Heat-Induced Changes in the Chemical Structure, Hydrophobicity, and Size Distribution of Free/Bound Lipid Transfer Protein 1 and Their Effects on Beer Foam

Mizuguchi, Junya; Asaka, Kihiro; Konishi, Moe; Inui, Takako; Uchiyama, Susumu; Torisu, Tetsuo

doi:https://doi.org/10.1021/acs.jafc.5c07895

Heat-Induced Changes in the Chemical Structure, Hydrophobicity, and Size Distribution of Free/Bound Lipid Transfer Protein 1 and Their Effects on Beer Foam

Mizuguchi, Junya; Asaka, Kihiro; Konishi, Moe et al.

Journal of Agricultural and Food Chemistry, 2025, 73(38), 24343-24353

アクセス数:72件（2026-02-15 23:28 集計）

固定URL: https://hdl.handle.net/11094/103489

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タイトル	Heat-Induced Changes in the Chemical Structure, Hydrophobicity, and Size Distribution of Free/Bound Lipid Transfer Protein 1 and Their Effects on Beer Foam
著者	著者名 Mizuguchi, Junya
	著者名 Asaka, Kihiro
	著者名 Konishi, Moe
	著者名 Inui, Takako
	NRID 1000090335381 1000090335381 ORCID 0000-0002-5181-179X 0000-0002-5181-179X researchmap permalink read0090387 read0090387 Scopus Author ID 35429790100 35429790100 著者名 Uchiyama, Susumu
	NRID 1000010730492 1000010730492 ORCID 0000-0002-8269-7803 0000-0002-8269-7803 researchmap permalink torisutetsuo torisutetsuo Scopus Author ID 57361287600 57361287600 著者名 Torisu, Tetsuo
キーワード等	beer
	chemical modification
	foam
	lipid transfer protein 1
	mass spectrometry
内容	Mizuguchi J., Asaka K., Konishi M., et al. Heat-Induced Changes in the Chemical Structure, Hydrophobicity, and Size Distribution of Free/Bound Lipid Transfer Protein 1 and Their Effects on Beer Foam. Journal of Agricultural and Food Chemistry 73, 24343 (2025); https://doi.org/10.1021/acs.jafc.5c07895.
抄録	During brewing processes, proteins such as lipid transfer protein 1 (LTP1) are exposed to high temperatures, which later affects the beer foam properties. To develop high-quality beer, it is therefore essential to understand the protein chemical modifications and structural alternations induced by the high temperatures and their impact on beer foam. This study characterizes heat-induced chemical modifications and changes in the molecular size distribution and structure of LTP1 and its lipid-bound isoform, LTP1b, using size-exclusion chromatography and reverse-phase chromatography/mass spectrometry. The results elucidate the relationships between these changes and foam properties. Specifically, heat treatment triggers lipid adduct dissociation from LTP1b, increases the concentration of deamidated hydrophobic LTP1 molecules, and causes deglycation. Both the dissociation of lipid adducts from LTP1b and the increase in deamidated hydrophobic LTP1 molecules result in lower quality foam. Thus, controlling brewing processes, especially in terms of heating conditions, can effectively retain LTP1b to enhance beer foam.
出版者	American Chemical Society
収録物名	Journal of Agricultural and Food Chemistry
巻(号)	73(38)
ページ	24343-24353
刊行年月	2025-09-09
言語	英語
ハンドルURL	https://hdl.handle.net/11094/103489
PISSN	00218561
eISSN	15205118
関連情報 (isIdenticalTo)	DOI (出版社版) https://doi.org/10.1021/acs.jafc.5c07895
アクセス権	open access
権利情報	This article is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
出版タイプ	Version of Record
カテゴリ	学術雑誌論文 Journal Article

資源タイプ	学術雑誌論文
ローカル資源タイプ	学術雑誌論文
DCMI資源タイプ	text
DCTERMS.bibliographicCitation	Journal of Agricultural and Food Chemistry. 2025, 73(38), p. 24343-24353
DC.title	Heat-Induced Changes in the Chemical Structure, Hydrophobicity, and Size Distribution of Free/Bound Lipid Transfer Protein 1 and Their Effects on Beer Foam
DC.creator	Mizuguchi, Junya
	Asaka, Kihiro
	Konishi, Moe
	Inui, Takako
	Uchiyama, Susumu
	Torisu, Tetsuo
DC.publisher	American Chemical Society
DC.language' scheme='DCTERMS.RFC1766	英語
DC.type' scheme='DCTERMS.DCMIType	text
DCTERMS.issued' scheme='DCTERMS.W3CDTF	2025-09-09
DC.identifier	https://doi.org/10.1021/acs.jafc.5c07895
DC.subject	beer
	chemical modification
	foam
	lipid transfer protein 1
	mass spectrometry
DC.description	Mizuguchi J., Asaka K., Konishi M., et al. Heat-Induced Changes in the Chemical Structure, Hydrophobicity, and Size Distribution of Free/Bound Lipid Transfer Protein 1 and Their Effects on Beer Foam. Journal of Agricultural and Food Chemistry 73, 24343 (2025); https://doi.org/10.1021/acs.jafc.5c07895.
DCTERMS.abstract	During brewing processes, proteins such as lipid transfer protein 1 (LTP1) are exposed to high temperatures, which later affects the beer foam properties. To develop high-quality beer, it is therefore essential to understand the protein chemical modifications and structural alternations induced by the high temperatures and their impact on beer foam. This study characterizes heat-induced chemical modifications and changes in the molecular size distribution and structure of LTP1 and its lipid-bound isoform, LTP1b, using size-exclusion chromatography and reverse-phase chromatography/mass spectrometry. The results elucidate the relationships between these changes and foam properties. Specifically, heat treatment triggers lipid adduct dissociation from LTP1b, increases the concentration of deamidated hydrophobic LTP1 molecules, and causes deglycation. Both the dissociation of lipid adducts from LTP1b and the increase in deamidated hydrophobic LTP1 molecules result in lower quality foam. Thus, controlling brewing processes, especially in terms of heating conditions, can effectively retain LTP1b to enhance beer foam.
DC.rights	This article is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
DC.format	103489
citation_title	Heat-Induced Changes in the Chemical Structure, Hydrophobicity, and Size Distribution of Free/Bound Lipid Transfer Protein 1 and Their Effects on Beer Foam
citation_author	Mizuguchi, Junya
	Asaka, Kihiro
	Konishi, Moe
	Inui, Takako
	Uchiyama, Susumu
	Torisu, Tetsuo
citation_publisher	American Chemical Society
citation_language	英語
citation_date	2025-09-09
citation_journal_title	Journal of Agricultural and Food Chemistry
citation_volume	73
citation_issue	38
citation_firstpage	24343
citation_lastpage	24353
citation_doi	https://doi.org/10.1021/acs.jafc.5c07895
citation_public_url	https://hdl.handle.net/11094/103489

Heat-Induced Changes in the Chemical Structure, Hydrophobicity, and Size Distribution of Free/Bound Lipid Transfer Protein 1 and Their Effects on Beer Foam

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