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San Pablo-Osorio B, Mojica L, Urías-Silvas JE. Chia Seed (Salvia hispanica L.) Pepsin Hydrolysates Inhibit Angiotensin-Converting Enzyme by Interacting with its Catalytic Site. J Food Sci 2019; 84:1170-1179. [PMID: 30997940 DOI: 10.1111/1750-3841.14503] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 01/22/2019] [Accepted: 02/14/2019] [Indexed: 01/30/2023]
Abstract
High blood pressure can lead to cardiovascular diseases. The objective of this work was to obtain protein hydrolysates with antihypertensive potential from chia oil industry meal byproduct. Chia seed protein isolates (CPIs) were obtained from chia seed meal byproduct. CPI was hydrolyzed using different proteases (alcalase, pepsin, trypsin, and α-chymotrypsin) and their biological potential was evaluated using in vitro and in silico approaches. Chia seed pepsin protein hydrolysate showed the highest angiotensin-converting enzyme inhibition potential IC50 of 0.128 mg/mL (P < 0.05) compared to the rest of hydrolysates. Peptide sequence LIVSPLAGRL presented the lowest predicted binding energy and highest inhibition potential (-9.5 kcal/mol) compared to other sequenced peptides and positive controls (captopril and lisinopril). Chia peptides showed potential to block angiotensin-converting enzyme by interacting with its catalytic site. Chia seed oil industry meal byproduct could be used as an inexpensive source of protein and bioactive peptides with antihypertensive potential. PRACTICAL APPLICATION: This research shows an upcycling alternative for chia oil industry byproduct. Chia meal is a rich source of protein and can be used to generate bioactive peptides with antihypertensive potential. Chia protein isolate was obtained from chia meal and hydrolyzed using different enzymes, pepsin showed the highest antihypertensive potential. Chia meal waste could be a low-cost source of protein and protein hydrolysates that could be used as a food ingredient with antihypertensive potential.
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Affiliation(s)
- Brenda San Pablo-Osorio
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Unidad de Tecnología Alimentaria, Camino Arenero, 1227, El Bajío, Zapopan, Jalisco, México
| | - Luis Mojica
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Unidad de Tecnología Alimentaria, Camino Arenero, 1227, El Bajío, Zapopan, Jalisco, México
| | - Judith Esmeralda Urías-Silvas
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Unidad de Tecnología Alimentaria, Camino Arenero, 1227, El Bajío, Zapopan, Jalisco, México
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2
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Deshpande M, Sathe SK. Equilibrium unfolding and refolding of black gram ( Vignamungo) phaseolin. J Food Biochem 2018. [DOI: 10.1111/jfbc.12639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maithili Deshpande
- Department of Nutrition, Food & Exercise Sciences Florida State University Tallahassee Florida
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Shridhar K. Sathe
- Department of Nutrition, Food & Exercise Sciences Florida State University Tallahassee Florida
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Deshpande M, Sathe SK. Interactions with 8-Anilinonaphthalene-1-sulfonic Acid (ANS) and Surface Hydrophobicity of Black Gram (Vigna mungo) Phaseolin. J Food Sci 2018; 83:1847-1855. [PMID: 29928765 DOI: 10.1111/1750-3841.14204] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/22/2018] [Accepted: 04/27/2018] [Indexed: 11/27/2022]
Abstract
Surface hydrophobicity (SH) properties of the trimeric storage protein phaseolin (black gram phaseolin [BGP]) of black gram (Vigna mungo) were investigated using 8-anilinonaphthalene-1-sulfonate (ANS) as an extrinsic fluorescent probe. The emission maxima of fluorescence spectra of BGP:ANS complex were blue-shifted to 455 nm as compared to 515 nm for the free ANS. Saturation binding occurred at a dye-to-protein ratio of about 30:1. The quantum yield of the complex increased with increasing ionic strength. The Kd values were 1.7 × 10-5 and 1.37 × 10-5 M using fractional occupancy and Scatchard analysis, respectively. Analysis of the binding data using Klotz plot revealed 4 binding sites/protomer. SH of BGP was 48%, which rapidly decreased due to the perturbation of the binding sites as the protein unfolded in GdnHCl and urea. By varying processing conditions, it may be possible to alter the surface exposure of SH of BGP to extend its applications in novel food products with desired textural attributes. PRACTICAL APPLICATION Varying solvent and/or processing conditions can assist to modulate the surface hydrophobicity of functional legume proteins to achieve desired textural properties in the end product.
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Affiliation(s)
- Maithili Deshpande
- Dept. of Chemical Engineering, Natl. Inst. of Technology Karnataka, Surathkal, 575025, India.,Dept. of Chemical and Biomolecular Engineering, 120 Olin Hall, Cornell University, Ithaca, NY, 14853, U.S.A
| | - S K Sathe
- Dept. of Nutrition, Food & Exercise Sciences, Florida State University, Tallahassee, FL, 32306-1493, U.S.A
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de Souza Ferreira E, Capraro J, Sessa F, Magni C, Demonte A, Consonni A, Augusto Neves V, Maffud Cilli E, Duranti M, Scarafoni A. New molecular features of cowpea bean (Vigna unguiculata, l. Walp) β-vignin. Biosci Biotechnol Biochem 2018; 82:285-291. [PMID: 29338640 DOI: 10.1080/09168451.2017.1419855] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Cowpea seed β-vignin, a vicilin-like globulin, proved to exert various health favourable effects, including blood cholesterol reduction in animal models. The need of a simple scalable enrichment procedure for further studies for tailored applications of this seed protein is crucial. A chromatography-independent fractionation method allowing to obtain a protein preparation with a high degree of homogeneity was used. Further purification was pursued to deep the molecular characterisation of β-vignin. The results showed: (i) differing glycosylation patterns of the two constituent polypeptides, in agreement with amino acid sequence features; (ii) the seed accumulation of a gene product never identified before; (iii) metal binding capacity of native protein, a property observed only in few other legume seed vicilins.
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Affiliation(s)
- Ederlan de Souza Ferreira
- a Department of Bromatological Analysis, School of Pharmacy , Federal University of Bahia , Salvador , Brazil
| | - Jessica Capraro
- b Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milan , Italy
| | - Fabio Sessa
- b Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milan , Italy
| | - Chiara Magni
- b Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milan , Italy
| | - Aureluce Demonte
- c Department of Food and Nutrition , São Paulo State University , Araraquara , Brazil
| | - Alessandro Consonni
- b Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milan , Italy
| | - Valdir Augusto Neves
- c Department of Food and Nutrition , São Paulo State University , Araraquara , Brazil
| | | | - Marcello Duranti
- b Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milan , Italy
| | - Alessio Scarafoni
- b Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milan , Italy
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Xia K, Pittelli S, Church J, Colón W. Kinetic Stability of Proteins in Beans and Peas: Implications for Protein Digestibility, Seed Germination, and Plant Adaptation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7649-7657. [PMID: 27643830 DOI: 10.1021/acs.jafc.6b01965] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Kinetically stable proteins (KSPs) are resistant to the denaturing detergent sodium dodecyl sulfate (SDS). Such resilience makes KSPs resistant to proteolytic degradation and may have arisen in nature as a mechanism for organismal adaptation and survival against harsh conditions. Legumes are well-known for possessing degradation-resistant proteins that often diminish their nutritional value. Here we applied diagonal two-dimensional (D2D) SDS-polyacrylamide gel electrophoresis (PAGE), a method that allows for the proteomics-level identification of KSPs, to a group of 12 legumes (mostly beans and peas) of agricultural and nutritional importance. Our proteomics results show beans that are more difficult to digest, such as soybean, lima beans, and various common beans, have high contents of KSPs. In contrast, mung bean, red lentil, and various peas that are highly digestible contain low amounts of KSPs. Identified proteins with high kinetic stability are associated with warm-season beans, which germinate at higher temperatures. In contrast, peas and red lentil, which are cool-season legumes, contain low levels of KSPs. Thus, our results show protein kinetic stability is an important factor in the digestibility of legume proteins and may relate to nutrition efficiency, timing of seed germination, and legume resistance to biotic stressors. Furthermore, we show D2D SDS-PAGE is a powerful method that could be applied for determining the abundance and identity of KSPs in engineered and wild legumes and for advancing basic research and associated applications.
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Affiliation(s)
- Ke Xia
- Department of Chemistry and Chemical Biology, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute , Troy, New York 12180, United States
| | - Sandy Pittelli
- Department of Chemistry and Chemical Biology, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute , Troy, New York 12180, United States
| | - Jennifer Church
- Department of Chemistry and Chemical Biology, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute , Troy, New York 12180, United States
| | - Wilfredo Colón
- Department of Chemistry and Chemical Biology, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute , Troy, New York 12180, United States
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Sandoval-Oliveros MR, Paredes-López O. Isolation and characterization of proteins from chia seeds (Salvia hispanica L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:193-201. [PMID: 23240604 DOI: 10.1021/jf3034978] [Citation(s) in RCA: 125] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Chia ( Salvia hispanica L.) is a plant that produces seeds rich in some nutraceutical compounds with high protein content, but little is known about them; for this reason the aim of this study was to characterize the seed storage proteins. Protein fractions were extracted from chia seed flour. The main protein fraction corresponded to globulins (52%). Sedimentation coefficient studies showed that the globulin fraction contains mostly 11S and 7S proteins. The molecular sizes of all the reduced fractions were about 15-50 kDa. Electrophoretic experiments under native conditions exhibited four bands of globulins in the range of 104-628 kDa. The denaturation temperatures of crude albumins, globulins, prolamins, and glutelins were 103, 105, 85.6, and 91 °C, respectively; albumins and globulins had relatively good thermal stability. Selected globulin peptides by mass spectrometry showed homology to sesame proteins. A good balance of essential amino acids was found in the seed flour and globulins, especially of methionine+cysteine.
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Affiliation(s)
- María R Sandoval-Oliveros
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro, Mexico
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Study of conformation of vicilin from Dolichos lablab and Phaseolus calcaratus by Fourier-transform infrared spectroscopy and differential scanning calorimetry. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.05.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Clara Sze KW, Kshirsagar HH, Venkatachalam M, Sathe SK. A circular dichroism and fluorescence spectrometric assessment of effects of selected chemical denaturants on soybean (Glycine max L.) storage proteins glycinin (11S) and beta-conglycinin (7S). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:8745-53. [PMID: 17880146 DOI: 10.1021/jf071364e] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Soybean glycinin (11S) and beta-conglycinin (7S) were subjected to select chemical treatments at various concentrations and resulting changes in protein structures were investigated by circular dichroism (CD) and fluorescence spectrometry. Fluorescence quenching results indicated that urea >/=3 M caused significant unfolding of 11S, but not that of 7S. GuHCl was more effective than urea in denaturation of 11S. A two-step transition in 11S structure was observed with a possible existence of a folding intermediate at 2.5 M GuHCl. Sodium dodecyl sulfate (SDS) measurably altered secondary and tertiary structures of 11S and 7S below SDS critical micellar concentration (CMC), possibly due to formation of mixed peptide-SDS micelles. SDS treatment increased alpha-helical and unordered structures of both proteins at the expense of beta-sheet structure. NaCl and CaCl 2 caused a significant decrease in fluorescence intensity without shifting emission lambda max. Exposure of 7S and 11S to NaSCN respectively at >/=0.3 and >/=0.6 M NaSCN caused a significant increase in fluorescence intensity measured at the corresponding lambda max of the protein. beta-Mercaptoethanol (beta-ME), N-ethylmaleimide (NEM), and phytic acid caused variable red shifts, 2.5-4 nm, in the emission lambda max.
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Affiliation(s)
- K W Clara Sze
- Department of Nutrition, Food & Exercise Sciences, College of Human Sciences, Florida State University, Tallahassee, Florida 32306-1493, USA.
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Khatib KA, Herald TJ, Muino PL. The characterization of soybean varieties by fluorescence spectroscopy. Int J Food Sci Technol 2005. [DOI: 10.1111/j.1365-2621.2005.00974.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
Dry beans are an important source of proteins, carbohydrates, dietary fiber, and certain minerals and vitamins in the human food supply. Among dry beans, Phaseolus beans are cultivated and consumed in the greatest quantity on a worldwide basis. Typically, most dry beans contain 15 to 25% protein on a dry weight basis (dwb). Water-soluble albumins and salt-soluble globulins, respectively, account for up to 10 to 30% and 45 to 70% of the total proteins (dwb). Dry bean albumins are typically composed of several different proteins, including lectins and enzyme inhibitors. A single 7S globulin dominates dry bean salt soluble fraction (globulins) and may account for up to 50 to 55% of the total proteins in the dry beans (dwb). Most dry bean proteins are deficient in sulfur amino acids, methionine, and cysteine, and therefore are of lower nutritional quality when compared with the animal proteins. Despite this limitation, dry beans make a significant contribution to the human dietary protein intake. In bean-based foods, dry bean proteins also serve additional functions that may include surface activity, hydration, and hydration-related properties, structure, and certain organoleptic properties. This article is intended to provide an overview of dry bean protein functionality with emphases on nutritional quality and hydration-related properties.
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Affiliation(s)
- S K Sathe
- Department of Nutrition, Food and Excercise Science, Florida State University, Tallahassee 32306-1493, USA
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12
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Nagano T, Mori H, Nishinari K. Rheological properties and conformational states of ?-conglycinin gels at acidic pH. Biopolymers 1994. [DOI: 10.1002/bip.360340215] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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13
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Sathe S, Idouraine A, Weber C. Purification and biochemical characterization of tepary bean (Phaseolus acutifolius) major globulin. Food Chem 1994. [DOI: 10.1016/0308-8146(94)90130-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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XIONG YOULINGL, BLANCHARD SUZANNEP. Viscoelastic Properties of Myofibrillar Protein-Polysaccharide Composite Gels. J Food Sci 1993. [DOI: 10.1111/j.1365-2621.1993.tb03235.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Dwivedi AM, Woodeshick RW, Walton HL, Reilly TM. A spectroscopic study of the conformations of active and latent forms of recombinant plasminogen activator inhibitor-1. Biochem Biophys Res Commun 1991; 175:437-43. [PMID: 2018492 DOI: 10.1016/0006-291x(91)91583-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Recombinant plasminogen activator inhibitor-1 (rPAI-1) purified from Escherichia coli, like its natural counterpart, can exist in either active or latent form. To elucidate the structural basis for these two forms, both active and latent rPAI-1 have been studied using ultra-violet (UV), circular dichroism (CD), and fluorescence spectroscopy. The secondary structures determined by CD show no significant differences and indicate that both the forms are predominantly alpha helical and random. The UV spectra are also very similar with absorption maxima around 278 nm. The structures of the two forms were further characterized by measuring tryptophan fluorescence emissions and their quenching with ionic (iodide) and neutral (acrylamide) quenchers. These data indicate clear differences in the tertiary structures of the two forms with the latent form being more compact and folded in comparison with the active form.
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Affiliation(s)
- A M Dwivedi
- Du Pont Merck Pharmaceutical Company, Wilmington, DE 19880-0400
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Deshpande SS, Damodaran S. Denaturation behavior of phaseolin in urea, guanidine hydrochloride, and sodium dodecyl sulfate solutions. JOURNAL OF PROTEIN CHEMISTRY 1991; 10:103-15. [PMID: 2054055 DOI: 10.1007/bf01024660] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The denaturation behavior of phaseolin in urea, guanidine hydrochloride, and sodium dodecyl sulfate solutions was examined by monitoring changes in the intrinsic fluorescence of tryptophan and tyrosyl residues. Changes in various fluorescence parameters, such as quantum yield, emission maximum, spectral half-width, fluorescence depolarization, and fluorescence quenching by acrylamide, have indicated that while phaseolin is relatively stable up to 8 M urea, it is completely destabilized in 6 M guanidine hydrochloride and 6 mM sodium dodecyl sulfate. Furthermore, while the denaturation of phaseolin in urea solutions followed a two-step process, that in guanidine hydrochloride and sodium dodecyl sulfate followed a single-step process. While the accessibility of tryptophan residues to the nonionic acrylamide quencher is almost 100% in 6 M guanidine hydrochloride and 6 mM sodium dodecyl sulfate, only about 72% was accessible in 8 M urea compared to 52% in native phaseolin. The results presented here suggest that the protomeric structure of phaseolin is quite stable to changes in the environment. This structural stability may be partly responsible for its resistance to proteolysis by various proteinases.
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Affiliation(s)
- S S Deshpande
- Department of Food Science, University of Wisconsin, Madison 53706
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