NMR and FTIR studies of hydrated pea proteins

The effects of increasing D₂O hydration on the plasticization of vicilin, legumin and albumin fractions from peas were investigated using solid state ¹H-NMR transverse relaxation techniques. Measurements showed increases on hydration in the T₂ and intensity of the exponential component of the relaxation decay. However, a Gaussian (more rigid) component remained throughout the sample composition range. This behaviour contrasted with that observed in barley storage proteins and would indicate considerably less plasticization in legume proteins. In ²H-NMR transverse relaxation measurements of a highly D₂O hydrated sample over a large temperature range, vicilin was shown to be hydrophilic in nature. However, the observed absorption of water by vicilin was less than in the HMW subunits of wheat. FTIR spectra show little structural change in vicilin and legumin on hydration, in contrast to changes occurring in the cereal proteins. These differences in behaviour may be ascribed to differences between the globular structure of the legume proteins and the more linear structure of the cereal proteins.     

Purification and characterisation of relevant natural and recombinant apple allergens

Apple (Malus domestica) is the most widely cultivated fruit crop in Europe and frequently causes allergic reactions with a variable degree of severity. So far, four apple allergens Mal d 1, Mal d 2, Mal d 3 and Mal d 4 have been identified. Mal d 1, a Bet v 1 related allergen, and Mal d 4, apple profilin, are sensitive to proteolytic degradation, whereas Mal d 2, a thaumatin-like protein and Mal d 3, a nonspecific lipid transfer protein, are rather stable to proteolytic processes. Mal d 1 and Mal d 4 were purified after expression in Escherichia coli expression system, while Mal d 2 and Mal d 3 were purified from apple fruit tissue. All purified proteins were subjected to detailed physicochemical characterisation to confirm their structural integrity and maintained IgE binding capacity. Detailed investigations of carbohydrate moieties of Mal d 2 demonstrated their involvement in the overall IgE binding capacity of this allergen. It was concluded that the folded structure and IgE binding capacity of all four allergens were preserved during purification.     

Sila-haloperidol, a silicon analogue of the dopamine (D2) receptor antagonist haloperidol: synthesis, pharmacological properties, and metabolic fate

Haloperidol (1 a), a dopamine (D(2)) receptor antagonist, is in clinical use as an antipsychotic agent. Carbon/silicon exchange (sila-substitution) at the 4-position of the piperidine ring of 1 a (R(3)COH --> R(3)SiOH) leads to sila-haloperidol (1 b). Sila-haloperidol was synthesized in a new multistep synthesis, starting from tetramethoxysilane and taking advantage of the properties of the 2,4,6-trimethoxyphenyl unit as a unique protecting group for silicon. The pharmacological profiles of the C/Si analogues 1 a and 1 b were studied in competitive receptor binding assays at D(1)-D(5), sigma(1), and sigma(2) receptors. Sila-haloperidol (1 b) exhibits significantly different receptor subtype selectivities from haloperidol (1 a) at both receptor families. The C/Si analogues 1 a and 1 b were also studied for 1) their physicochemical properties (log D, pK(a), solubility in HBSS buffer (pH 7.4)), 2) their permeability in a human Caco-2 model, 3) their pharmacokinetic profiles in human and rat liver microsomes, and 4) their inhibition of the five major cytochrome P450 isoforms. In addition, the major in vitro metabolites of sila-haloperidol (1 b) in human liver microsomes were identified using mass-spectrometric techniques. Due to the special chemical properties of silicon, the metabolic fates of the C/Si analogues 1 a and 1 b are totally different.     

Microbial transglutaminase-mediated modification of ovalbumin

In the present paper we have investigated the impact of microbial transglutaminase on thermally treated ovalbumin. In fact, ovalbumin was modified by microbial transglutaminase following heat treatment for 1 h at 80 °C. The protein was both intra- and inter-molecularly crosslinked as shown by the formation of high molecular weight polymers and a monomer having similar molecular weight but higher electrophoretic mobility when compared to unmodified ovalbumin. Analysis of simulated digestion under physiological conditions has demonstrated that the biopolymers obtained after transglutaminase treatment were more resistant to both gastric and duodenal digestion. Whilst they started gradually being digested after 5 min of incubation with pepsin, some of them were still present even after 60 min incubation with the duodenal enzymes, trypsin and chymotrypsin. Furthermore, incubation of 1.5% (w/v) ovalbumin gel in the presence of transglutaminase led to the formation of a well-developed viscoelastic gel network with higher modulus and lower phase angle values. These results suggest a possible use of transglutaminase-modified ovalbumin in the food industry as a potential ingredient to enhance both the functional properties of many food-based products, such as digestibility, and mechanical properties, such as viscoelasticity and gel strength.     

Glycation compounds in peanuts

In the present study, the extent of the Maillard reaction in peanuts was investigated, using N-ε-fructosyllysine (ε-Fru-Lys, determined via furosine) as an indicator for the early stage, and pyrraline and N-ε-carboxymethyllysine (CML) as representatives for advanced glycation. In commercial samples, ε-Fru-Lys ranged between 1.5 and 13.3 mmol/mol lysine. Pyrraline was found in amounts between not detectable (below 0.3 mmol/mol lysine) and 9.0 mmol/mol lysine, and CML between 0.8 and 2.7 mmol/mol lysine. Lysine modification by glycation products was very low in cooked and fried peanuts (below 1%). In laboratory-scale roasting experiments, the amount of ε-Fru-Lys reached maximum values of 12.0 mmol/mol lysine after 20 min at 160 °C, whereas pyrraline increased up to 38.5 mmol/mol lysine after 25 min at 170 °C. Amount of CML was up to 1.8 mmol/mol lysine in peanuts roasted for 25 min at 170 °C. Such high amounts of pyrraline have not yet been described for any other food item. Only about one tenth of the totally observed lysine modification of up to 50% can be explained by the three glycation compounds, indicating that currently unknown reactions occur during peanut roasting. Reactions between proteins and carbonyl compounds, most likely originating from oxidative degradation of lipids, may play an important role for lysine derivatization in peanuts and should be analyzed more in detail.     

Crystal structure modifications of tristearin by food emulsifiers

The effect of several emulsifiers as crystal structure modifiers of tristearin has been investigated. The less thermodynamically stable modification, named a, is preserved when 1–10% of sorbitan monostearate was added before allowing the molten tristearin to cool and crystallize. Several other emulsifiers have been tested and it has been found that the combination of bulkiness of the hydrophilic groups with the right lengths of the hydrophobic chains of a given emulsifier is necessary to preserve the a-modification. Liquid emulsifiers and those having a pronounced hydrophilic character are not efficient as modifiers. The emulsifier has been shown to be incorporated into the tristearin during crystallization from solvent without an immediate effect, but it affects subsequent behavior upon melting and resolidification.     

Mechanical properties with respect to water content of gelatin films in glassy state

Changes on the structural and molecular level of gelatin films induced by hydration below 25±3% water content (glass–rubbery transition at ambient temperature) were identified with DSC and FTIR spectroscopy. Three main stages of hydration were distinguished: (I) water bound by high-energy sorption centres; (II) structural water; (III) polymolecular layer water. The mechanical behaviour of gelatin films at each stage of hydration was characterized. Relaxation of the films during hydration was taken into account in the analysis of results. Hydrated gelatin films were characterized as brittle below the glass–rubbery transition at ambient temperature, however some improvement of mechanical properties related to a higher renaturation level was showed between 7 and 14% of water content in stage II (structural water).     

The effect of gel structure on the kinetics of simulated gastrointestinal digestion of bovine β-lactoglobulin

The structure and properties of protein gels depend on the conditions under which they are formed. Here, we assessed the susceptibility of protein to simulated gastro-duodenal digestion of weak gels with contrasting structures, produced from either purified bovine β-lactoglobulin (β-Lg) or whey protein isolate (WPI) at pH ranging from 2.5 to 6.5 and using different heating regimes. Gels formed close to the isoelectric point proved to be very resistant to simulated gastric digestion, with more than 85% of β-Lg remaining and in the simulated duodenal phase of digestion. The sample heated to 85 °C was most resistant with over 40% remaining. In the WPI sample heated to 85 °C, more than 20% of the original β-Lg content remained undigested after simulated gastro-duodenal proteolysis. These results suggest that firm particulate gels can persist longer in the GI tract and may be useful in inducing satiety and thus provide another weapon in the fight against obesity.