Transglutaminase-Mediated Caseinate Oligochitosan Glycation Enhances the Effect of Caseinate Hydrolysate to Ameliorate the LPS-Induced Damage on the Intestinal Barrier Function in IEC-6 Cells,Journal of Agricultural and Food Chemistry

当前位置： X-MOL 学术 › J. Agric. Food Chem. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Transglutaminase-Mediated Caseinate Oligochitosan Glycation Enhances the Effect of Caseinate Hydrolysate to Ameliorate the LPS-Induced Damage on the Intestinal Barrier Function in IEC-6 Cells
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2021-07-29 , DOI: 10.1021/acs.jafc.1c02858
Jia Shi _{1,

2} , Xin-Huai Zhao _{1,

2} , Yu Fu ₃ , Rene Lametsch ₄

Affiliation

Some food components can regulate the intestinal barrier function. Herein, the effect of transglutaminase-type oligochitosan glycation on caseinate hydrolysate for its ability to maintain intestinal epithelial integrity and the tight junction (TJ) structure was investigated by assessing and comparing the bioactivities of glycated caseinate hydrolysate and caseinate hydrolysate against the lipopolysaccharide-induced barrier damage in the model cells (rat intestinal epithelial IEC-6 cells). The results from liquid chromatography with tandem mass spectrometry (LC-MS/MS) analysis demonstrated that oligochitosan glycation occurred at the Gln residues of α-S1-casein and α-S2-casein. The two hydrolysates retarded the lipopolysaccharide cytotoxicity toward IEC-6 cells and enhanced the barrier integrity by increasing the transepithelial electrical resistance or decreasing the paracellular permeability. In addition, these two hydrolysates could upregulate both mRNA and protein expression of three TJ proteins in IEC-6 cells. More importantly, the glycated caseinate hydrolysate had higher potential than caseinate hydrolysate to protect IEC-6 cells against the lipopolysaccharide-induced barrier damage, suggesting that the transglutaminase-mediated oligochitosan glycation of proteins is a useful approach to enforce protein biofunctions in the intestine.

中文翻译：

转谷氨酰胺酶介导的酪蛋白寡壳聚糖糖化增强酪蛋白水解物改善 LPS 诱导的 IEC-6 细胞肠屏障功能损伤的作用

一些食物成分可以调节肠道屏障功能。在此，通过评估和比较糖化酪蛋白酸水解物和酪蛋白酸水解物对抗脂多糖诱导屏障的生物活性，研究了转谷氨酰胺酶型壳寡糖糖基化对酪蛋白酸水解物维持肠上皮完整性和紧密连接 (TJ) 结构的能力的影响。模型细胞（大鼠肠上皮 IEC-6 细胞）的损伤。液相色谱和串联质谱 (LC-MS/MS) 分析的结果表明，α-S1-酪蛋白和 α-S2-酪蛋白的 Gln 残基发生了壳寡糖糖基化。这两种水解物延缓了脂多糖对 IEC-6 细胞的细胞毒性，并通过增加跨上皮电阻或降低细胞旁通透性来增强屏障完整性。此外，这两种水解产物可以上调 IEC-6 细胞中三种 TJ 蛋白的 mRNA 和蛋白表达。更重要的是，糖化酪蛋白酸盐水解物比酪蛋白酸盐水解物具有更高的保护 IEC-6 细胞免受脂多糖诱导的屏障损伤的潜力，这表明转谷氨酰胺酶介导的蛋白质寡聚壳聚糖糖基化是增强肠道中蛋白质生物功能的有用方法。

更新日期：2021-08-11

点击分享查看原文

点击收藏

阅读更多本刊新发论文本刊介绍/投稿指南