High hydrostatic pressure reduces inflammation induced by litchi thaumatin-like protein via altering active domain

文献类型： 外文期刊

第一作者： Li, Yun

作者： Li, Yun;Wang, Kai;Wang, Dongwei;Zhao, Lei;Liu, Xuwei;Hu, Zhuoyan;Li, Chuyuan;Pan, Fei;Weng, Shaoquan;Zhao, Min;Li, Qian

作者机构：

关键词： High hydrostatic pressure; Litchi thaumatin-like proteins; Inflammation; Structural characterization; Computational modelling

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 461 卷

页码：

收录情况： SCI

摘要： Thaumatin-like proteins (TLP), existing in various fruits, have allergenic and pro-inflammatory activities. The current research attempts to reduce the pro-inflammatory activity of litchi TLP (LcTLP) through high hydrostatic pressure (HHP). This study demonstrated that HHP (250-500 MPa, 5-10 min) was a potential technique to reduce the pro-inflammatory activity of LcTLP, which was attributed to the irreversible destruction of the active domain, ie., V-cleft. SDS-PAGE showed no change in the protein profile. Continuous HHP treatment promoted LcTLP unfolding and then reassembling (400 MPa was the transition pressure), and the content of /3-sheets decreased from 35.4% to 31.1%. HHP treatment could mitigate inflammatory responses of LcTLP, as confirmed by ELISA and western blot. Molecular dynamics simulations showed significant changes in the residue network under HHP, thereby affecting the V-cleft. These findings provide a theoretical explanation and structural insights into the HHP-induced reduction of pro-inflammatory activity of LcTLP.

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