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dc.contributor.authorSerra, Aidaen
dc.contributor.authorGallart-Palau, Xavieren
dc.contributor.authorSee-Toh, Rachel Su-Enen
dc.contributor.authorHemu, Xinyaen
dc.contributor.authorSze, Siu Kwanen
dc.contributor.authorTam, James Pingkwanen
dc.identifier.citationSerra, A., Gallart-Palau, X., See-Toh, R. S.-E., Hemu, X., Tam, J. P., & Sze, S. K. (2016). Commercial processed soy-based food product contains glycated and glycoxidated lunasin proteoforms. Scientific Reports, 6, 26106-. doi:10.1038/srep26106en
dc.description.abstractNutraceuticals have been proposed to exert positive effects on human health and confer protection against many chronic diseases. A major bioactive component of soy-based foods is lunasin peptide, which has potential to exert a major impact on the health of human consumers worldwide, but the biochemical features of dietary lunasin still remain poorly characterized. In this study, lunasin was purified from a soy-based food product via strong anion exchange solid phase extraction and then subjected to top-down mass spectrometry analysis that revealed in detail the molecular diversity of lunasin in processed soybean foods. We detected multiple glycated proteoforms together with potentially toxic advanced glycation end products (AGEs) derived from lunasin. In both cases, modification sites were Lys24 and Lys29 located at the helical region that shows structural homology with a conserved region of chromatin-binding proteins. The identified post-translational modifications may have an important repercussion on lunasin epigenetic regulatory capacity. Taking together, our results demonstrate the importance of proper chemical characterization of commercial processed food products to assess their impact on consumer’s health and risk of chronic diseases.en
dc.description.sponsorshipMOE (Min. of Education, S’pore)en
dc.format.extent12 p.en
dc.relation.ispartofseriesScientific Reportsen
dc.rights© 2016 The Authors (Nature Publishing Group). This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder to reproduce the material. To view a copy of this license, visit
dc.subjectFood Analysisen
dc.subjectSoybean Proteinen
dc.subjectDRNTU::Science::Biological sciencesen
dc.titleCommercial processed soy-based food product contains glycated and glycoxidated lunasin proteoformsen
dc.typeJournal Articleen
dc.contributor.schoolSchool of Biological Sciencesen
dc.description.versionPublished versionen
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