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Yang Y, He X, Li F, He S, Liu M, Li M, Xia F, Su W, Liu G. Animal-derived food allergen: A review on the available crystal structure and new insights into structural epitope. Compr Rev Food Sci Food Saf 2024; 23:e13340. [PMID: 38778570 DOI: 10.1111/1541-4337.13340] [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: 08/19/2023] [Accepted: 03/19/2024] [Indexed: 05/25/2024]
Abstract
Immunoglobulin E (IgE)-mediated food allergy is a rapidly growing public health problem. The interaction between allergens and IgE is at the core of the allergic response. One of the best ways to understand this interaction is through structural characterization. This review focuses on animal-derived food allergens, overviews allergen structures determined by X-ray crystallography, presents an update on IgE conformational epitopes, and explores the structural features of these epitopes. The structural determinants of allergenicity and cross-reactivity are also discussed. Animal-derived food allergens are classified into limited protein families according to structural features, with the calcium-binding protein and actin-binding protein families dominating. Progress in epitope characterization has provided useful information on the structural properties of the IgE recognition region. The data reveals that epitopes are located in relatively protruding areas with negative surface electrostatic potential. Ligand binding and disulfide bonds are two intrinsic characteristics that influence protein structure and impact allergenicity. Shared structures, local motifs, and shared epitopes are factors that lead to cross-reactivity. The structural properties of epitope regions and structural determinants of allergenicity and cross-reactivity may provide directions for the prevention, diagnosis, and treatment of food allergies. Experimentally determined structure, especially that of antigen-antibody complexes, remains limited, and the identification of epitopes continues to be a bottleneck in the study of animal-derived food allergens. A combination of traditional immunological techniques and emerging bioinformatics technology will revolutionize how protein interactions are characterized.
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Affiliation(s)
- Yang Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, China
- College of Environment and Public Health, Xiamen Huaxia University, Xiamen, Fujian, China
| | - Xinrong He
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, China
| | - Fajie Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, China
| | - Shaogui He
- State Key Laboratory of Vaccines for Infectious Diseases, Xiang An Biomedicine Laboratory, Xiamen, Fujian, China
| | - Meng Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, China
- College of Marine Biology, Xiamen Ocean Vocational College, Xiamen, Fujian, China
| | - Mengsi Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, China
- School of Food Engineering, Zhangzhou Institute of Technology, Zhangzhou, Fujian, China
| | - Fei Xia
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, China
| | - Wenjin Su
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, China
| | - Guangming Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, China
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Choi S, Han S, Lee S, Kim J, Kim J, Kang DK. Synergistic Antioxidant and Anti-Inflammatory Effects of Phenolic Acid-Conjugated Glutamine-Histidine-Glycine-Valine (QHGV) Peptides Derived from Oysters ( Crassostrea talienwhanensis). Antioxidants (Basel) 2024; 13:447. [PMID: 38671896 PMCID: PMC11047712 DOI: 10.3390/antiox13040447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 04/01/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
The glutamine-histidine-glycine-valine (QHGV), a peptide derived from oysters, exhibits antioxidant activity and is being actively researched as a potential pharmaceutical and functional cosmetic ingredient. In this study, we synthesized the QHGV peptide and explored the hitherto unknown anti-inflammatory effects of QHGV. The antioxidant property was also characterized by conjugating with various naturally derived phenolic acids, such as caffeic, gallic, ferulic, sinapinic, and vanillic acids. Conjugation with phenolic acids not only enhanced the antioxidant activity of QHGV but also diminished the lipopolysaccharide-induced generation of reactive oxygen species (ROS) in the murine macrophage cell line, RAW 264.7. The reduction in the levels of reactive oxygen species led to the reduced mRNA expression of inducible nitric oxide synthase (iNos) and cyclooxygenase 2 (Cox-2), resulting in an anti-inflammatory effect through the inhibition of the phosphorylation of mitogen-activated protein kinase, including extracellular signal-activated protein kinase, c-Jun NH2-terminal kinase, and p38. Furthermore, the phenolic acid-conjugated peptides increased the mRNA and protein levels of collagen type I, indicative of a wrinkle-improvement effect. The phenolic acid conjugates of the peptide were not cytotoxic to human keratinocytes such as HaCaT cells. These results suggest that phenolic acid conjugation can enhance the potential of peptides as drug and cosmetic resources.
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Affiliation(s)
- Soyun Choi
- Department of Chemistry, Incheon National University, Incheon 22012, Republic of Korea; (S.C.); (S.L.); (J.K.)
| | - Sohee Han
- WellPep Co., Ltd., Incheon 22012, Republic of Korea; (S.H.); (J.K.)
| | - Seungmi Lee
- Department of Chemistry, Incheon National University, Incheon 22012, Republic of Korea; (S.C.); (S.L.); (J.K.)
| | - Jongmin Kim
- WellPep Co., Ltd., Incheon 22012, Republic of Korea; (S.H.); (J.K.)
| | - Jinho Kim
- Department of Chemistry, Incheon National University, Incheon 22012, Republic of Korea; (S.C.); (S.L.); (J.K.)
| | - Dong-Ku Kang
- Department of Chemistry, Incheon National University, Incheon 22012, Republic of Korea; (S.C.); (S.L.); (J.K.)
- Bioplastic Research Center, Incheon National University, Incheon 22012, Republic of Korea
- Research Institute of Basic Sciences, Core Research Institute, Incheon National University, Incheon 22012, Republic of Korea
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Yin S, Duan M, Zhang J, Zhang T, Zhao G. Interactions between paramyosin and actin greatly improve their thermostability and gel properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1564-1571. [PMID: 37807842 DOI: 10.1002/jsfa.13035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/20/2023] [Accepted: 10/09/2023] [Indexed: 10/10/2023]
Abstract
BACKGROUND Myofibrillar proteins, the main contributors to the quality of meat products, are the main structural protein component of muscle and have functional properties such as the formation of a 3D protein gel network and water binding. The susceptibility of meat-derived proteins to heat-induced aggregation is the functional constraint that hinders their applications in industry, and so establishing an effective but simple method to improve their thermostability of the proteins is of great importance. RESULTS In the present study, we describe an easy approach to perform high colloidal thermostability of both paramyosin and actin by mixing them at low ionic strength. The improvement in thermal stability was found to be derived from intermolecular interactions between these two different proteins through non-covalent binding with each other. Consequently, such interactions protected each of them from thermal-induced degradation compared to individual components. Notably, this binary native protein mixture rather than single paramyosin or actin component has the ability to form protein hydrogels with a shear-thinning and reversible sol-gel transformation behavior, which is markedly different from most of reported heat-induced, denatured protein hydrogels. CONCLUSION The present study not only presents a facile and effective strategy for improvement of the thermal stability and gel properties of a binary paramyosin and actin mixture, but also enhances our understanding of how mutual interactions of protein components affect their physicochemical and functional properties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shuhua Yin
- College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China
| | - Maoping Duan
- College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Tuo Zhang
- College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China
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Zhang M, Liu Y, Jin M, Li D, Wang Z, Jiang P, Zhou D. The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall. Foods 2023; 12:2896. [PMID: 37569165 PMCID: PMC10417355 DOI: 10.3390/foods12152896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
This study was designed, for the first time, to investigate the effect of oxidation on the digestion and absorption properties of protein in boiled sea cucumber body wall (BSCBW) via simulated digestion combined with everted-rat-gut-sac models. Boiling heat treatments led to protein oxidation in SCBW, manifested by increases in free radical intensity, thiobarbituric acid reactive substances, carbonyl groups, disulfide bonds, dityrosine bonds, advanced glycation end products, protein hydrophobicity and aggregation, and declines in both free sulfhydryl groups and secondary structure transition from α-helix to β-sheet. Boiling for 2 h caused anti-digestion collagen unfolding, provided the action site for protease and improved protein digestion and absorption levels. On the contrary, excessive oxidative modification of 4 h BSCBW resulted in decreased protein digestion and absorption levels. From the perspective of texture, digestion and absorption properties, boiling for 2 h can obtain sea cucumber products with better edible and digestible properties, which is considered to be a better processing condition.
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Affiliation(s)
- Min Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
| | - Yuxin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
- National Engineering Research Center of Seafood, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Mengling Jin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
| | - Deyang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
- National Engineering Research Center of Seafood, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Ziye Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
- National Engineering Research Center of Seafood, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Dayong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (M.Z.); forever-- (Y.L.); (M.J.); (D.L.); (Z.W.); (P.J.)
- National Engineering Research Center of Seafood, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
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Shi W, Liu Y, Jin Q, Wu M, Sun Q, Li Z, Liu W. Effects of Aerobic Exercise Combined with Oyster Peptide Supplement on the Formation of CTX-induced Late-Onset Hypogonadism in Male Rats. Reprod Sci 2023; 30:1291-1305. [PMID: 36097247 DOI: 10.1007/s43032-022-01068-w] [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: 05/14/2022] [Accepted: 08/12/2022] [Indexed: 10/14/2022]
Abstract
The purpose of this study is to investigate the effect of aerobic exercise (AE) training and/or oyster peptide (OP) supplementation on the formation of late-onset hypogonadism (LOH). AE training and/or OP supplement was performed during Cytoxan (CTX)-induced LOH formation in male SD rats for 6 consecutive weeks. Low dose of CTX could decrease mating times, the levels of luteinizing hormone (LH), total testosterone (TT), free testosterone (FT) in serum and TT, androgen receptor (AR), androgen binding protein (ABP), and glutathione peroxidase (GSH-Px) in testicle, but increase capture latency, mating latency, and malondialdehyde, and downregulate the mRNA expression of steroidogenic acute regulatory (StAR), P450 cholesterol side chain cleavage enzyme (P450scc), and StAR-related lipid transfer domain 7 (StARD7) in testicle. Every change was altered by AE training combined with OP supplement significantly, except for serum LH. Moreover, the effect of AE training combined with OP supplement was better than that of AE training on serum TT, FSH, testicular TT, mating latency, capture times, and mating times. AE training combined with OP supplement during CTX-induced LOH formation can prevent the LOH development by enhancing pituitary-gonads axis's function and reducing testicular oxidative stress to promote testosterone synthesis and spermatogenesis.
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Affiliation(s)
- Wenting Shi
- College of Physical Education, Yangzhou University, Yangzhou, 225127, China
| | - Yu Liu
- College of Physical Education, Yangzhou University, Yangzhou, 225127, China
| | - Qiguan Jin
- College of Physical Education, Yangzhou University, Yangzhou, 225127, China.
| | - Meitong Wu
- College of Physical Education, Yangzhou University, Yangzhou, 225127, China
| | - Qizheng Sun
- College of Physical Education, Yangzhou University, Yangzhou, 225127, China
| | - Zheng Li
- College of Physical Education, Yangzhou University, Yangzhou, 225127, China
| | - Wenying Liu
- Engineering Laboratory for Agro Biomass Recycling & Valorizing, College of Engineering, China Agricultural University, Beijing, 100083, China.
- China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing, 100015, China.
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In Silico Prospecting for Novel Bioactive Peptides from Seafoods: A Case Study on Pacific Oyster ( Crassostrea gigas). Molecules 2023; 28:molecules28020651. [PMID: 36677709 PMCID: PMC9867001 DOI: 10.3390/molecules28020651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 12/28/2022] [Accepted: 01/03/2023] [Indexed: 01/11/2023] Open
Abstract
Pacific oyster (Crassostrea gigas), an abundant bivalve consumed across the Pacific, is known to possess a wide range of bioactivities. While there has been some work on its bioactive hydrolysates, the discovery of bioactive peptides (BAPs) remains limited due to the resource-intensive nature of the existing discovery pipeline. To overcome this constraint, in silico-based prospecting is employed to accelerate BAP discovery. Major oyster proteins were digested virtually under a simulated gastrointestinal condition to generate virtual peptide products that were screened against existing databases for peptide bioactivities, toxicity, bitterness, stability in the intestine and in the blood, and novelty. Five peptide candidates were shortlisted showing antidiabetic, anti-inflammatory, antihypertensive, antimicrobial, and anticancer potential. By employing this approach, oyster BAPs were identified at a faster rate, with a wider applicability reach. With the growing market for peptide-based nutraceuticals, this provides an efficient workflow for candidate scouting and end-use investigation for targeted functional product preparation.
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Liu L, Zhao Y, Lu S, Liu Y, Xu X, Zeng M. Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster ( Crassostrea gigas). Food Chem X 2023; 17:100569. [PMID: 36845524 PMCID: PMC9945435 DOI: 10.1016/j.fochx.2023.100569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 12/15/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed. "Grassy," "fruity," "oily/fatty," "fishy," and "metallic" were identified as sensory attributes used to evaluate different processed oyster homogenates. Sixty-nine and 42 volatiles were identified by gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry, respectively. Pentanal, 1-penten-3-ol, hexanal, (E)-2-pentenal, heptanal, (E)-2-hexenal, 4-octanone, (E)-4-heptenal, 3-octanone, octanal, nonanal, 1-octen-3-ol, benzaldehyde, (E)-2-nonenal, and (E, Z)-2,6-nonadienal were detected as the key odorants (OAV > 1) after enzymatic hydrolysis. Hexanal, (E)-4-heptenal, and (E)-2-pentenal were significantly associated with off-odor, and 177 differential metabolites were classified. Aspartate, glutamine, alanine, and arginine were the key precursors affecting the flavor profile. Linking sensory descriptors to volatile and nonvolatile components of different processed oyster homogenates will provide information for the process and quality improvement of oyster products.
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Affiliation(s)
| | | | | | | | - Xinxing Xu
- Corresponding authors at: No.5 Yushan Road, Shinan District, Beijing 100083, China.
| | - Mingyong Zeng
- Corresponding authors at: No.5 Yushan Road, Shinan District, Beijing 100083, China.
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Chen Q, Zhang Y, Jing L, Xiao N, Wu X, Shi W. Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming. Foods 2022; 11:foods11213502. [PMID: 36360113 PMCID: PMC9659030 DOI: 10.3390/foods11213502] [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: 09/13/2022] [Revised: 10/11/2022] [Accepted: 10/19/2022] [Indexed: 11/06/2022] Open
Abstract
To investigate the effect of steaming time (0, 5, 10, 15, 20, and 25 min) on the protein degradation and non-volatile flavor substances of swimming crab (Portunus trituberculatus), the moisture content, total nitrogen (TN), non-protein nitrogen (NPN), free amino acids (FAAs), flavor nucleotides, electronic tongue analysis, and sensory evaluation were determined. The results showed that the contents of NPN and total FAAs were the highest after crabs steamed for 10 min. Meanwhile, the AMP (adenosine monophosphate) content reached the maximum value (332.83 mg/100 g) and the taste active value (TAV) reached 6.67, which indicated that AMP contributes the most to the taste of steamed crab at 10 min. The electronic tongue distinguished the taste difference well, and the sensory score was the highest at 15 min. Combined with equivalent umami concentration (EUC) and TAV value, swimming crab (weight = 200 ± 20 g) steamed for 10–15 min tasted best.
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Affiliation(s)
- Qin Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yurui Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lunan Jing
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Naiyong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xugan Wu
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China
- Correspondence: (X.W.); (W.S.); Tel.: +86-15692165021 (X.W.); +86-15692165859 (W.S.)
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
- Correspondence: (X.W.); (W.S.); Tel.: +86-15692165021 (X.W.); +86-15692165859 (W.S.)
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The Spatial Distribution Patterns, Physicochemical Properties, and Structural Characterization of Proteins in Oysters (Crassostrea hongkongensis). Foods 2022; 11:foods11182820. [PMID: 36140959 PMCID: PMC9497732 DOI: 10.3390/foods11182820] [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: 07/01/2022] [Revised: 08/25/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
Protein content, a vital component determining the nutritional quality of oysters, is unevenly distributed in different parts of oyster. In this study, the spatial distribution (visceral mass, mantle, gill, and adductor) patterns and structural characteristics of proteins, including water–soluble proteins (WSP), salt–soluble proteins (SSP), acid–soluble proteins (ASP) and alkali–soluble proteins (ALSP) of oysters (Crassostrea hongkongensis) were investigated with the amino acid analyzer, circular dichroism spectroscopy (CD), fourier transform infrared spectroscopy (FTIR), and fluorescence spectroscopy. The results showed that oyster proteins were mainly distributed in the visceral mass and mantle. The protein composition was WSP, SSP, ALSP, and ASP in descending order, which conformed to the ideal amino acid pattern. Variations in secondary structure, molecular weight distribution, and thermal denaturation temperatures of the oyster proteins were observed. SSP had wider bands (16–270 kDa) than those of ASP (30–37 kDa) and ALSP (66–270 kDa). Among the four proteins, the SSP of the mantle showed the highest thermal stability (87.4 °C), while ALSP of the adductor muscle had the lowest the lowest the peak denaturation temperature (Tm) (53.8 °C). The proportions of secondary structures in oyster proteins were different, with a higher proportion of solid protein β–folds, and the exposure of aromatic amino acid residues and disulfide bonds and the microenvironment in which they were located were also different.
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Effect of ball-milling treatment on the structure, physicochemical properties and allergenicity of proteins from oyster (Crassostrea gigas). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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