Polyphenol oxidase mediated (-)-epigallocatechin gallate stabilized protein in body wall of Apostichopus japonicus: Characteristics and structure

Yicheng Guo; Yu Ming; Xiufang Dong; Yoshimasa Nakamura; Xiuping Dong; Hang Qi

doi:10.1016/j.foodchem.2024.142710

Polyphenol oxidase mediated (-)-epigallocatechin gallate stabilized protein in body wall of Apostichopus japonicus: Characteristics and structure

Food Chem. 2024 Dec 31:470:142710. doi: 10.1016/j.foodchem.2024.142710. Online ahead of print.

Authors

Yicheng Guo¹, Yu Ming¹, Xiufang Dong², Yoshimasa Nakamura³, Xiuping Dong¹, Hang Qi⁴

Affiliations

¹ SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
² School of Public Health, Dali University, Dali 671000, China.
³ Graduate School of Environmental, Life, Natural Science and Technology, Okayama University, Okayama, Japan.
⁴ SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: qihang@dlpu.edu.cn.

PMID: 39752736
DOI: 10.1016/j.foodchem.2024.142710

Abstract

Heat treatment is the most common processing method in Apostichopus japonicus (A. japonicus) processing. However, improper heat treatment can lead to the degradation of protein. In an effort to mitigate this occurrence, we looked into how the protein in the body wall of A. japonicus (AJBWP) was affected by polyphenol oxidase (PPO)-mediated (-)-epigallocatechin gallate (EGCG). The results showed that polyphenol oxidase-mediated EGCG induced protein aggregation. Meanwhile, the antioxidant and thermal stability of the protein were enhanced, and the digestive properties of the protein were inhibited. Protein structure studies have shown that polyphenol oxidase mediated EGCG changes the secondary and tertiary structure of proteins and can maintain the microstructure of proteins after heat treatment. In conclusion, polyphenol oxidase-mediated EGCG was a way to improve the thermal stability of body wall proteins and alleviate the thermal degradation of proteins in A. japonicus.

Keywords: Apostichopus japonicus (A. japonicus); EGCG; Polyphenol oxidase; Thermal stability; Tyrosinase.