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Jang JH, Lee JE, Kim KT, Ahn DU, Paik HD. Anti-biofilm effect of enzymatic hydrolysates of ovomucin in Listeria monocytogenes and Staphylococcus aureus. Microb Pathog 2024; 193:106771. [PMID: 38969185 DOI: 10.1016/j.micpath.2024.106771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 06/02/2024] [Accepted: 06/30/2024] [Indexed: 07/07/2024]
Abstract
Despite modern advances in food hygiene, food poisoning due to microbial contamination remains a global problem, and poses a great threat to human health. Especially, Listeria monocytogenes and Staphylococcus aureus are gram-positive bacteria found on food-contact surfaces with biofilms. These foodborne pathogens cause a considerable number of food poisoning and infections annually. Ovomucin (OM) is a water-insoluble gel-type glycoprotein in egg whites. Enzymatic hydrolysis can be used to improve the bioactive properties of OM. This study aimed to investigate whether ovomucin hydrolysates (OMHs) produced using five commercial enzymes (Alcalase®, Bromelain, α-Chymotrypsin, Papain, and Pancreatin) can inhibit the biofilm formation of L. monocytogenes ATCC 15313, L. monocytogenes H7962, S. aureus KCCM 11593, and S. aureus 7. Particularly, OMH prepared with papain (OMPP; 500 μg/mL) significantly inhibited biofilm formation in L. monocytogenes ATCC 15313, L. monocytogenes H7962, S. aureus KCCM 11593, and S. aureus 7 by 85.56 %, 80.28 %, 91.70 %, and 79.00 %, respectively. In addition, OMPP reduced the metabolic activity, exopolysaccharide production (EPS), adhesion ability, and gene expression associated with the biofilm formation of these bacterial strains. These results suggest that OMH, especially OMPP, exerts anti-biofilm effects against L. monocytogenes and S. aureus. Therefore, OMPP can be used as a natural anti-biofilm agent to control food poisoning in the food industry.
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Affiliation(s)
- Jin-Hong Jang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea
| | - Ji-Eun Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea
| | - Kee-Tae Kim
- Research Institute, WithBio Inc, Seoul, 05029, Republic of Korea
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA, 50011, USA
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea.
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2
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Jang JH, Lee JE, Kim KT, Ahn DU, Paik HD. Immunostimulatory Effect of Ovomucin Hydrolysates by Pancreatin in RAW 264.7 Macrophages via Mitogen-Activated Protein Kinase (MAPK) Signaling Pathway. Food Sci Anim Resour 2024; 44:885-898. [PMID: 38974730 PMCID: PMC11222692 DOI: 10.5851/kosfa.2024.e25] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/26/2024] [Accepted: 03/17/2024] [Indexed: 07/09/2024] Open
Abstract
Ovomucin (OM), which has insoluble fractions is a viscous glycoprotein, found in egg albumin. Enzymatic hydrolysates of OM have water solubility and bioactive properties. This study investigated that the immunostimulatory effects of OM hydrolysates (OMHs) obtained by using various proteolytic enzymes (Alcalase®, bromelain, α-chymotrypsin, Neutrase®, pancreatin, papain, Protamax®, and trypsin) in RAW 264.7 cells. The results showed that OMH prepared with pancreatin (OMPA) produced the highest levels of nitrite oxide in RAW 264.7 cells, through upregulation of inducible nitric oxide synthase mRNA expression. The production of pro-inflammatory cytokines such as tumor necrosis factor-α and interleukin-6 were increased with the cytokines mRNA expression. The effect of OMPA on mitogen-activated protein kinase signaling pathway was increased the phosphorylation of p38, c-Jun NH2-terminal kinase, and extracellular signal-regulated kinase in a concentration-dependent manner. Therefore, OMPA could be used as a potential immune-stimulating agent in the functional food industry.
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Affiliation(s)
- Jin-Hong Jang
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Ji-Eun Lee
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Kee-Tae Kim
- Research Institute, WithBio
Inc, Seoul 05029, Korea
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State
University, Ames, IA 50011, USA
| | - Hyun-Dong Paik
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
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3
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Pan W, Gu F, Yan X, Huang J, Liao H, Niu F. Biomacromolecular carriers based hydrophobic natural products for potential cancer therapy. Int J Biol Macromol 2024; 269:132274. [PMID: 38734357 DOI: 10.1016/j.ijbiomac.2024.132274] [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: 01/12/2024] [Revised: 04/25/2024] [Accepted: 05/08/2024] [Indexed: 05/13/2024]
Abstract
Cancer is the second leading cause of death worldwide. It was estimated that 90 % of cancer-related deaths were attributable to the development of multi-drug resistance (MDR) during chemotherapy, which results in ineffective chemotherapy. Hydrophobic natural products plays a pivotal role in the field of cancer therapy, with the potential to reverse MDR in tumor cells, thereby enhancing the efficacy of tumor therapy. However, their targeted delivery is considered a major hurdle in their application. The advent of numerous approaches for encapsulating bioactive ingredients in the nanodelivery systems has improved the stability and targeted delivery of these biomolecules. The manuscript comprehensively analyses the nanodelivery systems of bioactive compounds with potential cancer therapy applications, including liposomes, emulsions, solid lipid nanoparticles (NPs), and polymeric NPs. Then, the advantages and disadvantages of various nanoagents in the treatment of various cancer types are critically discussed. Further, the application of multiple-compbine delivery methods to overcome the limitations of single-delivery have need critically analyzed, which thus could help in the designing nanodrug delivery systems for bioactive compounds in clinical settings. Therefore, the review is timely and important for development of efficient nanodelivery systems involving hydrophobic natural products to improve pharmacokinetic properties for effective cancer treatment.
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Affiliation(s)
- Weichun Pan
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Feina Gu
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xinyu Yan
- College of Materials and Metallurgy, Guizhou University, Guiyang 550025, China
| | - Jianghui Huang
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huabin Liao
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Fuge Niu
- Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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4
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Xu Q, Teng H, Li X, Zhang Z, Han Y, Sun H. Natural Biomolecule Ovomucin-Chitosan Oligosaccharide Self-Assembly Nanogel for Lutein Application Enhancement: Characterization, Environmental Stability and Bioavailability. J Funct Biomater 2024; 15:111. [PMID: 38667568 PMCID: PMC11051026 DOI: 10.3390/jfb15040111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/14/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
As an essential nutrient, lutein (LUT) has the ability to aid in the prevention of eye diseases, cardiovascular diseases, and cancer. However, the application of LUT is largely restricted by its poor solubility and susceptibility to oxidative degradation. Thus, in this study, LUT-loaded nanogel (OVM-COS-LUT) was prepared by a self-assembly of ovomucin (OVM) and chitosan oligosaccharide (COS) to enhance the effective protection and bioavailability of LUT. The nanogel had excellent dispersion (PDI = 0.25) and an 89.96% LUT encapsulation rate. XRD crystal structure analysis confirmed that the encapsulated LUT maintained an amorphous morphology. In addition, the nanogel showed satisfactory stability with pH levels ranging from 2 to 9 and high ionic strengths (>100 mM). Even under long-term storage, the nanogel maintained an optimistic stabilization and protection capacity; its effective retention rates could reach 96.54%. In vitro, digestion simulation showed that the bioaccessibility and sustained release of OVM-COS-LUT nanogel was superior to that of free LUT. The nanogel provided significant antioxidant activity, and no significant harmful effects were detected in cytotoxicity analyses at higher concentrations. In summary, OVM-COS-LUT can be utilized as a potential safe oral and functional carrier for encapsulating LUT.
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Affiliation(s)
- Qi Xu
- College of Life Science, Qingdao University, Qingdao 266000, China;
- Institute of Advanced Cross-Field Science, Qingdao University, Qingdao 266000, China; (X.L.); (Z.Z.); (Y.H.)
| | - Haoye Teng
- College of Life Science, Qingdao University, Qingdao 266000, China;
- Institute of Advanced Cross-Field Science, Qingdao University, Qingdao 266000, China; (X.L.); (Z.Z.); (Y.H.)
| | - Xuanchen Li
- Institute of Advanced Cross-Field Science, Qingdao University, Qingdao 266000, China; (X.L.); (Z.Z.); (Y.H.)
| | - Zhenqing Zhang
- Institute of Advanced Cross-Field Science, Qingdao University, Qingdao 266000, China; (X.L.); (Z.Z.); (Y.H.)
| | - Yumeng Han
- Institute of Advanced Cross-Field Science, Qingdao University, Qingdao 266000, China; (X.L.); (Z.Z.); (Y.H.)
| | - Haixin Sun
- College of Life Science, Qingdao University, Qingdao 266000, China;
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5
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Bao X, Gänzle MG, Wu J. Ovomucin Hydrolysates Reduce Bacterial Adhesion and Inflammation in Enterotoxigenic Escherichia coli (ETEC) K88-Challenged Intestinal Epithelial Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7219-7229. [PMID: 38507577 DOI: 10.1021/acs.jafc.4c00185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/22/2024]
Abstract
Enterotoxigenic Escherichia coli (ETEC) K88 is the most common cause of diarrhea in neonatal and postweaning pigs. After adhering to small intestinal epithelial cells via glycoprotein receptor recognition, the pathogen can produce enterotoxins, impair intestinal integrity, trigger watery diarrhea, and induce inflammation via nuclear factor κB (NF-κB) and mitogen-activated protein kinase phosphatase (MAPK) pathways. Inhibiting ETEC K88 adhesion to cell surfaces by interfering with the receptor-fimbriae recognition provides a promising strategy to prevent the initiation and progression of infection. Ovomucin is a highly glycosylated protein in chicken egg white with diverse bioactivities. Ovomucin hydrolysates prepared by the enzymes Protex 26L (OP) and pepsin/pancreatin (OPP) were previously revealed to prevent adhesion of ETEC K88 to IPEC-J2 cells. Herein, we investigated the protective effects of ovomucin hydrolysates on ETEC K88-induced barrier integrity damage and inflammation in IPEC-J2 and Caco-2 cells. Both hydrolysates inhibited ETEC K88 adhesion to cells and protected epithelial cell integrity by restoring transepithelial electronic resistance (TEER) values. Removing sialic acids in the hydrolysates reduced their antiadhesive capacities. Ovomucin hydrolysates suppressed ETEC-induced activation of NF-κB and MAPK signaling pathways in both cell lines. The ability of ETEC K88 in activating calcium/calmodulin-dependent protein kinase 2 (CaMK II), elevating intracellular Ca2+ concentration, and inducing oxidative stress was attenuated by both hydrolysates. In conclusion, this study demonstrated the potential of ovomucin hydrolysates to prevent ETEC K88 adhesion and alleviate inflammation and oxidative stress in intestinal epithelial cells.
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Affiliation(s)
- Xiaoyu Bao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta T6G 2P5, Canada
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta T6G 2P5, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta T6G 2P5, Canada
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6
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Zhao B, Pu J, Hu G, Liu X, Li S, Wang J, Geng F. Chicken egg white precipitates induced by water dilution. Int J Biol Macromol 2024; 254:128084. [PMID: 37967608 DOI: 10.1016/j.ijbiomac.2023.128084] [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: 06/16/2023] [Revised: 11/08/2023] [Accepted: 11/12/2023] [Indexed: 11/17/2023]
Abstract
Chicken egg whites (whole egg white, EW; thick egg white, TKEW; thin egg white, TNEW) become turbid and are accompanied by the formation of precipitates after being diluted with an equal mass of deionized water. The precipitates of TKEW induced by water dilution (Thick Egg White Precipitates, TKEWP) account for 14.47 % of TKEW total dry matter, much higher than that of thin egg white precipitates (TNEWP) (1.51 %) and whole egg white precipitates (EWP) (5.53 %). Quantitative proteomic analysis identified 27 differentially abundant proteins (p < 0.05) among EW, EWP, TNEWP, and TKEWP. Lysozyme was found to be a key protein in the formation of EW precipitates induced by water dilution, as its abundance was significantly higher in TNEWP and TKEWP. Mucin-5B (α-ovomucin) had the highest abundance in TKEWP, suggesting that its insolubility is one of the important factors contributing to the large formation of TKEWP. This paper systematically studies the formation, characteristics, and composition of egg white precipitation caused by water dilution, and puts forward a new understanding of the processing characteristics of egg white liquid, thus laying a theoretical foundation for further research methods to reduce egg white precipitation by water dilution.
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Affiliation(s)
- Bingye Zhao
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jing Pu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
| | - Xin Liu
- 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
| | - 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.
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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7
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Chen R, Jin H, Pan J, Zeng Q, Lv X, Xia J, Ma J, Shi M, Jin Y. Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis. Food Res Int 2023; 172:113157. [PMID: 37689846 DOI: 10.1016/j.foodres.2023.113157] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/15/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
As a weakly gelling protein, hot spring egg white underwent thinning during storage. This study explored the mechanism of thinning in hot spring egg white from the perspective of "gel structure and protein composition" using quantitative proteomics, SEM, SDS-PAGE, and other techniques. Quantitative proteomics analysis showed that there were 81 (44 up-regulated and 21 down-regulated) key proteins related to thinning of hot spring egg white. The changes in the relative abundance of proteins such as ovalbumin-related Y, mucin-6, lysozyme, ovomucoid, and ovotransferrin might be important reasons for thinning in hot spring egg white. SEM results indicated that the gel network gradually became regular and uniform, with large pores appearing on the cross-section and being pierced. Along with the decrease in intermolecular electrostatic repulsion, protein molecules gradually aggregated. The particle size gradually increased from 139.1 nm to 422.5 nm. Meanwhile, the surface hydrophobicity, and disulfide bond content gradually increased. These changes might be the reasons for thinning in hot spring egg white during storage. It can provide a new perspective for studying the thinning mechanism of weakly gelling egg whites.
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Affiliation(s)
- Rong Chen
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiajing Pan
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qi Zeng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaohui Lv
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiyu Xia
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiaxuan Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Manqi Shi
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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8
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Pu J, Zhao B, Liu X, Li S, Wang B, Wu D, Wang J, Geng F. Quantitative proteomic analysis of chicken egg white and its components. Food Res Int 2023; 170:113019. [PMID: 37316084 DOI: 10.1016/j.foodres.2023.113019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 06/16/2023]
Abstract
The protein profiles and properties of chicken egg white and its three components (thick egg white, TKEW; thin egg white, TNEW; and chalaza, CLZ) were comprehensively compared. The proteomes of TNEW and TKEW are relatively similar, but the abundance of mucin-5B and mucin-6 (the two subunits of ovomucin) is significantly higher in TKEW than in TNEW (42.97% and 870.04%, respectively), while the lysozymes in TKEW are 32.57% higher (p < 0.05) than those in TNEW. Meanwhile, the properties (including the spectroscopy, viscosity, and turbidity) of TKEW and TNEW are significantly different. Comprehensively, it is speculated that the electrostatic interactions between lysozyme and ovomucin are the main reason for the high viscosity and turbidity of TKEW. Compared with egg white sample (EW), CLZ has a higher abundance of insoluble proteins (mucin-5B, 4.23-fold; mucin-6, 6.89-fold) and a lower abundance of soluble proteins (ovalbumin-related protein X, 89.35% lower than EW; ovalbumin-related protein Y, 78.51% lower; ovoinhibitor, 62.08% lower; riboflavin-binding protein, 93.67% lower). These compositional differences should explain the insolubility of CLZ. These findings are important references for deepening the research and development of egg white in the future, such as the thinning of egg white, the molecular basis of changes in egg white properties, and the differential application of TKEW and TNEW.
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Affiliation(s)
- Jing Pu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Bingye Zhao
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xin Liu
- 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
| | - 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
| | - Beibei Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Wu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg. Molecules 2023; 28:molecules28062658. [PMID: 36985630 PMCID: PMC10053729 DOI: 10.3390/molecules28062658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 03/13/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly.
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10
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Zheng J, Cheng Y, Bao M, Li Z, Lü X, Shan Y. Ultrasound improves the thermal stability and binding capacity of ovomucin by promoting the dissociation of insoluble ovomucin aggregates. Int J Biol Macromol 2023; 228:478-486. [PMID: 36577472 DOI: 10.1016/j.ijbiomac.2022.12.247] [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: 10/17/2022] [Revised: 12/11/2022] [Accepted: 12/21/2022] [Indexed: 12/26/2022]
Abstract
Ovomucin (OVM) is a natural glycoprotein with various biological activities but poor solubility. This study aimed to enhance the solubility of OVM by using an ultrasonic-assisted method. The effect of ultrasound (US) on the structure, thermal stability and biological functions of OVM aggregates was evaluated. It was found that insoluble OVM aggregates were dissociated and the solubility increased significantly to 90.0 % after US under 400 W for 45 min. US also improved the onset temperature (To) and denaturation temperature (Td) of OVM. More importantly, the cholesterol binding capacity of both OVM and its digestion products were significantly improved after US (p < 0.05). The gastrointestinal digestion products of US-OVM also showed higher α-amylase and α-glucosidase inhibition than native OVM aggregates. US-induced dissociation of OVM aggregates and the conversion of β-sheet and β-turn to random coil, resulting in the exposure of hydrophobic binding sites may be an important reason for the enhanced stability and adsorption capacity. These findings suggested that US was an effective method for preparing soluble OVM and improved its adsorption capacity, which can further facilitate the application of OVM in the food industry.
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Affiliation(s)
- Jiaqi Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yujia Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Miaomiao Bao
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Zhirong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China.
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11
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Yu Y, Guan S, Li X, Sun B, Lin S, Gao F. Physicochemical and functional properties of egg white peptide powders under different storage conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:732-741. [PMID: 36712210 PMCID: PMC9873857 DOI: 10.1007/s13197-022-05659-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/06/2022] [Accepted: 12/19/2022] [Indexed: 01/11/2023]
Abstract
This study aims to evaluate the effects of different storage conditions (temperature and relative humidity) on the physicochemical and functional properties of egg white peptide powders (EWPPs). The samples (EWPPs) were stored for 28 d under four conditions (4 °C, 50% RH; 4 °C, 75% RH; 25 °C, 50% RH; 25 °C, 75% RH). Results showed that storage temperature and relative humidity had a significant effect on the physicochemical and functional properties of EWPPs. The contents of antioxidant amino acids such as histidine, tyrosine, tryptophan, and lysine were reduced significantly under different storage conditions, which resulted in the decrease of the antioxidant activity of EWPPs. Circular dichroism spectroscopy analysis indicated that the secondary structure of EWPPs changed from the regular structure to the irregular coiled structure during the storage. Additionally, the hydrophobic groups of the EWPPs originally embedded inside the molecules were exposed to the surface of the molecules during the storage, which led to an aggregation of EWPPs molecule and a decrease in solubility of EWPPs. The aggregation of EWPPs molecules resulted in a decrease in emulsification, emulsification stability, foaming ability and foaming stability of the EWPPs. Therefore, different storage conditions do have an impact on the physicochemical and functional properties of EWPPs. Lower temperature and humidity storing conditions were beneficial to retain the functional property of the EWPPs.
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Affiliation(s)
- Yali Yu
- College of Food Science and Engineering, Jilin University, NO. 5333 Xi’an Road, Changchun, 130062 People’s Republic of China
| | - Shiyao Guan
- College of Food Science and Engineering, Jilin University, NO. 5333 Xi’an Road, Changchun, 130062 People’s Republic of China
| | - Xingfang Li
- College of Food Science and Engineering, Jilin University, NO. 5333 Xi’an Road, Changchun, 130062 People’s Republic of China
| | - Bingyu Sun
- College of Food Science and Engineering, Harbin Commercial University, Harbin, 130062 People’s Republic of China
| | - Songyi Lin
- College of Food Science and Engineering, Jilin University, NO. 5333 Xi’an Road, Changchun, 130062 People’s Republic of China
- School of Food Science and Technology, Engineering Research Center of Seafood of Ministry of Education, Dalian Polytechnic University, Dalian, 116034 People’s Republic of China
| | - Feng Gao
- College of Food Science and Engineering, Jilin University, NO. 5333 Xi’an Road, Changchun, 130062 People’s Republic of China
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12
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Obianwuna UE, Qiu K, Wang J, Zhang HJ, Qi GH, Huang LL, Wu SG. Effects of dietary Clostridium butyricum and fructooligosaccharides, alone or in combination, on performance, egg quality, amino acid digestibility, jejunal morphology, immune function, and antioxidant capacity of laying hens. Front Microbiol 2023; 14:1125897. [PMID: 36910205 PMCID: PMC9992415 DOI: 10.3389/fmicb.2023.1125897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 01/31/2023] [Indexed: 02/24/2023] Open
Abstract
The present study was conducted to evaluate the effects of Clostridium butyricum (CB) and fructooligosaccharide (FOS) singly or combined, on performance, egg quality, amino acid digestibility, jejunal morphology, immune function and antioxidant capacity in peak-phase laying hens. A total of 288 Hy-Line Brown laying hens (30 weeks of age) were randomly assigned to 4 dietary groups that included basal diet, basal diet +0.02% of CB (zlc-17: 1 × 109 CFU/g) (PRO), basal diet +0.6% FOS (PRE), and basal diet +0.02% CB + 0.6% FOS (SYN) for 12 weeks. Each treatment had 6 replicates with 12 birds each. The results demonstrated that probiotics (PRO), prebiotics (PRE) and synbiotics (SYN) (p ≤ 0.05), respectively, exerted a positive effect on the performance and physiological response of the birds. There were significant increases in egg production rate, egg weight, egg mass, daily feed intake and reduced number of damaged eggs. and zero mortality rate due to dietary PRO, PRE and SYN (p ≤ 0.05) respectively. Also, feed conversion was improved by PRO (p ≤ 0.05). In addition, egg quality assessment showed that; eggshell quality was increased by PRO (p ≤ 0.05) and albumen indices (Haugh unit, thick albumen content, and albumen height) were enhanced by PRO, PRE and SYN (p ≤ 0.05). Further analysis showed that PRO, PRE and SYN (p ≤ 0.05), reduced heterophil to lymphocyte ratio, increased antioxidant enzymes and immunoglobulin concentration. Although spleen index was higher for PRO (p ≤ 0.05) group. The significant increase in villi height, villi width, villi height to crypt depth ratio and reduced crypt depth were obvious for PRO, PRE, and SYN (p ≤ 0.05). Furthermore, improved nutrient absorption and retention evidenced by increased digestibility of crude protein and amino acids, were notable for PRO, PRE, and SYN (p ≤ 0.05) group. Collectively, our findings revealed that dietary CB and FOS alone, or combined, enhanced productive performance, egg quality, amino acid digestibility, jejunal morphology, and physiological response in peak-phase laying hens. Our results would provide direction on nutritional strategies for gut enhancers and better physiological response of peak laying hens.
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Affiliation(s)
- Uchechukwu Edna Obianwuna
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Laboratory of Quality and Safety Risk Assessment for Animal Products on Feed Hazards (Beijing) of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kai Qiu
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Laboratory of Quality and Safety Risk Assessment for Animal Products on Feed Hazards (Beijing) of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jing Wang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Laboratory of Quality and Safety Risk Assessment for Animal Products on Feed Hazards (Beijing) of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hai-Jun Zhang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Laboratory of Quality and Safety Risk Assessment for Animal Products on Feed Hazards (Beijing) of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Guang-Hai Qi
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Laboratory of Quality and Safety Risk Assessment for Animal Products on Feed Hazards (Beijing) of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ling-Ling Huang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, China
| | - Shu-Geng Wu
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Laboratory of Quality and Safety Risk Assessment for Animal Products on Feed Hazards (Beijing) of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, China
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13
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Quantitative proteomics provides a new perspective on the mechanism of network structure depolymerization during egg white thinning. Food Chem 2022; 392:133320. [DOI: 10.1016/j.foodchem.2022.133320] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 05/16/2022] [Accepted: 05/24/2022] [Indexed: 12/11/2022]
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14
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Wen L, Bi H, Zhou X, Jiang Y, Zhu H, Fu X, Yang B. Structure characterization of soybean peptides and their protective activity against intestinal inflammation. Food Chem 2022; 387:132868. [PMID: 35381416 DOI: 10.1016/j.foodchem.2022.132868] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 03/20/2022] [Accepted: 03/30/2022] [Indexed: 12/11/2022]
Abstract
Soybean peptides serve as functional foods with impressive health benefits. The structure characteristics of peptides are highly related to the health benefits. The structure-activity relationship and mechanism underlined are important scientific questions in this field. To answer these questions, soybean peptides were produced by combinatory enzymatic hydrolysis in this work. Fifty-two peptide sequences were identified by ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). The anti-inflammatory activities of these peptides were investigated by using a lipopolysaccharide (LPS)-induced inflammation cell model. Soybean peptides could significantly promote cell proliferation. Additionally, soybean peptides could alleviate LPS-induced inflammation by reducing the production and expression of nitric oxide (NO), tumor necrosis factor alpha (TNF-α), interleukin-1β (IL-1β) and interleukin-6 (IL-6). Moreover, soybean peptides could promote the mRNA expression of proteins related to inflammation inhibition (IL-10) and tight junction modulation. The structure-activity relationship was addressed. The results documented the potential of soybean peptides as functional foods.
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Affiliation(s)
- Lingrong Wen
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Huimin Bi
- Guangzhou College of Technology and Business, Guangzhou 510850, China
| | - Xuesong Zhou
- Guangzhou Honsea Industry Co., Ltd., Guangzhou 510530, China
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Hong Zhu
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Xiong Fu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bao Yang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.
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15
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Xu Q, Li X, Lv Y, Liu Y, Yin C. Effects of ultrasonic treatment on ovomucin: Structure, functional properties and bioactivity. ULTRASONICS SONOCHEMISTRY 2022; 89:106153. [PMID: 36088894 PMCID: PMC9474920 DOI: 10.1016/j.ultsonch.2022.106153] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/22/2022] [Accepted: 08/30/2022] [Indexed: 06/15/2023]
Abstract
The effects of ultrasonic treatment on the structure, functional properties and bioactivity of Ovomucin (OVM) were investigated in this study. Ultrasonic treatment could significantly enhance OVM solubility without destroying protein molecules. The secondary structure changes, including β-sheet reduction and random coil increase, indicate more disorder in OVM structure. After ultrasonic treatment, the OVM molecule was unfolded partially, resulting in the exposure of hydrophobic regions. The changes in OVM molecules led to an increase in intrinsic fluorescence and surface hydrophobicity. By detecting the particle size of protein solution, it was confirmed that ultrasonic treatment disassembled the OVM aggregations causing a smaller particle size. Field emission scanning electron microscopy (FE-SEM) images showed that ultrasonic cavitation significantly reduced the tendency of OVM to form stacked lamellar structure. Those changes in structure resulted in the improvement of foaming, emulsification and antioxidant capacity of OVM. Meanwhile, the detection results of ELISA showed that ultrasonic treatment did not change the biological activity of OVM. These results suggested that the relatively gentle ultrasound treatment could be utilized as a potential approach to modify OVM for property improvement.
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Affiliation(s)
- Qi Xu
- Institute of Advanced Cross-Field Science, College of Life Science, Qingdao University, Qingdao, Shandong Province 266800, China.
| | - Xuanchen Li
- Institute of Advanced Cross-Field Science, College of Life Science, Qingdao University, Qingdao, Shandong Province 266800, China
| | - Yunzheng Lv
- Institute of Advanced Cross-Field Science, College of Life Science, Qingdao University, Qingdao, Shandong Province 266800, China
| | - Yaping Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Chunfang Yin
- Institute of Advanced Cross-Field Science, College of Life Science, Qingdao University, Qingdao, Shandong Province 266800, China
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16
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Obianwuna UE, Oleforuh-Okoleh VU, Wang J, Zhang HJ, Qi GH, Qiu K, Wu SG. Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs. Front Nutr 2022; 9:875270. [PMID: 35757269 PMCID: PMC9226613 DOI: 10.3389/fnut.2022.875270] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 05/23/2022] [Indexed: 11/17/2022] Open
Abstract
Albumen quality is recognized as one of the major yardsticks in measuring egg quality. The elasticity of thick albumen, a strong bond in the ovomucin-lysozyme complex, and excellent biological properties are indicators of high-quality albumen. The albumen quality prior to egg storage contribute to enhance egg’s shelf life and economic value. Evidence suggests that albumen quality can deteriorate due to changes in albumen structure, such as the degradation of β-ovomucin subunit and O-glyosidic bonds, the collapse of the ovomucin-lysozyme complex, and a decrease in albumen protein-protein interaction. Using organic minerals, natural plants and animal products with antioxidant and antimicrobial properties, high biological value, no residue effect and toxicity risk could improve albumen quality. These natural products (e.g., tea polyphenols, marigold extract, magnolol, essential oils, Upro (small peptide), yeast cell wall, Bacillus species, a purified amino acid from animal blood, and pumpkin seed meal) are bio-fortified into eggs, thus enhancing the biological and technological function of the albumen. Multiple strategies to meeting laying hens’ metabolic requirements and improvement in albumen quality are described in this review, including the use of amino acids, vitamins, minerals, essential oils, prebiotics, probiotics, organic trace elements, and phytogenic as feed additives. From this analysis, natural products can improve animal health and consequently albumen quality. Future research should focus on effects of these natural products in extending shelf life of the albumen during storage and at different storage conditions. Research in that direction may provide insight into albumen quality and its biological value in fresh and stored eggs.
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Affiliation(s)
- Uchechukwu Edna Obianwuna
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Vivian U Oleforuh-Okoleh
- Department of Animal Science, Faculty of Agriculture, Rivers State University, Port Harcourt, Nigeria
| | - Jing Wang
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hai-Jun Zhang
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Guang-Hai Qi
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kai Qiu
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shu-Geng Wu
- National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
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17
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Bao X, Wu J. Egg white ovomucin hydrolysate inhibits intestinal integrity damage in LPS-treated Caco-2 cells. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104822] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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18
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Gunathilake TMSU, Ching YC, Uyama H, Nguyen DH, Chuah CH. Investigations on the interactions of proteins with nanocellulose produced via sulphuric acid hydrolysis. Int J Biol Macromol 2021; 193:1522-1531. [PMID: 34740692 DOI: 10.1016/j.ijbiomac.2021.10.215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 10/04/2021] [Accepted: 10/28/2021] [Indexed: 01/03/2023]
Abstract
The investigation of protein-nanoparticle interactions contributes to the understanding of nanoparticle bio-reactivity and creates a database of nanoparticles for use in nanomedicine, nanodiagnosis, and nanotherapy. In this study, hen's egg white was used as the protein source to study the interaction of proteins with sulphuric acid hydrolysed nanocellulose (CNC). Several techniques such as FTIR, zeta potential measurement, UV-vis spectroscopy, compressive strength, TGA, contact angle and FESEM provide valuable information in the protein-CNC interaction study. The presence of a broader peak in the 1600-1050 cm-1 range of CNC/egg white protein FTIR spectrum compared to the 1600-1050 cm-1 range of CNC sample indicated the binding of egg white protein to CNC surface. The contact angle with the glass surface decreased with the addition of CNC to egg white protein. The FESEM EDX spectra showed a higher amount of N and Na on the surface of CNC. It indicates the density of protein molecules higher around CNC. The zeta potential of CNC changed from -26.7 ± 0.46 to -21.7 ± 0.2 with the introduction of egg white protein due to the hydrogen bonding, polar bonds and electrostatic interaction between surface CNC and protein. The compressive strength of the egg white protein films increased from 0.064 ± 0.01 to 0.36 ± 0.02 MPa with increasing the CNC concentration from 0 to 4.73% (w/v). The thermal decomposition temperature of CNC/egg white protein decreased compared to egg white protein thermal decomposition temperature. According to UV-Vis spectroscopy, the far-UV light (207-222nm) absorption peak slightly changed in the CNC/egg white protein spectrum compared to the egg white protein spectrum. Based on the results, the observations of protein nanoparticle interactions provide an additional understanding, besides the theoretical simulations from previous studies. Also, the results indicate to aim CNC for the application of nanomedicine and nanotherapy. A new insight given by us in this research assumes a reasonable solution to these crucial applications.
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Affiliation(s)
- Thennakoon M Sampath U Gunathilake
- Centre of Advanced Materials (CAM), Faculty of Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia; Department of Chemical Engineering, Faculty of Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Yern Chee Ching
- Centre of Advanced Materials (CAM), Faculty of Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia; Department of Chemical Engineering, Faculty of Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia.
| | - Hiroshi Uyama
- Department of Applied Chemistry, Graduate School of Engineering, Osaka University, Osaka, Japan
| | - Dai Hai Nguyen
- Institute of Applied Materials Science, Vietnam Academy Science and Technology, 01 TL29 District 12, Ho Chi Minh City 700000, Viet Nam
| | - Cheng Hock Chuah
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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Zheng J, Wang H, Deng Z, Shan Y, Lü X, Zhao X. Structure and biological activities of glycoproteins and their metabolites in maintaining intestinal health. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34619993 DOI: 10.1080/10408398.2021.1987857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Glycoproteins formed by covalent links between oligosaccharide and polypeptides are abundant in various food sources. They are less sensitivity to gastrointestinal enzymes, and hence many of them undergo fermentation in the colon by microorganisms. Therefore, the confer various health benefits on the intestinal ecosystem. However, the current understanding of the effect of glycoproteins on intestinal microorganisms and gut health is limited. This is probably due to their heterogeneous structures and complex metabolic programming patterns. The structure and biological activities of glycoproteins and their microbial metabolites were summarized in this review. The metabolic pathways activated by intestinal bacteria were then discussed in relation to their potential benefits on gut health. Food-derived glycoproteins and their metabolites improve gut health by regulating the intestinal bacteria and improving intestinal barrier function, thereby amplifying immune response. The data reviewed here show that food-derived glycoproteins are promising candidates for preventing various gastrointestinal diseases. Further studies should explore the interaction mechanisms between intestinal microorganisms and host metabolites.
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Affiliation(s)
- Jiaqi Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Haotian Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Zhanfei Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xue Zhao
- Department of Nursing, Shandong College of Traditional Chinese Medicine, Yantai, PR China
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20
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Immunomodulatory effects of different molecular weight sporisorium reilianum polypeptides on LPS-induced RAW264.7 macrophages. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Atallah OO, Osman A, Ali MA, Sitohy M. Soybean β-conglycinin and catfish cutaneous mucous p22 glycoproteins deteriorate sporangial cell walls of Pseudoperonospora cubensis and suppress cucumber downy mildew. PEST MANAGEMENT SCIENCE 2021; 77:3313-3324. [PMID: 33763975 DOI: 10.1002/ps.6375] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 03/13/2021] [Accepted: 03/25/2021] [Indexed: 05/25/2023]
Abstract
BACKGROUND Cucumber plants suffer from a serious threatening disease, downy mildew, throughout the growing seasons irrespective of the weather temperature. The causal agent, Pseudoperonospora cubensis, tends to evolve rapidly upon sequential applications of chemical fungicides and generate new progeny possessing tolerance to such fungicides. Glycoproteins represent an environmentally safe alternative for chemically synthetized fungicides and do not trigger fungicide resistance. We studied the antifungal activity of four glycoproteins namely soybean β-conglycinin, chickpea vicilin, duck egg ovomucin and catfish p22 against P. cubensis. Ten commercial fungicides of different chemical groups were used as positive controls of glycoprotein treatments. RESULTS The results revealed that soybean β-conglycinin and catfish p22 glycoproteins possess significant antifungal activity against P. cubensis. The amount of disease suppression caused by β-conglycinin and p22 was comparable to the highly efficient chemical fungicides containing copper oxychloride, cymoxanil and fosetyl Al as active ingredients. Vicilin and ovomucin were less efficient biocides as they gave moderate suppression of disease severity. However, all tested glycoproteins provided full protection for the newly emerged cucumber leaves. Microscopic examination of glycoprotein-treated leaves inferred the ability of catfish p22 and soybean β-conglycinin to disrupt the integrity of sporangial cell walls of P. cubensis rendering them non-viable compared to untreated ones. Expression levels of total phenolic compounds and the antioxidant enzymes catalase, superoxide dismutase and peroxidase were elevated upon glycoproteins application, which infers their involvement in disease suppression. CONCLUSION This report emphasizes the direct and indirect roles of glycoproteins in safe management of cucumber downy mildew disease. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Osama O Atallah
- Department of Plant Pathology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Mohamed As Ali
- Department of Plant Pathology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Mahmoud Sitohy
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
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