51
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Kowalczewski PŁ, Olejnik A, Białas W, Rybicka I, Zielińska-Dawidziak M, Siger A, Kubiak P, Lewandowicz G. The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice. Nutrients 2019; 11:E1523. [PMID: 31277482 PMCID: PMC6683274 DOI: 10.3390/nu11071523] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 01/27/2023] Open
Abstract
Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations regarding its acquisition. In this study, the protein fraction of potato juice was concentrated with the use of membrane separation. The obtained potato juice protein concentrate (PJPC) was characterized in terms of nutritional value and biological activity, and the amino acid composition, mineral content, and antioxidant properties were determined. Moreover, in vitro cytotoxic activity against cancer cells of the gastrointestinal tract was investigated. The results of the present study indicate that PJPC is an excellent source of lysine and threonine, while leucine is its limiting amino acid, with an amino acid score (AAS) of 65%. Moreover, PJPC contains substantial amounts of Fe, Mn, K, and Cu. As demonstrated experimentally, PJPC is also characterized by higher antioxidant potential than potato itself. Biological activity, however, is not limited to antioxidant activity alone. Cytotoxicity studies using a gastric cancer cell line (Hs 746T), a colon cancer cell line (HT-29), and human colon normal cells (CCD 841 CoN) proved that PJPC is characterized by selective activity against cancer cells. It can thus be concluded that the developed method of producing protein concentrate from potato juice affords a product with moderate nutritional value and interesting biological activity.
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Affiliation(s)
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, 61-875 Poznań, Poland
| | - Magdalena Zielińska-Dawidziak
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-623 Poznań, Poland
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-623 Poznań, Poland
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
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52
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Antifungal and antimicrobial proteins and peptides of potato (Solanum tuberosum L.) tubers and their applications. Appl Microbiol Biotechnol 2019; 103:5533-5547. [PMID: 31144014 DOI: 10.1007/s00253-019-09887-9] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 04/30/2019] [Accepted: 05/01/2019] [Indexed: 01/13/2023]
Abstract
Potato proteins are well known for their nutritional, emulsifying, foaming, gel forming or antioxidant properties that all make from them valuable protein source for food industry. Antifungal, antimicrobial and also antiviral properties, described for potato proteins in the review, enrich the possibilities of potato protein usage. Potato proteins were divided into patatin, protease inhibitors and fraction of other proteins that also included, besides others, proteins involved in potato defence physiology. All these proteins groups provide proteins and peptides with antifungal and/or antimicrobial actions. Patatins, obtained from cultivars with resistance to Phytophthora infestans, were able to inhibit spore germination of this pathogen. Protease inhibitors represent the structurally heterogeneous group with broad range of antifungal and antimicrobial activities. Potato protease inhibitors I and II reduced the growth of Phytophthora infestans, Rhizoctonia solani and Botrytis cinerea or of the fungi of Fusarium genus. Members of Kunitz family (proteins Potide-G, AFP-J, Potamin-1 or PG-2) were able to inhibit serious pathogens such as Staphylococcus aureus, Listeria monocytogenes, Escherichia coli or Candida albicans. Potato snakins, defensins and pseudothionins are discussed for their ability to inhibit serious potato fungi as well as bacterial pathogens. Potato proteins with the ability to inhibit growth of pathogens were used for developing of pathogen-resistant transgenic plants for crop improvement. Incorporation of potato antifungal and antimicrobial proteins in feed and food products or food packages for elimination of hygienically risk pathogens brings new possibility of potato protein usage.
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Kowalczewski PŁ, Olejnik A, Białas W, Kubiak P, Siger A, Nowicki M, Lewandowicz G. Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice. Open Life Sci 2019; 14:150-157. [PMID: 33817147 PMCID: PMC7874775 DOI: 10.1515/biol-2019-0017] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2018] [Accepted: 03/14/2019] [Indexed: 12/25/2022] Open
Abstract
Potato juice (PJ), commonly considered a burdensome waste, is rich in various compounds with bioactive properties. It has long been considered a remedy for gastric problems in traditional folk medicine. If valorization of PJ through implementation in the production of functional foods is to be considered, stabilization methods must be developed to allow long-term storage of this seasonal product. It is important that such methods are chosen with regard to their effect on the bioactive value of the obtained product. In this study, the impact of four stabilization methods on the antioxidant and cytotoxic activities of PJ was investigated. Elevated temperatures were used in thermal deproteinization used to obtain DPJW (deproteinated potato juice water) and spray-drying of FPJ (fresh potato juice) that resulted in SDPJ. Freeze drying and cryoconcentration were the low temperature processing methods that yielded PJL (potato juice lyophilisate) and CPJ (cryocorncentrated potato juice), respectively. All processed materials were characterized chemically and compared with raw materials in terms of phenolic compounds content, antioxidant activity as well as cytotoxicity to human tumor cells isolated from the gastric mucosa (Hs476T cell line), colon (Caco-2 and HT-29 cell lines), and normal cells isolated from the small intestine and colon epithelium (IEC-6 and NCM460 cell lines). It was stated that high-temperature processes – thermal deproteinization and spray-drying – yielded products with increased antioxidant potential (TEAC) that also showed increased cytotoxic activity towards intestinal cancer cells. At the same time the cytotoxicity towards normal cells remained on par with that of fresh PJ (IEC-6 cells) or decreased (NCM460 cells). Thermal deproteinization significantly decreased the content of glycoalcaloids in the juice, while spray drying did not have such an effect. The two low-temperature processes investigated – cryoconcentration and freeze drying – did not affect the PJ cytotoxic activity towards any of the cell lines used in the tests, whereas they did affect the antioxidant properties and glycoalcaloids content of PJ.
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Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego Str., 60-624 Poznań, Poland
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego Str., 60-627 Poznań, Poland
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego Str., 60-627 Poznań, Poland
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego Str., 60-627 Poznań, Poland
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 48 Mazowiecka Str., 60-623 Poznań, Poland
| | - Marcin Nowicki
- Department of Entomology and Plant Pathology, Institute of Agriculture, University of Tennessee, 363 Plant Biotechnology Building, 2505 EJ Chapman Drive, Knoxville, TN 37996-4560, USA
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego Str., 60-627 Poznań, Poland
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54
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Díez-Pascual AM. Synthesis and Applications of Biopolymer Composites. Int J Mol Sci 2019; 20:E2321. [PMID: 31083389 PMCID: PMC6539042 DOI: 10.3390/ijms20092321] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 05/01/2019] [Accepted: 05/09/2019] [Indexed: 02/06/2023] Open
Abstract
In recent years, there has been a growing demand for a clean and pollution-free environment and an evident target to minimizing fossil fuel [...].
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Affiliation(s)
- Ana María Díez-Pascual
- Department of Analytical Chemistry, Physical Chemistry and Chemical Engineering, Faculty of Sciences, Institute of Chemistry Research "Andrés M. del Río" (IQAR), University of Alcalá, Ctra. Madrid-Barcelona, Km. 33.6, 28805 Alcalá de Henares, Madrid, Spain.
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55
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Antidiabetic Effects of a Short Peptide of Potato Protein Hydrolysate in STZ-Induced Diabetic Mice. Nutrients 2019; 11:nu11040779. [PMID: 30987324 PMCID: PMC6520812 DOI: 10.3390/nu11040779] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 03/27/2019] [Accepted: 03/29/2019] [Indexed: 12/13/2022] Open
Abstract
Alcalase- generated potato protein hydrolysate (APPH) is a potential bioactive peptide against diabetes mellitus (DM) and DM-associated secondary effects in animal models. The aim of the present study was to find the efficiency of a deca-peptide DIKTNKPVIF (DF) from APPH against DM. Six-week-old male ICR mice were divided into the following groups: Control, Control+DF (received 50 mg/kg DF), streptozotocin (STZ)-induced DM group, DM+Acarbose group (20 mg/kg of acarbose), DM+DF-L (25 mg/kg of DF), DM+DF-H (50 mg/kg of DF), and DM+APPH (50 mg/kg of APPH). Comparable to APPH, treatment with DF effectively regulated blood glucose level and also controlled plasma total glycerol (TG), total cholesterol (TC), insulin, and HbA1c levels in DM animals. DF treatment also showed evidence of ameliorating DM-associated damages in the pancreatic islets and in the liver, heart, and kidney tissues. Therefore, the results demonstrate that the short synthetic peptide-DF may effectively provide protection against DM-associated damages.
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56
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Mouzo D, López-Pedrouso M, Bernal J, García L, Franco D, Zapata C. Association of Patatin-Based Proteomic Distances with Potato ( Solanum tuberosum L.) Quality Traits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11864-11872. [PMID: 30350976 DOI: 10.1021/acs.jafc.8b03203] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Patatin is the major tuber storage protein constituted by multiple isoforms highly variable across potato ( S. tuberosum) varieties. Here, we report a first association study of the variability of patatin isoforms between cultivars with their differences in tuber quality traits. Patatin-based proteomic distances were assessed between 15 table and/or processing potato cultivars from profiles of patatin obtained by two-dimensional electrophoresis. The content of ash, dry matter, reducing sugars, starch, total protein, and amino acid composition was also evaluated in tubers of each cultivar. Results showed that proteomic distances were significantly ( P < 0.05) associated with differences in the content of ash, dry matter, and essential amino acids. Proteomic distances were also able to identify outlier cultivars regarding the content of dry matter, content of protein, and protein quality. In conclusion, patatin-based proteomic distances can shorten the screening and selection processes of potato cultivars with advantageous characteristics in molecular breeding.
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Affiliation(s)
- Daniel Mouzo
- Department of Zoology, Genetics and Physical Anthropology , University of Santiago de Compostela , Santiago de Compostela 15782 , Spain
| | - María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology , University of Santiago de Compostela , Santiago de Compostela 15782 , Spain
| | - Javier Bernal
- Department of Zoology, Genetics and Physical Anthropology , University of Santiago de Compostela , Santiago de Compostela 15782 , Spain
| | - Lucio García
- Meat Technology Center of Galicia, r/Galicia 4 , Parque Tecnolóxico de Galicia , San Cibrao das Viñas , Ourense 32900 , Spain
| | - Daniel Franco
- Meat Technology Center of Galicia, r/Galicia 4 , Parque Tecnolóxico de Galicia , San Cibrao das Viñas , Ourense 32900 , Spain
| | - Carlos Zapata
- Department of Zoology, Genetics and Physical Anthropology , University of Santiago de Compostela , Santiago de Compostela 15782 , Spain
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57
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Mouzo D, Bernal J, López-Pedrouso M, Franco D, Zapata C. Advances in the Biology of Seed and Vegetative Storage Proteins Based on Two-Dimensional Electrophoresis Coupled to Mass Spectrometry. Molecules 2018; 23:E2462. [PMID: 30261600 PMCID: PMC6222612 DOI: 10.3390/molecules23102462] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/18/2018] [Accepted: 09/21/2018] [Indexed: 12/24/2022] Open
Abstract
Seed storage proteins play a fundamental role in plant reproduction and human nutrition. They accumulate during seed development as reserve material for germination and seedling growth and are a major source of dietary protein for human consumption. Storage proteins encompass multiple isoforms encoded by multi-gene families that undergo abundant glycosylations and phosphorylations. Two-dimensional electrophoresis (2-DE) is a proteomic tool especially suitable for the characterization of storage proteins because of their peculiar characteristics. In particular, storage proteins are soluble multimeric proteins highly represented in the seed proteome that contain polypeptides of molecular mass between 10 and 130 kDa. In addition, high-resolution profiles can be achieved by applying targeted 2-DE protocols. 2-DE coupled with mass spectrometry (MS) has traditionally been the methodology of choice in numerous studies on the biology of storage proteins in a wide diversity of plants. 2-DE-based reference maps have decisively contributed to the current state of our knowledge about storage proteins in multiple key aspects, including identification of isoforms and quantification of their relative abundance, identification of phosphorylated isoforms and assessment of their phosphorylation status, and dynamic changes of isoforms during seed development and germination both qualitatively and quantitatively. These advances have translated into relevant information about meaningful traits in seed breeding such as protein quality, longevity, gluten and allergen content, stress response and antifungal, antibacterial, and insect susceptibility. This review addresses progress on the biology of storage proteins and application areas in seed breeding using 2-DE-based maps.
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Affiliation(s)
- Daniel Mouzo
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
| | - Javier Bernal
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
| | - María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
| | - Daniel Franco
- Meat Technology Center of Galicia, 32900 San Cibrao das Viñas, Ourense, Spain.
| | - Carlos Zapata
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
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58
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Shishir MRI, Xie L, Sun C, Zheng X, Chen W. Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.018] [Citation(s) in RCA: 272] [Impact Index Per Article: 45.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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59
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Abstract
Potato protein isolate (PPI) was studied as a source for bio-based polymer films. The objective of this study was the determination of the packaging-relevant properties, including the mechanical properties and barrier performance, of casted potato protein films. Furthermore, the films were analyzed for cross-linking properties depending on the plasticizer concentration, and compared with whey protein isolate (WPI)-based films. Swelling tests and water sorption isotherm measurements were performed to determine the degree of swelling, the degree of cross-linking, and the cross-linking density using the Flory–Rehner approach. The effects of different plasticizer types and contents on compatibility with potato protein were studied. Glycerol was the most compatible plasticizer, as it was the only plasticizer providing flexible standalone films in the investigated concentration range after three weeks of storage. Results indicated that increasing glycerol content led to decreasing cross-linking, which correlated in an inversely proportional manner to the swelling behavior. A correlation between cross-linking and functional properties was also reflected in mechanical and barrier characterization. An increasing number of cross-links resulted in higher tensile strength and Young’s modulus, whereas elongation was unexpectedly not affected. Similarly, barrier performance was significantly improved with increasing cross-linking. The overall superior functional properties of whey protein-based films were mainly ascribed to their higher percentage of cross-links. This was primarily attributed to a lower total cysteine content of PPI (1.6 g/16 g·N) compared to WPI (2.8 g/16 g·N), and the significant lower solubility of potato protein isolate in water at pH 7.0 (48.1%), which was half that of whey protein isolate (96%). Comparing on an identical glycerol level (66.7% (w/w protein)), the performance of potato protein isolate was about 80% that of whey protein isolate regarding cross-linking, as well as mechanical and barrier properties.
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60
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61
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Techno-Economic and Life Cycle Assessment of Wastewater Management from Potato Starch Production: Present Status and Alternative Biotreatments. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040056] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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62
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Glusac J, Isaschar-Ovdat S, Kukavica B, Fishman A. Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein. Food Res Int 2017; 100:407-415. [DOI: 10.1016/j.foodres.2017.07.034] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 07/16/2017] [Accepted: 07/16/2017] [Indexed: 12/29/2022]
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63
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Malick A, Khodaei N, Benkerroum N, Karboune S. Production of exopolysaccharides by selected Bacillus strains: Optimization of media composition to maximize the yield and structural characterization. Int J Biol Macromol 2017; 102:539-549. [DOI: 10.1016/j.ijbiomac.2017.03.151] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 03/20/2017] [Accepted: 03/21/2017] [Indexed: 12/23/2022]
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64
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Xu F, Hu H, Liu Q, Dai X, Zhang H. Rheological and microstructural properties of wheat flour dough systems added with potato granules. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1337791] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
| | - Xiaofeng Dai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
| | - Hong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
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65
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A novel enzymatic approach based on the use of multi-enzymatic systems for the recovery of enriched protein extracts from potato pulp. Food Chem 2017; 220:313-323. [DOI: 10.1016/j.foodchem.2016.09.147] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2016] [Revised: 09/16/2016] [Accepted: 09/22/2016] [Indexed: 11/13/2022]
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66
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Dugmore TIJ, Clark JH, Bustamante J, Houghton JA, Matharu AS. Valorisation of Biowastes for the Production of Green Materials Using Chemical Methods. Top Curr Chem (Cham) 2017; 375:46. [PMID: 28374283 PMCID: PMC5396386 DOI: 10.1007/s41061-017-0133-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Accepted: 03/20/2017] [Indexed: 10/27/2022]
Abstract
With crude oil reserves dwindling, the hunt for a sustainable alternative feedstock for fuels and materials for our society continues to expand. The biorefinery concept has enjoyed both a surge in popularity and also vocal opposition to the idea of diverting food-grade land and crops for this purpose. The idea of using the inevitable wastes arising from biomass processing, particularly farming and food production, is, therefore, gaining more attention as the feedstock for the biorefinery. For the three main components of biomass-carbohydrates, lipids, and proteins-there are long-established processes for using some of these by-products. However, the recent advances in chemical technologies are expanding both the feedstocks available for processing and the products that be obtained. Herein, this review presents some of the more recent developments in processing these molecules for green materials, as well as case studies that bring these technologies and materials together into final products for applied usage.
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Affiliation(s)
- Thomas I J Dugmore
- Green Chemistry Centre of Excellence, University of York, York, North Yorkshire, YO10 5DD, UK.
| | - James H Clark
- Green Chemistry Centre of Excellence, University of York, York, North Yorkshire, YO10 5DD, UK
| | - Julen Bustamante
- Green Chemistry Centre of Excellence, University of York, York, North Yorkshire, YO10 5DD, UK
| | - Joseph A Houghton
- Green Chemistry Centre of Excellence, University of York, York, North Yorkshire, YO10 5DD, UK
| | - Avtar S Matharu
- Green Chemistry Centre of Excellence, University of York, York, North Yorkshire, YO10 5DD, UK
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67
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High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities. Molecules 2017; 22:molecules22030438. [PMID: 28287443 PMCID: PMC6155260 DOI: 10.3390/molecules22030438] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2017] [Revised: 02/23/2017] [Accepted: 03/06/2017] [Indexed: 11/26/2022] Open
Abstract
Patatin represents a group of homologous primary storage proteins (with molecular weights ranging from 40 kDa to 45 kDa) found in Solanum tuberosum L. This group comprises 40% of the total soluble proteins in potato tubers. Here, patatin (40 kDa) was extracted from potato fruit juice using ammonium sulfate precipitation (ASP) and exposed to high hydrostatic pressure (HHP) treatment (250, 350, 450, and 550 MPa). We investigated the effect of HHP treatment on the structure, composition, heat profile, and antioxidant potential, observing prominent changes in HHP-induced patatin secondary structure as compared with native patatin (NP). Additionally, significant (p < 0.05) increases in β-sheet content along with decreases in α-helix content were observed following HHP treatment. Thermal changes observed by differential scanning calorimetry (DSC) also showed a similar trend following HHP treatment; however, the enthalpy of patatin was also negatively affected by pressurization, and free sulfhydryl content and surface hydrophobicity significantly increased with pressurization up to 450 MPa, although both interactions progressively decreased at 550 MPa. The observed physicochemical changes suggested conformational modifications in patatin induced by HHP treatment. Moreover, our results indicated marked enhancement of antioxidant potential, as well as iron chelation activities, in HHP-treated patatin as compared with NP. These results suggested that HHP treatment offers an effective and green process for inducing structural modifications and improving patatin functionality.
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68
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Taskila S, Ahokas M, Järvinen J, Toivanen J, Tanskanen JP. Concentration and Separation of Active Proteins from Potato Industry Waste Based on Low-Temperature Evaporation and Ethanol Precipitation. SCIENTIFICA 2017; 2017:5120947. [PMID: 28299232 PMCID: PMC5337381 DOI: 10.1155/2017/5120947] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Revised: 01/12/2017] [Accepted: 01/24/2017] [Indexed: 05/25/2023]
Abstract
Purpose. Potato fruit juice, a residue of starch industry, contains up to 2.5% [w/w] of proteins that are potentially valuable raw-materials of food, cosmetic, and pharma industries. The recovery of protein from the potato fruit juice is limited by the lack of industrially feasible concentration and separation technologies. The present research thus aimed at development of such process for the separation of active protease inhibitors from potato fruit juice. Methods. Low temperature mechanical vapor recompression evaporation was applied for concentration of potato fruit juice followed by ethanol precipitation for recovery of active proteins. The effects of precipitation temperature and precipitative agents were investigated employing response surface modeling methodology. Results. Concentration of potato fruit juice by evaporation was successful without loss of trypsin inhibition activity. Precipitation using 6.5 M ethanol at low temperature (0-+4°C) was found suitable for the recovery of active protease inhibitors from the concentrate. Piloting at starch industry yielded 50% of total proteins, with a high quantity of active protease inhibitors and a minor inclusion of other proteins. Conclusion. Concentration by low-temperature evaporation, followed by ethanol precipitation of protease inhibitors at optimized temperature, is an attractive option for valorization of potato fruit juice.
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Affiliation(s)
- Sanna Taskila
- Faculty of Technology, Chemical Process Engineering Unit, University of Oulu, P.O. Box 4200, 90014 Oulu, Finland
| | - Mikko Ahokas
- Faculty of Technology, Chemical Process Engineering Unit, University of Oulu, P.O. Box 4200, 90014 Oulu, Finland
| | - Juho Järvinen
- Faculty of Technology, Chemical Process Engineering Unit, University of Oulu, P.O. Box 4200, 90014 Oulu, Finland
| | - Juho Toivanen
- Faculty of Technology, Chemical Process Engineering Unit, University of Oulu, P.O. Box 4200, 90014 Oulu, Finland
| | - Juha P. Tanskanen
- Faculty of Technology, Chemical Process Engineering Unit, University of Oulu, P.O. Box 4200, 90014 Oulu, Finland
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69
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Zhang D, Mu T, Sun H. Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels. STARCH-STARKE 2017. [DOI: 10.1002/star.201600329] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Duqin Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Xi Beiwang, Haidian District Beijing P. R. China
- Key Laboratory of Agro-products Processing; Ministry of Agriculture; Xi Beiwang, Haidian District Beijing P. R. China
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Xi Beiwang, Haidian District Beijing P. R. China
- Key Laboratory of Agro-products Processing; Ministry of Agriculture; Xi Beiwang, Haidian District Beijing P. R. China
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Xi Beiwang, Haidian District Beijing P. R. China
- Key Laboratory of Agro-products Processing; Ministry of Agriculture; Xi Beiwang, Haidian District Beijing P. R. China
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70
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Zhang DQ, Mu TH, Sun HN, Chen JW, Zhang M. Comparative study of potato protein concentrates extracted using ammonium sulfate and isoelectric precipitation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1230873] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Du-qin Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P.R. China
- Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
| | - Tai-hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P.R. China
- Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
| | - Hong-nan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P.R. China
- Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
| | - Jing-wang Chen
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P.R. China
- Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P.R. China
- Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
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71
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Horstmann SW, Foschia M, Arendt EK. Correlation analysis of protein quality characteristics with gluten-free bread properties. Food Funct 2017. [DOI: 10.1039/c7fo00415j] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Research demonstrates the correlation of protein technofunctional properties with gluten-free bread quality characteristics.
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Affiliation(s)
- S. W. Horstmann
- University College Cork
- School of Food and Nutritional Sciences
- College Road
- Cork
- Ireland
| | - M. Foschia
- University College Cork
- School of Food and Nutritional Sciences
- College Road
- Cork
- Ireland
| | - E. K. Arendt
- University College Cork
- School of Food and Nutritional Sciences
- College Road
- Cork
- Ireland
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72
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Mathias TRDS, Fernandes de Aguiar P, Batista de Almeida E Silva J, Moretzsohn de Mello PP, Sérvulo EFC. Brewery Waste Reuse for Protease Production by Lactic
Acid Fermentation. Food Technol Biotechnol 2017; 55:218-224. [PMID: 28867951 DOI: 10.17113/ftb.55.02.17.4378] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study evaluated the use of three solid brewery wastes: brewer's spent grain, hot trub and residual brewer's yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to evaluate the effect of each residue, as well as different mixtures (with the protein content set at 4%) in the enzyme production. At predetermined intervals, the solid and liquid fractions were separated and the extracellular proteolytic activity was determined. After selecting the best experimental conditions, a second experiment, factorial experimental design, was developed in order to evaluate the protein content in the media (1 to 7%) and the addition of fermentable sugar (glucose, 1 to 7%). Among the wastes, residual yeast showed the highest potential for the production of extracellular enzymes, generating a proteolytic extract with 2.6 U/mL in 3 h. However, due to the low content of the fermentable sugars in the medium, the addition of glucose also had a positive effect, increasing the proteolytic activity to 4.9 U/mL. The best experimental conditions of each experimental design were reproduced for comparison, and the enzyme content was separated by ethanol precipitation. The best medium produced a precipitated protein with proteolytic activity of 145.5 U/g.
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Affiliation(s)
- Thiago Rocha Dos Santos Mathias
- Laboratory of Fermentation Technology, Federal Institute of Education, Science and Technology of
Rio de Janeiro, Senador Furtado Street 121, BR-20270-021 Rio de Janeiro, RJ, Brazil
| | - Paula Fernandes de Aguiar
- Institute of Chemistry, Federal University of Rio de Janeiro, Athos da Silveira Ramos 149,
BR-21941-909 Rio de Janeiro, RJ, Brazil
| | - João Batista de Almeida E Silva
- Pilot Plant of Beverages, Department of Biotechnology, Engineering School of Lorena,
University of São Paulo, BR-12602-810 Lorena, São Paulo, Brazil
| | | | - Eliana Flávia Camporese Sérvulo
- Laboratory of Industrial Microbiology, Department of Biochemical Engineering,
School of Chemistry, Federal University of Rio de Janeiro, Athos da Silveira Ramos 149,
BR-21941-909 Rio de Janeiro, RJ, Brazil
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73
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Lu ZH, Donner E, Yada RY, Liu Q. Physicochemical properties and in vitro starch digestibility of potato starch/protein blends. Carbohydr Polym 2016; 154:214-22. [DOI: 10.1016/j.carbpol.2016.08.055] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Revised: 08/16/2016] [Accepted: 08/16/2016] [Indexed: 10/21/2022]
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74
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Matharu AS, de Melo EM, Houghton JA. Opportunity for high value-added chemicals from food supply chain wastes. BIORESOURCE TECHNOLOGY 2016; 215:123-130. [PMID: 26996261 DOI: 10.1016/j.biortech.2016.03.039] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 03/04/2016] [Accepted: 03/05/2016] [Indexed: 06/05/2023]
Abstract
With approximately 1.3 billion tonnes of food wasted per annum, food supply chain wastes (FSCWs) may be viewed as the contemporary Periodic Table of biobased feedstock chemicals (platform molecules) and functional materials. Herein, the global drivers and case for food waste valorisation within the context of global sustainability, sustainable development goals and the bioeconomy are discussed. The emerging potential of high value added chemicals from certain tropical FSCW is considered as these are grown in three major geographical areas: Brazil, India and China, and likely to increase in volume. FSCW in the context of biorefineries is discussed and two case studies are reported, namely: waste potato, and; orange peel waste. Interestingly, both waste feedstocks, like many others, produce proteins and with the global demand for vegetable proteins on the rise then proteins from FSCW may become a dominant area.
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Affiliation(s)
- Avtar S Matharu
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD, UK.
| | - Eduardo M de Melo
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD, UK
| | - Joseph A Houghton
- Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD, UK
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75
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Health benefits of the potato affected by domestic cooking: A review. Food Chem 2016; 202:165-75. [DOI: 10.1016/j.foodchem.2016.01.120] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2015] [Revised: 01/26/2016] [Accepted: 01/27/2016] [Indexed: 01/13/2023]
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76
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David S, Livney YD. Potato protein based nanovehicles for health promoting hydrophobic bioactives in clear beverages. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.027] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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77
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Waglay A, Karboune S. Enzymatic generation of peptides from potato proteins by selected proteases and characterization of their structural properties. Biotechnol Prog 2016; 32:420-9. [DOI: 10.1002/btpr.2245] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 12/25/2015] [Indexed: 01/18/2023]
Affiliation(s)
- Amanda Waglay
- Dept. of Food Science and Agricultural Chemistry; McGill University; 21 111 Lakeshore, Ste. Anne De Bellevue Quebec H9X 3V9 Canada
| | - Salwa Karboune
- Dept. of Food Science and Agricultural Chemistry; McGill University; 21 111 Lakeshore, Ste. Anne De Bellevue Quebec H9X 3V9 Canada
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78
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Waglay A, Karboune S, Khodadadi M. Investigation and optimization of a novel enzymatic approach for the isolation of proteins from potato pulp. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.070] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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79
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Fu Y, Wu W, Zhu M, Xiao Z. In Silico
Assessment of the Potential of Patatin as a Precursor of Bioactive Peptides. J Food Biochem 2015. [DOI: 10.1111/jfbc.12213] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yu Fu
- College of Grain Science and Technology; Shenyang Normal University; 253 Huanghe North Street, Huanggu District Shenyang 110034 China
- Department of Food Science; Aarhus University; Blichers Allé 20, Postbox 50 Tjele 8830 Denmark
| | - Wei Wu
- College of Food Science and Nutritional Engineering; China Agricultural University; 17 Qinghua East Road, Haidian District Beijing 100083 China
| | - Minpeng Zhu
- College of Grain Science and Technology; Shenyang Normal University; 253 Huanghe North Street, Huanggu District Shenyang 110034 China
| | - Zhigang Xiao
- College of Grain Science and Technology; Shenyang Normal University; 253 Huanghe North Street, Huanggu District Shenyang 110034 China
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80
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Kong X, Kong L, Ying Y, Hua Y, Wang L. Recovering proteins from potato juice by complexation with natural polyelectrolytes. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12851] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xiangzhen Kong
- The Key Laboratory of Food Colloids and Biotechnology; Ministry of Education; State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
| | - Lingzhi Kong
- The Key Laboratory of Food Colloids and Biotechnology; Ministry of Education; State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
| | - Yusang Ying
- The Key Laboratory of Food Colloids and Biotechnology; Ministry of Education; State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
| | - Yufei Hua
- The Key Laboratory of Food Colloids and Biotechnology; Ministry of Education; State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
| | - Li Wang
- The Key Laboratory of Food Colloids and Biotechnology; Ministry of Education; State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
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81
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Seo S, L'Hocine L, Karboune S. Allergenicity of potato proteins and of their conjugates with galactose, galactooligosaccharides, and galactan in native, heated, and digested forms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3591-3598. [PMID: 24661320 DOI: 10.1021/jf5003073] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The effect of glycation of potato proteins on their immunoreactivity was studied by using a pool of human sera with specific IgE to potato proteins. Patatin conjugates were more immunoreactive than protease inhibitors ones. To better understand this behavior, the changes in patatin structure upon glycation and heat treatment were investigated. Patatin demonstrated an increase in total immunoreactivity when glycated with galactose and galactooligosaccharides. However, galactan conjugation to patatin resulted in a decrease in immunoreactivity by restricting IgE's access to the epitopes. Although the heat treatment resulted in a decrease in patatin's immunoreactivity through aggregation, it was less effective when patatin conjugates were used due to the decrease in aggregation and the secondary structural changes. Upon digestion, native patatin exhibited the largest decrease in immunoreactivity resulting from the disruption of both conformational and sequential epitopes. Patatin conjugates were less digested and had higher IgE-immunoreactivity as compared to the digested patatin.
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Affiliation(s)
- Sooyoun Seo
- Food Science and Agricultural Chemistry Department, McGill University , 21,111 Lakeshore, Ste-Anne de Bellevue, Quebec, Canada H9X 3 V9
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82
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Schoenbeck I, Graf A, Leuthold M, Pastor A, Beutel S, Scheper T. Purification of high value proteins from particle containing potato fruit juice via direct capture membrane adsorption chromatography. J Biotechnol 2013; 168:693-700. [DOI: 10.1016/j.jbiotec.2013.09.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2013] [Revised: 09/20/2013] [Accepted: 09/23/2013] [Indexed: 11/29/2022]
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