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Zhu R, Wang L, Chao A, Fan F, Wang M, Zhao Y. Effect and mechanisms of thermal sterilization methods on the in vitro phenolic bioaccessibility of rose tea with milk. Food Chem 2024; 458:140248. [PMID: 38944930 DOI: 10.1016/j.foodchem.2024.140248] [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: 12/28/2023] [Revised: 06/25/2024] [Accepted: 06/25/2024] [Indexed: 07/02/2024]
Abstract
Rose polyphenols, key functional components in roses, require adequate bioaccessibility for their health benefits, subject to influence by food components and processing. Investigating the impact of various thermal sterilization methods on the bioaccessibility of rose polyphenols in rose tea with milk and the underlying mechanisms, our findings indicated a significant increase in bioaccessibility following treatment at 85 °C/30 min. Conversely, 121 °C/15 min treatment decreased bioaccessibility. Examining the interaction between β-casein in milk and rose polyphenols under different sterilization conditions, SEM and particle size analysis revealed binding, with fluorescence spectroscopy indicating non-covalent bonds. Binding forces followed the order 121 °C > 85 °C > 25 °C. Notably, at 85 °C, non-covalent binding improved polyphenol bioaccessibility, while the intensified binding at 121 °C decreased it. SDS-PAGE and amino acid analysis confirmed no covalent bond. This study establishes a theoretical basis for selecting thermal sterilization temperatures for milk-flower combinations, considering polyphenol bioaccessibility.
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Affiliation(s)
- Ruifang Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | | | - Ailun Chao
- Shanghai Center for Adverse Drug and Medical Device Reaction Monitoring, Shanghai, China
| | - Fangyu Fan
- College of Life Sciences, Southwest Forestry University, Kunming, Yunnan, China
| | - Mingfu Wang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China.
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Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and β-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09776-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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3
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Smith E, Condict L, Ashton J, Kasapis S. Molecular interactions between soybean glycinin (11S) and genistein using spectroscopic and in silico analyses. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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4
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Wu X, Hu Q, Liang X, Fang S. Fabrication of colloidal stable gliadin-casein nanoparticles for the encapsulation of natamycin: Molecular interactions and antifungal application on cherry tomato. Food Chem 2022; 391:133288. [PMID: 35623282 DOI: 10.1016/j.foodchem.2022.133288] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 05/15/2022] [Accepted: 05/20/2022] [Indexed: 11/04/2022]
Abstract
Natamycin was encapsulated in gliadin-casein nanoparticles (G-C NPs) to control black rot in cherry tomato against Alternaria alternata. The G-C NPs with a mean particle diameter of 211 ± 4 nm were prepared using an anti-solvent method. The composite NPs showed better stability against neutral pH, ion, and storage than gliadin NPs. The quenching of gliadin by natamycin was static with a constant of 5.99 × 10-12 M-1∙S-1, and was spontaneous with a free energy of -23.5 kJ∙M-1 at 298 K. Both hydrophobic stacking and hydrogen bonds between natamycin and gliadin were found as the major driven force in the formation of the complex. The NPs kept the antifungal activity of natamycin with improved photostability. The NPs coatings exhibited better results than natamycin in controlling black rot on cherry tomato. This study shows the potential of the G-C NPs as all-natural delivery systems for natamycin in post-harvest treatments.
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Affiliation(s)
- Xiaochuan Wu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Qiuyun Hu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Xianrui Liang
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Sheng Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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5
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MALDI-TOF-MS and in-depth dynamic simulations on the molecular forces determining the stability of the 4-hydroxybenzoic acid - β-casein complex following UHT-like treatment. Food Chem 2022; 400:134047. [DOI: 10.1016/j.foodchem.2022.134047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 08/11/2022] [Accepted: 08/25/2022] [Indexed: 11/22/2022]
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6
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Yin Z, Qie X, Zeng M, Wang Z, Qin F, Chen J, Li W, He Z. Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107177] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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8
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Li C, Liang Y, Sun Y, Wang W, Zhang J, Zhang T. Elucidation of interaction between serum albumin and ginsenoside CK along with cytotoxic study. Food Chem Toxicol 2021; 155:112403. [PMID: 34246707 DOI: 10.1016/j.fct.2021.112403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/23/2021] [Accepted: 07/07/2021] [Indexed: 11/18/2022]
Abstract
As a main metabolite of ginsenosides, compound K (CK) has a vast array of pharmacological effects. However, due to its low polarity and insoluble in water, its oral application has been greatly limited. In this work, the interaction between serum albumin and ginsenoside CK was elucidated by multi-spectroscopic studies. The result of ultraviolet/visible absorption spectroscopy showed that the conformation of serum albumin could be changed via binding with CK. The result of fluorescence spectroscopy suggested that CK could form complex with serum albumin. CK could quench the fluorescence and the fluorescence residues of serum albumin were located in or near the binding position. Molecular docking indicated that CK bound at Sudlow's site II of serum albumin and formed hydrogen-bonding interactions with three residues. Furthermore, the flexible side chain of CK was difficult to be stabilized at the binding site, resulting in its serious perturbation during dynamics simulation. This work also performed the cytotoxic study and the result showed that serum albumin enhanced the inhibitory effect of CK on the proliferation of both Caco-2 and HCT-116 cells. To sum up, this work revealed that serum albumin might be an appropriate carrier of hydrophobic compounds, with the advantage of improving their biocompatibility.
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Affiliation(s)
- Chenfei Li
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Yuan Liang
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Yantong Sun
- School of Pharmaceutical Sciences, Jilin University, Changchun, 130021, China
| | - Wencheng Wang
- School of Life Sciences, Jilin University, Changchun, 130012, China
| | - Jie Zhang
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
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Wu G, Hui X, Gong X, Tran KN, Stipkovits L, Mohan MS, Brennan MA, Brennan CS. Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.072] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Muhoza B, Xia S, Wang X, Zhang X, Li Y, Zhang S. Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications. Crit Rev Food Sci Nutr 2020; 62:1363-1382. [DOI: 10.1080/10408398.2020.1843132] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Bertrand Muhoza
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xuejiao Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
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