51
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Ardelean A, Otto C, Jaros D, Rohm H. Transglutaminase treatment to improve physical properties of acid gels from enriched goat milk. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2012.05.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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52
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Enzymatic cross-linking of β-lactoglobulin in solution and at air–water interface: Structural constraints. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.11.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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53
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Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.10.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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54
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Hsieh J, Pan P. Proteomic profiling of microbial transglutaminase-induced polymerization of milk proteins. J Dairy Sci 2012; 95:580-9. [DOI: 10.3168/jds.2011-4773] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2011] [Accepted: 10/23/2011] [Indexed: 11/19/2022]
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55
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Giosafatto C, Rigby N, Wellner N, Ridout M, Husband F, Mackie A. Microbial transglutaminase-mediated modification of ovalbumin. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.06.003] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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56
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57
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Bao SS, Hu XC, Zhang K, Xu XK, Zhang HM, Huang H. Characterization of Spray-Dried Microalgal Oil Encapsulated in Cross-Linked Sodium Caseinate Matrix Induced by Microbial Transglutaminase. J Food Sci 2011; 76:E112-8. [DOI: 10.1111/j.1750-3841.2010.01953.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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58
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Optimization of microbial transglutaminase activity in ice cream using response surface methodology. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.06.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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59
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Pierro PD, Mariniello L, Sorrentino A, Giosafatto CVL, Chianese L, Porta R. Transglutaminase-Induced Chemical and Rheological Properties of Cheese. FOOD BIOTECHNOL 2010. [DOI: 10.1080/08905431003784465] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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60
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Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.11.021] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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61
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DE SÁ ESTELAMARYFERNANDES, BORDIGNON-LUIZ MARILDET. The effect of transglutaminase on the properties of milk gels and processed cheese. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00568.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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62
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Buchert J, Ercili Cura D, Ma H, Gasparetti C, Monogioudi E, Faccio G, Mattinen M, Boer H, Partanen R, Selinheimo E, Lantto R, Kruus K. Crosslinking Food Proteins for Improved Functionality. Annu Rev Food Sci Technol 2010; 1:113-38. [DOI: 10.1146/annurev.food.080708.100841] [Citation(s) in RCA: 151] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Johanna Buchert
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Hairan Ma
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | | | - Greta Faccio
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Maija Mattinen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Harry Boer
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Riitta Partanen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Raija Lantto
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Kristiina Kruus
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
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63
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Yao L, Damodaran G, Nikolskaya N, Gorman AM, Windebank A, Pandit A. The effect of laminin peptide gradient in enzymatically cross-linked collagen scaffolds on neurite growth. J Biomed Mater Res A 2010; 92:484-92. [PMID: 19213056 DOI: 10.1002/jbm.a.32359] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Guided neurite growth is critical in both peripheral nervous system and central nervous system nerve regeneration. Scaffolds that provide structural and guidance cues for neuronal cells have a potential role in neural regeneration application. Type I collagen is suitable to be processed as an engineered scaffold for nerve regeneration because of its biological and structural properties. A few previous studies have shown that cross-linking of collagen scaffolds with microbial transglutaminase improves the mechanical strength and degradation properties of the scaffolds. It was shown that laminin 5 can regulate neurite outgrowth and extension. A motif (PPFLMLLKGSTR) in the human laminin 5 alpha 3 chain is crucial for both integrin alpha 3 beta 1 receptor binding and cell adhesion. In the present work, we studied the guidance effect of a laminin peptide (PPFLMLLKGSTR) gradient in collagen and cross-linked collagen scaffolds on neurite growth. Neurites of rat pheochromocytoma (PC12) cells showed a preferential growth toward the high laminin concentration level on the collagen scaffold, while the incorporation of laminin peptide in the scaffold did not influence neurite length of PC12 cells.
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Affiliation(s)
- Li Yao
- National Centre for Biomedical Engineering Science, National University of Ireland, Galway, Ireland
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64
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Liu S, Zhang D, Liu L, Wang M, Du G, Chen J. Enhanced water absorption of wheat gluten by hydrothermal treatment followed by microbial transglutaminase reaction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:658-663. [PMID: 20355095 DOI: 10.1002/jsfa.3864] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The water absorption of wheat gluten plays an important role in the weight, volume and form ratio of the breads. In this paper, hydrothermal treatment and microbial transglutaminase (MTGase) modification were combined to improve the water absorption ratio (WAR) of wheat gluten. To understand the increases in WAR, the changes in MTGase reaction after gluten hydrothermal treatment were also investigated. RESULTS The sole hydrothermal treatment improved the WAR of gluten. The gluten treated at 100 degrees C for 30 min exhibited the highest WAR value (2.03 g g(-1) gluten) while the WAR of the control without hydrothermal treatment was 1.5 g g(-1) gluten. When gluten was exposed to 90 degrees C for 30 min followed by incubation with MTGase for 5 h, its WAR reached 2.48 g g(-1) gluten. In contrast to control gluten, the surface hydrophobicity of the gluten preheated at 90 degrees C for 30 min increased and fluctuated in a different way during the following MTGase reaction. Meantime, the trend in the amount of soluble protein of preheated gluten was also changed in the progress of MTGase reaction. CONCLUSION Hydrothermal treatment followed by MTGase reaction is an efficient approach to improve the WAR of wheat gluten. The analysis of catalytic process, including determination of ammonia, gluten surface hydrophobicity, soluble protein and SDS-PAGE, suggested that hydrothermal pretreatment accelerated the cross-linking reaction and may alter the ratio of gluten deamidation catalysed by MTGase, which induced an increase in the WAR.
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Affiliation(s)
- Song Liu
- School of Biotechnology, Jiangnan University, Wuxi 214122, China
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65
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Gauche C, Barreto PL, Bordignon-Luiz MT. Effect of thermal treatment on whey protein polymerization by transglutaminase: Implications for functionality in processed dairy foods. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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66
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Menéndez O, Schwarzenbolz U, Partschefeld C, Henle T. Affinity of microbial transglutaminase to αs1-, β-, and acid casein under atmospheric and high pressure conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:4177-4184. [PMID: 19368390 DOI: 10.1021/jf8034447] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Kinetics for the reaction of microbial transglutaminase (MTG) with individual caseins in a TRIS-acetate buffer at pH 6.0 was evaluated under atmospheric pressure (0.1 MPa) and high pressure (400 MPa) at 40 °C. The reaction was monitored under the following limitations: The kinetics from the initial velocities was obtained from nonprogressive enzymatic reactions assuming that the individual catalytic constants of reactive glutamine residues are represented by the reaction between MTG and casein monomers. Enzyme reaction kinetics carried out at 0.1 MPa at 40 °C showed Henri-Michaelis-Menten behavior with maximal velocities of 2.7 ± 0.02 × 10(-3), 0.8 ± 0.01 × 10(-3), and 1.3 ± 0.30 × 10(-3) mmol/L · min and K(m) values of 59 ± 2 × 10(-3), 64 ± 3 × 10(-3), and 50 ± 2 × 10(-3) mmol/L for β-, α(s1)-, and acid casein, respectively. Enzyme reaction kinetics of β-casein carried out at 400 MPa and 40 °C also showed a Henri-Michaelis-Menten behavior with a similar maximal velocity of 2.5 ± 0.33 × 10(-3) mmol/L · min, but, comparable to a competitive inhibition, the K(m) value increased to 144 ± 34 × 10(-3) mmol/L. The reaction of MTG with α(s1)-casein under high pressure did not fit in to Henri-Michaelis-Menten kinetics, indicating the complex influence of pressure on protein-enzyme interactions.
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Affiliation(s)
- Orquídea Menéndez
- Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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67
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MOON JEONGHAN, HONG YOUNHO, HUPPERTZ THOM, FOX PATRICKF, KELLY ALANL. Properties of casein micelles cross-linked by transglutaminase. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2008.00442.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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68
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69
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Structure and stability of nanogel particles prepared by internal cross-linking of casein micelles. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.10.009] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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70
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Oner Z, Karahan A, Aydemir S, Aloglu HS. Effect of Transglutaminase on Physicochemical Properties of Set-style Yogurt. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701286346] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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71
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HUPPERTZ THOM, SMIDDY MARYA. Behaviour of partially cross-linked casein micelles under high pressure. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00370.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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72
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Bönisch MP, Huss M, Weitl K, Kulozik U. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.01.019] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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73
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Garcia Y, Collighan R, Griffin M, Pandit A. Assessment of cell viability in a three-dimensional enzymatically cross-linked collagen scaffold. JOURNAL OF MATERIALS SCIENCE. MATERIALS IN MEDICINE 2007; 18:1991-2001. [PMID: 17554605 DOI: 10.1007/s10856-007-3091-9] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2005] [Accepted: 06/12/2006] [Indexed: 05/15/2023]
Abstract
Microbial transglutaminase (mTGase) is an enzyme that introduces a covalent bond between peptide bound glutamine and lysine residues. Proteins cross-linked in this manner are often more resistant to proteolytic degradation and show increased tensile strength. This study evaluates the effects of mTGase mediated cross-linking of collagen on the cellular morphology, behaviour and viability of murine 3T3 fibroblasts following their seeding into collagen scaffolds. Additionally, cell mediated scaffold contraction, porosity and level of cross-linking of the scaffold has been analysed using image analysis software, scanning electron microscopy (SEM), colorimetric assays, and Fourier transform infrared spectroscopy (FTIR). We demonstrate that the biocompatibility and cellular morphology, when comparing cultures of fibroblasts integrated in mTGase cross-linked collagen scaffolds with the native collagen counterparts, remained unaffected. It has been also elicited that the structural characteristics of collagen have been preserved while introducing enzymatically resistant covalent bonds.
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Affiliation(s)
- Y Garcia
- National Centre for Biomedical Engineering Science, National University of Ireland, Galway, Ireland.
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74
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Elsayed Metwally AMM. Effect of enzymatic cross-linking of milk proteins on properties of ice cream with different composition. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01314.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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75
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Lorenzen PC. Effects of varying time/temperature-conditions of pre-heating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.12.001] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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76
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Myllärinen P, Buchert J, Autio K. Effect of transglutaminase on rheological properties and microstructure of chemically acidified sodium caseinate gels. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2005.10.031] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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77
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Bönisch MP, Huss M, Lauber S, Kulozik U. Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.07.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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78
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79
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80
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Partschefeld C, Richter S, Schwarzenbolz U, Henle T. Modification of β-lactoglobulin by microbial transglutaminase under high hydrostatic pressure: Localization of reactive glutamine residues. Biotechnol J 2007; 2:462-8. [PMID: 17373648 DOI: 10.1002/biot.200600226] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Microbial transglutaminase (mTG) mediated modification of bovine beta-lactoglobulin (bLG) at ambient and high hydrostatic pressure was investigated in order to characterize preferred sites of the crosslinking reaction by identifying reactive glutamine residues. bLG was labeled with triglycine (GGG) by incubation with mTG at ambient pressure or at 400 MPa, respectively, and was subjected to an enzymatic digestion with trypsin. The resulting peptides were separated and those containing glutamine residues modified with GGG were unambiguously identified using RP-HPLC with ESI-TOF-MS. For bLG treated with mTG at ambient pressure for 1 h at 40 degrees C, no labeling was observed, thus confirming that the native protein is no substrate for mTG. After incubation of the protein with mTG at 400 MPa for 1 h at 40 degrees C, four out of nine glutamine residues, namely at positions 5, 13, 35, and 59 were identified as accessible for the mTG catalyzed reaction, indicating partial unfolding of bLG under pressure and exposure of previously unaccesible glutamine residues. Thus, only a limited number of glutamine residues were substrates for mTG, which points to a pronounced substrate specificity of mTG toward individual glutamine residues within a protein.
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81
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Partschefeld C, Schwarzenbolz U, Richter S, Henle T. Crosslinking of casein by microbial transglutaminase and its resulting influence on the stability of micelle structure. Biotechnol J 2007; 2:456-61. [PMID: 17309046 DOI: 10.1002/biot.200600232] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The influence of enzymatic crosslinking by microbial transglutaminase (mTG) on the stability of casein micelles of ultrahigh temperature (UHT)-treated milk in the presence of EDTA (0-0.45 mM) or ethanol (0-74 vol%) as well as under high hydrostatic pressures up to 400 MPa was investigated. Disintegration of micelles and changes in micelle size were monitored by the measurement of turbidity as well as by dynamic light scattering. The results show that the incubation of UHTtreated milk with mTG resulted in an improved micelle stability toward disintegration on addition of EDTA, ethanol, or pressure treatment. Intramicellar formed isopetides significantly enhanced the stability of casein micelles. It is supposed that net-like crosslinks are formed within the external region of the micelles and they adopt the stabilizing role of colloidal calcium phosphate within the micelles, thus making the micelles less contestable for disrupting influences.
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82
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Influence of enzymatic cross-linking on milk fat globules and emulsifying properties of milk proteins. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.05.001] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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83
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Ozer B, Avni Kirmaci H, Oztekin S, Hayaloglu A, Atamer M. Incorporation of microbial transglutaminase into non-fat yogurt production. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.02.007] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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84
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Bönisch MP, Lauber S, Kulozik U. Improvement of enzymatic cross-linking of casein micelles with transglutaminase by glutathione addition. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.01.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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85
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Smiddy MA, Martin JEGH, Kelly AL, de Kruif CG, Huppertz T. Stability of Casein Micelles Cross-Linked by Transglutaminase. J Dairy Sci 2006; 89:1906-14. [PMID: 16702254 DOI: 10.3168/jds.s0022-0302(06)72258-5] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
In this study, caseins micelles were internally cross-linked using the enzyme transglutaminase (TGase). The integrity of the micelles was examined on solubilization of micellar calcium phosphate (MCP) or on disruption of hydrophobic interactions and breakage of hydrogen bonds. The level of monomeric caseins, determined electrophoretically, decreased with increasing time of incubation with TGase at 30 degrees C; after incubation for 24 h, no monomeric beta- or kappa-caseins were detected, whereas only a small level of monomeric alphaS1-casein remained, suggesting near complete intramicellar cross-linking. The ability of casein micelles to maintain structural integrity on disruption of hydrophobic interactions (using urea, sodium dodecyl sulfate, or heating in the presence of ethanol), solubilization of MCP (using the calcium-chelating agent trisodium citrate) or high-pressure treatment was estimated by measurement of the L*-value of milk; i.e., the amount of back-scattered light. The amount of light scattered by casein micelles in noncross-linked milk was reduced by >95% on complete disruption of hydrophobic interactions or complete solubilization of MCP; treatment of milk with TGase increased the stability of casein micelles against disruption by all methods studied and stability increased progressively with incubation time. After 24 h of cross-linking, reductions in the extent of light scattering were still apparent in the presence of high levels of dissociating agents, possibly through citrate-induced removal of MCP nanoclusters from the micelles, or urea- or sodium dodecyl sulfate-induced increases in solvent refractive index, which reduce the extent of light-scattering.
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Affiliation(s)
- M A Smiddy
- Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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86
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Bönisch MP, Tolkach A, Kulozik U. Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.08.014] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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87
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Bönisch M, Lauber S, Kulozik U. Effect of Ultra-high Temperature Treatment on the Enzymatic Cross-linking of Micellar Casein and Sodium Caseinate by Transglutaminase. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb09902.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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88
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JAROS DORIS, PARTSCHEFELD CLAUDIA, HENLE THOMAS, ROHM HARALD. TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS. J Texture Stud 2006. [DOI: 10.1111/j.1745-4603.2006.00042.x] [Citation(s) in RCA: 147] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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89
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Rodriguez-Nogales JM. Effect of preheat treatment on the transglutaminase-catalyzed cross-linking of goat milk proteins. Process Biochem 2006. [DOI: 10.1016/j.procbio.2005.07.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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90
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91
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Rodriguez-Nogales J. Enhancement of transglutaminase-induced protein cross-linking by preheat treatment of cows’ milk: A statistical approach. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.01.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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92
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Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK. Network Formation in Gluten-Free Bread with Application of Transglutaminase. Cereal Chem 2006. [DOI: 10.1094/cc-83-0028] [Citation(s) in RCA: 197] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Michelle M. Moore
- Department of Food and Nutritional Sciences, University College Cork, Ireland
- Bio-transfer Unit, University College Cork, Ireland
| | | | - Peter Dockery
- Department of Anatomy, University College Cork, Ireland
| | - H. M. Ulmer
- Department of Food and Nutritional Sciences, University College Cork, Ireland
- Bio-transfer Unit, University College Cork, Ireland
| | - Elke K. Arendt
- Department of Food and Nutritional Sciences, University College Cork, Ireland
- Corresponding author. Phone: +353-21-4902064. Fax: +353-21-4270213.
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93
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Peter Heldt-Hansen H. Macromolecular Interactions in Enzyme Applications for Food Products. FOOD SCIENCE AND TECHNOLOGY 2005. [DOI: 10.1201/9781420028133.ch11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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94
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Anema SG, Lauber S, Lee SK, Henle T, Klostermeyer H. Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.12.001] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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95
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TANG CHUANHE, YANG XIAOQUAN, CHEN ZHONG, WU HUI, PENG ZHIYING. PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF SODIUM CASEINATE BIOPOLYMERS INDUCED BY MICROBIAL TRANSGLUTAMINASE. J Food Biochem 2005. [DOI: 10.1111/j.1745-4514.2005.00038.x] [Citation(s) in RCA: 96] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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96
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Rodriguez-Nogales JM. Enzymatic cross-linking of ewe's milk proteins by transglutaminase. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0041-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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97
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Truong VD, Clare DA, Catignani GL, Swaisgood HE. Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:1170-1176. [PMID: 14995116 DOI: 10.1021/jf034397c] [Citation(s) in RCA: 95] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Modification of the functionality of whey proteins using microbial transglutaminase (TGase) has been the subject of recent studies. However, changes in rheological properties of whey proteins as affected by extensive cross-linking with TGase are not well studied. The factors affecting cross-linking of whey protein isolate (WPI) using both soluble and immobilized TGase were examined, and the rheological properties of the modified proteins were characterized. The enzyme was immobilized on aminopropyl glass beads (CPG-3000) by selective adsorption of the biotinylated enzyme on avidin that had been previously immobilized. WPI (4 and 8% w/w) in deionized water, pH 7.5, containing 10 mM dithiothreitol was cross-linked using enzyme/substrate ratios of 0.12-10 units of activity/g WPI. The reaction was carried out in a jacketed bioreactor for 8 h at 40 degrees C with continuous circulation. The gel point temperature of WPI solutions treated with 0.12 unit of immobilized TGase/g was slightly decreased, but the gel strength was unaffected. However, increasing the enzyme/substrate ratio resulted in extensive cross-linking of WPI that was manifested by increases in apparent viscosity and changes in the gelation properties. For example, using 10 units of soluble TGase/g resulted in extensive cross-linking of alpha-lactalbumin and beta-lactoglobulin in WPI, as evidenced by SDS-PAGE and Western blotting results. Interestingly, the gelling point of WPI solutions increased from 68 to 94 degrees C after a 4-h reaction, and the gel strength was drastically decreased (lower storage modulus, G'). Thus, extensive intra- and interchain cross-linking probably caused formation of polymers that were too large for effective network development. These results suggest that a process could be developed to produce heat-stable whey proteins for various food applications.
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Affiliation(s)
- Van-Den Truong
- Southeast Dairy Foods Research Center, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624, USA
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98
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Modification of the nitrogen solubility properties of soy protein isolate following proteolysis and transglutaminase cross-linking. Food Res Int 2003. [DOI: 10.1016/s0963-9969(03)00017-6] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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99
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100
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Zhang G, Matsumura Y, Matsumoto S, Hayashi Y, Mori T. Effects of Ca2+ and sulfhydryl reductant on the polymerization of soybean glycinin catalyzed by mammalian and microbial transglutaminases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:236-43. [PMID: 12502414 DOI: 10.1021/jf020550b] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Two types of transglutaminases (TGases), Ca(2+)-dependent TGase derived from guinea pig liver (GTGase) and Ca(2+)-independent TGase derived from a variant of Streptoverticillium mobaraense (MTGase), were used to study the cross-linking of soybean 11S globulin (glycinin). The effects of sulfhydryl reductant (dithiothreitol, DTT) and Ca(2+) on the conformation and TGase-catalyzed polymerization of glycinin were investigated. The conformational change of glycinin was probed by spectral methods. The degree of cross-linking and the polymer (aggregate) formation were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and dynamic light scattering, respectively. Addition of DTT stimulated the TGase-catalyzed cross-linking reactions without destroying the secondary and tertiary structure of glycinin but did not influence the polymer or aggregate formation. It was found that Ca(2+) caused the formation of larger size polymers at lower concentrations, while it suppressed the polymerization at higher concentrations. In addition, the cross-linking behaviors of glycinin were shown to be different between MTGase- and GTGase-catalyzed systems.
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Affiliation(s)
- Guoyan Zhang
- Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Japan
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