Effect of combination of high-intensity ultrasound treatment and dextran glycosylation on structural and interfacial properties of buckwheat protein isolates

This study investigated the effects of high-intensity ultrasound and glycosylation on the structural and interfacial properties of the Maillard reaction conjugates of buckwheat protein isolate (BPI). The covalent attachment of dextran to BPI was confirmed by examination of the Fourier-transform infrared spectra. Emulsifying properties of the conjugates obtained by ultrasound treatment were improved as compared to those obtained by classical heating. Structural feature analyses suggested that conjugates obtained by ultrasound treatment had less α-helix and more random coil, higher surface hydrophobicity and less compact tertiary structure as compared to those obtained by classical heating. The surface activity measurement revealed that the BPI–dextran conjugates obtained by ultrasound treatment were closely packed and that each molecule occupied a small area of the interface. Combination of ultrasonic treatment and glycosylation was proved to be an efficient way to develop new stabilizers and thickening agents for food in this study.     

Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread

When psyllium husk, wheat bran and germ was added, Incorporation of psyllium and wheat bran may affect the dough structure, dough rheology as well as the final quality of baked Arabic flat bread, which, thus, became important for this study. Scanning Electron Micrographs (SEM) taken on Arabic bread, depicted both intact small and the large starch granules on the outer crust area. This was mainly due to the rapid loss of moisture from the Arabic bread surface during intense baking operation leaving less moisture for gelatinization to take place. With psyllium added to WWF at 0, 3, and 5 % level, the peak time was increased from 3 to 4.5 min. The ascending and descending angle values were more or less identical in all the samples except with wheat germ addition, whereas much lower values (51 to 58°) for these parameters were observed, indicating a faster rate of dough breakdown. With psyllium, fine- and coarse bran addition to WWF, a corresponding increase in peak time was observed. Ascending and descending angles showed similar trends to that of the WWF and psyllium combinations. Use of falling number apparatus is an indirect method of measuring the diastatic enzyme activity in cereal flours. WGF showed lower falling-number values (502 s) than the WWF (607 s). Addition of fine bran to WWF lowered the falling number (607 to 563 s) whereas with coarse wheat bran and germ, these values were increased.     

2-Ketogluconate Reductase Inhibition by Oxalate

The active site of α-glucosidase from Mucor javanicus IFO 4570 was investigated by kinetic studies. Competition between maltose and soluble starch, and linearity of Lineweaver-Burk plots for the mixed substrates were observed. The dependence of the apparent maximum velocities agreed with those predicted for a single active site mechanism. These results suggest that the enzyme hydrolyzes maltose and soluble starch at a single active site.     

从米糠中提取降血管紧张素转换酶抑制剂

采用盐析法提取米糠蛋白,分别选用胃蛋白酶、胰蛋白酶、木瓜蛋白酶等单独或联合水解米糠蛋白,以从酶解米糠蛋白中分离获得具有血管紧张素转换酶（ACE）抑制活性的短肽组分。经Sephadex G-15凝胶层析和SP—Sephadex C-25离子交换层析分离各酶解组分,并检测各组分的ACE抑制活性。结果表明,米糠蛋白的酶解分离产物中含有较强ACE抑制活性的组分,其中经胃蛋白酶和胰蛋白酶共同水解时得到的小分子量寡肽组分的抑制活性最强,为后续对其进行结构分析奠定了基础。     

Structure of Trigalactosyldiglyceride Isolated from Alfalfa Leaves

Theoretical and experimental investigations were conducted on growth kinetics and substrate consumption of hydrogen bacterium Alcaligenes hydrogenophilus. The kinetic models proposed were evaluated by continuous cultures of A. hydrogenophilus under various conditions. The kinetic models closely simulated continuous cultures of A. hydrogenophilus.     

Identification of a New IgE-Binding Epitope of Peanut Oleosin That Cross-Reacts with Buckwheat

Peanut and buckwheat induce a severe allergic reaction, anaphylaxis, which is considered to be mediated by immunoglobulin E (IgE). We identified in this study a new IgE-binding epitope of the peanut allergen that cross-reacted with buckwheat. The phosphate-buffered saline-soluble fraction of buckwheat inhibited the binding between IgE and the peanut allergen. A cross-reactive peptide was isolated from the α-chymotrypsin hydrolysate of peanut. Based on the amino acid sequence and mass spectrometric analysis data, the peptide was identified as Ser-Asp-Gln-Thr-Arg-Thr-Gly-Tyr (SDQTRTGY); this sequence is identical to amino acids 2–9 in the N-terminal hydrophilic domain of oleosin 3 which is located on the surface of the lipid storage body. Synthetic SDQTRTGY was found to bind with IgE in the sera of all eight peanut-allergic patients tested. Since many foods of plant origin contain oleosin, the possibility of an anaphylactic cross-reaction in allergic patients should always be considered.     

Dependence of Complex Formation of (1 → 3)-β-d-Glucan with Congo Red on Temperature in Alkaline Solutions

The formation of a complex between (1 → 3)-β-d-glucan and congo red in dilute alkaline solutions (0.1 and 0.15 m sodium hydroxide) where the glucan takes an ordered conformation was studied by measuring visible absorption spectra of the solutions at various temperatures between 15 and 35°C. The average number of the glucose residues forming the binding site to accommodate one dye molecule decreased with increasing temperature or decreasing alkaline concentration, suggesting possible conformational changes of the glucan chain. The complex formation constant, K, increased with increasing temperature, and thermodynamical parameters, ?H° and ?S°, for the complex formation in 0.1 m and 0.15 m aqueous NaOH solutions were obtained at 25°C to be 14 kcal/mol and 77 e.u. (0.1 m), and 12 kcal/mol and 68 e.u. (0.15 m), respectively. These results indicate that the driving force for the complex formation is entropic in nature stemming from the decrease of “iceberg formation”.     

苦荞黄酮-3-羟化酶截短体的原核表达与多克隆抗体制备

为了制备苦荞黄酮-3-羟化酶的多克隆抗体,该研究以苦荞种子灌浆期cDNA文库中获得的苦荞黄酮-3-羟化酶基因截短体(truncated Flavanone-3-hydroxylase,TrF3 H)序列为基础,采用PCR扩增F3 H的截短序列编码区(TrF3 H),构建了原核表达载体pET47b-TrF3 H,并转化入大肠杆菌Rosetta(DE3)plysS中进行诱导表达,将经钴离子螯合层析柱纯化后的目的蛋白切胶回收后制备了高效价的多克隆抗体。结果表明:pET47b-TrF3 H在大肠杆菌Rosetta(DE3)plysS中以包涵体的形式高效表达。蛋白质印迹显示,制备的多克隆抗体能特异识别其对应的抗原,天然的黄酮-3-羟化酶蛋白在苦荞的未成熟种子中大量表达。原核表达体系的建立和多克隆抗体的制备为进一步探讨F3H在苦荞中功能奠定了基础。     

Cholesterol-lowering effect of rice bran protein containing bile acid-binding proteins

Dietary plant protein is well known to reduce serum cholesterol levels. Rice bran is a by-product of rice milling and is a good source of protein. The present study examined whether feeding rats a high-cholesterol diet containing 10% rice bran protein (RBP) for 10 d affected cholesterol metabolism. Rats fed dietary RBP had lower serum total cholesterol levels and increased excretion of fecal steroids, such as cholesterol and bile acids, than those fed dietary casein. In vitro assays showed that RBP strongly bound to taurocholate, and inhibited the micellar solubility of cholesterol, compared with casein. Moreover, the bile acid-binding proteins of the RBP were eluted by a chromatographic column conjugated with cholic acid, and one of them was identified as hypothetical protein OsJ_13801 (NCBI accession No. EAZ29742) using MALDI-TOF mass spectrometry analysis. These results suggest that the hypocholesterolemic action of the RBP may be caused by the bile acid-binding proteins.