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Nezhad NG, Jamaludin SZB, Rahman RNZRA, Yahaya NM, Oslan SN, Shariff FM, Isa NM, Leow TC. Functional expression, purification, biochemical and biophysical characterizations, and molecular dynamics simulation of a histidine acid phosphatase from Saccharomyces cerevisiae. World J Microbiol Biotechnol 2024; 40:171. [PMID: 38630327 DOI: 10.1007/s11274-024-03970-8] [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: 01/09/2024] [Accepted: 03/27/2024] [Indexed: 04/19/2024]
Abstract
A histidine acid phosphatase (HAP) (PhySc) with 99.50% protein sequence similarity with PHO5 from Saccharomyces cerevisiae was expressed functionally with the molecular mass of ∼110 kDa through co-expression along with the set of molecular chaperones dnaK, dnaJ, GroESL. The purified HAP illustrated the optimum activity of 28.75 ± 0.39 U/mg at pH 5.5 and 40 ˚C. The Km and Kcat values towards calcium phytate were 0.608 ± 0.09 mM and 650.89 ± 3.6 s- 1. The half-lives (T1/2) at 55 and 60 ˚C were 2.75 min and 55 s, respectively. The circular dichroism (CD) demonstrated that PhySc includes 30.5, 28.1, 21.3, and 20.1% of random coils, α-Helix, β-Turns, and β-Sheet, respectively. The Tm recorded by CD for PhySc was 56.5 ± 0.34˚C. The molecular docking illustrated that His59 and Asp322 act as catalytic residues in the PhySc. MD simulation showed that PhySc at 40 ˚C has higher structural stability over those of the temperatures 60 and 80 ˚C that support the thermodynamic in vitro investigations. Secondary structure content results obtained from MD simulation indicated that PhySc consists of 34.03, 33.09, 17.5, 12.31, and 3.05% of coil, helix, turn, sheet, and helix310, respectively, which is almost consistent with the experimental results.
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Affiliation(s)
- Nima Ghahremani Nezhad
- Enzyme and Microbial Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
| | - Siti Zahra Binti Jamaludin
- Enzyme and Microbial Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
| | - Raja Noor Zaliha Raja Abd Rahman
- Enzyme and Microbial Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
| | - Normi Mohd Yahaya
- Enzyme and Microbial Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
| | - Siti Nurbaya Oslan
- Enzyme and Microbial Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
- Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
| | - Fairolniza Mohd Shariff
- Enzyme and Microbial Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
| | - Nurulfiza Mat Isa
- Laboratory of Vaccine and Biomolecules (VacBio), Institute of Bioscience, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia
| | - Thean Chor Leow
- Enzyme and Microbial Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia.
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia.
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, 43400 UPM, Selangor, Malaysia.
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Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.045] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea ( Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions. Polymers (Basel) 2022; 15:polym15010110. [PMID: 36616460 PMCID: PMC9824673 DOI: 10.3390/polym15010110] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/01/2022] [Accepted: 12/19/2022] [Indexed: 12/29/2022] Open
Abstract
Chickpeas are the third most abundant legume crop worldwide, having a high protein content (14.9-24.6%) with interesting technological properties, thus representing a sustainable alternative to animal proteins. In this study, the surface and structural properties of total (TE) and sequential (ALB, GLO, and GLU) protein fractions isolated from defatted chickpea flour were evaluated and compared with an animal protein, ovalbumin (OVO). Differences in their physicochemical properties were evidenced when comparing TE with ALB, GLO, and GLU fractions. In addition, using a simple and low-cost extraction method it was obtained a high protein yield (82 ± 4%) with a significant content of essential and hydrophobic amino acids. Chickpea proteins presented improved interfacial and surface behavior compared to OVO, where GLO showed the most significant effects, correlated with its secondary structure and associated with its flexibility and higher surface hydrophobicity. Therefore, chickpea proteins have improved surface properties compared to OVO, evidencing their potential use as foam and/or emulsion stabilizers in food formulations for the replacement of animal proteins.
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Asaithambi N, Singha P, Singh SK. Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Microfluidization treatment improve the functional and physicochemical properties of transglutaminase cross-linked groundnut arachin and conarachin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107723] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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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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Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107508] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Lei Y, Gao S, Xiang X, Li X, Yu X, Li S. Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol. Int J Biol Macromol 2021; 192:644-653. [PMID: 34655580 DOI: 10.1016/j.ijbiomac.2021.10.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/18/2021] [Accepted: 10/02/2021] [Indexed: 10/20/2022]
Abstract
Low-sugar and high-protein adhesives have broad market application prospects, while natural plant proteins have confronted technical bottlenecks due to their poor adhesion. In this study, the effects of ethanol with different concentrations (0-80%) on the adhesion properties of walnut protein isolate-xanthan gum (WNPI-XG) composite adhesives were investigated. Results showed the bonding strength of WNPI-XG treated with 40% ethanol reached 12.55 MPa, the denaturation temperature and the surface hydrophobicity increased to 87.91 and 185.07 respectively, displaying the best rheological and texture properties. It also indicated appropriate concentration of ethanol (40%) didn't change the molecular weight of WNPI-XG, but greatly strengthened the fluorescence intensity, leading changes in contents of reactive sulfhydryl groups, electrostatic forces, hydrophobic interactions, hydrogen bonds and disulfide bonds. Furthermore, the treatment also facilitated a conformation conversion of the secondary structures from β-sheet to α-helix, promoting the full unfolding of protein molecules. The microstructure analysis showed after 40% ethanol treatment, the WNPI structure was uniform, the surface of WNPI-XG adhesive was flat and smooth, combined more closely with water molecules. By analyzing the influence of ethanol treatment on adhesion of WNPI-XG, the research laid a theoretical foundation for protein modification, providing good technical references for its development and utilization.
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Affiliation(s)
- Yuqing Lei
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Sihai Gao
- Department of Cardiothoracic and Vascular Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Xiaole Xiang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 102488, China
| | - Xiongwei Yu
- Wuhan Xudong Food Co., Ltd., Wuhan 430000, China
| | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.
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Ding Q, Tian G, Wang X, Deng W, Mao K, Sang Y. Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis). ULTRASONICS SONOCHEMISTRY 2021; 79:105770. [PMID: 34598102 PMCID: PMC8487091 DOI: 10.1016/j.ultsonch.2021.105770] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/05/2021] [Accepted: 09/20/2021] [Indexed: 05/14/2023]
Abstract
In this study, scallop mantle protein was treated by ultrasound at different powers, and then analyzed by ANS fluorescent probes, circular dichroism spectroscopy, endogenous fluorescence spectrum, DNTB colorimetry and in-vitro digestion model to elucidate the structure-function relationship. The results indicated that ultrasound can significantly affect the secondary structure of scallop mantle protein like enhancing hydrophobicity, lowering the particle size, increasing the relative contents of α-helix and decreasing contents of β-pleated sheet, β-turn and random coil, as well as altering intrinsic fluorescence intensity with blue shift of maximum fluorescence peak. But ultrasound had no effect on its primary structure. Moreover, the functions of scallop mantle protein were regulated by modifying its structures by ultrasound. Specifically, the protein had the highest performance in foaming property and in-vitro digestibility under ultrasonic power of 100 W, oil binding capacity under 100 W, water binding capacity under 300 W, solubility and emulsification capacity under 400 W, and emulsion stability under 600 W. These results prove ultrasonic treatment has the potential to effectively improve functional properties and quality of scallop mantle protein, benefiting in comprehensive utilization of scallop mantles.
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Affiliation(s)
- Qiuyue Ding
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Guifang Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Xianghong Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Wenyi Deng
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Kemin Mao
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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Li W, Zhang C, Xu N, Hu Y, Wang C, Li D, Li W. Effect of lipoxygenase‐induced oxidation on molecular structure and digestive properties of arachin and conarachin. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Wenjun Li
- Hubei Key Laboratory of Industrial Microbiology KeyLaboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Wuhan China
| | - Chao Zhang
- Hubei Key Laboratory of Industrial Microbiology KeyLaboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Wuhan China
| | - Ning Xu
- Hubei Key Laboratory of Industrial Microbiology KeyLaboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Wuhan China
| | - Yong Hu
- Hubei Key Laboratory of Industrial Microbiology KeyLaboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Wuhan China
| | - Chao Wang
- Hubei Key Laboratory of Industrial Microbiology KeyLaboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Wuhan China
| | - Deyuan Li
- Function Food Key Laboratory of Hubei Province Hubei Uinversity of Chinese Medicine Wuhan China
| | - Wei Li
- Hubei Key Laboratory of Industrial Microbiology KeyLaboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics Hubei Research Center of Food Fermentation Engineering and Technology Wuhan China
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Niu X, Zhao C, Shi Q, Wang S, Zhao Y, Li S, Yin H, Lin N, Liu J. Effect of ultrasonic treatment on peanut protein isolate‐oat dietary fibre mixture gels induced by transglutaminase. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14839] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Xi Niu
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Chengbin Zhao
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Qiankun Shi
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Siqi Wang
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Yilin Zhao
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Sheng Li
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Huanhuan Yin
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Nan Lin
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Jingsheng Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
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Study on condition of ultrasound-assisted thermo-alkali-modified peanut protein embedding curcumin for nanoparticles. Journal of Food Science and Technology 2019; 57:1049-1060. [PMID: 32123426 DOI: 10.1007/s13197-019-04139-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/15/2019] [Accepted: 10/23/2019] [Indexed: 01/01/2023]
Abstract
This study investigated the effects of ultrasound-assisted thermo-alkali modification on the molecular structure of peanut protein. Further, the preparation conditions involved in embedding curcumin by the modified pea protein were also studied. It was found that within the pH range of 7 < pH < 11, with an increase in pH, the content of free sulfhydryl group in peanut protein isolate gradually increased from 10.35 ± 0.63 μmol/g (pH = 7) to 18.26 ± 0.93 μmol/g (pH = 10); and the content of disulfide bonds decreased from 44.62 ± 0.48 μmol/g (pH = 7) to 34.26 ± 2.03 μmol/g (pH = 11). In the ultrasonic power range (P < 300 W), with an increase in power, the content of free mercapto group in peanut protein isolate gradually increased from 12.44 ± 0.73 μmol/g to 19.46 ± 0.24 μmol/g (P = 250 W); and the content of disulfide bonds decreased from 42.29 ± 1.24 μmol/g to 33.28 ± 0.64 μmol/g (P = 300 W). Within the temperature range of 70 °C < T < 90 °C, with an increase in temperature, the content of free sulfhydryl group in peanut protein isolate gradually increased from 10.35 ± 0.94 μmol/g (T = 70 °C) to 19.67 ± 0.68 μmol/g (T = 90 °C), and the content of disulfide bonds decreased from 45.02 ± 2.84 μmol/g (T = 70 °C) to 34.26 ± 2.03 μmol/g (T = 90 °C). Response surface test was used to optimize the preparation conditions of nanoparticles from curcumin. The results showed that the optimum parameters of ultrasonic-assisted modification of peanut protein embedding curcumin were pH = 9.8, heating temperature T = 90 °C, ultrasonic power Q = 225 W, and heating time S = 21 min. Under these conditions, the embedding rate of curcumin reached 83.27 + 1.06%, the ABTS+ scavenging activity generally decreases with time over the 2 days period measured in PPI solution and PPI nanoparticles (PPN), the ABTS+ scavenging activity decreased from 40.8%, 52.2% and 67.3% to 27.1%, 39.0% and 60.5%, respectively. Compared with pure curcumin, the antioxidant activity was increased at presence of PPI.
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