Zhang Nanhai, Tu Zongcai, Wang Hui, Liu Guangxian, Wang Zhenxing, Huang Tao, Qin Xu, Xie Xing, Wang A'mei
State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China.
College of Life Sciences, Jiangxi Normal University , Nanchang, Jiangxi 330022, China.
J Agric Food Chem. 2018 Jan 24;66(3):563-570. doi: 10.1021/acs.jafc.7b04578. Epub 2018 Jan 11.
Ultrasonication is an emerging technology applied in food processing and biological experimental pretreatments. Cavitation phenomena induced during ultrasonic treatment can generate localized high temperature and pressure, which can result in glycation reaction between protein and reducing sugars. In this study, the mixture of bovine serum albumin (BSA) and d-ribose was treated under 600 W for different times. Interestingly, a large amount of carbonized black materials appeared after ultrasonication, while the UV absorbance and intrinsic fluorescence spectra reflecting conformational changes were not obvious. Only 12 sites (11 lysines and 1 arginine) of the BSA with ribose under ultrasonic treatment for 35 min were identified through liquid chromatography high-resolution mass spectrometry (LCHR-MS). K547, K548, R359/R360, and K587 were the most reactive glycated sites, with the average degree of substitution per peptide molecule (DSP) value ranging from 15 to 35%. The glycated modification was distributed not only in domain III, but also in domains I and II. The glycated modification could occur during ultrasonic treatment, thereby influencing the properties of biomacromolecule after extraction.
超声处理是一种应用于食品加工和生物实验预处理的新兴技术。超声处理过程中诱导产生的空化现象可产生局部高温和高压，这会导致蛋白质与还原糖之间发生糖基化反应。在本研究中，牛血清白蛋白（BSA）和d-核糖的混合物在600 W功率下处理不同时间。有趣的是，超声处理后出现了大量碳化黑色物质，而反映构象变化的紫外吸收光谱和内源荧光光谱并不明显。通过液相色谱高分辨率质谱（LCHR-MS）仅鉴定出超声处理35分钟后与核糖结合的BSA的12个位点（11个赖氨酸和1个精氨酸）。K547、K548、R359/R360和K587是反应性最强的糖基化位点，每个肽分子的平均取代度（DSP）值在15%至35%之间。糖基化修饰不仅分布在结构域III中，也分布在结构域I和II中。糖基化修饰可在超声处理过程中发生，从而影响提取后生物大分子的性质。
