A novel antioxidant protein of non-phycobiliprotein family derived from marine red alga Porphyra haitanensis
文献类型： 外文期刊
作者： Chuang, Pan 2 ; Tao, Fengting 2 ; Qi, Bo 2 ; Xiang, Huan 2 ; Chen, Shengjun 2 ; Yang, Xianqing 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl Res & Dev Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl Res & Dev Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou, Peoples R China
3.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China
4.Sanya Trop Fisheries Res Inst, Sanya, Peoples R China
5.Dalian Polytech Univ, Collaborat Innovat Ctr Prov & Ministerial Coconstr, Dalian, Peoples R China
关键词： antioxidant; phycobiliprotein; Porphyra haitanensis; recombinant construction; spectroscopy analysis
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.1； 五年影响因子：4.2 ）
ISSN： 0022-5142
年卷期： 2023 年 103 卷 11 期
页码：
收录情况： SCI
摘要： BACKGROUND: Oxidation has been reported as the one of the deterioration reactions of proteins in aquatic products. Searching for new bioactive substances from marine algae has been one of the main areas in food science and additives. RESULTS: In this study, a novel protein from the red alga Porphyra haitanensis was determined after ammonium sulfate precipitation and gel filtration chromatography. It closely corresponded to the antioxidant activity and was identified as an uncharacterized protein with a molecular mass of 43 kDa, designated Ph43. Bioinformatic analysis revealed that Ph43 is a novel protein of non-phycobiliprotein family with putative chordin domains and rich in.-helical conformation. Recombinant protein (rPh43) was expressed in Escherichia coli as a Hig-tagged protein using a pET-22b vector system and purified by affinity high-performance liquid chromatography. Spectroscopy analysis revealed that there were no structural differences between rPh43 and natural recovered Ph43. Moreover, rPh43 showed equal/higher antioxidant activity compared with Ph43. rPh43 has the potential for application as a natural antioxidant for food stabilization. CONCLUSION: Our results identified a novel antioxidant protein with molecular mass of 43 kDa derived from Porphyra haitanensis that belongs to the non-phycobiliprotein family. (c) 2023 Society of Chemical Industry.
- 相关文献
作者其他论文 更多>>
-
Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution
作者：Cui, Qiaoyan;Yang, Yanping;Cui, Qiaoyan;Li, Laihao;Huang, Hui;Chen, Shengjun;Li, Chunsheng;Yang, Yanping
关键词：Tilapia sausage; Cooperative fermentation; Gel strength; Texture
-
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
作者：Wang, Chunxin;Wu, Yanyan;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Wang, Di;Wang, Yueqi;Wu, Yanyan;Cai, Qiuxing;Wang, Yueqi;Wu, Yanyan;Cai, Qiuxing;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Di;Wang, Yueqi;Wang, Chunxin;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Di;Wang, Yueqi
关键词：Fermented sea bass; Machine learning; Umami peptides; Molecular docking
-
Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis
作者：Song, Gongshuai;Zeng, Mingwei;Jiang, Nengliang;Wang, Danli;Yuan, Tinglan;Li, Ling;Gong, Jinyan;Song, Gongshuai;Chen, Shengjun;Song, Gongshuai;Shen, Qing;Lyu, Zhangfan;Mei, Guangming
关键词：Salmon; Air frying; Lipids oxidation; Lipidomics; Machine learning
-
Effect of ozone oxidation on gastrointestinal digestion and absorption characteristics of silver carp ( Hypophthalmichthys molitrix) ) surimi gels in vitro
作者：Cao, Shuning;Pan, Yuping;Zheng, Wendong;Yin, Tao;Liu, Ru;You, Juan;Chen, Shengjun;Yin, Tao;Liu, Ru;You, Juan
关键词：Ozone oxidation; Surimi gels; Digestion and absorption; LC-MS/MS
-
Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis
作者：Wang, Yueqi;Chen, Qian;Xiang, Huan;Sun-Waterhouse, Dongxiao;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan;Sun-Waterhouse, Dongxiao;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan
关键词：Fermented golden pomfret; Microbiota community; Volatile compound; Co-occurrence network; Metabolic pathway
-
Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation
作者：Xu, Chencai;Chen, Guanyi;Xu, Jie;Chen, Chunbei;Xia, Qiuyu;Sun, Qinxiu;Wei, Shuai;Han, Zongyuan;Wang, Zefu;Liu, Shucheng;Chen, Shengjun;Sun, Qinxiu;Liu, Shucheng
关键词：Golden pompano; Water holding capacity; Linoleic acid-induced oxidation; Myoglobin; Myofibrillar protein
-
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein "blue foods": Focusing on the impacts of protein-flavor interactions
作者：Wang, Yueqi;Wang, Huifang;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Sun-Waterhouse, Dongxiao;Wu, Yanyan;Wang, Yueqi;Wang, Yueqi;Sun-Waterhouse, Dongxiao;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan
关键词：Blue food; Flavor compound; Protein; Food component interaction; Flavor perception
