Patatin primary structural properties and effects on lipid metabolism.

Jinhong Wu, Qiaoyu Wu, Danlu Yang, Mi Zhou, Jingshen Xu, Qing Wen, Yan Cui, Yalong Bai, Shannan Xu, Zhengwu Wang, Shaoyun Wang

Food chemistry 2021 May 15

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Patatin, the major protein found in potatoes, was purified and shows several isoforms. The essential amino acid content of patatin was ashighas 76%, indicating that it is a valuable protein source. Patatin was an O-linked glycoprotein that contained fucose monosaccharides, as well as mannose, rhamnose, glucose, galactose, xylose, and arabinose. Patatin had a fucosylated glycan structural feature, which strongly bound AAL (Aleuria aurantia Leukoagglutinin), a known fucose binding lectin. Moreover, thelipid metabolism regulatory effects of patatin on the fat catabolism, fat absorption, and inhibition of lipase activity were measured after high-fat feeding of zebrafish larvae. Results revealed that 37.0 μg/mL patatin promoted 23% lipid decomposition metabolism. Meanwhile patatin could inhibite lipase activity and fat absorption, whose effects accounted for half that of a positive control drug. Our findings suggest that patatin, a fucosylated glycoprotein, could potentially be used as a naturalactiveconstituent with anti-obesity effects. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Jinhong Wu, Qiaoyu Wu, Danlu Yang, Mi Zhou, Jingshen Xu, Qing Wen, Yan Cui, Yalong Bai, Shannan Xu, Zhengwu Wang, Shaoyun Wang. Patatin primary structural properties and effects on lipid metabolism. Food chemistry. 2021 May 15;344:128661