Plants have evolved sophisticated embryo defences by kinetically-stable non-digestible storage proteins that lower the nutritional value of seeds, a strategy that have not been reported in animals. To further understand antinutritive defences in animals, we analysed PmPV1, massively accumulated in the eggs of the gastropod Pomacea maculata, focusing on how its structure and structural stability features affected its capacity to withstand passage through predator guts. The native protein withstands >50 min boiling and resists the denaturing detergent sodium dodecyl sulphate (SDS), indicating an unusually high structural stability (i.e., kinetic stability). PmPV1 is highly resistant to in vitro proteinase digestion and displays structural stability between pH 2.0-12.0 and 25-85 °C. Furthermore, PmPV1 withstands in vitro and mice digestion and is recovered unchanged in faeces, supporting an antinutritive defensive function. Subunit sequence similarities suggest a common origin and tolerance to mutations. This is the first known animal genus that, like plant seeds, lowers the nutritional value of eggs by kinetically-stable non-digestible storage proteins that survive the gut of predators unaffected. The selective pressure of the harsh gastrointestinal environment would have favoured their appearance, extending by convergent evolution the presence of plant-like hyperstable antinutritive proteins to unattended reproductive stages in animals.
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http://dx.doi.org/10.1038/s41598-017-16185-9 | DOI Listing |
Int J Biol Macromol
December 2023
School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China. Electronic address:
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May 2023
Departamento de Ciencias Químico-Biológicas, Sección de Ciencias de La Salud Humana, Facultad de Estudios Superiores Cuautitlán, Campo 1, Universidad Nacional Autónoma de México, Av. 1 de Mayo S/N, Santa María de Guadalupe las Torres, Cuautitlán Izcalli, C.P. 54740 Estado de México, México.
The physicochemical changes induced by seven different dietary fibers (oat, bamboo, pea, inulin, apple, potato, and wheat) during storage and their effects on the survival of homofermentative subsp. () in fermented milk matrix were analyzed. For this, an experimental study of the effect of storage time on the microorganisms count and physicochemical properties (pH, titratable acidity, syneresis and viscosity) of milk fermented with was carried out every two weeks during a storage period of 42 days.
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June 2024
School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China.
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View Article and Find Full Text PDFBiology (Basel)
April 2022
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, Romania.
Xylo-oligosaccharides (XOS) are considered non-digestible fibers produced mainly from agricultural biomass and are classified as "emerging prebiotic" compounds. Since XOS were shown to promote the growth of bifidobacteria in the gut with potential effects on one's health, scientists used them as food ingredients. For example, the addition of XOS in bakery products could improve their physicochemical characteristics.
View Article and Find Full Text PDFFood Sci Anim Resour
March 2022
Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.
Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages.
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