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Cheng X, Zhang S, Qian Y, Ren Y, Chen C, Zhao B, Chen M, Liu H, Zhang C. Construction and characterization of Zn-WPH-COS complex nanoparticles with improved zinc bioavailability. Food Chem 2024; 449:139163. [PMID: 38604024 DOI: 10.1016/j.foodchem.2024.139163] [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: 09/14/2023] [Revised: 03/13/2024] [Accepted: 03/25/2024] [Indexed: 04/13/2024]
Abstract
Precipitation was an important obstacle to improving zinc's bioavailability. Therefore, zinc-whey protein hydrolysate-chitosan oligosaccharide (Zn-WPH-COS) complexes (167 nm) were prepared by linking Zn-WPH (zinc: 18.4%) with COS (1:1, 2 h) to enhance zinc's bioaccessibility. Fourier-transform infrared showed Zn-WPH formed with zinc replaced hydrogen (from 3274 to 3279 cm-1) and reacted with COO- (C-N: from 1394 to 1402 cm-1), a new peak at 1025 cm-1 proved COS can be successful cross-linked (Zn-WPH-COS). Fluorescence spectra showed zinc and COS reduced WPH hydrophobicity (28.0 and 39.0%, respectively). Circular dichroism showed zinc decreased WPH α-helix (from 13.7 to 11.5%), in contrast with COS to Zn-WPH. Zinc solubility and dialyzability were increased (64.5/ 54.2% vs 50.2/ 41.2% vs 29.5/ 21.7%) in Zn-WPH-COS, compared with Zn-WPH and ZnSO4·7H2O, respectively, due to the smallest size (167 nm) and COS protection on Zn-WPH (gastric digestion). These results indicate Zn-WPH-COS could significantly improve the digestion and absorption of zinc.
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Affiliation(s)
- Xiaofang Cheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Shuangling Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Yaru Qian
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yuhang Ren
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chengwang Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Bingnan Zhao
- Department of Biomolecular Chemistry, University of Wisconsin-Madison, Wisconsin 53706, United States
| | - Min Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Heping Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Cheng Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
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2
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Zhang F, Liu J, Uyanga VA, Tang C, Qu Y, Qin X, Chen Y, Liu Y. Preparation and functional properties of rice bran globulin-chitooligosaccharide-quercetin-resveratrol covalent complex. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4977-4988. [PMID: 38567804 DOI: 10.1002/jsfa.13506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 08/25/2023] [Accepted: 04/03/2024] [Indexed: 04/14/2024]
Abstract
BACKGROUND As the major protein (approximately 36%) in rice bran, globulin exhibits excellent foaming and emulsifying properties, endowing its useful application as a foaming and emulsifying agent in the food industry. However, the low water solubility restricts its commercial potential in industrial applications. The present study aimed to improve this protein's processing and functional properties. RESULTS A novel covalent complex was fabricated by a combination of the Maillard reaction and alkaline oxidation using rice bran globulin (RBG), chitooligosaccharide (C), quercetin (Que) and resveratrol (Res). The Maillard reaction improved the solubility, emulsifying and foaming properties of RBG. The resultant glycosylated protein was covalently bonded with quercetin and resveratrol to form a (RBG-C)-Que-Res complex. (RBG-C)-Que-Res exhibited higher thermal stability and antioxidant ability than the native protein, binary globulin-chitooligosaccharide or ternary globulin-chitooligosaccharide-polyphenol (only containing quercetin or resveratrol) conjugates. (RBG-C)-Que-Res exerted better cytoprotection against the generation of malondialdehyde and reactive oxygen species in HepG2 cells, which was associated with increased activities of antioxidative enzymes superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) through upregulated genes SOD1, CAT, GPX1 (i.e. gene for glutathione peroxidase-1), GCLM (i.e. gene for glutamate cysteine ligase modifier subunit), SLC1A11 (i.e. gene for solute carrier family 7, member 11) and SRXN1 (i.e. gene for sulfiredoxin-1). The anti-apoptotic effect of (RBG-C)-Que-Res was confirmed by the downregulation of caspase-3 and p53 and the upregulation of B-cell lymphoma-2 gene expression. CONCLUSION The present study highlights the potential of (RBG-C)-Que-Res conjugates as functional ingredients in healthy foods. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Fengjiao Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jinguang Liu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | | | - Caiyun Tang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yanan Qu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xu Qin
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yilun Chen
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yuqian Liu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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Gil MC, Park SJ, Lee BS, Park C, Lee BJ. Dual thermal stabilizing effects of xanthan gums via glycosylation and hydrogen bonding and in vivo human bioavailability of desmopressin in orodispersible film. Int J Pharm 2023; 637:122879. [PMID: 36958609 DOI: 10.1016/j.ijpharm.2023.122879] [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: 11/05/2022] [Revised: 03/05/2023] [Accepted: 03/18/2023] [Indexed: 03/25/2023]
Abstract
Desmopressin acetate (DDAVP), a nonapeptide drug, is easily destroyed by heat in the manufacturing process of orodispersible film (ODF). A new challenging study was conducted to improve thermal stability through glycosylation and hydrogen bonding using carbohydrate gums (agar, arabic gum, carrageenan, xanthan gum) using the solvent casting method. Among gum types, xanthan gum strongly showed dual stabilizing effects of DDAVP via covalent glycosylation and hydrogen bonding, minimizing total impurities and optimizing physicochemical properties of ODF under accelerated conditions for six months. The optimized ODF formulation (O-DDAVP ODF) at a DDAVP and xanthan gum ratio of 1:1.5 had a pharmaceutically equivalent dissolution profile as compared with a commercial 0.2 mg commercial Minirin® tablet in four different media: pH 1.2, pH 4.0, and pH 6.8 buffers and deionized water. Furthermore, O-DDAVP ODF showed in vivo bioequivalence to Minirin® tablets in healthy human volunteers. Glycosylation-oriented stabilization of peptide drug using pharmaceutically active excipients against thermal denaturation could be challenged to design patient-friendly ODF.
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Affiliation(s)
- Myung-Chul Gil
- College of Pharmacy, Ajou University, Suwon 16499, Republic of Korea; CTCBIO Inc., Hwaseong 18576, Republic of Korea
| | - Su-Jun Park
- College of Pharmacy, Ajou University, Suwon 16499, Republic of Korea; CTCBIO Inc., Hwaseong 18576, Republic of Korea
| | | | - Chulhun Park
- College of Pharmacy, Jeju National University, Jeju-si 63243, Republic of Korea
| | - Beom-Jin Lee
- College of Pharmacy, Ajou University, Suwon 16499, Republic of Korea.
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4
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Kong Y, Dong Q, Yu Z, Yan H, Liu L, Shen Y. The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein. Food Res Int 2023; 168:112683. [PMID: 37120184 DOI: 10.1016/j.foodres.2023.112683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 03/01/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
Lactulose is an isomer of lactose, formed under thermal processing of milk. Alkaline conditions favor the isomerization of lactose. As reducing sugar, lactose and lactulose could participate in the Maillard reaction and cause protein glycation in milk products. In this study, the influence of lactose and lactulose on the functional and structural properties of glycated casein was investigated. The results demonstrated that compared with lactose, lactulose led to severer changes in molecular weight, more disordered spatial structure and decrease of tryptophan fluorescence intensity of casein. Besides, the glycation degree and advanced glycation end products (AGEs) results suggested that lactulose exhibited stronger glycation ability than lactose due to the higher proportion of open chain in solution. Furthermore, higher glycation degree induced by lactulose resulted in lower solubility, surface hydrophobicity, digestibility and emulsifying capacity of casein-glycoconjugates compared with lactose. The results of this study are essential for tracking the effects of harmful Maillard reaction products on the quality of milk and dairy products.
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Bielecka M, Cichosz G, Czeczot H. Antioxidant, antimicrobial and anticarcinogenic activities of bovine milk proteins and their hydrolysates - A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105208] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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6
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Wang WD, Li C, Chen C, Fu X, Liu RH. Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin. Int J Biol Macromol 2022; 209:93-106. [PMID: 35364207 DOI: 10.1016/j.ijbiomac.2022.03.169] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 01/13/2023]
Abstract
There is fast increasing interest in the development of alimentary protein stabilized emulsions due to their potential applications in functional food fields. This work studied the effect of glycation degree with chitosan oligosaccharide (COS) on the emulsifying properties of lactoferrin (LF) through Maillard reaction. In the present study, SDS-PAGE and FT-IR were used to confirm LF and COS covalently binding together successfully. Intrinsic fluorescence showed that glycation with COS led more hydrophobic groups exposed to the surface of the structure and particle size increase of LF. Emulsions with 50% (v/v) oil phase and protein concentration of 2% (w/v) was fabricated through one-step shear method. Compared with native LF, emulsions stabilized by LF-COS conjugates showed smaller droplet size and lower creaming index (CI). Among these samples, LF-COS conjugates under 4 h had the best emulsifying efficiency and stability, the emulsion droplet size and the CI of which decreased 39.66% and 28.55% compared with LF, respectively. Furthermore, glycation with COS enhanced the interfacial activity of LF leading to more adsorbing amount and forming thicker layer on the droplets and gel network in the emulsions. This finding would make sense to further understand the modification of emulsifying properties of alimentary proteins through glycosylation with saccharides and develop novel protein-based emulsifiers.
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Affiliation(s)
- Wen-Duo Wang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
| | - Chao Li
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangzhou Institute of Modern Industrial Technology, Nansha, 511458, China
| | - Chun Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
| | - Rui Hai Liu
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA
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7
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Tu Y, Guan L, Ren F, Zhang H. Changes in antigenicity and functional characteristics of the Maillard reaction products between β-lactoglobulin and 2’-fucosyllactose. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Ceniti C, Costanzo N, Morittu VM, Tilocca B, Roncada P, Britti D. Review: Colostrum as an Emerging food: Nutraceutical Properties and Food Supplement. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2034165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Carlotta Ceniti
- Department of Health Sciences University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Catanzaro, Italy
| | - Nicola Costanzo
- Department of Health Sciences University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Catanzaro, Italy
| | - Valeria Maria Morittu
- Department of Health Sciences University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Catanzaro, Italy
| | - Bruno Tilocca
- Department of Health Sciences University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Catanzaro, Italy
| | - Paola Roncada
- Department of Health Sciences University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Catanzaro, Italy
| | - Domenico Britti
- Department of Health Sciences University “Magna Græcia” of Catanzaro, Campus Universitario “S. Venuta”, Catanzaro, Italy
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9
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Zhang L, Zhou R, Zhang J, Zhou P. Heat-induced denaturation and bioactivity changes of whey proteins. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105175] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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Robichaud V, Aguilar-Uscanga BR, Millette M, Allahdad Z, Lacroix M. Impact of γ-irradiation or heat pasteurisation treatment on nutritional and immunological properties of human milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Li M, Li X, McClements DJ, Shi M, Shang Q, Liu X, Liu F. Physicochemical and functional properties of lactoferrin-hyaluronic acid complexes: Effect of non-covalent and covalent interactions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112121] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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12
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Abstract
Glycation between proteins and sugars via the Maillard reaction has been shown to improve the heat stability of proteins. In this study, inulin, a healthy dietary fiber, was glycated with whey protein isolate (WPI), and the effects of reaction conditions were investigated. Conjugates were prepared by freeze-drying mixed WPI and inulin solutions at 1:1 to 6:1 WPI-to-inulin weight ratios followed by dry heating at 70, 75, or 80 °C for 12 to 72 h under uncontrolled, 44%, or 80% relative humidity. Heat stability was evaluated by turbidity, particle size, and rheological measurements. Degree of glycation was assessed by quantifying the loss of amino groups and the formation of the Amadori compounds. Results showed that conjugation led to improved heat stability, as shown by decreased turbidity and particle size as well as the ability to maintain the viscosity compared to control samples. Based on the loss of amino groups, the optimum glycation conditions were achieved with WPI–inulin mixtures at 2:1, 4:1, and 6:1 weight ratios and 80 °C temperature for 12 to 72 h without controlling the relative humidity. The improved heat stability could be due to an increase in negative charge as well as increased structural stabilization of the proteins. Under a limited degree of glycation, glycated WPI–inulin conjugates have great potential to be utilized as food ingredients, especially in the beverage industry.
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FUJIMURA T, IGUCHI A, SATO A, KAGAYA S, HOSHINO T, TAKEUCHI T. The pain-relieving effects of lactoferrin on oxaliplatin-induced neuropathic pain. J Vet Med Sci 2020; 82:1648-1654. [PMID: 32981900 PMCID: PMC7719891 DOI: 10.1292/jvms.20-0034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 09/14/2020] [Indexed: 12/04/2022] Open
Abstract
Oxaliplatin (OXL) therapy often causes side effects including chronic peripheral neuropathy. We investigated the pain-relieving effects of recombinant human lactoferrin (rhLf) as well as a long-acting IgG-Fc fused rhLf (rhLf-Fc) on OXL-induced neuropathic pain. We used the hLf in this study, because the homology between mouse Lf and hLf is higher than that of bovine Lf. In addition, rhLf-Fc is expected to enhance the analgesic effect due to the life extension effect in the body. We administered OXL (2 mg/kg, i.v.) to mice twice weekly for 4 weeks. Phosphate buffered saline (PBS), rhLf (100 mg/kg, i.p.) or rhLf-Fc (100 mg/kg, i.p.) was administered once a week from day 15 to 32. We also assessed the continuous infusion of same drugs (10 mg/kg/day) into the external jugular vein by using an osmotic pump. Both of rhLf and rhLf-Fc significantly reduced the hypersensitivity to mechanical stimulation when they were administered intraperitoneally. The continuous infusion of rhLf resulted in a more pronounced effect. Histopathological analysis of sciatic nerve showed that both rhLf and rhLf-Fc tended to reduce nerve fiber damage, but no significant difference was observed in nerve fiber cross-sectional area. Therefore, it was suggested that rhLf or rhLf-Fc injection could be an option for controlling neuropathic pain, which are side effects of OXL.
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Affiliation(s)
- Takeshi FUJIMURA
- Department of Veterinary Medicine, Faculty of Agriculture, Tottori University, 4-101 Koyama-Minami, Tottori 680-8553, Japan
| | - Aiko IGUCHI
- Department of Veterinary Medicine, Faculty of Agriculture, Tottori University, 4-101 Koyama-Minami, Tottori 680-8553, Japan
| | - Atsushi SATO
- School of Bioscience and Biotechnology, Tokyo University of Technology, 1404-1 Katakura, Hachioji, Tokyo 192-0982, Japan
| | - Shinji KAGAYA
- NRL Pharma, Inc., #203 KSP East, 3-2-1 Sakato, Takatsu-ku, Kawasaki, Kanagawa, 213-0012, Japan
| | - Tatsuo HOSHINO
- NRL Pharma, Inc., #203 KSP East, 3-2-1 Sakato, Takatsu-ku, Kawasaki, Kanagawa, 213-0012, Japan
| | - Takashi TAKEUCHI
- Department of Veterinary Medicine, Faculty of Agriculture, Tottori University, 4-101 Koyama-Minami, Tottori 680-8553, Japan
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14
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Wang WD, Chen C, Fu X. Glycation mechanism of lactoferrin-chitosan oligosaccharide conjugates with improved antioxidant activity revealed by high-resolution mass spectroscopy. Food Funct 2020; 11:10886-10895. [PMID: 33241822 DOI: 10.1039/d0fo02724c] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Glycosylation has a great effect on the antioxidant ability of proteins, which is due to the structural conformational change of peptides in the protein. In this study, a chitosan oligosaccharide (COS) was selected as the saccharide for glycation with lactoferrin (LF) by a wet-heat method, and a new stripe at a higher molecular zone in the gel of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and a change in the bond revealed by Fourier transform infrared (FT-IR) and fluorescence spectroscopy analyses were used to confirm that the chitosan oligosaccharide was successfully covalently bound to lactoferrin. The ABTS and oxygen radical absorbance capacity (ORAC) assays indicated that lactoferrin exhibited a stronger antioxidant activity after glycation with the chitosan oligosaccharide. High-resolution mass spectroscopy further illuminated the relationship of enhanced antioxidant capacity and structural conformational change of peptides in lactoferrin at a molecular level.
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Affiliation(s)
- Wen-Duo Wang
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
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15
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Encapsulation of caffeine in spray-dried micro-eggs for controlled release: The effect of spray-drying (cooking) temperature. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105979] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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16
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Characteristics and antioxidant activity of Maillard reaction products from α-lactalbumin and 2'-fucosyllactose. Food Chem 2020; 316:126341. [PMID: 32058194 DOI: 10.1016/j.foodchem.2020.126341] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/23/2020] [Accepted: 01/31/2020] [Indexed: 12/22/2022]
Abstract
The characteristics and antioxidant activity of Maillard reaction products (MRPs) from 2'-fucosyllactose (2'-FL), a human milk oligosaccharide, and α-lactalbumin (α-LA) were investigated. MRPs were prepared by reacting 2'-FL with α-LA at 60 °C and 79% relative humidity for up to 72 h. The absorbance and fluorescence intensity of heated α-LA-2'-FL increased as the heating time increased, while the free amino group content decreased, confirming that 2'-FL reacted with α-LA and produced various MRPs at different incubation stages. Conjugates of 2'-FL and α-LA and aggregation of α-LA were observed by SDS-PAGE. The secondary structure of α-LA did not change significantly after reacting with 2'-FL. In terms of antioxidant activity, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power of α-LA-2'-FL increased significantly when compared with the protein only sample (p < 0.05). The findings provide a foundation for the characterization and functional analysis of MRPs in dairy products.
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17
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Pre-gelation assisted spray drying of whey protein isolates (WPI) for microencapsulation and controlled release. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108625] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Tan S, Zhong C, Langrish T. Microencapsulation of pepsin in the spray-dried WPI (whey protein isolates) matrices for controlled release. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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19
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Chen K, Yang X, Huang Z, Jia S, Zhang Y, Shi J, Hong H, Feng L, Luo Y. Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds. Food Chem 2019; 295:569-578. [DOI: 10.1016/j.foodchem.2019.05.156] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 05/04/2019] [Accepted: 05/21/2019] [Indexed: 01/03/2023]
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20
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21
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Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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22
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Xiao JX, Zhu CP, Cheng LY, Yang J, Huang GQ. pH-Dependent intestine-targeted delivery potency of the O-carboxymethyl chitosan – gum Arabic coacervates. Int J Biol Macromol 2018; 117:315-322. [DOI: 10.1016/j.ijbiomac.2018.05.183] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 05/02/2018] [Accepted: 05/24/2018] [Indexed: 01/15/2023]
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23
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Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.013] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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24
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Preparation and characterization of casein-carrageenan conjugates and self-assembled microcapsules for encapsulation of red pigment from paprika. Carbohydr Polym 2018; 196:322-331. [DOI: 10.1016/j.carbpol.2018.05.054] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 05/10/2018] [Accepted: 05/16/2018] [Indexed: 11/19/2022]
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25
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Joubran Y, Moscovici A, Portmann R, Lesmes U. Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion. Food Funct 2017; 8:2295-2308. [PMID: 28589996 DOI: 10.1039/c7fo00588a] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
This study investigated the functionality and digestibility of Maillard reaction products (MRPs) of alpha-lactalbumin (α-la), a major whey protein and component of infant formulas. The impact of different carbohydrates (glucose, galactose or galacto-oligosaccharides (GOS)) and heating duration was studied. SDS-PAGE, UV and color measurements monitored reaction extent, which varied between carbohydrates whereby galactose reacted more readily than glucose. Surface hydrophobicity and antioxidant capacity were found to be significantly (p < 0.05) higher following Maillard conjugation, with GOS-based MRPs elevating antioxidant capacity ∼50-fold compared to α-la. In addition, the digestive proteolysis of MRPs was evaluated using an infant in vitro gastro-duodenal model. SDS-PAGE analyses of digesta revealed Maillard conjugation generally increased α-la's susceptibility to proteolysis. Interestingly, GOS-based MRPs presented an optimization challenge, since heating for 12 h delayed proteolysis, while extended heating resulted in the highest susceptibility to proteolysis. Proteomic analyses further demonstrated the differences in enzymatic cleavage patterns and helped identify bioactive peptides rendered bioaccessible during the digestion of α-la or its MRPs. Bioinformatic mining of the proteomic data using PeptideRanker also gave rise to two potentially novel bioactive peptides, FQINNKIW and GINYWLAHKALCS. Finally, antioxidant capacity of luminal contents, measured by DPPH, revealed Maillard conjugation increased the antioxidant capacity of both gastric and duodenal digesta. Overall, this work draws a link between the Maillard reaction, digestive proteolysis and the bioaccessibility of bioactive peptides and antioxidant species in the infant alimentary canal. This could help rationally process infant formulas towards improved nutritional and extra-nutritional benefits.
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Affiliation(s)
- Yousef Joubran
- Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
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Investigation of the Maillard Reaction between Polysaccharides and Proteins from Longan Pulp and the Improvement in Activities. Molecules 2017; 22:molecules22060938. [PMID: 28587249 PMCID: PMC6152763 DOI: 10.3390/molecules22060938] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Accepted: 05/31/2017] [Indexed: 12/28/2022] Open
Abstract
The purpose of this study was to investigate the Maillard reaction between polysaccharides and proteins from longan pulp and the effects of reaction on their in vitro activities. The polysaccharide-protein mixtures of fresh longan pulp (LPPMs) were co-prepared by an alkali extraction-acid precipitation method. They were then dry-heated under controlled conditions for monitoring the characterization of the Maillard reaction by the measurement of the free amino group content, ultraviolet-visible spectrum, Fourier transform infrared spectrum and molecular weight distribution. All the physicochemical analyses indicated the development of the Maillard reaction between polysaccharides and proteins. The in vitro activity evaluation indicated that the Maillard reaction could effectively enhance the antioxidant, antitumor and immunostimulating activities of LPPMs. The enhancement of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power displayed both a positive correlation with the reaction time (p < 0.05). LPPMs dry-heated for three days obtained relatively strong inhibitory activity against HepG2 cells and SGC7901 cells, as well as strong immunostimulating effects on the nitric oxide production and tumor necrosis factor α secretion of macrophages. Maillard-type intermacromolecular interaction is suggested to be an effective and controllable method for improving the functional activities of polysaccharides and proteins from longan pulp.
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27
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Zeng X, Bai W, Zhu X, Dong H. Browning Intensity and Taste Change Analysis of Chicken Protein-Sugar Maillard Reaction System with Antioxidants and Different Drying Processes. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13117] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaofang Zeng
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Weidong Bai
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Xinwu Zhu
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Hao Dong
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
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28
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Bai W, Wang Q, Zeng X, Fu J, Liu Y, Dong H. Antioxidant Activities of Chicken Peptide-Maillard Reaction Products (CP-MRPS) Derived from Chicken Peptides andd-Glucose System. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13041] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Weidong Bai
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Qin Wang
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Jiayin Fu
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Yaoru Liu
- College of Light Industry and Food Sciences; Zhongkai University of Agricultural and Engineering; Guangzhou 510225 China
| | - Hao Dong
- Guangzhou Quality Supervision and Testing Institute; National Centre for Quality Supervision and Testing of Processed Food (Guangzhou); Guangzhou 511400 China
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29
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Song R, Yang P, Wei R, Ruan G. Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction. Molecules 2016; 21:E795. [PMID: 27331806 PMCID: PMC6273840 DOI: 10.3390/molecules21060795] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 06/13/2016] [Accepted: 06/13/2016] [Indexed: 11/30/2022] Open
Abstract
The antioxidative, antibacterial, and food functional properties of the half-fin anchovy hydrolysates (HAHp)-glucose conjugates formed by Maillard reaction (MR) were investigated, respectively. Results of sugar and amino acid contents loss rates, browning index, and molecular weight distribution indicated that the initial pH of HAHp played an important role in the process of MR between HAHp and glucose. HAHp-glucose Maillard reaction products (HAHp-G MRPs) demonstrated enhanced antioxidative activities of reducing power and scavenging DPPH radicals compared to control groups. HAHp-G MRPs produced from the condition of pH 9.6 displayed the strongest reducing power. The excellent scavenging activity on DPPH radicals was found for HAHp(5.6)-G MRPs which was produced at pH 5.6. Additionally, HAHp(5.6)-G MRPs showed variable antibacterial activities against Escherichia coli, Pseudomonas fluorescens, Proteus vulgaris, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus subtilis, Bacillus megaterium, and Sarcina lutea, with the MIC values ranging from 8.3 to 16.7 μg/mL. Result of scanning electron microscopy (SEM) on E. coli suggested that HAHp(5.6)-G MRPs exhibited antibacterial activity by destroying the cell integrity through membrane permeabilization. Moreover, HAHp(5.6)-G MRPs had excellent foaming ability and stability at alkaline conditions of pH 8.0, and showed emulsion properties at acidic pH 4.0. These results suggested that specific HAHp-G MRPs should be promising functional ingredients used in foods.
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Affiliation(s)
- Ru Song
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Peiyu Yang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Rongbian Wei
- College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Guanqiang Ruan
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
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30
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Serra A, Gallart-Palau X, See-Toh RSE, Hemu X, Tam JP, Sze SK. Commercial processed soy-based food product contains glycated and glycoxidated lunasin proteoforms. Sci Rep 2016; 6:26106. [PMID: 27189269 PMCID: PMC4870627 DOI: 10.1038/srep26106] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Accepted: 04/26/2016] [Indexed: 02/07/2023] Open
Abstract
Nutraceuticals have been proposed to exert positive effects on human health and confer protection against many chronic diseases. A major bioactive component of soy-based foods is lunasin peptide, which has potential to exert a major impact on the health of human consumers worldwide, but the biochemical features of dietary lunasin still remain poorly characterized. In this study, lunasin was purified from a soy-based food product via strong anion exchange solid phase extraction and then subjected to top-down mass spectrometry analysis that revealed in detail the molecular diversity of lunasin in processed soybean foods. We detected multiple glycated proteoforms together with potentially toxic advanced glycation end products (AGEs) derived from lunasin. In both cases, modification sites were Lys24 and Lys29 located at the helical region that shows structural homology with a conserved region of chromatin-binding proteins. The identified post-translational modifications may have an important repercussion on lunasin epigenetic regulatory capacity. Taking together, our results demonstrate the importance of proper chemical characterization of commercial processed food products to assess their impact on consumer's health and risk of chronic diseases.
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Affiliation(s)
- Aida Serra
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
| | - Xavier Gallart-Palau
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
| | - Rachel Su-En See-Toh
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
| | - Xinya Hemu
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
| | - James P. Tam
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
| | - Siu Kwan Sze
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore
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31
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Dyer JM, Clerens S, Grosvenor A, Thomas A, Callaghan C, Deb-Choudhury S, Haines S. Proteomic tracking of hydrothermal Maillard and redox modification in lactoferrin and β-lactoglobulin: Location of lactosylation, carboxymethylation, and oxidation sites. J Dairy Sci 2016; 99:3295-3304. [DOI: 10.3168/jds.2015-10273] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Accepted: 01/04/2016] [Indexed: 12/24/2022]
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32
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Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates. Food Chem 2016; 196:338-46. [DOI: 10.1016/j.foodchem.2015.09.047] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2015] [Revised: 08/13/2015] [Accepted: 09/14/2015] [Indexed: 01/17/2023]
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33
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Moreno O, Atarés L, Chiralt A. Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films. Carbohydr Polym 2015; 133:353-64. [DOI: 10.1016/j.carbpol.2015.07.047] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Revised: 07/07/2015] [Accepted: 07/11/2015] [Indexed: 01/06/2023]
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34
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Liu Q, Niu H, Zhao J, Han J, Kong B. Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1017048] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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35
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Tripathy DR, Pandey NK, Dinda AK, Ghosh S, Singha Roy A, Dasgupta S. An insight into the ribonucleolytic and antiangiogenic activity of buffalo lactoferrin. J Biomol Struct Dyn 2015; 33:184-95. [DOI: 10.1080/07391102.2013.865564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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36
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Joubran Y, Moscovici A, Lesmes U. Antioxidant activity of bovine alpha lactalbumin Maillard products and evaluation of their in vitro gastro-duodenal digestive proteolysis. Food Funct 2015; 6:1229-40. [DOI: 10.1039/c4fo01165a] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Maillard conjugation alters alpha lactalbumin antioxidant capacity, including during in vitro digestion, with different effect in adults versus infants.
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Affiliation(s)
- Yousef Joubran
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000
- Israel
| | - Alice Moscovici
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000
- Israel
| | - Uri Lesmes
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000
- Israel
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37
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Zha F, Wei B, Chen S, Dong S, Zeng M, Liu Z. The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells. Food Funct 2015; 6:1919-27. [DOI: 10.1039/c5fo00296f] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A shrimp by-product protein hydrolysate via the Maillard reaction could alleviate cellular damage, but result in higher HMF and loss of nutritional quality.
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Affiliation(s)
- Fengchao Zha
- College of Food Science and engineering
- Ocean University of China
- Qingdao
- China
| | - Binbin Wei
- College of Food Science and engineering
- Ocean University of China
- Qingdao
- China
| | - Shengjun Chen
- Key laboratory of Aquatic Product Processing
- Ministry of Agriculture
- South China Sea Fisheries Research Institute
- CAFS
- Guangzhou
| | - Shiyuan Dong
- College of Food Science and engineering
- Ocean University of China
- Qingdao
- China
| | - Mingyong Zeng
- College of Food Science and engineering
- Ocean University of China
- Qingdao
- China
| | - Zunying Liu
- College of Food Science and engineering
- Ocean University of China
- Qingdao
- China
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38
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Sabik H, Achouri A, Alfaro M, Pelletier M, Belanger D, Britten M, Fustier P. Study of chemical stability of lemon oil components in sodium caseinate–lactose glycoconjugate-stabilized oil-in-water emulsions using solid-phase microextraction-gas chromatography. Food Funct 2014; 5:1495-505. [DOI: 10.1039/c4fo00016a] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A method was developed to quantify lemon oil components and their degradation products in oil-in-water emulsions.
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Affiliation(s)
- Hassan Sabik
- Food Research and Development Centre
- Agriculture and Agri-Food Canada
- St-Hyacinthe, Canada
| | - Allaoua Achouri
- Food Research and Development Centre
- Agriculture and Agri-Food Canada
- St-Hyacinthe, Canada
| | - Maria Alfaro
- Food Research and Development Centre
- Agriculture and Agri-Food Canada
- St-Hyacinthe, Canada
| | - Marylène Pelletier
- Food Research and Development Centre
- Agriculture and Agri-Food Canada
- St-Hyacinthe, Canada
| | - Denis Belanger
- Food Research and Development Centre
- Agriculture and Agri-Food Canada
- St-Hyacinthe, Canada
| | - Michel Britten
- Food Research and Development Centre
- Agriculture and Agri-Food Canada
- St-Hyacinthe, Canada
| | - Patrick Fustier
- Food Research and Development Centre
- Agriculture and Agri-Food Canada
- St-Hyacinthe, Canada
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39
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Moscovici AM, Joubran Y, Briard-Bion V, Mackie A, Dupont D, Lesmes U. The impact of the Maillard reaction on the in vitro proteolytic breakdown of bovine lactoferrin in adults and infants. Food Funct 2014; 5:1898-908. [DOI: 10.1039/c4fo00248b] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The impact of the Maillard reaction on proteolysis of the bioactive bovine lactoferrin is comparedin vitrobetween adults and infants for the first time, coupling proteomics to elucidate bioactive peptide formation.
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Affiliation(s)
- Alice M. Moscovici
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
| | - Yousef Joubran
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
| | | | - Alan Mackie
- Food and Health Group
- Institute of Food Research
- Norwich Research Park
- Norwich NR4 7UA, UK
| | | | - Uri Lesmes
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
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