Structural and functional impacts of glycosylation-induced modifications in rabbit myofibrillar proteins.

IF 7.7 1区化学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

International Journal of Biological Macromolecules Pub Date : 2024-11-20 DOI:10.1016/j.ijbiomac.2024.137583

Ruiqi Cao, Bangxu Wang, Ting Bai, Yan Zhu, Jie Cheng, Jiamin Zhang

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引用次数: 0

Abstract

Rabbit meat, recognized for its nutritional value, is gaining global attention. However, the inferior functional properties of rabbit myofibrillar proteins lead to quality degradation during the production process. Glycosylation represents an effective method for enhancing protein functionality. This study investigated the glycosylation modification of rabbit myofibrillar proteins. The results demonstrated that solubility of glucose-glycosylated products increased by 34 %, while the reduction capacity improved from 0.15 mg/mL to 1.6 mg/mL. The OH free radical scavenging ability increased from 63.94 % to 94.21 %. β-Glucan-glycosylated products exhibited the highest thermal stability, and their DPPH free radical scavenging rate increased from 19.68 % to 76.21 %. Glycosylation also induced changes in protein conformation, characterized by a 10-30 °C increase in thermal denaturation peak temperature, gradual attenuation of endogenous fluorescence intensity, gradual enhancement of λ_max redshift, and a 30-40 % decrease in surface hydrophobicity. Molecular docking simulations revealed that the primary interactions between glucose, lactose, and β-Glucan with myofibrillar proteins involve hydrogen bonds and van der Waals forces. In conclusion, glycosylation can effectively improve the functional properties of proteins, contributing to the development and production of high-quality, stable, and nutritious rabbit meat products.

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兔肌纤维蛋白中糖基化诱导修饰的结构和功能影响

兔肉因其营养价值而受到全球关注。然而，兔肉肌纤维蛋白的功能特性较差，导致其在生产过程中质量下降。糖基化是提高蛋白质功能的有效方法。本研究调查了兔肌纤维蛋白的糖基化修饰。结果表明，葡萄糖糖基化产物的溶解度增加了 34%，还原能力从 0.15 mg/mL 提高到 1.6 mg/mL。清除 OH 自由基的能力从 63.94% 提高到 94.21%。β-葡聚糖-糖基化产物具有最高的热稳定性，其 DPPH 自由基清除率从 19.68 % 提高到 76.21 %。糖基化还引起了蛋白质构象的变化，其特点是热变性峰值温度升高 10-30 °C，内源性荧光强度逐渐减弱，λmax 红移逐渐增强，表面疏水性降低 30-40%。分子对接模拟显示，葡萄糖、乳糖和β-葡聚糖与肌纤蛋白之间的主要相互作用涉及氢键和范德华力。总之，糖基化能有效改善蛋白质的功能特性，有助于开发和生产优质、稳定、营养丰富的兔肉产品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Biological Macromolecules 生物-生化与分子生物学

CiteScore

13.70

自引率

9.80%

发文量

2728

审稿时长

64 days

期刊介绍： The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.