LC-Orbitrap MS analysis of the glycation modification effects of ovalbumin during freeze-drying with three reducing sugar additives
LC-Orbitrap MS analysis of the glycation modification effects of ovalbumin during freeze-drying with three reducing sugar additives
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LC-Orbitrap MS 分析三种还原糖添加剂冷冻干燥过程中卵清蛋白的糖化修饰效果
DOI：
10.1016/j.foodchem.2018.06.092
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发表时间：
2018-12-01
期刊：
影响因子：
8.8
通讯作者：
Zhang, Lu
中科院分区：
文献类型：
--
作者：
Chen, Yang;Tu, Zong-cai;Zhang, Lu
通常，将还原的糖广泛用作添加剂，以防止在冷冻干燥过程中变性和灭活。但是，不同的添加剂对蛋白质构象具有不平等的保护作用。为了评估在冻干过程中使用不同添加剂的蛋白质结构的保护机理，通过LC-Orbitrap MS研究了每个位点的糖化位点和每个肽的替代程度。我们发现，补充核糖然后冻干的（R-oval）的椭圆形蛋白具有最高的糖化修饰程度。 K227是R-oval中最具反应性的糖化位点，DSP为0.83。补充乳糖然后冻干（L-卵）的椭圆蛋白具有最低的糖化程度，而K227没有经历糖化反应。假设不同添加剂对蛋白质构象保护的顺序影响是乳糖>半乳糖>核糖在冷冻干燥过程中。
In general, the reducing sugars were extensively utilized as additives to prevent denaturation and inactivation during the freeze-drying process. However, different additives have unequal protective effects on the protein conformation. To evaluate the mechanism of protection the protein structure using different additives in the freeze-drying process, the glycated sites and degree of substitution per peptide (DSP) of each site were investigated by LC-Orbitrap MS. We found that the ovalbumin that was supplemented with ribose and then lyophilized (R-oval) have the highest extent of glycation modification. K227 was the most reactive glycated site in R-Oval, with a DSP of 0.83. The ovalbumin that was supplemented with lactose and then lyophilized (L-Oval) have the lowest degree of glycation, and K227 did not undergo the glycation reaction. It was hypothesized that the order impact of different additives on protection of the protein conformation were lactose > galactose > ribose during the freeze-drying process.