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Pang H, Yue Y, Dong H, Jiang T, Zhang H, Zhao Y, Cai T, Yan M, Shao S. Structural properties of Kudzu protein enzymatic hydrolysate and its repair effect on HepG2 cells damaged by H 2O 2 oxidation. Food Funct 2023; 14:9872-9891. [PMID: 37853837 DOI: 10.1039/d3fo02988c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2023]
Abstract
We investigated the structural properties, foaming capacity and foaming stability, antioxidant activity, and amino acid composition of Kudzu protein (KP) and Kudzu protein hydrolysate (KPH). The peptide sequence of KPH was analyzed using ultra performance liquid chromatography/tandem mass spectrometry (UPLC-MS/MS), and the binding ability of the peptide sequence to Keap1 was predicted through molecular docking simulations. The electrophoresis and molecular weight distribution analysis results showed that the molecular weight of KPH was significantly lower than that of KP, with a mean molecular weight of approximately 2000-5000 Da. The structures and properties were characterized using Fourier transform infrared spectroscopy, relative fluorescence, and circular dichroism. The results showed that KP exposed a large number of hydrophobic groups after enzymatic hydrolysis, and its structure changed from α-helical to random coils. KPH has a higher foaming capacity (200%) and foaming stability (97.5%) than KP, which may be related to the change in structure. These results indicate that moderate hydrolysis can improve the functional properties of KP, providing a new opportunity for its application as a food ingredient. The antioxidant assay results showed that KP and KPH had a good hydroxyl radical, superoxide anion, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging capacity and a high reducing capacity. KPH exerted better antioxidant effects than KP. The scavenging rates for DPPH, ABTS, hydroxyl radicals, and superoxide anions were 89.31%, 93.14%, 85.74%, and 58.29%, respectively, and its reducing capacity was 2.191, which may be related to the increase in amino acids with antioxidant activity after enzymolysis. In vitro, KP and KPH could significantly repair H2O2-induced oxidative damage in HepG2 cells, reduce the apoptosis rate, activate the Nrf2-Keap1 signaling pathway, reduce the accumulation of reactive oxygen species and malondialdehyde after oxidative damage, increase the activities of superoxide dismutase and glutathione (GSH) peroxidase, and increase the content of GSH and the total antioxidant capacity. Twenty-one peptide components were identified in KPH using UPLC-MS/MS, and the binding ability of 21 peptide components to Keap1 was analyzed through molecular docking technology. The results showed that all 21 peptides in KPH had good antioxidant activity, and real-time quantitative PCR (qRT-PCR) analysis was conducted to further explain the high antioxidant activity of KPH at the genetic level. These results show that KP and KPH are suitable for preparing antioxidant foods and related health foods to prevent oxidation-related diseases. KPH has more beneficial effects than KP.
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Affiliation(s)
- Huina Pang
- Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Yihan Yue
- Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Hongying Dong
- Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Ting Jiang
- Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Hongyin Zhang
- Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Yu Zhao
- Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Tiequan Cai
- Center for Food Evaluation, State Administration for Market Regulation, Beijing, China
| | - Mingming Yan
- Changchun University of Chinese Medicine, Changchun, Jilin, China
- Jilin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China.
| | - Shuai Shao
- Changchun University of Chinese Medicine, Changchun, Jilin, China
- Jilin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China.
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Zhang H, Xiao F, Li J, Han R, Li G, Wan Z, Shao S, Zhao D, Yan M. Immunomodulatory activity of semen Ziziphi Spinosae protein: a potential plant protein functional food raw material. NPJ Sci Food 2023; 7:32. [PMID: 37336871 DOI: 10.1038/s41538-023-00204-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Accepted: 05/26/2023] [Indexed: 06/21/2023] Open
Abstract
Semen Ziziphi Spinosae protein (SZSP) is a new plant protein resource with good food functional properties and health care function. However, the biological activity of SZSP has not been further studied, which greatly limits the development and utilization of SZSP in the food industry. The aim of this study was to investigate the protective effect of SZSP on immunosuppressed mice and its inhibitory effect on immune-stimulated RAW264.7 cells. The results demonstrated that SZSP remarkably improved the immunomodulatory secretion in serum (interleukin-2, tumor necrosis factor-α [TNF-α], interferon-γ, immunoglobulin-A, immunoglobulin-G, immunoglobulin-M) and primary macrophages (nitric oxide, interleukin-1β, TNF-α) and promoted the NK-cell killing activity of primary splenocytes in CTX-induced immunosuppression mice. Immunohistochemical analysis results indicated that the secretion of CD4+ and CD8+ in the spleen and thymus can be regulated by SZSP, leading to inhibition of the damage induced by cyclophosphamide in mice. Meanwhile, in order to clarify the immunomodulatory mechanism of SZSP, we showed that SZSP significantly inhibited the secretion of NO, interleukin-6, and TNF-α and reduced the phosphorylation expression of p-ERK, p-JNK, and p-IκBα in lipopolysaccharide-stimulated RAW264.7 cells. Therefore, the immunomodulatory effect of SZSP may be related to the activation of MAPKs and NF-κB signaling pathways. Based on the above studies, the preliminary purification of SZSP was continued, and S1F2G1 with immunomodulatory activity was obtained. Taken together, SZSP has an immunoregulatory effect in vivo and in vitro and may be a favorable candidate of functional food raw material for regulating immune responses.
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Affiliation(s)
- Hongyin Zhang
- Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Fengqin Xiao
- Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Jia Li
- Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Rongxin Han
- Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Guangzhe Li
- Changchun University of Chinese Medicine, Changchun, Jilin, China
- Jinlin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Zhiqiang Wan
- Changchun University of Chinese Medicine, Changchun, Jilin, China
- Jinlin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Shuai Shao
- Changchun University of Chinese Medicine, Changchun, Jilin, China
- Jinlin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Daqing Zhao
- Changchun University of Chinese Medicine, Changchun, Jilin, China.
- Jinlin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China.
| | - Mingming Yan
- Changchun University of Chinese Medicine, Changchun, Jilin, China.
- Jinlin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China.
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Gong L, Xie JB, Luo Y, Qiu ZD, Liu JR, Mei NJ, Chen ZY, Wang FL, Huang Y, Guo J, Cui GH, Zhang YQ, Lai CJS. Research progress of quality control for the seed of Ziziphus jujuba var. spinosa (Bunge) Hu ex H.F. Chow (Suan-Zao-Ren) and its proprietary Chinese medicines. JOURNAL OF ETHNOPHARMACOLOGY 2023; 307:116204. [PMID: 36720435 DOI: 10.1016/j.jep.2023.116204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 01/11/2023] [Accepted: 01/19/2023] [Indexed: 06/18/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Semen Ziziphi Spinosae (SZS), the seed of Ziziphus jujuba var. spinosa (Bunge) Hu ex H.F. Chow (Chinese name Suan-Zao-Ren), is widely distributed in China, Laos, Myanmar, and Iran. It is a classic traditional Chinese medicine with sedative and sleeping effects. In clinical practice, there are more than 155 proprietary Chinese medicines containing SZS. However, many commercial SZS products are difficult to qualify using current methods. Moreover, there is a scarcity of quality standards for SZS in proprietary Chinese medicines. AIM OF THE STUDY The purpose of this study was to clearly reveal the quality indicators during the entire production process of SZS and its products. MATERIALS AND METHODS This study reviewed more than 230 articles and related books on the quality control of SZS and its proprietary Chinese medicines published over the last 40 years (from January 1979 to October 2022). Moreover, where available, information on the quality of SZS and its proprietary Chinese medicines was also collected from websites for comparison, including online publications (e.g. PubMed, CNKI, Google Scholar, and Web of Science), the information at Yaozhi website and China Medical Information Platform, along with some classic books on Chinese herbal medicine. The literature and information search were conducted using keywords such as "Suan-Zao-Ren", " Ziziphus jujuba" and "quality control", and the latest results from various databases were combined to obtain valid information. The active components, which in vivo exposure, and Q-markers were also summarized. RESULTS The jujuboside A, jujuboside B, and spinosin were revealed as the key Q-markers for SZS. Moreover, the advancements and prospects of the quality control for SZS and its extract, proprietary Chinese medicines, health foods, and adulterants were comprehensively summarized. The high-performance liquid chromatography-UV/evaporative light scattering detection and fingerprint analysis were found to be the mainstream methods for the SZS quality control. In particular, the novel quality evaluation method based on the unit content was applied for SZS and its proprietary Chinese medicines. Significant fluctuations were found in the contents of Q-markers. Moreover, the mass transfer rule of Q-markers was comprehensively clarified based on the entire production process, including production origins, ripening time, primary process, processing, compatibility decoction/extract, and storage. Ultimately, the crushing and compatibility of SZS were found to be the key steps affecting the active components. CONCLUSIONS In short, this study provides solid evidences to reveal quality indicators for the entire production process of developing rational quality standards for SZS and its products. Moreover, this study also provides a template quality control overview, which could be extended to other traditional Chinese medicines.
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Affiliation(s)
- Li Gong
- State Key Laboratory Breeding Base of Dao - di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300314, China
| | - Jun-Bo Xie
- College of Traditional Chinese Pharmacy, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Yi Luo
- Department of Traditional Chinese and Ethnic Medicines, Guangxi Institute For Food and Drug Control, Nanning, 530021, China
| | - Zi-Dong Qiu
- State Key Laboratory Breeding Base of Dao - di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China.
| | - Jin-Rui Liu
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300314, China
| | - Nan-Ju Mei
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300314, China
| | - Ze-Yan Chen
- State Key Laboratory Breeding Base of Dao - di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Feng-Ling Wang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300314, China
| | - Yun Huang
- Pharmaceutical College, Hebei Medical University, Shijiazhuang, 050017, China
| | - Juan Guo
- State Key Laboratory Breeding Base of Dao - di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Guang-Hong Cui
- State Key Laboratory Breeding Base of Dao - di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Yan-Qing Zhang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300314, China.
| | - Chang-Jiang-Sheng Lai
- State Key Laboratory Breeding Base of Dao - di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China.
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Kadam D, Kadam A, Tungare K, Arte P, Lele SS. An investigation of correlation between structural and functional properties of Nigella sativa protein isolate. J Food Biochem 2022; 46:e14391. [PMID: 36129194 DOI: 10.1111/jfbc.14391] [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: 05/13/2022] [Revised: 08/19/2022] [Accepted: 08/23/2022] [Indexed: 01/13/2023]
Abstract
The physicochemical characteristics, amino acid composition, and functional properties of Nigella sativa (NS) seedcake protein extracts were evaluated to establish their potential in nutraceuticals and functional foods. The highest yield (20.2%) of protein isolate (NSPI) from NS seedcake was achieved at an alkali concentration of 0.16 M, a buffer to sample ratio of 1/25 (w/v), extraction time, 15 min, and extraction temperature, 25°C. Amino acid analysis showed that the isolated protein is a good source of amino acids with a significant essential to total amino acid (E/TN) ratio. Further, the protein isolate exhibited maximum solubility at pH 11. The results of the physicochemical analysis clearly indicated that the protein isolate had good water and oil holding capacity, emulsification property, foaming capacity, and foaming stability. The secondary structure of NSPI contained α-helix, β-sheet, and β-turns. In addition, NSPI showed excellent antioxidant, anti-diabetic, and protein digestibility activities. From the experimental data, it could be concluded that NSPI could be an excellent source of proteins for the development of foods with promising functional properties. PRACTICAL APPLICATIONS: Nigella sativa seeds are frequently used as a natural food additive and have been a part of naturopathy for centuries due to their anti-inflammatory, antibacterial, anticancer, antidiabetic, immunomodulatory, and cardioprotective properties. Nigella sativa seedcakes obtained as by-products of the oil extraction process are rich in protein content and can be used as a sustainable source of dietary proteins to cater to a wide range of consumers. Being plant-based, they inherently possess several medicinal properties. Analyzing the physicochemical and functional properties of protein isolated from seedcakes allows us to optimize the protein extraction process while providing a better perspective on its potential in the nutraceuticals and food industries. It can be used as an energy supplement in animal feed as a source of protein to replace soybeans and barley. The antioxidant proteins when added to meat-based products have been known to protect the meat from oxidative stress as well as pathogenic organisms, thus, improving its shelf-life. Nigella sativa protein isolates have several applications in the pharmaceutical industry as well.
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Affiliation(s)
- Deepak Kadam
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Aayushi Kadam
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Kanchanlata Tungare
- School of Biotechnology and Bioinformatics, D. Y. Patil Deemed to be University, Navi Mumbai, India
| | - Priyamvada Arte
- School of Biotechnology and Bioinformatics, D. Y. Patil Deemed to be University, Navi Mumbai, India
| | - Smita S Lele
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
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Gao X, He J, Chen J, Zheng Y, Li Y, Ye T. Double-spotted pufferfish (Takifugu bimaculatus) skin collagen: Preparation, structure, cytocompatibility, rheological, and functional properties. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Han R, Shao S, Zhang H, Qi H, Xiao F, Shen Y, Fan L, Wang H, Zhao D, Li G, Yan M. Physico-chemical properties, antioxidant activity, and ACE inhibitory activity of protein hydrolysates from wild jujube seed. J Food Sci 2022; 87:2484-2503. [PMID: 35502672 PMCID: PMC9325541 DOI: 10.1111/1750-3841.16157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 03/02/2022] [Accepted: 03/27/2022] [Indexed: 11/28/2022]
Abstract
Wild jujube seed protein (WJSP) as one kind of functional food material has attracted much attention due to its highly nutritive and medicinal value in anti-inflammatory and improving immunomodulatory ability. However, owing to its large molecular weight and complex structure, biological activities of WJSP were greatly limited and cannot be fully utilized by the human body. Therefore, how to improve the bioavailability of WJSP and develop promising WJSP nutritious materials is a great challenge. In this work, wild jujube seed protein hydrolysates (WJSPHs) were prepared from WJSP via enzymatic hydrolysis method, and their physico-chemical properties, antioxidant activity, and angiotensin converting enzyme (ACE) inhibitory activity in vitro have been investigated for the first time. SDS-PAGE electrophoresis and size-exclusion chromatographic results indicate that WJSPHs have lower molecular weight distribution (< 5,000 Da) than WJSP. Circular dichroism (CD) spectroscopy and Fourier transform infrared spectroscopy (FTIR) results illustrated that random coil is the main secondary structure of WJSPHs. Antioxidant experiments indicate that WJSPHs exhibit high radicals-scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals (94.60%), 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulfonate) (ABTS+ ) radicals (90.84%), superoxide radicals (44.77%), and hydroxyl radicals (47.77%). In vitro, WJSPHs can significantly decrease the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA), and increase the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in HepG2 cells. Moreover, ACE activity was found that can be significantly inhibited by WJSPHs (73.02%). Therefore, all previously mentioned results suggest that WJSPHs may be a promising antioxidant food to prevent oxidative-related diseases in future. PRACTICAL APPLICATION: This study shows that WJSPHs exhibit high antioxidant activity and ACE inhibitory activity in vitro, which provide potential application value as antioxidant peptides to prevent oxidative-related diseases.
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Affiliation(s)
- Rongxin Han
- Changchun University of Chinese Medicine, Changchun, China
| | - Shuai Shao
- Changchun University of Chinese Medicine, Changchun, China
| | - Hongyin Zhang
- Changchun University of Chinese Medicine, Changchun, China
| | - Hongyu Qi
- Changchun University of Chinese Medicine, Changchun, China
| | - Fengqin Xiao
- Changchun University of Chinese Medicine, Changchun, China
| | - Yingxin Shen
- Changchun University of Chinese Medicine, Changchun, China
| | - Lin Fan
- Changchun University of Chinese Medicine, Changchun, China
| | - Haidong Wang
- Changchun University of Chinese Medicine, Changchun, China
| | - Daqing Zhao
- Changchun University of Chinese Medicine, Changchun, China
| | - Guangzhe Li
- Changchun University of Chinese Medicine, Changchun, China.,Jilin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Mingming Yan
- Changchun University of Chinese Medicine, Changchun, China.,Jilin Provincial Science and Technology Innovation Center of Health Food of Chinese Medicine, Changchun University of Chinese Medicine, Changchun, Jilin, China
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Insights into the composition, structure-function relationship, and molecular organization of surfactants from spent coffee grounds. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107204] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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