Food and Fermentation Industries >

2021 , Vol. 47 >Issue 11: 98 - 103

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026574

Effect of deglycosylation on the structure and antioxidant activity of water-soluble macadamia glycopeptide

  • XIANG Yuanyuan ,
  • WANG Wenlin ,
  • SONG Haiyun ,
  • HUANG Xuesong
Expand
  • 1(College of Science and Engineering,Jinan University,Guangzhou 510632,China)
    2(Guangxi South Subtropical Agricultural Science Research Institute,Chongzuo 532415,China)

Received date: 2020-12-28

  Revised date: 2021-01-22

  Online published: 2021-07-16

Fold

Abstract

To understand the influence of O-glycan on the structure and properties of macadamia glycopeptide, the glycopeptide was separated and purified from the macadamia defatted powder and named MGP. O-glycan linked with MGP was released by β-elimination and the MGPP without the glycan was obtained. The molecular mass of MGPP was determined by tricine-glycerol SDS-PAGE. The differences in secondary structure, thermal denaturation temperature and spatial structure were compared between MGP and MGPP. The antioxidant abilities of MGP and MGPP were evaluated by the reducing power, the scavenging effects for DPPH, ·OH radicals. The results showed that both MGP and MGPP were homogeneous components with molecular masses of approximately 12 kDa and 9 kDa. The glycopeptide linkage was mainly O-glycopeptide. After the β-elimination reaction α-helix and β-sheets in the secondary structure of the peptide chain were reduced. Moreover, the thermal denaturation temperature was lower, the molecular spatial structure became disorderly and the antioxidant activity was significantly reduced. In summary, O-glycosylation had a significant change in the secondary structure and spatial structure of MGP, thereby affecting the functional characteristics of the peptide chain.

Key words： macadamia nut (Macadamia integrifolia L.); glycopeptide; secondary structure; O-glycan; antioxidant

Cite this article

XIANG Yuanyuan , WANG Wenlin , SONG Haiyun , HUANG Xuesong . Effect of deglycosylation on the structure and antioxidant activity of water-soluble macadamia glycopeptide[J]. Food and Fermentation Industries, 2021 , 47(11) : 98 -103 . DOI: 10.13995/j.cnki.11-1802/ts.026574

References

[1] CARVALHO L C,MORAIS C L M,LIMA K M G,et al.Using intact nuts and near infrared spectroscopy to classify Macadamia cultivars[J].Food Analytical Methods,2018,11(7):1 857-1 866.
[2] ACHEAMPONG-BOATENG O,MIKASI M S,BENYI K,et al.Growth performance and carcass characteristics of feedlot cattle fed different levels of Macadamia oil cake[J].Trop Anim Health Prod,2008,40(3):175-179.
[3] JITNGARMKUSOL S,HONGSUWANKUL J,TANANUWONG K.Chemical compositions,functional properties,and microstructure of defatted Macadamia flours[J].Food Chemistry,2008,110(1):23-30.
[4] 陈垚,赵敏,李文华.低氧环境下蛋白质糖基化参与免疫反应机制的研究进展[J].中国组织工程研究,2019,23(35):5 703-5 709.
CHEN Y,ZHAO M,LI W H.Research progress of mechanism of protein glycosylation in the immune reaction under hypoxia[J].Chinese Journal of Tissue Engineering Research,2019,23(35):5 703-5 709.
[5] DEN STEEN P V,RUDD P M,DWEK R A,et al.Concepts and principles of O-linked glycosylation[J].Crit Rev Biochem Mol Biol,1997,33(3):151-208.
[6] 王岸娜, 苏子豪,吴立根,等.O-糖链对猕猴桃糖蛋白抗氧化能力及构象的影响[J].河南工业大学学报(自然科学版),2016,37(2):79-85.
WANG A N,SU Z H,WU L G,et al.The impact of O-glycan on the antioxidant activity and secondary structure of glycoprotein extracted from kiwi fruit[J].Journal of Henan University of Technology (Natural Science Edition),2016,37(2):79-85.
[7] VASUDEVAN D,HALTIWANGER R S.Novel roles for O-linked glycans in protein folding[J].Glycoconjugate Journal,2014,31(6-7):417-426.
[8] WALLIS G L F,SWIFT R J,HEMMING F W,et al.Glucoamylase overexpression and secretion in Aspergillus niger:Analysis of glycosylation[J].Biochimica et Biophysica Acta(BBA)-General Subjects,1999,1472(3):576-586.
[9] 张翔, 李星星,黄雪松.澳洲坚果糖蛋白的分离纯化及其体外抗氧化能力[J].食品与发酵工业,2019,45(5):145-150.
ZHANG X,LI X X,HUANG X S.Purification of glycoprotein from Macadamia and its antioxidant activity in vitro[J].Food and Fermentation Industries,2019,45(5):145-150.
[10] SCHAGGER H,VON JAGOW G.Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa[J].Analytical Biochemistry,1987,166(2):368-379.
[11] JENSEN P H,KARLSSON N G,KOLARICH D,et al.Structural analysis of N-and O-glycans released from glycoproteins[J].Nature Protocols,2012,7(7):1 299-1 310.
[12] 陈丽花, 朱楚楚,李冉冉.体外消化对金瓜籽抗氧化肽抗氧化活性的影响[J].食品科学,2019,40(3):78-86.
CHEN L H,ZHU C C,LI R R.Effect of in vitro digestion on antioxidant activity of antioxidant peptides from marrow seeds (Cucurbita pepo L.var.medullosa alef.)[J].Food Science,2019,40(3):78-86.
[13] 陈树俊, 石玥,李乐,等.藜麦芽发酵浓浆模拟体外消化及抗氧化活性研究[J].营养学报,2018,40(1):71-78.
CHEN S J,SHI Y,LI L,et al.Studies on simulated in vitro digestion and antioxidant activity of fermented quinoa malt paste[J].Acta Nutri Sin,2018,40(1):71-78.
[14] 童坦君, 刘德勇.燕窝糖肽的分离与鉴定[J].科学通报,1985,30(12):949.
TONG T J,LIU D Y.Isolation and identification of bird's nest glycopeptide[J].Chinese Science Bulletin,1985,30(12):949.
[15] 李文哲, 张彦龙.糖基化修饰与糖复合物功能[M].北京:科学出版社,2013.
LI W ZH,ZHANG Y L.Glycosylation modification and function of sugar complex[M].Beijing:Science Press,2013.
[16] SCORZA M,LIGUORI R,ELCE A,et al.Biological role of mannose binding lectin:from newborns to centenarians[J].Clinica Chimica Acta,2015(451):78-81.
[17] 刘丽莉, 代晓凝,杨晓盼,等.喷雾冷冻干燥对鸡蛋清蛋白结构和特性的影响[J].食品与机械,2020,36(1):30-35;41.
LIU L L,DAI X N,YANG X P,et al.Effect of spray freeze drying on the structure and properties of egg white protein[J].Food and Machinery,2020,36(1):30-35;41.
[18] 薛海燕,操歌,贺宝元,等.超声处理对牛乳酪蛋白结构及抗原性的影响[J].食品科学,2019,40(23):123-129.
XUE H Y,CAO G,HE B Y,et al.Effect of ultrasonic treatment on the structure and antigenicity of bovine caseins[J].Food Science,2019,40(23):123-129.
[19] 刘睿,潘思轶,谢笔钧,等.高粱原花青素对α-淀粉酶和蛋白酶活力影响的DSC研究[J].食品与发酵工业,2006,32(7):64-66.
LIU R,PAN S Y,XIE B J.Effects of procyanidins from Sorghum episperm on activity of α-amylase and protease by DSC[J].Food and Fermentation Industries,2006,32(7):64-66.
[20] 王飞镝, 周智鹏,崔英德,等.DSC研究大豆蛋白凝胶中水的状态[J].功能材料,2006,37(6):933-935.
WANG F D,ZHOU ZH P,CUI Y D,et al.Study on the state of water in soy protein gel by DSC[J].Journal of Functional Materials,2006,37(6):933-935.
[21] 伍燕, 朱家豪,汪伟,等.暗褐网柄牛肝菌多糖AHP分离纯化和结构研究[J].食品与发酵工业,2020,46(8):92-96.
WU Y,ZHU J H,WANG W,et al.Isolation,purification and structural elucidation of AHP polysaccharide from Phlebopus portentosus[J].Food and Fermentation Industries,2020,46(8):92-96.
[22] 张冠亚, 黄晓君,聂少平,等.体外模拟3种消化液对铁皮石斛多糖的消化作用[J].食品科学,2014,35(23):279-283.
ZHANG G Y,HUANG X J,NIE S P,et al.Effects of three digestive juices on the in vitro digestion of Dendrobium officinale polysaccharide[J].Food Science,2014,35(23):279-283.
[23] DAVALOS A,MIGUEL M,BARTOLOME B,et al.Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis[J].Journal of Food Protection,2004,67(9):1 939-1 944.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.