51
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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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52
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Han T, Zhang L, Tong W, Zhao J, Wang W. Exploring the interaction of calycosin with cyclin D1 protein as a regulator of cell cycle progression in lung cancer cells. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.103722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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53
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Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107059] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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54
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Cruz L, Basílio N, Mateus N, de Freitas V, Pina F. Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color. Chem Rev 2021; 122:1416-1481. [PMID: 34843220 DOI: 10.1021/acs.chemrev.1c00399] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Flavylium compounds are a well-known family of pigments because they are prevalent in the plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in fruits, flowers, leaves, and other plant parts. Flavylium compounds include a large variety of natural compound classes, namely, anthocyanins, 3-deoxyanthocyanidins, auronidins, and their respective aglycones as well as anthocyanin-derived pigments (e.g., pyranoanthocyanins, anthocyanin-flavan-3-ol dimers). During the past few decades, there has been increasing interest among chemists in synthesizing different flavylium compounds that mimic natural structures but with different substitution patterns that present a variety of spectroscopic characteristics in view of their applications in different industrial fields. This Review provides an overview of the chemistry of flavylium-based compounds, in particular, the synthetic and enzymatic approaches and mechanisms reported in the literature for obtaining different classes of pigments, their physical-chemical properties in relation to their pH-dependent equilibria network, and their chemical and enzymatic degradation. The development of flavylium-based systems is also described throughout this Review for emergent applications to explore some of the physical-chemical properties of the multistate of species generated by these compounds.
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Affiliation(s)
- Luis Cruz
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Basílio
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Fernando Pina
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
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55
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Rout J, Swain BC, Subadini S, Mishra PP, Sahoo H, Tripathy U. Spectroscopic and computational insight into the conformational dynamics of hemoglobin in the presence of vitamin B12. Int J Biol Macromol 2021; 189:306-315. [PMID: 34419543 DOI: 10.1016/j.ijbiomac.2021.08.096] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 08/10/2021] [Accepted: 08/12/2021] [Indexed: 01/05/2023]
Abstract
Protein-ligand interactions play a significant role in all living organisms, thereby affecting the design and application of drugs and other biomaterials. The current study reports the binding of vitamin B12 to hemoglobin, employing optical spectroscopy and computational methods. It is observed that vitamin B12 quenched the intrinsic fluorescence of hemoglobin. The nature of quenching appears to be static according to the steady-state and time-resolved fluorescence measurements. The conformational changes of hemoglobin caused by vitamin B12 interactions were studied by synchronous fluorescence spectroscopy and protein secondary structure analyses. The synchronous fluorescence spectra indicate the tryptophan residue microenvironment change while no secondary structural change is observed from circular dichroism spectra and molecular dynamics (MD) simulation study. The computational molecular docking elucidated the probable binding of vitamin B12 at the active site of hemoglobin, whereas the stability of the hemoglobin-vitamin B12 complex was studied by MD simulation. The study might be helpful for the treatment of pernicious anemia, hereditary transcobalamin deficiency, and performance enhancement of elite athletes.
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Affiliation(s)
- Janmejaya Rout
- Department of Physics, Indian Institute of Technology (Indian School of Mines), Dhanbad 826004, Jharkhand, India
| | - Bikash Chandra Swain
- Department of Physics, Indian Institute of Technology (Indian School of Mines), Dhanbad 826004, Jharkhand, India
| | - Suchismita Subadini
- Department of Chemistry, National Institute of Technology, Rourkela 769008, Odisha, India
| | - Padmaja Prasad Mishra
- Chemical Sciences Division, Saha Institute of Nuclear Physics, 1/AF Bidhannagar, Kolkata 700064, West Bengal, India
| | - Harekrushna Sahoo
- Department of Chemistry, National Institute of Technology, Rourkela 769008, Odisha, India
| | - Umakanta Tripathy
- Department of Physics, Indian Institute of Technology (Indian School of Mines), Dhanbad 826004, Jharkhand, India.
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56
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Ren S, Jiménez-Flores R, Giusti MM. The interactions between anthocyanin and whey protein: A review. Compr Rev Food Sci Food Saf 2021; 20:5992-6011. [PMID: 34622535 DOI: 10.1111/1541-4337.12854] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/30/2021] [Accepted: 09/08/2021] [Indexed: 12/27/2022]
Abstract
Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in plants and can be used to color food products. However, ACN sensitivity to different factors limits their applications in the food industry. Whey protein (WP), a functional nutritional additive, has been shown to interact with ACN and improve the color, stability, antioxidant capacity, bioavailability, and other functional properties of the ACN-WP complex. The WP's secondary structure is expected to unfold due to heat treatment, which may increase its binding affinity with ACN. Different ACN structures will also have different binding affinity with WP and their interaction mechanism may also be different. Circular dichroism (CD) spectroscopy and Fourier transform infrared (FTIR) spectroscopy show that the WP secondary structure changes after binding with ACN. Fluorescence spectroscopy shows that the WP maximum fluorescence emission wavelength shifts, and the fluorescence intensity decreases after interaction with ACN. Moreover, thermodynamic analysis suggests that the ACN-WP binding forces are mainly hydrophobic interactions, although there is also evidence of electrostatic interactions and hydrogen bonding between ACN and WP. In this review, we summarize the information available on ACN-WP interactions under different conditions and discuss the impact of different ACN chemical structures and of WP conformation changes on the affinity between ACN and WP. This summary helps improve our understanding of WP protection of ACN against color degradation, thus providing new tools to improve ACN color stability and expanding the applications of ACN and WP in the food and pharmacy industries.
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Affiliation(s)
- Shuai Ren
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| | - Rafael Jiménez-Flores
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| | - Maria Monica Giusti
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
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57
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Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and β-lactoglobulin nanodispersions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106739] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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58
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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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59
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The non-covalent interaction between two polyphenols and caseinate as affected by two types of enzymatic protein crosslinking. Food Chem 2021; 364:130375. [PMID: 34167009 DOI: 10.1016/j.foodchem.2021.130375] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 06/08/2021] [Accepted: 06/13/2021] [Indexed: 12/22/2022]
Abstract
Caseinate was crosslinked by horseradish peroxidase (HRP) or microbial transglutaminase (TGase) and mixed with kaempferol and quercetin at 293-313 K (i.e. 20-40 °C), respectively. Generally, these two polyphenols dose-dependently induced fluorescent quenching in caseinate or its crosslinked products via a static mechanism, while enzymatic crosslinking endowed caseinate with higher affinity for the polyphenols with increased apparent binding constants [(9.94-168.77) × 105versus (4.92-6.53) × 105 L/mol], unchanged binding site number and slightly shortened binding distance. To form protein-polyphenol complexes, hydrophobic force was the main driving force for the HRP-crosslinked caseinate and unreacted caseinate, while hydrogen-bonds and van der Waals force were the main driving forces for the TGase-crosslinked caseinate. Overall, quercetin was more potent than kaempferol to bind to the proteins, while TGase-mediated caseinate crosslinking induced the highest affinity to the polyphenols with the largest ΔG decrease. Thus, two types of crosslinking impacted the driving forces, apparent binding constant and thermodynamic indices of caseinate-polyphenol interaction.
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60
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Zhang Y, Lu Y, Yang Y, Li S, Wang C, Wang C, Zhang T. Comparison of non-covalent binding interactions between three whey proteins and chlorogenic acid: Spectroscopic analysis and molecular docking. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101035] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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61
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Chen R, Shi Y, Liu G, Tao Y, Fan Y, Wang X, Li L. Spectroscopic studies and molecular docking on the interaction of delphinidin-3-O-galactoside with tyrosinase. Biotechnol Appl Biochem 2021; 69:1327-1338. [PMID: 34051112 DOI: 10.1002/bab.2205] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Accepted: 05/20/2021] [Indexed: 12/12/2022]
Abstract
The inhibitory effects of delphinidin-3-O-galactoside (DG) on the activities of tyrosinase (EC 1.14.18.1) (TY) from the edible Agaricus bisporus mushroom were investigated by enzyme kinetics, multispectroscopic methods, and molecular docking. As a result, DG showed strong inhibition on TY with the IC50 of 34.14 × 10-6 mol L-1 . The inhibition mode of DG against TY was mixed type with α values of 5.09. The binding constant Ka and related thermodynamic parameters at the three different temperatures showed that the fluorescence quenching of TY by DG was static quenching. Synchronous fluorescence, three-dimensional fluorescence, ultraviolet-visible spectroscopy, and circular dichroism spectroscopies confirmed that the conformation or microenvironment of the TY protein were changed after binding with DG. Molecular docking revealed that DG had strong binding affinity to TY through hydrogen bonding and van der Waals force, and the results were consistent with the fluorescence data. Our findings suggested that DG may be potential TY inhibitor.
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Affiliation(s)
- Rongda Chen
- The College of Chemistry, Changchun Normal University, Changchun, China
| | - Yurui Shi
- The College of Chemistry, Changchun Normal University, Changchun, China
| | - Guiming Liu
- The College of Chemistry, Changchun Normal University, Changchun, China
| | - Yanzhou Tao
- The College of Chemistry, Changchun Normal University, Changchun, China
| | - Yangyang Fan
- The College of Chemistry, Changchun Normal University, Changchun, China
| | - Xiaolin Wang
- The College of Chemistry, Changchun Normal University, Changchun, China
| | - Li Li
- The College of Chemistry, Changchun Normal University, Changchun, China
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62
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Comprehensive analysis of the anti-glycation effect of peanut skin extract. Food Chem 2021; 362:130169. [PMID: 34102509 DOI: 10.1016/j.foodchem.2021.130169] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 12/22/2022]
Abstract
Advanced glycation end-products (AGEs) are produced during protein glycation and associated with diabetic complications. Peanut skin is rich in procyanidins, which may be used as an inhibitor of glycation. This study evaluated the potential anti-glycation effect of peanut skin extract (PSE) and dissected the underlying mechanism. PSE could effectively inhibit the formation of AGEs in BSA-Glc and BSA-MGO/GO models, with 44%, 37% and 82% lower IC50 values than the positive control (AG), respectively. The inhibitory effect of PSE on BSA glycation might be ascribed to its binding interaction with BSA, attenuated formation of early glycation products and trapping of reactive dicarbonyl compounds. Notably, PSE showed a remarkably stronger inhibitory effect on Amadori products than AG. Furthermore, three new types of PSE-MGO adducts were formed as identified by UPLC-Q-TOF-MS. These findings suggest that PSE may serve as an inhibitor of glycation and provide new insights into its application.
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63
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Xing G, Giosafatto CVL, Fusco A, Dong M, Mariniello L. Combined lactic fermentation and enzymatic treatments affect the antigenicity of β-lactoglobulin in cow milk and soymilk-cow milk mixture. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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64
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The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106444] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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65
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Li Y, He D, Li B, Lund MN, Xing Y, Wang Y, Li F, Cao X, Liu Y, Chen X, Yu J, Zhu J, Zhang M, Wang Q, Zhang Y, Li B, Wang J, Xing X, Li L. Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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66
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The interaction mechanism of β-casein with oligomeric proanthocyanidins and its effect on proanthocyanidin bioaccessibility. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106485] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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67
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Walnut pellicle phenolics greatly influence the extraction and structural properties of walnut protein isolates. Food Res Int 2021; 141:110163. [PMID: 33642023 DOI: 10.1016/j.foodres.2021.110163] [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: 07/17/2020] [Revised: 12/28/2020] [Accepted: 01/13/2021] [Indexed: 11/23/2022]
Abstract
This study investigated the effects of walnut phenolics and extraction methods on the composition and structural properties of walnut protein isolates (WPIs). Fluorescence quenching experiments showed that walnut phenolics could bind to walnut globulins, albumins, and glutelins with apparent affinity constants of 5.49 × 104 M-1, 1.71 × 104 M-1, and 3.10 × 104 M-1, respectively. However, the UV turbidity and dynamic light scattering (DLS) measurements indicated that phenolics could lead to the severe precipitation of globulins and albumins but not glutelins. The removal of pellicles could significantly increase the yield rate of salt-soluble globulins to approximately 72.8%. Furthermore, salt- and alkaline-extraction methods could produce comparable WPIs yields when using pellicle-free walnut kernels. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and size-exclusive chromatography indicated that the major protein compositions of the salt- and alkaline-extracted WPIs from pellicle-free walnut kernels were similar, while alkaline-extracted WPIs from kernels with pellicles exhibited phenolic-induced protein aggregation. Fourier transform infrared (FTIR) spectroscopy indicated that WPIs produced from kernels with pellicles contained more α-helix and less β-sheet structures than WPIs produced from pellicle-free kernels. These results confirm that walnut pellicle phenolics and the extraction methods could greatly influence the composition and structural properties of WPIs.
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68
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Fevzioglu M, Ozturk OK, Hamaker BR, Campanella OH. Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system. Int J Biol Macromol 2020; 164:2753-2760. [DOI: 10.1016/j.ijbiomac.2020.07.299] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/02/2020] [Accepted: 07/29/2020] [Indexed: 12/12/2022]
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69
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Vanaei S, Parizi MS, Abdolhosseini S, Katouzian I. Spectroscopic, molecular docking and molecular dynamic simulation studies on the complexes of β-lactoglobulin, safranal and oleuropein. Int J Biol Macromol 2020; 165:2326-2337. [PMID: 33132125 DOI: 10.1016/j.ijbiomac.2020.10.139] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/16/2020] [Accepted: 10/16/2020] [Indexed: 12/12/2022]
Abstract
Herbal bioactive compounds have captured pronounced attention considering their health-promoting effects as well as their functional properties. In this study, the binding mechanism between milk protein bovine β-lactoglobulin (β-LG), oleuropein (OLE) and safranal (SAF) found in olive leaf extract and saffron, respectively via spectroscopic and in silico studies. Fluorescence quenching information exhibited that interactions with both ligands were spontaneous and hydrophobic interactions were dominant. Also, the CD spectroscopy results demonstrated the increase in β-sheet structure and decrease in the α-helix content for both ligands. Size of β-LG-OLE complex was higher than β-LG-SAF due to the conformation and larger molecular size. Molecular docking and simulation studies revealed that SAF and OLE bind in the central calyx of β-LG and the surface of β-LG next to hydrophobic residues. Lastly, OLE formed a more stabilized complex compared to SAF based on the molecular dynamic simulation results.
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Affiliation(s)
- Shohreh Vanaei
- Nano Bioelectronics Devices Lab, Cancer Electronics Research Group, School of Electrical and Computer Engineering, Faculty of Engineering, University of Tehran, Tehran, P.O. Box 14395/515, Iran
| | - Mohammad Salemizadeh Parizi
- Nano Bioelectronics Devices Lab, Cancer Electronics Research Group, School of Electrical and Computer Engineering, Faculty of Engineering, University of Tehran, Tehran, P.O. Box 14395/515, Iran
| | - Saeed Abdolhosseini
- Nano Bioelectronics Devices Lab, Cancer Electronics Research Group, School of Electrical and Computer Engineering, Faculty of Engineering, University of Tehran, Tehran, P.O. Box 14395/515, Iran
| | - Iman Katouzian
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Nano-encapsulation in the Food, Nutraceutical, and Pharmaceutical Industries Group (NFNPIG), Universal Scientific Education and Research Network (USERN), Tehran, Iran.
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70
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Pacheco AFC, Nunes NM, de Paula HMC, Coelho YL, da Silva LHM, Pinto MS, Pires ACDS. β-Casein monomers as potential flavonoids nanocarriers: Thermodynamics and kinetics of β-casein-naringin binding by fluorescence spectroscopy and surface plasmon resonance. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104728] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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71
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Varlamova EG, Zaripov OG. Beta-lactoglobulin-nutrition allergen and nanotransporter of different nature ligands therapy with therapeutic action. Res Vet Sci 2020; 133:17-25. [PMID: 32919234 DOI: 10.1016/j.rvsc.2020.08.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/08/2020] [Accepted: 08/28/2020] [Indexed: 02/06/2023]
Abstract
β-lactoglobulin is one of the nutrition allergens present in the milk of many mammals, with the exception of human. This protein belongs to the family of lipocalins, consisting of nine antiparallel β-strands (β-A to β-I) and one α-helix. This structure allows it to serve as a nanotransporter of various nature ligands in a pH dependent manner, which allows us to confidently consider it as a reliable carrier of drugs directly into the intestine, bypassing the destructive acidic environment of the stomach. Based on the latest data, this review describes the currently known methods of reducing the allergenicity of beta-lactoglobulin, as well as the mechanisms and methods of forming complexes of this protein with ligands, which emphasizes its importance and versatility and explains the growing interest in studying its properties in recent decades, and also opens up prospects for its practical application in medicine and pharmaceuticals.
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Affiliation(s)
- E G Varlamova
- Federal State Institution of Science Institute of Cell Biophysics, Russian Academy of Sciences, Institutskaya st. 3, 142290, Pushchino, Moscow Region, Russia.
| | - O G Zaripov
- Federal Science Center for Animal Husbandry named after Academy Member L.K. Ernst, Dubrovitsy village, house 60, 142132, Moscow region, Podolsky city district, Russia
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72
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Tian M, Wang C, Cheng J, Wang H, Jiang S, Guo M. Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall Material. Foods 2020; 9:E1198. [PMID: 32878004 PMCID: PMC7554741 DOI: 10.3390/foods9091198] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/19/2020] [Accepted: 08/23/2020] [Indexed: 12/15/2022] Open
Abstract
Soy isoflavones (SIF) are a group of polyphenolic compounds with health benefits. However, application of SIF in functional foods is limited due to its poor aqueous solubility. SIF nanoparticles with different concentrations were prepared using polymerized goat milk whey protein (PGWP) as wall material. The goat milk whey protein was prepared from raw milk by membrane processing technology. The encapsulation efficiencies of all the nanoparticles were found to be greater than 70%. The nanoparticles showed larger particle size and lower zeta potential compared with the PGWP. Fourier Transform Infrared Spectroscopy indicated that the secondary structure of goat milk whey protein was changed after interacting with SIF, with transformation of α-helix and β-sheet to disordered structures. Fluorescence data indicated that interactions between SIF and PGWP decreased the fluorescence intensity. All nanoparticles had spherical microstructure revealed by Transmission Electron Microscope. Data indicated that PGWP may be a good carrier material for the delivery of SIF to improve its applications in functional foods.
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Affiliation(s)
- Mu Tian
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China; (M.T.); (C.W.); (J.C.); (H.W.)
| | - Cuina Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China; (M.T.); (C.W.); (J.C.); (H.W.)
| | - Jianjun Cheng
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China; (M.T.); (C.W.); (J.C.); (H.W.)
| | - Hao Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China; (M.T.); (C.W.); (J.C.); (H.W.)
| | - Shilong Jiang
- HeiLongJiang FeiHe Dairy Co., Ltd., Beijing 100015, China;
| | - Mingruo Guo
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China; (M.T.); (C.W.); (J.C.); (H.W.)
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA
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Chen Z, Zhang R, Shi W, Li L, Liu H, Liu Z, Wu L. The Multifunctional Benefits of Naturally Occurring Delphinidin and Its Glycosides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11288-11306. [PMID: 31557009 DOI: 10.1021/acs.jafc.9b05079] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Delphinidin (Del) and its glycosides are water-soluble pigments, belonging to a subgroup of flavonoids. They are health-promoting candidates for pharmaceutical and nutraceutical uses, as indicated by exhibiting antioxidation, anti-inflammation, antimicroorganism, antidiabetes, antiobesity, cardiovascular protection, neuroprotection, and anticancer properties. Glycosylation modification of Del is associated with increased stability and reduced biological activity. Del and its glycosides can be the alternative inhibitors of CBRs, ERα/β, EGFR, BCRP, and SGLT-1, and virtual docking indicates that the sugar moiety may not effectively interact with the active sites of the targets. Structure-based characteristics confer the multifunctional properties of Del and its glycosides. Because of their health-promoting effects, Del and its glycosides are promising and have been developed as potential pharmaceuticals. However, more investigation on the underlying mechanisms of Del and its glycosides in mediating cellular processes with high specificity are still needed. The research progression of Del and its glycosides over the last 10 years is comprehensively reviewed in this article.
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Affiliation(s)
- Zhixi Chen
- College of Pharmacy , Gannan Medical University , Ganzhou 341000 , China
| | - Rui Zhang
- College of Pharmacy , Gannan Medical University , Ganzhou 341000 , China
| | - Weimei Shi
- College of Pharmacy , Gannan Medical University , Ganzhou 341000 , China
| | - Linfu Li
- College of Pharmacy , Gannan Medical University , Ganzhou 341000 , China
| | - Hai Liu
- College of Pharmacy , Gannan Medical University , Ganzhou 341000 , China
| | - Zhiping Liu
- School of Basic Medicine , Gannan Medical University , Ganzhou 341000 , China
| | - Longhuo Wu
- College of Pharmacy , Gannan Medical University , Ganzhou 341000 , China
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Ma CM, Zhao XH. The Non-Covalent Interactions and In Vitro Radical Scavenging Activities of the Caseinate-Galangin and Caseinate-Genistein Complexes. Antioxidants (Basel) 2019; 8:antiox8090354. [PMID: 31480571 PMCID: PMC6770073 DOI: 10.3390/antiox8090354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 08/25/2019] [Accepted: 08/27/2019] [Indexed: 12/31/2022] Open
Abstract
Non-covalent interactions and in vitro radical scavenging activities of the complexes formed by the commercial milk protein product caseinate and one of the two polyphenols (galangin and genistein) were assessed by the multi-spectroscopic techniques, molecular docking, and detection of scavenging activities against the 1,1–diphenyl-2-picryl-hydrazyl (DPPH), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and hydroxyl radicals. The caseinate bound with the two polyphenols showed conformational changes and increased scavenging activities, compared with original caseinate. The caseinate-polyphenol binding was driven by the hydrophobic interaction and hydrogen-bonds, while hydrophobic interaction was the main binding force. Meanwhile, sodium dodecyl sulfate and urea could damage the essential hydrophobic interaction and hydrogen-bonds, respectively, and thus led to decreased apparent binding constants for the caseinate-polyphenol binding. Based on the measured values of several apparent thermodynamic parameters like ΔH, ΔS, ΔG, and donor–acceptor distance as well as the detected radical scavenging activity, galangin having more planar stereochemical structure and random B-ring rotation always had higher affinity for caseinate than genistein having location isomerism and twisted stereochemical structure, while the caseinate-galangin complex showed higher radical scavenging activity than the caseinate-genistein complex. It is thus concluded that both chemical and stereochemical structures of polyphenols are crucial to the affinity of polyphenols for protein and antioxidant activities of the protein-polyphenol complexes.
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Affiliation(s)
- Chun-Min Ma
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
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