Preparation, primary structure and antifreeze activity of antifreeze peptides from Scomberomorus niphonius skin

Fu, Weiqing; Wang, Peixin; Chen, Yueyu; Lin, Jiaxin; Zheng, Baodong; Zeng, Hongliang; Zhang, Yi

doi:10.1016/j.lwt.2018.11.067

Cited by 26 publications

(14 citation statements)

References 30 publications

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“…Compared with traditional processes, ultrafiltration can not only improve product purity and reduce use of solvents and reagents, but can also enable continuous purification operations and shorten production cycles (Ghosh, 2003). Numerous studies have shown that AFPs with molecular masses less than 3,000 Da exhibit higher antifreeze activity than those with the molecular weight greater than 3,000 Da (Chen et al., 2020a; Damodaran & Wang, 2017; Fu et al., 2019; Liu, Liu, Yu, Wang, & Li, 2019; Nguyen et al., 2018). Therefore, the rapid purification, concentration, and large‐scale preparation of AFPs can be realized by ultrafiltration.…”

Section: Production and Purification Of Afpsmentioning

confidence: 99%

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Cai

et al. 2020

Comp Rev Food Sci Food Safe

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Growth of ice crystals can cause serious problems, such as frozen products deterioration, road damage, energy losses, and safety risks of human beings. Antifreeze peptides (AFPs), a healthy and effective cryoprotectant, have great potential as ice crystal growth inhibitors for a variety of frozen products. In this review, methods and technologies for the production, purification, evaluation, and characterization of AFPs are comprehensively summarized. First, this review describes the preparation of AFPs, including the methods of enzymatic hydrolysis, chemical synthesis, and microbial fermentation. Next, this review introduces the major methods by which to evaluate AFPs’ antifreeze activity, including nanoliter osmometer, differential scanning calorimetry, splat‐cooling, the biovaluation model, and novel technology. Moreover, this review presents an overview of the molecular characteristics, structure–function relationships, and action mechanisms of AFPs. Furthermore, advances in the application of AFPs to frozen food, including frozen dough, meat products, fruits, vegetable products, and dairy, are summarized and holistically analyzed. Finally, challenges of AFPs and future perspectives on their use are also discussed. An understanding of the production, structure–function relationships, mechanisms and applications of AFPs provides inspiration for further research into the use of AFPs in food science and food nutrition applications.

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Section: Production and Purification Of Afpsmentioning

confidence: 99%

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Cai

et al. 2020

Comp Rev Food Sci Food Safe

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“…The difference between the melting and nonequilibrium freezing temperatures in an aqueous solution is defined as thermal hysteresis and is used as a characteristic measure for antifreeze activity. − THA is typically measured by DSC due to its high sensitivity at the very low concentrations relevant to this assay, and the largest hysteresis has been observed for AFP-I of about 1.5 °C , at 3 mM. PVA solutions, by contrast, have only shown comparatively small thermal hysteresis of 0.18 °C , at 50 mg/mL.…”

Section: Introductionmentioning

confidence: 99%

Insights into Design of Biomimetic Glycerol-Grafted Polyol-Based Polymers for Ice Nucleation/Recrystallization Inhibition and Thermal Hysteresis Activity

Mousazadehkasin

Tsavalas

2020

Biomacromolecules

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Many species living in colder regions of the world have adapted to the extreme climate by producing antifreeze (glycol) proteins (AF(G)P) which exhibit ice recrystallization inhibition (IRI), thermal hysteresis activity (THA), as well as other interactions with the freezing process of water. Although several synthetic approaches for the exploitation of these proteins have been investigated, challenges remain in the synthetic design of biomimetic polymers. Similar to biological antifreezes, poly(vinyl alcohol) (PVA) has potent IRI activity; however, by comparison, PVA has very little THA. In this study, we explored structural variations to polyol-based polymers to contrast with PVA as a control and identified several key structural elements for performance in IRI, THA, as well as in ice nucleation inhibition (INI). These structural features are bioinspired by the typical ice-binding plane of AFPs yet are surprisingly simple to produce with potency approaching that of typical AFPs. Key to the performance is positioning small organic functionalities with known antifreeze properties (such as ethylene glycol) pendent to a host polymer chain with consideration of their conformational freedom. To build systematic variations into both the backbone and side-chain structures, we used poly(vinyl alcohol), poly(isopropenyl acetate), poly(acrylic acid), and poly(methacrylic acid) parent polymers for such pendent modifications. One structure in particular, glycerol-grafted-PVA (G-g-PVA), shows potency rivaling that of AFPs at similar micromolar concentration. The findings in this study help guide the rational design of synthetic antifreeze polymers useful for applications such as anti-icing coatings through to cryopreservation methods for organ transport and cell preservation.

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“…1572, 4.8851, 9.4850, 12.1709, and 73.0681%. In addition, results also indicated that HAP mainly contained a fraction with a mean Mw of 1.166 kDa, similar to a polypeptide isolated from skin of Scomberomorus niphonius that ranged between 1.426-1.810 kDa (Fu et al, 2019).…”

Section: Gpc-malls Analysismentioning

confidence: 66%

Preparation of antioxidant peptides from hairtail surimi using hydrolysis and evaluation of its antioxidant stability

Wang

Lin²,

Wu³

et al. 2020

Food Sci. Technol

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In this study, antioxidant peptides were prepared from hairtail surimi by hydrolysis. Response surface methodology coupled with a Box-Behnken design was applied to optimize hydrolysis conditions. The optimum conditions were determined as: 12.1 h incubation time, 44.74 °C incubation temperature and enzyme concentration 1858.85 U/g. The amino acid compositions analysis showed most abundant amino acid in hairtail surimi antioxidant peptides (HAP) was Glutamic acid followed by Aspartic acid and Lysine. In addition, the fraction of HAP with a molecular weight less than 3 kDa showed the strongest antioxidant activity among the 4 fractions obtained by ultrafiltration. Furthermore, HAP showed good stability in mild acidic, alkaline, or salt solutions, in in vitro digestive juice, and upon heating. In conclusion, hairtail surimi might be a good source to produce antioxidant peptides, which can be used as a natural antioxidant in food industry.

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Preparation, primary structure and antifreeze activity of antifreeze peptides from Scomberomorus niphonius skin

Cited by 26 publications

References 30 publications

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Production, structure–function relationships, mechanisms, and applications of antifreeze peptides

Insights into Design of Biomimetic Glycerol-Grafted Polyol-Based Polymers for Ice Nucleation/Recrystallization Inhibition and Thermal Hysteresis Activity

Preparation of antioxidant peptides from hairtail surimi using hydrolysis and evaluation of its antioxidant stability

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