|
1
|
Jarošová M, Roudnický P, Bárta J, Zdráhal Z, Bártová V, Stupková A, Lorenc F, Bjelková M, Kyselka J, Jarošová E, Bedrníček J, Bohatá A. Proteomic Profile of Flaxseed ( Linum usitatissimum L.) Products as Influenced by Protein Concentration Method and Cultivar. Foods 2024; 13:1288. [PMID: 38731659 PMCID: PMC11083286 DOI: 10.3390/foods13091288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 05/13/2024] Open
Abstract
The research is focused on the quantitative evaluation of the flaxseed (Linum usitatissimum L.) proteome at the level of seed cake (SC), fine flour-sieved a fraction below 250 µm (FF)-and protein concentrate (PC). The evaluation was performed on three oilseed flax cultivars (Agriol, Raciol, and Libra) with different levels of α-linolenic acid content using LC-MS/MS (shotgun proteomics) analysis, which was finalized by database searching using the NCBI protein database for Linum usitatissimum and related species. A total of 2560 protein groups (PGs) were identified, and their relative abundance was calculated. A set of 33 quantitatively most significant PGs was selected for further characterization. The selected PGs were divided into four classes-seed storage proteins (11S globulins and conlinins), oleosins, defense- and stress-related proteins, and other major proteins (mainly including enzymes). Seed storage proteins were found to be the most abundant proteins. Specifically, 11S globulins accounted for 41-44% of SC proteins, 40-46% of FF proteins, and 72-84% of PC proteins, depending on the cultivar. Conlinins (2S albumins) were the most abundant in FF, ranging from 10 to 13% (depending on cultivar). The second most important class from the point of relative abundance was oleosins, which were represented in SC and FF in the range of 2.1-3.8%, but only 0.36-1.20% in PC. Surprisingly, a relatively high abundance of chitinase was found in flax products as a protein related to defence and stress reactions.
Collapse
Affiliation(s)
- Markéta Jarošová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic; (M.J.); (V.B.); (A.S.); (E.J.); (A.B.)
| | - Pavel Roudnický
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, Kamenice 753/5, 625 00 Brno, Czech Republic; (P.R.); (Z.Z.)
| | - Jan Bárta
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic; (M.J.); (V.B.); (A.S.); (E.J.); (A.B.)
| | - Zbyněk Zdráhal
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, Kamenice 753/5, 625 00 Brno, Czech Republic; (P.R.); (Z.Z.)
| | - Veronika Bártová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic; (M.J.); (V.B.); (A.S.); (E.J.); (A.B.)
| | - Adéla Stupková
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic; (M.J.); (V.B.); (A.S.); (E.J.); (A.B.)
| | - František Lorenc
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia, Studentská 1668, 370 05 České Budějovice, Czech Republic; (F.L.); (J.B.)
| | - Marie Bjelková
- Department of Legumes and Technical Crops, Agritec Plant Research Ltd., Zemědělská 2520/16, 787 01 Šumperk, Czech Republic;
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic;
| | - Eva Jarošová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic; (M.J.); (V.B.); (A.S.); (E.J.); (A.B.)
| | - Jan Bedrníček
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia, Studentská 1668, 370 05 České Budějovice, Czech Republic; (F.L.); (J.B.)
| | - Andrea Bohatá
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic; (M.J.); (V.B.); (A.S.); (E.J.); (A.B.)
| |
Collapse
|
|
2
|
Merkher Y, Kontareva E, Alexandrova A, Javaraiah R, Pustovalova M, Leonov S. Anti-Cancer Properties of Flaxseed Proteome. Proteomes 2023; 11:37. [PMID: 37987317 PMCID: PMC10661269 DOI: 10.3390/proteomes11040037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 11/06/2023] [Accepted: 11/10/2023] [Indexed: 11/22/2023] Open
Abstract
Flaxseed has been recognized as a valuable source of nutrients and bioactive compounds, including proteins that possess various health benefits. In recent years, studies have shown that flaxseed proteins, including albumins, globulins, glutelin, and prolamins, possess anti-cancer properties. These properties are attributed to their ability to inhibit cancer cell proliferation, induce apoptosis, and interfere with cancer cell signaling pathways, ultimately leading to the inhibition of metastasis. Moreover, flaxseed proteins have been reported to modulate cancer cell mechanobiology, leading to changes in cell behavior and reduced cancer cell migration and invasion. This review provides an overview of the anti-cancer properties of flaxseed proteins, with a focus on their potential use in cancer treatment. Additionally, it highlights the need for further research to fully establish the potential of flaxseed proteins in cancer therapy.
Collapse
Affiliation(s)
- Yulia Merkher
- School of Biological and Medical Physics, Moscow Institute of Physics and Technology, Dolgoprudny 141700, Moscow Region, Russia (S.L.)
- Faculty of Biomedical Engineering, Technion–Israel Institute of Technology, Haifa 3200003, Israel
| | - Elizaveta Kontareva
- School of Biological and Medical Physics, Moscow Institute of Physics and Technology, Dolgoprudny 141700, Moscow Region, Russia (S.L.)
| | - Anastasia Alexandrova
- School of Biological and Medical Physics, Moscow Institute of Physics and Technology, Dolgoprudny 141700, Moscow Region, Russia (S.L.)
| | - Rajesha Javaraiah
- Department of Biochemistry, Yuvaraja’s College, University of Mysore Mysuru, Karnataka 570005, India
| | - Margarita Pustovalova
- School of Biological and Medical Physics, Moscow Institute of Physics and Technology, Dolgoprudny 141700, Moscow Region, Russia (S.L.)
- State Research Center-Burnasyan Federal Medical Biophysical Center of Federal Medical Biological Agency (SRC-FMBC), Moscow 123098, Russia
| | - Sergey Leonov
- School of Biological and Medical Physics, Moscow Institute of Physics and Technology, Dolgoprudny 141700, Moscow Region, Russia (S.L.)
- State Research Center-Burnasyan Federal Medical Biophysical Center of Federal Medical Biological Agency (SRC-FMBC), Moscow 123098, Russia
- Institute of Cell Biophysics, Russian Academy of Sciences, Pushchino 142290, Moscow Region, Russia
| |
Collapse
|
|
3
|
Qin X, Yang F, Sun H, Yu X, Deng Q, Chen Y, Huang F, Geng F, Tang X. The physicochemical stability and in vivo gastrointestinal digestion of flaxseed milk: Implication of microwave on flaxseed. Food Chem 2023; 424:136362. [PMID: 37207605 DOI: 10.1016/j.foodchem.2023.136362] [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: 02/09/2023] [Revised: 04/19/2023] [Accepted: 05/09/2023] [Indexed: 05/21/2023]
Abstract
The current study was to investigate how microwave on flaxseed affected the physicochemical stability and gastrointestinal digestion of oil bodies (OBs) in flaxseed milk. Flaxseed was subjected to moisture adjustment (30-35 wt%, 24 h), and microwave exposure (0-5 min, 700 W). Microwave treatment slightly weakened the physical stability of flaxseed milk indicated by Turbiscan Stability Index, but there were no visual phase separation during 21 days of storage at 4 °C. Upon microwave treatment, OBs experienced the layer-by-layer encapsulation into loose interface embedding by storage protein-gum polysaccharide complex from bulk phase, resulting in lower viscoelasticity of flaxseed milk. The OBs underwent earlier interface collapse and lipolysis during gastrointestinal digestion, followed by synergistic micellar absorption, faster chylomicrons transport within enterocytes of rats fed flaxseed milk. The accumulation of α-linolenic acid and synergistic conversion into docosapentaenoic and docosahexanoic acids in jejunum tissue were achieved accompanied by the interface remodeling of OBs in flaxseed milk.
Collapse
Affiliation(s)
- Xiaopeng Qin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Henan Province, Zhengzhou 450002, China
| | - Fan Yang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Henan Province, Zhengzhou 450002, China
| | - Haohe Sun
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Henan Province, Zhengzhou 450002, China
| | - Xiao Yu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Henan Province, Zhengzhou 450002, China; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China.
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China.
| | - Yashu Chen
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Fenghong Huang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Xiaoqiao Tang
- Hubei Provincial Center of Disease Control and Preventation, Wuhan 430079, China
| |
Collapse
|
|
4
|
Duan Z, Wang Y, Yu X, Wu N, Pang J, Bai Y. Effect of konjac oligo-glucomannan on emulsifying properties of myofibrillar protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37005375 DOI: 10.1002/jsfa.12596] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 03/29/2023] [Accepted: 04/03/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND The high viscosity of konjac glumannan (KGM) limits its application in meat processing. In this work, the effects of konjac oligo-glucomannan (KOG), as a derivative of KGM, on the emulsifying properties of myofibrillar protein (MP) and the related mechanism were investigated. RESULTS It was found that the addition of KOG had no significant effect on the secondary structure of MP, but altered the tertiary conformation of MP, resulting in exposure of tyrosine residues to polar microenvironments and decreased intrinsic fluorescence intensity. In addition, the addition of KOG increased the emulsifying activity of MP, resulting in decreased particle size and improved physical stability of the emulsion. The emulsifying activity of MP reached the maximum value when 1.0 wt% KOG was added. Moreover, the interfacial tension and interfacially adsorbed protein content of MP/KOG emulsions decreased with the increase in KOG concentration. CONCLUSION These findings demonstrated that KOG mainly interacted with MP and changed the amphipathy of the KOG-MP at the oil-water interface, forming a stable interface film to improve the emulsifying properties of MP. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ziqiang Duan
- Henan Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Yuntao Wang
- Henan Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Xiao Yu
- Henan Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Nan Wu
- Henan Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yanhong Bai
- Henan Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
- Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe, China
| |
Collapse
|
|
5
|
Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity. Antioxidants (Basel) 2023; 12:antiox12030675. [PMID: 36978922 PMCID: PMC10045795 DOI: 10.3390/antiox12030675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/02/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023] Open
Abstract
Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The research focused on the effect of subsequent protein extractions (water, salt and alkaline) of flaxseed meals (of three cultivars) on the protein fraction composition and its relations to antioxidant capacity. The protein and phenolic profiles and antioxidant functionalities (in antiradical ORAC and emulsion assays) were analysed. Spectroscopic characteristics of the fractions (fluorometric and FT-IR analysis) were also included. Our study has shown the effect of fractionation on the share of proteins at MW from 56–38 kDa (globulin-like) and <15 kDa (albumin-like) in the protein profiles. The highest globulin share was in the alkaline-extracted fractions (AEF) and albumin in the salt-extracted (SEF) ones. SDG (secoisolariciresinol diglucosides) and phenolic acids (p-coumaric and ferulic) were extracted with flaxseed proteins. Their contents were fraction-dependent and the highest in AEF. The concentration of phenolics in AEF corresponded with the highest antiradical capacity (ORAC) compared with the other fractions. However, the SEF showed a higher ability to inhibit oxidation in emulsions than AEF, which could be associated with the higher content of the low MW proteins.
Collapse
|
|
6
|
Yang J, Duan Y, Zhang H, Huang F, Wan C, Cheng C, Wang L, Peng D, Deng Q. Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
|