Characterisation of the β-lactoglobulin/α-tocopherol complex and its impact on α-tocopherol stability

A Review of Whey Protein-Based Bioactive Delivery Systems: Design, Fabrication, and Application

The efficacy of many edible bioactive agents is limited by their low water dispersibility and chemical instability in foods, as well as by their poor bioaccessibility, low absorption, and metabolism within the human gastrointestinal tract. Whey proteins are amphiphilic molecules that can be used to construct a variety of edible carrier systems that can improve the performance of bioactive ingredients. These carrier systems are being used by the food and biomedical industries to encapsulate, protect, and deliver a variety of bioactive agents. In this article, we begin by providing an overview of the molecular and functional characteristics of whey proteins, and then discuss their interactions with various kinds of bioactive agents. The ability of whey proteins to be used as building blocks to assemble different kinds of carrier systems is then discussed, including nanoparticles, hydrogels, oleogels, bigels, nanofibers, nanotubes, and nanoemulsions. Moreover, applications of these carrier systems are highlighted. Different kinds of whey protein-based carriers can be used to encapsulate, protect, and deliver bioactive agents. Each kind of carrier has its own characteristics, which make them suitable for different application needs in foods and other products. Previous studies suggest that whey protein-based carriers are particularly suitable for protecting chemically labile bioactive agents and for prolonging their release profiles. In the future, it is likely that the applications of whey protein-based carriers in the food and pharmaceutical fields will expand.

The attenuating ability of deep eutectic solvents towards the carboxylated multiwalled carbon nanotubes induced denatured β-lactoglobulin structure

The stabilization of proteins has been a major challenge for their practical utilization in industrial applications. Proteins can easily lose their native conformation in the presence of denaturants, which unfolds the protein structure. Since the introduction of deep eutectic solvents (DESs), there are numerous studies in which DESs act as promising co-solvents that are biocompatible with biomolecules. DESs have emerged as sustainable biocatalytic media and an alternative to conventional organic solvents and ionic liquids (ILs). However, the superiority of DESs over the deleterious influence of denaturants on proteins is often neglected. To address this, we present the counteracting ability of biocompatible DESs, namely, choline chloride-glycerol (DES-1) and choline chloride-urea (DES-2), against the structural changes induced in β-lactoglobulin (Blg) by carboxylated multiwalled carbon nanotubes (CA-MWCNTs). The work is substantiated with various spectroscopic and thermal studies. The spectroscopic results revealed that the fluorescence emission intensity enhances for the protein in DESs. Contrary to this, the emission intensity extremely quenches in the presence of CA-MWCNTs. However, in the mixture of DESs and CA-MWCNTs, there was a slight increase in the fluorescence intensity. Circular dichroism spectral studies reflect the reappearance of the native band that was lost in the presence of CA-MWCNTs, which is a good indicator of the counteraction ability of DESs. Further, thermal fluorescence studies showed that the protein exhibited extremely great thermal stability in both DESs as well as in the mixture of DES-CA-MWCNTs compared to the protein in buffer. This study is also supported by dynamic light scattering and zeta potential measurements; the results reveal that DESs were successfully able to maintain the protein structure. The addition of CA-MWCNTs results in complex formation with the protein, which is indicated by the increased hydrodynamic size of the protein. The presence of DESs in the mixture of CA-MWCNTs and DESs was quite successful in eliminating the negative impact of CA-MWCNTs on protein structural alteration. DES-1 proved to be superior to DES-2 over counteraction against CA-MWCNTs and maintained the native conformation of the protein. Overall, both DESs act as recoiling media for both native and unfolded (denatured by CA-MWCNTs) Blg structures. Both the DESs can be described as potential co-solvents for Blg with increased structural and thermal stability of the protein. To the best of our knowledge, this study for the first time has demonstrated the role of choline-based DESs in the mixture with CA-MWCNTs in the structural transition of Blg. The DESs in the mixture successfully enhance the stability of the protein by reducing the perturbation caused by CA-MWCNTs and then amplifying the advantages of the DESs present in the mixture. Overall, these results might find implications for understanding the role of DES-CA-MWCNT mixtures in protein folding/unfolding and pave a new direction for the development of eco-friendly protein-protective solvents.

A comprehensive review of protein-based carriers with simple structures for the co-encapsulation of bioactive agents

The rational design and fabrication of edible codelivery carriers are important to develop functional foods fortified with a plurality of bioactive agents, which may produce synergistic effects in increasing bioactivity and functionality to target specific health benefits. Food proteins possess considerable functional attributes that make them suitable for the delivery of a single bioactive agent in a wide range of platforms. Among the different types of protein-based carriers, protein-ligand nanocomplexes, micro/nanoparticles, and oil-in-water (O/W) emulsions have increasingly attracted attention in the codelivery of multiple bioactive agents, due to the simple and convenient preparation procedure, high stability, matrix compatibility, and dosage flexibility. However, the successful codelivery of bioactive agents with diverse physicochemical properties by using these simple-structure carriers is a daunting task. In this review, some effective strategies such as combined functional properties of proteins, self-assembly, composite, layer-by-layer, and interfacial engineering are introduced to redesign the carrier structure and explore the encapsulation of multiple bioactive agents. It then highlights success stories and challenges in the co-encapsulation of multiple bioactive agents within protein-based carriers with a simple structure. The partition, protection, and release of bioactive agents in these protein-based codelivery carriers are considered and discussed. Finally, safety and application as well as challenges of co-encapsulated bioactive agents in the food industry are also discussed. This work provides a state-of-the-art overview of protein-based particles and O/W emulsions in co-encapsulating bioactive agents, which is essential for the design and development of novel functional foods containing multiple bioactive agents.

Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate

Oil-in-water emulsions contain the inner oil phase, the protein membrane at the interface and the aqueous phase. In this study, the spatial partition of resveratrol was investigated in sunflower oil, fish oil, medium-chain triglyceride (MCT) and peppermint oil emulsions stabilized by native whey protein isolate (WPI), heat-denatured WPI and sodium caseinate. Resveratrol was added in the aqueous phase of emulsions and its partition was analyzed in term of resveratrol solubility in bulk oil and in the aqueous phase of protein, protein concentration and interfacial protein. The final concentrations of resveratrol in the aqueous phase were basically greater than those in the oil phase of fish oil, sunflower oil and MCT oil emulsions, while the final concentrations of resveratrol in the oil phase were greater than those in the aqueous phase of peppermint oil emulsions. The difference in the interfacial partition of resveratrol and proteins increased as the polyphenol solubility in bulk oil increased. Resveratrol solubility in the oil phase drove its transfer from the aqueous phase into the oil phase in all emulsions, except that the interfacial protein also contributed to the transfer in fish oil emulsions. The oil–water interface provided the microenvironment for the enrichment of resveratrol by proteins.

The non-covalent interactions between whey protein and various food functional ingredients

In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.

Ultrasonic-assisted preparation of α-Tocopherol/casein nanoparticles and application in grape seed oil emulsion

In this work casein (CN) was used as a carrier system for the hydrophobic agent α-tocopherol (α-TOC), and an amphiphilic self-assembling micellar nanostructure was formed with ultrasound treatment. The interaction mechanism was detected with UV-Vis spectroscopy, fluorescence spectroscopy, proton spectra, and Fourier transform infrared spectroscopy (FTIR). The stability of the nanoparticles was investigated by using typical processing and storage conditions (thermal, photo, 20 ± 2 °C and 4 ± 2 °C). Oil-in-water emulsions containing the self-assembled nanoparticles and grape seed oil were prepared, and the effect of emulsion oxidation stability was studied using the accelerated Rancimat method. The results indicated that the UV-Vis spectra of α-TOC/CN nanoparticles complexes were different for ultrasonic treatments performed with different combinations of power (100, 200, 300 W) and time (5, 10, and 15 min). The results of UV-Vis fluorescence spectrum data indicated that the secondary structure of casein changed in the presence of α-TOC. The nanoparticles exhibited the chemical shifts of conjugated double bonds. Interactions between α-TOC and casein at different molar concentrations resulted in a quenching of the intrinsic fluorescence at 280 nm and 295 nm. Moreover, by performing FTIR deconvolution analysis and multicomponent peak modeling, the relative quantitative amounts of α-helix and β-sheet protein secondary structures were determined. The self-assembled nanoparticles can improve the stability of α-TOC by protecting them against degradation caused by light and oxygen. The antioxidant activity of the nanoparticles was stronger than those of the two free samples. Lipid hydroperoxides remained at a low level throughout the course of the study in emulsions containing 200 mg α-TOC/kg oil with the nanoparticles. The presence of 100 and 200 mg α-TOC/kg oil led to a 78.54 and 63.54 μmol/L inhibition of TBARS formation with the nanoparticles, respectively, vs the free samples containing control after 180 mins.

Characterization, spectroscopic and crystallographic analyses of β-lactoglobulin and docosahexaenoic acid nanocomplexes

In this work, we investigated the interaction of docosahexaenoic acid (DHA) with β-lactoglobulin (β-Lg) using spectroscopic and crystallographic methods. The fluorescence results showed that DHA formed complexes with β-Lg with a binding constant of 4.13 × 10⁴ M^-1. The secondary structure of β-Lg was not significantly (p > 0.05) changed after binding with DHA. Dynamic light scattering showed the particle size of β-Lg-DHA complexes was about 5 nm, the same as that of β-Lg alone. The turbidity of DHA in aqueous solution decreased after binding with β-Lg. The crystallographic results showed that DHA was bound at one site in the calyx of β-Lg and that the aliphatic chain was hidden inside the hydrophobic β-barrel while the carboxyl group was located at the calyx entrance. These findings indicate that β-Lg can act as an effective nanocarrier for DHA.

Short communication: Phenotypic characterization of total antioxidant activity of buffalo, goat, and sheep milk

Free radicals are reactive and unstable waste molecules produced by cells, responsible of damages and alteration on DNA, proteins, and fat. The daily intake of antioxidant compounds, acting against free radicals and their detrimental effects, is essential for human health. Milk contains several compounds with antioxidant activity, and the sum of their reducing potential blocking free radicals development is defined as total antioxidant activity (TAA). This novel trait has been described in literature both in individual and bulk cow milk, but there are no reports from other dairy species. Therefore, the present study aimed to investigate phenotypic variation of TAA in individual samples of buffalo (n = 105), goat (n = 112), and sheep (n = 198) milk. Total antioxidant activity was measured through a reference spectrophotometric method, and expressed as millimoles per liter of Trolox equivalents (TE). The greatest TAA was observed in sheep milk, averaging 7.78 mmol/L of TE and showing also the broadest phenotypic variation expressed as coefficient of variation (13.98%). Significantly lower TAA values were observed for buffalo (7.35 mmol/L of TE) and goat (6.80 mmol/L of TE) milk, with coefficients of variation of 8.18 and 8.47%, respectively. Total antioxidant activity exhibited weak correlations with milk yield and chemical composition. Phenotypic values of TAA presented in this study will be used to assess the ability of mid-infrared spectroscopy to predict this new trait and thus to collect data at the population level.

Complexes of lutein with bovine and caprine caseins and their impact on lutein chemical stability in emulsion systems: Effect of arabinogalactan

Lutein is an important xanthophyll carotenoid with many benefits to human health. Factors affecting the application of lutein as a functional ingredient in low-fat dairy-like beverages (pH 6.0-7.0) are not well understood. The interactions of bovine and caprine caseins with hydrophobic lutein were studied using UV/visible spectroscopy as well as fluorescence. Our studies confirmed that the aqueous solubility of lutein is improved after binding with bovine and caprine caseins. The rates of lutein solubilization by the binding to bovine and caprine caseins were as follows: caprine α_S1-II-casein 34%, caprine α_S1-I-casein 10%, and bovine casein 7% at 100 μM lutein. Fluorescence of the protein was quenched on binding supporting complex formation. The fluorescence experiments showed that the binding involves tryptophan residues and some nonspecific interactions. Scatchard plots of lutein binding to the caseins demonstrated competitive binding between the caseins and their sites of interaction with lutein. Competition experiments suggest that caprine α_S1-II casein will bind a larger number of lutein molecules with higher affinity than other caseins. The chemical stability of lutein was largely dependent on casein type and significant increases occurred in the chemical stability of lutein with the following pattern: caprine α_S1-II-casein > caprine α_S1-I-casein > bovine casein. Addition of arabinogalactan to lutein-enriched emulsions increases the chemical stability of lutein-casein complexes during storage under accelerated photo-oxidation conditions at 25°C. Therefore, caprine α_S1-II-casein alone and in combination with arabinogalactan can have important applications in the beverage industry as carrier of this xanthophyll carotenoid (lutein).

Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut

This review discussesin vitroavailable approaches to study delivery and uptake of bioactive compounds and the associated challenges.

The Use of Liprotides To Stabilize and Transport Hydrophobic Molecules

Recently, it has been shown that different complexes consisting of protein and fatty acids, which we call liprotides, have common functional and structural features. Liprotides can transfer their fatty acid content to membranes, highlighting the potential to incorporate other small molecules and help transfer them to membranes. In this study, this potential was explored with regard to the poorly water-soluble vitamin E compound α-tocopherol (Toc). Uptake into liprotides increased Toc solubility and chemical stability. The liprotide-Toc complexes retained the characteristic liprotide structure with a core of fatty acid surrounded by protein. Toc and fatty acid could be transferred to artificial vesicles upon being incorporated into the liprotide complex. Extending this work, we found that free tryptophan and the vitamin A precursor retinaldehyde could also be incorporated in the liprotides; however, other small molecules failed to be taken up, and we conclude that successful incorporation requires a hydrophobic terminal moiety that can be accommodated within the micelle interior of the liprotides. Nevertheless, our work suggests that liprotides are able to stabilize and transport a number of otherwise insoluble small molecules with significant potential health benefits.