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L-Glutamine-, peptidyl- and protein-glutaminases: structural features and applications in the food industry. World J Microbiol Biotechnol 2022; 38:204. [PMID: 36002753 DOI: 10.1007/s11274-022-03391-5] [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: 06/27/2022] [Accepted: 08/15/2022] [Indexed: 10/15/2022]
Abstract
L-Glutaminases are enzymes that catalyze the cleavage of the gamma-amido bond of L-glutamine residues, producing ammonia and L-glutamate. These enzymes have several applications in food and pharmaceutical industries. However, the L-glutaminases that hydrolyze free L-glutamine (L-glutamine glutaminases, EC 3.5.1.2) have different structures and properties with respect to the L-glutaminases that hydrolyze the same amino acid covalently bound in peptides (peptidyl glutaminases, EC 3.5.1.43) and proteins (protein-glutamine glutaminase, EC 3.5.1.44). In the food industry, L-glutamine glutaminases are applied to enhance the flavor of foods, whereas protein glutaminases are useful to improve the functional properties of proteins. This review will focus on structural backgrounds and differences between these enzymes, the methodology available to measure the activity as well as strengths and limitations. Production methods, applications, and challenges in the food industry will be also discussed. This review will provide useful information to search and identify the suitable L-glutaminase that best fits to the intended application.
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Kong X, Bao S, Song W, Hua Y, Zhang C, Chen Y, Li X. Contributions of ethanol fractionation on the properties of vegetable protein hydrolysates and differences in the characteristics of metal (Ca, Zn, Fe)-chelating peptides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111482] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Chen X, Fu W, Luo Y, Cui C, Suppavorasatit I, Liang L. Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications. Compr Rev Food Sci Food Saf 2021; 20:3788-3817. [PMID: 34056849 DOI: 10.1111/1541-4337.12759] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 03/12/2021] [Accepted: 03/29/2021] [Indexed: 12/28/2022]
Abstract
With the ever-increasing demands for functional and sustainable foods from the general public, there is currently a paradigm shift in the food industry toward the production of novel protein-based diet. Food scientists are therefore motivated to search for natural protein sources and innovative technologies to modify their chemical structure for desirable functionality and thus utilization. Deamidation is a viable, efficient, and attractive approach for modifying proteins owing to its ease of operating, specificity, and cost-effective processes. Over the past three decades, the knowledge of protein deamidation for food applications has evolved drastically, including the development of novel approaches for deamidation, such as protein-glutaminase and ion exchange resin, and their practices in new protein substrate. Thanks to deamidation, enhanced functionalities of food proteins from cereals, legumes, milk, oil seeds and others, and thereby their processabilities as food ingredients have been achieved. Moreover, deamidated proteins have been used to fabricate engineered food colloids, including self-assembled protein particles, protein-metallic complexes, and protein-carbohydrate complexes, which have demonstrated tailored physicochemical properties to modulate oral perception, improve gastrointestinal digestion and bioavailability, and protect and/or deliver bioactive nutrients. Novel bioactivity, altered digestibility, and varied allergenicity of deamidated proteins are increasingly recognized. Therefore, deamidated proteins with novel techno-functional and biological properties hold both promise and challenges for future food applications, and a comprehensive review on this area is critically needed to update our knowledge and provide a better understanding on the protein deamidation and its emerging applications.
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Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenyan Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut, USA
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | | | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Shi J, Zhao XH. Chemical features of the oligochitosan-glycated caseinate digest and its enhanced protection on barrier function of the acrylamide-injured IEC-6 cells. Food Chem 2019; 290:246-254. [PMID: 31000044 DOI: 10.1016/j.foodchem.2019.04.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 03/28/2019] [Accepted: 04/01/2019] [Indexed: 02/06/2023]
Abstract
Whether caseinate oligochitosan-glycation of the transglutaminase-type followed by trypsin digestion could lead to better protection against the acrylamide-induced cell barrier damage was investigated. Compared with caseinate digest, glycated caseinate digest had similar amount of Lys and Arg but lower -NH2 (0.557 versus 0.508 mol/kg protein) and total amide (1.12 versus 1.05 mol/kg protein) contents, and contained glucosamine at 5.74 g/kg protein. Acrylamide damaged barrier function of IEC-6 cells efficiently, leading to increased paracellular permeability and lactate dehydrogenase release, decreased trans-epithelial electrical resistance, and destroyed tight junction. The two digests alleviated these barrier dysfunctions via reversing index values. Three cellular proteins (ZO-1, occludin, and claudin-1) crucial to tight junction were up-regulated by the two digests. Furthermore, glycated caseinate digest was always more effective than caseinate digest to improve cell barrier function. This oligochitosan glycation is thus desired, as it ensures glycated protein digest with higher potential to protect intestinal barrier function.
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Affiliation(s)
- Jia Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
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Jaiswal A, Bajaj R, Mann B, Lata K. Iron (II)-chelating activity of buffalo αS-casein hydrolysed by corolase PP, alcalase and flavourzyme. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3911-8. [PMID: 26028776 PMCID: PMC4444921 DOI: 10.1007/s13197-014-1626-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/19/2014] [Accepted: 10/23/2014] [Indexed: 11/28/2022]
Abstract
Iron is a vital substance for human health which participates in many biochemical reactions. It also act as initiator for many harmful oxidative process. Buffalo αS-casein enriched fraction (80 %) was hydrolysed independently by corolase PP (H1), alcalase (H2), flavourzyme (H3) and sequentially by alcalase-flavourzyme (H4). After ultrafiltration (10 and 3 kDa) hydrolysates were analysed for their iron chelation activity using ferrozine. For H1 group of hydrolysates highest iron (II)-chelation activity (265.58 μM Fe(2+/)mg protein) was found after 8 h of hydrolysis for H2 (267.56 μM Fe(2+/)mg protein) and H3 group of hydrolysates (380.68 μM Fe(2+/)mg protein) after 6 h of hydrolysis. Sequential hydrolysis was not effective for iron (II)-chelation activity. 3 kDa fractions show higher iron (II)-chelation activity than 10 kDa fraction. Flavourzyme was more effective for generation of iron (II)-chelating peptides from buffalo αS-casein.
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Affiliation(s)
- Arvind Jaiswal
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India
| | - Rajesh Bajaj
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India
| | - Bimlesh Mann
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India
| | - Kiran Lata
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India
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Hong HJ, Kim EJ, Park IS, Ryu JH, Ryu T, Kim BG, Chung KS. Preparation and characterisation of an easily absorbabl Mg-casein hydrolysate complex produced through enzymatic hydrolysis and ultrafiltration. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12650] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hye-Jin Hong
- Korea institute of Geoscience and Mineral Resources; Gwahang-no 92 Yuseong-gu Daejeon 305-350 Korea
| | - En-jin Kim
- Korea institute of Geoscience and Mineral Resources; Gwahang-no 92 Yuseong-gu Daejeon 305-350 Korea
| | - In-Su Park
- Korea institute of Geoscience and Mineral Resources; Gwahang-no 92 Yuseong-gu Daejeon 305-350 Korea
| | - Jung-Ho Ryu
- Korea institute of Geoscience and Mineral Resources; Gwahang-no 92 Yuseong-gu Daejeon 305-350 Korea
| | - Taegong Ryu
- Korea institute of Geoscience and Mineral Resources; Gwahang-no 92 Yuseong-gu Daejeon 305-350 Korea
| | - Byoung-Gyu Kim
- Korea institute of Geoscience and Mineral Resources; Gwahang-no 92 Yuseong-gu Daejeon 305-350 Korea
| | - Kang-Sup Chung
- Korea institute of Geoscience and Mineral Resources; Gwahang-no 92 Yuseong-gu Daejeon 305-350 Korea
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Jakubczyk A, Baraniak B. Activities and sequences of the angiotensin I-converting enzyme (ACE) inhibitory peptides obtained from the digested lentil (Lens culinaris) globulins. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12226] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Anna Jakubczyk
- Department of Biochemistry and Food Chemistry; University of Life Sciences; ul. Skromna 8; 20-704; Lublin; Poland
| | - Barbara Baraniak
- Department of Biochemistry and Food Chemistry; University of Life Sciences; ul. Skromna 8; 20-704; Lublin; Poland
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