Investigation of the physiochemical properties, cryoprotective activity and possible action mechanisms of sericin peptides derived from membrane separation - Details

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Abstract：

In　order　to　exploit　their　industrial　applications,　sericin　peptides　(3K-SP)　were　obtained　by　membrane　separation　and　their　physiochemical　properties　and　cryoprotective　function　were　investigated.　Results　showed　that　3K-SP　were　mostly　distributed　less　than　3000 Da,　and　rich　in　the　amino　acids　Ser,　Asp,　Gly,　Thr　and　Glu,　which　have　been　associated　with　the　cryoprotective　activity　of　ice-structuring　proteins.　Addition　of　3K-SP　to　a　frozen　solution　led　to　the　reductions　in　melting　temperature　and　melting　time　compared　to　control　solution.　In　addition,　3K-SP　inhibited　ice　recrystallization,　since　it　could　maintain　small　ice　crystal　sizes　within　a　frozen　solution.　Furthermore,　3K-SP　demonstrated　high　cryogenic　protection　activity　of　Lactobacillus　delbrueckii　Subsp.　Bulgaricus　during　freezing,　and　provided　optimal　protection　of　cells　at　conditions　in　which　its　concentration　was　1.0 mg/mL　and　the　pH　of　the　solution　was　7.0.　In　these　conditions,　the　percentage　of　surviving　cells　was　as　high　as　84.78 ± 3.07%.　Flow　cytometric　and　scanning　electron　microscopy　analyses　showed　that　treatment　with　3K-SP　increased　the　percentage　of　viable　cells　from　52.9%　to　80.1%,　and　suggest　that　3K-SP　may　mediate　its　protective　effects　through　interaction　with　cell　membranes,　whereby　it　surrounds　cells　in　a　glassy　matrix　that　helps　maintain　their　membrane　integrity.　©　2016　Elsevier　Ltd

Keyword：

Cryoprotective activity; Frozen storage; Mechanism; Physiochemical property; Sericin peptides

Community：

[ 1 ] [Li, L.]Institute of Food and Marine Bioresources, College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China
[ 2 ] [Wu, J.-H.]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 3 ] [Zhang, L.]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 4 ] [Chen, X.]Institute of Food and Marine Bioresources, College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China
[ 5 ] [Wu, Y.]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 6 ] [Liu, J.-H.]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 7 ] [Geng, X.-Q.]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 8 ] [Wang, Z.-W.]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 9 ] [Wang, S.-Y.]Institute of Food and Marine Bioresources, College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China

Reprint 's Address：

[Wu, J.-H.]Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong UniversityChina

Email：

wujinhong@sjtu.edu.cn

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Source ：

LWT - Food Science and Technology

ISSN： 0023-6438

Year： 2017

Volume： 77

Page： 532-541

3 . 1 2 9

JCR@2017

6 . 0 0 0

JCR@2023

ESI HC Threshold：157

JCR Journal Grade：1

CAS Journal Grade：2

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SCOPUS Cited Count：

ESI Highly Cited Papers on the List： 0 Unfold All

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Chinese Cited Count：

30 Days PV： 0

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