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Rao S, Jia C, Lu X, Yu Y, Wang Z, Yang Z. Acid-Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability. Foods 2024; 13:1741. [PMID: 38890971 PMCID: PMC11172011 DOI: 10.3390/foods13111741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 05/23/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
As a natural cationic peptide, Nisin is capable of widely inhibiting the growth of Gram-positive bacteria. However, it also has drawbacks such as its antimicrobial activity being susceptible to environmental factors. Nano-encapsulation can improve the defects of nisin in food applications. In this study, nisin-loaded egg white protein nanoparticles (AH-NEn) were prepared in fixed ultrasound-mediated under pH 3.0 and 90 °C. Compared with the controls, AH-NEn exhibited smaller particle size (112.5 ± 2.85 nm), smaller PDI (0.25 ± 0.01), larger Zeta potential (24 ± 1.18 mV), and higher encapsulation efficiency (91.82%) and loading capacity (45.91%). The turbidity and Fourier transform infrared spectroscopy (FTIR) results indicated that there are other non-covalent bonding interactions between the molecules of AH-NEn besides the electrostatic forces, which accounts for the fact that it is structurally more stable than the controls. In addition, by the results of fluorescence intensity, differential scanning calorimetry (DSC), and X-ray diffraction (XRD), it was shown that thermal induction could improve the solubility, heat resistance, and encapsulation of nisin in the samples. In terms of antimicrobial function, acid-heat induction did not recede the antimicrobial activity of nisin encapsulated in egg white protein (EWP). Compared with free nisin, the loss rate of bactericidal activity of AH-NEn was reduced by 75.0% and 14.0% following treatment with trypsin or a thermal treatment at 90 °C for 30 min, respectively.
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Affiliation(s)
- Shengqi Rao
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (S.R.); (C.J.); (X.L.); (Y.Y.); (Z.W.)
| | - Caochen Jia
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (S.R.); (C.J.); (X.L.); (Y.Y.); (Z.W.)
| | - Xiangning Lu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (S.R.); (C.J.); (X.L.); (Y.Y.); (Z.W.)
| | - Yisheng Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (S.R.); (C.J.); (X.L.); (Y.Y.); (Z.W.)
| | - Zhirong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (S.R.); (C.J.); (X.L.); (Y.Y.); (Z.W.)
| | - Zhenquan Yang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (S.R.); (C.J.); (X.L.); (Y.Y.); (Z.W.)
- Jiangsu Key Laboratory of Zoonosis, Yangzhou 225009, China
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Tița O, Constantinescu MA, Rusu L, Tița MA. Natural Polymers as Carriers for Encapsulation of Volatile Oils: Applications and Perspectives in Food Products. Polymers (Basel) 2024; 16:1026. [PMID: 38674945 PMCID: PMC11054478 DOI: 10.3390/polym16081026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/30/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
The technique of encapsulating different materials into matrices that can both protect and release their contents under specific circumstances is known as encapsulation. It serves the primary function of shielding delicate components from outside influences, including heat, light, and humidity. This can be accomplished by a variety of procedures that, depending on the method and materials selected, result in the creation of particles with various structures. The materials used for encapsulation in food applications must be of high quality, acceptable for human consumption, and stable during processing and storage. The most suitable natural polymers for food applications are carbohydrates, proteins, or mixtures thereof. Volatile oils are end products of plant metabolism, accumulated and stored in various plant organs, cells, or secretory tissues. These are natural and are characterized by the scent of the aromatic plants they come from. Because of their antibacterial and antioxidant qualities, they are being utilized more and more in the food and pharmaceutical industries. Since volatile oils are highly sensitive to environmental changes, they must be stored under specific conditions after being extracted from a variety of plant sources. A promising method for increasing the applicability of volatile oils is their encapsulation into colloidal particles by natural polymers such as carbohydrates and proteins. Encapsulation hides the unfavorable taste of nutrients while shielding delicate dietary ingredients from the effects of heat, moisture, oxygen, and pH. This technique results in improved stability for volatile oils that are often sensitive to environmental factors and offers the possibility of using them in an aqueous system even if they are insoluble in water. This paper aims to provide an overview of the current advances in volatile oil encapsulation technologies and presents a variety of natural polymers used in the food industry for encapsulation. Also, a distinct section is created to highlight the current advances in dairy products enriched with encapsulated volatile oils.
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Affiliation(s)
- Ovidiu Tița
- Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No. 7, 550012 Sibiu, Romania; (O.T.); (M.A.T.)
| | - Maria Adelina Constantinescu
- Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No. 7, 550012 Sibiu, Romania; (O.T.); (M.A.T.)
| | - Lăcrămioara Rusu
- Department of Chemical Engineering and Food, Vasile Alecsandri University of Bacău, 600115 Bacău, Romania
| | - Mihaela Adriana Tița
- Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No. 7, 550012 Sibiu, Romania; (O.T.); (M.A.T.)
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Madsen M, Mohammad-Beigi H, Westh P, Aachmann FL, Svensson B. Tuning alginate β-lactoglobulin complex coacervation by modulating pH and temperature. SOFT MATTER 2023; 19:1549-1559. [PMID: 36748314 DOI: 10.1039/d2sm01435a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The use of biomolecules in food matrices and encapsulation systems is, as in other areas, moving towards greener solutions and a center piece here is the complex coacervation between natural anionic polysaccharides and proteins. Both alginate and β-lactoglobulin (β-Lg) are used in different sectors and have been shown to coacervate at pH < 5.2. Albeit with increased interest, complex coacervation has almost exclusively been studied from a macromolecular perspective, and described as an interaction based on charge-charge attraction. Here, we show that through changes in pH and temperature, alginate β-Lg complex coacervation can be tuned to purpose. By detailed biophysical and chemical characterization of coacervation and coacervate particles, insights into the molecular interaction and effect of external factors are obtained. We find that carboxylate resonance stabilization causes a release of protons at pH < pKa,alginate and an uptake of protons at pH > pKa,alginate upon coacervation. Proton release and uptake were quantified at pH 2.65 and 4.00 by isothermal titration calorimetry to be 4 and 2 protons per β-Lg molecule, respectively. By increasing the temperature to 65 °C, we discovered a secondary β-Lg concentration dependent coacervation step, where the formed particles change into large assemblies driven by entropy. These findings bring new insights to complex coacervation and its applicability in microencapsulation and drug delivery.
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Affiliation(s)
- Mikkel Madsen
- Enzyme and Protein Chemistry, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark.
| | - Hossein Mohammad-Beigi
- Enzyme and Protein Chemistry, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark.
| | - Peter Westh
- Interfacial Enzymology, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark
| | - Finn L Aachmann
- Norwegian Biopolymer Laboratory (NOBIPOL), Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, N-7491, Trondheim, Norway
| | - Birte Svensson
- Enzyme and Protein Chemistry, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark.
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Gao G, He C, Wang H, Guo J, Ke L, Zhou J, Chong PH, Rao P. Polysaccharide Nanoparticles from Isatis indigotica Fort. Root Decoction: Diversity, Cytotoxicity, and Antiviral Activity. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 12:nano12010030. [PMID: 35009980 PMCID: PMC8746683 DOI: 10.3390/nano12010030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 12/19/2021] [Accepted: 12/21/2021] [Indexed: 05/08/2023]
Abstract
It has been revealed that numerous nanoparticles are formed during the boiling preparation of traditional Chinese medical decoctions and culinary soups. They may possess physiological effects different from those of constituent components and are worth paying attention to but are barely noticed and investigated as of yet. In this study, six groups of nanoparticles, whose size ranged from 57 to 300 nm, were successfully isolated from the decoction of Isatis indigotica Fort. root, according to their particle size by the means of size-exclusive chromatography. All of the obtained nanoparticles have a high content of polysaccharides, which distinguishes them from the disclosed BLG protein nanoparticles. They also have high similarities in other compositions, surface charge, and stimuli responses. However, four out of these six nanoparticles (F2, F3, F4, and F5) exhibited significant antiviral activity against influenza virus H1N1, and their antiviral activities and cytotoxicity towards MDCK cells varied with their sizes. It suggested that the antiviral efficacy of BLG decoction could also be from its nanoparticles besides its well-known antiviral phytochemicals. It also implied that the biological effects of these polysaccharide nanoparticles, including cytotoxicity and antiviral activity, may be correlative with the physicochemical properties, especially the particle size.
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Affiliation(s)
- Guanzhen Gao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China; (G.G.); (H.W.); (L.K.); (P.H.C.); (P.R.)
| | - Chuanqi He
- Institute of Biotechnology, Fuzhou University, Fuzhou 350002, China;
| | - Huiqin Wang
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China; (G.G.); (H.W.); (L.K.); (P.H.C.); (P.R.)
| | - Jingke Guo
- Department of Food and Biological Engineering, Zhicheng College, Fuzhou University, Fuzhou 350002, China;
| | - Lijing Ke
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China; (G.G.); (H.W.); (L.K.); (P.H.C.); (P.R.)
| | - Jianwu Zhou
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China; (G.G.); (H.W.); (L.K.); (P.H.C.); (P.R.)
- Correspondence: ; Tel.: +86-571-8807-1024; Fax: +86-571-8805-6656
| | - Pik Han Chong
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China; (G.G.); (H.W.); (L.K.); (P.H.C.); (P.R.)
| | - Pingfan Rao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China; (G.G.); (H.W.); (L.K.); (P.H.C.); (P.R.)
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