Molecular basis of sodium chloride dominated glutenin interaction and bread properties

Guo, Yizhan; Zhao, Chunfei; Yu, Peixuan; Gao, Jihui; Liang, Zhongxin; Ji, Ruiyang; Du, Haolan; Fu, Jianlin; Liang, Jiankun; Yang, Dong

doi:10.1016/j.lwt.2021.111011

Cited by 11 publications

(6 citation statements)

References 30 publications

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“…Since the extraction yield at neutral pH reached its maximal, ultrasound assisted extraction experimental parameters of time, ethanol concentration, and temperature could be further optimized. The interaction and synergistic effect between these three parameters could be revealed with the surface response methodology ( Guo et al, 2021 ). Three levels of each input parameter were utilized.…”

Section: Resultsmentioning

confidence: 99%

“…The optimal mixture design consisting variables of ethanol concentration, temperature and time was used in this study via the Box-Behnken design, and a second order regression yielded 17 formulations with the Design-Expert 12 software (Stat-Ease Inc., Minneapolis, MN, USA) as in the previous study ( Guo et al, 2021 ). 3D response curves were generated with anthocyanin extraction yield as the output and ethanol concentration, temperature and time as the input.…”

Section: Methodsmentioning

confidence: 99%

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Economical and eco-friendly isolation of anthocyanins from grape pomace with higher efficiency

Zhou

Yang²

2022

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Economical and eco-friendly isolation of anthocyanins from grape pomace with higher efficiency

Zhou

Yang²

2022

Food Chemistry: X

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“…Proportions of the secondary structures of the protein were calculated with the Chirascan software (Applied Photophysics, UK). The I-TASSER and RoseTTAFold servers were used to predict the three-dimensional structure of MucBP 36S and 36R variants, as described previously [ 37 , 38 ]. The predicted structures were validated with the ProSA-web Protein Structure Analysis server and the SAVES v6.0 server [ 39 , 40 , 41 , 42 ].…”

Section: Methodsmentioning

confidence: 99%

Mucin Binding Protein of Lactobacillus casei Inhibits HT-29 Colorectal Cancer Cell Proliferation

Chen

et al. 2023

Nutrients

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Many Lactobacillus casei strains are reported to exhibit anti-proliferative effects on colorectal cancer cells; however, the mechanism remains largely unknown. While there has been considerable interest in bacterial small metabolites such as short chain fatty acids, prior reports suggested that larger-sized molecules mediate the anti-proliferative effect of L. casei. Here, other possible ways of communication between gut bacteria and its host are investigated. LevH1 is a protein displayed on the surface of L. casei, and its mucin binding domain is highly conserved. Based on previous reports that the cell-free supernatant fractions decreased colorectal cell proliferation, we cloned the mucin binding domain of the LevH1 protein, expressed and purified this mucin binding protein (MucBP). It has a molecular weight of 10 kDa, is encoded by a 250 bp gene, and is composed primarily of a β-strand, β-turns, and random coils. The amino acid sequence is conserved while the 36th amino acid residue is arginine in L. casei CAUH35 and serine in L. casei IAM1045, LOCK919, 12A, and Zhang. MucBP36R exhibited dose-dependent anti-proliferative effects against HT-29 cells while a mutation of 36S abolished this activity. Predicted structures suggest that this mutation slightly altered the protein structure, thus possibly affecting subsequent communication with HT-29 cells. Our study identified a novel mode of communication between gut bacteria and their host.

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“…This showed that AA could soften CBD while changing the dough quality. Guo et al (2021) indicated that this was due to the oxidation of the oxidant. The crosslinking mainly occurred between albumin and globulin, and at a high dose, AA played an antioxidant role.…”

Section: Dough Texture Propertiesmentioning

confidence: 99%

Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid

Zheng

Wei

Song

et al. 2021

Int J of Food Sci Tech

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The effects of transglutaminase (TGase) and ascorbic acid (AA) on the processing properties of composite buckwheat dough (CBD) and composite buckwheat steamed bread were investigated in this study. Both TGase and AA significantly enhanced the peak and trough viscosity of CBD. With the addition of TGase or AA, storage modulus (G 0 ) and viscous modulus (G″) of CBD increased first and then decreased, which was corroborated by data on protein secondary structure. Results revealed TGase and AA promoted protein crosslinking, and that TGase led to a more continuous, smoother dough structure than did AA. TGase and AA strongly affected hardness, adhesiveness and cohesiveness of CBD with a positive aspect. Compared with the steamed bread made with pure buckwheat, that made with composite buckwheat flour with TGase or AA had significantly lower hardness and gumminess rates within 30-60 min but no significant results were noted within 0-30 min.

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Molecular basis of sodium chloride dominated glutenin interaction and bread properties

Cited by 11 publications

References 30 publications

Economical and eco-friendly isolation of anthocyanins from grape pomace with higher efficiency

Economical and eco-friendly isolation of anthocyanins from grape pomace with higher efficiency

Mucin Binding Protein of Lactobacillus casei Inhibits HT-29 Colorectal Cancer Cell Proliferation

Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid

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