51
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Han L, Peng X, Cheng Y, Zhu Y, Huang Y, Zhang S, Qi B. Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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52
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Chai TT, Huang YN, Ren ST, Jin DL, Fu JJ, Guo JY, Chen YW. Inhibitory effects of ultrasonic and rosmarinic acid on lipid oxidation and lipoxygenase in large yellow croaker during cold storage. ULTRASONICS SONOCHEMISTRY 2023; 92:106229. [PMID: 36459902 PMCID: PMC9712690 DOI: 10.1016/j.ultsonch.2022.106229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/10/2022] [Accepted: 11/18/2022] [Indexed: 06/17/2023]
Abstract
Lipid oxidation will lead to the deterioration of flavor, color and texture of aquatic products with high fatty acid content. The mechanism of ultrasound (US) combined with rosmarinic acid (RA) on lipid oxidation and endogenous enzyme activities of large yellow croaker during cold-storage (4 ℃) was investigated. The result showed that the US and RA have synergistic effects in delaying lipid oxidation and inhibiting endogenous lipase and lipoxygenase (LOX) activities related to oxidation. The inhibition of LOX activity by RA was dose-dependent, and US showed a negative effect on the inhibition of enzyme activity in the presence of low concentration RA. Moreover, RA changes the enzyme structure through static fluorescence quenching and interaction with enzyme molecules. Hydrogen bonding and hydrophobic interaction are the main interaction forces between RA and LOX. This study could provide basic mechanism of US treatment cooperating with polyphenols to inhibit lipid oxidation during food preservation.
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Affiliation(s)
- Ting-Ting Chai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Yang-Na Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Shao-Tian Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Dan-Li Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Jun-Yan Guo
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
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53
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Ren Y, Zhu Y, Qi X, Yan H, Zhao Y, Wu Y, Zhang N, Ding Z, Yuan L, Liu M. Noncovalent interaction of chlorogenic acid and/or gallocatechin gallate with β-lactoglobulin: Effect on stability and bioaccessibility of complexes and nanoparticles. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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54
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Wu Q, Zang M, Zhao B, Wang S, Zhang S, Zhu N, Liu M, Li S, Lv G, Liu B, Zhao Y, Qiao X. Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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55
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Abdollahi K, Condict L, Hung A, Kasapis S. Examination of β-lactoglobulin-ferulic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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56
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Shen X, Xue S, Tan Y, Zhong W, Liang X, Wang J. Binding of Licochalcone A to Whey Protein Enhancing Its Antioxidant Activity and Maintaining Its Antibacterial Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15917-15927. [PMID: 36484772 DOI: 10.1021/acs.jafc.2c06125] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Incorporating LA into whey protein by forming whey protein isolate-LA (WPI-LA) and polymerized whey protein-LA (PWP-LA) complexes is a good way to maintain its bioactivity and improve its functional performance within food matrices. Herein, we found that WPI and PWP were able to interact with LA as suggested by multi-spectroscopy, molecular docking, and molecular dynamics simulations. The interaction between whey protein and LA was a spontaneous non-covalent binding process, while PWP had a higher affinity for LA than WPI, resulting from its more negatively binding free energy with LA. Hydrogen bonds, van der Waals forces, and electrostatic interactions were responsible for WPI-LA interactions. Hydrophobic forces, van der Waals, and hydrogen bonds positively accounted for PWP-LA interactions. The antioxidant activity of LA was improved by complexation with whey proteins as identified by DPPH and ABTS. The antimicrobial efficiency of LA was partially screened by complexation with whey protein with MIC values increased by seven-fold compared to free LA but successfully recovered to its original efficiency upon isolating it from the complex. This work demonstrates the promising antioxidant and antibacterial activities of the whey protein-LA complex and provides a good candidate for developing a new class of natural functional ingredients for food systems.
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Affiliation(s)
- Xue Shen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun130062, China
- Key Laboratory of Zoonosis, Ministry of Education, College of Veterinary Medicine, Jilin University, Changchun130062, China
| | - Shiqi Xue
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun130062, China
| | - Yuying Tan
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun130062, China
| | - Weigang Zhong
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun130062, China
| | - Xiaoying Liang
- Department of Internal Medicine, University of South Florida, Tampa, Florida33612, United States
| | - Jianfeng Wang
- Key Laboratory of Zoonosis, Ministry of Education, College of Veterinary Medicine, Jilin University, Changchun130062, China
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57
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Manivel P, Marimuthu P, Yu S, Chen X. Multispectroscopic and Computational Investigations on the Binding Mechanism of Dicaffeoylquinic Acids with Ovalbumin. J Chem Inf Model 2022; 62:6133-6147. [PMID: 36398926 DOI: 10.1021/acs.jcim.2c01011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Recently, studies on the interactions between ovalbumin (OVA) and polyphenols have received a great deal of interest. This study explored the conformational changes and the interaction mechanism of the binding between OVA and chlorogenic acid (CGA) isomers such as 3,4-dicaffeoylquinic acids (3,4-diCQA), 4,5-dicaffeoylquinic acids (4,5-diCQA), and 3,5-dicaffeoylquinic acids (3,5-diCQA) using multispectroscopic and in silico analyses. The emission spectra show that the diCQAs caused strong quenching of OVA fluorescence under different temperatures through a static quenching mechanism with hydrogen bond (H-bond) and van der Waals (vdW) interactions. The values of binding constants (OVA-3,4-diCQA = 6.123 × 105, OVA-3,5-diCQA = 2.485 × 105, OVA-4,5-diCQA = 4.698 × 105 dm3 mol-1 at 298 K) suggested that diCQAs had a strong binding affinity toward OVA, among which OVA-3,4-diCQA exhibits higher binding constant. The results of UV-vis absorption and synchronous fluorescence indicated that the binding of all three diCQAs to OVA induced conformational and micro-environmental changes in the protein. The findings of molecular modeling further validate the significant role of vdW force and H-bond interactions in ensuring the stable binding of OVA-diCQA complexes. Temperature-dependent molecular dynamics simulation studies allow estimation of the individual components that contribute to the total bound free energy value, which allows evaluation of the nature of the interactions involved. This research can provide information for future investigations on food proteins' physicochemical stability and CGA bioavailability in vitro or in vivo.
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Affiliation(s)
- Perumal Manivel
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China
| | - Parthiban Marimuthu
- Structural Bioinformatics Laboratory (SBL─Biochemistry) and Pharmaceutical Science Laboratory (PSL─Pharmacy), Faculty of Science and Engineering, Åbo Akademi University, TurkuFI-20520, Finland
| | - Sun Yu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China.,Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China.,International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang212013, China
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58
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Interactions between Hazelnut (Corylus avellana L.) Protein and Phenolics and In Vitro Gastrointestinal Digestibility. SEPARATIONS 2022. [DOI: 10.3390/separations9120406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
In this study, we investigated the formation of protein–phenolic complexes from dephenolized hazelnut meal protein isolates (dHPI) and hazelnut skin phenolic extracts (HSE) and their effects on the bioaccessibility of both hazelnut proteins and phenolics. The dHPI–HSE complexes were of considerable size and were dependent on HSE concentration due to aggregation. Although catechin was the main component of HSE, it did not cause aggregation, except for a slight rise in particle size. According to fluorescence quenching, the hazelnut protein–phenolic extract complex had a linear Stern–Volmer plot expressing static quenching between 0–0.5 mM concentration; the interaction was mainly dependent on hydrogen bonding and van der Waals forces (ΔH < 0 and ΔS < 0), and the reaction was spontaneous (ΔG < 0). According to Fourier transform infrared (FTIR) spectroscopy results, higher phenolic extract concentration caused an increase in irregular structures in hazelnut protein, while the lowest catechin and phenolic concentration altered the regular structure. Skin extracts did not alter the digestibility of dephenolized proteins, but dephenolization reduced the degree of hydrolysis by pancreatin. The formation of the protein–phenolic complex had a beneficial effect on the bioaccessibility of hazelnut skin phenols, predominantly those on the galloylated form of the catechins, such as gallocatechin gallate and epigallocatechin gallate. Thus, the bioaccessibility and antioxidant activity analysis results showed that protein–phenolic complexes obtained from hazelnut meal and skin may promote the transition of phenolic compounds from the gastrointestinal tract without degradation.
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59
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Zhao Y, Li G, Xu D, Wu T, Wang S, Cao Y, Gao W. Protective effect of pangasius myosin on thermal stability of lycopene and their interaction mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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60
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Chen L, Chen N, He Q, Sun Q, Gao MR, Zeng WC. Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism. Food Res Int 2022; 162:112110. [DOI: 10.1016/j.foodres.2022.112110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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61
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Liu C, Lv N, Xu YQ, Tong H, Sun Y, Huang M, Ren G, Shen Q, Wu R, Wang B, Cao Z, Xie H. pH-dependent interaction mechanisms between β-lactoglobulin and EGCG: Insights from multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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62
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Ke C, Liu B, Dudu OE, Zhang S, Meng L, Wang Y, Wei W, Cheng J, Yan T. Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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63
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Jia N, Lin S, Yu Y, Zhang G, Li L, Zheng D, Liu D. The Effects of Ethanol and Rutin on the Structure and Gel Properties of Whey Protein Isolate and Related Mechanisms. Foods 2022; 11:foods11213480. [PMID: 36360094 PMCID: PMC9654987 DOI: 10.3390/foods11213480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/21/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022] Open
Abstract
The effects of different levels of rutin (0, 0.05%, 0.1%, 0.2% and 0.3% w/v) and ethanol on the structure and gel properties of whey protein isolate (WPI) were examined. The results showed that the addition of ethanol promoted the gel formation of WPI. The addition of rutin increased the gel strength of WPI and maintained the water-holding capacity of the gel. Ethanol caused an increase in thiol content and surface hydrophobicity, but rutin decreased the thiol content and surface hydrophobicity of WPI. The particle size, viscosity and viscoelasticity of WPI increased at rutin levels of 0.2% and 0.3%, indicating that rutin caused cross-linking and aggregation of WPI, but rutin had no significant effect on the zeta-potential, indicating that electrostatic interactions were not the main force causing the changes in protein conformation and gel properties. Ethanol and rutin improved the gel properties of WPI possibly by inducing cross-linking of WPIs via hydrophobic and covalent interactions.
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64
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El-Maksoud AAA, Cheng W, Petersen SV, Pandiselvam R, Guo Z. Covalent phenolic acid-grafted β-lactoglobulin conjugates: Synthesis, characterization, and evaluation of their multifunctional properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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65
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Lu Y, Zhao R, Wang C, Zhang X, Wang C. Deciphering the non-covalent binding patterns of three whey proteins with rosmarinic acid by multi-spectroscopic, molecular docking and molecular dynamics simulation approaches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107895] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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66
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Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp ( Hypophthalmichthys molitrix). Foods 2022. [PMCID: PMC9601345 DOI: 10.3390/foods11203223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The effects of ethanolic pineapple peel extract (PPE) powder at various concentrations (0–1.50%, w/w) on the gelling properties of silver carp surimi were investigated. The pineapple peel extract produced with 0–100% ethanol, revealed that 100% ethanol had the highest bioactive properties. Surimi gels with added PPE powder demonstrated improved gel strength (504.13 ± 11.78 g.cm) and breaking force (511.64 ± 11.80 g) up to 1% PPE addition; however, as PPE concentration increased beyond 1%, the gel strength decreased. Similarly, with the addition of 1% PPE powder, more hydrophobic bonds and fewer sulfhydryl groups and free amino groups were seen. However, the gels with PPE powder added showed a slight reduction in the whiteness of the surimi gels. FTIR analysis indicated that the fortification with PPE powder brought about the secondary structure of myofibrillar proteins; peaks shifted to the β-sheet region (PPE gels) from the α-helix region (control). SEM analysis indicated that the gel with 1% PPE powder had a relatively organized, finer and denser gel architecture. Overall results suggested that the addition of PPE powder up to 1% to the surimi gels enhanced the gelling properties as well as the microstructure of the surimi.
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67
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Zhang S, Li X, Ai B, Zheng L, Zheng X, Yang Y, Xiao D, Sheng Z. Binding of β-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling. Food Chem X 2022; 15:100369. [PMID: 35769329 PMCID: PMC9234335 DOI: 10.1016/j.fochx.2022.100369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/16/2022] [Accepted: 06/12/2022] [Indexed: 10/25/2022] Open
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68
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Xi C, Sun Z, Chen X, Ding X, Zhang T. Characterization of coacervation behavior between whey protein isolate and propylene glycol alginate: A morphology, spectroscopy, and thermodynamics study. Food Chem X 2022; 15:100402. [PMID: 36211725 PMCID: PMC9532732 DOI: 10.1016/j.fochx.2022.100402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 07/15/2022] [Accepted: 07/22/2022] [Indexed: 11/28/2022] Open
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69
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Exploring the lentil protein and onion skin phenolics interaction by fluorescence quenching method. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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70
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The nanomicelles consisting of lotus root amylopectin and quinoa protein: Construction and encapsulation for quercetin. Food Chem 2022; 387:132924. [DOI: 10.1016/j.foodchem.2022.132924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 03/22/2022] [Accepted: 04/06/2022] [Indexed: 11/22/2022]
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71
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Zhong Y, Yang L, Dai T, Zhu Z, Chen H, Wu J, Gong ES. Flavonoids enhance gel strength of ovalbumin: Properties, structures, and interactions. Food Chem 2022; 387:132892. [DOI: 10.1016/j.foodchem.2022.132892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 02/14/2022] [Accepted: 04/02/2022] [Indexed: 11/04/2022]
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72
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Li W, Zhang X, Tan S, Li X, Gu M, Tang M, Zhao X, Wu Y. Zein enhanced the digestive stability of five citrus flavonoids via different binding interaction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4780-4790. [PMID: 35218206 DOI: 10.1002/jsfa.11838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 01/03/2022] [Accepted: 02/26/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Zein is commonly used to construct food flavonoid delivery systems. This study investigated the effect and mechanism of zein on the digestive stability of five citrus flavonoids, namely hesperetin (HET), hesperidin (HED), neohesperidin (NHD), naringenin (NEN), and naringin (NIN). RESULTS Zein enhanced the digestive stability of the five citrus flavonoids, especially that of HET and NEN, during digestion in the stomach and small intestine. Fluorescence spectroscopy results suggested that citrus flavonoids spontaneously quenched the endogenous fluorescence of zein in static quenching mode. The binding of HET, HED and NHD to zein was driven respectively by electrostatic, hydrophobic and electrostatic interaction. However, Van der Waals' force and hydrogen (H)-bond interaction represented the primary driving force for binding NEN, and NIN to zein to form complexes. The binding of the five citrus flavonoids to zein also caused a diverse bathochromic shift in ultraviolet absorbance. Analysis using Fourier-transform infrared and Raman spectroscopy revealed that the binding behavior of the five citrus flavonoids had different effects on changes in the secondary structures, disulfide bonds, and tyrosine exposure of zein. The results were also partially verified by molecular dynamic simulation. CONCLUSIONS Zein enhanced the digestive stability of the five citrus flavonoids via different binding interactions that was due to the difference in molecular structure of citrus flavonoids. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Xiaohua Zhang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Si Tan
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Xueping Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Mengyuan Gu
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Mengqi Tang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
| | - Yingmei Wu
- The Chongqing Engineering Laboratory for Green Cultivation and Deep Processing of the Three Gorges Reservoir Area's Medicinal Herbs, College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
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73
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Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose. Foods 2022; 11:foods11162471. [PMID: 36010470 PMCID: PMC9407340 DOI: 10.3390/foods11162471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/09/2022] [Accepted: 08/12/2022] [Indexed: 11/18/2022] Open
Abstract
Oxyresveratrol (Oxy) has attracted much attention by employing it as an antibrowning agent in fruits and vegetables. In this study, the formation of cyclodextrin (CD) inclusion exhibited a certain protective effect on Oxy oxidative degradation, while hydroxypropyl-β-cyclodextrin (HP–β-CD) inclusion complex showed stronger stabilizing effects than those of β-cyclodextrin (β-CD). The combined use of CD and hydroxypropyl methylcellulose (HPMC) greatly improved the stability of Oxy–CD inclusion complexes, with approximately 70% of the trans-Oxy retained after 30 days of storage under light conditions at 25 °C. The results of the interaction between CD and Oxy determined by phase solubility studies and fluorescence spectroscopic analysis showed that the binding strength of CD and Oxy increased in the presence of HPMC. Moreover, Oxy combined with ascorbic acid and HPMC showed an excellent antibrowning effect on fresh-cut apple slices during the 48 h test period, indicating that adding HPMC as the third component will not influence the antibrowning activity of Oxy.
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74
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Wang Y, Zhang J, Zhang L. Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions. Food Chem 2022; 384:132492. [PMID: 35217461 DOI: 10.1016/j.foodchem.2022.132492] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 01/09/2022] [Accepted: 02/14/2022] [Indexed: 12/11/2022]
Abstract
The non-covalent interaction between anthocyanin and dietary protein had an impact on their physicochemical property. The purpose of this study was to study the non-covalent interaction mechanism between rose anthocyanin extract (RAEs) and whey protein isolate (WPI), and further compare the interaction mechanism with pure anthocyanin (PC) and WPI. At pH 3.0 and pH 7.0, RAEs and WPI had non-covalent interactions in the two systems with two types of unequal and mutually influencing binding sites, and the interaction forces were both hydrogen bonds and van der Waals forces. Interestingly, PC and WPI also had non-covalent interactions in both systems, the number of which binding sites was about one type, and the forces were hydrogen bonds and van der Waals forces. In addition, a variety of spectral combination techniques indicated that RAEs and PC caused similar changes in the secondary structure of WPI.
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Affiliation(s)
- Yun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi Jiangsu 214122, China
| | - Jian Zhang
- The Food College of Shihezi University, Shihezi, Xinjiang 832003, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi Jiangsu 214122, China; The Food College of Shihezi University, Shihezi, Xinjiang 832003, China.
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75
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Encapsulation of EGCG by Zein-Gum Arabic Complex Nanoparticles and In Vitro Simulated Digestion of Complex Nanoparticles. Foods 2022; 11:foods11142131. [PMID: 35885374 PMCID: PMC9317346 DOI: 10.3390/foods11142131] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/15/2022] [Accepted: 07/17/2022] [Indexed: 11/18/2022] Open
Abstract
Epigallocatechin gallate (EGCG) has many excellent qualities such as its antitumor, antiradiation and anti-oxidation properties, but its application is limited because its oral bioavailability is low and stability is poor. In this paper, zein and gum arabic (GA) were used as wall materials to prepare Zein-GA complex nanoparticles for encapsulating and protecting the EGCG. The particle size of Zein-GA-EGCG complex nanoparticles ranged from 128.03–221.23 nm, and the EGCG encapsulation efficiency reached a maximum of 75.23% when the mass ratio of zein to GA was 1:1. The FTIR and XRD results illustrated that the components of the Zein-GA-EGCG complex nanoparticles interacted by electrostatic, hydrogen bonding, and hydrophobic interactions. The EGCG release rate of Zein-GA-EGCG nanoparticles (16.42%) was lower than that of Zein-EGCG (25.52%) during gastric digestion, and a large amount of EGCG was released during intestinal digestion, suggesting that the Zein-GA-EGCG nanoparticles could achieve the sustained release of EGCG during in vitro digestion. Hence, using Zein-GA complexes to encapsulate EGCG effectively increased the encapsulation efficiency of EGCG and realized the purpose of sustained release during simulated gastrointestinal digestion.
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76
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Xu Z, Cao Q, Manyande A, Xiong S, Du H. Analysis of the binding selectivity and inhibiting mechanism of chlorogenic acid isomers and their interaction with grass carp endogenous lipase using multi-spectroscopic, inhibition kinetics and modeling methods. Food Chem 2022; 382:132106. [PMID: 35240531 DOI: 10.1016/j.foodchem.2022.132106] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 12/10/2021] [Accepted: 01/05/2022] [Indexed: 11/19/2022]
Abstract
Polyphenols are inhibitors for lipase, but the binding selectivity and mechanism of polyphenol isomers and how they interact with lipase are not clear. Here, chlorogenic acid (CGA) isomers, neochlorogenic acid (NCGA) and cryptochlorogenic acid (CCGA) were used to explore the binding selectivity and mechanism of lipase. An inhibition assay indicated that both CGA isomers had dose-dependent inhibitory effects on lipase; however, the inhibitory effect of NCGA was better (IC50: 0.647 mg/mL) than that of CCGA (IC50: 0.677 mg/mL). NCGA and CCGA formed complexes with lipase at a molar ratio of 1:1, and the electrostatic interaction force plays a major role in the lipase-CCGA system. Molecular dynamics studies demonstrated that NCGA had a greater impact on the structure of lipase. The multi-spectroscopic and modeling results explained the effects of micro-structural changes on the binding site, the interaction force and the inhibition rate of the isomers when they combined with lipase.
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Affiliation(s)
- Zeru Xu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Qiongju Cao
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex TW8 9GA, UK
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Hongying Du
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China.
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77
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Baruah I, Kashyap C, Guha AK, Borgohain G. Insights into the Interaction between Polyphenols and β-Lactoglobulin through Molecular Docking, MD Simulation, and QM/MM Approaches. ACS OMEGA 2022; 7:23083-23095. [PMID: 35847254 PMCID: PMC9280950 DOI: 10.1021/acsomega.2c00336] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In this work, we have explored the interaction of three different polyphenols with the food protein β-lactoglobulin. Antioxidant activities of polyphenols are influenced by complexation with the protein. However, studies have shown that polyphenols after complexation with the protein can be more beneficial due to enhanced antioxidant activities. We have carried out molecular docking, molecular dynamics (MD) simulation, and quantum mechanics/molecular mechanics (QM/MM) studies on the three different protein-polyphenol complexes. We have found from molecular docking studies that apigenin binds in the internal cavity, luteolin binds at the mouth of the cavity, and eriodictyol binds outside the cavity of the protein. Docking studies have also provided binding free energy and inhibition constant values that showed that eriodictyol and apigenin exhibit better binding interactions with the protein than luteolin. For eriodictyol and luteolin, van der Waals, hydrophobic, and hydrogen bonding interactions are the main interacting forces, whereas for apigenin, hydrophobic and van der Waals interactions play major roles. We have calculated the root mean square deviation (RMSD), root mean square fluctuations (RMSF), solvent-accessible surface area (SASA), interaction energies, and hydrogen bonds of the protein-polyphenol complexes. Results show that the protein-eriodictyol complex is more stable than the other complexes. We have performed ONIOM calculations to study the antioxidant properties of the polyphenols. We have found that apigenin and luteolin act as better antioxidants than eriodictyol does on complexation with the protein, which is consistent with the results obtained from MD simulations.
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78
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Ren Y, Liu T, Liu H, Zhu Y, Qi X, Liu X, Zhao Y, Wu Y, Zhang N, Liu M. Functional improvement of (−)-epicatechin gallate and piceatannol through combined binding to β-lactoglobulin: Enhanced effect of heat treatment and nanoencapsulation. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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79
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The non-covalent interactions between whey protein and various food functional ingredients. Food Chem 2022; 394:133455. [PMID: 35732088 DOI: 10.1016/j.foodchem.2022.133455] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022]
Abstract
In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.
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80
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Fan Y, Lan H, Qi Z, Liu R, Hu C. Removal of nickel and copper ions in strongly acidic conditions by in-situ formed amyloid fibrils. CHEMOSPHERE 2022; 297:134241. [PMID: 35259361 DOI: 10.1016/j.chemosphere.2022.134241] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 02/25/2022] [Accepted: 03/04/2022] [Indexed: 06/14/2023]
Abstract
The research investigated a novel strategy that can synchronously remove Ni2+ and Cu2+ by synthesizing amyloid fibrils under harsh conditions. The adsorption capacity of Ni2+ and Cu2+ increased by 18.5% and 34.1% respectively in the in-situ scenario as compared to that Ni2+ and Cu2+ were introduced after amyloid fibrils preparation, meantime, it avoids the generation of acidic waste liquid in the process of preparing amyloid fibrils. The adsorption behaviors of Ni2+ and Cu2+ can be well described by the pseudo-second-order kinetic model and Langmuir isotherm. The functional groups of amide, hydroxyl, and carboxyl played determining roles in the adsorption process. Moreover, when the amyloid fibrils were prepared in the presence of Ni2+ and Cu2+, i.e., the in-situ adsorption scenario, metal ions tended to occupy the functional sites, inhibit protein aggregation, and affect long amyloid fibrils synthesis accordingly. Metal ion-binding site prediction server was used to predict the binding sites of metal ions towards the protein sequence within amyloid fibrils, and the metal ion was observed to preferentially bind to a particular residue such as glutamic acid, cysteine, and serine. The amyloid fibrils be potentially valuable for the removal of heavy metals in strongly acidic wastewater such as acidic mining drainage.
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Affiliation(s)
- Yuying Fan
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China; School of Environment, Northeast Normal University, Changchun, 130117, China
| | - Huachun Lan
- Center for Water and Ecology, State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing, 100084, China.
| | - Zenglu Qi
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Ruiping Liu
- Center for Water and Ecology, State Key Joint Laboratory of Environment Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing, 100084, China; University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Chengzhi Hu
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China; University of Chinese Academy of Sciences, Beijing, 100049, China
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81
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Zhong Y, Yang L, Zhu Z, Chen H, Liu C, Dai T, Gong ES. Protective effect of ovalbumin-flavonoid hydrogel on thrombolytic activity and stability of nattokinase. Food Res Int 2022; 156:111188. [DOI: 10.1016/j.foodres.2022.111188] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 02/22/2022] [Accepted: 03/24/2022] [Indexed: 12/20/2022]
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82
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Zhang S, Li X, Zheng L, Zheng X, Yang Y, Xiao D, Ai B, Sheng Z. Encapsulation of phenolics in β-lactoglobulin: Stability, antioxidant activity, and inhibition of advanced glycation end products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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83
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Antioxidant and antityrosinase activity of extractable condensed tannins from durian shells with antibrowning effect in fresh-cut asparagus lettuce model. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113423] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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84
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Huang GL, Liu TT, Ma JJ, Sun LX, Sui SY, Quan XY, Wang YN. Anti-polyphenol oxidase mechanism of oligomeric procyanidins and its application on browning control of “Baiyu” loquat during storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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85
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Yu Q, Fan L, Ding Z. The inhibition mechanisms between asparagus polyphenols after hydrothermal treatment and tyrosinase: A circular dichroism spectrum, fluorescence, and molecular docking study. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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86
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Zhao L, Jin X, Li Y, Yu Y, He L, Liu R. Effects of A-type oligomer procyanidins on protein glycation using two glycation models coupled with spectroscopy, chromatography, and molecular docking. Food Res Int 2022; 155:111068. [DOI: 10.1016/j.foodres.2022.111068] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 02/07/2022] [Accepted: 02/23/2022] [Indexed: 11/04/2022]
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87
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Nassarawa SS, Nayik GA, Gupta SD, Areche FO, Jagdale YD, Ansari MJ, Hemeg HA, Al-Farga A, Alotaibi SS. Chemical aspects of polyphenol-protein interactions and their antibacterial activity. Crit Rev Food Sci Nutr 2022; 63:9482-9505. [PMID: 35475717 DOI: 10.1080/10408398.2022.2067830] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The hunt for novel antibiotics has become a global public health imperative due to the rise in multidrug-resistant microorganisms, untreatable infection cases, overuse, and inefficacy of modern antibiotics. Polyphenols are getting much attention in research due to their multiple biological effects; their use as antimicrobial agents is attributed to their activity and that microbes have a hard time developing resistance to these natural compounds. Polyphenols are secondary metabolites produced in higher plants. They are known to possess various functional properties in the human body. Polyphenols also exhibit antibacterial activities against foodborne pathogens. Their antibacterial mechanism is based on inhibiting bacterial biofilm formation or inactivating enzymes. This review focused on polyphenol-protein interactions and the creation of this complex as a possible antibacterial agent. Also, different phenolic interactions on bacterial proteins, efflux pump, cell membrane, bacterial adhesion, toxins, and other bacterial proteins will be explored; these interactions can work in a synergic combination with antibiotics or act alone to assure bacterial inhibition. Additionally, our review will focus on polyphenol-protein interaction as a possible strategy to eradicate bacteria because polyphenols have shown a robust enzyme-inhibitory characteristic and a high tendency to complex with proteins, a response that neutralizes any bactericidal potential.
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Affiliation(s)
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Srinagar, Jammu and Kashmir, India
| | - S Dutta Gupta
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Franklin Ore Areche
- Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica, Peru
| | - Yash D Jagdale
- MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University), Bareilly, Uttar Pradesh, India
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Monawra, Saudi Arabia
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
| | - Saqer S Alotaibi
- Department of Biotechnology, College of Science, Taif University, Taif, Saudi Arabia
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88
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Bock A, Kieserling H, Rohn S, Steinhäuser U, Drusch S. Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09737-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
AbstractThe physical stability of protein-based emulsions depends on intra- and intermolecular interactions of the interfacial protein-film. As studied in aqueous systems before, phenolic acid derivatives (PADs) non-covalently or covalently crosslink proteins depending on pH-value and thus, may impact interfacial protein-films. Whether these interactions occur in the same manner at the interface as in water and how they vary the properties of the interfacial protein-film has not been clarified. The present study aimed to investigate the interfacial protein-film viscoelasticity and physical emulsion-stability after non-covalently (pH 6.0) and covalently (pH 9.0) crosslinking depending on PAD-structure. For this purpose, we studied an interfacial β-lactoglobulin film with dilatational rheology after crosslinking with PADs, varying in number of π-electrons and polar substituents. Then, we analyzed the physical emulsion-stability by visual evaluation and particle size distribution. The results indicate that PADs with a high number of π-electrons (rosmarinic acid and chicoric acid) weaken the protein-film due to competing of phenol-protein interactions with protein-protein interactions. This is reflected in a decrease in interfacial elasticity. PADs with an additional polar substituent (verbascoside and cynarine) seem to further weaken the protein film, since the affinity of the PADs to the interface increases, PADs preferentially adsorb and sterically hinder protein-protein interactions. In emulsions at pH 6.0 and thus low electrostatic repulsion, PADs promote bridging-flocculation. Due to higher electrostatic repulsion at pH 9.0, the PADs are sterically hindered to form bridges, even though they are polymeric. Hence, our research enables the control of protein-film viscoelasticity and emulsion-stability depending on the PAD-structure.
Graphical abstract
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89
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Makori SI, Mu TH, Sun HN. Functionalization of sweet potato leaf polyphenols by nanostructured composite β-lactoglobulin particles from molecular level complexations: A review. Food Chem 2022; 372:131304. [PMID: 34655825 DOI: 10.1016/j.foodchem.2021.131304] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 09/25/2021] [Accepted: 09/30/2021] [Indexed: 12/18/2022]
Abstract
Sweet potato leaf polyphenols (SPLPs) have shown potential health benefits in the food and pharmaceutical industries. Nowadays, consumption of SPLPs from animal feeds to foodstuff is becoming a trend worldwide. However, the application of SPLPs is limited by their low bioavailability and stability. β-lactoglobulin (βlg), a highly regarded whey protein, can interact with SPLPs at the molecular level to form reversible or irreversible nanocomplexes (NCs). Consequently, the functional properties and final quality of SPLPs are directly modified. In this review, the composition and structure of SPLPs and βlg, as well as methods of molecular complexation and mechanisms of formation of SPLPsβlgNCs, are revisited. The modified functionalities of SPLPsβlgNCs, especially protein conformational structures, antioxidant activity, solubility, thermal stability, emulsifying, and gelling properties including allergenic potential, digestibility, and practical applications are discussed for SPLPs future development.
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Affiliation(s)
- Shadrack Isaboke Makori
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China; Food Technology Division, Kenya Industrial Research and Development Institute (KIRDI), P.O. Box 30650, GPO, Nairobi, Kenya
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
| | - Hong-Nan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
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90
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Huang X, Sun L, Liu L, Wang G, Luo P, Tang D, Huang Q. Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein. Food Chem 2022; 372:131241. [PMID: 34627085 DOI: 10.1016/j.foodchem.2021.131241] [Citation(s) in RCA: 51] [Impact Index Per Article: 25.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 09/05/2021] [Accepted: 09/24/2021] [Indexed: 01/17/2023]
Abstract
In order to explore the mechanism of mulberry polyphenols inhibiting the oxidation of myofibrillar protein (MP), the effect of mulberry polyphenols on the structure and physicochemical properties of MP in the oxidation system was investigated. The results revealed that the content of carbonyl group and sulfhydryl group of MP was notably reduced, while the Zeta potential, storage modulus G' and surface hydrophobicity were improved when the addition of mulberry polyphenol was 0.5%. SDS-PAGE showed an irreducible aggregation of mulberry polyphenols with proteins. Fluorescence spectroscopy and FT-IR analysis manifested that mulberry polyphenols promoted the unfolding of protein structure and the transformation of α-helix to β-turn structure. Scanning electron microscopy (SEM) observed that oxidation with polyphenols facilitated the cross-linking and aggregation of MP more tightly. Nevertheless, excessive addition (≥1.0%) weakened its gel properties. Thus, to maintain the good quality of meat products, both polyphenols addition and oxidation intensity should be controlled simultaneously.
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Affiliation(s)
- Xiang Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Lu Sun
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural, Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, Guangdong 510610, China
| | - Lan Liu
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Guoze Wang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Peng Luo
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
| | - Daobang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural, Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, Guangdong 510610, China.
| | - Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China.
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91
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Liu J, Li Y, Zhang H, Liu S, Yang M, Cui M, Zhang T, Yu Y, Xiao H, Du Z. Fabrication, characterization and functional attributes of zein-egg white derived peptides (EWDP)-chitosan ternary nanoparticles for encapsulation of curcumin: Role of EWDP. Food Chem 2022; 372:131266. [PMID: 34628117 DOI: 10.1016/j.foodchem.2021.131266] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 12/18/2022]
Abstract
The food-derived peptides hydrolyzed from native food protein matrix exhibited various bioactivities and multimeric structures, which make them the promising well-defined nanoplatforms candidates to co-deliver themselves with other bioactive compounds. In this study, zein-egg white derived peptides-chitosan (Z-EWDP-CS) ternary nanoparticles (NPs) were successfully fabricated by the spontaneous assembly to enhance the stability and bioactivity of curcumin (Cur). The novel ternary NPs exhibited a typical nano-spherical structure (138.63 nm, 40.50 mV), and adorable encapsulation efficiency (EE, 93.87%) for Cur. FTIR, XRD and DSC results verified that Cur changed from a crystalline state to an amorphous state, and was successfully entrapped in the cavity of Z-EWDP-CS NPs. Furthermore, the thermal stability, photochemical stability, salt stability, and antioxidant activity were considerably improved in the NPs after the addition of EWDP. Our results demonstrate that the food-derived peptides could be an ideal affinity agent for the co-delivery of themselves with hydrophobic nutraceuticals.
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Affiliation(s)
- Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Yajuan Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Shitong Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Meiyan Cui
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Yiding Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
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92
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Antioxidant activity, stability, in vitro digestion and cytotoxicity of two dietary polyphenols co-loaded by β-lactoglobulin. Food Chem 2022; 371:131385. [PMID: 34808778 DOI: 10.1016/j.foodchem.2021.131385] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 10/09/2021] [Accepted: 10/11/2021] [Indexed: 11/22/2022]
Abstract
The combination of multiple dietary polyphenols may have synergistic beneficial effects. And the beneficial effects can be further improved by the encapsulation of proteins. The interactions of procyanidin B2 (PB2) and/or dihydromyricetin (DMY) with β-lactoglobulin (β-LG) were investigated using multi-spectroscopic techniques and molecular docking. The structural change of β-LG in the presence of PB2 and/or DMY was demonstrated by dynamic light scattering, Fourier transform infrared spectroscopy and circular dichroism spectroscopy. Response surface analysis was used to optimize the synergistic antioxidant activity between PB2 and DMY. Besides, the antioxidant activity, stability, in vitro digestion and cytotoxicity of PB2 and DMY in the binary and ternary systems were investigated. These studies will elucidate the interaction mechanism of PB2 and/or DMY with β-LG. The research results can provide theoretical support for the development of functional foods and beverages with synergistic activity, improved stability and bioaccessibility, thereby promoting human health and preventing diseases.
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93
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Wu G, Mao R, Zhang Y, Zhu L, Karrar E, Zhang H, Jin Q, Wang X. Study on the interaction mechanism of virgin olive oil polyphenols with mucin and α-amylase. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101673] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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94
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Wen C, Liu G, Ren J, Deng Q, Xu X, Zhang J. Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:992-1002. [PMID: 35067056 DOI: 10.1021/acs.jafc.1c07576] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Legume protein can replace animal-derived protein because of its high protein content, low price, lack of cholesterol, complete amino acids, and requirements of vegetarianism. Legume protein has not only superior functional properties but also high biological activities. Therefore, it is widely used in the food industry. However, there are few studies on the comprehensive overview of legume protein. In this review, the extraction, functional properties, interaction with polyphenols, application of legume protein, and activities of their peptides were comprehensively reviewed. Legume proteins are mainly composed of globulin and albumin. The methods of protein extraction from legumes mainly include wet separation (alkali solution and acid precipitation, salt extraction, enzyme extraction, and ultrasonic-assisted extraction) and dry separation (electrostatic separation). Besides, various factors (heat, pH, and concentration) could significantly affect the functional properties of legume protein. Some potential modification technologies could further improve the functionality and quality of these proteins. Moreover, the application of legume protein and the effects of polyphenols on structural properties of legume-derived protein were concluded. Furthermore, the bioactivities of peptides from legume proteins were discussed. To improve the bioactivity, bioavailability, and commercial availability of legume-derived protein and peptides, future studies need to further explore new preparation methods and potential new activities of legume-derived proteins and active peptides. This review provides a real-time reference for further research on the application of legume protein in the food industry. In addition, this review provides a new reference for the development of legume-derived protein functional foods and potential therapeutic agents.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, People's Republic of China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, Hubei 430062, People's Republic of China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
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95
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Gao H, Liang H, Chen N, Shi B, Zeng W. Potential of phenolic compounds in
Ligustrum robustum
(Rxob.) Blume as antioxidant and lipase inhibitors: Multi‐spectroscopic methods and molecular docking. J Food Sci 2022; 87:651-663. [DOI: 10.1111/1750-3841.16020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 11/27/2021] [Accepted: 11/30/2021] [Indexed: 01/27/2023]
Affiliation(s)
- Hao‐Xiang Gao
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu People's Republic of China
| | - Heng‐Yu Liang
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu People's Republic of China
| | - Nan Chen
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu People's Republic of China
| | - Bi Shi
- Department of Biomass and Leather Engineering Sichuan University Chengdu People's Republic of China
| | - Wei‐Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu People's Republic of China
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu People's Republic of China
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96
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Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin. Foods 2022; 11:foods11020165. [PMID: 35053897 PMCID: PMC8774648 DOI: 10.3390/foods11020165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/01/2022] [Accepted: 01/06/2022] [Indexed: 12/16/2022] Open
Abstract
Two flavonoids with similar structures, baicalein (Bai) and chrysin (Chr), were selected to investigate the interactions with β-lactoglobulin (BLG) and the influences on the structure and functional properties of BLG by multispectral methods combined with molecular docking and dynamic (MD) simulation techniques. The results of fluorescence quenching suggested that both Bai and Chr interacted with BLG to form complexes with the binding constant of the magnitude of 105 L·mol−1. The binding affinity between BLG and Bai was stronger than that of Chr due to more hydrogen bond formation in Bai–BLG binding. The existence of Bai or Chr induced a looser conformation of BLG, but Chr had a greater effect on the secondary structure of BLG. The surface hydrophobicity and free sulfhydryl group content of BLG lessened due to the presence of the two flavonoids. Molecular docking was performed at the binding site of Bai or Chr located in the surface of BLG, and hydrophobic interaction and hydrogen bond actuated the formation of the Bai/Chr–BLG complex. Molecular dynamics simulation verified that the combination of Chr and BLG decreased the stability of BLG, while Bai had little effect on it. Moreover, the foaming properties of BLG got better in the presence of the two flavonoids compounds and Bai improved its emulsification stability of the protein, but Chr had the opposite effect. This work provides a new idea for the development of novel dietary supplements using functional proteins as flavonoid delivery vectors.
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97
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Effects of divalent cations on the physical, conformational and immunological properties of bovine allergen β-lactoglobulin aggregates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112557] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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98
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Comparison of interaction mechanism between chlorogenic acid/luteolin and glutenin/gliadin by multi-spectroscopic and thermodynamic methods. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.131219] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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99
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Zhou Z, Zhu M, Zhang G, Hu X, Pan J. Novel insights into the interaction mechanism of 5-hydroxymethyl-2-furaldehyde with β-casein and its effects on the structure and function of β-casein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112360] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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100
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Razzak MA, Li J, Choi SS. Egg-Curry: Insights into the Interaction Between Curcumin and Ovalbumin Using Spectroscopic Analyses and Protein-Ligand Docking Simulations. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09704-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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