FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Zihao Chen,Min Fu,Jun Chen,Guowen Zhang,Qin Geng,Xing Hu,Yihui Wang,Ti Li,Ruihong Liang,Taotao Dai
Flavonoids offer various health benefits due to their chemical properties and non-covalent interactions with food nutrients. Despite extensive research on flavonoid-protein interactions, the effects of flavonoid glycosides on pea protein (PP) remained unclear. This study explored the non-covalent interactions of luteolin (Lu), isoorientin (Iso), and cynaroside (Cyn) with PP using molecular docking and multi-spectral techniques. Results showed that Lu interacted with PP mainly through hydrophobic forces, while Iso and Cyn interacted predominantly via hydrogen bonding. At 298 K, the binding affinity of flavonoids to PP was ranked as Lu (16.98 × 10 4 M −1 ) > Iso (7.41 × 10 4 M −1 ) > Cyn (6.31 × 10 4 M −1 ). Circular dichroism analysis showed that flavonoid glycosides loosened the protein structure by inducing a change in the secondary structure of PP from an α-helix to a random coil. This resulted in improved foaming, emulsification, and antioxidant properties of PP. This study provided insights into flavonoid-protein interactions and their potential applications in functional protein foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PLANT JOURNAL
·
2021
·Vol. 106
·期 5
·1278-1297
·
IF 6.486
Dong Meng,Biying Dong,Lili Niu,Zhihua Song,Litao Wang,Rohul Amin,Hongyan Cao,Hanghang Li,Qing Yang,Yujie Fu
SUMMARY Calcineurin B-like (CBL)-interacting protein kinases (CIPKs) play a central role in Ca 2+ signalling and promote drought tolerance in plants. The CIPK gene family in pigeon pea ( Cajanus cajan L.), a major food crop affected by drought, has not previously been characterised. Here, we identified 28 CIPK genes in the pigeon pea genome. Five CcCIPK genes were strongly upregulated in roots upon drought treatment and were selected for further characterisation. Overexpression of CcCIPK13 and CcCIPK14 increased survival rates by two- to three-fold relative to controls after 14 days of drought. Furthermore, the three major flavonoids, genistin, genistein and apigenin, were significantly upregulated in the same transgenic plants. Using CcCIPK14 as bait, we performed a yeast two-hybrid screen and identified six interactors, including CcCBL1. CcCIPK14 exhibited autophosphorylation and phosphorylation of CcCBL1 in vitro . CcCBL1 -overexpressed plants displayed higher survival rates upon drought stress as well as higher expression of flavonoid biosynthetic genes and flavonoid content. CcCIPK14 -overexpressed plants in which CcCBL1 transcript levels were reduced by RNA interference had lower survival rates, which indicated CcCBL1 in the same pathway as CcCIPK14. Together, our results demonstrate a role for the CcCIPK14-CcCBL1 complex in drought stress tolerance through the regulation of flavonoid biosynthesis in pigeon pea.
研究领域:
植物科学
·
分子生物学
·
农学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 19
·3136
·
IF 5.561
Xiaohu Zhou,Chaohua Zhang,Liangzhong Zhao,Wenhong Cao,Chunxia Zhou,Xin Xie,YuLian Chen
Isoelectric solubilisation/co-precipitation (ISP) has been proven to be a better method than blending for preparing plant–animal dual-proteins, which can achieve synergies in the functional properties of heterologous proteins. This paper aims to investigate the effect of extraction pH on the functional properties of co-precipitated dual-protein. The basic composition, subunit composition, solubility, surface hydrophobicity, emulsification and gel properties of co-precipitated dual-protein (Co) prepared from pea and grass carp with pH (2.0, 3.0, 9.0, 10.0 and 11.0) were analysed in this study using ISP. The results showed that the functional properties of Co (Co9, Co10, Co11) prepared by alkali extraction were generally better than those prepared by acid extraction (Co2, Co3). Among them, Co10 has the highest vicilin/legumin α + β value and solubility, while having the lowest surface hydrophobicity, making its emulsification and gel properties superior to other extraction pH values. This study provides an important method reference for preparing plant-animal Co with exceptional functional properties.Keywords:pea;co-precipitated dual-protein;blended dual-protein;plant protein;grass carp;surface hydrophobicity;emulsifying properties;gel properties;mixed protein
研究领域:
食品科学
·
蛋白质化学
·
生物技术
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2018
·
IF 3.52
Ting Xiong,Wenfei Xiong,Mengting Ge,Junhao Xia,Bin Li,Yijie Chen
The effects of high intensity ultrasound (HIUS, 20 kHz, at varying amplitude 30%, 60%, 90% for 30 min) on structure and foaming properties of pea protein isolate (PPI) were investigated. No significant change was observed from the electrophoresis profiles and circular dichroism (CD) spectrum. Analyses of fluorescence spectroscopy and the amount of free sulfhydryl groups showed that HIUS induced protein molecular partial unfolding. Furthermore, HIUS decreased particle size of PPI and increased exposed hydrophobicity, resulting in a reduction of the surface tension at the air−water interface. Therefore, the foaming ability of PPI increased from 145.6% to 200.0%. The foaming stability increased from 58.0% to 73.3% with the increasing amplitude after 10 min though all reduced to 50.0% with the extension of time. That suggested that HIUS treatment has a potential to be implemented to modify foaming properties of PPI.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Insects
·
2018
·Vol. 9
·期 4
·161
·
IF 1.848
Ning Lv,Lei Wang,Wen Sang,Chang-Zhong Liu,Bao-Li Qiu
Pea aphid (Acyrthosiphon pisum) is a worldwide pest that feeds exclusively on the phloem sap of numerous host plants. It harbours a well-known primary endosymbiontBuchneraaphidicolathat helps to overcome the nutritional deficiency of a plant-based diet. However, how theBuchneracontributes to the nutritional and energy metabolism of its aphid host is unclear to date. In the current study, the function ofBuchnerain relation to nutritional synthesis of pea aphid was investigated by disrupting the primary endosymbiont with an antibiotic rifampicin. Our findings revealed that the disruption ofBuchneraled to infertility and higher loss in body mass of aphid hosts. Body length and width were also decreased significantly compared to healthy aphids. The detection of nutrition indicated that the quantity of proteins, soluble sugars, and glycogen in aposymbiotic pea aphids increased slowly with the growth of the aphid host. In comparison, the quantities of all the nutritional factors were significantly lower than those of symbiotic pea aphids, while the quantity of total lipid and neutral fat in aposymbiotic pea aphids were distinctly higher than those of symbiotic ones. Thus, we concluded that the significant reduction of the total amount of proteins, soluble sugars, and glycogen and the significant increase of neutral fats in aposymbiotic pea aphids were due to the disruption ofBuchnera, which confirmed that the function ofBuchnerais irreplaceable in the pea aphid.Keywords:Buchnera;pea aphid;endosymbiont;antibiotics;nutrition
研究领域:
昆虫学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 22
·4130
·
IF 5.2
Lijuan Luo,Yuanyuan Deng,Guang Liu,Pengfei Zhou,Zhihao Zhao,Ping Li,Mingwei Zhang
The limited solubility and stability of pea proteins hinder their utilization in liquid formulations. In this study, protein glutaminase (PG) was employed to modify pea protein isolates (PPIs) and obtain deamidated PPI with varying degrees of deamidation (DD, 10–25%). The solubility and thermal stability of these deamidated PPI samples were assessed, and a comprehensive analysis, including SDS-PAGE, zeta potential, FTIR, surface hydrophobicity, and intrinsic fluorescence, was conducted to elucidate the mechanism behind the improvement in their functional properties. The results reveal that PG modification greatly enhances the solubility and heat stability of PPI, with the most notable improvements observed at higher DD (>20%). PG modification increases the net charge of PPI, leading to the unfolding and extension of the protein structures, thus exposing more hydrophobic groups. These structural changes are particularly pronounced when DD exceeds 20%. This increased electrostatic repulsion between carboxyl groups would promote protein unfolding, enhancing interactions with water and hindering the aggregation of unfolded protein in the presence of salts at elevated temperatures (supported by high-performance size exclusion chromatography and transmission electron microscopy). Accordingly, PG-mediated deamidation shows promise in enhancing the functional properties of PPI.Keywords:enzymatic deamidation;secondary structure;tertiary structure;solubility;thermal stability
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Kai Huang,Hanwen Liang,Yu Zhang,Sen Li,Hongwei Cao,Hongdong Song,Wenqian Zhao,Xiao Guan
Pea protein isolate (PPI) possesses high nutritional value but inferior emulsifying properties. As a soluble dietary fiber, oat β-glucan (OBG) not only possesses various nutritional functions as well as excellent processing characteristics. Therefore, it can be used as a raw material to modify PPI, enhancing its nutritional value while improving its emulsification properties. This study enhanced the emulsifying properties of PPI by conjugating it with diverse mass ratios of oat β-glucan (OBG). Gycosylation significantly enhanced the emulsifying properties, and the 1:1 group exhibited the most substantial improvement with an emulsifying activity index of 39.52 min and an emulsifying stability index of 120.56 m 2 /g. The confocal laser scanning microscopy (CLSM) and rheological properties of the emulsions indicated the formation of spatial reticular structure after glycosylation. The content of α-helix decreased from 19.6 % to 13.8 %, and β-sheet increased from 31.5 % to 37.6 %. Glycosylation with OBG enhanced the emulsifying properties of PPI by altering the secondary structure, intermolecular forces, and forming a reticular structure. This study provides a theoretical basis for improving the emulsifying properties of PPI and expanding the range of industrial applications for it.
研究领域:
食品科学与技术
·
蛋白质化学
·
功能食品
·
乳液科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 3
·418
·
IF 5.561
Xiaohong He,Taotao Dai,Jian Sun,Ruihong Liang,Wei Liu,Mingshun Chen,Jun Chen,Chengmei Liu
In the food industry, the most prominent and concerned points in the application of dietary fiber are hydration properties and oil absorption capacity. The target of this work was to investigate the impact of a novel industry-scale microfluidizer system (ISMS) on the changing structures and functionalities of pea fiber. Different ISMS treatment intensity (0–120 MPa for one pass and 120 MPa for two passes) was applied to treat pea fiber. ISMS treatment induced the reduction in particle size and the transformation of big compact blocks to loose flakes, and the destruction of the original ordered cellulose structure caused the decline of crystallinity. Meanwhile, the hydration properties of pea fiber were improved, and pre-pulverizer and industry-scale microfluidizer treatment together increased the swelling capacity and water retention capacity of fiber. The oil holding capacity of ISMS-treated fiber was increased to more than double the original one. The elevated functionalities of pea fiber by ISMS treatment could be attributed to loosening structure, exposing more surface area, and disordering the crystalline structure, which increased the sites of water binding and oil adsorption. These findings suggested that ISMS could be applied as an effective industrial technique to the disintegrate structure and improve the functionalities of pea fiber, so as to widen the application of pea fibers in foods.
研究领域:
食品科学
·
生物技术
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 3.1
Zhang Qiong,Yu Ying,Cheng Keyun,Deng Dan,He Shunv,Chen Chao,Wang Yingqian,Jin Danping,Shen Qing
Resveratrol (Res) has many potential benefits for human health. This investigation employed a complex protein system comprising pea protein isolate (PPI) and whey protein isolate (WPI) as an innovative carrier for Res delivery. The effect of PPI and WPI binding on protein conformation was investigated and differences in Res delivery by PW (pea protein isolate-whey protein isolate) complex protein and single PPI and WPI proteins were compared. The secondary structure and surface hydrophobicity results showed that the formation of PW complex protein increased the flexibility and surface hydrophobicity. Fluorescence spectroscopy results indicated that compared to single proteins, PW complex protein could bind more efficiently to Res through hydrophobic interactions. The PW-Res complex achieved higher encapsulation efficiency (EE), improving by 59.17% and 25.80% over PPI and WPI, respectively, and more significantly increased the antioxidant activity of Res by 36.89%. Furthermore, the smaller average particle size (173.95 ± 10.94 nm) and larger absolute value of ζ-potential (27.07 ± 0.49 mV) of the PW-Res complex resulted in better stability compared to the PPI-Res and WPI-Res complexes. This study has significant implication for encapsulation of hydrophobic active ingredients such as Res using complex protein systems.
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Yu Zhang,Songyuan Luo,Kai Huang,Jie Liu,Sen Li,Hongdong Song,Hongwei Cao,Xiao Guan
This study systematically evaluated the gastrointestinal fate of pea 7S, 11S globulin, and pea protein isolate (PPI) and their impact on gut using INFOGEST digestion, fecal fermentation, and multiomics approaches. During the gastrointestinal stage, pea proteins were largely digested, while pea 7S globulins and PPI exhibited partial resistance to gastric digestion. Intestinal digestion significantly enhanced Lys bioavailability, although Met remained as the first limiting amino acid across all pea proteins. During in vitro fermentation inoculated with microbiota from hyperuricemic individuals, pea proteins significantly reduced the production of trimethylamine N-oxide (TMAO) and guanosine relative to beef protein. Concurrently, pea protein supplementation promoted the generation of short-chain fatty acids and selectively enriched beneficial populations of gut microbiota such as Phascolarctobacterium and Akkermansia. Spearman correlation revealed that amino acid composition of pea proteins significantly affected microbial composition and gut-produced metabolites. Our results elucidate the structural-digestive-microbial interactions of pea proteins.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Ge Xu,Wujun You,Benjamin Ndeshipanda Kashenye,Huijuan Zheng,Ruyi Li,Qiuting Zhang,Yaqiong Yang
Pea protein has attracted great attention due to its capability to meet the growing requirements from consumers for desired nutrition and texture from plant protein. Hence, the current study aimed to investigate the effects of different ultrasonic treatment parameters (power and duration) on the gelling characteristics of commercial pea protein isolates (PPIc). The findings demonstrated that by manipulating the ultrasonic power and treatment duration, great enhancement of the solubility, adhesiveness and formation strength of PPIc gel can be realized. The reduction in particle size was positively correlated with higher power and longer treatment durations. Interestingly, no direct correlation between average particle size, solubility, turbidity, and ζ-potential was observed. Additionally, the ultrasound-modified PPIc in this study exhibited comparable characteristics to laboratory-prepared pea protein isolates, in terms of solubility, water-holding capacity, and gel strength. Overall, manipulating ultrasonic parameters presents a feasible method to customize the texture of pea-protein-based substitute.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF SEPARATION SCIENCE
·
2021
·Vol. 44
·期 13
·2510-2523
·
IF 3.645
Zili Guo,Peixi Zhu,Xiaoai He,Tianhe Yan,Xianrui Liang
A valid and reliable method based on ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry using electrospray ionization was established to identify chemical constituents in the ethanol extract of pigeon pea leaves. A total of 58 compounds were detected both in positive and negative modes. Among them, 42 compounds, including 16 flavones, 1 flavonol, 5 flavanones, 9 isoflavones, 1 coumarin, 1 lactone, 6 stilbenes, 2 chalcones, and 1 other compound, were unambiguously identified or tentatively assigned in view of the retention time, the molecular formula, as well as the fragmentation patterns. Moreover, eight sets of isomers were differentiated by the ion trap mass spectrometry based on the fragment ion differences or the abundance differences of the same fragment ions. The energy-resolved mass spectrometry in light of the relative abundance of characteristic fragment ions was adopted in the study.
研究领域:
植物化学
·
分析化学
·
药用植物研究
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）