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other·preclinical research, biomedical research, nutrition, geriatrics, food science·PMC10572786

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

Foods · 3 authors, 3 centres

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TL;DR

This in vitro study simulated elderly saliva to test its effect on chickpea and whey protein structure.

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This preclinical, in vitro study investigated the impact of simulated salivary conditions mimicking the elderly on the conformational properties and secondary structure of chickpea protein isolate (CPI), using whey protein isolate (WPI) as a reference. Protein dispersions were subjected to simulated oral processing. It concludes that CPI structural characteristics are more stable than WPI due to higher molecular weight, a more rigid structure, a less charged surface, and different amino acid composition.

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other

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preclinical research

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ORIGINAL PAPER

PMC10572786

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

Foods

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ABSTRACT

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.

CITATION EXPORT

Ingrid Contardo, Fanny Guzmán, Javier Enrione. Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly. Foods. (2023). https://doi.org/10.3390/foods12193668

AUTHORS

3 · 3 CENTRES

Ingrid Contardo, Fanny Guzmán, Javier Enrione

1Biopolymer Research and Engineering Laboratory (BiopREL), School of Nutrition and Dietetics, Faculty of Medicine, Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes, Santiago 7620086, Chile; [email protected]
2Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes, Santiago 7620086, Chile
3Núcleo Biotecnología Curauma, Pontificia Universidad Católica de Valparaíso, Valparaíso 2373223, Chile; [email protected]

EDITOR / REVIEWER

Jayani Chandrapala

Ingrid Contardo, Fanny Guzmán, Javier Enrione. Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly. Foods. (2023). https://doi.org/10.3390/foods12193668