IMPACT OF OXIDIZED PLANT PHENOLICS ON THE NUTRITIONAL QUALITY OF DIETARY-PROTEIN TO A NOCTUID HERBIVORE, SPODOPTERA-EXIGUA
IMPACT OF OXIDIZED PLANT PHENOLICS ON THE NUTRITIONAL QUALITY OF DIETARY-PROTEIN TO A NOCTUID HERBIVORE, SPODOPTERA-EXIGUA
复制标题
DOI：
10.1016/0022-1910(92)90128-z
复制
发表时间：
1992-04-01
影响因子：
2.2
通讯作者：
DUFFEY, SS
中科院分区：
文献类型：
--
作者：
FELTON, GW;DONATO, KK;DUFFEY, SS
用绿原酸和多酚氧化酶处理选定的膳食蛋白质（即酪蛋白、大豆蛋白、谷蛋白、玉米醇溶蛋白和番茄叶蛋白）显著降低了甜菜夜蛾幼虫的蛋白质质量，如通过幼虫生长速率所测量的。生长的减少与每种蛋白质的赖氨酸、组氨酸、半胱氨酸和甲硫氨酸的含量负相关。这些氨基酸含有亲核中心（例如-SH、-NH 2），其易于被由绿原酸的酶促氧化形成的醌烷基化。用绿原酸和多酚氧化酶处理蛋白质引起可烷基化氨基酸（即半胱氨酸、组氨酸、甲硫氨酸和赖氨酸）的显著损失。结合到每个蛋白质的绿原酸的量显着增加多酚氧化酶的活性，并依赖于可烷基化的氨基酸的含量。在多酚氧化酶不存在的情况下，烷基化氨基酸含量的影响是不同的。绿原酸的毒性与模型蛋白质酪蛋白中可烷基化胺的含量成正比。此外，绿原酸与蛋白质结合的能力与可烷基化胺含量成反比。讨论了酚类物质和酚氧化酶在决定植食性昆虫蛋白质质量方面的重要性。
Treatment of selected dietary proteins (i.e. casein, soy protein, gluten, zein and tomato foliar protein) with chlorogenic acid and polyphenol oxidase significantly reduced protein quality to Spodoptera exigua larvae as measured by larval growth rate. The reduction in growth was negatively correlatable with the content of lysine, histidine, cystein and methionine for each protein. These amino acids contain nucleophilic centres (e.g. -SH, -NH2) that are susceptible to alkylation by quinones formed from the enzymatic oxidation of chlorogenic acid. The treatment of the proteins with chlorogenic acid and polyphenol oxidase caused significant losses in alkylatable amino acids (i.e. cysteine, histidine, methionine and lysine). The amount of chlorogenic acid bound to each protein was significantly increased by polyphenol oxidase activity and was dependent upon the content of the alkylatable amino acids. In the absence of polyphenol oxidase, the influence of alkylatable amino acids content was different. The toxicity of chlorogenic acid was directly proportional to the content of alkylatable amines in a model protein, casein. Also, the ability of chlorogenic acid to bind to protein was inversely proportional to alkylatable amine content. The importance of phenolics and phenolic oxidizing enzymes in determining protein quality to insect herbivores is discussed.