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Chen J, Fan Y, Zhang X, Yuan Z, Zhang H, Xu X, Qi J, Xiong G, Mei L, Zhu Y, Yang L, Li C. Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts. Food Chem 2023; 404:134555. [DOI: 10.1016/j.foodchem.2022.134555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/26/2022] [Accepted: 10/07/2022] [Indexed: 11/07/2022]
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2
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Effect of freezing raw meat on the physicochemical characteristics of beef jerky. Meat Sci 2023; 197:109082. [PMID: 36571999 DOI: 10.1016/j.meatsci.2022.109082] [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: 03/23/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
The effect of freezing raw meat on the quality characteristics of beef jerky was evaluated in the present study. Jerky was made using different types of raw beef (fresh, frozen, and frozen-thawed) with different curing times (6 h and 12 h). Frozen-thawed beef had a lower moisture content than fresh or frozen beef due to higher exudate loss (P < 0.05). Jerky made using frozen and frozen-thawed beef showed lower drying yield and higher shear force than jerky prepared using fresh beef (P < 0.05). Freezing raw beef decreased the fat content and increased the redness, yellowness, chroma, and hue values of jerky (P < 0.05). The microstructure of beef jerky was showed to increase the deformation and contraction of muscle fibers due to freezing. Longer curing times increased the moisture content of jerky made using frozen meat (P < 0.05). Jerky made using frozen or frozen-thawed meat was tough due to excessive fat and moisture loss.
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3
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Effect of active ice nucleation bacteria on freezing and the properties of surimi during frozen storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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4
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Tirado-Kulieva VA, Miranda-Zamora WR, Hernández-Martínez E, Pantoja-Tirado LR, Bazán-Tantaleán DL, Camacho-Orbegoso EW. Effect of antifreeze proteins on the freeze-thaw cycle of foods: fundamentals, mechanisms of action, current challenges and recommendations for future work. Heliyon 2022; 8:e10973. [PMID: 36262292 PMCID: PMC9573917 DOI: 10.1016/j.heliyon.2022.e10973] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/13/2022] [Accepted: 09/30/2022] [Indexed: 11/19/2022] Open
Abstract
Freezing is widely used in food preservation, but if not carried out properly, ice crystals can multiply (nucleation) or grow (recrystallization) rapidly. This also affects thawing, causing structural damage and affecting overall quality. The objective of this review is to comprehensively study the cryoprotective effect of antifreeze proteins (AFPs), highlighting their role in the freeze-thaw process of food. The properties of AFPs are based on their thermal hysteresis capacity (THC), on the modification of crystal morphology and on the inhibition of ice recrystallization. The mechanism of action of AFPs is based on the adsorption-inhibition theory, but the specific role of hydrogen and hydrophobic bonds/residues and structural characteristics is also detailed. Because of the properties of AFPs, they have been successfully used to preserve the quality of a wide variety of refrigerated and frozen foods. Among the limitations of the use of AFPs, the high cost of production stands out, but currently there are solutions such as the use the production of recombinant proteins, cloning and chemical synthesis. Although in vitro, in vivo and human studies have shown that AFPs are non-toxic, their safety remains a matter of debate. Further studies are recommended to expand knowledge about AFPs, to reduce costs in their large-scale production, to understand their interaction with other food compounds and their possible effects on the consumer.
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Affiliation(s)
| | | | | | - Lucia Ruth Pantoja-Tirado
- Carrera Profesional de Ingeniería en Industrias Alimentarias, Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo, Peru
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5
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Lu J, Wang Y, Chen B, Xie Y, Nie W, Zhou H, Xu B. Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing. Meat Sci 2022; 192:108907. [PMID: 35901583 DOI: 10.1016/j.meatsci.2022.108907] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 02/10/2022] [Accepted: 07/11/2022] [Indexed: 10/17/2022]
Abstract
This research aimed to investigate the effects of pigskin gelatin hydrolysate (PGH) on the quality changes of longissimus lumborum (LL) muscles during freezing. The samples were firstly assigned into six groups, including control, sucrose and sorbitol group (SUSO) as positive control, 0%, 1%, 2% and 4% PGH group. The thawing loss of frozen meat, microscopic observation of ice crystal formed during freezing, myowater mobility in muscle tissues, and protein structure changes were determined. PGH reduced the thawing loss of frozen meat by 5.32%. Microscopic observation showed that ice crystal area reduced to 15.54% with 4% PGH treatment. The PGH also reduced the loss of immolized water in meat during freezing. The Raman spectra showed that the protein structure remained more intact in the group of 4% PGH. It can be concluded that the addition of PGH effectively diminished the deterioration of muscle qualities, enhanced the cryoprotective of the muscles during freezing, and this enhancement was associated with their increasing amount.
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Affiliation(s)
- Jing Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ying Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Bo Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wen Nie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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6
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Gharib G, Saeidiharzand S, Sadaghiani AK, Koşar A. Antifreeze Proteins: A Tale of Evolution From Origin to Energy Applications. Front Bioeng Biotechnol 2022; 9:770588. [PMID: 35186912 PMCID: PMC8851421 DOI: 10.3389/fbioe.2021.770588] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Accepted: 12/31/2021] [Indexed: 11/19/2022] Open
Abstract
Icing and formation of ice crystals is a major obstacle against applications ranging from energy systems to transportation and aviation. Icing not only introduces excess thermal resistance, but it also reduces the safety in operating systems. Many organisms living under harsh climate and subzero temperature conditions have developed extraordinary survival strategies to avoid or delay ice crystal formation. There are several types of antifreeze glycoproteins with ice-binding ability to hamper ice growth, ice nucleation, and recrystallization. Scientists adopted similar approaches to utilize a new generation of engineered antifreeze and ice-binding proteins as bio cryoprotective agents for preservation and industrial applications. There are numerous types of antifreeze proteins (AFPs) categorized according to their structures and functions. The main challenge in employing such biomolecules on industrial surfaces is the stabilization/coating with high efficiency. In this review, we discuss various classes of antifreeze proteins. Our particular focus is on the elaboration of potential industrial applications of anti-freeze polypeptides.
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Affiliation(s)
- Ghazaleh Gharib
- Faculty of Engineering and Natural Sciences (FENS), Sabanci University, Istanbul, Turkey
- Sabanci University Nanotechnology and Application Center (SUNUM), Sabanci University, Istanbul, Turkey
- Center of Excellence for Functional Surfaces and Interfaces for Nano-Diagnostics (EFSUN), Sabanci University, Istanbul, Turkey
| | - Shaghayegh Saeidiharzand
- Faculty of Engineering and Natural Sciences (FENS), Sabanci University, Istanbul, Turkey
- Sabanci University Nanotechnology and Application Center (SUNUM), Sabanci University, Istanbul, Turkey
| | - Abdolali K. Sadaghiani
- Faculty of Engineering and Natural Sciences (FENS), Sabanci University, Istanbul, Turkey
- Sabanci University Nanotechnology and Application Center (SUNUM), Sabanci University, Istanbul, Turkey
- Center of Excellence for Functional Surfaces and Interfaces for Nano-Diagnostics (EFSUN), Sabanci University, Istanbul, Turkey
- *Correspondence: Abdolali K. Sadaghiani, ; Ali Koşar,
| | - Ali Koşar
- Faculty of Engineering and Natural Sciences (FENS), Sabanci University, Istanbul, Turkey
- Sabanci University Nanotechnology and Application Center (SUNUM), Sabanci University, Istanbul, Turkey
- Center of Excellence for Functional Surfaces and Interfaces for Nano-Diagnostics (EFSUN), Sabanci University, Istanbul, Turkey
- *Correspondence: Abdolali K. Sadaghiani, ; Ali Koşar,
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7
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Ghalamara S, Silva S, Brazinha C, Pintado M. Structural diversity of marine anti-freezing proteins, properties and potential applications: a review. BIORESOUR BIOPROCESS 2022; 9:5. [PMID: 38647561 PMCID: PMC10992025 DOI: 10.1186/s40643-022-00494-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Accepted: 01/08/2022] [Indexed: 11/10/2022] Open
Abstract
Cold-adapted organisms, such as fishes, insects, plants and bacteria produce a group of proteins known as antifreeze proteins (AFPs). The specific functions of AFPs, including thermal hysteresis (TH), ice recrystallization inhibition (IRI), dynamic ice shaping (DIS) and interaction with membranes, attracted significant interest for their incorporation into commercial products. AFPs represent their effects by lowering the water freezing point as well as preventing the growth of ice crystals and recrystallization during frozen storage. The potential of AFPs to modify ice growth results in ice crystal stabilizing over a defined temperature range and inhibiting ice recrystallization, which could minimize drip loss during thawing, improve the quality and increase the shelf-life of frozen products. Most cryopreservation studies using marine-derived AFPs have shown that the addition of AFPs can increase post-thaw viability. Nevertheless, the reduced availability of bulk proteins and the need of biotechnological techniques for industrial production, limit the possible usage in foods. Despite all these drawbacks, relatively small concentrations are enough to show activity, which suggests AFPs as potential food additives in the future. The present work aims to review the results of numerous investigations on marine-derived AFPs and discuss their structure, function, physicochemical properties, purification and potential applications.
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Affiliation(s)
- Soudabeh Ghalamara
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Sara Silva
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Carla Brazinha
- LAQV/Requimte, Faculdade de Ciências E Tecnologia, Universidade Nova de Lisboa, Campus de Caparica, 2829-516, Caparica, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal.
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8
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Alim A, Rafay A, Naseem I. PoGB-pred: Prediction of Antifreeze Proteins Sequences Using Amino Acid Composition with Feature Selection Followed by a Sequential-based Ensemble Approach. Curr Bioinform 2021. [DOI: 10.2174/1574893615999200707141926] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Proteins contribute significantly in every task of cellular life. Their
functions encompass the building and repairing of tissues in human bodies and other organisms.
Hence they are the building blocks of bones, muscles, cartilage, skin, and blood. Similarly, antifreeze
proteins are of prime significance for organisms that live in very cold areas. With the help of
these proteins, the cold water organisms can survive below zero temperature and resist the water
crystallization process, which may cause the rupture in the internal cells and tissues. AFP’s have
also attracted attention and interest in food industries and cryopreservation.
Objective:
With the increase in the availability of genomic sequence
data of protein, an automated and sophisticated tool for AFP recognition and identification is in dire need. The sequence
and structures of AFP are highly distinct, therefore, most of the proposed methods fail to show promising results on
different structures. A consolidated method is proposed to produce the competitive performance on highly distinct AFP
structure.
Methods:
In this study, machine learning-based algorithms including Principal Component Analysis
(PCA) followed by Gradient Boosting (GB) were proposed to be used for anti-freeze protein
identification. To analyze the performance and validation of the proposed model, various
combinations of two segments' composition of amino acid and dipeptides are used. PCA, in
particular, is proposed for dimension reduction and high variance retaining of data, which is
followed by an ensemble method named gradient boosting for modeling and classification.
Results:
The proposed method obtained the
superfluous performance on PDB, Pfam and Uniprot dataset as compared with the RAFP-Pred method. In experiment-3,
by utilizing only 150 PCA components a high accuracy of 89.63 was achieved which is superior to the 87.41 utilizing 300
significant features reported for the RAFP-Pred method. Experiment-2 is conducted using two different dataset such that
non-AFP from the PISCES server and AFPs from Protein data bank. In this experiment-2, our proposed method attained
high sensitivity of 79.16 which is 12.50 better than state-of-the-art the RAFP-pred method.
Conclusion:
AFPs have a common function with distinct structure. Therefore, the development of a single model for
different sequences often fails to AFPs. A robust results have been shown by our proposed model on the diversity of
training and testing dataset. The results of the proposed model outperformed compared to the previous AFPs prediction method such as RAFP-Pred. Our model consists of PCA for dimension reduction followed by gradient boosting for
classification. Due to simplicity, scalability properties and high performance result our model can be easily extended for
analyzing the proteomic and genomic dataset.
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Affiliation(s)
- Affan Alim
- College of Computing and Information Sciences, Karachi Institute of Economics and Technology (KIET), Karachi 75190, Pakistan
| | - Abdul Rafay
- College of Computing and Information Sciences, Karachi Institute of Economics and Technology (KIET), Karachi 75190, Pakistan
| | - Imran Naseem
- School of Electrical, Electronic and Computer Engineering, the University of Western Australia, 35 Stirling Highway, Crawley, Western Australia 6009, Australia
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9
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Li F, Du X, Wang B, Pan N, Xia X, Bao Y. Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage. Food Chem 2021; 353:129104. [PMID: 33730666 DOI: 10.1016/j.foodchem.2021.129104] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 01/07/2021] [Accepted: 01/08/2021] [Indexed: 10/22/2022]
Abstract
The effect of ice structuring protein (ISP) on the gelling properties of myofibrillar protein from quick-frozen pork patty during frozen storage was investigated by determining and comparing protein solubility, turbidity and gel properties. Protein solubility was increased by 10.23% and turbidity was decreased after ISP treated. The gel whiteness and strength of myofibrillar protein from patty with ISP were 8.38% and 13.70% higher than that of the control after frozen for 180 days. And the addition of ISP could weaken the influence of frozen storage on water mobility and reduce the water loss. Furthermore, ISP retrained the decrease in the maximum elastic (G') value and loss factor (tan δ) value of samples. Through observing by scanning electron microscope (SEM), ISP retarded the destruction of gel microstructure and maintained the relatively complete tissue of gel. These findings confirmed the importance of ISP in myofibrillar protein gel quality assurance of pork patty during frozen storage.
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Affiliation(s)
- Fangfei Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yihong Bao
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China.
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10
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Wang B, Li F, Pan N, Kong B, Xia X. Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles. Meat Sci 2020; 172:108335. [PMID: 33059179 DOI: 10.1016/j.meatsci.2020.108335] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 09/30/2020] [Accepted: 10/05/2020] [Indexed: 02/06/2023]
Abstract
The inhibitory effect of ice structuring protein (ISP) on the quality deterioration of quick-frozen pork patties subjected to multiple freeze-thaw (F-T) cycles was investigated. The inhibitory effect of ISP on patty quality deterioration was obvious after five F-T cycles (P < 0.05). The hardness and springiness of patties with 0.20% ISP were 3.84% and 10.61% higher than those of patties without ISP, and the thawing loss of patties with 0.20% ISP was 43.64% lower than that of patties without ISP (P < 0.05). In addition, ISP effectively restrained moisture migration and destruction of pork patty microstructure during F-T cycles. More importantly, thiobarbituric acid reactive substance levels and carbonyl contents in the patties with 0.20% ISP were 25% and 32% lower than those in the control group (no significant difference with patties with 0.30% ISP) after five F-T cycles. Therefore, these results illustrated the potential benefits of ISP in meat products.
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Affiliation(s)
- Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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11
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Wessels MLJ, Azzollini D, Fogliano V. Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients. Food Chem 2020; 320:126649. [PMID: 32217433 DOI: 10.1016/j.foodchem.2020.126649] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 03/16/2020] [Accepted: 03/18/2020] [Indexed: 12/01/2022]
Abstract
The effect of frozen storage on the chemical properties and ingredient functionalities of Lesser mealworms was investigated at -20 °C for 2 months. Major changes occurred in the first week of frozen storage. Proteins, among which heavy chain myosin, underwent denaturation and aggregation, as shown by a decrease in solubility, SDS-PAGE pattern, and Confocal Laser Scanning Microscopy. The ice melting point in larvae was -32.5 °C as determined by DSC: 25% of water is not frozen at -20 °C, possibly due to anti-freezing proteins preventing ice formation. The presence of unfrozen water favoured various enzymatic activities as shown by a pH decrease, indicating protein hydrolysis. The molecular changes during frozen storage increased the browning reactions due to phenoloxidase activity. Foaming ability, foam stability and gel network stability increased upon frozen storage due to protein denaturation. Results provide important information regarding the opportunity of frozen storage of insect larvae for both research and industrial purposes.
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Affiliation(s)
- M L J Wessels
- Food Quality & Design Group, Wageningen University & Research. Bornse Weilanden 9. 6708 WG, Wageningen, The Netherlands
| | - D Azzollini
- Food Quality & Design Group, Wageningen University & Research. Bornse Weilanden 9. 6708 WG, Wageningen, The Netherlands
| | - V Fogliano
- Food Quality & Design Group, Wageningen University & Research. Bornse Weilanden 9. 6708 WG, Wageningen, The Netherlands.
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12
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Kiran-Yildirim B, Gaukel V. Thermal Hysteresis and Bursting Rate in Sucrose Solutions with Antifreeze Proteins. Chem Eng Technol 2020. [DOI: 10.1002/ceat.201900418] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Bercem Kiran-Yildirim
- Marmara University, Faculty of EngineeringChemical Engineering Department 34722 Goztepe-Istanbul Turkey
- Karlsruhe Institute of TechnologyInstitute of Process Engineering in Life SciencesSection I: Food Process Engineering Kaiserstrasse 12 76131 Karlsruhe Germany
| | - Volker Gaukel
- Karlsruhe Institute of TechnologyInstitute of Process Engineering in Life SciencesSection I: Food Process Engineering Kaiserstrasse 12 76131 Karlsruhe Germany
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13
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Du X, Chang P, Tian J, Kong B, Sun F, Xia X. Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109140] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Xiang H, Yang X, Ke L, Hu Y. The properties, biotechnologies, and applications of antifreeze proteins. Int J Biol Macromol 2020; 153:661-675. [PMID: 32156540 DOI: 10.1016/j.ijbiomac.2020.03.040] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 03/04/2020] [Accepted: 03/06/2020] [Indexed: 01/30/2023]
Abstract
By natural selection, organisms evolve different solutions to cope with extremely cold weather. The emergence of an antifreeze protein gene is one of the most momentous solutions. Antifreeze proteins possess an importantly functional ability for organisms to survive in cold environments and are widely found in various cold-tolerant species. In this review, we summarize the origin of antifreeze proteins, describe the diversity of their species-specific properties and functions, and highlight the related biotechnology on the basis of both laboratory tests and bioinformatics analysis. The most recent advances in the applications of antifreeze proteins are also discussed. We expect that this systematic review will contribute to the comprehensive knowledge of antifreeze proteins to readers.
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Affiliation(s)
- Hong Xiang
- Shenzhen Institute of Synthetic Biology, Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen, People's Republic of China.; CAS Key Laboratory of Quantitative Engineering Biology, Shenzhen Institutes of Advanced Technology
| | - Xiaohu Yang
- Shenzhen Institute of Synthetic Biology, Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen, People's Republic of China.; CAS Key Laboratory of Quantitative Engineering Biology, Shenzhen Institutes of Advanced Technology
| | - Lei Ke
- Shenzhen Institute of Synthetic Biology, Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen, People's Republic of China.; CAS Key Laboratory of Quantitative Engineering Biology, Shenzhen Institutes of Advanced Technology
| | - Yong Hu
- Shenzhen Institute of Synthetic Biology, Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen, People's Republic of China.; CAS Key Laboratory of Quantitative Engineering Biology, Shenzhen Institutes of Advanced Technology.
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15
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Mangiagalli M, Brocca S, Orlando M, Lotti M. The “cold revolution”. Present and future applications of cold-active enzymes and ice-binding proteins. N Biotechnol 2020; 55:5-11. [DOI: 10.1016/j.nbt.2019.09.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 09/06/2019] [Accepted: 09/16/2019] [Indexed: 11/24/2022]
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16
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Naullage PM, Molinero V. Slow Propagation of Ice Binding Limits the Ice-Recrystallization Inhibition Efficiency of PVA and Other Flexible Polymers. J Am Chem Soc 2020; 142:4356-4366. [DOI: 10.1021/jacs.9b12943] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pavithra M. Naullage
- Department of Chemistry, The University of Utah, Salt Lake City, Utah 84112-0850, United States
| | - Valeria Molinero
- Department of Chemistry, The University of Utah, Salt Lake City, Utah 84112-0850, United States
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17
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Ghanavati D, Khodanazary A, Hosseini SM, Rezaie A. Microstructure and quality attributes of Saurida tumbil muscle during superchilled storage as affected by shell/ and non-shell freezing. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1716794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Dina Ghanavati
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
| | - Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
| | - Seyyed Mehdi Hosseini
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
| | - Annahita Rezaie
- Department of Pathobiology, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
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18
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Cryoprotective effect of an antifreeze protein purified from Tenebrio molitor larvae on vegetables. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Shi L, Yang T, Xiong G, Li X, Wang X, Ding A, Qiao Y, Wu W, Liao L, Wang L. Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch (Micropterus salmoides). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.063] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Xu D, Wang H, Wang Y, Zhang Z. Ice crystal growth of living onion epidermal cells as affected by freezing rates. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1439506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Duohua Xu
- School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, China
| | - Huaiwen Wang
- School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, China
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Yanan Wang
- School of Engineering, Deakin University, Geelong, Victoria, Australia
| | - Zhe Zhang
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
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21
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Antifreeze peptide pretreatment minimizes freeze-thaw damage to cherries: An in-depth investigation. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Balance between hydration enthalpy and entropy is important for ice binding surfaces in Antifreeze Proteins. Sci Rep 2017; 7:11901. [PMID: 28928396 PMCID: PMC5605524 DOI: 10.1038/s41598-017-11982-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Accepted: 08/29/2017] [Indexed: 11/21/2022] Open
Abstract
Antifreeze Proteins (AFPs) inhibit the growth of an ice crystal by binding to it. The detailed binding mechanism is, however, still not fully understood. We investigated three AFPs using Molecular Dynamics simulations in combination with Grid Inhomogeneous Solvation Theory, exploring their hydration thermodynamics. The observed enthalpic and entropic differences between the ice-binding sites and the inactive surface reveal key properties essential for proteins in order to bind ice: While entropic contributions are similar for all sites, the enthalpic gain for all ice-binding sites is lower than for the rest of the protein surface. In contrast to most of the recently published studies, our analyses show that enthalpic interactions are as important as an ice-like pre-ordering. Based on these observations, we propose a new, thermodynamically more refined mechanism of the ice recognition process showing that the appropriate balance between entropy and enthalpy facilitates ice-binding of proteins. Especially, high enthalpic interactions between the protein surface and water can hinder the ice-binding activity.
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Dong Z, Wang J, Zhou X. Effect of antifreeze protein on heterogeneous ice nucleation based on a two-dimensional random-field Ising model. Phys Rev E 2017; 95:052140. [PMID: 28618642 DOI: 10.1103/physreve.95.052140] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Indexed: 11/07/2022]
Abstract
Antifreeze proteins (AFPs) are the key biomolecules that protect many species from suffering the extreme conditions. Their unique properties of antifreezing provide the potential of a wide range of applications. Inspired by the present experimental approaches of creating an antifreeze surface by coating AFPs, here we present a two-dimensional random-field lattice Ising model to study the effect of AFPs on heterogeneous ice nucleation. The model shows that both the size and the free-energy effect of individual AFPs and their surface coverage dominate the antifreeze capacity of an AFP-coated surface. The simulation results are consistent with the recent experiments qualitatively, revealing the origin of the surprisingly low antifreeze capacity of an AFP-coated surface when the coverage is not particularly high as shown in experiment. These results will hopefully deepen our understanding of the antifreeze effects and thus be potentially useful for designing novel antifreeze coating materials based on biomolecules.
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Affiliation(s)
- Zhen Dong
- School of Physical Sciences, University of Chinese Academy of Science, Beijing 100049, People's Republic of China
| | - Jianjun Wang
- Key Laboratory of Green Printing, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, People's Republic of China.,School of Chemistry and Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Xin Zhou
- School of Physical Sciences, University of Chinese Academy of Science, Beijing 100049, People's Republic of China
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GUTIÉRREZ MSC, OLIVEIRA CMD, MELO FR, SILVEIRA JÚNIOR V. Limit growth of ice crystals under different temperature oscillations levels in nile Tilapia. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.29416] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Ando Y, Nei D, Kono S, Nabetani H. Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Shinji Kono
- Research and Development Center, Mayekawa Mfg. Co., Ltd
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Calderara M, Deorsola FA, Bensaid S, Fino D, Russo N, Geobaldo F. Role of ice structuring proteins on freezing-thawing cycles of pasta sauces. Journal of Food Science and Technology 2016; 53:4216-4223. [PMID: 28115762 DOI: 10.1007/s13197-016-2409-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2016] [Accepted: 11/13/2016] [Indexed: 11/29/2022]
Abstract
The freezing of the food is one of the most important technological developments for the storage of food in terms of quality and safety. The aim of this work was to study the role of an ice structuring protein (ISP) on freezing-thawing cycles of different solutions and commercial Italian pasta sauces. Ice structuring proteins were related to the modification of the structure of ice. The results showed that the freezing time of an aqueous solution containing the protein was reduced to about 20% with respect to a pure water solution. The same effect was demonstrated in sugar-containing solutions and in lipid-containing sauces. The study proved a specific role of ISP during thawing, inducing a time decrease similar to that of freezing and even more important in the case of tomato-based sauces. This work demonstrated the role of ISP in the freezing-thawing process, showing a significant reduction of processing in the freezing and thawing phase by adding the protein to pure water and different sugar-, salt- and lipid-containing solutions and commercial sauces, with considerable benefits for the food industry in terms of costs and food quality.
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Affiliation(s)
- Marianna Calderara
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy
| | - Fabio A Deorsola
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy
| | - Samir Bensaid
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy
| | - Debora Fino
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy
| | - Nunzio Russo
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy
| | - Francesco Geobaldo
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy
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27
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Haleva L, Celik Y, Bar-Dolev M, Pertaya-Braun N, Kaner A, Davies PL, Braslavsky I. Microfluidic Cold-Finger Device for the Investigation of Ice-Binding Proteins. Biophys J 2016; 111:1143-1150. [PMID: 27653473 PMCID: PMC5034346 DOI: 10.1016/j.bpj.2016.08.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 06/27/2016] [Accepted: 08/01/2016] [Indexed: 11/30/2022] Open
Abstract
Ice-binding proteins (IBPs) bind to ice crystals and control their structure, enlargement, and melting, thereby helping their host organisms to avoid injuries associated with ice growth. IBPs are useful in applications where ice growth control is necessary, such as cryopreservation, food storage, and anti-icing. The study of an IBP's mechanism of action is limited by the technological difficulties of in situ observations of molecules at the dynamic interface between ice and water. We describe herein a new, to our knowledge, apparatus designed to generate a controlled temperature gradient in a microfluidic chip, called a microfluidic cold finger (MCF). This device allows growth of a stable ice crystal that can be easily manipulated with or without IBPs in solution. Using the MCF, we show that the fluorescence signal of IBPs conjugated to green fluorescent protein is reduced upon freezing and recovers at melting. This finding strengthens the evidence for irreversible binding of IBPs to their ligand, ice. We also used the MCF to demonstrate the basal-plane affinity of several IBPs, including a recently described IBP from Rhagium inquisitor. Use of the MCF device, along with a temperature-controlled setup, provides a relatively simple and robust technique that can be widely used for further analysis of materials at the ice/water interface.
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Affiliation(s)
- Lotem Haleva
- Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Yeliz Celik
- Department of Physics and Astronomy, Ohio University, Athens, Ohio; Department of Physics and Physical Sciences, Marshall University, Huntington, West Virginia
| | - Maya Bar-Dolev
- Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | | | - Avigail Kaner
- Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Peter L Davies
- Department of Biomedical and Molecular Sciences, Queen's University, Kingston, Canada
| | - Ido Braslavsky
- Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel; Department of Physics and Astronomy, Ohio University, Athens, Ohio.
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Affiliation(s)
- Maya Bar Dolev
- Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agricultural, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel; ,
| | - Ido Braslavsky
- Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agricultural, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel; ,
| | - Peter L. Davies
- Department of Biomedical and Molecular Science, Queen's University, Kingston, Ontario K7L 3N6, Canada;
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Kong CHZ, Hamid N, Liu T, Sarojini V. Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4327-4335. [PMID: 27138051 DOI: 10.1021/acs.jafc.6b00046] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Ice crystal formation is of primary concern to the frozen food industry. In this study, the effects of antifreeze peptides (AFPs) on ice crystal formation were assessed in carrot during freezing and thawing. Three synthetic analogues based on naturally occurring antifreeze peptides were used in this study. The AFPs exhibited modification of ice crystal morphology, confirming their antifreeze activity in vitro. The ability of the synthetic AFPs to minimize drip loss and preserve color, structure, texture, and volatiles of frozen carrot was evaluated using the techniques of SEM, GC-MS, and texture analysis. The results prove the potential of these AFPs to preserve the above characteristics in frozen carrot samples.
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Affiliation(s)
- Charles H Z Kong
- School of Chemical Sciences, The University of Auckland , 23 Symonds Street, Auckland, New Zealand
| | - Nazimah Hamid
- School of Applied Sciences, Auckland University of Technology , 34 St Paul Street, Auckland, New Zealand
| | - Tingting Liu
- School of Applied Sciences, Auckland University of Technology , 34 St Paul Street, Auckland, New Zealand
| | - Vijayalekshmi Sarojini
- School of Chemical Sciences, The University of Auckland , 23 Symonds Street, Auckland, New Zealand
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30
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Provesi JG, Valentim Neto PA, Arisi ACM, Amante ER. Antifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia, Senecio icoglossus, and Eucalyptus ssp. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2016. [DOI: 10.1590/1981-6723.11016] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Summary Antifreeze proteins (AFPs) present in plants may inhibit ice recrystallization even at low concentrations, and show potential application to many frozen foods. This study evaluated the presence of antifreeze proteins in naturally cold acclimated and non-acclimated leaves of Drimys angustifolia, Senecio icoglossus and Eucalyptus ssp. No proteins were detected in apoplastic extracts of Eucalyptus ssp. Extracts of cold acclimated and non-acclimated S. icoglossus showed protein concentrations of 42.89 and 17.76 µg mL-1, both with bands between 25 and 37 kDa in the SDS-PAGE. However, they did not inhibit recrystallization. The extract of cold acclimated D. angustifolia contained a protein concentration of 95.17 µg mL-1, almost five times higher than the extract of non-acclimated D. angustifolia. In the extract of cold acclimated D. angustifolia, there was presence of ice recrystallization inhibitors. This extract showed a protein band just below 37 kDa and another more intense band between 20 and 25 kDa. It is the first time that the presence of antifreeze proteins in this species is being described.
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Lee SJ, Kim HJ, Cheong SH, Kim YS, Kim SE, Hwang JW, Lee JS, Moon SH, Jeon BT, Park PJ. Antioxidative effect of recombinant ice-binding protein (rLeIBP) from Arctic yeast Glaciozyma sp. on lipid peroxidation of Korean beef. Process Biochem 2015. [DOI: 10.1016/j.procbio.2015.09.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Ustun NS, Turhan S. Antifreeze Proteins: Characteristics, Function, Mechanism of Action, Sources and Application to Foods. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12476] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nebahat Sule Ustun
- Department of Food Engineering; Engineering Faculty; Ondokuz Mayis University; Samsun Turkey
| | - Sadettin Turhan
- Department of Food Engineering; Engineering Faculty; Ondokuz Mayis University; Samsun Turkey
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PROVESI JG, AMANTE ER. Revisão: Proteínas anticongelantes – uma tecnologia emergente para o congelamento de alimentos. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2015. [DOI: 10.1590/1981-6723.7714] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Um dos métodos mais tradicionais na conservação de alimentos, o congelamento também pode alterar de forma significativa as características do produto. Grandes cristais de gelo provocam alteração na textura e/ou danos a membranas e componentes celulares. As técnicas de congelamento rápido formam cristais de gelo menores do que o processo lento, porém as flutuações de temperatura durante a distribuição e transporte podem promover o crescimento dos cristais. Esse processo é conhecido como recristalização e é uma barreira na utilização do congelamento como método de conservação em muitos casos. O uso de crioprotetores tradicionais, como a sacarose, é uma alternativa limitada, uma vez que concentrações elevadas são requeridas. Na década de 1970, foi descrita em peixes de águas frias uma classe de proteínas que, em baixa concentração, pode interagir e influenciar o crescimento do cristal de gelo. Elas foram chamadas de proteínas anticongelantes (PACs), sendo encontradas também em plantas, animais e micro-organismos ambientados a baixas temperaturas. Essas proteínas podem intervir no processo de formação do núcleo inicial do gelo, reduzir o ponto de congelamento da água, ou, ainda, inibir a recristalização, principalmente para PACs de vegetais. Há diversos trabalhos publicados e algumas patentes registradas para o uso de PACs em diversos alimentos, como lácteos, carnes, massas, frutas e hortaliças, conservando de melhor forma as características originais do alimento. Atualmente, o custo ainda é uma barreira para utilização comercial das PACs. Contudo, a descoberta de novas fontes pode reduzir seu custo e tornar essas proteínas uma ferramenta efetiva na manutenção da textura de alimentos congelados. Baseada em trabalhos que avaliaram aspectos químicos das PACs e exemplos de sua aplicação, esta revisão tem como objetivo principal apresentar as características gerais das PACs e discutir sobre sua utilização.
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Kaale LD, Eikevik TM. The development of ice crystals in food products during the superchilling process and following storage, a review. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.07.004] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Kaale LD, Eikevik TM. A study of the ice crystal sizes of red muscle of pre-rigor Atlantic salmon (Salmo salar) fillets during superchilled storage. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.06.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bang JK, Lee JH, Murugan RN, Lee SG, Do H, Koh HY, Shim HE, Kim HC, Kim HJ. Antifreeze peptides and glycopeptides, and their derivatives: potential uses in biotechnology. Mar Drugs 2013; 11:2013-41. [PMID: 23752356 PMCID: PMC3721219 DOI: 10.3390/md11062013] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2013] [Revised: 04/22/2013] [Accepted: 05/10/2013] [Indexed: 01/14/2023] Open
Abstract
Antifreeze proteins (AFPs) and glycoproteins (AFGPs), collectively called AF(G)Ps, constitute a diverse class of proteins found in various Arctic and Antarctic fish, as well as in amphibians, plants, and insects. These compounds possess the ability to inhibit the formation of ice and are therefore essential to the survival of many marine teleost fishes that routinely encounter sub-zero temperatures. Owing to this property, AF(G)Ps have potential applications in many areas such as storage of cells or tissues at low temperature, ice slurries for refrigeration systems, and food storage. In contrast to AFGPs, which are composed of repeated tripeptide units (Ala-Ala-Thr)n with minor sequence variations, AFPs possess very different primary, secondary, and tertiary structures. The isolation and purification of AFGPs is laborious, costly, and often results in mixtures, making characterization difficult. Recent structural investigations into the mechanism by which linear and cyclic AFGPs inhibit ice crystallization have led to significant progress toward the synthesis and assessment of several synthetic mimics of AFGPs. This review article will summarize synthetic AFGP mimics as well as current challenges in designing compounds capable of mimicking AFGPs. It will also cover our recent efforts in exploring whether peptoid mimics can serve as structural and functional mimics of native AFGPs.
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Affiliation(s)
- Jeong Kyu Bang
- Division of Magnetic Resonance, Korea Basic Scienc Institute, Chungbuk 363-833, Korea; E-Mails: (J.K.B.); (R.N.M.)
| | - Jun Hyuck Lee
- Division of Polar Life Sciences, Korea Polar Research Institute, Incheon 406-840, Korea; E-Mails: (J.H.L.); (S.G.L.); (H.D.); (H.Y.K.); (H.-E.S.)
- Department of Polar Sciences, University of Science and Technology, Incheon 406-840, Korea
| | - Ravichandran N. Murugan
- Division of Magnetic Resonance, Korea Basic Scienc Institute, Chungbuk 363-833, Korea; E-Mails: (J.K.B.); (R.N.M.)
| | - Sung Gu Lee
- Division of Polar Life Sciences, Korea Polar Research Institute, Incheon 406-840, Korea; E-Mails: (J.H.L.); (S.G.L.); (H.D.); (H.Y.K.); (H.-E.S.)
- Department of Polar Sciences, University of Science and Technology, Incheon 406-840, Korea
| | - Hackwon Do
- Division of Polar Life Sciences, Korea Polar Research Institute, Incheon 406-840, Korea; E-Mails: (J.H.L.); (S.G.L.); (H.D.); (H.Y.K.); (H.-E.S.)
- Department of Polar Sciences, University of Science and Technology, Incheon 406-840, Korea
| | - Hye Yeon Koh
- Division of Polar Life Sciences, Korea Polar Research Institute, Incheon 406-840, Korea; E-Mails: (J.H.L.); (S.G.L.); (H.D.); (H.Y.K.); (H.-E.S.)
| | - Hye-Eun Shim
- Division of Polar Life Sciences, Korea Polar Research Institute, Incheon 406-840, Korea; E-Mails: (J.H.L.); (S.G.L.); (H.D.); (H.Y.K.); (H.-E.S.)
| | - Hyun-Cheol Kim
- Division of Polar Climate Research, Korea Polar Research Institute, Incheon 406-840, Korea; E-Mail:
| | - Hak Jun Kim
- Division of Polar Life Sciences, Korea Polar Research Institute, Incheon 406-840, Korea; E-Mails: (J.H.L.); (S.G.L.); (H.D.); (H.Y.K.); (H.-E.S.)
- Department of Polar Sciences, University of Science and Technology, Incheon 406-840, Korea
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +82-32-760-5550; Fax: +82-32-760-5598
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Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.047] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1101-0] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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41
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Kaale LD, Eikevik TM. A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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Leygonie C, Britz TJ, Hoffman LC. Impact of freezing and thawing on the quality of meat: Review. Meat Sci 2012; 91:93-8. [DOI: 10.1016/j.meatsci.2012.01.013] [Citation(s) in RCA: 442] [Impact Index Per Article: 36.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2011] [Revised: 01/17/2012] [Accepted: 01/17/2012] [Indexed: 10/14/2022]
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43
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Hassas-Roudsari M, Goff HD. Ice structuring proteins from plants: Mechanism of action and food application. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.018] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report). PURE APPL CHEM 2011. [DOI: 10.1351/pac-rep-10-07-02] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (Tg) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known. The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.
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Responses of Living Organisms to Freezing and Drying: Potential Applications in Food Technology. ACTA ACUST UNITED AC 2010. [DOI: 10.1007/978-1-4419-7475-4_22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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46
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Li L, Kim Y, Huang W, Jia C, Xu B. Effects of Ice Structuring Proteins on Freeze-Thaw Stability of Corn and Wheat Starch Gels. Cereal Chem 2010. [DOI: 10.1094/cchem-01-10-0013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lingling Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yangsoo Kim
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
- Corresponding authors. Phone/fax: 86-510-8591-9139. E-mail: (Y. Kim); (W. Huang)
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
- Corresponding authors. Phone/fax: 86-510-8591-9139. E-mail: (Y. Kim); (W. Huang)
| | - Chunli Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Baocai Xu
- The China Yuren Food Group, 10 Yurun Road, Jianye District, Nanjing, Jiangsu 210041, China
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The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.05.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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49
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Yeh CM, Kao BY, Peng HJ. Production of a recombinant type 1 antifreeze protein analogue by L. lactis and its applications on frozen meat and frozen dough. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:6216-6223. [PMID: 19545118 DOI: 10.1021/jf900924f] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
In this study, a novel recombinant type I antifreeze protein analogue (rAFP) was produced and secreted by Lactococcus lactis, a food-grade microorganism of major commercial importance. Antifreeze proteins are potent cryogenic protection agents for the cryopreservation of food and pharmaceutical materials. A food-grade expression and fermentation system (BSE- and antibiotic-free) for the production and secretion of high levels of rAFP was developed. Lyophilized, crude rAFP produced by L. lactis was tested in a frozen meat and frozen dough processing model. The frozen meat treated with the antifreeze protein showed less drip loss, less protein loss, and a high score on juiciness by sensory evaluation. Frozen dough treated with the rAFP showed better fermentation capacity than untreated frozen dough. Breads baked from frozen dough treated with rAFP acquired the same consumer acceptance as fresh bread.
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Affiliation(s)
- Chuan-Mei Yeh
- Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, Republic of China.
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50
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Budke C, Heggemann C, Koch M, Sewald N, Koop T. Ice Recrystallization Kinetics in the Presence of Synthetic Antifreeze Glycoprotein Analogues Using the Framework of LSW Theory. J Phys Chem B 2009; 113:2865-73. [DOI: 10.1021/jp805726e] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- C. Budke
- Department of Chemistry, Physical Chemistry, Bielefeld University, Bielefeld, Germany, and Department of Chemistry, Organic and Bioorganic Chemistry, Bielefeld University, Bielefeld, Germany
| | - C. Heggemann
- Department of Chemistry, Physical Chemistry, Bielefeld University, Bielefeld, Germany, and Department of Chemistry, Organic and Bioorganic Chemistry, Bielefeld University, Bielefeld, Germany
| | - M. Koch
- Department of Chemistry, Physical Chemistry, Bielefeld University, Bielefeld, Germany, and Department of Chemistry, Organic and Bioorganic Chemistry, Bielefeld University, Bielefeld, Germany
| | - N. Sewald
- Department of Chemistry, Physical Chemistry, Bielefeld University, Bielefeld, Germany, and Department of Chemistry, Organic and Bioorganic Chemistry, Bielefeld University, Bielefeld, Germany
| | - T. Koop
- Department of Chemistry, Physical Chemistry, Bielefeld University, Bielefeld, Germany, and Department of Chemistry, Organic and Bioorganic Chemistry, Bielefeld University, Bielefeld, Germany
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