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Li T, Han K, Feng G, Guo J, Wan Z, Yang X. Condensation of Soy Protein Peptides Contributes to Sequester Bile Acids and Mitigate LPS-Induced Inflammation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1266-1275. [PMID: 38109330 DOI: 10.1021/acs.jafc.3c06480] [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: 12/20/2023]
Abstract
Soy protein is widely known to have serum triglyceride (TG) and cholesterol-lowering effects associated with a reduced risk of cardiovascular disease. Recent studies highlighted that the extension region (ER) domain of soy 7S globulin (β-conglycinin) is a key component responsible for the serum TG-lowering effect via modulation of bile acid (BA) homeostasis. Here, we studied the sequestration of BAs by ER peptides during intestinal digestion in vitro and assessed the anti-inflammatory effects of ER peptides using Caco-2/HT29-MTX/RAW264.7 triple-cell cocultures as an intestine cell model. Results show that ER peptides, which share characteristics of intrinsically disordered regions (IDRs), are capable of forming peptide condensates and exhibit the capability to sequester BA-containing colloidal structures during intestinal digestion in vitro. Moreover, BAs enhance the penetration of peptide condensates within the mucus layer, enabling ER peptides to mitigate lipopolysaccharide (LPS)-induced gut inflammation. These results provide a possible explanation for the molecular mechanisms underlying the modulation of BA homeostasis by soybean proteins.
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Affiliation(s)
- Tanghao Li
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Kaining Han
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Guangxin Feng
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Jian Guo
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
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2
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Hypocholesterolemic effects of soy protein isolates from soybeans differing in 7S and 11S globulin subunits vary in rats fed a high cholesterol diet. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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3
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Han K, Luo D, Zou Y, Dong S, Wan Z, Yang X. Modulation of Gut Microbiota by Soybean 7S Globulin Peptide That Involved Lipopolysaccharide-Peptide Interaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2201-2211. [PMID: 30719912 DOI: 10.1021/acs.jafc.8b07109] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Soybean protein exhibits nutritional significance for the control of metabolic syndrome, and evidence suggests that gut microbiota are implicated in the control of metabolic disorders. This study aimed to investigate the modulation of pepsin-released peptides of soybean 7S globulin on gut microbiota and possible association between changes of gut microbiota composition and lipopolysaccharide (LPS)-peptide interaction. In vitro fermentation experiments showed that the extension region (ER) fragments of soybean 7S globulin selectively suppressed proinflammatory Gram-negative bacteria. ER peptides also promoted the highest production of short-chain fatty acids (SCFAs), which were associated with increase of the relative abundance of Lachnospiraceae and Lactobacillaceae. Isothermal titration calorimetry (ITC) and Langmuir monolayer studies demonstrated that ER peptides exhibited high affinity to LPS in the presence of Ca2+ and developed into β-sheet-rich aggregate structures, thus weakening the stability of LPS monolayers. This finding supplies a possible explanation for improvement of the effects of soybean 7S globulin on metabolic disease.
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Affiliation(s)
- Kaining Han
- Research and Development Center of Food Proteins, Department of Food Science and Technology , South China University of Technology , Guangzhou 510640 , China
| | - Danyang Luo
- Research and Development Center of Food Proteins, Department of Food Science and Technology , South China University of Technology , Guangzhou 510640 , China
| | - Yuan Zou
- Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou 510640 , China
| | - Shiyuan Dong
- College of Food Science and Engineering , Ocean University of China , Qingdao 266003 , China
| | - Zhili Wan
- Research and Development Center of Food Proteins, Department of Food Science and Technology , South China University of Technology , Guangzhou 510640 , China
| | - Xiaoquan Yang
- Research and Development Center of Food Proteins, Department of Food Science and Technology , South China University of Technology , Guangzhou 510640 , China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , Guangzhou 510640 , China
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4
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Zou Y, Pan R, Ruan Q, Wan Z, Guo J, Yang X. Interaction of Soybean 7S Globulin Peptide with Cell Membrane Model via Isothermal Titration Calorimetry, Quartz Crystal Microbalance with Dissipation, and Langmuir Monolayer Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4913-4922. [PMID: 29634259 DOI: 10.1021/acs.jafc.8b00414] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
To understand the underlying molecular mechanism of the cholesterol-lowering effect of soybean 7S globulins, the interactions of their pepsin-released peptides (7S-peptides) with cell membrane models consisting of dipalmitoylphosphatidylcholine (DPPC), dioleoylphosphatidylcholine (DOPC), and cholesterol (CHOL) were systematically studied. The results showed that 7S-peptides were bound to DPPC/DOPC/CHOL liposomes mainly through van der Waals forces and hydrogen bonds, and the presence of higher CHOL concentrations enhanced the binding affinity (e.g., DPPC/DOPC/CHOL = 1:1:0, binding ratio = 0.114; DPPC/DOPC/CHOL = 1:1:1, binding ratio = 2.02). Compression isotherms indicated that the incorporation of 7S-peptides increased the DPPC/DOPC/CHOL monolayer fluidity and the lipid raft size. The presence of CHOL accelerated the 7S-peptide accumulation on lipid rafts, which could serve as platforms for peptides to develop into β-sheet rich structures. These results allow us to hypothesize that 7S-peptides may indirectly influence membrane protein functions via altering the membrane organization in the enterocytes.
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Affiliation(s)
- Yuan Zou
- Food Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , P. R China
| | - Runting Pan
- Food Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , P. R China
| | - Qijun Ruan
- Food Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , P. R China
| | - Zhili Wan
- Food Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , P. R China
| | - Jian Guo
- Food Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , P. R China
| | - Xiaoquan Yang
- Food Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , P. R China
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Silva MBDCE, Souza CADC, Philadelpho BO, Cunha MMND, Batista FPR, Silva JRD, Druzian JI, Castilho MS, Cilli EM, Ferreira ES. In vitro and in silico studies of 3-hydroxy-3-methyl-glutaryl coenzyme A reductase inhibitory activity of the cowpea Gln-Asp-Phe peptide. Food Chem 2018; 259:270-277. [PMID: 29680054 DOI: 10.1016/j.foodchem.2018.03.132] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 03/06/2018] [Accepted: 03/28/2018] [Indexed: 11/25/2022]
Abstract
Previous studies have shown that cowpea protein positively interferes with cholesterol metabolism. In this study, we evaluated the ability of the fraction containing peptides of <3 kDa, as well as that of the Gln-Asp-Phe (QDF) peptide, derived from cowpea β-vignin protein, to inhibit HMG-CoA reductase activity. We established isolation and chromatography procedures to effectively obtain the protein with a purity above 95%. In silico predictions were performed to identify peptide sequences capable of interacting with HMG-CoA reductase. In vitro experiments showed that the fraction containing peptides of <3 kDa displayed inhibition of HMG-CoA reductase activity. The tripeptide QDF inhibits HMG-CoA reductase (IC50 = 12.8 μM) in a dose-dependent manner. Furthermore, in silico studies revealed the binding profile of the QDF peptide and hinted at the molecular interactions that are responsible for its activity. Therefore, this study shows, for the first time, a peptide from cowpea β-vignin protein that inhibits HMG-CoA reductase and the chemical modifications that should be investigated to evaluate its binding profile.
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Affiliation(s)
| | | | - Biane Oliveira Philadelpho
- School of Pharmacy, Federal University of Bahia, Barão de Jeremoabo Street, 40170-115 Salvador, BA, Brazil
| | | | | | - Jaff Ribeiro da Silva
- School of Pharmacy, Federal University of Bahia, Barão de Jeremoabo Street, 40170-115 Salvador, BA, Brazil
| | - Janice Izabel Druzian
- School of Pharmacy, Federal University of Bahia, Barão de Jeremoabo Street, 40170-115 Salvador, BA, Brazil
| | - Marcelo Santos Castilho
- School of Pharmacy, Federal University of Bahia, Barão de Jeremoabo Street, 40170-115 Salvador, BA, Brazil
| | - Eduardo Maffud Cilli
- Institute of Chemistry, Sao Paulo State University (UNESP), Rua Prof. Francisco Swgni, 14800-0600 Araraquara, SP, Brazil
| | - Ederlan S Ferreira
- School of Pharmacy, Federal University of Bahia, Barão de Jeremoabo Street, 40170-115 Salvador, BA, Brazil.
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Scarafoni A, Consonni A, Pessina S, Balzaretti S, Capraro J, Galanti E, Duranti M. Structural basis of the lack of endo-glucanase inhibitory activity of Lupinus albus γ-conglutin. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2016; 99:79-85. [PMID: 26741537 DOI: 10.1016/j.plaphy.2015.11.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2015] [Revised: 10/30/2015] [Accepted: 11/16/2015] [Indexed: 06/05/2023]
Abstract
Lupin γ-conglutin and soybean BG7S are two legume seed proteins strongly similar to plant endo-β-glucanases inhibitors acting against fungal GH11 and GH12 glycoside hydrolase. However these proteins lack inhibitory activity. Here we describe the conversion of lupin γ-conglutin to an active inhibitor of endo-β-glucanases belonging to GH11 family. A set of γ-conglutin mutants was designed and expressed in Pichia pastoris, along with the wild-type protein. Unexpectedly, this latter was able to inhibit a GH11 enzyme, but not GH12, whereas the mutants were able to modulate the inhibition capacity. In lupin, γ-conglutin is naturally cleaved in two subunits, whereas in P. pastoris it is not. The lack of proteolytic cleavage is one of the reasons at the basis of the inhibitory activity of recombinant γ-conglutin. The results provide new insights about structural features at the basis of the lack of inhibitory activity of wild-type γ-conglutin and its legume homologues.
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Affiliation(s)
- Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milano, Italy.
| | - Alessandro Consonni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milano, Italy
| | - Stefano Pessina
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milano, Italy
| | - Silvia Balzaretti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milano, Italy
| | - Jessica Capraro
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milano, Italy
| | - Elisabetta Galanti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milano, Italy
| | - Marcello Duranti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milano, Italy
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Padhi EM, Blewett HJ, Duncan AM, Guzman RP, Hawke A, Seetharaman K, Tsao R, Wolever TM, Ramdath DD. Whole Soy Flour Incorporated into a Muffin and Consumed at 2 Doses of Soy Protein Does Not Lower LDL Cholesterol in a Randomized, Double-Blind Controlled Trial of Hypercholesterolemic Adults. J Nutr 2015; 145:2665-74. [PMID: 26446482 PMCID: PMC4656908 DOI: 10.3945/jn.115.219873] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 08/02/2015] [Accepted: 09/09/2015] [Indexed: 01/31/2023] Open
Abstract
BACKGROUND Soy protein may reduce coronary heart disease (CHD) risk by lowering LDL cholesterol, but few studies have assessed whether whole soy flour displays a similar effect. OBJECTIVE The aim of this study was to assess the dose effect of whole soy flour incorporated into muffins on plasma LDL cholesterol in hypercholesterolemic adults. METHODS Adults aged 30-70 y (n = 243) with elevated LDL cholesterol (≥3.0 and ≤5.0 mmol/L) were stratified by LDL cholesterol and randomly assigned to consume 2 soy muffins containing 25 g soy protein [high-dose soy (HDS)], 1 soy and 1 wheat muffin containing 12.5 g soy protein and 12.5 g whey protein [low-dose soy (LDS)], or 2 wheat muffins containing 25 g whey protein (control) daily for 6 wk while consuming a self-selected diet. Fasting blood samples were collected at weeks 0, 3, and 6 for analysis of plasma lipids [total, LDL, and HDL cholesterol and triglycerides (TGs)], glucose, insulin, C-reactive protein (CRP), and isoflavones. Blood pressures also were measured. Dietary intake was assessed at weeks 0 and 4 with the use of 3 d food records. Treatment effects were assessed with the use of intention-to-treat analysis with multiple imputation and LDL cholesterol as the primary outcome. RESULTS In total, 213 (87.6%) participants completed the trial. Participants were primarily Caucasian (83%) and mostly female (63%), with a mean ± SD body mass index (in kg/m2) of 28.0 ± 4.6 and systolic and diastolic blood pressures of 122 ± 16 and 77 ± 11 mm Hg, respectively. Despite a dose-dependent increase in plasma isoflavones (P < 0.001), neither HDS nor LDS had a significant effect on LDL cholesterol compared with control (mean ± SEM changes: control, -0.04 ± 0.05 mmol/L; HDS, 0.01 ± 0.05 mmol/L; and LDS, -0.04 ± 0.06 mmol/L). There were no significant treatment effects on total or HDL cholesterol, TGs, CRP, homeostatic model assessment of insulin resistance, blood pressure, or the Framingham 10-y CHD risk score. CONCLUSION Consuming 12.5 or 25 g protein from defatted soy flour incorporated into muffins does not reduce LDL cholesterol or other CHD risk factors in hypercholesterolemic adults. This trial was registered at clinicaltrials.gov as NCT01547585.
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Affiliation(s)
- Emily Mt Padhi
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Canada; Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Canada
| | - Heather J Blewett
- Canadian Centre for Agri-Food Research in Health and Medicine, Agriculture and Agri-Food Canada, Winnipeg, Canada; and
| | - Alison M Duncan
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Canada
| | - Randolph P Guzman
- Canadian Centre for Agri-Food Research in Health and Medicine, Agriculture and Agri-Food Canada, Winnipeg, Canada; and
| | - Aileen Hawke
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Canada
| | | | - Rong Tsao
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Canada
| | | | - D Dan Ramdath
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Canada;
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8
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Arnoldi A, Boschin G, Zanoni C, Lammi C. The health benefits of sweet lupin seed flours and isolated proteins. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.08.012] [Citation(s) in RCA: 93] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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9
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Lammi C, Zanoni C, Arnoldi A, Vistoli G. Two Peptides from Soy β-Conglycinin Induce a Hypocholesterolemic Effect in HepG2 Cells by a Statin-Like Mechanism: Comparative in Vitro and in Silico Modeling Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7945-7951. [PMID: 26310992 DOI: 10.1021/acs.jafc.5b03497] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Two peptides from soybean β-conglycinin, i.e., YVVNPDNDEN (peptide 2) and YVVNPDNNEN (peptide 3), are known to be absorbed by human enterocytes. The former is a fragment of LRVPAGTTFYVVNPDNDENLRMIA (peptide 1), previously shown to increase the low-density lipoprotein (LDL) uptake and degradation in hepatocytes. Research carried out in silico on their interactions with the catalytic site of 3-hydroxy-3-methylglutaryl CoA reductase (HMGCoAR) demonstrated that they behave as competitive inhibitors of HMGCoAR activity with a statin-like mechanism, confirmed by direct inhibition experiments. Research in HepG2 cells aimed at investigating the effects of these peptides on cholesterol metabolism showed that compared to mock treatment peptide 2 at 350 μM up-regulates the mature SREBP2 protein level by 134.0 ± 10.5%, increases the LDLR protein level by 152.0 ± 20.0%, and enhances the HMGCoAR protein production by 171 ± 29.9%, whereas peptide 3 up-regulates the mature SREBP2 protein level by 158.0 ± 9.2%, increases the LDL level 164.0 ± 17.9%, and induces a HMGCoAR protein increase by 170 ± 50.0%.
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Affiliation(s)
- Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan , via Mangiagalli 25, Milan 20133, Italy
| | - Chiara Zanoni
- Cardio-toraco-vascular Department, Niguarda Hospital , Milan 20162, Italy
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan , via Mangiagalli 25, Milan 20133, Italy
| | - Giulio Vistoli
- Department of Pharmaceutical Sciences, University of Milan , via Mangiagalli 25, Milan 20133, Italy
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11
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Lammi C, Zanoni C, Arnoldi A. IAVPGEVA, IAVPTGVA, and LPYP, three peptides from soy glycinin, modulate cholesterol metabolism in HepG2 cells through the activation of the LDLR-SREBP2 pathway. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.02.021] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
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12
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Ferreira ES, Amaral ALS, Demonte A, Zanelli CF, Capraro J, Duranti M, Neves VA. Hypocholesterolaemic effect of rat-administered oral doses of the isolated 7S globulins from cowpeas and adzuki beans. J Nutr Sci 2015; 4:e7. [PMID: 26090103 PMCID: PMC4463012 DOI: 10.1017/jns.2014.70] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2014] [Revised: 09/16/2014] [Accepted: 11/11/2014] [Indexed: 02/01/2023] Open
Abstract
The role of seed proteins, especially soyabean 7S globulins, in controlling dyslipidaemia is widely acknowledged. Amino acid sequence homology among the proteins of this family could reflect similar biological functions in other species. The aim of the present study was to unveil a hypolipidaemic effect of the 7S globulins from cowpeas (7S-C) and adzuki beans (7S-A), administered orally to rats fed a hypercholesterolaemic (HC; high cholesterol and TAG) diet for 28 d. A total of forty-five rats were divided into five groups (nine rats per group): (1) standard (STD) diet; (2) HC diet; (3) HC diet + 7S-C (300 mg/kg per d); (4) HC diet + 7S-A (300 mg/kg per d); and (5) HC diet + simvastatin (SVT; 50 mg/kg per d), as a control. Significant decreases in food intake and final body weight of rats receiving HC + 7S-C and HC + 7S-A diets compared with groups fed the HC and STD diets were observed. Significant decreases in serum total and non-HDL-cholesterol of 7S-C, 7S-A and SVT groups were also observed. HDL-cholesterol levels increased in the 7S-C, 7S-A and SVT groups, while hepatic cholesterol and TAG concentrations were significantly lower than in the HC diet group for the 7S-C-supplemented group only. Faecal excretions of fat and cholesterol in HC diet groups were considerably higher in animals consuming the 7S globulins. The results show that cowpea and adzuki bean 7S globulins promote cholesterol-decreasing effects in hypercholesterolaemic rats even at low dosages, as already observed for other legume seed storage proteins of this family. This main effect is discussed in relation to the possible mechanisms of action.
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Affiliation(s)
- Ederlan S. Ferreira
- Department of Bromatological Analysis,
School of Pharmacy, Federal University of Bahia,
Barão de Jeremoabo Road, 147, 40170-115,
Salvador, BA, Brazil
| | - Ana Lucia S. Amaral
- Department of Food and Nutrition,
São Paulo State University, Rodovia Araraquara –
Jaú, km 1, 14801-902,
Araraquara, SP, Brazil
| | - Aureluce Demonte
- Department of Food and Nutrition,
São Paulo State University, Rodovia Araraquara –
Jaú, km 1, 14801-902,
Araraquara, SP, Brazil
| | - Cleslei F. Zanelli
- Department of Biological Sciences,
School of Pharmaceutical Sciences, São Paulo State University,
Rodovia Araraquara – Jaú, km 1,
14801-902, Araraquara,
SP, Brazil
| | - Jessica Capraro
- Department of Food, Environmental and Nutritional
Sciences (DeFENS), Università degli Studi di
Milano, Via G. Celoria, 2,
20133, Milan, Italy
| | - Marcello Duranti
- Department of Food, Environmental and Nutritional
Sciences (DeFENS), Università degli Studi di
Milano, Via G. Celoria, 2,
20133, Milan, Italy
| | - Valdir A. Neves
- Department of Food and Nutrition,
São Paulo State University, Rodovia Araraquara –
Jaú, km 1, 14801-902,
Araraquara, SP, Brazil
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13
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Singh A, Meena M, Kumar D, Dubey AK, Hassan MI. Structural and functional analysis of various globulin proteins from soy seed. Crit Rev Food Sci Nutr 2015; 55:1491-502. [PMID: 24915310 DOI: 10.1080/10408398.2012.700340] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Storage proteins of soybean mostly consist of globulins, which are classified according to their sedimentation coefficient. Among 4 major types: 2S, 7S, 11S, and 15S of globulins, 7S and 11S constitute major fraction. The 11S fraction consists only of glycinin and 7S fraction majorly consists of β-conglycinin, small amounts of γ-conglycinin and basic 7S globulin (Bg7S). Glycinin exist as a hexamer while β-conglycinin as a trimer and Bg7S as a tetramer. Glycinin subunits are coded by 5 genes of a family, whereas about 15 genes are present for β-conglycinin subunits. Bg7S gene is present in four copies in soybean genome. Synthesis of all proteins takes place as a single polypeptide chain, which is cleaved after folding to yield different chains or subunits. Glycinin and β-Conglycinin are made for storage purpose. However, Bg7S has potential xylanase inhibition activity and protein kinase activity. Primary structure of Bg7S reveals 12 conserved cysteine residues involved in forming 6 disulfide bonds, which provides appreciable stability to protein. Secondary structure is predominately rich in β-sheets with few alpha helices. Bg7S shares structural similarity with various aspartic-proteases. In this review, our aim is to discuss sequence, structure, and function of various globulins present in Glycine max.
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Affiliation(s)
- Amandeep Singh
- a Division of Biotechnology, Netaji Subhas Institute of Technology , Azad Hind Fauz Marg, Sector-3, Dwarka, New Delhi , India
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Lammi C, Zanoni C, Scigliuolo GM, D'Amato A, Arnoldi A. Lupin peptides lower low-density lipoprotein (LDL) cholesterol through an up-regulation of the LDL receptor/sterol regulatory element binding protein 2 (SREBP2) pathway at HepG2 cell line. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7151-9. [PMID: 24972343 DOI: 10.1021/jf500795b] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Previous experiments in suitable animal models and in mild hypercholesterolemic individuals have shown that the consumption of lupin proteins may be useful for controlling total and low-density lipoprotein (LDL) cholesterol levels. With the objective of providing evidence that peptides deriving from the hydrolysis of lupin proteins may be responsible of the observed activities and for investigating the mechanism of action, HepG2 cells were treated with lupin peptides obtained by either pepsin (P) or trypsin (T) hydrolysis, and molecular and functional investigations were performed on the LDL receptor/SREBP2 pathway. For the first time, this paper provides experimental evidence that lupin peptides are able to interfere with the HMGCoAR activity, up-regulating the LDL receptor (136 and 84% vs the control for P and T peptides, respectively, at 1 mg/mL) and SREBP2 proteins (148 and 73% vs the control for P and T peptides, respectively, at 1 mg/mL) via the activation of PI3K/Akt/GSK3β pathways and increasing the LDL uptake at HepG2 cell line (40 and 50% vs the control for P and T peptides, respectively, at 1 mg/mL). These results may be useful in explaining the activities observed in vivo in animals and humans treated with lupin protein.
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Affiliation(s)
- Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan , Milan, Italy
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