从奶酪乳清中分离的糖基化肽具有抗冻活性

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-16 DOI:10.1016/j.foodchem.2024.142530

Madison Fomich , Yuan Yuan , Micholas Dean Smith , Hari B. Krishnan , Vermont Dia , Tong Wang

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引用次数: 0

摘要

由于其独特的分子结构，奶酪乳清副产品中的糖化肽（GMP）可以成为一种出色的抗冻剂。本研究的目的是浓缩这种肽并研究其冰再结晶抑制（IRI）能力。通过对非 GMP 蛋白进行热变性和制备液相色谱法，产生了馏分 1（F1）和馏分 2（F2），并使用溅射试验和改良的蔗糖夹心试验对它们进行了测试，以研究它们的 IRI 活性。F1 和 F2 都显示出适度的 IRI 活性，但正如回归趋势所示，这种活性在低盐和低 pH 条件下最强。F1 显示出与抗冻糖蛋白类似的冰塑形能力。对 GMP、去糖基化 GMP 和α-乳白蛋白进行了分子动力学模拟，结果表明，GMP 与其他糖蛋白相比，在构象多样性和灵活性方面有很大的不同，这一点可以通过结合回旋半径、溶剂可及表面积、二级结构和氢键测量结果来证明。因此，GMP 首次被证明是一种有效的 IRI 剂，其浓缩物可从乳制品加工副产品中获得。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Glycosylated peptides isolated from cheese whey have antifreezing activity

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Glycosylated peptides isolated from cheese whey have antifreezing activity

The glycomacropeptide (GMP) present in the cheese whey byproduct can be an excellent antifreezing agent due to its unique molecular structure. The objective of this study was to concentrate this peptide and investigate its ice recrystallization inhibition (IRI) ability. Heat denaturation of the non-GMP proteins and preparative liquid chromatography were used to create fraction 1 (F1) and fraction 2 (F2) and these were tested using the splat assay and a modified sucrose sandwich assay to investigate their IRI activity. Both F1 and F2 showed moderate IRI activity, but this activity was strongest under low salt and low pH conditions as indicated by the regression trends. F1 demonstrated an ice shaping ability similar to that of antifreeze glycoproteins. Molecular dynamic simulations of GMP, de-glycosylated GMP, and alpha-lactalbumin were performed and confirmed substantial differences of GMP when compared to the others in its high degree of conformational diversity and flexibility, as shown by the combination of radius of gyration, solvent accessible surface area, secondary structure, and hydrogen-bonding measurements together. Thus, GMP was shown for the first time as an effective IRI agent and its concentrate can be feasibly obtained from dairy processing byproduct.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.