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Li J, Gong Y, Li J, Fan L. In vitro inhibitory effects of polyphenols from Tartary buckwheat on xanthine oxidase: Identification, inhibitory activity, and action mechanism. Food Chem 2022; 379:132100. [DOI: 10.1016/j.foodchem.2022.132100] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 01/04/2022] [Accepted: 01/05/2022] [Indexed: 12/18/2022]
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52
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Liu Q, Sun Y, Cheng J, Zhang X, Guo M. Changes in conformation and functionality of whey proteins induced by the interactions with soy isoflavones. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113555] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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53
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Dai T, McClements DJ, Hu T, Chen J, He X, Liu C, Sheng J, Sun J. Improving foam performance using colloidal protein-polyphenol complexes: Lactoferrin and tannic acid. Food Chem 2022; 377:131950. [PMID: 34998155 DOI: 10.1016/j.foodchem.2021.131950] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 12/22/2021] [Accepted: 12/22/2021] [Indexed: 11/30/2022]
Abstract
In this study, colloidal complexes were prepared from bovine lactoferrin (BLF) and tannic acid (TA) and then their ability to form and stabilize foams was characterized. The molecular interactions between BLF and TA were studied using fluorescence and molecular docking analysis, which suggested that hydrophobic forces were primarily involved in holding the complexes together. The production of colloidal BLF-TA complexes was supported by increases in turbidity and mean particle diameter, quenching of intrinsic fluorescence, decrease in surface hydrophobicity, and change in conformation. When used alone, BLF exhibited good foam formation but poor foam stability properties. In contrast, BLF-TA complexes exhibited good foam stability but poor foamability properties. The change in foaming properties of the proteins was closely related to their interactions with the polyphenols. These findings may be useful for the development of novel functional ingredients to construct food foams with good physicochemical and nutritional attributes.
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Affiliation(s)
- Taotao Dai
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi, 530007, China; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | | | - Ting Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xuemei He
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Jinfeng Sheng
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Jian Sun
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi, 530007, China.
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54
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Darmawan KK, Karagiannis TC, Hughes JG, Small DM, Hung A. Molecular modeling of lactoferrin for food and nutraceutical applications: insights from in silico techniques. Crit Rev Food Sci Nutr 2022; 63:9074-9097. [PMID: 35503258 DOI: 10.1080/10408398.2022.2067824] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Lactoferrin is a protein, primarily found in milk that has attracted the interest of the food industries due to its health properties. Nevertheless, the instability of lactoferrin has limited its commercial application. Recent studies have focused on encapsulation to enhance the stability of lactoferrin. However, the molecular insights underlying the changes of structural properties of lactoferrin and the interaction with protectants remain poorly understood. Computational approaches have proven useful in understanding the structural properties of molecules and the key binding with other constituents. In this review, comprehensive information on the structure and function of lactoferrin and the binding with various molecules for food purposes are reviewed, with a special emphasis on the use of molecular dynamics simulations. The results demonstrate the application of modeling and simulations to determine key residues of lactoferrin responsible for its stability and interactions with other biomolecular components under various conditions, which are also associated with its functional benefits. These have also been extended into the potential creation of enhanced lactoferrin for commercial purposes. This review provides valuable strategies in designing novel nutraceuticals for food science practitioners and those who have interests in acquiring familiarity with the application of computational modeling for food and health purposes.
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Affiliation(s)
- Kevion K Darmawan
- School of Science, STEM College, RMIT University, Melbourne, Australia
| | - Tom C Karagiannis
- Epigenomic Medicine, Department of Diabetes, Central Clinical School, Monash University, Melbourne, Australia
- Department of Clinical Pathology, The University of Melbourne, Melbourne, Australia
| | - Jeff G Hughes
- School of Science, STEM College, RMIT University, Melbourne, Australia
| | - Darryl M Small
- School of Science, STEM College, RMIT University, Melbourne, Australia
| | - Andrew Hung
- School of Science, STEM College, RMIT University, Melbourne, Australia
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55
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Du Y, Chen Z, Liang F, Zhou W, Tu Z, Zhang X, Wang Z, Li J. Effects of salidroside on functional and structural changes in highland barley proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113310] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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56
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Recent advances in protein-polyphenol interactions focusing on structural properties related to antioxidant activities. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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57
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Cheng C, Yu X, Geng F, Wang L, Yang J, Huang F, Deng Q. Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3569-3584. [PMID: 35306817 DOI: 10.1021/acs.jafc.1c05335] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The plant polyphenols are normally presented as natural functional antioxidants, which also possess the potential ability to improve the physicochemical stability of polyunsaturated fatty acid (PUFA)-enriched emulsions by interface engineering. This review discussed the potential effects of polyphenols on the stability of PUFA-enriched emulsions from the perspective of the molecular thermodynamic antioxidative analysis, the kinetic of interfacial partitioning, and the covalent and non-covalent interactions with emulsifiers. Recently, research studies have proven that the interfacial structure of emulsions can be concurrently optimized via promoting interfacial partitioning of polyphenols and further increasing interfacial thickness and strength. Moreover, the applied limitations of polyphenols in PUFA-enriched emulsions were summarized, and then some valuable and constructive viewpoints were put forward in this review to provide guidance for the use of polyphenols in constructing PUFA-enriched emulsions.
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Affiliation(s)
- Chen Cheng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xiao Yu
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, Sichuan 610106, People's Republic of China
| | - Lei Wang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Jing Yang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Qianchun Deng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
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Hoskin RT, Plundrich N, Vargochik A, Lila MA. CONTINUOUS FLOW MICROWAVE-ASSISTED AQUEOUS EXTRACTION OF POMACE PHYTOACTIVES FOR PRODUCTION OF PROTEIN-POLYPHENOL PARTICLES AND A PROTEIN-ENRICHED READY-TO-DRINK BEVERAGE. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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59
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Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation. Food Chem 2022; 384:132507. [PMID: 35217462 DOI: 10.1016/j.foodchem.2022.132507] [Citation(s) in RCA: 75] [Impact Index Per Article: 37.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Revised: 12/23/2021] [Accepted: 02/16/2022] [Indexed: 01/27/2023]
Abstract
Understanding the molecular mechanism behind protein-polyphenol interactions is critical for the application of protein-polyphenol compounds in foods. The purpose of this research was to investigate the non-covalent interaction mechanism between soy protein isolate (SPI) and catechin and its effect on protein conformation. We observed that particle size, ζ-potential, and polyphenol bound equivalents of SPI increased significantly after non-covalent modification with catechin. These changes caused SPI to aggregate and form a network-like structure. Fourier transform infrared spectroscopy (FTIR) indicated that increased catechin concentrations caused SPI to become looser and more disordered as its α-helix and β-sheet transformed into β-turn and random coil. Furthermore, internal structure of SPI was opened and its hydrophobic groups were exposed to a polar environment, which was demonstrated by decreased surface hydrophobicity. Thermodynamic analysis and molecular docking results showed that the main forces present between SPI and catechin were hydrophobic interactions and hydrogen bonds.
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60
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Yan M, Wang Y, Shen X, Dong S, Diao M, Zhao Y, Zhang T. Enhanced foaming properties of lactoferrin by forming functional complexes with ginsenoside Re and Rb1. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107159] [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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61
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Diaz JT, Foegeding EA, Stapleton L, Kay C, Iorizzo M, Ferruzzi MG, Lila MA. Foaming and sensory characteristics of protein-polyphenol particles in a food matrix. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107148] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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62
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Fu JJ, Zhang GY, Zhang ZH, Shao ZW, Xu XB, Song L. Formation mechanism of nanocomplex of resveratrol and glycated bovine serum albumin and their glycation-enhanced stability showing glycation extent. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112916] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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63
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Hansen MM, Hartel RW, Roos YH. Bioactives and extracts affect the physico-chemical properties of concentrated whey protein isolate dispersions. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-021-00082-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractNon-covalent complexation interactions are known to occur between bioactive compounds and proteins. While formulating with these components can have positive outcomes such as stabilization of colors and actives, it can also result in changes to the structures and physical properties of proteins, affecting product functionality and sensory attributes. Previous experiments reported measurable changes in the physico-chemical properties of whey protein isolate (WPI) dispersions upon formulation with Aronia berry extract, ascribing changes to protein-polyphenol (PP) interactions in the systems. Pure gallotannin, beet extract, and cranberry extract, providing a diverse variety structures and sizes, were selected for further experimentation and comparison with the effects of Aronia extract. Concentrated dispersions with varying WPI:sucrose ratios, formulated with several bioactives contents from multiple different sources were analyzed to identify the effects of different bioactives on physico-chemical properties of dispersions. Dispersions formulated with cranberry extract demonstrated the largest increases in surface tensions, viscosities, and particle sizes, while those formulated with beet extract were the least affected by the presence of bioactives, suggesting that different bioactives and extracts had varying propensities for complexation interactions with WPI, despite their relatively low levels of addition (0, 0.5, and 1%).
Graphical Abstract
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64
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Zhang N, Zhang X, Zhang Y, Li Y, Gao Y, Li Q, Yu X. Non-covalent interaction between pea protein isolate and catechin: effects on protein structure and functional properties. Food Funct 2022; 13:12208-12218. [DOI: 10.1039/d2fo01549h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The aim of this study was to investigate the effects of non-covalent interaction between pea protein isolate (PPI) and different concentrations (0.05–0.25%, w/v) of catechin (CT) on the structural and functional characteristics of protein.
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Affiliation(s)
- Na Zhang
- Shaanxi “Four Subjects and One Union” Engineering Technology School-Enterprise Joint Research Center of Functional Oils, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, P. R. China
| | - Xuping Zhang
- Shaanxi “Four Subjects and One Union” Engineering Technology School-Enterprise Joint Research Center of Functional Oils, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, P. R. China
| | - Yan Zhang
- Shaanxi “Four Subjects and One Union” Engineering Technology School-Enterprise Joint Research Center of Functional Oils, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, P. R. China
| | - Yonglin Li
- Shaanxi “Four Subjects and One Union” Engineering Technology School-Enterprise Joint Research Center of Functional Oils, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, P. R. China
| | - Yuan Gao
- Shaanxi “Four Subjects and One Union” Engineering Technology School-Enterprise Joint Research Center of Functional Oils, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, P. R. China
| | - Qi Li
- Shaanxi “Four Subjects and One Union” Engineering Technology School-Enterprise Joint Research Center of Functional Oils, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, P. R. China
| | - Xiuzhu Yu
- Shaanxi “Four Subjects and One Union” Engineering Technology School-Enterprise Joint Research Center of Functional Oils, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, P. R. China
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65
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Ge X, Tang N, Huang Y, Chen X, Dong M, Rui X, Zhang Q, Li W. Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112484] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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66
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Li M, Li X, McClements DJ, Shi M, Shang Q, Liu X, Liu F. Physicochemical and functional properties of lactoferrin-hyaluronic acid complexes: Effect of non-covalent and covalent interactions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112121] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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67
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Huang S, Tu Z, Sha X, Hu Y, Chen N, Wang H. Fabrication and performance evaluation of pectin-fish gelatin-resveratrol preservative films. Food Chem 2021; 361:129832. [PMID: 34023688 DOI: 10.1016/j.foodchem.2021.129832] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 03/16/2021] [Accepted: 04/10/2021] [Indexed: 11/17/2022]
Abstract
Resveratrol-loaded fish gelatin (FG)-low methoxyl pectin (LMP) composite films with different FG:LMP mass ratios were prepared and evaluated as food packaging materials. With increasing FG contents, the water solubility of the films decreased. Moreover, the UV (315-400 nm) blocking efficiency and opacity increased with increasing LMP contents. The elongation of the films at breaking and tensile strengths were adjusted using the ratio of FG and LMP. The lowest water vapour permeability was observed at an FG:LMP mass ratio of 2:1. All films exhibited good antioxidant properties and significantly delayed oil deterioration when used for beef tallow preservation. The release behaviour of resveratrol in 95% ethanol as a food simulant was determined by film composition. The fabricated films exhibit significant potential for beef tallow preservation applications. Furthermore, LMP can improve the stability of resveratrol-FG complexes and compete with resveratrol for binding FG to accelerate resveratrol release.
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Affiliation(s)
- Sheng Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang 330022, China.
| | - Xiaomei Sha
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang 330022, China
| | - Yueming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
| | - Ning Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China.
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68
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Baba WN, Abdelrahman R, Maqsood S. Conjoint application of ultrasonication and redox pair mediated free radical method enhances the functional and bioactive properties of camel whey-quercetin conjugates. ULTRASONICS SONOCHEMISTRY 2021; 79:105784. [PMID: 34638048 PMCID: PMC8515292 DOI: 10.1016/j.ultsonch.2021.105784] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/16/2021] [Accepted: 08/26/2021] [Indexed: 05/12/2023]
Abstract
Ultrasonication, redox-pair generated free radical method and their combination (Ultrasonication/redox-pair method) was used for production of camel whey-quercetin conjugates. FTIR and SDS-PAGE confirmed successful production of whey-quercetin conjugates using ultrasonication and ultrasonication/redox-pair method. FTIR suggested existence of covalent (appearance of new peak at 3399 cm-1) and non-covalent linkages (shifting of peak at 3271 cm-1, 1655 cm-1 (amide I), 1534 cm-1 and 1422 cm-1 (Amide II)) in the whey-quercetin conjugates. Moreover, SDS-PAGE of conjugates produced by ultrasonication as well redox-pair method indicated shifting of protein bands slightly towards high molecular weight due to increase in the mass of proteins due to the binding of polyphenols. All conjugates showed improved techno-functional and bioactive properties in comparison to whey proteins. Conjugates produced through ultrasonication showed smaller particle size, improved solubility, emulsifying and foaming properties while conjugates produced through ultrasonication/redox-pair method depicted superior antioxidant properties in comparison to whey. Furthermore, conjugated samples showed higher inhibition of enzymatic markers involved in diabetes and obesity with highest potential recorded in conjugates produced using ultrasonication. Therefore, ultrasonication can be successfully used individually as well as in combination with redox-pair for production of whey-quercetin conjugates with enhanced bioactive and techno-functional properties.
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Affiliation(s)
- Waqas N Baba
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Raghad Abdelrahman
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates.
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Li B, Fu R, Tan H, Zhang Y, Teng W, Li Z, Tian J. Characteristics of the interaction mechanisms of procyanidin B1 and procyanidin B2 with protein tyrosine phosphatase-1B: Analysis by kinetics, spectroscopy methods and molecular docking. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 259:119910. [PMID: 33992895 DOI: 10.1016/j.saa.2021.119910] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/19/2021] [Accepted: 04/30/2021] [Indexed: 06/12/2023]
Abstract
Protein tyrosine phosphatase-1B (PTP1B) is a novel and indispensable drug target for the treatment of type 2 diabetes mellitus (T2DM). Procyanidins are flavonoids that exhibit a significant hypoglycemic function. However, the potential inhibitory effects of procyanidins on PTP1B are unclear. In this study, the interaction mechanisms of PTP1B with procyanidin B1 (PB1) and procyanidin B2 (PB2) were investigated through kinetics analysis, UV-visible spectroscopy, fluorescence spectroscopy, circular dichroism spectroscopy and molecular docking. The results showed that PB1 and PB2 could inhibit the activity of PTP1B in a mixed inhibition mode, which was one of the reversible inhibition types. Multi-spectral analysis showed that PB1/PB2 formed complexes with PTP1B, which effectively quenched the intrinsic fluorescence of PTP1B based on the static mechanism. The values of the binding constants were KS(PTP1B-PB1) = 4.06 × 102 L·mol-1 and KS(PTP1B-PB2) = 2.53 × 102 L·mol-1, indicating that the binding affinity of PTP1B to PB1 was higher than that for PB2. PB1 and PB2 both changed the secondary structure of the enzyme, thereby decreasing the PTP1B activity. Thermodynamic investigations revealed that the binding of procyanidin B1 and B2 to PTP1B was spontaneous in both cases, and highlighted the key role of hydrophobic interactions. Molecular docking analysis provided further information regarding the interactions between PB1 or PB2 and the amino acid residues of PTP1B. Moreover, PB1 and PB2 were found to down-regulate the expression level of PTP1B in insulin-resistant HepG2 cells. These findings are the first to elucidate the inhibitory effects of PB1 and PB2 on PTP1B, and highlight the role of procyanidins as dietary supplements in regulating T2DM.
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Affiliation(s)
- Bin Li
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Ranran Fu
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Ye Zhang
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Wei Teng
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Zhiying Li
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China.
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70
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Yang R, Ma T, Shi L, Wang Q, Zhang L, Zhang F, Wang Z, Zhou Z. The formation of phycocyanin-EGCG complex for improving the color protection stability exposing to light. Food Chem 2021; 370:130985. [PMID: 34537426 DOI: 10.1016/j.foodchem.2021.130985] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/26/2021] [Accepted: 08/27/2021] [Indexed: 12/22/2022]
Abstract
Phycocyanin (PC) is a natural pigment-protein complex in food dye applications. In this study, a phycocyanin-epigallocatechin gallate (EGCG) complex (PE) was prepared and the effects of EGCG on the structure and color stability of PC were evaluated. The fluorescence results showed that the binding number n was 62.1 ± 3.41 (EGCG/PC) and the binding constant K was 4.39 (±0.2) × 105 M-1, indicating a weak-binding interaction. Fourier transform-infrared analysis showed that EGCG caused structural changes in PC by partially uncoiling α-helix and increasing β-sheet content. The EGCG induced a PC association at a reaction molar ratio above 40:1 (EGCG/PC). Moreover, EGCG protected phycocyanobilin against color fading, making PE more stable relative to PC under 8-days storage in light. This study provides a novel scheme to stabilize PC by forming a complex with polyphenols, which will facilitate the PC application as a natural blue pigment in food.
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Affiliation(s)
- Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Tianhua Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Lina Shi
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Qiaoe Wang
- Beijing Key Lab of Plant Resource Research and Development, Beijing Technology and Business University, Beijing 100048, China
| | - Liqun Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Fenglu Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zhiwei Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zhongkai Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.
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71
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Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function. Foods 2021; 10:foods10091988. [PMID: 34574100 PMCID: PMC8465642 DOI: 10.3390/foods10091988] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/20/2021] [Accepted: 08/20/2021] [Indexed: 12/26/2022] Open
Abstract
Animal proteins are good sources of protein for human, due to the composition of necessary amino acids. The quality of food depends significantly on the properties of protein inside, especially the gelation, transportation, and antimicrobial properties. Interestingly, various kinds of molecules co-exist with proteins in foodstuff, and the interactions between these can significantly affect the food quality. In food processing, these interactions have been used to improve the texture, color, taste, and shelf-life of animal food by affecting the gelation, antioxidation, and antimicrobial properties of proteins. Meanwhile, the binding properties of proteins contributed to the nutritional properties of food. In this review, proteins in meat, milk, eggs, and fishery products have been summarized, and polysaccharides, polyphenols, and other functional molecules have been applied during food processing to improve the nutritional and sensory quality of food. Specific interactions between functional molecules and proteins based on the crystal structures will be highlighted with an aim to improve the food quality in the future.
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72
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Kong F, An Y, Jiang L, Tian J, Yang M, Li M, Zhang Z, Guan B, Zheng Y, Yue X. Spectroscopic and docking studies of the interaction mechanisms of xylitol with α-casein and κ-casein. Colloids Surf B Biointerfaces 2021; 206:111930. [PMID: 34182429 DOI: 10.1016/j.colsurfb.2021.111930] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 06/07/2021] [Accepted: 06/15/2021] [Indexed: 12/19/2022]
Abstract
The molecular interactions of xylitol (XY) with α-casein (α-CN) and κ-casein (κ-CN) at pH 7.4 as a function of temperature (298, 308, and 318 K) were characterized by multispectral techniques and molecular docking. The fluorescence results showed that XY strongly quenched the intrinsic fluorescence of α- and κ-CN by static quenching, as well as the presence of a single binding site for XY on both proteins with a binding constant value of ∼105 L/mol. The binding affinity of both proteins for XY decreased with increasing temperature, and Van der Waals forces, hydrogen bonding and protonation were the key forces in the interactions. The addition of XY altered the polarity of the microenvironment of proteins and changed their secondary structure from ordered to disordered. The molecular docking results showed that XY had different binding sites to α- and κ-CN, with several amino acids involved in the binding processes.
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Affiliation(s)
- Fanhua Kong
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Yuejia An
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Lu Jiang
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Mei Yang
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Mohan Li
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Zhenghan Zhang
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Boyuan Guan
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Yan Zheng
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China.
| | - Xiqing Yue
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China.
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73
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Baba WN, McClements DJ, Maqsood S. Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications. Food Chem 2021; 365:130455. [PMID: 34237568 DOI: 10.1016/j.foodchem.2021.130455] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/31/2021] [Accepted: 06/22/2021] [Indexed: 02/04/2023]
Abstract
Whey proteins are widely used as functional ingredients in various food applications owing to their emulsifying, foaming, and gelling properties. However, their functional attributes are limited in some applications because of the dependence of their performance on pH, mineral levels, and temperature. Several approaches have been investigated to enhance the functional performance of whey proteins by interacting them with polyphenols via covalent bonds (conjugates) or non-covalent bonds (complexes). The interaction of the polyphenols to the whey proteins alters their molecular characteristics, techno-functional attributes, and biological properties. Analytical methods for characterizing the properties of whey protein-polyphenol complexes and conjugates are highlighted, and a variety of potential applications within the food industry are discussed, including as antioxidants, emulsifiers, and foaming agents. Finally, areas for future research are highlighted.
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Affiliation(s)
- Waqas N Baba
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
| | | | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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74
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Yan M, Diao M, Zhang C, Shen X, Zhan X, Xi C, Zhao C, Zhang T. Lactoferrin-ginsenoside Rg3 complex ingredients: Study of interaction mechanism and preparation of oil-in-water emulsion. Food Chem 2021; 363:130239. [PMID: 34130098 DOI: 10.1016/j.foodchem.2021.130239] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/29/2021] [Accepted: 04/16/2021] [Indexed: 12/16/2022]
Abstract
Revealing the interaction mechanism between bovine lactoferrin (LF) and 20(S)-ginsenoside Rg3 (Rg3), thereby introducing Rg3 to LF and even into stable emulsions will contribute significantly to food valorization and food industry. Adding Rg3 to LF caused slight absorbance increment and static fluorescence quench of LF, implying the successful combination. Synchronous fluorescence, three-dimensional fluorescence and circular dichroism spectroscopy indicated the conformation changing of LF after binding with Rg3. Thermodynamic analysis showed that the binding happened spontaneously to form a LF-Rg3 complex with a molar ratio of 1:1, which was mainly driven by hydrogen bonding and van der Waals force. Molecular docking simulation provided extensive information about the optimized binding sites and the involved interactions. Finally, we prepared stable LF-Rg3 oil-in-water emulsion, showing great potential in foods and beverages. This work prepares all-natural functional ingredients, and also diversifies the effective food molecule-based delivery systems for LF and Rg3.
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Affiliation(s)
- Mi Yan
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China
| | - Mengxue Diao
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China
| | - Chunhong Zhang
- Navy Special Medical Center, The Second Military Medical University, Shanghai 200000, China
| | - Xue Shen
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China
| | - Xin Zhan
- College of Food Science, Northeast Agricultural University, Heilongjiang 150030, China
| | - Chunyu Xi
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China
| | - Changhui Zhao
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China.
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