51
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Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. Food Chem 2015; 184:207-13. [DOI: 10.1016/j.foodchem.2015.03.093] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2014] [Revised: 02/27/2015] [Accepted: 03/19/2015] [Indexed: 11/23/2022]
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52
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Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein. Food Chem 2015; 175:249-57. [DOI: 10.1016/j.foodchem.2014.11.112] [Citation(s) in RCA: 118] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2014] [Revised: 10/29/2014] [Accepted: 11/19/2014] [Indexed: 11/22/2022]
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53
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Cheng Y, Chen J, Xiong YL. Interfacial adsorption of peptides in oil-in-water emulsions costabilized by Tween 20 and antioxidative potato peptides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11575-11581. [PMID: 25372669 DOI: 10.1021/jf5038135] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Previous studies have shown that soybean oil-in-water (O/W) emulsions prepared with potato protein hydrolysate (PPH) are remarkably stable against oxidative changes. It was hypothesized that partitioning of peptides at the emulsion interface plays an important role in this phenomenon. The present study was conducted to examine the structural characteristics of the interfacial membrane. As revealed by atomic force microscopy, oil droplets costabilized with PPH and Tween 20 were more uniform than those stabilized with Tween 20 only (control). Confocal laser scanning microscopy images indicated the existence of peptides directly anchored into the interfacial membrane. The adsorbed peptides were mostly short oligopeptides composed of two to seven amino acids, of which Ser-Phe-Asp-Leu(Ile)-Lys matched the sequence of patatin. The adsorption of these peptides appeared to both improve the integrity of the interface and contribute to the oxidative stability of the emulsions. Furthermore, cryogenic transmission electron microscopy illustrated the morphology of the interfacial membrane as a noncontinuous short fibril structure. Partitioning of antioxidative peptides in the interfacial membrane provided steric hindrances and electrostatic effects to inhibit oxidation.
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Affiliation(s)
- Yu Cheng
- School of Food and Biological Engineering, Jiangsu University , Zhenjiang, Jiangsu 212013, China
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54
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Yin C, Yang L, Zhao H, Li CP. Improvement of antioxidant activity of egg white protein by phosphorylation and conjugation of epigallocatechin gallate. Food Res Int 2014; 64:855-863. [DOI: 10.1016/j.foodres.2014.08.020] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2014] [Revised: 07/04/2014] [Accepted: 08/14/2014] [Indexed: 10/24/2022]
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55
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Berton-Carabin CC, Ropers MH, Genot C. Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12097] [Citation(s) in RCA: 362] [Impact Index Per Article: 36.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
| | | | - Claude Genot
- INRA; UR1268 Biopolymères Interactions Assemblages; F-44316 Nantes France
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56
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Process optimisation for preparation of caseinophosphopeptides from Buffalo milk casein and their characterisation. J DAIRY RES 2014; 81:364-71. [DOI: 10.1017/s0022029914000296] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Caseinophosphopeptides (CPPs) are multifunctional bioactive peptides containing phosphorylated seryl residues in their sequence. In the present study, method for the production of CPPs from buffalo milk casein was optimised and characterised for their sequence, calcium solubilising and calcium binding activities. Response surface methodology was used to optimise the conditions for hydrolysis of buffalo casein by trypsin to obtain maximum yield of CPPs. The optimum hydrolysis conditions were as follows: hydrolysis pH 7·5, temperature 37 °C, hydrolysis time 7·0 h. Under these conditions, the experimental yield obtained was 10·04±0·24%, which is slightly lower than value predicted by the model. These CPPs were able to solubilise 1·03±0·08 mg la/mg CPPs in presence of excess phosphate and bind 0·935 mg of Ca/mg of CPPs. Eight phosphopeptides i.e. αs1-CN f (37-58) 2P; αs1-CN f (37-58) 3P; αs1-CN f (35-58) 2P; αs1-CN f (35-58) 3P; αs2-CN f (2-21) 4P; αs2-CN f (138-149) 1P; β-CN f (2-28) 4P and β-CN f (33-48) 1P were identified by LC-MS/MS which contained motif for binding of divalent minerals. The sequences of these CPPs differed from that of derived from bovine casein.
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57
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The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.07.025] [Citation(s) in RCA: 181] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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58
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Influence of cysteine and methionine availability on protein peroxide scavenging activity and phenolic stability in emulsions. Food Chem 2014; 146:521-30. [DOI: 10.1016/j.foodchem.2013.09.082] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2013] [Revised: 08/29/2013] [Accepted: 09/13/2013] [Indexed: 11/19/2022]
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59
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García-Moreno PJ, Frisenfeldt Horn A, Jacobsen C. Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1142-1152. [PMID: 24437721 DOI: 10.1021/jf405073x] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The objective of this study was to investigate the influence of casein (0.3% w/w) and phospholipid (0.5% w/w) emulsifier combinations on the physical and oxidative stability of 10% fish oil-in-water emulsions at pH 7. For that purpose, three phospholipids were evaluated, namely, lecithin (LC), phosphatidylcholine (PC), and phosphatidylethanolamine (PE). The emulsion stabilized with LC showed the best physical stability having the most negative zeta potential and the lowest mean droplet size. In addition, this emulsion was also the least oxidized in terms of peroxide value and concentration of the volatile oxidation product 1-penten-3-ol. This finding is not explained by the antioxidant activity of LC because it showed similar DPPH scavenging activity and lower metal chelating activity than the other phospholipids. Therefore, these results suggested that other factors such as the combination of casein and lecithin, which could result in a favorable structure and thickness of the interfacial layer, prevented lipid oxidation in this emulsion.
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60
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Homogenization Pressure and Temperature Affect Protein Partitioning and Oxidative Stability of Emulsions. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2292-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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61
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Han DN, Zhang DH, Wang LP, Zhang YS. Protective effect of β-casomorphin-7 on cardiomyopathy of streptozotocin-induced diabetic rats via inhibition of hyperglycemia and oxidative stress. Peptides 2013; 44:120-6. [PMID: 23562714 DOI: 10.1016/j.peptides.2013.03.028] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/26/2013] [Revised: 03/26/2013] [Accepted: 03/26/2013] [Indexed: 01/30/2023]
Abstract
β-Casomorphin-7 (β-CM-7) is regarded as the most representative milk-derived bioactive peptide. The present work studies the efficacy of β-CM-7 against myocardial injury in streptozotocin-induced diabetic rats, focusing on the following assays: (1) the level of blood glucose and advanced glycosylation end product (AGE), the activity of lactate dehydrogenase (LDH) in serum; (2) the level of hydrogen peroxide (H2O2), the activity of Na(+)K(+)-ATPase, Ca(2+)Mg(2+)-ATPase and enzymatic antioxidants such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) in myocardial tissue; (3) the protein expression of glucose transporter-4 (GLUT-4) in myocardial tissue. It showed that with the influence of β-CM-7, the levels of blood glucose of β-CM-7 treatment group decreased markedly compared with model group (P<0.01) accompanied with their alleviated symptoms of diabetes. In the antioxidant and oxidant levels, β-CM-7 treatment group signified a remarkable increase in the activity of GSH-Px, SOD and CAT of the anti-oxidation system and meanwhile demonstrated a considerable reduction in H2O2 content (all P<0.05) in comparison with model group. We also found both the content of AGE and the activity of LDH of β-CM-7 treated group considerably reduced while the content of GLUT-4 and the activity of Na(+)K(+)-ATPase and Ca(2+)Mg(2+)-ATPase of β-CM-7 treated group increased obviously (P<0.05). Meanwhile the cardiac indexes were significantly lessened. Thus our assay validates that the remedy employing β-CM-7 may treat diabetic cardiomyopathy with high efficacy predominantly associated with the mechanism that β-CM-7 ameliorates myocardial energy metabolism and abates free-radical-mediated oxidative stress in blood and myocardium.
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Affiliation(s)
- Dong-Ning Han
- Key Laboratory of Animal Physiology and Biochemistry, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
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62
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Zhao J, Zhao H, Wang X, Huang R, Enomoto H, He Z, Li CP. Characteristics and enhanced antioxidant activity of egg white protein selenized by dry-heating in the presence of selenite. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3131-3139. [PMID: 23458398 DOI: 10.1021/jf305166z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
This study reports a new method for the selenization of food proteins. Egg white protein (EWP) was selenized by dry-heating in the presence of selenite, and the physiochemical and functional properties of the selenized EWP were investigated. Selenization was accelerated with a decrease in pH from 7.0 to 3.0, an increase in heating time from 1 to 5 days, and an increase in incubation temperatures from 25 to 80 °C. The electrophoretic mobility of EWP increased with an increase in the level of selenization. Heat-induced polymerization of EWP was promoted by dry-heating in the presence of selenite. The selenite group was acid-stable and base-labile, which suggests that it was bound to the hydroxyl group of an amino acid and formed an -O-SeHO2 linkage. (77)Se NMR spectral data also suggested that the selenite bond (-O-SeHO2) was bound to EWP. The digestibility of EWP was improved by selenization. The antioxidant activities of EWP, including ABTS(+) free radical scavenging capacity, hydroxyl radical scavenging capacity, reducing power, and the Fe(2+) chelating capacity, were remarkably enhanced by selenization. This finding is the first to describe that EWP can be selenized by dry-heating in the presence of selenite and that the antioxidant activities of EWP are markedly enhanced by selenization. This points to a potentially new method for generating antioxidant food protein and a new method for preparing organic Se.
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Affiliation(s)
- Jinping Zhao
- School of Chemical Science and Technology, Yunnan University , Kunming 650091, People's Republic of China
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63
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Zhou K, Canning C, Sun S. Effects of rice protein hydrolysates prepared by microbial proteases and ultrafiltration on free radicals and meat lipid oxidation. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.05.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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64
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Žilić S, Akıllıoğlu G, Serpen A, Barać M, Gökmen V. Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.031] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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65
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The choice of homogenisation equipment affects lipid oxidation in emulsions. Food Chem 2012; 134:803-10. [DOI: 10.1016/j.foodchem.2012.02.184] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2011] [Revised: 12/27/2011] [Accepted: 02/28/2012] [Indexed: 11/18/2022]
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66
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Pattorn S, Horimoto Y, Hongsprabhas P, Yada RY. Influence of aggregation on the antioxidative capacity of milk peptides. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.12.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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67
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Girjal VU, Neelagund S, Krishnappa M. Antioxidant Properties of the Peptides Isolated From Ganoderma lucidum Fruiting Body. Int J Pept Res Ther 2012. [DOI: 10.1007/s10989-012-9303-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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68
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Matalanis A, Decker EA, McClements DJ. Inhibition of lipid oxidation by encapsulation of emulsion droplets within hydrogel microspheres. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.11.034] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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69
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Thatte P, Jyothi Lakshmi A. Nutritional potential, bioaccessibility of minerals and antioxidant properties of niger (Guizotia abyssinicacass.) seed protein. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02890.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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70
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Liu Y, Tomiuk S, Rozoy E, Simard S, Bazinet L, Green T, Kitts DD. Thermal Oxidation Studies on Reduced Folate, L-5-Methyltetrahydrofolic Acid (L-5-MTHF) and Strategies for Stabilization Using Food Matrices. J Food Sci 2012; 77:C236-43. [DOI: 10.1111/j.1750-3841.2011.02561.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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71
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Dong S, Wei B, Chen B, McClements DJ, Decker EA. Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:13311-13317. [PMID: 22097890 DOI: 10.1021/jf203778z] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Maillard reaction products (MRPs) were prepared by reacting casein peptides with different concentrations of glucose at 80 °C for up to 12 h. The chemical properties of MRPs and their effects on lipid oxidation in fish oil-in-water emulsions were investigated. Increasing browning development and absorbance in 294 nm in the MRPs caused an increase in DPPH radical scavenging, but a decrease in iron chelation, which could be related to the loss of free amino groups in the peptides. The MRPs produced with longer reaction time or higher glucose concentrations were less effective in inhibiting lipid oxidation in emulsions at pH 7.0 compared to casein peptides alone. However, the antioxidant activity of MRPs in emulsions at pH 3.0 was not decreased by prolonged heating. The bitterness of MRPs was less than that of the original casein peptides, and bitterness decreased with increasing heating time and glucose concentrations. Therefore, the Maillard reaction was a potential method to reduce the bitterness of casein peptides while not strongly decreasing their antioxidant activity.
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Affiliation(s)
- Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
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72
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Muro Urista C, Álvarez Fernández R, Riera Rodriguez F, Arana Cuenca A, Téllez Jurado A. Review: Production and functionality of active peptides from milk. FOOD SCI TECHNOL INT 2011; 17:293-317. [PMID: 21917640 DOI: 10.1177/1082013211398801] [Citation(s) in RCA: 103] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent years, research on the production of active peptides obtained from milk and their potential functionality has grown, to a great extent. Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions or conditions, and they may ultimately have an influence on health. Individual proteins of casein or milk-derived products such as cheese and yogurt have been used as a protein source to study the isolation and activity of peptides with several applications. Currently, the milk whey waste obtained in the production of cheese also represents a protein source from which active peptides could be isolated with potential industrial applications. The active properties of milk peptides and the results found with regard to their physiological effects have led to the classification of peptides as belonging to the group of ingredients of protein nature, appropriate for use in functional foods or pharmaceutical formulations. In this study, the main peptides obtained from milk protein and the past research studies about its production and biological activities will be explained. Second, an analysis will be made on the methods to determinate the biological activities, the separation of bioactive peptides and its structure identification. All of these form the base required to obtain synthetic peptides. Finally, we explain the experimental animal and human trials done in the past years. Nevertheless, more research is required on the design and implementation of equipment for the industrial production and separation of peptides. In addition, different authors suggest that more emphasis should therefore be given to preclinical studies, proving that results are consistent and that effects are demonstrated repeatedly by several research human groups.
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Affiliation(s)
- C Muro Urista
- Department of Chemical Engineering and Investigation, Instituto Tecnológico de Toluca. Av. Tecnológico s/n Ex-Rancho la Virgen, Toluca, C.P. 52140, México.
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73
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Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.06.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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74
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75
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DALSGAARD TRINEK, BAKMAN METTE, HAMMERSHØJ MARIANNE, SØRENSEN JOHN, NEBEL CAROLINE, ALBRECHTSEN RITA, VOGNSEN LENE, NIELSEN JACOBH. Light-induced protein and lipid oxidation in low-fat cheeses: Effect on degree of enzymatic hydrolysis. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00736.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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76
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Conde E, Moure A, Domínguez H, Gordon MH, Parajó JC. Purified phenolics from hydrothermal treatments of biomass: ability to protect sunflower bulk oil and model food emulsions from oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9158-9165. [PMID: 21786807 DOI: 10.1021/jf2016545] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The phenolic fractions released during hydrothermal treatment of selected feedstocks (corn cobs, eucalypt wood chips, almond shells, chestnut burs, and white grape pomace) were selectively recovered by extraction with ethyl acetate and washed with ethanol/water solutions. The crude extracts were purified by a relatively simple adsorption technique using a commercial polymeric, nonionic resin. Utilization of 96% ethanol as eluting agent resulted in 47.0-72.6% phenolic desorption, yielding refined products containing 49-60% w/w phenolics (corresponding to 30-58% enrichment with respect to the crude extracts). The refined extracts produced from grape pomace and from chestnut burs were suitable for protecting bulk oil and oil-in-water and water-in-oil emulsions. A synergistic action with bovine serum albumin in the emulsions was observed.
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Affiliation(s)
- Enma Conde
- Departament of Chemical Engineering, University of Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain
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77
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Zhou L, Elias RJ. Investigating the hydrogen peroxide quenching capacity of proteins in polyphenol-rich foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8915-8922. [PMID: 21751811 DOI: 10.1021/jf201491k] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Polyphenols are widely regarded as antioxidants, due in large part to their free radical scavenging activities and their ability to disrupt radical chain propagation. However, recent studies have demonstrated that the oxidation of some polyphenolic compounds, such as the tea-derived compound (-)-epigallocatechin-3-gallate (EGCG), results in the generation of reactive oxygen species that can potentially compromise the oxidative stability of food lipids under some conditions. In this present study, the rate of hydrogen peroxide (H(2)O(2)) generation and its stability, resulting from EGCG oxidation in Tween 80- and sodium caseinate-stabilized oil-in-water (O/W) emulsions in the presence of iron (25 μM Fe(3+) from FeCl(3)), were examined. Observed H(2)O(2) levels in protein-stabilized emulsions were significantly lower across all treatments as compared to surfactant-stabilized emulsions. The lower observed H(2)O(2) concentrations seen in the protein system are likely due to the antioxidant effects of the added proteins, which either prevented the generation of or more likely scavenged the peroxide. All protein-stabilized emulsions containing EGCG showed increases in carbonyl concentrations, a marker of protein oxidation, throughout the study. The H(2)O(2) scavenging activity of aqueous phase and interfacial caseinate and whey protein isolate (WPI) was also evaluated. Both proteins showed concentration-dependent scavenging of H(2)O(2) with caseinate displaying significantly higher scavenging abilities at all concentrations. These results suggest that food proteins may play an important role in mitigating the pro-oxidant effects of polyphenols.
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Affiliation(s)
- Lisa Zhou
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania 16802, United States
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78
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Samaraweera H, Zhang WG, Lee EJ, Ahn DU. Egg yolk phosvitin and functional phosphopeptides--review. J Food Sci 2011; 76:R143-50. [PMID: 21806612 DOI: 10.1111/j.1750-3841.2011.02291.x] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Phosphopeptides are among the most interesting biomolecules with characteristic molecular structure and functions. They usually contain clusters of phosphoserines, which can effectively bind calcium and iron, and inhibit formation of insoluble calcium phosphates or iron complexes. Therefore, phosphopeptides can increase calcium or iron bioavailability and prevent lipid oxidation in foods. Milk protein casein has been currently used by industry to produce phosphopeptides. Egg yolk phosvitin is considered as the most phosphorylated protein found in the nature. Phosvitin from egg yolk can be much better source for producing phosphopeptides with varying sizes and functions than casein because it contains much greater number of phosphates in the molecule than casein. However, still phosvitin has not been subjected to considerable attention with regard to bioactive peptides production.
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79
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Cornacchia L, Roos YH. Stability of β-carotene in protein-stabilized oil-in-water delivery systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7013-7020. [PMID: 21591770 DOI: 10.1021/jf200841k] [Citation(s) in RCA: 93] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Inclusion of liposoluble bioactive compounds in fortified foods represents a complex challenge due to the labile nature of such compounds and the instability of oil-in-water emulsion-based delivery systems. In the present study, dispersions prepared with 10% (w/w) sunflower oil (SO) or hydrogenated palm kernel oil (HPKO) containing 0.05% (w/w) β-carotene were stabilized by various concentrations of whey protein isolate (WPI) or sodium caseinate (NaCas) (0.1 to 2.0% w/w) in 30% (w/w) sucrose aqueous solutions. Physicochemical characterization of emulsions was done considering the particle size, the particle surface protein coverage, and the physical state of continuous and dispersed phases. Physical stability of the systems and their protection properties on β-carotene were compared. The lipid carrier type and interfacial structure were investigated as the two key factors which regulate the stability of labile lipophilic bioactive molecules in food model systems. Our results showed high β-carotene stability when O/W systems were stable (protein concentration ≥0.8% w/w.) A (partially) solid lipid carrier (HPKO) enhanced protection compared to the liquid carrier (SO) as the bioactive molecules were entrapped in isolated domains within the solid lattice and kept apart from reactive species in the surroundings. NaCas provided a better barrier than WPI due to the different amino acid composition and interface structure which significantly reduced β-carotene degradation rate.
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Affiliation(s)
- Leonardo Cornacchia
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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80
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Berton C, Ropers MH, Viau M, Genot C. Contribution of the interfacial layer to the protection of emulsified lipids against oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:5052-5061. [PMID: 21480612 DOI: 10.1021/jf200086n] [Citation(s) in RCA: 101] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The oxidative stability of oil-in-water (O/W) emulsions is highly dependent on the type of emulsifier. The purpose of this work was to investigate the specific role of the adsorbed emulsifiers on lipid oxidation of O/W emulsions. Emulsions of similar droplet size distribution stabilized by minimum amounts of proteins or surfactants were oxidized at 25 °C in the presence of equimolar iron-EDTA complex. The pH and the amount of emulsifier in the aqueous phase were also varied to investigate the role of the droplet charge and the emulsifier in the aqueous phase. Oxygen uptake, conjugated dienes (CD), and volatile compound formation demonstrated that the protein-stabilized interfaces are less efficient at protecting emulsified lipids against oxidation than surfactant-stabilized interfaces. The antioxidant effect of unadsorbed proteins was also confirmed.
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Affiliation(s)
- Claire Berton
- INRA, UR1268 Biopolymères Interactions Assemblages, Nantes, France
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81
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Mao XY, Cheng X, Wang X, Wu SJ. Free-radical-scavenging and anti-inflammatory effect of yak milk casein before and after enzymatic hydrolysis. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.025] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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82
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Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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83
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84
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Sabeena Farvin K, Baron CP, Nielsen NS, Jacobsen C. Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.067] [Citation(s) in RCA: 74] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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85
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Cheng Y, Xiong YL, Chen J. Fractionation, Separation, and Identification of Antioxidative Peptides in Potato Protein Hydrolysate that Enhance Oxidative Stability of Soybean Oil Emulsions. J Food Sci 2010; 75:C760-5. [DOI: 10.1111/j.1750-3841.2010.01864.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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86
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Kamau SM, Lu RR, Chen W, Liu XM, Tian FW, Shen Y, Gao T. Functional Significance of Bioactive Peptides Derived from Milk Proteins. FOOD REVIEWS INTERNATIONAL 2010. [DOI: 10.1080/87559129.2010.496025] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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87
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Cheng Y, Chen J, Xiong YL. Chromatographic separation and tandem MS identification of active peptides in potato protein hydrolysate that inhibit autoxidation of soybean oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8825-8832. [PMID: 20614939 DOI: 10.1021/jf101556n] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
A previously developed antioxidative potato protein hydrolysate was fractionated using gel filtration. The efficacy of different fractions for inhibiting lipid oxidation in soybean oil-in-water emulsions, neutralizing 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(+*)) radicals, and chelating prooxidative metal ions was investigated. Low-molecular-weight fraction Peak 3 (709 Da) exhibited the strongest antioxidant activity and radical scavenging activity. Active peptides based on the ABTS(+*) scavenging assay were isolated by RP-HPLC and purified by UPLC. The amino acid sequence determination by MS/MS identified eight prominent peptides in the antioxidative Peak 3 fraction, of which Thr-Tyr, Tyr-Phe-Glu, Tyr-Ser-Thr-Ala, and Asn-Tyr-Lys-Gln-Met matched the sequence of papatin.
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Affiliation(s)
- Yu Cheng
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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88
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Effect of iron chelates on oil–water interface, stabilized by milk proteins: The role of phosphate groups and pH. Prediction of iron transfer from aqueous phase toward fat globule surface by changes of interfacial properties. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.11.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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89
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Kastrup Dalsgaard T, Sørensen J, Bakman M, Vognsen L, Nebel C, Albrechtsen R, Nielsen JH. Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions. ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2010019] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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90
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Ries D, Ye A, Haisman D, Singh H. Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.09.001] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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91
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Hogan S, Zhang L, Li J, Wang H, Zhou K. Development of antioxidant rich peptides from milk protein by microbial proteases and analysis of their effects on lipid peroxidation in cooked beef. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.04.040] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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92
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Salminen H, Heinonen M, Decker EA. Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1506-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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93
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Casein-derived bioactive peptides: Biological effects, industrial uses, safety aspects and regulatory status. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.06.001] [Citation(s) in RCA: 235] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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94
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Dehkharghanian M, Lacroix M, Vijayalakshmi MA. Antioxidant properties of green tea polyphenols encapsulated in caseinate beads. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009024] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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95
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Nielsen NS, Jacobsen C. Methods for reducing lipid oxidation in fish-oil-enriched energy bars. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01786.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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96
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Zunquin G, Rouleau V, Bouhallab S, Bureau F, Theunynck D, Rousselot P, Arhan P, Bougle D. Iron and exercise induced alterations in antioxidant status. Protection by dietary milk proteins. Free Radic Res 2009; 40:535-42. [PMID: 17390518 DOI: 10.1080/10715760500451202] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Lipid peroxidation stress induced by iron supplementation can contribute to the induction of gut lesions. Intensive sports lead to ischemia reperfusion, which increases free radical production. Athletes frequently use heavy iron supplementation, whose effects are unknown. On the other hand, milk proteins have in vitro antioxidant properties, which could counteract these potential side effects. The main aims of the study were: (1) to demonstrate the effects of combined exercise training (ET) and iron overload on antioxidant status; (2) to assess the protective properties of casein in vivo; (3) to study the mechanisms involved in an in vitro model. Antioxidant status was assessed by measuring the activity of antioxidant enzymes (superoxide dismutase (SOD); glutathione peroxidase (GSH-Px)), and on the onset of aberrant crypts (AC) in colon, which can be induced by lipid peroxidation. At day 30, all ET animals showed an increase in the activity of antioxidant enzymes, in iron concentration in colon mucosa and liver and in the number of AC compared to untrained rats. It was found that Casein's milk protein supplementation significantly reduced these parameters. Additional information on protective effect of casein was provided by measuring the extent of TBARS formation during iron/ascorbate-induced oxidation of liposomes. Free casein and casein bound to iron were found to significantly reduce iron-induced lipid peroxidation. The results of the overall study suggest that Iron supplementation during intensive sport training would decrease anti-oxidant status. Dietary milk protein supplementation could at least partly prevent occurrence of deleterious effects to tissue induced by iron overload.
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Affiliation(s)
- Gautier Zunquin
- Laboratoire de Physiologie digestive et nutritionnelle, CHU Caen, Caen, France
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97
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Phelan M, Aherne-Bruce SA, O'Sullivan D, FitzGerald RJ, O'Brien NM. Potential bioactive effects of casein hydrolysates on human cultured cells. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.12.004] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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98
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Revilla E, Maria CS, Miramontes E, Bautista J, García-Martínez A, Cremades O, Cert R, Parrado J. Nutraceutical composition, antioxidant activity and hypocholesterolemic effect of a water-soluble enzymatic extract from rice bran. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.01.010] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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99
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Nielsen NS, Klein A, Jacobsen C. Effect of ingredients on oxidative stability of fish oil-enriched drinking yoghurt. EUR J LIPID SCI TECH 2009. [DOI: 10.1002/ejlt.200800162] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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100
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Bonoli-Carbognin M, Cerretani L, Bendini A, Almajano MP, Gordon MH. Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7076-7081. [PMID: 18642929 DOI: 10.1021/jf800743r] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Virgin olive oil is valued for its flavor, but unacceptable off-flavors may develop on storage in food products containing this oil due to oxidation. The oxidative stability of oil-in-water emulsions containing bovine serum albumin (BSA) and virgin olive oil phenolic compounds was studied. Four oil-in-water emulsions with and without BSA and phenols isolated from virgin olive oil were prepared. These model systems were stored at 60 degrees C to speed up lipid oxidation. Primary and secondary oxidation products were monitored every three days. Peroxide values and conjugated diene contents were determined as measures of the primary oxidation products. p-Anisidine values and volatile compounds were determined as measures of the secondary oxidation products. This latter determination was carried out by headspace solid-phase microextraction coupled with gas chromatography. Although olive oil phenolic compounds and BSA contributed some antioxidant activity when present as individual additives, the combination of BSA with phenols in an emulsion showed 58-127% synergy, depending on which analytical method was used in the calculation. The emulsion containing phenolic compounds and BSA showed a low level of deterioration after 45 days of storage at 60 degrees C.
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Affiliation(s)
- Matteo Bonoli-Carbognin
- Dipartimento di Scienze degli Alimenti, Universita di Bologna, P.zza Goidanich 60, I-47023 Cesena (FC), Italy
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