The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages
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The starch availability and nutritional value of corn (Zea mays L.) are affected by zein proteins. The aim of the study was to see whether the proposed reduction of γ-zeins during the fermentation of silages is a result of either the enzymatic proteolytic activity or of the acidic environment, and how this reduction affects starch availability and degradability in high-moisture corn. A mass spectrometry (MS) technique was used to quantify the 16- and 27-kDa γ-zeins. Briefly, two-dimensional gel electrophoresis (2-DE) was used for γ-zein separation, followed by densitometry for protein quantification and matrix-assisted laser desorption ionization time-of-flight MS (MALDI-TOF/TOF) for protein identification. The results show that the reduction in γ-zeins induced by the ensiling led to a more pronounced starch availability and in vitro degradation, and this reduction was dependent on the type of proteolysis. More specifically, the results indicate that the reduction of γ-zeins in the ens...iled corn was primarily driven by the enzymatic proteolysis. Furthermore, we demonstrated that 2-DE followed by densitometric quantification and the mass spectrometry analysis for protein identification can be used as a state-of-the-art method for γ-zein evaluation both in fresh and fermented/ensiled corn samples.
Кључне речи:
Lactiplantibacillus plantarum / 16–27 kDa γ-zeins / high-moisture corn / in vitro starch degradability parameters / lactic acid / MALDI mass spectrometryИзвор:
Fermentation, 2022, 8, 10, 551-Финансирање / пројекти:
- Ministry of Science, Education, and Sports of the Republic of Croatia [research grant 178–1780496–0368, ‘Nutritional, antioxidant, and prebiotic attributes of corn for domestic animals’]
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Институција/група
VinčaTY - JOUR AU - Duvnjak, Marija AU - Butorac, Ana AU - Kljak, Kristina AU - Nišavić, Marija AU - Cindrić, Mario AU - Grbeša, Darko PY - 2022 UR - https://vinar.vin.bg.ac.rs/handle/123456789/10483 AB - The starch availability and nutritional value of corn (Zea mays L.) are affected by zein proteins. The aim of the study was to see whether the proposed reduction of γ-zeins during the fermentation of silages is a result of either the enzymatic proteolytic activity or of the acidic environment, and how this reduction affects starch availability and degradability in high-moisture corn. A mass spectrometry (MS) technique was used to quantify the 16- and 27-kDa γ-zeins. Briefly, two-dimensional gel electrophoresis (2-DE) was used for γ-zein separation, followed by densitometry for protein quantification and matrix-assisted laser desorption ionization time-of-flight MS (MALDI-TOF/TOF) for protein identification. The results show that the reduction in γ-zeins induced by the ensiling led to a more pronounced starch availability and in vitro degradation, and this reduction was dependent on the type of proteolysis. More specifically, the results indicate that the reduction of γ-zeins in the ensiled corn was primarily driven by the enzymatic proteolysis. Furthermore, we demonstrated that 2-DE followed by densitometric quantification and the mass spectrometry analysis for protein identification can be used as a state-of-the-art method for γ-zein evaluation both in fresh and fermented/ensiled corn samples. T2 - Fermentation T1 - The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages VL - 8 IS - 10 SP - 551 DO - 10.3390/fermentation8100551 ER -
@article{ author = "Duvnjak, Marija and Butorac, Ana and Kljak, Kristina and Nišavić, Marija and Cindrić, Mario and Grbeša, Darko", year = "2022", abstract = "The starch availability and nutritional value of corn (Zea mays L.) are affected by zein proteins. The aim of the study was to see whether the proposed reduction of γ-zeins during the fermentation of silages is a result of either the enzymatic proteolytic activity or of the acidic environment, and how this reduction affects starch availability and degradability in high-moisture corn. A mass spectrometry (MS) technique was used to quantify the 16- and 27-kDa γ-zeins. Briefly, two-dimensional gel electrophoresis (2-DE) was used for γ-zein separation, followed by densitometry for protein quantification and matrix-assisted laser desorption ionization time-of-flight MS (MALDI-TOF/TOF) for protein identification. The results show that the reduction in γ-zeins induced by the ensiling led to a more pronounced starch availability and in vitro degradation, and this reduction was dependent on the type of proteolysis. More specifically, the results indicate that the reduction of γ-zeins in the ensiled corn was primarily driven by the enzymatic proteolysis. Furthermore, we demonstrated that 2-DE followed by densitometric quantification and the mass spectrometry analysis for protein identification can be used as a state-of-the-art method for γ-zein evaluation both in fresh and fermented/ensiled corn samples.", journal = "Fermentation", title = "The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages", volume = "8", number = "10", pages = "551", doi = "10.3390/fermentation8100551" }
Duvnjak, M., Butorac, A., Kljak, K., Nišavić, M., Cindrić, M.,& Grbeša, D.. (2022). The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages. in Fermentation, 8(10), 551. https://doi.org/10.3390/fermentation8100551
Duvnjak M, Butorac A, Kljak K, Nišavić M, Cindrić M, Grbeša D. The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages. in Fermentation. 2022;8(10):551. doi:10.3390/fermentation8100551 .
Duvnjak, Marija, Butorac, Ana, Kljak, Kristina, Nišavić, Marija, Cindrić, Mario, Grbeša, Darko, "The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages" in Fermentation, 8, no. 10 (2022):551, https://doi.org/10.3390/fermentation8100551 . .