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Obadi M, Xu B. Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review. Int J Biol Macromol 2024; 255:128202. [PMID: 37979748 DOI: 10.1016/j.ijbiomac.2023.128202] [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: 08/02/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Frozen dough technology has been widely used in the food industry at home and abroad due to its advantages of extending shelf life, preventing aging, and facilitating refrigeration and transportation. However, during the transportation and storage process of frozen dough, the growth and recrystallization of ice crystals caused by temperature fluctuations can lead to a deterioration in the quality of the dough, resulting in poor sensory characteristics of the final product and decreased consumption, which limits the large-scale application of frozen dough. In response to this issue, antifreeze proteins (AFPs) could be used as a beneficial additive to frozen dough that can combine with ice crystals, modify the ice crystal morphology, reduce the freezing point of water, and inhibit the recrystallization of ice crystals. Because of its special structure and function, it can well alleviate the quality deterioration problem caused by ice crystal recrystallization during frozen storage of dough, especially the plant-derived AFPs, which have a prominent effect on inhibiting ice crystal recrystallization. In this review, we introduce the characteristics and mechanisms of action of plant-derived AFPs. Furthermore, the application of plant-derived AFPs in frozen dough are also discussed.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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2
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Chen Y, Xiao W, Jia G, Sun A. Initial ice growth control mechanism for CMC-Na in model systems. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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3
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Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw Cycles. Foods 2022; 11:foods11030320. [PMID: 35159472 PMCID: PMC8834382 DOI: 10.3390/foods11030320] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/17/2022] [Accepted: 01/19/2022] [Indexed: 02/01/2023] Open
Abstract
The effect of antifreeze protein (AFP) on the water-holding capacity (WHC) and texture properties of the Patinopecten yessoensis adductor muscles during freeze–thaw cycles (FTCs) were evaluated based on three impregnation methods: general impregnation (GI), vacuum impregnation (VI), and ultrasound-assisted VI (US-VI). The WHC, texture properties, and tissue microstructure were all evaluated. Results showed that the WHC and texture properties of adductor muscle were significantly improved in the VI and US-VI groups during FTCs (p < 0.05). The WHC of the adductor muscle in the US-VI group was maximally enhanced in terms of yield (6.63%), centrifugal loss, cooking loss, and T22. The US-VI group of the adductor muscle had the optimal chewiness and springiness compared to others, and the shear force and hardness were most effectively enhanced by VI. The growth and recrystallization of ice crystals in the frozen adductor muscle were significantly inhibited by VI and US-VI. The average cross-sectional area and roundness of ice crystals in the US-VI group were decreased by 61.89% and increased by 22.22% compared with those of the control, respectively. The partial least squares regression (PLSR) model further confirmed that the WHC and texture properties of the adductor muscle were correlated appreciably with the degree of modification of ice crystal morphology through the AFP.
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4
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Ghalamara S, Silva S, Brazinha C, Pintado M. Structural diversity of marine anti-freezing proteins, properties and potential applications: a review. BIORESOUR BIOPROCESS 2022; 9:5. [PMID: 38647561 PMCID: PMC10992025 DOI: 10.1186/s40643-022-00494-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Accepted: 01/08/2022] [Indexed: 11/10/2022] Open
Abstract
Cold-adapted organisms, such as fishes, insects, plants and bacteria produce a group of proteins known as antifreeze proteins (AFPs). The specific functions of AFPs, including thermal hysteresis (TH), ice recrystallization inhibition (IRI), dynamic ice shaping (DIS) and interaction with membranes, attracted significant interest for their incorporation into commercial products. AFPs represent their effects by lowering the water freezing point as well as preventing the growth of ice crystals and recrystallization during frozen storage. The potential of AFPs to modify ice growth results in ice crystal stabilizing over a defined temperature range and inhibiting ice recrystallization, which could minimize drip loss during thawing, improve the quality and increase the shelf-life of frozen products. Most cryopreservation studies using marine-derived AFPs have shown that the addition of AFPs can increase post-thaw viability. Nevertheless, the reduced availability of bulk proteins and the need of biotechnological techniques for industrial production, limit the possible usage in foods. Despite all these drawbacks, relatively small concentrations are enough to show activity, which suggests AFPs as potential food additives in the future. The present work aims to review the results of numerous investigations on marine-derived AFPs and discuss their structure, function, physicochemical properties, purification and potential applications.
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Affiliation(s)
- Soudabeh Ghalamara
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Sara Silva
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Carla Brazinha
- LAQV/Requimte, Faculdade de Ciências E Tecnologia, Universidade Nova de Lisboa, Campus de Caparica, 2829-516, Caparica, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal.
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5
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Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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MOREIRA ELIZANDRAR, OTTONI JÚLIAR, DE OLIVEIRA VALÉRIAM, PASSARINI MICHELRODRIGOZ. Potential for resistance to freezing by non-virulent bacteria isolated from Antarctica. AN ACAD BRAS CIENC 2022; 94:e20210459. [DOI: 10.1590/0001-3765202220210459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Accepted: 10/08/2021] [Indexed: 11/22/2022] Open
Affiliation(s)
| | - JÚLIA R. OTTONI
- Universidade Federal da Integração Latino-Americana (UNILA), Brazil
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7
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Li M, Luckett CR, Wu T. Potent Time-Dependent Ice Recrystallization Inhibition Activity of Cellulose Nanocrystals in Sucrose Solutions. Biomacromolecules 2021; 23:497-504. [PMID: 34914371 DOI: 10.1021/acs.biomac.1c01201] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Exploring novel materials with ice recrystallization inhibition (IRI) activity in several fields often starts with a quantitative analysis of ice crystal size change by a splat assay or sandwich assay on a short time scale from 0.5 to 1 h. This study found that this time scale was insufficient to evaluate the IRI activity of cellulose nanocrystals (CNCs) in a model ice cream system-25.0% sucrose solution. No IRI activity was observed in CNCs incubated with ice crystals on a short time scale of 0.5-2.0 h. However, over longer time scales, the growth of ice crystals was entirely inhibited by 1.0% CNCs (between 2 and 24 h) and 0.5% CNCs (between 24 and 72 h) with corresponding final crystal sizes of 25 and 40 μm, respectively. Additionally, ice shaping was observed on a long exposure time, but not on a short exposure time. The findings presented here can be explained by a time-dependent surface coverage of CNCs on ice crystals. The data here indicate the importance of choosing a suitable exposure time for evaluating the IRI activity of new materials and prompt a better understanding of IRI mechanisms involving CNCs.
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Affiliation(s)
- Min Li
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States
| | - Curtis R Luckett
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States
| | - Tao Wu
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States
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8
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Baskaran A, Kaari M, Venugopal G, Manikkam R, Joseph J, Bhaskar PV. Anti freeze proteins (Afp): Properties, sources and applications - A review. Int J Biol Macromol 2021; 189:292-305. [PMID: 34419548 DOI: 10.1016/j.ijbiomac.2021.08.105] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 08/11/2021] [Accepted: 08/12/2021] [Indexed: 11/17/2022]
Abstract
Extreme cold marine and freshwater temperatures (below 4 °C) induce massive deterioration to the cell membranes of organisms resulting in the formation of ice crystals, consequently causing organelle damage or cell death. One of the adaptive mechanisms organisms have evolved to thrive in cold environments is the production of antifreeze proteins with the functional capabilities to withstand frigid temperatures. Antifreeze proteins are extensively identified in different cold-tolerant species and they facilitate the persistence of cold-adapted organisms by decreasing the freezing point of their body fluids. Various structurally diverse types of antifreeze proteins detected possess the ability to modify ice crystal growth by thermal hysteresis and ice recrystallization inhibition. The unique properties of antifreeze proteins have made them a promising resource in industry, biomedicine, food storage and cryobiology. This review collates the findings of the various studies carried out in the past and the recent developments observed in the properties, functional mechanisms, classification, distinct sources and the ever-increasing applications of antifreeze proteins. This review also summarizes the possibilities of the way forward to identify new avenues of research on anti-freeze proteins.
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Affiliation(s)
- Abirami Baskaran
- Centre for Drug Discovery and Development, Sathyabama Institute of Science and Technology, Chennai 600 119, Tamil Nadu, India
| | - Manigundan Kaari
- Centre for Drug Discovery and Development, Sathyabama Institute of Science and Technology, Chennai 600 119, Tamil Nadu, India
| | - Gopikrishnan Venugopal
- Centre for Drug Discovery and Development, Sathyabama Institute of Science and Technology, Chennai 600 119, Tamil Nadu, India
| | - Radhakrishnan Manikkam
- Centre for Drug Discovery and Development, Sathyabama Institute of Science and Technology, Chennai 600 119, Tamil Nadu, India.
| | - Jerrine Joseph
- Centre for Drug Discovery and Development, Sathyabama Institute of Science and Technology, Chennai 600 119, Tamil Nadu, India
| | - Parli V Bhaskar
- National Centre for Polar and Ocean Research, Ministry of Earth Sciences, Vasco-da-Gama 403804, Goa, India
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9
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Zhang S, Zhang C, Wu S, Zhou X, He Z, Wang J. Ion-Specific Effects on the Growth of Single Ice Crystals. J Phys Chem Lett 2021; 12:8726-8731. [PMID: 34477390 DOI: 10.1021/acs.jpclett.1c02601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Understanding the effects of soluble impurities or suspended particles on ice growth is of significant importance from Earth science to materials engineering. Ions are common impurities with ice in a wide range of fields, but their effects on ice growth remain largely elusive. Here, we studied the ion-specific effects on single ice crystal growth in various electrolyte and polyelectrolyte solutions and found F- and NH4+ show remarkable abilities of inducing single ice crystals to form hexagonal shapes and reducing the growth rates of ice crystals. Molecular dynamics simulations reveal the accumulation of F- around the ice/solution interface that plays a key role in the shapes and growth rates of single ice crystals. The understanding of ion-specific effects on ice growth opens up more possibilities for improving related fields, e.g., freeze desalination and cryopreservation.
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Affiliation(s)
- Shizhong Zhang
- Key Laboratory for Green Printing, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, P. R. China
- School of Future Technology, University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Chuanbiao Zhang
- College of Physics and Electronic Engineering, Heze University, Heze 274015, P. R. China
| | - Shuwang Wu
- Key Laboratory for Green Printing, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, P. R. China
| | - Xin Zhou
- School of Physical Sciences and CAS Center for Excellence in Topological Quantum Computation, University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Zhiyuan He
- Key Laboratory for Green Printing, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, P. R. China
| | - Jianjun Wang
- Key Laboratory for Green Printing, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, P. R. China
- School of Future Technology, University of Chinese Academy of Sciences, Beijing 100049, P. R. China
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10
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Zhu S, Yu J, Chen X, Zhang Q, Cai X, Ding Y, Zhou X, Wang S. Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.069] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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Huang J, Guo J, Zhou L, Zheng G, Cao J, Li Z, Zhou Z, Lei Q, Brinker CJ, Zhu W. Advanced Nanomaterials-Assisted Cell Cryopreservation: A Mini Review. ACS APPLIED BIO MATERIALS 2021; 4:2996-3014. [PMID: 35014388 DOI: 10.1021/acsabm.1c00105] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Cell cryopreservation is of vital significance both for transporting and storing cells before experimental/clinical use. Cryoprotectants (CPAs) are necessary additives in the preserving medium in cryopreservation, preventing cells from freeze-thaw injuries. Traditional organic solvents have been widely used in cell cryopreservation for decades. Given the obvious damage to cells due to their undesirable cytotoxicity and the burdensome post-thaw washing cycles before use, traditional CPAs are more and more likely to be replaced by modern ones with lower toxicity, less processing, and higher efficiency. As materials science thrives, nanomaterials are emerging to serve as potent vehicles for delivering nontoxic CPAs or inherent CPAs comparable to or even superior to conventional ones. This review will introduce some advanced nanomaterials (e.g., organic/inorganic nanoCPAs, nanodelivery systems) utilized for cell cryopreservation, providing broader insights into this developing field.
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Affiliation(s)
- Junda Huang
- MOE International Joint Research Laboratory on Synthetic Biology and Medicines, School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, P. R. China
| | - Jimin Guo
- Center for Micro-Engineered Materials, Department of Chemical and Biological Engineering, The University of New Mexico, Albuquerque, New Mexico 87131, United States.,Department of Internal Medicine, Molecular Medicine, The University of New Mexico, Albuquerque, New Mexico 87131, United States
| | - Liang Zhou
- MOE International Joint Research Laboratory on Synthetic Biology and Medicines, School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, P. R. China
| | - Guansheng Zheng
- MOE International Joint Research Laboratory on Synthetic Biology and Medicines, School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, P. R. China
| | - Jiangfan Cao
- MOE International Joint Research Laboratory on Synthetic Biology and Medicines, School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, P. R. China
| | - Zeyu Li
- MOE International Joint Research Laboratory on Synthetic Biology and Medicines, School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, P. R. China
| | - Zhuang Zhou
- MOE International Joint Research Laboratory on Synthetic Biology and Medicines, School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, P. R. China
| | - Qi Lei
- MOE International Joint Research Laboratory on Synthetic Biology and Medicines, School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, P. R. China
| | - C Jeffrey Brinker
- Center for Micro-Engineered Materials, Department of Chemical and Biological Engineering, The University of New Mexico, Albuquerque, New Mexico 87131, United States
| | - Wei Zhu
- MOE International Joint Research Laboratory on Synthetic Biology and Medicines, School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, P. R. China
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12
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The atomistic details of the ice recrystallisation inhibition activity of PVA. Nat Commun 2021; 12:1323. [PMID: 33637764 PMCID: PMC7910567 DOI: 10.1038/s41467-021-21717-z] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Accepted: 02/05/2021] [Indexed: 01/31/2023] Open
Abstract
Understanding the ice recrystallisation inhibition (IRI) activity of antifreeze biomimetics is crucial to the development of the next generation of cryoprotectants. In this work, we bring together molecular dynamics simulations and quantitative experimental measurements to unravel the microscopic origins of the IRI activity of poly(vinyl)alcohol (PVA)-the most potent of biomimetic IRI agents. Contrary to the emerging consensus, we find that PVA does not require a "lattice matching" to ice in order to display IRI activity: instead, it is the effective volume of PVA and its contact area with the ice surface which dictates its IRI strength. We also find that entropic contributions may play a role in the ice-PVA interaction and we demonstrate that small block co-polymers (up to now thought to be IRI-inactive) might display significant IRI potential. This work clarifies the atomistic details of the IRI activity of PVA and provides novel guidelines for the rational design of cryoprotectants.
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13
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Li F, Du X, Ren Y, Kong B, Wang B, Xia X, Bao Y. Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage. Int J Biol Macromol 2021; 178:136-142. [PMID: 33636271 DOI: 10.1016/j.ijbiomac.2021.02.158] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/24/2021] [Accepted: 02/21/2021] [Indexed: 10/22/2022]
Abstract
The goal of this study was to explore the cryoprotective effect of ice structuring protein (ISP) on the aggregation behaviour and structural changes of myofibrillar protein (MP) from quick-frozen pork patties during frozen storage. Frozen storage causes the formation of large protein aggregates and weakens MP structures. After adding ISP into patties, MP had a more stable aggregation system, which was manifested by a uniform particle size distribution and significantly higher absolute zeta potential (11.71 mV) than the control (9.56 mV) (P < 0.05). Atomic force microscopy results showed that the surface roughness of MP aggregation decreased by 9.78% with ISP after freezing for 180 d. Additionally, compared to patties without ISP, the MP carbonyl content from the ISP-treated patty decreased by 32%, and the free amino content increased by 14.99% during frozen storage. Results from circular dichroism spectroscopy and fluorescence spectroscopy showed that MP secondary and tertiary structure stability in patties improved with ISP. Overall, ISP has the potential to improve MP aggregation and structural stability during frozen storage.
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Affiliation(s)
- Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yanming Ren
- Heilongjiang Province Agricultural Products and Veterinary Drug Feed Technical Identification Station, Harbin, Heilongjiang 150090, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yihong Bao
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China.
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14
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Kiran-Yildirim B, Hale J, Wefers D, Gaukel V. Ice recrystallization inhibition of commercial κ-, ι-, and λ-carrageenans. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110269] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Park DH, Lee S, Kim EJ, Ji YR, Wi G, Choi MJ. Freshness of deep frozen mackerel and croaker during long-term storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2020.1858865] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Dong Hyeon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - SangYoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Eun Jeong Kim
- Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon, Korea
| | - Yu Ra Ji
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Gihyun Wi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
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Eskandari A, Leow TC, Rahman MBA, Oslan SN. Antifreeze Proteins and Their Practical Utilization in Industry, Medicine, and Agriculture. Biomolecules 2020; 10:biom10121649. [PMID: 33317024 PMCID: PMC7764015 DOI: 10.3390/biom10121649] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 11/28/2020] [Accepted: 11/30/2020] [Indexed: 12/15/2022] Open
Abstract
Antifreeze proteins (AFPs) are specific proteins, glycopeptides, and peptides made by different organisms to allow cells to survive in sub-zero conditions. AFPs function by reducing the water’s freezing point and avoiding ice crystals’ growth in the frozen stage. Their capability in modifying ice growth leads to the stabilization of ice crystals within a given temperature range and the inhibition of ice recrystallization that decreases the drip loss during thawing. This review presents the potential applications of AFPs from different sources and types. AFPs can be found in diverse sources such as fish, yeast, plants, bacteria, and insects. Various sources reveal different α-helices and β-sheets structures. Recently, analysis of AFPs has been conducted through bioinformatics tools to analyze their functions within proper time. AFPs can be used widely in various aspects of application and have significant industrial functions, encompassing the enhancement of foods’ freezing and liquefying properties, protection of frost plants, enhancement of ice cream’s texture, cryosurgery, and cryopreservation of cells and tissues. In conclusion, these applications and physical properties of AFPs can be further explored to meet other industrial players. Designing the peptide-based AFP can also be done to subsequently improve its function.
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Affiliation(s)
- Azadeh Eskandari
- Enzyme and Microbial Technology Research Centre, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (A.E.); (T.C.L.)
- Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
| | - Thean Chor Leow
- Enzyme and Microbial Technology Research Centre, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (A.E.); (T.C.L.)
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
- Enzyme Technology Laboratory, Institute of Bioscience, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
| | | | - Siti Nurbaya Oslan
- Enzyme and Microbial Technology Research Centre, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (A.E.); (T.C.L.)
- Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
- Enzyme Technology Laboratory, Institute of Bioscience, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
- Correspondence: ; Tel.: +60-39769-6710; Fax: +60-39769-7590
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Wang B, Li F, Pan N, Kong B, Xia X. Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles. Meat Sci 2020; 172:108335. [PMID: 33059179 DOI: 10.1016/j.meatsci.2020.108335] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 09/30/2020] [Accepted: 10/05/2020] [Indexed: 02/06/2023]
Abstract
The inhibitory effect of ice structuring protein (ISP) on the quality deterioration of quick-frozen pork patties subjected to multiple freeze-thaw (F-T) cycles was investigated. The inhibitory effect of ISP on patty quality deterioration was obvious after five F-T cycles (P < 0.05). The hardness and springiness of patties with 0.20% ISP were 3.84% and 10.61% higher than those of patties without ISP, and the thawing loss of patties with 0.20% ISP was 43.64% lower than that of patties without ISP (P < 0.05). In addition, ISP effectively restrained moisture migration and destruction of pork patty microstructure during F-T cycles. More importantly, thiobarbituric acid reactive substance levels and carbonyl contents in the patties with 0.20% ISP were 25% and 32% lower than those in the control group (no significant difference with patties with 0.30% ISP) after five F-T cycles. Therefore, these results illustrated the potential benefits of ISP in meat products.
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Affiliation(s)
- Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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He J, Evans NM, Liu H, Shao S. A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Compr Rev Food Sci Food Saf 2020; 19:2639-2656. [PMID: 33336979 DOI: 10.1111/1541-4337.12610] [Citation(s) in RCA: 156] [Impact Index Per Article: 39.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 06/12/2020] [Accepted: 07/09/2020] [Indexed: 02/06/2023]
Abstract
The topic of plant-based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities. With the purpose of investigating the current situation of scientific research on PBMA and determining future research opportunities, the driving forces for PBMA development, a brief history of its progression, key technologies required for production, and the resulting consumer attitudes are summarized. Environmental, human health, and animal welfare concerns are the main factors that have driven the development of PBMA. Although its history can trace back to ancient Asian civilizations, the first generation of PBMA originated in 1960s and a new generation of PBMA designed for carnivore was developed in recently years. Structuring methods such as extrusion and shear cell techniques have been widely studied, but improvements toward the overall appearance and flavor, biological and chemical safety control, as well as the selection of protein sources are also very important for PBMA production. The consumer acceptance of PBMA remains unsatisfactory but is continually improving. Based on those knowledge, future research opportunities include developing more effective strategies for consumer education, providing more scientific evidence for the health properties of PBMA, finding more suitable protein sources to improve the quality of the final products, improving the appearance and flavor, further examining and securing the chemical safety, exploring the structure formation mechanism during the extraction or shearing processes, and developing methods and standards for a quality evaluation of PBMA.
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Affiliation(s)
- Jiang He
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,College of Life and Environmental Science, Hunan University of Arts and Science, Changde, Hunan, China
| | - Natasha Marie Evans
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - Huaizhi Liu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - Suqin Shao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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19
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Short S, Díaz R, Quiñones J, Beltrán J, Farías JG, Graether SP, Bravo LA. Effect of in vitro cold acclimation of Deschampsia antarctica on the accumulation of proteins with antifreeze activity. JOURNAL OF EXPERIMENTAL BOTANY 2020; 71:2933-2942. [PMID: 32060560 DOI: 10.1093/jxb/eraa071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Accepted: 01/31/2020] [Indexed: 06/10/2023]
Abstract
Deschampsia antarctica has managed to colonize the maritime Antarctic. One of the main factors associated with its tolerance to low temperatures is the presence of apoplastic proteins with antifreeze activity. This work focuses on the effect of cold acclimation of D. antarctica on the accumulation of apoplastic proteins with antifreeze activity. Antifreeze proteins present in apoplastic extracts were purified by ice affinity purification, and their identity was determined by protein sequencing. D. antarctica plants were subjected to 22 days of cold acclimation at 4 °C. The highest content of apoplastic proteins with antifreeze activity was obtained at between 12 and 16 days of acclimation. Protein sequencing allowed their identification with >95% probability. Percentage coverage was 74% with D. antarctica ice recrystallization inhibition protein 1 (DaIRIP1) and 55% with DaIRIP3. Cold acclimation of D. antarctica improved the yield of apoplastic proteins, and resulted in an increase in the antifreeze activity of apoplastic extracts. An in silico analysis suggested that the fluctuations presented by the three-dimensional structures of DaIRIPs help to explain the presence of certain DaIRIPs in apoplastic extracts under the cold acclimation conditions evaluated.
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Affiliation(s)
- Stefania Short
- Department of Chemical Engineering, Universidad de La Frontera, Temuco, Chile
| | - Rommy Díaz
- Department of Basic Science, Universidad de La Frontera, Temuco, Chile
| | - John Quiñones
- Department of Chemical Engineering, Universidad de La Frontera, Temuco, Chile
| | - Jorge Beltrán
- Department of Chemical Engineering, Universidad de La Frontera, Temuco, Chile
| | - Jorge G Farías
- Department of Chemical Engineering, Universidad de La Frontera, Temuco, Chile
| | - Steffen P Graether
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada
| | - León A Bravo
- Department of Agronomical Sciences and Natural Resources, Universidad de La Frontera, Temuco, Chile
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20
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Nian L, Cao A, Cai L. Investigation of the antifreeze mechanism and effect on quality characteristics of largemouth bass (Micropterus salmoides) during F-T cycles by hAFP. Food Chem 2020; 325:126918. [PMID: 32387943 DOI: 10.1016/j.foodchem.2020.126918] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 04/19/2020] [Accepted: 04/25/2020] [Indexed: 11/27/2022]
Abstract
The interaction between herring antifreeze protein (hAFP) and ice crystals was studied by molecular dynamics simulation in this paper. On this basis, the effect of hAFP on the quality attributes of largemouth bass after three freezing-thawing (F-T) cycles was studied. Scanning electron microscope was conducted to analyze the microstructure changes of muscle fibers. The content of dityrosine/total sulfhydryl/carbonyl and the Ca2+-ATPase activity were measured to explore the degree of protein oxidation. Raman and intrinsic fluorescence spectra were used to measure the protein secondary structure and tertiary conformation. Results showed that hAFP protected the organisms from freezing by binding to the ice crystals, decreasing the freezing point and inhibiting the recrystallization. Furthermore, hAFP combined with chitosan magnetic (CS@Fe3O4) nanoparticles or vacuum impregnation hAFP was shown to be an effective method to reduce the mechanical damage of ice crystals to samples, and decrease the oxidation degree of samples during F-T cycles.
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Affiliation(s)
- Linyu Nian
- College of Biosystems Engineering and Food Science, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ailing Cao
- Hangzhou Customs District, Hangzhou 310007, China.
| | - Luyun Cai
- College of Biosystems Engineering and Food Science, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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21
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Mangiagalli M, Brocca S, Orlando M, Lotti M. The “cold revolution”. Present and future applications of cold-active enzymes and ice-binding proteins. N Biotechnol 2020; 55:5-11. [DOI: 10.1016/j.nbt.2019.09.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 09/06/2019] [Accepted: 09/16/2019] [Indexed: 11/24/2022]
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22
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Zhang B, Cao HJ, Wei WY, Ying XG. Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide. Food Chem 2020; 306:125641. [PMID: 31606628 DOI: 10.1016/j.foodchem.2019.125641] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 09/19/2019] [Accepted: 10/01/2019] [Indexed: 01/20/2023]
Abstract
Temperature fluctuation is a common problem in the frozen storage of shrimp products. This study investigated the influence of carrageenan oligosaccharide (CO) and xylooligosaccharide (XO) on the growth and recrystallization of ice crystals in frozen peeled shrimp exposed to temperature fluctuations. Shrimp soaked with water and 3.0% (w/v) Na4P2O7 solution were designated as the negative and positive controls, respectively. Our data revealed that both CO- and XO-soaked shrimp had significant improvements in thawing and cooking loss, myofibrillar protein content, Ca2+-ATPase activity, and textural variables when exposed to temperature fluctuations compared to control samples. Microstructural imaging indicated that soaking the shrimp in CO and XO slowed the progression of damage caused to tissue myofibrils by large ice crystals, as well as inhibited the growth and recrystallization of ice crystals in muscle tissues. SDS-PAGE analysis confirmed that treatment with the oligosaccharides exhibited marked effects on the stability of muscle proteins and inhibited the degradation of muscle proteins affected by the temperature fluctuations. Based on these data, we hypothesize that the incorporated CO and XO may bind to muscle proteins and capture water molecules in the myofibrillar network through hydrogen bonding, thereby suppressing the myofibrillar denaturation and tissue structure destruction induced by the growth and recrystallization of ice crystals.
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Affiliation(s)
- Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, China.
| | - Hui-Juan Cao
- Zhoushan Entry-Exit Inspection and Quarantine Bureau, China
| | - Wan-Ying Wei
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, China
| | - Xiao-Guo Ying
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, China.
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23
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Tian Y, Zhu Z, Sun DW. Naturally sourced biosubstances for regulating freezing points in food researches: Fundamentals, current applications and future trends. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Li J, Wachemo AC, Yuan H, Zuo X, Li X. Natural freezing-thawing pretreatment of corn stalk for enhancing anaerobic digestion performance. BIORESOURCE TECHNOLOGY 2019; 288:121518. [PMID: 31174084 DOI: 10.1016/j.biortech.2019.121518] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 05/15/2019] [Accepted: 05/17/2019] [Indexed: 06/09/2023]
Abstract
Natural freezing-thawing (NFT) was proposed as a low energy input and alternative pretreatment method for high biomethane production from corn stalk (CS) by anaerobic digestion (AD). The CS was pretreated by freezing-thawing in winter season using different pretreatment time periods (7d, 14d, 21d and 28d) and solid-to-liquid ratios (1:2, 1:4, 1:6, 1:8 and 1:10). The results showed that CS pretreated for 21d coupled with a solid-to-liquid ratio of 1:6 achieved the best result among all pretreatment conditions. In this case, the biomethane yield and VS removal rate of CS reached the highest values of 253 mL·gvs-1 and 58.6%, respectively, which were 40.5% and 27.4% higher than that of the untreated. It was also found that the predominant bacterial and archaeal at genus level in AD were Clostridium_sensu_stricto_1 (36.1%) and Methanobacterium (54.0%), respectively. This study provided that NFT is a simple pretreatment strategy for efficient AD bioconversion of CS to biomethane.
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Affiliation(s)
- Juan Li
- Department of Environmental Science and Engineering, Beijing University of Chemical Technology, No. 15 Beisanhuan East Road, Chaoyang District, Beijing 100029, PR China
| | - Akiber Chufo Wachemo
- Department of Environmental Science and Engineering, Beijing University of Chemical Technology, No. 15 Beisanhuan East Road, Chaoyang District, Beijing 100029, PR China; Department of Water Supply and Environmental Engineering, Arba Minch University, P.O. Box 21, Arba, Ethiopia
| | - Hairong Yuan
- Department of Environmental Science and Engineering, Beijing University of Chemical Technology, No. 15 Beisanhuan East Road, Chaoyang District, Beijing 100029, PR China
| | - Xiaoyu Zuo
- Department of Environmental Science and Engineering, Beijing University of Chemical Technology, No. 15 Beisanhuan East Road, Chaoyang District, Beijing 100029, PR China
| | - Xiujin Li
- Department of Environmental Science and Engineering, Beijing University of Chemical Technology, No. 15 Beisanhuan East Road, Chaoyang District, Beijing 100029, PR China.
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25
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Extraction of antifreeze proteins from cold acclimated leaves of Drimys angustifolia and their application to star fruit (Averrhoa carambola) freezing. Food Chem 2019; 289:65-73. [DOI: 10.1016/j.foodchem.2019.03.055] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 03/07/2019] [Accepted: 03/11/2019] [Indexed: 12/14/2022]
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26
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Meister K, Moll CJ, Chakraborty S, Jana B, DeVries AL, Ramløv H, Bakker HJ. Molecular structure of a hyperactive antifreeze protein adsorbed to ice. J Chem Phys 2019; 150:131101. [DOI: 10.1063/1.5090589] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- K. Meister
- Max Planck Institute for Polymer Science, 55128 Mainz, Germany
| | - C. J. Moll
- AMOLF, Science Park 104, 1098 XG Amsterdam, The Netherlands
| | - S. Chakraborty
- Department of Physical Chemistry, Indian Association for the Cultivation of Science, Kolkata, India
| | - B. Jana
- Department of Physical Chemistry, Indian Association for the Cultivation of Science, Kolkata, India
| | - A. L. DeVries
- Department of Animal Biology, University of Illinois at Urbana–Champaign, Urbana, Illinois 61801, USA
| | - H. Ramløv
- Department of Science and Environment, Roskilde University, 4000 Roskilde, Denmark
| | - H. J. Bakker
- AMOLF, Science Park 104, 1098 XG Amsterdam, The Netherlands
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27
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Zhang B, Cao HJ, Lin HM, Deng SG, Wu H. Insights into ice-growth inhibition by trehalose and alginate oligosaccharides in peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage. Food Chem 2019; 278:482-490. [DOI: 10.1016/j.foodchem.2018.11.087] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 11/15/2018] [Accepted: 11/18/2018] [Indexed: 10/27/2022]
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28
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Liu M, Liang Y, Zhang H, Wu G, Wang L, Qian H, Qi X. Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.074] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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29
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Effects of recombinant carrot antifreeze protein from Pichia pastoris GS115 on the physicochemical properties of hydrated gluten during freeze-thawed cycles. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Zhang L, Jin Q, Luo J, Wu J, Wang S, Wang Z, Gong S, Zhang W, Lan X. Intracellular Expression of Antifreeze Peptides in Food Grade Lactococcus lactis and Evaluation of Their Cryoprotective Activity. J Food Sci 2018; 83:1311-1320. [PMID: 29660758 DOI: 10.1111/1750-3841.14117] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 02/11/2018] [Accepted: 02/13/2018] [Indexed: 02/06/2023]
Abstract
Antifreeze peptides can protect living organisms from low temperatures by preventing damage or killing due to ice crystal formation between cells. Therefore, antifreeze peptides can be used as a low temperature protectant for cryopreservation of cells and tissues, and also in food production. In this study, a recombinant SF-P gene was constructed and inserted into pNZ8149 to construct a food grade expression vector, which was then electroporated into Lactococcus lactis NZ3900. The expression of the target protein was induced using Nisin, and the optimal expression condition was determined to be a pH of 6.0, Nisin concentration of 25 ng/mL, temperature of 37 °C, and incubation time of 6 hr. Compared to the strain NZ3900 and the recombinant strain SF-P1 without addition of Nisin, the recombinant strain SF-P2 showed the highest cell survival and thermal hysteresis activity, and had a reduction in the changes of activities of extracellular and intracellular lactate dehydrogenase and β-galactosidase after freezing. Moreover, analysis by SEM showed that SF-P2 cells were more completely and regularly shaped than other strains, displayed no obvious leakage of cell contents, and had an intact boundary between cells after freezing. These results indicate that the recombinant strain SF-P2 has a protective effect against freezing. This paper presents a food grade expression system for an antifreeze peptide SF-P using L. lactis as a host, and shows that the intracellular expression of antifreeze peptide could protect the cellular integrity and physiological functions of L. lactis. PRACTICAL APPLICATION The recombinant Lactococcus lactis with intracellular expression of antifreeze peptides SF-P could reduce the damage of bacteria cells induced by freezing or freeze drying, so, it could be applied in the process of freezing food without separation, such as the manufacture of yoghurt ice cream, frozen dough, and so on.
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Affiliation(s)
- Li Zhang
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Quan Jin
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Jing Luo
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Jinhong Wu
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Shaoyun Wang
- College of Biological Science and Technology, Fuzhou Univ., Fuzhou, 350108, China
| | - Zhengwu Wang
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Shengxiang Gong
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Wei Zhang
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Xiaohong Lan
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
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31
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Parniakov O, Bals O, Barba FJ, Mykhailyk V, Lebovka N, Vorobiev E. Application of differential scanning calorimetry to estimate quality and nutritional properties of food products. Crit Rev Food Sci Nutr 2018; 58:362-385. [PMID: 27245977 DOI: 10.1080/10408398.2016.1180502] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.
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Affiliation(s)
- Oleksii Parniakov
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| | - Olivier Bals
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| | - Francisco J Barba
- b Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C , Denmark
| | - Viacheslav Mykhailyk
- c Institute of Engineering Thermal Physics, National Academy of Sciences of Ukraine , 2a, str. Zheljabova, Kyiv , Ukraine
| | - Nikolai Lebovka
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France.,d Institute of Biocolloidal Chemistry, named after F.D. Ovcharenko, NAS of Ukraine , 42, Blvr. Vernadskogo, Kyiv , Ukraine
| | - Eugene Vorobiev
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
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32
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Zhang Y, Liu K, Li K, Gutowski V, Yin Y, Wang J. Fabrication of Anti-Icing Surfaces by Short α-Helical Peptides. ACS APPLIED MATERIALS & INTERFACES 2018; 10:1957-1962. [PMID: 29276886 DOI: 10.1021/acsami.7b13130] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
We designed 12-amino acid peptides as antifreeze protein (AFP) mimetics and tuned the antifreeze activity of the peptides by their structures. Moreover, these short peptides were first immobilized to surfaces as an anti-icing coating. We discovered that the peptides with higher antifreeze activity exhibited better anti-icing performance. It is the first time that short peptides were successfully applied to fabricate anti-icing surfaces, which is certainly advantageous in comparison to the AFP anti-icing coatings previously reported.
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Affiliation(s)
- Yifan Zhang
- Changchun Institute of Applied Chemistry, Chinese Academy of Sciences , Changchun 130022, P. R. China
| | - Kai Liu
- Institute of Chemistry, Chinese Academy of Sciences , Beijing 100190, P. R. China
| | - Kaiyong Li
- Luoyang Institute of Science and Technology , Henan 471023, P. R. China
| | - Voytek Gutowski
- Changchun Institute of Applied Chemistry, Chinese Academy of Sciences , Changchun 130022, P. R. China
| | - Yuan Yin
- Changchun Institute of Applied Chemistry, Chinese Academy of Sciences , Changchun 130022, P. R. China
| | - Jianjun Wang
- Institute of Chemistry, Chinese Academy of Sciences , Beijing 100190, P. R. China
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33
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Zhang B, Zhang XL, Shen CL, Deng SG. Understanding the influence of carrageenan oligosaccharides and xylooligosaccharides on ice-crystal growth in peeled shrimp (Litopenaeus vannamei) during frozen storage. Food Funct 2018; 9:4394-4403. [DOI: 10.1039/c8fo00364e] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Cryoprotective saccharides are widely accepted antifreeze additives that reduce thawing loss, maintain texture, and retard protein denaturation in frozen seafood.
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Affiliation(s)
- Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province
- College of Food Science and Pharmacy
- Zhejiang Ocean University
- Zhoushan
- 316022 P. R. China
| | - Xiao-li Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province
- College of Food Science and Pharmacy
- Zhejiang Ocean University
- Zhoushan
- 316022 P. R. China
| | - Chun-lei Shen
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province
- College of Food Science and Pharmacy
- Zhejiang Ocean University
- Zhoushan
- 316022 P. R. China
| | - Shang-gui Deng
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province
- College of Food Science and Pharmacy
- Zhejiang Ocean University
- Zhoushan
- 316022 P. R. China
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34
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Voets IK. From ice-binding proteins to bio-inspired antifreeze materials. SOFT MATTER 2017; 13:4808-4823. [PMID: 28657626 PMCID: PMC5708349 DOI: 10.1039/c6sm02867e] [Citation(s) in RCA: 117] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2016] [Accepted: 06/16/2017] [Indexed: 05/07/2023]
Abstract
Ice-binding proteins (IBP) facilitate survival under extreme conditions in diverse life forms. IBPs in polar fishes block further growth of internalized environmental ice and inhibit ice recrystallization of accumulated internal crystals. Algae use IBPs to structure ice, while ice adhesion is critical for the Antarctic bacterium Marinomonas primoryensis. Successful translation of this natural cryoprotective ability into man-made materials holds great promise but is still in its infancy. This review covers recent advances in the field of ice-binding proteins and their synthetic analogues, highlighting fundamental insights into IBP functioning as a foundation for the knowledge-based development of cheap, bio-inspired mimics through scalable production routes. Recent advances in the utilisation of IBPs and their analogues to e.g. improve cryopreservation, ice-templating strategies, gas hydrate inhibition and other technologies are presented.
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Affiliation(s)
- I K Voets
- Institute for Complex Molecular Systems, Eindhoven University of Technology, Post Office Box 513, 5600 MD Eindhoven, The Netherlands. and Laboratory of Macromolecular and Organic Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, Post Office Box 513, 5600 MD Eindhoven, The Netherlands and Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, Post Office Box 513, 5600 MD Eindhoven, The Netherlands
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35
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Pawelec KM, van Boxtel HA, Kluijtmans SG. Ice-templating of anisotropic structures with high permeability. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2017; 76:628-636. [DOI: 10.1016/j.msec.2017.03.142] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2016] [Revised: 03/10/2017] [Accepted: 03/13/2017] [Indexed: 12/01/2022]
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36
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Leiter A, Ludwig A, Gaukel V. Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.09.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ando Y, Nei D, Kono S, Nabetani H. Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Shinji Kono
- Research and Development Center, Mayekawa Mfg. Co., Ltd
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Calderara M, Deorsola FA, Bensaid S, Fino D, Russo N, Geobaldo F. Role of ice structuring proteins on freezing-thawing cycles of pasta sauces. Journal of Food Science and Technology 2016; 53:4216-4223. [PMID: 28115762 DOI: 10.1007/s13197-016-2409-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2016] [Accepted: 11/13/2016] [Indexed: 11/29/2022]
Abstract
The freezing of the food is one of the most important technological developments for the storage of food in terms of quality and safety. The aim of this work was to study the role of an ice structuring protein (ISP) on freezing-thawing cycles of different solutions and commercial Italian pasta sauces. Ice structuring proteins were related to the modification of the structure of ice. The results showed that the freezing time of an aqueous solution containing the protein was reduced to about 20% with respect to a pure water solution. The same effect was demonstrated in sugar-containing solutions and in lipid-containing sauces. The study proved a specific role of ISP during thawing, inducing a time decrease similar to that of freezing and even more important in the case of tomato-based sauces. This work demonstrated the role of ISP in the freezing-thawing process, showing a significant reduction of processing in the freezing and thawing phase by adding the protein to pure water and different sugar-, salt- and lipid-containing solutions and commercial sauces, with considerable benefits for the food industry in terms of costs and food quality.
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Affiliation(s)
- Marianna Calderara
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy
| | - Fabio A Deorsola
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy
| | - Samir Bensaid
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy
| | - Debora Fino
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy
| | - Nunzio Russo
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy
| | - Francesco Geobaldo
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Turin, Italy
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Leiter A, Rau S, Winger S, Muhle-Goll C, Luy B, Gaukel V. Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Zakharov B, Fisyuk A, Fitch A, Watier Y, Kostyuchenko A, Varshney D, Sztucki M, Boldyreva E, Shalaev E. Ice Recrystallization in a Solution of a Cryoprotector and Its Inhibition by a Protein: Synchrotron X-Ray Diffraction Study. J Pharm Sci 2016; 105:2129-38. [PMID: 27287516 DOI: 10.1016/j.xphs.2016.04.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 03/21/2016] [Accepted: 04/11/2016] [Indexed: 01/25/2023]
Abstract
Ice formation and recrystallization is a key phenomenon in freezing and freeze-drying of pharmaceuticals and biopharmaceuticals. In this investigation, high-resolution synchrotron X-ray diffraction is used to quantify the extent of disorder of ice crystals in binary aqueous solutions of a cryoprotectant (sorbitol) and a protein, bovine serum albumin. Ice crystals in more dilute (10 wt%) solutions have lower level of microstrain and larger crystal domain size than these in more concentrated (40 wt%) solutions. Warming the sorbitol-water mixtures from 100 to 228 K resulted in partial ice melting, with simultaneous reduction in the microstrain and increase in crystallite size, that is, recrystallization. In contrast to sorbitol solutions, ice crystals in the BSA solutions preserved both the microstrain and smaller crystallite size on partial melting, demonstrating that BSA inhibits ice recrystallization. The results are consistent with BSA partitioning into quasi-liquid layer on ice crystals but not with a direct protein-ice interaction and protein sorption on ice surface. The study shows for the first time that a common (i.e., not-antifreeze) protein can have a major impact on ice recrystallization and also presents synchrotron X-ray diffraction as a unique tool for quantification of crystallinity and disorder in frozen aqueous systems.
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Affiliation(s)
- Boris Zakharov
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, ul. Kutateladze, 18, Novosibirsk 630128, Russian Federation; Novosibirsk State University, ul. Pirogova, 2, Novosibirsk 630090, Russian Federation
| | - Alexander Fisyuk
- Department of Organic Chemistry, Omsk F. M. Dostoevsky State University, Mira Avenue 55A, Omsk 644077, Russian Federation; Laboratory of New Organic Materials, Omsk State Technical University, Mira Avenue 11, Omsk 644050, Russian Federation
| | - Andy Fitch
- ESRF-The European Synchrotron Radiation Facility, 71 av des Martyrs, Grenoble 38043, France
| | - Yves Watier
- ESRF-The European Synchrotron Radiation Facility, 71 av des Martyrs, Grenoble 38043, France
| | - Anastasia Kostyuchenko
- Department of Organic Chemistry, Omsk F. M. Dostoevsky State University, Mira Avenue 55A, Omsk 644077, Russian Federation; Laboratory of New Organic Materials, Omsk State Technical University, Mira Avenue 11, Omsk 644050, Russian Federation
| | - Dushyant Varshney
- Novartis Vaccines and Diagnostics, Holly Springs, North Carolina 27540
| | - Michael Sztucki
- ESRF-The European Synchrotron Radiation Facility, 71 av des Martyrs, Grenoble 38043, France
| | - Elena Boldyreva
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, ul. Kutateladze, 18, Novosibirsk 630128, Russian Federation
| | - Evgenyi Shalaev
- Pharmaceutical R&D, Allergan Inc., Irvine, California 92612.
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Abstract
Ice binding proteins (IBPs) are produced by various cold-adapted organisms to protect their body tissues against freeze damage. First discovered in Antarctic fish living in shallow waters, IBPs were later found in insects, microorganisms, and plants. Despite great structural diversity, all IBPs adhere to growing ice crystals, which is essential for their extensive repertoire of biological functions. Some IBPs maintain liquid inclusions within ice or inhibit recrystallization of ice, while other types suppress freezing by blocking further ice growth. In contrast, ice nucleating proteins stimulate ice nucleation just below 0 °C. Despite huge commercial interest and major scientific breakthroughs, the precise working mechanism of IBPs has not yet been unraveled. In this review, the authors outline the state-of-the-art in experimental and theoretical IBP research and discuss future scientific challenges. The interaction of IBPs with ice, water and ions is examined, focusing in particular on ice growth inhibition mechanisms.
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Provesi JG, Valentim Neto PA, Arisi ACM, Amante ER. Antifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia, Senecio icoglossus, and Eucalyptus ssp. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2016. [DOI: 10.1590/1981-6723.11016] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Summary Antifreeze proteins (AFPs) present in plants may inhibit ice recrystallization even at low concentrations, and show potential application to many frozen foods. This study evaluated the presence of antifreeze proteins in naturally cold acclimated and non-acclimated leaves of Drimys angustifolia, Senecio icoglossus and Eucalyptus ssp. No proteins were detected in apoplastic extracts of Eucalyptus ssp. Extracts of cold acclimated and non-acclimated S. icoglossus showed protein concentrations of 42.89 and 17.76 µg mL-1, both with bands between 25 and 37 kDa in the SDS-PAGE. However, they did not inhibit recrystallization. The extract of cold acclimated D. angustifolia contained a protein concentration of 95.17 µg mL-1, almost five times higher than the extract of non-acclimated D. angustifolia. In the extract of cold acclimated D. angustifolia, there was presence of ice recrystallization inhibitors. This extract showed a protein band just below 37 kDa and another more intense band between 20 and 25 kDa. It is the first time that the presence of antifreeze proteins in this species is being described.
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Lauersen KJ, Huber I, Wichmann J, Baier T, Leiter A, Gaukel V, Kartushin V, Rattenholl A, Steinweg C, von Riesen L, Posten C, Gudermann F, Lütkemeyer D, Mussgnug JH, Kruse O. Investigating the dynamics of recombinant protein secretion from a microalgal host. J Biotechnol 2015; 215:62-71. [DOI: 10.1016/j.jbiotec.2015.05.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2015] [Revised: 04/24/2015] [Accepted: 05/04/2015] [Indexed: 02/07/2023]
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Chitinases from Bacteria to Human: Properties, Applications, and Future Perspectives. Enzyme Res 2015; 2015:791907. [PMID: 26664744 PMCID: PMC4668315 DOI: 10.1155/2015/791907] [Citation(s) in RCA: 109] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2015] [Revised: 10/29/2015] [Accepted: 11/01/2015] [Indexed: 01/24/2023] Open
Abstract
Chitin is the second most plenteous polysaccharide in nature after cellulose, present in cell walls of several fungi, exoskeletons of insects, and crustacean shells. Chitin does not accumulate in the environment due to presence of bacterial chitinases, despite its abundance. These enzymes are able to degrade chitin present in the cell walls of fungi as well as the exoskeletons of insect. They have shown being the potential agents for biological control of the plant diseases caused by various pathogenic fungi and insect pests and thus can be used as an alternative to chemical pesticides. There has been steady increase in demand of chitin derivatives, obtained by action of chitinases on chitin polymer for various industrial, clinical, and pharmaceutical purposes. Hence, this review focuses on properties and applications of chitinases starting from bacteria, followed by fungi, insects, plants, and vertebrates. Designing of chitinase by applying directed laboratory evolution and rational approaches for improved catalytic activity for cost-effective field applications has also been explored.
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Wu J, Rong Y, Wang Z, Zhou Y, Wang S, Zhao B. Isolation and characterisation of sericin antifreeze peptides and molecular dynamics modelling of their ice-binding interaction. Food Chem 2015; 174:621-9. [DOI: 10.1016/j.foodchem.2014.11.100] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 10/21/2014] [Accepted: 11/17/2014] [Indexed: 02/03/2023]
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Ustun NS, Turhan S. Antifreeze Proteins: Characteristics, Function, Mechanism of Action, Sources and Application to Foods. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12476] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nebahat Sule Ustun
- Department of Food Engineering; Engineering Faculty; Ondokuz Mayis University; Samsun Turkey
| | - Sadettin Turhan
- Department of Food Engineering; Engineering Faculty; Ondokuz Mayis University; Samsun Turkey
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PROVESI JG, AMANTE ER. Revisão: Proteínas anticongelantes – uma tecnologia emergente para o congelamento de alimentos. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2015. [DOI: 10.1590/1981-6723.7714] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Um dos métodos mais tradicionais na conservação de alimentos, o congelamento também pode alterar de forma significativa as características do produto. Grandes cristais de gelo provocam alteração na textura e/ou danos a membranas e componentes celulares. As técnicas de congelamento rápido formam cristais de gelo menores do que o processo lento, porém as flutuações de temperatura durante a distribuição e transporte podem promover o crescimento dos cristais. Esse processo é conhecido como recristalização e é uma barreira na utilização do congelamento como método de conservação em muitos casos. O uso de crioprotetores tradicionais, como a sacarose, é uma alternativa limitada, uma vez que concentrações elevadas são requeridas. Na década de 1970, foi descrita em peixes de águas frias uma classe de proteínas que, em baixa concentração, pode interagir e influenciar o crescimento do cristal de gelo. Elas foram chamadas de proteínas anticongelantes (PACs), sendo encontradas também em plantas, animais e micro-organismos ambientados a baixas temperaturas. Essas proteínas podem intervir no processo de formação do núcleo inicial do gelo, reduzir o ponto de congelamento da água, ou, ainda, inibir a recristalização, principalmente para PACs de vegetais. Há diversos trabalhos publicados e algumas patentes registradas para o uso de PACs em diversos alimentos, como lácteos, carnes, massas, frutas e hortaliças, conservando de melhor forma as características originais do alimento. Atualmente, o custo ainda é uma barreira para utilização comercial das PACs. Contudo, a descoberta de novas fontes pode reduzir seu custo e tornar essas proteínas uma ferramenta efetiva na manutenção da textura de alimentos congelados. Baseada em trabalhos que avaliaram aspectos químicos das PACs e exemplos de sua aplicação, esta revisão tem como objetivo principal apresentar as características gerais das PACs e discutir sobre sua utilização.
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Soukoulis C, Fisk I. Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review. Crit Rev Food Sci Nutr 2014; 56:2543-2559. [DOI: 10.1080/10408398.2013.876385] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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