Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products

Gharibzahedi, Seyed Mohammad Taghi; Chronakis, Ioannis S.

doi:10.1016/j.foodchem.2017.10.138

Cited by 85 publications

(50 citation statements)

References 64 publications

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“…(2016) ✓ P02666 MPFPKYPVEP β-casein Bos taurus 124–133 ACE-inhibitory Charlton et al., (2002) ✓ P02666 YQEPVLGPVR β-casein Bos taurus 208–217 ACE-inhibitory Gagnaire et al. (2009) ✓ P02662 VLNENLLR α-S1-casein Bos taurus 30–37 Antimicrobial Gharibzahedi and Chronakis, (2018) , Giacometti and Buretić-Tomljanović, (2017) , Hasni et al. (2011) ✓ ✓ P02663 ALNEINQFYQK α-S2-casein Bos taurus 96–106 ACE-inhibitory Jakobek, (2015) ✓ P02663 TKVIPYVRYL α-S2-casein Bos taurus 213–222 Antimicrobial Jin et al.…”

Section: Resultsmentioning

confidence: 99%

“…Yogurt is one of the most popular dairy products which is produced from the acid coagulation of milk proteins during fermentation by lactic acid bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus ( Gharibzahedi and Chronakis, 2018 ). The popularity of yogurt is primarily owed to its sensory properties, which are appreciated widely by consumers around the world, in addition to its well-established nutritional value ( Pereira, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

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Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

Hayes

Stead

et al. 2018

Heliyon

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In this study aqueous extracts from salal berry (SB) and blackcurrant pomace (BCP) were used to reformulate yogurt and the anti-diabetic properties of the beverage were investigated during 4 weeks of cold storage at 4 °C. Results indicated that α-amylase, α-glucosidase and DPP-IV inhibitory activities increased with storage time for all samples. At the end of storage period α-amylase, α-glucosidase and DPP-IV inhibition were >61%, 62% and 56% respectively for all yogurt types. This increase in bioactivity during cold storage is attributed to the viability of lactic acid bacteria (∼108 cfu/g), which is maintained for 4 weeks. Enzyme inhibition increased similarly for all yogurt types at 4 °C except for α-glucosidase. Yogurt with BCP showed the highest potency to inhibit α-glucosidase (>90%) with an IC50 value of 0.20 mg/ml (week 4). A peptidomic approach based on liquid chromatography coupled with mass spectrometry (LC-MS) was used for the separation and identification of peptides generated in three types of yogurt. A total of 486 peptides mainly from caseins were identified, of which 15 have documented bioactivity, predominantly as antimicrobial agents or ACE-inhibitors.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

Hayes

Stead

et al. 2018

Heliyon

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show abstract

“…A broad variety of anionic polymers (for example, gum Arabic [GA], chia seed gum [CSG], cashew gum, and pectin) and cationic proteins (for example, soluble wheat protein [SWP], whey protein isolate [WPI], soy protein isolate [SPI], and chia seed protein isolate [CSPI], sodium caseinate [SC], and polymerized sodium caseinate [PSC]) were used to microencapsulate these functional lipids using complex coacervation method (Table ). TGase crosslinking can reinforce microcapsule protein walls by developing the strong covalent crosslinks of inter‐ or intramolecular ε‐(γ‐glutamine)‐lysine isopeptidic bonds during the hardening step of complex coacervation process (Zhang and others ; Gharibzahedi and Chronakis ). The cross‐linking degree of TGase can meaningfully affect the controlled‐release characteristics of coacervate microcapsules because the bonds formed by TGase exhibit a high resistance to proteolytic degradation (Griffin and others ).…”

Section: Complex Coacervationmentioning

confidence: 99%

New Trends in the Microencapsulation of Functional Fatty Acid‐Rich Oils Using Transglutaminase Catalyzed Crosslinking

Gharibzahedi

George

Greiner

et al. 2018

Comp Rev Food Sci Food Safe

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Preparing stable protein-based microcapsules containing functional fatty acids and oils for food applications has been a big challenge. However, recent advances with transglutaminase (TGase) enzyme as an effective protein cross-linker could provide workable solutions for the encapsulation of omega-3 and omega-6 fatty acids without compromising their targeted release and their biological and physicochemical characteristics. The recent and available literature related to the microencapsulation techniques, physical and oxidative properties, and core retention and release mechanisms of TGasecrosslinked microcapsules entrapping edible oils were reviewed. The effects of factors involved in microencapsulation processes, on the efficiency and quality of the produced innovative microcapsules were also discussed and highlighted. A brief focus has been finally addressed to new insights and additional knowledge on micro-and nanoencapsulation of lipophilic food-grade ingredients by TGase-induced gelation. Two dominant microencapsulation methods for fish, vegetable, and essential oils by TGase-crosslinking are complex coacervation and emulsion-based spray drying. The developed spherical particles (<100 μm) with some wrinkles and smooth surfaces showed an excellent encapsulation efficiency and yield. A negligible release rate and a substantial retention level can result for different lipid-based cores covered by TGase-crosslinked proteins during the oral digestion and storage. A significant structural, thermal and oxidative stability for edible oils-loaded microcapsules in the presence of TGase can be also obtained.

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“…Microbial transglutaminase (MTGase) has been extensively used to improve the textural and functional properties of protein (Djoullah, Djemaoune, Husson, & Saurel, 2015;Dube, Schafer, Neidhart, & Carle, 2007;Sorrentino et al, 2012). This enzyme can catalyse acyl transfer reactions to accomplish the crosslinking reaction (Gharibzahedi & Chronakis, 2018;Jong, & Koppelman, & J, 2002;Motoki & Seguro, 1998). Moreover, Wu et al found that reduced Ara h 2 can be crosslinked more easily than untreated Ara h 2 because of its looser structure, after reduction and cross-linking, Ara h 2 was able to possess the properties of low allergenicity (Wu, Lian, et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Analysis on MTGase catalysed cross-linked products of Ara h 2: structure and immunoreactivity

Chang

Zhao

et al. 2018

Food and Agricultural Immunology

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Peanut is ranked among the eight major food allergens. Ara h 2 is its major allergen, recognized by more than 90% of serum IgE from peanut-allergic patients. Cross-linking catalysed by microbial transglutaminase (MTGase) is proved to be feasible to decrease the allergenicity of Ara h 2. The crosslinking reaction occurred both interand intra-molecular could gain products with different molecular weights. In this study, after MTGase catalysed crosslinking, the products were separated into low molecular weight part of Ara h 2 (LP-Ara h 2) and high molecular weight part of Ara h 2 (HP-Ara h 2), and the structure, digestibility, IgG and IgE binding capability of each part were analysed. Compared with LP-Ara h 2, HP-Ara h 2 was found to have looser structure, higher digestion rate and corresponding lower immunogenicity. By controlling the reaction condition to get different products, the protein desensitization processes would get a better result.

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Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products

Cited by 85 publications

References 64 publications

Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

New Trends in the Microencapsulation of Functional Fatty Acid‐Rich Oils Using Transglutaminase Catalyzed Crosslinking

Analysis on MTGase catalysed cross-linked products of Ara h 2: structure and immunoreactivity

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