The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them

Cao, Yanyun; Zhao, Luping; Ying, Yusang; Kong, Xiangzhen; Hua, Yufei; Chen, Yeming

doi:10.1016/j.foodchem.2015.01.052

Cited by 59 publications

(34 citation statements)

References 30 publications

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“…All peptide mass fingerprint data were obtained using an ultrafleXtreme MALDI‐TOF/TOF system (Bruker Daltonics, Germany) with flexAnalysis software. Peptide mass fingerprint data were searched against the NCBI database using the Mascot search engine (http://www.matrixscience.com) (Cao et al., ).…”

Section: Methodsmentioning

confidence: 99%

“…Simultaneously, the static charge on the OB surface was almost zero and electrostatic repulsion was reduced. Cao et al (2015) reported that alkaline pH extraction removed not only contaminated proteins, but also oleosins, which caused the simultaneous decrease in OB stability. OB accumulation led to a change in the structure of the original stable OBs, which resulted in an increased average OB particle size.…”

Section: Effect Of Ph On Ob Stabilitymentioning

confidence: 99%

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Peanut Oil Body Composition and Stability

Zhou

Chen

Hao

et al. 2019

Journal of Food Science

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This study was aimed to assess the effect of membrane structure on the stability of peanut oil bodies extracted by enzyme‐assisted extraction. The influence of pH, NaCl concentration, and temperature on the physicochemical properties of peanut oil bodies was characterized using ζ‐potential and particle size. The results indicated that the peanut oil bodies had strong stability (ζ‐potential, >20 mV) at pH values away from the isoelectric point (pH 4.8), at a low salt concentration (NaCl concentration, <10 mM), and in a certain temperature range (35 to 55 °C). The stable structure of the oil body was closely related to its structure. Phospholipids, along with membrane proteins, were major components of the oil body membrane. Therefore, the phospholipid composition and content were measured and the types of membrane proteins of the oil bodies were identified. The results showed that phosphatidylcholine and phosphatidylserine were major components of the oil body phospholipids. Two‐dimensional electrophoresis showed that the oil bodies contained both intrinsic proteins and extrinsic proteins, which might play an important role in the stability of oil bodies during enzyme‐assisted extraction processing.

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Section: Methodsmentioning

confidence: 99%

Section: Effect Of Ph On Ob Stabilitymentioning

confidence: 99%

Peanut Oil Body Composition and Stability

Zhou

Chen

Hao

et al. 2019

Journal of Food Science

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“…Raw hazelnuts were purchased from a local store in Turin (Italy). The isolation of the oil body (OB) fraction was performed according to Cao et al (). The OB preparation protocol included multiple steps of sonication (40 MHz for 2 min) and centrifugation (21,460 g for 20 min at 4 °C) in grinding medium 1 (GM 1:0.6 m sucrose, 10 m m sodium phosphate, pH 9.5), GM 2 (GM 1 with the addition of 0.1% Tween 20), GM 3 (GM 2 with the addition of 2 m NaCl) and urea 9 m , pH 11.…”

Section: Methodsmentioning

confidence: 99%

Identification of a caleosin associated with hazelnut (Corylus avellana L.) oil bodies

et al. 2020

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Caleosins are involved in several cellular and biological processes that are closely associated with the synthesis, degradation and stability of oil bodies (OB).• Because of the importance and the multiple roles of these OB-associated proteins, in silico identification of sequences corresponding to putative caleosins in the hazelnut genome has been performed, and the association with seed OB was verified using a proteomic approach.• Five full-length sequences (CavCLO-H1, CavCLO-H2, CavCLO-H3, CavCLO-L1, CavCLO-L2), belonging to the two groups of caleosins (H and L), have been identified in the hazelnut genome. The number of identified caleosins is in agreement with that previously observed in other plant species, confirming that caleosins comprise small gene families in plants.• A proteomic approach allowed us to verify only the presence of CavCLO-H1 in hazelnut OB, suggesting that several members inside this family could have different roles during plant growth and development. In silico analysis also suggests that CavCLO-H1 may act as a peroxygenase.

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“…This made subsequent Bradford measurements more specific for only strongly bound proteins such as oleosins, caloleosins and steroleosins [16,36,38]. We note that using high alkaline pH reduces the total amount of oleosins compared with neutral extraction [39], which could cause a systematic offset for subsequent oil body size measurements from laser diffraction and Bradford measurements of protein quantity. The solution was poured into 50 ml centrifuge tubes and centrifuged in a Multifuge X1R (Thermo Heraeus, Hanau, Germany) at 15 000 g and 4°C for 3 h. The resulting floating fractions (cream layer, fat pad and oil bodies) were removed with a small spoon and re-suspended in 15 ml of deionized water.…”

Section: Methodsmentioning

confidence: 99%

Label-freein situimaging of oil body dynamics and chemistry in germination

Waschatko

Billecke

Schwendy

et al. 2016

J. R. Soc. Interface.

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Plant oleosomes are uniquely emulsified lipid reservoirs that serve as the primary energy source during seed germination. These oil bodies undergo significant changes regarding their size, composition and structure during normal seedling development; however, a detailed characterization of these oil body dynamics, which critically affect oil body extractability and nutritional value, has remained challenging because of a limited ability to monitor oil body location and composition during germination in situ. Here, we demonstrate via in situ, label-free imaging that oil bodies are highly dynamic intracellular organelles that are morphologically and biochemically remodelled extensively during germination. Label-free, coherent Raman microscopy (CRM) combined with bulk biochemical measurements revealed the temporal and spatial regulation of oil bodies in native soya bean cotyledons during the first eight days of germination. Oil bodies undergo a cycle of growth and shrinkage that is paralleled by lipid and protein compositional changes. Specifically, the total protein concentration associated with oil bodies increases in the first phase of germination and subsequently decreases. Lipids contained within the oil bodies change in saturation and chain length during germination. Our results show that CRM is a well-suited platform to monitor in situ lipid dynamics and local chemistry and that oil bodies are actively remodelled during germination. This underscores the dynamic role of lipid reservoirs in plant development.

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The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them

Cited by 59 publications

References 30 publications

Peanut Oil Body Composition and Stability

Peanut Oil Body Composition and Stability

Identification of a caleosin associated with hazelnut (Corylus avellana L.) oil bodies

Label-freein situimaging of oil body dynamics and chemistry in germination

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