Subunit properties of legume trypsin inhibitor
-
摘要: 本研究选取豌豆、绿豆、豇豆、芸豆、红小豆、蚕豆、黑大豆、鹰嘴豆、黎豆、苦豆10种豆,测得10种豆中胰蛋白酶抑制剂（trypsin inhibitor,TI）含量范围为47.4148.9 TIU/g,苦豆和品红05200的含量最高,分别为148.9、121.8 TIU/g。Gelatin-PAGE活性染色表明10种豆的亚基数目范围为513个,品种间TI亚基种类、丰度存在一定差异。通过极端热、酸、碱、盐、振荡条件分别处理10种豆粉粗提液,在亚基层面分析不同豆类胰蛋白酶抑制剂的稳定性特征,为进一步探究胰蛋白酶抑制剂稳定性机理提供初步结构数据,为豆类在食品加工及饲料养殖方面提供指导。Abstract: This study selected 10 varieties of cultivated beans, inclucling mung bean, cowpea, kidney bean, adzuki bean and broad bean, black soybean, chickpea, mucuna, fenugreek as matarials.Trypsin inhibitor ( TI) activity, polymorphism and stability of beans were tested.The beans TI activity were 47.4 148.9 TIU/g. Fenugreek and Pinhong05200 had the highest TI activity, which were 148.9, 121.8 TIU/g, respectively.Inhibitor activity staining Gelatin-PAGE showed that beans had 5 13 TI bands.The number and the relative content of subunit of legume TI were determined respectively, and there were many differences of subunit properties in diverse cultivars. Through the treatment of extreme heat, acid, alkali, salt and oscillation, the stability characteristics of trypsin inhibitor were analyzed in the level of subunit aiming at provide preliminary structural data for further research on the mechanism of the stability of the trypsin inhibitor and provide guidance for beans in the food processing and forage breeding.
-
Keywords:
- legume /
- subunit of trypsin inhibitor /
- polymorphis /
- mstability
-
[1] 王荣春, 孙建华, 何述栋.胰蛋白酶抑制剂的结构与功能研究进展[J].食品科学, 2013, 34 (9) :364-367. [2] Fang E F, Hassanien A A, Wong J H, et al.Isolation of a new trypsin inhibitor from the Faba bean (Viciafabacv.Giza 843) with potential medicinal applications[J].Protein Pept Lett, 2011, 18 (1) :64-72.
[3] Katoh H, Ishikawa H, Hasegawa M, et al.Protective effect of urinary trypsin inhibitor on the development of radiation-induced lung fibrosis in mice[J].J RadiatRes (Tokyo) , 2010, 51 (3) :325-332.
[4] Sylvie R, Bertil K.The Annals of pharmacotherapy[J].Anejt Msiolog, 1996, 12 (8) :37-39.
[5] Lopes J, Valadares N, Moraes D, et al.Physico-chemical and antifungal properties of protease inhibitors from Acacia plumose[J].Phytochemistry, 2009, 70, 871-879.
[6] Sun L C, Yoshida A, Cai Q F, et al.Mung bean trypsin inhibitor is effective in suppressing the degradation of myofibrillar proteins in the skeletal muscle of blue scad (Decapterusmaruadsi) [J].Journal of Agricutural and Food Chemistry, 2010, 58 (24) :12986-12992.
[7] 廖海, 杜林方, 周嘉峪.植物中蛋白类蛋白酶抑制剂研究进展[J].天然产物研究与开发, 2001, 14 (7) :80-83. [8] 江均平, 李春红, 张涛, 等.绿豆胰蛋白酶抑制剂的含量、多型性及稳定性[J].食品科学, 2013, 34 (11) :32-35. [9] L M Perez, B L Alvarez, F Codony, et al.A new microtitreplate screening method for evaluating theviability of aerobic respiring bacteria in high surfacebiofilms[J], Letters in Applied Microbiology, 2010, 51 (3) :331-337.
[10] 燕方龙, 华蕾.大豆制品中胰蛋白酶抑制剂的抑制活性测定[M].理化检验:化学分册, 2007:226-228. [11] 李德发.大豆抗营养因子[M].中国科学技术出版社, 2003, 330-335. [12] R Felicioli, Garzelli, L Vaccari, et al.Activity staining of protein inhibitors of proteases on gelatin-containing polyacrylamide gel electrophoresis[J].Analytical Biochemistry, 1997, 244 (1) :176-179.
[13] 黄国伟, 巫光宏, 何嘉雯, 等.测定豆类胰蛋白酶抑制剂活性和种类的电泳方法改良[J].大豆科学, 2010, (2) :315-318. [14] 江均平, 李春红, 张涛, 等.红小豆栽培品种胰蛋白酶抑制剂的含量及特性研究[J].中国粮油学报, 2013, 28 (9) :27-29. [15] 李智, 林广素.豆奶粉的稳定性研究[J].广西轻工业, 2007, 2 (2) :15-16, 53. [16] 张兵, 赵明沂, 张嵘.丝氨酸蛋白酶抑制剂的研究进展[J].沈阳药科大学学报, 2014, 31 (10) :836-840. [17] Kim Hw, Ishikawa K.The Role of Disulfide Bond in Hyperthermophilic Endocellulase[J].Extremophiles, 2013, 17 (4) :593-599.
[18] Chakravarty S, Varadarajan R.Elucidation of Determinants of Protein Stability through Genome Sequence Analysis[J].Febs Letters, 2000, 470 (1) :65-69.
[19] 陈霞, 姜晓雷, 李明达, 等.离子强度和p H对大麦中热稳定蛋白稳定性的影响[J].食品工业科技, 2010, 31 (20) :87-89, 175. [20] Ei-Shamei Z, Wu J W, Haard N F.Influence of wound injury on accumulation of proteinase inhibitors in leaf and stem tissues of two processing tomato cultivars[J].Journal of Food Biochemistry, 1996, 20:155-171.
[21] Clemente A, Manzano M, Jimenez E, et al.The antiproliferative effect of TI1B, a major Bowman-Birkisoinhibitor from pea (Pisumsativum L.) , on HT29 colon cancer cells is mediated through protease inhibition[J].British Journal of Nutrition, 2012, 108 (1) :135-144.
[22] Haward T.Trypsin inhibitor content of New Zealand grown pea cultivars[D].New Zealand:Lincoln University, 1996.
[23] 张伦, 刘盈盈, 杨玲, 等.紫花芸豆胰蛋白酶抑制剂粗提条件优化及稳定性研究[J].西南农业学报, 2009, 22 (4) :27-31. [24] 赵欣, 付煊赫, 张宗申, 等.鹰嘴豆种子胰蛋白酶抑制剂的分离纯化与鉴定[J].中国生物化学与分子生物学报, 2011, 27 (3) :287-292. [25] Sappasith Klomklao, Soottawat Benjakul, Hideki Kishimura, et al.Extraction, purification and properties of trypsin inhibitor from Thai mung bean (Vigna radiate (L.) R.Wilczek) [J].Food Chemistry, 2011, 129 (4) :1348-1354.
[26] Benjakul S, Visessanguan W, Thummaratwasik P.Isolation and characterization of trypsin inhibitors from some Thai legume seeds[J].Journal of Food Science and Technology, 2000, 24, 107-127.
[27] Benjakul S, Karoon S, Suwanno A.Inhibitory effects of seed extracts on fish proteinases[J].Journal of the Science of Food and Agriculture.1999, 79, 1875-1881.
[28] Damodaran S, Xu, Sq.The role of electrostatic forces in anomalous adsorption behavior of phosvitin at the air/water interface[J].Journal of Colloid and Interface Science, 1996, 178 (2) :426-435.
[29] 李一莉, 林晓红, 崔敷, 等.绿豆胰蛋白酶抑制剂片段及其类似物的合成[J].中国科学 (B辑) , 1994, 24 (1) :42-47.
计量
- 文章访问数: 228
- HTML全文浏览量: 34
- PDF下载量: 126
下载:
