1
|
Zhang H, Yin W, Liao G, Liu J, Dong G, Wang J, Guo W, Ngo HH. The identification of a correlation between lipid content in the model diatom Phaeodactylum tricornutum and pH treatment strategies. Sci Total Environ 2024; 915:169897. [PMID: 38184250 DOI: 10.1016/j.scitotenv.2024.169897] [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: 11/23/2023] [Revised: 12/26/2023] [Accepted: 01/02/2024] [Indexed: 01/08/2024]
Abstract
pH treatment promotes single-cell lipid accumulation and significantly affects microalgae growth. This study investigates the correlation between lipid content and environmental pH using the model diatom Phaeodactylum tricornutum (P. tricornutum). We compared three distinct pH treatment strategies-continuous, intermittent, and a two-phase culture-in P. tricornutum. Rigorous analysis of chlorophyll content, cell density, and lipid content indicated that ongoing pH treatment at pH 9.5 (CHES) emerged as the most effective approach for lipid accumulation in P. tricornutum. The CHES buffer treatment significantly boosted total lipid yield and led to a reduction in protein content. Carbohydrate content experienced a slight decline under CHES buffer treatment, but changes were observed in the activities of key enzymes. Specifically, [acyl-carrier-protein] S-malonyltransferase (MAT) activity decreased after 3 days in the control treatment, while no significant change was noted under the CHES buffer treatment. In contrast, diacylglycerol O-acyltransferase (DGAT) activity showed upregulation 2 and 3 days post-CHES buffer treatment. Moreover, the study identified differentially expressed genes enriched in Gene Ontology (GO) terms associated with protein biosynthesis, photosynthesis, nucleoside metabolism, and transferase activity. These outcomes underscore the pivotal role of CHES buffer in orchestrating primary metabolism, potentially steering carbon flux towards lipogenesis. As a result, the potential of microalgae as a sustainable source of biofuels contributes significantly to the transition towards a more environmentally friendly energy landscape.
Collapse
Affiliation(s)
- Huiying Zhang
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Weihua Yin
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Guohao Liao
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jian Liu
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou, China.
| | - Guanghui Dong
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiangxin Wang
- Shenzhen Key Laboratory of Marine Bioresource and Eco-Environmental Science, Shenzhen Engineering Laboratory for Marine Algal Biotechnology, Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Wenshan Guo
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Ultimo, NSW 2007, Australia
| | - Huu Hao Ngo
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Ultimo, NSW 2007, Australia.
| |
Collapse
|
2
|
Zhang T, Chen T, Jiang H, Zhang M, Gong P, Liu J, Liu X. Effect of pH treatment on egg white protein digestion and the peptidomics of their in vitro digests. Food Res Int 2023; 173:113327. [PMID: 37803637 DOI: 10.1016/j.foodres.2023.113327] [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: 03/22/2023] [Revised: 07/23/2023] [Accepted: 07/25/2023] [Indexed: 10/08/2023]
Abstract
The pH treatment significantly enhanced the functional properties of egg white protein (EWP), but little is known about the relationship between pH treatment and in vitro digestion of EWP. In this paper, we explored the effect of pH treatment (pH 2, pH 2-7, pH 12 and pH 12-7) on the digestibility of egg white protein and peptide profiling using the digestion kinetics and peptidomics methods, separately. The results implied that all pH treatment reduced the protein digestibility in gastric phase, while alkaline pH (pH 12 and pH 12-7) showed greater digestion level and more gastric peptides, and more importantly, produced a greater amount of potentially bioactive peptides than acid treated samples. Besides, the least number of potentially bioactive peptides was obtained at pH 2, but this could be improved by adjusting pH 2 back to 7. Notably, the unique bioactive peptides induced by pH were mainly relevant to DPP IV inhibitor. These differences of digestibility and peptide profiling might be attributed to the change of protein structure and the formation of molten sphere, altering cleavage sites of digestive enzymes. This work would give an enlightening insight into the digestive and nutritional characteristics of the pH-induced EWP to expand their application in the field of food and healthcare.
Collapse
Affiliation(s)
- Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Tingting Chen
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Hongyu Jiang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Min Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Ping Gong
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| |
Collapse
|
3
|
Rib-Schmidt C, Riedl P, Meisinger V, Schwaben L, Schulenborg T, Reuter A, Schiller D, Seutter von Loetzen C, Rösch P. pH and Heat Resistance of the Major Celery Allergen Api g 1. Mol Nutr Food Res 2018; 62:e1700886. [PMID: 29800504 DOI: 10.1002/mnfr.201700886] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [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: 10/22/2017] [Revised: 03/09/2018] [Indexed: 01/24/2023]
Abstract
SCOPE The major celery allergen Api g 1 is a member of the pathogenesis-related 10 class protein family. This study aims to investigate the impact of heat and pH on the native protein conformation required for Immunoglobulin E (IgE) recognition. METHODS AND RESULTS Spectroscopic methods, MS and IgE-binding analyses are used to study the effects of pH and thermal treatment on Api g 1.0101. Heat processing results in a loss of the native protein fold via denaturation, oligomerization, and precipitation along with a subsequent reduction of IgE recognition. The induced effects and timescales are strongly pH dependent. While Api g 1 refolds partially into an IgE-binding conformation at physiological pH, acidic pH treatment leads to the formation of structurally heat-resistant, IgE-reactive oligomers. Thermal processing in the presence of a celery matrix or at pH conditions close to the isoelectric point (pI = 4.63) of Api g 1.0101 results in almost instant precipitation. CONCLUSION This study demonstrates that Api g 1.0101 is not intrinsically susceptible to heat treatment in vitro. However, the pH and the celery matrix strongly influence the stability of Api g 1.0101 and might be the main reasons for the observed temperature lability of this important food allergen.
Collapse
Affiliation(s)
- Carina Rib-Schmidt
- Department of Biopolymers, University of Bayreuth, Bayreuth, 95447, Germany
| | - Philipp Riedl
- Department of Biopolymers, University of Bayreuth, Bayreuth, 95447, Germany
| | - Veronika Meisinger
- Department of Biopolymers, University of Bayreuth, Bayreuth, 95447, Germany
| | - Luisa Schwaben
- Division of Allergology, Paul-Ehrlich-Institut, Langen, 63225, Germany
| | | | - Andreas Reuter
- Division of Allergology, Paul-Ehrlich-Institut, Langen, 63225, Germany
| | - Dirk Schiller
- Division of Allergology, Paul-Ehrlich-Institut, Langen, 63225, Germany
| | | | - Paul Rösch
- Department of Biopolymers, University of Bayreuth, Bayreuth, 95447, Germany
| |
Collapse
|
4
|
Hemung BO, Chin KB. Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase. Korean J Food Sci Anim Resour 2016; 35:50-7. [PMID: 26761800 PMCID: PMC4682510 DOI: 10.5851/kosfa.2015.35.1.50] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2014] [Revised: 11/10/2014] [Accepted: 11/19/2014] [Indexed: 11/06/2022] Open
Abstract
Fish sarcoplasmic protein (SP) is currently dumped as waste from surimi industry and its recovery by practical method for being the non-meat ingredient in meat industry would be a strategy to utilize effectively the fish resource. This study was aimed to apply pH treatment for fish SP recovery and evaluated its effect on pork myofibrillar protein (MP) gel. The pH values of fish SP were changed to 3 and 12, and neutralized to pH 7 before lyophilizing the precipitated protein after centrifugation. Acid-treated fish SP (AFSP) showed about 4-fold higher recovery yield than that of alkaline-treated SP and water absorption capacity was also about 1.2-fold greater. Because of the high recovery yield and water absorption capacity, AFSP was selected to incorporate into MP with/without microbial transglutaminase (MTG). The effects of AFSP and MTG on the physicochemical and rheological characteristics of MP and MP gel were evaluated. MTG induced an increase shear stress of the MP mixture and increase the breaking force of MP gels. MP gel lightness was decreased by adding AFSP. MP gel with MTG showed higher cooking loss than that without MTG. A reduction of cooking loss was observed when the AFSP was added along with MTG, where the insoluble particles were found. Therefore, AFSP could be contributed as a water holding agent in meat protein gel.
Collapse
Affiliation(s)
- Bung-Orn Hemung
- Faculty of Applied Science and Engineering, Khon Kaen University, Nong Khai Campus, Thailand, 43000
| | - Koo Bok Chin
- Department of Animal Science and Functional Foods Research Institute, College of Agriculture and Life Science, Chonnam National University, Gwangju 500-757, Korea
| |
Collapse
|
5
|
Myrmel M, Modahl I, Nygaard H, Lie KM. Infectious pancreatic necrosis virus in fish by-products is inactivated with inorganic acid (pH 1) and base (pH 12). J Fish Dis 2014; 37:349-355. [PMID: 23617746 DOI: 10.1111/jfd.12111] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [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: 01/03/2013] [Revised: 03/03/2013] [Accepted: 03/07/2013] [Indexed: 06/02/2023]
Abstract
The aquaculture industry needs a simple, inexpensive and safe method for the treatment of fish waste without heat. Microbial inactivation by inorganic acid (HCl) or base (KOH) was determined using infectious pancreatic necrosis virus (IPNV) as a model organism for fish pathogens. Salmonella and spores of Clostridium perfringens were general hygiene indicators in supplementary examinations. IPNV, which is considered to be among the most chemical- and heat-resistant fish pathogens, was reduced by more than 3 log in 4 h at pH 1.0 and pH 12.0. Salmonella was rapidly inactivated by the same treatment, whereas spores of C. perfringens were hardly affected. The results indicate that low and high pH treatment could be particularly suitable for fish waste destined for biogas production. pH treatment at aquaculture production sites could reduce the spread of fish pathogens during storage and transportation without disturbing the anaerobic digestion process. The treatment could also be an alternative to the current energy-intensive steam pressure sterilization of fish waste to be used by the bioenergy, fertilizer and soil improver industries.
Collapse
Affiliation(s)
- M Myrmel
- Norwegian Veterinary Institute, Oslo, Norway
| | | | | | | |
Collapse
|