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Shi YJ, Zhao XH. Impact of the Plastein Reaction of Casein Hydrolysates in the Presence of Exogenous Amino Acids on Their Anti-Inflammatory Effect in the Lipopolysaccharide-Stimulated Macrophages. Foods 2022; 11:196. [PMID: 35053927 PMCID: PMC8775256 DOI: 10.3390/foods11020196] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/31/2021] [Accepted: 01/11/2022] [Indexed: 02/01/2023] Open
Abstract
In this study, papain-generated casein hydrolysates (CH) with a degree of hydrolysis of 13.7% were subjected to a papain-mediated plastein reaction in the absence or presence of one of the exogenous amino acids-Gly, Pro, and Hyp-to prepare four plastein modifiers, or mixed with one of three amino acids to prepare three mixtures. The assay results confirmed that the reaction reduced free NH2 for the modifiers and caused amino acid incorporation and peptide condensation. When RAW264.7 macrophages were exposed to the CH, modifiers, and mixtures, these samples promoted macrophage growth and phagocytosis in a dose-dependent manner. In addition, the CH shared similar activity in the cells as the mixtures, while the modifiers (especially the PCH-Hyp prepared with Hyp addition) exerted higher potential than CH, the mixtures, and PCH (the modifier prepared without amino acid addition). The plastein reaction thus enhanced CH bioactivity in the cells. When RAW264.7 macrophages were stimulated with lipopolysaccharide (LPS), the inflammatory cells produced more lactate dehydrogenase (LDH) release and reactive oxygen species (ROS) formation, and caused more four inflammatory mediators (NO, PGE2, TNF-α, and IL-6) and two anti-inflammatory mediators (TGF-β1 and IL-10). However, the PCH-Hyp, PCH, and CH at dose levels of 100 μg/mL could combat against the LPS-induced inflammation. Overall, the PCH-Hyp was more active than the CH and PCH in reducing LDH release, ROS formation, and the secretion of these inflammatory mediators, or in increasing the secretion of the anti-inflammatory mediators. The qPCR and Western blot analysis results further confirmed that these samples had anti-inflammatory effects on the stimulated cells by suppressing the LPS-induced activation of the NF-κB signaling pathway, via regulating the mRNA/miRNA expression of iNOS, IL-6, TNF-α, IL-1β, COX-2, TLR4, IL-10, TGF-β1, miR-181a, miR-30d, miR-155, and miR-148, as well as the protein expression of MyD88, p-IKKα, p-IκBα, p-NF-κB p65, and iNOS, involved in this signaling pathway. In addition, the immunofluorescence assay results revealed that these samples could block the LPS-mediated nuclear translocation of the p65 protein and displayed the same function as the NF-κB inhibitor BAY 11-7082. It was concluded that CH could be endowed with higher anti-inflammatory activity to the macrophages by performing a plastein reaction, particularly that in the presence of exogenous Hyp.
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Affiliation(s)
- Yun-Jiao Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China;
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China;
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China
- Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, Maoming 525000, China
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Shi J, Zhang Q, Zhao XH, Wang L. The impact of caseinate oligochitosan-glycation by transglutaminase on amino acid compositions and immune-promoting activity in BALB/c mice of the tryptic caseinate hydrolysate. Food Chem 2021; 350:129302. [PMID: 33618089 DOI: 10.1016/j.foodchem.2021.129302] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 01/06/2021] [Accepted: 02/03/2021] [Indexed: 01/12/2023]
Abstract
Caseinate was glycated with oligochitosan via transglutaminase (TGase) action and then hydrolyzed by trypsin to generate glycated caseinate hydrolysate (GCNH) that was investigated for in vivo immune-promoting activity. Caseinate hydrolysate (CNH) containing glucosamine of 5.7 g/kg had amino acid compositions similar to GCNH. In normal BALB/c mice, GCNH at 100-400 mg/(kg d) showed higher immune-promoting activity than CNH via increasing serum IgM, IgA, and IgG by 1.5-24.5%, enhancing spleen and thymus indices by 9.7-26.2%, or increasing splenocyte lymphocyte proliferation and natural killer (NK) cell activity by 1.2-11.5%. GCNH also exerted higher activity than CNH in the suppressed BALB/c mice through increasing serum IgM, IgA, and IgG by 2.6-10.5%, enhancing spleen and thymus indices by 0.4-50.1%, or increasing splenocyte lymphocyte proliferation and NK cell activity by 3.4-18.9%. The results highlight that this TGase-type oligochitosan-glycation is potential to generate functional protein ingredients that possess improved immune-promoting activity once hydrolyzed by trypsin.
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Affiliation(s)
- Jia Shi
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, PR China
| | - Qiang Zhang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, PR China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China.
| | - Li Wang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China.
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Sun X, Acquah C, Gazme B, Boachie RT, Nwachukwu ID, Udenigwe CC. Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion. Food Chem 2020; 345:128783. [PMID: 33316714 DOI: 10.1016/j.foodchem.2020.128783] [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: 08/16/2020] [Revised: 09/19/2020] [Accepted: 11/29/2020] [Indexed: 10/22/2022]
Abstract
Egg is the second most common food allergen among infants and young children. This work investigated the influence of plastein reaction on immunoglobulin E (IgE)-binding activities of egg white protein hydrolysates after simulated gastrointestinal (GIT) digestion. Compared to hydrolysate precursors, the IgE-binding activity of Pepsin-Plastein significantly decreased from 35 ± 7% to 8 ± 2% (P < 0.05), and Papain-Plastein from 70 ± 5% to 59 ± 4%. Further GIT hydrolysis of Pepsin-Plastein maintained the reduced IgE-binding activity (7 ± 3%) whereas Papain-Plastein digestion restored the IgE-binding reactivity to 66 ± 7%. This discrepancy is related to the different mechanisms of plastein formation. Covalent modifications (decreased free amino nitrogen and sulfhydryl contents) provided biostability for Pepsin-Plastein, whereas hydrophobic interactions (increased surface hydrophobicity) mainly contributed to Papain-Plastein formation. The latter can be destroyed during GIT digestion leading to re-exposure of hidden IgE-binding epitopes. Taken together, plastein reaction is a promising strategy for inducing structural modifications that reduce the immune reactivity of allergenic proteins.
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Affiliation(s)
- Xiaohong Sun
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada; College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
| | - Caleb Acquah
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
| | - Behzad Gazme
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada; Department of Food Science, Engineering, and Technology, University of Tehran, 31587-77871 Karaj, Iran
| | - Ruth T Boachie
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
| | - Ifeanyi D Nwachukwu
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada; School of Public Health, Loma Linda University, Loma Linda, CA, United States
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada; Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada.
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Tacias-Pascacio VG, Morellon-Sterling R, Siar EH, Tavano O, Berenguer-Murcia Á, Fernandez-Lafuente R. Use of Alcalase in the production of bioactive peptides: A review. Int J Biol Macromol 2020; 165:2143-2196. [PMID: 33091472 DOI: 10.1016/j.ijbiomac.2020.10.060] [Citation(s) in RCA: 127] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 12/11/2022]
Abstract
This review aims to cover the uses of the commercially available protease Alcalase in the production of biologically active peptides since 2010. Immobilization of Alcalase has also been reviewed, as immobilization of the enzyme may improve the final reaction design enabling the use of more drastic conditions and the reuse of the biocatalyst. That way, this review presents the production, via Alcalase hydrolysis of different proteins, of peptides with antioxidant, angiotensin I-converting enzyme inhibitory, metal binding, antidiabetic, anti-inflammatory and antimicrobial activities (among other bioactivities) and peptides that improve the functional, sensory and nutritional properties of foods. Alcalase has proved to be among the most efficient proteases for this goal, using different protein sources, being especially interesting the use of the protein residues from food industry as feedstock, as this also solves nature pollution problems. Very interestingly, the bioactivities of the protein hydrolysates further improved when Alcalase is used in a combined way with other proteases both in a sequential way or in a simultaneous hydrolysis (something that could be related to the concept of combi-enzymes), as the combination of proteases with different selectivities and specificities enable the production of a larger amount of peptides and of a smaller size.
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Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
| | | | - El-Hocine Siar
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Equipe TEPA, Laboratoire LNTA, INATAA, Université des Frères Mentouri Constantine 1, Constantine 25000, Algeria
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain; Center of Excellence in Bionanoscience Research, Member of the External Scientific Advisory Board, King Abdulaziz University, Jeddah, Saudi Arabia.
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Li Q, Fu Y, Zhang L, Otte J, Lametsch R. Plastein from hydrolysates of porcine hemoglobin and meat using Alcalase and papain. Food Chem 2020; 320:126654. [PMID: 32222661 DOI: 10.1016/j.foodchem.2020.126654] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 02/28/2020] [Accepted: 03/19/2020] [Indexed: 11/26/2022]
Abstract
Plastein is defined as a protease-induced peptide aggregate and has been explored for over a century. This study investigated the effects of Alcalase and papain on plastein formation in protein hydrolysates of porcine hemoglobin and meat by measuring turbidity, particle size distribution, free amino groups and chemical interactions, as well as identifying the soluble peptides remaining in solution by LC-MS/MS. The results showed that Alcalase induced more peptide aggregation than papain in terms of increases in turbidity and particle size. Porcine hemoglobin was better than meat in inducing plastein formation in a short reaction time. Besides, covalent bonds involving peptide bonds and disulfide bonds were not crucial in the plastein reaction, instead a high proportion of hydrophobic interactions dominated the plastein. Not all peptides of both hydrolysates took part in plastein formation, and the regions of sequence that were prone to aggregation were visualized by Peptigram.
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Affiliation(s)
- Qian Li
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Yu Fu
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Longteng Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jeanette Otte
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - René Lametsch
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
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Cui P, Sun N, Jiang P, Wang D, Lin S. Optimised condition for preparing sea cucumber ovum hydrolysate-calcium complex and its structural analysis. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13468] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Pengbo Cui
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Na Sun
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Pengfei Jiang
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Di Wang
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Songyi Lin
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
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Old products, new applications? Considering the multiple bioactivities of plastein in peptide-based functional food design. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.01.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Udenigwe CC, Mohan A, Wu S. Peptide Aggregation during Plastein Reaction Enhanced Bile Acid-Binding Capacity of Enzymatic Chicken Meat Hydrolysates. J Food Biochem 2015. [DOI: 10.1111/jfbc.12139] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chibuike C. Udenigwe
- Health and Bioproducts Research Laboratory; Department of Environmental Sciences; Faculty of Agriculture; Dalhousie University; Truro NS B2N 5E3 Canada
| | - Aishwarya Mohan
- Health and Bioproducts Research Laboratory; Department of Environmental Sciences; Faculty of Agriculture; Dalhousie University; Truro NS B2N 5E3 Canada
| | - Sihong Wu
- Health and Bioproducts Research Laboratory; Department of Environmental Sciences; Faculty of Agriculture; Dalhousie University; Truro NS B2N 5E3 Canada
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Gong M, Mohan A, Gibson A, Udenigwe CC. Mechanisms of plastein formation, and prospective food and nutraceutical applications of the peptide aggregates. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2015; 5:63-69. [PMID: 28626684 PMCID: PMC5466193 DOI: 10.1016/j.btre.2014.12.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/02/2014] [Revised: 12/07/2014] [Accepted: 12/08/2014] [Indexed: 10/31/2022]
Abstract
Plastein is a protease-induced peptide aggregate with prospective application in enhancing the nutritional quality of proteins and debittering protein hydrolysates. These properties are yet to be applied in product development possibly due to economic considerations (production cost vs. product yields). This paper reviews currently proposed mechanisms of plastein formation including condensation, transpeptidation and physical interaction of aggregating peptides. Emerging findings indicate that plastein possesses bioactivities, thereby expanding its prospective application. The role of proteases in inducing peptide interaction in plastein remains unclear. Understanding the protease function will facilitate the development of efficient proteases and scalable industrial processes for plastein production.
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Affiliation(s)
| | | | | | - Chibuike C. Udenigwe
- Health and Bioproducts Research Laboratory, Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
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