Primary structure and specificity of a serine proteinase inhibitor from paprika (Capsicum annuum) seeds

Antcheva, Nikolinka; Patthy, András; Athanasiadis, Alekos; Tchorbanov, B.; Zakhariev, S.; Pongor, Sándor

doi:10.1016/s0167-4838(96)00121-5

Cited by 32 publications

(28 citation statements)

References 23 publications

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“…Unlike potato or tomato proteins, however, they are monomers of 6 kDa, containing one active site per molecule. Such inhibitors were isolated from the fruit of eggplant ( Solanum melongena L.) [148], leaves of tobacco ( Nicotiana tabacum L.) [149], seed of pepper plant ( Capsicum annuum L.) [150], and flowers of jasmine tobacco ( Nicotiana alata L.) [145].…”

Section: Properties Of Proteinase Inhibitorsmentioning

confidence: 99%

Proteinase inhibitors and their function in plants: A review

Mosolov

Valueva

2005

Appl Biochem Microbiol

111

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Section: Properties Of Proteinase Inhibitorsmentioning

confidence: 99%

Proteinase inhibitors and their function in plants: A review

Mosolov

Valueva

2005

Appl Biochem Microbiol

111

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“…PIs of the Potato II (Pot II) inhibitor family have been isolated from wounded tomato and tobacco leaves (14,15), green tomatoes (16), potato tubers (17,18), eggplant fruits (19), paprika seeds (20), and ornamental tobacco flower stigma (21). Pot II PIs can inhibit trypsin, chymotrypsin, subtilisin, oryzin, and elastase (14,22) and accumulate systemically in plant tissue as a result of wounding or pest attack.…”

mentioning

confidence: 99%

Structural Basis of Inhibition Revealed by a 1:2 Complex of the Two-headed Tomato Inhibitor-II and Subtilisin Carlsberg

Barrette-Ng

Cherney

et al. 2003

Journal of Biological Chemistry

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Multidomain proteinase inhibitors play critical roles in the defense of plants against predation by a wide range of pests. Despite a wealth of structural information on proteinase-single domain inhibitor interactions, the structural basis of inhibition by multidomain proteinase inhibitors remains poorly understood. Here we report the 2.5-Å resolution crystal structure of the twoheaded tomato inhibitor-II (TI-II) in complex with two molecules of subtilisin Carlsberg; it reveals how a multidomain inhibitor from the Potato II family of proteinase inhibitors can bind to and simultaneously inhibit two enzyme molecules within a single ternary complex. The N terminus of TI-II initiates the folding of Domain I (Lys-1 to Cys-15 and Pro-84 to Met-123) and then completes Domain II (Ile-26 to Pro-74) before coming back to complete the rest of Domain I (Pro-84 to Met-123). The two domains of TI-II adopt a similar fold and are arranged in an extended configuration that presents two reactive site loops at the opposite ends of the inhibitor molecule. Each subtilisin molecule interacts with a reactive site loop of TI-II through the standard, canonical binding mode. Remarkably, a significant distortion of the active site of subtilisin is induced by the presence of phenylalanine in the P1 position of reactive site loop II of TI-II. The structure of the TI-II⅐(subtilisin) 2 complex provides a molecular framework for understanding how multiple inhibitory domains in a single Potato II type proteinase inhibitor molecule from the Potato II family act to inhibit proteolytic enzymes. Proteinaceous serine proteinase inhibitors (PIs)1 from plants were first identified nearly 65 years ago (1) and are now known to be major constituents of seeds, tubers, and leaves of members of the Solanaceae and Leguminosae families (5-15% of the total protein) (2-4). These PIs are an integral part of the constitutive and inducible defensive mechanisms that protect plants from attacking pests (bacteria, fungi, and insects) (5-7). These defensive mechanisms involve the systemic synthesis of serine PIs that accumulate in distal tissue and can inhibit the digestive trypsin-and chymotrypsin-like enzymes of insects and other related serine proteinases of plant pathogens (8, 9). The inhibitory properties toward serine proteinases of these PIs have already been exploited with varying degrees of success for the production of transgenic plants overexpressing the PIs in an attempt to control pests (9 -13). However, a greater understanding of the molecular mechanism of inhibition of these PIs with pest proteinases is required at the structural level to fully harness the potential benefits of these natural PIs to crop protection.PIs of the Potato II (Pot II) inhibitor family have been isolated from wounded tomato and tobacco leaves (14, 15), green tomatoes (16), potato tubers (17, 18), eggplant fruits (19), paprika seeds (20), and ornamental tobacco flower stigma (21). Pot II PIs can inhibit trypsin, chymotrypsin, subtilisin, oryzin, and elastase (14, 22) and accumulat...

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“…Igualmente Antcheva et al (1996) han descubierto inhibidores de serina proteasas de importancia contra ataques fúngicos, y Matsufuji et al (1998) han demostrado su actividad antioxidante. De los once principales clases de volátiles aislados del pimentón, contribuyen principalmente a su aroma ésteres como el etil acetato, los aldehídos metilados ramificados (1,3-y 2,2-butanodiol, 2-y 3-metilbutanal, 2-metilpropanal), ácidos como el acético, fenoles (dimetoxifenol) y carbonilos.…”

Section: Seguridad Y Calidad Peligros Y Puntos Críticos Del Procesounclassified

The traditional Spanish paprika processing in the Murcia Region and possible innovations

Fernández-Trujillo¹,

Escarabajal²

2006

Grasas y Aceites

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El proceso de elaboración tradicional del pimiento en la Región de Murcia está regulado oficialmente por la Denominación de Origen "Pimentón de Murcia". Consta de operaciones unitarias de recolección, secado de la cáscara al Sol o con aire caliente, desrabado y desbinzado, trituración grosera, molturación, transmisión, granulado y mezclado, esterilizado, envasado y conservación refrigerada. Se describen detalles de los requerimientos técnicos de las operaciones. Posteriormente se revisan los atributos de calidad y riesgos del producto y del proceso, y mejoras tecnológicas recientemente propuestas para el proceso. Las innovaciones posibles incluyen diseño higiénico de proceso y producto, el uso de flujo de nitrógeno en el transporte y almacenamiento de la cáscara pretriturada, pretratamientos térmicos previos a la molienda, aplicación de altas presiones hidrostáticas o pulsos eléctricos de alta intensidad, irradiación, secado (deshidratación osmótica, liofilización), mezclado y aplicación de recubrimientos, o envasado en atmósfera modificada. PALABRAS-CLAVE: Envasado -Esterilización -Molturación -Pimentón -Procesado industrial -Secado SUMMARY The traditional Spanish paprika processing in the Murcia Region and possible innovationsThe traditional method of Spanish paprika processing in the Murcia Region is under the official category Denomination of Origin "Paprika of Murcia". The process consists basically in manual harvesting the fruit in full ripe stage, drying, removing the peduncle and seeds, hammer and stone milling for crushing and grinding, transmission, mixing and granulating, sterilization, packaging and refrigerated storage. The details about the paprika processing operations are reported. In a second part the main control points of paprika processing, paprika quality traits and risks are also mentioned. The innovations proposed for paprika processing and unit operations in the literature include application of hygienic food processing design, paprika processing in a nitrogen flow, heat pretreatments before grinding or applied to shredded pepper, high hydrostatic pressure or high intensity electrical field pulse, irradiation, osmotic dehydration, lyophilization, mixing and coating, and modified atmosphere packaging.

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Primary structure and specificity of a serine proteinase inhibitor from paprika (Capsicum annuum) seeds

Cited by 32 publications

References 23 publications

Proteinase inhibitors and their function in plants: A review

Proteinase inhibitors and their function in plants: A review

Structural Basis of Inhibition Revealed by a 1:2 Complex of the Two-headed Tomato Inhibitor-II and Subtilisin Carlsberg

The traditional Spanish paprika processing in the Murcia Region and possible innovations

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