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Koyama S, Kodama D, Handa A, Tsujii Y. Dry-heat-induced phosphoserine-specific fragmentation of ovalbumin. Food Chem 2024; 440:138263. [PMID: 38159316 DOI: 10.1016/j.foodchem.2023.138263] [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: 09/20/2023] [Revised: 12/19/2023] [Accepted: 12/21/2023] [Indexed: 01/03/2024]
Abstract
When subjected to dry-heating, egg white ovalbumin, a phosphoglycoprotein, undergoes fragmentation and forms soluble aggregates. We investigated the mechanisms of dry-heat-induced fragmentation of ovalbumin. SDS-PAGE analysis showed that ovalbumin fragmented into five polypeptides, and their amount increased over 6 h of dry-heat treatment at 120 °C. The fragments contained fewer or no phosphoserine, compared with that in crude ovalbumin. Liquid chromatography-tandem mass spectrometry analysis of tryptic digests revealed that the fragmentation sites were located on phosphoserine residues, S68 and S344. During fragmentation, the phosphoserine residues underwent conversion into dehydroalanine residues, which were subsequently hydrolyzed. The nitrogen from the dehydroalanine became a newly formed terminal amide group on the N-terminal fragment, while the remaining molecule predominantly formed a new terminal pyruvoyl group. Furthermore, the fragments were incorporated into monomers or soluble aggregates of ovalbumin via covalent and non-covalent bonds. This study demonstrated a novel mechanism for dry-heat-induced fragmentation of phosphoproteins.
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Affiliation(s)
- Shota Koyama
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo 156-8502, Japan; Faculty of Applied Biosciences, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo 156-8502, Japan.
| | - Daisuke Kodama
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa, Chofu, Tokyo 182-0002, Japan.
| | - Akihiro Handa
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo 156-8502, Japan; School of Science and Engineering, Tokyo Denki University, Ishizaka, Hatoyama-machi, Hiki-gun, Saitama 350-0394, Japan.
| | - Yoshimasa Tsujii
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo 156-8502, Japan; Faculty of Applied Biosciences, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo 156-8502, Japan.
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2
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Li Y, Qi X, Fan C, Fan Y, Zhang H, Zhang J, Hou H. Novel synergistic cross-linking ameliorate ready-to-eat sea cucumber deterioration and its quantum chemical analysis. Food Chem 2024; 439:138097. [PMID: 38061304 DOI: 10.1016/j.foodchem.2023.138097] [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: 09/01/2023] [Revised: 11/12/2023] [Accepted: 11/25/2023] [Indexed: 01/10/2024]
Abstract
Synergistic cross-linkers could improve the taste acceptability of ready-to-eat sea cucumber (RSC). Besides, the hardness of RSC was increased by 331.00% and 266.87% after synergistic cross-linking. Synergistic cross-linking treatment could ameliorate the non-enzymatic degradation of RSC collagen and polysaccharides. Gaussian calculations results showed that dipeptides containing asparagine residues may have different reaction pathways. The main cleavage pathways of CH3CO-Asn-Gly-NHCH3 (NG) might be water-assisted side chain cyclization, stepwise cyclamide hydrolysis via a Gemdiol Intermediate, deamination, and peptide bond breakage. The relative free energy of cyclamide hydrolysis process of NG was increased by 8.2 kcal/mol after synergistic cross-linking. The mass spectrometry results showed that typical peptides could cleavage at NG, CH3CO-Asn-Lys-NHCH3 (NK) and CH3CO-Asn-Leu-NHCH3 (NL) sites after heating, which justified the breakage pattern of peptides in Gaussian calculations. It can offer a comprehensive theoretical basis for the processing of the ready-to-eat sea cucumber with storage stability.
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Affiliation(s)
- Yanyan Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Xin Qi
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Chaozhong Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Yan Fan
- College of Marine Life Sciences, Ocean University of China, No. 5, Yushan Road, Qingdao, Shandong Province 266003, PR China
| | - Hongwei Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China; Technology Center of Qingdao Customs District, No. 83, Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Jiangjiang Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Hu Hou
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China; Laboratory for Marine Drugs and Bioproducts, Laoshan Laboratory, Qingdao, Shandong Province 266237, PR China; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province 572024, PR China.
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Guo Y, Ming Y, Li X, Sun C, Dong X, Qi H. Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicus. Food Chem 2024; 437:137918. [PMID: 37925780 DOI: 10.1016/j.foodchem.2023.137918] [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: 07/31/2023] [Revised: 09/30/2023] [Accepted: 10/30/2023] [Indexed: 11/07/2023]
Abstract
In this work, phlorotannin extracts (PhTEs) were isolated from Ascophyllum nodosum. The effects of PhTEs on the textural properties, structural changes and oxidation level of Apostichopus japonicus (A. japonicus) were investigated. The results showed that thermal treatment could lead to the dissolution of TCA-soluble peptides and free hydroxyproline and promote the degradation of A. japonicus. The chemical compositional changes and texture profile analysis results indicated that PhTEs could effectively inhibit the degradation of A. japonicus and improve the hardness and chewiness of A. japonicus. Analysis of multiple spectroscopic methods suggested that the secondary and tertiary conformations tended to be stable after PhTEs were added. In addition, electron spin resonance results indicated that PhTEs could reduce the oxidation level of A. japonicus. These results suggest that the degradation of A. japonicus during mild heat treatment can be regulated by PhTEs, which provides insights for quality control in A. japonicus heat treatment.
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Affiliation(s)
- Yicheng Guo
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Yu Ming
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Xiang Li
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Chenghang Sun
- Department of Biochemical Engineering, Chaoyang Teachers College, Chaoyang 122000, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China.
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Song M, Zhang Y, Zhu W, Zhou W, Li X, Yang A, Tong P, Wu Z, Chen H. Mass Spectrometry Analysis on the Breakage of Allergens in High-Molecular-Mass Polymer of Roasted Peanuts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3142-3149. [PMID: 38299554 DOI: 10.1021/acs.jafc.3c07007] [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: 02/02/2024]
Abstract
Peanut allergy is a prevalent and concerning food allergy. Roasting can introduce structural changes to peanut allergens, affecting their allergenicity, but the structure on the primary structure is unclear. Here, the breakage sites were identified by mass spectrometry and software tools, and structural changes were simulated by molecular dynamics and displayed by PyMOL software. Results revealed that the appearance frequencies of L, Q, F, and E were high at the N-terminal of the breakage site, while S and E were dominant at the C-terminal. In the conformational structure, breakage sites were found close to disulfide bonds and the Cupin domains of Ara h 1 and Ara h 3. The breakage of allergens destroyed linear epitopes and might change the conformation of epitopes, which could influence peanuts' potential allergenicity.
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Affiliation(s)
- Min Song
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- College of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ying Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- College of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Weichao Zhu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- College of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wenlong Zhou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- College of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- College of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Anshu Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- College of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330031, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
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Liu Y, Yu J, Cao H, Xue C, Chen K, Xu Y, Sun X. The cross-linking ability of dialdo-galactose in food processing condition. Food Chem 2024; 433:137356. [PMID: 37669574 DOI: 10.1016/j.foodchem.2023.137356] [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: 06/09/2023] [Revised: 08/18/2023] [Accepted: 08/29/2023] [Indexed: 09/07/2023]
Abstract
Cross-linking is a popular strategy to tailor the mechanical profile of foods and materials. Dialdo-galactose (DAG) is a hetero-sugar bearing two aldehyde groups that could potentially cross-link amino-group rich systems. In this study, we proved even in undesirable Maillard reaction condition, DAG is a very reactive Maillard substrate that could effectively cross-link all the tested foods, enhance their mechanical strength, and generate brown pigments during cross-linking. In particular, DAG treated sea cucumber exhibited good stability against heat-induced deterioration. In addition, DAG treated collagen sausage casing was more elastic and flexible then glutaraldehyde (GA) treated ones. DAG also outperformed GA in generating stronger chitosan hydrogels with higher G', and the DAG cross-linked chitosan film was more robust against acid-catalyzed decompositions. These results have not only confirmed DAG's cross-linking ability in food processing condition, but also provided useful information for the development of new food cross-linking agents based on oxidized saccharides.
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Affiliation(s)
- Yonghao Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, PR China.
| | - Jiaqi Yu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, PR China.
| | - Honghua Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, PR China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, PR China.
| | - Kai Chen
- College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, PR China.
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, PR China.
| | - Xun Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, PR China.
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Contribution of secondary bonds to the storage stability of ready-to-eat sea cucumber. Food Chem 2022; 389:133061. [DOI: 10.1016/j.foodchem.2022.133061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 03/04/2022] [Accepted: 04/21/2022] [Indexed: 11/22/2022]
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Qi X, Sun X, Zhu L, Zhang H, Wang Y, Liu Y, Hou H. Intervention mechanism of self-degradation of ready-to-eat sea cucumber by adding green tea extract and gallic acid. Food Res Int 2022; 156:111282. [DOI: 10.1016/j.foodres.2022.111282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/17/2022] [Accepted: 04/19/2022] [Indexed: 11/25/2022]
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