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Hadidi M, Aghababaei F, Mahfouzi M, Zhang W, Julian McClements D. Amaranth proteins: From extraction to application as nanoparticle-based delivery systems for bioactive compounds. Food Chem 2024; 439:138164. [PMID: 38091781 DOI: 10.1016/j.foodchem.2023.138164] [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: 09/10/2023] [Revised: 11/24/2023] [Accepted: 12/05/2023] [Indexed: 01/10/2024]
Abstract
Amaranth proteins can be produced more sustainably than animal proteins, and they have amino acid compositions that are nutritionally balanced, which makes them attractive candidates for various applications in the food and pharmaceutical industries. This article provides an overview of the composition and techno-functional properties of amaranth protein, including its solubility, emulsification, gelation, foaming, and binding properties. These properties play an important role in the use of amaranth proteins for formulating nanoparticle-based delivery systems with good functional attributes. Amaranth proteins have structural and physicochemical properties suitable for fabricating protein-based nanoparticles. These nanoparticles can be used to encapsulate and control the release of bioactive compounds. However, challenges associated with the presence of anti-nutritional factors in amaranth proteins need to be addressed. These antinutrients negatively affect the bioavailability and digestibility of proteins and bioactive compounds. Hence, strategies to mitigate these challenges are discussed, including processing technologies and genetic engineering methods.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071, Ciudad Real, Spain; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, 1090, Austria.
| | - Fatemeh Aghababaei
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO-UAB, XIA, Departament de Ciència Animal i dels Aliments, UAB-Campus, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Maryam Mahfouzi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), km 12 Mashhad-Quchan Highway, PO Box: 91895-157-356, Mashhad, Iran
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
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2
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Aguilar-Padilla J, Centeno-Leija S, Bojórquez-Velázquez E, Elizalde-Contreras JM, Ruiz-May E, Serrano-Posada H, Osuna-Castro JA. Characterization of the Technofunctional Properties and Three-Dimensional Structure Prediction of 11S Globulins from Amaranth ( Amaranthus hypochondriacus L.) Seeds. Foods 2023; 12:foods12030461. [PMID: 36765990 PMCID: PMC9914310 DOI: 10.3390/foods12030461] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/09/2023] [Accepted: 01/11/2023] [Indexed: 01/21/2023] Open
Abstract
Amaranth 11S globulins (Ah11Sn) are an excellent source of essential amino acids; however, there have been no investigations on the characterization of their techno-functional properties at different pH conditions and NaCl concentrations, which are necessary for food formulations. In this work, we report a new two-step purification method for native Ah11Sn with purity levels of ~95%. LC-MS/MS analysis revealed the presence of three different Ah11Sn paralogs named Ah11SB, A11SC, and Ah11SHMW, and their structures were predicted with Alphafold2. We carried out an experimental evaluation of Ah11Sn surface hydrophobicity, solubility, emulsifying properties, and assembly capacity to provide an alternative application of these proteins in food formulations. Ah11Sn showed good surface hydrophobicity, solubility, and emulsifying properties at pH values of 2 and 3. However, the emulsions became unstable at 60 min. The assembly capacity of Ah11Sn evaluated by DLS analysis showed mainly the trimeric assembly (~150-170 kDa). This information is beneficial to exploit and utilize Ah11Sn rationally in food systems.
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Affiliation(s)
- Jorge Aguilar-Padilla
- Facultad de Ciencias Químicas, Universidad de Colima, Carr. Colima-Coquimatlán km. 9, Coquimatlán 28400, Colima, Mexico
- Facultad de Ciencias Biológicas y Agropecuarias, Universidad de Colima, Carr. Colima-Manzanillo km. 40, Tecomàn 28100, Colima, Mexico
- Consejo Nacional de Ciencia y Tecnología, Laboratorio de Biología Sintética, Estructural y Molecular, Laboratorio de Agrobiotecnología, Tecnoparque CLQ, Universidad de Colima, Carretera Los Limones-Loma de Juárez, Colima 28629, Colima, Mexico
| | - Sara Centeno-Leija
- Consejo Nacional de Ciencia y Tecnología, Laboratorio de Biología Sintética, Estructural y Molecular, Laboratorio de Agrobiotecnología, Tecnoparque CLQ, Universidad de Colima, Carretera Los Limones-Loma de Juárez, Colima 28629, Colima, Mexico
| | - Esaú Bojórquez-Velázquez
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A.C., Cluster BioMimic®, Carretera Antigua a Coatepec 351, El Haya, Xalapa 91073, Veracruz, Mexico
| | - José M. Elizalde-Contreras
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A.C., Cluster BioMimic®, Carretera Antigua a Coatepec 351, El Haya, Xalapa 91073, Veracruz, Mexico
| | - Eliel Ruiz-May
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A.C., Cluster BioMimic®, Carretera Antigua a Coatepec 351, El Haya, Xalapa 91073, Veracruz, Mexico
| | - Hugo Serrano-Posada
- Consejo Nacional de Ciencia y Tecnología, Laboratorio de Biología Sintética, Estructural y Molecular, Laboratorio de Agrobiotecnología, Tecnoparque CLQ, Universidad de Colima, Carretera Los Limones-Loma de Juárez, Colima 28629, Colima, Mexico
- Correspondence: (H.S.-P.); (J.A.O.-C.)
| | - Juan Alberto Osuna-Castro
- Facultad de Ciencias Biológicas y Agropecuarias, Universidad de Colima, Carr. Colima-Manzanillo km. 40, Tecomàn 28100, Colima, Mexico
- Correspondence: (H.S.-P.); (J.A.O.-C.)
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3
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Improvement of techno-functional properties of acidic subunit from amaranth 11S globulin modified by bioactive peptide insertions. ELECTRON J BIOTECHN 2022. [DOI: 10.1016/j.ejbt.2022.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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4
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Aguilar-Farrera D, Morales-Camacho JI, Espinosa-Hernández E, Benítez-Cardoza CG, Jara-Romero GJ, Luna-Suárez S. Foaming and Structural Studies on the Acidic Subunit of Amaranth 11S Globulin Modified with Antihypertensive Peptides as a Function of pH and Ionic Strength. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113538. [PMID: 35684474 PMCID: PMC9182357 DOI: 10.3390/molecules27113538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/22/2022] [Accepted: 04/27/2022] [Indexed: 11/16/2022]
Abstract
Some studies aimed at revealing the relationship between protein structure and their functional properties. However, the majority of these reports have been carried out using protein isolates. There are limited reports on the possible relationship between the functional properties and the structure of a purified protein. In this work the amaranth 11S globulin acidic subunit (AAC) and five mutations of the same protein that were modified in their variable regions with antihypertensive peptides (VYVYVYVY and RIPP), were analyzed at two ionic strength (2.9 and 17.6 g/L NaCl) and pH (3.0-7.0). Results revealed better solubility for the proteins mutated at the terminal ends (AACM.1 and AACM.4) and lower solubility for the protein inserted with RIPP peptide. Spectroscopy studies revealed an increase of β-sheet structure at high salt concentration for all proteins. It was also observed that salt concentration acted as a modulator, which allowed a better foam features for all modified proteins limiting movement of side chains and reducing red-shifted displacement of λmax. All proteins showed foam capacity ranging from 76 to 93% although foam stability was twofold better for modified proteins than for AAC at high salt concentration. This study allowed better understanding about the structural changes that influence the foaming properties of engineered proteins.
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Affiliation(s)
- Dafnis Aguilar-Farrera
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tepetitla 90700, Mexico; (D.A.-F.); (E.E.-H.); (G.J.J.-R.)
| | - Jocksan I. Morales-Camacho
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, San Andrés Cholula 72810, Mexico;
| | - Edgar Espinosa-Hernández
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tepetitla 90700, Mexico; (D.A.-F.); (E.E.-H.); (G.J.J.-R.)
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, San Andrés Cholula 72810, Mexico;
| | - Claudia G. Benítez-Cardoza
- Laboratorio de Investigación Bioquímica, ENMyH-IPN, Instituto Politécnico Nacional, Mexico City 07320, Mexico;
| | - G. Janet Jara-Romero
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tepetitla 90700, Mexico; (D.A.-F.); (E.E.-H.); (G.J.J.-R.)
| | - Silvia Luna-Suárez
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tepetitla 90700, Mexico; (D.A.-F.); (E.E.-H.); (G.J.J.-R.)
- Correspondence: or ; Tel.: +52-5557296300 (ext. 87814)
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5
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Comparative evaluation of pseudocereals peptides: A review of their nutritional contribution. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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6
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De la Cruz‐Torres LF, Mancilla‐Margalli NA, VillaVelázquez‐Mendoza CI, Carrazco‐Peña LD, Chan‐Cupul W, Osuna‐Castro JA, Toro‐Vázquez JF, Pérez‐Martínez JD. Thermal and emulsifying properties of globulins from chan (
Hyptis suaveolens
L. Poit) seeds. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luis F. De la Cruz‐Torres
- Facultad de Ciencias Químicas Universidad de Colima Carr.Colima‐Coquimatlán km 9 Coquimatlán Colima28400 Mexico
| | - N. Alejandra Mancilla‐Margalli
- Tecnológico Nacional de México Instituto Tecnológico de Tlajomulco Carr. a San Miguel Cuyutlán km 10 Tlajomulco de Zúñiga Jalisco45650 Mexico
| | | | - Laura D. Carrazco‐Peña
- Facultad de Ingeniería y Negocios San Quintín Universidad Autónoma de Baja California Carr. Transpeninsular km 180.2 San Quintín Baja California 22930 Mexico
| | - Wilberth Chan‐Cupul
- Facultad de Ciencias Biológicas y Agropecuarias Universidad de Colima Carr. Colima‐Manzanillo km 40 Tecomán Colima28100 Mexico
| | - Juan A. Osuna‐Castro
- Facultad de Ciencias Biológicas y Agropecuarias Universidad de Colima Carr. Colima‐Manzanillo km 40 Tecomán Colima28100 Mexico
| | - Jorge F. Toro‐Vázquez
- Facultad de Ciencias Químicas‐CIEP Universidad Autónoma de San Luis Potosí Manuel Nava 6 Zona Universitaria San Luis Potosí28210 Mexico
| | - Jaime D. Pérez‐Martínez
- Facultad de Ciencias Químicas‐CIEP Universidad Autónoma de San Luis Potosí Manuel Nava 6 Zona Universitaria San Luis Potosí28210 Mexico
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7
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González‐González RM, Peraza‐Campos AL, Ceballos‐Magaña SG, Rodríguez‐Pérez MA, Sañudo‐Barajas JA, Parra‐Delgado H, Osuna‐Castro JA. Biochemical and functional characterization of albumins and globulins of
Brosimum alicastrum
seeds. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14679] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | | | | | | | - Juan A. Osuna‐Castro
- Facultad de Ciencias Biológicas y Agropecuarias Universidad de Colima Tecomán México
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The insertion of bioactive peptides at the C-terminal end of an 11S globulin changes the structural stability and improves the antihypertensive activity. ELECTRON J BIOTECHN 2019. [DOI: 10.1016/j.ejbt.2018.11.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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9
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Morales-Camacho JI, Espinosa-Hernández E, Fernández-Velasco DA, Benítez-Cardoza CG, Luna-Suárez S. Insertion of antihypertensive peptides in acidic subunit from amaranth 11S induces contrasting effects in stability. Appl Microbiol Biotechnol 2018; 102:9595-9606. [PMID: 30209550 DOI: 10.1007/s00253-018-9300-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 07/29/2018] [Accepted: 08/01/2018] [Indexed: 11/24/2022]
Abstract
The insertion of peptides is a biotechnology tool widely used to improve the nutraceutical properties of proteins. Because the effect of these insertions in protein stability and function is difficult to predict, it should be determined experimentally. In this study, we created two variants of amarantin acidic subunit and analyzed them along with other four proteins reported previously. We measured their response against two destabilizing agents: temperature and urea. The six proteins presented the insertion of antihypertensive peptides (VYVYVYVY or RIPP) in the variable regions of the protein. We observed that their effect strongly depended on the site of the insertion. The insertion in the variable region I stabilized the protein both thermally and chemically, but it affected the inhibitory activity of the angiotensin-converting enzyme in vitro. In contrast, insertions in other three regions were severely destabilizing, producing molten globules. Our findings reveal that the insertion of bioactive peptides in variable regions of a protein can increase or decrease the protein's thermal and chemical stability and that these conformational changes may also alter its final activity.
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Affiliation(s)
- Jocksan I Morales-Camacho
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, 90700, Tlaxcala, Mexico.,Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, San Andrés Cholula, 72810, Puebla, Mexico
| | - Edgar Espinosa-Hernández
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, 90700, Tlaxcala, Mexico
| | - D Alejandro Fernández-Velasco
- Laboratorio de Fisicoquímica e Ingeniería de Proteínas, Departamento de Bioquímica, Facultad de Medicina, Universidad Nacional Autónoma de México, D.F., 04510, México, Mexico
| | - Claudia G Benítez-Cardoza
- Laboratorio de Investigación Bioquímica, Instituto Politécnico Nacional, ENMyH-IPN, D.F, 07320, México, Mexico
| | - Silvia Luna-Suárez
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, 90700, Tlaxcala, Mexico.
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10
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Physicochemical and functional properties of 11S globulin from chan (Hyptis suaveolens L. poit) seeds. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Janssen F, Pauly A, Rombouts I, Jansens KJA, Deleu LJ, Delcour JA. Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective. Compr Rev Food Sci Food Saf 2016; 16:39-58. [PMID: 33371541 DOI: 10.1111/1541-4337.12240] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2016] [Revised: 09/23/2016] [Accepted: 09/26/2016] [Indexed: 12/17/2022]
Abstract
There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well-balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno-functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in-depth structure-function relationships seems challenging, it would undoubtedly be of major help in the design of tailor-made pseudocereal foods.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Anneleen Pauly
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Lomme J Deleu
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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12
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Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.09.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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13
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Bojórquez-Velázquez E, Lino-López GJ, Huerta-Ocampo JA, Barrera-Pacheco A, Barba de la Rosa AP, Moreno A, Mancilla-Margalli NA, Osuna-Castro JA. Purification and biochemical characterization of 11S globulin from chan (Hyptis suaveolens L. Poit) seeds. Food Chem 2015; 192:203-11. [PMID: 26304339 DOI: 10.1016/j.foodchem.2015.06.099] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Revised: 06/23/2015] [Accepted: 06/28/2015] [Indexed: 11/18/2022]
Abstract
Chan (Hyptis suaveolens) is a Mesoamerican crop highly appreciated since the pre-Hispanic cultures. Its proteins are a good source of essential amino acids; however, there are no reports on the properties of its individual proteins. In this study, the 11S globulin (Hs11S) was purified and biochemically characterized. The molecular weight of native Hs11S was about 150-300 kDa with isoelectric points of 5.0-5.3, composed by four monomers of 53.5, 52, 51.1 and 49.5 kDa, each formed by one acidic subunit and one basic subunit linked by a disulfide bond. Dynamic light scattering, size exclusion chromatography and native PAGE show that Hs11S is assembled in different oligomeric forms. LC-MS/MS analysis confirmed its identity. Hs11S presents antigenic determinants in common with lupin 11S globulin. Carbohydrate moieties or phosphate groups linked to Hs11S were not detected. This information is very useful in order to exploit and utilize rationally chan 11S globulin in food systems.
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Affiliation(s)
- Esaú Bojórquez-Velázquez
- Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Los Mochis, Los Mochis, Sinaloa CP 81250, Mexico; IPICyT, Instituto Potosino de Investigación Científica y Tecnológica A.C., Camino a la Presa San José No. 2055, Lomas 4a Sección, San Luis Potosí, SLP CP 78216, Mexico; Facultad de Ciencias Biológicas y Agropecuarias, Universidad de Colima, Autopista Colima-Manzanillo km 40, Tecomán, Colima CP 28100, Mexico
| | - Gisela J Lino-López
- Instituto de Investigación Lightbourn, Carretera las Pampas km 2.5, Cd., Jiménez, Chihuahua CP 33980, Mexico
| | - José A Huerta-Ocampo
- IPICyT, Instituto Potosino de Investigación Científica y Tecnológica A.C., Camino a la Presa San José No. 2055, Lomas 4a Sección, San Luis Potosí, SLP CP 78216, Mexico
| | - Alberto Barrera-Pacheco
- IPICyT, Instituto Potosino de Investigación Científica y Tecnológica A.C., Camino a la Presa San José No. 2055, Lomas 4a Sección, San Luis Potosí, SLP CP 78216, Mexico
| | - Ana P Barba de la Rosa
- IPICyT, Instituto Potosino de Investigación Científica y Tecnológica A.C., Camino a la Presa San José No. 2055, Lomas 4a Sección, San Luis Potosí, SLP CP 78216, Mexico
| | - Abel Moreno
- Instituto de Química, Universidad Nacional Autónoma de México, México D.F. 04510, Mexico
| | - N Alejandra Mancilla-Margalli
- Tecnológico Nacional de México, Instituto Tecnológico de Tlajomulco, Carr. a San Miguel Cuyutlán km 10, Tlajomulco de Zúñiga, Jalisco CP 45650, Mexico.
| | - Juan A Osuna-Castro
- Facultad de Ciencias Biológicas y Agropecuarias, Universidad de Colima, Autopista Colima-Manzanillo km 40, Tecomán, Colima CP 28100, Mexico.
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14
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Jaworski AF, Aitken SM. Expression and characterization of the Arabidopsis thaliana 11S globulin family. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2014; 1844:730-5. [PMID: 24530827 DOI: 10.1016/j.bbapap.2014.02.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2013] [Revised: 01/24/2014] [Accepted: 02/05/2014] [Indexed: 10/25/2022]
Abstract
The 11S globulins are the principal seed storage proteins in a variety of major crop species, including members of the legume and mustard families. They are targets for protein engineering studies attempting to alter the physicochemical properties of seed protein extracts (e.g. soybean) and to improve the nutritional quality of important agricultural crops. A key factor that has limited the success of this approach to date is insufficient accumulation of the engineered protein variants in vivo due to their improper folding and/or reduced stability, compared to the native protein. We have developed the Arabidopsis thaliana 11S proglobulins as a model system to enable studies exploring the factors underlying structural stability in this family of proteins. Yields of 1.5-4 mg/L were achieved for the three A. thaliana 11S proglobulins expressed in the Origami Escherichia coli cell line in super broth media at 20°C for 16 h and purified via immobilized-metal affinity chromatography. We also demonstrate that differential scanning fluorimetry is an effective and accessible technique to facilitate the screening of variants to enable the successful engineering of 11S seed storage proteins. The relative in vitro stability of the A. thaliana 11S proglobulins (proAtCRU1>proAtCRU3>proAtCRU2) is consistent between chemical and thermal denaturation studies.
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Affiliation(s)
| | - Susan M Aitken
- Department of Biology, Carleton University, Ottawa K1S 5B6, Canada; Department of Health Sciences, Carleton University, Ottawa K1S 5B6, Canada.
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