Patatin is a family of glycoproteins found in potatoes (Solanum tuberosum) and is also known as tuberin as it is commonly found within vacuoles of parenchyma tissue in the tuber of the plant. They consist of about 366 amino acids all making up and isoelectric point of 4.9. They have a molecular weight ranging from 40 to 45 kDa, but are commonly found as a 80kDa dimer.[1] The main function of patatin is as a storage protein but it also has lipase activity and can cleave fatty acids from membrane lipids.[2][3] The patatin protein makes up about 40% of the soluble protein in potato tubers.[4] Members of this protein family have also been found in animals.
Allergy edit
Patatin is identified as a major cause of potato allergy.[5] It has found to be similar to latex, and when in contact with open skin, there has been an increase of immunoglobulin E which causes some allergic reactions and symptoms, such as asthmatic symptoms, or atopic dermatitis.[6] It is unclear as to why the plant does this, however it could be a potential defense mechanism against insects.[7]
Allergic reactions have been found to be associated with potatoes, particularly in atopic children with positive skin prick test responses to raw potatoes. The research aimed to identify major potato allergens, with protein purification methods and characterization techniques such as amino-terminal sequencing and mass spectrometry. The study uncovered that patatin, the primary storage protein in potato tubers, is a significant, previously unrecognized IgE-binding protein for children with positive skin prick test responses to raw potatoes. Validation through immunoblotting and ELISA confirmed strong IgE binding to purified patatin in a substantial proportion of children. This finding, supported by positive wheal-and-flare reactions in specific tests, suggests the clinical importance of patatin as a food allergen, emphasizing the need for further research to understand and manage potato-related allergic reactions in the context of pediatric food allergies.[8]
Another study set out to explore the molecular underpinnings of acquired food sensitization, with a specific emphasis on the storage protein patatin found in potatoes. The investigation aimed to discern the extent of cross-reactivity between patatin and the latex protein Hev b 7, known for its association with latex-associated potato allergy. Through comprehensive analyses such as IgE immunoblotting, one-dimensional and two-dimensional electrophoresis, as well as fluorescence enzyme immunoassays, the researchers identified patatin as a major cross-reactive potato allergen through N-terminal sequencing. Notably, 75% of individuals sensitized to potatoes exhibited reactivity with patatin in immunoblots. Furthermore, preincubation of patients' sera with purified potato patatin successfully blocked 25% of positive reactions to Hev b 7. In the context of children with atopic dermatitis, patatin-specific IgE was prevalent, while Hev b 7-specific IgE was not detectable. Importantly, the study also revealed that patatin displayed partial stability to in vitro digestion. Consequently, these findings underscore the significance of patatin as a key player in latex-associated potato allergy, suggesting its potential as a valuable marker for assessing potato sensitization and emphasizing its relevance to conditions such as atopic dermatitis. The observed cross-reactivity between Hev b 7 and patatin was primarily observed in latex-sensitized adults, hinting at distinctive sensitization mechanisms in children with atopic dermatitis.[9]
Patatin Function edit
Functionally, patatin serves as a key contributor to the antioxidant activity in potato tubers, in order to keep the potato fresh. Additionally, they function as acyl hydrolases, which breaks down different types of substrates. Notably, patatins also demonstrate β-1,3-glucanase activity, suggesting their involvement in breaking down polysaccharides. This diverse enzymatic activity contributes to ensuring the nutritional composition of the potato. Beyond their role as storage proteins, patatins play a significant part in the plant's defense mechanisms against pests and fungal pathogens. The galactolipase and β-1,3-glucanase activities exhibited by patatins are believed to contribute to the plant's resistance to external threats. This dual functionality underscores the importance of patatins in safeguarding the potato plant against potential environmental challenges.[10]
Patatin Structure edit
The patatin genes are located at a single major locus, comprising both functional and non-functional genes. Patatin isoforms exhibit considerable variability among different potato cultivars. Patatin's primary residence in the vacuole, alongside protease inhibitor variants, positions it as a major player in potato tuber proteins. The ngLOC software predicts 296 vacuolar proteins, with 450 putative vacuolar proteins identified through mass spectrometric sequencing. Notably, the tuber vacuole is recognized as a protein storage vacuole, with a distinct absence of proteolytic or glycolytic enzymes. Structurally, patatin emerges as a tertiary stabilized protein, exhibiting stability up to 45 °C. Beyond this threshold, its secondary structure begins to unfold, with the α-helical portion denaturing at 55 °C. This vulnerability to temperature changes highlights the delicate balance in maintaining its structural integrity.[11]
Isoforms and Charge Variations edit
Patatin is a complex assembly of proteins represented by two multigene families: class I in large concentrations in the tuber and class II in smaller concentrations throughout the potato plant. Isoforms A, B, C, and D exhibit charge-based differences, with isoform A presenting the lowest surface charge. These isoforms, homologous in nature, differ in molecular masses and ratios, showcasing their structural diversity.
Glycosylation edit
Patatin isoforms undergo glycosylation, impacting their molecular masses and contributing to variations between isoforms. Experimental discrepancies in molar mass differences indicate potential glycosylation between protein and carbohydrates in potatoes. This glycosylation may play a role in the protein's functional characteristics.[12]
Functional Roles and Enzymatic Activity edit
Beyond its role as a storage protein, patatin's functions extend to antioxidant activity and categorization as an esterase enzyme complex. It demonstrates enzymatic activity in lipid metabolism through lipid acyl hydrolases (LAHs) and acyl transferases. This activity varies across potato cultivars, extraction techniques, and fatty acid substrates.[13]
Hydrolase Activity and Catalytic Core edit
Patatin's hydrolase activity, attributed to its parallel β-sheet core with a catalytic serine located in the nucleophilic elbow loop, places it within the hydrolase family. This core structure is crucial for its lipid acyl hydrolase (LAH) activity, providing insights into its enzymatic functions and potential participation in plant defenses.[14]
Patatin-like phospholipase edit
The patatin-like phospholipase (PNPLA) domain, found in proteins encoding patatin, is widespread across diverse life forms, spanning eukaryotes and prokaryotes. These proteins are involved in a variety of biological functions, encompassing sepsis induction, host colonization, triglyceride metabolism, and membrane trafficking. Key features of PNPLA domain-containing proteins include their lipase and transacylase properties, signifying their significant roles in maintaining lipid and energy homeostasis across different organisms and biological contexts.[15]
Structural properties edit
There is a study delves into the multifaceted properties of patatin, the predominant protein in potatoes, revealing its structural diversity through the identification of several isoforms. Notably rich in essential amino acids, patatin emerges as a valuable source of nutrition. The glycoprotein nature of patatin, characterized by O-linked glycosylation, incorporates various monosaccharides, including fucose, indicating a fucosylated glycan structural feature. The specific binding of patatin to AAL, a fucose-affine lectin, underscores its distinctive glycan composition. Moving beyond its molecular characteristics, the research explores the regulatory effects of patatin on lipid metabolism, fat catabolism, fat absorption, and lipase activity in zebrafish larvae subjected to high-fat feeding. Results suggest that patatin, at a concentration of 37.0 μg/mL, promotes lipid decomposition metabolism by 23% and exhibits inhibitory effects on lipase activity and fat absorption, positioning it as a potential natural constituent with anti-obesity properties. These findings illuminate the diverse facets of patatin, shedding light on its nutritional significance and its prospective role in combating obesity.[16]
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References edit
- ^ Racusen, David; Weller, David L. (1984). "Molecular Weight of Patatin, a Major Potato Tuber Protein1". Journal of Food Biochemistry. 8 (2): 103–107. doi:10.1111/j.1745-4514.1984.tb00318.x. ISSN 1745-4514.
- ^ Shewry PR (2003). "Tuber storage proteins". Ann. Bot. 91 (7): 755–69. doi:10.1093/aob/mcg084. PMC 4242388. PMID 12730067.
- ^ Bánfalvi Z, Kostyál Z, Barta E (1994). "Solanum brevidens possesses a non-sucrose-inducible patatin gene". Mol. Gen. Genet. 245 (4): 517–22. doi:10.1007/BF00302265. PMID 7808402. S2CID 6862380.
- ^ Mignery GA, Pikaard CS, Park WD (1988). "Molecular characterization of the patatin multigene family of potato". Gene. 62 (1): 27–44. doi:10.1016/0378-1119(88)90577-X. PMID 3371664.
- ^ http://cme.medscape.com/viewarticle/420552 Food Allergy: New Insights and Management Strategies (03/05/2000), paragraph: Potato Allergy
- ^ Seppälä, U.; Alenius, H.; Turjanmaa, K.; Reunala, T.; Palosuo, T.; Kalkkinen, N. (January 1999). "Identification of patatin as a novel allergen for children with positive skin prick test responses to raw potato". The Journal of Allergy and Clinical Immunology. 103 (1 Pt 1): 165–171. doi:10.1016/s0091-6749(99)70541-5. ISSN 0091-6749. PMID 9893201.
- ^ "Patatin - an overview | ScienceDirect Topics". www.sciencedirect.com. Retrieved 2022-04-26.
- ^ Seppälä, U.; Alenius, H.; Turjanmaa, K.; Reunala, T.; Palosuo, T.; Kalkkinen, N. (1999-01). "Identification of patatin as a novel allergen for children with positive skin prick test responses to raw potato". The Journal of Allergy and Clinical Immunology. 103 (1 Pt 1): 165–171. doi:10.1016/s0091-6749(99)70541-5. ISSN 0091-6749. PMID 9893201.
{{cite journal}}: Check date values in:|date=(help) - ^ Schmidt, Mirko H. H.; Raulf-Heimsoth, Monika; Posch, Anton (2002-12). "Evaluation of patatin as a major cross-reactive allergen in latex-induced potato allergy". Annals of Allergy, Asthma & Immunology: Official Publication of the American College of Allergy, Asthma, & Immunology. 89 (6): 613–618. doi:10.1016/S1081-1206(10)62110-2. ISSN 1081-1206. PMID 12487228.
{{cite journal}}: Check date values in:|date=(help) - ^ Waglay, Amanda; Karboune, Salwa (2016-01-01), Singh, Jaspreet; Kaur, Lovedeep (eds.), "Chapter 4 - Potato Proteins: Functional Food Ingredients", Advances in Potato Chemistry and Technology (Second Edition), San Diego: Academic Press, pp. 75–104, ISBN 978-0-12-800002-1, retrieved 2023-11-28
- ^ González-Pérez, S.; Arellano, J. B. (2009-01-01), Phillips, G. O.; Williams, P. A. (eds.), "15 - Vegetable protein isolates", Handbook of Hydrocolloids (Second Edition), Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, pp. 383–419, ISBN 978-1-84569-414-2, retrieved 2023-11-28
- ^ Alting, A. C.; Pouvreau, L.; Giuseppin, M. L. F.; van Nieuwenhuijzen, N. H. (2011-01-01), Phillips, G. O.; Williams, P. A. (eds.), "12 - Potato proteins", Handbook of Food Proteins, Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, pp. 316–334, ISBN 978-1-84569-758-7, retrieved 2023-11-28
- ^ Kärenlampi, Sirpa O.; White, Philip J. (2009-01-01), Singh, Jaspreet; Kaur, Lovedeep (eds.), "Chapter 5 - Potato Proteins, Lipids, and Minerals", Advances in Potato Chemistry and Technology, San Diego: Academic Press, pp. 99–125, ISBN 978-0-12-374349-7, retrieved 2023-11-28
- ^ "Patatin - an overview | ScienceDirect Topics". www.sciencedirect.com. Retrieved 2023-11-28.
- ^ academic.oup.com https://academic.oup.com/crawlprevention/governor?content=%2fjxb%2farticle%2f66%2f21%2f6945%2f2893329. Retrieved 2023-11-28.
{{cite web}}: Missing or empty|title=(help) - ^ Wu, Jinhong; Wu, Qiaoyu; Yang, Danlu; Zhou, Mi; Xu, Jingshen; Wen, Qing; Cui, Yan; Bai, Yalong; Xu, Shannan; Wang, Zhengwu; Wang, Shaoyun (2021-05-15). "Patatin primary structural properties and effects on lipid metabolism". Food Chemistry. 344: 128661. doi:10.1016/j.foodchem.2020.128661. ISSN 1873-7072. PMID 33272761.