Sulfanilic acid-modified chitosan mini-spheres and their application for lysozyme purification from egg white

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

This review article discusses advanced extraction methods to enhance the functionality of egg-derived peptides while reducing their allergenicity. While eggs are considered a nutrient-dense food, some proteins can cause allergic reactions in susceptible individuals. Therefore, various methods have been developed to reduce the allergenicity of egg-derived proteins, such as enzymatic hydrolysis, heat treatment, and glycosylation. In addition to reducing allergenicity, advanced extraction methods can enhance the functionality of egg-derived peptides. Techniques such as membrane separation, chromatography, and electrodialysis can isolate and purify specific egg-derived peptides with desired functional properties, improving their bioactivity. Further, enzymatic hydrolysis can also break down polypeptide sequences and produce bioactive peptides with various health benefits. While liquid chromatography is the most commonly used method to obtain individual proteins for developing novel food products, several challenges are associated with optimizing extraction conditions to maximize functionality and allergenicity reduction. The article also highlights the challenges and future perspectives, including optimizing extraction conditions to maximize functionality and allergenicity reduction. The review concludes by highlighting the potential for future research in this area to improve the safety and efficacy of egg-derived peptides more broadly.

Different Strategies for the Microfluidic Purification of Antibiotics from Food: A Comparative Study

The presence of residual antibiotics in food is increasingly emerging as a worrying risk for human health both for the possible direct toxicity and for the development of antibiotic-resistant bacteria. In the context of food safety, new methods based on microfluidics could offer better performance, providing improved rapidity, portability and sustainability, being more cost effective and easy to use. Here, a microfluidic method based on the use of magnetic microbeads specifically functionalized and inserted in polymeric microchambers is proposed. The microbeads are functionalized either with aptamers, antibodies or small functional groups able to interact with specific antibiotics. The setup of these different strategies as well as the performance of the different functionalizations are carefully evaluated and compared. The most promising results are obtained employing the functionalization with aptamers, which are able not only to capture and release almost all tetracycline present in the initial sample but also to deliver an enriched and simplified solution of antibiotic. These solutions of purified antibiotics are particularly suitable for further analyses, for example, with innovative methods, such as label-free detection. On the contrary, the on-chip process based on antibodies could capture only partially the antibiotics, as well as the protocol based on beads functionalized with small groups specific for sulfonamides. Therefore, the on-chip purification with aptamers combined with new portable detection systems opens new possibilities for the development of sensors in the field of food safety.

Functional Properties and Extraction Techniques of Chicken Egg White Proteins

Chicken egg whites contain hundreds of proteins, and are widely used in the food, biological and pharmaceutical industries. It is highly significant to study the separation and purification of egg white proteins. This review first describes the structures and functional properties of several major active proteins in egg whites, including ovalbumin, ovotransferrin, ovomucoid, lysozyme, ovomucin, ovomacroglobulin and avidin. Then, the common techniques (including precipitation, chromatography and membrane separation) and some novel approaches (including electrophoresis, membrane chromatography, aqueous two-phase system and molecular imprinting technology) for the separation and purification of egg white proteins broadly reported in the current research are introduced. In addition, several co-purification methods for simultaneous separation of multiple proteins from egg whites have been developed to improve raw material utilization and reduce costs. In this paper, the reported techniques in the last decade for the separation and purification of chicken egg white proteins are reviewed, discussed and prospected, aiming to provide a reference for further research on egg proteins in the future.

Selective isolation and sensitive detection of lysozyme using aptamer based magnetic adsorbent and a new quartz crystal microbalance system

Magnetic chitosan beads and quartz crystal microbalance chip were decorated with lysozyme specific aptamer for isolation and detection of lysozyme, respectively. The lysozyme specific aptamer was immobilized on poly (dopamine) coated magnetic chitosan beads and the chip via Schiff base reaction. The percentage of the removal efficiency and purity of the isolated lysozyme from egg white were 87.6% and 91.8%, respectively. Further, the sensor system was contacted with different concentrations of lysozyme and other test proteins. This sensor system provided a method for the label-free, concentration-dependent, and selective detection of lysozyme with an observed detection limit of 17.9 ± 0.6 ng/mL. The sensor system was very selective and not significantly responded to the other tested proteins such as ovalbumin, trypsin, cytochrome C, and glucose oxidase. The prepared new sensor system showed a good durability and a high sensitivity for determination of lysozyme from solutions and whole egg white.

Binary Graft of Poly(N-vinylcaprolactam) and Poly(acrylic acid) onto Chitosan Hydrogels Using Ionizing Radiation for the Retention and Controlled Release of Therapeutic Compounds

In this study, we carried out the synthesis of a thermo- and pH-sensitive binary graft, based on N-vinylcaprolactam (NVCL) and pH sensitive acrylic acid (AAc) monomers, onto chitosan gels (net-CS) by ionizing radiation. Pre-oxidative irradiation and direct methods were examined, and materials obtained were characterized by FTIR-ATR, thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and swelling tests (equilibrium swelling time, critical pH, and temperature). The best synthesis radiation method was the direct method, which resulted in the maximum grafting percentages (~40%) at low doses (10–12 kGy). The main goal of this study was the comparison of the swelling behavior and physicochemical properties of net-CS with those of the binary system (net-CS)-g-NVCL/AAc with the optimum grafting percentage (~30%). This produced a material that showed an upper critical solution temperature (UCST) of 33.5 °C and a critical pH value of 3.8, indicating the system is more hydrophilic at higher temperatures and low pH values. Load and release studies were carried out using diclofenac. The grafted system (32%) was able to load 19.3 mg g⁻¹ of diclofenac and release about 95% within 200 min, in comparison to net-CS, which only released 80% during the same period. When the grafted system was protonated before diclofenac loading, it loaded 27.6 mg g⁻¹. However, the drug was strongly retained in the material by electrostatic interactions and only released about 20%.