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Ye X, Yang R, Riaz T, Chen J. Stability and antioxidant function of Porphyra haitanensis proteins during simulated gastrointestinal digestion: Effects on stress resistance and lifespan extension in Caenorhabditis elegans. Int J Biol Macromol 2024; 293:139291. [PMID: 39740706 DOI: 10.1016/j.ijbiomac.2024.139291] [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: 10/27/2024] [Revised: 12/11/2024] [Accepted: 12/27/2024] [Indexed: 01/02/2025]
Abstract
Porphyra haitanensis proteins (PHP) are natural proteins with various nutritional and biological values. This study was to analyze the composition, stability, and antioxidant activity of PHP before and after simulation gastrointestinal digestion (SGD). Caenorhabditis elegans was used as the model to investigate the functional activity and potential mechanisms of action of the PHP digestion products (PHPDP). The results showed that PHP contained 16 amino acids and exhibited high thermal stability (up to 80 °C), but dimerization or fragmentation occurred in environments with pH 3 and pH 11. After digestion, PHP released 212 bioactive peptides, which significantly enhanced its antioxidant activity and improved the resistance of C. elegans to heat, oxidative, and ultraviolet stress. Furthermore, PHPDP improved oxidative stress in C. elegans and extended its lifespan by increasing antioxidant enzyme activity and reducing malondialdehyde, lipofuscin, and reactive oxygen species levels. The mechanism of action of PHPDP likely involved regulating the insulin signaling pathway through daf-2/daf-16 and modulating the expression of oxidative stress regulators skn-1 and sod-3, thereby enhancing the organism's stress resistance and extending lifespan. This study demonstrated that P. haitanensis could serve as a reliable protein source in daily life and provided a reference for its development and application as a functional food ingredient.
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Affiliation(s)
- Xianjiang Ye
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Ran Yang
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Talha Riaz
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Jicheng Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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Suh SM, Kim K, Yang SM, Lee H, Jun M, Byun J, Lee H, Kim D, Lee D, Cha JE, Kim JS, Kim E, Park ZY, Kim HY. Comparative analysis of LC-MS/MS and real-time PCR assays for efficient detection of potential allergenic silkworm. Food Chem 2024; 445:138761. [PMID: 38367561 DOI: 10.1016/j.foodchem.2024.138761] [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: 02/13/2024] [Accepted: 02/13/2024] [Indexed: 02/19/2024]
Abstract
The silkworm (Bombyx mori) has long been valued food and feed in East Asia for its abundant nutritional and medicinal attributes, conversely, it can elicit allergic responses in susceptible individuals. Therefore, the development of silkworm detection method is required to avert allergenic incidents. In this study, two methodologies, tandem mass spectrometry (LC-MS/MS) and real-time PCR, were developed to achieve effective silkworm detection. These methods exhibited exceptional sensitivity in identifying silkworm presence in processed foods. Furthermore, model cookies spiked with silkworm were used to validate the sensitivities of LC-MS/MS (0.0005%) and real-time PCR (0.001%). Overall, these techniques were useful for trace silkworm detection in food products; therefore, they may help prevent allergic reactions. To the best of our knowledge, this study represents the first comparison of LC-MS/MS and real-time PCR methods for silkworm detection, marking an important contribution to the field. Data are available from ProteomeXchange under identifier PXD042494.
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Affiliation(s)
- Seung-Man Suh
- Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Kyungdo Kim
- School of Life Science, Gwangju Institute of Science and Technology, Gwangju 61005, Republic of Korea
| | - Seung-Min Yang
- Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Hana Lee
- School of Life Science, Gwangju Institute of Science and Technology, Gwangju 61005, Republic of Korea
| | - Minkyung Jun
- School of Life Science, Gwangju Institute of Science and Technology, Gwangju 61005, Republic of Korea
| | - Jisun Byun
- School of Life Science, Gwangju Institute of Science and Technology, Gwangju 61005, Republic of Korea
| | - Hyeongjoo Lee
- School of Life Science, Gwangju Institute of Science and Technology, Gwangju 61005, Republic of Korea
| | - Daseul Kim
- School of Life Science, Gwangju Institute of Science and Technology, Gwangju 61005, Republic of Korea
| | - Dain Lee
- School of Life Science, Gwangju Institute of Science and Technology, Gwangju 61005, Republic of Korea
| | - Jae-Eun Cha
- Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Jun-Su Kim
- Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Eiseul Kim
- Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Zee-Yong Park
- School of Life Science, Gwangju Institute of Science and Technology, Gwangju 61005, Republic of Korea.
| | - Hae-Yeong Kim
- Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
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Yang S, Lin H, Yang P, Meng J, Abdallah MF, Shencheng Y, Li R, Li J, Liu S, Li Q, Lu P, Zhang R, Li Y. Advancing High-Throughput MS-Based Protein Quantification: A Case Study on Quantifying 10 Major Food Allergens by LC-MS/MS Using a One-Sample Multipoint External Calibration Curve. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6625-6637. [PMID: 38494953 DOI: 10.1021/acs.jafc.3c08362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
The LC-MS-based method has emerged as the preferred approach for quantifying food allergens. However, the preparation of a traditional calibration curve (MSCC) is labor-intensive and error-prone. Here, a sensitive and robust LC-MS/MS method for quantifying 10 major food allergens was developed and validated, where the one-sample multipoint external calibration curve (OSCC) was employed instead of MSCC. By employing the multiple isotopologue reaction monitoring (MIRM) technique with only one spiked level in the blank, OSCC can be effectively established. Results demonstrate that the proposed method exhibits excellent performance in selectivity, sensitivity, accuracy, and precision, comparable to that of the traditional MSCC. Additionally, this strategy allows for isotope sample dilution by monitoring the less abundant MIRM channel. Moreover, the developed method was successfully applied to investigate the contamination of 10 food allergens in commercial food products. With its high throughput and robustness, the MIRM-OSCC-LC-MS/MS methodology has many potential applications, especially in the MS-based protein quantification analysis.
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Affiliation(s)
- Shupeng Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Haopeng Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Peijie Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Junhong Meng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Mohamed F Abdallah
- Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, Ghent 9000, Belgium
- Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Assiut University, Assiut 71515, Egypt
| | - Yingnan Shencheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Ruohan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Jianxun Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Shuyan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Qianqian Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Peng Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Rong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Yi Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
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