Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air–water interface at pH 3 and 7

High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin

Egg yolk low density lipoprotein (LDL) was used to prepare high internal phase Pickering emulsions (HIPEs) and its role as a stabilizer was comprehensively studied in this work. LDL exists as homogenous nanoparticles with an average size of 49 nm and amphiphilic nature, having a contact angle close to 90°. HIPEs were studied by varying compositions of 75%-90% oil phase and 25%-10% aqueous phase containing 0.5%-2% LDL. Rheological measurement, confocal laser scanning and optical microscopes imaging together with digital photos revealed the solid gel network, the strength of which was dependent upon oil volume fraction and LDL concentration. Optimal formulation of HIPEs was found as 80% oil and 2% LDL concentration, which exhibited small droplets under 10 µm with negligible aggregations, even after four weeks storage under refrigeration or heating at 90 ℃ for 30 min. After three freeze-thawing cycles, the HIPEs were demulsified losing their gel structure, but a simple re-homogenization was able to reconstitute the gel network identical to original microstructure. Encapsulation of curcumin into Pickering HIPEs provided exceptional photostability (around 80% retention rate) against ultraviolet radiation and improved its bioaccessibility from 10% to 50% during in vitro digestion. Our findings may bring new opportunities to design semi-solid foods using natural and edible ingredients.

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A2). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A2 (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties.

Interaction of different lipoprotein types with cholesterol at the air/water interface

Cholesterol (Chol) interacts with lipoproteins, in order to be transported through the aqueous bloodstream. High density lipoproteins (HDL) and low density lipoproteins (LDL) transport cholesterol differently, a result that may be due to a difference in their interactions with cholesterol. Here, we investigated how the lipoprotein type affects the interaction with cholesterol by using a Langmuir trough and fluorescence microscope. We studied pure monolayers of 1) Chol, 2) LDL, and 3) HDL, and mixed monolayers of 1) Chol-LDL, and 2) Chol-HDL at air/water interfaces. Images of the Chol-LDL mixed monolayer showed many small sterol domains distributed in the non-sterol molecules (e.g. phospholids, proteins and lipids) of LDL. The sterol domains that were seen in the Chol-HDL mixed monolayer were larger in size but smaller in number than those seen in the Chol-LDL mixed monolayers. These images and the excess area, excess free energy, and free energy of mixing values obtained from the thermodynamic analysis of the surface pressure-area per molecule isotherms suggested that the cholesterol phase separated more from HDL than from LDL. Cholesterol was therefore concluded to interact with LDL better than with HDL. This more favorable interaction was explained by the presence of hydrophobic interactions between cholesterol and Apo-B, the major apoprotein of LDL.

Highly efficient extraction and purification of low-density lipoprotein from hen egg yolk

Low-density lipoprotein (LDL) from hen egg yolk has high nutritional value and plays an important role in the fields of biology, medicine, and materials. To develop fundamental research about LDL, a highly efficient extraction method is necessary. We found that 30% saturated ammonium sulfate can extract more crude LDL than 40% saturation. We selected polyethylene glycol (PEG; nonionic type) to obtain crude LDL. Three factors were employed, namely, degree of polymerization, concentration of PEG, and pH of egg yolk plasma. The optimized condition was 5% PEG 4,000 and plasma pH 6.0, and the best extraction efficiency was 68.1 ± 0.5 g lipid /100 g DM and 69.9 ± 2.0% protein. The crude LDL oil of PEG precipitation was very significantly higher (P < 0.01) than ammonium sulfate precipitation (ASP), while there was no significant difference in protein, which indicates that PEG can extract more crude LDL. When ascorbic acid was added, hydrosulfuryl (SH) groups and lipids oxidation degree of crude LDL extracted by PEG (PEG-LDL) was very significantly lower than ASP (P < 0.01). We also obtained both purified LDL and yolk immunoglobulin (IgY) with an appropriate purification column. This paper proposes a highly efficient method to extract LDL with high activity using PEG and ensures co-purification of LDL and IgY.

A correlation between secondary structure and rheological properties of low-density lipoproteins at air/water interfaces

The secondary structure of apolipoprotein B-100 is studied within the bulk phase and at the air/water interface. In these "in viro" experiments, infrared reflection absorption spectroscopy (IRRAS) study was performed at the air/water interface while circular dichroism (CD) was conducted in the bulk phase. In the bulk phase, the conformational structure containing a significant amount of β-structure, whereas varying amount of α-helix, unordered structures, and β-sheet were observed at the air/water interface depending on the low-density lipoprotein (LDL) film interfacial pressure. The present IRRAS results demonstrate the importance of interfacial pressure-induced structural conformations on the apoB-100. A correlation between the secondary structure of the apoB-100 protein and the monomolecular film elasticity at the air/water interface was also established. The orientation of apoB-100 with respect to the LDL film-normal was found to depend on the interfacial pressure exhibited by the monomolecular film. These results may shed light on LDL's pivotal role in the progression of atherosclerotic coronary artery disease as demonstrated previously by clinical trials.

Egg yolk: structures, functionalities and processes

Hen egg yolk is an ideal example of natural supramolecular assemblies of lipids and proteins with different organization levels. These assemblies are mainly due to interactions between proteins and phospholipids, and these interactions are essential in understanding and controlling the production of food made with yolk, and particularly emulsions. Furthermore, these assemblies can be modulated by external constraints among which thermo-mechanical and high-pressure treatments. This review focuses on multi-scale structures present in egg yolk, and their modulation by processes, in relation with their emulsifying properties. Egg yolk is mainly composed of two fractions-plasma and granules-which are natural nano- and micro-assemblies. These two fractions possess different composition, structures and functionalities and exhibit specific behaviour under treatments such as high pressure and temperature. Plasma contains a large quantity of lipids structured as lipoproteins (low-density lipoproteins), whereas granules are mainly composed of proteins aggregated in micrometric assemblies. If plasma is responsible for the important emulsifying properties of yolk, granules bring interesting emulsifying properties when assemblies are in the form of micelles in presence of salts. High-pressure or thermal treatments, applied before or after emulsion fabrication, alter their functionalities and could be used to commercially exploit these fractions.

Molecular modeling directed by an interfacial test apparatus for the evaluation of protein and polymer ingredient function in situ

A simplified apparatus is described that measures the damping of a suspended measuring device. The movement of the device (bob) is damped by the properties of the air-water surface adsorbed material. Its value lies in describing the surface chemomechanical properties of ingredients and excipients used in food, nutraceutical, cosmetic (cosmeceutical), and natural drug-food product formulations that traverse the food sciences. Two surfactants, two food and drug-grade polymers, and five naturally occurring food and serum proteins were tested and used to estimate and model interfacial viscoelasticity. Equilibration times of >15 min were found to give sufficiently stable interfaces for routine assessment. The viscoelasticity of the air-water interface was estimated with reference to model solutions. These model solutions and associated self-assembled interfacial nanostructured adsorbed layers were fabricated using a preliminary screening process with the aid of a specialized foaming apparatus ( C(300) values), surface tension measurements (23-73 mN/m), and referential surface shear and dilation experiments. The viscoelasticity measured as a percentage of surface damping ( D) of a pendulum was found to range from 1.0 to 22.4% across the samples tested, and this represented interfacial viscosities in the range of 0-4630 microNs/m. The technique can distinguish between interfacial compositions and positions itself as an easily accessible valuable addition to tensiometric and analytical biochemistry-based techniques.