Antioxidant, quenching, electrophoretic, antifungal and structural properties of proteins and their abilities to control the quality of Amaranthus industrial products

María A. Lozano-Grande; Alma Leticia Martínez-Ayala; Rajamohamed Beema Shafreen; Arkadiusz Szterk; Zenon Jastrzębski; Hanna Leontowicz; Jerzy Drzewiecki; Pawel Pasko; Aviva Ezra; Shela Gorinstein

doi:10.1016/j.foodcont.2020.107276

Antioxidant, quenching, electrophoretic, antifungal and structural properties of proteins and their abilities to control the quality of Amaranthus industrial products

María A. Lozano-Grande, Alma Leticia Martínez-Ayala, Rajamohamed Beema Shafreen, Arkadiusz Szterk, Zenon Jastrzębski, Hanna Leontowicz, Jerzy Drzewiecki, Pawel Pasko, Aviva Ezra, Shela Gorinstein

Centro de Desarrollo de Productos Bióticos (CEPROBI)

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

The present study showed the bioactive properties such as antioxidant, quenching, structural and antifungal in six Amaranthus (A.) hypochondriacus laboratory and industrial products. The values of CUPRAC radical scavenging, quenching and antifungal capacities in industrial samples were higher than in laboratory. Such properties can be explained by the presence of polyphenols in the samples. Higher molecular weights and corresponding protein bands separated sodium dodecyl sulphate - polyacrylamide gel electrophoresis (SDS–PAGE) were observed in laboratory protein isolates rather than in industrial samples. Interaction with human serum albumin (HSA) was used to determine the functional properties of the products. As characterization of antifungal properties, all amaranth products at 30 μg/mL concentration significantly reduced (<50% inhibition) the metabolic activity of Candida (C.) albicans cells within the biofilm. The structural studies of proteins by FTIR, fluorescence and UV spectroscopy with SDS denaturation showed that after the industrial treatment the proteins were relatively stable. The investigated proteins could be considered as an indicator of food control in commercial industrial products and a source of food additives with health benefits.

Original language	English
Article number	107276
Journal	Food Control
Volume	115
DOIs	https://doi.org/10.1016/j.foodcont.2020.107276
State	Published - Sep 2020

Keywords

Amaranth
Biofilm inhibition
Control
Industrial products
Multiproperties
Protein
Stability

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.foodcont.2020.107276

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Lozano-Grande, M. A., Martínez-Ayala, A. L., Shafreen, R. B., Szterk, A., Jastrzębski, Z., Leontowicz, H., Drzewiecki, J., Pasko, P., Ezra, A., & Gorinstein, S. (2020). Antioxidant, quenching, electrophoretic, antifungal and structural properties of proteins and their abilities to control the quality of Amaranthus industrial products. Food Control, 115, Article 107276. https://doi.org/10.1016/j.foodcont.2020.107276

@article{3211f53c60294a0d800a93558d54fa6d,

title = "Antioxidant, quenching, electrophoretic, antifungal and structural properties of proteins and their abilities to control the quality of Amaranthus industrial products",

abstract = "The present study showed the bioactive properties such as antioxidant, quenching, structural and antifungal in six Amaranthus (A.) hypochondriacus laboratory and industrial products. The values of CUPRAC radical scavenging, quenching and antifungal capacities in industrial samples were higher than in laboratory. Such properties can be explained by the presence of polyphenols in the samples. Higher molecular weights and corresponding protein bands separated sodium dodecyl sulphate - polyacrylamide gel electrophoresis (SDS–PAGE) were observed in laboratory protein isolates rather than in industrial samples. Interaction with human serum albumin (HSA) was used to determine the functional properties of the products. As characterization of antifungal properties, all amaranth products at 30 μg/mL concentration significantly reduced (<50% inhibition) the metabolic activity of Candida (C.) albicans cells within the biofilm. The structural studies of proteins by FTIR, fluorescence and UV spectroscopy with SDS denaturation showed that after the industrial treatment the proteins were relatively stable. The investigated proteins could be considered as an indicator of food control in commercial industrial products and a source of food additives with health benefits.",

keywords = "Amaranth, Biofilm inhibition, Control, Industrial products, Multiproperties, Protein, Stability",

author = "Lozano-Grande, {Mar{\'i}a A.} and Mart{\'i}nez-Ayala, {Alma Leticia} and Shafreen, {Rajamohamed Beema} and Arkadiusz Szterk and Zenon Jastrz{\c e}bski and Hanna Leontowicz and Jerzy Drzewiecki and Pawel Pasko and Aviva Ezra and Shela Gorinstein",

note = "Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2020",

month = sep,

doi = "10.1016/j.foodcont.2020.107276",

language = "Ingl{\'e}s",

volume = "115",

journal = "Food Control",

issn = "0956-7135",

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Lozano-Grande, MA, Martínez-Ayala, AL, Shafreen, RB, Szterk, A, Jastrzębski, Z, Leontowicz, H, Drzewiecki, J, Pasko, P, Ezra, A & Gorinstein, S 2020, 'Antioxidant, quenching, electrophoretic, antifungal and structural properties of proteins and their abilities to control the quality of Amaranthus industrial products', Food Control, vol. 115, 107276. https://doi.org/10.1016/j.foodcont.2020.107276

Antioxidant, quenching, electrophoretic, antifungal and structural properties of proteins and their abilities to control the quality of Amaranthus industrial products. / Lozano-Grande, María A.; Martínez-Ayala, Alma Leticia; Shafreen, Rajamohamed Beema et al.
In: Food Control, Vol. 115, 107276, 09.2020.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Antioxidant, quenching, electrophoretic, antifungal and structural properties of proteins and their abilities to control the quality of Amaranthus industrial products

AU - Lozano-Grande, María A.

AU - Martínez-Ayala, Alma Leticia

AU - Shafreen, Rajamohamed Beema

AU - Szterk, Arkadiusz

AU - Jastrzębski, Zenon

AU - Leontowicz, Hanna

AU - Drzewiecki, Jerzy

AU - Pasko, Pawel

AU - Ezra, Aviva

AU - Gorinstein, Shela

PY - 2020/9

Y1 - 2020/9

N2 - The present study showed the bioactive properties such as antioxidant, quenching, structural and antifungal in six Amaranthus (A.) hypochondriacus laboratory and industrial products. The values of CUPRAC radical scavenging, quenching and antifungal capacities in industrial samples were higher than in laboratory. Such properties can be explained by the presence of polyphenols in the samples. Higher molecular weights and corresponding protein bands separated sodium dodecyl sulphate - polyacrylamide gel electrophoresis (SDS–PAGE) were observed in laboratory protein isolates rather than in industrial samples. Interaction with human serum albumin (HSA) was used to determine the functional properties of the products. As characterization of antifungal properties, all amaranth products at 30 μg/mL concentration significantly reduced (<50% inhibition) the metabolic activity of Candida (C.) albicans cells within the biofilm. The structural studies of proteins by FTIR, fluorescence and UV spectroscopy with SDS denaturation showed that after the industrial treatment the proteins were relatively stable. The investigated proteins could be considered as an indicator of food control in commercial industrial products and a source of food additives with health benefits.

AB - The present study showed the bioactive properties such as antioxidant, quenching, structural and antifungal in six Amaranthus (A.) hypochondriacus laboratory and industrial products. The values of CUPRAC radical scavenging, quenching and antifungal capacities in industrial samples were higher than in laboratory. Such properties can be explained by the presence of polyphenols in the samples. Higher molecular weights and corresponding protein bands separated sodium dodecyl sulphate - polyacrylamide gel electrophoresis (SDS–PAGE) were observed in laboratory protein isolates rather than in industrial samples. Interaction with human serum albumin (HSA) was used to determine the functional properties of the products. As characterization of antifungal properties, all amaranth products at 30 μg/mL concentration significantly reduced (<50% inhibition) the metabolic activity of Candida (C.) albicans cells within the biofilm. The structural studies of proteins by FTIR, fluorescence and UV spectroscopy with SDS denaturation showed that after the industrial treatment the proteins were relatively stable. The investigated proteins could be considered as an indicator of food control in commercial industrial products and a source of food additives with health benefits.

KW - Amaranth

KW - Biofilm inhibition

KW - Control

KW - Industrial products

KW - Multiproperties

KW - Protein

KW - Stability

UR - http://www.scopus.com/inward/record.url?scp=85083055745&partnerID=8YFLogxK

U2 - 10.1016/j.foodcont.2020.107276

DO - 10.1016/j.foodcont.2020.107276

M3 - Artículo

AN - SCOPUS:85083055745

SN - 0956-7135

VL - 115

JO - Food Control

JF - Food Control

M1 - 107276

ER -

Antioxidant, quenching, electrophoretic, antifungal and structural properties of proteins and their abilities to control the quality of Amaranthus industrial products

Abstract

Keywords

UN SDGs

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