Porcine pancreatic alpha amylase and its isoforms—Effect of deglycosylation by peptide-N-glycosidase F

Gopal, B.; Singh, Sridevi Annapurna; Muralikrishna, G.

doi:10.1016/j.ijbiomac.2008.03.008

Cited by 4 publications

(2 citation statements)

References 33 publications

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“…[33] This result was consistent with analysis results of RP-HPLC. Our results agreed with those of Gopal [34] , who discovered higher excitation intensities of deglycosylated porcine pancreatic α-amylase (PPA) and its isoforms (PPA-I and PPA-II) than those of native proteins. However, slight red shift in emission spectra was observed, and this result indicated changes in tertiary structure of samples.…”

Section: Uv Absorption Spectrum and Surface Hydrophobicity Analysissupporting

confidence: 92%

Structure characterization and IgE-binding of soybean 7S globulin after enzymatic deglycosylation

Yang

Deng

et al. 2018

International Journal of Food Properties

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This study investigated the effects of enzymatic deglycosylation following ultrasound pretreatment on structure and immunoreactivity of soybean 7S globulin. Soybean 7S globulin was pretreated by ultrasound (40 kHz, 300 W) and enzymatically deglycosylated by peptide-N-glycosidase F (PNGase F). Changes in structure of processed soybean 7S globulin were characterized by sodium dodecyl sulphate-polyacrylamide gel electrophoresis, reversedphase high-performance liquid chromatography, ultraviolet absorption spectrum, circular dichroism spectrum, and surface hydrophobicity analysis. Enzyme-linked immunoabsorbent assay was used to evaluate IgE-binding ability. The results showed that the glycan moieties of soybean 7S globulin were effectively removed by PNGase F, which significantly modified protein structures including the secondary and tertiary structures of 7S globulin. Individual enzymatic deglycosylation could reduce IgE-binding capacity of 7S globulin, whereas enzymatic deglycosylation following ultrasound pretreatment enhanced its IgE-binding capacity. In conclusion, soybean 7S globulin treated by single enzymatic deglycosylation can reduce potential allergenicity and may be employed in hypoallergenic food preparation. ARTICLE HISTORY

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Section: Uv Absorption Spectrum and Surface Hydrophobicity Analysissupporting

confidence: 92%

Structure characterization and IgE-binding of soybean 7S globulin after enzymatic deglycosylation

Yang

Deng

et al. 2018

International Journal of Food Properties

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“…Porcine pancreatic α-amylase (lane 1) and pancreatin (lane 2) were used as the positive controls. In SDS-PAGE, αamylase was detected as two closely migrating isozymes (Gopal et al 2008). As expected, standard α-amylase was clearly detected by immunoblotting and it was the immunoreactive protein band at 55 kDa of pancreatin.…”

Section: Sds-page and Western Blot Analysissupporting

confidence: 72%

Multianalytical Detection of Pig-Derived Ingredients in Bread

et al. 2018

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Most of the bread on the market contains several additional ingredients compared to those used for traditional baking (flour, water, yeast, and salt). Modern bread is often baked using enzymatic dough improvers, which, as technological aids, can be omitted on the label. Baking mixes also can contain varying percentages of hard fat or their derivatives. The possible animal origin of enzymes or fats in bread might remain unknown, raising ethical concerns for some categories of consumers. Herein, an array of analytical methodologies recently exploited to disclose the origin of enzymes in dough improvers has been extended to the detection of pig-derived ingredients in bread. PCR amplification of a mitochondrial cytochrome b (mt-Cytb) gene region enabled the detection of even trace amounts of porcine DNA in bread. Porcine pancreatic α-amylase was detected in bread spiked with porcine pancreatic enzymes using both Western blot and HPLC-tandem mass spectrometry-based targeted or untargeted proteomics. Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) enabled quick discrimination between lardcontaining (1%, w/w) and conventional bread. However, gas chromatographic analysis of fatty acids produced characteristic patterns for bread baked with lard or other oils.

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Aspergillus oryzae S2 alpha-amylase production under solid state fermentation: Optimization of culture conditions

Sahnoun

Kriaa

Elgharbi

et al. 2015

International Journal of Biological Macromolecules

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Porcine pancreatic alpha amylase and its isoforms—Effect of deglycosylation by peptide-N-glycosidase F

Cited by 4 publications

References 33 publications

Structure characterization and IgE-binding of soybean 7S globulin after enzymatic deglycosylation

Structure characterization and IgE-binding of soybean 7S globulin after enzymatic deglycosylation

Multianalytical Detection of Pig-Derived Ingredients in Bread

Aspergillus oryzae S2 alpha-amylase production under solid state fermentation: Optimization of culture conditions

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