Secondary Structure and Subunit Composition of Soy Protein in Vitro Digested by Pepsin and Its Relation with Digestibility

BioMed Research International

Volumn 2016, Issue , 2016, Pages

  Yang, Yong ^a,b   Wang, Zhongjiang ^b   Wang, Rui ^b   Sui, Xiaonan ^b   Qi, Baokun ^b   Han, Feifei ^b   Li, Yang ^b   Jiang, Lianzhou ^b  

^a QIQIHAR UNIVERSITY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BETA CONGLYCININ; GLYCININ; PEPSIN A; POLYPEPTIDE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; GLOBULIN; PEPTIDE; PROTEIN SUBUNIT;

ALPHA HELIX; ARTICLE; CONTROLLED STUDY; DIPOLE; HYDROGEN BOND; IN VITRO STUDY; INFRARED SPECTROSCOPY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONFORMATION; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; PROTEIN ISOLATION; PROTEIN QUATERNARY STRUCTURE; PROTEIN SECONDARY STRUCTURE; SIMULATION; STOMACH JUICE; CHEMISTRY; HYDROLYSIS; PROTEIN SUBUNIT;

GLOBULINS; HYDROLYSIS; PEPSIN A; PEPTIDES; PROTEIN STRUCTURE, SECONDARY; PROTEIN SUBUNITS; SOYBEAN PROTEINS;

EID: 84973345434     PISSN: 23146133     EISSN: 23146141     Source Type: Journal    
DOI: 10.1155/2016/5498639     Document Type: Article

References (58)

1. M. B. Barác, S. P. Stanojevíc, S. T. Jovanovíc, M. B. Pesíc, "Soy protein modification: a review," Acta Periodica Technologica, no. 35, pp. 3-16, 2004.
2. S. Natarajan, C. Xu, H. Bae et al., "Proteomic and genetic analysis of glycinin subunits of sixteen soybean genotypes," Plant Physiology and Biochemistry, vol. 45, no. 6-7, pp. 436-444, 2007.
3. S. M. Zilíc, M. B. Barác, M. B. Pesíc, S. D. Mladenovíc Driníc, D. D. Ignjatovíc-Micíc, M. B. Srebríc, "Characterization of proteins from kernel of different soybean varieties," Journal of the Science of Food and Agriculture, vol. 91, no. 1, pp. 60-67, 2011.
4. D. J. McClements, E. A. Decker, Y. Park, "Controlling lipid bioavailability through physicochemical and structural approaches," Critical Reviews in Food Science and Nutrition, vol. 49, no. 1, pp. 48-67, 2008.
5. M. Carbonaro, P. Maselli, A. Nucara, "Relationshipbetween digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study," Amino Acids, vol. 43, no. 2, pp. 911-921, 2012.
6. M. Dangin, C. Guillet, C. Garcia-Rodenas et al., "The rate of protein digestion affects protein gain differently during aging in humans," The Journal of Physiology, vol. 549, no. 2, pp. 635-644, 2003.
7. L. Mosoni and P. P. Mirand, "Type and timing of protein feeding to optimize anabolism," Current Opinion in Clinical Nutrition and Metabolic Care, vol. 6, no. 3, pp. 301-306, 2003.
8. L. LeMarchand, T. Donlon, A. Seifried, L. R. Wilkens, "Red meat intake CYP2E1 genetic polymorphisms, colorectal cancer risk," Cancer Epidemiology Biomarkers & Prevention, vol. 11, no. 10 I, pp. 1019-1024, 2002.
9. A. Kondjoyan, J.-D. Daudin, V. Santé-Lhoutellier, "Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating," Food Chemistry, vol. 172, pp. 265-271, 2015.
10. S. S. Deshpande and S. Damodaran, "Structure-digestibility relationship of legume 7S proteins," Journal of Food Science, vol. 54, no. 1, pp. 108-113, 1989.
11. M. Carbonaro, P. Maselli, P. Dore, A. Nucara, "Application of Fourier transforminfrared spectroscopy to legume seed flour analysis," Food Chemistry, vol. 108, no. 1, pp. 361-368, 2008.
12. M. Carbonaro, G. Grant, M. Cappelloni, A. Pusztai, "Perspectives into factors limiting in vivo digestion of legume proteins: antinutritional compounds or storage proteins" Journal of Agricultural and Food Chemistry, vol. 48, no. 3, pp. 742-749, 2000.
13. P. R. Shewry and N. G. Halford, "Cereal seed storage proteins: structures, properties and role in grain utilization," Journal of Experimental Botany, vol. 53, no. 370, pp. 947-958, 2002.
14. E. T. Champagne and B. Q. Phillippy, "Effects of pH on calcium, zinc, phytate solubilities and complexes following in vitro digestions of soy protein isolate," Journal of Food Science, vol. 54, no. 3, pp. 587-592, 1989.
15. H. Jacques, Y. Deshaies, L. Savoie, "Relationship between dietary proteins, their in vitro digestion products, serum cholesterol in rats,"Atherosclerosis, vol. 61,no. 2, pp. 89-98, 1986.
16. X.-S. Wang, C.-H. Tang, X.-Q. Yang, W.-R. Gao, "Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L. ) proteins," Food Chemistry, vol. 107, no. 1, pp. 11-18, 2008.
17. K. W. C. Sze-Tao and S. K. Sathe, "Functional properties and in vitro digestibility of almond (Prunus dulcis L. ) protein isolate," Food Chemistry, vol. 69, no. 2, pp. 153-160, 2000.
18. S. E. M. Ortiz and J. R. Wagner, "Hydrolysates of native and modified soy protein isolates: structural characteristics, solubility and foaming properties," Food Research International, vol. 35, no. 6, pp. 511-518, 2002.
19. S. J. Hur, B. O. Lim, E. A. Decker,D. J. McClements, "In vitro human digestionmodels for food applications," Food Chemistry, vol. 125, no. 1, pp. 1-12, 2011.
20. W. Wang, N. A. Bringe,M. A. Berhow, E. G. deMejia, "-Conglycinins among sources of bioactives in hydrolysates of different soybean varieties that inhibit leukemia cells in vitro," Journal of Agricultural and Food Chemistry, vol. 56, no. 11, pp. 4012-4020, 2008.
21. S. He, B. K. Simpson, M. O. Ngadi, Y. Ma, "In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris)," Food Chemistry, vol. 173, pp. 397-404, 2015.
22. US Pharmacopeial Convention (USP), United States Pharmacopeia Dispensing Information: Approved Drug Products and Legal Requirements, United States Pharmacopeial Convention, Rockville, Md, USA, 1990.
23. S. Zhang and B. Vardhanabhuti, "Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins," Food Chemistry, vol. 145, pp. 473-480, 2014.
24. A. Jiménez-Escrig, M. Alaiz, J. Vioque, P. Rupérez, "Healthpromoting activities of ultra-filtered okara protein hydrolysates released by in vitro gastrointestinal digestion: identification of active peptide from soybean lipoxygenase," European Food Research and Technology, vol. 230, no. 4, pp. 655-663, 2010.
25. N. Chen, M. Zhao, W. Sun, "Effect of protein oxidation on the in vitro digestibility of soy protein isolate," Food Chemistry, vol. 141, no. 3, pp. 3224-3229, 2013.
26. Z. Wang, Y. Li, L. Jiang, B. Qi, L. Zhou, "Relationship between secondary structure and surface hydrophobicity of soybean protein isolate subjected to heat treatment," Journal of Chemistry, vol. 2014,Article ID 475389, 10 pages, 2014.
27. U. K. Laemmli, "Cleavage of structural proteins during the assembly of the head of bacteriophage T4," Nature, vol. 227, no. 5259, pp. 680-685, 1970.
28. K. Takagi, R. Teshima, H. Okunuki, J.-I. Sawada, "Comparative study of in vitro digestibility of food proteins and effect of preheating on the digestion," Biological and Pharmaceutical Bulletin, vol. 26, no. 7, pp. 969-973, 2003.
29. K. Thomas, M. Aalbers, G. A. Bannon et al., "Amulti-laboratory evaluation of a common in vitro pepsin digestion assay protocol used in assessing the safety of novel proteins," Regulatory Toxicology and Pharmacology, vol. 39, no. 2, pp. 87-98, 2004.
30. A. Nunes, I. Correia, A. Barros, I. Delgadillo, "Sequential in vitro pepsin digestion of uncooked and cooked sorghum and maize samples," Journal of Agricultural and Food Chemistry, vol. 52, no. 7, pp. 2052-2058, 2004.
31. D. G. Fatouros and A. Mullertz, "In vitro lipid digestion models in design of drug delivery systems for enhancing oral bioavailability," Expert Opinion on Drug Metabolism & Toxicology, vol. 4, no. 1, pp. 65-76, 2008.
32. M. Fazzari, L. Fukumoto, G. Mazza, M. A. Livrea, L. Tesoriere, L. D. Marco, "In vitro bioavailability of phenolic compounds from five cultivars of frozen sweet cherries (Prunus avium L. )," Journal of Agricultural and Food Chemistry, vol. 56, no. 10, pp. 3561-3568, 2008.
33. S. Storcksdieck, G. Bonsmann, R. F. Hurrell, "Iron-binding properties, amino acid composition, structure of muscle tissue peptides fromin vitro digestion of differentmeat sources," Journal of Food Science, vol. 72, no. 1, pp. S019-S029, 2007.
34. L. Chen, J. Chen, J. Ren, M. Zhao, "Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties," Food Hydrocolloids, vol. 25, no. 5, pp. 887-897, 2011.
35. A. Barth, "Infrared spectroscopy of proteins," Biochimica et Biophysica Acta-Bioenergetics, vol. 1767, no. 9, pp. 1073-1101, 2007.
36. A. Mauerer and G. Lee, "Changes in the amide I FT-IR bands of poly-L-lysine on spray-drying from-helix,-sheet or random coil conformations," European Journal of Pharmaceutics and Biopharmaceutics, vol. 62, no. 2, pp. 131-142, 2006.
37. E. Goormaghtigh, V. Cabiaux, J.-M. Ruysschaert, "Secondary structure and dosage of soluble and membrane proteins by attenuated total reflection Fourier-transform infrared spectroscopy on hydrated films," European Journal of Biochemistry, vol. 193, no. 2, pp. 409-420, 1990.
38. X. Zhao, F. Chen, W. Xue, L. Lee, "FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction," Food Hydrocolloids, vol. 22, no. 4, pp. 568-575, 2008.
39. G. Meng and C.-Y. Ma, "Characterization of globulin from Phaseolus angularis (red bean)," International Journal of Food Science & Technology, vol. 37, no. 6, pp. 687-695, 2002.
40. J. T. Pelton and L. R. McLean, "Spectroscopicmethods for analysis of protein secondary structure," Analytical Biochemistry, vol. 277, no. 2, pp. 167-176, 2000.
41. J. Nguyen,M. A. Baldwin,F. E. Cohen,S. B. Prusiner, "Prion protein peptides induce-helix to-sheet conformational transitions," Biochemistry, vol. 34, no. 13, pp. 4186-4192, 1995.
42. A. M. Herrero, F. Jiménez-Colmenero, P. Carmona, "Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy," International Journal of Food Science & Technology, vol. 44, no. 4, pp. 711-717, 2009.
43. V. Rampon, P. Robert, N. Nicolas, E. Dufour, "Protein structure and network orientation in edible films prepared by spinning process," Journal of Food Science, vol. 64,no. 2, pp. 313-316, 1999.
44. Z. Yu, C.-Y. Ma, S.-N. Yuen, D. L. Phillips, "Raman spectroscopic determination of extent of O-esterification in acetylated soy protein isolates," Food Chemistry, vol. 87, no. 3, pp. 477-481, 2004.
45. F. Bamdad, J. Wu, L. Chen, "Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein," Journal of Cereal Science, vol. 54,no. 1, pp. 20-28, 2011.
46. J. Zhao, Y. L. Xiong, D. H. McNear, "Changes in structural characteristics of antioxidative soy protein hydrolysates resulting fromscavenging of hydroxyl radicals," Journal of Food Science, vol. 78, no. 2, pp. C152-C159, 2013.
47. O. Fennema, Food Chemistry, Marcel Dekker, New York, NY, USA, 1996.
48. T. P. Hopp, "Methods for identifying antigenic determinants and other interaction sites," Journal of Immunological Methods, vol. 88, no. 1, pp. 1-18, 1986.
49. H.-J. Lee, C. Choi, S.-J. Lee, "Membrane-bound-synuclein has a high aggregation propensity and the ability to seed the aggregation of the cytosolic form," The Journal of Biological Chemistry, vol. 277, no. 1, pp. 671-678, 2002.
50. C.-H. Tang and X. Sun, "Structure-physicochemical function relationships of 7S globulins (vicilins) from red bean (Phaseolus angularis) with different polypeptide constituents," FoodHydrocolloids, vol. 25, no. 3, pp. 536-544, 2011.
51. M. Carbonaro, P. Vecchini, E. Carnovale, "Protein solubility of raw and cooked beans (Phaseolus vulgaris): role of the basic residues," Journal of Agricultural andFoodChemistry, vol. 41,no. 8, pp. 1169-1175, 1993.
52. R. Mujoo, D. T. Trinh, P. K. W. Ng, "Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture," Food Chemistry, vol. 82, no. 2, pp. 265-273, 2003.
53. M. Amigo-Benavent, A. Clemente, P. Ferranti, S. Caira,M. D. del Castillo, "Digestibility and immunoreactivity of soybean-conglycinin and its deglycosylated form," Food Chemistry, vol. 129, no. 4, pp. 1598-1605, 2011.
54. I. Peng, W. Dayton, D. Quass, C. Allen, "Investigations of soybean 11S protein and myosin interaction by solubility, turbidity and titration studies," Journal of Food Science, vol. 47, no. 6, pp. 1976-1983, 1982.
55. Y. Zhao, G. X. Qin, Z. W. Sun, B. Zhang, T. Wang, "Stability and immunoreactivity of glycinin and-conglycinin to hydrolysis in vitro," Food and Agricultural Immunology, vol. 21, no. 3, pp. 253-263, 2010.
56. J. D. Astwood, J. N. Leach, R. L. Fuchs, "Stability of food allergens to digestion in vitro," Nature Biotechnology, vol. 14, no. 10, pp. 1269-1273, 1996.
57. K. Tsumura, "Improvement of the physicochemical properties of soybean proteins by enzymatic hydrolysis," Food Science and Technology Research, vol. 15, no. 4, pp. 381-388, 2009.
58. A. A. Sadeghi, A. Nikkhah, P. Shawrang, M. M. Shahrebabak, "Protein degradation kinetics of untreated and treated soybean meal using SDS-PAGE," Animal Feed Science and Technology, vol. 126, no. 1-2, pp. 121-133, 2006.