Purification and biochemical characterization of dipeptidyl peptidase-II (DPP7) homologue from germinated Vigna radiata seeds

Khaket, Tejinder Pal; Dhanda, Suman; Jodha, Druksakshi; Singh, Jasbir

doi:10.1016/j.bioorg.2015.10.004

Cited by 26 publications

(11 citation statements)

References 56 publications

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“…Mung beans ( Vigna radiata L.) have been widely planted for over 2000 years in China and are consumed as part of the local diet with bean sprouts, vermicelli, soups, and desserts (Du et al., 2018; Nair & Schreinemachers, 2020). In general, mung beans are rich in starch, vitamins, minerals, and active ingredients and contain a high protein content (25%–28%) (Khaket et al., 2015). Mung bean protein (MBP) is a high‐quality protein owing to its balanced amino acid ratio and high level of lysine (Kudre et al., 2013b; Wang et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

Feng

Hao³

et al. 2023

Comp Rev Food Sci Food Safe

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The popularity of plant-based proteins has increased, and mung bean protein (MBP) has gained immense attention due to its high yield, nutritional value, and health benefits. MBP is rich in lysine and has a highly digestible indispensable amino acid score. Dry and wet extractions are used to extract MBP flours and concentrates/isolates, respectively. To enhance the quality of commercial MBP flours, further research is needed to refine the purity of MBPs using dry extraction methods. Furthermore, MBP possesses various biological potential and techno-functional properties, but its use in food systems is limited by some poor functionalities, such as solubility. Physical, biological, and chemical technologies have been used to improve the techno-functional properties of MBP, which has expanded its applications in traditional foods and novel fields, such as microencapsulation, three-dimensional printing, meat analogs, and protein-based films. However, study on each modification technique remains inadequate. Future research should prioritize exploring the impact of these modifications on the biological potential of MBP and its internal mechanisms of action. This review aims to provide ideas and references for future research and the development of MBP processing technology.

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Section: Introductionmentioning

confidence: 99%

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

Feng

Hao³

et al. 2023

Comp Rev Food Sci Food Safe

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“…Different studies have been reported on germination of MG and the kinetic changes taking place apropos to nutrients and antioxidants (Kim et al, ), its antiproliferative activities (Guajardo‐Flores et al, ), starch content (Swieca & Gawlik‐Dziki, ), bioactive compounds and phenolic profiles (Xue et al, ), protein estimation, physiochemical characterization, enzyme purification (Khaket, Dhanda, Jodha, & Singh, ), etc. Clinical potentials like antidiabetic properties (Yao et al, ), antibacterial and antifungal properties (Wang et al, ), and antiinflammatory potential (Luo, Cai, Wu, & Xu, ) of germinated moong have also been explored.…”

Section: Introductionmentioning

confidence: 99%

Influence of germination on physicochemical, thermo‐pasting, and antioxidant properties of moong grain ( Vigna radiata )

Sharanagat

Kumar

Patro

et al. 2019

J Food Process Preserv

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Moong grains (MG) were germinated for the different time period (1, 2, 3, 4, and 5 days) and the effect of germination time on the quality of MG flour was determined. A significant (p < 0.05) increase in nutritional composition, functional properties, and antioxidant activity of MG flour was observed upon germination. In comparison to control samples, increase in protein content (27.94–35.80 g/100g), the total color difference (15.56–22.18), total phenolic content (2.31–6.84 GAE/100g), and total flavonoid content (3.82–9.35 QE/100g) occurred upon the germination. Functional properties such as WAC and OAC also increased from 1.61–3.48 g/g and 0.92–1.38 g/g, respectively, with the increase in germination time. The initial, mid, and end temperature of gelatinization decreased from 87.90 to 67.90°C, 88.00 to 98.30°C, and 88.20 to 68.70°C, respectively. Germination led to the reduction in pasting temperature and pasting viscosity of flour thereby reducing the cooking time. Principal component analysis bi‐plot also demonstrated the variability in different properties of flour with respect to germination time. Practical applications Germination of food grain is a traditional practice to enhance the bioavailability of micronutrient. Germination time is an important factor affecting the physicochemical, functional, pasting, and antioxidant properties of MG. The present study will provide cumulative information for the selection of industrial and household germination process time for the desired quality end products.

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“…Additionally, dipeptidyl-peptidase (DPP) II (S28.002) is shown to be involved in the protein mobilization during seed germination to provide nutrients for the growth of embryonic plants. A significant correlation between DPP-II activity, protein content, and free amino acid content during seed germination of Vigna radiata suggests that DPP-II breakdown protein storage in seed into free amino acid during the germination period [ 74 ]. TsPAP1 gene encoding a prolyl aminopeptidase (S33.001) was upregulated in the shoots of triticale under harsh environments such as dry and salty conditions, as was the presence of cadmium and aluminum ions in nutrient media [ 72 ].…”

Section: Biological Functions Of Ppcesmentioning

confidence: 99%

Post-Proline Cleaving Enzymes (PPCEs): Classification, Structure, Molecular Properties, and Applications

Baharin

Ting

Goh

2022

Plants

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Proteases or peptidases are hydrolases that catalyze the breakdown of polypeptide chains into smaller peptide subunits. Proteases exist in all life forms, including archaea, bacteria, protozoa, insects, animals, and plants due to their vital functions in cellular processing and regulation. There are several classes of proteases in the MEROPS database based on their catalytic mechanisms. This review focuses on post-proline cleaving enzymes (PPCEs) from different peptidase families, as well as prolyl endoprotease/oligopeptidase (PEP/POP) from the serine peptidase family. To date, most PPCEs studied are of microbial and animal origins. Recently, there have been reports of plant PPCEs. The most common PEP/POP are members of the S9 family that comprise two conserved domains. The substrate-limiting β-propeller domain prevents unwanted digestion, while the α/β hydrolase catalyzes the reaction at the carboxyl-terminal of proline residues. PPCEs display preferences towards the Pro-X bonds for hydrolysis. This level of selectivity is substantial and has benefited the brewing industry, therapeutics for celiac disease by targeting proline-rich substrates, drug targets for human diseases, and proteomics analysis. Protein engineering via mutagenesis has been performed to improve heat resistance, pepsin-resistant capability, specificity, and protein turnover of PPCEs for pharmacological applications. This review aims to synthesize recent structure–function studies of PPCEs from different families of peptidases to provide insights into the molecular mechanism of prolyl cleaving activity. Despite the non-exhaustive list of PPCEs, this is the first comprehensive review to cover the biochemical properties, biological functions, and biotechnological applications of PPCEs from the diverse taxa.

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Purification and biochemical characterization of dipeptidyl peptidase-II (DPP7) homologue from germinated Vigna radiata seeds

Cited by 26 publications

References 56 publications

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

Influence of germination on physicochemical, thermo‐pasting, and antioxidant properties of moong grain ( Vigna radiata )

Post-Proline Cleaving Enzymes (PPCEs): Classification, Structure, Molecular Properties, and Applications

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