1
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He FY, Zhu XT, Liu H, Chong YQI, Wu ZP, Ye LJ, Chen YW, Fu JJ. Structural and sensory characteristics of ultrasonic assisted wet-heating Maillard reaction products of Giant salamander protein hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39056251 DOI: 10.1002/jsfa.13769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 04/12/2024] [Accepted: 06/27/2024] [Indexed: 07/28/2024]
Abstract
BACKGROUND Chinese giant salamander protein hydrolysates (CGSPH) are beneficial to human health as a result of their high content of amino acids and peptides. However, the formation of bitter peptides in protein hydrolysates (PHs) would hinder their application in food industry. The ultrasound assisted wet-heating Maillard reaction (MR) is an effective way to improve the flavor of PHs. Thus, the effect of ultrasonic assisted wet-heating MR on the structure and flavor of CGSPH was investigated in the present study. RESULTS The results indicated that the ultrasound assisted wet-heating MR products (MRPs) exhibited a higher degree of graft and more significant changes in the secondary and tertiary structures of CGSPH compared to traditional wet-heating MRPs. Moreover, ultrasound assisted wet-heating MR could significantly increase the content of small molecule peptides and reduce the content of free amino acids of CGSPH, which resulted in more significant changes in flavor characteristics. The changed in flavor properties after MR (especially ultrasound assisted wet-heating MRPs) were mainly manifested by a significant reduction in bitterness, as well as a significant increase in the content of aromatic aldehyde ester compounds such as furan-2-carbaldehyde, butanal, benzaldehyde, furfural, etc. CONCLUSIONS: Ultrasound assisted wet-heating MR between CGSPH and xylose could be a promising way to improve the sensory characteristics of CGSPH. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Fan-Yu He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Xing-Tong Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Hui Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Yun-Q Ing Chong
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Zhi-Ping Wu
- Zhejiang Shanding Biotechnology Co., Ltd, Lishui, China
| | - Lu-Jun Ye
- Zhejiang Shanding Biotechnology Co., Ltd, Lishui, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China
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2
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González-Durruthy M, Rial R, Ruso JM. Decoding the conformational binding of drug mixtures on ovalbumin: An integrated multimodal network. Int J Biol Macromol 2024; 261:129866. [PMID: 38302030 DOI: 10.1016/j.ijbiomac.2024.129866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/25/2024] [Accepted: 01/29/2024] [Indexed: 02/03/2024]
Abstract
This research addresses the crucial necessity for a deeper understanding of the binding interactions between surfactants and proteins, with a specific focus on ovalbumin. Considering ovalbumin's role in diverse biochemical processes, it remains a subject of significant interest for drug discovery and design. To fill existing knowledge gaps, we investigated the binding interaction between dicloxacillin and cetyltrimethylammonium bromide (CTAB) on ovalbumin, employing a comprehensive approach that combines computational modeling with experimental validations. Using the ezPocket tool, the computational phase predicted ten relevant binding sites on ovalbumin's surface. The isobologram combination index (CI) heatmap strongly suggested a complex interplay of antagonistic and synergistic effects. Besides, a conformational drug-drug interaction network was proposed to explore the stability of the surfactant mixture within specific binding sites of ovalbumin, revealing a dynamic landscape of suggested antagonist effects. Experimental validations through UV-vis, Fluorescence, and circular dichroism (CD) spectroscopy further corroborated the computational findings, confirming the formation of stable complexes. Finally, this study not only advances our comprehension of ovalbumin's interactions with surfactants but also offers a multidimensional perspective and an advanced methodological framework for efficient therapeutic strategies, opening new avenues for future applications in drug development and applied biochemistry.
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Affiliation(s)
- Michael González-Durruthy
- Soft Matter and Molecular Biophysics Group, Department of Applied Physics and Institute of Materials (iMATUS), University of Santiago de Compostela, 15782 Santiago de Compostela, Spain; NanoSafety Group, International Iberian Nanotechnology Laboratory, Braga 4715-330, Portugal.
| | - Ramón Rial
- Soft Matter and Molecular Biophysics Group, Department of Applied Physics and Institute of Materials (iMATUS), University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Juan M Ruso
- Soft Matter and Molecular Biophysics Group, Department of Applied Physics and Institute of Materials (iMATUS), University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
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3
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Chen H, Tu Z, Zhou Y, Xie Z, Zhang S, Wen P, Liu J, Jiang Q, Wang H, Hu Y. Insight into the Mechanism Underlying the Reduction of Digestibility and IgG/IgE Binding Ability in Ovalbumin during Different High-Temperature Conduction Modes-Induced Glycation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2801-2812. [PMID: 38275225 DOI: 10.1021/acs.jafc.3c08882] [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: 01/27/2024]
Abstract
Effects of different high-temperature conduction modes [high-temperature air conduction (HAC), high-temperature contact conduction (HCC), high-temperature steam conduction (HSC)]-induced glycation on the digestibility and IgG/IgE-binding ability of ovalbumin (OVA) were studied and the mechanisms were investigated. The conformation in OVA-HSC showed minimal structural changes based on circular dichroism, fluorescence, and ultraviolet spectroscopy. The degree of hydrolysis analysis indicated that glycated OVA was more resistant to digestive enzymes. Liquid chromatography-Orbitrap mass spectrometry identified 11, 14, and 15 glycation sites in OVA-HAC, OVA-HCC, and OVA-HSC, respectively. The IgG/IgE-binding ability of OVA was reduced during glycation and digestion, and the interactions among glycation, allergenicity, and digestibility were further investigated. Glycation sites masked the IgG/IgE epitopes resulting in a reduction in allergenicity. Digestion enzymes destroyed the IgG/IgE epitopes thus reducing allergenicity. Meanwhile, the glycation site in proximity to the digestion site of pepsin was observed to cause a reduction in digestibility.
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Affiliation(s)
- Haiqi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
| | - Yanru Zhou
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China
| | - Zuohua Xie
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China
| | - Siqiong Zhang
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jiaojiao Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Qiannan Jiang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China
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4
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Lv B, Wang X, Li J, Xu Y, Jiang B, Zhao D, Li C. Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein. Food Chem 2024; 431:137084. [PMID: 37579610 DOI: 10.1016/j.foodchem.2023.137084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 07/09/2023] [Accepted: 07/31/2023] [Indexed: 08/16/2023]
Abstract
Proteomics was used to study the influence of proteolysis on the glycation of myofibrillar proteins (MPs). Proteolysis by papain and proteinase K generated the highest level of amino acids (AAs) and peptides, respectively. Both the glycation degree (A value increased from 0.173 to 0.202-0.348) and speed (k value increased from 0.0099 to 0.0132-0.0145) were enhanced by proteolysis using papain and proteinase K. Proteomics analysis revealed that proteolysis largely enhanced the glycation site number in Lys, Arg and N-terminal residues (eg. Leu, Gly, Thr, Ala, Met, Ile, Phe and Val residues in myosin light chain). Proteolysis by papain preferentially acted on actin and therefore specifically increased the glycation sites from actin. Proteolysis reduced the level of aldehydes but enhanced the aromatic E-nose signals, possibly due to the combination of aldehydes with released AAs/peptides. The proteomics analysis helped to detail the relationship between proteolysis and subsequent glycation/flavour formation.
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Affiliation(s)
- Bowen Lv
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China; Key Laboratory of Meat Products Processing, MOA, Nanjing 210095, PR China; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaoqing Wang
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China; Key Laboratory of Meat Products Processing, MOA, Nanjing 210095, PR China; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jiaxin Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China; Key Laboratory of Meat Products Processing, MOA, Nanjing 210095, PR China; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yao Xu
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China; Key Laboratory of Meat Products Processing, MOA, Nanjing 210095, PR China; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Boya Jiang
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China; Key Laboratory of Meat Products Processing, MOA, Nanjing 210095, PR China; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China; Key Laboratory of Meat Products Processing, MOA, Nanjing 210095, PR China; Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing 210095, PR China; Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China; Key Laboratory of Meat Products Processing, MOA, Nanjing 210095, PR China; Nanjing Agricultural University, Nanjing 210095, PR China
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5
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He W, He K, Liu X, Ye L, Lin X, Ma L, Yang P, Wu X. Modulating the allergenicity and functional properties of peanut protein by covalent conjugation with polyphenols. Food Chem 2023; 415:135733. [PMID: 36854241 DOI: 10.1016/j.foodchem.2023.135733] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/20/2023]
Abstract
Peanut protein is a common food allergen. Our previous study demonstrated that the allergenicity of Ara h1 declines after covalent conjugation with polyphenols in vitro; however, how polyphenols affect the structure, function, and allergenicity of peanut protein extract (PPE) after covalent conjugating needs clarifying. Here, we assessed how the structure, function, and allergenicity of PPE changed after covalent conjugation with epigallocatechin-3-gallate (PPE-EGCG) and chlorogenic acid (PPE-CA). PPE covalently conjugated with EGCG and CA using the alkali treatment method. Multi-spectroscopy showed that the structure of PPE-EGCG/CA conjugate changed, becoming less folded. In contrast, the functional properties of PPE significantly improved. The allergenicity of PPE-EGCG/CA significantly declined in vitro and in vivo experiments. Our findings confirm that covalent conjugation of PPE with EGCG and CA reduces the allergenicity and improves the functional properties of PPE by changing the structure of the protein.
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Affiliation(s)
- Weiyi He
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China; State Key Laboratory of Respiratory Disease for Allergy at Shenzhen University, Shenzhen University School of Medicine, Shenzhen 518060, Guangdong Province, PR China; Department of Respirology & Allergy. Third Affiliated Hospital of Shenzhen University, Shenzhen 518020, Guangdong Province, PR China
| | - Kan He
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China
| | - Xiaoyu Liu
- State Key Laboratory of Respiratory Disease for Allergy at Shenzhen University, Shenzhen University School of Medicine, Shenzhen 518060, Guangdong Province, PR China
| | - Liying Ye
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China
| | - Xiao Lin
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China
| | - Li Ma
- Longgang ENT Hospital, Institute of ENT, Shenzhen Key Laboratory of ENT, Shenzhen 518060, PR China
| | - Pingchang Yang
- State Key Laboratory of Respiratory Disease for Allergy at Shenzhen University, Shenzhen University School of Medicine, Shenzhen 518060, Guangdong Province, PR China; Department of Respirology & Allergy. Third Affiliated Hospital of Shenzhen University, Shenzhen 518020, Guangdong Province, PR China.
| | - Xuli Wu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, Guangdong Province, PR China; State Key Laboratory of Respiratory Disease for Allergy at Shenzhen University, Shenzhen University School of Medicine, Shenzhen 518060, Guangdong Province, PR China.
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6
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Formation of N ε-Carboxymethyl-Lysine and N ε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization. Foods 2023; 12:foods12051039. [PMID: 36900556 PMCID: PMC10000450 DOI: 10.3390/foods12051039] [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: 01/13/2023] [Revised: 02/22/2023] [Accepted: 02/25/2023] [Indexed: 03/05/2023] Open
Abstract
The formation of advanced glycation end products (AGEs), including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in a fish myofibrillar protein and glucose (MPG) model system at 80 °C and 98 °C for up to 45 min of heating were investigated. The characterization of protein structures, including their particle size, ζ-potential, total sulfhydryl (T-SH), surface hydrophobicity (H0), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR), were also analyzed. It was found that the covalent binding of glucose and myofibrillar protein at 98 °C promoted protein aggregation when compared with the fish myofibrillar protein (MP) heated alone, and this aggregation was associated with the formation of disulfide bonds between myofibrillar proteins. Furthermore, the rapid increase of CEL level with the initial heating at 98 °C was related to the unfolding of fish myofibrillar protein caused by thermal treatment. Finally, correlation analysis indicated that the formation of CEL and CML had a significantly negative correlation with T-SH content (r = -0.68 and r = -0.86, p ≤ 0.011) and particle size (r = -0.87 and r = -0.67, p ≤ 0.012), but was weakly correlated with α-Helix, β-Sheet and H0 (r2 ≤ 0.28, p > 0.05) during thermal treatment. Overall, these findings provide new insights into the formation of AGEs in fish products based on changes of protein structure.
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7
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Shi J, Cui YF, Zhou G, Li N, Sun X, Wang X, Xu N. Covalent interaction of soy protein isolate and chlorogenic acid: Effect on protein structure and functional properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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8
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Lv L, Ye L, Lin X, Li L, Chen J, Yue W, Wu X. Functional and Allergenic Properties Assessment of Conalbumin (Ovotransferrin) after Oxidation. Foods 2022; 11:foods11152308. [PMID: 35954072 PMCID: PMC9367811 DOI: 10.3390/foods11152308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 11/16/2022] Open
Abstract
Conalbumin (CA) is an iron-binding egg protein that has various bioactivities and causes major allergenicity in humans. This study investigated how oxidation affects the multiple functional properties of CA. The lipid peroxidation method was used to prepare treated CA [2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-CA and acrolein-CA] complexes. CA induced structural changes through oxidation. These changes enhanced the digestibility, rate of endocytosis in dendritic cells, and emulsifying and foaming properties of CA. ELISA and immunoblot analysis showed that the complexes reduced the IgE-binding ability of CA through lipid oxidation. KU812 cell assays showed that modification by AAPH and acrolein caused the release of IL-4 and histamine to decline. In conclusion, oxidation treatment modified the functional and structural properties of CA, reducing allergenicity during processing and preservation.
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9
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Improving interface-related functions and antioxidant activities of soy protein isolate by covalent conjugation with chlorogenic acid. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01148-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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Bu D, Tu ZC, Wang H, Hu YM, Sun Q, Liu GX. Insight into the mechanism of d-allose in reducing the allergenicity and digestibility of ultrasound-pretreated α-lactalbumin by high-resolution mass spectrometry. Food Chem 2021; 374:131616. [PMID: 34815116 DOI: 10.1016/j.foodchem.2021.131616] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 10/30/2021] [Accepted: 11/11/2021] [Indexed: 12/12/2022]
Abstract
The mechanism of d-allose in reducing the allergenicity and digestibility of ultrasound-pretreated α-lactalbumin (α-LA) was studied. The intensity reduction and peak red shift occurred in fluorescence spectra of glycated samples. Enzyme-linked immunosorbent assay and basophil degranulation analysis showed that d-allose significantly reduced the allergenicity of α-LA, and ultrasound-pretreated α-LA showed the lowest allergenicity after glycation. Compared with α-LA, the degree of hydrolysis decreased in glycated samples. Size-exclusion high-performance liquid chromatography showed that the glycated α-LA was resistant to digestive enzymes. The glycated sites and average degree of substitution per peptide molecule were determined using LC Orbitrap MS/MS. These results suggested that the masking of linear allergenic epitopes by glycation could reduce the allergenicity. Therefore, the combination of ultrasound pretreatment and glycation is a potential method to reduce protein allergenicity in food processing and provides a useful approach for the application of rare sugars in food processing.
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Affiliation(s)
- Dan Bu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Qing Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Guang-Xian Liu
- Jiangxi Academy of Agricultural Sciences, Nanchang 330299, China.
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11
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Sun F, Lv L, Huang C, Lin Q, He K, Ye L, Lin X, Wu X. Development of hypoallergenic ovalbumin with improving functional properties by AAPH and acrolein treatment. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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12
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Yang W, Tu Z, Li Q, Kaltashov IA, McClements DJ. Utilization of sonication-glycation to improve the functional properties of ovalbumin: A high-resolution mass spectrometry study. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106822] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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13
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Zhang L, Chandra Roy M, Zhou P. Effect of reducing sugars on the in-vitro glycation of goat milk whey protein by mass spectrometry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Farjami T, Babaei J, Nau F, Dupont D, Madadlou A. Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Ji H, Tang X, Li L, Peng S, Gao C, Chen Y. Improved physicochemical properties of peanut protein isolate glycated by atmospheric pressure cold plasma (ACP) treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106124] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Insight into the mechanism of urea inhibit ovalbumin-glucose glycation by conventional spectrometry and liquid chromatography-high resolution mass spectrometry. Food Chem 2020; 342:128340. [PMID: 33069536 DOI: 10.1016/j.foodchem.2020.128340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 10/03/2020] [Accepted: 10/06/2020] [Indexed: 12/25/2022]
Abstract
The inhibition effect of urea on ovalbumin (OVA) glycation was investigated, and the mechanism was evaluated through the changes in protein structure as well as glycation sites and average degree of substitution per peptide molecule (DSP) by conventional spectrometry and liquid chromatography-high resolution mass spectrometry (LC-HRMS). A urea concentration of 3 M was chosen as the optimum condition. Ultraviolet and fluorescence spectra suggested that both glycation and urea treatment could unfold the OVA, but urea inhibited the glycation-induced protein unfolding. Circular dichroism spectra showed that urea treatment could increase the β-sheet content and reduce the α-helix content of OVA. LC-HRMS indicated that the number of glycation sites was reduced from 15 to 3, and DSP values decreased with urea treatment. In conclusion, urea could significantly inhibit the OVA-glucose glycation, and the sites competition as well as structure unfolding inhibition resulted from urea could be the main factors.
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17
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Du PC, Tu ZC, Wang H, Hu YM. Mechanism of Selenium Nanoparticles Inhibiting Advanced Glycation End Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10586-10595. [PMID: 32866004 DOI: 10.1021/acs.jafc.0c03229] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Selenium nanoparticles (SeNPs) have been applied in fields of nanobiosensors, environment, nanomedicine, etc. as a result of their excellent characteristics. Early studies had shown that SeNPs have certain inhibition ability against glycation, but the inhibition mechanism, especially for the influence of SeNPs on the reaction activity of glycation sites, remains unclear. The aim of the presented research was to reveal the effects of SeNPs on the β-lactoglobulin (β-Lg)/d-ribose glycation system at the molecular level and explore the possible inhibitory mechanism of SeNPs on the formation of advanced glycation end products (AGEs) by analyzing the glycation sites via high-performance liquid chromatography (HPLC)-Orbitrap-tandem mass spectrometry (MS/MS). Changes in contents of AGE formation and free amino acid contents had indicated that SeNPs could significantly slow the glycation process, thus attenuating the formation of AGEs. HPLC-Orbitrap-MS/MS analysis revealed that, at 6, 12, and 24 h, the number of glycation sites of glycated β-Lg decreased from 7, 7, and 9 to 5, 5, and 6 after the intervention of SeNPs, respectively. The glycation extent of each glycation site was controlled, and the dual-glycation ability of K8, K14, K47, K91, and K101 was changed. All of these results confirmed that SeNPs could indeed slow the process of protein glycation at the molecular level. This may be the reason for SeNPs reducing the formation of AGEs during glycation. Therefore, this study shed light on the insight of how SeNPs reduce the formation of AGEs.
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Affiliation(s)
- Peng-Cheng Du
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, People's Republic of China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, People's Republic of China
- National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, People's Republic of China
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, People's Republic of China
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18
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Zhong BZ, Liang Q, Tu ZC, Wang H. Enzymolysis Reaction Kinetics and Liquid Chromatography High-Resolution Mass Spectrometry Analysis of Ovalbumin Glycated with Microwave Radiation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10596-10608. [PMID: 32865996 DOI: 10.1021/acs.jafc.0c03724] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Microwave radiation was adopted to accelerate glycation between ovalbumin (OVA) and d-glucose. We evaluated the digestibility of glycated OVA from the perspective of kinetics, using pepsin and trypsin as model enzymes. Hydrolysed protein concentrations, enzymolysis kinetics, and activation energy (Ea) were investigated. The results showed that, under the conditions of simulating human digestion, the hydrolysis rate of OVA by pepsin was faster than that by trypsin, but for digestive enzymes, the digestion efficiency of OVA hydrolyzed by trypsin was higher. It was found that the rate constant of enzymatic hydrolysis of OVA was independent of the initial concentration of OVA but related to the type of protease and temperature. The reaction rate constants of glycated OVAs were significantly higher than that of native OVA during enzymolysis. Ea required for glycated OVA enzymatic hydrolysis by pepsin decreased, while that required by trypsin enzymatic hydrolysis nearly doubled. Liquid chromatography high-resolution mass spectrometry revealed that sample 1 had three glycated sites (R111, K227, and K264), sample 2 had two glycated sites (K207 and K323), sample 3 had five glycated sites (R127, R159, K227, R340, and K370), sample 4 had three glycated sites (R85, R143, and K323), and sample 5 had two glycated sites (R51 and R59). These sites increased Ea required for enzymatic hydrolysis of glycated OVA by trypsin.
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Affiliation(s)
- Bi-Zhen Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Qingxi Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
- National R&D Center for Conventional Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
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19
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Du PC, Tu ZC, Wang H, Hu YM, Zhang JJ, Zhong BZ. Investigation of the effect of oxidation on the structure of β-lactoglobulin by high resolution mass spectrometry. Food Chem 2020; 339:127939. [PMID: 33152852 DOI: 10.1016/j.foodchem.2020.127939] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 07/24/2020] [Accepted: 08/23/2020] [Indexed: 12/19/2022]
Abstract
In this work, high-resolution mass spectrometry was used to identify the oxidation sites and forms of β-lactoglobulin (β-Lg) induced by hydrogen peroxide with 1.5% concentration, and the influence of oxidation sites on the structure of β-Lg was discussed from the molecular level. Twelve kinds of oxidation products and 36 oxidation sites were identified, including sulfoxidation in sulfur-containing amino acid residue, hydroxylation in aromatic group residue, deamination in amino-containing amino acid etc. The destruction of hydrogen bonds and disulfide bonds in β-Lg caused by oxidation is the main factor causing its structural changes, which were manifested in the decrease of β-sheet component and increase of β-turns and random coil contents, intrinsic fluorescence intensity and surface hydrophobicity. In addition, several peptides as potential oxidative markers were found to be capable of monitoring the degree of oxidation of β-Lg. In short, this work provided insights into structural changes of β-Lg by oxidation.
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Affiliation(s)
- Peng-Cheng Du
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China.
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Jing-Jing Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Bi-Zhen Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
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20
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Zhang L, Zhou WN, Tu ZC, Yang SH, Xu L, Yuan T. Influence of Hydroxyl Substitution on the Suppression of Flavonol in Harmful Glycation Product Formation and the Inhibition Mechanism Revealed by Spectroscopy and Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8263-8273. [PMID: 32662984 DOI: 10.1021/acs.jafc.0c03163] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Quercetin (Que), kaempferol (Kaem), isorhamnetin (Irh), and myricetin (Myri) are typical flavonols that are abundant in plant resources. This research investigated their ability in attenuating harmful glycation product formation and the effect of hydroxyl substitution. The inhibition mechanisms were elucidated by fluorescence spectroscopy and nano-liquid chromatography Orbitrap tandem mass spectrometry. The results indicated that the 3'-OH on the B-ring is critical in alleviating harmful glycation product formation, methylation reduced its inhibition, and the 5'-OH showed much less contribution than the 3'-OH. Que showed the strongest suppression on initial product, 5-hydroxymethylfurfural, and advanced glycation end product formation, with the corresponding percentage inhibitions at 36.58 μM of 81.1, 56.9, and 95.4%. Que and Myri also clearly inhibited fructosamine and acrylaminde production, while no suppression was observed by Irh and Kaem. The number of glycated sites was reduced from ten to seven, five, six, and nine, respectively, when 36.58 μM Que, Myri, Kaem, and Irh was added. Suppressing the conformational changes of ovalbumin induced by glycation, trapping dicarbonyl compounds, altering the microenvironment around tryptophan, and reducing the glycation activity of potential sites were the major inhibition mechanisms. These results suggest that Que and Myri may be promising natural agents for inhibiting harmful glycation and provide theoretical support for the effective screening of natural antiglycation reagents.
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Affiliation(s)
- Lu Zhang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Wen-Na Zhou
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Si-Hang Yang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Liang Xu
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Tao Yuan
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
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21
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Wang H, Sun Q, Tan JM, Hu YM, Yan W, Li Z, Tu ZC. Conformational alteration and the glycated sites in ovalbumin during vacuum freeze-drying induced glycation: A study using conventional spectrometry and liquid chromatography–high resolution mass spectrometry. Food Chem 2020; 318:126519. [DOI: 10.1016/j.foodchem.2020.126519] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 02/25/2020] [Accepted: 02/27/2020] [Indexed: 02/06/2023]
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22
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Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review. Crit Rev Food Sci Nutr 2020; 61:2471-2481. [PMID: 32580562 DOI: 10.1080/10408398.2020.1778632] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Protein is an indispensable part of life. It provides nutrition for human body and flavor for food. The role of protein depends largely on the functional properties of the protein. Therefore, the elucidation of protein structure and functional properties needs to be further explored. The effects of structural and functional properties of proteins under different ultrasonic treatment conditions were reviewed. The structural changes of protein were studied by hydrogen-deuterium exchange mass spectrometry combined with fluorescence spectrometry and proteomics, and the mechanism of action was determined. The glycation site, the glycation degree, and the glycation characteristics of different sugars were determined. The protein was modified by ultrasound, and the influence of protein structure, physicochemical properties, protein glycation characteristics, and the action mechanism were analyzed by biological mass spectrometry.
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23
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Xu D, Li L, Wu Y, Zhang X, Wu M, Li Y, Gai Z, Li B, Zhao D, Li C. Influence of ultrasound pretreatment on the subsequent glycation of dietary proteins. ULTRASONICS SONOCHEMISTRY 2020; 63:104910. [PMID: 31945554 DOI: 10.1016/j.ultsonch.2019.104910] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 11/07/2019] [Accepted: 11/26/2019] [Indexed: 06/10/2023]
Abstract
The influence of ultrasound treatment on the subsequent glycation process of proteins is controversial. Glycation behaviors of bovine serum albumin (BSA), β-lactoglobulin (β-Lg) and β-casein (β-CN) after ultrasound pretreatment (UP) were compared by both evaluating glycation kinetics and analyzing structural changes of proteins. UP resulted in both unfolding and aggregation behavior in protein samples, which altered the accessibility of the Lys and Arg. Five cycles of UP up-regulated the glycation degree of BSA and β-Lg, possibly due to the unfolding behavior induced by UP, which exposed additional glycation sites. In contrast, 30 cycles of UP induced a dramatic increase (by 97.9 nm) in particle size of BSA, thus burying portions of glycation sites and suppressing the glycation process. Notably, UP had minimal influence on glycation kinetics of β-CN, due to its intrinsic disordered structure. Based on proteomics analysis, the preference of Lys and Arg during glycation was found to be changed by UP in BSA and β-Lg. Four, 3 and 3 unique carboxyethylated lysine residues were identified in glycated BSA after 0, 5 and 30 cycles of UP, respectively. This study suggests that the protein glycation can be affected by UP, depending on the ultrasonication duration and native structure of the protein.
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Affiliation(s)
- Dan Xu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Lin Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
| | - Yi Wu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Xia Zhang
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Ming Wu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
| | - Yuting Li
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
| | - Zuoqi Gai
- College of Life Science and Engineering, Foshan University, Foshan 528231, China
| | - Bing Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China.
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, China.
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, China
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24
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Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105264] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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25
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Jia L, Zhang L, Ye YH, Li JL, Cong M, Yuan T. Effect and Mechanism of Elaeagnus angustifolia Flower and Its Major Flavonoid Tiliroside on Inhibiting Non-enzymatic Glycosylation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13960-13968. [PMID: 31751508 DOI: 10.1021/acs.jafc.9b06712] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study aimed to evaluate the antiglycation ability of Elaeagnus angustifolia flower extract and to elucidate the mechanism with its major compound. The results indicated that E. angustifolia flower extract and its major compound tiliroside (24.2 mg/g of extract) exhibited excellent antiglycation ability with inhibition rates of 92.1 and 78.9% at 37.5 μg/mL, which are much higher than that of aminoguanidine (55.3% at 37.5 μg/mL). The stable tiliroside-ovalbumin (OVA) complexes were formed through a spontaneous exothermic progress in an equimolar manner, and hydrophobic interaction, hydrogen bond, and van der Waals forces were the major driving forces. Tiliroside could significantly ameliorate the conformation changes of OVA induced by the glycation reaction, quench its fluorescence by a static mechanism, and change the microenvironment adjacent to tryptophan and tyrosine. Molecular docking revealed that tiliroside inserted into the OVA hydrophobic pocket resulted in the formation of five hydrogen bonds. Orbitrap tandem mass spectrometry showed that tiliroside significantly suppressed the glycation of OVA, and the number of glycation sites was reduced from 9 to 5 after tiliroside was added. The above results indicated that E. angustifolia flowers and tiliroside have a good antiglycation effect and can be used as food additives to suppress the undesired glycation reaction during food processing.
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26
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He W, Xu H, Lu Y, Zhang T, Li S, Lin X, Xu B, Wu X. Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103490] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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27
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Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein. Food Chem 2019; 298:125024. [PMID: 31261007 DOI: 10.1016/j.foodchem.2019.125024] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2019] [Revised: 06/12/2019] [Accepted: 06/15/2019] [Indexed: 11/22/2022]
Abstract
We investigated the allergenicity, digestibility and functional properties of whey protein isolate (WPI) after covalent conjugation with chlorogenic acid (CHA). The covalent conjugation of CHA may cause an unfolded protein structure. The WPI-CHA conjugate showed lower IgE binding capacity but higher intestinal digestibility than unmodified WPI. Furthermore, after digestion, the IgE binding capacity of β-lactoglobulin and α-lactoalbumin was lower in the digested WPI-CHA conjugate than digested WPI. Moreover, the solubility, emulsifying activity, foaming properties and antioxidant capacity of WPI were enhanced by covalent conjugation of CHA. Covalent conjugation with CHA might reduce the allergenicity in vitro of WPI by improving the functional properties of the protein.
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28
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Yang Y, Liu G, Wang H. Investigation of the Mechanism of Conformational Alteration in Ovalbumin as Induced by Glycation with Different Monoses through Conventional Spectrometry and Liquid Chromatography High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3096-3105. [PMID: 30821964 DOI: 10.1021/acs.jafc.8b06564] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Glycation between ovalbumin (OVA) and different monoses under mild dry heating at 37 °C was studied. The content of free amino groups decreased dramatically, and the conformational changes based on fluorescence and circular dichroism spectra were evident in glycated OVA. The glycated sites and the average degree of substitution per peptide molecule per site were determined using liquid chromatography high-resolution mass spectrometry. Lysine and arginine were the predominant glyaction sites, in which Lys207 was a relatively reactive site for glycation in all of the conjugates. In general, the extent of glycation of aldose was higher, and its alterations on the steric layouts of protein were more drastic than those of ketose. The configuration of hydroxyl groups at C-4 in sugar epimers might be important for the glycation reactivity and conformational modification in the glycated proteins. These insights would have important implications for the creation of sweetened food products with desirable structures and excellent quality control.
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Affiliation(s)
- Yipeng Yang
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China
| | - Guangxian Liu
- Jiangxi Academy of Agricultural Sciences , Nanchang , Jiangxi 330200 , People's Republic of China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China
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29
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Zhang L, Lu Y, Ye YH, Yang SH, Tu ZC, Chen J, Wang H, Wang HH, Yuan T. Insights into the Mechanism of Quercetin against BSA-Fructose Glycation by Spectroscopy and High-Resolution Mass Spectrometry: Effect on Physicochemical Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:236-246. [PMID: 30567433 DOI: 10.1021/acs.jafc.8b06075] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Quercetin has been reported to suppress protein glycation or the formation of advanced glycation end-products (AGEs), but the inhibition mechanism related to protein structure and glycation sites and the influence on physicochemical properties remain unclear. The aim of the current research was to investigate the mechanism of quercetin against glycation with BSA-fructose as model by spectroscopic and spectrometric techniques. Changes in physicochemical properties were evaluated by antioxidant activity and emulsifying properties. The results indicated that quercetin dose-dependently inhibited the glycation of BSA by attenuating the alteration of conformational structure and microenvironment induced by glycation. It could also suppress the cross-linking or aggregation of glycated BSA, which reflected in the decreased molecular weight determined by SDS-PAGE and MALDI-TOF. Nanoliquid chromatography coupled to Q-Exactive tandem mass spectrometry analysis revealed the mapping of 20, 23, 19, and 19 glycation sites in glycated BSA with 0, 0.5, 1.5, and 3.0 mM quercetin, respectively. Quercetin changed the glycation sites of BSA, but it could not reduce the number greatly. In addition, quercetin reduced the antioxidant ability and increased the emulsifying properties of BSA, while negligible efficiency was observed on the antioxidant activity and emulsifying activity index of glycated BSA.
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Affiliation(s)
- Lu Zhang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Yu Lu
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Yun-Hua Ye
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Si-Hang Yang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Juan Chen
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Hui Wang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Hong-Hong Wang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Tao Yuan
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
- The Key Laboratory of Plant Resources and Chemistry of Arid Zone, and State Key Laboratory of Xinjiang Indigenous Medicinal Plants Resource Utilization, Xinjiang Technical Institute of Physics and Chemistry , Chinese Academy of Sciences , Urumqi 830011 , China
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30
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Chen Y, Tu ZC, Wang H, Liu GX, Liao ZW, Zhang L. LC-Orbitrap MS analysis of the glycation modification effects of ovalbumin during freeze-drying with three reducing sugar additives. Food Chem 2018; 268:171-178. [DOI: 10.1016/j.foodchem.2018.06.092] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2018] [Revised: 06/13/2018] [Accepted: 06/19/2018] [Indexed: 12/25/2022]
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31
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Liao ZW, Ye YH, Wang H, Chen Y, Sha XM, Zhang L, Huang T, Hu YM, Tu ZC. The Mechanism of Decreased IgG/IgE-Binding of Ovalbumin by Preheating Treatment Combined with Glycation Identified by Liquid Chromatography and High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10693-10702. [PMID: 30252462 DOI: 10.1021/acs.jafc.8b04165] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Ovalbumin is one of the most important sensitizing ingredients in allergens of egg albumin, which restricts the application of egg in the field of food processing. Previous research has indicated that glycation could cause the protein to partially expand, which may bring about the destruction of the structural IgG and IgE epitopes and induce the decline of the IgG- and IgE-binding ability of ovalbumin. In this research, the effect of a preheating treatment integrated with glycation on the IgG- and IgE-binding capability and the conformation changes of ovalbumin was studied by detecting the glycated sites and the values of degree of substitution per peptide (DSP) by liquid chromatography and high-resolution mass spectrometry (LC-HRMS). Interestingly, we found that a glycation site (K227) attached by two ribose molecules was detected in glycated ovalbumin with preheating treatment. In addition, a new glycation site (K323) appeared in G-60. The results displayed that preheating treament could strengthen the changes in the secondary and tertiary structure of ovalbumin by enhancing glycation and further reduce the IgG/IgE-binding ability by integrating with glycation because of the cover of IgG and IgE epitopes. Therefore, preheating treatment integrated with glycation may offer a way for ovalbumin to reduce sensitization.
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Affiliation(s)
- Zi-Wei Liao
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Yun-Hua Ye
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Yang Chen
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Xiao-Mei Sha
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Lu Zhang
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Yue-Ming Hu
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , China
- Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , China
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32
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Yang W, Tu Z, Wang H, Zhang L, Kaltashov IA, Zhao Y, Niu C, Yao H, Ye W. The mechanism of reduced IgG/IgE-binding of β-lactoglobulin by pulsed electric field pretreatment combined with glycation revealed by ECD/FTICR-MS. Food Funct 2018; 9:417-425. [PMID: 29220053 DOI: 10.1039/c7fo01082f] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Bovine β-lactoglobulin (β-Lg) is a major allergen existing in milk and causes about 90% of IgE-mediated cow's milk allergies. Previous studies showed that pulsed electric field (PEF) treatment could partially unfold the protein, which may contribute to the improvement of protein glycation. In this study, the effect of PEF pretreatment combined with glycation on the IgG/IgE-binding ability and the structure of β-Lg was investigated. The result showed that PEF pretreatment combined with glycation significantly reduced the IgG and IgE binding abilities, which was attributed to the changes of secondary and tertiary structure and the increase in glycation sites and degree of substitution per peptide (DSP) value determined by electron capture dissociation Fourier transform ion cyclotron resonance mass spectrometry (ECD/FTICR-MS). Unexpectedly, glycation sites (K47, K91 and K135) added by two mannose molecules were identified in glycated β-Lg with PEF pretreatment. Moreover, the results indicated that PEF pretreatment at 25 kV cm-1 for 60 μs promoted the reduction of IgG/IgE-binding capacity by increasing the glycation degree of β-Lg, whereas single PEF treatment under the same conditions markedly enhanced the IgG/IgE-binding ability by partially unfolding the structure of β-Lg. The results suggested that ECD/FTICR-MS could help us to understand the mechanism of reduction in the IgG/IgE-binding of β-Lg by structural characterization at the molecular level. Therefore, PEF pretreatment combined with glycation may provide an alternative method for β-Lg desensitization.
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Affiliation(s)
- Wenhua Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China.
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Liu GX, Tu ZC, Yang W, Wang H, Zhang L, Ma D, Huang T, Liu J, Li X. Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry. Food Chem 2018; 252:99-107. [DOI: 10.1016/j.foodchem.2018.01.086] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 01/06/2018] [Accepted: 01/11/2018] [Indexed: 12/20/2022]
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34
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Liu GX, Liu J, Tu ZC, Sha XM, Wang H, Wang ZX. Investigation of conformation change of glycated ovalbumin obtained by Co-60 gamma-ray irradiation under drying treatment. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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35
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Zhang N, Tu Z, Wang H, Liu G, Wang Z, Huang T, Qin X, Xie X, Wang A. Liquid Chromatography High-Resolution Mass Spectrometry Identifies the Glycation Sites of Bovine Serum Albumin Induced by d-Ribose with Ultrasonic Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:563-570. [PMID: 29280631 DOI: 10.1021/acs.jafc.7b04578] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Ultrasonication is an emerging technology applied in food processing and biological experimental pretreatments. Cavitation phenomena induced during ultrasonic treatment can generate localized high temperature and pressure, which can result in glycation reaction between protein and reducing sugars. In this study, the mixture of bovine serum albumin (BSA) and d-ribose was treated under 600 W for different times. Interestingly, a large amount of carbonized black materials appeared after ultrasonication, while the UV absorbance and intrinsic fluorescence spectra reflecting conformational changes were not obvious. Only 12 sites (11 lysines and 1 arginine) of the BSA with ribose under ultrasonic treatment for 35 min were identified through liquid chromatography high-resolution mass spectrometry (LCHR-MS). K547, K548, R359/R360, and K587 were the most reactive glycated sites, with the average degree of substitution per peptide molecule (DSP) value ranging from 15 to 35%. The glycated modification was distributed not only in domain III, but also in domains I and II. The glycated modification could occur during ultrasonic treatment, thereby influencing the properties of biomacromolecule after extraction.
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Affiliation(s)
- Nanhai Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
- College of Life Sciences, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Guangxian Liu
- College of Life Sciences, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
- Jiangxi Academy of Agricultural Sciences , Nanchang, Jiangxi 330200, China
| | - Zhenxing Wang
- College of Life Sciences, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Xu Qin
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Xing Xie
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - A'mei Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
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36
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Yang W, Tu Z, Wang H, Zhang L, Xu S, Niu C, Yao H, Kaltashov IA. Mechanism of Reduction in IgG and IgE Binding of β-Lactoglobulin Induced by Ultrasound Pretreatment Combined with Dry-State Glycation: A Study Using Conventional Spectrometry and High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8018-8027. [PMID: 28800703 DOI: 10.1021/acs.jafc.7b02842] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Bovine β-lactoglobulin (β-Lg) is one of major allergens in cow's milk. Previous study showed that ultrasound treatment induced the conformational changes of β-Lg and promoted the glycation in aqueous solutions, which is, however, less efficient compared with dry-state. In this work, the effect of ultrasound pretreatment combined with dry-state glycation on the IgG and IgE binding of β-Lg was studied. Dry-state glycation with mannose after ultrasound pretreatment at 0-600 W significantly reduced the IgG and IgE binding of β-Lg, with the lowest values observed at 400 W. The decrease in the IgG and IgE binding of β-Lg was attributed to the increase in glycation extent and the changes of secondary and tertiary structure, which reflected in the increase of UV absorbance, α-helix and β-sheet contents, as well as the decrease of intrinsic fluorescence intensity, surface hydrophobicity, β-turn, and random coil contents. Moreover, ultrasound pretreatment promoted the reduction of IgG and IgE binding abilities by improving glycation, reflecting in the increase of the glycation sites and the degree of substitution per peptide (DSP) value determined by Fourier transform ion cyclotron resonance mass spectrometry (FTICR-MS). Ultrasound pretreatment at 400 W showed the most significantly enhanced glycation extent. Besides, the results suggested FTICR-MS could provide insights into the glycation at molecular level, which was conducive to the understanding of the mechanism of the reduction in the IgG and IgE binding of β-Lg. Therefore, ultrasound pretreatment combined with dry-state glycation may be a promising method for β-Lg hyposensitization.
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Affiliation(s)
- Wenhua Yang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
- College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Lu Zhang
- College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Shengsheng Xu
- Department of Chemistry, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - Chendi Niu
- Department of Chemistry, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - Honglin Yao
- Department of Chemistry, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - Igor A Kaltashov
- Department of Chemistry, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
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Xiong Z, Ma M, Jin G, Xu Q. Effects of site-specific phosphorylation on the mechanical properties of ovalbumin-based hydrogels. Int J Biol Macromol 2017; 102:1286-1296. [DOI: 10.1016/j.ijbiomac.2017.05.028] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2017] [Revised: 05/03/2017] [Accepted: 05/05/2017] [Indexed: 10/19/2022]
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38
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Chen Y, Tu Z, Wang H, Zhang Q, Zhang L, Sha X, Huang T, Ma D, Pang J, Yang P. The Reduction in the IgE-Binding Ability of β-Lactoglobulin by Dynamic High-Pressure Microfluidization Coupled with Glycation Treatment Revealed by High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6179-6187. [PMID: 28654282 DOI: 10.1021/acs.jafc.7b00934] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Our previous study indicated that pretreatment by dynamic high-pressure microfluidization (DHPM) and glycation with galactose was a promising method for decreasing the immunoglobulin E (IgE)-binding ability of β-lactoglobulin (β-LG). In this work, the conformational alteration of β-LG subjected to DHPM and glycation treatment was investigated in relation to IgE-binding ability by orbitrap mass spectrometry. After DHPM pretreatment, lower IgE-binding ability of glycated β-LG was observed with increasing pressures. Prior to DHPM pretreatment, 11 glycated sites were identified, while the number of glycation sites was increased to 12 after pretreatment. However, there was no significant difference of the glycation sites at the pressures of 50, 100, and 200 MPa, respectively. Average degree of substitution per peptide molecule of β-LG (DSP) was investigated to assess the degree of glycation per glycation site. All of the samples pretreated by DHPM exhibited a higher glycation level than those without DHPM pretreatment. The shielding effects of epitopes owing to glycation contributed to the reduction of IgE-binding capacity. Orbitrap mass spectrometry could provide a comprehensive understanding of the nature of protein glycation.
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Affiliation(s)
- Yuan Chen
- Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education , Nanchang 330022, China
| | - Zongcai Tu
- Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education , Nanchang 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Qiuting Zhang
- College of Ginling, Nanjing Normal University , Nanjing 210097, China
| | - Lu Zhang
- Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education , Nanchang 330022, China
| | - Xiaomei Sha
- Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education , Nanchang 330022, China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Da Ma
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Juanjuan Pang
- Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education , Nanchang 330022, China
| | - Ping Yang
- Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education , Nanchang 330022, China
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39
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Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS. Food Chem 2017; 227:413-421. [DOI: 10.1016/j.foodchem.2017.01.109] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 12/09/2016] [Accepted: 01/23/2017] [Indexed: 11/19/2022]
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40
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Identification of glycated sites in ovalbumin under freeze-drying processing by liquid chromatography high-resolution mass spectrometry. Food Chem 2017; 226:1-7. [DOI: 10.1016/j.foodchem.2017.01.038] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 11/20/2016] [Accepted: 01/09/2017] [Indexed: 11/18/2022]
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41
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Xiong Z, Ma M. Enhanced ovalbumin stability at oil-water interface by phosphorylation and identification of phosphorylation site using MALDI-TOF mass spectrometry. Colloids Surf B Biointerfaces 2017; 153:253-262. [DOI: 10.1016/j.colsurfb.2017.02.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 12/25/2016] [Accepted: 02/18/2017] [Indexed: 10/20/2022]
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42
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Wang H, Tu ZC, Liu GX, Zhang L, Chen Y. Identification and quantification of the phosphorylated ovalbumin by high resolution mass spectrometry under dry-heating treatment. Food Chem 2016; 210:141-7. [DOI: 10.1016/j.foodchem.2016.04.082] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2015] [Revised: 04/04/2016] [Accepted: 04/17/2016] [Indexed: 11/17/2022]
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43
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SÁENZ-SUÁREZ H, POUTOU-PIÑALES RA, GONZÁLEZ-SANTOS J, BARRETO GE, RIETO-NAVARRERA LP, SÁENZ-MORENO JA, LANDÁZURI P, BARRERA-AVELLANEDA LA. Prediction of glycation sites: new insights from protein structural analysis. Turk J Biol 2016. [DOI: 10.3906/biy-1501-71] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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44
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Zhang Q, Tu Z, Wang H, Fan L, Huang X, Xiao H. A high throughput screening assay for identifying glycation inhibitors on MALDI-TOF target. Food Chem 2015; 170:160-8. [DOI: 10.1016/j.foodchem.2014.08.063] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2013] [Revised: 03/26/2014] [Accepted: 08/13/2014] [Indexed: 12/01/2022]
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45
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Huang X, Tu Z, Wang H, Zhang Q, Chen Y, Shi Y, Xiao H. Probing the conformational changes of ovalbumin after glycation using HDX-MS. Food Chem 2015; 166:62-67. [DOI: 10.1016/j.foodchem.2014.05.155] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 05/27/2014] [Accepted: 05/29/2014] [Indexed: 01/19/2023]
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46
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Zhang Q, Tu Z, Wang H, Huang X, Shi Y, Sha X, Xiao H. Improved glycation after ultrasonic pretreatment revealed by high-performance liquid chromatography-linear ion trap/Orbitrap high-resolution mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2522-2530. [PMID: 24606342 DOI: 10.1021/jf5002765] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The glycation extent of bovine serum albumin (BSA) before and after ultrasonication was evaluated by MALDI-TOF and Orbitrap mass spectrometry. Ultrasonic pretreatment significantly improved the incorporation of galactose to BSA. Prior to ultrasonic pretreatment, only 12 sites (11 lysines and 1 arginine) were glycated, whereas the number of glycation sites was increased to 42, including 39 lysines and 3 arginines, after treatment. Average degree of substitution per peptide molecule of BSA (DSP) was used to evaluate the glycation level for each glycation site. The ultrasonic pretreatment significantly improved the DSP value of all glycation sites. The prevalently promoted glycation by ultrasonic pretreatment suggests that ultrasonication improves glycation through altering the structure of BSA throughout all three domains. An ultrahigh-resolution linear ion trap Orbitrap mass spectrometer facilitates unambiguous localization of glycation sites, allowing an in-depth analysis of the nature and extent of protein glycation at the molecular level. High-intensity ultrasonication can greatly improve protein glycation and, therefore, opens new routes to modify the functionality of proteins in a positive way.
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Affiliation(s)
- Qiuting Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
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47
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Huang X, Tu Z, Wang H, Zhang Q, Hu Y, Zhang L, Niu P, Shi Y, Xiao H. Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry. Food Chem 2013; 141:3250-9. [DOI: 10.1016/j.foodchem.2013.05.159] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2013] [Revised: 05/15/2013] [Accepted: 05/20/2013] [Indexed: 11/16/2022]
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