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Li X, Wu Y, Guan W, Yang J, Wang Y. Epigallocatechin gallate modification of physicochemical, structural and functional properties of egg yolk granules. Food Chem 2024; 449:139279. [PMID: 38599106 DOI: 10.1016/j.foodchem.2024.139279] [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: 01/10/2024] [Revised: 04/03/2024] [Accepted: 04/05/2024] [Indexed: 04/12/2024]
Abstract
The aim of this study was to prepare protein-polyphenol covalent complexes by treating egg yolk granules (EYG) with alkali in the presence of epigallocatechin gallate (EGCG) and characterize the physicochemical, structural, and functional properties of these covalent complexes. Results revealed that the optimal covalent binding occurred when the concentration of EGCG reached 0.15% (w/w), resulting in a grafting rate of 1.51 ± 0.03%. As the amount of EGCG increased, corresponding increases were observed in the particle size and ζ-potential of the complexes, thereby enhancing their stability. Furthermore, our analysis using fluorescence spectroscopy, FTIR, SEM, and SDS-PAGE collectively demonstrated the formation of a covalent complex between EYG and EGCG. Notably, the covalent complexes exhibited improved antioxidant activity and emulsifying properties. Overall, this study establishes a theoretical framework for the future practical application of EYG, emphasizing the potential of EGCG to modify its structural and functional characteristics.
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Affiliation(s)
- Xin Li
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yue Wu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenle Guan
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Jianrong Yang
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yuemeng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, China.
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Liu W, Zhao Q, Tang C, Cai Z, Jin Y, Ahn DU, Huang X. Promoting effect of phosvitin in the mineralization of eggshell inner membrane with the application in osteogenic induction scaffold. Colloids Surf B Biointerfaces 2024; 237:113842. [PMID: 38513299 DOI: 10.1016/j.colsurfb.2024.113842] [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: 02/05/2024] [Revised: 03/05/2024] [Accepted: 03/10/2024] [Indexed: 03/23/2024]
Abstract
Exploring affordable and easily prepared inorganic-organic hybrid membrane materials has attracted a great interest in the bone repair field. This study is based on biomimetic mineralization technique to study the role of phosvitin (PV) in the mineralized process of eggshell inner membrane. Results showed that PV promoted the formation of hydroxyapatite on the eggshell inner membrane surface, and the phosvitin content in the simulated body fluid was decreased during the mineralization process. Besides, in vitro preosteoblast experiments indicated that mineralized membrane with PV exhibited more conducive to cell proliferation and differentiation than that mineralized membrane without PV. Interestingly, with the increase of mineralization time, the stimulating ability of mineralized membranes with PV on adhesion, proliferation, alkaline phosphatase activity and collagen type I content gradually improved. In summary, the eggshell inner membrane composites mineralized with PV obtained by biomimetic mineralization might be potential scaffold materials for bone repair.
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Affiliation(s)
- Wei Liu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Qiancheng Zhao
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Cuie Tang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhaoxia Cai
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Dong Uk Ahn
- Animal Science Department, Iowa State University, Ames, USA.
| | - Xi Huang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Lipid oxidation in emulsions: New insights from the past two decades. Prog Lipid Res 2024; 94:101275. [PMID: 38280491 DOI: 10.1016/j.plipres.2024.101275] [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: 10/23/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.
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Affiliation(s)
- Marie Hennebelle
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands.
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - John van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Wageningen, the Netherlands; Unilever Food Innovation Centre, Wageningen, the Netherlands
| | | | - Betül Yesiltas
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Charlotte Jacobsen
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Claire Berton-Carabin
- INRAE, UR BIA, Nantes 44300, France; Laboratory of Food Process Engineering, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
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Hao Y, Xing L, Wang Z, Cai J, Toldrá F, Zhang W. Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis. ULTRASONICS SONOCHEMISTRY 2023; 101:106697. [PMID: 37984208 PMCID: PMC10696096 DOI: 10.1016/j.ultsonch.2023.106697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/18/2023] [Accepted: 11/13/2023] [Indexed: 11/22/2023]
Abstract
In this study, the effects of ultrasound-assisted enzymatic hydrolysis on the extraction of anti-inflammatory peptides from porcine bone collagen were investigated. The results showed that ultrasound treatment increased the content of α-helix while decreased β-chain and random coil, promoted generation of small molecular peptides. Ultrasound-assisted enzymatic hydrolysis improved the peptide content, enhanced ABTS+ radical scavenging and ferrous ion chelating ability than non-ultrasound group. At the ultrasonic power of 450 W (20 min), peptides possessed significant anti-inflammatory activity, where the releasing of interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α) was all suppressed in lipopolysaccharide (LPS) induced RAW264.7 cells. After the analysis with LC-MS/MS, eight peptides with potential anti-inflammatory activities were selected by the PeptideRanker and molecular docking. In general, the ultrasound-assisted enzymatic hydrolysis was an effective strategy to extract the bioactive peptides from porcine bone, and the inflammatory regulation capacity of bone collagen sourced peptides was firstly demonstrated.
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Affiliation(s)
- Yuejing Hao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lujuan Xing
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zixu Wang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiaming Cai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, Valencia 46980, Spain
| | - Wangang Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Andersen CJ, Huang L, Zhai F, Esposito CP, Greco JM, Zhang R, Woodruff R, Sloan A, Van Dyke AR. Consumption of Different Egg-Based Diets Alters Clinical Metabolic and Hematological Parameters in Young, Healthy Men and Women. Nutrients 2023; 15:3747. [PMID: 37686779 PMCID: PMC10490185 DOI: 10.3390/nu15173747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/17/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Eggs-particularly egg yolks-are a rich source of bioactive nutrients and dietary compounds that influence metabolic health, lipid metabolism, immune function, and hematopoiesis. We investigated the effects of consuming an egg-free diet, three egg whites per day, and three whole eggs per day for 4 weeks on comprehensive clinical metabolic, immune, and hematologic profiles in young, healthy adults (18-35 y, BMI < 30 kg/m2 or <30% body fat for men and <40% body fat for women, n = 26) in a 16-week randomized, crossover intervention trial. We observed that average daily macro- and micronutrient intake significantly differed across egg diet periods, including greater intake of choline during the whole egg diet period, which corresponded to increased serum choline and betaine without altering trimethylamine N-oxide. Egg white and whole egg intake increased serum isoleucine while whole egg intake reduced serum glycine-markers of increased and decreased risk of insulin resistance, respectively-without altering other markers of glucose sensitivity or inflammation. Whole egg intake increased a subset of large HDL particles (H6P, 10.8 nm) and decreased the total cholesterol:HDL-cholesterol ratio and % monocytes in female participants using combined oral contraceptive (COC) medication (n = 11) as compared to female non-users (n = 10). Whole egg intake further increased blood hematocrit whereas egg white and whole egg intake reduced blood platelet counts. Changes in clinical immune cell counts between egg white and whole egg diet periods were negatively correlated with several HDL parameters yet positively correlated with measures of triglyceride-rich lipoproteins and insulin sensitivity. Overall, the intake of whole eggs led to greater overall improvements in micronutrient diet quality, choline status, and HDL and hematologic profiles while minimally-yet potentially less adversely-affecting markers of insulin resistance as compared to egg whites.
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Affiliation(s)
- Catherine J. Andersen
- Department of Biology, Fairfield University, Fairfield, CT 06824, USA; (J.M.G.); (A.S.)
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.H.); (F.Z.); (R.Z.); (R.W.)
| | - Lindsey Huang
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.H.); (F.Z.); (R.Z.); (R.W.)
| | - Fangyi Zhai
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.H.); (F.Z.); (R.Z.); (R.W.)
| | - Christa Palancia Esposito
- Marion Peckham Egan School of Nursing and Health Studies, Fairfield University, Fairfield, CT 06824, USA;
| | - Julia M. Greco
- Department of Biology, Fairfield University, Fairfield, CT 06824, USA; (J.M.G.); (A.S.)
| | - Ruijie Zhang
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.H.); (F.Z.); (R.Z.); (R.W.)
| | - Rachael Woodruff
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.H.); (F.Z.); (R.Z.); (R.W.)
| | - Allison Sloan
- Department of Biology, Fairfield University, Fairfield, CT 06824, USA; (J.M.G.); (A.S.)
| | - Aaron R. Van Dyke
- Department of Chemistry and Biochemistry, Fairfield University, Fairfield, CT 06824, USA;
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Lee JE, An BJ, Jo C, Min B, Paik HD, Ahn DU. The elastase and melanogenesis inhibitory and anti-inflammatory activities of phosvitin phosphopeptides produced using high-temperature and mild-pressure (HTMP) pretreatment and enzyme hydrolysis combinations. Poult Sci 2023; 102:102680. [PMID: 37120871 PMCID: PMC10172692 DOI: 10.1016/j.psj.2023.102680] [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: 02/13/2023] [Revised: 03/21/2023] [Accepted: 03/26/2023] [Indexed: 05/02/2023] Open
Abstract
This study aimed to determine the skin protective effect of egg yolk phosvitin phosphopeptides (PPPs). Phosvitin was separated from the egg yolk, and PPPs were produced using high-temperature and mild-pressure (HTMP) pretreatment and enzyme-sterilization hydrolysis combinations. The elastase and melanogenesis inhibitory activities and anti-inflammatory effects of egg yolk PPPs were determined. All PPPs significantly inhibited elastase activity, but the PPPs prepared with HTMP pretreatment and trypsin-sterilization (HTMP-T-S) combination suppressed the tyrosinase activity the most. PPPs (3 mg/mL) inhibited the α-melanocyte-stimulating hormone-induced melanin production in B16F10 melanoma cells by 31.18 to 38.58%. In addition, PPPs effectively inhibited nitric oxide (NO) production in the LPS (lipopolysaccharide)-stimulated RAW 264.7 macrophages, and the PPPs from HTMP-T-S exhibited the highest inhibitory activity. The protein expressions of pro-inflammatory enzymes, inducible nitric oxide synthase, and cyclooxygenase-2 were down-regulated by the PPPs from the HTMP-T-S. Therefore, PPPs could be used as an anti-melanogenic, anti-elastase, and anti-inflammatory agent for humans and skin care products.
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Affiliation(s)
- Ji-Eun Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Bong Jeun An
- Department of Cosmeceutical Science, Daegu Haany University, Gyeongsan 38578, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Byungrok Min
- Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA.
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Cao J, Zhu J, Zhou Q, Zhao L, Zou C, Guo Y, Curtin B, Ji F, Liu B, Yu D. Efficacy evaluation of novel organic iron complexes in laying hens: effects on laying performance, egg quality, egg iron content, and blood biochemical parameters. Anim Biosci 2023; 36:498-505. [PMID: 36108681 PMCID: PMC9996259 DOI: 10.5713/ab.22.0086] [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: 03/04/2022] [Accepted: 08/22/2022] [Indexed: 11/27/2022] Open
Abstract
OBJECTIVE This study was conducted to determine the optimal dose of novel iron amino acid complexes (Fe-Lys-Glu) by measuring laying performance, egg quality, egg iron (Fe) concentrations, and blood biochemical parameters in laying hens. METHODS A total of 1,260 18-week-old healthy Beijing White laying hens were randomly divided into 7 groups with 12 replicates of 15 birds each. After a 2-wk acclimation to the basal diet, hens were fed diets supplemented with 0 (negative control, the analyzed innate iron content was 75.06 mg/kg), 15, 30, 45, 60, and 75 mg Fe/kg as Fe-Lys-Glu or 45 mg Fe/kg from FeSO4 (positive control) for 24 wk. RESULTS Results showed that compared with the negative and positive control groups, dietary supplementation with 30 to 75 mg Fe/kg from Fe-Lys-Glu significantly (linear and quadratic, p<0.05) increased the laying rate (LR) and average daily egg weight (ADEW); hens administered 45 to 75 mg Fe/kg as Fe-Lys-Glu showed a remarkable (linear, p<0.05) decrease in feed conversion ratio. There were no significant differences among all groups in egg quality. The iron concentrations in egg yolk and serum were elevated by increasing Fe-Lys-Glu levels, and the highest iron content was found in 75 mg Fe/kg group. In addition, hens fed 45 mg Fe/kg from Fe-Lys-Glu had (linear and quadratic, p<0.05) higher yolk Fe contents than that with the same dosage of FeSO4 supplementation. The red blood cell (RBC) count and hemoglobin content (linear and quadratic, p<0.05) increased obviously in the groups fed with 30 to 75 mg Fe/kg as Fe-Lys-Glu in comparison with the control group. Fe-Lys-Glu supplementation also (linear and quadratic, p<0.05) enhanced the activity of copper/zinc-superoxide dismutase (Cu/Zn-SOD) in serum, as a result, the serum malonaldehyde content (linear and quadratic, p<0.05) decreased in hens received 60 to 75 mg Fe/kg as Fe-Lys-Glu. CONCLUSION Supplementation Fe-Lys-Glu in laying hens could substitute for FeSO4 and the optimal additive levels of Fe-Lys-Glu are 45 mg Fe/kg in layers diets based on the quadratic regression analysis of LR, ADEW, RBC, and Cu/Zn-SOD.
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Affiliation(s)
- Jiuai Cao
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Jiaming Zhu
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Qin Zhou
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Luyuan Zhao
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Chenhao Zou
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Yanshan Guo
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China.,Hainan Institute, Zhejiang University, Sanya 572025, China
| | | | - Fei Ji
- Zinpro Corporation, Eden Prairie, MN 55344, USA
| | - Bing Liu
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Dongyou Yu
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
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Gu L, Liu Y, Zhang W, Li J, Chang C, Su Y, Yang Y. Novel extraction technologies and potential applications of egg yolk proteins. Food Sci Biotechnol 2022; 32:121-133. [PMID: 36590017 PMCID: PMC9795146 DOI: 10.1007/s10068-022-01209-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 11/07/2022] [Accepted: 11/14/2022] [Indexed: 12/29/2022] Open
Abstract
The high nutritional value and diverse functional properties of egg yolk proteins have led to its widespread use in the fields of food, medicine, and cosmetics. Various extraction methods have been reported to obtain the proteins from egg yolk, however, their utilization is limited due to the relatively low extraction efficiency and/or toxic solvents involved. Several simpler and greener technologies, especially physical fields (ultrasound), have been successfully developed to improve the extraction efficiency. The egg yolk proteins may exert multiple biological activities, enabling them to be a promising tool in improve human health and wellbeing, such as anti-obesity, anti-atherosclerosis, anti-osteoporosis, diagnosis and therapy for SARS-CoV-2 infections. This article summarizes the novel extraction technologies and latest applications of the egg yolk proteins in the recent 5 years, which should stimulate their utilization as health-promoting functional ingredients in foods and other commercial products.
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Affiliation(s)
- Luping Gu
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China ,Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, 415400 Hunan China
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shanxi Normal University, Xi’an, China
| | - Wanqiu Zhang
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China
| | - Junhua Li
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China
| | - Cuihua Chang
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China
| | - Yujie Su
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China ,Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, 415400 Hunan China
| | - Yanjun Yang
- State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 China ,Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, 415400 Hunan China
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Lee JE, Lee JH, Min B, Kim KT, Ahn DU, Paik HD. Immunostimulatory effect of egg yolk phosvitin phosphopeptides produced by high-temperature and mild-pressure pretreatment and enzyme combinations in RAW 264.7 cells via TLR2/MAPK signaling pathway. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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10
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Werner ER, Arnold CD, Caswell BL, Iannotti LL, Lutter CK, Maleta KM, Stewart CP. The Effects of 1 Egg per Day on Iron and Anemia Status among Young Malawian Children: A Secondary Analysis of a Randomized Controlled Trial. Curr Dev Nutr 2022; 6:nzac094. [PMID: 35755939 PMCID: PMC9213210 DOI: 10.1093/cdn/nzac094] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 04/28/2022] [Accepted: 05/10/2022] [Indexed: 11/28/2022] Open
Abstract
Background Young children with diets lacking diversity with low consumption of animal source foods are at risk of iron deficiency anemia (IDA). Objectives Our objectives were to determine the impact of supplementing diets with 1 egg/d on 1) plasma ferritin, soluble transferrin receptor (sTfR), body iron index (BII), and hemoglobin concentrations and 2) the prevalence of iron deficiency (ID), anemia, and IDA. Methods Malawian 6-9-mo-old infants in the Mazira trial (clinicaltrials.gov; NCT03385252) were individually randomly assigned to receive 1 egg/d for 6 mo (n = 331) or continue their usual diet (n = 329). In this secondary analysis, hemoglobin, plasma ferritin, sTfR, C-reactive protein (CRP), and α-1-acid glycoprotein (AGP) were measured at enrollment and 6-mo follow-up. Iron biomarkers were corrected for inflammation. Ferritin, sTfR, BII, and hemoglobin were compared between groups using linear regression. Prevalence ratios (PRs) for anemia (hemoglobin <11 g/dL) and ID (ferritin <12 µg/L, sTfR >8.3 mg/L, or BII <0 mg/kg) between groups were compared using log binomial or modified Poisson regression. Results A total of 585 children were included in this analysis (Egg: n = 286; Control: n = 299). At enrollment, the total prevalence of anemia was 61% and did not differ between groups. At 6-mo follow-up, groups did not differ in geometric mean concentration of hemoglobin [mean (95% CI); Egg: 10.9 (10.7, 11.1) g/dL; Control: 11.1 (10.9, 11.2) g/dL] and inflammation-adjusted ferritin [Egg: 6.52 (5.98, 7.10) µg/L; Control: 6.82 (6.27, 7.42) µg/L], sTfR [Egg: 11.34 (10.92, 11.78) mg/L; Control: 11.46 (11.04, 11.89) mg/L] or BII [Egg: 0.07 (0.06, 0.09) mg/kg; Control: 0.07 (0.05, 0.08) mg/kg]. There were also no group differences in anemia [Egg: 46%; Control 40%; PR: 1.15 (95% CI: 0.96, 1.38)], ID [PR: 0.99 (0.94, 1.05)], or IDA [PR: 1.12 (0.92, 1.36)]. Conclusions Providing eggs daily for 6 mo did not affect iron status or anemia prevalence in this context. Other interventions are needed to address the high prevalence of ID and anemia among young Malawian children. This trial is registered at http://www.clinicaltrials.gov as NCT03385252.
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Affiliation(s)
- E Rochelle Werner
- Institute for Global Nutrition, University of California, Davis, CA, USA
| | - Charles D Arnold
- Institute for Global Nutrition, University of California, Davis, CA, USA
| | - Bess L Caswell
- Institute for Global Nutrition, University of California, Davis, CA, USA
- Western Human Nutrition Research Center, US Department of Agriculture, Davis, CA, USA
| | - Lora L Iannotti
- E3 Nutrition Lab, Washington University in St. Louis, St. Louis, MO, USA
| | | | - Kenneth M Maleta
- School of Global and Public Health, Kamuzu University of Health Sciences, Blantyre, Malawi
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da Nóbrega IPT, Reis MDP, Morillo FAH, de Freitas LFVB, Bittencourt LC, Fernandes JBK, Sakomura NK. Dynamics of Growth and Egg Traits in Three Dietary Balanced Protein Scenarios Applied for Laying Hens. Animals (Basel) 2022; 12:ani12111371. [PMID: 35681839 PMCID: PMC9179259 DOI: 10.3390/ani12111371] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 05/22/2022] [Accepted: 05/23/2022] [Indexed: 02/01/2023] Open
Abstract
Simple Summary This study aimed to investigate the impact of three dietary balanced protein levels on laying hens, during the rearing and laying phases. The performance and body composition were monitored at 7, 11, 15, and 18 weeks old, while for the laying phase the responses were monitored every 28 days, from 19–102 weeks of age. The dietary protein applied in this study did not affect the responses evaluated in the rearing phase, but it clearly affected the long-term egg production. Overall, the egg production of hens consuming a high protein diet was superior compared to hens in the lower protein group and similar results were observed for body weight and body composition. The benefits of this study were to demonstrate the dynamic traits of laying hens in the long-term egg production cycle in three dietary balanced protein scenarios as similar data could not be found elsewhere. Abstract The objective of this study was to evaluate laying hens from 8 to 102 weeks old, regarding their changes in performance, body composition, and egg components produced in three scenarios of nutrition. Three treatments designed to contain different levels of balanced protein (BP) were randomly assigned to the experimental units, performing ten replicates per treatment with 20 birds each. A standard feed was formulated to meet hen requirements and the ideal ratio between essential amino acids. Then, two experimental feeds were formulated to contain 20% above or below the dietary BP used in the standard feed. The responses evaluated were cumulated feed intake (g), daily feed intake (g/day), body weight (g), body composition (g of protein, fat, and ash), hen-housed egg production (%/hen-housed), egg production (%), egg weight (g), egg mass (g), and egg components (percentages of yolk, albumen, and eggshell). The dietary BP influenced the body composition, egg production, egg weight, and egg mass of white laying hens. The increase in dietary BP was related to an increase in body contents and egg weight, whereas hens consuming the low dietary balanced protein presented a lower body weight, leaner, and produced smaller eggs.
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Affiliation(s)
- Ingryd Palloma Teodósio da Nóbrega
- Department of Animal Sciences, Faculty of Agrarian and Veterinary Science, São Paulo State University, Jaboticabal 14884-900, SP, Brazil; (I.P.T.d.N.); (M.d.P.R.); (F.A.H.M.); (L.F.V.-B.d.F.); (J.B.K.F.)
| | - Matheus de Paula Reis
- Department of Animal Sciences, Faculty of Agrarian and Veterinary Science, São Paulo State University, Jaboticabal 14884-900, SP, Brazil; (I.P.T.d.N.); (M.d.P.R.); (F.A.H.M.); (L.F.V.-B.d.F.); (J.B.K.F.)
| | - Freddy Alexander Horna Morillo
- Department of Animal Sciences, Faculty of Agrarian and Veterinary Science, São Paulo State University, Jaboticabal 14884-900, SP, Brazil; (I.P.T.d.N.); (M.d.P.R.); (F.A.H.M.); (L.F.V.-B.d.F.); (J.B.K.F.)
| | - Luis Filipe Villas-Bôas de Freitas
- Department of Animal Sciences, Faculty of Agrarian and Veterinary Science, São Paulo State University, Jaboticabal 14884-900, SP, Brazil; (I.P.T.d.N.); (M.d.P.R.); (F.A.H.M.); (L.F.V.-B.d.F.); (J.B.K.F.)
| | | | - João Batista Kochenborger Fernandes
- Department of Animal Sciences, Faculty of Agrarian and Veterinary Science, São Paulo State University, Jaboticabal 14884-900, SP, Brazil; (I.P.T.d.N.); (M.d.P.R.); (F.A.H.M.); (L.F.V.-B.d.F.); (J.B.K.F.)
| | - Nilva Kazue Sakomura
- Department of Animal Sciences, Faculty of Agrarian and Veterinary Science, São Paulo State University, Jaboticabal 14884-900, SP, Brazil; (I.P.T.d.N.); (M.d.P.R.); (F.A.H.M.); (L.F.V.-B.d.F.); (J.B.K.F.)
- Correspondence: ; Tel.: +55-1632097448
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12
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Arshad R, Meng Y, Qiu N, Geng F, Mine Y, Keast R, Zhu C. Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1165-1173. [PMID: 34329491 DOI: 10.1002/jsfa.11453] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 07/07/2021] [Accepted: 07/30/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Although the importance of phosphorylation in the function of proteins is known, investigation of the protein phosphorylation of duck egg yolk (DEY) is still very limited. This study aimed to conduct a detailed phosphoproteomic study of DEY using immobilized metal affinity chromatography and ultra-high liquid chromatography tandem mass spectrometry. RESULTS A total of 253 phosphorylation sites assigned to 66 phosphoproteins were identified in DEY, of which VTG-1, VTG-2, and fibrinogen alpha chain were found to be the highly phosphorylated proteins in DEY. The biological functions of the identified phosphoproteins were illuminated through gene ontology analysis, which showed that they were mainly involved in binding, catalytic, immune response, and metabolic activity. S-X-E and S-X-S were found to be the most conserved serine motifs of phosphorylation in DEY. The comparison of DEY phosphoproteins with those of chicken egg yolk (CEY) revealed that differences mostly involved molecular functions and biological processes. The comparison also revealed a higher phosphorylation level in DEY proteins. CONCLUSION The higher phosphorylation level in DEY proteins than that in CEY proteins are supposed to help enhance duck growth performance and biological activities (e.g. antibacterial and antioxidant ability) for better adapting the humid environment the duck lived. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Rida Arshad
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia
| | - Chunxia Zhu
- Center of Stomatology, Tongji Hospital of Tongji Medical College, Huazhong University of Science and Technology, Wuhan, P. R. China
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13
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Csire G, Dupire F, Canabady-Rochelle L, Selmeczi K, Stefan L. Bio-Inspired Casein-Derived Antioxidant Peptides Exhibiting a Dual Direct/Indirect Mode of Action. Inorg Chem 2022; 61:1941-1948. [PMID: 35034436 DOI: 10.1021/acs.inorgchem.1c03085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Antioxidant compounds are chemicals of primary importance, especially for their applications in nutrition and healthcare, thanks to their abilities to prevent oxidation processes and to limit and/or rebalance the oxidative stress, well-known for its impact on a wide variety of diseases. While several biomolecules are well-known for their antioxidant properties (e.g., ascorbic acid, carotenoids, phenolic derivatives), bio-sourced antioxidants have drawn considerable attention in the last decades, especially bioactive peptides, mainly obtained by the hydrolysis process. Antioxidant peptide sequences are mainly identified a posteriori, thanks to fastidious and time-consuming approaches and techniques, limiting the discovery of new efficient peptides. In this context and taking inspiration from nature, we report herein on a new series of three bio-inspired antioxidant peptides derived from the milk protein casein. These phosphopeptides, designed to chelate the redox-active iron(III) and forming highly soluble complexes up to pH 9, act both as indirect (i.e., inhibition of the metal redox activity) and direct (i.e., radical scavenging) antioxidants.
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Affiliation(s)
- Gizella Csire
- Université de Lorraine, CNRS, LCPM, F-54000 Nancy, France
- Université de Lorraine, CNRS, L2CM, F-54000 Nancy, France
| | | | | | | | - Loic Stefan
- Université de Lorraine, CNRS, LCPM, F-54000 Nancy, France
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14
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Hou Y, Xu X, Hu W, Pei H, Chen H, Tong P, Gao J. Effect of L-calcium lactate, zinc lactate, and ferric sodium EDTA on the physicochemical and functional properties of liquid whole egg. J Food Sci 2021; 86:3839-3854. [PMID: 34337745 DOI: 10.1111/1750-3841.15851] [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: 12/29/2020] [Revised: 05/19/2021] [Accepted: 06/15/2021] [Indexed: 11/28/2022]
Abstract
The study aimed to evaluate the physicochemical and functional properties of liquid whole egg (LWE) with L-calcium lactate (L-Ca), zinc lactate (L-Zn), and sodium ferric EDTA (NaFeEDTA), and to compare with NaCl addition to determine the application potential of these mineral supplements. Results showed that salts addition significantly influenced the foaming, emulsifying, and gelling properties of LWE, which was possible through affecting the pH, particle size, surface hydrophobicity, apparent viscosity, and solubility. The addition of all the four salts reduced pH but increased the d4,3 diameter of LWE. Additionally, the addition of 200 mM L-Ca and 6 mM L-Zn significantly improved the emulsifying capacity by 41.73% and 13.6%, the foaming capacity by 26.57% and 10%, and the protein solubility by 13.89% and 12.70%, respectively. In the meantime, mineral supplements tend to produce lower hardness gel, especially with 25 mM L-Ca and 8 mM L-Zn, and the hardness was decreased from 2401.13 to 1138.29 and 1175.59 g, respectively. A relative decrease in hardness was desirable in gelled egg products. Moreover, the addition of NaCl and L-Ca showed a higher redness and yellowness, but the addition of NaFeEDTA showed an undesirable color in dark brown, which may be not accepted by the public. In summary, L-Ca and L-Zn had great potential for application in LWE, which was more appropriate than adding NaCl. This study provides a basis for improving the functional properties of LWE products in the future. PRACTICAL APPLICATION: The addition of L-Ca and L-Zn to liquid whole egg (LWE) could improve the foaming and emulsifying capacity of LWE as well as produce a lower hardness gel, which may be more conducive to the production of cake, custards, and meat products. Meantime, it is more in line with people's pursuit of a healthy diet.
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Affiliation(s)
- Yuliang Hou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China.,College of Food Science & Technology, Nanchang University, Nanchang, P. R. China
| | - Xiaoqian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China.,College of Food Science & Technology, Nanchang University, Nanchang, P. R. China
| | - Wei Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China.,College of Food Science & Technology, Nanchang University, Nanchang, P. R. China
| | - Haibing Pei
- College of Food Science & Technology, Nanchang University, Nanchang, P. R. China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China.,Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, P. R. China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China
| | - Jinyan Gao
- College of Food Science & Technology, Nanchang University, Nanchang, P. R. China
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15
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Activity of Phosvitin in Hydroxyapatite Acid-Damage Immersion and Antimicrobial Assays. Biochem Res Int 2020; 2020:8831311. [PMID: 33163234 PMCID: PMC7605931 DOI: 10.1155/2020/8831311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 09/29/2020] [Accepted: 10/09/2020] [Indexed: 11/20/2022] Open
Abstract
Phosvitin, the most highly phosphorylated metal-binding protein found in nature, binds more than 100 calcium ions, and has been identified as an agent that could be used to generate biomineralization scaffolds. Because of published reports describing phosvitin's affinity for calcium and potential antibiotic activity, this study was undertaken in order to evaluate phosvitin for both antibiotic activity against common microorganisms and the ability to protect hydroxyapatite surfaces from acid damage. To more clearly define its antibiotic action, the effects of phosvitin on Micrococcus luteus, P. mirabilis, B. cereus, E. coli, and S. epidermidis were evaluated. In both Kirby–Bauer tests and liquid culture growth inhibition assays, phosvitin inhibited M. luteus, a microorganism that thrives in the human mouth, but not the other bacteria tested. The MIC of phosvitin was determined to be 31.3 μg/mL when delivered in 1 mM CaCl2 but was 0.5 mg/mL in the absence of added calcium. Expanding on the potential impacts of phosvitin on the mouth, its action was evaluated in a model of tooth decay represented by acid-damaged hydroxyapatite discs. SEM, AFM, and FAAS analyses revealed that pretreatment of discs with phosvitin modulated the damage-induced morphology and topography changes associated with acid-damaged discs.
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16
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Kim HJ, Lee JH, Ahn DU, Paik HD. Anti-Biofilm Effect of Egg Yolk Phosvitin by Inhibition of Biomass Production and Adherence Activity against Streptococcus mutans. Food Sci Anim Resour 2020; 40:1001-1013. [PMID: 33305284 PMCID: PMC7713763 DOI: 10.5851/kosfa.2020.e71] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/12/2020] [Accepted: 08/18/2020] [Indexed: 12/02/2022] Open
Abstract
The formation of biofilms on the enamel surface of teeth by Streptococcus
mutans is an important step in dental plaque formation,
demineralization, and early caries because the biofilm is where other bacteria
involved in dental caries attach, grow, and proliferate. The objectives of this
study were to determine the effect of phosvitin (PSV) on the biofilm formation,
exopolysaccharides (EPS) production, adherence activity of S.
mutans, and the expression of genes related to the compounds
essential for biofilm formation (quorum-sensing inducers and components of
biofilm matrix) by S. mutans. PSV significantly reduced the
biofilm-forming activity of S. mutans and increased the
degradation of preformed biofilms by S. mutans. PSV inhibited
the adherence activity of S. mutans by
31.9%–33.6%, and the production of EPS by
62%–65% depending upon the strains and the amount of PSV
added. The expressions of genes regulating the production of EPS and the
quorum-sensing-inducers (gtfA, gtfD, ftf, relA, vicR, brpA, and
comDE) in all S. mutans strains were
down-regulated by PSV, but gtfB was down-regulated only in
S. mutans KCTC 5316. Therefore, the anti-biofilm-forming
activity of PSV was accomplished through the inhibition of biofilm formation,
adherence activity, and the production of quorum-sensing inducers and EPS by
S. mutans.
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Affiliation(s)
- Hyeon Joong Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jae Hoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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17
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Chakrabarti S, Ren J, Wu J. Phosvitin Derived Phospho-Peptides Show Better Osteogenic Potential than Intact Phosvitin in MC3T3-E1 Osteoblastic Cells. Nutrients 2020; 12:nu12102998. [PMID: 33007855 PMCID: PMC7601474 DOI: 10.3390/nu12102998] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 09/24/2020] [Accepted: 09/25/2020] [Indexed: 01/24/2023] Open
Abstract
Phosphorylated proteins from food sources have been investigated as regulators of bone formation with potential benefits in treating osteoporosis. Egg, a cheap and nutritious food, is also the source of various proteins and bioactive peptides with applications in human health. Egg yolk is rich in phosvitin, the most phosphorylated protein in nature. Phosvitin has been shown to improve bone health in experimental animals, although the molecular mechanisms and its specific effects on bone-forming osteoblastic cells are incompletely understood. Previous work in our group has identified pancreatin-generated phosvitin phospho-peptides (PPP) as a potential source for bioactive peptides. Given this background, we examined the roles of both phosvitin and PPP in the function of osteoblastic cells. Our results demonstrated their potential to improve bone health by promoting osteoblast differentiation and proliferation, suppressing osteoclast recruitment and the deposition of extracellular matrix, although PPP appeared to demonstrate superior osteogenic functions compared to phosvitin alone.
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Affiliation(s)
- Subhadeep Chakrabarti
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G2P5, Canada; (S.C.); (J.R.)
- Cardiovascular Research Centre and Women and Children’s Health Research Institute, University of Alberta, Edmonton, AB T6G2P5, Canada
| | - Jiandong Ren
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G2P5, Canada; (S.C.); (J.R.)
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G2P5, Canada; (S.C.); (J.R.)
- Cardiovascular Research Centre and Women and Children’s Health Research Institute, University of Alberta, Edmonton, AB T6G2P5, Canada
- Correspondence: ; Tel.: +1-7804926885
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18
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Arshad R, Meng Y, Qiu N, Sun H, Keast R, Rehman A. Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteins. J Food Biochem 2020; 44:e13367. [PMID: 32729115 DOI: 10.1111/jfbc.13367] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 05/28/2020] [Accepted: 06/10/2020] [Indexed: 12/27/2022]
Abstract
Phosphorylation of proteins is one of the most important and pleiotropic modifications. It plays a vital role in controlling protein functions. However, the phosphoproteome of duck egg white (DEW) has not been studied yet. To investigate the role of phosphorylation on DEW proteins, a detailed phosphoproteome analysis of DEW was performed using an immobilized metal affinity chromatography enrichment strategy. A total of 92 phosphosites representing 36 phosphoproteins were identified. [S-x-E] and [T-x-E] were found to be the most overrepresented motifs in DEW. The identified phosphoproteins in DEW were mainly involved in the binding, transport activity, biological regulation, and metabolic processes. Gene ontology analysis was used to elucidate the biological functions of DEW phosphoproteins and compare them with those of chicken egg white (CEW), which showed the differences mostly involved molecular functions and biological processes. PRACTICAL APPLICATIONS: These findings provide fundamental insight into the biological functions of identified phosphoproteins of DEW to better understand the roles of phosphorylated DEW proteins for food industries and human health. Phosphoproteomic study of DEW would be valuable for the food and nutrition industry to exploit the potential of this avian proteins in the processing of health benefit products.
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Affiliation(s)
- Rida Arshad
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Haohao Sun
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Russell Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
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19
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Fukunaga M, Kuda T, Xia Y, Nakamura S, Takahashi H, Kimura B. Detection and isolation of the typical gut indigenous bacteria from ddY mice fed a casein-beef tallow-based or egg yolk-based diet. J Food Biochem 2020; 44:e13246. [PMID: 32462679 DOI: 10.1111/jfbc.13246] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/27/2020] [Accepted: 03/21/2020] [Indexed: 12/16/2022]
Abstract
The effects of whole egg on the cecal microbiome of ddY mice has been reported. To investigate the existence of susceptible indigenous bacteria (SIB) to egg yolks (EY), mice were fed a diet containing either 20% (w/w) milk casein and 17% beef tallow (CT) or 12% milk casein and 27% EY for 14 days, and then, the cecal microbiome was analyzed by 16S rRNA (V4) amplicon sequencing. To isolate the typical species in each diet group, culture-dependent viable bacterial counts were determined on Blood Liver (BL) and Gifu Anaerobic Medium (GAM) agar plates. The amplicon sequencing analysis revealed typical CT-SIB, such as Lachnospiraceae-like bacteria, and EY-SIB, such as Allobaculum-, Lactobacillus murinus-, and Bacteroides vulgatus-like bacteria. Two of the detected SIB species, L. murinus- and B. vulgatus-like bacteria, were successfully isolated from the BL and GAM agar plates and defined using a 16S rDNA BLAST search. PRACTICAL APPLICATIONS: The SIB defined in the CT and EY groups might have some effects on the nutritional and functional chemical compounds in the milk casein, beef tallow, and/or EY. Analysis of its functional properties of the isolates might develop the new and unique probiotic strains.
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Affiliation(s)
- Mayu Fukunaga
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Takashi Kuda
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Yumeng Xia
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Saori Nakamura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Hajime Takahashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Bon Kimura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
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20
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Jiang B, Wang X, Wang L, Wu S, Li D, Liu C, Feng Z. Fabrication and Characterization of a Microemulsion Stabilized by Integrated Phosvitin and Gallic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5437-5447. [PMID: 32320610 DOI: 10.1021/acs.jafc.0c00945] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The purpose of this work was to conjugate phosvitin (Pv) with gallic acid (GA) to explore a new emulsifier that had both good emulsifying properties and antioxidant activity. The Pv-GA complex was prepared at a GA concentration of 1.5 mg/mL with pH 9.0. The Pv-GA complex obtained was identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and characterized with infrared, ultraviolet, and fluorescence spectra. The emulsifying activity and stability of the Pv-GA complex were slightly improved, and antioxidant activities was significantly enhanced. Furthermore, the Pv-GA complex was used to load conjugated linoleic acid (CLA) for microemulsion preparation. Results showed that the Pv-GA complex could increase the viscosity and lipid antioxidant capacity of Pv-GA/CLA microemulsion. The Pv-GA/CLA microemulsion had remarkable emulsifying activity, emulsifying stability, pH, and thermal stability and poor salt stability.
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Affiliation(s)
- Bin Jiang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Xiaojing Wang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Linlin Wang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Shuang Wu
- Heilongjiang Eco-meteorology Center, Harbin, Heilongjiang 150030, People's Republic of China
| | - Dongmei Li
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Chunhong Liu
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Zhibiao Feng
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
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21
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Wang H, Qiu N, Mine Y, Sun H, Meng Y, Bin L, Keast R. Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1157-1167. [PMID: 31917922 DOI: 10.1021/acs.jafc.9b06912] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
To investigate the alterations of egg yolk protein abundances and their phosphorylation status at different storage temperatures, a comparative quantitative study of unfertilized chicken egg yolk after 15 days of storage at 4 and 37 °C was performed. Altogether, 445 proteins were identified in our study, of which the abundances of 154 proteins were significantly changed when comparing high-temperature storage with low-temperature storage, including 42 up-regulated and 112 down-regulated proteins. In the phosphoproteome, we identified a total of 137 phosphorylated sites on 326 peptides corresponding to 51 proteins. The results showed that the degree of phosphorylation for most egg yolk proteins was enhanced during high-temperature storage. Furthermore, GO analysis indicated that these phosphoproteins of egg yolk may be closely related to the binding, catalysis, and transport functions. The results provide further insights into the effect of storage temperature on egg proteome changes and their phosphorylation level. Moreover, this study can provide a theoretical basis for the improvement of egg quality during storage by phosphorylation modification in the food industry.
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Affiliation(s)
- Hong Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Yoshinori Mine
- Department of Food Science , University of Guelph , Guelph , Ontario N1G 2W1 , Canada
| | - Haohao Sun
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Li Bin
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , P. R. China
| | - Russell Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences , Deakin University , Burwood , Victoria 3125 , Australia
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22
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Sun H, Qiu N, Keast R, Wang H, Li B, Huang Q, Li S. Comparative Quantitative Phosphoproteomic Analysis of the Chicken Egg during Incubation Based on Tandem Mass Tag Labeling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13353-13361. [PMID: 31682436 DOI: 10.1021/acs.jafc.9b04638] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Protein phosphorylation plays an important role in protein structure and function. To investigate the role of egg protein phosphorylation in chicken embryonic development, a comparative and quantitative phosphoproteomic analysis of fertilized chicken egg white and yolk was performed during incubation. Overall, 215 phosphosites mapped onto 205 phosphopeptides corresponding to 100 phosphoproteins were identified. Among these phosphoproteins, 123 phosphosites from 62 egg proteins were found significantly changed (p < 0.05) at day 12 during incubation. Furthermore, GO analysis suggested that these differentially phosphorylated proteins were associated with various molecular functions, primarily including binding, molecular function regulator, and transport activity. Such findings in this study improved our understanding of the protein molecular functions involved in chicken embryonic development from a protein phosphorylation perspective.
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Affiliation(s)
- Haohao Sun
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , People's Republic of China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , People's Republic of China
| | - Russell Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences , Deakin University , Burwood , Victoria 3125 , Australia
| | - Hong Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , People's Republic of China
| | - Bin Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , People's Republic of China
| | - Qun Huang
- College of Food Science , Fujian Agriculture and Forestry University , Fuzhou 350000 , People's Republic of China
| | - Shugang Li
- Faculty of Light Industry, School of Biological Engineering and Food , Hubei University of Technology , Wuhan 430068 , People's Republic of China
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23
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Lee JH, Moon SH, Hong Y, Ahn DU, Paik HD. Anti-elastase and anti-hyaluronidase activity of phosvitin isolated from hen egg yolk. Br Poult Sci 2019; 61:17-21. [PMID: 31661977 DOI: 10.1080/00071668.2019.1686124] [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] [Indexed: 12/20/2022]
Abstract
1. Phosvitin, a major phosphoprotein found in egg yolk, has strong antioxidant activity. Activation of elastase, collagenase, and hyaluronidase by reactive oxygen species are related to the degradation of ECM and skin aging. The objective of this study was to determine the anti-elastase and anti-hyaluronidase activity of phosvitin.2. Elastase from porcine pancreas and hyaluronidase from bovine testes were used to study the inhibitory activity of phosvitin. To elucidate the mechanism of enzyme inhibition, a Lineweaver-Burk plot was constructed.3. Phosvitin inhibited elastase and hyaluronidase activity in a dose-dependent manner. The IC50 value of phosvitin was 31.6 μg/ml and 1,270 μg/ml against elastase and hyaluronidase, respectively. The analysis of elastase and hyaluronidase kinetics indicated that the apparent Michaelis constant (appKm) was increased by phosvitin but the Vmax value was not affected.4. In conclusion, phosvitin exhibited competitive inhibitory activity against elastase and hyaluronidase. Thus, phosvitin could be used as a natural anti-aging agent in the cosmetics industry.
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Affiliation(s)
- J H Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, South Korea
| | - S H Moon
- Department of Environmental and Occupational Health, University of Arkansas for Medical Sciences, Little Rock, AR, USA
| | - Y Hong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, South Korea
| | - D U Ahn
- Department of Animal Science, Iowa State University, Ames, IA, USA
| | - H-D Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, South Korea
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24
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Zhang Q, Yang L, Hu S, Liu X, Duan X. Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.064] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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25
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Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability. Polymers (Basel) 2019; 11:polym11091464. [PMID: 31500246 PMCID: PMC6780338 DOI: 10.3390/polym11091464] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 08/29/2019] [Accepted: 09/05/2019] [Indexed: 12/13/2022] Open
Abstract
To develop a novel emulsifier with an antioxidant capacity, a phosvitin-gallic acid (Pv–GA) complex was prepared via a free-radical method. This emulsifier characterizes some key technologies. Changes in the molecular weight of the Pv–GA complex were analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE) and the matrix-assisted laser desorption/ionization time of light mass spectrometry (MALDI-TOF-MS). Fourier transform infrared spectroscopy (FTIR) indicated that C=O, C–N and N–H groups were also likely to be involved in the formation of the complex. A redshift was obtained in the fluorescence spectrogram, thereby proving that the covalent combination of Pv and GA was a free radical-forming complex. The results indicated that Pv and GA were successfully conjugated. Meanwhile, the secondary structure of Pv showed significant changes after conjugation with GA. The antioxidant activity and emulsifying properties of the Pv–GA complex were studied. The antioxidant activity of the Pv–GA complex proved to be much higher than that of the Pv, via assays of the scavenging activities of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and because of their ability to reduce power. The emulsification activity of the Pv–GA complex was also slightly higher than that of Pv. To function with the most demanding antioxidant and emulsification activities, the optimum conjugation condition was Pv (5 mg/mL) conjugated 1.5 mg/mL GA. Furthermore, the mechanism of Pv–GA conjugation was studied. This study indicated that GA could quench the inner fluorescence of Pv, and this quenching was static. There was a strong interaction between GA and Pv, which was not obviously affected by the temperature. Furthermore, several binding sites were close to 1, indicating that there was an independent class of binding sites on Pv for GA at different temperatures. The conjugation reaction was a spontaneous reaction, and the interaction forces of GA and Pv were hydrogen bonds and van der Waals force.
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26
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Merkx DWH, Delić F, Wierenga PA, Hennebelle M, van Duynhoven JPM. 31 P NMR assessment of the phosvitin-iron complex in mayonnaise. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:540-547. [PMID: 30474149 DOI: 10.1002/mrc.4808] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 11/19/2018] [Accepted: 11/21/2018] [Indexed: 06/09/2023]
Abstract
Lipid oxidation is the main reason for the limited shelf life of mayonnaise. One of the main catalysts of this process is iron, which is introduced in its ferric (Fe(III)) form via phosvitin, an egg yolk phosphoprotein rich in phosphoserines. The binding of Fe(III) to phosvitin and its ability to establish a redox couple with Fe(II) is believed to determine the oxidation rate of unsaturated lipids. In this work, a 31 P NMR based method was developed to quantify loading of phosvitin with Fe(III) and its reductive release. Both features could be quantified in model phosvitin solutions by exploiting the paramagnetic broadening of 31 P NMR signal of phosphoserine residues by Fe(III). This method was then successfully applied to quantify the phosvitin-Fe(III) loading in mayonnaise water phase by liquid NMR, whereas 31 P NMR MAS could only provide a qualitative measure. The 31 P NMR method showed a direct relation between loading of the Fe(III)-phosvitin complex and lipid oxidation.
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Affiliation(s)
- Donny W H Merkx
- Spectroscopy & Imaging, Unilever Research and Development Vlaardingen, Vlaardingen, the Netherlands
- Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, the Netherlands
- Laboratory of Biophysics, Wageningen University and Research, Wageningen, the Netherlands
| | - Faruk Delić
- Spectroscopy & Imaging, Unilever Research and Development Vlaardingen, Vlaardingen, the Netherlands
| | - Peter A Wierenga
- Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, the Netherlands
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, the Netherlands
| | - John P M van Duynhoven
- Spectroscopy & Imaging, Unilever Research and Development Vlaardingen, Vlaardingen, the Netherlands
- Laboratory of Biophysics, Wageningen University and Research, Wageningen, the Netherlands
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27
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Kumar S, Creff G, Hennig C, Rossberg A, Steudtner R, Raff J, Vidaud C, Oberhaensli FR, Bottein MD, Auwer C. How Do Actinyls Interact with Hyperphosphorylated Yolk Protein Phosvitin? Chemistry 2019; 25:12332-12341. [DOI: 10.1002/chem.201902015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Indexed: 11/06/2022]
Affiliation(s)
- Sumit Kumar
- Institut de Chimie de NiceUniversité Côte d'Azur, CNRS 06108 Nice France
- Radioanalytical Chemistry DivisionBhabha Atomic Research Center Mumbai India
| | - Gaëlle Creff
- Institut de Chimie de NiceUniversité Côte d'Azur, CNRS 06108 Nice France
| | - Christoph Hennig
- Institute of Resource EcologyHelmholtz-Zentrum Dresden-Rossendorf Bautzner Landstrasse 400 01328 Dresden Germany
| | - André Rossberg
- Institute of Resource EcologyHelmholtz-Zentrum Dresden-Rossendorf Bautzner Landstrasse 400 01328 Dresden Germany
| | - Robin Steudtner
- Institute of Resource EcologyHelmholtz-Zentrum Dresden-Rossendorf Bautzner Landstrasse 400 01328 Dresden Germany
| | - Johannes Raff
- Institute of Resource EcologyHelmholtz-Zentrum Dresden-Rossendorf Bautzner Landstrasse 400 01328 Dresden Germany
| | | | | | | | - Christophe Auwer
- Institut de Chimie de NiceUniversité Côte d'Azur, CNRS 06108 Nice France
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28
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Li X, Li J, Chang C, Wang C, Zhang M, Su Y, Yang Y. Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Li M, Zhang Q, Wang R, Lu M, Xu X, Liu X, Duan X. Effects of egg phosvitin on mucosal transcriptional profiles and luminal microbiota composition in murine colon. Food Funct 2019; 10:2805-2816. [DOI: 10.1039/c9fo00074g] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of egg phosvitin on epithelial gene expression, abundance of bacteria in colon and their correlation have been explored.
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Affiliation(s)
- Mei Li
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Qinjun Zhang
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Ruihan Wang
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Mei Lu
- Department of Food Science and Technology
- 249 Food Innovation Center
- Lincoln
- USA
| | - Xueming Xu
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Xuebo Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Xiang Duan
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
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30
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Cui Y, Li X, Lu M, Liu X, Duan X. Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides. Food Funct 2019; 10:1808-1815. [DOI: 10.1039/c8fo02464b] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Glycosylation with pectin simultaneously improved the emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides.
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Affiliation(s)
- Yanchun Cui
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Xiang Li
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Mei Lu
- Department of Food Science and Technology
- 249 Food Innovation Center
- Lincoln
- USA
| | - Xuebo Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Xiang Duan
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
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31
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Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction. Food Chem 2018; 268:369-377. [DOI: 10.1016/j.foodchem.2018.06.033] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 05/17/2018] [Accepted: 06/07/2018] [Indexed: 11/23/2022]
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32
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Berwanger E, Vieira SL, Angel CR, Kindlein L, Mayer AN, Ebbing MA, Lopes M. Copper requirements of broiler breeder hens. Poult Sci 2018; 97:2785-2797. [PMID: 29767800 DOI: 10.3382/ps/pex437] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
One-hundred-twenty Cobb 500 hens, 20 wk of age, were randomly allocated into individual cages with the objective of estimating Cu requirements. After being fed a Cu deficient diet for 4 wk, hens were fed diets with graded increments of supplemental Cu (0.0; 3.5; 7.0; 10.5; 14; and 17.5 ppm) from Cu sulfate (CuSO4 5H2O), totaling 2.67; 5.82; 9.38; 12.92; 16.83; and 20.19 ppm analyzed Cu in feeds for 20 weeks. Estimations of Cu requirements were done using exponential asymptotic (EA), broken line quadratic (BLQ), and quadratic polynomial (QP) models. Obtained Cu requirements for hen d egg production and total settable eggs per hen were 6.2, 7.3, and 12.9 ppm and 8.1, 9.0, and 13.4 ppm, respectively, using EA, BLQ, and QP models. The QP model was the only one having a fit for total eggs per hen with 13.1 ppm Cu as a requirement. Hemoglobin, hematocrit, and serum Cu from hens had requirements estimated as 13.9, 11.3, and 18.5, ppm; 14.6, 13.0, and 19.0 ppm; and 16.2, 14.6, and 14.2 ppm, respectively, for EA, BLQ, and QP models. Hatching chick hemoglobin was not affected by dietary Cu, whereas requirements estimated for hatching chick hematocrit and body weight and length were 10.2, 12.3, and 13.3 ppm using EA, BLQ, and QP models; and 6.8 and 7.1 ppm, and 12.9 and 13.9 ppm Cu using EA and BLQ models, respectively. Maximum responses for egg weight, yolk Cu content, and eggshell membrane thickness were 14.9, 12.7, and 15.1 ppm; 15.0, 16.3, and 15.7 ppm; and 7.3, 7.8, and 14.0 ppm Cu, respectively, for EA, BLQ, and QP models. Yolk and albumen percentage were adjusted only with the QP model and had requirements estimated at 11.0 ppm and 11.3 ppm, respectively, whereas eggshell mammillary layer was maximized with 10.6, 10.1, and 14.4 ppm Cu using EA, BLQ, and QP models, respectively. The average of all Cu requirement estimates obtained in the present study was 12.5 ppm Cu.
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Affiliation(s)
- E Berwanger
- Department of Animal Science, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 7712, Porto Alegre, RS, Brazil, 91540-000
| | - S L Vieira
- Department of Animal Science, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 7712, Porto Alegre, RS, Brazil, 91540-000
| | - C R Angel
- Department of Animal and Avian Sciences, University of Maryland, College Park 20742
| | - L Kindlein
- Department of Preventive Veterinary Medicine, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 8834, Porto Alegre, RS, Brazil, 91540-000
| | - A N Mayer
- Department of Animal Science, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 7712, Porto Alegre, RS, Brazil, 91540-000
| | - M A Ebbing
- Department of Animal Science, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 7712, Porto Alegre, RS, Brazil, 91540-000
| | - M Lopes
- Department of Animal Science, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 7712, Porto Alegre, RS, Brazil, 91540-000
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33
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Phosphorylation of phosvitin plays a crucial effects on the protein-induced differentiation and mineralization of osteoblastic MC3T3-E1 cells. Int J Biol Macromol 2018; 118:1848-1854. [DOI: 10.1016/j.ijbiomac.2018.07.029] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 07/03/2018] [Accepted: 07/09/2018] [Indexed: 12/25/2022]
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34
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Purification and identification of two novel antioxidant peptides from perilla (Perilla frutescens L. Britton) seed protein hydrolysates. PLoS One 2018; 13:e0200021. [PMID: 29985955 PMCID: PMC6037370 DOI: 10.1371/journal.pone.0200021] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Accepted: 06/18/2018] [Indexed: 11/20/2022] Open
Abstract
Proteins were extracted from perilla (Perilla frutescens L. Britton) seed by-products and hydrolyzed with an alkaline protease. Antioxidant peptides were purified from the hydrolysate by size-exclusion chromatography and RP-HPLC. Two peptides with strong antioxidant activity were identified as Tyr-Leu (YL) and Phe-Tyr (FY) with the molecular mass of 294.33 Da and 328.33 Da, respectively. Synthesized YL and FY efficiently quenched free radicals (DPPH, ABTS and hydroxyl radicals) and showed high oxygen radical absorbance capacity. The two peptides also inhibited lipid peroxidation in the rat liver. Furthermore, YL and FY could protect HepG-2 cells against hydrogen peroxide-induced oxidative damage without cytotoxicity. Based on the structure-activity analysis, the Tyr residue was crucial for the antioxidant activity of YL and FY. The results indicate that the protein hydrolysate from perilla seed by-products possessed potent biological activity and can be utilized to develop health-related nutraceutical ingredients.
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35
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Van Dyke JU, Griffith OW. Mechanisms of reproductive allocation as drivers of developmental plasticity in reptiles. JOURNAL OF EXPERIMENTAL ZOOLOGY PART 2018; 329:275-286. [PMID: 29733527 DOI: 10.1002/jez.2165] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 04/09/2018] [Accepted: 04/13/2018] [Indexed: 12/30/2022]
Abstract
Developmental plasticity in offspring phenotype occurs as a result of the environmental conditions embryos experience during development. The nutritional environment provided to a fetus is an important source of developmental plasticity. Reptiles are a particularly interesting system to study this plasticity because of their varied routes of maternal nutrient allocation to reproduction. Most reptiles provide their offspring with all or most of the nutrients they require in egg yolk (lecithotrophy) while viviparous reptiles also provide their offspring with nutrients via a placenta (placentotrophy). We review the ways in which both lecithotrophy and placentotrophy can lead to differences in the nutrients embryonic reptiles receive, and discuss how these differences lead to developmental plasticity in offspring phenotype. We finish by reviewing the ecological and conservation consequences of nutritional-driven developmental plasticity in reptiles. If nutritional-driven developmental plasticity has fitness consequences, then understanding the basis of this plasticity has exciting potential to identify how reptile recruitment is affected by environmental changes in food supply. Such knowledge is critical to our ability to protect taxa threatened by environmental change.
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Affiliation(s)
- James U Van Dyke
- School of Environmental Sciences, Institute of Land, Water & Society, Charles Sturt University, Albury, NSW, Australia
| | - Oliver W Griffith
- Department of Ecology and Evolutionary Biology, Yale University, New Haven, Connecticut.,Yale Systems Biology Institute, Yale University, West Haven, Connecticut
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36
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Xing L, Ge Q, Jiang D, Gao X, Liu R, Cao S, Zhuang X, Zhou G, Zhang W. Caco-2 cell-based electrochemical biosensor for evaluating the antioxidant capacity of Asp-Leu-Glu-Glu isolated from dry-cured Xuanwei ham. Biosens Bioelectron 2018; 105:81-89. [DOI: 10.1016/j.bios.2018.01.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 01/08/2018] [Accepted: 01/09/2018] [Indexed: 12/19/2022]
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37
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Zhang X, Huang X, Ma M. Phosphorylated serine clusters of phosvitin plays a crucial role in the regulatory mineralization. Int J Biol Macromol 2018; 115:1109-1115. [PMID: 29702170 DOI: 10.1016/j.ijbiomac.2018.04.130] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 04/23/2018] [Accepted: 04/24/2018] [Indexed: 01/17/2023]
Abstract
Phosphorylation of phosvitin has been proved to play an important role in the mineralization, but the active region of phosvitin is still not known yet. Four phosvitin phosphopeptides (PPPs) were obtained after separating from ion exchange column and desalting from gel filtration, and named as PPP0, PPP1, PPP3 and PPP4, respectively. The effect of PPP on the mineralization was investigated by pH-stat system, Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscope. SDS-PAGE and circular dichroism were applied to study the composition and the structure of PPP. Results showed that the order of promoting mineralization was as follows: PPP3 > phosvitin > PPP4 > PPP1 > control > PPP0. PPP0 and PPP1 was not involved in the mineralization, while the structure of PPP4 was too compact to promote mineralization because of its high β-sheet conformation. PPP3, which contained a 10 kDa peptide, is the most effective promoter for mineralization. LTQ-MS/MS results indicated that the phosphorylated serine clusters of phosvitin was the active region for promoting mineralization.
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Affiliation(s)
- Xiaowei Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, China; National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xi Huang
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Meihu Ma
- National R&D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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38
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Xing L, Liu R, Tang C, Pereira J, Zhou G, Zhang W. The antioxidant activity and transcellular pathway ofAsp-Leu-Glu-Gluin a Caco-2 cell monolayer. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13771] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Lujuan Xing
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Rui Liu
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Changbo Tang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Jailson Pereira
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095 China
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39
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Javadi B. Diet Therapy for Cancer Prevention and Treatment Based on Traditional Persian Medicine. Nutr Cancer 2018. [DOI: 10.1080/01635581.2018.1446095] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Behjat Javadi
- Department of Traditional Pharmacy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
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40
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Li M, Li X, Li J, Lu M, Liu X, Duan X. Effects of multiple freeze–thaw treatments on physicochemical and biological activities of egg phosvitin and its phosphopeptides. Food Funct 2018; 9:4602-4610. [DOI: 10.1039/c8fo01101j] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Multiple freeze–thaw treatments improved the emulsifying and biological activities of egg phosvitin.
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Affiliation(s)
- Mei Li
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Xiang Li
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Jing Li
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Mei Lu
- Department of Food Science and Technology
- 249 Food Innovation Center
- Lincoln
- USA
| | - Xuebo Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Xiang Duan
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
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41
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Dennis T, Suarez-Mena F, Hill T, Quigley J, Schlotterbeck R. Effects of egg yolk inclusion, milk replacer feeding rate, and low-starch (pelleted) or high-starch (texturized) starter on Holstein calf performance through 4 months of age. J Dairy Sci 2017; 100:8995-9006. [DOI: 10.3168/jds.2017-13169] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Accepted: 07/28/2017] [Indexed: 11/19/2022]
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42
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Jie Y, Cai Z, Li S, Xie Z, Ma M, Huang X. Hydroxyapatite nucleation and growth on collagen electrospun fibers controlled with different mineralization conditions and phosvitin. Macromol Res 2017. [DOI: 10.1007/s13233-017-5091-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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43
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Sarem M, Lüdeke S, Thomann R, Salavei P, Zou Z, Habraken W, Masic A, Shastri VP. Disordered Conformation with Low Pii Helix in Phosphoproteins Orchestrates Biomimetic Apatite Formation. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2017; 29:1701629. [PMID: 28714191 DOI: 10.1002/adma.201701629] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 05/18/2017] [Indexed: 06/07/2023]
Abstract
The interplay between noncollagenous proteins and biomineralization is widely accepted, yet the contribution of their secondary structure in mineral formation remains to be clarified. This study demonstrates a role for phosvitin, an intrinsically disordered phosphoprotein, in chick embryo skeletal development, and using circular dichroism and matrix least-squares Henderson-Hasselbalch global fitting, unravels three distinct pH-dependent secondary structures in phosvitin. By sequestering phosvitin on a biomimetic 3D insoluble cationic framework at defined pHs, access is gained to phosvitin in various conformational states. Induction of biomimetic mineralization at near physiological conditions reveals that a disordered secondary structure with a low content of PII helix is remarkably efficient at promoting calcium adsorption, and results in the formation of biomimetic hydroxyapatite through an amorphous calcium phosphate precursor. By extending this finding to phosphorylated full-length human recombinant dentin matrix protein-1 (17-513 AA), this bioinspired approach provides compelling evidence for the role of a disordered secondary structure in phosphoproteins in bone-like apatite formation.
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Affiliation(s)
- Melika Sarem
- Institute for Macromolecular Chemistry, BIOSS Centre for Biological Signaling Studies, University of Freiburg, 79104, Freiburg, Germany
- Helmholtz Virtual Institute, Multifunctional Biomaterials for Medicine, Kantstr. 55, 14513, Teltow, Germany
| | - Steffen Lüdeke
- Institute of Pharmaceutical Sciences, University of Freiburg, 79104, Freiburg, Germany
| | - Ralf Thomann
- Institute for Macromolecular Chemistry, University of Freiburg, 79104, Freiburg, Germany
| | - Pavel Salavei
- BIOSS Toolbox, Centre for Biological Signaling Studies, University of Freiburg, 79104, Freiburg, Germany
| | - Zhaoyong Zou
- Max Planck Institute of Colloids and Interfaces, Department of Biomaterials, Science Park Golm, 14424, Potsdam, Germany
| | - Wouter Habraken
- Max Planck Institute of Colloids and Interfaces, Department of Biomaterials, Science Park Golm, 14424, Potsdam, Germany
| | - Admir Masic
- Department of Civil and Environmental Engineering, Massachusetts Institute of Technology, Cambridge, MA, 02149, USA
| | - V Prasad Shastri
- Institute for Macromolecular Chemistry, BIOSS Centre for Biological Signaling Studies, University of Freiburg, 79104, Freiburg, Germany
- Helmholtz Virtual Institute, Multifunctional Biomaterials for Medicine, Kantstr. 55, 14513, Teltow, Germany
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44
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Liu YF, Oey I, Bremer P, Carne A, Silcock P. Bioactive peptides derived from egg proteins: A review. Crit Rev Food Sci Nutr 2017; 58:2508-2530. [PMID: 28609123 DOI: 10.1080/10408398.2017.1329704] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Egg proteins have various functional and biological activities which make them potential precursor proteins for bioactive peptide production. Simulated in vitro gastrointestinal digestion and enzymatic hydrolysis using non-gastrointestinal proteases have been used as tools to produce these peptides. Bioactive peptides derived from egg proteins are reported to display various biological activities, including angiotensin I-converting enzyme (ACE) inhibitory (antihypertensive), antioxidant, antimicrobial, anti-inflammatory, antidiabetic and iron-/calcium-binding activities. More importantly, simulated in vitro gastrointestinal digestion has indicated that consumption of egg proteins has physiological benefits due to the release of such multifunctional peptides. This review encompasses studies reported to date on the bioactive peptide production from egg proteins.
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Affiliation(s)
- Ya-Fei Liu
- a Department of Food Science , University of Otago , Dunedin , New Zealand.,b Department of Biochemistry , University of Otago , Dunedin , New Zealand
| | - Indrawati Oey
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | - Phil Bremer
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | - Alan Carne
- b Department of Biochemistry , University of Otago , Dunedin , New Zealand
| | - Pat Silcock
- a Department of Food Science , University of Otago , Dunedin , New Zealand
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45
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Gujral N, Yoo H, Bamdad F, Suh JW, Sunwoo H. Sensitive double antibody sandwich ELISA for the quantification of phosvitin. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1313821] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Affiliation(s)
- Naiyana Gujral
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada
| | - Heejoo Yoo
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada
| | - Fatemeh Bamdad
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada
| | - Joo-Won Suh
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Yongin, Republic of Korea
| | - Hoon Sunwoo
- Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada
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46
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Kraskouskaya D, Cabral AD, Fong R, Bancerz M, Toutah K, Rosa D, Gardiner JE, de Araujo ED, Duodu E, Armstrong D, Fekl U, Gunning PT. Characterization and application studies of ProxyPhos, a chemosensor for the detection of proximally phosphorylated peptides and proteins in aqueous solutions. Analyst 2017; 142:2451-2459. [DOI: 10.1039/c6an02537d] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Optimization of ProxyPhos peptide and protein assay conditions along with sample applications are presented.
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47
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Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches. Food Res Int 2016; 89:27-38. [PMID: 28460914 DOI: 10.1016/j.foodres.2016.08.010] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 08/10/2016] [Accepted: 08/13/2016] [Indexed: 02/06/2023]
Abstract
Taste is one of the factors based on which the organism makes the selection of what to ingest. It also protects humans from ingesting toxic compounds and is one of the main attributes when thinking about food quality. Five basic taste sensations are recognized by humans: bitter, salty, sour, sweet, and umami. The taste of foods is affected by some molecules of some specific chemical nature. One of them are peptides derived from food proteins. Although they are not the major natural compounds originating from food sources that are responsible for the taste, they are in the area of scientific research due to the specific composition of amino acids which are well-known for their sensory properties. Literature data implicate that sweet, bitter, and umami are the tastes attributable to peptides. Moreover, the bitter peptide tastants are the dominant among the other tastes. Additionally, other biological activities like, e.g., inhibiting enzymes that regulate the body functions and acting as preventive food agents of civilization diseases, are also associated with the taste of peptides. The advance in information technologies has contributed to the elaboration of internet archives (databases) as well as in silico tools for the analysis of biological compounds. It also concerns peptides - namely taste carriers originating from foods. Thus, our paper provides a summary of knowledge about peptides as tastants with special attention paid to the following aspects: a) basis of taste perception, b) taste peptides detected in food protein sequences with special emphasis put on the role of bitter peptides, c) peptides that may enhance/suppress the taste of foods, d) databases as well as bioinformatic approaches suitable to study the taste of peptides, e) taste-taste interactions, f) basis of sensory analysis in the evaluation of the taste of molecules, including peptides, and g) the methodology applied to reduce/eliminate the undesired taste of peptides. The list of taste peptides serving some biological functions is presented in the Supplement file. The information provided includes database resources, whereas peptide sequences are given with InChiKeys, which is aimed at facilitating the Google® search. Our collection of data regarding taste peptides may be supportive for the scientists working with the set of peptide data in the context of structure-function activity of peptides.
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48
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Linking Gene Expression in the Intestine to Production of Gametes Through the Phosphate Transporter PITR-1 in Caenorhabditis elegans. Genetics 2016; 204:153-62. [PMID: 27449055 PMCID: PMC5012382 DOI: 10.1534/genetics.116.188532] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Accepted: 07/12/2016] [Indexed: 12/31/2022] Open
Abstract
Inorganic phosphate is an essential mineral for both prokaryotic and eukaryotic cell metabolism and structure. Its uptake into the cell is mediated by membrane-bound transporters and coupled to Na+ transport. Mammalian sodium-dependent Pi cotransporters have been grouped into three families NaPi-I, NaPi-II, and NaPi-III. Despite being discovered more than two decades ago, very little is known about requirements for NaPi-III transporters in vivo, in the context of intact animal models. Here we find that impaired function of the Caenorhabditis elegans NaPi-III transporter, pitr-1, results in decreased brood size and dramatically increased expression of vitellogenin by the worm intestine. Unexpectedly, we found that the effects of pitr-1 mutation on vitellogenin expression in the intestine could only be rescued by expression of pitr-1 in the germline, and not by expression of pitr-1 in the intestine itself. Our results indicate the existence of a signal from the germline that regulates gene expression in the intestine, perhaps linking nutrient export from the intestine to production of gametes by the germline.
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49
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Derakhshan AR. Natural Treatments for Fissure in Ano Used by Traditional Persian Scholars, Razi (Rhazes) and Ibn Sina (Avicenna). J Evid Based Complementary Altern Med 2016; 22:324-333. [PMID: 27279645 DOI: 10.1177/2156587216650302] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Most cases of chronic fissure do not respond to medical treatment. Razi and Ibn Sina were 2 of the best-known scientists of ancient Persia. The purpose of this study was to find out new scientific evidence in modern medicine about their recommendations, in order to find certain clues to conduct useful researches in the future. First, treatments of anal fissure mentioned by Razi and Ibn Sina were reviewed. Then, literature search was made in electronic databases including PubMed, Scopus, and Google Scholar. Management of anal fissure according to Razi's and Ibn Sina's practices is done based on 3 interventions: lifestyle modifications, drug treatments, and manual procedures. Almost all remedies suggested by Razi and Ibn Sina have shown their effects on fissure in ano via several mechanisms of action in many in vitro and in vivo studies; Still there is lack of human studies on the subject.
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50
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Ashton NN, Pan H, Stewart RJ. Connecting caddisworm silk structure and mechanical properties: combined infrared spectroscopy and mechanical analysis. Open Biol 2016; 6:160067. [PMID: 27278649 PMCID: PMC4929942 DOI: 10.1098/rsob.160067] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Accepted: 05/16/2016] [Indexed: 11/29/2022] Open
Abstract
The underwater silk of an aquatic casemaking caddisfly larvae (Hesperophylax occidentalis) is viscoelastic, and displays distinct yield behaviour, large strain cycle hysteresis and near complete recovery of its initial strength and stiffness when unloaded. Yield followed by a stress plateau has been attributed to sequential rupture of serial Ca(2+)-cross-linked phosphoserine (pS) β-domains. Spontaneous recovery has been attributed to refolding of the Ca(2+)/pS domains powered by an elastic network. In this study, native Ca(2+) ions were exchanged with other metal ions, followed by combined mechanical and FTIR analysis to probe the contribution of pS/metal ion complexes to silk mechanical properties. After exchange of Ca(2+) with Na(+), the fibres are soft elastomers and the infrared spectra are consistent with Cv3 symmetry of the -[Formula: see text] groups. Multivalent metal ions decreased the -[Formula: see text] symmetry and the symmetric stretching modes (vs) split in a manner characteristic of ordered phosphate compounds, such as phosphate minerals and lamellar bilayers of phosphatidic acid lipids. Integrated intensities of the vs bands, indicative of the metal ion's effect on transition dipole moment of the P-O bonds, and thereby the strength of the phosphate metal complex, increased in the order: Na(+) < Mg(2+) < Sr(2+) < Ba(2+) < Ca(2+) < Eu(3+) < La(3+) < Zn(2+) < Fe(2+) With a subset of the metal ion series, the initial stiffness and yield stress of metal ion-exchanged fibres increased in the same order: [Formula: see text] [Formula: see text] establishing the link between phosphate transition dipole moments and silk fibre strength.
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Affiliation(s)
- Nicholas N Ashton
- Department of Bioengineering, University of Utah, Salt Lake City, Utah 84112, USA
| | - Huaizhong Pan
- Department of Bioengineering, University of Utah, Salt Lake City, Utah 84112, USA
| | - Russell J Stewart
- Department of Bioengineering, University of Utah, Salt Lake City, Utah 84112, USA
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