Chaperone-like food components: from basic concepts to food applications,Food & Function

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Chaperone-like food components: from basic concepts to food applications
Food & Function ( IF 5.1 ) Pub Date : 2018-05-28 00:00:00 , DOI: 10.1039/c7fo01902e
Ali Akbari _{1,

2,

3,

4,

5} , Fatemeh Bamdad _{3,

4,

6,

7} , Jianping Wu _{1,

2,

3,

4,

5}

Affiliation

The significance of chaperones in preventing protein aggregation including amyloid fibril formation has been extensively documented in the biological field, but there is limited research on the potential effect of chaperone-like molecules on food protein functionality and food quality. This review is intended to extend the potential of chaperone and chaperone-like molecules in the prevention of food protein aggregation and amyloid fibril formation. The common features of chaperone molecules responsible for suppressing aggregation and amyloid fibril formation are firstly presented. Then, the function and applicability of chaperone and chaperone-like molecules in food products, in particular high-protein beverages where aggregation and fibril formation are undesirable, are extensively discussed. Protein aggregation in high-protein beverages can be prevented by chaperone or chaperone-like components, such as caseins, heme-containing proteins, specific peptide fragments, phospholipids and polyphenols. The diversity of chaperone-like components and mechanisms might provide the flexibility in taking advantage of their potential applications in different food products.

中文翻译：

伴侣状食品成分：从基本概念到食品应用

分子伴侣在预防包括淀粉样蛋白原纤维形成在内的蛋白质聚集中的重要作用已在生物学领域广泛报道，但是关于分子伴侣样分子对食品蛋白质功能和食品质量的潜在影响的研究有限。这篇综述旨在扩大伴侣蛋白和伴侣蛋白样分子在预防食物蛋白质聚集和淀粉样蛋白原纤维形成中的潜力。首先介绍了负责抑制聚集和淀粉样蛋白原纤维形成的伴侣分子的共同特征。然后，广泛讨论了伴侣蛋白和伴侣蛋白样分子在食品中的功能和适用性，特别是其中不希望聚集和原纤维形成的高蛋白饮料。伴侣蛋白或伴侣蛋白样成分（例如酪蛋白，含血红素的蛋白质，特定的肽片段，磷脂和多酚）可以防止高蛋白饮料中的蛋白质聚集。分子伴侣样成分和机制的多样性可能会提供灵活性，以利用它们在不同食品中的潜在应用。

更新日期：2018-05-28

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