Antifreeze activity of soluble Antarctic krill proteins and their cryoprotective action against Lactobacillus bulgaricus

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-07 DOI:10.1016/j.foodhyd.2025.111186

Shiying Tang , Lu Chen , Haiquan Liu , Yufeng Li , Yong Zhao , Jing Jing Wang

{"title":"Antifreeze activity of soluble Antarctic krill proteins and their cryoprotective action against Lactobacillus bulgaricus","authors":"Shiying Tang , Lu Chen , Haiquan Liu , Yufeng Li , Yong Zhao , Jing Jing Wang","doi":"10.1016/j.foodhyd.2025.111186","DOIUrl":null,"url":null,"abstract":"<div><div>Antifreeze proteins (AFPs) are promising natural cryoprotectants with potential applications in the food industry as alternatives to synthetic additives. The objective of this study was to explore the antifreeze activity of soluble Antarctic krill proteins (SAKPs) and evaluate their cryoprotective effect on <em>Lactobacillus bulgaricus</em>. Results showed that SAKP predominantly consisted of proteins with the molecular weight range of 5–20 kDa and was rich in amino acids associated with cryoprotective activity, including tyrosine (27.04%), glutamate (16.59%), and aspartate (10.50%). SAKP exhibited a moderate thermal hysteresis activity of 0.26 °C and efficiently suppressed ice recrystallization during freeze-thaw cycles within the temperature range of −12 °C to −14 °C. Notably, the melting profile of SAKP was comparable to that of commercial cryoprotectants (sucrose, skim milk and glycerol). Subsequent investigations employing freeze-thaw-damaged <em>Lactobacillus bulgaricus</em> as a model demonstrated that SAKP significantly alleviated ice-induced damage to cell membranes, thereby promoting bacterial growth and physiological function. This study highlights the potential of Antarctic krill protein as a natural cryoprotectant in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111186"},"PeriodicalIF":11.0000,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25001468","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Antifreeze proteins (AFPs) are promising natural cryoprotectants with potential applications in the food industry as alternatives to synthetic additives. The objective of this study was to explore the antifreeze activity of soluble Antarctic krill proteins (SAKPs) and evaluate their cryoprotective effect on Lactobacillus bulgaricus. Results showed that SAKP predominantly consisted of proteins with the molecular weight range of 5–20 kDa and was rich in amino acids associated with cryoprotective activity, including tyrosine (27.04%), glutamate (16.59%), and aspartate (10.50%). SAKP exhibited a moderate thermal hysteresis activity of 0.26 °C and efficiently suppressed ice recrystallization during freeze-thaw cycles within the temperature range of −12 °C to −14 °C. Notably, the melting profile of SAKP was comparable to that of commercial cryoprotectants (sucrose, skim milk and glycerol). Subsequent investigations employing freeze-thaw-damaged Lactobacillus bulgaricus as a model demonstrated that SAKP significantly alleviated ice-induced damage to cell membranes, thereby promoting bacterial growth and physiological function. This study highlights the potential of Antarctic krill protein as a natural cryoprotectant in the food industry.

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.