Amaranth 7S globulin Langmuir films and its interaction with l-α-dipalmitoilphosphatidilcholine at the air-fluid interface.

Amaranth seeds are one of the more promising food ingredients, due to their high protein content, among which the most important are storage proteins known as globulins. However, little is known about the physicochemical of the globulin proteins. In this work, we study the physicochemical behavior of films made of amaranth 7S globulin and its interaction with a model membrane made of L-α-dipalmitoylphosphatidylcholine (L-α-DPPC) at the air-liquid interface. The study was done by means of Langmuir balance, Brewster angle microscopy (BAM), fluorescence microscopy, and atomic force microscopy (AFM). We found that isotherms of pure 7S globulin directly deposited on either water or buffer subphases behave similarly and globulin forms a condensed film made of globular and denature structures, which was confirmed by BAM observations. Good mixtures of the protein with L-α-DPPC are formed at low surface pressure. However, they phase separate from moderate to high surface pressure as observed by BAM. Isotherms detect the presence of the protein in the mixture with L-α-DPPC, but we were unable to detect it through BAM or AFM. We show that fluorescence microscopy is a very good technique to detect the presence of the protein when it is well-mixed within the LE phase of the lipid. AFM images clearly show the formation of protein mono- and multilayers, and in phase mode, we detected domains that are formed by protein and LE lipid phase, which were corroborated by fluorescence microscopy. We have shown that globulin 7S mix well with lipid phases, which could be important in food applications as stabilizers or emulsifiers, but we also show that they can phase separate with a moderate to high surface pressure.

Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana.

AIMS: To identify the yeast and bacteria present in the mezcal fermentation from Agave salmiana. METHODS AND RESULTS: The restriction and sequence analysis of the amplified region, between 18S and 28S rDNA and 16S rDNA genes, were used for the identification of yeast and bacteria, respectively. Eleven different micro-organisms were identified in the mezcal fermentation. Three of them were the following yeast: Clavispora lusitaniae, Pichia fermentans and Kluyveromyces marxianus. The bacteria found were Zymomonas mobilis subsp. mobilis and Zymomonas mobilis subsp. pomaceae, Weissella cibaria, Weissella paramesenteroides, Lactobacillus pontis, Lactobacillus kefiri, Lactobacillus plantarum and Lactobacillus farraginis. CONCLUSIONS: The phylogenetic analysis of 16S rDNA and ITS sequences showed that microbial diversity present in mezcal is dominated by bacteria, mainly lactic acid bacteria species and Zymomonas mobilis. Pichia fermentans and K. marxianus could be micro-organisms with high potential for the production of some volatile compounds in mezcal. SIGNIFICANCE AND IMPACT OF THE STUDY: We identified the community of bacteria and yeast present in mezcal fermentation from Agave salmiana.

Modified penicillin acylase signal peptide allows the periplasmic production of soluble human interferon-gamma but not of soluble human interleukin-2 by the Tat pathway in Escherichia coli.

Production of periplasmic human interferon-gamma (hINF-gamma) and human interleukin-2 (hIL-2) by the Tat translocation pathway in Escherichia coli BL21-SI was evaluated. The expression was obtained using the pEMR vector which contains the Tat-dependent modified penicillin acylase signal peptide (mSPpac) driven by the T7 promoter. The mSPpac-hINF-gamma was processed and the protein was transported to periplasm. Up to 30.1% of hINF-gamma was found in the periplasmic soluble fraction, whereas only 15% of the mSPpac-hIL-2 was processed, but hIL-2 was not found in the periplasmic soluble fraction.

A novel binary expression vector for production of human IL-10 in Escherichia coli and Bifidobacterium longum.

A novel expression vector (pLR) driven by hup promoter and Bifidobacterium beta-galactosidase signal peptide was constructed. The pLR vector was used for the expression of the optimized human IL-10 synthetic gene in Escherichia coli and Bifidobacterium longum. In both microorganisms, rhIL-10 was in a soluble form in total extract cells. The recombinant hIL-10 was partially processed in E. coli, whereas in Bifidobacterium all rhIL-10 was found in the mature form.

Expression and purification of rotavirus proteins NSP5 and NSP6 in Escherichia coli.

Rotaviruses are one of the worldwide leading causes of gastroenteritis in children under 5 yr old. The rotavirus nonstructural NSP5 is a phosphoprotein implicated in viroplasms formation, whereas NSP6 could have a possible regulatory role of NSP5. It has been reported that N- and C-termini of NSP5 are important for their function. However, no structural information on NSP5 and NSP6 proteins is available. Because a high amount of protein is required for structural analysis, efficient expression systems are required. His-tag fusion at the C-terminus and glutathione-S-transferase (GST)-fusion at the N-terminus were used as expression systems, and conditions for recombinant proteins expression were obtained. His-tag fusion was not efficient to produce NSP5 (2% of total protein), but NSP6 was expressed in higher amounts (11% of total protein). In contrast, GSTNSP5 and GST-NSP6 proteins correspond to 34 and 31% of the total proteins, respectively. GST-fusions seem to have a protective effect against nonstructural rotavirus protein toxicity in Escherichia coli; however, in both systems, NSP5 and NSP6 recombinant proteins were expressed as inclusion bodies. Conditions for solubilization and purification of recombinant proteins were achieved. This is the first report of expression and purification of NSP5 and NSP6 recombinant proteins in suitable amounts for further structural analysis.

Functional and rheological properties of amaranth albumins extracted from two Mexican varieties.

The functional and rheological properties of amaranth albumins isolates extracted from two new Mexican varieties were determined. Functional properties tested were protein solubility, foaming, water and oil absorption capacities, emulsifying activity, and emulsion stability. The maximum solubility values for both amaranth albumins were found above pH 6 and values were compared to the solubility of egg albumins. Albumins from amaranth showed excellent foaming capacity and foaming stability at pH 5, suggesting that this protein could be used as whipping agents as egg albumins, also the water and oil absorption capacities reached their maximum values at acidic pH, suggesting that amaranth albumins could be appropriate in preparation of acidic foods. The rheological test based on farinograms and alveograms showed that wheat flour supplemented with 1% amaranth albumins improves the dough properties due to higher mixing stability and the bread had better crumb characteristics. In addition of the known high nutritional values of amaranth albumins, our results indicate the high potential for use of these proteins as an ingredient in food preparations.

Characterization of yam bean (Pachyrhizus erosus) proteins.

Seed proteins from Mexican yam bean seeds (Pachyrhizus erosus L.) were sequentially extracted according to the Osborne classification. Albumins were the major fraction (52.1-31.0%), followed by globulins (30.7-27.5%). The minor protein fraction was prolamins (0.8%). Defatting with chloroform/methanol remarkably affected the distribution of protein solubility classes; albumins were the most affected fraction (4.3-17.5%). Electrophoretic patterns of albumins showed bands at 55, 40, 35, and 31 kDa. After reduction of the globulin fraction exhibited two triplets, one from 35 to 31 kDa and the second from 19 to 21 kDa, these could be compared to the acid and basic polypeptides of 11S-like proteins. Prolamins showed one band at 31 kDa, and glutelins after reduction showed three main bands at 52, 27, and 14 kDa. Trypsin inhibitors were assayed in saline extracts; the values found (1232-2608 IU/g of meal) were lower than those of other legumes. In general, yam bean seed proteins showed an excellent balance of all essential amino acids; albumins contain the highest amount of essential amino acids.

The roles of the N-linked glycans and extension regions of soybean beta-conglycinin in folding, assembly and structural features.

Beta-conglycinin, one of the dominant storage proteins of soybean, is a trimer composed of three subunits, alpha, alpha' and beta. All subunits are N-glycosylated and alpha and alpha' contain extension regions in addition to the core regions common to all subunits. Non-glycosylated individual subunits and deletion mutants (alpha(c) and alpha'(c)) lacking the extension regions of alpha and alpha' were expressed in Escherichia coli. All recombinant proteins were purified to near homogeneity and appeared to have the correct conformation, as judged by CD, density-gradient centrifugation and gel-filtration profiles, indicating that the N-linked glycans and extension regions are not essential for the folding and the assembly into trimers of beta-conglycinin. Density-gradient centrifugation, gel-filtration and differential scanning calorimetry profiles of the recombinant proteins and the native beta-conglycinin indicated that the N-linked glycans and extension regions contribute to the dimension of beta-conglycinin but not to the density and the thermal stability. Comparing the solubilities of the individual subunits with those of deletion mutants, only the alpha and alpha' subunits were soluble at lower ionic strength (mu < 0.25) at around the pH value of the endoplasmic reticulum. This suggests that the extension regions play an important role in the prevention of aggregation in the endoplasmic reticulum in analogy with the N-linked glycans.

Amaranth seed proteins: effect of defatting on extraction yield and on electrophoretic patterns.

Acetone and hexane were used to know the effect of defatting amaranth flour on the extraction yield of protein fractions and on the electrophoretic patterns. It was found that albumins (33%) and globulins (20%) did not present yield changes when using these two solvents, but it was noted that with hexane compared to acetone, prolamins extraction was reduced by half (3.0 to 1.6%) whereas glutelins increased from 26.5 to 30%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns of prolamins extracted with acetone and hexane showed one band of low molecular weight (22 KDa) and five bands between 52 to 22 KDa, respectively. No electrophoretic changes were observed in the remaining fractions.