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Emkani M, Moundanga S, Oliete B, Saurel R. Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation. Front Nutr 2023; 10:1284413. [PMID: 38024383 PMCID: PMC10652897 DOI: 10.3389/fnut.2023.1284413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Accepted: 10/09/2023] [Indexed: 12/01/2023] Open
Abstract
Pea albumins are promising for their nutritional, biological, and techno-functional properties. However, this fraction is usually discarded in the industry due to its low protein content compared to globulin fraction and the presence of some anti-nutritional compounds. In the present study, we used an alternative method of pea protein extraction based on alkaline solubilization/isoelectric precipitation in which the reduction of pH was achieved by lactic acid fermentation using specific starters instead of mineral acids. Hence, the main objective of this study was to examine the protein profile and the content of anti-nutritional and nutritional active compounds in pea albumin-rich fractions obtained by the isoelectric extraction method without (control) or with fermentation with different lactic acid bacteria (Streptococcus thermophilus, Lactiplantibacillus plantarum, and their co-culture). Different pea cultivars (Cartouche, Ascension, and Assas) were used here for their differences in protein profile. The results revealed a higher total nitrogen content in albumin-rich fraction for fermented samples and, in particular, for co-culture. The majority of total nitrogen was determined as non-protein (~50%), suggesting the degradation of proteins by LAB to small peptides and amino acids, which were solubilized in the soluble fraction (albumin) as confirmed by size exclusion chromatography (SEC-HPLC) analysis. Moreover, the higher antioxidant activity of fermented albumin samples was attributed to the production of small peptides during extraction. Lactic acid fermentation also resulted in a significant reduction of trypsin inhibitor activity, α-galactoside, and phytic acid content of this fraction compared to control.
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Affiliation(s)
| | | | | | - Rémi Saurel
- Univ. Bourgogne Franche-Comté, L'Institut Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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2
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Kuang J, Hamon P, Lechevalier V, Saurel R. Thermal Behavior of Pea and Egg White Protein Mixtures. Foods 2023; 12:2528. [PMID: 37444266 DOI: 10.3390/foods12132528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
The partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food. Hence, to control the heat treatment of a composite protein ingredient, this work investigated the thermal behavior of mixtures of raw egg white (EW) and a laboratory-prepared pea protein isolate (PPI). Ten-percentage-by-weight protein suspensions prepared with different PPI/EW weight ratios (100/0, 75/25, 50/50, 25/75, 0/100) at pH 7.5 and 9.0 were analyzed by differential scanning calorimetry (DSC) and dynamic rheology in temperature sweep mode (T < 100 °C). The DSC data revealed changes in the thermal denaturation temperatures (Td) of ovotransferrin, lysozyme, and pea legumin, supposing interactions between proteins. Denaturation enthalpy (∆H) showed a high pH dependence related to pea protein unfolding in alkaline conditions and solubility loss of some proteins in admixture. Upon temperature sweeps (25-95 °C), the elastic modulus (G') of the mixtures increased significantly with the EW content, indicating that the gel formation was governed by the EW protein. Two thermal sol-gel transitions were found in EW-containing systems. In particular, the first sol-gel transition shifted by approximately +2-3 °C at pH 9.0, probably by a steric hindering effect due to the presence of denatured and non-associated pea globulins at this pH.
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Affiliation(s)
- Jian Kuang
- PAM UMR A 02.102, L'Institut Agro Dijon, Université Bourgogne Franche-Comté, F-21000 Dijon, France
- INRAE, L'Institut Agro Rennes-Angers, UMR STLO, F-35042 Rennes, France
| | - Pascaline Hamon
- INRAE, L'Institut Agro Rennes-Angers, UMR STLO, F-35042 Rennes, France
| | | | - Rémi Saurel
- PAM UMR A 02.102, L'Institut Agro Dijon, Université Bourgogne Franche-Comté, F-21000 Dijon, France
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3
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Zhang Y, Che H, Li C, Jin T. Food Allergens of Plant Origin. Foods 2023; 12:foods12112232. [PMID: 37297475 DOI: 10.3390/foods12112232] [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: 04/15/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
This review presents an update on the physical, chemical, and biological properties of food allergens in plant sources, focusing on the few protein families that contribute to multiple food allergens from different species and protein families recently found to contain food allergens. The structures and structural components of the food allergens in the allergen families may provide further directions for discovering new food allergens. Answers as to what makes some food proteins allergens are still elusive. Factors to be considered in mitigating food allergens include the abundance of the protein in a food, the property of short stretches of the sequence of the protein that may constitute linear IgE binding epitopes, the structural properties of the protein, its stability to heat and digestion, the food matrix the protein is in, and the antimicrobial activity to the microbial flora of the human gastrointestinal tract. Additionally, recent data suggest that widely used techniques for mapping linear IgE binding epitopes need to be improved by incorporating positive controls, and methodologies for mapping conformational IgE binding epitopes need to be developed.
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Affiliation(s)
- Yuzhu Zhang
- US Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA
| | - Huilian Che
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Caiming Li
- US Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Tengchuan Jin
- Department of Obstetrics and Gynecology, The First Affiliated Hospital of USTC, Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei 230001, China
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4
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Archut A, Klost M, Drusch S, Kastner H. Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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5
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Bu F, Feyzi S, Nayak G, Mao Q, Kondeti VSK, Bruggeman P, Chen C, Ismail BP. Investigation of novel cold atmospheric plasma sources and their impact on the structural and functional characteristics of pea protein. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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6
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Upscaling of alkaline pea protein extraction from dry milled and pre-treated peas from laboratory to pilot scale: Optimization of process parameters for higher protein yields. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01558-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Abstract
AbstractThe upscaling of pea protein extraction from laboratory scale with a centrifuge to pilot scale with a decanter centrifuge was investigated, and the pea protein extraction efficiency from dry milled and pre-treated peas was compared. Upscaling from laboratory to pilot scale is possible since starch was under the limit of detection (< 0.5%). The protein banding pattern of a sodium-dodecyl-sulfate polyacrylamide gel electrophoresis confirmed that albumins and globulins were extracted by alkali extraction. Protein yield increased from 59.5% to 67.1% for dry milled peas due to constant and quick discharge of dry matter in the decanter centrifuge. For pre-treated peas, the protein yield increased from 60.3% to 94.3%, which is explained by an improved cutting and improved separation in pilot scale compared to laboratory scale. The impact of acceleration, mass flow, differential speed and their respective interactions in the decanting process was determined with a design of experiments. For dry milled peas, only the mass flow exceeded the significance level. However, a mass flow of 5 kg h−1, an acceleration of 1000 g$$\times$$
×
and a differential speed of 50 min−1 led to the highest protein yield of 75.6%. The obtained protein yields for the pre-treated peas were in the range of 83 to 96% and therefore did not show significant differences in protein yield.
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7
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Develop and characterize thermally reversible transparent gels from pea protein isolate and study the gel formation mechanisms. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107373] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Bu F, Nayak G, Bruggeman P, Annor G, Ismail BP. Impact of plasma reactive species on the structure and functionality of pea protein isolate. Food Chem 2022; 371:131135. [PMID: 34571408 DOI: 10.1016/j.foodchem.2021.131135] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 08/30/2021] [Accepted: 09/12/2021] [Indexed: 01/05/2023]
Abstract
The impact of plasma-produced reactive oxygen and nitrogen species, in particular O3, NxOy, H2O2 and OH, on the structure and functionality of pea protein isolate (PPI) was evaluated. Reactive species were produced through a combination of controlled measurements and plasma treatments. Pronounced structural and functional effects were observed upon treatment with reactive species at pH 2. All reactive species induced protein denaturation and the formation of disulfide-linked soluble aggregates. A significant increase in surface hydrophobicity and β-sheet content was only induced by treatment with O3 and OH. These specific changes resulted in significant enhancement in gelation and emulsification. While H2O2 enhanced PPI color by increasing whiteness, it had the least impact on protein structure and functionality. Results of this work can be used to optimize cold atmospheric plasma treatment of PPI to induce specific structural changes and a directed enhancement in functionality.
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Affiliation(s)
- Fan Bu
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, United States
| | - Gaurav Nayak
- Department of Mechanical Engineering, University of Minnesota, 111 Church St SE, Minneapolis, MN 55455, United States
| | - Peter Bruggeman
- Department of Mechanical Engineering, University of Minnesota, 111 Church St SE, Minneapolis, MN 55455, United States
| | - George Annor
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, United States
| | - Baraem P Ismail
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, United States.
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9
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Drusch S, Klost M, Kieserling H. Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101503] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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10
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Taylor SL, Marsh JT, Koppelman SJ, Kabourek JL, Johnson PE, Baumert JL. A perspective on pea allergy and pea allergens. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Biswal AK, Panda PK, Yang JM, Misra PK. Isolation, process optimisation and characterisation of the protein from the de-oiled cake flour of Madhuca latifolia. IET Nanobiotechnol 2021; 14:654-661. [PMID: 33108320 DOI: 10.1049/iet-nbt.2020.0029] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
This work reports the isolation of the protein from the flour of an underutilised agro waste, a de-oiled cake of Madhuca latifolia using the bis (2-ethylehexyl) sodium sulfosuccinate salt reverse micelle and the characterisation of the protein through various techniques. The experimental conditions for the extraction were optimised using Box-Behnken design. The highest yield of the protein was achieved when the extraction parameters, i.e. KCl concentration, KCl amount, and pH of the medium, were 0.5 M, 1.25 ml, and 9.02, respectively. The experimental yield (75.56%) obtained under the optimised conditions matched extremely well with the predicted yield (75.19%). The analysis of the biochemical composition envisaged the occurrence of 2S albumin, 7S globulin, and 11S globulin as the major components in the protein. The X-ray diffraction pattern supported the β-sheets structure of the protein. The imaging of the protein through a scanning electron microscope revealed the shape and surface of the protein to be spherical and smooth, respectively. Thus, the protein isolate of the de-oiled cake flour of Madhuca latifolia could be utilised towards food product development and relevant fields.
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Affiliation(s)
- Achyuta Kumar Biswal
- Centre of Studies in Surface Science and Technology, School of Chemistry, Sambalpur University, Jyoti Vihar, 768019 Odisha, India
| | - Pradeep Kumar Panda
- Department of Chemical and Materials Engineering, Chang Gung University, Taoyuan 33302, Taiwan
| | - Jen-Ming Yang
- Department of Chemical and Materials Engineering, Chang Gung University, Taoyuan 33302, Taiwan
| | - Pramila Kumari Misra
- Centre of Studies in Surface Science and Technology, School of Chemistry, Sambalpur University, Jyoti Vihar, 768019 Odisha, India.
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12
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Hinderink EB, Berton-Carabin CC, Schroën K, Riaublanc A, Houinsou-Houssou B, Boire A, Genot C. Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6601-6612. [PMID: 34087067 PMCID: PMC8213056 DOI: 10.1021/acs.jafc.1c01005] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/11/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
Proteins are widely used to stabilize emulsions, and plant proteins have raised increasing interest for this purpose. The interfacial and emulsifying properties of proteins depend largely on their molecular properties. We used fluorescence spectroscopy to characterize the conformation of food proteins from different biological origins (dairy or pea) and transformation processes (commercial or lab-made isolates) in solution and at the oil-water interface. The fourth derivative of fluorescence spectra provided insights in the local environment of tryptophan (Trp) residues and thus in the protein structure. In emulsions, whey proteins adsorbed with their Trp-rich region at the oil-water interface. Proteins in the commercial pea isolate were present as soluble aggregates, and no changes in the local environment of the Trp residues were detected upon emulsification, suggesting that these structures adsorb without conformational changes. The lab-purified pea proteins were less aggregated and a Trp-free region of the vicilin adsorbed at the oil-water interface.
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Affiliation(s)
- Emma B.
A. Hinderink
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Claire C. Berton-Carabin
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- INRAE,
UR BIA, F-44316 Nantes, France
| | - Karin Schroën
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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13
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García Arteaga V, Kraus S, Schott M, Muranyi I, Schweiggert-Weisz U, Eisner P. Screening of Twelve Pea ( Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles. Foods 2021; 10:foods10040758. [PMID: 33918162 PMCID: PMC8065828 DOI: 10.3390/foods10040758] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/29/2021] [Accepted: 03/30/2021] [Indexed: 12/11/2022] Open
Abstract
Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.
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Affiliation(s)
- Verónica García Arteaga
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (S.K.); (M.S.); (I.M.); (U.S.-W.); (P.E.)
- Center of Life and Food Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
- Correspondence: ; Tel.: +49-8161-491-465
| | - Sonja Kraus
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (S.K.); (M.S.); (I.M.); (U.S.-W.); (P.E.)
| | - Michael Schott
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (S.K.); (M.S.); (I.M.); (U.S.-W.); (P.E.)
| | - Isabel Muranyi
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (S.K.); (M.S.); (I.M.); (U.S.-W.); (P.E.)
| | - Ute Schweiggert-Weisz
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (S.K.); (M.S.); (I.M.); (U.S.-W.); (P.E.)
- Institute for Nutritional and Food Sciences, University of Bonn, 53012 Bonn, Germany
| | - Peter Eisner
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany; (S.K.); (M.S.); (I.M.); (U.S.-W.); (P.E.)
- ZIEL—Institute for Food & Health, Technical University of Munich, 85354 Freising, Germany
- School of Technology and Engineering, Steinbeis-Hochschule, 12489 Berlin, Germany
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14
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Emkani M, Oliete B, Saurel R. Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties. Foods 2021; 10:549. [PMID: 33800873 PMCID: PMC8001262 DOI: 10.3390/foods10030549] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/01/2021] [Accepted: 03/03/2021] [Indexed: 11/16/2022] Open
Abstract
Although pea protein has been widely explored, its consumption is still limited by undesirable sensory characteristics and low solubility. All these properties can be modified during protein extraction process. Besides, previous studies showed that lactic acid bacteria (LAB) have a positive effect on legume protein ingredients in terms of flavor and functional properties. Hence, the objective of this work was to explore an alternative extraction method based on alkaline extraction/isoelectric precipitation (AEIEP) resulting in globulin-rich and residual albumin-rich fractions. Here, the decrease in pH was achieved by lactic fermentation instead of mineral acid addition. Different bacteria strains (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis) have been used alone or in co-culture, and the results were compared with the usual acidification. The extraction assisted by fermentation led to the increase by 20-30% in protein content/yield of the albumin fraction, meaning that the solubility of the extracted pea protein was increased. This result could be explained by the proteolytic activity of bacteria during lactic fermentation. Therefore, the thermal denaturation properties of the isolated protein fractions measured by differential scanning calorimetry could be mainly ascribed to differences in their polypeptide compositions. In particular, higher denaturation enthalpy in globulin fractions after fermentation compared to AEIEP (~15 J/g protein vs. ~13 J/g protein) revealed the relative enrichment of this fraction in pea legumins; a higher part of 7S globulins seemed to be consumed by lactic acid bacteria.
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Affiliation(s)
| | | | - Rémi Saurel
- Physico-Chimie des Aliments et du Vin, PAM UMR A 02.102, AgroSup Dijon, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (B.O.)
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15
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Ding J, Ju H, Zhong L, Qi L, Sun N, Lin S. Reducing the allergenicity of pea protein based on the enzyme action of alcalase. Food Funct 2021; 12:5940-5948. [PMID: 34031673 DOI: 10.1039/d1fo00083g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Enzymatic hydrolysis could be one of the crucial means to limit the allergenicity of allergens. The allergenicity of pea peptides was evaluated using indirect ELISA and RBL-2H3 cell assay, thereby obtaining hypoallergenic pea peptide sequences. Results indicated that pea protein-sensitized mice produced higher levels of total IgG1 and IgE antibodies than the mice in the control group (P < 0.05). Moreover, the allergenicity of hydrolysates decreased significantly after enzymolysis, and the allergenicity of ultrafiltration component F1 and purified component F1-2 was significantly lower than that of other isolated and purified components (P < 0.05). Furthermore, ADLYNPR identified from F1-2 had lower binding capacity to specific IgE and IgG1 and lower degree of cell degranulation with a higher EC50 value of 6.63 ng mL-1, which was about 36.83 times that of pea protein (P < 0.05). Based on the above results, ADLYNPR might be a potential source of hypoallergenic peptides.
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Affiliation(s)
- Jie Ding
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
| | - Huapeng Ju
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
| | - Limin Zhong
- Ganzhou Quanbiao Biological Technology Co., Ltd, Ganzhou 341100, P.R. China
| | - Libo Qi
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P.R. China.
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16
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Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106008] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Klost M, Brzeski C, Drusch S. Effect of protein aggregation on rheological properties of pea protein gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106036] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Zhang Y, Jin T. Almond allergens: update and perspective on identification and characterization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4657-4663. [PMID: 32270879 DOI: 10.1002/jsfa.10417] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 04/01/2020] [Accepted: 04/09/2020] [Indexed: 06/11/2023]
Abstract
Almond (Prunus dulcis) is not only widely used as a human food as a result of its flavor, nutrients, and health benefits, but it is also one of the most likely tree nuts to trigger allergies. Almond allergens, however, have not been studied as extensively as those of peanuts and other selected tree nuts. This review provides an update of the molecular properties of almond allergens to clarify some confusion about the identities of almond allergens and our perspective on characterizing putative almond allergens. At present, the following almond allergens have been designated by the World Health Organization/International Union of Immunological Societies Allergen Nomenclature Sub-Committee: Pru du 3 (a non-specific lipid transfer protein 1, nsLTP1), Pru du 4 (a profilin), Pru du 5 (60S acidic ribosomal protein 2), Pru du 6 (an 11S legumin known as prunin) and Pru du 8 (an antimicrobial protein with cC3C repeats). Besides, almond vicilin and almond γ-conglutin have been identified as food allergens, although further characterization of these allergens is still of interest. In addition, almond 2S albumin was reported as a food allergen as a result of the misidentification of Pru du 8. Two more almond proteins have been called allergens based on their sequence homology with known food allergens and their 'membership' in relevant protein families that contain allergens in many species. These include the pathogenesis related-10 protein (referred to as Pru du 1) and the thaumatin-like protein (referred to as Pru du 2). Almonds thus have five known food allergens and five more likely ones that need to be investigated further. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Yuzhu Zhang
- U.S. Department of Agriculture, Agricultural Research Service, Pacific West Area, Western Regional Research Center, Albany, CA, USA
| | - Tengchuan Jin
- Department of Obstetrics and Gynecology, The First Affiliated Hospital of USTC, Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei, China
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19
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Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105793] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Florowska A, Hilal A, Florowski T, Wroniak M. Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties. Foods 2020; 9:E845. [PMID: 32610515 PMCID: PMC7404482 DOI: 10.3390/foods9070845] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/24/2020] [Accepted: 06/25/2020] [Indexed: 01/05/2023] Open
Abstract
The aim of the study was to determine the effects of pea and soy protein addition (1, 3, 6 g/100 g) on inulin hydrogels properties. Inulin hydrogels (20 g/100 g) were obtained by thermal induction. It was stated that tested plant protein might be used as a modifier of inulin hydrogels properties. The addition of pea and soy protein to inulin hydrogels resulted in networks with more a compact and homogeneous structure. The increase of the protein concentration caused the structure of the hydrogels to get smoother, more cohesive, and less granular. Pea and soy protein addition (3-6 g/100 g) to hydrogels allowed to obtain higher values of yield stress, texture (firmness, adhesiveness) and spreadability parameters. At a protein concentration of 6 g/100 g, the firmness of inulin hydrogels was seven times higher for those with pea protein (1.87 N) and ten times higher for those with soy protein (2.60 N) compering to the control hydrogel (0.24 N). The transmission profiles of hydrogels with incorporated 6 g/100 g of soy proteins showed the slowest motion of the particles, which indicates the highest stability of gel. As the concentration of protein addition increased, a reduction in the lightness was observed.
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Affiliation(s)
- Anna Florowska
- Institute of Food Science, Department of Food Technology and Assessment, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (A.H.); (T.F.); (M.W.)
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21
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Popp J, Trendelenburg V, Niggemann B, Randow S, Völker E, Vogel L, Reuter A, Spiric J, Schiller D, Beyer K, Holzhauser T. Pea (Pisum sativum) allergy in children: Pis s 1 is an immunodominant major pea allergen and presents IgE binding sites with potential diagnostic value. Clin Exp Allergy 2020; 50:625-635. [PMID: 32078204 DOI: 10.1111/cea.13590] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 02/07/2020] [Accepted: 02/15/2020] [Indexed: 11/27/2022]
Abstract
BACKGROUND Food allergy to pea (Pisum sativum) has been rarely studied in children at the clinical and molecular levels. OBJECTIVE To elucidate the allergenic relevance and diagnostic value of pea 7S globulin Pis s 1, nsLTP, and 2S albumins PA1 and PA2 in children. METHODS Children with pea-specific IgE ≥ 0.35 kUA /L and clinical evidence of pea allergy or tolerance were included in the study. IgE binding against pea total protein extract, recombinant (r) rPis s 1, rPA1, rPA2, and natural nsLTP was analysed using IgE immunoblot/inhibition. Mediator release potency was investigated in passively sensitized rat basophil leukaemia (RBL) 2H3-cells. IgE binding to synthetic overlapping peptides of Pis s 1 was detected on multipeptide microarrays. RESULTS 19 pea-sensitized children were included, 14 with doctors' diagnosed allergy and 5 with tolerance to pea (median age 3.5 and 4.5 years, respectively). 11/14 (78%) pea-allergic and 1/5 (20%) tolerant children were sensitized to Pis s 1. Under the reducing conditions of immunoblot analysis, IgE binding to rPA1 was negligible, sensitization to rPA2 and nsLTP undetectable. Compared to pea total protein extract, rPis s 1 displayed on average 58% IgE binding capacity and a 20-fold higher mediator release potency. Selected Pis s 1-related peptides displayed IgE binding in pea-allergic but not in pea-tolerant children. CONCLUSIONS AND CLINICAL RELEVANCE In this study group, Pis s 1 is a major immunodominant allergen in pea-allergic children. Evidence for sensitization to nsLTP and 2S albumins was low but requires further verification with regard to conformational epitopes. Recombinant Pis s 1 and related peptides which were exclusively recognized by pea-allergic children may improve in vitro diagnosis of pea allergy once verified in prospective studies with larger study groups.
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Affiliation(s)
- Jasmin Popp
- Division of Allergology, Paul-Ehrlich-Institut, Langen, Germany
| | - Valérie Trendelenburg
- Department of Pediatric Pulmonology, Immunology and Intensive Care Medicine, Charité Universitätsmedizin Berlin, Berlin, Germany
| | - Bodo Niggemann
- Department of Pediatric Pulmonology, Immunology and Intensive Care Medicine, Charité Universitätsmedizin Berlin, Berlin, Germany
| | - Stefanie Randow
- Division of Allergology, Paul-Ehrlich-Institut, Langen, Germany
| | - Elke Völker
- Division of Allergology, Paul-Ehrlich-Institut, Langen, Germany
| | - Lothar Vogel
- Division of Allergology, Paul-Ehrlich-Institut, Langen, Germany
| | - Andreas Reuter
- Division of Allergology, Paul-Ehrlich-Institut, Langen, Germany
| | - Jelena Spiric
- Division of Allergology, Paul-Ehrlich-Institut, Langen, Germany
| | - Dirk Schiller
- Division of Allergology, Paul-Ehrlich-Institut, Langen, Germany
| | - Kirsten Beyer
- Department of Pediatric Pulmonology, Immunology and Intensive Care Medicine, Charité Universitätsmedizin Berlin, Berlin, Germany
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Yamada K, Basak AK, Goto-Yamada S, Tarnawska-Glatt K, Hara-Nishimura I. Vacuolar processing enzymes in the plant life cycle. THE NEW PHYTOLOGIST 2020; 226:21-31. [PMID: 31679161 DOI: 10.1111/nph.16306] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Accepted: 10/14/2019] [Indexed: 05/23/2023]
Abstract
Vacuolar processing enzyme (VPE) is a cysteine-type endopeptidase that has a substrate-specificity for asparagine or aspartic acid residues and cleaves peptide bonds at their carboxyl-terminal side. Various vacuolar proteins are synthesized as larger proprotein precursors, and VPE is an important initiator of maturation and activation of these proteins. It mediates programmed cell death (PCD) by provoking vacuolar rupture and initiating the proteolytic cascade leading to PCD. Vacuolar processing enzyme also possesses a peptide ligation activity, which is responsible for producing cyclic peptides in several plant species. These unique functions of VPE support developmental and environmental responses in plants. The number of VPE homologues is higher in angiosperm species, indicating that there has been differentiation and specialization of VPE function over the course of evolution. Angiosperm VPEs are separated into two major types: the γ-type VPEs, which are expressed mainly in vegetative organs, and the β-type VPEs, whose expression occurs mainly in storage organs; in eudicots, the δ-type VPEs are further separated within γ-type VPEs. This review also considers the importance of processing and peptide ligation by VPE in vacuolar protein maturation.
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Affiliation(s)
- Kenji Yamada
- Małopolska Centre of Biotechnology, Jagiellonian University, Krakow, 30-387, Poland
| | - Arpan Kumar Basak
- Małopolska Centre of Biotechnology, Jagiellonian University, Krakow, 30-387, Poland
- Institute of Environmental Sciences, Faculty of Biology, Jagiellonian University, Krakow, 30-387, Poland
| | - Shino Goto-Yamada
- Małopolska Centre of Biotechnology, Jagiellonian University, Krakow, 30-387, Poland
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Kristensen HT, Møller AH, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Co‐precipitation of whey and pea protein – indication of interactions. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14553] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Anders Hauer Møller
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
| | - Mette Christensen
- Arla Innovation Centre Arla Foods Amba Agro Food Park 19 8200 Aarhus N Denmark
| | | | - Marianne Hammershøj
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
| | - Trine Kastrup Dalsgaard
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
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24
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Chen M, Lu J, Liu F, Nsor-Atindana J, Xu F, Goff HD, Ma J, Zhong F. Study on the emulsifying stability and interfacial adsorption of pea proteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.003] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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25
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Chang Y, Joo E, Song HG, Choi I, Yoon CS, Choi YJ, Han J. Development of Protein-Based High-Oxygen Barrier Films Using an Industrial Manufacturing Facility. J Food Sci 2019; 84:303-310. [PMID: 30620783 DOI: 10.1111/1750-3841.14427] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 11/17/2018] [Accepted: 11/24/2018] [Indexed: 11/29/2022]
Abstract
In this study, protein-based high-oxygen barrier multilayer films were manufactured at a pilot plant scale by a roll-to-roll coating process and an adhesive lamination process. Also, their characteristics were examined to evaluate their industrial feasibility. Oxygen transmission rates (OTRs) of the protein-based films (polyethylene terephthalate [PET]/pea protein isolate [PPI]/nylon/cast polypropylene [CPP], PET/whey protein isolate [WPI]/CPP, PET/WPI/nylon/CPP, and PET/PPI/nylon/low-density polyethylene [LDPE]) were significantly lower than OTR of the PET/nylon/CPP film without a protein-coating layer and that of the commercial high-barrier multilayer film copolymer (PET/aluminum/CPP). In addition, water vapor transmission rates of the films containing protein layer were significantly lower than that of the commercial high-barrier film containing ethylene vinyl alcohol [nylon/nylon/EVOH/easy peel layer [EPL]). Among the tested polymers, the PET/WPI/nylon/LDPE film showed the highest heat-sealing ability, tensile strength, and elastic modulus. Moreover, transparency and haze of the PET/WPI/nylon/CPP film were similar to the film without WPI coating. Taken together, our results indicate that the protein-based coating films showing high-oxygen and high-water barrier properties can be manufactured using industrial facilities and could replace commercial multilayer films based on synthetic materials. PRACTICAL APPLICATION: Oxygen barrier property is an important feature in food packaging materials. Therefore, protein-coated high-oxygen barrier multilayer films were manufactured at a pilot scale to verify the possibility of their mass production. Specifically, high-oxygen and high-moisture barrier coating was produced by pea and whey proteins. Finally, the protein-based multilayer films made by an industrial facility were confirmed to be able to replace current commercial films containing synthetic barrier materials.
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Affiliation(s)
- Yoonjee Chang
- Dept. of Food Science and Technology, Univ. of California-Davis, Davis, CA, 95616, U.S.A
| | - Eunmi Joo
- Dept. of Biotechnology, College of Life Sciences and Biotechnology, Korea Univ., Seoul, 02841, Republic of Korea
| | - Hong-Geon Song
- Dept. of Biotechnology, College of Life Sciences and Biotechnology, Korea Univ., Seoul, 02841, Republic of Korea
| | - Inyoung Choi
- Dept. of Biotechnology, College of Life Sciences and Biotechnology, Korea Univ., Seoul, 02841, Republic of Korea
| | - Chan Suk Yoon
- Co., Ltd., 38 Cheongwonsandan 7-gil, Mado-myeon, Hwaseong-si, Gyeonggi-do, Republic of Korea
| | - Young Ju Choi
- Dept. of Food Science and Technology, Univ. of California-Davis, Davis, CA, 95616, U.S.A
| | - Jaejoon Han
- Dept. of Biotechnology, College of Life Sciences and Biotechnology, Korea Univ., Seoul, 02841, Republic of Korea.,Dept. of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea Univ., Seoul, 02841, Republic of Korea
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26
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Warnakulasuriya S, Pillai PKS, Stone AK, Nickerson MT. Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides. Food Chem 2018; 264:180-188. [PMID: 29853364 DOI: 10.1016/j.foodchem.2018.05.036] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 05/01/2018] [Accepted: 05/05/2018] [Indexed: 11/27/2022]
Abstract
The complex coacervation of pea protein isolate (PPI) with commercial pectic polysaccharides [high methoxy citrus pectin (P90, 90 representing DE), apple pectin (P78) sugar beet pectin (P62), low methoxy citrus pectin (P29)] of different degrees of esterification (DE) [and galacturonic acid content (GalA)] and blockiness (DB), was investigated. The maximum amount of coacervates formed at a biopolymer weight mixing ratio of 4:1 for all PPI-pectin mixtures, with the exception of PPI-P29 where maximum coacervation occurred at the 10:1 mixing ratio. The pH at which maximum interactions occurred was pH 3.4-3.5 (PPI: P90/P78) and 3.7-3.8 (PPI: P62/P29). PPI complexed with pectins with high levels of DE (low levels of GalA) and DB displayed greater interactions at optimal mixing conditions compared to pectin having lower levels of esterification and blockiness. The addition of P78 to PPI greatly increased protein solubility at pH 4.5.
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Affiliation(s)
- Sumudu Warnakulasuriya
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Prasanth K S Pillai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Andrea K Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
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27
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Wilson KA, Tan-Wilson A. Proteases catalyzing vicilin cleavage in developing pea (Pisum sativum L.) seeds. JOURNAL OF PLANT PHYSIOLOGY 2018; 224-225:86-94. [PMID: 29609123 DOI: 10.1016/j.jplph.2018.03.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2017] [Revised: 03/07/2018] [Accepted: 03/16/2018] [Indexed: 06/08/2023]
Abstract
Legume species differ in whether or not the 7S globulins stored in seeds undergo proteolytic processing during seed development, while preserving the bicupin structure and trimeric assembly necessary for accumulation and packing into protein storage vacuoles. Two such cleavage sites have been documented for the vicilins in pea cotyledons: one in the linker region between the two cupin domains, and another in an exposed loop in the C-terminal cupin. In this report, we explain the occurrence of vicilin cleavage in developing pea by showing that the storage vacuoles are already acidified before germination, in contrast to soybean and peanut where acidification occurs only after germination. We also show that the two cleavage reactions are catalyzed by two different proteases. The vicilin cleavage at the linker region was inhibited by AEBSF (4-(2-aminoethyl)benzenesulfonyl fluoride), indicative of a serine protease. The cleavage in the C-terminal cupin domain was sensitive to the sulfhydryl-reactive reagents p-chloromercuriphenylsulfonate and iodoacetate, but not to E-64 (N-[N-(L-3-transcarboxyirane-2-carbonyl)-l-leucyl]-agmatine), characteristic of the legumain class of cysteine proteases. During seed development, we found the predominant vicilin cleavage in this pea cultivar (Knight) to be at the site in the second cupin domain; but after germination, both sites were cleaved at about the same rate.
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Affiliation(s)
- Karl A Wilson
- Department of Biological Sciences, Binghamton University, Binghamton, NY 13902-6000, United States.
| | - Anna Tan-Wilson
- Department of Biological Sciences, Binghamton University, Binghamton, NY 13902-6000, United States.
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28
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Beck SM, Knoerzer K, Sellahewa J, Emin MA, Arcot J. Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.016] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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Lam ACY, Can Karaca A, Tyler RT, Nickerson MT. Pea protein isolates: Structure, extraction, and functionality. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1242135] [Citation(s) in RCA: 181] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- A. C. Y. Lam
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | - R. T. Tyler
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - M. T. Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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30
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Tamm F, Herbst S, Brodkorb A, Drusch S. Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.032] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Ye Q, Biviano M, Mettu S, Zhou M, Dagastine R, Ashokkumar M. Modification of pea protein isolate for ultrasonic encapsulation of functional liquids. RSC Adv 2016. [DOI: 10.1039/c6ra17585f] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
This study reports on the ultrasonic processing of pea protein isolate (PPI) in phosphate-buffered saline (PBS, pH 7.4) and Tris/HCl (pH 8) buffer systems in order to modify its properties for use in the encapsulation of functional liquids.
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Affiliation(s)
- Qianyu Ye
- School of Chemistry
- The University of Melbourne
- Melbourne
- Australia
| | - Matthew Biviano
- Department of Chemical and Biomolecular Engineering
- The University of Melbourne
- Melbourne
- Australia
| | - Srinivas Mettu
- Department of Chemical and Biomolecular Engineering
- The University of Melbourne
- Melbourne
- Australia
| | - Meifang Zhou
- School of Chemistry
- The University of Melbourne
- Melbourne
- Australia
| | - Raymond Dagastine
- Department of Chemical and Biomolecular Engineering
- The University of Melbourne
- Melbourne
- Australia
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32
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Nurul Hidayatul Afifah BSS, Gan CY. Antioxidative and Amylase Inhibitor Peptides from Basil Seeds. Int J Pept Res Ther 2015. [DOI: 10.1007/s10989-015-9477-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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33
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Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.024] [Citation(s) in RCA: 298] [Impact Index Per Article: 33.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Nguyen TD, Lafarge C, Murat C, Mession JL, Cayot N, Saurel R. Partition of volatile compounds in pea globulin-maltodextrin aqueous two-phase system. Food Chem 2014; 164:406-12. [PMID: 24996351 DOI: 10.1016/j.foodchem.2014.05.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 04/15/2014] [Accepted: 05/04/2014] [Indexed: 11/20/2022]
Abstract
This study is based on the assumption that the off-flavour of pea proteins might be decreased using the retention of volatile compounds by a mixture with another biopolymer. The partition of volatile compounds in an aqueous system containing pea protein and maltodextrins was followed under thermodynamic incompatibility conditions. Firstly, the phase diagram of the system was established. Then, the partition of aroma compounds between the phase rich in protein and the phase rich in maltodextrin was measured by SPME-GC-MS. There was a transfer of volatile compounds during phase separation. Variations of pH were also used to vary the retention of volatile compounds by proteins. The concentration of volatile compounds in protein solution at pH 2.4 was higher than at pH 7.2. It was possible to increase the transfer of volatile compounds from the phase rich in protein to the phase rich in maltodextrin using the effect of pH on protein denaturation.
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Affiliation(s)
- Thanh Dat Nguyen
- Équipe Procédés Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France
| | - Céline Lafarge
- Équipe Procédés Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France
| | - Chloé Murat
- Équipe Procédés Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France
| | - Jean-Luc Mession
- Équipe Procédés Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France
| | - Nathalie Cayot
- Équipe Procédés Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France
| | - Rémi Saurel
- Équipe Procédés Alimentaires et Physico-Chimie, UMR A 02.102 PAM AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France.
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35
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Lee B, Zhang R, Du WX, Grauke LJ, McHugh TH, Zhang YZ. Expression, purification and crystallization of pecan (Carya illinoinensis) vicilin. Acta Crystallogr F Struct Biol Commun 2014; 70:1049-52. [PMID: 25084379 PMCID: PMC4118801 DOI: 10.1107/s2053230x14012369] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Accepted: 05/27/2014] [Indexed: 11/10/2022] Open
Abstract
Tree nuts are responsible for many cases of severe food allergies. The 7S seed storage protein vicilin has been identified as a food allergen in many kinds of tree nuts. The vicilin protein consists of an N-terminal low-complexity region with antimicrobial activity and a C-terminal domain that forms a trimeric structure that belongs to the cupin superfamily. In this study, vicilin from pecan (Carya illinoinensis) was isolated and was expressed in bacteria for the first time. The cupin structural core of the protein, residues 369-792, was purified by metal-affinity and gel-filtration chromatography to high purity. Vicilin crystals were obtained and the best crystal diffracted to 2.65 Å resolution in space group P212121.
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Affiliation(s)
- BoRam Lee
- Healthy Processed Foods Research Unit, USDA–ARS–PWA, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA
| | - Renhao Zhang
- Healthy Processed Foods Research Unit, USDA–ARS–PWA, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA
| | - Wen-Xian Du
- Healthy Processed Foods Research Unit, USDA–ARS–PWA, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA
| | - Larry J. Grauke
- Crop Germplasm Research, USDA–ARS–SPA, Southern Plains Agricultural Research Center, 2881 F&B Road, College Station, TX 778450, USA
| | - Tara H. McHugh
- Healthy Processed Foods Research Unit, USDA–ARS–PWA, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA
| | - Yu-Zhu Zhang
- Healthy Processed Foods Research Unit, USDA–ARS–PWA, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA
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36
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Jin T, Wang Y, Chen YW, Albillos SM, Kothary MH, Fu TJ, Tankersley B, McHugh TH, Zhang YZ. Isolation and characterization of Korean pine (Pinus koraiensis) convicilin. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2014; 80:97-104. [PMID: 24735553 DOI: 10.1016/j.plaphy.2014.03.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Accepted: 03/19/2014] [Indexed: 06/03/2023]
Abstract
A vicilin-like globulin seed storage protein, termed convicilin, was isolated for the first time from Korean pine (Pinus koraiensis). SDS-PAGE analysis revealed that Korean pine convicilin was post-translationally processed. The N-terminal peptide sequences of its components were determined. These peptides could be mapped to a protein translated from an embryo abundant transcript isolated in this study. Similar to vicilin, native convicilin appeared to be homotrimeric. Differential scanning calorimetry (DSC) analyses revealed that this protein is less resistant to thermal treatment than Korean pine vicilin. Its transition temperature was 75.57 °C compared with 84.13 °C for vicilin. The urea induced folding-unfolding equilibrium of pine convicilin monitored by intrinsic fluorescence could be interpreted in terms of a two-state model, with a Cm of 4.41 ± 0.15 M.
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Affiliation(s)
- Tengchuan Jin
- Department of Biological and Chemical Sciences, Illinois Institute of Technology, Chicago, IL 60616, USA.
| | - Yang Wang
- Department of Biological and Chemical Sciences, Illinois Institute of Technology, Chicago, IL 60616, USA
| | - Yu-Wei Chen
- Department of Biological and Chemical Sciences, Illinois Institute of Technology, Chicago, IL 60616, USA
| | - Silvia M Albillos
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, IL 60501, USA
| | - Mahendra H Kothary
- Center for Food Safety and Applied Nutrition, U.S. Food & Drug Administration, Laurel, MD 20708, USA
| | - Tong-Jen Fu
- Institute for Food Safety and Health, U.S. Food & Drug Administration, 6502 South Archer Road, Bedford Park, IL 60501, USA
| | | | - Tara H McHugh
- Healthy Processed Foods Research Unit, USDA-ARS, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA
| | - Yu-Zhu Zhang
- Healthy Processed Foods Research Unit, USDA-ARS, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA; Department of Biological and Chemical Sciences, Illinois Institute of Technology, Chicago, IL 60616, USA.
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The influence of non-enzymatic glycosylation on physicochemical and biological properties of pea globulin 7S. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Sirtori E, Isak I, Resta D, Boschin G, Arnoldi A. Mechanical and thermal processing effects on protein integrity and peptide fingerprint of pea protein isolate. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.073] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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40
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Sun XD, Arntfield SD. Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.12.014] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Ballabio C, Magni C, Restani P, Mottini M, Fiocchi A, Tedeschi G, Duranti M. IgE-mediated cross-reactivity among leguminous seed proteins in peanut allergic children. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2010; 65:396-402. [PMID: 21080075 DOI: 10.1007/s11130-010-0199-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The immunological cross-reactivity among major protein- and oil-crops, including lupin, lentil, pea, peanut, kidney bean and soybean, has been studied by a combination of in vitro and in vivo experimental approaches: SDS-PAGE separations of legume protein extracts and immuno-blot revelations with 12 peanut-sensitive subjects' sera, Immuno-CAP and Skin Prick tests on the same subjects. The immuno-blotting data showed a wide range of IgE-binding responses both displayed by one subject towards different plant extracts and among subjects. Differences were both quantitative and qualitative. The prevalent responses of most subjects' sera were seen with peanut polypeptides, as expected, as well as with various polypeptides of the other legumes, the most recurrent of which were the basic subunits of the 11S globulins. The distribution of in vivo responses generally paralleled those obtained by in vitro approaches with strong responses elicited by peanut, lentil and pea protein extracts, especially by most sensitive subjects, thus providing a consistent overall set of results. In this work, the comparison of various approaches has allowed us to get an overall broad picture of the immunological cross-reactivities among proteins of widely used different seed species and to hypothesize the role of most conserved specific polypeptides.
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Affiliation(s)
- Cinzia Ballabio
- Department of Pharmacological Sciences, Università degli Studi di Milano, via Balzaretti 9, 20133, Milan, Italy
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42
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Gupta S, Mishra A, Verma AK, Pandey R, Chand L. Heterologous expression of legumin gene in E. coli isolated from cDNA clones of immature seeds of pigeonpea (Cajanus cajan L.). Appl Biochem Biotechnol 2009; 157:377-94. [PMID: 18597049 DOI: 10.1007/s12010-008-8276-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2008] [Accepted: 05/07/2008] [Indexed: 10/21/2022]
Abstract
Proteins are one of the targets for improving the nutritional quality, and attempts are being made through manipulation of its native gene(s). Pigeonpea (Cajanus cajan L.) is one of the nutritionally important legumes of tropical and subtropical regions of the world, and studies of the structure of seed storage proteins and their interactions have been limited by the difficulty of isolating single-protein subunits in large amounts from a complex mixture of the seed endosperm. One way to overcome this problem is the expression of seed storage protein-encoded gene(s) in heterologous systems that have additional advantages wherein specific gene modifications can be made and the new gene constructs can quickly be expressed. Legumin protein was extracted from pigeonpea seeds of different developmental stages (5th to 25th day after flowering [DAF]) and characterized. The legumin gene (leg) of size 1.482 kb was screened, using the deoxygenin-labeled legumin probe, from the complementary deoxyribonucleic acid (cDNA) library, constructed from 18-day-old (DAF) immature seeds of pigeonpea and sequenced (accession no. AF3555403). The legumin gene was further characterized by DNA blotting, and its probable secondary structure was predicted using online ExPASy server. Significant Protein Data Bank (PDB) alignment of the deduced legumin protein by BLASTP was observed with proglycinin of soybean. Comparative 3D structural homology was predicted by Cn3D software, and the legumin protein showed the 3D structure alignment and interaction homology with proglycinin chain 1FXZA (PDB no. 1FXZ). The legumin gene was subcloned in vector pET-24a driven by the bacterial promoter, and its expression was detected in Escherichia coli by immunoblotting using polyclonal antibodies, raised against the purified legumin protein.
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Affiliation(s)
- Subodh Gupta
- Department of Biochemistry, G. B. Pant University of Agriculture and Technology, Pantnagar, 263 145, India
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Kratzer U, Frank R, Kalbacher H, Biehl B, Wöstemeyer J, Voigt J. Subunit structure of the vicilin-like globular storage protein of cocoa seeds and the origin of cocoa- and chocolate-specific aroma precursors. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.08.017] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Bourgeois M, Jacquin F, Savois V, Sommerer N, Labas V, Henry C, Burstin J. Dissecting the proteome of pea mature seeds reveals the phenotypic plasticity of seed protein composition. Proteomics 2009; 9:254-71. [PMID: 19086096 DOI: 10.1002/pmic.200700903] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Pea (Pisum sativum L.) is the most cultivated European pulse crop and the pea seeds mainly serve as a protein source for monogastric animals. Because the seed protein composition impacts on seed nutritional value, we aimed at identifying the determinants of its variability. This paper presents the first pea mature seed proteome reference map, which includes 156 identified proteins (http://www.inra.fr/legumbase/peaseedmap/). This map provides a fine dissection of the pea seed storage protein composition revealing a large diversity of storage proteins resulting both from gene diversity and post-translational processing. It gives new insights into the pea storage protein processing (especially 7S globulins) as a possible adaptation towards progressive mobilization of the proteins during germination. The nonstorage seed proteome revealed the presence of proteins involved in seed defense together with proteins preparing germination. The plasticity of the seed proteome was revealed for seeds produced in three successive years of cultivation, and 30% of the spots were affected by environmental variations. This work pinpoints seed proteins most affected by environment, highlighting new targets to stabilize storage protein composition that should be further analyzed.
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Affiliation(s)
- Michael Bourgeois
- Unité Mixte de Recherche en Génétique et Ecophysiologie des Légumineuses à Graines, Institut National de la Recherche Agronomique, Bretenières, France.
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Jin T, Albillos SM, Chen YW, Kothary MH, Fu TJ, Zhang YZ. Purification and characterization of the 7S vicilin from Korean pine (Pinus koraiensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:8159-8165. [PMID: 18690685 DOI: 10.1021/jf801138q] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Pine nuts are economically important as a source of human food. They are also of medical importance because numerous pine nut allergy cases have been recently reported. However, little is known about the proteins in pine nuts. The purpose of this study was to purify and characterize pine nut storage proteins. Reported here is the first detailed purification protocol of the 7S vicilin-type globulin from Korean pine (Pinus koraiensis) by gel filtration, anion exchange, and hydrophobic interaction chromatography. Reducing SDS-PAGE analysis indicated that purified vicilin consists of four major bands, reminiscent of post-translational protease cleavage of storage proteins during protein body packing in other species. The N-terminal ends of vicilin peptides were sequenced by Edman degradation. Circular dichroism (CD) and differential scanning calorimetry (DSC) analyses revealed that pine nut vicilin is stable up to 80 degrees C and its folding-unfolding equilibrium monitored by intrinsic fluorescence can be interpreted in terms of a two-state model.
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Affiliation(s)
- Tengchuan Jin
- Department of Biological, Chemical, and Physical Sciences, Illinois Institute of Technology, Chicago, Illinois 60616, USA
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Tzitzikas EN, Vincken JP, de Groot J, Gruppen H, Visser RGF. Genetic variation in pea seed globulin composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:425-33. [PMID: 16417300 DOI: 10.1021/jf0519008] [Citation(s) in RCA: 108] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
A quantitative characterization of seeds from 59 pea (Pisum sativum L.) lines and relative taxa with various external characteristics and wide geographical origin was performed to explore the genetic variation of pea concerning its starch and protein contents and globulin composition. Pea lines, which produce round, wrinkled, flat, and round-dimpled seeds, have starch as the major reserve, with an average content of 46%. Protein content varied from 13.7 to 30.7% of the seed dry matter, with an overall average of 22.3%. Densitometric quantification of the individual globulins (legumin, vicilin, convicilin, and globulin-related proteins) based on SDS-PAGE gels showed no lines lacking any particular globulin. Among the lines tested, variation was shown in both their total globulins content and their globulin composition. The total globulin content ranged from 49.2 to 81.8% of the total pea protein extract (TPPE). Legumin content varied between 5.9 and 24.5% of the TPPE. Vicilin was the most abundant protein of pea, and its content varied between 26.3 and 52.0% of the TPPE. Both processed and nonprocessed vicilins occurred. The processed vicilin was the predominant one, with values between 17.8 and 40.8%, whereas the nonprocessed ones constituted between 3.1 and 13.5% of the TPPE. Convicilin was the least abundant globulin, and its content ranged from 3.9 to 8.3%. Finally, the globulin-related proteins were present in amounts ranging from 2.8 to 17.3%. They were less abundant in comparison with legumin and vicilin, but they showed the largest relative variation of the four globulin classes. Correlations between the different external characteristics and globulin composition were determined. Comparison with soybean showed that pea lines show more variety in the abundance of globulin proteins, enabling a wider range of food application.
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Affiliation(s)
- Emmanouil N Tzitzikas
- The Graduate School Experimental Plant Sciences, Laboratory of Plant Breeding, Wageningen University, P.O. Box 386, 6700 AJ Wageningen, The Netherlands
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Le Gall M, Quillien L, Guéguen J, Rogniaux H, Sève B. Identification of dietary and endogenous ileal protein losses in pigs by immunoblotting and mass spectrometry. J Nutr 2005; 135:1215-22. [PMID: 15867306 DOI: 10.1093/jn/135.5.1215] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Ileal flows and the endogenous or dietary origin of soluble proteins present in ileal digesta were determined in pigs fed diets containing different pea cultivars (Solara, Madria and Eiffel) and micro-ground peas (c.v. Solara). Ileal digesta proteins were analyzed by electrophoresis and densitometry analysis and were identified by LC-MS-MS spectrometry and immunoblotting. The ileal flows of proteins differed (P < 0.1) among the 3 pea cultivars; the flow in pigs fed the Madria-containing diet was higher than that of pigs fed the Eiffel- and Solara-containing diets. The flow was reduced by micro-grinding the peas. The true digestibility of pea proteins and the endogenous losses were not correlated. However, at this intestinal level, protein losses were essentially of endogenous origin (enzymes, antibodies), and from the partly digested pea albumin fraction. Pea lectin and albumin PA1b were totally resistant to gastric and small intestinal digestion and a minor resistant peptide from pea albumin PA2 was detectable. In contrast, the storage proteins, legumin and vicilin, were not detectable by antibodies or by LC-MS-MS.
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Affiliation(s)
- Maud Le Gall
- INRA, Unité de Recherche sur les Protéines Végétales et leurs Interactions (URPVI), 44072 Nantes Cedex 03
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Le Gall M, Guéguen J, Séve B, Quillien L. Effects of grinding and thermal treatments on hydrolysis susceptibility of pea proteins (Pisum sativum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:3057-64. [PMID: 15826059 DOI: 10.1021/jf040314w] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The effects of three particle sizes with two types of grindings and two thermal treatments on pea protein extraction (PE) and susceptibility to in vitro enzymatic hydrolysis (pepsin plus trypsin) were studied. Degrees of hydrolysis (DH) were calculated. Remaining peptides were detected by SDS-PAGE and identified by immunoblotting and MS/MS spectrometry. The increase in particle size decreased PE and DH due to a restricted access of solvents and enzymes to proteins. The thermal treatment induced a decrease in PE but did not modify DH. Heating improved legumin (alphaM) and convicilin pepsin hydrolyses but reduced the pea albumin 2 (PA2) hydrolysis. After pepsin and trypsin hydrolysis, only peptides from vicilin and lectin were identified by LC-MS/MS analyses, whatever the treatment.
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Affiliation(s)
- Maud Le Gall
- Unité de Recherche sur les Protéines Végétales et leurs Interactions, Institut National de la Recherche Agronomique, rue de la Géraudière, 44372 Nantes Cedex, France
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Sanchez-Monge R, Lopez-Torrejón G, Pascual CY, Varela J, Martin-Esteban M, Salcedo G. Vicilin and convicilin are potential major allergens from pea. Clin Exp Allergy 2004; 34:1747-53. [PMID: 15544600 DOI: 10.1111/j.1365-2222.2004.02085.x] [Citation(s) in RCA: 91] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
BACKGROUND Allergic reactions to pea (Pisum sativum) ingestion are frequently associated with lentil allergy in the Spanish population. Vicilin have been described as a major lentil allergen. OBJECTIVE To identify the main IgE binding components from pea seeds and to study their potential cross-reactivity with lentil vicilin. METHODS A serum pool or individual sera from 18 patients with pea allergy were used to detect IgE binding proteins from pea seeds by immunodetection and immunoblot inhibition assays. Protein preparations enriched in pea vicilin were obtained by gel filtration chromatography followed by reverse-phase high-performance liquid chromatography (HPLC). IgE binding components were identified by means of N-terminal amino acid sequencing. Complete cDNAs encoding pea vicilin were isolated by PCR, using primers based on the amino acid sequence of the reactive proteins. RESULTS IgE immunodetection of crude pea extracts revealed that convicilin (63 kDa), as well as vicilin (44 kDa) and one of its proteolytic fragments (32 kDa), reacted with more than 50% of the individual sera tested. Additional proteolytic subunits of vicilin (36, 16 and 13 kDa) bound IgE from approximately 20% of the sera. The lentil vicilin allergen Len c 1 strongly inhibited the IgE binding to all components mentioned above. The characterization of cDNA clones encoding pea vicilin has allowed the deduction of its complete amino acid sequence (90% of sequence identity to Len c 1), as well as those of its reactive proteolytic processed subunits. CONCLUSIONS Vicilin and convicilin are potential major allergens from pea seeds. Furthermore, proteolytic fragments from vicilin are also relevant IgE binding pea components. All these proteins cross-react with the major lentil allergen Len c 1.
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Affiliation(s)
- R Sanchez-Monge
- Unidad de Bioquímica, Departamento de Biotecnología, E.T.S. Ingenieros Agrónomos, Madrid, Spain
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