Isolation and characterisation of sericin antifreeze peptides and molecular dynamics modelling of their ice-binding interaction - Details

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Abstract：

This　study　aimed　to　isolate　and　characterise　a　novel　sericin　antifreeze　peptide　and　investigate　its　ice-binding　molecular　mechanism.　The　thermal　hysteresis　activity　of　ice-binding　sericin　peptides　(I-SP)　was　measured　and　their　activity　reached　as　high　as　0.94　°C.　A　P4　fraction,　with　high　hypothermia　protective　activity　and　inhibition　activity　of　ice　recrystallisation,　was　obtained　from　I-SP,　and　a　purified　sericin　peptide,　named　SM-AFP,　with　the　sequence　of　TTSPTNVSTT　and　a　molecular　weight　of　1009.50　Da　was　then　isolated　from　the　P4　fraction.　Treatment　of　Lactobacillus　delbrueckii　Subsp.　bulgaricus　LB340　LYO　with　100　μg/ml　synthetic　SM-AFP　led　to　1.4-fold　increased　survival　(p　＜　0.05).　Finally,　an　SM-AFP/ice　binding　model　was　constructed　and　results　of　molecular　dynamics　simulation　suggested　that　the　binding　of　SM-AFP　with　ice　and　prevention　of　ice　crystal　growth　could　be　attributed　to　hydrogen　bond　formation,　hydrophobic　interaction　and　non-bond　interactions.　Sericin　peptides　could　be　developed　into　beneficial　cryoprotectants　and　used　in　frozen　food　processing.　©　2014　Elsevier　Ltd.

Keyword：

Antifreeze activity; Ice-binding; Isolation; Molecular dynamic modelling; Sericin peptides

Community：

[ 1 ] [Wu, J.]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 2 ] [Rong, Y.]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 3 ] [Wang, Z.]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 4 ] [Zhou, Y.]Department of Food Science, College of Biological Science and Technology, Fuzhou University, Fuzhou, 350002, China
[ 5 ] [Wang, S.]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 6 ] [Wang, S.]Department of Food Science, College of Biological Science and Technology, Fuzhou University, Fuzhou, 350002, China
[ 7 ] [Zhao, B.]College of Chemistry and Materials Science, Nanjing Normal University, Nanjing, 210097, China

Reprint 's Address：

[Wang, S.]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong UniversityChina

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Source ：

Food Chemistry

ISSN： 0308-8146

Year： 2015

Volume： 174

Page： 621-629

4 . 0 5 2

JCR@2015

8 . 5 0 0

JCR@2023

ESI HC Threshold：179

JCR Journal Grade：1

CAS Journal Grade：1

Cited Count：

WoS CC Cited Count：

SCOPUS Cited Count： 73

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 2

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