« Previous AbstractSelenium Biofortification Impacts the Tomato Fruit Metabolome and Transcriptional Profile at Ripening    Next AbstractTranslocation and accumulation of nicotine via distinct spatio-temporal regulation of nicotine transporters in Nicotiana tabacum »

Food Chem

Title:		Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates
Author(s):		Shirotani N; Bygvraa Hougaard A; Lametsch R; Agerlin Petersen M; Rattray FP; Ipsen R;
Address:		"Fuji Oil Co., LTD, Sumiyoshi, Izumisano, Osaka 598-8540, Japan. Department of Food Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg 1958, Denmark. Department of Food Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg 1958, Denmark. Electronic address: ri@food.ku.dk"
Journal Title:		Food Chem
Year:		2021
Volume:		20201005
Issue:
Page Number:		128152 -
DOI:		10.1016/j.foodchem.2020.128152
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Soy protein isolates were fermented by three commercial Lactobacillus helveticus strains for a maximum of seven days to investigate the resulting proteolysis. The proteolytic activity of the most active strain (LH88) was further analyzed (LC-MS/MS and GC-MS) and it was shown that the beta-conglycinin alpha subunit 1, beta-conglycinin alpha' subunit, glycinin G1, and 2S albumin were specifically degraded. Peptigram analysis and visualization of the crystal structure showed that the hydrolysis sites of beta-conglycinin alpha subunit, alpha' subunit, and the glycinin G1 were located on the surface of the molecule or at the mobile disordered region, hence being highly accessible for the proteinase of LH88. The proteins were partially further degraded to free amino acids, and subsequently catabolized to volatile compounds. However, most of the proteins remained native, even after seven days of fermentation, thus additional modification of protein structure or adjustment of fermentation conditions are required for effective generation of flavor compounds"
Keywords:		"Amino Acids/analysis Batch Cell Culture Techniques Chromatography, High Pressure Liquid Gas Chromatography-Mass Spectrometry Lactobacillus helveticus/growth & development/*metabolism Peptide Fragments/chemistry/isolation & purification/metabolism Peptides;"
Notes:		"MedlineShirotani, Naoki Bygvraa Hougaard, Anni Lametsch, Rene Agerlin Petersen, Mikael Rattray, Fergal P Ipsen, Richard eng England 2020/10/09 Food Chem. 2021 Mar 15; 340:128152. doi: 10.1016/j.foodchem.2020.128152. Epub 2020 Oct 5"