title: High Hydrostatic Pressure (HHP)-Induced Structural Modification of Patatin and Its Antioxidant Activities.
abstract: Patatin represents a group of homologous primary storage proteins (with molecular weights ranging from 40 kDa to 45 kDa) found inSolanum tuberosumL. This group comprises 40% of the total soluble proteins in potato tubers. Here, patatin (40 kDa) was extracted from potato fruit juice using ammonium sulfate precipitation (ASP) and exposed to high hydrostatic pressure (HHP) treatment (250, 350, 450, and 550 MPa). We investigated the effect of HHP treatment on the structure, composition, heat profile, and antioxidant potential, observing prominent changes in HHP-induced patatin secondary structure as compared with native patatin (NP). Additionally, significant (p< 0.05) increases in β-sheet content along with decreases in α-helix content were observed following HHP treatment. Thermal changes observed by differential scanning calorimetry (DSC) also showed a similar trend following HHP treatment; however, the enthalpy of patatin was also negatively affected by pressurization, and free sulfhydryl content and surface hydrophobicity significantly increased with pressurization up to 450 MPa, although both interactions progressively decreased at 550 MPa. The observed physicochemical changes suggested conformational modifications in patatin induced by HHP treatment. Moreover, our results indicated marked enhancement of antioxidant potential, as well as iron chelation activities, in HHP-treated patatin as compared with NP. These results suggested that HHP treatment offers an effective and green process for inducing structural modifications and improving patatin functionality.
authors.affiliation: Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China. malikbiochemist@live.com.
authors.forename: Rizwan
authors.initials: R
authors.lastname: Elahi
authors.affiliation: Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China. mutaihua@126.com.
authors.forename: Tai-Hua
authors.initials: TH
authors.lastname: Mu
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology*; D002152:Calorimetry, Differential Scanning; D002265:Carboxylic Ester Hydrolases / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology*; D016166:Free Radical Scavengers / Q000737:chemistry / Q000494:pharmacology; D057927:Hydrophobic and Hydrophilic Interactions; D006874:Hydrostatic Pressure; D007502:Iron Chelating Agents / Q000737:chemistry / Q000494:pharmacology; D015394:Molecular Structure; D008970:Molecular Weight; D064209:Phytochemicals; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology*; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D007502:Iron Chelating Agents; D064209:Phytochemicals; D010940:Plant Proteins; C043222:patatin protein, Solanum tuberosum; D002265:Carboxylic Ester Hydrolases
keywords: antioxidant activities; high hydrostatic pressure; iron chelation potential; potato patatin; surface hydrophobicity; thermal properties