Application of ultrasound pretreatment and glycation in regulating the heat-induced amyloid-like aggregation of beta-lactoglobulin
Application of ultrasound pretreatment and glycation in regulating the heat-induced amyloid-like aggregation of beta-lactoglobulin
复制标题
超声预处理和糖化在调节热诱导β-乳球蛋白淀粉样蛋白聚集中的应用
DOI：
10.1016/j.foodhyd.2018.02.001
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发表时间：
2018
影响因子：
10.7
通讯作者：
Zhang Xia
中科院分区：
文献类型：
--
作者：
Zhao Di;Li Lin;Xu Dan;Sheng Bulei;Qin Dan;Chen Juncheng;Li Bing;Zhang Xia
超声波和糖化广泛应用于食品工业。在这项研究中，我们评估了单独和联合超声预处理（UP）和糖基化对热诱导的β-乳球蛋白（β-Lg）的淀粉样聚集的纤维化动力学和聚集体构象的研究。硫代嘌呤-T结合实验表明，UP和糖基化分别通过促进β-Lg的变性和去折叠行为来加速纤维化过程。圆二色谱分析表明，糖基化通过降低β-Lg中β-折叠二级结构的含量而降低了β-Lg的原纤化能力。透射电镜结果表明，葡萄糖和乳糖的糖基化抑制了纤维的伸长，β-Lg与麦芽糊精共同孵育后可形成球形胶束。当联合应用时，发现UP通过在初始加热期间促进聚集来限制糖化过程，这可能会掩埋一部分糖化位点。根据这些发现，UP和糖化是有前途的方法，可以单独或联合使用，以调节原纤维动力学和原纤维构象在食品工业中。
Ultrasonication and glycation are widely used in the food industry. In this study, we evaluated the independent and combined effects of ultrasound pretreatment (UP) and glycation on the heat-induced amyloid-like aggregation of β-lactoglobulin (β-Lg) by investigating both the fibrillation kinetics and aggregate conformations. Both UP and glycation respectively were found to accelerate the fibrillation process by promoting the denaturation and unfolding behavior of β-Lg according to both the thioflavine-T binding assay. Glycation reduced the fibrillation capacity of β-Lg by reducing the content of β-sheet secondary structures in β-Lg on the basis on circular dichroism spectral measurements. Based on the results of transmission electron microscopy, glycation derived from glucose and lactose suppressed the elongation of fibrils, and β-Lg incubated with maltodextrin was shown to form spherical particle micelles. When applied jointly, UP was found to limit the glycation process by promoting aggregation during the initial heating, which may bury a portion of the glycation sites. According to these findings, UP and glycation are promising methods that can be used independently or jointly to regulate both fibrillation kinetics and fibril conformation in the food industry.