title: Chemical characterization of the glycated myofibrillar proteins from grass carp (Ctenopharyngodon idella) and their impacts on the human gut microbiota in vitro fermentation.
abstract: In this study, the chemical characterization of glycoconjugates of myofibrillar proteins from grass carp conjugated with glucose via Maillard reaction for up to 24 h of dry-heating was investigated, and their impacts on the microbial community in vitro human fecal fermentation were firstly evaluated by high-throughput sequencing technologies. The glycation greatly increased the furosine levels in glycoconjugates, which reached the maximum level (2.87 ± 0.08 mg per 100 mg protein) for 9 h of heating, and resulted in the structural changes of myofibrillar proteins based on the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR) analysis. Size-exclusion chromatography (SEC) analysis of digested glycoconjugates showed that the gradually increased proportion between 1423 Da (bacitracin)-12 588 Da (cytochrome C) with the prolongation of heating time, suggesting that glycation decreased the digestibility of myofibrillar proteins. Furthermore, glycoconjugates with a higher level of Amadori products and lower browning intensity enhanced fecal microbiota diversity based on species-level phylotypes. The production of butyrate in fermentation of digested glycoconjugates was affected by the glycation extent of myofibrillar proteins, and significantly and positively correlated with Mitsuokella, Lachnospiraceae_UCG-004, Sutterella, Salinimicrobium, Fodinibius and Nitriliruptor (p < 0.05), but negatively correlated with Enterococcus, Dorea (p < 0.05), Escherichia-Shigella and Phascolarctobacterium (p < 0.01). Our findings demonstrated that the glycation of myofibrillar proteins could have potentially positive effects to intestinal health.
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. dongshiyuan@ouc.edu.cn.
authors.forename: Kaining
authors.initials: K
authors.lastname: Han
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. dongshiyuan@ouc.edu.cn.
authors.forename: Ye
authors.initials: Y
authors.lastname: Yao
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. dongshiyuan@ouc.edu.cn and Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
authors.forename: Shiyuan
authors.identifier: http://orcid.org/0000-0001-7618-5783
authors.initials: S
authors.lastname: Dong
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA and School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Sun
authors.initials: S
authors.lastname: Jin
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
authors.forename: Hang
authors.identifier: http://orcid.org/0000-0002-6107-3532
authors.initials: H
authors.lastname: Xiao
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. dongshiyuan@ouc.edu.cn.
authors.forename: Haohao
authors.initials: H
authors.lastname: Wu
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. dongshiyuan@ouc.edu.cn.
authors.forename: Mingyong
authors.initials: M
authors.lastname: Zeng
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification / Q000302:isolation & purification / Q000378:metabolism*; D002347:Carps / Q000378:metabolism; D005285:Fermentation; D029941:Fish Proteins / Q000737:chemistry* / Q000378:metabolism*; D000069196:Gastrointestinal Microbiome; D006031:Glycosylation; D006801:Humans; D009124:Muscle Proteins / Q000737:chemistry* / Q000378:metabolism*; D009210:Myofibrils / Q000737:chemistry / Q000378:metabolism
chemical_list: D029941:Fish Proteins; D009124:Muscle Proteins