1
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El-Saadony MT, Yang T, Saad AM, Alkafaas SS, Elkafas SS, Eldeeb GS, Mohammed DM, Salem HM, Korma SA, Loutfy SA, Alshahran MY, Ahmed AE, Mosa WFA, Abd El-Mageed TA, Ahmed AF, Fahmy MA, El-Tarabily MK, Mahmoud RM, AbuQamar SF, El-Tarabily KA, Lorenzo JM. Polyphenols: Chemistry, bioavailability, bioactivity, nutritional aspects and human health benefits: A review. Int J Biol Macromol 2024; 277:134223. [PMID: 39084416 DOI: 10.1016/j.ijbiomac.2024.134223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Revised: 06/17/2024] [Accepted: 07/26/2024] [Indexed: 08/02/2024]
Abstract
Polyphenols, including phenolics, alkaloids, and terpenes, are secondary metabolites that are commonly found in fruits, vegetables, and beverages, such as tea, coffee, wine, chocolate, and beer. These compounds have gained considerable attention and market demand because of their potential health benefits. However, their application is limited due to their low absorption rates and reduced tissue distribution efficiency. Engineering polyphenol-protein complexes or conjugates can enhance the antioxidant properties, bioavailability, and stability of polyphenols and improve digestive enzyme hydrolysis, target-specific delivery, and overall biological functions. Complex polyphenols, such as melanin, tannins, and ellagitannins, can promote gut microbiota balance, bolster antioxidant defense, and improve overall human health. Despite these benefits, the safety of polyphenol complexes must be thoroughly evaluated before their use as functional food additives or supplements. This review provides a detailed overview of the types of macromolecular polyphenols, their chemical composition, and their role in food enrichment. The mechanisms by which complex polyphenols act as antioxidative, anti-inflammatory, and anticancer agents have also been discussed.
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Affiliation(s)
- Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Tao Yang
- Key Laboratory of Tropical Translational Medicine of Ministry of Education, School of Pharmacy, Hainan Medical University, Haikou, 571199, China
| | - Ahmed M Saad
- Department of Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Samar Sami Alkafaas
- Molecular Cell Biology Unit, Division of Biochemistry, Department of Chemistry, Faculty of Science, Tanta University, Tanta, 31527, Egypt
| | - Sara Samy Elkafas
- Production Engineering and Mechanical Design Department, Faculty of Engineering, Menofia University, Shebin El Kom, 32511, Egypt; Faculty of Control System and Robotics, Information Technologies, Mechanics and Optics (ITMO) University, Saint-Petersburg, Russia
| | - Gehad S Eldeeb
- Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt
| | - Dina Mostafa Mohammed
- Nutrition and Food Sciences Department, National Research Centre, Dokki, Giza, 12622, Egypt
| | - Heba M Salem
- Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University, Giza, 12211, Egypt
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Samah A Loutfy
- Virology and Immunology Unit, Cancer Biology Department, National Cancer Institute, Cairo University, Cairo, 12211, Egypt
| | - Mohammad Y Alshahran
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, King Khalid University, Abha, 9088, Saudi Arabia
| | - Ahmed Ezzat Ahmed
- Department of Biology, College of Science, King Khalid University, Abha, 61421, Saudi Arabia
| | - Walid F A Mosa
- Plant Production Department (Horticulture-Pomology), Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, 21531, Egypt
| | - Taia A Abd El-Mageed
- Soil and Water Department, Faculty of Agriculture, Fayoum University, Fayoum, 63514, Egypt
| | - Atef F Ahmed
- Department of Biology, College of Science, Taif University, Taif, 21944, Saudi Arabia
| | - Mohamed A Fahmy
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | | | - Reda M Mahmoud
- Dr Nutrition Pharmaceuticals (DNP), Dubai, 48685, United Arab Emirates
| | - Synan F AbuQamar
- Department of Biology, United Arab Emirates University, Al Ain, 15551, United Arab Emirates.
| | - Khaled A El-Tarabily
- Department of Biology, United Arab Emirates University, Al Ain, 15551, United Arab Emirates; Harry Butler Institute, Murdoch University, Murdoch, 6150, W.A., Australia
| | - José M Lorenzo
- Centro Tecnologico´ de La Carne de Galicia, Rúa Galicia No. 4, Parque Tecnologico de Galicia, San Cibrao das Vinas, Ourense, 32900, Spain; Universidad de Vigo, Area´ de Tecnología de Los Alimentos, Facultad de Ciencias de Ourense, Ourense, 32004, Spain
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2
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Li X, Wu Y, Guan W, Yang J, Wang Y. Epigallocatechin gallate modification of physicochemical, structural and functional properties of egg yolk granules. Food Chem 2024; 449:139279. [PMID: 38599106 DOI: 10.1016/j.foodchem.2024.139279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 04/03/2024] [Accepted: 04/05/2024] [Indexed: 04/12/2024]
Abstract
The aim of this study was to prepare protein-polyphenol covalent complexes by treating egg yolk granules (EYG) with alkali in the presence of epigallocatechin gallate (EGCG) and characterize the physicochemical, structural, and functional properties of these covalent complexes. Results revealed that the optimal covalent binding occurred when the concentration of EGCG reached 0.15% (w/w), resulting in a grafting rate of 1.51 ± 0.03%. As the amount of EGCG increased, corresponding increases were observed in the particle size and ζ-potential of the complexes, thereby enhancing their stability. Furthermore, our analysis using fluorescence spectroscopy, FTIR, SEM, and SDS-PAGE collectively demonstrated the formation of a covalent complex between EYG and EGCG. Notably, the covalent complexes exhibited improved antioxidant activity and emulsifying properties. Overall, this study establishes a theoretical framework for the future practical application of EYG, emphasizing the potential of EGCG to modify its structural and functional characteristics.
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Affiliation(s)
- Xin Li
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yue Wu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenle Guan
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Jianrong Yang
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yuemeng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, China.
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3
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Wu Z, Zhang W, Zhao X, Xu X. Gastrointestinal digestion behavior and bioavailability of greenly prepared highly loaded myofibrillar-luteolin vehicle. Food Res Int 2024; 187:114413. [PMID: 38763665 DOI: 10.1016/j.foodres.2024.114413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
In this study, the highly loaded myofibrillar protein (MP)-luteolin (Lut) complexes were noncovalently constructed by using green high-pressure homogenization technology (HPH) and high-pressure micro-fluidization technology (HPM), aiming to optimize the encapsulation efficiency of flavonoids in the protein-based vehicle without relying on the organic solvent (i.e. DMSO, ethanol, etc.). The loading efficiency of Lut into MPs could reach 100 % with a concentration of 120 μmol/g protein by using HPH (103 MPa, 2 passes) without ethanol adoption. The in vitro gastrointestinal digestion behavior and antioxidant activity of the complexes were then compared with those of ethanol-assisted groups. During gastrointestinal digestion, the MP digestibility of complexes, reaching more than 70.56 % after thermal treatment, was higher than that of sole protein. The release profile of Lut encapsulated in ethanol-containing and ethanol-free samples both well fitted with the Hixson-Crowell release kinetic model (R2 = 0.92 and 0.94, respectively), and the total phenol content decreased by ≥ 40.02 % and ≥ 62.62 %, respectively. The in vitro antioxidant activity (DPPH, ABTS, and Fe2+) of the digestive products was significantly improved by 23.89 %, 159.69 %, 351.12 % (ethanol groups) and 13.43 %, 125.48 %, 213.95 % (non-ethanol groups). The 3 mg/mL freeze-dried digesta significantly alleviated lipid accumulation and oxidative stress in HepG2 cells. The triglycerides and malondialdehyde contents decreased by at least 57.62 % and 67.74 % after digesta treatment. This study provides an easily approached and environment-friendly strategy to construct a highly loaded protein-flavonoid conjugate, which showed great potential in the formulation of healthier meat products.
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Affiliation(s)
- Zhenyang Wu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China
| | - Weiyi Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China
| | - Xue Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China.
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, NO.1 Weigang, Nanjing, Jiangsu 210095, PR China
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4
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Zhao J, Yuan H, Chen Y, Fang X, Li Y, Yao H, Li W. Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms. Int J Biol Macromol 2024; 267:131157. [PMID: 38552684 DOI: 10.1016/j.ijbiomac.2024.131157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 03/21/2024] [Accepted: 03/25/2024] [Indexed: 04/22/2024]
Abstract
This study aimed to investigate the impact of different pre-heating temperatures (ranging from 40 °C to 80 °C) on the interactions between soy protein isolate (SPI) and catechin to effectively control catechin encapsulation efficiency and optimize the emulsifying properties of soy protein isolate. Results showed that optimal heat treatment at 70 °C improved catechin encapsulation efficiency up to 93.71 ± 0.14 %, along with the highest solubility, enhanced emulsification activity index and improved thermal stability of the protein. Multiple spectroscopic techniques revealed that increasing pretreatment temperature (from 40 °C to 70 °C) altered the secondary structures of SPI, resulting in a more stable unfolded structure for the composite system with a significant increase in α-helical structures and a decrease in random coil and β-sheet structures. Moreover, optimal heat treatment also leads to an augmentation of free sulfhydryl groups within complex as well as exposure of more internal chromophore amino acids on molecular surface. Size-exclusion high-performance liquid chromatography and SDS-PAGE analysis indicated that the band intensity of newly formed high-molecular-weight soluble macromolecules (>180 kDa) increased as the pre-heating temperature rose. Furthermore, fluorescence spectroscopy and molecular docking analysis suggest that hydrophobic and covalent interactions were involved in complex formation, which intensified with increasing temperature.
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Affiliation(s)
- Juyang Zhao
- Postdoctoral Programme of Meteria Medical Institute, Harbin University of Commerce, Harbin 150028, China; College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China.
| | - Huiping Yuan
- School of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou, Henan 450064, China
| | - Yiyu Chen
- College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Xuwei Fang
- College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Yuqi Li
- College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Hengzhe Yao
- Culinary Arts Department, Qingdao Vocational and Technical College of Hotel Management, Qingdao, Shandong 266100, China
| | - Wenlan Li
- Postdoctoral Programme of Meteria Medical Institute, Harbin University of Commerce, Harbin 150028, China.
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5
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Zhang W, Meng L, Lv X, Wang L, Zhao P, Wang J, Zhang X, Chen J, Wu Z. Enhancing Stability and Antioxidant Activity of Resveratrol-Loaded Emulsions by Ovalbumin-Dextran Conjugates. Foods 2024; 13:1246. [PMID: 38672918 PMCID: PMC11049361 DOI: 10.3390/foods13081246] [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: 03/11/2024] [Revised: 04/14/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
A reliable strategy for improving the stability and shelf life of protein-stabilized systems is by covalently attaching the protein onto a polysaccharide. In this study, ovalbumin (OVA) was modified with dextran (DEX) of different molecular weights by the Maillard reaction, and was used to enhance the stability of emulsions loaded with resveratrol. The surface hydrophobicity, thermal stability, and FT-IR spectroscopy of the OVA-DEX conjugates were evaluated. The results showed that the surface hydrophobicity of OVA decreased, while the thermal stability of OVA was significantly improved after DEX covalent modification. The OVA-DEX1k-stabilized emulsion exhibited high encapsulation efficiency of resveratrol, with the value of 89.0%. In addition, OVA-DEX was considerably more effective in droplet stabilization against different environmental stresses (heat, pH, and ionic strength). After 28 days of storage at 25 °C, the OVA-stabilized emulsion showed faster decomposition of resveratrol, whereas the OVA-DEX-conjugate-stabilized emulsion had approximately 73% retention of resveratrol. Moreover, the antioxidant activity of resveratrol-loaded emulsions stabilized by OVA-DEX was higher during storage under different temperatures. These results proved that the OVA-DEX conjugates had the potential to form stable, food-grade emulsion-based delivery systems against environmental stresses, which strongly supports their potential in the field of food and biomedical applications.
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Affiliation(s)
- Wen Zhang
- Correspondence: (W.Z.); (Z.W.); Tel.: +86-151-2261-5896 (Z.W.)
| | | | | | | | | | | | | | | | - Zijian Wu
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China (J.W.)
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6
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Jia Y, Yan X, Li X, Zhang S, Huang Y, Zhang D, Li Y, Qi B. Soy protein–phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality. Food Chem 2023; 404:134610. [DOI: 10.1016/j.foodchem.2022.134610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022]
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7
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Shi J, Cui YF, Zhou G, Li N, Sun X, Wang X, Xu N. Covalent interaction of soy protein isolate and chlorogenic acid: Effect on protein structure and functional properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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8
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BAT ÖZMATARA M, ERTAN F. Laccase-catalyzed conjugation of BSA mediated by gallic acid: Preparation, characterization, and antioxidant activity. JOURNAL OF THE TURKISH CHEMICAL SOCIETY, SECTION A: CHEMISTRY 2021. [DOI: 10.18596/jotcsa.952065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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9
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Li Y, Noro J, Martins M, Jing S, Silva C, Cavaco-Paulo A. Changing the shape of wool yarns via laccase-mediated grafting of tyrosine. J Biotechnol 2021; 339:73-80. [PMID: 34364924 DOI: 10.1016/j.jbiotec.2021.08.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 07/08/2021] [Accepted: 08/03/2021] [Indexed: 10/20/2022]
Abstract
The shape of wool yarns was changed by laccase-assisted grafting of tyrosine. Prior to tyrosine grafting a cysteine pre-treatment was optimized aiming to increase the amount of thiol reaction groups available. The best operational conditions for laccase-assisted tyrosine grafting were: i) pre-treatment with cysteine (2.2 mM) in a solution of 20 % ethanol, 15 % propylene glycol and 0.5 % benzyl alcohol, pH = 10, 40 °C; ii) tyrosine grafting with 3.0 mM tyrosine, 18 U/mL laccase, pH = 5, 40 °C. The shape modification was evaluated by number of curly twists determination on the grafted yarn samples. The thermal and mechanical properties of the grafted wool yarns was evaluated by TGA, DSC and breaking strength determination. The amount of free thiols and weight gain were assessed aiming to infer the role of the cysteine pre-treatment on the final tyrosine grafting and shape modification. The laccase-assisted grafting of tyrosine onto wool yarns have influenced the thermal and mechanical properties of the yarns however without compromising their structural integrity for the final application purposes. The developed methodology to impart new shape to wool yarns is presented herein as an environmentally friendly alternative to chemical methods. The new findings revealed great potentialities for application in similar fibers like hair.
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Affiliation(s)
- Yu Li
- Jiangsu Engineering Technology Research Centre of Functional Textiles, Jiangnan University, 214122, Wuxi, China; Key Laboratory of Eco-textiles, Jiangnan University, Ministry of Education, China; International Joint Research Laboratory for Textile and Fiber Bioprocesses, Jiangnan University, 214122, Wuxi, China
| | - Jennifer Noro
- Center of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Madalena Martins
- Center of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Su Jing
- Jiangsu Engineering Technology Research Centre of Functional Textiles, Jiangnan University, 214122, Wuxi, China; Key Laboratory of Eco-textiles, Jiangnan University, Ministry of Education, China; International Joint Research Laboratory for Textile and Fiber Bioprocesses, Jiangnan University, 214122, Wuxi, China
| | - Carla Silva
- Center of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal.
| | - Artur Cavaco-Paulo
- Jiangsu Engineering Technology Research Centre of Functional Textiles, Jiangnan University, 214122, Wuxi, China; Key Laboratory of Eco-textiles, Jiangnan University, Ministry of Education, China; International Joint Research Laboratory for Textile and Fiber Bioprocesses, Jiangnan University, 214122, Wuxi, China; Center of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal.
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Parolia S, Maley J, Sammynaiken R, Green R, Nickerson M, Ghosh S. Structure - Functionality of lentil protein-polyphenol conjugates. Food Chem 2021; 367:130603. [PMID: 34375889 DOI: 10.1016/j.foodchem.2021.130603] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/15/2021] [Accepted: 07/12/2021] [Indexed: 12/17/2022]
Abstract
Lentil protein isolate (LPI) was conjugated with plant polyphenols (quercetin, rutin, ellagic acid), and the structural and functional characteristics of the conjugates were determined in comparison with the proteins and pure polyphenols. The interaction between polyphenols and protein was achieved by a grafting method at pH 9.0 in the presence of atmospheric oxygen. Surface plasmon resonance measurements showed polyphenols' direct interaction with LPI, with the order of binding strength quercetin > ellagic acid > rutin. The degree of conjugation also followed the same order. Structural analysis of the conjugates was performed using FTIR, intrinsic fluorescence, and surface hydrophobicity. A significant improvement in DPPḢ radical scavenging and ferric reducing antioxidant power of the conjugates was observed compared to the polyphenols. However, there was a decrease in the surface activity of the conjugates compared to LPI. Such conjugation provides a novel way to combine the advantages of using plant protein and polyphenols in developing a novel food ingredient.
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Affiliation(s)
- Saakshi Parolia
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada
| | - Jason Maley
- Saskatchewan Structural Sciences Centre, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5C9, Canada
| | - Ramaswami Sammynaiken
- Saskatchewan Structural Sciences Centre, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5C9, Canada
| | - Rick Green
- KeyLeaf, Saskatoon, Saskatchewan S7N 2R4, Canada
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada
| | - Supratim Ghosh
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.
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Li X, Li M, Zhang T, McClements DJ, Liu X, Wu X, Liu F. Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (-)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6291-6302. [PMID: 34033464 DOI: 10.1021/acs.jafc.1c01167] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The impact of covalent attachment of (-)-epigallocatechin gallate (EGCG) to lactoferrin (LF) on the structure, morphology, functionality, and allergenicity of the protein was studied. These polyphenol-protein conjugates were formed using various enzymatic (laccase- and tyrosinase-catalyzed oxidation) and nonenzymatic (free radical grafting and alkali treatment) methods. The preparation conditions for forming the enzymatic conjugates were optimized by exploring the influence of order-of-addition effects: protein, polyphenols, and enzymes. The total phenol content of the LF-EGCG conjugates was quantified using the Folin-Ciocalteu method. The nature of the conjugates formed was determined using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) spectroscopy analyses. These studies showed that enzymatic cross-linking was a highly effective means of forming LF-EGCG conjugates. Analysis of these conjugates using various spectroscopic methods showed that conjugation to EGCG changed the molecular structure of LF. Atomic force microscopy showed that the four covalent cross-linking methods affected the size and morphology of these LF-EGCG conjugates formed. The antioxidant activity and emulsifying stability of LF were significantly improved by conjugation to EGCG. Finally, an enzyme-linked immunosorbent assay (ELISA) and a western blot assay indicated that conjugation of EGCG reduced the binding capacity of LF to immunoglobulin E (IgE) and immunoglobulin G (IgG), which is consistent with a decrease in allergenicity. Overall, this study suggests that LF-EGCG conjugates formed using enzymatic or nonenzymatic methods have potential applications as functional ingredients in foods.
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Affiliation(s)
- Xueqi Li
- College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong Road, Yangling, Xianyang 712100, China
| | - Moting Li
- College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong Road, Yangling, Xianyang 712100, China
| | - Tingting Zhang
- School of Medicine, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Amherst, Massachusetts 01003, United States
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong Road, Yangling, Xianyang 712100, China
| | - Xuli Wu
- School of Medicine, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong Road, Yangling, Xianyang 712100, China
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12
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Liu X, Song Q, Li X, Chen Y, Liu C, Zhu X, Liu J, Granato D, Wang Y, Huang J. Effects of different dietary polyphenols on conformational changes and functional properties of protein-polyphenol covalent complexes. Food Chem 2021; 361:130071. [PMID: 34091398 DOI: 10.1016/j.foodchem.2021.130071] [Citation(s) in RCA: 83] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 04/30/2021] [Accepted: 05/09/2021] [Indexed: 11/28/2022]
Abstract
In this study, conjugates of whey protein isolate (WPI) and four polyphenols (epigallocatechin gallate [EGCG], quercetin [QC], apigenin [AG], and naringenin [NG]) were prepared through free-radical grafting. The results for polyphenol binding equivalents and content of free amino and sulfhydryl groups as well as those from sodium dodecyl sulfate-polyacrylamide gel electrophoresis confirmed the covalent interaction between WPI and the polyphenols. Fourier transform infrared spectroscopy and fluorescence spectrum analysis identified the potential binding sites of the complexes and determined changes in the protein structure. The particle size distribution and scanning electron microscopy data demonstrated increases in conjugate particle sizes and surface changes in the complexes. The conjugation process significantly increased the polyphenols' antioxidant properties and thermal stabilities, whereas surface hydrophobicity was substantially reduced. WPI-EGCG had the best functional properties, followed by WPI-QC, WPI-AG, and WPI-NG.
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Affiliation(s)
- Xiangju Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qibin Song
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xin Li
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yunxi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chang Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiao Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jun Liu
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Daniel Granato
- Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Jinbao Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
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13
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Sun K, Li S, Si Y, Huang Q. Advances in laccase-triggered anabolism for biotechnology applications. Crit Rev Biotechnol 2021; 41:969-993. [PMID: 33818232 DOI: 10.1080/07388551.2021.1895053] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
This is the first comprehensive overview of laccase-triggered anabolism from fundamental theory to biotechnology applications. Laccase is a typical biological oxidordeuctase that induces the one-electronic transfer of diverse substrates for engendering four phenoxy radicals with concomitant reduction of O2 into 2H2O. In vivo, laccase can participate in anabolic processes to create multifarious functional biopolymers such as fungal pigments, plant lignins, and insect cuticles, using mono/polyphenols and their derivatives as enzymatic substrates, and is thus conducive to biological tissue morphogenesis and global carbon storage. Exhilaratingly, fungal laccase has high redox potential (E° = 500-800 mV) and thermodynamic efficiency, making it a remarkable candidate for utilization as a versatile catalyst in the green and circular economy. This review elaborates the anabolic mechanisms of laccase in initiating the polymerization of natural phenolic compounds and their derivatives in vivo via radical-based self/cross-coupling. Information is also presented on laccase immobilization engineering that expands the practical application ranges of laccase in biotechnology by improving the enzymatic catalytic activity, stability, and reuse rate. Particularly, advances in biotechnology applications in vitro through fungal laccase-triggered macromolecular biosynthesis may provide a key research direction beneficial to the rational design of green chemistry.
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Affiliation(s)
- Kai Sun
- Anhui Province Key Laboratory of Farmland Ecological Conservation and Pollution Prevention, School of Resources and Environment, Anhui Agricultural University, Hefei, Anhui, China
| | - Shunyao Li
- College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Youbin Si
- Anhui Province Key Laboratory of Farmland Ecological Conservation and Pollution Prevention, School of Resources and Environment, Anhui Agricultural University, Hefei, Anhui, China
| | - Qingguo Huang
- College of Agricultural and Environmental Sciences, Department of Crop and Soil Sciences, University of Georgia, Griffin, GA, USA
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14
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Li M, Blecker C, Karboune S. Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106236] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Soy protein isolate -(-)-epigallocatechin gallate conjugate: Covalent binding sites identification and IgE binding ability evaluation. Food Chem 2020; 333:127400. [PMID: 32673949 DOI: 10.1016/j.foodchem.2020.127400] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 06/03/2020] [Accepted: 06/19/2020] [Indexed: 12/18/2022]
Abstract
The conjugate prepared from (-)-epigallocatechin gallate (EGCG) and soy protein isolate (SPI) under alkaline and aerobic conditions was analyzed using a Nano-LC-Q-Orbitrap-MS/MS technique. The sulfhydryl and free amino groups of SPI were involved in covalent binding. Fifty-one peptides were conjugated with EGCG. Fifty-nine modified sites were identified, located on Cys, His, Arg, and Lys, respectively. It is the first time to confirm that each of the two phenolic rings of EGCG contained a reactive site that bound to an amino acid residue. The amino acid residue reactivity, amino acid sequence and composition affected the EGCG binding site in SPI. Lys and Arg residues are the most likely sites for modification, and modification appears to reduce IgE binding. This study is helpful to elucidate the pattern of covalent binding of polyphenols to proteins in food systems and provides a theoretical basis for the directional modification of soy proteins with polyphenols.
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16
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Laccase-catalyzed cross-linking of BSA mediated by tyrosine. Int J Biol Macromol 2020; 166:798-805. [PMID: 33147436 DOI: 10.1016/j.ijbiomac.2020.10.237] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Accepted: 10/30/2020] [Indexed: 12/14/2022]
Abstract
Tyrosine was explored as a cross-linking agent to form cross-linked bovine serum albumin (BSA) using laccase as a catalyst. Liquid chromatography-mass spectrometry (LC-MS) and fluorescence spectra indicated that tyrosine can be mainly oxidized to be dityrosine. Spectra analysis and molecular weight were used to characterize the BSA treated with tyrosine and laccase. Both SDS-PAGE and size exclusion chromatography confirmed the formation of cross-linked BSA, while most of the protein products existed as BSA-tyrosine conjugates. The MALDI-TOF analysis revealed that five tyrosine units were grafted on one BSA monomer, however one cross-linked BSA consists of two BSA monomers and 18 tyrosine. Furthermore, the content of the amino acid of BSA was identified using amino acid analysis, among those the percentage of lysine presented a visible decline from 12.36% to 11.43%, corresponding to 4-5 lysine residues. The pure and modified BSA were hydrolyzed by trypsin and the corresponding peptides were obtained. Different mass of five peptides from LC-MS spectra after hydrolysis indicated that tyrosine could react with Lys-136, Lys-204, Lys-224, Lys-322 and Lys-537 in BSA, promoting the formation of BSA-tyrosine conjugates and cross-linked BSA.
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17
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Brodowsky HM, Hennig A, Müller MT, Werner A, Zhandarov S, Gohs U. Laccase-Enzyme Treated Flax Fibre for Use in Natural Fibre Epoxy Composites. MATERIALS 2020; 13:ma13204529. [PMID: 33066026 PMCID: PMC7600163 DOI: 10.3390/ma13204529] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 09/29/2020] [Accepted: 10/05/2020] [Indexed: 11/30/2022]
Abstract
Natural fibres have a high potential as reinforcement of polymer matrices, as they combine a high specific strength and modulus with sustainable production and reasonable prices. Modifying the fibre surface is a common method to increase the adhesion and thereby enhance the mechanical properties of composites. In this study, a novel sustainable surface treatment is presented: the fungal enzyme laccase was utilised with the aim of covalently binding the coupling agent dopamine to flax fibre surfaces. The goal is to improve the interfacial strength towards an epoxy matrix. SEM and AFM micrographs showed that the modification changes the surface morphology, indicating a deposition of dopamine on the surface. Fibre tensile tests, which were performed to check whether the fibre structure was damaged during the treatment, showed that no decrease in tensile strength or modulus occurred. Single fibre pullout tests showed a 30% increase in interfacial shear strength (IFSS) due to the laccase-mediated bonding of the coupling agent dopamine. These results demonstrate that a laccase + dopamine treatment modifies flax fibres sustainably and increases the interfacial strength towards epoxy.
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Affiliation(s)
- Hanna M. Brodowsky
- HTWK, Leipzig University of Applied Sciences, D-04277 Leipzig, Germany
- Correspondence: ; Tel.: +49-341-3076-3340
| | - Anne Hennig
- Formerly Leibniz Institute of Polymer Research (IPF), D-01069 Dresden, Germany;
| | | | - Anett Werner
- Bioprocess Engineering, Institute of Natural Materials Technology, Faculty of Mechanical Science and Engineering, Technical University Dresden, D-01069 Dresden, Germany;
| | - Serge Zhandarov
- V.A. Bely Metal-Polymer Research Institute of the National Academy of Sciences of Belarus, 246050 Gomel, Belarus;
| | - Uwe Gohs
- Institute of Lightweight Engineering and Polymer Technology, Faculty of Mechanical Science and Engineering, Technical University Dresden, D-01307 Dresden, Germany;
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18
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He W, Zhang T, Velickovic TC, Li S, Lyu Y, Wang L, Yi J, Liu Z, He Z, Wu X. Covalent conjugation with (-)-epigallo-catechin 3-gallate and chlorogenic acid changes allergenicity and functional properties of Ara h1 from peanut. Food Chem 2020; 331:127355. [PMID: 32593042 DOI: 10.1016/j.foodchem.2020.127355] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 05/22/2020] [Accepted: 06/14/2020] [Indexed: 12/15/2022]
Abstract
Ara h1 is a major allergen from peanut. We investigated the effect of covalent conjugation of Ara h1 and dietary polyphenols on allergenicity and functional properties of Ara h1. Enzyme-linked immunosorbent assay revealed that the covalent conjugation of dietary polyphenols significantly reduced the IgE binding capacity of Ara h1. Covalent binding of dietary polyphenols with Ara h1 reduced histamine release by 40% in basophils. The decreased IgE binding capacity of Ara h1 could be ascribed to changes in protein conformation. The IgE epitope of Ara h1 might be blocked by polyphenols at the binding site. Analysis of pepsin digestion of Ara h1-polyphenol conjugates indicated that the covalent binding increased pepsin digestibility and reduced IgE binding capacity. Furthermore, covalent conjugation of Ara h1 with polyphenols decreased denaturation temperature and increased antioxidant activity. Ara h1 conjugated with polyphenols may be a promising approach for reducing the allergenicity of Ara h1.
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Affiliation(s)
- Weiyi He
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Tingting Zhang
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Tanja Cirkovic Velickovic
- Center of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade-Faculty of Chemistry, Belgrade, Serbia; Ghent University Global Campus, Incheon, South Korea
| | - Shuiming Li
- College of Life Sciences, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Yansi Lyu
- Department of Dermatology, Shenzhen University General Hospital, Shenzhen, Guangdong Province 518060, PR China
| | - Linlin Wang
- Department of Digestion, Shenzhen University General Hospital, Shenzhen, Guangdong Province 518060, PR China
| | - Jiang Yi
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Zhigang Liu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Zhendan He
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China
| | - Xuli Wu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, PR China.
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19
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Chai TT, Xiao J, Dass SM, Wong FC. Laccase-catalyzed, Phytochemical-mediated Protein Crosslinking Conjugates. EFOOD 2020. [DOI: 10.2991/efood.k.200218.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
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20
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Liu J, Yong H, Yao X, Hu H, Yun D, Xiao L. Recent advances in phenolic-protein conjugates: synthesis, characterization, biological activities and potential applications. RSC Adv 2019; 9:35825-35840. [PMID: 35528080 PMCID: PMC9074773 DOI: 10.1039/c9ra07808h] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Accepted: 10/30/2019] [Indexed: 01/31/2023] Open
Abstract
Proteins and phenolic compounds are two types of food ingredients with distinct functionalities. In the past decade, many attempts have been made to conjugate phenolic compounds with proteins through covalent linkages. Four types of conjugation reactions including alkaline, free radical mediated grafting, enzyme catalyzed grafting and chemical coupling methods are frequently used to synthesize phenolic-protein conjugates. The synthesized phenolic-protein conjugates can be well characterized by several different instrumental methods, such as UV spectroscopy, Fourier transform infrared spectroscopy, fluorescence spectroscopy, circular dichroism, mass spectroscopy, sodium dodecyl sulfate polyacrylamide gel electrophoresis and differential scanning calorimetry. Importantly, phenolic-protein conjugates exhibit improved biological properties (e.g. antioxidant, anticancer and antimicrobial activities) as compared with native proteins. Moreover, the applications of native proteins can be greatly widened by conjugation with phenolic compounds. Phenolic-protein conjugates have been developed as antioxidant emulsions for nutraceutical delivery, edible films for food packaging, stabilizers for metal nanoparticles, and hydrogels and nanoparticles for controlled drug release. In this review, recent advances in the synthesis, characterization, biological properties and potential applications of phenolic-protein conjugates were summarized.
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Affiliation(s)
- Jun Liu
- College of Food Science and Engineering, Yangzhou University Yangzhou 225127 Jiangsu China
| | - Huimin Yong
- College of Food Science and Engineering, Yangzhou University Yangzhou 225127 Jiangsu China
| | - Xiyu Yao
- College of Food Science and Engineering, Yangzhou University Yangzhou 225127 Jiangsu China
| | - Huixia Hu
- College of Food Science and Engineering, Yangzhou University Yangzhou 225127 Jiangsu China
| | - Dawei Yun
- College of Food Science and Engineering, Yangzhou University Yangzhou 225127 Jiangsu China
| | - Lixia Xiao
- College of Food Science and Engineering, Yangzhou University Yangzhou 225127 Jiangsu China
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21
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He W, Xu H, Lu Y, Zhang T, Li S, Lin X, Xu B, Wu X. Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103490] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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22
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Zhang L, McClements DJ, Wei Z, Wang G, Liu X, Liu F. Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Crit Rev Food Sci Nutr 2019; 60:2083-2097. [PMID: 31257900 DOI: 10.1080/10408398.2019.1630358] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
When consumed at sufficiently high levels, polyphenols may provide health benefits, which is linked to their antidiabetic, antiinflamatory, antimicrobial, antioxidant, antitumor, and hypolipidemic properties. Moreover, certain polyphenol combinations exhibit synergistic effects when delivered together - the combined polyphenols have a higher biological activity than the sum of the individual ones. However, the commercial application of polyphenols as nutraceuticals is currently limited because of their poor solubility characteristics; instability when exposed to light, heat, and alkaline conditions; and, low and inconsistent oral bioavailability. Colloidal delivery systems are being developed to overcome these challenges. In this article, we review the design, fabrication, and utilization of food-grade biopolymer-based delivery systems for the encapsulation of one or more polyphenols. In particular, we focus on the creation of delivery systems constructed from edible proteins and polysaccharides. The optimization of biopolymer-based delivery systems may lead to the development of innovative polyphenol-enriched functional foods that can improve human health and wellbeing.
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Affiliation(s)
- Lan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | | | - Zhiliang Wei
- Russell H. Morgan Department of Radiology and Radiological Science, The Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Guoqing Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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23
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Qiang T, Chen L, Yan Z, Liu X. Evaluation of a Novel Collagenous Matrix Membrane Cross-Linked with Catechins Catalyzed by Laccase: A Sustainable Biomass. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1504-1512. [PMID: 30644748 DOI: 10.1021/acs.jafc.8b05810] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Collagen, a sustainable and biodegradable biomass material, has many applications in different scope including application in food packaging. However, owing to its poor mechanical properties, this kind of application is limited. In this work, collagen was cross-linked with catechin under the incubation of laccase to improve the mechanical properties of collagen, and the cross-linked collagen exhibited properties of excellent antioxidant capacity and lower swelling ratio. Meanwhile, Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS) results provide evidence for changes in the structure of collagen after being cross-linked with the catechin. From the aspects of the thermal stability, tensile strength, elongation, antioxidant capacity, swelling, solubility, and morphological analysis, the cross-linked collagen has better physical properties in comparison with natural collagen. This indicates that the physical properties and antioxidant capacity of collagen after being cross-linked with catechins were improved significantly. Therefore, the cross-linked collagen can be used as green food-packaging materials.
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Affiliation(s)
- Taotao Qiang
- College of Bioresources Chemical and Materials Engineering , Shaanxi University of Science & Technology , Xi'an 710021 , China
- National Demonstration Center for Experimental Light Chemistry Engineering Education , Shaanxi University of Science & Technology , Xi'an 710021 , China
| | - Liang Chen
- College of Bioresources Chemical and Materials Engineering , Shaanxi University of Science & Technology , Xi'an 710021 , China
- National Demonstration Center for Experimental Light Chemistry Engineering Education , Shaanxi University of Science & Technology , Xi'an 710021 , China
| | - Zhuan Yan
- College of Bioresources Chemical and Materials Engineering , Shaanxi University of Science & Technology , Xi'an 710021 , China
- National Demonstration Center for Experimental Light Chemistry Engineering Education , Shaanxi University of Science & Technology , Xi'an 710021 , China
| | - Xinhua Liu
- College of Bioresources Chemical and Materials Engineering , Shaanxi University of Science & Technology , Xi'an 710021 , China
- National Demonstration Center for Experimental Light Chemistry Engineering Education , Shaanxi University of Science & Technology , Xi'an 710021 , China
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24
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25
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Han J, Du Y, Shang W, Yan J, Wu H, Zhu B, Xiao H. Fabrication of surface-active antioxidant biopolymers by using a grafted scallop (Patinopecten yessoensis) gonad protein isolate–epigallocatechin gallate (EGCG) conjugate: improving the stability of tuna oil-loaded emulsions. Food Funct 2019; 10:6752-6766. [DOI: 10.1039/c9fo01723b] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A novel antioxidant system was developed to improve stability of tuna oil-loaded emulsions.
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Affiliation(s)
- Jiarun Han
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Yinan Du
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Wenhui Shang
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Jianan Yan
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
| | - Haitao Wu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
- National Engineering Research Center of Seafood
| | - Beiwei Zhu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian Liaoning 116034
- China
- National Engineering Research Center of Seafood
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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26
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Sharma A, Jain KK, Jain A, Kidwai M, Kuhad RC. Bifunctional in vivo role of laccase exploited in multiple biotechnological applications. Appl Microbiol Biotechnol 2018; 102:10327-10343. [PMID: 30406827 DOI: 10.1007/s00253-018-9404-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 09/08/2018] [Accepted: 09/10/2018] [Indexed: 12/29/2022]
Abstract
Laccases are multicopper enzymes present in plants, fungi, bacteria, and insects, which catalyze oxidation reactions together with four electron reduction of oxygen to water. Plant, bacterial, and insect laccases have a polymerizing role in nature, implicated in biosynthesis of lignin, melanin formation, and cuticle hardening, respectively. On the other hand, fungal laccases carry out both polymerizing (melanin synthesis and fruit body formation) as well as depolymerizing roles (lignin degradation). This bifunctionality of fungal laccases can be attributed to the presence of multiple isoforms within the same as well as different genus and species. Interestingly, by manipulating culture conditions, these isoforms with their different induction patterns and unique biochemical characteristics can be expressed or over-expressed for a targeted biotechnological application. Consequently, laccases can be considered as one of the most important biocatalyst which can be exploited for divergent industrial applications viz. paper pulp bleaching, fiber modification, dye decolorization, bioremediation as well as organic synthesis. The present review spotlights the role of fungal laccases in various antagonistic applications, i.e., polymerizing and depolymerizing, and co-relating this dual role with potential industrial significance.
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Affiliation(s)
- Abha Sharma
- Lignocellulose Biotechnology laboratory, Department of Microbiology, University of Delhi South Campus, New Delhi, 110021, India
| | - Kavish Kumar Jain
- Lignocellulose Biotechnology laboratory, Department of Microbiology, University of Delhi South Campus, New Delhi, 110021, India
| | - Arti Jain
- Green Chemistry laboratory, Department of Chemistry, University of Delhi, North Campus, New Delhi, 110007, India
| | - Mazahir Kidwai
- Green Chemistry laboratory, Department of Chemistry, University of Delhi, North Campus, New Delhi, 110007, India
| | - R C Kuhad
- Lignocellulose Biotechnology laboratory, Department of Microbiology, University of Delhi South Campus, New Delhi, 110021, India.
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27
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Lu Y, Li S, Xu H, Zhang T, Lin X, Wu X. Effect of Covalent Interaction with Chlorogenic Acid on the Allergenic Capacity of Ovalbumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9794-9800. [PMID: 30165028 DOI: 10.1021/acs.jafc.8b03410] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Ovalbumin (OVA) is a major allergen in avian egg white. Here, we investigated the conjugation of OVA and chlorogenic acid (CHA) to reduce the allergenic capacity of OVA. OVA-CHA conjugate was characterized by SDS-PAGE, MALDI-TOF-MS, differential scanning calorimetry, and multispectroscopic methods. Sites of the OVA-CHA conjugate were identified by LC-MS/MS. CHA possibly conjugated with Lys20 and Lys17 in OVA, which resulted in the unfolding of OVA. ELISA and Western blot assay indicated that the OVA-CHA conjugate reduced the IgE binding capacity of OVA. The results also indicated that the ability of the OVA-CHA conjugate to activate histamine release was reduced. The decreased allergenic capacity of OVA was attributed to changes in the protein structure. Moreover, the CHA binding site in OVA might directly shield the linear IgE epitope, thereby reducing the IgE binding ability. Also, the OVA-CHA conjugate showed high antioxidant activity. OVA conjugated with CHA may be a promising method of OVA hyposensitization.
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28
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Kim S, Lee H, Kim J, Oliveira F, Souto P, Kim H, Nakamatsu J. Laccase-mediated grafting of polyphenols onto cationized cotton fibers to impart UV protection and antioxidant activities. J Appl Polym Sci 2017. [DOI: 10.1002/app.45801] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Suyeon Kim
- Engineering Department; Pontificia Universidad Catolica del Peru (PUCP), Av. Universitaria 1801; Lima 32 Lima Peru
| | - Hyunkyung Lee
- Human and Culture Convergence Technology R&BD Group; Korea Institute of Industrial Technology (KITECH) 143 Hanggaul-ro, Sangrok-gu, Ansan-si; Gyeonggi-do 426-910 Republic of Korea
| | - Juhea Kim
- Human and Culture Convergence Technology R&BD Group; Korea Institute of Industrial Technology (KITECH) 143 Hanggaul-ro, Sangrok-gu, Ansan-si; Gyeonggi-do 426-910 Republic of Korea
| | - Fernando Oliveira
- Engineering Department-Campus Blumenau; Federal University of Santa Catarina-UFSC, Rua Pomerode, 710-Salto Norte; Blumenau SC 89065-300 Brazil
| | - Pedro Souto
- Textile Engineering Department; Centro de Ciência e Tecnologia Têxtil, Universidade do Minho, Campus de Azurém; Guimarães 4800-058 Portugal
| | - Hyerim Kim
- Department of Clothing and Textiles; Sookmyung Women's University; Yongsan-gu Seoul 04310 Republic of Korea
| | - Javier Nakamatsu
- Science Department; Pontificia Universidad Catolica del Peru (PUCP), Av. Universitaria 1801; Lima 32 Lima Peru
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29
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Kim S, Requejo KI, Nakamatsu J, Gonzales KN, Torres FG, Cavaco-Paulo A. Modulating antioxidant activity and the controlled release capability of laccase mediated catechin grafting of chitosan. Process Biochem 2017. [DOI: 10.1016/j.procbio.2016.12.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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30
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Jiang Z, Yuan X, Yao K, Li X, Zhang X, Mu Z, Jiang L, Hou J. Laccase-aided modification: Effects on structure, gel properties and antioxidant activities of α-lactalbumin. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.043] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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31
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32
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Liu F, Ma C, Gao Y, McClements DJ. Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review. Compr Rev Food Sci Food Saf 2016; 16:76-95. [DOI: 10.1111/1541-4337.12229] [Citation(s) in RCA: 178] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Accepted: 08/29/2016] [Indexed: 12/19/2022]
Affiliation(s)
- Fuguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
- Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst MA 01003 USA
| | - Cuicui Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
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33
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A feasibility study on the application of a laccase-mediator system in stirred yoghurt at the pilot scale. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Mokoonlall A, Pfannstiel J, Struch M, Berger RG, Hinrichs J. Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Kim S, Nakamatsu J, Maurtua D, Oliveira F. Formation, antimicrobial activity, and controlled release from cotton fibers with deposited functional polymers. J Appl Polym Sci 2015. [DOI: 10.1002/app.43054] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Suyeon Kim
- Dirección De Gestión De La Investigación; Pontificia Universidad Católica Del Perú PUCP; Av. Universitaria 1801, Lima 32 Lima Perú
- Engineering Department; Pontificia Universidad Católica Del Perú PUCP; Av. Universitaria 1801, Lima 32 Lima Perú
| | - Javier Nakamatsu
- Science Department; Pontificia Universidad Católica Del Perú PUCP; Av. Universitaria 1801, Lima 32 Lima Perú
| | - Dora Maurtua
- Microbiology Department, Faculty of Science and Philosophy; Universidad Peruana Cayetano Heredia; Av. Honorio Delgado 430 Lima 31 Peru
| | - Fernando Oliveira
- Centro De Tecnologia, Textil Engineering Department, Campus Universitário, Universidade Federal Do Rio Grande Do Norte, Av. Salgado Filho; Lagoa Nova Natal 3000 Brasil
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Shatalin YV, Shubina VS. A new material based on collagen and taxifolin: Preparation and properties. Biophysics (Nagoya-shi) 2015. [DOI: 10.1134/s0006350915030173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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Pezzella C, Guarino L, Piscitelli A. How to enjoy laccases. Cell Mol Life Sci 2015; 72:923-40. [PMID: 25577278 PMCID: PMC11113763 DOI: 10.1007/s00018-014-1823-9] [Citation(s) in RCA: 115] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2014] [Accepted: 12/30/2014] [Indexed: 01/08/2023]
Abstract
An analysis of the scientific literature published in the last 10 years reveals a constant growth of laccase applicative research in several industrial fields followed by the publication of a great number of patents. The Green Chemistry journal devoted the cover of its September 2014 issue to a laccase as greener alternative for chemical oxidation. This indicates that laccase "never-ending story" has found a new promising trend within the constant search for efficient (bio)catalysts able to meet the 12 green chemistry principles. A survey of ancient and cutting-edge uses of laccase in different industrial sectors is offered in this review with the aim both to underline their potential and to provide inspiration for new ones. Applications in textile and food fields have been deeply described, as well as examples concerning polymer synthesis and laccase-catalysed grafting. Recent applications in pharmaceutical and cosmetic industry have also been reviewed.
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Affiliation(s)
- Cinzia Pezzella
- Dipartimento di Scienze Chimiche, Complesso Universitario Monte S. Angelo, via Cintia 4, 80126, Naples, Italy,
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Kumar A, Sharma KK, Kumar P, Ramchiary N. Laccase isozymes from Ganoderma lucidum MDU-7: Isolation, characterization, catalytic properties and differential role during oxidative stress. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2015.01.010] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Yi J, Zhang Y, Liang R, Zhong F, Ma J. Beta-carotene chemical stability in Nanoemulsions was improved by stabilized with beta-lactoglobulin-catechin conjugates through free radical method. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:297-303. [PMID: 25514513 DOI: 10.1021/jf5056024] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Beta-lactoglobulin (BLG)–catechin conjugates were prepared by a free radical method and investigated with sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), electrospray ionization–mass spectrometry (ESI-MS), and far-UV circular dichroism (CD). Covalent binding between BLG and catechin were confirmed with SDS-PAGE and ESI-MS. About 93% of beta-lactoglobulin was conjugated with catechin or catecin fragments according to the gel intensity analysis software. Far-UV CD results showed that the content of β-sheet decreased with a corresponding increase in unordered structures after grafting. Both nanoemulsions with mean particle size between 160 and 170 nm were prepared. Both the rate of particle growth and the total beta-carotene (BC) loss at 50 °C were significantly greater than at 4 and 25 °C. The retention rates of BC in nanoemulsions were 27.8% and 48.6% for BLG and BLG–catechin conjugates, respectively, after 30 days of storage at 50 °C. The BC retention encapsulated in nanoemulsion was significantly improved using BLG–catechin conjugates, compared with BLG alone. The increase of BC retention in nanoemulsions encapsulated with BLG–catechin conjugates was due to the significant improvement of antioxidative properties (reducing power, free radical scavenging activity, and hydroxyl radical scavenging activity) of BLG after covalent binding with catechin. The results indicated that the proteins modified with polyphenols can be widely used in a labile bioactive compounds encapsulation delivery system.
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Cirillo G, Curcio M, Vittorio O, Iemma F, Restuccia D, Spizzirri UG, Puoci F, Picci N. Polyphenol Conjugates and Human Health: A Perspective Review. Crit Rev Food Sci Nutr 2014; 56:326-37. [DOI: 10.1080/10408398.2012.752342] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Silva CG, Tavares APM, Dražić G, Silva AMT, Loureiro JM, Faria JL. Controlling the Surface Chemistry of Multiwalled Carbon Nanotubes for the Production of Highly Efficient and Stable Laccase-Based Biocatalysts. Chempluschem 2014. [DOI: 10.1002/cplu.201402054] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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You J, Luo Y, Wu J. Conjugation of ovotransferrin with catechin shows improved antioxidant activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2581-7. [PMID: 24606536 DOI: 10.1021/jf405635q] [Citation(s) in RCA: 103] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Ovotransferrin (OTF), representing 12-13% of the total egg white, is a member of transferrin family with antimicrobial and antioxidant activities. Catechin is a polyphenolic antioxidant found in green tea. The objective of the study was to conjugate ovotransferrin with catechin to improve the antioxidant activity of OTF. Conjugates were prepared either by the free radical method using hydrogen peroxide-ascorbic acid as the initiator or by the alkaline method at pH of 9.0. The oxygen-radical-scavenging effect was increased from 3.95 mol trolox equivalent (TE)/mol of ovotransferrin to 22.80 and 17.14 mol TE/mol sample, respectively, in radical and alkaline prepared conjugates, which indicated that conjugation with catechin is an effective way to improve antioxidant activity of the protein. Conjugation between ovotransferrin and catechin was analyzed by fluorescence analyses, ultra performance liquid chromatography, matrix-assisted laser desorption ionization time-of-flight mass spectrometry and liquid chromatography coupled online to a tandem mass spectrometer. Catechin was covalently bound to lysine (residues 327) and glutamic acid (residues 186) in ovotransferrin. The ovotransferrin-catechin conjugate may have a potential application as a functional food and nutraceutical ingredient.
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Affiliation(s)
- Juan You
- College of Food Science & Nutritional Engineering, China Agricultural University , Beijing 100083, People's Republic of China
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Li B, Liu XJ, Li L, Zhang SH, Li Y, Li DD, Zhen YS. A tumor-targeting dextran–apoprotein conjugate integrated with enediyne chromophore shows highly potent antitumor efficacy. Polym Chem 2014. [DOI: 10.1039/c4py00532e] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
A novel dextran–apoprotein conjugate that could selectively stay in tumor tissues for a prolonged time was prepared. After integrating with enediyne chromophore, this conjugate showed highly potent antitumor efficacy.
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Affiliation(s)
- Bin Li
- Institute of Medicinal Biotechnology
- Chinese Academy of Medical Sciences and Peking Union Medical College
- Beijing 100050, China
| | - Xiu-jun Liu
- Institute of Medicinal Biotechnology
- Chinese Academy of Medical Sciences and Peking Union Medical College
- Beijing 100050, China
| | - Liang Li
- Institute of Medicinal Biotechnology
- Chinese Academy of Medical Sciences and Peking Union Medical College
- Beijing 100050, China
| | - Sheng-hua Zhang
- Institute of Medicinal Biotechnology
- Chinese Academy of Medical Sciences and Peking Union Medical College
- Beijing 100050, China
| | - Yi Li
- Institute of Medicinal Biotechnology
- Chinese Academy of Medical Sciences and Peking Union Medical College
- Beijing 100050, China
| | - Dian-dong Li
- Institute of Medicinal Biotechnology
- Chinese Academy of Medical Sciences and Peking Union Medical College
- Beijing 100050, China
| | - Yong-su Zhen
- Institute of Medicinal Biotechnology
- Chinese Academy of Medical Sciences and Peking Union Medical College
- Beijing 100050, China
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Zhu J, Zhu H, Njuguna J, Abhyankar H. Recent Development of Flax Fibres and Their Reinforced Composites Based on Different Polymeric Matrices. MATERIALS (BASEL, SWITZERLAND) 2013; 6:5171-5198. [PMID: 28788383 PMCID: PMC5452774 DOI: 10.3390/ma6115171] [Citation(s) in RCA: 143] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/02/2013] [Revised: 09/26/2013] [Accepted: 10/14/2013] [Indexed: 11/17/2022]
Abstract
This work describes flax fibre reinforced polymeric composites with recent developments. The properties of flax fibres, as well as advanced fibre treatments such as mercerization, silane treatment, acylation, peroxide treatment and coatings for the enhancement of flax/matrix incompatibility are presented. The characteristic properties and characterizations of flax composites on various polymers including polypropylene (PP) and polylactic acid, epoxy, bio-epoxy and bio-phenolic resin are discussed. A brief overview is also given on the recent nanotechnology applied in flax composites.
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Affiliation(s)
- Jinchun Zhu
- Centre of Automotive Technology, Cranfield University, Cranfield, MK43 0AL, UK.
| | - Huijun Zhu
- Cranfiled Health, Cranfield University, Cranfield, MK43 0AL, UK.
| | - James Njuguna
- Institute for Innovation, Design and Sustainability, Robert Gordon University, Aberdeen AB10 7GJ, UK.
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