1
|
Liu Y, Deng J, Zhao T, Yang X, Zhang J, Yang H. Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables. Curr Res Food Sci 2024; 8:100715. [PMID: 38511155 PMCID: PMC10951518 DOI: 10.1016/j.crfs.2024.100715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/19/2024] [Accepted: 03/06/2024] [Indexed: 03/22/2024] Open
Abstract
Plant polyphenols play an essential role in human health. The bioactivity of polyphenols depends not only on their content but also on their bioavailability in food. The processing techniques, especially non-thermal processing, improve the retention and bioavailability of polyphenolic substances. However, there are limited studies summarizing the relationship between non-thermal processing, the bioavailability of polyphenols, and potential mechanisms. This review aims to summarize the effects of non-thermal processing techniques on the content and bioavailability of polyphenols in fruits and vegetables. Importantly, the disruption of cell walls and membranes, the inhibition of enzyme activities, free radical reactions, plant stress responses, and interactions of polyphenols with the food matrix caused by non-thermal processing are described. This study aims to enhance understanding of the significance of non-thermal processing technology in preserving the nutritional properties of dietary polyphenols in plant-based foods. It also offers theoretical support for the contribution of non-thermal processing technology in improving food nutrition.
Collapse
Affiliation(s)
- Yichen Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jianjun Deng
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Tong Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Xiaojie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Juntao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Haixia Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| |
Collapse
|
2
|
Cejudo C, Díaz AB, Casas L, Martínez de la Ossa E, Mantell C. Supercritical CO 2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO 2. Foods 2023; 12:3085. [PMID: 37628085 PMCID: PMC10453421 DOI: 10.3390/foods12163085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/09/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
In winemaking, sulfur dioxide addition is the most common procedure to prevent enzymatic and microbial alterations. However, the enological industry looks for safer alternatives to preserve enological products, and high-pressure treatments with supercritical CO2 are a suitable alternative. This study evaluates the effectiveness of this process in the stabilization and preservation of white grape must, studying the influence of time, pressure, and CO2 percentage on must characteristics. In spite of the percentage of CO2 turned out to be the variable that affects the most the process, no remarkable differences were observed in pH, acidity, and color intensity between untreated and treated musts. Moreover, this technique has proven to be very efficient in the reduction of aerobic mesophilic microorganisms as well as in the reduction of residual polyphenol oxidase activities, being lower than those obtained with SO2 addition (60 and 160 mg/L). Based on the results, the most convenient conditions were 100 bar and 10% CO2, for 10 min treatment.
Collapse
Affiliation(s)
| | - Ana Belén Díaz
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Puerto Real, 11519 Cadiz, Spain; (C.C.); (L.C.); (E.M.d.l.O.); (C.M.)
| | | | | | | |
Collapse
|
3
|
High-pressure carbon dioxide treatment and vacuum packaging alleviate the yellowing of peeled Chinese water chestnut (Eleocharis tuberosa). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
4
|
Zhang P, Huang Z, Xu P, Zhao D, Li X, Yang J, Zhang Z, Lin J, Li H. A novel method of shrimp blanching by CO2 heat pump: Quality, energy, and economy analysis. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
5
|
Li J, Zhu L, Murtaza A, Iqbal A, Zhang J, Xu X, Pan S, Hu W. The effect of high pressure carbon dioxide on the inactivation kinetics and structural alteration of phenylalanine ammonia-lyase from Chinese water chestnut: An investigation using multi-spectroscopy and molecular docking methods. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102970] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
6
|
Zhang J, Li J, Murtaza A, Iqbal A, Zhu L, Ali SW, Usman M, Yameen R, Pan S, Hu W. Synergistic effect of high‐intensity ultrasound and β‐cyclodextrin treatments on browning control in apple juice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiao Zhang
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Junjie Li
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Ayesha Murtaza
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Department of Food Science and Technology, Faculty of Life Sciences University of Central Punjab Lahore 54000 Pakistan
| | - Aamir Iqbal
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Lijuan Zhu
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Shinawar Waseem Ali
- Institute of Agricultural Sciences University of the Punjab Quaid‐i‐Azam Campus Lahore 54590 Pakistan
| | - Muhammad Usman
- Institute of Agricultural Sciences University of the Punjab Quaid‐i‐Azam Campus Lahore 54590 Pakistan
| | - Roshan Yameen
- Institute of Agricultural Sciences University of the Punjab Quaid‐i‐Azam Campus Lahore 54590 Pakistan
| | - Siyi Pan
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Wanfeng Hu
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| |
Collapse
|
7
|
Xu B, Chen J, Chitrakar B, Li H, Wang J, Wei B, Zhou C, Ma H. Effects of flat sweep frequency and pulsed ultrasound on the activity, conformation and microstructure of mushroom polyphenol oxidase. ULTRASONICS SONOCHEMISTRY 2022; 82:105908. [PMID: 34999409 PMCID: PMC8799744 DOI: 10.1016/j.ultsonch.2022.105908] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 12/24/2021] [Accepted: 01/01/2022] [Indexed: 05/16/2023]
Abstract
The effects of thermal processing (TP) and flat sweep frequency and pulsed ultrasound (FSFPU) treatment with different frequency modes on the activity, conformation and physicochemical properties of mushroom polyphenol oxidase (PPO) were investigated. The results showed that the relative enzymatic activity of PPO gradually decreased with increasing temperature and duration, and thermosonication decreased the PPO activity to a greater extent compared with thermal processing. FSFPU treatment with dual-frequency of 22/40 kHz mode showed the most significant effect. Circular dichroism (CD) showed that the content of α-helix and β-turn dropped, while that of β-sheet and random coil raised after FSFPU treatment. The intensity of endogenous fluorescence decreased, indicating that PPO protein unfolded and the tertiary structure was destroyed. The amount of free sulfhydryl, protein aggregation index, and turbidity all rose. Moreover, FSFPU treatment led to the aggregation of protein from the analysis of atomic force microscope (AFM). Conclusively, FSFPU can be used as an effective method to inhibit the activity of endogenous enzymes in food.
Collapse
Affiliation(s)
- Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Jianan Chen
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, Hebei, China
| | - Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| |
Collapse
|
8
|
Li Y, Zhang S, Bao Z, Sun N, Lin S. Explore the activation mechanism of alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking parameters. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102918] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
9
|
Wang K, Li W, Wang K, Hu Z, Xiao H, Du B, Zhao L. Structural and inflammatory characteristics of Maillard reaction products from litchi thaumatin-like protein and fructose. Food Chem 2021; 374:131821. [PMID: 34920401 DOI: 10.1016/j.foodchem.2021.131821] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/30/2021] [Accepted: 12/05/2021] [Indexed: 12/11/2022]
Abstract
The structural characteristics and inflammatory activity of Maillard reaction products (MRPs) from fructose (Fru) and litchi thaumatin-like protein (LcTLP) with a pro-inflammatory activity were investigated. The structural changes of LcTLP-Fru MRPs were divided into two stages during the Maillard reaction. In 0-6 h, the unfolding and degradation of the LcTLP were dominant, resulting in a looser structure; the increase of β-sheets was 13.02%; the decrease of α-helices was 9.21%; and both the molecular weight and gyration radius Rg decreased. After 6 h, the enhanced glycosylation caused the molecular weight to increase, while Rg remained low, implying that the molecular structure became more compact. In addition, LcTLP-Fru MRPs reduced the inflammation response by significantly reducing the gene and protein expressions of tumor necrosis factor-α, interleukin-1β, and interleukin-6 compared with the LcTLP group in RAW264.7 macrophages. The findings provided a theoretical foundation for addressing the inflammatory response caused by litchi products consumption.
Collapse
Affiliation(s)
- Kun Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Weichao Li
- Intensive Care Unit, Sun Yat-sen Memorical Hospital, Sun Yat-sen University, Guangzhou 510120, China
| | - Kai Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Bing Du
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agricultural, 510642, China.
| |
Collapse
|
10
|
Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102688] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
11
|
Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel. J CO2 UTIL 2021. [DOI: 10.1016/j.jcou.2021.101467] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
12
|
Meng X, Song T, Chen C, Zhang H, Pan Z, Wang J. Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02525-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
13
|
Benito-Román Ó, Sanz M, Illera A, Melgosa R, Beltrán S. Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by high pressure carbon dioxide (HPCD) and its applicability to liquid and solid natural products. Catal Today 2020. [DOI: 10.1016/j.cattod.2018.12.051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
14
|
Iqbal A, Murtaza A, Marszałek K, Iqbal MA, Chughtai MFJ, Hu W, Barba FJ, Bi J, Liu X, Xu X. Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2065-2073. [PMID: 31875969 DOI: 10.1002/jsfa.10229] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 09/17/2019] [Accepted: 12/26/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. RESULTS Compared to untreated juice, the PPO activity in treated juice was reduced to 35% at a high ultrasonic intensity of 400 W for 20 min. The structure of PPO determined from particle size distribution (PSD) analysis showed that ultrasound treatment caused initial dissociation and subsequent aggregation leading to structural modification. The spectra of circular dichroism (CD) analysis of ultrasonic treated PPO protein showed a significant loss of α-helix, and reorganization of secondary structure. Fluorescence analysis showed a significant increase in fluorescence intensity of PPO after ultrasound treatment with evident blue shift, revealing disruption in the tertiary structure. CONCLUSION In summary, ultrasonic treatment triggered protein aggregation, distortion of tertiary structure, and loss of α-helix conformation of secondary structure causing inactivation of the PPO enzyme. Hence, ultrasound processing at high intensity and duration could cause the inactivation of the PPO enzyme by inducing aggregation and structural modifications. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Aamir Iqbal
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Ayesha Murtaza
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
| | - M Amjed Iqbal
- Institute of Agricultural and Resource Economics, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad F J Chughtai
- Department of Food Science & Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Wanfeng Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain
| | - Jinfeng Bi
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xuan Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| |
Collapse
|
15
|
Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing. Foods 2020; 9:foods9020243. [PMID: 32102327 PMCID: PMC7073744 DOI: 10.3390/foods9020243] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 02/17/2020] [Accepted: 02/20/2020] [Indexed: 12/18/2022] Open
Abstract
In this study, the changes in enzyme activities, total polyphenols, phenolic profile, and physicochemical properties from thermally (25–75 °C) and high-pressure carbon dioxide (HP-CO2) (25–65 °C/20 MPa)-treated apple juice were investigated. The HP-CO2 exhibited complete inactivation of polyphenol oxidase (PPO) at 65 °C, whereas PPO was still active at 75 °C under thermal processing (TP). Similarly, the relative activity of peroxidase (POD) significantly decreased by 71% at 65 °C under HP-CO2 processing, whereas TP was less effective. HP-CO2 and TP treatments at 65 °C reduced the browning degree (BD) value to 0.47 and 0.89, respectively. Thus, HP-CO2 inhibits the browning reactions caused by PPO and POD enzymes at each operating temperature. The concentration of epicatechin and catechin increased significantly with increasing temperature above 45 °C in TP-treated juices. HP-CO2 treatment increased the same phenolic compounds at 35 °C and 9 MPa, whereas high-temperature and -pressure conditions caused insignificant changes in concentration of epicatechin and catechin. Changes in others phenolic compounds were insignificant under TP and HP-CO2 treatment. Overall, HP-CO2 is a promising technology to get high-quality juices with lower enzyme activity.
Collapse
|
16
|
Kobayashi F, Nakajima R, Narai-Kanayama A, Odake S. Inactivation and structural alteration of α-amylase by low-pressure carbon dioxide microbubbles. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.10.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
17
|
Han YX, Cheng JH, Sun DW. Changes in activity, structure and morphology of horseradish peroxidase induced by cold plasma. Food Chem 2019; 301:125240. [DOI: 10.1016/j.foodchem.2019.125240] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 07/12/2019] [Accepted: 07/22/2019] [Indexed: 11/17/2022]
|
18
|
Green Chemistry Extractions of Carotenoids from Daucus carota L.-Supercritical Carbon Dioxide and Enzyme-Assisted Methods. Molecules 2019; 24:molecules24234339. [PMID: 31783600 PMCID: PMC6930531 DOI: 10.3390/molecules24234339] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 11/21/2019] [Accepted: 11/24/2019] [Indexed: 12/13/2022] Open
Abstract
Multiple reviews have been published on various aspects of carotenoid extraction. Nevertheless, none of them focused on the discussion of recent green chemistry extraction protocols, especially for the carotenoids extraction from Daucus carota L. This group of bioactive compounds has been chosen for this review since most of the scientific papers proved their antioxidant properties relevant for inflammation, stress-related disorders, cancer, or neurological and neurodegenerative diseases, such as stroke and Alzheimer's Disease. Besides, carrots constitute one of the most popular sources of carotenoids. In the presented review emphasis has been placed on the supercritical carbon dioxide and enzyme-assisted extraction techniques for the relevant tetraterpenoids. The detailed descriptions of these methods, as well as practical examples, are provided. In addition, the pros and cons of each method and comparison with the standard solvent extraction have been discussed.
Collapse
|
19
|
Illera AE, Beltrán S, Sanz MT. Structural changes of a protein extract from apple with polyphenoloxidase activity obtained by cationic reversed micellar extraction induced by high-pressure carbon dioxide and thermosonication. Sci Rep 2019; 9:13749. [PMID: 31551453 PMCID: PMC6760208 DOI: 10.1038/s41598-019-50209-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Accepted: 09/03/2019] [Indexed: 11/17/2022] Open
Abstract
Polyphenoloxidase from apple was extracted and further concentrated by cationic reversed micellar extraction. Previous to reversed micellar extraction a crude protein extract was obtained using AG2-X8 as adsorbent of phenolic compounds and the detergent Triton X-100. Forward and backward extraction conditions were optimized by using dodecyl trimethyl ammonium bromide as surfactant in the organic phase. Optimization was carried out to obtain the highest value of PPO activity recovery and the purification fold at the different experimental conditions. Under the optimum extraction conditions, PPO activity recovery was 99% and purification fold reached a value of 17, showing that reversed micellar extraction was a good technique as a first step to concentrate on a targeted enzyme. After removing some impurities by centrifuge ultrafiltration, the protein extract with PPO activity was treated by pressurized carbon dioxide and thermosonication achieving residual PPO activity values of 16 ± 3 and 9 ± 1%, respectively. Quenching experiments by iodide performed in the non-treated extract and in the treated extracts revealed conformational changes of this protein fraction reflected in the greater exposure of the fluorophore to the quencher.
Collapse
Affiliation(s)
- A E Illera
- Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001, Burgos, Spain
| | - S Beltrán
- Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001, Burgos, Spain
| | - M T Sanz
- Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001, Burgos, Spain.
| |
Collapse
|
20
|
Iqbal A, Murtaza A, Hu W, Ahmad I, Ahmed A, Xu X. Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.07.006] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
21
|
Murtaza A, Iqbal A, Linhu Z, Liu Y, Xu X, Pan S, Hu W. Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
22
|
Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange ( Citrus sinensis Osbeck). Molecules 2019; 24:molecules24101922. [PMID: 31109085 PMCID: PMC6572353 DOI: 10.3390/molecules24101922] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 05/08/2019] [Accepted: 05/14/2019] [Indexed: 11/16/2022] Open
Abstract
Apart from non-enzymatic browning, polyphenol oxidase (PPO) also plays a role in the browning reaction of orange (Citrus sinensis Osbeck) juice, and needs to be inactivated during the processing. In this study, the protein with high PPO activity was purified from orange (Citrus sinensis Osbeck) and inactivated by ultrasonic processing. Fluorescence spectroscopy, circular dichroism (CD) and Dynamic light scattering (DLS) were used to investigate the ultrasonic effect on PPO activity and structural changes on purified PPO. DLS analysis illustrated that ultrasonic processing leads to initial dissociation and final aggregation of the protein. Fluorescence spectroscopy analysis showed the decrease in fluorescence intensity leading to the exposure of Trp residues to the polar environment, thereby causing the disruption of the tertiary structure after ultrasonic processing. Loss of α-helix conformation leading to the reorganization of secondary structure was triggered after the ultrasonic processing, according to CD analysis. Ultrasonic processing could induce aggregation and modification in the tertiary and secondary structure of a protein containing high PPO activity in orange (Citrus sinensis Osbeck), thereby causing inactivation of the enzyme.
Collapse
|
23
|
Benito-Román Ó, Teresa Sanz M, Melgosa R, de Paz E, Escudero I, Beltrán S. Studies of polyphenol oxidase inactivation by means of high pressure carbon dioxide (HPCD). J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2018.07.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
24
|
Tinello F, Lante A. Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.008] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
25
|
Enzymatic gene expression by Pleurotus tuoliensis (Bailinggu): differential regulation under low temperature induction conditions. World J Microbiol Biotechnol 2018; 34:160. [PMID: 30341455 DOI: 10.1007/s11274-018-2487-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Accepted: 06/18/2018] [Indexed: 10/28/2022]
Abstract
Pleurotus tuoliensis is a valuable, rare and edible mushroom that is been commercially cultivated and is rapidly developing in China markets. Low temperatures are required to induces primordia initiation for the successful production of fruiting bodies (basidiomes) during commercial cultivation. In this work, we investigated the enzymatic activities and performed transcription profiling analysis of enzymatic genes under different low temperature conditions. The results suggest that the enzymatic activities and transcription levels decrease or increase significantly at 4 and 13 °C. Lacc10 and mnp6 seems to play a dominant role during nutrition growth. Furthermore, the expression of laccase and peroxidase genes was highly correlated to the detected extracellular enzymatic activity. Cold stress genes expression profiles were upregulated under 4 °C/13 °C (3 days), while only the Hsp70 gene was downregulated (at the stage of fruiting bodies production) at 13 °C (12 days). Our results showed that the transcriptional regulation of laccase and ligninolytic peroxidase genes plays an important role in the fruiting bodies of Bailinggu under low temperature induction (4 °C). Induction at low temperatures was a highly important cultivation condition in Bailinggu.
Collapse
|
26
|
Liu S, Murtaza A, Liu Y, Hu W, Xu X, Pan S. Catalytic and Structural Characterization of a Browning-Related Protein in Oriental Sweet Melon ( Cucumis Melo var. Makuwa Makino). Front Chem 2018; 6:354. [PMID: 30191148 PMCID: PMC6116579 DOI: 10.3389/fchem.2018.00354] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Accepted: 07/30/2018] [Indexed: 12/13/2022] Open
Abstract
Polyphenol oxidase (PPO) in plants plays an important role in browning reactions and may affect the quality of sweet melon products. In this study, a browning-related protein (BRP) with PPO activity was partially purified from oriental sweet melon (Cucumis melo var. makuwa Makino) by salt precipitation and column chromatography. The BRP possessed a high degree of identity with several chitinase proteins, particularly defense-related proteins, by MS identification. Pyrogallol was determined as the most appropriate substrate for BRP (Km = 0.04278 M). BRP exhibited extreme resistance under alkaline and high temperature conditions when pyrogallol was used as substrate. Polyacrylamide gel electrophoresis (PAGE) analysis indicated that BRP was a homo-dimer of two subunits and had a molecular weight of 37 kDa. Structural analysis indicated that the α-helix was the dominant conformation of BRP. The active site of the protein might be buried deeply in the protein, and BRP might be monodispersed in an aqueous system.
Collapse
Affiliation(s)
- Siyu Liu
- State Key Laboratory of Chemical Oncogenomics, Key Laboratory of Chemical Genomics, Shenzhen Graduate School, Peking University, Shenzhen, China
| | - Ayesha Murtaza
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Yan Liu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Wanfeng Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| |
Collapse
|
27
|
Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince ( Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment. Molecules 2018; 23:molecules23071743. [PMID: 30018206 PMCID: PMC6099494 DOI: 10.3390/molecules23071743] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 07/11/2018] [Accepted: 07/12/2018] [Indexed: 12/03/2022] Open
Abstract
Polyphenol oxidase (PPO) causes the browning reaction in fruits and vegetables and deteriorates the quality. Thermal treatment for enzyme inactivation may result in defects as opposed to high pressure CO2 (HPCD) processing. In this study, the changes in activity, dissociation, aggregation and conformation of purified PPO from thermal and HPCD treated juice were investigated. HPCD exhibited inactivation of PPO at 55–65 °C whereas thermal processing alone at the same temperature resulted in PPO still showing activity. Under thermal treatment at 25 and 65 °C, the browning degree was higher (0.39 and 0.24) than for HPCD-treated juice (0.23 and 0.12). Fluorescence and circular dichroism spectral results indicated that HPCD induced large decreases in intensities, revealing a rearrangement of the secondary structure and destruction of the native configuration of the PPO molecule. The particle size distribution (PSD) pattern revealed structural modification leading to initial dissociation and subsequent aggregation of PPO after HPCD treatment. Polyacrylamide gel electrophoresis (PAGE) analysis exhibited that molecular size of protein was 40 kDa. In conclusion, the HPCD method was found to be more effective than thermal treatment to inactivate PPO. Structural modifications provided better insights into the phenomena of activation and inactivation of PPO.
Collapse
|
28
|
Murtaza A, Muhammad Z, Iqbal A, Ramzan R, Liu Y, Pan S, Hu W. Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice ( Malus domestica). Front Chem 2018; 6:203. [PMID: 29922647 PMCID: PMC5996027 DOI: 10.3389/fchem.2018.00203] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Accepted: 05/15/2018] [Indexed: 12/30/2022] Open
Abstract
This study investigated the effects of heat treatment after purification on dissociation, aggregation, and structural modification of polyphenol oxidase (PPO) activity from apple (Malus domestica) juice. PPO activity at the 70°C for 10 min was still activated and drastically decreased since 20-60 min with catechol and pyrogallol as substrate. Moreover, spectral results of fluorescence and circular dichroism (CD) indicated that increasing temperature for shorter and longer durations can cause reorganization of the secondary structure of PPO and demolished the native configuration of PPO respectively. Compared with native PPO, all thermally treated PPO showed reduced activity with gradually increasing particle size shift toward section III of some fully assembled proteins treated at 70°C for 10 min (2,670 nm). Polyacrylamide gel electrophoresis (PAGE) analysis also exhibited the increase in protein content at the 70°C for 10 min with molecular size 35 kDa (7.7 ± 0.016c). Hence, thermally treated juice subjected to purification at high temperature for a short time could induce the aggregation of protein and is not really effective for PPO inactivation. For PPO, higher degree of long duration can induce the inactivation of the enzyme after processing.
Collapse
Affiliation(s)
- Ayesha Murtaza
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Zafarullah Muhammad
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Aamir Iqbal
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Rabia Ramzan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Yan Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Wanfeng Hu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| |
Collapse
|
29
|
Huang L, Ding X, Dai C, Ma H. Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment. Food Chem 2017; 232:727-732. [DOI: 10.1016/j.foodchem.2017.04.077] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2017] [Revised: 04/07/2017] [Accepted: 04/12/2017] [Indexed: 10/19/2022]
|
30
|
Li R, Li J, Liao X, Wang Y. Purification and characterisation of soluble acid invertase from mango fruits. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13354] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Renjie Li
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Beijing Key Laboratory for Food Nonthermal Processing; Beijing 100083 China
- Chinese National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Lab of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Jingyu Li
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Beijing Key Laboratory for Food Nonthermal Processing; Beijing 100083 China
- Chinese National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Lab of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Beijing Key Laboratory for Food Nonthermal Processing; Beijing 100083 China
- Chinese National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Lab of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Beijing Key Laboratory for Food Nonthermal Processing; Beijing 100083 China
- Chinese National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
- Key Lab of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| |
Collapse
|
31
|
Role of peach proteins in juice precipitation induced by high pressure CO2. Food Chem 2016; 209:81-9. [PMID: 27173537 DOI: 10.1016/j.foodchem.2016.04.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 04/12/2016] [Accepted: 04/12/2016] [Indexed: 11/21/2022]
Abstract
To better understand the role of peach proteins in juice precipitation induced by high pressure CO2 (HPCD), proteins extracted from peach juice were subjected to HPCD and heat, and changes in particle size distribution (PSD) and structure were investigated. PSD analysis showed aggregations of proteins were both induced by HPCD and heat, but HPCD induced a stronger aggregation. The endotherm of HPCD- and heat-treated proteins moved to lower temperature, indicating that higher-order structures were altered after treatments. Furthermore, proteins related to HPCD- and heat-induced precipitation were analyzed by proteomics and bioinformatics. It was found that proteins with low content of α-helix and hydrogen bonds were more inclined to precipitate under HPCD, and HPCD precipitated proteins with more compact structures than heat, which might cause the stronger aggregation of proteins by HPCD. In conclusion, HPCD could induce the aggregation of peach proteins by destroying higher-order structures, which contributes to juice precipitation.
Collapse
|
32
|
Kobayashi F, Odake S, Kobayashi K, Sakurai H. Effect of pressure on the inactivation of enzymes and hiochi bacteria in unpasteurized sake by low-pressure carbon dioxide microbubbles. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
33
|
Calderan-Rodrigues MJ, Jamet E, Douché T, Bonassi MBR, Cataldi TR, Fonseca JG, San Clemente H, Pont-Lezica R, Labate CA. Cell wall proteome of sugarcane stems: comparison of a destructive and a non-destructive extraction method showed differences in glycoside hydrolases and peroxidases. BMC PLANT BIOLOGY 2016; 16:14. [PMID: 26754199 PMCID: PMC4709929 DOI: 10.1186/s12870-015-0677-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Accepted: 12/05/2015] [Indexed: 05/25/2023]
Abstract
BACKGROUND Sugarcane has been used as the main crop for ethanol production for more than 40 years in Brazil. Recently, the production of bioethanol from bagasse and straw, also called second generation (2G) ethanol, became a reality with the first commercial plants started in the USA and Brazil. However, the industrial processes still need to be improved to generate a low cost fuel. One possibility is the remodeling of cell walls, by means of genetic improvement or transgenesis, in order to make the bagasse more accessible to hydrolytic enzymes. We aimed at characterizing the cell wall proteome of young sugarcane culms, to identify proteins involved in cell wall biogenesis. Proteins were extracted from the cell walls of 2-month-old culms using two protocols, non-destructive by vacuum infiltration vs destructive. The proteins were identified by mass spectrometry and bioinformatics. RESULTS A predicted signal peptide was found in 84 different proteins, called cell wall proteins (CWPs). As expected, the non-destructive method showed a lower percentage of proteins predicted to be intracellular than the destructive one (33% vs 44%). About 19% of CWPs were identified with both methods, whilst the infiltration protocol could lead to the identification of 75% more CWPs. In both cases, the most populated protein functional classes were those of proteins related to lipid metabolism and oxido-reductases. Curiously, a single glycoside hydrolase (GH) was identified using the non-destructive method whereas 10 GHs were found with the destructive one. Quantitative data analysis allowed the identification of the most abundant proteins. CONCLUSIONS The results highlighted the importance of using different protocols to extract proteins from cell walls to expand the coverage of the cell wall proteome. Ten GHs were indicated as possible targets for further studies in order to obtain cell walls less recalcitrant to deconstruction. Therefore, this work contributed to two goals: enlarge the coverage of the sugarcane cell wall proteome, and provide target proteins that could be used in future research to facilitate 2G ethanol production.
Collapse
Affiliation(s)
- Maria Juliana Calderan-Rodrigues
- Departamento de Genética, Laboratório Max Feffer de Genética de Plantas, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Av. Pádua Dias 11, CP 83, 13400-970, Piracicaba, SP, Brazil.
| | - Elisabeth Jamet
- Université de Toulouse; UPS; UMR 5546, Laboratoire de Recherche en Sciences Végétales, BP 42617, F-31326, Castanet-Tolosan, France.
- CNRS; UMR 5546, BP 42617, F-31326, Castanet-Tolosan, France.
| | - Thibaut Douché
- Université de Toulouse; UPS; UMR 5546, Laboratoire de Recherche en Sciences Végétales, BP 42617, F-31326, Castanet-Tolosan, France.
- CNRS; UMR 5546, BP 42617, F-31326, Castanet-Tolosan, France.
| | - Maria Beatriz Rodrigues Bonassi
- Departamento de Genética, Laboratório Max Feffer de Genética de Plantas, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Av. Pádua Dias 11, CP 83, 13400-970, Piracicaba, SP, Brazil.
| | - Thaís Regiani Cataldi
- Departamento de Genética, Laboratório Max Feffer de Genética de Plantas, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Av. Pádua Dias 11, CP 83, 13400-970, Piracicaba, SP, Brazil.
| | - Juliana Guimarães Fonseca
- Departamento de Genética, Laboratório Max Feffer de Genética de Plantas, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Av. Pádua Dias 11, CP 83, 13400-970, Piracicaba, SP, Brazil.
| | - Hélène San Clemente
- Université de Toulouse; UPS; UMR 5546, Laboratoire de Recherche en Sciences Végétales, BP 42617, F-31326, Castanet-Tolosan, France.
- CNRS; UMR 5546, BP 42617, F-31326, Castanet-Tolosan, France.
| | - Rafael Pont-Lezica
- Université de Toulouse; UPS; UMR 5546, Laboratoire de Recherche en Sciences Végétales, BP 42617, F-31326, Castanet-Tolosan, France
- CNRS; UMR 5546, BP 42617, F-31326, Castanet-Tolosan, France
| | - Carlos Alberto Labate
- Departamento de Genética, Laboratório Max Feffer de Genética de Plantas, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Av. Pádua Dias 11, CP 83, 13400-970, Piracicaba, SP, Brazil.
| |
Collapse
|
34
|
Singh A, Ramaswamy H. High pressure modification of egg components: Exploration of calorimetric, structural and functional characteristics. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.09.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
35
|
Wang JJ, Liu GY, Liu G, Zeng QH, Shen X, Hou Y, Li L, Hu SQ. The soluble recombinant N-terminal domain of HMW 1Dx5 and its aggregation behavior. Food Res Int 2015; 78:201-208. [PMID: 28433283 DOI: 10.1016/j.foodres.2015.10.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 09/23/2015] [Accepted: 10/06/2015] [Indexed: 12/12/2022]
Abstract
This study seeks to clarify and determine the fundamental properties of N-terminal domain of high molecular weight glutenin subunits (HMW-GS) 1Dx5 (1Dx5-N). 1Dx5-N was expressed in E. coli and its solubility was measured by spectrophotometry. Effects of edible salts (NaCl, Na2CO3), disulfide bond reductant dithiothreitol (DTT) and hydrophobic interactions of denaturant sodium dodecyl sulfonate (SDS) on 1Dx5-N polymer were investigated by native polyacrylamide gelelectrophoresis (PAGE), nonreducing/reducing SDS-PAGE, intrinsic fluorescence, size exclusion chromatography (SEC), dynamic light scattering (DLS) and circular dichroism (CD). Results showed that 1Dx5-N formed a soluble aggregate in aqueous solutions by native-PAGE, clarifying the role of N-terminal of HMW-GS in the insolubility of the whole subunits. Meanwhile, the hydrophobic interaction was more potent in promoting the aggregation of 1Dx5-N in aqueous solutions from the results of SEC, DLS and CD. Edible salts, NaCl and Na2CO3, could improve the polymer formation of 1Dx5-N through disulfide bonds. Moreover, Na2CO3 at high concentrations (>200mM) greatly favored polymer formation by disulfide bonds, and it induced other types of cross-links between amino acids in 1Dx5-N according to nonreducing/reducing SDS-PAGE and fluorescence spectrum. Moreover, the formation of covalent bonds was reinforced by hydrophobic interactions between 1Dx5-N. Therefore, these results provide much novel information on the N-terminal domain of HMW-GS to facilitate the understanding of its functional properties in wheat flour.
Collapse
Affiliation(s)
- Jing Jing Wang
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China
| | - Guang-Yi Liu
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China
| | - Guang Liu
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China
| | - Qiao-Hui Zeng
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China
| | - Xing Shen
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China
| | - Yi Hou
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Lin Li
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Song-Qing Hu
- School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, Guangdong 510640, China.
| |
Collapse
|
36
|
Inactivation, aggregation, secondary and tertiary structural changes of germin-like protein in Satsuma mandarine with high polyphenol oxidase activity induced by ultrasonic processing. Biophys Chem 2014; 197:18-24. [PMID: 25522206 DOI: 10.1016/j.bpc.2014.12.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Revised: 12/02/2014] [Accepted: 12/02/2014] [Indexed: 10/24/2022]
Abstract
The inhibition of Polyphenol oxidase (PPO) in plants has been widely researched for their important roles in browning reaction. A newly found germin-like protein (GLP) with high PPO activity in Satsuma mandarine was inactivated by low-frequency high-intensity ultrasonic (20 kHz) processing. The effects of ultrasound on PPO activity and structure of GLP were investigated using dynamic light scattering (DLS) analysis, transmission electron microscopy (TEM), circular dichroism (CD) spectral measurement and fluorescence spectral measurement. The lowest PPO activity achieved was 27.4% following ultrasonication for 30 min at 400 W. DLS analysis showed ultrasound caused both aggregation and dissociation of GLP particles. TEM images also demonstrated protein aggregation phenomena. CD spectra exhibited a certain number of loss in α-helix structure content. Fluorescence spectra showed remarkable increase in fluorescence intensity with tiny blue-shift following ultrasonication. In conclusion, ultrasound applied in this study induced structural changes of GLP and eventually inactivated PPO activity.
Collapse
|