Plastein reaction augments the metal chelating capabilities of silver carp (Hypophthalmichthys molitrix) hydrolysates: Unlocking the chemical modification mechanism

Yongjie Zhou; Ning Ding; Yan Zhang; Huijuan Zhang; Hui Hong; Yongkang Luo; Yuqing Tan

doi:10.1016/j.foodchem.2023.138030

Plastein reaction augments the metal chelating capabilities of silver carp (Hypophthalmichthys molitrix) hydrolysates: Unlocking the chemical modification mechanism

Food Chem. 2024 Apr 16:438:138030. doi: 10.1016/j.foodchem.2023.138030. Epub 2023 Nov 20.

Authors

Yongjie Zhou¹, Ning Ding², Yan Zhang³, Huijuan Zhang⁴, Hui Hong⁵, Yongkang Luo⁶, Yuqing Tan⁷

Affiliations

¹ Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: yjz5520@126.com.
² Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: S20213061029@cau.edu.cn.
³ Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, Pascagoula, MS 39567, USA. Electronic address: yzhang@fsnhp.msstate.edu.
⁴ Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: huijuanzhang02@163.com.
⁵ Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: honghuicau@126.com.
⁶ Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: luoyongkang@cau.edu.cn.
⁷ Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: yuqingtan@cau.edu.cn.

PMID: 38000155
DOI: 10.1016/j.foodchem.2023.138030

Abstract

Plastein reaction mechanisms and the alteration of its product properties have been studied for decades. This study investigated the plastein-mediated modifications in silver carp protein hydrolysate (SCPH) from both mechanistic and functional perspectives. Unlike prior research, this investigation uncovered that hydrogen bonding supplemented the dominant hydrophobic interactions in plastein's mechanism for the first time, as supported by peptide concentrations, molecular weight, amino acids, chemical forces, and peptide sequence by LC-MS/MS. This innovative reaction mechanism cascaded into the enhancement of SCPH functional attributes. Plastein induced increased COOH in SCPH's side-chain groups significantly enhanced Fe²⁺ (from 4.49 to 14.12 %) and Zn²⁺ (from 53.53 to 64.47 %) chelation. Moreover, the elevated DPPH (17.56 %-23.97 %) and hydroxyl radical (68.49 %-79.32 %) scavenging power indicated a broader improvement in SCPH with plastein. In SCPH, plastein elucidated reaction intricacies and enhanced its utility, propelling SCPH into a realm of extended potential.

Keywords: Hydrophobic interactions; Metal chelating capacity; Molecular docking; Plastein reaction; Silver carp protein hydrolysates.

MeSH terms

Animals
Carps* / metabolism
Chelating Agents
Chromatography, Liquid
Peptides / chemistry
Protein Hydrolysates* / chemistry
Tandem Mass Spectrometry

Substances

plastein
Protein Hydrolysates
Peptides
Chelating Agents