The effect of radio frequency heating on the inactivation and structure of horseradish peroxidase

Yao, Yishun; Zhang, Bo; Pang, Huiyun; Wang, Yequn; Fu, Hongfei; Chen, Xiangwei; Wang, Yunyang

doi:10.1016/j.foodchem.2022.133875

Cited by 32 publications

(23 citation statements)

References 33 publications

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“…From Figure 4, one can see that the enzymatic activity of HRP after its incubation near the coil with flowing glycerol is higher than that of the enzyme in the control sample. The phenomenon of HRP enzymatic activity enhancement by external electromagnetic field has been previously observed by Yao et al [32] after radio frequency treatment of this enzyme at 50C.…”

Section: Atomic Force Microscopysupporting

confidence: 57%

The Influence of Glycerol Flow through a Shielded Coil on an Enzyme Placed Near Its Side

Ivanov¹,

Shumov²,

Kozlov³

et al. 2023

Preprint

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Glycerol has found its applications as a heat-transfer fluid in heat exchangers, and as a compo-nent of functional solutions in biosensor analysis. Flowing non-aqueous fluids are known to be able to induce electromagnetic fields due to triboelectric effect. These triboelectrically generated electromagnetic fields can affect biological macromolecules. Horseradish peroxidase (HRP) is widely employed as a convenient model object for studying how external electric, magnetic, and electromagnetic fields affect enzymes. Herein, we have studied whether the flow of glycerol in a ground-shielded cylindrical coil affects the HRP enzyme incubated at a 2 cm distance near the coil’s side. Atomic force microscopy (AFM) has been employed in order to study the effect of glycerol flow on HRP at the nanoscale. Increased aggregation of HRP on mica has been observed after the incubation of the enzyme near the coil. Moreover, the enzymatic activity of HRP has also been affected. The results reported can find their application in biotechnology, food technology and life sciences application, considering the development of triboelectric generators, en-zyme-based biosensors and bioreactors with surface-immobilized enzymes. Our data can also be of interest for scientists studying triboelectric phenomena.

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Section: Atomic Force Microscopysupporting

confidence: 57%

The Influence of Glycerol Flow through a Shielded Coil on an Enzyme Placed Near Its Side

Ivanov¹,

Shumov²,

Kozlov³

et al. 2023

Preprint

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“…There are numerous methods for RB stabilization have been established, including infrared [ 5 ], microwave [ 6 , 7 ], radio frequency [ 8 ], heating treatment [ 9 , 10 ], and protease [ 11 ]. Extrusion heating or cooking is one of the most effective and popular methods of stabilizing rice bran [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran

Rashid

Liu

Han

et al. 2023

Foods

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Over the years, extrusion has been a multi-step thermal technique that has proven to be the most effective process to stabilize rice bran (RB). This study aimed to investigate the effects of extrusion treatment and temperature (15, 25, and 40 °C) on the storage stability, lipid oxidation, peroxidase, and peroxide values, free fatty acids, fatty acid composition, and protein variations of RB over 60 days. The study offers novel insights into the changes in RB’s protein and amino acid compositions during extrusion and storage, which has not been extensively explored in prior research. After extrusion processing, peroxidase activity (POD) and lipase activity (LPS) were significantly reduced. However, peroxide value (PV), free fatty acids (FFA), and malondialdehyde content (MDA) observed a significantly increased by 0.64 mEqO2/kg, 8.3 mg/100 g, and 0.0005 μmol/L respectively. The storage stability of RB after extrusion shows that the POD, LPS, FFA, PV, and MDA were positively correlated with storage duration and temperature. The oleic acid/linoleic acid ratio in processed RB by extrusion had no significant changes during storage. The total and essential/non-essential amino acid ratios showed a downward trend of 5.26% and 8.76%, respectively. The first-order kinetics was the best-fitting model to describe the enzymatic inactivation and degradation of extruded RB during storage. The extrusion treatment did not affect the crude protein and the essential subunits of protein. Overall, the optimized extrusion procedure exhibited promising results in stabilizing the RB.

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“…Specifically, Lopes et al [ 14 ] demonstrated that 30 min incubation of HRP in a microwave reactor at 60 W radiation power and 60 °C temperature causes a very significant (about 80%) decrease in its enzymatic activity. Interestingly, Yao et al [ 15 ] demonstrated that radiofrequency (27.12 MHz, 6 kW) heating has quite opposite effects on the HRP enzymatic activity depending on the treatment temperature: while the treatment at 50 °C induces a slight (by 5 to 14%) increase in the enzymatic activity, at higher (70 °C and 90 °C) temperatures, this activity is suppressed by 7% to about 50%. Furthermore, Fortune et al [ 16 ] emphasized that the exposure of HRP to a radiation frequency of 13.56 MHz, 915 MHz, or 2.45 GHz does not cause any nonthermal damage to the enzyme, with its enzymatic activity remaining virtually unchanged even after 24 h irradiation at 50 °C.…”

Section: Introductionmentioning

confidence: 99%

The Effect of a Dodecahedron-Shaped Structure on the Properties of an Enzyme

Ivanov

Tatur²,

Shumov

et al. 2022

JFB

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In this research, the influence of a dodecahedron-shaped structure on the adsorption behavior of a horseradish peroxidase (HRP) enzyme glycoprotein onto mica substrates was studied. In the experiments, samples of an aqueous HRP solution were incubated at various distances (0.03 m, 2 m, 5 m, and control at 20 m) from the dodecahedron surface. After the incubation, the direct adsorption of HRP onto mica substrates immersed in the solutions was performed, and the mica-adsorbed HRP particles were visualized via atomic force microscopy (AFM). The effect of the increased HRP aggregation was only observed after the incubation of the enzyme solution at the 2 m distance from the dodecahedron. In addition, with respect to the control sample, spectrophotometric measurements revealed no change in the HRP enzymatic activity after the incubation at any of the distances studied. The results reported herein can be of use in the modeling of the possible influences of various spatial structures on biological objects in the development of biosensors and other electronic equipment.

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The effect of radio frequency heating on the inactivation and structure of horseradish peroxidase

Cited by 32 publications

References 33 publications

The Influence of Glycerol Flow through a Shielded Coil on an Enzyme Placed Near Its Side

The Influence of Glycerol Flow through a Shielded Coil on an Enzyme Placed Near Its Side

Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran

The Effect of a Dodecahedron-Shaped Structure on the Properties of an Enzyme

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