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Ning HQ, Fan HR, Yang CL, Sun GJ, Li YQ, Mo HZ. The potential of glycinin basic peptide derived from soybean as a promising candidate for the natural food additive and preservative: A review. Food Chem 2024; 457:140141. [PMID: 38917564 DOI: 10.1016/j.foodchem.2024.140141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 05/26/2024] [Accepted: 06/14/2024] [Indexed: 06/27/2024]
Abstract
Glycinin basic peptide (GBP) is the basic polypeptide of soybean glycinin that is isolated using cheap and readily available raw materials (soybean meals). GBP can bear high-temperature processing and has good functional properties, such as emulsification and adhesion properties et al. GBP exhibits broad-spectrum antimicrobial activities against Gram-positive and Gram-negative bacteria as well as fungi. Beyond that, GBP shows enormous application potential to improve the quality and extend the shelf life of food products. This review will systematically provide information on the purification, physicochemical and functional properties of GBP. Moreover, the antimicrobial activities and multi-target antimicrobial mechanism of GBP as well as the applications of GBP in different food products are also reviewed and discussed in detail. This review aims to offer valuable insights for the applications of GBP in the food industry as a promising natural food additive and preservative.
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Affiliation(s)
- Hou-Qi Ning
- School of Food and Bioengineering, Xihua University, Chengdu, PR China
| | - Hai-Run Fan
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Chun-Ling Yang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Gui-Jin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Ying-Qiu Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China.
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 453003, China
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Wang ST, Ning HQ, Feng LH, Wang YY, Li YQ, Mo HZ. Oxidative phosphorylation system as the target of glycinin basic peptide against Aspergillus niger. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111977] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Ning H, Wang S, Li Y, Sun G, He J. The cell structure damage and embden-meyerhof-parnas pathway inhibition of Listeria monocytogenes induced by glycinin basic peptide. Microb Pathog 2020; 152:104635. [PMID: 33232764 DOI: 10.1016/j.micpath.2020.104635] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 11/16/2020] [Accepted: 11/17/2020] [Indexed: 10/22/2022]
Abstract
Glycinin basic peptide (GBP) is a natural antibacterial peptide. This study aimed to explore the antibacterial characteristics of GBP against Listeria monocytogenes (L. monocytogenes) by measuring the membrane potential, membrane permeability, cell damage, morphological changes, respiration metabolism inhibition and DNA content. GBP increased the surface zeta potential and decreased the trans-membrane potential of L. monocytogenes in a dose-dependent manner. Compared with the control, the electrical conductivities of GBP-treated bacterial suspensions were significantly increased. The percentages of bacteria with damaged membrane increased from 6.40% to 70.90% with GBP from 0 to 0.8 mg/mL. Obvious rupture and deform of bacterial cells with GBP were observed by transmission electron microscope (TEM), showing the destructive effect of GBP on L. monocytogenes. GBP also inhibited the embden-meyerhof-parnas pathway of the bacterial respiration metabolism and reduced the activities of its key regulator enzymes. Besides, the content of DNA in GBP-treated L. monocytogenes was lower than that in control.
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Affiliation(s)
- Houqi Ning
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China
| | - Shuangtong Wang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China
| | - Yingqiu Li
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China.
| | - Guijin Sun
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China
| | - Jinxing He
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China
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Du Y, Zhang Q, Zhao X, Chen F. Effect of reverse micelle on physicochemical properties of soybean 7S globulins. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Ning HQ, Wang ZS, Li YQ, Tian WL, Sun GJ, Mo HZ. Effects of glycinin basic polypeptide on the textural and physicochemical properties of Scomberomorus niphonius surimi. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108328] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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The Synergistic Antibacterial Properties of Glycinin Basic Peptide against Bacteria via Membrane Damage and Inactivation of Enzymes. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-018-09564-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Chen HZ, Zhang M, Bhandari B, Yang CH. Development of a novel colorimetric food package label for monitoring lean pork freshness. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.048] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Hou J, Li YQ, Wang ZS, Sun GJ, Mo HZ. Applicative effect of glycinin basic polypeptide in fresh wet noodles and antifungal characteristics. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.028] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Zhao GP, Li YQ, Sun GJ, Mo HZ. Antibacterial Actions of Glycinin Basic Peptide against Escherichia coli. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5173-5180. [PMID: 28590128 DOI: 10.1021/acs.jafc.7b02295] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Glycinin basic peptide (GBP) is an antibacterial ingredient that occurs naturally in the basic parts of soybean glycinin. The antibacterial actions of GBP against Escherichia coli ATCC 8739 were investigated in this study. The minimum inhibitory concentration of GBP against E. coli was 200 μg/mL. The exposure of E. coli cells to GBP induced significant cell damage and inactivated intracellular esterases (stressed and dead cells, 70.9% ± 0.04 for 200 μg/mL of GBP and 91.9% ± 0.06 for 400 μg/mL of GBP), as determined through dual staining in flow cytometry. GBP resulted in the exposure of phosphatidylserine in E. coli cells. The analyses of flow cytometry-manifested GBP treatment led to the shrinkage of the cell surface and the complication of cell granularity. The observations in transmission electron microscopy demonstrated that 400 μg/mL of GBP severely disrupted the membrane integrity, resulting in ruptures or pores in the membrane, outflows of intracellular contents, or aggregation of the cytoplasm. Release of alkaline phosphatase, lipopolysaccharide, and reducing sugar further verified that the membrane damage was due to GBP. In addition, GBP treatment changed the helicity and base staking of DNA, as determined by circular dichroism spectroscopy. These results showed that GBP had strong antibacterial activity against E. coli via membrane damage and DNA perturbation. Additionally, GBP exhibited no cytotoxicity on the viability of human embryonic kidney cells. Thus, GBP may be a promising candidate as a natural antibacterial agent.
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Affiliation(s)
- Guo-Ping Zhao
- School of Food Science & Engineering, Qilu University of Technology , No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province China
| | - Ying-Qiu Li
- School of Food Science & Engineering, Qilu University of Technology , No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province China
| | - Gui-Jin Sun
- School of Food Science & Engineering, Qilu University of Technology , No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province China
| | - Hai-Zhen Mo
- School of Food Science, Henan Institute of Science and Technology , Xinxiang, 453003, China
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Yang A, Xia J, Gong Y, Deng H, Wu Z, Li X, Tong P, Chen H. Changes in the structure, digestibility and immunoreactivities of glycinin induced by the cross-linking of microbial transglutaminase following heat denaturation. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13507] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Anshu Yang
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Yuqing Gong
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Han Deng
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Xin Li
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
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