Proteomic analysis of Moringa oleifera Lam. leaf extract provides insights into milk-clotting proteases
Proteomic analysis of Moringa oleifera Lam. leaf extract provides insights into milk-clotting proteases
复制标题
辣木的蛋白质组学分析。
DOI：
10.1016/j.lwt.2019.04.035
复制
发表时间：
2019-07
期刊：
影响因子：
--
通讯作者：
Aixiang Huang
中科院分区：
文献类型：
--
作者：
Yanan Shi;Adhita Sri Prabakusuma;Qiong Zhao;Xuefeng Wang;Aixiang Huang
辣木叶作为一种新的食物来源，含有大量的蛋白质，越来越受到人们的关注。本研究检测并鉴定了这些树叶中的水解酶和凝乳酶。用蛋白质组学方法对蛋白质进行检测。共鉴定出3378个蛋白质，主要由碳水解酶和蛋白质代谢酶组成，包括676个水解酶、548个氧化还原酶、糖苷水解酶和蛋白水解酶。获得了一种具有凝乳活性的丝氨酸/苏氨酸内肽酶，其分子质量为56.146 kDa，等电点为5.27。采用多级超滤和阴离子交换层析的方法提取油，并用电喷雾质谱对其进行了表征。凝乳素对凝乳活性的抑制率达95%以上，证实了其凝乳酶样丝氨酸蛋白酶的性质。该酶的凝乳活性/蛋白分解活性比(MCA/PA)为126.76，最适pH为8.0，最适温度为65 °C，在干酪生产和食品工业中具有广阔的应用前景。
As a new food source, Moringa oleiferaLam.leaves containing large amounts of proteins attract increasing attention. This study detected and characterized hydrolytic and milk-clotting enzymes in these leaves. The proteins were examined by proteomics. A total of 3378 proteins were identified, mostly comprising enzymes of carbohydrate and protein metabolism, including 676 hydrolases, 548 oxidoreductases, glycoside hydrolases and proteinases. A serine/threonine-endopeptidase with a molecular mass of 56.146 kDa and an isoelectric point of 5.27 with milk-clotting activity was obtained fromM. oleiferaleaves by multistage ultrafiltration and anion exchange chromatography, and characterized by ESI mass spectrometry. The milk-clotting activity was inhibited over 95% by chymostatin, which confirmed its chymotrypsin-like serine protease nature. The protease had a milk-clotting activity/proteolytic activity (MCA/PA) activity ratio of 126.76, an optimal pH of 8.0, and an optimal temperature of 65 °C, indicating its potential use for cheese production and in food industry.
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影响因子：
5.8
作者：
Tong, Mark Y.;Cassa, Christopher A.;Kohane, Isaac S.
通讯作者：
Kohane, Isaac S.
DOI：
10.1039/c4an02119c
发表时间：
2015-02
期刊：
The Analyst
影响因子：
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作者：
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通讯作者：
Xuefei Yin;Yang Zhang;Xiaohui Liu;Cheng Chen;Haojie Lu;Huali Shen;Pengyuan Yang
影响因子：
6.1
作者：
Moni Kumari;Anurag Sharma;M. Jagannadham
通讯作者：
Moni Kumari;Anurag Sharma;M. Jagannadham
影响因子：
3.9
作者：
Nasr, Assia I. A. M.;Ahmed, Isam A. Mohamed;Hamid, Omer I. A.
通讯作者：
Hamid, Omer I. A.
DOI：
10.1016/j.jssas.2016.02.002
发表时间：
2018-01-01
影响因子：
--
作者：
Oyeyinka, A. T.;Oyeyinka, S. A.
通讯作者：
Oyeyinka, S. A.