Analysis of α‐helix unfolding in the pine nut peptide Lys‐Cys‐His‐Lys‐Pro induced by pulsed electric field

Xing, Jie; Zhang, Sitian; Zhang, Mingdi; Lin, Songyi

doi:10.1002/jsfa.8273

Cited by 22 publications

(6 citation statements)

References 33 publications

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“…This result was in agreement with the previous research, that the β-turn structure largely disappeared and the content of the irregular structure was increased in the peanut protein hydrolysates [ 31 ]. Furthermore, a loss of α-helixes is considered to be strongly connected with the increased antioxidant activity of peptides [ 32 ]. Based on the changes of the secondary structure, it could be speculated that the polypeptide chains in DWMP were ongoing significant denaturation, and the α-helixes of the DWMP transformed into random coils after enzymatic hydrolysis.…”

Section: Resultsmentioning

confidence: 99%

Walnut Protein Hydrolysates Play a Protective Role on Neurotoxicity Induced by d-Galactose and Aluminum Chloride in Mice

et al. 2018

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In recent years, with an increase in the aging population, neurodegenerative diseases have attracted more and more attention. This study aimed to investigate the potential neuroprotective effect of defatted walnut meal protein hydrolysates (DWMPH) on neurotoxicity induced by d-galactose (d-gal) and aluminum chloride (AlCl3) in mice. The animal models were established by combining treatments with d-gal (200 mg/kg/day, subcutaneously) and AlCl3 (100 mg/kg in drinking water) for 90 days. During the 90 days, 1 g/kg of DWMPH was administrated orally every day. The results indicated that DWMPH treatment alleviated oxidative stress, reversed cholinergic dysfunction, and suppressed the release of proinflammatory cytokines in the brains of d-gal + AlCl3-treated mice, and thus improving the learning and memory functions of these mice, which was closely correlated with the strong antioxidant activity of DWMPH. This finding suggests that DWMPH might be a promising dietary supplement in improving neuronal dysfunctions of the brain.

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Section: Resultsmentioning

confidence: 99%

Walnut Protein Hydrolysates Play a Protective Role on Neurotoxicity Induced by d-Galactose and Aluminum Chloride in Mice

et al. 2018

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“…Under the same gradient elution program, only one peak at 220 nm with a retention time of 5.2 min was recorded, indicating that the peptide chain of QWFH was intact and not cleaved into smaller peptides following treatment with PEF. Xing et al () found that the peptide chain of Lys‐Cys‐His‐Lys‐Pro was not altered after PEF processing. Similarly, Marsellés () supported that the PEF treatment would not affect the grape juice proteins’ primary structure.…”

Section: Resultsmentioning

confidence: 99%

“…The measurement method was in accordance with the method of Xing, Zhang, Zhang, and Lin (2017). Sample concentration was 8 mg/ ml, and the flow velocity was 3.2 ml/min.…”

Section: Pef Treatmentmentioning

confidence: 99%

A possible mechanism for enhancing the antioxidant activity by pulsed electric field on pine nut peptide Glutamine‐Tryptophan‐Phenylalanine‐Histidine

Zhang

Xing

et al. 2018

J Food Biochem

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The aim of this study was to investigate the possible mechanism for increasing the antioxidant activity on peptide Glutamine‐Tryptophan‐Phenylalanine‐Histidine (QWFH) from pine nut (Pinus koraiensis) protein by a pulsed electric field (PEF). The antioxidant capacity of PEF‐treated QWFH increased significantly (p < 0.05) through 1,1‐diphenyl‐2‐pycryl‐hydrazyl radical scavenging and oxygen radical absorbance capacity assays. A series of mechanism exploration methods, including reversed‐phase high‐performance liquid chromatography, ultraviolet absorption spectroscopy, intrinsic fluorescence spectra, circular dichroism spectroscopy, and 1D and 2D nuclear magnetic resonance spectroscopies, were applied. QWFH chain was not cleaved by the PEF treatment, while more aromatic amino acids (Trp and Phe) were exposed to the polar solvent. In addition, the content of random coil of QWFH in solution was increased and its active hydrogen was changed after the PEF treatment. Moreover, the long‐range connectivity between OH (14.234 ppm) on 4‐H His, NαH (7.295 ppm) on 3‐H Phe, and NαH2 (6.801 ppm) on 1‐H Gln disappeared due to the PEF. Practical applications Antioxidants have been extensively explored as a potential drug to decrease the risk of certain chronic diseases. Food‐derived bioactive compounds are safer than synthetic antioxidants for human health and well‐being. And the PEF technology is one of the promising processes for improving the biological activity of food components. Currently, the activity of the antioxidant peptide QWFH increased after a PEF treatment. The basic structure of QWFH did not change, but the unfolding of the secondary structure on the peptide chain and the displacement of the active hydrogen increased the antioxidant activity of the peptide. Thus, the range of application of a PEF has been expanded and it also benefited the development of more functional factors in the functional food industry.

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“…In the previous study, Yang et al has illuminated that PEF treatment promoted the antioxidant activities of pine nut peptides (KWFCT and QWFCT), which were closely related to the secondary structure of peptide solution . Xing et al found that the α-helix of the pine nut peptide KCHKP was affected by PEF . In addition, it was reported that the hydrophobic value was correlated with immunomodulatory activity, , which may enhance the interaction of peptide with cell membranes and lead to the improvement in the immune regulation .…”

Section: Introductionmentioning

confidence: 99%

“…19 Xing et al found that the α-helix of the pine nut peptide KCHKP was affected by PEF. 20 In addition, it was reported that the hydrophobic value was correlated with immunomodulatory activity, 21,22 which may enhance the interaction of peptide with cell membranes and lead to the improvement in the immune regulation. 23 In the present study, a novel peptide Alg-Gly-Ala-Val-Leu-His (RGAVLH) was extracted and purified from pine nut (P. koraiensis) protein using enzymatic Sephadex gel G-25 filtration column chromatography and high-performance liquid chromatography−tandem mass spectrometry (HPLC−MS/MS).…”

Section: ■ Introductionmentioning

confidence: 99%

Immunomodulatory Activity Improvement of Pine Nut Peptides by a Pulsed Electric Field and Their Structure–Activity Relationships

Zhang

Liang

et al. 2019

J. Agric. Food Chem.

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In this study, Alg-Gly-Ala-Val-Leu-His (RGAVLH) obtained from pine nut (Pinus koraiensis Sieb. et Zucc.) protein was chosen to investigate the phenomenon of immunomodulatory activity improvement upon pulsed electric field (PEF) processing. The influence of electric field intensity on immunomodulatory activity of RGAVLH was evaluated using RAW 264.7 cells. It was found that RGAVLH can not only significantly (p < 0.05) improve the capability of macrophage phagocytosis but also promote the production of nitric oxide. RGAVLH treated under an electric field intensity of 40 kV/cm exhibited the best immunomodulatory activity. The primary and secondary structures of PEF-treated peptides were analyzed by mid-infrared (MIR) spectroscopy, Raman spectroscopy, circular dichroism spectroscopy, and one-dimensional/two-dimensional nuclear magnetic resonance spectroscopy. After PEF treatment, the primary structure of RGAVLH was not influenced, as evaluated by MIR and Raman spectra. In addition, the content of β-sheet was decreased and active hydrogen was changed in PEF-treated RGAVLH solution. Moreover, the long-range connectivity between CαH (3.39 ppm) and NαH (8.24 ppm) was enhanced by PEF. Therefore, the improvement of the immunomodulatory activity of RGAVLH might result from the changes of the spatial state and spatial force in the peptide solution system.

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Analysis of α‐helix unfolding in the pine nut peptide Lys‐Cys‐His‐Lys‐Pro induced by pulsed electric field

Cited by 22 publications

References 33 publications

Walnut Protein Hydrolysates Play a Protective Role on Neurotoxicity Induced by d-Galactose and Aluminum Chloride in Mice

Walnut Protein Hydrolysates Play a Protective Role on Neurotoxicity Induced by d-Galactose and Aluminum Chloride in Mice

A possible mechanism for enhancing the antioxidant activity by pulsed electric field on pine nut peptide Glutamine‐Tryptophan‐Phenylalanine‐Histidine

Immunomodulatory Activity Improvement of Pine Nut Peptides by a Pulsed Electric Field and Their Structure–Activity Relationships

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