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Zhang X, Hao J, Ma D, Li Z, Zhang S, Li Y. Alcalase-hydrolyzed insoluble soybean meal hydrolysate aggregates: Structure, bioactivity, function properties, and influences on the stability of oil-in-water emulsions. Int J Biol Macromol 2024; 265:131014. [PMID: 38521310 DOI: 10.1016/j.ijbiomac.2024.131014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 03/08/2024] [Accepted: 03/18/2024] [Indexed: 03/25/2024]
Abstract
We studied the influences of hydrolysis time on the structure, functional properties, and emulsion stability of insoluble soybean meal hydrolysate aggregates (ISMHAs). We assume that the ISMHAs produced by soybean meal can be used as emulsifiers to prepare stable emulsions. The molecular weights of these ISMHAs were below 53 kDa. After hydrolysis, a decrease in α-helices and an increase in random coils indicated that the soybean meal proteins were unfolding. Moreover, the fluorescence intensity, UV absorption, and surface hydrophobicity of ISMHAs increased. These results would contribute to their antioxidant activity and functional properties. Additionally, the 90-min ISMHA sample exhibited the highest ABTS+• scavenging activity (80.02 ± 4.55 %), foaming stability (52.92 ± 8.06 %), and emulsifying properties (emulsifying activity index of 97.09 m2/g; emulsifying stability index of 371.47 min). The 90-min ISMHA emulsion exhibited the smallest particle size and excellent storage stability. Soybean meal peptide by-product emulsifier has potential for sustainable application.
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Affiliation(s)
- Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Hao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Danhua Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ziyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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2
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Xu Z, Zhang X, Wu X, Ma D, Huang Y, Zhao Q, Zhang S, Li Y. Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes. Int J Biol Macromol 2024; 261:129855. [PMID: 38302013 DOI: 10.1016/j.ijbiomac.2024.129855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 01/28/2024] [Accepted: 01/29/2024] [Indexed: 02/03/2024]
Abstract
Environmentally friendly emulsifiers safe for human consumption are urgently needed to stabilize emulsions for applications in the food industry. In this study, we prepared complexes combining modified aggregated insoluble soybean protein hydrolysate (AISPH) mixed with xanthan gum (XG) (0.05-0.3 %, w/v), and further to construct water-in-oil-in-water (W/O/W) emulsions to deliver vitamin C and β-carotene. We observed a decrease in the AISPH α-helix and β-sheet content, surface hydrophobicity, and fluorescence intensity all decreased after binding. In contrast, the particle size and absolute ξ-potential significantly increased, indicating that molecular non-covalent interactions occurred in the solution. The emulsification property of AISPH was also improved by adding XG, and the AISPH-XG-stabilized emulsion showed improved stability, encapsulation efficiency, and rheological properties. Among them, AISPH-XG-0.25-stabilized emulsion exhibited a smaller particle size (8.41 ± 0.49 μm) and the highest encapsulation efficiency for vitamin C (90.03 ± 0.23 %) and β-carotene (70.56 ± 0.06 %). Additionally, simulated gastric digestion indicated that vitamin C and β-carotene bioavailability increased by 3.6 and 5.8 times, respectively. Finally, the emulsion exhibited good pH, ionic, and thermal stability. In general, AISPH-XG-stabilized W/O/W emulsions showed good stability and carrying capacity, providing a theoretical basis for improving their application.
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Affiliation(s)
- Zheng Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xixi Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Danhua Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Qingkui Zhao
- Research and Product Development Unit, Shandong Guohong Biotechnology Company Limited, Liaocheng, Shandong 252899, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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3
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Delahaije RJBM, Kiskini A, Wierenga PA. Towards predicting the emulsion properties of plant protein extracts from sugar beet (Beta vulgaris L.) leaf and soybean (Glycine max). Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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4
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Tang CH. Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles. Adv Colloid Interface Sci 2021; 291:102402. [PMID: 33752139 DOI: 10.1016/j.cis.2021.102402] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/11/2021] [Accepted: 03/14/2021] [Indexed: 12/15/2022]
Abstract
Use of protein-based nanovehicles has been well recognized to be one of the most effective strategies to improve water dispersibility, stability and bioavailability of nutraceuticals or bioactive ingredients. Thanks to their health-benefiting effects and unique assembly behavior, soy proteins seem to be the perfect food proteins for fabricating nanovehicles in this regard. This review presents the state-of-art knowledge about the assembly of soy proteins into nano-architectures, e. g., nanoparticles, nanocomplexes or nanogels, induced by different physicochemical strategies and approaches. The strategies to trigger the assembly of soy proteins into a variety of nano-architectures are highlighted and critically reviewed. Such strategies include heating, enzymatic hydrolysis, pH shift, urea or ethanol treatment, reduction, and static high pressure treatment. The self-assembly behavior of soy proteins (native or denatured) is also reviewed. Besides the assembly of proteins alone, soy proteins can co-assemble with polysaccharides to form versatile nano-architectures, through different processes, e.g., heating or ultrasonication. Finally, recent progress in the development of assembled soy protein nano-architectures as nanovehicles for hydrophobic nutraceuticals is briefly summarized. With the fast increasing health awareness for natural and safe functional foods, this review is of crucial relevance for providing an important strategy to develop a kind of novel soy protein-based functional foods with dual-function health effects from soy proteins and nutraceuticals.
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Santos-Hernández M, Alfieri F, Gallo V, Miralles B, Masi P, Romano A, Ferranti P, Recio I. Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol. Food Res Int 2020; 137:109708. [PMID: 33233282 DOI: 10.1016/j.foodres.2020.109708] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 08/21/2020] [Accepted: 09/06/2020] [Indexed: 01/05/2023]
Abstract
The use of ingredients based on plant protein isolates is being promoted due to sustainability and health reasons. However, it is necessary to explore the behaviour of plant protein isolates during gastrointestinal digestion including the profile of released free amino acids and the characterization of resistant domains to gastrointestinal digestion. The aim of the present study was to monitor protein degradation of four legume protein isolates: garden pea, grass pea, soybean and lentil, using the harmonized Infogest in vitro digestion protocol. In vitro digests were characterized regarding protein, peptide and free amino acid content. Soybean was the protein isolate with the highest percentage of insoluble nitrogen at the end of the digestion (12%), being this fraction rich in hydrophobic amino acids. Free amino acids were mainly released during the intestinal digestion, comprising 21-24% of the total nitrogen content, while the percentage of nitrogen corresponding to peptides ranged from 66 to 76%. Legume globulins were resistant to gastric digestion whereas they were hydrolysed into peptides and amino acids during the intestinal phase. However, the molecular weight (MW) distribution demonstrated that all intestinal digests, except those from soybean, contained peptides with MW > 4 kDa at the end of gastrointestinal digestion. The profile of free amino acids released during digestion supports legume protein isolates as an excellent source of essential amino acids to be used in protein-rich food products. Peptides released during digestion matched with previously reported epitopes from the same plant species or others, explaining the ability to induce allergic reactions and cross-linked reactivity.
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Affiliation(s)
- Marta Santos-Hernández
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Fabio Alfieri
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Veronica Gallo
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Paolo Masi
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Annalisa Romano
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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Diedericks CF, de Koning L, Jideani VA, Venema P, van der Linden E. Extraction, gelation and microstructure of Bambara groundnut vicilins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105226] [Citation(s) in RCA: 13] [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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7
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Zhang Y, Zhou F, Zhao M, Ning Z, Sun-Waterhouse D, Sun B. Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value. Food Funct 2018; 8:4384-4395. [PMID: 29068450 DOI: 10.1039/c7fo00812k] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Upon enzymatic hydrolysis, soy protein isolates showed a strong tendency to aggregate, presenting a significant loss of valuable proteins. This study mainly focused on the large insoluble aggregates formed during proteolysis, and the influence of heating was further explored for a better understanding of the mechanism involved. The results from SDS-PAGE and amino acid analysis clearly showed that the insoluble aggregates formed upon hydrolysis were aggregated peptides, mainly attributed to the hydrophobic interactions between peptides with hydrophobic amino acids (Val, Ala, Leu, Ile, Tyr, Phe, and Pro) and sulfur-containing (Met and Cys) residues. Heating of the hydrolysates further enhanced the peptide-protein interactions through hydrophobic forces and disulfide bonds, accelerating the aggregation, where fractions from the basic subunits of glycinin were particularly involved. Furthermore, taking into consideration the fact that aggregates had a high proportion of essential amino acids, the in vitro digestion properties of the aggregates were also investigated. Interestingly, the relatively pepsin-resistant aggregates showed a high degradability toward pancreatin, releasing low molecular weight peptides possessing a higher proportion of antioxidative amino acids, which therefore had a better antioxidant activity. These results indicated a potential use of the insoluble peptide aggregates as protein supplements or active delivery systems for human consumption.
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Affiliation(s)
- Yuanhong Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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8
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Influence of Transglutaminase (TGase) Enzyme on Mechanical and Bioactive Properties of Crayfish Protein Gels. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9490-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Chen N, Zhao M, Nicolai T, Chassenieux C. Exploiting Salt Induced Microphase Separation To Form Soy Protein Microcapsules or Microgels in Aqueous Solution. Biomacromolecules 2017; 18:2064-2072. [DOI: 10.1021/acs.biomac.7b00393] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nannan Chen
- School
of Food Science and Engineering, South China University of Technology, 510640 Guangzhou, China
- IMMM
UMR-CNRS 6283, Polymères, Colloïdes et Interfaces, LUNAM Université du Maine, 72085 Le Mans cedex 9, France
| | - Mouming Zhao
- School
of Food Science and Engineering, South China University of Technology, 510640 Guangzhou, China
| | - Taco Nicolai
- IMMM
UMR-CNRS 6283, Polymères, Colloïdes et Interfaces, LUNAM Université du Maine, 72085 Le Mans cedex 9, France
| | - Christophe Chassenieux
- IMMM
UMR-CNRS 6283, Polymères, Colloïdes et Interfaces, LUNAM Université du Maine, 72085 Le Mans cedex 9, France
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10
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Chen N, Zhao M, Niepceron F, Nicolai T, Chassenieux C. The effect of the pH on thermal aggregation and gelation of soy proteins. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Berghout J, Boom R, van der Goot A. Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.003] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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13
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Schwenzfeier A, Wierenga PA, Gruppen H. Isolation and characterization of soluble protein from the green microalgae Tetraselmis sp. BIORESOURCE TECHNOLOGY 2011; 102:9121-7. [PMID: 21831634 DOI: 10.1016/j.biortech.2011.07.046] [Citation(s) in RCA: 134] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2011] [Revised: 07/11/2011] [Accepted: 07/15/2011] [Indexed: 05/13/2023]
Abstract
Extraction of high-value protein fractions for techno-functional applications in foods can considerably increase the commercial value of microalgae biomass. Proteins from Tetraselmis sp. were extracted and purified after cell disintegration by bead milling, centrifugation, ion exchange chromatography using the absorbent Streamline DEAE, and final decolorization by precipitation at pH 3.5. The algae soluble isolate was free from the intense color typical for algae products and contained 64% (w/w) proteins and 24% (w/w) carbohydrates. The final isolate showed solubility independent of ionic strength and 100% solubility at and above pH 5.5. Since most plant proteins used in foods show poor solubility in the pH range 5.5-6.5, the algae soluble protein isolate could be useful for techno-functional applications in this pH range.
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Affiliation(s)
- Anja Schwenzfeier
- Laboratory of Food Chemistry, Wageningen University, The Netherlands.
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14
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Effect of Soy Soluble Polysaccharide on the Stability of Soy-Stabilised Emulsions During In Vitro Protein Digestion. FOOD BIOPHYS 2011. [DOI: 10.1007/s11483-011-9216-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Creusot N, Wierenga PA, Laus MC, Giuseppin ML, Gruppen H. Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:253-261. [PMID: 20945510 DOI: 10.1002/jsfa.4178] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
BACKGROUND The thermal unfolding and rheological properties of patatin gels were compared with those of commonly used proteins (β-lactoglobulin, ovalbumin, glycinin). RESULTS A significant difference between these proteins was observed in both the denaturation temperature (59 °C for patatin; about 20 °C lower than the other proteins) and the onset temperature of gel formation (50-60 °C, compared to 70-85 °C for the other proteins). At low ionic strength the minimal concentration was only 6% (w/v) for patatin, compared to 8-11% for the other proteins. This effect was attributed to the relatively high exposed hydrophobicity of patatin as determined by hydrophobic interaction chromatography. For gels compared at 'iso-strength', the frequency dependence was found to be close to identical, while small differences were observed in the strain at fracture. CONCLUSIONS Patatin was found to form gels with comparable small-deformational rheological properties as typical food proteins. In addition, at concentrations where the elastic modulus was similar for all proteins, the frequency and strain dependence were also comparable. From this it is concluded that patatin is a promising protein to be used in food applications as a gelling agent.
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Affiliation(s)
- Nathalie Creusot
- Laboratory of Food Chemistry, Wageningen University, 6700 EV Wageningen, The Netherlands
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16
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Zilić SM, Barać MB, Pesić MB, Mladenović Drinić SD, Ignjatović-Micić DD, Srebrić MB. Characterization of proteins from kernel of different soybean varieties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:60-7. [PMID: 20812371 DOI: 10.1002/jsfa.4148] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2010] [Revised: 07/21/2010] [Accepted: 08/02/2010] [Indexed: 05/29/2023]
Abstract
BACKGROUND Total soybean proteins, storage proteins, glycinin (11S) and β-conglycinin (7S) fractions and their respective subunits in seven soybean varieties were analyzed. In this work we also present the correlation between concentration and activity of bioactive proteins, lipoxygenase and proteinase inhibitors. RESULTS Glycinin and β-conglycinin comprise about 750 g kg(-1) of the bean storage protein and as such account for both quantity and quality of the kernel protein. The 11S concentration of the varieties studied ranged from 503.4 to 602.9 g kg(-1) and those of 7S varied from 178.2 to 230.6 g kg(-1) of total extractable proteins. The ratio of 11S/7S proteins varied from 2.43 to 3.29 among the varieties. A very strong positive correlation was found between the concentration of Kunitz trypsin inhibitor and activity of total trypsin inhibitor (r = 0.96). However, lipoxygenase concentration did not show a strong correlation with lipoxygenase activity. CONCLUSION It appears that among the seven ZP soybean genotypes there are genotypes with different amounts of subunits that should be bred in the future for a desired level of protein components.
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Affiliation(s)
- Sladana M Zilić
- Maize Research Institute, Zemun Polje, Department of Technology, Belgrade-Zemun, Serbia.
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17
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Kosters H, Wierenga P, Gruppen H. SELDI-TOF-MS as a rapid tool to study food related protein–peptide interactions. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2010.03.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Ma Y, Xiong YL. Antioxidant and bile acid binding activity of buckwheat protein in vitro digests. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:4372-4380. [PMID: 19320435 DOI: 10.1021/jf803670u] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The objective of the study was to assess the antioxidant and bile acid removing potential of buckwheat protein (BWP) during a two-stage in vitro digestion (1 h of pepsin followed by 2 h of pancreatin). Antioxidant activity of the digests was analyzed by determining: (1) Fe(2+) chelation, (2) reducing power, (3) 2,2'-azinobis (3-ethylbenzothiszoline-6-sulfonic acid) (ABTS(+•)) radical scavenging capacity, and (4) TBARS formation in a liposome system. The initial pepsin digestion decreased the BWP antioxidant activity; however, subsequent pancreatin digestion fully recovered the reducing power and increased (P < 0.05) the ability to chelate Fe(2+) (45%), scavenge ABTS(+•) (87%), and curtail lipid peroxidation (45%) when compared with intact BWP. The final BWP digest exhibited a 67% increase (P < 0.05) in cholic acid binding capability over that of the nondigested BWP control but was comparable to the control in binding chenodeoxycholic and deoxycholic acids. Digestion-resistant peptides were largely responsible for bile acid elimination.
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Affiliation(s)
- Yuanyuan Ma
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, USA
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19
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Ren C, Tang L, Zhang M, Guo S. Interactions between whey soybean protein (WSP) and beta-conglycinin (7S) during the formation of protein particles at elevated temperatures. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.06.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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TSUMURA K. Improvement of the Physicochemical Properties of Soybean Proteins by Enzymatic Hydrolysis. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2009. [DOI: 10.3136/fstr.15.381] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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21
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van Boxtel EL, van den Broek LAM, Koppelman SJ, Gruppen H. Legumin allergens from peanuts and soybeans: effects of denaturation and aggregation on allergenicity. Mol Nutr Food Res 2008; 52:674-82. [PMID: 18338408 DOI: 10.1002/mnfr.200700299] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Legumin proteins Ara h 3 from peanuts and glycinin from soybeans are increasingly described as important allergens. The stability of an allergen's IgE binding capacity towards heating and digestion is considered an important characteristic for food allergens. We investigated the effects of heating and digestion on the IgE binding of Ara h 3 and glycinin. Both proteins are relatively stable to denaturation, having denaturation temperatures ranging from 70 to 92 degrees C, depending on their quaternary structure and the ionic strength. Aggregates were formed upon heating, which were partly soluble for glycinin. Heating slightly decreased the pepsin digestion rate of both allergens. However, heating did not affect the IgE binding capacity of the hydrolyzates, as after only 10 min of hydrolysis no IgE binding could be detected any more in all samples. Peanut allergen Ara h 1, when digested under equal conditions, still showed IgE binding after 2 h of hydrolysis. Our results indicate that the IgE binding capacity of legumin allergens from peanuts and soybeans does not withstand peptic digestion. Consequently, these allergens are likely unable to sensitize via the gastro-intestinal tract and cause systemic food allergy symptoms. These proteins might thus be less important allergens than was previously assumed.
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Affiliation(s)
- Evelien L van Boxtel
- Laboratory of Food Chemistry, Wageningen University, EV Wageningen, The Netherlands
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22
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Kuipers BJH, Gruppen H. Identification of strong aggregating regions in soy glycinin upon enzymatic hydrolysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:3818-27. [PMID: 18461958 DOI: 10.1021/jf703781j] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Upon hydrolysis with chymotrypsin, soy glycinin has a strong tendency to aggregate. The regions of glycinin from which the aggregating peptides originate were identified by accumulative-quantitative peptide mapping. To this end, the aggregating peptides were further hydrolyzed with trypsin to obtain peptides of which the sequence can be identified using RP-HPLC-MS/MS. This resulted in a hydrolysate in which 90% of the proteinaceous material was dissolved. The soluble fraction was analyzed using the method of accumulative-quantitative peptide mapping: fractionation using ion exchange chromatography, followed by identification of peptides by RP-HPLC-MS/MS, quantification based on the absorbance at 214 nm, and finally peptide mapping. For the peptide mapping the proportions in which each of the five glycinin subunits are present, as determined by Edman degradation, were taken into account. The results showed that mainly the basic polypeptide and a part of the acidic polypeptide, close to the location of the disulfide bridge between the basic and acidic polypeptides, are present in the aggregating peptide fraction. On the basis of the results obtained, an aggregation mechanism was proposed. The hydrophilic acidic polypeptides shield the hydrophobic basic polypeptides, and the former are preferentially degraded upon hydrolysis. This results in a net increase in hydrophobicity of the remaining material, which mainly consists of the basic polypeptide fragments. This increase in hydrophobicity is proposed to be the driving force in the aggregation of chymotrypsin-derived peptides of glycinin.
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Affiliation(s)
- Bas J H Kuipers
- Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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23
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Akkermans C, Venema P, van der Goot AJ, Gruppen H, Bakx EJ, Boom RM, van der Linden E. Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2. Biomacromolecules 2008; 9:1474-9. [DOI: 10.1021/bm7014224] [Citation(s) in RCA: 199] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Cynthia Akkermans
- Food Physics Group, Food and Bioprocess Engineering Group, and Laboratory of Food Chemistry, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands
| | - Paul Venema
- Food Physics Group, Food and Bioprocess Engineering Group, and Laboratory of Food Chemistry, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands
| | - Atze Jan van der Goot
- Food Physics Group, Food and Bioprocess Engineering Group, and Laboratory of Food Chemistry, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands
| | - Harry Gruppen
- Food Physics Group, Food and Bioprocess Engineering Group, and Laboratory of Food Chemistry, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands
| | - Edwin J. Bakx
- Food Physics Group, Food and Bioprocess Engineering Group, and Laboratory of Food Chemistry, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands
| | - Remko M. Boom
- Food Physics Group, Food and Bioprocess Engineering Group, and Laboratory of Food Chemistry, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands
| | - Erik van der Linden
- Food Physics Group, Food and Bioprocess Engineering Group, and Laboratory of Food Chemistry, Wageningen University, Post Office Box 8129, 6700 EV Wageningen, The Netherlands
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Akkermans C, Van der Goot AJ, Venema P, Gruppen H, Vereijken JM, Van der Linden E, Boom RM. Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9877-82. [PMID: 17966983 DOI: 10.1021/jf0718897] [Citation(s) in RCA: 113] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Long, fibrillar semiflexible aggregates were formed from soy glycinin and soy protein isolate (SPI) when heated at 85 degrees C and pH 2. Transmission electron microscopy analysis showed that the contour length of the fibrils was approximately 1 microm, the persistence length 2.3 microm, and the thickness a few nanometers. Fibrils formed from SPI were more branched than the fibrils of soy glycinin. Binding of the fluorescent dye Thioflavin T to the fibrils showed that beta-sheets were present in the fibrils. The presence of the fibrils resulted in an increase in viscosity and shear thinning behavior. Flow-induced birefringence measurements showed that the behavior of the fibrils under flow can be described by scaling relations derived for rodlike macromolecules. The fibril formation could be influenced by the protein concentration and heating time. Most properties of soy glycinin fibrils are comparable to beta-lactoglobulin fibrils.
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Affiliation(s)
- C Akkermans
- Food and Bioprocess Engineering Group, Wageningen UR, The Netherlands
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25
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Kuipers BJH, Bakx EJ, Gruppen H. Functional region identification in proteins by accumulative-quantitative peptide mapping using RP-HPLC-MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9337-9344. [PMID: 17944536 DOI: 10.1021/jf071380b] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
A new method was developed to identify regions in proteins from which peptides are derived with specific functional properties. This method is applicable for systems in which peptides of a hydrolyzed protein possess specific functional properties, but are too large to be sequenced directly and/or the peptide mixture is too complex to purify and characterize each peptide individually. In the present work, aggregating peptides obtained by proteolytic hydrolysis of soy glycinin were used as a case study. The aggregating peptides are isolated and subsequently further degraded with trypsin to result in peptides with a mass <5000 Da to enable sequence identification using RP-HPLC-MS in combination with MS/MS. Prior to RP-HPLC the peptides are fractionated using anion and cation exchange chromatography. The fractions obtained are analyzed with RP-HPLC-MS. The peptides, with identified sequences, were quantified using the peak areas of the RP-HPLC chromatograms measured at 214 nm. Next, the peak areas were corrected for the molar extinction coefficient of the individual peptides, followed by accumulative-quantitative peptide mapping. The results show that in complex systems, based on the method described, the regions in the parental protein from which the functional peptides originate can be properly identified.
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Affiliation(s)
- Bas J H Kuipers
- Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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Kuipers BJH, Alting AC, Gruppen H. Comparison of the aggregation behavior of soy and bovine whey protein hydrolysates. Biotechnol Adv 2007; 25:606-10. [PMID: 17855038 DOI: 10.1016/j.biotechadv.2007.07.005] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2007] [Indexed: 11/21/2022]
Abstract
Soy-derived proteins (soy protein isolate, glycinin, and beta-conglycinin) and bovine whey-derived proteins (whey protein isolate, alpha-lactalbumin, beta-lactoglobulin) were hydrolyzed using subtilisin Carlsberg, chymotrypsin, trypsin, bromelain, and papain. The (in)solubility of the hydrolysates obtained was studied as a function of pH. At neutral pH, all soy-derived protein hydrolysates, particularly those from glycinin, obtained by hydrolysis with subtilisin Carlsberg, chymotrypsin, bromelain, and papain showed a stronger aggregation compared to the non-hydrolyzed ones. This increase in aggregation was not observed upon hydrolysis by trypsin. None of the whey-derived protein hydrolysates exhibited an increase in aggregation at neutral pH. The high abundance of theoretical cleavage sites in the hydrophobic regions of glycinin probably explains the stronger exposure of hydrophobic groups than for the other proteins, which is suggested to be the driving force in the aggregate formation.
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Affiliation(s)
- Bas J H Kuipers
- Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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27
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van Boxtel EL, van den Broek LAM, Koppelman SJ, Vincken JP, Gruppen H. Peanut allergen Ara h 1 interacts with proanthocyanidins into higher molecular weight complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:8772-8. [PMID: 17883255 DOI: 10.1021/jf071585k] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Mildly extracted peanut allergen Ara h 1 was previously reported to occur as an oligomeric complex. In this paper we describe how the protein in this oligomeric complex interacts noncovalently with phenolic compounds of the proanthocyanidin type. These interactions are being disrupted during anion exchange chromatography, resulting in the dissociation of the oligomeric Ara h 1 complex into protein trimers. By use of the known three-dimensional structure of beta-conglycinin, a soy protein homologous to Ara h 1, proline-rich regions were observed in silico on both faces of its trimeric structure, which are conserved in Ara h 1. These proline-rich regions could explain the binding of proanthocyanidins to Ara h 1 and the formation of multiple Ara h 1 trimer complexes. This was supported by the observation that the addition of peanut proanthocyanidins to trimeric Ara h 1 and to beta-conglycinin resulted in the formation of soluble oligomeric protein complexes. The structurally related legumin proteins do not contain such proline-rich regions on both sides of the protein, and proanthocyanidins were shown to have a lower affinity for legumin proteins from peanuts and soybeans (peanut allergen Ara h 3 and soy glycinin, respectively). Ara h 1 present as the oligomeric complex is assumed to be the representative form of the allergen in which it is consumed by humans.
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Affiliation(s)
- Evelien L van Boxtel
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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