1
|
Wang Y, Shen J, Zou B, Zhang L, Xu X, Wu C. Unveiling the critical pH values triggering the unfolding of soy 7S and 11S globulins and enhancing their encapsulation efficiency. Food Chem 2024; 445:138707. [PMID: 38354644 DOI: 10.1016/j.foodchem.2024.138707] [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: 11/16/2023] [Revised: 01/15/2024] [Accepted: 02/06/2024] [Indexed: 02/16/2024]
Abstract
The pH-shifting process is an effective encapsulation method, and it is typically performed at extreme alkaline pH, which severely limits the application. In this study, we found that there were critical pH for the unfolding proteins during pH-shifting from 7 to 12, and upon the critical pH, physiochemical characteristics of protein greatly changed, leading to a sharp increase of encapsulation of hydrophobic actives. Firstly, the critical pH for β-conglycinin (7S) or Glycinin (11S) unfolding was determined by multispectral technology. The critical pH for 7S and 11S were 10.5 and 10.3, respectively. The encapsulation efficiency (EE) obtained by β-conglycinin-curcumin nanocomposite (7S-Cur) (88.80 %) and Glycinin-curcumin nanocomposite (11S-Cur) (88.38 %) at critical pH was significantly higher than that obtained by pH 7 (7S-Cur = 16.66 % and 11S-Cur = 15.78 %), and both values were close to EE obtained by at 12 (7S-Cur = 95.16 % and 11S-Cur = 94.63 %). The large-scale application of hydrophobic functional compounds will be enhanced by the experimental results.
Collapse
Affiliation(s)
- Yuying Wang
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China
| | - Jing Shen
- Ningjin Market Supervision Administration, Dezhou 253400, China
| | - Bowen Zou
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China
| | - Ling Zhang
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China
| | - Xianbing Xu
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China
| | - Chao Wu
- College of Food Science, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China.
| |
Collapse
|
2
|
Zhou Q, Wang L, Zhang Y, Zhang C, Kong X, Hua Y, Chen Y. Characterization of mung bean endogenous proteases and globulins and their effects on the production of mung bean protein. Food Chem 2024; 442:138477. [PMID: 38278107 DOI: 10.1016/j.foodchem.2024.138477] [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: 09/04/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 01/28/2024]
Abstract
Mung bean protein possesses several health benefits, and aqueous processing methods are used for its production. However, mung bean protein yields are different with different methods, which are actually different in conditions (e.g., pH, temperature, and time). Herein, liquid chromatography tandem mass spectrometry identified 28 endopeptidases and exopeptidases in mung bean protein extract, and the positions of 8S and 11S globulins on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) gel were confirmed in our experimental conditions. The SDS-PAGE, trichloroacetic acid-nitrogen solubility index, and free amino acid analysis revealed that (1) 8S globulins showed strong resistance to the endopeptidases (optimal at pH 5 and 50 °C) at pH 3-9, and 11S globulin exhibit strong resistance expect at pH 3-3.5; (2) the exopeptidases (optimal at pH 6 and 50 °C) preferred to liberate methionine and tryptophan. These proteases negatively affected protein yield, and short production time and low temperature were recommended.
Collapse
Affiliation(s)
- Qianqian Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Yaowen Zhang
- College of Agriculture, Shanxi Agricultural University (Shanxi Academy of Agricultural Sciences), Taiyuan 030031, China
| | - Caimeng Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiangzhen Kong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yufei Hua
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yeming Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
3
|
Zhu PY, Ma CM, Yang Y, Bian X, Ren LK, Wang B, Liu XF, Chen FL, Zhang G, Zhang N. Elucidating the interaction mechanism of rice glutelin and soybean 11S globulin using multi-spectroscopy and molecular dynamics simulation methods. Food Chem 2024; 442:138615. [PMID: 38309242 DOI: 10.1016/j.foodchem.2024.138615] [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: 11/16/2023] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 02/05/2024]
Abstract
Rice gluten, as the hydrophobic protein, exhibits restricted application value in hydrophilic food, which may be enhanced through interaction with soybean 11S globulin, characterized by favorable functional properties. This study aims at revealing their interaction mechanism via multi-spectroscopy and molecular dynamics simulation. The formation and structural change of rice glutelin-soybean 11S globulin complexes were detected using fluorescence, ultra-violet and circular dichroism spectra. The addition of 11S globulin increased the contents of α-helix, β-turn and random coil, but decreased β-sheet content, and the change in secondary structure was correlated with particle size. Moreover, exposure of hydrophobic groups and formation of disulfide bonds occurred in the complexes. Molecular dynamics simulation verified these experimental results through analyses of root mean square deviation and fluctuation, hydrogen bond, secondary structure, and binding free energy analysis. This study contributes to expounding the interaction mechanism of protein and protein from the molecular level.
Collapse
Affiliation(s)
- Peng-Yu Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Li-Kun Ren
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Bing Wang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Xiao-Fei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Feng-Lian Chen
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
| |
Collapse
|
4
|
Tang S, Liu P, Zhu S, Kou T, Li Y, Jiang L, Qi B. Self-assembly and aggregation behavior of temperature-controlled modified glycinin and d-galactose colloidal particles. Food Chem 2024; 441:138323. [PMID: 38199105 DOI: 10.1016/j.foodchem.2023.138323] [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: 07/28/2023] [Revised: 12/21/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
The molecular structure and morphologies of complex colloidal particles with modified glycine (S-11S) and d-galactose were studied by multispectral, microscopic imaging and chromatographic techniques at different temperatures, and the self-assembly and aggregation mechanisms were determined. Overall, high-temperature-treated S-11S and d-galactose associate at cysteine and phenylalanine sites and self-assemble into colloidal particles of greater stability than glycinin and S-11S via ionic and disulfide bonds. The structure and subunit content of composite colloidal particles were changed. Assessing the sub-microstructure reveals that temperature can regulate the directional aggregation of complex colloidal particles. The elasticity of the complex colloidal particles is maximum enhanced at 95 ℃ as confirmed by the rheological. Thus, the heat-treated aggregation of the soy protein and its complex was evaluated to provide a new theoretical basis for the application of soy protein in gels and other areas and contribute to the design of new soy protein products.
Collapse
Affiliation(s)
- Shiqi Tang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Panling Liu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Sha Zhu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Tianzhan Kou
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| |
Collapse
|
5
|
Ding J, Qi L, Zhong L, Shang S, Zhu C, Lin S. Conformation-Activity Mechanism of Alcalase Hydrolysis for Reducing In Vitro Allergenicity of Instant Soy Milk Powder. J Agric Food Chem 2024; 72:10627-10639. [PMID: 38664940 DOI: 10.1021/acs.jafc.4c00767] [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] [Indexed: 05/09/2024]
Abstract
Effective reduction of the allergenicity of instant soy milk powder (ISMP) is practically valuable for expanding its applications. This study optimized the enzymolysis technology of ISMP using single-factor experiments and response surface methodology, combined serological analysis, cellular immunological models, bioinformatics tools, and multiple spectroscopy techniques to investigate the effects of alcalase hydrolysis on allergenicity, spatial conformation, and linear epitopes of ISMP. Under the optimal process, special IgE and IgG1 binding abilities and allergenic activity to induce cell degranulation of alcalase-hydrolyzed ISMP were reduced by (64.72 ± 1.76)%, (56.79 ± 3.72)%, and (73.3 ± 1.19)%, respectively (P < 0.05). Moreover, the spatial conformation of instant soy milk powder hydrolysates (ISMPH) changed, including decreased surface hydrophobicity, a weaker peak of amide II band, lower contents of α-helix and β-sheet, and an enhanced content of random coil. Furthermore, the linear epitopes of major soy allergens, 9 from glycinin and 13 from β-conglycinin, could be directionally disrupted by alcalase hydrolysis. Overall, the structure-activity mechanism of alcalase hydrolysis to reduce ISMP allergenicity in vitro was preliminarily clarified. It provided a new research direction for the breakthrough in the desensitization of ISMP and a theoretical basis for revealing the potential mechanism of alcalase enzymolysis to reduce the allergenicity of ISMP.
Collapse
Affiliation(s)
- Jie Ding
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Food of Liaoning Province, Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian 116034, P. R. China
| | - Libo Qi
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Limin Zhong
- Ganzhou Quanbiao Biological Technology Co. Ltd., Ganzhou 341100, P. R. China
| | - Shan Shang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Chunyan Zhu
- Ganzhou Quanbiao Biological Technology Co. Ltd., Ganzhou 341100, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Food of Liaoning Province, Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian 116034, P. R. China
- Ganzhou Quanbiao Biological Technology Co. Ltd., Ganzhou 341100, P. R. China
| |
Collapse
|
6
|
Shui T, Fu Y, Duan Y, Sun F, Yang H, Huang P, Xi J. Localization of G1A1a Allergenic Domain Destroyed by Thermal Processing. J Agric Food Chem 2024; 72:9947-9954. [PMID: 38647139 DOI: 10.1021/acs.jafc.3c09912] [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] [Indexed: 04/25/2024]
Abstract
Glycinin is an important allergenic protein. A1a is the acidic chain of the G1 subunit in glycinin (G1A1a), and it has strong allergenicity. In this study, we used phage display technology to express the protein of G1A1a and its overlapping fragments and an indirect enzyme-linked immunosorbent assay (iELISA) to determine the antigenicity and allergenicity of the expressed protein. After three rounds of screening, it was determined that fragment A1a-2-B-I (151SLENQLDQMPRRFYLAGNQEQEFLKYQQEQG181) is the allergenic domain of G1A1a destroyed by thermal processing. In addition, three overlapping peptides were synthesized from fragments A1a-2-B-I, and a linear epitope was found in this domain through methods including dot blot and iELISA. Peptide 2 (157DQMPRRFYLANGNQE170) showed allergenicity, and after replacing it with alanine, it was found that amino acids D157, Q158, M159, and Y164 were the key amino acids that affected its antigenicity, while Q158, M159, R162, and N168 affected allergenicity.
Collapse
Affiliation(s)
- Tianjiao Shui
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Yang Fu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Yuying Duan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Fuyu Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Huanhuan Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Pengbo Huang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Jun Xi
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| |
Collapse
|
7
|
Guo F, Zhang Y, Howard A, Xu Y. Crystal structure of hetero hexameric 11S seed storage protein of hazelnut. Plant Physiol Biochem 2024; 210:108653. [PMID: 38670029 DOI: 10.1016/j.plaphy.2024.108653] [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: 11/06/2023] [Revised: 04/11/2024] [Accepted: 04/19/2024] [Indexed: 04/28/2024]
Abstract
Edible plant seeds provide a relatively inexpensive source of protein and make up a large part of nutrients for humans. Plant seeds accumulate storage proteins during seed development. Seed storage proteins act as a reserve of nutrition for seed germination and seedling growth. However, seed storage proteins may be allergenic, and the prevalence of food allergy has increased rapidly in recent years. The 11S globulins account for a significant number of known major food allergens. They are of interest to the public and the agricultural industry because of food safety concerns and the need for crop enhancement. We sought to determine the crystal structure of Cor a 9, the 11 S storage protein of hazelnut and a food allergen. The structure was refined to 1.92 Å, and the R and Rfree for the refined structure are 17.6% and 22.5%, respectively. The structure of Cor a 9 showed a hetero hexamer of an 11S seed storage protein for the first time. The hexamer was two trimers associated back-to-back. Two long alpha helixes at the C-terminal end of the acidic domain of one of the Cor a 9 isoforms lay at the trimer-trimer interface's groove. These data provided much-needed information about the allergenicity of the 11S seed proteins. The information may also facilitate a better understanding of the folding and transportation of 11S seed storage proteins.
Collapse
Affiliation(s)
- Feng Guo
- Discover Biotherapeutics, Exelixis Inc. 1851 Harbor Bay Parkway, Alameda, CA 94502, USA
| | - Yuzhu Zhang
- U.S. Department of Agriculture, Agricultural Research Service, Western Regional Research Center, 800 Buchanan Street, Albany, CA, 94710, USA.
| | - Andrew Howard
- Department of Biology, Illinois Institute of Technology, Chicago, IL, 60616, USA
| | - Yixiang Xu
- U.S. Department of Agriculture, Agricultural Research Service, Western Regional Research Center, 800 Buchanan Street, Albany, CA, 94710, USA
| |
Collapse
|
8
|
Yan J, Yu Y, Wang Y, Hou K, Lv C, Chen H, Zhao L, Hao Y, Zhai Z. Homologous Overexpression of Tyrosinase in Trichoderma reesei and Its Application in Glycinin Cross-Linking. J Agric Food Chem 2024; 72:8742-8748. [PMID: 38564658 DOI: 10.1021/acs.jafc.3c07528] [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] [Indexed: 04/04/2024]
Abstract
Tyrosinase is capable of oxidizing tyrosine residues in proteins, leading to intermolecular protein cross-linking, which could modify the protein network of food and improve the texture of food. To obtain the recombinant tyrosinase with microbial cell factory instead of isolation tyrosinase from the mushroom Agaricus bisporus, a TYR expression cassette was constructed in this study. The expression cassette was electroporated into Trichoderma reesei Rut-C30 and integrated into its genome, resulting in a recombinant strain C30-TYR. After induction with microcrystalline cellulose for 7 days, recombinant tyrosinase could be successfully expressed and secreted by C30-TYR, corresponding to approximately 2.16 g/L tyrosinase in shake-flask cultures. The recombinant TYR was purified by ammonium sulfate precipitation and gel filtration, and the biological activity of purified TYR was 45.6 U/mL. The purified TYR could catalyze the cross-linking of glycinin, and the emulsion stability index of TYR-treated glycinin emulsion was increased by 30.6% compared with the untreated one. The cross-linking of soy glycinin by TYR resulted in altered properties of oil-in-water emulsions compared to emulsions stabilized by native glycinin. Therefore, cross-linking with this recombinant tyrosinase is a feasible approach to improve the properties of protein-stabilized emulsions and gels.
Collapse
Affiliation(s)
- Juan Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yating Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yi Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Kaixuan Hou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Chenyan Lv
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Han Chen
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100093, China
- Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Yanling Hao
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100093, China
- Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Zhengyuan Zhai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| |
Collapse
|
9
|
Li Y, Gao Y, Wang Y, Duan Y, Fu Y, Yang H, Xi J. Localization of an IgE epitope of glycinin A2 peptide chain. J Sci Food Agric 2024; 104:3697-3704. [PMID: 38160247 DOI: 10.1002/jsfa.13254] [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] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 01/03/2024]
Abstract
INTRODUCTION One of the main allergens in soybeans is glycinin, which seriously impacts the normal lives of allergic people. Previous studies have confirmed that thermal processing and thermal processing combined with ultrahigh-pressure processing could significantly reduce the antigenicity of glycinin. The dominant antigen region of acidic peptide chain A2 of G2 subunit was located by phage display experiment. METHODS In this paper, overlapping peptides and alanine substitution techniques were used to explore the key amino acids that significantly affect the antigenicity of A2 peptide chain. The purity of peptide 1, peptide 2 and peptide 3 was identified by mass spectrometry and high-performance liquid chromatography, and the results showed that the purity of the synthesized overlapping peptide was more than 90%. SDS-PAGE showed that the peptide was successfully coupled with bovine serum albumin. The antigenicity of the coupling peptide was tested by ELISA and Dot-Blot, and the allergenicity was detected by reacting with the serum of patients with soybean globulin allergy. CONCLUSION The results showed that peptide 3 has stronger antigenicity and sensitization. Alanine substitution technology allowed one to perform site-directed mutagenesis on peptide 3. Dot-Blot and ELISA tests showed that D259, E260, E261, Q263 and C266 may be the key amino acids that significantly affect the antigenicity of peptide 3. The research presented is of great significance for correctly guiding the production of safe food and preventing the occurrence of food allergic diseases. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yingying Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yida Gao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yichao Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yuying Duan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yang Fu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Huanhuan Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jun Xi
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| |
Collapse
|
10
|
Ni K, Liu A, Ding Y, Ye X. Thermal properties of glycinin in crowded environments. Int J Biol Macromol 2024; 263:130192. [PMID: 38360233 DOI: 10.1016/j.ijbiomac.2024.130192] [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: 09/11/2023] [Revised: 02/06/2024] [Accepted: 02/12/2024] [Indexed: 02/17/2024]
Abstract
Crowded environments, commonly found in the food system, are utilized to enhance the properties of soybean proteins. Despite their widespread application, little information exists regarding the impact of crowded environments on the denaturation behaviors of soybean proteins. In this study, we investigated how crowding agents with varying molecular weights, functional groups, and topology affect the denaturation behavior of glycinin under crowded conditions. The results reveal that thermal stability in PEG crowded environments is mainly influenced by both preferential hydration and binding. The stabilization is primarily enthalpy-driven, with aggregation contributing additional entropic stabilization. Specifically, ethylene glycol and diethylene glycol exhibit temperature-dependent, bilateral effects on glycinin stability. At the denaturation temperature, hydrophobic interactions play a predominant role, decreasing glycinin's thermal stability. However, at a molecular weight of 200 g/mol, there is a delicate balance between destabilizing and stabilizing effects, leading to no significant change in thermal stability. With the addition of PEG 400, 1000, and 2000, besides preferential hydration, additional hard-core repulsions between glycinin molecules enhance thermal stability. Methylation modification experiments demonstrated that 2-methoxyethyl ether exerted a more pronounced denaturing effect. Additionally, the cyclization of PEG 1000 decreased its stabilizing effect.
Collapse
Affiliation(s)
- Kang Ni
- Department of Chemical Physics, University of Science and Technology of China, Hefei, Anhui 230026, China
| | - Anhong Liu
- Department of Chemical Physics, University of Science and Technology of China, Hefei, Anhui 230026, China
| | - Yanwei Ding
- Department of Chemical Physics, University of Science and Technology of China, Hefei, Anhui 230026, China.
| | - Xiaodong Ye
- Department of Chemical Physics, University of Science and Technology of China, Hefei, Anhui 230026, China; CAS Key Laboratory of Soft Matter Chemistry, University of Science and Technology of China, Hefei, Anhui 230026, China; Key Laboratory of Surface and Interface Chemistry and Energy Catalysis of Anhui Higher Education Institutes, University of Science and Technology of China, Hefei, Anhui 230026, China.
| |
Collapse
|
11
|
Liu Z, Fu Y, Azarpazhooh E, Ajami M, Li W, Rui X. Lactic acid bacteria modulate the gastrointestinal digestive behavior of soy glycinin and correlation with its immunoreactivity: a peptidomic study. Food Funct 2024; 15:2524-2535. [PMID: 38345089 DOI: 10.1039/d3fo04375d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2024]
Abstract
Lactic acid bacterial fermentation helps reduce the immunoreactivity of soy protein. Nevertheless, the effect of lactic acid bacterial fermentation on a particular soy allergen and the consequent dynamic change of epitopes during gastrointestinal digestion are unclear. In this study, soy glycinin was isolated and an in vitro dynamic gastrointestinal model was established to investigate the dynamic change in the immunoreactivity and peptide profile of unfermented (UG) and fermented glycinin (FG) digestates. The results demonstrated that the FG intestinal digestate had a lower antigenicity (0.08%-0.12%) and IgE-binding capacity (1.49%-3.61%) towards glycinin at the early (I-5) and middle (I-30) stages of gastrointestinal digestion, especially those prepared at 2% (w/v) protein concentration. Peptidomic analysis showed that the glycinin subunits G1 and G2 were the preferred ones to release the most abundant peptides, whereas G2, G4, and G5 had an elevated epitope-cleavage rate in FG at stages I-5 and I-30. Three-dimensional modeling revealed that fermentation-induced differential degradation epitopes in gastrointestinal digestion were predominantly located in the α-helix and β-sheet structures. They were closely correlated with the reduced immunoreactivity of soy glycinin.
Collapse
Affiliation(s)
- Zhen Liu
- College of Food Science and Technology, Nanjing Agricultural, University, 1 Weigang Road, Nanjing, Jiangsu Province, P R China.
| | - Yumeng Fu
- College of Food Science and Technology, Nanjing Agricultural, University, 1 Weigang Road, Nanjing, Jiangsu Province, P R China.
| | - Elham Azarpazhooh
- Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Iran
| | - Marjan Ajami
- National Nutrition and Food Technology Research Institute, School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural, University, 1 Weigang Road, Nanjing, Jiangsu Province, P R China.
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural, University, 1 Weigang Road, Nanjing, Jiangsu Province, P R China.
| |
Collapse
|
12
|
Bai R, Li Z, Zhang L, Jiang S, Yu J, Madina A, Ye X, Yang C, Chen Y, Wang S, Ding W. Electron beam irradiation induced aggregation, structural and functional changes of soybean 11S globulin. Int J Biol Macromol 2024; 260:129585. [PMID: 38246473 DOI: 10.1016/j.ijbiomac.2024.129585] [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: 10/25/2023] [Revised: 01/10/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
This study investigated the effects of different irradiation doses of an electron beam (e-beam) (0, 2, 4, 6, 8, and 10 kGy) on the structure, emulsification, foaming, and rheological and gel properties of soybean 11S globulin. The irradiation treatment at 4 and 6 kGy significantly increased the solubility, surface hydrophobicity, disulfide bonding, and ζ-potential of 11S globulin, decreased the particle size of the protein solution, and effectively improved the emulsifying activity and foaming stability of the protein solution. Moreover, irradiation induced moderate cross-linking and aggregation of the proteins, thereby increasing the apparent viscosity and shear stress of the protein solution. In addition, the low-field NMR and microstructure analysis results revealed that protein gels formed a dense and homogeneous three-dimensional mesh structure after irradiation (6 kGy), along with increased content of bound water (T2b) and water not readily flowable (T21) and a decrease content of free water (T22). Overall, our results confirmed that e-beam irradiation could significantly improve the physicochemical properties of soybean 11S globulin. Our study thus provides a new technical means for the application of electron beam irradiation technology toward protein modification and broadens the high-value utilization of soybean 11S globulin in the food processing industry.
Collapse
Affiliation(s)
- Rong Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ziwei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Linlu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shengqi Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiangtao Yu
- Yangling Hesheng Irradiation Technology Co., Ltd, Yangling, Shaanxi 712100, China
| | - Aitmagambetova Madina
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiang Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunjie Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ya Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Siying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| |
Collapse
|
13
|
Li J, Janssen F, Verfaillie D, Brijs K, Delcour JA, Van Royen G, Wouters AGB. Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates. J Food Sci 2024; 89:925-940. [PMID: 38235999 DOI: 10.1111/1750-3841.16907] [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: 05/26/2023] [Revised: 12/04/2023] [Accepted: 12/12/2023] [Indexed: 01/19/2024]
Abstract
Soy protein concentrates (SPCs) are common food ingredients. They typically contain 65% (w/w) protein and ∼30% (w/w) carbohydrate. SPCs can be obtained with various protein precipitation conditions. A systematic study of the impact of these different protein precipitation protocols on the SPC protein composition and physical properties is still lacking. Here, SPCs were prepared via three different protocols, that is, isoelectric (pH 3.5-5.5), aqueous ethanol (50%-70% [v/v]), and Ca2+ ion (5-50 mM) based precipitations, and analyzed for (protein) composition, protein thermal properties, dispersibility, and water-holding capacity. SPCs precipitated at pH 5.5 or by adding 15 mM Ca2+ ions had a lower 7S/11S globulin ratio (∼0.40) than that (∼0.50) of all other SPC samples. Protein in SPCs obtained by isoelectric precipitation denatured at a significantly higher temperature than those in ethanol- or Ca2+ -precipitated SPCs. Precipitation with 50%-60% (v/v) ethanol resulted in pronounced denaturation of 2S albumin and 7S globulin fractions in SPCs. Additionally, increasing the precipitation pH from 3.5 to 5.5 and increasing the Ca2+ ion concentration from 15 to 50 mM caused a strong decrease of both the dispersibility of the protein in SPC and its water-holding capacity at pH 7.0. In conclusion, this study demonstrates that the SPC production process can be directed to obtain ingredients with versatile protein physicochemical properties toward potential food applications. PRACTICAL APPLICATION: This study demonstrates that applying different protein precipitation protocols allows obtaining SPCs that vary widely in (protein) composition and physical properties (such as protein dispersibility and water-holding capacity). These varying traits can greatly influence the suitability of SPCs as functional ingredients for specific applications, such as the production of food foams, emulsions, gels, and plant-based meat alternatives. The generated knowledge may allow targeted production of SPCs for specific applications.
Collapse
Affiliation(s)
- Jiashu Li
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Diete Verfaillie
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| |
Collapse
|
14
|
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.
Collapse
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.
| |
Collapse
|
15
|
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.
Collapse
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.
| |
Collapse
|
16
|
Wang Y, Fu Y, Li W, Simpson BK, Rui X. Modulation of soy protein immunoreactivity by different matrix structures of lactic acid bacterium-induced soy protein gels: Epitope destruction during in vitro gastroduodenal digestion and absorption. Food Res Int 2023; 173:113281. [PMID: 37803593 DOI: 10.1016/j.foodres.2023.113281] [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: 04/19/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 10/08/2023]
Abstract
Soy allergy is a common health problem. Food structure may change the gastroduodenal digestion and absorption of soy proteins, thus leading to the modulation of the immunoreactivity of soy proteins. In this study, lactic acid bacterium (LAB)-fermented soy protein isolates (FSPIs) were prepared at four concentrations (0.2 %-5.0 %, w/v) to present various matrix structures (nongel, NG; weak gel, WG; medium gel, MG; and firm gel, FG) and subjected to in vitro dynamic gastroduodenal digestion model. The results of sandwich enzyme-linked immunosorbent and human serum IgE binding capacity assays demonstrated that FSPI gels, especially the FSPI-MG/WG digestates obtained at the early and medium stages of duodenal digestion (D-5 and D-30), possessed greater potency in immunoreactivity reduction than FSPI-NG and reduced to 1.9 %-68.3 %. The transepithelial transport study revealed that the immunoreactivity of FSPI-MG/WG D-5 and D-30 digestates decreased through the stimulation of interferon-γ production and the induction of dominant Th1/Th2 differentiation. Peptidomics and bioinformatics analyses illustrated that compared with FSPI-NG, the FSPI-gel structure promoted the epitope degradation of the major allergens glycinin G2/G5, β-conglycinin α/β subunit, P34, lectin, trypsin inhibitor, and basic 7S globulin. Spatial structure analysis showed that FSPI-gel elicited an overall promotion in the degradation of allergen epitopes located in interior and exterior regions and was dominated by α-helix and β-sheet secondary structures, whereas FSPI-MG/WG promoted the degradation of epitopes located in the interior region of glycinin/β-conglycinin and exterior region of P34/basic 7S globulin. This study suggested that the FSPI-gel structure is a promising food matrix for decreasing the allergenic potential of allergenic epitopes during gastroduodenal digestion and provided basic information on the production of hypoallergenic soy products.
Collapse
Affiliation(s)
- Yaqiong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China
| | - Yumeng Fu
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China
| | - Benjamin K Simpson
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald, QC, Canada
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China.
| |
Collapse
|
17
|
Wang W, Wang X, Zhang H, Wang H, Wang L, Zhang N, Yu D. Effects of electric field intensity regulation on protein aggregation behaviour and foaming property of soybean 7S globulin. Int J Biol Macromol 2023; 248:125784. [PMID: 37451384 DOI: 10.1016/j.ijbiomac.2023.125784] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 05/17/2023] [Revised: 07/01/2023] [Accepted: 07/08/2023] [Indexed: 07/18/2023]
Abstract
In this study, the aggregation behaviour of soybean 7S globulin after moderate electric field (MEF) treatment was investigated, and the influence of the electric field and temperature field on the structure and foaming property of the aggregates were analysed and compared with conventional water bath (COV). The results showed that MEF treatment enhanced the properties of the aggregates. The properties of the treated aggregates were significantly better than those of native 7S globulin. At an electric field strength of 8 V/cm, the solubility, turbidity, and particle size increased from 95.81 % to 99.37 %, 0.097 to 0.189 and 61.97 nm to 113.21 nm, respectively, and the absolute value of potential decreased from 23.56 mV to 22.12 mV. The SDS-PAGE and size exclusion chromatography (SEC) results showed that the electric field had a positive effect on the aggregate formation of the Fourier-transform infrared spectroscopy (FTIR), fluorescence spectroscopy, surface hydrophobicity (H0) and total sulfhydryl (SHT) results indicated that the spatial structure of the protein was changed by MEF treatment. The protein β-sheet content was reduced, and the Try that was originally buried inside the molecule was exposed, resulting in an increase in H0 and a decrease in SHT. The foaming property of the 7S globulin aggregates was improved by MEF treatment.
Collapse
Affiliation(s)
- Weining Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Xue Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Hairong Zhang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Hong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liqi Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China; School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China.
| | - Na Zhang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China.
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| |
Collapse
|
18
|
Xi J, Li Y, Cheng H, Wang Y. Identification of allergenic epitopes destroyed by two processing technologies of glycinin A2 from soybean. J Sci Food Agric 2023; 103:2700-2708. [PMID: 36335553 DOI: 10.1002/jsfa.12320] [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: 06/13/2022] [Revised: 09/25/2022] [Accepted: 11/06/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Glycinin is one of the most highly allergenic proteins in soybeans, and G2 is one of the five allergenic subunits of glycinin. Compared with the alkaline chain, the acidic chain A2 of the G2 subunit has strong allergenicity. However, the precise epitopes of A2 and the epitopes destroyed during processing are still unknown. RESULTS In the present study, preparation of two specific antibodies damaged by processing and phage display techniques were applied to locate the antigenic epitopes of glycinin A2 polypeptide chains disrupted by two processing techniques (thermal processing and ultra-high pressure combined thermal processing). Bioinformatics methods were used to predict the possible epitopes of the A2 chain. The A2 chain and its overlapping segments were introduced into T7 phages and expressed on phage shell by phage display. An indirect enzyme-linked immunosorbent assay was used to screen for antigenic epitopes that had been disrupted by the two processing technologies. The results showed that the dominant antigenic region disrupted by processing was located mainly in the A2-3-B fragment. The reacting experiment with the serum of allergic patients showed that the A2-3-B fragment protein was not only an antigenic region, but also an allergenic region. The two processing technologies destroyed the allergenic epitopes of A2 chain, thereby reducing the allergenicity of protein. The amino acids where the dominant allergenic region disrupted by processing was located were: 233 AIVTVKGGLRVTAPAMRKPQQEEDDDDEEEQPQCVE268 . CONCLUSION Precise epitopes of the acidic chain A2 in glycinin were identified and epitopes destroyed in two common processing methods were also obtained. The application products of rapid detection of de-allergenicity effect of processed food can be developed according to the location of processed destruction allergenic region, which is of great significance with respect to preventing the occurrence of soybean allergenic diseases. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jun Xi
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yingying Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Huibin Cheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yichao Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| |
Collapse
|
19
|
Abstract
Legume seed storage proteins can be induced to form amyloid fibrils upon heating at low pH, which could improve their functionality for use in food and materials. However, the amyloidogenic regions of legume proteins are largely unknown. Here, we used LC-MS/MS to determine the amyloid core regions of fibrils formed by enriched pea and soy 7S and 11S globulins at pH 2, 80 °C, and characterized their hydrolysis, assembly kinetics, and morphology. A lag phase was absent from the fibrillation kinetics of pea and soy 7S globulins, while 11S globulins and crude extracts displayed a similar lag time. Pea and soy protein fibrils differed in morphology, with most pea fibrils being straight and soy fibrils being worm-like. Pea and soy globulins were abundant in amyloid-forming peptides, with over 100 unique fibril-core peptides from pea 7S and around 50 unique fibril-core peptides identified from pea 11S, soy 7S, and soy 11S globulins. Amyloidogenic regions derive predominantly from the homologous core region of 7S globulins and the basic subunit of 11S globulins. Overall, pea and soy 7S and 11S globulins are rich in amyloidogenic regions. This study will help understand their fibrillation mechanism and engineer protein fibrils with specific structures and functionality.
Collapse
Affiliation(s)
- Yuran Zhang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Derek R Dee
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| |
Collapse
|
20
|
Zhu X, Hua Y, Kong X, Li X, Chen Y, Zhang C. Characterization of proteases from Irpex lacteus grown on minimally denatured soybean meal. J Sci Food Agric 2023; 103:1800-1809. [PMID: 36317244 DOI: 10.1002/jsfa.12301] [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: 08/26/2022] [Revised: 10/26/2022] [Accepted: 10/31/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Acid and thermal stabilities are important properties for the preparation of acidic protein beverage. It is an important method for enzymatic modification to improve the functional properties of protein. Irpex lacteus protease showed a selective hydrolysis to soy proteins. The purpose of this study was to investigate the mechanism of enzymatic hydrolysis and its effects on acid and thermal stabilities of soy proteins. RESULTS The I. lacteus protease selectively hydrolyzed the α and α' subunits of the native soybean β-conglycinin (7S globulin) to produce products that presented as the 55 kDa band upon sodium dodecyl sulfate polyacrylamide gel electrophoresis. The amino acid sequences of 55 kDa polypeptides were analyzed in gel multi-enzyme digestion followed by liquid chromatography-mass spectrometry. By matching the multi-enzyme digestion peptides with the published polypeptide chain sequences of the α and α' subunits, it was confirmed that the 55 kDa polypeptides were formed by eliminating amino acid residues on both sides of the N- and C-terminals. From the published protein structure database (https://www.uniprot.org/), it is known that the cleaved peptide bonds were in extension regions. Non-selective enzyme hydrolysis of both β-conglycinin (7S globulin) and glycinin (11S globulin), with corresponding drastic increases in the degree of hydrolysis, was observed when the substrates were preheated to the denaturation degree of 40% and above. However, 55 kDa hydrolyzed products and B polypeptides showed some extent of resistance to the proteolysis by I. lacteus protease even if denaturation degree was 100%. Both selective and non-selective hydrolysis of soy proteins by I. lacteus protease improved the acid and heat stabilities under the same hydrolysis conditions (enzyme/substrate ratio, time, and temperature). CONCLUSION Enzymatic hydrolysis of soybean proteins by the I. lacteus protease can effectively improve the acid and thermal stabilities of proteins. This discovery is significant to avoid aggregation during processing in the beverage industry. In the near future, the protease has potential application value for modification of other proteins. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xiaoxu Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| |
Collapse
|
21
|
Li T, Han K, Feng G, Guo J, Wang J, Wan Z, Wu X, Yang X. Bile Acid Profile Influences Digestion Resistance and Antigenicity of Soybean 7S Protein. J Agric Food Chem 2023; 71:2999-3009. [PMID: 36723618 DOI: 10.1021/acs.jafc.2c07687] [Citation(s) in RCA: 2] [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] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Soybean 7S storage protein (β-conglycinin) is the most important allergen, exhibits resistance in gastrointestinal (GI) digestion, and causes allergies in humans and animals. A previous study has demonstrated that 7S proteins contained innate amyloid aggregates, but the fate of these specific protein aggregates in intestinal digestion and correlation to allergenicity are unclear. In this study, via a modified INFOGEST static in vitro digestion and IgE binding test, we illustrate that the survived amyloid aggregates of soybean 7S protein in GI digestion might be dominant IgE epitopes of soybean protein in humans. The impact of conjugated primary bile acid salt (BS) profile on digestion resistance and immunogenicity of soybean protein is assessed, regarding the binding affinity of BS to protein aggregates with consideration of the BS composition and the physiologically relevant colloidal structure. The results show that chenodeoxycholate-containing colloidal structures exhibit high affinity and unfolding capacity to protein amyloid aggregates, promoting proteolysis by pancreatic enzymes and thus mitigating the antigenicity of soybean protein. This study presents a novel understanding of bile acid profile and colloidal structure influence on the digestibility and antigenicity of dietary proteins. It should be helpful to design in vitro digestion protocol and accurately replicate physiologically relevant digestion conditions.
Collapse
Affiliation(s)
- Tanghao Li
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Kaining Han
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Guangxin Feng
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Jian Guo
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Jinmei Wang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xuli Wu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| |
Collapse
|
22
|
Zhu P, Ma C, Fan J, Yang Y, Liu X, Bian X, Ren L, Xu Y, Yu D, Liu L, Fu Y, Gao J, Zhang N. The interaction of trehalose and molten globule state soybean 11S globulin and its impact on foaming capacities. J Sci Food Agric 2023; 103:1194-1204. [PMID: 36088619 DOI: 10.1002/jsfa.12214] [Citation(s) in RCA: 2] [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] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/04/2022] [Accepted: 09/11/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Soybean 11S globulin has good functional properties, which are widely used in the field of food. However, natural soybean 11S globulin (N-11S) has low flexibility and is easy to aggregate, impacting its foaming process. Studies have shown that soybean 11S globulin in molten globule state (MG-11S) has better molecular flexibility than N-11S, and trehalose has been shown to improve the properties of proteins. Therefore, this study investigated the interaction mechanism between trehalose and MG-11S, and its impact on rheological and foaming properties of MG-11S. RESULTS The molecular docking and intrinsic fluorescence results showed that hydrogen bonding was the main interaction force at lower than 0.5 mol L-1 trehalose added. Meanwhile, rheology and foaming showed that the MG-11S-trehalose complexes had better viscoelasticity, foaming ability (66.67-86.67%) and foaming stability (75.00-89.29%) than N-11S (16.67% foaming ability and 40.00% foaming stability); however, when the trehalose was higher than 0.5 mol L-1 , molecular crowding occurred and H-bonds were weakened, resulting in reduction of foaming capacities. Microstructure determination showed that trehalose attached to the surface of foam membrane; meanwhile, the foaming structure of the complex with 0.5 mol L-1 trehalose had a thicker liquid film with decreased drainage rate, less agglomeration and disproportionation of foam, illustrating the best foaming ability and foaming stability. CONCLUSION The results suggested that trehalose at different concentrations can interact with MG-11S through different mechanisms, and improve the foaming capacity of MS-11S. This provided a reference for the application of MS-11S in foaming food. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Pengyu Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Jing Fan
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Likun Ren
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Xu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Dehui Yu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Jian Gao
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| |
Collapse
|
23
|
Abdel-Shafi S, El-Nemr M, Enan G, Osman A, Sitohy B, Sitohy M. Isolation and Characterization of Antibacterial Conglutinins from Lupine Seeds. Molecules 2022; 28:molecules28010035. [PMID: 36615230 PMCID: PMC9822312 DOI: 10.3390/molecules28010035] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/16/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
The main target of this work is to discover new protein fractions from natural resources with high antibacterial action. The 7S and 11S globulin fractions, as well as the basic subunit (BS), were isolated from lupine seeds (Lupinus termis), chemically characterized, and screened for antibacterial activity against seven pathogenic bacteria. SDS-PAGE revealed molecular weights ranging from 55 to 75 kDa for 7S globulin, 20-37 kD for 11S globulin, and 20 kD for the BS. 11S globulin and the BS migrated faster on Urea-PAGE toward the cathode compared to 7S globulin. FTIR and NMR showed different spectral patterns between the 7S and 11S globulins but similar ones between 11S globulin and the BS. The MICs of the BS were in the range of 0.05-2 μg/mL against Listeria monocytogenes, Klebsiella oxytoca, Proteus mirabilis, Staphylococcus aureus, Listeria ivanovii, Salmonella typhimurium, and Pseudomonas aeruginosa compared to higher values for 11S globulin. The BS surpassed 11S globulin in antibacterial action, while 7S globulin showed no effect. The MICs of 11S globulin and the BS represented only 5% and 2.5% of the specific antibiotic against L. monocytogenes, respectively. Scanning electron microscopy (SEM) demonstrated different signs of cellular deformation and decay in the protein-treated bacteria, probably due to interaction with the bacterial cell wall and membranes. 11S globulin and the BS can be nominated as effective food biopreservatives.
Collapse
Affiliation(s)
- Seham Abdel-Shafi
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig 44519, Egypt
| | - Mona El-Nemr
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig 44519, Egypt
| | - Gamal Enan
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig 44519, Egypt
| | - Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Basel Sitohy
- Department of Clinical Microbiology, Infection and Immunology, Umeå University, SE-90185 Umeå, Sweden
- Department of Radiation Sciences, Oncology, Umeå University, SE-90185 Umeå, Sweden
- Correspondence: (B.S.); or (M.S.); Tel.: +20-1065272667 (M.S.)
| | - Mahmoud Sitohy
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
- Correspondence: (B.S.); or (M.S.); Tel.: +20-1065272667 (M.S.)
| |
Collapse
|
24
|
Wang Y, Fu Y, Azarpazhooh E, Li W, Liu Q, Rui X. Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds. Molecules 2022; 27:7652. [PMID: 36364477 PMCID: PMC9654442 DOI: 10.3390/molecules27217652] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/29/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effect of lactic-acid-bacteria fermentation on the microstructure and gastrointestinal digestibility of soy proteins using a digestomics approach. Fermented soy protein isolates (FSPIs) under varied fermentation-terminal pH demonstrated a colloidal solution (FSPI-7.0/6.0) or yogurt-like curd (FSPI-5.0/4.0) state. Cryo-electron microscopy figures demonstrated the loosely stacked layer of FSPI-7.0/6.0 samples, whereas a denser gel network was observed for FSPI-5.0/4.0 samples. Molecular interactions shifted from dominant ionic bonds to hydrophobic forces and disulfide bonds. The gastric/intestinal digestion demonstrated that the curd samples afforded a significantly low particle size and high-soluble protein and peptide contents in the medium and late digestive phases. A peptidomics study showed that the FSPI-6.0 digestate at early intestinal digestion had a high peptidome abundance, whereas FSPI curd digestates (FSPI-5.0/4.0) elicited a postponed but more extensive promotion during medium and late digestion. Glycinin G2/G4 and β-conglycinin α/α' subunits were the major subunits promoted by FSPI-curds. The spatial structures of glycinin G2 and β-conglycinin α subunits demonstrated variations located in seven regions. Glycinin G2 region 6 (A349-K356) and β-conglycinin α subunit region 7 (E556-E575), which were located at the interior of the 3D structure, were the key regions contributing to discrepancies at the late stage.
Collapse
Affiliation(s)
- Yaqiong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yumeng Fu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Elham Azarpazhooh
- Department of Agricultural Engineering Institute, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad 1696700, Iran
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qi Liu
- Department of Information Engineering, Nanjing Institute of Mechatronic Technology, Nanjing 211306, China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
25
|
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.
Collapse
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.
| |
Collapse
|
26
|
Liu S, Wei T, Lu H, Liu X, Shi Y, Chen Q. Interactions between Mannosylerythritol Lipid-A and Heat-Induced Soy Glycinin Aggregates: Physical and Chemical Characteristics, Functional Properties, and Structural Effects. Molecules 2022; 27:molecules27217393. [PMID: 36364220 PMCID: PMC9657017 DOI: 10.3390/molecules27217393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 10/23/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022] Open
Abstract
Protein-surfactant interactions have a significant influence on food functionality, which has attracted increasing attention. Herein, the effect of glycolipid mannosylerythritol lipid-A (MEL-A) on the heat-induced soy glycinin (11S) aggregates was investigated by measuring the structure, binding properties, interfacial behaviors, and emulsification characteristics of the aggregates. The results showed that MEL-A led to a decrease in the surface tension, viscoelasticity, and foaming ability of the 11S aggregates. In addition, MEL-A with a concentration above critical micelle concentration (CMC) reduced the random aggregation of 11S protein after heat treatment, thus facilitating the formation of self-assembling core-shell particles composed of a core of 11S aggregates covered by MEL-A shells. Infrared spectroscopy, circular dichroism spectroscopy, fluorescence spectroscopy, and isothermal titration calorimetry also confirmed that the interaction forces between MEL-A and 11S were driven by hydrophobic interactions between the exposed hydrophobic groups of the protein and the fatty acid chains or acetyl groups of MEL-A, as well as the hydrogen bonding between mannosyl-D-erythritol groups of MEL-A and amino acids of 11S. The findings of this study indicated that such molecular interactions are responsible for the change in surface behavior and the enhancement of foaming stability and emulsifying property of 11S aggregates upon heat treatment.
Collapse
Affiliation(s)
| | | | | | | | - Ying Shi
- Correspondence: (Y.S.); (Q.C.); Tel.: +86-139-6717-1522 (Q.C.)
| | - Qihe Chen
- Correspondence: (Y.S.); (Q.C.); Tel.: +86-139-6717-1522 (Q.C.)
| |
Collapse
|
27
|
Yuan Y, He Z, Ju Q, Zhao S, Wu C, Hu Y, Zhou S, Luan G. The role of the extension region on the structural and physicochemical characteristics of the α-subunit of β-conglycinin: implications of pH value and ionic strength. J Sci Food Agric 2022; 102:6062-6070. [PMID: 35462432 DOI: 10.1002/jsfa.11958] [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] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 04/17/2022] [Accepted: 04/24/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND To clarify the role of the extension region on the structure-functional relationship of the α-subunit of β-conglycinin, α-subunit and its segment of the core region (αc-subunit) were expressed via an Escherichia coli system. Their physicochemical properties were compared under acid, neutral or alkaline conditions (pH 4.0, 7.0, and 8.0) and high or low ionic strength (μ = 0.05 and 0.5), respectively. RESULTS The results showed that the extension region contributed to increasing thermal stability, especially at low ionic strength under acidic and neutral conditions. The extension region stabilized the α-subunit with high solubility, low turbidity, and small particle size under neutral and alkaline conditions, whereas these impacts were suppressed at a high ionic strength and acidic conditions. Surface hydrophobicity of the α-subunit decreased under acidic and alkaline conditions without being interfered with by ionic strength. CONCLUSION It can be concluded that the extension region played different roles under different pH and ionic strength conditions. These factors should be specified carefully and speculated individually to explore the more detailed and profound nature of β-conglycinin at the submolecular level. The results could benefit a better understanding of the relationship between domain structure and functions of soybean protein. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yanqiu Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zijie He
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Qian Ju
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Sibo Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chang Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shuyi Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Guangzhong Luan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, China
| |
Collapse
|
28
|
Sun L, Zhou A, Zhang F. Crystallization and crystallographic studies of a novel chickpea 11S globulin. Acta Crystallogr F Struct Biol Commun 2022; 78:324-329. [PMID: 36048082 PMCID: PMC9435671 DOI: 10.1107/s2053230x22007919] [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: 03/02/2022] [Accepted: 08/05/2022] [Indexed: 11/10/2022] Open
Abstract
Chickpea is a crop that is known as a source of high-quality proteins. CL-AI, which belongs to the 11S globulin and cupin superfamily, was initially identified in chickpea seeds. CL-AI has recently been shown to inhibit various types of α-amylases. To determine its molecular mechanism, the crystal structure of CL-AI was solved at a final resolution of 2.2 Å. Structural analysis indicated that each asymmetric unit contains three molecules with threefold symmetry and a head-to-tail association, and each molecule is divided into an α-chain and a β-chain. CL-AI has high structural similarity to other 11S globulins and canonical metal-dependent enzyme-related cupin proteins, whereas its stimilarity to α-amylase inhibitor from Phaseolus vulgaris is quite low. The structure presented here will provide insight into the function of CL-AI.
Collapse
Affiliation(s)
- Linan Sun
- Department of Dermatology, People’s Hospital of SND, Suzhou, Jiangsu 215129, People’s Republic of China
| | - Aiwu Zhou
- Key Laboratory of Cell Differentiation and Apoptosis of The Chinese Ministry of Education, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, People’s Republic of China
| | - Fei Zhang
- Key Laboratory of Cell Differentiation and Apoptosis of The Chinese Ministry of Education, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, People’s Republic of China
| |
Collapse
|
29
|
Han K, Feng G, Li T, Deng Z, Zhang Z, Wang J, Yang X. Digestion Resistance of Soybean 7S Protein and Its Implications for Reinforcing the Gastric Mucus Barrier. J Agric Food Chem 2022; 70:8776-8787. [PMID: 35802804 DOI: 10.1021/acs.jafc.2c02603] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Previous studies have found that soybean protein, especially soybean 7S protein (β-conglycinin), exhibits digestion resistance, but the mechanism of digestion resistance and its implications for human health are still unclear. Here, we show that the extracted soybean 7S protein contains both oligomer globulins and amyloid aggregates, while the gastric digested soybean 7S protein only contains amyloid aggregates and thus exhibits digestion resistance. An animal experiment shows that un-digestible soybean 7S protein effectively prevents aspirin-induced acute gastric mucosa damage. The impacts of un-digestible soybean 7S protein on gastric mucus barrier properties are investigated using quartz crystal microbalance with dissipation (QCM-D), Langmuir monolayer, and multiple particle tracking (MPT). Results show that these un-digestible protein aggregates can penetrate into gastric mucus, increase the viscosity and compactness of the mucin layer, and reinforce the gastric mucus barrier properties. The findings are helpful to understand that high consumption of non-fermented soybean foods is associated with a decreased risk of gastric cancer.
Collapse
Affiliation(s)
- Kaining Han
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
| | - Guangxin Feng
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
| | - Tanghao Li
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
| | - Zhuoyao Deng
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
| | - Zhao Zhang
- Guangdong Longsee Biomedical Co.,Ltd., Guangzhou 510700, China
| | - Jinmei Wang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
| |
Collapse
|
30
|
Jia Y, Yan X, Huang Y, Zhu H, Qi B, Li Y. Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins. Food Chem 2022; 396:133685. [PMID: 35843004 DOI: 10.1016/j.foodchem.2022.133685] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [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: 01/17/2022] [Revised: 06/02/2022] [Accepted: 07/09/2022] [Indexed: 11/17/2022]
Abstract
The purpose of this research was to comparatively investigate the interactions between bioactive flavonoids (quercetin and rutin) and two predominant soy proteins (β-conglycinin and glycinin), and the structural and functional properties of their complexes. The binding affinities of quercetin/rutin toward 7S/11S were structure-dependent, in that rutin had a higher binding affinity than that of quercetin, and 11S exhibited higher affinity toward quercetin/rutin than that of 7S. The interactions in the 7S/11S-quercetin complexes were driven by van der Waals forces and hydrogen-bonding interactions, whereas the 7S/11S-rutin complexes exhibited hydrophobic interactions. Binding to quercetin or rutin altered the secondary structures (decrease in the α-helix and random coil contents and increase in the β-sheet content), decreased the surface hydrophobicity and thermal stability, and enhanced the antioxidant capacity of 7S and 11S. These findings provide valuable information that can facilitate the design of custom-tailored protein-flavonoid macromolecules.
Collapse
Affiliation(s)
- Yijia Jia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyue Yan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China; National Research Center of Soybean Engineering and Technology, Harbin 150028, China
| | - Huaping Zhu
- Ministry of Science and Technology China Rural Technology Development Center, Beijing 100045, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China; National Research Center of Soybean Engineering and Technology, Harbin 150028, China.
| |
Collapse
|
31
|
Song Q, Liu A, Zhang S, Li R, Qiao S, He P. Quantum Dot Nanobead-Based Fluorescence-Linked Immunosorbent Assay for Detection of Glycinin in Soybeans and Soy Products. Molecules 2022; 27:3664. [PMID: 35744793 PMCID: PMC9228775 DOI: 10.3390/molecules27123664] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 05/26/2022] [Accepted: 06/01/2022] [Indexed: 11/29/2022] Open
Abstract
Soybean glycinin, as a major soybean allergen, is difficult to accurately quantify due to its large molecular weight and complex structure. CdSe/ZnS quantum dot nanobead (QB) is a core/shell fluorescent nanomaterial with strong fluorescent signals and high sensitivity at 630 nm. An immunosorbent assay based on CdSe/ZnS quantum dot nanobeads (QBs-FLISA) was developed for the glycinin quantification in soybean and soybean products. Here, the purified glycinin was coated on the microporous plate to serve as the coating antigen, and CdSe/ZnS nanobead conjugated with anti-glycinin polyclonal antibodies was used as fluorescent detection probe. The target glycinin in the sample and the coated antigen on the plate competitively adsorbed the antibody labeled the CdSe/ZnS QBs probes. The limits of detection and quantitation for glycinin were 0.035 and 0.078 μg mL-1, respectively. The recoveries of the spiked samples ranged from 89.8% to 105.6%, with relative standard deviation less than 8.6%. However, compared with ELISA, the sensitivities of QBs-FLISA for the detection of glycinin were increased by 7 times, and the detection time was shortened by two-thirds. This QBs-FLISA method has been effectively applied to the detection of soybean seeds with different varieties and soy products with different processing techniques, which will provide a rapid screening method for soybean and soybean products with low allergens.
Collapse
Affiliation(s)
| | | | | | | | | | - Pingli He
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (Q.S.); (A.L.); (S.Z.); (R.L.); (S.Q.)
| |
Collapse
|
32
|
Sha L, Xiong YL. Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions. Food Res Int 2022; 156:111179. [PMID: 35651040 DOI: 10.1016/j.foodres.2022.111179] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [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: 11/22/2021] [Revised: 03/18/2022] [Accepted: 03/20/2022] [Indexed: 11/30/2022]
Abstract
The structural properties, interfacial behavior, and emulsifying ability of ultrasound-treated pea protein isolate (PPI) and the legumin (11S) and vicilin (7S) globulin fractions prepared with a salt-solubilization procedure were investigated. Of the three protein groups, PPI was strongly responsive to ultrasound perturbation (20 kHz, 57-60 W·cm-2) showing the greatest solubility increase, particle size reduction, structure destabilization, and conformational change. Similar but less remarkable effects were observed on 11S globulins; 7S proteins, already highly soluble (>99%), were generally less sensitive to ultrasound. The ultrasound treatment significantly improved emulsifying activity, which resulted in greater emulsifying capacity and stronger interfacial adsorption for all protein samples. PPI exhibited the higher activity increase (70.8%) compared to approximately 30% for 11S and 7S. For both control and ultrasound treated proteins, the emulsifying capacity was in the order of 7S > 11S > PPI, inversely related to the trend of protein loading at the interface, indicating efficiency differences. The latter was attributed to emulsion clusters formed through protein-protein interaction in PPI and 11S emulsions which were visibly absent in 7S emulsions.
Collapse
Affiliation(s)
- Lei Sha
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
| |
Collapse
|
33
|
Aguilar-Farrera D, Morales-Camacho JI, Espinosa-Hernández E, Benítez-Cardoza CG, Jara-Romero GJ, Luna-Suárez S. Foaming and Structural Studies on the Acidic Subunit of Amaranth 11S Globulin Modified with Antihypertensive Peptides as a Function of pH and Ionic Strength. Molecules 2022; 27:molecules27113538. [PMID: 35684474 PMCID: PMC9182357 DOI: 10.3390/molecules27113538] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/22/2022] [Accepted: 04/27/2022] [Indexed: 11/16/2022]
Abstract
Some studies aimed at revealing the relationship between protein structure and their functional properties. However, the majority of these reports have been carried out using protein isolates. There are limited reports on the possible relationship between the functional properties and the structure of a purified protein. In this work the amaranth 11S globulin acidic subunit (AAC) and five mutations of the same protein that were modified in their variable regions with antihypertensive peptides (VYVYVYVY and RIPP), were analyzed at two ionic strength (2.9 and 17.6 g/L NaCl) and pH (3.0-7.0). Results revealed better solubility for the proteins mutated at the terminal ends (AACM.1 and AACM.4) and lower solubility for the protein inserted with RIPP peptide. Spectroscopy studies revealed an increase of β-sheet structure at high salt concentration for all proteins. It was also observed that salt concentration acted as a modulator, which allowed a better foam features for all modified proteins limiting movement of side chains and reducing red-shifted displacement of λmax. All proteins showed foam capacity ranging from 76 to 93% although foam stability was twofold better for modified proteins than for AAC at high salt concentration. This study allowed better understanding about the structural changes that influence the foaming properties of engineered proteins.
Collapse
Affiliation(s)
- Dafnis Aguilar-Farrera
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tepetitla 90700, Mexico; (D.A.-F.); (E.E.-H.); (G.J.J.-R.)
| | - Jocksan I. Morales-Camacho
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, San Andrés Cholula 72810, Mexico;
| | - Edgar Espinosa-Hernández
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tepetitla 90700, Mexico; (D.A.-F.); (E.E.-H.); (G.J.J.-R.)
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, San Andrés Cholula 72810, Mexico;
| | - Claudia G. Benítez-Cardoza
- Laboratorio de Investigación Bioquímica, ENMyH-IPN, Instituto Politécnico Nacional, Mexico City 07320, Mexico;
| | - G. Janet Jara-Romero
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tepetitla 90700, Mexico; (D.A.-F.); (E.E.-H.); (G.J.J.-R.)
| | - Silvia Luna-Suárez
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tepetitla 90700, Mexico; (D.A.-F.); (E.E.-H.); (G.J.J.-R.)
- Correspondence: or ; Tel.: +52-5557296300 (ext. 87814)
| |
Collapse
|
34
|
Czubinski J. Influence of temperature on secretion and functionality of lupin seed γ-conglutin. J Sci Food Agric 2022; 102:2773-2782. [PMID: 34719791 DOI: 10.1002/jsfa.11618] [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: 07/11/2021] [Revised: 10/25/2021] [Accepted: 10/31/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Basic 7S globulins, a group of proteins commonly found in legumes, undergo the intriguing phenomenon of release from the seeds into hot water. γ-Conglutin is a representative of this group of proteins found in lupin seeds. The physiological significance and the molecular mechanism of the selective release of γ-conglutin from lupin seeds remain unknown. Therefore, the presented study aimed to determine changes in the functionality of this protein in response to the high temperature occurring during lupin seed incubation. RESULTS It was confirmed that the main protein fraction released from the seeds during high-temperature incubation was γ-conglutin. The incubation condition favours the occurrence of this protein in a monomeric form, and the temperature used corresponds to its midpoint unfolding temperature. Subsequent analysis carried out on the γ-conglutin monomer revealed changes in its functionality after heat shock. The thermally treated protein shows a considerable increase in its interaction strength with flavonoids. Moreover, the inhibitory activity against glycoside hydrolases was enhanced when γ-conglutin monomer was exposed to specific temperatures. CONCLUSION The results of the present study provide a potential explanation of the physiological relevance of γ-conglutin and shed new light on a possible mechanism of its activation upon specific heat treatment. This knowledge will help characterise homologous proteins, which are commonly found in other legumes and undergo a similar heat-induced secretion phenomenon. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jaroslaw Czubinski
- Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, Wojska Polskiego, Poland
| |
Collapse
|
35
|
Shan D, Yu H, Lyu B, Fu H. Soybean β-Conglycinin: Structure Characteristic, Allergenicity, Plasma Lipid-Controlling, Prevention of Obesity and Non-alcoholic Fatty Liver Disease. Curr Protein Pept Sci 2021; 22:831-847. [PMID: 34856895 DOI: 10.2174/1389203722666211202151557] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 05/21/2021] [Revised: 09/16/2021] [Accepted: 10/16/2021] [Indexed: 11/22/2022]
Abstract
Soybean has become an important world commodity because of its low price, good nutritional value and recognized functional health benefits in recent years. β-conglycinin is one of the major storage proteins in soybean. It has captured a growing interest recently because of its allergenicity and potential health benefits, which continues to drive the research and commercial development of β-conglycinin-based food products and ingredients. In this review, the structure, the amino acid composition, extraction methods and electrophoretic pattern of β-conglycinin are briefly summarized. Studies on β-conglycinin by allergenicity, plasma lipid-controlling, obesity and nonalcoholic fatty liver disease are highlighted, critically discussing their main shortcomings and challenges and identifying the research gaps. Studies to date have demonstrated the cultivation of β-conglycinin with health benefits as functional ingredients and foodstuffs. The current research focuses on proteins, mainly challenging the mechanisms of subunit/peptide effects interaction and identifying and characterizing the hidden biological activities in the polypeptide chains. There is much scope for further exploration into various aspects of β-conglycinin, such as the selection of mutant strains and genetic engineering and prospects on targeted β-conglycinin exploitation in the nutraceutical area. In addition, the safety evaluation of β-conglycinin and its stabilized emulsions deserve more attention to food-related applications.
Collapse
Affiliation(s)
- Dandan Shan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China | Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, 130118, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China | Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, 130118, China
| | - Bo Lyu
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, 130118, China | College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Hongling Fu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China | Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, 130118, China
| |
Collapse
|
36
|
Yin B, Liu H, Tan B, Dong X, Chi S, Yang Q, Zhang S. Dietary supplementation of β-conglycinin, with or without sodium butyrate on the growth, immune response and intestinal health of hybrid grouper. Sci Rep 2021; 11:17298. [PMID: 34453080 PMCID: PMC8397726 DOI: 10.1038/s41598-021-96693-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Accepted: 07/31/2021] [Indexed: 12/15/2022] Open
Abstract
We investigated the effects of low and high doses of β-conglycinin and the ameliorative effects of sodium butyrate (based on high-dose β-conglycinin) on the growth performance, serum immunity, distal intestinal histopathology, and gene, protein expression related to intestinal health in hybrid grouper (Epinephelus fuscoguttatus ♀ × E. lanceolatus ♂). The results revealed that the instantaneous growth rate (IGR) of grouper significantly increased, decreased, and increased in the low-dose β-conglycinin (bL), high-level β-conglycinin (bH) and high-level β-conglycinin plus sodium butyrate (bH-NaB), respectively. The feed coefficient ratio (FCR) was significantly increased in the bH and bH-NaB, serum levels of IFN-γ, IL-1β, and TNF-α were upregulated in the bH. The intestinal diameter/fold height ratio was significantly increased in the bH. Furthermore, there were increases in nitric oxide (NO), total nitric oxide synthase (total NOS), and peroxynitrite anion (ONOO-) in the bH, and decreases in total NOS and ONOO- in the bH-NaB. In the distal intestine, IL-1β and TGF-β1 mRNA levels were downregulated and upregulated, respective in the bL. The mRNA levels of TNF-α and IL-6 were upregulated in the bH, and downregulated in the bH-NaB, respectively. Occludin, claudin3 and ZO-3 mRNA levels were upregulated in the bL, downregulated in the bH and then upregulated in the bH-NaB. No significant differences were observed in the mRNA levels of IFN-γ and jam4. And the p-PI3K p85Tyr458/total PI3K p85 value was significantly increased in the bH and then decreased in the bH-NaB, and the total Akt value was significantly increased in the bH. These indicate β-conglycinin has a regulatory effect on serum immunity and affect distal intestinal development by modulating distal intestinal injury-related parameters. Within the distal intestinal tract, low- and high-dose β-conglycinin differentially affect immune responses and tight junctions in the distal intestine, which eventually manifests as a reduction in growth performance. Supplementing feed with sodium butyrate might represent an effective approach for enhancing serum immunity, and protects the intestines from damage caused by high-dose β-conglycinin.
Collapse
Affiliation(s)
- Bin Yin
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang, 524025, People's Republic of China
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang, Guangdong, People's Republic of China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang, 524025, People's Republic of China
| | - Hongyu Liu
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang, 524025, People's Republic of China
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang, Guangdong, People's Republic of China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang, 524025, People's Republic of China
| | - Beiping Tan
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang, 524025, People's Republic of China.
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang, Guangdong, People's Republic of China.
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang, 524025, People's Republic of China.
| | - Xiaohui Dong
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang, 524025, People's Republic of China
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang, Guangdong, People's Republic of China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang, 524025, People's Republic of China
| | - Shuyan Chi
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang, 524025, People's Republic of China
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang, Guangdong, People's Republic of China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang, 524025, People's Republic of China
| | - Qihui Yang
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang, 524025, People's Republic of China
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang, Guangdong, People's Republic of China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang, 524025, People's Republic of China
| | - Shuang Zhang
- Laboratory of Aquatic Animal Nutrition and Feed, Fisheries College, Guangdong Ocean University, Zhanjiang, 524025, People's Republic of China
- Aquatic Animals Precision Nutrition and High Efficiency Feed Engineering Research Centre of Guangdong Province, Zhanjiang, Guangdong, People's Republic of China
- Key Laboratory of Aquatic, Livestock and Poultry Feed Science and Technology in South China, Ministry of Agriculture, Zhanjiang, 524025, People's Republic of China
| |
Collapse
|
37
|
Li X, van der Gucht J, Erni P, de Vries R. Core-Shell Microcapsules from Unpurified Legume Flours. ACS Appl Mater Interfaces 2021; 13:37598-37608. [PMID: 34325505 PMCID: PMC8397242 DOI: 10.1021/acsami.1c06896] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Accepted: 07/20/2021] [Indexed: 06/13/2023]
Abstract
Plant-based ingredients are key building blocks for future sustainable advanced materials. Functionality is typically higher for highly purified plant-based ingredients, but this is at the expense of their sustainability value. Here, a method is introduced for creating a soft functional material, with structural elements ranging from the nanometer to the millimeter scale, directly from legume flours. Globulins from soy and pea flours are extracted in their native state at acidic pH and mixed with gum arabic, resulting in liquid-liquid phase separation into a dilute phase and a viscoelastic complex coacervate. Interfacial tensions of the coacervates, determined via AFM-based probing of capillary condensation, are found to be very low (γ = 48.5 and 32.3 μN/m for, respectively, soy and pea), thus promoting the deposition of a shell of coacervate material around oil droplets. Despite the complex nature of the starting material, the dependence of interfacial tensions on salt concentrations follows a scaling law previously shown to hold for model complex coacervates. Curing of the coacervate material into a strong and purely elastic hydrogel is shown to be possible via simple heating, both in bulk and as a shell around oil droplets, thus providing proof of principle for the fabrication of precise core-shell microcapsules directly from legume flours.
Collapse
Affiliation(s)
- Xiufeng Li
- Physical
Chemistry and Soft Matter, Wageningen University
and Research, 6708 WE Wageningen, The Netherlands
| | - Jasper van der Gucht
- Physical
Chemistry and Soft Matter, Wageningen University
and Research, 6708 WE Wageningen, The Netherlands
| | - Philipp Erni
- Corporate
Research Division, Materials Science Department, Firmenich SA, 1217 Geneva, Switzerland
| | - Renko de Vries
- Physical
Chemistry and Soft Matter, Wageningen University
and Research, 6708 WE Wageningen, The Netherlands
| |
Collapse
|
38
|
Sitanggang AB, Putri JE, Palupi NS, Hatzakis E, Syamsir E, Budijanto S. Enzymatic Preparation of Bioactive Peptides Exhibiting ACE Inhibitory Activity from Soybean and Velvet Bean: A Systematic Review. Molecules 2021; 26:3822. [PMID: 34201554 PMCID: PMC8270263 DOI: 10.3390/molecules26133822] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/19/2021] [Accepted: 06/21/2021] [Indexed: 12/11/2022] Open
Abstract
The Angiotensin-I-converting enzyme (ACE) is a peptidase with a significant role in the regulation of blood pressure. Within this work, a systematic review on the enzymatic preparation of Angiotensin-I-Converting Enzyme inhibitory (ACEi) peptides is presented. The systematic review is conducted by following PRISMA guidelines. Soybeans and velvet beans are known to have high protein contents that make them suitable as sources of parent proteins for the production of ACEi peptides. Endopeptidase is commonly used in the preparation of soybean-based ACEi peptides, whereas for velvet bean, a combination of both endo- and exopeptidase is frequently used. Soybean glycinin is the preferred substrate for the preparation of ACEi peptides. It contains proline as one of its major amino acids, which exhibits a potent significance in inhibiting ACE. The best enzymatic treatments for producing ACEi peptides from soybean are as follows: proteolytic activity by Protease P (Amano-P from Aspergillus sp.), a temperature of 37 °C, a reaction time of 18 h, pH 8.2, and an E/S ratio of 2%. On the other hand, the best enzymatic conditions for producing peptide hydrolysates with high ACEi activity are through sequential hydrolytic activity by the combination of pepsin-pancreatic, an E/S ratio for each enzyme is 10%, the temperature and reaction time for each proteolysis are 37 °C and 0.74 h, respectively, pH for pepsin is 2.0, whereas for pancreatin it is 7.0. As an underutilized pulse, the studies on the enzymatic hydrolysis of velvet bean proteins in producing ACEi peptides are limited. Conclusively, the activity of soybean-based ACEi peptides is found to depend on their molecular sizes, the amino acid residues, and positions. Hydrophobic amino acids with nonpolar side chains, positively charged, branched, and cyclic or aromatic residues are generally preferred for ACEi peptides.
Collapse
Affiliation(s)
- Azis Boing Sitanggang
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| | - Jessica Eka Putri
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| | - Nurheni Sri Palupi
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, USA;
| | - Elvira Syamsir
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| | - Slamet Budijanto
- Department of Food Science and Technology, Kampus IPB Darmaga, IPB University, Bogor 16680, Indonesia; (J.E.P.); (N.S.P.); (E.S.); (S.B.)
| |
Collapse
|
39
|
Wu D, Tang L, Duan R, Hu X, Geng F, Zhang Y, Peng L, Li H. Interaction mechanisms and structure-affinity relationships between hyperoside and soybean β-conglycinin and glycinin. Food Chem 2021; 347:129052. [PMID: 33482484 DOI: 10.1016/j.foodchem.2021.129052] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [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: 02/29/2020] [Revised: 11/05/2020] [Accepted: 01/05/2021] [Indexed: 12/31/2022]
Abstract
Hyperoside (HYP) is an important natural product that is widely distributed in fruits and whole grasses of various plants. It is also used by consumers as a healthy ingredient. This work explored the interaction mechanisms between HYP and two main soy proteins, namely, β-conglycinin (7S) and glycinin (11S), using computational simulation and multi-spectroscopic technology. In this study, the docking and dynamic simulation showed that HYP was stable in the hydrophobic pockets of the proteins. The conformation and microenvironment of 7S/11S also changed after binding to HYP. The binding of HYP to 7S/11S was a state quenching with a good affinity at 4 °C. This result was determined from the binding constant values of (1.995 ± 0.170) × 107 M-1 and (2.951 ± 0.109) × 107 M-1, respectively. The 7S/11S-HYP complex delineated here will provide a novel idea to construct an embedding and delivery system in improving the benefits of HYP for the development of high value-added food products.
Collapse
Affiliation(s)
- Di Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China.
| | - Lan Tang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Ran Duan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Xia Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Yin Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Hui Li
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| |
Collapse
|
40
|
Din JU, Sarwar A, Li Y, Aziz T, Hussain F, Shah SMM, Yi G, Liu X. Separation of Storage Proteins (7S and 11S) from Soybean Seed, Meals and Protein Isolate Using an Optimized Method Via Comparison of Yield and Purity. Protein J 2021; 40:396-405. [PMID: 33893910 DOI: 10.1007/s10930-021-09990-9] [Citation(s) in RCA: 5] [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] [Accepted: 04/17/2021] [Indexed: 11/28/2022]
Abstract
The primary purpose of this study was to extract β-conglycinin (7S) and glycinin (11S) from soybean seed, soybean meals and soybean protein isolate and compare their yield and purity. The previous methods were modified for the extraction and isolation of 7S and 11S globulins. The adjustment mainly included sample to solution ratio of 1:10 (previously 1:15). Comparing the yield of 11S fraction in Tris-HCl and water as extractable solutions, it was almost doubled in soybean seed (16.97% to 32.41%) with purity from 96 to 98% respectively. In case of soybean meal, samples yield increased from 45.46 to 61.86% with purity from 94 to 98%. On contrary, 7S yield was significantly improved in soybean protein isolate sample from 30.33 to 53.81% along with no contamination in its purity while soybean seed and soybean meal samples had less increase in both yield and purity in Tris-HCl and water as extractable solutions. Results of this study will bring new insights into soybean 7S and 11S separation and purification techniques as well as pave the way for their application in food industry.
Collapse
Affiliation(s)
- Jalal Ud Din
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - Abid Sarwar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - You Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, 100048, China.
| | - Tariq Aziz
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - Fida Hussain
- Department of Pharmacy, University of Swabi, Swabi, Khyber Pakhtunkhwa, Pakistan
| | | | - Guofu Yi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, 100048, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, 100048, China.
| |
Collapse
|
41
|
Philadelpho B, Souza V, Souza F, Santos J, Batista F, Silva M, Capraro J, De Benedetti S, Heinzl GC, Cilli E, Scarafoni A, Magni C, Ferreira E. Chromatography-Independent Fractionation and Newly Identified Molecular Features of the Adzuki Bean ( Vigna angularis Willd.) β-vignin Protein. Int J Mol Sci 2021; 22:3018. [PMID: 33809562 PMCID: PMC8000399 DOI: 10.3390/ijms22063018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/05/2021] [Accepted: 03/06/2021] [Indexed: 01/04/2023] Open
Abstract
Adzuki seed β-vignin, a vicilin-like globulin, has proven to exert various health-promoting biological activities, notably in cardiovascular health. A simple scalable enrichment procedure of this protein for further nutritional and functional studies is crucial. In this study, a simplified chromatography-independent protein fractionation procedure has been optimized and described. The electrophoretic analysis showed a high degree of homogeneity of β-vignin isolate. Furthermore, the molecular features of the purified protein were investigated. The adzuki bean β-vignin was found to have a native size of 146 kDa, and the molecular weight determined was consistent with a trimeric structure. These were identified in two main polypeptide chains (masses of 56-54 kDa) that are glycosylated polypeptides with metal binding capacity, and one minor polypeptide chain with a mass 37 kDa, wherein these features are absent. The in vitro analysis showed a high degree of digestibility of the protein (92%) and potential anti-inflammatory capacity. The results lay the basis not only for further investigation of the health-promoting properties of the adzuki bean β-vignin protein, but also for a possible application as nutraceutical molecule.
Collapse
Affiliation(s)
- Biane Philadelpho
- Department of Bromatological Analysis, School of Pharmacy, Federal University of Bahia, 40170-115 Salvador, Brazil; (B.P.); (V.S.); (F.S.); (J.S.); (F.B.)
| | - Victória Souza
- Department of Bromatological Analysis, School of Pharmacy, Federal University of Bahia, 40170-115 Salvador, Brazil; (B.P.); (V.S.); (F.S.); (J.S.); (F.B.)
| | - Fabiani Souza
- Department of Bromatological Analysis, School of Pharmacy, Federal University of Bahia, 40170-115 Salvador, Brazil; (B.P.); (V.S.); (F.S.); (J.S.); (F.B.)
| | - Johnnie Santos
- Department of Bromatological Analysis, School of Pharmacy, Federal University of Bahia, 40170-115 Salvador, Brazil; (B.P.); (V.S.); (F.S.); (J.S.); (F.B.)
| | - Fabiana Batista
- Department of Bromatological Analysis, School of Pharmacy, Federal University of Bahia, 40170-115 Salvador, Brazil; (B.P.); (V.S.); (F.S.); (J.S.); (F.B.)
| | - Mariana Silva
- Chemistry Institute, Sao Paulo State University, 14800-900 Araraquara, Brazil; (M.S.); (E.C.)
| | - Jessica Capraro
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (J.C.); (S.D.B.); (G.C.H.); (A.S.)
| | - Stefano De Benedetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (J.C.); (S.D.B.); (G.C.H.); (A.S.)
| | - Giuditta C. Heinzl
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (J.C.); (S.D.B.); (G.C.H.); (A.S.)
| | - Eduardo Cilli
- Chemistry Institute, Sao Paulo State University, 14800-900 Araraquara, Brazil; (M.S.); (E.C.)
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (J.C.); (S.D.B.); (G.C.H.); (A.S.)
| | - Chiara Magni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (J.C.); (S.D.B.); (G.C.H.); (A.S.)
| | - Ederlan Ferreira
- Department of Bromatological Analysis, School of Pharmacy, Federal University of Bahia, 40170-115 Salvador, Brazil; (B.P.); (V.S.); (F.S.); (J.S.); (F.B.)
| |
Collapse
|
42
|
Hu J, Yuan L, An G, Zhang J, Zhao X, Liu Y, Shan J, Wang Z. Antigenic activity and epitope analysis of β-conglycinin hydrolyzed by pepsin. J Sci Food Agric 2021; 101:1396-1402. [PMID: 32835413 DOI: 10.1002/jsfa.10752] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 08/17/2019] [Revised: 07/21/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Soybean is among the 'big eight' allergenic foods, and β-conglycinin, the main antigenic protein of soybean, has high levels of antigenic activity. Why the antigenic activity of soybean β-conglycinin is not eliminated by enzymatic hydrolysis is not clear. In this study, changes in the molecular composition and antigenicity of β-conglycinin hydrolyzed by pepsin were analyzed and it was determined whether complete sequential epitopes exist in the resulting hydrolysates. The nature and antigenic activity of protein subunits obtained after β-conglycinin hydrolysis were also assessed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and competitive enzyme-linked immunosorbent assay, respectively. RESULTS The residual antigenic activity of β-conglycinin was 52%, α'- and α-subunits completely disappeared, the 49 kDa fraction partially disappeared, and peptides measuring 27 and 23 kDa were newly formed after 60 min of enzymatic hydrolysis. Prolonged enzymatic hydrolysis did not result in remarkable changes in these peptides; thus, the peptides show some resistance to enzymatic hydrolysis. The amino acid sequences of the peptide chains were analyzed by matrix-assisted laser desorption / ionization-time of flight mass spectrometry and aligned with the related sequences in the corresponding protein and antigen databases. Ten complete sequential epitopes were identified in the residual 49 kDa fraction, of these epitopes, two were from α-subunits and eight were from β-subunits. CONCLUSION The presence of complete sequential epitopes in hydrolysates obtained from the enzymatic hydrolysis of soybean is an important reason for the incomplete disappearance of the antigenic activity of β-conglycinin. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jinqiang Hu
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- International Joint Laboratory of Food Safety, Zhengzhou, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, China
| | - Luyang Yuan
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Guangjie An
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Junsong Zhang
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xuewei Zhao
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yang Liu
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Jinjin Shan
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Zhangcun Wang
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- International Joint Laboratory of Food Safety, Zhengzhou, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| |
Collapse
|
43
|
O’ Sullivan CK, Mairal T, Jauset-Rubio M, Svobodova M, Skouridou V, Esposito V, Virgilio A, Galeone A. Aptamers against the β-Conglutin Allergen: Insights into the Behavior of the Shortest Multimeric (Intra)Molecular DNA G-Quadruplex. Int J Mol Sci 2021; 22:ijms22031150. [PMID: 33498970 PMCID: PMC7865891 DOI: 10.3390/ijms22031150] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/13/2021] [Accepted: 01/19/2021] [Indexed: 01/25/2023] Open
Abstract
In previous work, a 93-mer aptamer was selected against the anaphylactic allergen, β-conglutin and truncated to an 11-mer, improving the affinity by two orders of magnitude, whilst maintaining the specificity. This 11-mer was observed to fold in a G-quadruplex, and preliminary results indicated the existence of a combination of monomeric and higher-order structures. Building on this previous work, in the current study, we aimed to elucidate a deeper understanding of the structural forms of this 11-mer and the effect of the structure on its binding ability. A battery of techniques including polyacrylamide gel electrophoresis, high-performance liquid chromatography in combination with electrospray ionization time-of-flight mass spectrometry, matrix-assisted laser desorption/ionization time-of-flight, thermal binding analysis, circular dichroism and nuclear magnetic resonance were used to probe the structure of both the 11-mer and the 11-mer flanked with TT- at either the 5′ or 3′ end or at both ends. The TT-tail at the 5′ end hinders stacking effects and effectively enforces the 11-mer to maintain a monomeric form. The 11-mer and the TT- derivatives of the 11-mer were also evaluated for their ability to bind its cognate target using microscale thermophoresis and surface plasmon resonance, and biolayer interferometry confirmed the nanomolar affinity of the 11-mer. All the techniques utilized confirmed that the 11-mer was found to exist in a combination of monomeric and higher-order structures, and that independent of the structural form present, nanomolar affinity was observed.
Collapse
Affiliation(s)
- Ciara K. O’ Sullivan
- INTERFIBIO Research Group, Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avinguda Països Catalans 26, 43007 Tarragona, Spain; (T.M.); (M.J.-R.); (M.S.); (V.S.)
- Institució Catalana de Recerca i Estudis Avançats (ICREA), Passeig Lluís Companys 23, 08010 Barcelona, Spain
- Correspondence:
| | - Teresa Mairal
- INTERFIBIO Research Group, Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avinguda Països Catalans 26, 43007 Tarragona, Spain; (T.M.); (M.J.-R.); (M.S.); (V.S.)
| | - Miriam Jauset-Rubio
- INTERFIBIO Research Group, Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avinguda Països Catalans 26, 43007 Tarragona, Spain; (T.M.); (M.J.-R.); (M.S.); (V.S.)
| | - Marketa Svobodova
- INTERFIBIO Research Group, Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avinguda Països Catalans 26, 43007 Tarragona, Spain; (T.M.); (M.J.-R.); (M.S.); (V.S.)
| | - Vasso Skouridou
- INTERFIBIO Research Group, Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avinguda Països Catalans 26, 43007 Tarragona, Spain; (T.M.); (M.J.-R.); (M.S.); (V.S.)
| | - Veronica Esposito
- Dipartimento di Farmacia, Università degli Studi di Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy; (V.E.); (A.V.); (A.G.)
| | - Antonella Virgilio
- Dipartimento di Farmacia, Università degli Studi di Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy; (V.E.); (A.V.); (A.G.)
| | - Aldo Galeone
- Dipartimento di Farmacia, Università degli Studi di Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy; (V.E.); (A.V.); (A.G.)
| |
Collapse
|
44
|
Chamizo-González F, Gordillo B, Heredia FJ. Elucidation of the 3D structure of grape seed 7S globulin and its interaction with malvidin 3-glucoside: A molecular modeling approach. Food Chem 2021; 347:129014. [PMID: 33493840 DOI: 10.1016/j.foodchem.2021.129014] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [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: 09/15/2020] [Revised: 12/11/2020] [Accepted: 01/02/2021] [Indexed: 12/21/2022]
Abstract
Plant proteins are biopolymers with interesting technological applications for the food industry due to their ability to interact with phenolic compounds such as anthocyanins. The 3D structure of the 7S globulin from grape seed was elucidated for the first time using a homology model. The constructed 3D model showed that grape seed 7S globulin is rich in α-helices and β-sheets stabilized by six disulfide bridges. The interaction with the major grape anthocyanin malvidin-3-glucoside was also assessed by Docking and Molecular Dynamic simulation. Theoretical results demonstrated that 7S globulin interacts with Mv3glc through hydrogen, alkyl and π-alkyl bonds and the flavylium cation is oriented towards a hydrophobic region of the protein, being protected from hydration. Results provide valuable insights for understanding the mechanisms involved in the molecular interaction of grape anthocyanins with grape seed proteins that could be relevant to use them as potential color protecting agents in food industry applications.
Collapse
Affiliation(s)
| | - Belén Gordillo
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Francisco J Heredia
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| |
Collapse
|
45
|
Ramadan S, Marsh J, El-Sherbeny GA, El-Halawany ESF, Luan F, Baumert JL, Johnson P, Osman Y, Goodman RE. Purification of soybean cupins and comparison of IgE binding with peanut allergens in a population of allergic subjects. Food Chem Toxicol 2021; 147:111866. [PMID: 33217527 DOI: 10.1016/j.fct.2020.111866] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 08/04/2020] [Revised: 11/09/2020] [Accepted: 11/12/2020] [Indexed: 10/23/2022]
Abstract
Identification, purification and characterization of allergens is crucial to the understanding of IgE-mediated disease. Immunologic and structural studies with purified allergens is essential for understanding relative immunogenicity and cross-reactivity. In this work, the complex soybean 7S vicilins (Gly m 5) with three subunits and 11S legumins (Gly m 6) with five subunits were purified and characterized along with purified peanut allergens (Ara h 1, 2, 3, and 6) by label-free liquid chromatography-tandem mass spectrometry (LC-MS/MS). Individual subjects plasma IgE binding was tested from subjects allergic to soybeans and or peanuts by immunoblotting, ImmunoCAP™ and ISAC™ ImmunoCAP chip, comparing these soybean proteins with those of purified peanut allergens; vicilin (Ara h 1), 2S albumin (Ara h 2 and Ara h 6) and 11S globulin (Ara h 3). Results show differences between methods and subjects demonstrating the complexity of finding answers to questions of cross-reactivity.
Collapse
Affiliation(s)
- Samah Ramadan
- Department of Botany, Faculty of Science, Mansoura University, 35516, Egypt
| | - Justin Marsh
- Food Allergy Research and Resource Program, Food Science & Technology, University of Nebraska, Lincoln, 68588-6207, USA
| | | | | | - Fulei Luan
- Hisense Home Appliances Group Co. Ltd., Qingdao, Shandong, 266104, China
| | - Joseph L Baumert
- Food Allergy Research and Resource Program, Food Science & Technology, University of Nebraska, Lincoln, 68588-6207, USA
| | - Philip Johnson
- Food Allergy Research and Resource Program, Food Science & Technology, University of Nebraska, Lincoln, 68588-6207, USA
| | - Yehia Osman
- Department of Botany, Faculty of Science, Mansoura University, 35516, Egypt
| | - Richard E Goodman
- Food Allergy Research and Resource Program, Food Science & Technology, University of Nebraska, Lincoln, 68588-6207, USA.
| |
Collapse
|
46
|
Hogg PJ. Multiple Disulfide-Bonded States of Native Proteins: Estimate of Number Using Probabilities of Disulfide Bond Formation. Molecules 2020; 25:molecules25235729. [PMID: 33291690 PMCID: PMC7730261 DOI: 10.3390/molecules25235729] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [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: 11/10/2020] [Revised: 11/30/2020] [Accepted: 12/02/2020] [Indexed: 11/17/2022] Open
Abstract
The polypeptide backbone of proteins is held together by two main types of covalent bonds: the peptide bonds that link the amino acid residues and the disulfide bonds that link pairs of cysteine amino acids. Disulfide bonds form as a protein folds in the cell and formation was assumed to be complete when the mature protein emerges. This is not the case for some secreted human blood proteins. The blood clotting protein, fibrinogen, and the protease inhibitor, α2-macroglobulin, exist in multiple disulfide-bonded or covalent states in the circulation. Thousands of different states are predicted assuming no dependencies on disulfide bond formation. In this study, probabilities for disulfide bond formation are employed to estimate numbers of covalent states of a model polypeptide with reference to α2-macroglobulin. When disulfide formation is interdependent in a protein, the number of covalent states is greatly reduced. Theoretical estimates of the number of states will aid the conceptual and experimental challenges of investigating multiple disulfide-bonded states of a protein.
Collapse
Affiliation(s)
- Philip J. Hogg
- The Centenary Institute, Camperdown, NSW 2050, Australia; ; Tel.: +61-2-8627-4716
- NHMRC Clinical Trials Centre, University of Sydney, Camperdown, NSW 2006, Australia
| |
Collapse
|
47
|
Zhu L, Xu Q, Liu X, Xu Y, Yang L, Wang S, Li J, He Y, Liu H. Soy glycinin-soyasaponin mixtures at oil-water interface: Interfacial behavior and O/W emulsion stability. Food Chem 2020; 327:127062. [PMID: 32454279 DOI: 10.1016/j.foodchem.2020.127062] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [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: 12/27/2019] [Revised: 04/21/2020] [Accepted: 05/12/2020] [Indexed: 12/30/2022]
Abstract
Soy glycinin (11S) was mixed with soyasaponin (Ssa) to elucidate the mechanism(s) involved in the stabilization of emulsions by mixed systems based on dynamic interfacial tension and dilatational rheology at the oil-water interface. The short/long-term properties of oil-in-water emulsions stabilized by 11S-Ssa mixtures included droplet-size distribution, droplet ζ-potential, microstructure, and Turbiscan stability index. The combination of Ssa (0.05%) with 11S significantly affected the interfacial dilatational and emulsion properties although the interfacial properties were still dominated by the protein. Higher concentrations (0.1% and 0.2%) of Ssa combined with 11S synergistically decreased the interfacial tension, which was attributed to the interaction between 11S and Ssa. Using high Ssa concentrations (0.25%-0.5%) enhanced the long-term stability of emulsions (in response to external deformations) after 42 d. These results will aid the basic understanding of protein-Ssa interfacial adsorption during emulsion formation and can help prepare natural food additives for designing emulsions.
Collapse
Affiliation(s)
- 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
| | - Qingying Xu
- 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.
| | - Yangyang Xu
- 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
| | - 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
| | - Jun Li
- 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
| | - Yutang He
- 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.
| |
Collapse
|
48
|
Xi J, He M. Location of destroyed antigenic sites of Gly m Bd 60 K after three processing technologies. Food Res Int 2020; 134:109199. [PMID: 32517911 DOI: 10.1016/j.foodres.2020.109199] [Citation(s) in RCA: 9] [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: 11/08/2019] [Revised: 03/23/2020] [Accepted: 03/26/2020] [Indexed: 01/24/2023]
Abstract
Gly m Bd 60 K, which is the α subunit of β-conglycinin, is a major soybean (Glycine max) allergen. We used high hydrostatic pressure (HHP), thermal techniques, and glycation to treat β-conglycinin, which can effectively reduce the antigenicity of β-conglycinin. β-conglycinin was used to immunize New Zealand rabbits, and the antiserum had a titer > 1: 1 × 105 and an IC50 of 2.254 μg/mL. β-conglycinin was subjected to HHP, thermal techniques, and glycation and mixed with rabbit antiserum against β-conglycinin to obtain the site-specific antiserum. The overlapping gene fragments of Gly m Bd 60 K were amplified by polymerase chain reaction (PCR), then cloned into a T7 phage vector and packaged in vitro, the recombinant T7 phages were constructed. Indirect ELISA (iELISA) was used to locate the destroyed antigenic sites and, after three rounds of segment expression and identification, the C2-1 and C2-2 fragments were identified as destroyed antigenic sites of Gly m Bd 60 K. Allergenicity analysis showed that the C2-1 and C2-2 fragments reacted with allergic patients' serum, which indicated that the destroyed sites were allergic sites.
Collapse
Affiliation(s)
- Jun Xi
- School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China.
| | - MengXue He
- School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
| |
Collapse
|
49
|
Xiao H, Huang L, Zhang W, Yin Z. Damage of proteins at the air/water interface: Surface tension characterizes globulin interface stability. Int J Pharm 2020; 584:119445. [PMID: 32450209 DOI: 10.1016/j.ijpharm.2020.119445] [Citation(s) in RCA: 8] [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: 02/02/2020] [Revised: 05/13/2020] [Accepted: 05/15/2020] [Indexed: 01/17/2023]
Abstract
In the present study, we aimed to see what circumstances may cause protein damage at air/water interface and reveal the correlation between the surface properties of protein solution and the interface stability. The surface hydrophobicity and β-sheet of protein were determined by exogenous fluorescent probes, and the changes in the spatial structure of proteins were characterized by steady-state fluorescence spectroscopy. The surface tension was determined by the plate method, and such value was used to establish the correlation with the hydrophobicity and structure of the protein. Moreover, degree of aggregation in the presence or absence of Hofmeister salt in protein solution was investigated. There was a significant correlation between the surface tension and hydrophobicity of the protein solution (P < 0.05). The surface tension and structure of the protein also showed a significant correlation under the induction of pH (P < 0.05). Furthermore, when the protein was induced by the air/water interface, the surface tension, hydrophobicity, and structure of proteins were correlated, and protein aggregation was increased. When the additive induced a decrease in the surface tension of the protein solution, the protein aggregation was promoted. These findings provided valuable insights into the relationship between surface tension of the protein solution and interfacial stability and paved the way for future pre-formulation studies of therapeutic proteins.
Collapse
Affiliation(s)
- Huashuai Xiao
- Key Laboratory of Drug-Targeting and Drug Delivery System of the Education Ministry, Sichuan Engineering Laboratory for Plant-Sourced Drug and Sichuan Research Center for Drug Precision Industrial Technology, West China School of Pharmacy, Sichuan University, Chengdu 610041, PR China
| | - Luyao Huang
- Key Laboratory of Drug-Targeting and Drug Delivery System of the Education Ministry, Sichuan Engineering Laboratory for Plant-Sourced Drug and Sichuan Research Center for Drug Precision Industrial Technology, West China School of Pharmacy, Sichuan University, Chengdu 610041, PR China
| | - Wei Zhang
- Key Laboratory of Drug-Targeting and Drug Delivery System of the Education Ministry, Sichuan Engineering Laboratory for Plant-Sourced Drug and Sichuan Research Center for Drug Precision Industrial Technology, West China School of Pharmacy, Sichuan University, Chengdu 610041, PR China
| | - Zongning Yin
- Key Laboratory of Drug-Targeting and Drug Delivery System of the Education Ministry, Sichuan Engineering Laboratory for Plant-Sourced Drug and Sichuan Research Center for Drug Precision Industrial Technology, West China School of Pharmacy, Sichuan University, Chengdu 610041, PR China.
| |
Collapse
|
50
|
Lakhneko O, Danchenko M, Morgun B, Kováč A, Majerová P, Škultéty Ľ. Comprehensive Comparison of Clinically Relevant Grain Proteins in Modern and Traditional Bread Wheat Cultivars. Int J Mol Sci 2020; 21:E3445. [PMID: 32414116 PMCID: PMC7279209 DOI: 10.3390/ijms21103445] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 05/10/2020] [Accepted: 05/11/2020] [Indexed: 12/17/2022] Open
Abstract
Bread wheat (Triticum aestivum L.) is one of the most valuable cereal crops for human consumption. Its grain storage proteins define bread quality, though they may cause food intolerances or allergies in susceptible individuals. Herein, we discovered a diversity of grain proteins in three Ukrainian wheat cultivars: Sotnytsia, Panna (both modern selection), and Ukrainka (landrace). Firstly, proteins were isolated with a detergent-containing buffer that allowed extraction of various groups of storage proteins (glutenins, gliadins, globulins, and albumins); secondly, the proteome was profiled by the two-dimensional gel electrophoresis. Using multi-enzymatic digestion, we identified 49 differentially accumulated proteins. Parallel ultrahigh-performance liquid chromatography separation followed by direct mass spectrometry quantification complemented the results. Principal component analysis confirmed that differences among genotypes were a major source of variation. Non-gluten fraction better discriminated bread wheat cultivars. Various accumulation of clinically relevant plant proteins highlighted one of the modern genotypes as a promising donor for the breeding of hypoallergenic cereals.
Collapse
Affiliation(s)
- Olha Lakhneko
- Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Dubravska 9, 84505 Bratislava, Slovak Republic; (O.L.); (Ľ.Š.)
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Akademika Zabolotnoho 148, 03143 Kyiv, Ukraine;
| | - Maksym Danchenko
- Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Dubravska 9, 84505 Bratislava, Slovak Republic; (O.L.); (Ľ.Š.)
- Institute of Plant Genetics and Biotechnology, Plant Science and Biodiversity Center, Slovak Academy of Sciences, Akademicka 2, 95007 Nitra, Slovak Republic
| | - Bogdan Morgun
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Akademika Zabolotnoho 148, 03143 Kyiv, Ukraine;
| | - Andrej Kováč
- Institute of Neuroimmunology, Slovak Academy of Sciences, Dubravska 9, 84510 Bratislava, Slovak Republic; (A.K.); (P.M.)
| | - Petra Majerová
- Institute of Neuroimmunology, Slovak Academy of Sciences, Dubravska 9, 84510 Bratislava, Slovak Republic; (A.K.); (P.M.)
| | - Ľudovit Škultéty
- Institute of Virology, Biomedical Research Center, Slovak Academy of Sciences, Dubravska 9, 84505 Bratislava, Slovak Republic; (O.L.); (Ľ.Š.)
- Institute of Microbiology, Czech Academy of Sciences, Videnska 1083, 14220 Prague, Czech Republic
| |
Collapse
|