Elucidating the structure and function of a membrane-active plant protein domain using in silico mutagenesis.

The Solanum tuberosum (common potato) plant specific insert (StPSI) is an antimicrobial protein domain that exhibits membrane-disrupting and membrane-fusing activity upon dimerization at acidic pH, activity proposed to involve electrostatic attraction and membrane anchoring mediated by specific positively-charged and conserved tryptophan residues, respectively. This study is the first to employ an in silico mutagenesis approach to clarify the structure-function relationship of a plant specific insert (PSI), where ten rationally-mutated StPSI variants were investigated using all-atom and coarse-grained molecular dynamics. The tryptophan (W) residue at position 18 (W18) of wild-type StPSI was predicted to confer structural flexibility to the dimer and mediate a partial separation of the assembled monomers upon bilayer contact, while residues including W77 and the lysine (K) residue at position 83 (K83) were predicted to stabilize secondary structure and influence association with the model membrane.

Precision cellular agriculture: The future role of recombinantly expressed protein as food.

Cellular agriculture is a rapidly emerging field, within which cultured meat has attracted the majority of media attention in recent years. An equally promising area of cellular agriculture, and one that has produced far more actual food ingredients that have been incorporated into commercially available products, is the use of cellular hosts to produce soluble proteins, herein referred to as precision cellular agriculture (PCAg). In PCAg, specific animal- or plant-sourced proteins are expressed recombinantly in unicellular hosts-the majority of which are yeast-and harvested for food use.

Roles of Plant-Specific Inserts in Plant Defense.

Ubiquitously expressed in plants, the plant-specific insert (PSI) of typical plant aspartic proteases (tpAPs) has been associated with plant development, stress response, and defense processes against invading pathogens. Despite sharing high sequence identity, structural studies revealed possible different mechanisms of action among species. The PSI induces signaling pathways of defense hormones in vivo and demonstrates broad-spectrum activity against phytopathogens in vitro.

A heating method for producing frozen pizza ingredients with increased total polyphenol content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity.

Despite growing demand for more healthful frozen pizza, current technologies for increasing potential healthfulness such as reformulation or enrichment of raw ingredients may lead to undesirable changes in the final product. This study evaluated alternative heat treatments of selected frozen pizza ingredients as methods for increasing the healthfulness of frozen pizza. Four common vegetable toppings (i.

Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.

The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remaining in saury after grilling, pan-frying or deep-frying to center temperatures of 75, 85, or 95 °C, and examined physical loss, lipid oxidation, and thermal degradation as mechanisms of DHA and EPA loss. Temperature changes inside the saury were monitored using thermocouples, while DHA and EPA contents, oxygen radical absorbance capacity, and measurements of lipid oxidation (that is, carbonyl value and thiobarbituric acid value) were determined chemically.

The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates.

The antioxidative properties of Pacific hake hydrolysates and their peptidic fractions varying in molecular size were assessed. Hydrolysates produced by different proteases (Alcalase, bromelain, Flavourzyme, Protamex, Protease A"Amano"2, Protease N"Amano"K, Protin SD NY10, Umamizyme-K, Validase BNP-L, Validase FPexo) generally possessed good metal ion chelating (33-73% at 3mg/ml), DPPH radical scavenging (18-30% at 1mg/ml), ferric ion reducing power (abs700nm 0.36-0.

Effects of production factors and egg-bearing period on the antioxidant activity of enzymatic hydrolysates from shrimp (Pandalopsis dispar) processing byproducts.

The effects of production factors (protease used, percent enzyme, hydrolysis time, and water-to-substrate ratio) on the antioxidant activity of hydrolysates produced from shrimp processing byproducts (SPB) were assessed using Taguchi's L16 (4(5)) fractional factorial design. SPB hydrolysates showed excellent ABTS radical scavenging activity, metal ion chelating capacity, and inhibition of lipid peroxidation, but weak DPPH radical scavenging activity and ferric ion reducing antioxidant power. The protease used significantly influenced antioxidant activities while hydrolysis time and percent enzyme affected radical scavenging activities and inhibition of lipid peroxidation, respectively.