大孔吸附树脂对乳清分离蛋白酶解物的吸附特性研究

研究了大孔吸附树脂对乳清分离蛋白（WPI）酶解液的吸附特性。比较了6种大孔吸附树脂对WPI酶解物的静态吸附率与解吸附率。结果表明,DA201-C大孔吸附树脂最适合WPI酶解物的分离,其对WPI酶解液的动态吸附条件为：上样液浓度：10mg／mL;洗脱剂：75％乙醇溶液;洗脱剂流速：1BV／h。     

Effect of Water Content on Glass Transition and Protein Aggregation of Whey Protein Powders During Short-Term Storage

The objectives of this study were to investigate the moisture-induced protein aggregation of whey protein powders and to elucidate the relationship of protein stability with respect to water content and glass transition. Three whey protein powder types were studied: whey protein isolate (WPI), whey protein hydrolysates (WPH), and beta-lactoglobulin (BLG). The water sorption isotherms were determined at 23 and 45°C, and they fit the Guggenheim–Andersson–DeBoer (GAB) model well. Glass transition was determined by differential scanning calorimeter (DSC). The heat capacity changes of WPI and BLG during glass transition were small (0.1 to 0.2 Jg⁻¹ °C⁻¹), and the glass transition temperature (T _g) could not be detected for all samples. An increase in water content in the range of 7 to 16% caused a decrease in T _g from 119 down to 75°C for WPI, and a decrease from 93 to 47°C for WPH. Protein aggregation after 2 weeks’ storage was measured by the increase in insoluble aggregates and change in soluble protein fractions. For WPI and BLG, no protein aggregation was observed over the range of 0 to 85% RH, whereas for WPH, ∼50% of proteins became insoluble after storage at 23°C and 85% RH or at 45°C and ≥73% RH, caused mainly by the formation of intermolecular disulfide bonds. This suggests that, at increased water content, a decrease in the T _g of whey protein powders results in a dramatic increase in the mobility of protein molecules, leading to protein aggregation in short-term storage.     

Whey Protein Hydrolysate Increases Translocation of GLUT-4 to the Plasma Membrane Independent of Insulin in Wistar Rats

Whey protein (WP) and whey protein hydrolysate (WPH) have the recognized capacity to increase glycogen stores. The objective of this study was to verify if consuming WP and WPH could also increase the concentration of the glucose transporters GLUT-1 and GLUT-4 in the plasma membrane (PM) of the muscle cells of sedentary and exercised animals. Forty-eight Wistar rats were divided into 6 groups (n = 8 per group), were treated and fed with experimental diets for 9 days as follows: a) control casein (CAS); b) WP; c) WPH; d) CAS exercised; e) WP exercised; and f) WPH exercised. After the experimental period, the animals were sacrificed, muscle GLUT-1 and GLUT-4, p85, Akt and phosphorylated Akt were analyzed by western blotting, and the glycogen, blood amino acids, insulin levels and biochemical health indicators were analyzed using standard methods. Consumption of WPH significantly increased the concentrations of GLUT-4 in the PM and glycogen, whereas the GLUT-1 and insulin levels and the health indicators showed no alterations. The physical exercise associated with consumption of WPH had favorable effects on glucose transport into muscle. These results should encourage new studies dealing with the potential of both WP and WPH for the treatment or prevention of type II diabetes, a disease in which there is reduced translocation of GLUT-4 to the plasma membrane.     

Whey Protein Hydrolysate Enhances HSP90 but Does Not Alter HSP60 and HSP25 in Skeletal Muscle of Rats

Whey protein hydrolysate (WPH) intake has shown to increase HSP70 expression. The aim of the present study was to investigate whether WPH intake would also influences HSP90, HSP60 and HSP25 expression, as well as associated parameters. Forty-eight male Wistar rats were divided into sedentary (unstressed) and exercised (stressed) groups, and were fed with three different sources of protein: whey protein (WP), whey protein hydrolysate (WPH) and casein (CAS) as a control, based on the AIN93G diet for 3 weeks. WPH intake increased HSP90 expression in both sedentary and exercised animals compared to WP or CAS, however no alteration was found from exercise or diet to HSP60 or HSP25. Co-chaperone Aha1 and p-HSF1 were also increased in the exercised animals fed with WPH in comparison with WP or CAS, consistent with enhanced HSP90 expression. VEGF and p-AKT were increased in the WPH exercised group. No alteration was found in BCKDH, PI3-Kinase (p85), GFAT, OGT or PGC for diet or exercise. The antioxidant system GPx, catalase and SOD showed different responses to diet and exercise. The data indicate that WPH intake enhanced factors related to cell survival, such as HSP90 and VEGF, but does not alter HSP60 or HSP25 in rat skeletal muscle.     

错误折叠蛋白质的聚集效应及其对策

错误折叠蛋白质大量聚集将引发蛋白质构象紊乱症(protein conformational disorder,PCD)。目前的研究发现,蛋白质聚集过程中的中间体(纤维前体,pre—fibfillar)导致细胞膜结构受损,从而诱发细胞凋亡。根据这一原理设计出的抗纤维前体抗体和干扰肽可以作为PCD治疗的一般性方法。此外,该就消除错误折叠蛋白质聚集的研究方向作了展望。     

Saccharomyces cerevisiae Mutants Resistant to Catabolite Repression: Use in Cheese Whey Hydrolysate Fermentation

Mutants of an industrial-type strain of Saccharomyces cerevisiae which rapidly and completely fermented equimolar mixtures of glucose and galactose to ethanol were isolated. These mutants fell into two general phenotypic classes based upon their fermentation kinetics and enzyme induction patterns. One class apparently specifically effects the utilization of galactose and allows sequential utilization of first glucose and then galactose in an anaerobic fermentation. The second class of mutants was resistant to general catabolite repression and produced maltase, invertase, and galactokinase in the presence of repressive levels of glucose. These mutants were completely dominant and appear to represent an as yet undescribed class of mutant.     

Caseinate-Induced Competitive Displacement of Whey Protein from Interfaces

The caseinate-induced competitive displacement of whey protein from planar air-water interfaces was investigated based on atomic force microscopy (AFM) imaging and that from the surfaces of oil droplets immersed in aqueous solution based on AFM force spectroscopy. After the addition of sodium caseinate to the sub-phase, the surface pressure of planar interfacial films of pre-adsorbed whey protein increased from 8 mN/m to up to 21 mN/m. The thicknesses of interfacial films were uniform and remained to be approximately 2 nm at relatively low surface pressures up to 18 mN/m, while they became uneven at higher surface pressures and increased to up to 7.1 nm, presumably due to the compression of interfacial whey protein networks by adsorbed caseinate. The rigidity of oil droplets coated with protein adsorbed to their surfaces was then evaluated based on the slope of approximately linear force-distance curves obtained by pressing an oil droplet against another. The adsorption of whey protein to oil droplet surfaces increased droplets’ rigidity. The subsequent addition of caseinate to the bulk solution surrounding oil droplets coated with pre-adsorbed whey protein further increased droplets’ rigidity. The present results suggest that caseinate adsorbed to an interface to which whey protein had adsorbed in advance did not completely expel pre-adsorbed whey protein molecules into the aqueous phase but caused a compaction of interfacial whey protein networks and thereby strengthened the interfacial film.     

乳清蛋白质的生物学特性和保健功能

本文综述了乳清蛋白质分离、改性技术的最新进展,乳清蛋白质的理化和生物学特性,乳清蛋白质的功能性及应用开发的前景。     

Cold-Set Whey Protein Gels with Addition of Polysaccharides

Cold-set whey protein (WP) gels with addition of xanthan or guar were evaluated by mechanical properties and scanning electron microscopy. Gels were formed after the addition of different amounts of glucono-δ-lactone to thermally denatured WP solutions, leading to different acidification rates and final pH values. At lower acidification rates and higher final pH, gels showed more discontinuous structure and weaker and less elastic network, which was attributed to a predominance of phase separation during gel formation due to slower gelation kinetics. In contrast, at higher acidification rates and lower final pHs, gelation prevailed over phase separation, favoring the formation of less porous structures, resulting in stronger and more elastic gels. The gels’ fractal dimension (D _f; structure complexity) and lacunarity were also influenced by the simultaneous effects of gelation and phase separation. For systems where phase separation was the prevailing mechanism, greater lacunarity parameters were usually observed, describing the heterogeneity of pore distribution, while the opposite occurred at prevailing gelation conditions. Increase in guar concentration or lower final pH of xanthan gels entailed in D _f reduction, while the increase in xanthan concentration resulted in higher D _f. Such a result suggests that the network contour length was rugged, but this pattern was reduced by the increase of electrostatic interactions among WP and xanthan. Guar addition caused the formation of gel network with smoother surfaces, which could be attributed to the guar–protein excluded volume effects leading to an increase in protein–protein interactions.     

乳清蛋白在临床营养中的应用

乳清蛋白被认为是"蛋白之王",是人乳蛋白的主要成分。乳清蛋白的临床功用包括维持和提高机体免疫力、抗自由基延缓衰老、维持肾功能和促进创伤愈合。疾病防治作用包括防治"四高症"、心脑血管疾病和消化系统疾病,以及有助于癌症康复和AIDS患者的治疗。     

Taste Peptide Fractionation from a Fish Protein Hydrolysate

Various proteases were compared with each other for their ability of generating tastes from a fish protein concentrate (FPC), and Pronase was selected as an enzyme producing a large amount of brothy taste peptides. From the FPC hydrolysate obtained by treatment with this enzyme, an acidic fraction of mol. wt. lower than 1000 was prepared by ultrafiltration and subsequently by column treatments with activated charcoal and two different ion-exchangers. The acidic fraction was rechromatographed on Amberlite CG-120 to obtain a fraction containing neither free aspartic acid nor free glutamic acid. The resultant acidic, oligopeptide fraction was found to taste considerably brothy and have a favorable after-taste effect.     

乳清蛋白在运动营养中的功能特性和作用

乳清蛋白是牛乳中一类营养价值较高的优质蛋白,必需氨基酸种类齐全,组成模式与人体相似,并含有丰富的支链氨基酸和多种生物活性物质,能够提高机体的抗氧化能力,增强机体免疫力,促进骨骼肌蛋白质的合成,抑制肌肉蛋白分解,加速训练后体能的恢复,对于运动人群而言,是补充优质蛋白的良好来源.本文就合理的补充乳清蛋白对缓解运动性疲劳、提高运动能力的研究进展进行了综述.     

乳清分离蛋白酶解物的抗氧化活性研究

研究了乳清分离蛋白(WPI)酶解物对DPPH.、超氧阴离子自由基和羟基自由基的清除效果,同时用还原法研究了其抗氧化活性。结果表明,WPI酶解物在体外具有较强的抗氧化能力。木瓜蛋白酶酶解物和胰蛋白酶酶解物对DPPH.、超氧阴离子自由基、羟基自由基的清除能力和还原能力强于胰凝乳蛋白酶酶解物和胃蛋白酶酶解物。     

蛋白质聚集的形成与调控机制

大肠杆菌是外源蛋白质的首选表达系统,但蛋白质易被宿主细胞蛋白酶降解或聚集形成包含体。包含体与淀粉样蛋白纤维的形成过程相似,都依赖于特异性氨基酸序列的分子间相互作用。因此,淀粉样蛋白质抗聚集的方法也可用于防止细菌表达蛋白质的聚集。另外,基于序列的新型方法也能调节蛋白质聚集。     

Functions and Characteristics of Whey Protein in Sports Nutrition

乳清蛋白是牛乳中一类营养价值较高的优质蛋白,必需氨基酸种类齐全,组成模式与人体相似,并含有丰富的支链氨基酸和多种生物活性物质,能够提高机体的抗氧化能力,增强机体免疫力,促进骨骼肌蛋白质的合成,抑制肌肉蛋白分解,加速训练后体能的恢复,对于运动人群而言,是补充优质蛋白的良好来源.本文就合理的补充乳清蛋白对缓解运动性疲劳、提高运动能力的研究进展进行了综述.     

Electrostatic Effects in Filamentous Protein Aggregation

Electrostatic forces play a key role in mediating interactions between proteins. However, gaining quantitative insights into the complex effects of electrostatics on protein behavior has proved challenging, due to the wide palette of scenarios through which both cations and anions can interact with polypeptide molecules in a specific manner or can result in screening in solution. In this article, we have used a variety of biophysical methods to probe the steady-state kinetics of fibrillar protein self-assembly in a highly quantitative manner to detect how it is modulated by changes in solution ionic strength. Due to the exponential modulation of the reaction rate by electrostatic forces, this reaction represents an exquisitely sensitive probe of these effects in protein-protein interactions. Our approach, which involves a combination of experimental kinetic measurements and theoretical analysis, reveals a hierarchy of electrostatic effects that control protein aggregation. Furthermore, our results provide a highly sensitive method for the estimation of the magnitude of binding of a variety of ions to protein molecules.     

Protein Aggregation Profile of the Bacterial Cytosol

Background

Protein misfolding is usually deleterious for the cell, either as a consequence of the loss of protein function or the buildup of insoluble and toxic aggregates. The aggregation behavior of a given polypeptide is strongly influenced by the intrinsic properties encoded in its sequence. This has allowed the development of effective computational methods to predict protein aggregation propensity.

Methodology/Principal Findings

Here, we use the AGGRESCAN algorithm to approximate the aggregation profile of an experimental cytosolic Escherichia coli proteome. The analysis indicates that the aggregation propensity of bacterial proteins is associated with their length, conformation, location, function, and abundance. The data are consistent with the predictions of other algorithms on different theoretical proteomes.

Conclusions/Significance

Overall, the study suggests that the avoidance of protein aggregation in functional environments acts as a strong evolutionary constraint on polypeptide sequences in both prokaryotic and eukaryotic organisms.     

Alcalase碱性蛋白酶对中华稻蝗蛋白水解条件的研究

本试验采用Alcalase碱性蛋白酶对中华稻蝗蛋白进行水解,研究其蛋白酶解条件和酶解物的抗氧化性(用抑制邻苯三酚自氧化率来表示).结果表明,实验室最佳酶解条件为:底物浓度1%,pH值8.0,温度55℃,水解时间4 h,加酶量(V/V,%)为10%.在此条件下其酶解物具有明显的抗氧化活性,对邻苯三酚自氧化的抑制率可达40%,水解度为51%.     

CPAD,Curated Protein Aggregation Database: A Repository of Manually Curated Experimental Data on Protein and Peptide Aggregation

Accurate distinction between peptide sequences that can form amyloid-fibrils or amorphous β-aggregates, identification of potential aggregation prone regions in proteins, and prediction of change in aggregation rate of a protein upon mutation(s) are critical to research on protein misfolding diseases, such as Alzheimer’s and Parkinson’s, as well as biotechnological production of protein based therapeutics. We have developed a Curated Protein Aggregation Database (CPAD), which has collected results from experimental studies performed by scientific community aimed at understanding protein/peptide aggregation. CPAD contains more than 2300 experimentally observed aggregation rates upon mutations in known amyloidogenic proteins. Each entry includes numerical values for the following parameters: change in rate of aggregation as measured by fluorescence intensity or turbidity, name and source of the protein, Uniprot and Protein Data Bank codes, single point as well as multiple mutations, and literature citation. The data in CPAD has been supplemented with five different types of additional information: (i) Amyloid fibril forming hexa-peptides, (ii) Amorphous β-aggregating hexa-peptides, (iii) Amyloid fibril forming peptides of different lengths, (iv) Amyloid fibril forming hexa-peptides whose crystal structures are available in the Protein Data Bank (PDB) and (v) Experimentally validated aggregation prone regions found in amyloidogenic proteins. Furthermore, CPAD is linked to other related databases and resources, such as Uniprot, Protein Data Bank, PUBMED, GAP, TANGO, WALTZ etc. We have set up a web interface with different search and display options so that users have the ability to get the data in multiple ways. CPAD is freely available at http://www.iitm.ac.in/bioinfo/CPAD/. The potential applications of CPAD have also been discussed.