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Fu W, Liu F, Zhang R, Zhao R, He Y, Wang C. Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid. Foods 2024; 13:2054. [PMID: 38998558 PMCID: PMC11241131 DOI: 10.3390/foods13132054] [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: 05/14/2024] [Revised: 06/19/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
The aim of this study was to prepare and characterize stable non-covalent ternary complexes based on pea protein (PP, 0.5%), hyaluronic acid (HA, 0.125%), and chlorogenic acid (CA, 0~0.03%). The ternary complexes were comprehensively evaluated for physicochemical attributes, stability, emulsifying capacities, antioxidant properties, and antimicrobial efficacy. PP-HA binary complexes were first prepared at pH 7, and then CA was bound to the binary complexes, as verified by fluorescence quenching. Molecular docking elucidated that PP interacted with HA and CA through hydrogen bonding, hydrophobic and electrostatic interactions. The particle size of ternary complexes initially decreased, then increased with CA concentration, peaking at 0.025%. Ternary complexes demonstrated good stability against UV light and thermal treatment. Emulsifying activity of complexes initially decreased and then increased, with a turning point of 0.025%, while emulsion stability continued to increase. Complexes exhibited potent scavenging ability against free radicals and iron ions, intensifying with higher CA concentrations. Ternary complexes effectively inhibited Staphylococcus aureus and Escherichia coli, with inhibition up to 0.025%, then decreasing with CA concentration. Our study indicated that the prepared ternary complexes at pH 7 were stable and possessed good functionality, including emulsifying properties, antioxidant activity, and antibacterial properties under certain concentrations of CA. These findings may provide valuable insights for the targeted design and application of protein-polysaccharide-polyphenol complexes in beverages and dairy products.
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Affiliation(s)
| | | | | | | | | | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (W.F.); (F.L.); (R.Z.); (R.Z.); (Y.H.)
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Zhao L, Ding X, Khan IM, Yue L, Zhang Y, Wang Z. Preparation and characterization of curcumin/chitosan conjugate as an efficient photodynamic antibacterial agent. Carbohydr Polym 2023; 313:120852. [PMID: 37182952 DOI: 10.1016/j.carbpol.2023.120852] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 03/28/2023]
Abstract
Curcumin (Cur) is a natural pigment with excellent biological activity. The poor stability and insolubility of Cur in water severely limit its application. Therefore, to overcome these dilemmas which are big hindrances in their application, a novel derivative (COCS-Cur) was prepared by the esterification reaction of carboxylated chitosan (COCS) and Cur. The structure and properties of conjugate were determined through a series of characterizations. The derivatives had excellent solubility as well as stability. In addition, antioxidant and photodynamic antibacterial experiments proved that COCS-Cur had the excellent free radical scavenging ability and photodynamic antibacterial activity. The derivatives presented a better antibacterial effect on Staphylococcus aureus (S. aureus) than Escherichia coli (E. coli). Noteworthy, the COCS-Cur derivatives showed no obvious toxicity which makes them a stronger contender and potential antimicrobial agent or functional nutrient for application in the food industry.
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Wang C, Zhao R, Liu J, Wang C. Towards understanding the interaction between ultrasound-pretreated β-lactoglobulin monomer with resveratrol. LUMINESCENCE 2023; 38:116-126. [PMID: 36563058 DOI: 10.1002/bio.4427] [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: 09/12/2022] [Revised: 11/06/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022]
Abstract
Increasingly, studies are using ultrasound to elevate the functional properties of proteins, so the interaction between phenolic compounds and proteins induced by ultrasound needs to be further understood. β-Lactoglobulin (β-LG) at pH 8.1, which exists mainly as monomers, was ultrasound treated at 20 kHz ultrasonic intensity and 30% amplitude for 0-5 min and subsequently interacted with resveratrol. Fluorescence data showed that ultrasound pretreatment improved binding constant (Ka ) from (1.62 ± 0.45) × 105 to (9.43 ± 0.55) × 105 M-1 and binding number from 1.13 ± 0.09 to 1.28 ± 0.11 in a static quenching mode. Fluorescence resonance energy transfer (FRET) analysis indicated that resveratrol bound to the surface hydrophobic pocket of native and treated proteins with no obvious changes in energy transfer efficiency (E) and Föster's distance (r). Thermodynamic parameters indicated that ultrasonication shifted the main driving force from the hydrophobic force for native and 1-min treated β-LG to van der Waals forces and hydrogen bonding for both 3-min and 5-min treated proteins. Ultrasonication and resveratrol addition generated significant differences in surface hydrophobicity and the surface charge of the protein (P < 0.05), whereas they had little influence on the secondary structure of β-LG. Compared with the native β-LG/resveratrol complex, ultrasound-treated protein complexes showed significantly stronger 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging capacity (P < 0.05), and kept relatively stable after 180-min irradiation. Data provided by this study can lead to a better comprehension of the structure and molecular events occurring during the complexing process between an ultrasound-pretreated protein with polyphenol.
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Affiliation(s)
- Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jia Liu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Ce Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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Pea protein based nanocarriers for lipophilic polyphenols: Spectroscopic analysis, characterization, chemical stability, antioxidant and molecular docking. Food Res Int 2022; 160:111713. [DOI: 10.1016/j.foodres.2022.111713] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/02/2022] [Accepted: 07/18/2022] [Indexed: 01/04/2023]
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Wang C, Li J, Sun Y, Wang C, Guo M. Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex. J Dairy Sci 2022; 105:6431-6446. [PMID: 35688741 DOI: 10.3168/jds.2022-21862] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 03/29/2022] [Indexed: 12/17/2023]
Abstract
A cannabidiol (CBD)-loaded oil-in-water emulsion stabilized by a whey protein (WP)-maltodextrin (MD) conjugate and rosmarinic acid (RA) complex was fabricated, and its stability characteristics were investigated under various environmental conditions. The WP-MD conjugates were formed via dry-heating. The interaction between WP and MD was assessed by browning intensity, reduced amount of free amino groups, the formation of high molecular weight components in sodium dodecyl sulfate-PAGE, and changes in secondary structure of whey proteins. The WP-MD-RA noncovalent complex was prepared and confirmed by fluorescence quenching and Fourier-transform infrared spectroscopy spectra. Emulsions stabilized by WP, WP-MD, and WP-RA were used as references to evaluate the effect of WP-MD-RA as a novel emulsifier. Results showed that WP-MD-RA was an effective emulsifier to produce fine droplets for a CBD-loaded emulsion and remarkably improved the pH and salt stabilities of emulsions in comparison with WP. An emulsion prepared with WP-MD-RA showed the highest protection of CBD against UV and heat-induced degradation among all emulsions. The ternary complex kept emulsions in small particle size during storage at 4°C. Data from the current study may offer useful information for designing emulsion-based delivery systems which can protect active substance against environmental stresses.
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Affiliation(s)
- Ce Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Ji Li
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Yonghai Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405; College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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Wang C, Cui B, Sun Y, Wang C, Guo M. Preparation, stability, antioxidative property and in vitro release of cannabidiol (CBD) in zein-whey protein composite nanoparticles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113466] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Encapsulation of quercetin in pea protein-high methoxyl pectin nanocomplexes: Formation, stability, antioxidant capacity and in vitro release profile. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Zhang X, Lu Y, Zhao R, Wang C, Wang C, Zhang T. Study on simultaneous binding of resveratrol and curcumin to β-lactoglobulin: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107331] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Zhang Y, Li S, Yang Y, Wang C, Zhang T. Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid. J Dairy Sci 2022; 105:2963-2977. [DOI: 10.3168/jds.2021-21088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 12/06/2021] [Indexed: 12/21/2022]
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Wang C, Chen L, Lu Y, Liu J, Zhao R, Sun Y, Sun B, Cuina W. pH-Dependent complexation between β-lactoglobulin and lycopene: Multi-spectroscopy, molecular docking and dynamic simulation study. Food Chem 2021; 362:130230. [PMID: 34098435 DOI: 10.1016/j.foodchem.2021.130230] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 05/16/2021] [Accepted: 05/26/2021] [Indexed: 12/24/2022]
Abstract
This study aims to investigate the effect of pH levels (pH 7.0 and pH 8.1) on binding ability of β-lactoglobulin (β-LG) with lycopene (LYC) and elucidate interaction mechanisms using multi-spectroscopy and molecular docking study. β-LG at pH 8.1 showed a stronger binding affinity to lycopene than that at pH 7.0 according to binding constant, binding number, energy transfer efficiency, and surface hydrophobicity. Lycopene bound to protein mainly by van der Waals force in the form of static quenching mode and preferred to interact with β-LG at the top of barrel for both pH levels. Molecular dynamic simulation revealed that β-LG/LYC complex at pH 8.1 was more stable than at pH 7.0. β-LG/LYC complexes formed at pH 8.1 showed significantly higher ABTS radical scavenging activity than samples at pH 7.0 (p < 0.05). Data obtained may contribute valuable information for preparing a whey protein-based delivery system for lycopene.
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Affiliation(s)
- Ce Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Lu Chen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yingcong Lu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jia Liu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yonghai Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Boyang Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Wang Cuina
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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Ming Y, Chen L, Khan A, Wang H, Wang C. Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating. Food Sci Biotechnol 2020; 29:1655-1663. [PMID: 33282432 DOI: 10.1007/s10068-020-00824-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 07/25/2020] [Accepted: 09/03/2020] [Indexed: 12/18/2022] Open
Abstract
Effects of tea polyphenols (TP) incorporation on physicochemical and antioxidative properties of whey protein isolate (WPI) coating were studied. Two WPI coating solutions were prepared by heating WPI solutions (pH 8, 90 °C) for 30 min and then TP was incorporated. TP addition could increase the negative zeta potential of 5% solution. The surface hydrophobicity index of both solutions was increased and intrinsic fluorescence intensity decreased greatly after addition of TP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (2 ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging capacities of both solutions increased with increasing TP. Compared with apple pieces coated with whey protein only, those with TP containing whey protein coatings showed lower browning index and slight changes in weight loss during 24 h storage. Data indicated that TP could influence the physicochemical properties and improve the antioxidant activity of WPI coating solutions and can be used to retard the enzymatic browning of fruit during storage.
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Affiliation(s)
- Yao Ming
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Lu Chen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Abbas Khan
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Hao Wang
- Department of Food Science, Northeast Agriculture University, Harbin, 150001 Heilongjiang China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
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Wang C, Wang H, Sun X, Sun Y, Guo M. Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes. Int J Mol Sci 2019; 20:ijms20174089. [PMID: 31438619 PMCID: PMC6747464 DOI: 10.3390/ijms20174089] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 08/11/2019] [Accepted: 08/19/2019] [Indexed: 01/16/2023] Open
Abstract
Whey protein and inulin at various weight ratios were dry heated at 60 °C for 5 days under relative humidity of 63%. The heated mixtures were found to have significant changes in browning intensity and zeta-potential compared to untreated mixture. Heated samples showed significantly lower surface hydrophobicity than untreated mixtures. Compared with untreated samples, dry-heated samples showed significantly higher 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) scavenging ability with whey protein to inulin mass ratios of 1:2 and 1:3 and significantly higher 2,2′-Azinobis(2-Ethylbenzothiazoline-6-Sulfonate) (ABTS) scavenging abilities and oxygen radical absorbance capacity (ORAC) at all weight ratios. Dry heat-induced interactions between whey protein and inulin was confirmed by changes in Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) protein profile, Fourier Transform Infrared Spectroscopy (FT-IR) and Far-ultraviolet Circular Dichroism (Far-UV CD) spectra. Dry heating caused physicochemical and structural changes of whey protein and therefore the complexes can be used to improve the antioxidative properties of the mixture under certain conditions.
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Affiliation(s)
- Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Hao Wang
- Department of Food Science, College of Food Science, Northeast Agriculture University, Harbin 150030, China
| | - Xiaomeng Sun
- Department of Food Science, College of Food Science, Northeast Agriculture University, Harbin 150030, China
| | - Yuxue Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Mingruo Guo
- Department of Food Science, College of Food Science, Northeast Agriculture University, Harbin 150030, China.
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, Vermont, VT 05405, USA.
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