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Zhang Q, Li L, Chen L, Liu S, Cui Q, Qin W. Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate. Antioxidants (Basel) 2023; 12:antiox12020430. [PMID: 36829989 PMCID: PMC9952560 DOI: 10.3390/antiox12020430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 02/05/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023] Open
Abstract
The effects of limited hydrolysis following glycosylation with dextran on the structural properties and antioxidant activity of the soybean protein isolate (SPI) were investigated. Three SPI hydrolysate (SPIH) fractions, F30 (>30 kDa), F30-10 (10-30 kDa), and F10 (<10 kDa), were confirmed using gel permeation chromatography. The results demonstrated that the glycosylation of F30 was faster than that of F30-10 or F10. The enzymolysis caused the unfolding of the SPI to expose the internal hydrophobic cores, which was further promoted by the grafting of dextran, making the obtained conjugates have a loose spatial structure, strong molecular flexibility, and enhanced thermal stability. The grafting of dextran significantly enhanced the DPPH radical or •OH scavenging activity and the ferrous reducing power of the SPI or SPIH fractions with different change profiles due to their different molecular structures. The limited enzymolysis following glycosylation was proven to be a promising way to obtain SPI-based food ingredients with enhanced functionalities.
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Affiliation(s)
| | | | | | | | | | - Wen Qin
- Correspondence: (Q.Z.); (W.Q.)
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Huang Q, Lin W, Yang XQ, Su DX, He S, Nag A, Zeng QZ, Yuan Y. Development, characterization and in vitro bile salts binding capacity of selenium nanoparticles stabilized by soybean polypeptides. Food Chem 2022; 391:133286. [PMID: 35640344 DOI: 10.1016/j.foodchem.2022.133286] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 05/11/2022] [Accepted: 05/19/2022] [Indexed: 11/21/2022]
Abstract
The paper presents the positive effect of soybean polypeptides (SP) on the stability and the potential hypolipidemic effect of selenium nanoparticles (SeNPs). After preparing SeNPs, SP with different molecular weight were introduced to stabilize SeNPs. We found that the SP with molecular weight >10 kDa (SP5) had the best stabilizing effect on SeNPs. We inferred that the steric resistance resulting from the long chains of SP5 protected SeNPs from collision-mediated aggregation, and the electrostatic repulsions between SP5 and SeNPs also played a positive role in stabilizing SeNPs. The as-prepared SP5-SeNPs were spherical, amorphous and zero valent. It was proved that SeNPs were bound with SP5 through O- and N- groups in SP5, and the main forces were hydrogen bonds and van der Waals forces. The bile salts binding assay showed that the SP5-SeNPs exhibited a high binding capacity to bile salts, which indicated their potential in hypolipidemic application.
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Affiliation(s)
- Qing Huang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Wei Lin
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Xin-Quan Yang
- Office of Science and Research, Guangzhou University, Guangzhou 510006, PR China
| | - Dong-Xiao Su
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Shan He
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Anindya Nag
- Faculty of Electrical and Computer Engineering, Technische Universität Dresden, Dresden 01062, Germany
| | - Qing-Zhu Zeng
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China.
| | - Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China; Office of Science and Research, Guangzhou University, Guangzhou 510006, PR China.
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Lopes-da-Silva JA, Monteiro SR. Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide. Food Chem 2019; 294:216-223. [DOI: 10.1016/j.foodchem.2019.05.039] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/23/2019] [Accepted: 05/07/2019] [Indexed: 01/19/2023]
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Effect of Chlorella Pyrenoidosa Protein Hydrolysate-Calcium Chelate on Calcium Absorption Metabolism and Gut Microbiota Composition in Low-Calcium Diet-Fed Rats. Mar Drugs 2019; 17:md17060348. [PMID: 31212630 PMCID: PMC6628084 DOI: 10.3390/md17060348] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 05/22/2019] [Accepted: 06/03/2019] [Indexed: 12/20/2022] Open
Abstract
In our current investigation, we evaluated the effect of Chlorella pyrenoidosa protein hydrolysate (CPPH) and Chlorella pyrenoidosa protein hydrolysate-calcium chelate (CPPH-Ca) on calcium absorption and gut microbiota composition, as well as their in vivo regulatory mechanism in SD rats fed low-calcium diets. Potent major compounds in CPPH were characterized by HPLC-MS/MS, and the calcium-binding mechanism was investigated through ultraviolet and infrared spectroscopy. Using high-throughput next-generation 16S rRNA gene sequencing, we analyzed the composition of gut microbiota in rats. Our study showed that HCPPH-Ca increased the levels of body weight gain, serum Ca, bone activity, bone mineral density (BMD) and bone mineral content (BMC), while decreased serum alkaline phosphatase (ALP) and inhibited the morphological changes of bone. HCPPH-Ca up-regulated the gene expressions of transient receptor potential cation V5 (TRPV5), TRPV6, calcium-binding protein-D9k (CaBP-D9k) and a calcium pump (plasma membrane Ca-ATPase, PMCA1b). It also improved the abundances of Firmicutes and Lactobacillus. Bifidobacterium and Sutterella were both positively correlated with calcium absorption. Collectively, these findings illustrate the potential of HCPPH-Ca as an effective calcium supplement.
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Yan JN, Zhang M, Zhao J, Tang Y, Han JR, Du YN, Jiang H, Jin WG, Wu HT, Zhu BW. Gel properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.050] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Han JR, Yan JN, Li Y, Zhao J, Tang Y, Jin WG, Shang WH, Zhang M, Wu HT. Rheological Behavior of Protein Hydrolysates from Papain-treated Male Gonad of Scallop (Patinopecten yessoensis). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1507065] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Jia-Run Han
- Department of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Jia-Nan Yan
- Department of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Yi Li
- Hainan Entry-Exit Inspection and Quarantine Bureau, Haikou, China
| | - Jun Zhao
- National Engineering Research Center of Seafood, Dalian, China
| | - Yue Tang
- Department of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Wen-Gang Jin
- Department of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Wen-Hui Shang
- Department of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Meng Zhang
- Department of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Hai-Tao Wu
- Department of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
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Liu H, Lv Y, Xu J, Guo S. Interaction mode of calcium-binding peptides and Caco-2 cell membrane. Food Res Int 2017; 102:225-233. [DOI: 10.1016/j.foodres.2017.09.077] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 09/21/2017] [Accepted: 09/25/2017] [Indexed: 01/05/2023]
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Lv Y, Wei K, Meng X, Huang Y, Zhang T, Li Z. Separation and identification of iron-chelating peptides from defatted walnut flake by nanoLC-ESI–MS/MS and de novo sequencing. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.05.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Lu N, Zhang L, Zhang X, Li J, Labuza TP, Zhou P. Molecular migration in high-protein intermediate-moisture foods during the early stage of storage: Variations between dairy and soy proteins and effects on texture. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Lu W, Chen XW, Wang JM, Yang XQ, Qi JR. Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.09.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Jin J, Ma H, Zhou C, Luo M, Liu W, Qu W, He R, Luo L, Yagoub AEGA. Effect of degree of hydrolysis on the bioavailability of corn gluten meal hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2501-2509. [PMID: 25367020 DOI: 10.1002/jsfa.6982] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Revised: 10/29/2014] [Accepted: 10/29/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Under the situation that the shortage of proteins and large quantity of corn gluten meal (CGM), which is a superior protein resource, is under-exploited, the enzymatic hydrolysis of CGM was employed to improve its bioavailability because of its special amino acid composition. RESULTS The apparent faecal digestibility and true faecal digestibility of all corn gluten meal hydrolysates (CGMHs) decreased in varied amounts compared with those of CGM. However, the protein efficiency ratio, the net protein ratio, the biological value, and the net protein utilization of the CGMHs with degree of hydrolysis (DH) of 4.94% and with DH of 10.06% increased significantly (P < 0.05). The results of in vitro gastro-intestinal digestion showed that the molecular weight distribution and amino acid composition among different DHs resulted in variances in bioavailability. CONCLUSION Partial hydrolysis of CGM can improve its bioavailability, providing a future protein supplement for protein resources.
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Affiliation(s)
- Jian Jin
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
- Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
- Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Min Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Wan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
- Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Lin Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
- Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
| | - Abu El-Gasim A Yagoub
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, P.R. China
- Faulty of Agriculture, University of Zalingei, P.O. Box 6, Zalingei, Sudan
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Zhang S, Shi Y, Zhang S, Shang W, Gao X, Wang H. Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.026] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Lv Y, Bao X, Liu H, Ren J, Guo S. Purification and characterization of calcium-binding soybean protein hydrolysates by Ca2+/Fe3+ immobilized metal affinity chromatography (IMAC). Food Chem 2013; 141:1645-50. [PMID: 23870872 DOI: 10.1016/j.foodchem.2013.04.113] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2012] [Revised: 03/26/2013] [Accepted: 04/23/2013] [Indexed: 11/16/2022]
Abstract
Soybean protein hydrolysates (SPHs) can bind calcium in order to form soluble peptide-calcium complexes. However, amino acid composition and structural characteristics of the calcium chelating SPHs are still unclear. This study separated SPHs with calcium and iron immobilized metal affinity chromatography (IMAC), and examined the effects of SPHs with different amino acid composition on calcium binding capacity. Three fractions (FFe-1, FFe-2 and FFe-3) isolated with IMAC-Fe(3+) were shown possessing increased Glu, Gln, Lys and Pro content from FFe-1 to FFe-3, and improved amount of bound calcium. Furthermore, the fractions adsorbed on IMAC-Ca(2+) (Fe(3+)) were separated and identified with reverse-phase (RP)-HPLC and MALDI-TOF MS/MS. The results showed that the sequence of peptides from FCa-2 and FFe-3 fractions was DEGEQPRPFPFP.
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Affiliation(s)
- Ying Lv
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing 102206, China
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Rao Q, Klaassen Kamdar A, Labuza TP. Storage Stability of Food Protein Hydrolysates—A Review. Crit Rev Food Sci Nutr 2013; 56:1169-92. [DOI: 10.1080/10408398.2012.758085] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Vernaza MG, Dia VP, de Mejia EG, Chang YK. Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours. Food Chem 2012; 134:2217-25. [PMID: 23442677 DOI: 10.1016/j.foodchem.2012.04.037] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2011] [Revised: 03/18/2012] [Accepted: 04/09/2012] [Indexed: 12/01/2022]
Abstract
The effect of germination in combination with Alcalase hydrolysis of Brazilian soybean cultivar BRS 133 on the production of soybean flours with bioactive peptides as modulators of oxidative stress and markers of inflammation was monitored. The electrophoretic profile showed a weak protein breakdown during germination. However, a strong breakdown of the proteins can be observed after the first hour of hydrolysis with Alcalase. MALDI-TOF-MS analysis of the protein extracts showed differences in the intensity and profile of peptide mass fingerprint due to germination and hydrolysis. Germinated flour showed higher soluble protein concentration and antioxidant capacity. All soybean protein extracts and protein hydrolysates produced (G0, G18 and G72) showed a significant (p<0.05) inhibition on inflammatory markers such as nitric oxide (20.5-69.3%), iNOS (22.8-93.6%), PGE(2) (64.0-88.3%), COX-2 (36.2-76.7%), and TNF-α (93.9-99.5%) in LPS-induced RAW 264.7 macrophages. However, protein extracts of flours with 18 h of germination were more potent in inhibiting pro-inflammatory responses when compared to 72 h. It can be concluded that a combination of 72 h of soybean BRS 133 germination and 1h Alcalase hydrolysis resulted in the formation of bioactive compounds with more potent antioxidant activity, and improvement in the reduction of some of the markers of inflammation.
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Affiliation(s)
- Maria Gabriela Vernaza
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
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Xie Y, Liang X, Wei M, Zhao W, He B, Lu Q, Huo Q, Ma C. Optimization of glutamine peptide production from soybean meal and analysis of molecular weight distribution of hydrolysates. Int J Mol Sci 2012; 13:7483-7495. [PMID: 22837706 PMCID: PMC3397538 DOI: 10.3390/ijms13067483] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2012] [Revised: 06/05/2012] [Accepted: 06/08/2012] [Indexed: 12/03/2022] Open
Abstract
The process parameters of enzymatic hydrolysis and molecular weight distribution of glutamine (Gln) peptides from soybean meal were investigated. The Protamex(®) hydrolysis pH of 6.10, temperature of 56.78 °C, enzyme to substrate ratio (E/S) of 1.90 and hydrolysis time of 10.72 h were found to be the optimal conditions by response surface methodology (RSM) for a maximal degree of hydrolysis (DH) value of 16.63% and Gln peptides content at 5.95 mmol/L. The soybean meal was hydrolyzed by a combination of Protamex(®) and trypsinase so that DH and Gln peptides would reach 22.02% and 6.05 mmol/mL, respectively. The results of size exclusion chromatography indicated that the relative proportion of the molecular weight <1000 Da fraction increased with DH values from 6.76%, 11.13%, 17.89% to 22.02%, most notably the 132-500 Da fractions of hydrolysates were 42.14%, 46.57%, 58.44% and 69.65%. High DH values did not lead to high Gln peptides content of the hydrolysate but to the low molecular weight Gln peptides.
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Affiliation(s)
- Yanli Xie
- School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; E-Mails: (M.W.); (W.Z.); (B.H.); (Q.L.); (Q.H.); (C.M.)
| | - Xinhong Liang
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China; E-Mail:
| | - Min Wei
- School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; E-Mails: (M.W.); (W.Z.); (B.H.); (Q.L.); (Q.H.); (C.M.)
| | - Wenhong Zhao
- School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; E-Mails: (M.W.); (W.Z.); (B.H.); (Q.L.); (Q.H.); (C.M.)
| | - Baoshan He
- School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; E-Mails: (M.W.); (W.Z.); (B.H.); (Q.L.); (Q.H.); (C.M.)
| | - Qiyu Lu
- School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; E-Mails: (M.W.); (W.Z.); (B.H.); (Q.L.); (Q.H.); (C.M.)
| | - Quangong Huo
- School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; E-Mails: (M.W.); (W.Z.); (B.H.); (Q.L.); (Q.H.); (C.M.)
| | - Chengye Ma
- School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; E-Mails: (M.W.); (W.Z.); (B.H.); (Q.L.); (Q.H.); (C.M.)
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