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Akharume F, Adedeji A. Molecular dynamic (in silico) modeling of structure-function of glutelin type-B 5-like from proso millet storage protein: effects of temperature and pressure. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:114-122. [PMID: 36618049 PMCID: PMC9813304 DOI: 10.1007/s13197-022-05594-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: 08/08/2022] [Accepted: 09/03/2022] [Indexed: 01/11/2023]
Abstract
Molecular dynamic (MD) simulation provides an insight into the behavior of a protein under applied processing at the molecular level. The behavior of glutelin type-B 5-like protein, a type of glutelin protein from proso millet was studied, in solution under different temperatures (300, 350, and 400 K) and pressure (1 bar, 3 kbar, and 6 kbar) levels using a molecular dynamics simulation approach. The combined treatment effect (400 K, 6 kbar) increased the compaction of the protein compared to the level at (300 K, 1 bar) as shown by the decreased radius of gyration values from 3.26 to 2.92 nm, decreased solvent accessibility surface area from 327.47 to 311.06 nm2 and decreased volume from 108.35 to 105.04 nm3. The root means square deviation increased with increasing temperature but decreased with increasing pressure while the root means square fluctuations increased significantly with increased in temperature and pressure. A snapshot of the three-dimensional structure of the protein revealed compression of its occluded cavities at higher pressure levels but no obvious disruption to the secondary structure elements of the protein was observed, except for the loss of a few amino acid residues that comprise the secondary structure element. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05594-y.
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Affiliation(s)
- Felix Akharume
- Department of Biosystems and Agricultural Engineering, University of Kentucky, 128 Charles E. Barnhart Building, Lexington, KY 40506 USA
| | - Akinbode Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, 128 Charles E. Barnhart Building, Lexington, KY 40506 USA
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Liu ZW, Zhou YX, Tan YC, Cheng JH, Bekhit AED, Mousavi Khaneghah A, Aadil RM. Influence of mild oxidation induced through DBD-plasma treatment on the structure and gelling properties of glycinin. Int J Biol Macromol 2022; 220:1454-1463. [PMID: 36122773 DOI: 10.1016/j.ijbiomac.2022.09.127] [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: 07/12/2022] [Revised: 09/04/2022] [Accepted: 09/14/2022] [Indexed: 11/24/2022]
Abstract
The effects of dielectric-barrier discharge (DBD) plasma treatment (20 s to 120 s treatment time with 40 kV, 12 kHz) induced mild oxidation on the gelling properties, and related structural changes of glycinin were investigated. The gelling ability of glycinin was improved by the mild oxidation induced by the plasma treatment. Treated glycinin gels exhibited a continuous and uniform network microstructure. Samples treated for 120 s had a 2.07-, 3.99- and 2.03-fold increase in hardness, chewiness, and resilience compared to the 20 s treated samples. Structural analyses showed that primary and secondary structures of glycinin were unaffected. The tertiary structure was shifted, accompanied by a decrease in free sulfhydryl (-SH) content. At the same time, carbonyl content and average particle diameter were increased by DBD treatment. The DBD treatment facilitated the generation/exchange of intermolecular disulfide bonds and enhanced gelling properties of glycinin. It is concluded that controlled plasma-induced protein oxidation can improve protein functionality.
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Affiliation(s)
- Zhi-Wei Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
| | - Ying-Xue Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yi-Cheng Tan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Alaa El-Din Bekhit
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland.
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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Ma J, Zhu X, Shi L, Ni C, Hou J, Cheng J. Enhancement of soluble protein, polypeptide production and functional properties of heat-denatured soybean meal by fermentation of Monascus purpureus 04093. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1695677] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Jiage Ma
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Lin Shi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chunlei Ni
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Juncai Hou
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, China
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Evaluation of Vegetation Restoration along an Expressway in a Cold, Arid, and Desertified Area of China. SUSTAINABILITY 2019. [DOI: 10.3390/su11082313] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Vegetation restoration plays a significant role in the restoration of expressways in the arid zone of China, but we still do not know which soil and vegetation types are most effective. We investigated soil particle size (SPZ), volume weight of the soil (VWS), soil water content (SWC), total porosity of soil (TP), soil organic matter (SOM), water erosion (WrE), and wind erosion (WdE) of eight sites (S1–S8) and evaluated them using the gray correlation method (GCM). Based on our results, the average SWC of the treatments ranged from 9.6% to 18.8%, following the order S4 > S5 > S8 > S6 > S3 > S7 > S1 > S2. The average SPZ of soils in S1, S2, S4, S5, S6, and S8 was larger, ranging from 0.23 to 0.68 mm, while that of soils in S3 and S7 was smaller, ranging from 0.01 to 0.09 mm. The TP in different treatment areas ranged from 50% to 60%, which is not conducive to soil and water conservation. The SOM levels varied widely among the different soils and were always below the threshold levels established by the second National Soil Census, rendering the soils not suitable for plant growth. The WrE (36–80 t/ha) was greater than the WdE (7–24 t/ha). In general, to achieve high soil and water conservation outcomes in this area, S1 and S7 offered the best protection benefits in terms of soil and water conservation.
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Bojórquez-Velázquez E, Barrera-Pacheco A, Espitia-Rangel E, Herrera-Estrella A, Barba de la Rosa AP. Protein analysis reveals differential accumulation of late embryogenesis abundant and storage proteins in seeds of wild and cultivated amaranth species. BMC PLANT BIOLOGY 2019; 19:59. [PMID: 30727945 PMCID: PMC6366027 DOI: 10.1186/s12870-019-1656-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Accepted: 01/16/2019] [Indexed: 05/08/2023]
Abstract
BACKGROUND Amaranth is a plant naturally resistant to various types of stresses that produces seeds of excellent nutritional quality, so amaranth is a promising system for food production. Amaranth wild relatives have survived climate changes and grow under harsh conditions, however no studies about morphological and molecular characteristics of their seeds are known. Therefore, we carried out a detailed morphological and molecular characterization of wild species A. powellii and A. hybridus, and compared them with the cultivated amaranth species A. hypochondriacus (waxy and non-waxy seeds) and A. cruentus. RESULTS Seed proteins were fractionated according to their polarity properties and were analysed in one-dimensional gel electrophoresis (1-DE) followed by nano-liquid chromatography coupled to tandem mass spectrometry (nLC-MS/MS). A total of 34 differentially accumulated protein bands were detected and 105 proteins were successfully identified. Late embryogenesis abundant proteins were detected as species-specific. Oleosins and oil bodies associated proteins were observed preferentially in A. cruentus. Different isoforms of the granule-bound starch synthase I, and several paralogs of 7S and 11S globulins were also identified. The in silico structural analysis from different isoforms of 11S globulins was carried out, including new types of 11S globulin not reported so far. CONCLUSIONS The results provide novel information about 11S globulins and proteins related in seed protection, which could play important roles in the nutritional value and adaptive tolerance to stress in amaranth species.
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Affiliation(s)
- Esaú Bojórquez-Velázquez
- Instituto Potosino de Investigación Científica y Tecnológica, A.C, 78216 San Luis Potosí, Mexico
| | - Alberto Barrera-Pacheco
- Instituto Potosino de Investigación Científica y Tecnológica, A.C, 78216 San Luis Potosí, Mexico
| | - Eduardo Espitia-Rangel
- Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, 56250 Texcoco, Estado de México Mexico
| | - Alfredo Herrera-Estrella
- Laboratorio Nacional de Genómica para la Biodiversidad, CINVESTAV-Irapuato, 36821 Guanajuato, Mexico
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Vajravijayan S, Nandhagopal N, Gunasekaran K. Crystal structure determination and analysis of 11S coconut allergen: Cocosin. Mol Immunol 2017; 92:132-135. [PMID: 29096167 DOI: 10.1016/j.molimm.2017.10.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 10/16/2017] [Accepted: 10/21/2017] [Indexed: 10/18/2022]
Abstract
Allergy is an abnormal immune response against an innocuous target. Food allergy is an adverse reaction caused by common foods most well-known being those involving peanuts. Apart from mono sensitized food allergy, cross-reactivity with other food allergens is also commonly observed. To understand the phenomenon of cross-reactivity related to immune response, three dimensional structures of the allergens and their antigenic epitopes has to be analysed in detail. The X-ray crystal structure of Cocosin, a common 11S food allergen from coconut, has been determined at 2.2Å resolution using molecular replacement technique. The monomer of 52kDa is composed of two β-jelly roll domains, one with acidic and the other with basic character. The structure shows hexameric association with two trimers facing each other. Though the overall structure of Cocosin is similar to other 11S allergens, the occurrence of experimentally determined epitopes of the peanut allergen Ara h 3 at flexible as well as variable regions could be the reason for the clinically reported result of cross-reactivity that the peanut allergic patients are not sensitized with coconut allergen.
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Affiliation(s)
- S Vajravijayan
- Centre of Advanced Study in Crystallography and Biophysics, University of Madras, Guindy Campus, Chennai 600 025, India
| | - N Nandhagopal
- Centre of Advanced Study in Crystallography and Biophysics, University of Madras, Guindy Campus, Chennai 600 025, India.
| | - K Gunasekaran
- Centre of Advanced Study in Crystallography and Biophysics, University of Madras, Guindy Campus, Chennai 600 025, India.
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Mune Mune MA, Sogi DS, Minka SR. Response surface methodology for investigating structure–function relationship of grain legume proteins. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13524] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Dalbir Singh Sogi
- Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsar India
| | - Samuel René Minka
- Department of BiochemistryUniversity of Yaoundé IYaoundéP.O. Box 812 Cameroon
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Knani D, Barkay-Olami H, Alperstein D, Zilberman M. Simulation of novel soy protein-based systems for tissue regeneration applications. POLYM ADVAN TECHNOL 2016. [DOI: 10.1002/pat.3918] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Dafna Knani
- Prof. Ephraim Katzir Department of Biotechnology Engineering; Ort Braude College; PO Box 78 Karmiel 2161002 Israel
| | - Hilla Barkay-Olami
- Department of Biomedical Engineering, Faculty of Engineering; Tel Aviv University; Ramat Aviv Israel
| | - David Alperstein
- Department of Mechanical Engineering; Ort Braude College; PO Box 78 Karmiel 2161002 Israel
| | - Meital Zilberman
- Department of Biomedical Engineering, Faculty of Engineering; Tel Aviv University; Ramat Aviv Israel
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Mune MAM, Sogi DS. Emulsifying and Foaming Properties of Protein Concentrates Prepared from Cowpea and Bambara Bean Using Different Drying Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1023399] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Enhancement of Thermostability and Kinetic Efficiency of Aspergillus niger PhyA Phytase by Site-Directed Mutagenesis. Appl Biochem Biotechnol 2014; 175:2528-41. [DOI: 10.1007/s12010-014-1440-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Accepted: 12/01/2014] [Indexed: 10/24/2022]
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Carrazco-Peña L, Osuna-Castro JA, De León-Rodríguez A, Maruyama N, Toro-Vazquez JF, Morales-Rueda JA, Barba de la Rosa AP. Modification of solubility and heat-induced gelation of amaranth 11S globulin by protein engineering. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3509-3516. [PMID: 23495835 DOI: 10.1021/jf3050999] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The primary structure of amaranth 11S globulin (Ah11S) was engineered with the aim to improve its functional properties. Four continuous methionines were inserted in variable region V, obtaining the Ah11Sr+4M construction. Changes on protein structure and surface characteristics were analyzed in silico. Solubility and heat-induced gelation of recombinant amaranth 11S proglobulin (Ah11Sr and Ah11Sr+4M) were compared with the native protein (Ah11Sn) purified from amaranth seed flour. The Ah11Sr+4 M showed the highest surface hydrophobicity, but as consequence the solubility was reduced. At low ionic strength (μ = 0.2) and acidic pH (<4.1), the recombinant proteins Ah11Sr and Ah11Sr+4 M had the highest and lowest solubility values, respectively. All globulins samples formed gels at 90 °C and low ionic strength, but Ah11Sn produced the weakest and Ah11Sr the strongest gels. Differential scanning calorimetry analysis under gel forming conditions revealed only exothermic transitions for all amaranth 11S globulins analyzed. In conclusion, the 3D structure analysis has revealed interesting molecular features that could explain the thermal resistance and gel forming ability of amaranth 11S globulins. The incorporation of four continuous methionines in amaranth increased the hydrophobicity, and self-supporting gels formed had intermediate hardness between Ah11Sn and Ah11Sr. These functional properties could be used in the food industry for the development of new products based on amaranth proteins.
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Affiliation(s)
- Laura Carrazco-Peña
- Facultad de Ciencias Químicas, Universidad de Colima, Coquimatlán, Colima, Mexico
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