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Effects of Glycinin Basic Polypeptide on Sensory and Physicochemical Properties of Chilled Pork
Ying-Qiu Li,Man Hao,Jie Yang,Hai-Zhen Mo 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.3
Effects of glycinin basic polypeptide (GBP) on sensory and physicochemical properties of pork during chilled storage were investigated. Pork treated with GBP was analyzed periodically for sensory properties, pH, total volatile base nitrogen (TVB-N), α-thiobarbituric acid (TBA), and total viable count (TVC) values. Compared with controls, TBA values of pork treated with GBP did not change. TVB-N, pH, and TVC values of pork showed reductions with increasing concentrations of GBP during 8 days of storage. However, there were increases in sensory scores. TVC values of treated pork showed a positive linear relationship with both pH and TVB-N values. GBP at 0.16 and 0.20% efficiently inhibited bacterial growth, and enhanced chilled pork sensory scores. Therefore, GBP has potential as a pork biological preservative for extension of shelf life during chilled storage.
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Antibacterial characteristics of glycinin basic polypeptide against Staphylococcus aureus
Yang, Jie,Sun, Gui-Jin,Li, Ying-Qiu,Cui, Kai-Yu,Mo, Hai Zhen 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.5
This paper aims to study the antibacterial action of glycinin basic polypeptide (GBP) on Staphylococcus aureus (S. aureus). Herein, the minimum inhibitory concentration (MIC) of GBP against S. aureus was 0.2 mg/mL. Atomic force microscopy (AFM) imaging showed that GBP seriously damaged the morphology of the S. aureus cells. GBP (0.8 mg/mL) enhanced the relative release of ${\beta}$-galactosidase to 25.48% when compared to the control. The activity of the respiratory-chain dehydrogenase of S. aureus decreased with increasing GBP concentration. GBP could cause a leakage of intracellular substances. Additionally, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that S. aureus bacterial proteins decreased in response to the time period of treating the bacterial cells with GBP. These results indicate that GBP could remarkably inhibit S. aureus and is, therefore, a potential food preservative.
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Sun, Xiao-Bao,Lim, Gyu Tae,Lee, Jinhyuk,Wan, Jia-Xin,Lin, Hai-Zhen,Yang, Jun-Mo,Wang, Qian,Park, Yong-Doo Elsevier 2018 PROCESS BIOCHEMISTRY Vol.68 No.-
<P><B>Abstract</B></P> <P>The protective effects of osmolytes on the renaturation of <I>Pelodiscus sinensis</I> brain-type creatine kinase (P-CKB) were determined in this study. The P-CKB gene was cloned and was heterologously expressed in <I>Escherichia coli</I> BL21 (DE3). The purified recombinant protein was subjected to 6 M urea denaturation and further applied with six different osmolytes (glycine, proline, sorbitol, DMSO, betaine, and trehalose). Our results demonstrated that the addition of glycine or DMSO could contribute toward the reactivation of unfolded P-CKB and prevent aggregation. Interestingly, 25 mM glycine was found to be the best concentration to reactivate denatured P-CKB, while high-concentration glycine led to the opposite effect as monitored by a red shift in the intrinsic fluorescence spectra and the aggregation of protein, which probably could be attributed to an additional inactive protein complex that formed during the fast refolding reaction. Docking simulation results showed the osmolyte docking energies to be relatively low and clustering groups were spread on the surface of P-CKB, indicating that osmolytes directly protected the surface of P-CKB. The results in this study could provide a better understanding of structural and functional changes in P-CKB during refolding in addition to the role of osmolytes in heterothermic animals.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Osmolytes protects the activity of <I>Pelodiscus sinensis</I> brain-type creatine kinase (P-CKB). </LI> <LI> The addition of glycine or DMSO could contribute the reactivation of P-CKB. </LI> <LI> Glycine or DMSO could prevent aggregation. </LI> <LI> Docking simulation results showed that osmolytes directly protected the surface of P-CKB. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>
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Antibacterial characteristics of glycinin basic polypeptide against Staphylococcus aureus
Jie Yang,Gui-Jin Sun,Ying-Qiu Li,Kai-Yu Cui,Hai Zhen Mo 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.5
This paper aims to study the antibacterial action of glycinin basic polypeptide (GBP) on Staphylococcus aureus (S. aureus). Herein, the minimum inhibitory concentration (MIC) of GBP against S. aureus was 0.2 mg/mL. Atomic force microscopy (AFM) imaging showed that GBP seriously damaged the morphology of the S. aureus cells. GBP (0.8 mg/mL) enhanced the relative release of β- galactosidase to 25.48% when compared to the control. The activity of the respiratory-chain dehydrogenase of S. aureus decreased with increasing GBP concentration. GBP could cause a leakage of intracellular substances. Additionally, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that S. aureus bacterial proteins decreased in response to the time period of treating the bacterial cells with GBP. These results indicate that GBP could remarkably inhibit S. aureus and is, therefore, a potential food preservative.
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