Nonenzymatic Browning and Protein Aggregation in Royal Jelly during Room-Temperature Storage

文献类型： 外文期刊

第一作者： Qao, Jiangtao

作者： Qao, Jiangtao;Wang, Xueyu;Zhang, Hongcheng;Zhang, Hongcheng;Liu, Liqiang

作者机构：

关键词： queen differentiation; CML; freshness marker; protein aggregation; MRJP1 monomer

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2018 年 66 卷 8 期

页码：

收录情况： SCI

摘要： Royal jelly possesses numerous functional properties. Improper storage usually causes bioactivity loss, especially queen differentiation activity. To determine changes in royal jelly, we investigated nonenzymatic browning and protein changes in royal jelly during room-temperature storage from 1 to 6 months. Our results indicate that royal jelly experiences nonenzymatic browning and protein aggregation. The products of nonenzymatic browning dramatically increased, especially Ne-carboxymethyl lysine (CML) with growth of approximately 7-fold. We speculate that CML may be recognized as a freshness marker for royal jelly. Our results also demonstrate that the major royal jelly protein 1 (MRJP1) monomer gradually aggregated with MRJP1 oligomers into new oligomers of about 440 and 700 kDa. This suggests that the reduction of MRJP1 monomer may be attributable to aggregation. We provide the novel explanation that the differentiation loss of royal jelly may be due to the aggregation of MRJP1 limiting the honeybees' ability to digest and absorb royal jelly.

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