Characterization of transglutaminase from <i>Bacillus subtilis</i> and its cross-linking function with a bovine serum albumin model

Liu, Yihan; Huang, Lin; Dong, Zheng; Fu, Yu; Shan, Mengying; Li, Yanzhen; Xu, Zehua; Jia, Leibo; Wang, Wenhang; Lu, Fuping

doi:10.1039/c8fo01503a

Cited by 26 publications

(19 citation statements)

References 43 publications

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“…Finally, NH 4 Cl solution was added to deactivate BTG with a final concentration of 10 mmol L −1 at the end of the reaction time. 23 The sample without BTG-treatment was taken as the control.…”

Section: Solution Preparation and Cross-linking Reactionmentioning

confidence: 99%

“…25 The optimal temperature (60°C) and pH (8.2) of BTG were obviously different from those of MTG (50°C and pH 6). 23 Simultaneously, the thermostability and pH stability of BTG were superior to MTG. 23 Our previous research demonstrated the successful cross-linking of bovine serum albumin (BSA) and whey protein (WP) by BTG, indicating a dramatic improvement on their functional characteristics.…”

Section: Introductionmentioning

confidence: 97%

“…21,22 Transglutaminase can generate an ε-(γ-glutamyl)lysine isopeptide bond between intermolecular and intramolecular by catalyzing the acyl-transfer reaction. 23,24 Calcium ions (Ca 2+ ) are required for activating TGs derived from plant and animal sources. They are obtained in small amounts by expensive and hard separation and purification procedures.…”

Section: Introductionmentioning

confidence: 99%

“…25 But BTG only demonstrates ∼10% amino acid sequence homology with MTG, which might result in different preference in substrates between BTG and MTG. 23,27 In our previous research, overexpression of BTG was realized in Corynebacterium glutamicum by genetic engineering technology. 25 The optimal temperature (60°C) and pH (8.2) of BTG were obviously different from those of MTG (50°C and pH 6).…”

Section: Introductionmentioning

confidence: 99%

“…23 Our previous research demonstrated the successful cross-linking of bovine serum albumin (BSA) and whey protein (WP) by BTG, indicating a dramatic improvement on their functional characteristics. 23,27 Consequently, the exploration of BTG would provide a new option for applying TGs in the emerging food industry.…”

Section: Introductionmentioning

confidence: 99%

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Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase

et al. 2021

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BACKGROUND: Although Streptomyces mobaraense transglutaminase (MTG) has been extensively applied to enhance the functional characteristics of soy protein isolate (SPI) through cross-linking, various transglutaminases (TGs) in nature may provide more choice in the food industry. Previous research reported that TG derived from Bacillus subtilis (BTG) exhibited better pH stability and thermostability than MTG.RESULTS: An attempt was made to study the influence of BTG induced cross-linking on the properties of SPI. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results indicated that almost all protein constituents (⊍', ⊍, ⊎, AS, and BS) in SPI could be cross-linked with BTG treatment. The BTG treatment also resulted in a significant increase (*P < 0.05) in SPI mean particle size. Emulsifying activity and stability were improved from 0.11535 m 2 g −1 and 48.3% for native SPI to 0.13252 m 2 g −1 and 83.9% for SPI treated with BTG at 6 h. Similarly, the modified SPI showed better foam activity (1.32 mL) and stability (87.6%) than the original SPI (0.93 mL and 56.8%). The water-holding capacity of SPI gel was found to increase with time, with a value of 95.43% at 6 h. Furthermore, SPI gel's texture profiles were greatly improved by adding BTG (*P < 0.05). CONCLUSION:The results of the present study indicated that BTG could be a promising cross-linking agent for improving the functional characteristics of SPI. As a substitute for MTG, BTG could thus potentially be used for food structure engineering to enhance the functional characteristics of multiple proteins to advance the development of food chemistry.

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Section: Solution Preparation and Cross-linking Reactionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase

et al. 2021

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Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour

et al. 2023

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Background and ObjectivesModification of plant proteins is often required to make them suitable substitutes for animal proteins in food applications. The effects of fermentation on the quality and functional properties of pea protein‐enriched flour (PPEF) were evaluated in this study. PPEF was fermented by Aspergillus oryzae, Rhizopus oryzae, Rhizopus oligosporus, Lactobacillus plantarum, and Bacillus subtilis strains using solid‐state and submerged fermentation (SSF and SmF, respectively).FindingsProtein contents significantly increased following fermentation for all samples, while lipid contents significantly decreased in SSF and increased in SmF samples. Surface properties were modified: enhanced zeta potential and decreased surface hydrophobicity were observed. At pH 7, emulsification activities and stabilities increased in A. oryzae and R. oligosporus samples, and emulsion stability increased for all fermented samples. Water and oil holding capacities increased after fermentation. SmF‐PPEF showed generally more significant changes in these properties.ConclusionsFermentation improved the functional properties of PPEF to varying degrees, depending on the mode of fermentation, pH conditions, and fermenting strains.Significance and NoveltyThis research demonstrates that fermentation can be efficient in modifying various functional properties of legume proteins, thus, helping increase their values.

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Hydrogels as Scaffolds in Bone‐Related Tissue Engineering and Regeneration

Jurczak

Lach

2023

Macromolecular Bioscience

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Several years have passed since the medical and scientific communities leaned toward tissue engineering as the most promising field to aid bone diseases and defects resulting from degenerative conditions or trauma. Owing to their histocompatibility and non‐immunogenicity, bone grafts, precisely autografts, have long been the gold standard in bone tissue therapies. However, due to issues associated with grafting, especially the surgical risks and soaring prices of the procedures, alternatives are being extensively sought and researched. Fibrous and non‐fibrous materials, synthetic substitutes, or cell‐based products are just a few examples of research directions explored as potential solutions. A very promising subgroup of these replacements involves hydrogels. Biomaterials resembling the bone extracellular matrix and therefore acting as 3D scaffolds, providing the appropriate mechanical support and basis for cell growth and tissue regeneration. Additional possibility of using various stimuli in the form of growth factors, cells, etc., within the hydrogel structure, extends their use as bioactive agent delivery platforms and acts in favor of their further directed development. The aim of this review is to bring the reader closer to the fascinating subject of hydrogel scaffolds and present the potential of these materials, applied in bone and cartilage tissue engineering and regeneration.

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Characterization of transglutaminase from Bacillus subtilis and its cross-linking function with a bovine serum albumin model

Abstract: The functional properties of bovine serum albumin were significantly improved by Bacillus subtilis transglutaminase with good thermal and pH stability.

Cited by 26 publications

References 43 publications

Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase

Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase

Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour

Hydrogels as Scaffolds in Bone‐Related Tissue Engineering and Regeneration

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