COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2022
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IF 5.518
Mengqian Shi,Na Li,Ruirui Xing,Tifeng Jiao
Fluorescent dye labeled peptides and oligonucleotides are important tools for biochemical and cellular research. Dityrosine bond is easily formed in vitro and shows blue fluorescence, so it can be used as a useful symbol of oxidation conditions in biological systems. The formation of dityrosine can be carried out by enzymatic reaction , Fenton reaction and photoinitiation reaction. The enzymatic reaction has attracted much attention because of its mild reaction conditions, which can be performed at room temperature and pressure, and the reaction rates are faster than the corresponding non-catalytic reaction. In this study, peroxidase is selected to catalyze the dipeptides containing tyrosine, resulting nanostructures containing dipeptides with stable blue fluorescence under mild conditions. Nanostructured peptides with stable fluorescence can be applied to fluorescent labeling, and the reaction catalyzed by enzymes to produce blue fluorescence can be used as candidates for lighting inflammatory cells and designing visual materials.
研究领域:
生物化学
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细胞生物学
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材料科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2023
·Vol. 58
·期 10
·5332-5345
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IF 3.3
Ruyi Zhu,Zhouyi Xiong,Dan Li
Summary The effect of complex organic acids (COA) treatment at different concentrations (0%, 1%, 5%, 10% and 15%) on the myofibrillar protein (MP) structure and meat quality of crayfish ( Procambarus clarkii ) was investigated. The results showed that with increasing concentrations of COA treatment, the sulfhydryl content of MP decreased and dityrosine content increased. The MP secondary structure has a reduced α-helix content and an increased β-fold content. The MP tertiary structure unfolded, exposing hydrophobic and other amino acids to a polar environment. MP aggregation was induced in the 1% and 5% COA treatment groups and MP degradation was induced in the 10% and 15% COA treatment groups. Crayfish meat in the 5% COA treatment group showed improved textural properties due to protein aggregation. It also enhanced the colour, aroma and micromorphology of the crayfish meat.
研究领域:
食品科学
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蛋白质化学
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产品关联
DOI
高影响因子
Innovative Food Science & Emerging Technologies
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2023
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IF 6.6
Mengzhe Li,Xin Wang,Tong Shi,Zhiyu Xiong,Wengang Jin,Yulong Bao,Abdul Razak Monto,Li Yuan,Ruichang Gao
This work aimed to explore the underlying mechanism of plasma-activated water (PAW) promoting the heat-induced aggregation of myofibrillar protein (MP). The results of particle size and atomic force microscope indicated that PAW accelerated the aggregation of MP with PAW 60 showing the densest and most homogeneous crosslinking morphology. Raman spectroscopy showed that about 4.11% of the α-helix in PAW 60 changed to β-sheet during heating. The effects of PAW on the oxidation of MP were assessed in terms of sulfhydryl, disulfide bonds , carbonyl content and surface hydrophobicity . The amino acid composition revealed that the content of tyrosine dropped from 45.43 mg/g of PAW 0 to 37.35 mg/g of PAW 240 , indicated that tyrosine in MP was converted to dityrosine by PAW. These results indicate that PAW promotes the oxidation of MP and further changes in intra- and inter-molecular interactions, which provides a theoretical basis for PAW promoting thermal aggregation of MP.
研究领域:
食品科学
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蛋白质化学
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产品关联
DOI
高影响因子
CyTA-Journal of Food
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2016
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IF 0.769
Ying-Hua Zhang,Huan Wang,Yan-Le Liu,Xin-Huai Zhao
In this study, two horseradish peroxidase (HRP)-based modifications were used to treat whey protein isolate (WPI) and skim milk powder (SKMP) at protein concentration of 50 g/L, pH 7.0, and 37°C, via dityrosine formation in protein molecules. When HRP, glucose oxidase, and glucose were used to treat WPI and SKMP, suitable usages of HRP, glucose oxidase, and glucose, and reaction time were selected from single factor trials based on relative dityrosine contents of the modified products. After that, the selected HRP plus the calculated H2O2 were used to treat WPI and SKMP. Electrophoretic analysis demonstrated that the modified products contained some cross-linked proteins with greater molecular weights. Other analyses showed that the modified products had more ordered secondary structure, and higher in vitro α-lactalbumin and β-lactoglobulin antigenicity than the respective substrates. HRP–glucose oxidase–glucose system was more potent than HRP–H2O2 system to enhance in vitro antigenicity of WPI and SKMP.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Soft Matter
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2023
·Vol. 19
·期 19
·3458-3463
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IF 3.4
Yi Tian,Lijun Yang,Xin Peng,Wei Qi,Mengfan Wang
Peptide-based artificial enzymes derived from the supramolecular assembly of short peptides have attracted growing attention in recent years. However, the stability of these artificial enzymes is still a problem since their noncovalent supramolecular structure is quite sensitive and frail under environmental conditions. In this study, we reported a covalent crosslinking strategy for the fabrication of a robust peptide-based artificial esterase. Inspired by the di-tyrosine bonds in many natural structural proteins, multi-tyrosines were designed into a peptide sequence with histidine as the catalytic residue for the ester hydrolysis reaction. Upon the photo-induced oxidation reaction, the short peptide YYHYY rapidly transferred into nanoparticle-shaped aggregates (CL-YYHYY) and displayed improved esterase-like catalytic activity than some previously reported noncovalent-based artificial esterases. Impressively, CL-YYHYY showed outstanding reusability and superior stability under high temperature, strong acid and alkaline and organic solvent conditions. This study provides a promising approach to improving the catalytic activity and stability of peptide-based artificial enzymes.
研究领域:
生物化学
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分子生物学
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酶工程
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材料科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2022
·Vol. 57
·期 7
·4646-4655
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IF 3.612
Ligang Yu,Yong Li,Yukun Yang,Caixia Guo,Meiping Li
Summary This study investigated the inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products (fAGEs) formation in a bovine serum albumin (BSA)–fructose model. Model systems of BSA and fructose were prepared, and curcumin or piperine was added. fAGEs and BSA oxidation product (dityrosine, kynurenine and N'-formylkynurenine) contents were determined. The results showed that fAGEs content decreased with increasing concentration of curcumin and piperine ( P < 0.05). Addition of curcumin and piperine at 160 µg mL −1 could inhibit fluorescent AGEs by 100% and 93% respectively. Dityrosine and N'-formylkynurenine contents decreased as curcumin and piperine concentration increased ( P < 0.05). Furthermore, the result of principal component analysis indicated that curcumin and piperine markedly impeded BSA oxidation, resulting in a lower level of fAGEs in model systems. Therefore, adding curcumin and piperine may facilitate reduced fAGEs levels in BSA–fructose model.
研究领域:
生物化学
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药理学
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食品科学
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产品关联
DOI
高影响因子
Soft Matter
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2022
·Vol. 18
·期 19
·3705-3712
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IF 4.046
Yi Huang,Guangdong Sun,Lingling Lyu,Yongqiang Li,Dapeng Li,Qinguo Fan,Juming Yao,Jianzhong Shao
Photoinduced self-crosslinking technology is a great facilitator of 3D bioprinting of silk fibroin (SF) by allowing rapid solidification of a deliberately formulated SF-based photocrosslinkable bioink. An SF-based, photocrosslinked hydrogel was fabricated with tyramine-modified sodium carboxymethyl cellulose (CMC-Na) as a co-crosslinkable constituent and Ru(bpy)3Cl2 (Ru(II)) and potassium persulfate (KPS) as blue light photoinitiators. Photorheological studies demonstrated that the photocrosslinking and viscoelasticity of the composite could be tuned by varying the relative content of the two constituents. Xanthan gum (XG) was employed in formulating the SF-based photocrosslinkable bioink, and the improved rheological properties and printability were evidenced by the resulting tunable shear-thinning behavior and shear thixotropy. 3D SF-based hydrogel scaffolds with uniform pores with a size of approximately 550 μm × 1000 μm were constructed via extrusion-based printing and a simple 30 s post-photocrosslinking combined process. Furthermore, the CMC-Na incorporated 3D hydrogel scaffolds exhibited sufficient structural strength, adequate filament fineness, and tunable transparency, which shows a promising prospect in the application of tissue engineering and regenerative medicine.
研究领域:
材料科学
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生物医学工程
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组织工程
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再生医学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Frontiers
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2024
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IF 7.4
Mi Tang,Ting Shao,Liang Ma,Hongjie Dai,Yu Yong,Xin Feng,Yuhao Zhang
Feeding faba beans to freshwater fish could crisp its muscle texture to avoid softening. However, the dynamic crisping mechanism was unclear. Herein, a 120-day feeding trial was conducted to systemically investigate the textural crisping mechanism of crisp grass carp (CGC) via molecular-level, gene/protein expression analysis. In the early crisping stage (0–30 days), the total antioxidant capacity significantly decreased (by 16.79%), TUNEL staining and qRT-PCR results revealed that apoptosis occurred, which was induced by oxidative stress validating by proteomics. Meanwhile, the content of dityrosine and hydroxylysyl pyridinoline rose, thereby substantially increasing the hardness and chewiness of CGC by 37.51% and 40.84%, respectively. With further crisping (30–90 days), Masson staining exhibited collagen gradually filling the gap between myofibrils, the content and cross-linking degree of collagen further increased, finally elevating the hardness and chewiness of CGC. This study laid a theoretical foundation for producing and supplying aquatic raw materials with different texture characteristics.
研究领域:
水产养殖
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食品科学
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分子生物学
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蛋白质组学
✓ 已验证
DOI
高影响因子
Nature Communications
·
2024
·Vol. 15
·期 1
·1-13
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IF 14.7
Xia Mengmeng,Wang Qiyue,Liu Yamin,Fang Chunyan,Zhang Bo,Yang Shengfei,Zhou Fu,Lin Peihua,Gu Mingzheng,Huang Canyu,Zhang Xiaojun,Li Fangyuan,Liu Hongying,Wang Guangfeng,Ling Daishun
Targeted assembly of nanoparticles in biological systems holds great promise for disease-specific imaging and therapy. However, the current manipulation of nanoparticle dynamics is primarily limited to organic pericyclic reactions, which necessitate the introduction of synthetic functional groups as bioorthogonal handles on the nanoparticles, leading to complex and laborious design processes. Here, we report the synthesis of tyrosine (Tyr)-modified peptides-capped iodine (I) doped CuS nanoparticles (CuS-I@P1 NPs) as self-catalytic building blocks that undergo self-propelled assembly inside tumour cells via Tyr-Tyr condensation reactions catalyzed by the nanoparticles themselves. Upon cellular internalization, the CuS-I@P1 NPs undergo furin-guided condensation reactions, leading to the formation of CuS-I nanoparticle assemblies through dityrosine bond. The tumour-specific furin-instructed intracellular assembly of CuS-I NPs exhibits activatable dual-modal imaging capability and enhanced photothermal effect, enabling highly efficient imaging and therapy of tumours. The robust nanoparticle self-catalysis-regulated in situ assembly, facilitated by natural handles, offers the advantages of convenient fabrication, high reaction specificity, and biocompatibility, representing a generalizable strategy for target-specific activatable biomedical imaging and therapy.
研究领域:
纳米技术
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生物医学工程
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癌症研究
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2023
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IF 10.7
Kefan Ouyang,Hexiang Xie,Yufeng Wang,Fangjian Ning,Hua Xiong,Qiang Zhao
Although the connection between color formation and protein deterioration reactions such as oxidation and Maillard reaction is well known there is no information on such effects during the fibrillization of whey protein isolate fibrils (WPIF). This study identifies pH, temperature, and protein concentration that affect the deterioration reactions of WPIF during incubation and provides information on how these reactions affect the color formation of WPIF. Dye analysis and far-UV CD spectroscopy illustrated the formation of Cross-β. With continued heating, the unbranching semiflexible fibrils were formed, and the color of the samples deepened. With the rise of pH values, the final Maillard product content tended to be lower after 24 h. The Maillard reaction during fibrillization is temperature dependent ( E a = 133 kJ/mol). Increasing pH, temperature, or protein concentration could intensify protein oxidation during incubation. The carbonyls, N-formylkynurenine, and apparent Dityrosine oxidation increased continuously during 24 h. The principal component analysis and correlation analysis indicated that the color formation during the fibrillization of WPIF was caused by protein oxidation and the Maillard reaction. This study will give insights into protein fibrils prepared by commercial protein.
研究领域:
食品科学
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蛋白质化学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）