Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Food Safety of Functional Neoglycoproteins Prepared by Covalent Attachment of Galactomannan to Food Proteins

  • Nakamura, Soichiro (Department of Life and Environment Sciences, Shimane University) ;
  • Dokai, Kazumi (Department of Life and Environment Sciences, Shimane University) ;
  • Matsuura, Megumi (Department of Life and Environment Sciences, Shimane University) ;
  • Hata, Junya (Department of Life and Environment Sciences, Shimane University) ;
  • Saeki, Hiroki (Graduate School of Fisheries Sciences, Hokkaido University)
  • Published : 2002.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Hen egg-white lysozyme, ovalbumin, egg-yolk phosvitin, acid-precipitated soy protein and $\alpha$$_{sl}$ milk casein were covalently linked with galactomannan through a controlled dry-heating at 6$0^{\circ}C$ under 79% relative humidity without any chemical reagent. Neoglycosylation by the covalent binding of polysaccharide chains brought a significant improvement into the surface functionalities of food proteins. Excellent emulsifying properties and foaming properties were observed in all protein-galactomannan conjugates. Bacterial mutagenesis tests and animal dose test were done to evaluate the food safety of the protein-galactomannan conjugates. The neo-glycoproteins were negative for Ames test using Salmonella typhimurium TA100 (hisG46) and TA98 (hisD3052) strains, and rec-assay using Bacillus subtilis Hl7 (rec) and M45 (re $c^{+}$) strains. All substances were also nontoxic for oral administration to rats. L $D_{50}$ 's of these substances were all more than 7.5 g/kg body-weight of rat. No effect was also observed in the weight increases and the concentrations of total cholesterol, triglyceride and phospholipids in blood serum of the administrated rats with 7.5 g/kg conjugates. Thus, Maillard-type protein-polysaccharide conjugates prepared by covalent attachment of galactomannan to food proteins were proposed to be useful as a safe functional biopolymer in this study.y.

Keywords

References

  1. Damodaran S. 1994. Structure-function relationship of food proteins. In Protein Functionality in Food Systems. Hettiarachchy NS, Ziegler GR, eds. Marcel Dekker Inc, New York. p 1-37
  2. Nakamura S, Kato A. 2000. Multifunctional biopolymer prepared by covalent attachment of galactomannan to egg- white proteins through naturally occurring Maillard reaction. Nahrung/Food 44: 201-206 https://doi.org/10.1002/1521-3803(20000501)44:3<201::AID-FOOD201>3.0.CO;2-S
  3. Kato A, Nakamura S, Takasaki H, Maki S. 1996. Novel functional properties of glycosylated lysozymes constructed by chemical and genetic modifications. In Macromolecular Interactions in Food Technology. Parris N, Kato A, Creamer LK, Pearce J, eds. American Chemical Society, Washington DC. p 243-256
  4. Alderton G, Fevolt HL. 1946. Direct crystallization of lysozyme from egg white and some crystalline salts of lysozyme. J Biol Chem 164: 1-5
  5. Kekwick RA, Cannan RK. 1936. The hydrogen ion dissociation curve of the crystalline albumin of the hen eggs. Biochem J 30: 277-283
  6. Mecham DK, Olcott HS. 1946. Phosvitin, the principal phosphoprotein of egg yolk. J Am Chem Soc 71: 3670-3679 https://doi.org/10.1021/ja01179a028
  7. Rhee KC. 1994. Functionality of soy proteins. In Protein Functionality in Food Systems. Hettiarachchy NS, Ziegler GR, eds. Marcel Dekker Inc, New York. p 311-324
  8. Zittle CA, Custer JH. 1963. Purification and some of the properties of $\alph\;_s$-casein and $\alpha$-casein. J Dairy Sci 46: 1183- 1187 https://doi.org/10.3168/jds.S0022-0302(63)89242-5
  9. Nakamura S, Kato A, Kobayashi K. 1992. Bifunctional lysozyme-galactomannan conjugate having excellent emulsifying properties and bactericidal effect. J Agric Food Chem 40: 735-739 https://doi.org/10.1021/jf00017a005
  10. Nakamura S, Ogawa M, Saeki H, Saito M, Miyasaka S, Hata J, Adachi N, Hwang J-K. 2000. Improving the surface functionality of curdlan by conjugation with unfolding protein through naturally occurring Maillard reaction. J Food Sci Nutr 5: 200-204
  11. Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685 https://doi.org/10.1038/227680a0
  12. Pearce KM, Kinsella JE. 1978. Emulsifying properties of proteins: Evaluation of a turbidimeric technique. J Agric Food Chem 26: 716-723 https://doi.org/10.1021/jf60217a041
  13. Maron DM, Ames BN. 1983. Revised methods for Salmonella mutagenicity test. Mutat Res 113: 173-215 https://doi.org/10.1016/0165-1161(83)90010-9
  14. Kada T, Tutikawa T, Sadaie Y. 1972. In vitro and host- mediated rec-assay procedures for screening chemical mutagens; and phloxine, a mutagenic red dye detected. Mutat Res 16: 165-174 https://doi.org/10.1016/0027-5107(72)90177-7
  15. SAS Institute Inc. 1988. SAS/STAT User's Guide. release 6.03 ed. Statistical Analysis System Institute, Cary, NC. p 987-994
  16. De Serres FJ, Shelby MD. 1979. Recommendations on data production and analysis using Salmonella microsome mutagenicity assay. Mutat Res 64: 159-165 https://doi.org/10.1016/0165-1161(79)90101-8
  17. Yamamoto T, Yamamoto S, Miyahara I, Matsumura Y, Hirata A, Kin M. 1990. Isolation of a $\beta$-mannan hydrolyzing enzyme and hydrolysis of guar gum by the enzyme isolated. Denpun Kagaku 37: 99-105
  18. Yano T, Matsuyama H, Mangindaan REP. 1991. Polysaccharide induced protection of carp, Cyprinus carpio L., against bacterial infection. J Fish Disease 14: 577-582 https://doi.org/10.1111/j.1365-2761.1991.tb00613.x
  19. Matsuyama H, Mangindaan REP, Yano T. 1992. Protective effect of schizophyllan and scleroglucan against Strepto-coccus sp. infection in yellowtail (Seriola quinqueradiata). Aquaculture 101: 197-203 https://doi.org/10.1016/0044-8486(92)90023-E
  20. Okuda T, Yoshioka Y, Ikekawa T, Chihara G, Nishioka K. 1972. Anti-complementary activity of anti-tumour polysaccharides. Nature: New Biology 238 (12): 59-60 https://doi.org/10.1038/238059a0
  21. Hamuro J, Hadding U, Bitter-Suermann D. 1978. Solid phase activation of alternative pathway of complement by $\beta$-1,3 glucans and its possible role for tumour regressing activity. Immunology 34: 695-670
  22. Matsuyama H, Yano T, Yamakawa T, Nakano M. 1992. Opsonic effect of the third complement component (C3) of carp (Cyprinus carpio) on phagocytosis by neutrophils. Fish & Shellfish Immunology 2: 69-78 https://doi.org/10.1016/S1050-4648(06)80028-8

Cited by

  1. Production and Use of Maillard Products as Oxidative Stress Modulators vol.8, pp.3, 2005, https://doi.org/10.1089/jmf.2005.8.291
  2. Improvement of Surface Functionalities, Including Allergenicity Attenuation, of Whole Buckwheat Protein Fraction by Maillard-Type Glycation with Dextran vol.19, pp.4, 2014, https://doi.org/10.3746/pnf.2014.19.4.327