51
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Kuang L, Liu M, Lin Z, Zhu Y, Li J. The effect of single CNTs/GNPs and complexes on promoting the interfacial catalytic activity of lipase in conventional emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3192-3203. [PMID: 32105343 DOI: 10.1002/jsfa.10355] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 01/23/2020] [Accepted: 02/25/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The interfacial activation mechanism of lipase enables it to exhibit high catalytic activity in water-in-oil (W/O) microemulsions. However, W/O microemulsions have obvious defects such as a small water pool and a large demand for surfactants. The present study investigated the substitutability of conventional oil-in-water (O/W) and W/O emulsions as lipase catalytic systems. Carbon nanotubes (CNTs)/gold nanoparticles (GNPs) or CNT-GNP electrostatically bonded complexes were added into the conventional emulsion system. RESULTS The simulated biphasic system and fluorescence study showed different and even contradictory results for the interfacial behavior of CNTs and CNT-GNP complexes due to the variation of the dispersibility of CNTs in cetyltrimethylammonium bromide (CTAB). Results also showed that conventional O/W emulsions were more suitable for lipase catalysis than conventional W/O emulsions. When CNTs or CNTCATB -GNP complexes were added in a conventional O/W emulsion system, the catalytic activity of lipase was significantly promoted (up to 4.8-fold using CNTs and 3.5-fold using CNTCATB -GNP complexes compared with free lipase). CONCLUSIONS The possible reason for this promotion may be due to the increase in the interface area. The current study was not only the latest exploration of lipase activity promotion via nanomaterials, but also explored a new lipase catalytic system and provides further insight into improving the catalytic performance of lipase in conventional emulsions. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lei Kuang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, P.R. China
| | - Mengjie Liu
- School of Food and Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, P.R. China
| | - Zefeng Lin
- School of Food and Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, P.R. China
| | - Yunping Zhu
- School of Food and Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, P.R. China
| | - Jinlong Li
- School of Food and Health, Beijing Technology and Business University, Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, P.R. China
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52
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Klein M, Poverenov E. Natural biopolymer-based hydrogels for use in food and agriculture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2337-2347. [PMID: 31960453 DOI: 10.1002/jsfa.10274] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 01/12/2020] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
Hydrogels are important materials that are of high scientific interest and with numerous applications. Natural polymer-based hydrogels are preferred to synthetic ones due to their safety, biocompatibility, and ecofriendly properties. They have been studied extensively and implemented in various fields, such as medicine, cosmetics, personal-care products, water purification, and more. This review focuses on the applications of nature-sourced polymer-based hydrogels in food and agriculture. Different types of biopolymers and crosslinking agents, and various methods for hydrogel formation are described. The physicomechanical properties and applied activities of the resulting materials are also comprehensively discussed. Biodegradable synthetic polymers are outside the scope of this review. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Miri Klein
- The Institute of Postharvest and Food Science, Agro-Nanotechnology and Advanced Materials Center, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
| | - Elena Poverenov
- The Institute of Postharvest and Food Science, Agro-Nanotechnology and Advanced Materials Center, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
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53
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Bakare OO, Fadaka AO, Klein A, Pretorius A. Dietary effects of antimicrobial peptides in therapeutics. ALL LIFE 2020. [DOI: 10.1080/26895293.2020.1726826] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Affiliation(s)
- Olalekan Olanrewaju Bakare
- Department of Biotechnology, Faculty of Natural Sciences, University of the Western Cape, Cape Town, South Africa
| | - Adewale Oluwaseun Fadaka
- Department of Biotechnology, Faculty of Natural Sciences, University of the Western Cape, Cape Town, South Africa
| | - Ashwil Klein
- Department of Biotechnology, Faculty of Natural Sciences, University of the Western Cape, Cape Town, South Africa
| | - Ashley Pretorius
- Department of Biotechnology, Faculty of Natural Sciences, University of the Western Cape, Cape Town, South Africa
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54
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Nunes R, Pereira BD, Cerqueira MA, Silva P, Pastrana LM, Vicente AA, Martins JT, Bourbon AI. Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids. Food Funct 2020; 11:1966-1981. [DOI: 10.1039/c9fo02307k] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Omega-3 (ω-3) polyunsaturated fatty acids are highly susceptible to oxidation and have an intense odour and poor water solubility, which make their direct applications in foods extremely difficult.
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Affiliation(s)
- Rafaela Nunes
- Centre of Biological Engineering
- University of Minho
- Braga
- Portugal
| | - Beatriz D'Avó Pereira
- Centre of Biological Engineering
- University of Minho
- Braga
- Portugal
- International Iberian Nanotechnology Laboratory
| | | | - Pedro Silva
- Centre of Biological Engineering
- University of Minho
- Braga
- Portugal
| | | | | | - Joana T. Martins
- Centre of Biological Engineering
- University of Minho
- Braga
- Portugal
| | - Ana I. Bourbon
- International Iberian Nanotechnology Laboratory
- Braga
- Portugal
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55
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Li M, Li M, Tan W, Liu X, Duan X. Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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56
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Surface plasmon resonance study of interaction between lactoferrin and naringin. Food Chem 2019; 297:125022. [DOI: 10.1016/j.foodchem.2019.125022] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/12/2019] [Accepted: 06/15/2019] [Indexed: 12/20/2022]
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57
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Lactoferrin-phenothiazine dye interactions: Thermodynamic and kinetic approach. Int J Biol Macromol 2019; 136:559-569. [DOI: 10.1016/j.ijbiomac.2019.06.097] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 05/31/2019] [Accepted: 06/13/2019] [Indexed: 01/12/2023]
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58
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Coşkun Ö, Çakır B, Vahapoğlu B, Gülseren İ. Influence of extraction conditions on structural and functional characteristics of black cumin protein concentrates and ACE-inhibition in their hydrolyzates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00152-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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59
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Lactoferrin Induces the Synthesis of Vitamin B6 and Protects HUVEC Functions by Activating PDXP and the PI3K/AKT/ERK1/2 Pathway. Int J Mol Sci 2019; 20:ijms20030587. [PMID: 30704032 PMCID: PMC6387185 DOI: 10.3390/ijms20030587] [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: 12/22/2018] [Revised: 01/18/2019] [Accepted: 01/26/2019] [Indexed: 12/12/2022] Open
Abstract
As a nutritional active protein in foods, multiple studies of the biological activities of lactoferrin had been undertaken, including antioxidant, antiviral, anti-inflammatory, antitumor, antibiosis, and antiparasitic effects, while the mechanism related with its protection of cardiovascular system remained elusive. In the present work, the effect of lactoferrin on the viability of HUVECs (human umbilical vein endothelial cells) was detected to select the proper doses. Moreover, transcriptomics detection and data analysis were performed to screen out the special genes and the related pathways. Meanwhile, the regulation of lactoferrin in the functional factors thromboxane A2 (TXA2) and prostacyclin (PGI2) was detected. Then, the small interfering RNA (SiRNA) fragment of the selected gene pyridoxal phosphatase (PDXP) was transfected into HUVECs to validate its role in protecting HUVECs function. Results showed that lactoferrin inhibited the expression of TXA2 and activated expression of PGI2, as well as activated expression of PDXP, which significantly up-regulated the synthesis of vitamin B6 (VB6) and the phosphoinositide 3-kinase (PI3K)/ serine/threonine-protein kinase (AKT)/ extracellular regulated protein kinases (ERK) 1/2 pathway. For the first time, we revealed that lactoferrin could induce the synthesis of VB6 and protect HUVECs function through activating PDXP gene and the related pathway.
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Liu R, Yan X, Liu Z, McClements DJ, Liu F, Liu X. Fabrication and characterization of functional protein–polysaccharide–polyphenol complexes assembled from lactoferrin, hyaluronic acid and (−)-epigallocatechin gallate. Food Funct 2019; 10:1098-1108. [DOI: 10.1039/c8fo02146e] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Functional lactoferrin–EGCG–hyaluronic acid complexes could be conditionally assembled at different pH values.
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Affiliation(s)
- Runhua Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- China
| | - Xiaojia Yan
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- China
| | - Zhigang Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- China
| | | | - Fuguo Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- China
| | - Xuebo Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- China
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61
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Liu R, Zhang J, Zhao C, Duan X, McClements DJ, Liu X, Liu F. Formation and Characterization of Lactoferrin-Hyaluronic Acid Conjugates and Their Effects on the Storage Stability of Sesamol Emulsions. Molecules 2018; 23:E3291. [PMID: 30545024 PMCID: PMC6321047 DOI: 10.3390/molecules23123291] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 12/05/2018] [Accepted: 12/07/2018] [Indexed: 02/05/2023] Open
Abstract
The purpose of this study was to fabricate biopolymer conjugates from lactoferrin (LF) and hyaluronic acid (HA) and then to investigate their potential as emulsifiers for forming sesamol-loaded emulsions. Initially, LF-HA covalent conjugates were formed using the carbodiimide coupling method in aqueous solutions at pH = 4.5, and then the nature of the conjugates was investigated using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier Transform Infrared Spectroscopy (FTIR) spectroscopy, and fluorescence spectroscopy. The results demonstrated the formation of an amide link between the amine groups of LF and the carboxyl groups of HA. Sesamol emulsions were prepared using the LF-HA conjugates as emulsifiers and their stability was determined. The conjugates improved both the physical and chemical stability of the emulsions during storage. Optimum stability of the emulsion was obtained at a LF-to-HA molar ratio of 2:1. Our results suggest that LF-HA conjugates may be effective emulsifiers for use in food stuffs and other applications.
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Affiliation(s)
- Runhua Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Jinhong Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Caicai Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Xiang Duan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | | | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Fuguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Li J, Zhao C, Wei L, Li X, Liu F, Zhang M, Liu X, Wang Y. Preservation of Cichoric Acid Antioxidant Properties Loaded in Heat Treated Lactoferrin Nanoparticles. Molecules 2018; 23:E2678. [PMID: 30340329 PMCID: PMC6222800 DOI: 10.3390/molecules23102678] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 10/15/2018] [Accepted: 10/17/2018] [Indexed: 11/16/2022] Open
Abstract
In the current research, a new cichoric acid (CA) encapsulation system was investigated. The optimal condition for the formation of lactoferrin-cichoric acid nanoparticles (LF-CA NPs) was determined by controlling the solution pH, the thermal treatment conditions, and the concentration of CA. Fluorescence indicated that the electrostatic force and the hydrophobic force were the main forces in the formation of LF-CA NPs. LF-CA NPs prepared under different conditions were spherical in shape with smaller particle sizes and good zeta potential demonstrating good colloidal stability. Especially, the prepared particle size of the LF-CA NPs at pH 7 and 95 °C was about 67.20 ± 1.86 nm. The circular dichroism (CD) and the Fourier transform infrared spectroscopy (FTIR) results showed that the combination of LF (lactoferrin) and CA affected the secondary structure of the LF. The differential scanning calorimetry (DSC) results indicated that the addition of CA increased the thermal stability of LF. In vitro antioxidant experiments confirmed the antioxidant capacity of LF-CA NPs was better than CA. CA was successfully encapsulated into LF NPs with high encapsulated efficiency (97.87⁻99.87%) by high performance liquid chromatography (HPLC). These results showed that LF could be used as the wall material of CA with excellent nature.
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Affiliation(s)
- Junyi Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100089, China.
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Caicai Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Liping Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Xiang Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100089, China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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