High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities

Abstract

Patatin represents a group of homologous primary storage proteins (with molecular weights ranging from 40 kDa to 45 kDa) found in Solanum tuberosum L. This group comprises 40% of the total soluble proteins in potato tubers. Here, patatin (40 kDa) was extracted from potato fruit juice using ammonium sulfate precipitation (ASP) and exposed to high hydrostatic pressure (HHP) treatment (250, 350, 450, and 550 MPa). We investigated the effect of HHP treatment on the structure, composition, heat profile, and antioxidant potential, observing prominent changes in HHP-induced patatin secondary structure as compared with native patatin (NP). Additionally, significant (p < 0.05) increases in β-sheet content along with decreases in α-helix content were observed following HHP treatment. Thermal changes observed by differential scanning calorimetry (DSC) also showed a similar trend following HHP treatment; however, the enthalpy of patatin was also negatively affected by pressurization, and free sulfhydryl content and surface hydrophobicity significantly increased with pressurization up to 450 MPa, although both interactions progressively decreased at 550 MPa. The observed physicochemical changes suggested conformational modifications in patatin induced by HHP treatment. Moreover, our results indicated marked enhancement of antioxidant potential, as well as iron chelation activities, in HHP-treated patatin as compared with NP. These results suggested that HHP treatment offers an effective and green process for inducing structural modifications and improving patatin functionality.

High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties

“…e medium intensity peak at 2933 cm − 1 (CH 2 ) followed the same pattern [27]. e double bond stretching (C�O, C�C, and C�N) at 1650 cm − 1 was most likely indicative of α-helical amide I stretching [28,29]. is peak was similar between the control and 200 MPa/25 min and interestingly, was minimal at 200 MPa for 5 and 15 min.…”

Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin (Cuminum cyminum) seeds

“…HHP treatments could efficiently disrupt the hydrogen bonds and lead to a higher protein unfolding (Hayakawa et al ., ). Compared to native sample, an increase in H o after HHP treatment was observed for soy protein (Wang et al ., ), cowpea protein (Peyrano et al ., ), patatin (Elahi & Mu, ) and sweet potato protein (Zhao et al ., ) due to the exposure of more hydrophobic groups.…”

Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties

“…The antioxidant activity of spices was determined through DPPH radical scavenging activity according to the method of Elahi and Mu (). Briefly, 2 ml of freshly prepared DPPH solution (0.1 mM in 95% methanol) was added to 1 ml extract solutions of spices (20 mg/ml, 40 mg/ml, and 60 mg/ml) and distilled water (blank), vortexed and kept in a dark room for 30 min incubation.…”