Rice protein prolamin promotes anti-leukemia immunity and inhibits leukemia growth in vivo

Effects of stirring speed ladder on the acid-promoted refolding of rice glutelin

The effects of stirring speed (0, 250, 500, 750, 1000, 1250, and 1500 rpm) on the rice glutelin hydrocolloids (1 %, w/v) during the acidified process were investigated. As the stirring speed was increased to 750 rpm, the hydration diameter of the rice glutelin was significantly decreased, but higher stirring speeds had no significant effect on size. The highest and lowest solubility were recorded for the samples treated at 750 and 0 rpm stirring speeds, respectively. The surface hydrophobicity and molecular weight increased first and then decreased, both the minimum value was recorded at 750 rpm sample. The principal component analysis (PCA) was employed to detect patterns between changes in various properties (solubility, particle size, β-sheet content, surface hydrophobicity, and ζ-potential) and stirring treatment. To conclude, the various properties of rice glutelin refold during acidification are drastically affected by employing different stirring speeds. Choosing a suitable stirring speed is important for quality control in protein hydrocolloid production.

Strongylocentrotus nudos Egg Polysaccharide induces autophagy and apoptosis in leukaemia cells by regulating mitochondrial function

In this study, we investigated the ability of the Polysaccharide from the Eggs of Strongylocentrotus nudus (SEP) to regulate cellular autophagy and apoptosis in leukaemia cells. Human acute myeloid leukaemia (AML) cells (HL60) and murine AML cells (L1210) treated with SEP were used to assess viability using Cell Counting Kit‐8, cytotoxicity by measuring lactate dehydrogenase release, the generation of reactive oxygen species (ROS) by DCFH‐DA staining. In addition, we utilized a mouse model of leukaemia in which L1210 cells were injected into DBA/2 mice by sub‐axillary injection. Treatment with SEP decreased cell viability, increased in cytotoxicity and increased the release of ROS in a dose‐dependent manner. SEP treatment was also associated with the activation of pro‐apoptotic proteins cleaved caspase‐3, cleaved caspase‐9 and cleaved poly (ADP‐ribose) polymerase (PARP). Activation of the apoptotic pathway led to the release of cytochrome C (CytoC) into the cytosol of the cell resulting in decreased membrane potential. The effect of SEP treatment was depended on the activation of the nuclear factor kappa‐B (NF‐κB) signalling pathway as SEP treatment led to an increase in NF‐κB phosphorylation, and inhibition of NF‐κB signalling using PDTC blocked SEP‐mediated activation of apoptosis. Treatment with SEP also prolonged survival time in our leukaemia mouse model and was associated with diminished tumour volume, increased leucocyte and lymphocyte proliferation, promoted pro‐inflammatory factor release in serum and enhanced immune function. Taken together, these data suggest that SEP inhibits the progression of leukaemia by initiating mitochondrial dysfunction, autophagy, and apoptosis via the NF‐κB signalling pathway.

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

Pea and rice proteins are promising to substitute allergenic proteins, and increasingly, play important roles in the food industry because of their hypoallergenic characteristics and nutritional value. However, manufacturers generally provide limited functionality information on these proteins. Therefore, this study comprehensively compared functional properties of wheat, soybean, rice, and pea proteins for their industrial applications and illustrated correlation among various functionalities. Results showed that protein solubility (PS) was highly related to its water absorption (WA) capacity, emulsifying activity index (EAI), and emulsion stability index (ESI). The overall functionality of pea protein was close to that of soybean protein while rice protein cannot match with all other proteins. sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated the composition of each protein was unique. While the deconvolution of the amide I band of the Raman spectra indicated soybean and pea proteins that shared similar features, but they were different from that of wheat and rice proteins. PRACTICAL APPLICATIONS: Due to the allergenicity of wheat and soybean proteins, food manufacturers are looking for alternative protein sources. Rice and Pea proteins are promising substitutes because of their "allergen-friendly" as well as their emergence in the food market. This study provided a comprehensive comparison of the functionality of commercially available wheat, soybean, rice, and pea proteins. The information presented in this study would be helpful to food scientists, scholars, or engineers when they develop appropriate application of various proteins in food products.