Proteomic characterization and antifungal activity of potato tuber proteins isolated from starch production waste under different temperature regimes
| Authors | |
|---|---|
| Year of publication | 2018 |
| Type | Article in Periodical |
| Magazine / Source | APPLIED MICROBIOLOGY AND BIOTECHNOLOGY |
| MU Faculty or unit | |
| Citation | |
| Doi | http://dx.doi.org/10.1007/s00253-018-9373-y |
| Keywords | Potato; Solanum tuberosum L; Thermally stable proteins; Protease inhibitors; Antifungal activity |
| Description | Proteins were obtained from effluent of a starch manufacture by using different isolation temperatures (40, 60, 80, and 100 degrees C). The proteins, remaining in effluent after treatment of potato juice at 80 and 100 degrees C differed significantly in composition and in structural stability as well as in trypsin inhibitory and antifungal activities in comparison with the variants of 40 and 60 degrees C. The protein samples of 80 degrees C exhibited the highest antifungal activity and its average value of IC50 against five strains of two Fusarium species was determined in average at 0.18 mg ml(-1). The 80 degrees C protein samples consisted predominantly of low-molecular proteins (7-17 kDa) identified as potato tuber protease inhibitors I and II. Predominantly, protease inhibitors II were identified for the protein samples obtained by 100 degrees C and here we identified 7 spots in comparison with 12 identified for the 80 degrees C samples. Samples of 40 and 60 degrees C with low antifungal activities represent high variability of detected and identified proteins. We identified various representatives of aspartic, cysteine, and serine protease inhibitors in both types of samples. These samples also contained Kunitz-type protease inhibitors that were not found in the 80 and 100 degrees C samples which documented thermal unstableness of Kunitz-type protease inhibitors. Functional stability at high temperatures and antifungal activity of isolated potato protease inhibitors I and II support the potential of this fraction usage in food, feed, pharmaceutical, or agricultural industry and offer new products for starch manufactures. At the same time, utilization of the stable protein fraction of waste deproteinized potato water promotes exploitation of potato starch production resources. |
| Related projects: |