Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity
[Display omitted] •VT and glucose conjugates were fabricated by ultrasound-assisted glycosylation.•Ultrasound assisted glycosylation obviously improved the antibacterial activity of OVT.•The UV, FTIR, CD, and surface hydrophobicity were characterized the structure changes.•The mechanism of increased...
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| Veröffentlicht in: | Food chemistry 2021-06, Vol.346, p.128905, Article 128905 |
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| container_title | Food chemistry |
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| creator | Zhang, Xianli Yue, Xiaojie Ma, Bin Fu, Xing Ren, Heling Ma, Meihu |
| description | [Display omitted]
•VT and glucose conjugates were fabricated by ultrasound-assisted glycosylation.•Ultrasound assisted glycosylation obviously improved the antibacterial activity of OVT.•The UV, FTIR, CD, and surface hydrophobicity were characterized the structure changes.•The mechanism of increased antibacterial activity via sonicated glycation was discussed.
This study aims to evaluate the effect of ultrasonic pretreatment combined with glycation on the structural characteristics and antibacterial activity of ovotransferrin (OVT). Firstly, OVT (purity >90%) was isolated from egg white with a simple and efficient method. After the treatment of ultrasound and glycation, the browning degree of OVT increased with the rising power of ultrasound, while the number of free amino groups obviously decreased to 25.4%. Various spectrum detection showed that the structures of OVT have changed significantly, indicating the tertiary structure became more flexible and looser. The minimal inhibitory concentration of ultrasound glycated OVT were 25.0 and 32.1 μmol/L for E. coli and S. aureus, respectively. In summary, ultrasound-assisted glycation is an effective technique to improve the biological activity of OVT. |
| doi_str_mv | 10.1016/j.foodchem.2020.128905 |
| format | Article |
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•VT and glucose conjugates were fabricated by ultrasound-assisted glycosylation.•Ultrasound assisted glycosylation obviously improved the antibacterial activity of OVT.•The UV, FTIR, CD, and surface hydrophobicity were characterized the structure changes.•The mechanism of increased antibacterial activity via sonicated glycation was discussed.
This study aims to evaluate the effect of ultrasonic pretreatment combined with glycation on the structural characteristics and antibacterial activity of ovotransferrin (OVT). Firstly, OVT (purity >90%) was isolated from egg white with a simple and efficient method. After the treatment of ultrasound and glycation, the browning degree of OVT increased with the rising power of ultrasound, while the number of free amino groups obviously decreased to 25.4%. Various spectrum detection showed that the structures of OVT have changed significantly, indicating the tertiary structure became more flexible and looser. The minimal inhibitory concentration of ultrasound glycated OVT were 25.0 and 32.1 μmol/L for E. coli and S. aureus, respectively. In summary, ultrasound-assisted glycation is an effective technique to improve the biological activity of OVT.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2020.128905</identifier><identifier>PMID: 33401085</identifier><language>eng</language><publisher>OXFORD: Elsevier Ltd</publisher><subject>Animals ; Anti-Bacterial Agents - metabolism ; Anti-Bacterial Agents - pharmacology ; Antibacterial activity ; Chemistry ; Chemistry, Applied ; Conalbumin - isolation & purification ; Conalbumin - metabolism ; Conalbumin - pharmacology ; Egg White - chemistry ; Escherichia coli - drug effects ; Food Science & Technology ; Glycation ; Glycosylation ; Hydrophobic and Hydrophilic Interactions ; Life Sciences & Biomedicine ; Maillard Reaction ; Microbial Sensitivity Tests ; Nutrition & Dietetics ; Ovotransferrin ; Physical Sciences ; Protein Structure, Secondary ; Science & Technology ; Sonication ; Staphylococcus aureus - drug effects ; Structure ; Ultrasound</subject><ispartof>Food chemistry, 2021-06, Vol.346, p.128905, Article 128905</ispartof><rights>2020 Elsevier Ltd</rights><rights>Copyright © 2020 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>36</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000614647000005</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c434t-af69e4fc0e08734b32183f2ca0039f0988651c0d36cc2addf784336d94a77edb3</citedby><cites>FETCH-LOGICAL-c434t-af69e4fc0e08734b32183f2ca0039f0988651c0d36cc2addf784336d94a77edb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2020.128905$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27929,27930,39263,46000</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33401085$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhang, Xianli</creatorcontrib><creatorcontrib>Yue, Xiaojie</creatorcontrib><creatorcontrib>Ma, Bin</creatorcontrib><creatorcontrib>Fu, Xing</creatorcontrib><creatorcontrib>Ren, Heling</creatorcontrib><creatorcontrib>Ma, Meihu</creatorcontrib><title>Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity</title><title>Food chemistry</title><addtitle>FOOD CHEM</addtitle><addtitle>Food Chem</addtitle><description>[Display omitted]
•VT and glucose conjugates were fabricated by ultrasound-assisted glycosylation.•Ultrasound assisted glycosylation obviously improved the antibacterial activity of OVT.•The UV, FTIR, CD, and surface hydrophobicity were characterized the structure changes.•The mechanism of increased antibacterial activity via sonicated glycation was discussed.
This study aims to evaluate the effect of ultrasonic pretreatment combined with glycation on the structural characteristics and antibacterial activity of ovotransferrin (OVT). Firstly, OVT (purity >90%) was isolated from egg white with a simple and efficient method. After the treatment of ultrasound and glycation, the browning degree of OVT increased with the rising power of ultrasound, while the number of free amino groups obviously decreased to 25.4%. Various spectrum detection showed that the structures of OVT have changed significantly, indicating the tertiary structure became more flexible and looser. The minimal inhibitory concentration of ultrasound glycated OVT were 25.0 and 32.1 μmol/L for E. coli and S. aureus, respectively. In summary, ultrasound-assisted glycation is an effective technique to improve the biological activity of OVT.</description><subject>Animals</subject><subject>Anti-Bacterial Agents - metabolism</subject><subject>Anti-Bacterial Agents - pharmacology</subject><subject>Antibacterial activity</subject><subject>Chemistry</subject><subject>Chemistry, Applied</subject><subject>Conalbumin - isolation & purification</subject><subject>Conalbumin - metabolism</subject><subject>Conalbumin - pharmacology</subject><subject>Egg White - chemistry</subject><subject>Escherichia coli - drug effects</subject><subject>Food Science & Technology</subject><subject>Glycation</subject><subject>Glycosylation</subject><subject>Hydrophobic and Hydrophilic Interactions</subject><subject>Life Sciences & Biomedicine</subject><subject>Maillard Reaction</subject><subject>Microbial Sensitivity Tests</subject><subject>Nutrition & Dietetics</subject><subject>Ovotransferrin</subject><subject>Physical Sciences</subject><subject>Protein Structure, Secondary</subject><subject>Science & Technology</subject><subject>Sonication</subject><subject>Staphylococcus aureus - drug effects</subject><subject>Structure</subject><subject>Ultrasound</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>HGBXW</sourceid><sourceid>EIF</sourceid><recordid>eNqNkMFuGyEQQFGVqnHS_kLEPVp3WPAue2tlJW2lSL3UZ8TCUGN5wQLiyH9fnE1ybbiARu8hzSPkhsGSAeu-7pYuRmu2OC1baOuwlQOsPpAFkz1veujbC7IADrKRTHSX5CrnHUAlmfxELjkXwECuFmS72Zekcwze0EPCklCXCUOhGLY6GLS0bJH-3Z-MLj4GGh2Nx1iVkB2m5APVwVI_HVI8VtiXXAfFj9oUTF7vaX34oy-nz-Sj0_uMX17ua7K5v_uz_tk8_P7xa_39oTGCi9Jo1w0onAGEuogYecskd63RAHxwMEjZrZgByztjWm2t66XgvLOD0H2PduTXpJv_NSnmnNCpQ_KTTifFQJ3TqZ16TafO6dScroo3s3h4HCe0b9prqwrIGXjCMbpsPNY-b1iN29XSoofzWa19eQ62jo-hVPX2_Wqlv8001k5Hj0m9GNYnNEXZ6P-3zD_qMaaI</recordid><startdate>20210601</startdate><enddate>20210601</enddate><creator>Zhang, Xianli</creator><creator>Yue, Xiaojie</creator><creator>Ma, Bin</creator><creator>Fu, Xing</creator><creator>Ren, Heling</creator><creator>Ma, Meihu</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>BLEPL</scope><scope>DTL</scope><scope>HGBXW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20210601</creationdate><title>Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity</title><author>Zhang, Xianli ; Yue, Xiaojie ; Ma, Bin ; Fu, Xing ; Ren, Heling ; Ma, Meihu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c434t-af69e4fc0e08734b32183f2ca0039f0988651c0d36cc2addf784336d94a77edb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Animals</topic><topic>Anti-Bacterial Agents - metabolism</topic><topic>Anti-Bacterial Agents - pharmacology</topic><topic>Antibacterial activity</topic><topic>Chemistry</topic><topic>Chemistry, Applied</topic><topic>Conalbumin - isolation & purification</topic><topic>Conalbumin - metabolism</topic><topic>Conalbumin - pharmacology</topic><topic>Egg White - chemistry</topic><topic>Escherichia coli - drug effects</topic><topic>Food Science & Technology</topic><topic>Glycation</topic><topic>Glycosylation</topic><topic>Hydrophobic and Hydrophilic Interactions</topic><topic>Life Sciences & Biomedicine</topic><topic>Maillard Reaction</topic><topic>Microbial Sensitivity Tests</topic><topic>Nutrition & Dietetics</topic><topic>Ovotransferrin</topic><topic>Physical Sciences</topic><topic>Protein Structure, Secondary</topic><topic>Science & Technology</topic><topic>Sonication</topic><topic>Staphylococcus aureus - drug effects</topic><topic>Structure</topic><topic>Ultrasound</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Xianli</creatorcontrib><creatorcontrib>Yue, Xiaojie</creatorcontrib><creatorcontrib>Ma, Bin</creatorcontrib><creatorcontrib>Fu, Xing</creatorcontrib><creatorcontrib>Ren, Heling</creatorcontrib><creatorcontrib>Ma, Meihu</creatorcontrib><collection>Web of Science Core Collection</collection><collection>Science Citation Index Expanded</collection><collection>Web of Science - Science Citation Index Expanded - 2021</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Xianli</au><au>Yue, Xiaojie</au><au>Ma, Bin</au><au>Fu, Xing</au><au>Ren, Heling</au><au>Ma, Meihu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity</atitle><jtitle>Food chemistry</jtitle><stitle>FOOD CHEM</stitle><addtitle>Food Chem</addtitle><date>2021-06-01</date><risdate>2021</risdate><volume>346</volume><spage>128905</spage><pages>128905-</pages><artnum>128905</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>[Display omitted]
•VT and glucose conjugates were fabricated by ultrasound-assisted glycosylation.•Ultrasound assisted glycosylation obviously improved the antibacterial activity of OVT.•The UV, FTIR, CD, and surface hydrophobicity were characterized the structure changes.•The mechanism of increased antibacterial activity via sonicated glycation was discussed.
This study aims to evaluate the effect of ultrasonic pretreatment combined with glycation on the structural characteristics and antibacterial activity of ovotransferrin (OVT). Firstly, OVT (purity >90%) was isolated from egg white with a simple and efficient method. After the treatment of ultrasound and glycation, the browning degree of OVT increased with the rising power of ultrasound, while the number of free amino groups obviously decreased to 25.4%. Various spectrum detection showed that the structures of OVT have changed significantly, indicating the tertiary structure became more flexible and looser. The minimal inhibitory concentration of ultrasound glycated OVT were 25.0 and 32.1 μmol/L for E. coli and S. aureus, respectively. In summary, ultrasound-assisted glycation is an effective technique to improve the biological activity of OVT.</abstract><cop>OXFORD</cop><pub>Elsevier Ltd</pub><pmid>33401085</pmid><doi>10.1016/j.foodchem.2020.128905</doi><tpages>7</tpages></addata></record> |
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| subjects | Animals Anti-Bacterial Agents - metabolism Anti-Bacterial Agents - pharmacology Antibacterial activity Chemistry Chemistry, Applied Conalbumin - isolation & purification Conalbumin - metabolism Conalbumin - pharmacology Egg White - chemistry Escherichia coli - drug effects Food Science & Technology Glycation Glycosylation Hydrophobic and Hydrophilic Interactions Life Sciences & Biomedicine Maillard Reaction Microbial Sensitivity Tests Nutrition & Dietetics Ovotransferrin Physical Sciences Protein Structure, Secondary Science & Technology Sonication Staphylococcus aureus - drug effects Structure Ultrasound |
| title | Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity |
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