Preparation of phosvitin–dextran conjugates under high temperature in a liquid system

Chen, Haiying; Wang, Pei; Wu, Fengfeng; Xu, Jin; Tian, Yaoqi; Yang, Na; Cissouma, Abdoulaye Idrissa; Jin, Zhengyu; Xu, Xueming

doi:10.1016/j.ijbiomac.2013.01.018

Cited by 23 publications

(8 citation statements)

References 24 publications

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“…much ordered) structure (Chen et al . ). In the present study, inferring to the cross‐linked WPC, the conjugation of glucosamine and oligochitosan into whey proteins brought about more open secondary structure to the two products.…”

Section: Resultsmentioning

confidence: 97%

Impacts of glucosamine/oligochitosan glycation and cross‐linking by transglutaminase on the structure and in vitro antigenicity of whey proteins

Zhang

Liu

et al. 2015

Int J of Dairy Tech

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With the fixed and selected conditions, whey protein concentrate (WPC) was glucosamine-/oligochitosan-glycated and cross-linked by transglutaminase, resulting in glucosamine conjugation of 4.18-5.88 g/kg. Electrophoretic analysis showed cross-linking and glycation of whey proteins, while circular dichroism analysis indicated that the two reactions contributed less ordered secondary structure to the two products. Enzyme-linked immunosorbent assay results showed that the two products lost 64-95% antigenic responses of WPC, and oligochitosan was more powerful than glucosamine to reduce the responses. Rocket immuno-electrophoretic analysis also evidenced antigenicity loss. This applied treatment is efficient to modify the structure and to decrease the allergenicity of whey proteins.

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Section: Resultsmentioning

confidence: 97%

Impacts of glucosamine/oligochitosan glycation and cross‐linking by transglutaminase on the structure and in vitro antigenicity of whey proteins

Zhang

Liu

et al. 2015

Int J of Dairy Tech

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“… 22 In addition, when the conformation around the Lys residues changed, it would affect the efficiency of other amino groups reacting with dextran, which in turn influenced the contents of amino groups. 21 …”

Section: Resultsmentioning

confidence: 99%

“…The glycation of protein was mainly achieved by the Maillard reaction between amino groups of proteins and reducing sugars. 21 Compared to the native RPI, the contents of Lys, Met, Ile, Leu and Pro in all glycated RPIs were decreased by glycation treatment, which is likely due to the wet-heating graing reaction that induced the interaction of amino groups of RPI and dextran, indicating that Lys, Met, Ile, leu and Pro mighty be the glycation reaction sites of RPI and dextran. The reacted sites obtained in this study differed slightly from the those of Qu et al, reported earlier, 15 which could be due to the slight difference in the process conditions, especially in the glycation method.…”

Section: Amino Acid Composition Analysismentioning

confidence: 92%

Effects of acylation and glycation treatments on physicochemical and gelation properties of rapeseed protein isolate

Wang

Zhang

et al. 2018

RSC Adv.

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“…Connective tissue proteins from Dosidicus gigas were glycated via MR with d ‐glucose and Dextran according to the method proposed by Chen et al . with some modifications.…”

Section: Methodsmentioning

confidence: 99%

Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts

et al. 2020

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BACKGROUND Protein glycation by Maillard reaction is commonly used to improve the functional and bioactive properties of food proteins. It is also known that this glycation method can be accelerated by heat without the need for chemical reagents that could be harmful to health. In this study, glycoconjugates were obtained from a mixture of connective tissue proteins (CTP) from jumbo squid (Dosidicus gigas) and two different sugars, dextran (DEX; 10 kDa) and glucose (GLU), using protein‐to‐carbohydrate ratios of 1:2 and 1:3, in solution at 50 °C for 6 h. The glycation products were characterized by means of their physicochemical properties and cytotoxic effect. RESULTS The intensity of the browning measured at A420nm and A294nm in glycoconjugates showed no significant difference (P < 0.05). CTP‐DEX (1:2) and CTP‐DEX (1:3) were those products with the greatest fluorescence related to the intermediate stage in the Maillard reaction, and also with the highest degree of glycation, which was confirmed using o‐phthaldialdehyde assay and Fourier transform infrared analysis. The values of cellular viability for CTP‐GLU (1:3), CTP‐DEX (1:2, 1:3) as well as CTP (0, 6 h) were around 92–103%. CONCLUSIONS The operational parameters used in the glycation process achieved the formation of glycoconjugates from proteins of D. gigas, showing no cytotoxic effect on the HaCaT cell line. This research proposes an alternative for the modification of proteins and opens the way to future investigations regarding the bioactivity of these macromolecules to have applications for the use of byproducts in food science and technology. © 2020 Society of Chemical Industry

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Preparation of phosvitin–dextran conjugates under high temperature in a liquid system

Cited by 23 publications

References 24 publications

Impacts of glucosamine/oligochitosan glycation and cross‐linking by transglutaminase on the structure and in vitro antigenicity of whey proteins

Impacts of glucosamine/oligochitosan glycation and cross‐linking by transglutaminase on the structure and in vitro antigenicity of whey proteins

Effects of acylation and glycation treatments on physicochemical and gelation properties of rapeseed protein isolate

Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts

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