1
|
Xin S, Zhang H, Sun J, Mao X. Characterization and Hydrolysis Mechanism Analysis of a Cold-Adapted Trypsin-Like Protease from Antarctic Krill. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9955-9966. [PMID: 38628059 DOI: 10.1021/acs.jafc.4c00322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Cold-adapted proteases are capable of efficient protein hydrolysis at reduced temperatures, which offer significant potential applications in the area of low temperature food processing. In this paper, we attempted to characterize cold-adapted proteases from Antarctic krill. Antarctic krill possesses an extremely active autolytic enzyme system in their bodies, and the production of peptides and free amino acids accompanies the rapid breakdown of muscle proteins following the death. The crucial role of trypsin in this process is recognized. A cold-adapted trypsin named OUC-Pp-20 from Antarctic krill genome was cloned and expressed in Pichia pastoris. Recombinant trypsin is a monomeric protein of 26.8 ± 1.0 kDa with optimum reaction temperature at 25 °C. In addition, the catalytic specificity of OUC-Pp-20 was assessed by identifying its hydrolysis sites through LC-MS/MS. OUC-Pp-20 appeared to prefer Gln and Asn at the P1 position, which is an amino acid with an amide group in its side chain. Hydrolysis reactions on milk and shrimp meat revealed that it can effectively degrade allergenic components in milk and arginine kinase in shrimp meat. These findings update the current knowledge of cold-adapted trypsin and demonstrate the potential application of OUC-Pp-20 in low temperature food processing.
Collapse
Affiliation(s)
- Shanglin Xin
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
- Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Haiyang Zhang
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
- Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Jianan Sun
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
- Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
| | - Xiangzhao Mao
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
- Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China
| |
Collapse
|
2
|
Liang X, Qu Y, Gou X, Hu X, Zhou W, Bai J, Qin R, Wang J, Diao E, Zhou X. Characterization of the potential allergenicity of enzymatically hydrolyzed casein in Balb/c mouse model. J Food Sci 2024; 89:3037-3047. [PMID: 38563099 DOI: 10.1111/1750-3841.17032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 02/20/2024] [Accepted: 02/29/2024] [Indexed: 04/04/2024]
Abstract
Bovine casein is a major allergen present in cow milk to induce anaphylaxis. In this study, the potential allergenicity of enzymatically hydrolyzed casein (HC) was evaluated based on in vitro and in vivo. The results showed that Alcalase and Protamex treatment (AT, PT) reduced the potential allergenicity of CN, with the greatest reductions of 68.25% and 50.75%, respectively. In addition, in vivo results showed that HC effectively alleviated allergic response symptoms of Balb/c mice; a significant tendency toward decreased serum IgG1 and mast cell tryptase levels was observed, accompanied by a decrease of Th2-associated IL-4, IL-5, and IL-13 and an increase of IFN-γ levels in spleen. Moreover, the inflammation of the lung, jejunum, and ileum was remarkably ameliorated. The findings indicated that HC induced a shift toward Th1 response and maintained the Th1/Th2 immune balance. Importantly, our results provide the basis for the production of hypoallergenic dairy products.
Collapse
Affiliation(s)
- Xiaona Liang
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Yezhi Qu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Xiurong Gou
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Xiuming Hu
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Weini Zhou
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Jingyan Bai
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Rui Qin
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Jing Wang
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Enjie Diao
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huaian, China
| | - Xiujuan Zhou
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun, China
| |
Collapse
|
3
|
Tang X, Chen J, Jiang B, Zhu Q, Zhang R. Effects of Lactiplantibacillus plantarum fermentation on hydrolysis and immunoreactivity of Siberian apricot (Prunus sibirica L.) kernel. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
|
4
|
Cold Plasma Bubbling: Impact on Safety, Physicochemical Properties, and Nutritional Quality of Sesame Milk. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
|
5
|
Zeng J, Lin K, Zhang X, Zou J, Zhang L, Gong P, Zhao J, Han C, Liu Y, Yi H, Liu T. Insight into the molecular-level details of αs1 casein interactions with IgG: Combining with LC-MS/MS and molecular modelling techniques. Food Chem 2023; 399:133987. [DOI: 10.1016/j.foodchem.2022.133987] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 08/11/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022]
|
6
|
Jia W, Zhu J, Wang X, Peng J, Shi L. Covalent or non-covalent binding of polyphenols, polysaccharides, metal ions and nanoparticles to beta-lactoglobulin and advanced processing techniques: Reduce allergenicity and regulate digestion of beta-lactoglobulin. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
7
|
Wang T, Chen W, Shao Y, Liu J, Tu Z. Ultrasound Improved the Non-Covalent Interaction of β-Lactoglobulin with Luteolin: Regulating Human Intestinal Microbiota and Conformational Epitopes Reduced Allergy Risks. Foods 2022; 11:foods11070988. [PMID: 35407075 PMCID: PMC8997858 DOI: 10.3390/foods11070988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 11/27/2022] Open
Abstract
The present study aims to investigate the effects of ultrasound on the non-covalent interaction of β-lactoglobulin (β-LG) and luteolin (LUT) and to investigate the relationship between allergenicity and human intestinal microbiota. After treatment, the conformational structures of β-LG were changed, which reflected by the decrease in α-helix content, intrinsic fluorescence intensity and surface hydrophobicity, whereas the β-sheet content increased. Molecular docking studies revealed the non-covalent interaction of β-LG and LUT by hydrogen bond, van der Walls bond and hydrophobic bond. β-LG-LUT complex treated by ultrasound has a lower IgG/IgE binding ability and inhibits the allergic reaction of KU812 cells, depending on the changes in the conformational epitopes of β-LG. Meanwhile, the β-LG-LUT complex affected the composition of human intestinal microbiota, such as the relative abundance of Bifidobacterium and Prevotella. Therefore, ultrasound improved the non-covalent interaction of β-LG with LUT, and the reduction in allergenicity of β-LG depends on conformational epitopes and human intestinal microbiota changes.
Collapse
Affiliation(s)
- Titi Wang
- College of Life Science, National R & D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; (T.W.); (W.C.); (Y.S.); (J.L.)
| | - Wenmei Chen
- College of Life Science, National R & D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; (T.W.); (W.C.); (Y.S.); (J.L.)
| | - Yanhong Shao
- College of Life Science, National R & D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; (T.W.); (W.C.); (Y.S.); (J.L.)
| | - Jun Liu
- College of Life Science, National R & D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; (T.W.); (W.C.); (Y.S.); (J.L.)
| | - Zongcai Tu
- College of Life Science, National R & D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; (T.W.); (W.C.); (Y.S.); (J.L.)
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: ; Tel.: +86-791-8812-1868; Fax: +86-791-8830-5938
| |
Collapse
|