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Wen A, Yuan S, Wang H, Mi S, Yu H, Guo Y, Xie Y, Qian H, Yao W. Molecular insights on the binding of chlortetracycline to bovine casein and its effect on the thermostability of chlortetracycline. Food Chem 2024; 432:137104. [PMID: 37625299 DOI: 10.1016/j.foodchem.2023.137104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/30/2023] [Accepted: 08/03/2023] [Indexed: 08/27/2023]
Abstract
Bovine casein was selected as a model protein to evaluate the impact of food matrix on the thermal degradation of antibiotics. Fluorescence quenching and isothermal titration calorimetry experiments revealed that chlortetracycline (CTC) could spontaneously bind to casein via hydrogen bonding and hydrophobic interactions. The amino acid residues forming the binding pocket were further identified using molecular docking, while saturation transfer difference NMR deciphered that the binding of CTC engages its -N(CH3)2 group. Moreover, the degradation behavior of free CTC versus that bound in casein-CTC complex was compared during thermal treatment. Compared with free CTC, a lower first-order rate constant was observed in the presence of casein. Removal of casein shortened the half-life of CTC by at least 48.1% at low concentrations. Elucidating that the formation of protein-antibiotic complexes alters the amenability of antibiotics to degradative reactions, which could help eliminate residual antibiotics and guarantee the safety of dairy products.
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Affiliation(s)
- Aying Wen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Huihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Shuna Mi
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Hang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - He Qian
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
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Gao K, Zha F, Rao J, Chen B. Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality. Compr Rev Food Sci Food Saf 2024; 23:e13269. [PMID: 38284590 DOI: 10.1111/1541-4337.13269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 10/10/2023] [Accepted: 10/25/2023] [Indexed: 01/30/2024]
Abstract
Plant proteins are expected to become a major protein source to replace currently used animal-derived proteins in the coming years. However, there are always challenges when using these proteins due to their low water solubility induced by the high molecular weight storage proteins. One approach to address this challenge is to modify proteins through Maillard glycation, which involves the reaction between proteins and carbohydrates. In this review, we discuss various chemical methods currently available for determining the indicators of the Maillard reaction in the early stage, including the graft degree of glycation and the available lysine or sugar, which are involved in the very beginning of the reaction. We also provide a detailed description of the most popular methods for determining graft sites and assessing different plant protein structures and functionalities upon non-enzymatic glycation. This review offers valuable insights for researchers and food scientists in order to develop plant-based protein ingredients with improved functionality.
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Affiliation(s)
- Kun Gao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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3
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Gazi I, Franc V, Tamara S, van Gool MP, Huppertz T, Heck AJ. Identifying glycation hot-spots in bovine milk proteins during production and storage of skim milk powder. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Zhao M, He H, Ma A, Hou T. Sources, chemical synthesis, functional improvement and applications of food-derived protein/peptide-saccharide covalent conjugates: a review. Crit Rev Food Sci Nutr 2022; 63:5985-6004. [PMID: 35089848 DOI: 10.1080/10408398.2022.2026872] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Proteins/peptides and saccharides are two kinds of bioactive substances in nature. Recently, increasing attention has been paid in understanding and utilizing covalent interactions between proteins/peptides and saccharides. The products obtained through covalent conjugation of proteins/peptides to saccharides are shown to have enhanced functional attributes, such as better gelling property, thermostability, and water-holding capacity. Additionally, food-derived protein/peptide-saccharide covalent conjugates (PSCCs) also have biological activities, such as antibacterial, antidiabetic, anti-osteoporosis, anti-inflammatory, anti-cancer, immune regulatory, and other activities that are widely used in the functional food industry. Moreover, PSCCs can be used as packaging or delivery materials to improve the bioavailability of bioactive substances, which expands the development of food-derived protein and saccharide resources. Thus, this review was aimed to first summarize the current status of sources, classification structures of natural PSCCs. Second, the methods of chemical synthesis, reaction conditions, characterization and reagent formulations that improve the desired functional characteristics of food-derived PSCCs were introduced. Third, functional properties such as emulsion, edible films/coatings, and delivery of active substance, bio-activities such as antioxidant, anti-osteoporosis, antidiabetic, antimicrobial of food-derived PSCCs were extensively discussed.
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Affiliation(s)
- Mengge Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| | - Hui He
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| | - Tao Hou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
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5
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Zha F, Gao K, Rao J, Chen B. Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.029] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Eggen MD, Glomb MA. Novel Amidine Protein Cross-Links Formed by the Reaction of Glyoxal with Lysine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7960-7968. [PMID: 34240860 DOI: 10.1021/acs.jafc.1c02792] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
One crucial aspect of the Maillard reaction is the formation of reactive α-dicarbonyl structures like glyoxal, which are prone toward further reactions with proteins, e.g., the N6-amino group of lysine. The initially formed labile glyoxal-imine was previously established as a key intermediate in the formation of the advanced glycation end products N6-carboxymethyl lysine (CML), glyoxal lysine amide (GOLA), glyoxal lysine dimer (GOLD), and N6-glycolyl lysine (GALA). Here, we introduce a novel amidine cross-link structure N1,N2-bis-(5-amino-5-carboxypentyl)-2-hydroxy-acetamidine (glyoxal lysine amidine, GLA), which is formed exclusively from glyoxal through the same isomerization cascade. After independent synthesis of the authentic reference standard, we were able to quantitate this cross-link in incubations of 40 mM N2-t-Boc-lysine with glyoxal and various sugars (40-100 mM) under mild conditions (pH 7.4, 37 °C) using an HPLC-MS/MS method. Furthermore, incubations of proteins (6 mg/mL) with 50 mM glyoxal confirmed the cross-linking by GLA, which was additionally identified in acidic hydrolyzed proteins of butter biscuits after HPLC enrichment.
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Affiliation(s)
- Michael D Eggen
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale 06120, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale 06120, Germany
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7
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Quantification of bovine α-lactalbumin in infant milk formula using LC-MS. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Shi Y, Wang M, Ding Y, Chen J, Niu B, Chen Q. Effects of Maillard reaction on structural modification and potential allergenicity of peanut 7S globulin (Ara h 1). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5617-5626. [PMID: 32608517 DOI: 10.1002/jsfa.10614] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Revised: 05/16/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Ara h 1 is a major food allergen in peanuts. Recently, many studies have revealed that the Maillard reaction (MR) affects the allergenicity of food proteins. RESULTS To investigate the influence of the MR on the allergenicity of Ara h 1, R-Ara h 1 was processed with glucose in dry heating conditions for different periods. The extent of the MR was assessed by four methods. The changes in secondary and tertiary structures were characterized through spectroscopy assays. Advanced glycation end products (AGE) structures were identified by protein sample dry heating for 60 min, indicating the formation of AGE-Ara h 1. Simulated gastric fluid (SGF) digestion analysis showed that AGE-Ara h 1 has higher resistance to peptic digestion than R-Ara h 1. The BALB/c mouse model was also utilized to explore the effect of the MR on the allergenicity of Ara h 1, and the results showed that the Th2-type cytokines, antibodies, and histamine content increased, and there was a greater degree of degranulation of rat basophilic leukemia (RBL) cells in the AGE-Ara h 1 group compared with the R-Ara h 1 group. CONCLUSION During the process of dry heating, proteins participated in the MR with changes in secondary and tertiary structures. The condition applying a temperature of 100 °C for 60 min caused the formation of AGE-Ara h 1. Simulated gastric fluid digestion analysis showed that AGE-Ara h 1 had a greater resistance to peptic digestion than R-Ara h 1. The BALB/c mouse model showed that AGE-Ara h 1 had more allergenicity, indicating that the MR could enhance the allergenicity of Ara h 1. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yunfeng Shi
- School of Life Sciences, Shanghai University, Shanghai, China
- Shanghai Institute of Biological Products Co., ltd., Shanghai, China
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9
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Cao G, Li K, Guo J, Lu M, Hong Y, Cai Z. Mass Spectrometry for Analysis of Changes during Food Storage and Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6956-6966. [PMID: 32516537 DOI: 10.1021/acs.jafc.0c02587] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Many physicochemical changes occur during food storage and processing, such as rancidity, hydrolysis, oxidation, and aging, which may alter the taste, flavor, and texture of food products and pose risks to public health. Analysis of these changes has become of great interest to many researchers. Mass spectrometry is a promising technique for the study of food and nutrition domains as a result of its excellent ability in molecular profiling, food authentication, and marker detection. In this review, we summarized recent advances in mass spectrometry techniques and their applications in food storage and processing. Furthermore, current technical challenges associated with these methodologies were discussed.
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Affiliation(s)
- Guodong Cao
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon, Hong Kong Special Administrative Region of the People's Republic of China
| | - Kun Li
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon, Hong Kong Special Administrative Region of the People's Republic of China
- State Key Laboratory of Cotton Biology, Key Laboratory of Plant Stress Biology, School of Life Sciences, Henan University, Kaifeng, Henan 475004, People's Republic of China
| | - Jinggong Guo
- State Key Laboratory of Cotton Biology, Key Laboratory of Plant Stress Biology, School of Life Sciences, Henan University, Kaifeng, Henan 475004, People's Republic of China
| | - Minghua Lu
- State Key Laboratory of Cotton Biology, Key Laboratory of Plant Stress Biology, School of Life Sciences, Henan University, Kaifeng, Henan 475004, People's Republic of China
| | - Yanjun Hong
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon, Hong Kong Special Administrative Region of the People's Republic of China
- HKBU Institute of Research and Continuing Education, Shenzhen, Guangdong 518057, People's Republic of China
| | - Zongwei Cai
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Kowloon, Hong Kong Special Administrative Region of the People's Republic of China
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10
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Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review. Crit Rev Food Sci Nutr 2020; 61:2471-2481. [PMID: 32580562 DOI: 10.1080/10408398.2020.1778632] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Protein is an indispensable part of life. It provides nutrition for human body and flavor for food. The role of protein depends largely on the functional properties of the protein. Therefore, the elucidation of protein structure and functional properties needs to be further explored. The effects of structural and functional properties of proteins under different ultrasonic treatment conditions were reviewed. The structural changes of protein were studied by hydrogen-deuterium exchange mass spectrometry combined with fluorescence spectrometry and proteomics, and the mechanism of action was determined. The glycation site, the glycation degree, and the glycation characteristics of different sugars were determined. The protein was modified by ultrasound, and the influence of protein structure, physicochemical properties, protein glycation characteristics, and the action mechanism were analyzed by biological mass spectrometry.
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Zhang Q, Li L, Lan Q, Li M, Wu D, Chen H, Liu Y, Lin D, Qin W, Zhang Z, Liu J, Yang W. Protein glycosylation: a promising way to modify the functional properties and extend the application in food system. Crit Rev Food Sci Nutr 2018; 59:2506-2533. [DOI: 10.1080/10408398.2018.1507995] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
| | - Lin Li
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Qiuyu Lan
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Meili Li
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Jiang Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
- Institute of Ecological Agriculture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
- College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan, China
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Chen X, Zhang L, Bhandari B, Zhou P. Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10558-10566. [PMID: 30231611 DOI: 10.1021/acs.jafc.8b03544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The glucose glycation of α-lactalbumin and β-lactoglobulin at 50 °C in a glycerol-based liquid system was investigated to evaluate the effect of water activity on glycation and site-specificity in a glycerol matrix. Glycation extent during the reaction was determined using the o-phthalaldehyde (OPA) method as well as ultraperformance liquid chromatography combined with electro-spray ionization mass spectrum (UPLC-ESI-MS) analysis. Glycation sites were identified by data-independent acquisition LC-MS (LC-MSE). The surface potential achieved by PyMOL and the tertiary structure determined by circular dichroism (CD) were used to assist the analysis of the glycation site-specificity in the glycerol matrix. The water activity of glycerol solutions was negatively correlated to the glycerol concentration. Results showed that the initial glycation rate in glycerol matrix was fitted to a linear equation in the first 48 h. Glycation accelerated with the increase of glycerol concentration, namely, the decrease of water activity, regardless of the native structure of the protein. The glycation sites were identical at a similar DSP although achieved at different water activities, with 4 and 7 sites detected in α-lactalbumin and β-lactoglobulin, respectively. However, compared with the glycation sites in a water-based matrix, the site-specificity of glycation was affected by the glycerol matrix, depending on the native structure of the proteins. Glycation was prone to occur at the reactive sites distributed on the surface of the proteins, particularly in the region with positive potential.
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Affiliation(s)
- Xiaoxia Chen
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu Province 214122 , People's Republic of China
- International Joint Research Laboratory for Functional Dairy Protein Ingredients , Jiangnan University , Wuxi , Jiangsu Province 214122 , People's Republic of China
| | - Lina Zhang
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu Province 214122 , People's Republic of China
- International Joint Research Laboratory for Functional Dairy Protein Ingredients , Jiangnan University , Wuxi , Jiangsu Province 214122 , People's Republic of China
| | - Bhesh Bhandari
- School of Agriculture and Food Science , University of Queensland , Brisbane , Queensland 4072 , Australia
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu Province 214122 , People's Republic of China
- International Joint Research Laboratory for Functional Dairy Protein Ingredients , Jiangnan University , Wuxi , Jiangsu Province 214122 , People's Republic of China
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Oh NS, Joung JY, Lee JY, Kim Y, Kim SH. Enhancement of Antioxidative and Intestinal Anti-inflammatory Activities of Glycated Milk Casein after Fermentation with Lactobacillus rhamnosus 4B15. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4744-4754. [PMID: 28510450 DOI: 10.1021/acs.jafc.7b01339] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this study, we investigated the glycoproteomics of glycated milk casein (GMC) and GMC fermented by Lactobacillus rhamnosus 4B15 (FGMC) and determined their biological implications. There was a significant increase in the antioxidative and anti-inflammatory activities of GMC with galactose, which were higher than those of GMC with glucose (GMC-glc). Furthermore, the fermentation of GMC by L. rhamnosus 4B15 synergistically enhanced the above activities compared to those of unfermented GMC. Especially, fermented GMC-glc (FGMC-glc) possessed remarkably improved reducing power and radical scavenging activities. Moreover, FGMC-glc ameliorated the inflammatory response and tight junction-related intestinal epithelial dysfunction. Additionally, hexose-derived glycation and modification sites in protein sequences of GMC were identified. In particular, glycosylation and sulfation of serine and threonine residues were observed, and distinct modification sites were detected after fermentation. Therefore, these results indicated that glycation-induced modification of casein and fermentation correlated strongly with the enhanced functional properties.
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Affiliation(s)
- Nam Su Oh
- R&D Center, Seoul Dairy Cooperative , Ansan, Kyunggi 15407, South Korea
| | - Jae Yeon Joung
- R&D Center, Seoul Dairy Cooperative , Ansan, Kyunggi 15407, South Korea
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul 02841, South Korea
| | - Ji Young Lee
- R&D Center, Seoul Dairy Cooperative , Ansan, Kyunggi 15407, South Korea
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul 02841, South Korea
| | - Younghoon Kim
- Department of Animal Science and Institute of Milk Genomics, Chonbuk National University , Jeonju 54896, South Korea
| | - Sae Hun Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University , Seoul 02841, South Korea
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Harvey DJ. Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: An update for 2011-2012. MASS SPECTROMETRY REVIEWS 2017; 36:255-422. [PMID: 26270629 DOI: 10.1002/mas.21471] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Accepted: 01/15/2015] [Indexed: 06/04/2023]
Abstract
This review is the seventh update of the original article published in 1999 on the application of MALDI mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2012. General aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, and fragmentation are covered in the first part of the review and applications to various structural types constitute the remainder. The main groups of compound are oligo- and poly-saccharides, glycoproteins, glycolipids, glycosides, and biopharmaceuticals. Much of this material is presented in tabular form. Also discussed are medical and industrial applications of the technique, studies of enzyme reactions, and applications to chemical synthesis. © 2015 Wiley Periodicals, Inc. Mass Spec Rev 36:255-422, 2017.
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Affiliation(s)
- David J Harvey
- Department of Biochemistry, Oxford Glycobiology Institute, University of Oxford, Oxford, OX1 3QU, UK
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15
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Wang L, Wu M, Liu HM. Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates. Carbohydr Polym 2017; 163:181-190. [DOI: 10.1016/j.carbpol.2017.01.069] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 01/10/2017] [Accepted: 01/18/2017] [Indexed: 10/20/2022]
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16
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O'Mahony JA, Drapala KP, Mulcahy EM, Mulvihill DM. Controlled glycation of milk proteins and peptides: Functional properties. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.09.012] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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17
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Ding R, Valicka E, Akhtar M, Ettelaie R. Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactions. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.02.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Cheison SC, Kulozik U. Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review. Crit Rev Food Sci Nutr 2017; 57:418-453. [PMID: 25976220 DOI: 10.1080/10408398.2014.959115] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Proteins in solution are subject to myriad forces stemming from interactions with each other as well as with the solvent media. The role of the environmental conditions, namely pH, temperature, ionic strength remains under-estimated yet it impacts protein conformations and consequently its interaction with, and susceptibility to, the enzyme. Enzymes, being proteins are also amenable to the environmental conditions because they are either activated or denatured depending on the choice of the conditions. Furthermore, enzyme specificity is restricted to a narrow regime of optimal conditions while opportunities outside the optimum conditions remain untapped. In addition, the composition of protein substrate (whether mixed or single purified) have been underestimated in previous studies. In addition, protein pre-treatment methods like heat denaturation prior to hydrolysis is a complex phenomenon whose progression is influenced by the environmental conditions including the presence or absence of sugars like lactose, ionic strength, purity of the protein, and the molecular structure of the mixed proteins particularly presence of free thiol groups. In this review, we revisit protein hydrolysis with a focus on the impact of the hydrolysis environment and show that preference of peptide bonds and/or one protein over another during hydrolysis is driven by the environmental conditions. Likewise, heat-denaturing is a process which is dependent on not only the environment but the presence or absence of other proteins.
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Affiliation(s)
| | - Ulrich Kulozik
- b Chair for Food Process Engineering and Dairy Technology Department , ZIEL Technology Section, Technische Universität München , Weihenstephaner Berg 1, Freising , Germany
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19
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A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions. Food Chem 2017; 215:410-6. [DOI: 10.1016/j.foodchem.2016.08.003] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 08/01/2016] [Accepted: 08/02/2016] [Indexed: 11/22/2022]
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20
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Liu F, Ma C, Gao Y, McClements DJ. Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review. Compr Rev Food Sci Food Saf 2016; 16:76-95. [DOI: 10.1111/1541-4337.12229] [Citation(s) in RCA: 178] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Accepted: 08/29/2016] [Indexed: 12/19/2022]
Affiliation(s)
- Fuguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
- Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst MA 01003 USA
| | - Cuicui Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
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21
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Akıllıoğlu HG, Çelikbıçak Ö, Salih B, Gökmen V. Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer. Food Chem 2016; 217:65-73. [PMID: 27664609 DOI: 10.1016/j.foodchem.2016.08.088] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2016] [Revised: 07/25/2016] [Accepted: 08/24/2016] [Indexed: 12/17/2022]
Abstract
In this study electrospray ionization quadrupole time-of-flight (ESI-Q-TOF) mass spectrometry was used to investigate protein glycation. The glycated species of cytochrome C, lysozyme, and β-casein formed during glycation with d-glucose were identified and monitored in binary systems heated at 70°C under dry and aqueous conditions. Cytochrome C had multiple charges in non-glycated state, primarily changing from +13 to +17 positive charges, whereas β-casein had charge states up to +30. Upon heating with glucose at 70°C in aqueous state, attachment of one glucose molecule onto proteins was observed in each charge state. However, heating in dry state caused much more glucose attachment, leading to the formation of multiple glycoforms of proteins. By using ESI-QTOF-MS technique, formation of glycated cytochrome C containing up to 12 glucose moieties were observed, while glycated species containing 6 and 8 glucose moieties were observed for lysozyme and β-casein, respectively in various heating conditions.
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Affiliation(s)
- H Gül Akıllıoğlu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey
| | - Ömür Çelikbıçak
- Department of Chemistry, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey
| | - Bekir Salih
- Department of Chemistry, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey.
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22
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Uluko H, Liu L, Lv JP, Zhang SW. Functional Characteristics of Milk Protein Concentrates and Their Modification. Crit Rev Food Sci Nutr 2015; 56:1193-208. [DOI: 10.1080/10408398.2012.758625] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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24
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Zhang Q, Tu Z, Wang H, Fan L, Huang X, Xiao H. A high throughput screening assay for identifying glycation inhibitors on MALDI-TOF target. Food Chem 2015; 170:160-8. [DOI: 10.1016/j.foodchem.2014.08.063] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2013] [Revised: 03/26/2014] [Accepted: 08/13/2014] [Indexed: 12/01/2022]
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25
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Huang X, Tu Z, Wang H, Zhang Q, Chen Y, Shi Y, Xiao H. Probing the conformational changes of ovalbumin after glycation using HDX-MS. Food Chem 2015; 166:62-67. [DOI: 10.1016/j.foodchem.2014.05.155] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 05/27/2014] [Accepted: 05/29/2014] [Indexed: 01/19/2023]
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26
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de Oliveira FC, Coimbra JSDR, de Oliveira EB, Zuñiga ADG, Rojas EEG. Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review. Crit Rev Food Sci Nutr 2014; 56:1108-25. [DOI: 10.1080/10408398.2012.755669] [Citation(s) in RCA: 262] [Impact Index Per Article: 26.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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27
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Zhang Q, Tu Z, Wang H, Huang X, Shi Y, Sha X, Xiao H. Improved glycation after ultrasonic pretreatment revealed by high-performance liquid chromatography-linear ion trap/Orbitrap high-resolution mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2522-2530. [PMID: 24606342 DOI: 10.1021/jf5002765] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The glycation extent of bovine serum albumin (BSA) before and after ultrasonication was evaluated by MALDI-TOF and Orbitrap mass spectrometry. Ultrasonic pretreatment significantly improved the incorporation of galactose to BSA. Prior to ultrasonic pretreatment, only 12 sites (11 lysines and 1 arginine) were glycated, whereas the number of glycation sites was increased to 42, including 39 lysines and 3 arginines, after treatment. Average degree of substitution per peptide molecule of BSA (DSP) was used to evaluate the glycation level for each glycation site. The ultrasonic pretreatment significantly improved the DSP value of all glycation sites. The prevalently promoted glycation by ultrasonic pretreatment suggests that ultrasonication improves glycation through altering the structure of BSA throughout all three domains. An ultrahigh-resolution linear ion trap Orbitrap mass spectrometer facilitates unambiguous localization of glycation sites, allowing an in-depth analysis of the nature and extent of protein glycation at the molecular level. High-intensity ultrasonication can greatly improve protein glycation and, therefore, opens new routes to modify the functionality of proteins in a positive way.
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Affiliation(s)
- Qiuting Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
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28
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Huang X, Tu Z, Wang H, Zhang Q, Hu Y, Zhang L, Niu P, Shi Y, Xiao H. Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry. Food Chem 2013; 141:3250-9. [DOI: 10.1016/j.foodchem.2013.05.159] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2013] [Revised: 05/15/2013] [Accepted: 05/20/2013] [Indexed: 11/16/2022]
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29
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Chen Y, Liu X, Labuza TP, Zhou P. Effect of molecular size and charge state of reducing sugars on nonenzymatic glycation of β-lactoglobulin. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.030] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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31
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Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures. Food Chem 2013; 139:1062-72. [DOI: 10.1016/j.foodchem.2013.02.026] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2012] [Revised: 01/11/2013] [Accepted: 02/12/2013] [Indexed: 11/18/2022]
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32
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Newsome GA, Scholl PF. Quantification of allergenic bovine milk α(S1)-casein in baked goods using an intact ¹⁵N-labeled protein internal standard. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5659-5668. [PMID: 22670623 DOI: 10.1021/jf3015238] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Intact bovine ¹⁵N-α(S1)-casein was used as an internal standard in a selected reaction monitoring (SRM) assay for milk protein in baked food samples containing fats, sugar, and gums. Effects on SRM results of sample matrix composition in two biscuit recipes containing nonfat dry milk (NFDM) were studied, including samples from a milk allergen ELISA proficiency trial. Following extraction of defatted samples with carbohydrate-degrading enzymes and acid precipitation of casein, the SRM assay exhibited an LOQ of <3 ppm NFDM with 60-80% recovery. NFDM levels measured by the SRM assay were 1.7-2.5 times greater than median levels determined by ELISA. Differences were observed in the α(S1)-casein interpeptide SRM ion abundance profile between recipes and after baking. ¹⁵N-α(S1)-Casein increases SRM analysis accuracy by correcting for extraction recovery but does not eliminate underestimation of allergen concentrations due to baking-related milk protein transformation (modifications).
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Affiliation(s)
- G Asher Newsome
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration , College Park, Maryland 20740, United States
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33
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Stanic-Vucinic D, Prodic I, Apostolovic D, Nikolic M, Cirkovic Velickovic T. Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions. Food Chem 2013; 138:590-9. [DOI: 10.1016/j.foodchem.2012.10.087] [Citation(s) in RCA: 91] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2012] [Revised: 09/26/2012] [Accepted: 10/04/2012] [Indexed: 12/20/2022]
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34
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Huang X, Tu Z, Wang H, Zhang Q, Shi Y, Xiao H. Increase of ovalbumin glycation by the maillard reaction after disruption of the disulfide bridge evaluated by liquid chromatography and high resolution mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:2253-2262. [PMID: 23394680 DOI: 10.1021/jf304758r] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The number of glycation sites of ovalbumin was monitored by Fourier transform ion cyclotron mass spectrometry (FTICR-MS) before and after reducing the pair of the intrachain disulfide bond. Reducing the disulfide bond of the protein greatly improved the reactivity of glycation both in dry-state and solution. The glycation sites identified by MS/MS showed that the major glycation sites of the ovalbumin were lysines. Our results suggest that glycation is strongly dependent on the protein tertiary structure, with significantly stronger reaction when the protein tertiary structure is disrupted after reducing the disulfide bond. The number of glycated sites of the protein was increased from seven to twelve in dry-state and one to two in aqueous solution. The glycation sites were found to be regulated by protein tertiary structure, hydrogen bonding, and neighboring amino acid compositions.
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Affiliation(s)
- Xiaoqin Huang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi, 330047, People's Republic of China
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35
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Kokkinidou S, Peterson DG. Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry. Food Funct 2013; 4:1093-104. [DOI: 10.1039/c3fo60032g] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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36
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Liu J, Ru Q, Ding Y. Glycation a promising method for food protein modification: Physicochemical properties and structure, a review. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.034] [Citation(s) in RCA: 234] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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37
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Chen YJ, Liang L, Liu XM, Labuza TP, Zhou P. Effect of Fructose and glucose on glycation of β-lactoglobulin in an intermediate-moisture food model system: analysis by liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MS(E)). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10674-10682. [PMID: 23020204 DOI: 10.1021/jf3027765] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
To evaluate the effect of glucose and fructose on the glycation of β-lactoglobulin (β-Lg) in intermediate-moisture food (IMF), model systems consisting of β-Lg, glucose/fructose/sorbitol, glycerol, and water were established. All systems were stored at 25 and 35 °C for 2 months. The progress of the Maillard reaction and the mass change of β-Lg were investigated by the browning assay and gel electrophoresis, respectively. Meanwhile, liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MS(E)) were used to monitor the glycation extent and the glycated sites of β-Lg. The results indicated that glucose had a higher reaction activity of glycation than fructose, but both sugars had similar preference on the glycation site for β-Lg. The ranking order from high to low for the 9 detected glycated sites was L 1, K 91 > K 47 > K 70, K 77, K 83, K 100 > K 75 > K 135 for both sugars.
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Affiliation(s)
- Ying-jia Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China
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38
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Bund T, Allelein S, Arunkumar A, Lucey JA, Etzel MR. Chromatographic purification and characterization of whey protein–dextran glycation products. J Chromatogr A 2012; 1244:98-105. [DOI: 10.1016/j.chroma.2012.04.057] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2012] [Revised: 04/18/2012] [Accepted: 04/23/2012] [Indexed: 11/30/2022]
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39
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Corzo-Martínez M, Carrera Sánchez C, Moreno FJ, Rodríguez Patino JM, Villamiel M. Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.11.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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40
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Ter Haar R, Westphal Y, Wierenga PA, Schols HA, Gruppen H. Cross-linking behavior and foaming properties of bovine α-lactalbumin after glycation with various saccharides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12460-12466. [PMID: 22010962 DOI: 10.1021/jf2032022] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
α-Lactalbumin was glycated via the Maillard reaction in the dry state using various mono- and oligosaccharides. The reaction resulted not only in coupling of the saccharides to α-lactalbumin but also in cross-linked proteins. The glycation rate and the extent of cross-link formation were highly dependent on the saccharide used. Glycation by arabinose and xylose led to a very fast protein cross-link formation, whereas glucose showed a relatively low protein cross-linking ability. The stability of foams, created using the various glycated protein samples, depended on the type of saccharide used, the extent of glycation, and possibly the amount of cross-linked protein. Compared to nonmodified α-lactalbumin, glycation with rhamnose and fucose improved foam stability, whereas application of glucose, galacturonic acid, and their oligosaccharides did not exert a clear effect. Mass spectrometric analysis revealed that dehydration of the Amadori products is an indicator of the formation of protein cross-links.
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Affiliation(s)
- Ruud Ter Haar
- Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands
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41
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ter Haar R, Schols HA, Gruppen H. Effect of saccharide structure and size on the degree of substitution and product dispersity of α-lactalbumin glycated via the Maillard reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9378-9385. [PMID: 21823679 DOI: 10.1021/jf2027395] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The course of the Maillard reaction between α-lactalbumin and various mono- and oligosaccharides in the solid state was studied using UPLC-ESI-TOF-MS. Individual reaction products were monitored for their degree of substitution per protein molecule (DSP). The Maillard reaction rate depended on the saccharide type and decreased when the saccharide size increased. Conjugation with charged saccharides was hindered when a specific average DSP was reached, probably resulting from electrostatic repulsion. The DSP varied between 0 and 15, and the standard deviation of the average DSP, which is a measure for product dispersity, increased to 1.9. Similar experiments were performed with a dipeptide. Relative reaction rates in these experiments were 1 for glucose, 0.28 for maltose, and 0.16 for maltotriose. Comparison of the results obtained using α-lactalbumin and the dipeptide made clear that the Maillard reaction rate is determined by a number of factors, including saccharide reactivity and lysine accessibility.
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Affiliation(s)
- Ruud ter Haar
- Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands
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