MPa. The antigenicity inhibition rate of β-conglycinin declined from 92.72 to 55.15%, after being treated at 400 MPa for 15 min. Results indicated that free sulphydryl (SH) groups and surface Ho of β-conglycinin were significantly increased at pressures 200-400 MPa and 5-15 min, whereas these properties decreased at the treatments above 400 MPa and 15 min. The maximum fluorescence intensity was noticed at 400 MPa and 15 min. The circular dichroism data analysis revealed that the amount of β-turns and unordered structure significantly increased, while the content of α-helix1 and β-strand1 noticeably decreased. These results provide evidence that HHP-induced the structural modification of β-conglycinin and could alter the antigenicity of β-conglycinin.
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21
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Ikaga R, Li D, Yamazaki T. Dietary β-conglycinin prevents acute ethanol-induced fatty liver in mice. Biochem Biophys Res Commun 2017; 493:542-547. [PMID: 28867186 DOI: 10.1016/j.bbrc.2017.08.155] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Accepted: 08/31/2017] [Indexed: 12/18/2022]
Abstract
Alcoholic fatty liver is the earliest stage of alcohol-induced liver disease leading to liver cirrhosis. β-Conglycinin, one of the soy proteins, is known to prevent non-alcoholic fatty liver, hyperlipidemia and obesity. Therefore, we examined whether β-conglycinin feeding has an effect on the prevention of acute ethanol-induced fatty liver in mice. Male C57BL/6J mice were fed with 20 energy% β-conglycinin or casein for 4 weeks prior to ethanol administration and were then given ethanol or glucose, as a control, by gavage. Ethanol significantly increased liver triglyceride (TG) in mice fed casein due to the activation of peroxisome proliferator-activated receptor (PPAR) γ2, a nuclear transcription factor known for regulating lipid metabolism and de novo lipogenesis. The liver TG of ethanol-administered β-conglycinin-fed mice was significantly lower than that in those fed casein, although ethanol increased the amount of liver TG in mice fed β-conglycinin. The increased levels of PPARγ2 protein and its target gene CD36 in response to an ethanol were not observed in mice fed β-conglycinin. Moreover, β-conglycinin decreased the basal expression of de novo lipogenesis-related genes such as stearoyl-CoA desaturase-1, and therefore, the expressions of these genes were lower in the ethanol-administered β-conglycinin-fed mice than in the casein-fed mice. In conclusion, β-conglycinin supplementation appears to prevent the development of fatty liver in mice caused by ethanol consumption via the suppression of alcohol-induced activation of PPARγ2 and the downregulation of the basal expression of de novo lipogenesis.
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Affiliation(s)
- Reina Ikaga
- Department of Nutritional Science, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo, 162-8636, Japan
| | - Dongyang Li
- Department of Nutritional Science, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo, 162-8636, Japan; The Graduate School of Humanities and Sciences, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo, 112-8610, Japan
| | - Tomomi Yamazaki
- Department of Nutritional Science, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo, 162-8636, Japan.
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22
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Xia W, Zhang H, Chen J, Hu H, Rasulov F, Bi D, Huang X, Pan S. Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin. Food Res Int 2017; 100:268-76. [PMID: 28888450 DOI: 10.1016/j.foodres.2017.08.059] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Revised: 08/25/2017] [Accepted: 08/26/2017] [Indexed: 11/24/2022]
Abstract
The soy protein hydrolysate subjected to selective proteolysis on β-conglycinin (referred to as DβH, contrast group) and a control soy protein isolate sample without addition of protease (referred to as CSPI, blank group) were adopted as experimental samples. By employing the "subtraction" mode of logical thinking, we aimed to compare the differences between CSPI and DβH on fibrillation at pH2.0 with heating at 95°C. The results showed when heated for 60min, CSPI tended to form short worm-like fibrils while DβH long semiflexible fibrils. When heating time was prolonged to 360min, the fibrils formed from them both exhibited cluster. Whereas when heated for 720min, no fibrillar aggregates appeared from them. This study would help explore the effects of β-conglycinin on the fibril formation of soy protein isolate by a new way.
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Chatterjee C, Liu J, Wood C, Gagnon C, Cober ER, Frégeau-Reid JA, Gleddie S, Xiao CW. The α' subunit of β-conglycinin and various glycinin subunits of soy are not required to modulate hepatic lipid metabolism in rats. Eur J Nutr 2018; 57:1157-68. [PMID: 28324208 DOI: 10.1007/s00394-017-1399-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Accepted: 02/10/2017] [Indexed: 01/20/2023]
Abstract
PURPOSE This study examined the effect of soy proteins with depletion of different subunits of the two major storage proteins, β-conglycinin and glycinin, on hepatic lipids and proteins involved in lipid metabolism in rats, since the bioactive component of soy responsible for lipid-lowering is unclear. METHODS Weanling Sprague Dawley rats were fed diets containing either 20% casein protein in the absence (casein) or presence (casein + ISF) of isoflavones or 20% alcohol-washed soy protein isolate (SPI) or 20% soy protein concentrates derived from a conventional (Haro) or 2 soybean lines lacking the α' subunit of β-conglycinin and the A1-3 (1TF) or A1-5 (1a) subunits of glycinin. After 8 weeks, the rats were necropsied and liver proteins and lipids were extracted and analysed. RESULTS The results showed that soy protein diets reduced lipid droplet accumulation and content in the liver compared to casein diets. The soy protein diets also decreased the level of hepatic mature SREBP-1 and FAS in males, with significant decreases in diets 1TF and 1a compared to the casein diets. The effect of the soy protein diets on female hepatic mature SREBP-1, FAS, and HMGCR was confounded since casein + ISF decreased these levels compared to casein alone perhaps muting the decrease by soy protein. A reduction in both phosphorylated and total STAT3 in female livers by ISF may account for the gender difference in mechanism in the regulation and protein expression of the lipid modulators. CONCLUSIONS Overall, soy protein deficient in the α' subunit of β-conglycinin and A1-5 subunits of glycinin maintain similar hypolipidemic function compared to the conventional soy protein. The exact bioactive component(s) warrant identification.
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Wang Y, Wang Z, Handa CL, Xu J. Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates. Food Chem 2017; 218:165-172. [PMID: 27719894 DOI: 10.1016/j.foodchem.2016.09.069] [Citation(s) in RCA: 87] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 09/08/2016] [Accepted: 09/11/2016] [Indexed: 11/19/2022]
Abstract
The effect of power, time and temperature of ultrasound on the structure of β-conglycinin (7S) and glycinin (11S), and on the antioxidant activity of their hydrolysates were investigated. All ultrasound treated 7S and 11S fractions showed an increase in the α-helix and β-turn proportions, and a decrease in β-sheet and random coil proportions. The polarity of 7S and 11S microenvironment increased after ultrasound treatment. Ultrasound treatment significantly increased the reduction capacity and iron chelating capacity of 7S and 11S hydrolysates. The degree of hydrolysis and free SH groups of 7S and 11S hydrolysates increased after ultrasound pre-treatment. The relative content of high molecular weight peptides reduced, and the relative content of low molecular weight peptides increased in ultrasound treated 7S and 11S hydrolysates. The ultrasonication exposed certain groups of 7S and 11S fractions, improved contact with enzymes, and increased the content of highly active soybean antioxidant peptides.
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Affiliation(s)
- Yuting Wang
- College of Science, Northeast Agricultural University, 150030 Harbin, Heilongjiang, PR China.
| | - Zhongjiang Wang
- College of Science, Northeast Agricultural University, 150030 Harbin, Heilongjiang, PR China.
| | - Cíntia Ladeira Handa
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina, PR, Brazil.
| | - Jing Xu
- College of Science, Northeast Agricultural University, 150030 Harbin, Heilongjiang, PR China.
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25
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Abstract
β-Conglycinin (β-CG) is well known for inducing intestinal allergies and dysfunction in neonates and young pigs. However, the underlying mechanisms are largely unknown. In this study, to clarify the role of autophagy in β-CG-induced cytotoxicity, we investigated the effects of β-CG on cell viability and autophagy activity in porcine enterocytes (IPEC-1 cells). The results indicated that the cell viability was decreased with the increasing levels of β-CG. β-CG treatment enhanced the eGFP-LC3 puncta per cells and LC3-II/LC3-I, and the latter was further increased in IPEC-1 cells cultured with bafilomycin A1. We conclude that β-CG enhances autophagy activity in enterocytes.
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Affiliation(s)
- Dan Yi
- Hubei Collaborative Innovation Center for Animal Nutrition and Feed Safety, Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Yongqing Hou
- Hubei Collaborative Innovation Center for Animal Nutrition and Feed Safety, Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, 430023, China.
| | - Huimin Mei
- Hubei Collaborative Innovation Center for Animal Nutrition and Feed Safety, Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Lei Wang
- Hubei Collaborative Innovation Center for Animal Nutrition and Feed Safety, Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Chien-An Andy Hu
- Hubei Collaborative Innovation Center for Animal Nutrition and Feed Safety, Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, 430023, China
- Department of Biochemistry and Molecular Biology, University of New Mexico School of Medicine, Albuquerque, NM, 87131, USA
| | - Guoyao Wu
- Hubei Collaborative Innovation Center for Animal Nutrition and Feed Safety, Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, 430023, China
- Department of Animal Science, Texas A&M University, College Station, TX, 77843, USA
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26
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Gan J, Chen H, Liu J, Wang Y, Nirasawa S, Cheng Y. Interactions of β-Conglycinin (7S) with Different Phenolic Acids-Impact on Structural Characteristics and Proteolytic Degradation of Proteins. Int J Mol Sci 2016; 17:E1671. [PMID: 27706090 PMCID: PMC5085704 DOI: 10.3390/ijms17101671] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 09/09/2016] [Accepted: 09/22/2016] [Indexed: 11/16/2022] Open
Abstract
p-Coumalic acid (PCA), caffeic acid (CA), gallic acid (GA) and chlorogenic acid (CGA) are the major phenolic acids that co-exist with soy protein components in foodstuffs. Surprisingly, there are only a handful of reports that describe their interaction with β-Conglycinin (7S), a major soy protein. In this report, we investigated the interaction between phenolic acids and soy protein 7S and observed an interaction between each of these phenolic acids and soy protein 7S, which was carried out by binding. Further analysis revealed that the binding activity of the phenolic acids was structure dependent. Here, the binding affinity of CA and GA towards 7S was found to be stronger than that of PCA, because CA and GA have one more hydroxyl group. Interestingly, the binding of phenolic acids with soy protein 7S did not affect protein digestion by pepsin and trypsin. These findings aid our understanding of the relationship between different phenolic acids and proteins in complex food systems.
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Affiliation(s)
- Jing Gan
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hao Chen
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jiyuan Liu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yongquan Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Satoru Nirasawa
- Japan International Research Center for Agricultural Sciences, Enzyme Laboratory, Tsukuba 305-8686, Japan.
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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27
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Abstract
Storage proteins of soybean mostly consist of globulins, which are classified according to their sedimentation coefficient. Among 4 major types: 2S, 7S, 11S, and 15S of globulins, 7S and 11S constitute major fraction. The 11S fraction consists only of glycinin and 7S fraction majorly consists of β-conglycinin, small amounts of γ-conglycinin and basic 7S globulin (Bg7S). Glycinin exist as a hexamer while β-conglycinin as a trimer and Bg7S as a tetramer. Glycinin subunits are coded by 5 genes of a family, whereas about 15 genes are present for β-conglycinin subunits. Bg7S gene is present in four copies in soybean genome. Synthesis of all proteins takes place as a single polypeptide chain, which is cleaved after folding to yield different chains or subunits. Glycinin and β-Conglycinin are made for storage purpose. However, Bg7S has potential xylanase inhibition activity and protein kinase activity. Primary structure of Bg7S reveals 12 conserved cysteine residues involved in forming 6 disulfide bonds, which provides appreciable stability to protein. Secondary structure is predominately rich in β-sheets with few alpha helices. Bg7S shares structural similarity with various aspartic-proteases. In this review, our aim is to discuss sequence, structure, and function of various globulins present in Glycine max.
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Affiliation(s)
- Amandeep Singh
- a Division of Biotechnology, Netaji Subhas Institute of Technology , Azad Hind Fauz Marg, Sector-3, Dwarka, New Delhi , India
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28
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Tachibana N, Yamashita Y, Nagata M, Wanezaki S, Ashida H, Horio F, Kohno M. Soy β-conglycinin improves glucose uptake in skeletal muscle and ameliorates hepatic insulin resistance in Goto-Kakizaki rats. Nutr Res 2014; 34:160-7. [PMID: 24461318 DOI: 10.1016/j.nutres.2013.12.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2013] [Revised: 11/19/2013] [Accepted: 12/01/2013] [Indexed: 12/21/2022]
Abstract
Although the underlying mechanism is unclear, β-conglycinin (βCG), the major component of soy proteins, regulates blood glucose levels. Here, we hypothesized that consumption of βCG would normalize blood glucose levels by ameliorating insulin resistance and stimulating glucose uptake in skeletal muscles. To test our hypothesis, we investigated the antidiabetic action of βCG in spontaneously diabetic Goto-Kakizaki (GK) rats. Our results revealed that plasma adiponectin levels and adiponectin receptor 1 messenger RNA expression in skeletal muscle were higher in βCG-fed rats than in casein-fed rats. Phosphorylation of adenosine monophosphate-activated protein kinase (AMP kinase) but not phosphatidylinositol-3 kinase was activated in βCG-fed GK rats. Subsequently, βCG increased translocation of glucose transporter 4 to the plasma membrane. Unlike the results in skeletal muscle, the increase in adiponectin receptor 1 did not lead to AMP kinase activation in the liver of βCG-fed rats. The down-regulation of sterol regulatory element-binding factor 1, which is induced by low insulin levels, promoted the increase in hepatic insulin receptor substrate 2 expression. Based on these findings, we concluded that consumption of soy βCG improves glucose uptake in skeletal muscle via AMP kinase activation and ameliorates hepatic insulin resistance and that these actions may help normalize blood glucose levels in GK rats.
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Affiliation(s)
- Nobuhiko Tachibana
- Food Science Research Institute, Fuji Oil Co, Ltd, 1 Sumiyoshi-cho, Izumisano 598-8540, Japan.
| | - Yoko Yamashita
- Laboratory of Biochemistry Frontiers, Graduate School of Agricultural Sciences, Kobe University, Kobe 657-8501, Japan
| | - Mayuko Nagata
- Food Science Research Institute, Fuji Oil Co, Ltd, 1 Sumiyoshi-cho, Izumisano 598-8540, Japan
| | - Satoshi Wanezaki
- Food Science Research Institute, Fuji Oil Co, Ltd, 1 Sumiyoshi-cho, Izumisano 598-8540, Japan
| | - Hitoshi Ashida
- Laboratory of Biochemistry Frontiers, Graduate School of Agricultural Sciences, Kobe University, Kobe 657-8501, Japan
| | - Fumihiko Horio
- Department of Molecular Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya 464-8601, Japan
| | - Mitsutaka Kohno
- Food Science Research Institute, Fuji Oil Co, Ltd, 1 Sumiyoshi-cho, Izumisano 598-8540, Japan
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