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Elhalis H, Chin XH, Chow Y. Soybean fermentation: Microbial ecology and starter culture technology. Crit Rev Food Sci Nutr 2024; 64:7648-7670. [PMID: 36916137 DOI: 10.1080/10408398.2023.2188951] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fermentation, submerged fermentation, or a sequential of both methods. Traditional ways are still used to conduct the fermentation processes, which, depending on the fermented products, might take a few days or even years to complete. Diverse microorganisms were detected during fermentation in various processes with Bacillus species or filamentous fungi being the two main dominant functional groups. Microbial activities were essential to increase the bean's digestibility, nutritional value, and sensory quality, as well as lower its antinutritive factors. The scientific understanding of fermentation microbial communities, their enzymes, and their metabolic activities, however, still requires further development. The use of a starter culture is crucial, to control the fermentation process and ensure product consistency. A broad understanding of the spontaneous fermentation ecology, biochemistry, and the current starter culture technology is essential to facilitate further improvement and meet the needs of the current extending and sustainable economy. This review covers what is currently known about these aspects and reveals the limited available information, along with the possible directions for future starter culture design in soybean fermentation.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
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2
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Mel R, Rampitsch C, Zvomuya F, Nilsen KT, Beattie AD, Malalgoda M. Determining the Impact of Genotype × Environment on Oat Protein Isolate Composition Using HPLC and LC-MS Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8103-8113. [PMID: 38530645 DOI: 10.1021/acs.jafc.3c07486] [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: 03/28/2024]
Abstract
The effect of genotype and environment on oat protein composition was analyzed through size exclusion-high-performance liquid chromatography (SE-HPLC) and liquid chromatography-mass spectrometry (LC-MS) to characterize oat protein isolate (OPI) extracted from three genotypes grown at three locations in the Canadian Prairies. SE-HPLC identified four fractions in OPI, including polymeric globulins, avenins, glutelins, and albumins, and smaller proteins. The protein composition was dependent on the environment, rather than the genotype. The proteins identified through LC-MS were grouped into eight categories, including globulins, prolamins/avenins, glutelins, enzymes/albumins, enzyme inhibitors, heat shock proteins, grain softness proteins, and allergenic proteins. Three main globulin protein types were also identified, including the P14812|SSG2-12S seed storage globulin, the Q6UJY8_TRITU-globulin, and the M7ZQM3_TRIUA-Globulin-1 S. Principal component analysis indicated that samples from Manitoba showed a positive association with the M7ZQM3_TRIUA-Globulin-1 S allele and Q6UJY8_TRITU-globulin, while samples from Alberta and Saskatchewan had a negative association with them. The results show that the influence of G × E on oat protein fractions and their relative composition is crucial to understanding genotypes' behavior in response to different environments.
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Affiliation(s)
- Roshema Mel
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - Christof Rampitsch
- Agriculture and Agri-Food Canada, Morden Research and Development Centre, Morden, Manitoba R6M 1Y5, Canada
| | - Francis Zvomuya
- Department of Soil Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - Kirby T Nilsen
- Agriculture and Agri-Food Canada, Morden Research and Development Centre, Morden, Manitoba R6M 1Y5, Canada
- Department of Plant Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - Aaron D Beattie
- Crop Development Center, University of Saskatchewan, Saskatoon, Saskatchewan R3T 2N2, Canada
| | - Maneka Malalgoda
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
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3
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Shi D, Hang J, Neufeld J, Zhao S, House JD. Effects of genotype, environment and their interaction on protein and amino acid contents in soybeans. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2023; 337:111891. [PMID: 37805056 DOI: 10.1016/j.plantsci.2023.111891] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 09/29/2023] [Accepted: 10/04/2023] [Indexed: 10/09/2023]
Abstract
Soybean [Glycine max (L.) Merr.] is an important source of protein and oil. Genotype, environment and the interaction of genotype × environment influence the protein composition in soybean seeds. The main objectives of this study were to i) study the influence of genotype, environment and their interaction on soybean protein and amino acid contents; ii) evaluate the stability of soybean genotype across various environments, with a focus on soybeans grown in a northern latitude; and iii) identify the correlation between crude protein and critical amino acid value (CAAV). Twenty-three soybean genotypes were grown at four locations in Manitoba, Canada for two years (2018 and 2019). Soybean seeds were analyzed for protein and amino acids (nine essential amino acids and cysteine). The effects of genotype, environment and genotype × environment interaction on all traits were significant (P < 0.05). Genotype and environments explained the main part of variation for all traits. G13 and G15 cultivars performed better in favorable environments (bi > 1), and G22 cultivar showed greater resistance to environmental change. Protein and amino acids responded differently to various environments, but the optimal environments for greater soybean protein and amino acid remains to be established. The CAAV had a negative linear relationship with protein content in soybean (k = -0.17). This work expands our knowledge of the factors impacting the protein quality of soybeans grown in northern latitudes.
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Affiliation(s)
- Da Shi
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Jiayi Hang
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Jason Neufeld
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Shusheng Zhao
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - James D House
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, Canada; Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB, Canada; Department of Animal Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, Canada.
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4
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Pan M, Yang J, Liu K, Xie X, Hong L, Wang S, Wang S. Irradiation technology: An effective and promising strategy for eliminating food allergens. Food Res Int 2021; 148:110578. [PMID: 34507726 DOI: 10.1016/j.foodres.2021.110578] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 06/23/2021] [Accepted: 06/27/2021] [Indexed: 11/29/2022]
Abstract
Food allergies are one of the major health concerns worldwide and have been increasing at an alarming rate in recent times. The elimination of food allergenicity has been an important issue in current research on food. Irradiation is a typical nonthermal treatment technology that can effectively reduce the allergenicity of food, showing great application prospects in improving the quality and safety of foods. In this review, the mechanism and remarkable features of irradiation in the elimination of food allergens are mainly introduced, and the research progress on reducing the allergenicity of animal foods (milk, egg, fish and shrimp) and plant foods (soybean, peanut, wheat and nuts) using irradiation is summarized. Furthermore, the influencing factors for irradiation in the elimination of food allergens are analyzed and further research directions of irradiation desensitization technology are also discussed. This article aims to provide a reference for promoting the application of irradiation technology in improving the safety of foods.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoqian Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Hong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
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Hu J, Yuan L, An G, Zhang J, Zhao X, Liu Y, Shan J, Wang Z. Antigenic activity and epitope analysis of β-conglycinin hydrolyzed by pepsin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1396-1402. [PMID: 32835413 DOI: 10.1002/jsfa.10752] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2019] [Revised: 07/21/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Soybean is among the 'big eight' allergenic foods, and β-conglycinin, the main antigenic protein of soybean, has high levels of antigenic activity. Why the antigenic activity of soybean β-conglycinin is not eliminated by enzymatic hydrolysis is not clear. In this study, changes in the molecular composition and antigenicity of β-conglycinin hydrolyzed by pepsin were analyzed and it was determined whether complete sequential epitopes exist in the resulting hydrolysates. The nature and antigenic activity of protein subunits obtained after β-conglycinin hydrolysis were also assessed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and competitive enzyme-linked immunosorbent assay, respectively. RESULTS The residual antigenic activity of β-conglycinin was 52%, α'- and α-subunits completely disappeared, the 49 kDa fraction partially disappeared, and peptides measuring 27 and 23 kDa were newly formed after 60 min of enzymatic hydrolysis. Prolonged enzymatic hydrolysis did not result in remarkable changes in these peptides; thus, the peptides show some resistance to enzymatic hydrolysis. The amino acid sequences of the peptide chains were analyzed by matrix-assisted laser desorption / ionization-time of flight mass spectrometry and aligned with the related sequences in the corresponding protein and antigen databases. Ten complete sequential epitopes were identified in the residual 49 kDa fraction, of these epitopes, two were from α-subunits and eight were from β-subunits. CONCLUSION The presence of complete sequential epitopes in hydrolysates obtained from the enzymatic hydrolysis of soybean is an important reason for the incomplete disappearance of the antigenic activity of β-conglycinin. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jinqiang Hu
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- International Joint Laboratory of Food Safety, Zhengzhou, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, China
| | - Luyang Yuan
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Guangjie An
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Junsong Zhang
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xuewei Zhao
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yang Liu
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Jinjin Shan
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Zhangcun Wang
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- International Joint Laboratory of Food Safety, Zhengzhou, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
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Zheng L, Regenstein JM, Teng F, Li Y. Tofu products: A review of their raw materials, processing conditions, and packaging. Compr Rev Food Sci Food Saf 2020; 19:3683-3714. [PMID: 33337041 DOI: 10.1111/1541-4337.12640] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/13/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023]
Abstract
Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Food Science, Cornell University, Ithaca, New York
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Harbin Institute of Food Industry, Harbin, China
- Heilongjiang Academy of Green Food Science, Harbin, China
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7
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Yang L, Fan W, Xu Y. Metaproteomics insights into traditional fermented foods and beverages. Compr Rev Food Sci Food Saf 2020; 19:2506-2529. [PMID: 33336970 DOI: 10.1111/1541-4337.12601] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 06/14/2020] [Accepted: 06/17/2020] [Indexed: 12/13/2022]
Abstract
Traditional fermented foods and beverages (TFFB) are important dietary components. Multi-omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi-omics technology requires further integration to reveal the molecular nature of TFFB fermentation.
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Affiliation(s)
- Liang Yang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenlai Fan
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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8
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Tuzimski T, Petruczynik A. Review of New Trends in the Analysis of Allergenic Residues in Foods and Cosmetic Products. J AOAC Int 2020; 103:997-1028. [PMID: 33241349 PMCID: PMC8370415 DOI: 10.1093/jaoacint/qsaa015] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 01/03/2020] [Accepted: 01/16/2020] [Indexed: 12/12/2022]
Abstract
BACKGROUND Allergies represent an important health problem in industrialized countries. Allergen sensitization is an important risk factor for the development of allergic diseases; thus, the identification of an individual's allergen sensitization is essential for the diagnosis and treatment of diseases. OBJECTIVE This review compares different modern methods applied for the analysis of allergens in various matrices (from 2015 to the end of September 2019). CONCLUSIONS Immunological methods are still most frequently used for detection of allergens. These methods are sensitive, but the lack of specificity and cross-reaction of some antibodies can still be a relevant source of errors. DNA-based methods are fast and reliable for determination of protein allergens, but the epitopes of protein allergens with posttranslational modifications and their changes, originated during various processing, cannot be identified through the use of this method. Methods based on application of biosensors are very rapid and easy to use, and can be readily implemented as screening methods to monitor allergens. Recent developments of new high-resolution MS instruments are encouraging and enable development in the analysis of allergens. Fast, very sensitive, reliable, and accurate detection and quantification of allergens in complex samples can be used in the near future. Mass spectrometry coupled with LC, GC, or electrophoretic methods bring additional advances in allergen analysis. The use of LC-MS or LC-MS/MS for the quantitative detection of allergens in various matrices is at present gaining acceptance as a protein-based confirmatory technique over the routinely performed enzyme-linked immunosorbent assays.
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Affiliation(s)
- Tomasz Tuzimski
- Medical University of Lublin, Department of Physical Chemistry, 4A Chodzki Street, Lublin, Poland, 20-093
| | - Anna Petruczynik
- Medical University of Lublin, Department of Inorganic Chemistry, 4A Chodzki Street, Lublin, Poland, 20-093
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Matsuo A, Matsushita K, Fukuzumi A, Tokumasu N, Yano E, Zaima N, Moriyama T. Comparison of Various Soybean Allergen Levels in Genetically and Non-Genetically Modified Soybeans. Foods 2020; 9:E522. [PMID: 32326287 PMCID: PMC7230365 DOI: 10.3390/foods9040522] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/12/2020] [Accepted: 04/16/2020] [Indexed: 11/17/2022] Open
Abstract
Several analyses of allergen levels have been reported as part of the safety assessment of genetically modified (GM) soybean; however, few comprehensive analyses have included new allergens. Thus, in this study the levels of eight major soybean allergens, including Gly m 7 (a newly reported soybean allergen), were semi-quantitatively detected in six GM soybeans and six non-GM soybeans using antigen-immobilized ELISA and immunoblotting. We also analyzed the IgE-reactivity to these soybeans through immunoblotting, using sera from three soybean-allergic patients. The results showed that there were no significant differences in the levels of the major soybean allergens in the GM and non-GM soybeans. Moreover, there were no significant differences in the serum IgE-reactive protein profiles of the patients, as analyzed using immunoblotting. These results indicate that, in general, CP4-EPSPS-transfected GM soybeans are not more allergenic than non-GM soybeans.
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Affiliation(s)
- Ayato Matsuo
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, Nara 631-8505, Japan; (A.M.); (K.M.); (A.F.); (N.T.); (E.Y.); (N.Z.)
| | - Kaho Matsushita
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, Nara 631-8505, Japan; (A.M.); (K.M.); (A.F.); (N.T.); (E.Y.); (N.Z.)
| | - Ayano Fukuzumi
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, Nara 631-8505, Japan; (A.M.); (K.M.); (A.F.); (N.T.); (E.Y.); (N.Z.)
| | - Naoki Tokumasu
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, Nara 631-8505, Japan; (A.M.); (K.M.); (A.F.); (N.T.); (E.Y.); (N.Z.)
| | - Erika Yano
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, Nara 631-8505, Japan; (A.M.); (K.M.); (A.F.); (N.T.); (E.Y.); (N.Z.)
| | - Nobuhiro Zaima
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, Nara 631-8505, Japan; (A.M.); (K.M.); (A.F.); (N.T.); (E.Y.); (N.Z.)
- Agricultural Technology and Innovation Research Institute, Kindai University, Kindai University, Nara 631-8505, Japan
| | - Tatsuya Moriyama
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, Nara 631-8505, Japan; (A.M.); (K.M.); (A.F.); (N.T.); (E.Y.); (N.Z.)
- Agricultural Technology and Innovation Research Institute, Kindai University, Kindai University, Nara 631-8505, Japan
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10
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Xie M, An F, Wu J, Liu Y, Shi H, Wu R. Meta-omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6522-6534. [PMID: 31321764 DOI: 10.1002/jsfa.9932] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 05/20/2019] [Accepted: 07/12/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Dajiang is fermented based on the metabolism of microbial communities in bean sauce mash, a traditional fermented soybean product in China. The current study first investigated the metaproteome of bean sauce mash. This was followed by an analysis of its biological functions and its microbial community to reveal information about strains and about the expressed proteins to better understand the roles of the microbiota in bean sauce mash. RESULTS The metaproteomic results demonstrated that a total of 1415 microbial protein clusters were expressed mainly by members of the Penicillium and Rhizopus genera and were classified into 100 cellular components, 238 biological processes, and 220 molecular function categories by gene ontology (GO) annotation. Enzymes associated with glycolysis metabolic pathways were also identified. These can provide the energy required for microbial fermentation. Illumina MiSeq sequencing technology results showed that the microorganism communities of bean sauce mash exhibited a high level of diversity. Microbiological analysis demonstrated that the Penicillium, Mucor, Fusarium, Aspergillus, and Rhizopus fungi, and Lactobacillus, Enterococcus, Fructobacillus, Staphylococcus, Carnobacterium genera were predominant 22 samples. CONCLUSION The profiles and insights in the current study are important for research on bean sauce mash and related products in terms of their food microbial ecology. The information obtained from this study will help the development of stable sufu starter cultures with unique sensory qualities. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mengxi Xie
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Feiyu An
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Yiming Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Haishu Shi
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, P. R. China
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11
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Min CW, Gupta R, Agrawal GK, Rakwal R, Kim ST. Concepts and strategies of soybean seed proteomics using the shotgun proteomics approach. Expert Rev Proteomics 2019; 16:795-804. [PMID: 31398080 DOI: 10.1080/14789450.2019.1654860] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Accepted: 08/08/2019] [Indexed: 12/30/2022]
Abstract
Introduction: The last decade has yielded significant developments in the field of proteomics, especially in mass spectrometry (MS) and data analysis tools. In particular, a shift from gel-based to MS-based proteomics has been observed, thereby providing a platform with which to construct proteome atlases for all life forms. Nevertheless, the analysis of plant proteomes, especially those of samples that contain high-abundance proteins (HAPs), such as soybean seeds, remains challenging. Areas covered: Here, we review recent progress in soybean seed proteomics and highlight advances in HAPs depletion methods and peptide pre-fractionation, identification, and quantification methods. We also suggest a pipeline for future proteomic analysis, in order to increase the dynamic coverage of the soybean seed proteome. Expert opinion: Because HAPs limit the dynamic resolution of the soybean seed proteome, the depletion of HAPs is a prerequisite of high-throughput proteome analysis, and owing to the use of two-dimensional gel electrophoresis-based proteomic approaches, few soybean seed proteins have been identified or characterized. Recent advances in proteomic technologies, which have significantly increased the proteome coverage of other plants, could be used to overcome the current complexity and limitation of soybean seed proteomics.
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Affiliation(s)
- Cheol Woo Min
- Department of Plant Bioscience, Life and industry Convergence Research Institute, Pusan National University , Miryang , Korea
| | - Ravi Gupta
- Department of Plant Bioscience, Life and industry Convergence Research Institute, Pusan National University , Miryang , Korea
| | - Ganesh Kumar Agrawal
- Research Laboratory for Biotechnology and Biochemistry (RLABB), GPO 13265 , Kathmandu , Nepal
- GRADE (Global Research Arch for Developing Education) Academy Private Limited , Birgunj , Nepal
| | - Randeep Rakwal
- Research Laboratory for Biotechnology and Biochemistry (RLABB), GPO 13265 , Kathmandu , Nepal
- GRADE (Global Research Arch for Developing Education) Academy Private Limited , Birgunj , Nepal
- Faculty of Health and Sport Sciences, University of Tsukuba , Tsukuba , Ibaraki , Japan
| | - Sun Tae Kim
- Department of Plant Bioscience, Life and industry Convergence Research Institute, Pusan National University , Miryang , Korea
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Islam N, Bates PD, Maria John KM, Krishnan HB, J Zhang Z, Luthria DL, Natarajan SS. Quantitative Proteomic Analysis of Low Linolenic Acid Transgenic Soybean Reveals Perturbations of Fatty Acid Metabolic Pathways. Proteomics 2019; 19:e1800379. [PMID: 30784187 DOI: 10.1002/pmic.201800379] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 02/06/2019] [Indexed: 12/15/2022]
Abstract
To understand the effect of fatty acid desaturase gene (GmFAD3) silencing on perturbation of fatty acid (FA) metabolic pathways, the changes are compared in protein profiling in control and low linolenic acid transgenic soybeans using tandem mass tag based mass spectrometry. Protein profiling of the transgenic line unveiled changes in several key enzymes of FA metabolism. This includes enzymes of lower abundance; fabH, fabF, and thioestrase associated with FA initiation, elongation, and desaturation processes and LOX1_5, ACOX, ACAA1, MFP2 associated with β-oxidation of α-linolenic acids pathways. In addition, the GmFAD3 silencing results in a significant reduction in one of the major allergens, Gly m 4 (C6T3L5). These results are important for exploring how plants adjust in their biological processes when certain changes are induced in the genetic makeup. A complete understanding of these processes will aid researchers to alter genes for developing value-added soybeans.
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Affiliation(s)
- Nazrul Islam
- Soybean Genomics and Improvement Laboratory, USDA-ARS, Beltsville, MD, 20705, USA
| | - Philip D Bates
- Institute of Biological Chemistry, Washington State University, Pullman, WA, 99164, USA
| | - K M Maria John
- Food Composition and Methods Development Laboratory, BHNRC, USDA-ARS, Beltsville, MD, 20705, USA
| | - Hari B Krishnan
- Plant Genetics Research Unit, USDA-ARS, University of Missouri, Columbia, MO, 65211, USA
- Division of Plant Sciences, University of Missouri, Columbia, MO, 65211, USA
| | - Zhanyuan J Zhang
- Division of Plant Sciences, University of Missouri, Columbia, MO, 65211, USA
| | - Devanand L Luthria
- Food Composition and Methods Development Laboratory, BHNRC, USDA-ARS, Beltsville, MD, 20705, USA
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13
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Huang S, Yu J, Li Y, Wang J, Wang X, Qi H, Xu M, Qin H, Yin Z, Mei H, Chang H, Gao H, Liu S, Zhang Z, Zhang S, Zhu R, Liu C, Wu X, Jiang H, Hu Z, Xin D, Chen Q, Qi Z. Identification of Soybean Genes Related to Soybean Seed Protein Content Based on Quantitative Trait Loci Collinearity Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:258-274. [PMID: 30525587 DOI: 10.1021/acs.jafc.8b04602] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Increasing the protein content of soybean seeds through a higher ratio of glycinin is important for soybean breeding and food processing; therefore, the integration of different quantitative trait loci (QTLs) is of great significance. In this study, we investigated the collinearity of seed protein QTLs. We identified 192 collinear protein QTLs that formed six hotspot regions. The two most important regions had seed protein 36-10 and seed protein 36-20 as hub nodes. We used a chromosome segment substitution line (CSSL) population for QTL validation and identified six CSSL materials with collinear QTLs. Five materials with higher protein and glycinin contents in comparison to the recurrent parent were analyzed. A total of 13 candidate genes related to seed protein from the QTL hotspot intervals were detected, 8 of which had high expression in mature soybean seeds. These results offer a new analysis method for molecular-assisted selection (MAS) and improvement of soybean product quality.
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Affiliation(s)
- Shiyu Huang
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Jingyao Yu
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Yingying Li
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Jingxin Wang
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Xinyu Wang
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Huidong Qi
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Mingyue Xu
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Hongtao Qin
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Zhengong Yin
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Hongyao Mei
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | | | - Hongxiu Gao
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Shanshan Liu
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Zhenguo Zhang
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Shuli Zhang
- Institute of Wuchang Rice Research , Heilongjiang Academy of Agricultural Sciences , Wuchang , Heilongjiang 150229 , People's Republic of China
| | - Rongsheng Zhu
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Chunyan Liu
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Xiaoxia Wu
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Hongwei Jiang
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Zhenbang Hu
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Dawei Xin
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Qingshan Chen
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
| | - Zhaoming Qi
- College of Agriculture , Northeast Agricultural University , Harbin 150030 , Heilongjiang , People's Republic of China
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14
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Xie M, Wu J, An F, Yue X, Tao D, Wu R, Lee Y. An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China. Food Res Int 2019; 115:414-424. [PMID: 30599960 DOI: 10.1016/j.foodres.2018.10.076] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 10/15/2018] [Accepted: 10/25/2018] [Indexed: 01/09/2023]
Abstract
Dajiang-meju have been used as major ingredients for the preparation of traditional spontaneously fermented soybean paste in Northeast China. In this work, we sequenced and analyzed the metagenome of 12 dajiang-meju samples. To complement the metagenome analysis, we analyzed the taxonomic and functional diversity of the microbiota by metaproteomics (LC-MS/MS). The analysis of metagenomic data revealed that the communities were primarily dominated by Enterobacter, Enterococcus, Leuconostoc, Lactobacillus, Citrobacter and Leclercia. Moreover, changes in the functional levels were monitored, and metaproteomic analysis revealed that most of the proteins were mainly expressed by members of Rhizopus, Penicillium and Geotrichum. The number of sequences allocated to fungi in the fermentation process decreased, whereas the number of sequences assigned to bacteria increased with time of fermentation. In addition, functional metagenomic profiling indicated that a series of sequences related to carbohydrates and amino acids metabolism were enriched. Additionally, enzymes associated with glycolysis metabolic pathways were presumed to contribute to the generation of flavor in dajiang-meju. Proteins from different dajiang-meju samples involved in global and overview maps, carbohydrate metabolism, nucleic acid metabolism and energy metabolism were differentially expressed. This information improves the understanding of microbial metabolic patterns with respect to the metaproteomes of dajiang-meju and provides a powerful tool for studying the fermentation process of soybean products.
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Affiliation(s)
- Mengxi Xie
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Feiyu An
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Dongbing Tao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
| | - Yuankun Lee
- Department of Microbiology and Immunology, Yong Loo Lin School of Medicine, National University of Singapore, 117545 Singapore, Singapore.
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15
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Luthria DL, Maria John KM, Marupaka R, Natarajan S. Recent update on methodologies for extraction and analysis of soybean seed proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5572-5580. [PMID: 29971799 DOI: 10.1002/jsfa.9235] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 06/26/2018] [Accepted: 06/29/2018] [Indexed: 06/08/2023]
Abstract
Soybean is one of the best sources of plant protein. Development of improved soybean cultivars through classical breeding and new biotech approaches is important to meet the growing global demand for soybeans. There is a critical need to investigate changes in protein content and profiles to ensure the safety and nutritional quality of new soybean varieties and their food products. A proteomics study begins with an optimal combination of extraction, separation and detection approaches. This review attempts to provide a summary of current updates in the methodologies used for extraction, separation and detection of protein from soybean, the basic foundations for good proteomic research. This information can be effectively used to investigate modifications in protein content and profiles in new varieties of soybeans and other crops. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Devanand L Luthria
- Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
| | | | - Ramesh Marupaka
- Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
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16
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Gulzar M, Taylor JR, Minnaar A. Influence of extraction pH on the foaming, emulsification, oil-binding and visco-elastic properties of marama protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4815-4821. [PMID: 28374434 DOI: 10.1002/jsfa.8351] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Revised: 03/30/2017] [Accepted: 03/30/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Marama bean protein, as extracted previously at pH 8, forms a viscous, adhesive and extensible dough. To obtain a protein isolate with optimum functional properties, protein extraction under slightly acidic conditions (pH 6) was investigated. RESULTS Two-dimensional electrophoresis showed that pH 6 extracted marama protein lacked some basic 11S legumin polypeptides, present in pH 8 extracted protein. However, it additionally contained acidic high molecular weight polypeptides (∼180 kDa), which were disulfide crosslinked into larger proteins. pH 6 extracted marama proteins had similar emulsification properties to soy protein isolate and several times higher foaming capacity than pH 8 extracted protein, egg white and soy protein isolate. pH 6 extracted protein dough was more elastic than pH 8 extracted protein, approaching the elasticity of wheat gluten. CONCLUSION Marama protein extracted at pH 6 has excellent food-type functional properties, probably because it lacks some 11S polypeptides but has additional high molecular weight proteins. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Muhammad Gulzar
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - John Rn Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa
| | - Amanda Minnaar
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa
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17
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Maria John KM, Khan F, Luthria DL, Garrett W, Natarajan S. Proteomic analysis of anti-nutritional factors (ANF's) in soybean seeds as affected by environmental and genetic factors. Food Chem 2017; 218:321-329. [PMID: 27719916 DOI: 10.1016/j.foodchem.2016.09.072] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 08/02/2016] [Accepted: 09/12/2016] [Indexed: 11/30/2022]
Abstract
The genotype (G), environment (E), and the relationship between G and E on soybean seed anti-nutritional factors (ANF's) were examined under three different agro-climatic conditions. The field trials were conducted at Maryland, South Carolina and South Dakota using nine region specific genotypes. At each location, the nine genotypes were grown with two planting/sowing dates. Differentially expressed protein spots from the two-dimensional gel electrophoresis were analyzed using mass spectrometry. Seven ANF's corresponding to soybean agglutinin and Kunitz trypsin inhibitor were identified based on the statistical significance levels at p<0.005. The G and E conditions (planting/sowing season) influences the ANF's content. This initial study suggests that early sowing reduces the total ANF's content irrespective of genotypes and their growing locations.
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Affiliation(s)
- K M Maria John
- USDA-ARS, Beltsville Human Nutrition Research Center, Beltsville, MD 20705, USA
| | - Farooq Khan
- University of Maryland, Department of Plant Science & Landscape Architecture, College Park, MD 20742, USA
| | - Davanand L Luthria
- USDA-ARS, Beltsville Human Nutrition Research Center, Beltsville, MD 20705, USA
| | - Wesley Garrett
- USDA-ARS, Animal Biosciences and Biotechnology Laboratory, Beltsville, MD 20705, USA
| | - Savithiry Natarajan
- USDA-ARS, Soybean Genomics and Improvement Laboratory, Beltsville, MD 20705, USA.
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18
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Li L, Wang C, Qiang S, Zhao J, Song S, Jin W, Wang B, Zhang Y, Huang L, Wang Z. Mass Spectrometric Analysis of N-Glycoforms of Soybean Allergenic Glycoproteins Separated by SDS-PAGE. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7367-7376. [PMID: 27616296 DOI: 10.1021/acs.jafc.6b02773] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Glycosylation of many proteins has been revealed to be closely related with food allergies, and screening and structural analysis of related glycoproteins and glycoallergens are essential for studies in this field. Herein, we describe detailed N-glycoform analysis of all glycoprotein fractions of soybean protein isolate (SPI) separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) to disclose structural features of the glycan moieties of more soybean glycoproteins. SPI was fractionated by SDS-PAGE, and the generated protein bands were recovered and subjected to in-gel N-glycan release and labeling using a one-pot method newly developed by our group, followed by detailed analysis by electrospray ionization mass spectrometry (ESI-MS) and online hydrophilic interaction liquid chromatography coupled with electrospray ionization tandem mass spectrometry (HILIC-ESI-MS/MS). As a result, we found seven bands mainly containing oligomannose-type glycans; two mainly contain core α1,3-fucosylated glycans, and six have no glycans. This study is the first report that discovers core α1,3-fucosylated N-glycans in bands 1, 2, and 6 and discloses bands 3, 4, 5, and 7 as glycoproteins and their N-glycoforms. Therefore, it can expand our knowledge about soybean protein glycosylation and provide significant structural reference for research of soybean allergens.
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Affiliation(s)
- Lingmei Li
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education and Provincial Key Laboratory of Biotechnology, College of Life Sciences, Northwest University , Xi'an 710069, China
| | - Chengjian Wang
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education and Provincial Key Laboratory of Biotechnology, College of Life Sciences, Northwest University , Xi'an 710069, China
| | - Shan Qiang
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education and Provincial Key Laboratory of Biotechnology, College of Life Sciences, Northwest University , Xi'an 710069, China
| | - Jixiang Zhao
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education and Provincial Key Laboratory of Biotechnology, College of Life Sciences, Northwest University , Xi'an 710069, China
| | - Shuang Song
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University , Dalian 116034, China
| | - Wanjun Jin
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education and Provincial Key Laboratory of Biotechnology, College of Life Sciences, Northwest University , Xi'an 710069, China
| | - Bo Wang
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education and Provincial Key Laboratory of Biotechnology, College of Life Sciences, Northwest University , Xi'an 710069, China
| | - Ying Zhang
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education and Provincial Key Laboratory of Biotechnology, College of Life Sciences, Northwest University , Xi'an 710069, China
| | - Linjuan Huang
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education and Provincial Key Laboratory of Biotechnology, College of Life Sciences, Northwest University , Xi'an 710069, China
| | - Zhongfu Wang
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education and Provincial Key Laboratory of Biotechnology, College of Life Sciences, Northwest University , Xi'an 710069, China
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