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Guo C, Shen W, Jin W, Jia X, Ji Z, Li J, Li B. Aggregation kinetics of green tea nanoparticles: Effects of pH, metal ions, and temperature. J Food Sci 2023; 88:4068-4078. [PMID: 37623917 DOI: 10.1111/1750-3841.16750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 08/04/2023] [Accepted: 08/10/2023] [Indexed: 08/26/2023]
Abstract
Colloidal nanoparticles in tea infusion are the link connecting micromolecular mechanism and macro-aggregation process of tea cream formation. In order to elucidate, the kinetics mechanism of green tea nanoparticles (gTNPs) aggregation, zeta-potentials, total average aggregation (TAA) rates, and critical coagulation concentration (CCC) in the presence of various pH and metal ions were investigated. Additionally, the effect of temperature on gTNPs aggregation was further explored. The results revealed that the TAA rate of gTNPs increased with decreasing pH values, the CCC of gTNPs increased in the order Mg2+ ≈ Ca2+ < Na+ ≈ K+ . The reason was that different positive ions changed the surface electric field strength of gTNPs to a different extent. Furthermore, it was indicated that low temperature could promote gTNPs aggregation in indirect way. Low temperature promoted the binding of epigallocatechin gallate (EGCG) and caffeine, and the combination between gTNPs and EGCG-caffeine complexes weakened the stability of gTNPs resulting from reduction in electrostatic repulsion. PRACTICAL APPLICATION: Tea is a popular beverage all over the world. This research revealed the mechanism of green tea nanoparticles aggregation and laid a theoretical foundation for the regulation of tea cream formation in tea beverage.
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Affiliation(s)
- Cheng Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Wangyang Shen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Xiwu Jia
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Zhili Ji
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Jinling Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
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Król-Górniak A, Pomastowski P, Railean-Plugaru V, Žuvela P, Wong MW, Pauter K, Szultka-Młyńska M, Buszewski B. The study of the molecular mechanism of Lactobacillus paracasei clumping via divalent metal ions by electrophoretic separation. J Chromatogr A 2021; 1652:462127. [PMID: 34214833 DOI: 10.1016/j.chroma.2021.462127] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 03/17/2021] [Accepted: 03/26/2021] [Indexed: 11/18/2022]
Abstract
In this work, the molecular mechanism of Lactobacillus paracasei bio-colloid clumping under divalent metal ions treatment such as zinc, copper and magnesium at constant concentrations was studied. The work involved experimental (electrophoretic - capillary electrophoresis in pseudo-isotachophoresis mode, spectroscopic and spectrometric - FT-IR and MALDI-TOF-MS, microscopic - fluorescent microscopy, and flow cytometry) and theoretical (DFT calculations of model complex systems) characterization. Electrophoretic results have pointed out the formation of aggregates under the Zn2+ and Cu2+ modification, whereas the use of the Mg2+ allowed focusing the zone of L. paracasei biocolloid. According to the FT-IR analysis, the major functional groups involved in the aggregation are deprotonated carboxyl and amide groups derived from the bacterial surface structure. Nature of the divalent metal ions was shown to be one of the key factors influencing the bacterial aggregation process. Proteomic analysis showed that surface modification had a considerable impact on bacteria molecular profiles and protein expression, mainly linked to the activation of carbohydrate and nucleotides metabolism as well with the transcription regulation and membrane transport. Density-functional theory (DFT) calculations of modeled Cu2+, Mg2+ and Zn2+ coordination complexes support the interaction between the divalent metal ions and bacterial proteins. Consequently, the possible mechanism of the aggregation phenomenon was proposed. Therefore, this comprehensive study could be further applied in evaluation of biocolloid aggregation under different types of metal ions.
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Affiliation(s)
- Anna Król-Górniak
- Chair of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Poland; Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, 7 Gagarina Str., 87-100 Torun, Poland
| | - Paweł Pomastowski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, 7 Gagarina Str., 87-100 Torun, Poland
| | - Viorica Railean-Plugaru
- Chair of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Poland; Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, 7 Gagarina Str., 87-100 Torun, Poland
| | - Petar Žuvela
- Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore
| | - Ming Wah Wong
- Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore
| | - Katarzyna Pauter
- Chair of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Poland; Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, 7 Gagarina Str., 87-100 Torun, Poland
| | - Małgorzata Szultka-Młyńska
- Chair of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Poland; Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, 7 Gagarina Str., 87-100 Torun, Poland
| | - Bogusław Buszewski
- Chair of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Poland; Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, 7 Gagarina Str., 87-100 Torun, Poland.
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