1
|
Liao M, Li W, Peng L, Li J, Ren J, Li K, Chen F, Hu X, Liao X, Ma L, Ji J. High hydrostatic pressure induced gastrointestinal digestion behaviors of quercetin-loaded casein delivery systems under different calcium concentration. Food Chem X 2024; 21:101177. [PMID: 38434693 PMCID: PMC10904925 DOI: 10.1016/j.fochx.2024.101177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 01/17/2024] [Accepted: 02/01/2024] [Indexed: 03/05/2024] Open
Abstract
Casein micelle has a structure of outer hydrophilicity and inner hydrophobicity, its typical digestion characteristic is gastric coagulation. Based on calcium content as the key factor to control this process, high hydrostatic pressure (HHP) was firstly used to modify the micelle structure by mediating the tight connection between casein molecules themselves and with colloidal calcium, then the quercetin-loaded delivery systems were prepared. And in order to investigate the effect of exogenous calcium, calcium chloride was added for digestion. The results indicated that HHP broke the limitation of casein micelles as delivery carriers for hydrophobic components and increased the EE from 51.18 ± 3.07 % to 76.17 ± 3.41 %. During gastric digestion, higher pressure and exogenous calcium synergistically increased the clotting ability and inhibited the release of quercetin. In the small intestine, curds decomposed more slowly under higher pressure and calcium concentration, so the degradation of quercetin was effectively inhibited.
Collapse
Affiliation(s)
| | | | - Lu Peng
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jiahao Li
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jinbo Ren
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Kaixin Li
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| |
Collapse
|
2
|
Campos de Paula HM, Coelho YL, Benhame de Castro AS, Marques IA, Hudson EA, de Paula Rezende J, Dos Santos Pires AC, Mendes da Silva LH. Dynamics and energetics of bovine lactoferrin and phenylmethane dyes interaction followed by surface plasmon resonance. Colloids Surf B Biointerfaces 2022; 219:112794. [PMID: 36162180 DOI: 10.1016/j.colsurfb.2022.112794] [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: 03/21/2022] [Revised: 08/10/2022] [Accepted: 08/21/2022] [Indexed: 10/31/2022]
Abstract
Although toxic and dangerous, Phenylmethane (PhM) dyes have a variety of medicinal functions. To optimize the use of these dyes, it is essential to understand their interaction mechanism with proteins. Through surface plasmon resonance, we investigated the kinetics and thermodynamics of interaction between bovine lactoferrin (BLF) and PhM dyes at pH 7.4, which allowed elucidate the effect of the dyes' functional groups on the binding process. Negative ΔG° revealed that at thermodynamic equilibrium the formed [BLF-PhM]° complex was more stable than the free BLF and PhM molecules. The increase in the number of methyl groups in the PhM structure led to an increase in the rates of association (ka) and dissociation (kd) and the binding constant (Kb). A similar effect was observed when comparing methyl violet B (MVB) and methyl violet 6 B (MV6B), in which the charged MV6B structure promoted an increase in the ka, kd, and Kb values. By contrast, an increase in the number of phenyl groups (2-3 rings) led to a decrease in the Kb values. The [BLF-PhM]° formation was entropically driven, indicating that hydrophobic interactions are critical for stabilizing these complexes These results are beneficial for understanding the molecular dynamics of protein-dye interactions.
Collapse
Affiliation(s)
| | - Yara Luiza Coelho
- Colloidal, Macromolecular and Green Chemistry (QUIVECOM), Chemistry Department, Brazil; Chemistry Institute, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, n° 700, Alfenas, MG 37130000, Brazil
| | | | | | - Eliara Acipreste Hudson
- Applied Molecular Thermodynamic (THERMA), Food Technology Department, Federal University of Viçosa, Av. PH Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | - Jaqueline de Paula Rezende
- Applied Molecular Thermodynamic (THERMA), Food Technology Department, Federal University of Viçosa, Av. PH Rolfs, s/n, Viçosa, MG 36570-900, Brazil; Food Science Department, Federal University of Lavras, Campus Universitario, Lavras, MG 37200000, Brazil
| | - Ana Clarissa Dos Santos Pires
- Applied Molecular Thermodynamic (THERMA), Food Technology Department, Federal University of Viçosa, Av. PH Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | | |
Collapse
|
3
|
Application of Congo red dye as a molecular probe to investigate the kinetics and thermodynamics of the formation processes of arachin and conarachin nanocomplexes. Food Chem 2022; 384:132485. [DOI: 10.1016/j.foodchem.2022.132485] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 01/09/2022] [Accepted: 02/14/2022] [Indexed: 11/19/2022]
|
4
|
Zou Y, Qian Y, Rong X, Cao K, McClements DJ, Hu K. Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106980] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
5
|
Acipreste Hudson E, Campos de Paula HM, Coelho YL, Glanzmann N, da Silva AD, Mendes da Silva LH, Dos Santos Pires AC. The kinetics of formation of resveratrol-β-cyclodextrin-NH 2 and resveratrol analog-β-cyclodextrin-NH 2 supramolecular complexes. Food Chem 2021; 366:130612. [PMID: 34311236 DOI: 10.1016/j.foodchem.2021.130612] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 06/23/2021] [Accepted: 07/13/2021] [Indexed: 11/16/2022]
Abstract
The determination of the kinetics of inclusion processes is significant for the application of inclusion complexes as carriers for bioactive molecules. We determined the kinetic parameters of inclusion between modified β-cyclodextrin (β-CD-NH2) and the polyphenols resveratrol (RES) and its structural analog (RESAn1), using the real-time analysis of surface plasmon resonance. The association and dissociation rate constants (ka and kd) showed that RESAn1 inclusion and its dissociation from β-CD-NH2 were faster than a similar process for RES ( [Formula: see text] = 3.10∙104 ± 0.14 M-1s-1, [Formula: see text] =1.87∙103 ± 0.11 M-1s-1; [Formula: see text] =0.39 ± 0.02 s-1, [Formula: see text] =0.30 ± 0.02 s-1, at 25 °C). The activated complex formation was also affected by the structural differences between the polyphenols, as showed by the activation energies of the association step ( [Formula: see text] 14.81 ± 0.64 kJ∙mol-1, [Formula: see text] -15.01 ± 0.75 to 82.35 ± 4.47 kJ∙mol-1). These effects of polyphenol structural differences are due to the desolvation process of interacting molecules. These results elucidate the role of small group to the dynamics of the molecular inclusion of β-CD.
Collapse
Affiliation(s)
- Eliara Acipreste Hudson
- Applied Molecular Thermodynamic Group (THERMA), Food Technology Department, Federal University of Vicosa, Av. PH Rolfs, s/n, Vicosa, MG 36570-900, Brazil
| | - Hauster Maximiler Campos de Paula
- Colloidal and Macromolecular Green Chemistry Group (QUIVECOM), Chemistry Department, Federal University of Vicosa, Av. PH Rolfs, s/n, Vicosa, MG 36570-900, Brazil
| | - Yara Luiza Coelho
- Colloidal and Macromolecular Green Chemistry Group (QUIVECOM), Chemistry Department, Federal University of Vicosa, Av. PH Rolfs, s/n, Vicosa, MG 36570-900, Brazil
| | - Nícolas Glanzmann
- Department of Chemistry, Institute of Exact Sciences (I. C. E.), Federal University of Juiz de Fora, Juiz de Fora, MG 36036-900, Brazil
| | - Adilson David da Silva
- Department of Chemistry, Institute of Exact Sciences (I. C. E.), Federal University of Juiz de Fora, Juiz de Fora, MG 36036-900, Brazil
| | - Luis Henrique Mendes da Silva
- Colloidal and Macromolecular Green Chemistry Group (QUIVECOM), Chemistry Department, Federal University of Vicosa, Av. PH Rolfs, s/n, Vicosa, MG 36570-900, Brazil.
| | - Ana Clarissa Dos Santos Pires
- Applied Molecular Thermodynamic Group (THERMA), Food Technology Department, Federal University of Vicosa, Av. PH Rolfs, s/n, Vicosa, MG 36570-900, Brazil.
| |
Collapse
|
6
|
Rezende JDP, Coelho YL, de Paula HMC, da Silva LHM, Pires ACDS. Temperature modulation of lutein-lysozyme hydrophobic-hydrophilic interaction balance. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.113887] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
7
|
Rezende JDP, Hudson EA, De Paula HMC, Meinel RS, Da Silva AD, Da Silva LHM, Pires ACDS. Human serum albumin-resveratrol complex formation: Effect of the phenolic chemical structure on the kinetic and thermodynamic parameters of the interactions. Food Chem 2019; 307:125514. [PMID: 31639576 DOI: 10.1016/j.foodchem.2019.125514] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 09/10/2019] [Accepted: 09/10/2019] [Indexed: 12/19/2022]
Abstract
The thermodynamics and kinetics of binding between human serum albumin (HSA) and resveratrol (RES) or its analog (RESAn1) were investigated by surface plasmon resonance (SPR). The binding constant and the kinetic constants of association and dissociation indicated that RESAn1 has higher affinity toward HSA than does RES. The formation of these complexes was entropically driven ( [Formula: see text] , [Formula: see text] KJ mol-1). However, for both polyphenols, the activation energy (Eact) of association (a) of free molecules was higher than that for dissociation (d) of the stable complex ( [Formula: see text] KJ mol-1), and the rate of association was faster than that of dissociation since the activation Gibbs free energy (ΔG‡) was lower for the former (ΔGaHSA-RES‡≅54.73,ΔGdHSA-RES‡≅73.83,ΔGaHSA-RESAn1‡≅54.14,ΔGdHSA-RESAn1‡≅73.97 KJ mol-1). This study showed that small differences in the structure of polyphenols such as RES and RESAn1 influenced the thermodynamics and kinetics of the complex formation with HSA.
Collapse
Affiliation(s)
- Jaqueline de Paula Rezende
- Applied Molecular Thermodynamics Group (THERMA), Department of Food Technology, Federal University of Viçosa, Av. P. H. Rolfs s/n, 36570900 Viçosa, MG, Brazil
| | - Eliara Acipreste Hudson
- Applied Molecular Thermodynamics Group (THERMA), Department of Food Technology, Federal University of Viçosa, Av. P. H. Rolfs s/n, 36570900 Viçosa, MG, Brazil
| | - Hauster Maximiler Campos De Paula
- Colloidal and Macromolecular Green Chemistry Group (QUIVECOM), Department of Chemistry, Federal University of Viçosa, Av. P. H. Rolfs s/n, 36570900 Viçosa, MG, Brazil
| | - Raissa Soares Meinel
- Department of Chemistry, Institute of Exact Sciences (I.C.E.), Federal University of Juiz de Fora, 36036-900 Juiz de Fora, MG, Brazil
| | - Adilson David Da Silva
- Department of Chemistry, Institute of Exact Sciences (I.C.E.), Federal University of Juiz de Fora, 36036-900 Juiz de Fora, MG, Brazil
| | - Luis Henrique Mendes Da Silva
- Colloidal and Macromolecular Green Chemistry Group (QUIVECOM), Department of Chemistry, Federal University of Viçosa, Av. P. H. Rolfs s/n, 36570900 Viçosa, MG, Brazil.
| | - Ana Clarissa Dos Santos Pires
- Applied Molecular Thermodynamics Group (THERMA), Department of Food Technology, Federal University of Viçosa, Av. P. H. Rolfs s/n, 36570900 Viçosa, MG, Brazil.
| |
Collapse
|