INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Kang Ni,Anhong Liu,Yanwei Ding,Xiaodong Ye
Crowded environments, commonly found in the food system, are utilized to enhance the properties of soybean proteins. Despite their widespread application, little information exists regarding the impact of crowded environments on the denaturation behaviors of soybean proteins. In this study, we investigated how crowding agents with varying molecular weights, functional groups, and topology affect the denaturation behavior of glycinin under crowded conditions. The results reveal that thermal stability in PEG crowded environments is mainly influenced by both preferential hydration and binding. The stabilization is primarily enthalpy-driven, with aggregation contributing additional entropic stabilization. Specifically, ethylene glycol and diethylene glycol exhibit temperature-dependent, bilateral effects on glycinin stability. At the denaturation temperature, hydrophobic interactions play a predominant role, decreasing glycinin's thermal stability. However, at a molecular weight of 200 g/mol, there is a delicate balance between destabilizing and stabilizing effects, leading to no significant change in thermal stability. With the addition of PEG 400, 1000, and 2000, besides preferential hydration, additional hard-core repulsions between glycinin molecules enhance thermal stability. Methylation modification experiments demonstrated that 2-methoxyethyl ether exerted a more pronounced denaturing effect. Additionally, the cyclization of PEG 1000 decreased its stabilizing effect.
研究领域:
食品科学
·
蛋白质化学
·
生物物理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2023
·
IF 4.4
Pengbo Huang,Shuo Yang,Zixin Chen,Achen Shang,Deguo Liu,Jun Xi
Glycinin is one of the most nutritious ingredients in soybean, but it is also an allergen that can cause allergic reactions in humans and animals, and even endanger life in severe cases. Therefore, it is imperative to develop a rapid and ultrasensitive detection method for glycinin. In order to achieve this goal, this experiment combined surface-enhanced Raman spectroscopy (SERS) technology with an economical, simple, fast and easy-to-carry immunochromatographic test strip, and successfully constructed an efficient sandwich immunochromatographic test strip. The immunoprobe of the test strip was covalently coupled by gold nanostars (AuNSs), Raman molecule 4-aminothiophenol (4-PATP) and rabbit polyclonal antibody. In this experiment, a gold nanostar immunochromatographic test strip for detecting glycinin was established. The detection limit of the test strip was 0.23 ng / mL, the recovery rate was 91.5–96.6 %, and the coefficient of variation was 1.61–6.15 %. In addition, the test strip had no cross reaction with whey protein, wheat protein, peanut protein, sesame protein and β-conglycinin, indicating that the detection method had good specificity and the ability to avoid false positive results. Hence, this experiment successfully prepared a rapid and sensitive test strip for glycinin.
研究领域:
食品科学
·
免疫学
·
纳米技术
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Ziteng Lian,Sai Yang,Xiuying Liu,Qianqian Zhang,Xubin Tan,Kuangyu Zhao,Lianzhou Jiang,Huan Wang
In this study, the aim was to solve the problem of poor functional characteristics and stability of soy glycinin (11S). 11S and carboxymethyl cellulose (CMC) nanocomplexes (SCs) were prepared by pH-driven method. They were further analyzed for the effects on the SCs formation mechanism, function and stability properties of CMC concentration (0.05%, 0.1%, 0.5%, 1%, w/v) and degree of substitution (DS, 0.7, 0.9, 1.2). The particle size and zeta potential indicated that the SCs were small in size, uniformly distributed, and high in potential. Classical DLVO theory calculation, FTIR, 3D fluorescence spectroscopy, and UV spectroscopy revealed that 11S and CMC interact mainly through electrostatic forces and hydrogen bonding, and the secondary and tertiary structures of the protein were altered. SEM, AFM and TEM showed that 11S formed “protein nanobeads” and engulfed the “chain” of CMC, generating “chain bead-like” SCs. With the increase in CMC concentration and DS, the hydrophobicity decreased and the molecular flexibility increased of SCs. The solubility, turbidity, emulsifying and foaming properties showed the tendency to enhance and then decrease as the CMC concentration increased; these properties improved better when the DS was stronger. The optimum functional characteristics of the formed SCs were obtained when the concentration and DS of CMC were 0.5% and 1.2, respectively. Furthermore, the addition of CMC significantly improved the pH, ionic stability and thermal stability of the nanocomplexes. This study will provide a theoretical basis for deeper understanding of the mechanism of pH-driven protein-polysaccharide interactions and applications in functional foods.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Yiling Zhou,Yaru Liao,Jing Bai,Xinlei Xia,Zhihua Wu,Xin Li,Ping Tong,Hongbing Chen,Anshu Yang
This study aimed to investigate the effects of active soybean isoflavones on the structure and potential allergenicity of glycinin, a major allergen, in soybean. The interaction mechanism between two active soybean isoflavones, namely, genistein (Gen) and daidzein (Dai), and glycinin were investigated using a series of spectral techniques. The structure of the isoflavone-glycinin complexes was characterized by SDS-PAGE and spectral techniques. In addition, the potential allergenicity of the isoflavone-glycinin complexes and their digestion products in vitro was measured via Western blot and enzyme-linked immunosorbent assay. Results showed that Gen and Dai effectively quenched the intrinsic fluorescence of glycinin largely through static quenching. Dai interacted with glycinin through hydrogen bonding and van der Waals forces, while Gen relied on hydrophobic interactions with glycinin. Furthermore, the neutral complex of daidzein-glycinin (Dai-G) exhibited weaker IgE binding ability compared with the glycinin samples. These findings provided new insights into the molecular mechanisms that underlay the immunomodulatory effects of soybean isoflavones and their potential applications in food allergy prevention and management.
CAS / MDL:
研究领域:
食品科学
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过敏与免疫学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2023
·
IF 4.4
Pengbo Huang,Achen Shang,Deguo Liu,Jun Xi
Glycinin is an important storage protein in soybean, but it can also lead to allergic reactions in humans. In this study, based on a low-cost, simple, rapid and portable lateral flow immunoassay test strip, combined with high sensitivity surface enhanced Raman spectroscopy (SERS) technology, a sandwich lateral flow immunochromatographic test strip for rapid detection of soybean allergen glycinin is established. In the experiment, colloidal gold was covalently conjugated with rabbit-derived polyclonal antibodies of glycinin and Raman probe molecule 4-aminothiophenol(4-PATP) to prepare the immunoprobe. The respective optimal PATP and optimal antibody labeling amounts of colloidal gold solution were 1.05 × 10 -2 mol/L and 4.6 × 10 -8 mol/L. The detection limit of the test strip for glycinin was 4.87 ng/mL. The recovery rate ranged from 91 to 107 % and the CV was between 3 and 10 %. The test strip underwent no cross-reaction with β-conglycinin, sesame protein, peanut protein, wheat protein or whey protein. The results of the experiment showed that this method exhibits high sensitivity and specificity.
研究领域:
分析化学
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免疫学
·
食品科学
·
过敏学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Lijie Zhu,Yingyan Li,Jiakun Yu,He Liu,He Li,Xinqi Liu,Lei Chen,Guozhen Wang,Xiuying Liu,Wenping Ding
Thermosonication (TS) is an unconventional processing technique that modifies the structure and aggregation of proteins to improve their functional properties. In this study, we investigated the effect of TS at 40 °C, 60 °C, and 80 °C on the emulsification properties of glycinin (11S). The findings revealed that TS reduced the size of the protein particles while increasing their surface hydrophobicity index to 8177.83. TS treatment improved the stability of the emulsion, increasing the interfacial protein content, apparent viscosity, and emulsion stability, while reducing the adsorption pressure of 11S at the oil–water interface. After TS treatment at 80 °C followed by storage at 4 °C for 21 d, the emulsion turbiscan stability index (TSI) value (2.5) remained stable. By altering the adsorption characteristics of 11S at the oil–water interface, TS can increase the stability of the produced emulsion.
研究领域:
食品科学
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蛋白质化学
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胶体与表面化学
✓ 已验证
产品关联
DOI
高影响因子
RSC Advances
·
2014
·Vol. 5
·期 8
·5533-5541
·
IF 3.708
Yong Liu,Shoulian Wei,Miaochan Liao,Ling Liu,Yunwei Huang
The purpose of this work was to fabricate and evaluate glycinin nanoparticles for delivery of phenolic compounds from Phyllanthus urinaria. The nanoparticles were prepared using self-assembly method, and three variables, including pH (X1), glycinin concentration (X2) and glycinin to phenolic compounds mass ratio (X3) for the achievement of high encapsulation efficiency of phenolic compounds, were optimized using response surface methodology. The statistical analyses show that the independent variables (X1, X2) and the quadratic terms (X12, X22 and X32) have significant effect on the encapsulation efficiency. The optimized conditions are X1 of 4.4, X2 of 3.2 mg mL−1, and X3 of 6.2 : 1. Under these conditions, the experimental value is 51.42% (n = 3), which is well matched with the predicted value. Scanning electron microscopy (SEM) micrograph and dynamic light scattering (DLS) analyses show that the nanoparticles have an approximately spherical morphology with a smooth surface, and the mean particle size was about 100 nm with a narrow size distribution of 0.318. The release of phenolic compounds shows a faster release at pH 7.4 but a lower release at pH 1.2, and the release mechanism at pH 1.2 and 7.4 is Fickian diffusion and anomalous transport, respectively.
研究领域:
药剂学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Di Wu,Lan Tang,Ran Duan,Xia Hu,Fang Geng,Yin Zhang,Lianxin Peng,Hui Li
Hyperoside (HYP) is an important natural product that is widely distributed in fruits and whole grasses of various plants. It is also used by consumers as a healthy ingredient. This work explored the interaction mechanisms between HYP and two main soy proteins, namely, β-conglycinin (7S) and glycinin (11S), using computational simulation and multi-spectroscopic technology. In this study, the docking and dynamic simulation showed that HYP was stable in the hydrophobic pockets of the proteins. The conformation and microenvironment of 7S/11S also changed after binding to HYP. The binding of HYP to 7S/11S was a state quenching with a good affinity at 4 °C. This result was determined from the binding constant values of (1.995 ± 0.170) × 10 7 M −1 and (2.951 ± 0.109) × 10 7 M −1 , respectively. The 7S/11S-HYP complex delineated here will provide a novel idea to construct an embedding and delivery system in improving the benefits of HYP for the development of high value-added food products.
研究领域:
食品科学
·
生物化学
·
分子生物学
·
计算化学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Huanhuan Zhao,Xinyue Zhou,Enbo Xu,Mingming Guo,Donghong Liu
Soy glycinin could self-assemble into nanoparticles , microgels or hollow microcapsules depending on the extrinsic conditions. This research compares ion- and/or pH-induced particle formation through simple heat treatment of soy glycinin (80 °C, 5 min and 600 r/min), and the difference of zeta potential , particle size, hydrophobicity and their relevance to particle morphology were investigated. The results showed that only a combination of monovalent cation (K + or Na + ) and monovalent anion (Cl − ) promoted the formation of hollow microcapsules with coexistence of microgels (protein solution pH: 7.2), whereas a reduce in pH inhibited hollow microcapsule formation upon heating, either in the presence of electrolytes or not. Strategies for size reduction of microparticles were also studied, either by increasing the shear stress during heating or through ultrasound pre-treatment of soy glycinin. In general, native soy glycinin was favorable for the formation of hollow microcapsules than the partially denatured, and the hollow microcapsule formation was highly sensitive to the extrinsic conditions.
研究领域:
食品科学
·
胶体科学
·
纳米技术
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Xiaoyi Cheng,Sai Yang,Qi Fang,Shicheng Dai,Xinhui Peng,Mingyue Sun,ZiTeng Lian,Yanwei Liu,JinJie Yang,Jing Xu,Huan Wang,Lianzhou Jiang
The effect of the cross-linking mechanism and functional properties of soy glycinin (11 S )-potato starch (PS) complexes was investigated in this study. The results showed that the binding effecting and spatial network structure of 11S-PS complexes via heated-induced cross-linking were adjusted by biopolymer ratios. In particular, 11S-PS complexes with the biopolymer ratios of 2:15, had a strongest intermolecular interaction through hydrogen bonds and hydrophobic force . Moreover, 11S-PS complexes at the biopolymer ratios of 2:15 exhibited a finer three-dimensional network structure, which was used as film-forming solution to enhance the barrier performance and mitigate the exposure to the environment. In addition, the 11S-PS complexes coating was effective in moderating the loss of nutrients , thereby extending their storage life in truss tomato preservation experiments. This study provides helpful to insights into the cross-linking mechanism of the 11S-PS complexes and the potential application of food-grade biopolymer composite coatings in food preservation.
研究领域:
食品科学
·
生物大分子化学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Xiaohan Zheng,Bowen Zou,Xueer Yu,Xiaokang Na,Ming Du,Beiwei Zhu,Chao Wu
Strategic regulation of protein coaggregation via molecular interactions enables sustainable production of gel-based foods with reduced economic and ecological effects. This study explored the synergistic effect of soy glycinin (11S) on the heat-induced aggregation of cod proteins (CPs), focusing on aggregate formation pathways and molecular interactions. Incorporation of 11S restructured the secondary structure of CPs with increased β-sheet content, which facilitated coaggregation and produced large-sized complexes with low molecular weight. At 100 °C, the dissociated basic subunit of 11S preferentially bound to myosin heavy chains and actin, triggering further assembly through hydrophobic interactions and disulfide linkages, with hydrophobic forces being dominant. Moreover, acidic pH and salt ions contributed to synergistic enhancement in the coaggregation behavior, with Ca2+ inducing additional cross-linking between proteins via actin-binding sites. These findings highlight 11S as a native, sustainable cross-linker to enhance CP aggregation, fostering the engineering advances of clean-label hybrid protein foods.
研究领域:
食品科学
·
蛋白质化学
·
可持续食品技术
·
分子相互作用
·
功能食品
✓ 已验证
DOI
PubMed
高影响因子
Food Science and Human Wellness
·
2022
·
IF 8.022
Peng Ma,Rongrong Huang,Yu Ou
Soy glycinin derived octapeptide (SGP8) is a peptide obtained from degradation of the soy glycinin, whose amino acid sequence is IAVPGEVA. To determine the effect of SGP8 on non-alcoholic fatty liver disease (NAFLD), steatosis HepG2 cells were induced by 1 mmol/L free fatty acid (FFA) and C57BL/6J mice were fed with methionine-choline deficient (MCD) diet for 3 weeks to establish NAFLD model. The results of oil red O staining and total cholesterol (TC)/triglyceride (TG) contents showed that SGP8 could significantly reduce the lipid content of steatosis HepG2 cells. In vivo , SGP8 lowered plasma alanine aminotransferase (ALT) and low density lipoprotein (LDL) content, normalized hepatic superoxide dismutase (SOD) and malondialdehyde (MDA) production, and reduced the severity of liver inflammation. The results of Western blotting showed that SGP8 increased expression of Sirtuin-1 (SIRT1) and phosphorylation level of AMP activated protein kinase (AMPK) in hepatocytes. Through activation of SIRT1/AMPK pathway, SGP8 downregulated the expression of sterol regulatory element binding protein 1c (SREBP-1c) and its target genes ACC and FAS expression levels, and increased the phosphorylation level of acetyl CoA carboxylase (ACC). Furthermore, SGP8 also upregulated the expression of transcription factor peroxisome proliferator activated receptor α (PPARα), which was regulated by SIRT1/AMPK pathway, and its target gene CPT1 level. In conclusion, SGP8 might improve NAFLD by activating the SIRT1/AMPK pathway. Our data suggest that SGP8 may act as a novel and potent therapeutic agent against NAFLD.
研究领域:
药理学
·
分子生物学
·
肝病学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）