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Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly

The impact of salivary alterations on chickpea protein structure in the elderly has not been well documented. This study aimed to understand the role of simulated salivary alterations in the conformational properties and secondary structure of the chickpea protein isolate (CPI). Whey protein isolate...

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Autores principales: Contardo, Ingrid, Guzmán, Fanny, Enrione, Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572786/
https://www.ncbi.nlm.nih.gov/pubmed/37835321
http://dx.doi.org/10.3390/foods12193668
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author Contardo, Ingrid
Guzmán, Fanny
Enrione, Javier
author_facet Contardo, Ingrid
Guzmán, Fanny
Enrione, Javier
author_sort Contardo, Ingrid
collection PubMed
description The impact of salivary alterations on chickpea protein structure in the elderly has not been well documented. This study aimed to understand the role of simulated salivary alterations in the conformational properties and secondary structure of the chickpea protein isolate (CPI). Whey protein isolate (WPI) was used as the reference. Protein dispersions (10%) were subjected to in vitro oral processing under simulated salivary conditions in both the elderly and adult subjects. Proteins and their oral counterparts were characterized in terms of their composition, charge, size, solubility, water absorption, molecular weight (MW), and secondary structure (Circular Dichroism and Raman spectroscopy). Under condition of simulated oral digestion in the elderly population, the ordered secondary protein structure was significantly affected, decreasing α-helix by ~36% and ~29% in CPI and WPI compared to the control (adult) population, respectively. An increase in the unordered random coil state was observed. These results could be attributed to an increase in electrolytes in the salivary composition. The structure of CPI is more stable than that of WPI because of its higher MW, more rigid structure, less charged surface, and different amino acid compositions. This study is meaningful in understanding how alterations in the elderly oral system affect protein conformation and is expected to improve the understanding of plant-based protein digestibility.
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spelling pubmed-105727862023-10-14 Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly Contardo, Ingrid Guzmán, Fanny Enrione, Javier Foods Article The impact of salivary alterations on chickpea protein structure in the elderly has not been well documented. This study aimed to understand the role of simulated salivary alterations in the conformational properties and secondary structure of the chickpea protein isolate (CPI). Whey protein isolate (WPI) was used as the reference. Protein dispersions (10%) were subjected to in vitro oral processing under simulated salivary conditions in both the elderly and adult subjects. Proteins and their oral counterparts were characterized in terms of their composition, charge, size, solubility, water absorption, molecular weight (MW), and secondary structure (Circular Dichroism and Raman spectroscopy). Under condition of simulated oral digestion in the elderly population, the ordered secondary protein structure was significantly affected, decreasing α-helix by ~36% and ~29% in CPI and WPI compared to the control (adult) population, respectively. An increase in the unordered random coil state was observed. These results could be attributed to an increase in electrolytes in the salivary composition. The structure of CPI is more stable than that of WPI because of its higher MW, more rigid structure, less charged surface, and different amino acid compositions. This study is meaningful in understanding how alterations in the elderly oral system affect protein conformation and is expected to improve the understanding of plant-based protein digestibility. MDPI 2023-10-05 /pmc/articles/PMC10572786/ /pubmed/37835321 http://dx.doi.org/10.3390/foods12193668 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Contardo, Ingrid
Guzmán, Fanny
Enrione, Javier
Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly
title Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly
title_full Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly
title_fullStr Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly
title_full_unstemmed Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly
title_short Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly
title_sort conformational and structural changes in chickpea proteins caused by simulated salivary alterations in the elderly
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572786/
https://www.ncbi.nlm.nih.gov/pubmed/37835321
http://dx.doi.org/10.3390/foods12193668
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