1
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Sun Y, Wei Z. Modification of hordein by gallic acid in ethanol-free environments: Impact of covalent and non-covalent interactions on structure, physicochemical properties and self-assembly. Food Chem 2024; 449:139273. [PMID: 38599110 DOI: 10.1016/j.foodchem.2024.139273] [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: 10/27/2023] [Revised: 03/25/2024] [Accepted: 04/04/2024] [Indexed: 04/12/2024]
Abstract
The objectives of this study were to modify hordein with gallic acid (GA) in alcohol-free media and to compare the impact of covalent and non-covalent binding on the properties of hordein. Covalent hordein-GA complexes (H-GA) and non-covalent hordein/GA complexes (H/GA) were distinguished by molecular weight, free sulfhydryl groups and free amino groups. Isothermal titration calorimetry (ITC) demonstrated that physical mixing induced non-covalent binding of GA to hordein via hydrogen bonding and hydrophobic interactions, with a lower binding efficiency than covalent ones. Both complexation types led to a structural shift of hordein toward disorder, while grafting of oligomeric GA and alkaline treatment resulted in lower surface hydrophobicity and higher antioxidant activity of H-GA compared to H/GA. The nanoparticles assembled from H-GA had smaller particle sizes and higher physical stability than those formed from H/GA. The results of this study may provide new insights into the modification of hordein by polyphenols.
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Affiliation(s)
- Yuanjing Sun
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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2
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Zhang K, Xiang Y, Zhong L, He Y, Chen K, Liu Y, Fang Z, Zeng Z, Li S, Chen H. Enhancing the emulsion properties and bioavailability of loaded astaxanthin by selecting the reaction sequence of ternary conjugate emulsifiers in nanoemulsions. Food Chem 2024; 449:139310. [PMID: 38608612 DOI: 10.1016/j.foodchem.2024.139310] [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: 11/30/2023] [Revised: 04/01/2024] [Accepted: 04/07/2024] [Indexed: 04/14/2024]
Abstract
This study investigated the effects of the conjugate reaction sequences of whey protein concentrate (WPC), epigallocatechin gallate (EGCG) and dextran (DEX) on the structure and emulsion properties of conjugates and the bioaccessibility of astaxanthin (AST). Two types of ternary covalent complexes were synthesised using WPC, EGCG and DEX, which were regarded as emulsifiers of AST nanoemulsions. Results indicated that the WPC-DEX-EGCG conjugate (referred to as 'con') exhibits a darker SDS-PAGE dispersion band and higher contents of α-helix (6%), β-angle (24%) and random coil (32%), resulting in a greater degree of unfolding structure and fluorescence quenching. These findings suggested WPC-DEX-EGCG con had the potential to exhibit better emulsification properties than WPC-EGCG-DEX con. AST encapsulation efficiency (76.22%) and bioavailability (31.89%) also demonstrated the superior performance of the WPC-DEX-EGCG con emulsifier in nanoemulsion delivery systems. These findings indicate that altering reaction sequences changes protein conformation, enhancing the emulsification properties and bioavailability of AST.
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Affiliation(s)
- Kaixi Zhang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yuanyuan Xiang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Lingyun Zhong
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yuyang He
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Keling Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Shanshan Li
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China..
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China..
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3
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Zhang J, Fan M, Tang J, Lin X, Liu G, Wen C, Xu X. Possibility and challenge of plant-derived ferritin cages encapsulated polyphenols in the precise nutrition field. Int J Biol Macromol 2024; 275:133579. [PMID: 38964678 DOI: 10.1016/j.ijbiomac.2024.133579] [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: 05/10/2024] [Revised: 06/24/2024] [Accepted: 06/29/2024] [Indexed: 07/06/2024]
Abstract
Polyphenols have attracted extensive attention due to their rich functional activities, such as antioxidant, anti-inflammatory and anti-tumor. However, the low solubility and poor stability limit their bioavailability and functional activities. Plant-derived ferritin cages have a unique hollow cage structure that can embed polyphenols to improve their unfavorable properties. Therefore, it is essential to adequately elaborate and summarize plant-derived ferritin cages to maximize their potential benefits in nutritional interventions. This review focuses on the fundamental properties of plant-derived ferritin cages, including the preparation process, purification technology, identification methods, and structural and functional properties. The relevant research on ferritin cages in polyphenol delivery has been summarized, including the delivery of water/lipid soluble polyphenols, modification of ferritin cages, and the interaction between polyphenols and ferritin cages. The research progress, shortcomings and prospects of plant-derived ferritin cages in precise nutrition are introduced. In addition, the relevant research on ferritin in immune response and protein engineering is also discussed to provide the theoretical basis for applying plant-derived ferritin cages in many frontier fields.
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Affiliation(s)
- Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; Guangling College, Yangzhou University, Yangzhou 225000, China
| | - Meidi Fan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jialuo Tang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xinying Lin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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4
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Zhang Y, Yu D, Zhao R, Hu F, Li Z, Dong B, Lu P, Song Z, Wang H, Zhang F, Chen W, Liu W, Li H. Enhanced stability and biocompatibility of HIPEs stabilized by cyclodextrin-metal organic frameworks with inclusion of resveratrol and soy protein isolate for β-carotene delivery. Int J Biol Macromol 2024; 274:133431. [PMID: 38936573 DOI: 10.1016/j.ijbiomac.2024.133431] [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: 12/06/2023] [Revised: 06/19/2024] [Accepted: 06/24/2024] [Indexed: 06/29/2024]
Abstract
High internal phase Pickering emulsions (HIPEs) constitute a significant research domain within colloid interface chemistry, addressing the demand for robust emulsion systems across various applications. An innovative nanoparticle, synthesized from a cyclodextrin metal-organic framework encapsulated with a composite of resveratrol and soy isolate protein (RCS), was employed to fortify a high internal phase emulsion. The emulsion's three-dimensional printing capabilities, alongside the encapsulated delivery efficacy for β-carotene, were thoroughly examined. Cyclodextrin metal-organic frameworks (CD-MOFs), facilitated by cellulose nanofibrils, were synthesized to yield particles at the nanoscale, maintaining a remarkable 97.67 % cellular viability at an elevated concentration of 1000 μg/ml. The RCS nanoparticles demonstrated thermal stability and antioxidant capacities surpassing those of CD-MOF. The integration of soybean isolate protein augmented both the hydrophobicity (from 21.95 ± 0.64° to 59.15 ± 0.78°) and the interfacial tension (from 14.36 ± 0.46 mN/m to 5.34 ± 0.81 mN/m) of the CD-MOF encapsulated with resveratrol, thereby enhancing the RCS nanoparticles' adsorption at the oil-water interface with greater stability. The durability of the RCS-stabilized high internal phase emulsions was contingent upon the RCS concentration. Emulsions stabilized with 5 wt%-RCS exhibited optimal physical and chemical robustness, demonstrating superior performance in emulsion 3D printing and β-carotene encapsulation delivery. This investigation furnishes a novel perspective on the amalgamation of food customization and precision nutrition.
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Affiliation(s)
- Yannan Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Dehai Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China; Shandong Huatai Paper Co., Ltd. & Shandong Yellow Triangle Biotechnology Industry Research Institute Co. Ltd., Dongying, Shandong Province 257335, China.
| | - Rui Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Feihong Hu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Zhuo Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Baoting Dong
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Peng Lu
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zhaoping Song
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Huili Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Fengshan Zhang
- Shandong Huatai Paper Co., Ltd. & Shandong Yellow Triangle Biotechnology Industry Research Institute Co. Ltd., Dongying, Shandong Province 257335, China
| | - Wei Chen
- College of Engineering, Qufu Normal University, Rizhao 276826, China
| | - Wenxia Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong Province 250353, China
| | - Huihui Li
- Center for Reproductive Medicine, Department of Obstetrics and Gynecology, Qilu Hospital of Shandong University, Jinan, Shandong Province 250012, China.
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5
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Tang W, Wang R, Li M, Zhang Q, He J, Liu D, Feng Y, Liu W, Liu J. High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion. Food Chem 2024; 444:138669. [PMID: 38341915 DOI: 10.1016/j.foodchem.2024.138669] [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: 10/16/2023] [Revised: 01/18/2024] [Accepted: 02/02/2024] [Indexed: 02/13/2024]
Abstract
Improving the emulsion-stabilizing effect of protein by chemical or physical modification has been paid much attention recently. Here, sodium caseinate (CS) was treated by high-pressure-microfluidization (HPM) under 0-100 MPa, and was further complexed with (-)-epigallocatechin-3-gallate (EGCG) to form an excellent emulsifier that stabilized fish oil emulsions. Results showed that HPM treatment (especially 80 MPa) significantly changed the secondary structure of CS, and 80 MPa-PCS-EGCG had the best emulsifying and antioxidant activities. In addition, after HPM treatment and EGCG bonding, CS formed a thicker interface layer on the surface of oil droplets, which could better protect the fish oil from the influence by oxygen, temperature and ion concentration. Moreover, the fish oil emulsion stabilized by PCS-EGCG complex significantly delayed the release of free fatty acids subjected to in vitro digestion. Conclusively, HPM-treated CS-EGCG complex could be a potential emulsifier to improve the stability of fish oil emulsions.
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Affiliation(s)
- Wei Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Whole Grain Nutritious Food Processing Technology Research and Experimental Base of Ministry of Agriculture and Rural Affairs, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Rui Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Whole Grain Nutritious Food Processing Technology Research and Experimental Base of Ministry of Agriculture and Rural Affairs, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Minghui Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Whole Grain Nutritious Food Processing Technology Research and Experimental Base of Ministry of Agriculture and Rural Affairs, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Qingchun Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Whole Grain Nutritious Food Processing Technology Research and Experimental Base of Ministry of Agriculture and Rural Affairs, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Jianfei He
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Whole Grain Nutritious Food Processing Technology Research and Experimental Base of Ministry of Agriculture and Rural Affairs, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Dan Liu
- Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, PR China
| | - Yuqi Feng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Whole Grain Nutritious Food Processing Technology Research and Experimental Base of Ministry of Agriculture and Rural Affairs, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Whole Grain Nutritious Food Processing Technology Research and Experimental Base of Ministry of Agriculture and Rural Affairs, Zhejiang University of Technology, Hangzhou 310014, PR China.
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6
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Zhao J, Yuan H, Chen Y, Fang X, Li Y, Yao H, Li W. Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms. Int J Biol Macromol 2024; 267:131157. [PMID: 38552684 DOI: 10.1016/j.ijbiomac.2024.131157] [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: 01/03/2024] [Revised: 03/21/2024] [Accepted: 03/25/2024] [Indexed: 04/22/2024]
Abstract
This study aimed to investigate the impact of different pre-heating temperatures (ranging from 40 °C to 80 °C) on the interactions between soy protein isolate (SPI) and catechin to effectively control catechin encapsulation efficiency and optimize the emulsifying properties of soy protein isolate. Results showed that optimal heat treatment at 70 °C improved catechin encapsulation efficiency up to 93.71 ± 0.14 %, along with the highest solubility, enhanced emulsification activity index and improved thermal stability of the protein. Multiple spectroscopic techniques revealed that increasing pretreatment temperature (from 40 °C to 70 °C) altered the secondary structures of SPI, resulting in a more stable unfolded structure for the composite system with a significant increase in α-helical structures and a decrease in random coil and β-sheet structures. Moreover, optimal heat treatment also leads to an augmentation of free sulfhydryl groups within complex as well as exposure of more internal chromophore amino acids on molecular surface. Size-exclusion high-performance liquid chromatography and SDS-PAGE analysis indicated that the band intensity of newly formed high-molecular-weight soluble macromolecules (>180 kDa) increased as the pre-heating temperature rose. Furthermore, fluorescence spectroscopy and molecular docking analysis suggest that hydrophobic and covalent interactions were involved in complex formation, which intensified with increasing temperature.
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Affiliation(s)
- Juyang Zhao
- Postdoctoral Programme of Meteria Medical Institute, Harbin University of Commerce, Harbin 150028, China; College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China.
| | - Huiping Yuan
- School of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou, Henan 450064, China
| | - Yiyu Chen
- College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Xuwei Fang
- College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Yuqi Li
- College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Hengzhe Yao
- Culinary Arts Department, Qingdao Vocational and Technical College of Hotel Management, Qingdao, Shandong 266100, China
| | - Wenlan Li
- Postdoctoral Programme of Meteria Medical Institute, Harbin University of Commerce, Harbin 150028, China.
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7
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Sha X, Zhang Y, Li Y, Chen R, Zhang H, Meng D, Chen H, Yang R. Dual Decoration of Ferritin Nanocages by Caffeic Acid and Betanin with Covalent and Noncovalent Approaches: Structure and Stability Analyses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7464-7475. [PMID: 38527235 DOI: 10.1021/acs.jafc.3c08715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/27/2024]
Abstract
Ferritin is a cage-like protein with modifiable outer and inner surfaces. To functionalize ferritin with preferable carrier applications, caffeic acid was first covalently bound to the soybean ferritin outer surface to fabricate a caffeic acid-ferritin complex (CFRT) by alkali treatment (pH 9.0). A decreased content of free amino acid (0.34 μmol/mg) and increased polyphenol binding equivalent (63.76 nmol/mg) indicated the formation of CFRT (ferritin/caffeic acid, 1:80). Fluorescence and infrared spectra verified the binding of caffeic acids to the ferritin structure. DSC indicated that the covalent modification enhanced the thermal stability of CFRT. Besides, CFRT maintained the typically spherical shape of ferritin (12 nm) and a hydration radius of 7.58 nm. Moreover, the bioactive colorant betanin was encapsulated in CFRT to form betanin-loaded CFRT (CFRTB), with an encapsulation rate of 15.5% (w/w). The betanin stabilities in CFRTB were significantly improved after heat, light, and Fe3+ treatments, and its red color retention was enhanced relative to the free betanin. This study delves into the modifiable ferritin application as nanocarriers of dual molecules and gives guidelines for betanin as a food colorant.
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Affiliation(s)
- Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yidan Zhang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yue Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Runxuan Chen
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Haotong Zhang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Hai Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
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8
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Zhang FS, Yang Y, Bian X, Ma CM, Ren LK, Zhang C, Pang XH, Zhang N. The structural and functional properties of hemp protein isolate-epigallocatechin-3-gallate biopolymer covalent complex during heating. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2484-2492. [PMID: 37972116 DOI: 10.1002/jsfa.13135] [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: 06/28/2023] [Revised: 10/31/2023] [Accepted: 11/17/2023] [Indexed: 11/19/2023]
Abstract
BACKGROUND It is well known that hemp proteins have the disadvantages of poor solubility and poor emulsification. To improve these shortcomings, an alkali covalent cross-linking method was used to prepare hemp protein isolate-epigallocatechin-3-gallate biopolymer (HPI-EGCG) and the effects of different heat treatment conditions on the structure and emulsifying properties of the HPI-EGCG covalent complex were studied. RESULTS The secondary and tertiary structures, solubility, and emulsification ability of the HPI-EGCG complexes were evaluated using particle size, zeta potential, circular dichroism (CD), and fluorescence spectroscopy indices. The results showed that the absolute value of zeta potential of HPI-EGCG covalent complex was the largest, 18.6 mV, and the maximum binding amount of HPI to EGCG was 29.18 μmol g-1 . Under heat treatment at 25-35 °C, the α-helix content was reduced from 1.87% to 0%, and the β-helix content was reduced from 82.79% to 0% after the covalent binding of HPI and EGCG. The solubility and emulsification properties of the HPI-EGCG covalent complexes were improved significantly, and the emulsification activity index (EAI) and emulsion stability index (ESI) were increased by 2.77-fold and 1.21-fold, respectively. CONCLUSION A new HPI-EGCG covalent complex was developed in this study to provide a theoretical basis for the application of HPI-EGCG in food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fu-Shun Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Li-Kun Ren
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Can Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin-Hui Pang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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9
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Wang D, Li H, Hou TY, Zhang ZJ, Li HZ. Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins. Food Chem 2024; 433:137345. [PMID: 37666124 DOI: 10.1016/j.foodchem.2023.137345] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 07/13/2023] [Accepted: 08/28/2023] [Indexed: 09/06/2023]
Abstract
The study aims to perform alkali-induced covalent modification of perilla seed meal protein (PSMP) using different polyphenols: gallic acid (GA), protocatechuic acid (PCA), caffeic acid (CA), apigenin (API) and luteolin (LU). Covalent binding between different polyphenols and PSMP was found to occur, with PSMP-LU showing the highest binding rate of 90.89 ± 1.37 mg/g; the fluorescence spectrum of PSMP-CA showed a maximum blue shift of Δ13.4 nm; the solubility increased from 69.626 ± 1.39 % to 83.102 ± 0.98 %. In order to better understand how these covalent conjugates, stabilize -carotene in emulsions, they were utilized as emulsifiers in an emulsion delivery method. The work further reveals the formation of PSMP-polyphenol conjugates and develops a novel emulsification system to deliver readily decomposable functional factors, providing a potential scenario for the application of PSMP and bioactive conjugates.
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Affiliation(s)
- Dan Wang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - He Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China.
| | - Tian-Yu Hou
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Zhi-Jun Zhang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Hui-Zhen Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
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10
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Chen J, Ma S, Chen X, Dai X, Zhang L, Yuan Y, Li L, Zhang H, Liu G, Ren G, Duan X, Xie Q, Cao W. Noncovalent Interaction of Lactoferrin with Epicatechin and Epigallocatechin: Focus on Fluorescence Quenching and Antioxidant Properties. ACS OMEGA 2023; 8:41844-41854. [PMID: 37970015 PMCID: PMC10633880 DOI: 10.1021/acsomega.3c06560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/09/2023] [Accepted: 10/11/2023] [Indexed: 11/17/2023]
Abstract
Lactoferrin (LF) from bovine milk possesses antioxidant activity, immune regulatory and other biological activities. However, the effects of epicatechin (EC) and epigallocatechin (EGC) interacting with LF on the antioxidant activity of LF have not been investigated. Therefore, this study aimed to explore their interaction mechanism and the antioxidant activity of LF. UV spectra revealed that EGC (100 μM) induced a higher blue shift of LF at the maximum absorption wavelength than that of EC (100 μM). Fluorescence spectra results suggested that LF fluorescence was quenched by EC and EGC in the static type, which changed the polarity of the microenvironment around LF. The quenching constants Ksv (5.91 × 103-9.20 × 103) of EC-LF complexes at different temperatures were all higher than that (1.35 × 103-1.75 × 103) of the EGC-LF complex. EC could bind to LF via hydrophobic interactions while hydrogen bonding and van der Waals forces drove the binding of EGC to LF. Both the EC-LF complex and EGC-LF complex could bind to LF with one site. EGC formed more hydrogen bonds with LF than that of EC. The antioxidant activity of LF was increased by the high addition level of EC and EGC. These findings would provide more references for developing LF-catechin complexes as functional antioxidants.
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Affiliation(s)
- Junliang Chen
- College
of Food and Bioengineering, Henan University
of Science and Technology, Luoyang, Henan 471023, China
| | - Shuhua Ma
- College
of Food and Bioengineering, Henan University
of Science and Technology, Luoyang, Henan 471023, China
| | - Xin Chen
- College
of Food and Bioengineering, Henan University
of Science and Technology, Luoyang, Henan 471023, China
| | - Xin Dai
- College
of Food and Bioengineering, Henan University
of Science and Technology, Luoyang, Henan 471023, China
| | - Li Zhang
- College
of Food and Bioengineering, Henan University
of Science and Technology, Luoyang, Henan 471023, China
| | - Yunxia Yuan
- College
of Food and Bioengineering, Henan University
of Science and Technology, Luoyang, Henan 471023, China
| | - Linlin Li
- College
of Food and Bioengineering, Henan University
of Science and Technology, Luoyang, Henan 471023, China
| | - Hui Zhang
- College
of Food and Bioengineering, Henan University
of Science and Technology, Luoyang, Henan 471023, China
| | - Gangtian Liu
- College
of Food and Bioengineering, Henan University
of Science and Technology, Luoyang, Henan 471023, China
| | - Guangyue Ren
- College
of Food and Bioengineering, Henan University
of Science and Technology, Luoyang, Henan 471023, China
| | - Xu Duan
- College
of Food and Bioengineering, Henan University
of Science and Technology, Luoyang, Henan 471023, China
| | - Qinggang Xie
- Heilongjiang
Feihe Dairy Co., Ltd., Beijing 100015, China
| | - Weiwei Cao
- College
of Food and Bioengineering, Henan University
of Science and Technology, Luoyang, Henan 471023, China
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11
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Li D, Wang R, Ma Y, Yu D. Covalent modification of (+)-catechin to improve the physicochemical, rheological, and oxidative stability properties of rice bran protein emulsion. Int J Biol Macromol 2023; 249:126003. [PMID: 37517762 DOI: 10.1016/j.ijbiomac.2023.126003] [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: 06/06/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 08/01/2023]
Abstract
The aim of this study is the effects of (+)-catechin (CC) covalent cross-linking (CCCI) (0.05-0.25 %, w/v) on the physicochemical properties, rheological properties, and oxidative stability of rice bran protein (RBP) emulsion. Analysis of particle size, ζ-potential, circular dichroism, fluorescence spectroscopy, surface hydrophobicity, and emulsifying properties demonstrated that a concentration of 0.15 % (w/v) CCCI facilitated protein structure unfolding, resulting in reduced particle size, enhanced electrostatic repulsion, and improved emulsion stability. Moreover, the covalent complexes of RBP-0.15 %CC (w/v) exhibited increased viscosity and shear stress, reflected by the highest G' and G″ values, ultimately enhancing the oxidative stability. Furthermore, analysis using atomic force microscopy and confocal laser scanning microscopy revealed that the RBP-0.15 %CC complexes exhibited the smallest particle size (164 nm) and displayed greater homogeneity. An increase in CC concentration to 0.25 % (w/v) resulted in a higher emulsion aggregation. The emulsions stabilized by CCCI exhibited superior rheological properties and enhanced oxidation stability compared to the control. In conclusion, an appropriate amount of CC can enhance the rheology and oxidation stability of the RBP emulsion, while CCCI treatment holds potential for expanding the utility of RBP in various applications.
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Affiliation(s)
- Dan Li
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China
| | - Rongchun Wang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150001, China.
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
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12
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Feng Y, Jin C, Lv S, Zhang H, Ren F, Wang J. Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review. Antioxidants (Basel) 2023; 12:1577. [PMID: 37627572 PMCID: PMC10451665 DOI: 10.3390/antiox12081577] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 08/27/2023] Open
Abstract
Proteins have been extensively studied for their outstanding functional properties, while polyphenols have been shown to possess biological activities such as antioxidant properties. There is increasing clarity about the enhanced functional properties as well as the potential application prospects for the polyphenol-protein complexes with antioxidant properties. It is both a means of protein modification to provide enhanced antioxidant capacity and a way to deliver or protect polyphenols from degradation. This review shows that polyphenol-protein complexes could be formed via non-covalent or covalent interactions. The methods to assess the complex's antioxidant capacity, including scavenging free radicals and preventing lipid peroxidation, are summarized. The combination mode, the type of protein or polyphenol, and the external conditions will be the factors affecting the antioxidant properties of the complexes. There are several food systems that can benefit from the enhanced antioxidant properties of polyphenol-protein complexes, including emulsions, gels, packaging films, and bioactive substance delivery systems. Further validation of the cellular and in vivo safety of the complexes and further expansion of the types and sources of proteins and polyphenols for forming complexes are urgently needed to be addressed. The review will provide effective information for expanding applications of proteins and polyphenols in the food industry.
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Affiliation(s)
| | | | | | - Huijuan Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.F.); (C.J.); (S.L.); (F.R.)
| | | | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.F.); (C.J.); (S.L.); (F.R.)
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13
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Dalabasmaz S, Toker ÖS, Palabiyik I, Konar N. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility. Crit Rev Food Sci Nutr 2023; 64:9082-9094. [PMID: 37154036 DOI: 10.1080/10408398.2023.2207661] [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] [Indexed: 05/10/2023]
Abstract
In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching. Due to the complex composition of the chocolate and the various technological processes, comprehensive food profiling strategies should be applied to analyze protein-polyphenol covalent reactions covering a wide range of potential reaction products. This will help to identify potential effects on the bioaccessibility of bioactive compounds such as low-molecular-weight peptides and polyphenols. To achieve this, databases of potential reaction products and their binding sites can be generated, and the effects of various process conditions on related parameters can be investigated. This would then allow to a deeper insight into mechanisms behind protein-polyphenol interactions in chocolate, and develop strategies to optimize chocolate production for improved nutritional and sensory properties.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Ömer Said Toker
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
| | - Ibrahim Palabiyik
- Agriculture Faculty, Food Engineering Department, Tekirdag Namik Kemal University, Tekirdag, Turkey
| | - Nevzat Konar
- Agriculture Faculty, Dairy Technology Department, Ankara University, Ankara, Turkey
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14
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Li D, Zhu L, Wu Q, Chen Y, Wu G, Zhang H. Identification of binding sites for Tartary buckwheat protein-phenols covalent complex and alterations in protein structure and antioxidant properties. Int J Biol Macromol 2023; 233:123436. [PMID: 36708899 DOI: 10.1016/j.ijbiomac.2023.123436] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/07/2023] [Accepted: 01/22/2023] [Indexed: 01/27/2023]
Abstract
To investigate the effects of structure, multiple binding sites and antioxidant property of Tartary buckwheat protein-phenols covalent complex, protein was combined with different concentrations of phenolic extract. Four kinds of phenols were identified by UPLC-Q/TOF-MS, which were rutin, quercetin, kaempferol and myricetin. UV-vis absorption spectroscopy and X-ray diffraction showed that the phenols can successfully bind to BPI. Fourier-transform infrared, circular dichroism and fluorescence emission spectroscopy showed that the binding of phenol can change the secondary/tertiary structure of protein. The particle distribution indicated that the binding of phenols could reduce the particle size (from 304.70 to 205.55 nm), but cross-linking occurred (435.35 nm) when the bound phenol content was too high. Proteomics showed that only rutin, quercetin and myricetin can covalently bind to BPI. Meanwhile, 4 peptides covalently bound to phenols were identified. The DPPH· scavenging capacity of complexes were from 8.38 to 33.76 %, and the ABTS·+ binding activity of complexes were from 19.35 to 63.99 %. The antioxidant activity of the complex was significantly higher than that of the pure protein. These results indicated that protein-phenol covalent complexes had great potential as functional components in the food field.
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Affiliation(s)
- Dongze Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
| | - Ling Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
| | - Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Yiling Chen
- Amway (China) Botanical R&D Centre, Wuxi 214115, China
| | - Gangcheng Wu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China.
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15
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Liu F, McClements DJ, Ma C, Liu X. Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. Annu Rev Food Sci Technol 2023; 14:35-61. [PMID: 36972160 DOI: 10.1146/annurev-food-060721-023522] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol conjugates or complexes using covalent or noncovalent interactions to create novel multifunctional colloidal ingredients with new or improved properties. In this review, the formation, functionality, and potential applications of protein conjugates and complexes are discussed. In particular, the utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Finally, future research needs in this area are briefly proposed. The rational design of protein complexes and conjugates may lead to the development of new functional ingredients that can be used to create more nutritious, sustainable, and healthy foods.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
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16
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The effect of preheated WPI interaction with AN on its complexes based on protein structure and function. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01867-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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17
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Wu T, Deng C, Luo S, Liu C, Hu X. Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Impact of Phenolic Acid Derivatives on the Oxidative Stability of β-Lactoglobulin-Stabilized Emulsions. Antioxidants (Basel) 2023; 12:antiox12010182. [PMID: 36671043 PMCID: PMC9854828 DOI: 10.3390/antiox12010182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Proteins, such as β-lactoglobulin (β-Lg), are often used to stabilize oil-water-emulsions. By using an additional implementation of phenolic compounds (PC) that might interact with the proteins, the oxidative stability can be further improved. Whether PC have a certain pro-oxidant effect on oxidation processes, while interacting non-covalently (pH-6) or covalently (pH.9) with the interfacial protein-film, is not known. This study aimed to characterize the impact of phenolic acid derivatives (PCDs) on the antioxidant efficacy of the interfacial β-Lg-film, depending on their structural properties and pH-value. Electron paramagnetic resonance (EPR) analyses were performed to assess the radical scavenging in the aqueous and oil phases of the emulsion, and the complexation of transition metals: these are well known to act as pro-oxidants. Finally, in a model linseed oil emulsion, lipid oxidation products were analyzed over storage time in order to characterize the antioxidant efficacy of the interfacial protein-film. The results showed that, at pH.6, PCDs can scavenge hydrophilic radicals and partially scavenge hydrophobic radicals, as well as reduce transition metals. As expected, transition metals are complexed to only a slight degree, leading to an increased lipid oxidation through non-complexed reduced transition metals. At pH.9, there is a strong complexation between PCDs and the transition metals and, therefore, a decreased ability to reduce the transition metals; these do not promote lipid oxidation in the emulsion anymore.
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19
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Jiang H, Zhou L, Sun Y, Yu K, Yu W, Tian Y, Liu J, Zou L, Liu W. Polyphenol oxidase inhibited by 4-hydroxycinnamic acid and naringenin: Multi-spectroscopic analyses and molecular docking simulation at different pH. Food Chem 2022; 396:133662. [PMID: 35839725 DOI: 10.1016/j.foodchem.2022.133662] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/17/2022] [Accepted: 07/06/2022] [Indexed: 11/18/2022]
Abstract
It is still unclear how pH affects the inhibitory effects of phenolic acids and flavonoids on polyphenol oxidase (PPO). In this study, 4-hydroxycinnamic acid and naringenin were selected to investigate their interactions with PPO from pH 6.8 to 5.0. Results showed that acidic pH could enhance the inhibitory effect of inhibitors and a greater enhancement effect was observed in 4-hydroxycinnamic acid. Fluorescence emission spectra indicated that 4-hydroxycinnamic acid and naringenin interacted with PPO and quenched its intrinsic fluorescence, which was also enhanced by acidic pH. Circular dichroism suggested that 4-hydroxycinnamic acid and naringenin could reversibly bind to PPO molecules and transform α-helix into β-sheet. Molecular docking results revealed that 4-hydroxycinnamic acid and naringenin interacted with PPO through hydrogen bond and hydrophobic interaction, and more interactions were observed near the carboxyl group. These results indicated that acidic pH could significantly enhance the inhibitory effect of phenolic acid on PPO.
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Affiliation(s)
- Hongwei Jiang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Yuefang Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Kaibo Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wenzhi Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yuqing Tian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Junping Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
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20
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Geng M, Feng X, Yang H, Wu X, Li L, Li Y, Teng F. Comparison of soy protein isolate-(-)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2022; 90:106172. [PMID: 36162220 PMCID: PMC9515592 DOI: 10.1016/j.ultsonch.2022.106172] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 09/15/2022] [Accepted: 09/19/2022] [Indexed: 05/09/2023]
Abstract
The effects of the preparation method (mixing, chemical polymerization, or ultrasound treatment) on the structure and functional properties of soy protein isolate-(-)-epigallocatechin-3-gallate (SPI-EGCG) complexes were examined. The mixing treated SPI-EGCG samples (M-SE) were non-covalently linked, while the chemical polymerization and ultrasound treated SPI-EGCG samples (C-SE and U-SE, respectively) were bound covalently. The covalent binding of EGCG with protein improved the molecular weight and changed the structures of the SPI by decreasing the α-helix content. Moreover, U-SE samples had the lowest particle size (188.70 ± 33.40 nm), the highest zeta potential (-27.82 ± 0.53 mV), and the highest polyphenol binding rate (59.84 ± 2.34 %) compared with mixing and chemical polymerization-treated samples. Furthermore, adding EGCG enhanced the antioxidant activity of SPI and U-SE revealed the highest DPPH (84.84 ± 1.34 %) and ABTS (88.89 ± 1.23 %) values. In conclusion, the SPI-EGCG complexes prepared by ultrasound formed a more stable composite system with stronger antioxidant capacity, indicating that ultrasound technology may have potential applications in the preparation of protein-polyphenol complexes.
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Affiliation(s)
- Mengjie Geng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xumei Feng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haodong Yang
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xixi Wu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lijia Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Soybean Engineering Technology Research Center, Harbin, Heilongjiang 150030, China.
| | - Fei Teng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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21
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Doğan Cömert E, Gökmen V. Optimization of reaction conditions for the design of cereal-based dietary fibers with high antioxidant capacity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6502-6510. [PMID: 35567535 DOI: 10.1002/jsfa.12017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 04/16/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Bound antioxidants are distinguished by their strong potential to defend the body against oxidative stress. Cereal bran fractions contain antioxidant compounds bound to dietary fiber, but this only occurs to a limited extent. Increasing the quantity of bound antioxidant compounds using soluble phenolic compounds is thought to be a possible method for designing cereal-based dietary fibers with high antioxidant potential. Certain cereal bran samples (wheat, oat, rye, and rice) were reacted with different concentrations of beverages (green tea infusion, black tea infusion, espresso, and red wine), rich in various soluble phenolic compounds. The interactive effects of parameters (time, temperature, and pH) and the optimum conditions for the reaction were determined using response surface methodology. RESULTS Green tea infusion (30 g·L-1 ) was found to be the most effective beverage. The pH rather than the time and temperature had significant (O p < 0.0001) effects on the reaction. Neutral or slightly alkaline conditions (pH 7.0-7.9) and mild temperatures (at about 50 °C) were found to be optimum to increase the antioxidant capacity of cereal bran samples. The total antioxidant capacity of oat bran treated with green tea infusion under optimum conditions (53.3 °C, pH 7.4, 60.0 min) reached 226.42 ± 0.88 mmol Trolox equivalent·kg-1 . The free amino groups in cereal bran were also found to decrease (32-95%) after treatment. CONCLUSION It is possible to design functional cereal-based dietary fibers, rich in bound antioxidant compounds through treatment with green tea infusion under optimum conditions. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ezgi Doğan Cömert
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Turkey
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22
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Luo X, Lu J, Wu Y, Duan W, An F, Huang Q, Chen L, Wei S. Reducing the potential allergenicity of amandin through binding to (-)-epigallocatechin gallate. Food Chem X 2022; 16:100482. [PMID: 36304206 PMCID: PMC9594120 DOI: 10.1016/j.fochx.2022.100482] [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: 07/21/2022] [Revised: 10/09/2022] [Accepted: 10/18/2022] [Indexed: 11/05/2022] Open
Abstract
Amandin (AMP) binding to EGCG changed protein structure. AMP bound to EGCG primarily through glutamate and cysteine residues. Alkaline and free radical methods dented AMP allergenic, but the principles differed.
Potential allergenicity of amandin was reduced by binding amandin with (−)-epigallocatechin gallate (EGCG) via alkaline, free radical, ultrasound-assisted alkaline, and ultrasound-assisted free radical methods. These results of total phenol content, free sulfhydryl group, free amino group, surface hydrophobicity, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated that amandin might be covalently bound to EGCG through reactive groups such as sulfhydryl and amino groups, or non-covalently through hydrophobic interactions. Fourier transformed infrared (FT-IR) spectroscopy and fluorescence spectroscopy revealed structural changes of amandin-EGCG conjugate, which also caused significant reduction in potential allergenicity of amandin. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) found that amandin bound to EGCG mainly through cysteine and glutamate residues, and linear epitope for amandin was reduced. This provided a new method and theoretical basis of hypoallergenic almond food.
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Affiliation(s)
- Xin Luo
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China,College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jiankang Lu
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Xinjiang Province, 843300, China
| | - Yongyan Wu
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China,College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Wenshan Duan
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China,College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Fengping An
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China,College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China,Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China,Key Laboratory of Endemic and Ethnic Diseases, Ministry of Education & Key Laboratory of Medical Molecular Biology of Guizhou Province, Guizhou Medical University, Guiyang 550004, Guizhou, China,Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China,Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
| | - Shaofeng Wei
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China,Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
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23
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Dong H, Yifan X, Yi W, Wen Z, Wei G, Nan S, Chong Z, Haihong C, Xin‐Hui X. Improved functional properties of wheat gluten hydrolysate by covalent conjugation with chlorogenic acid. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- He Dong
- School of Chemical Engineering and Light Industry, Guangdong University of Technology No. 100 Waihuan Xi Road, Panyu District Guangzhou 510006 People’s Republic of China
- Key Laboratory for Industrial Biocatalysis, Ministry of Education Institute of Biochemical Engineering Department of Chemical Engineering Beijing 100084 China
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery Guangzhou 510006 China
| | - Xing Yifan
- Key Laboratory for Industrial Biocatalysis, Ministry of Education Institute of Biochemical Engineering Department of Chemical Engineering Beijing 100084 China
| | - Wang Yi
- Key Laboratory for Industrial Biocatalysis, Ministry of Education Institute of Biochemical Engineering Department of Chemical Engineering Beijing 100084 China
| | - Zeng Wen
- Key Laboratory for Industrial Biocatalysis, Ministry of Education Institute of Biochemical Engineering Department of Chemical Engineering Beijing 100084 China
| | - Gao Wei
- Key Laboratory for Industrial Biocatalysis, Ministry of Education Institute of Biochemical Engineering Department of Chemical Engineering Beijing 100084 China
| | - Su Nan
- Key Laboratory for Industrial Biocatalysis, Ministry of Education Institute of Biochemical Engineering Department of Chemical Engineering Beijing 100084 China
| | - Zhang Chong
- Key Laboratory for Industrial Biocatalysis, Ministry of Education Institute of Biochemical Engineering Department of Chemical Engineering Beijing 100084 China
- Center for Synthetic and Systems Biology Tsinghua University Beijing 100084 China
| | - Chen Haihong
- Institute of Biopharmaceutical and Health Engineering Tsinghua Shenzhen International Graduate School Shenzhen 518055 China
- Institute of Biomedical Health Technology and Engineering Shenzhen Bay Laboratory Shenzhen 440300 China
| | - Xing Xin‐Hui
- Key Laboratory for Industrial Biocatalysis, Ministry of Education Institute of Biochemical Engineering Department of Chemical Engineering Beijing 100084 China
- Center for Synthetic and Systems Biology Tsinghua University Beijing 100084 China
- Institute of Biopharmaceutical and Health Engineering Tsinghua Shenzhen International Graduate School Shenzhen 518055 China
- Institute of Biomedical Health Technology and Engineering Shenzhen Bay Laboratory Shenzhen 440300 China
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24
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Encapsulation of β-carotene in high internal phase Pickering emulsions stabilized by soy protein isolate – epigallocatechin-3-gallate covalent composite microgel particles. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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Yan S, Zhang S, Zhu H, Qi B, Li Y. Recent Advances in Protein-Based Multilayer Emulsions: Fabrication, Characterization, and Applications: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2090576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Huaping Zhu
- China Rural Technology Development Center, Beijing, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang, China
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26
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Vasava H, Singh R, Yadav T. Characterisation of whey protein–polyphenol conjugates prepared by the noncovalent and covalent methods for their effect on the functional properties of whey proteins. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12874] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hardik Vasava
- Dairy Chemistry Division National Dairy Research Institute Karnal 132001 Haryana India
| | - Richa Singh
- Dairy Chemistry Division National Dairy Research Institute Karnal 132001 Haryana India
| | - Tanushree Yadav
- Dairy Chemistry Division National Dairy Research Institute Karnal 132001 Haryana India
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Wang Y, Xie Y, Wang A, Wang J, Wu X, Wu Y, Fu Y, Sun H. Insights into interactions between food polyphenols and proteins: an updated overview. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan Wang
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Yang Xie
- Pharmaceutical Engineering Center Chongqing Medical and Pharmaceutical College Chongqing China
| | - Aidong Wang
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Jianhua Wang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering Chongqing University Chongqing China
| | - Xiaoran Wu
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Yan Wu
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Yuna Fu
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering Chongqing University Chongqing China
| | - Heng Sun
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering Chongqing University Chongqing China
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Insight into binding behavior, structure, and foam properties of α-lactalbumin/glycyrrhizic acid complex in an acidic environment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107411] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Wang Q, Tang Y, Yang Y, Lei L, Lei X, Zhao J, Zhang Y, Li L, Wang Q, Ming J. The interaction mechanisms, and structural changes of the interaction between zein and ferulic acid under different pH conditions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107251] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Investigation of binding interaction between bovine α-lactalbumin and procyanidin B2 by spectroscopic methods and molecular docking. Food Chem 2022; 384:132509. [PMID: 35217463 DOI: 10.1016/j.foodchem.2022.132509] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 12/23/2021] [Accepted: 02/16/2022] [Indexed: 12/29/2022]
Abstract
The interactions between bovine α-lactalbumin and procyanidin B2 were fully investigated by spectroscopic methods and molecular docking. This study hypothesized that ALA could spontaneously interact with procyanidin B2 to form protein-based complex delivery carrier. Far UV CD and FTIR data demonstrated ALA's secondary structures were altered and intrinsic fluorescence quenching suggested ALA conformation was changed with procyanidin B2. Calorimetric technique illustrated ALA-procyanidin B2 complexation was a spontaneous and exothermic process with the number of binding site (n, 3.53) and the binding constant (Kb, 2.16 × 104 M-1). A stable nano-delivery system with ALA can be formed for encapsulating, stabilizing and delivering procyanidin B2. Molecular docking study further elucidated that hydrogen bonds dominated procyanidin B2 binding to ALA in a hydrophobic pocket. This study shows great potential in using ALA as protein-based nanocarriers for oral delivery of hydrophilic nutraceuticals, because procyanidin B2-loaded ALA complex delivery systems can be spontaneously formed.
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Improving interface-related functions and antioxidant activities of soy protein isolate by covalent conjugation with chlorogenic acid. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01148-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Du YN, Han JR, Yin ZK, Yan JN, Jiang XY, Wu HT. Conjugation of (-)-epigallocatechin-3-gallate and protein isolate from large yellow croaker (Pseudosciaena crocea) roe: improvement of antioxidant activity and structural characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5948-5955. [PMID: 33838054 DOI: 10.1002/jsfa.11247] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 03/27/2021] [Accepted: 04/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Large yellow croaker (Pseudosciaena crocea) roe is the main by-product in the processing of large yellow croaker. Previous studies have found that its protein isolates are composed of vitellogenin, as well as vitellogenin B and C, having good functional properties. (-)-Epigallocatechin-3-gallate (EGCG) is a natural antioxidant component that can be combined with protein to improve antioxidant activity and structural characteristics of protein. RESULTS EGCG was bound with the P. crocea roe protein isolate (pcRPI) by the free radical method to prepare the conjugate. The formation of pcRPI-EGCG conjugates was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and gel permeation chromatography, which showed that the calculated weight-average molar masses of native-pcRPI and pcRPI-EGCG conjugates were 86.9 and 215.3 kDa, respectively. The results of fluorescence, ultraviolet, circular and infrared spectra indicated that the conjugation of EGCG with native-pcRPI changed the secondary and tertiary structure of native-pcRPI. The pcRPI-EGCG conjugates exhibited higher thermal stability than native-pcRPI. The radical scavenging and reducing power of native-pcRPI were increased by 2.0-2.5- and 1.4-fold, respectively, after the EGCG-grafting reaction. CONCLUSION These results indicate that the binding of pcRPI and EGCG effectively improved the antioxidant properties and structural characteristics of the pcRPI. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Zhi-Kang Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
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Ren S, Jiménez-Flores R, Giusti MM. The interactions between anthocyanin and whey protein: A review. Compr Rev Food Sci Food Saf 2021; 20:5992-6011. [PMID: 34622535 DOI: 10.1111/1541-4337.12854] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/30/2021] [Accepted: 09/08/2021] [Indexed: 12/27/2022]
Abstract
Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in plants and can be used to color food products. However, ACN sensitivity to different factors limits their applications in the food industry. Whey protein (WP), a functional nutritional additive, has been shown to interact with ACN and improve the color, stability, antioxidant capacity, bioavailability, and other functional properties of the ACN-WP complex. The WP's secondary structure is expected to unfold due to heat treatment, which may increase its binding affinity with ACN. Different ACN structures will also have different binding affinity with WP and their interaction mechanism may also be different. Circular dichroism (CD) spectroscopy and Fourier transform infrared (FTIR) spectroscopy show that the WP secondary structure changes after binding with ACN. Fluorescence spectroscopy shows that the WP maximum fluorescence emission wavelength shifts, and the fluorescence intensity decreases after interaction with ACN. Moreover, thermodynamic analysis suggests that the ACN-WP binding forces are mainly hydrophobic interactions, although there is also evidence of electrostatic interactions and hydrogen bonding between ACN and WP. In this review, we summarize the information available on ACN-WP interactions under different conditions and discuss the impact of different ACN chemical structures and of WP conformation changes on the affinity between ACN and WP. This summary helps improve our understanding of WP protection of ACN against color degradation, thus providing new tools to improve ACN color stability and expanding the applications of ACN and WP in the food and pharmacy industries.
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Affiliation(s)
- Shuai Ren
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| | - Rafael Jiménez-Flores
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| | - Maria Monica Giusti
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
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Benjakul S, Singh A, Chotphruethipong L, Mittal A. Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:281-320. [PMID: 34507645 DOI: 10.1016/bs.afnr.2021.02.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Protein is a crucial nutritional ingredient in the daily human diet. Polyphenols (PPNs) are the abundant phytochemicals in plants, which are associated with health promotion as well as affect functionality in food systems. Both ingredients possess different types of functionalities (crosslinking, gelling, emulsifying, film-forming, etc.) and bioactivities (antioxidant, antimicrobial, anti-inflammatory, etc.). In the past decade, various methods have been implemented to enhance the functionalities and bioactivities of foods. Conjugation or grafting methods has been introduced widely. Conjugations of PPNs with proteins through various methods have been performed for the synthesis of the protein-polyphenol conjugate. Those potential grafting methods are alkaline associated, free-radical mediated, enzyme catalyzed, and chemical coupling methods. Several factors such as reaction conditions, type of proteins, and PPNs also influenced the conjugation efficiency. Various technologies, e.g., mass spectroscopy, fluorescence spectroscopy, UV spectroscopy, Fourier transform infrared spectroscopy, circular dichroism, and sodium dodecyl sulfate polyacrylamide gel electrophoresis have been used to elucidate conjugation and structural alternation of proteins and some properties of resulting conjugates. The prepared protein-PPN conjugates have been documented to enhance the bioactivities and functional properties of an initial protein. Moreover, conjugates have been employed in emulsions or as nanoparticles for nutraceutical delivery. Edible-films for food packaging and hydrogels for controlled drug release have been developed using protein-PPN conjugates. This chapter focuses on the methodologies and characteristics of protein-PPN conjugates and their applications in various food systems and nutraceutical field.
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Affiliation(s)
- Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Lalita Chotphruethipong
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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Yu D, Chen Y, Chen X, Huang Y, Wang L, Pan M, Elfalleh W. Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0076] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This research focuses on the use of protein-polyphenol complex and protein-polyphenol: polysaccharide complexes to prepare oleogels through an emulsion-templated approach. Electrolysis soy protein isolate (ESPI) could be effectively adsorbed on the surface of a single-layer emulsion to increase the particle size. The order of the negative charges of the emulsion after adding polysaccharides was xanthan gum (XG)> pectin> carboxymethyl cellulose (CMC). Rheological behavior showed that the stability of the double-layer emulsions increased, and the viscoelasticity increased around one order of magnitude with the addition of polysaccharides. The oil binding capacity (OBC) of the oleogel prepared by adding polysaccharides increased to more than 97%. The peroxide value (PV) and anisidine value (AV) of XG oleogel were the minimum values in all samples. The AV and POV were within the regulatory limits of China after storage for 21 days. This provides a reference to design of ESPI-based oleogel for different applications.
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Affiliation(s)
- Dianyu Yu
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Yan Chen
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Xing Chen
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Yunyan Huang
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce , Harbin , Heilongjiang , 150028 , China
| | - Mingzhe Pan
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Walid Elfalleh
- Laboratoire Energie, Eau, Environnement et Procèdes, (LEEEP) LR18ES35, Ecole Nationale d'Ingénieurs de Gabès, Université de Gabès , Gabès , 6072 , Tunisia
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Bessa C, Francisco T, Dias R, Mateus N, Freitas VD, Pérez-Gregorio R. Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.623611] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
The multifactorial process of aging predisposes humans to infections and inflammatory disorders, thus affecting their quality of life and longevity. Given this reality, the need to increase the consumption of bioactive compounds, like dietary polyphenols emerges in our daily basis mostly due to their health related effects in slowing-down the incidence of chronic and degenerative diseases and even food allergy, which has been growing rapidly in prevalence currently affecting 5% of adults and 8% of children. Polyphenols embrace a large family of secondary metabolites from plant-derived foods and food wastes and are considerable of interest since they have attracted special attention over the years because of their reported anti-inflammatory and antimicrobial properties along with their high antioxidant capacity. These compounds are claimed as nutraceuticals with protective effect in offsetting oxidant species over-genesis in normal cells, and with the potential ability to stop or reverse oxidative stress-related diseases. Plant-derived foods represent a substantive portion of human diet containing a significant amount of structurally diverse polyphenols. There is a need to understand the polyphenolic composition of plant-derived foods mainly because of its chemistry, which discloses the bioactivity of a plant extract. However, the lack of standardized methods for analysis and other difficulties associated to the nature and distribution of plant polyphenols leads to a high variability of available data. Furthermore, there is still a gap in the understanding of polyphenols bioavailability and pharmacokinetics, which clearly difficult the settlement of the intake needed to observe health outcomes. Many efforts have been made to provide highly sensitive and selective analytical methods for the extraction (liquid-liquid; solid-liquid; supercritical-fluid), separation (spectrophotometric methods) and structural identification (chromatographic techniques, NMR spectroscopy, MS spectrometry) of phenolic and polyphenolic compounds present in these extracts. Liquid chromatography coupled to mass spectrometry (LC-MS) has been a fundamental technique in this area of research, not only for the determination of this family of compounds in food matrices, but also for the characterization and identification of new polyphenols classified with nutraceutical interest. This review summarizes the nature, distribution and main sources of polyphenols, analytical methods from extraction to characterization to further evaluate the health effects toward immune reactions to food.
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Li X, Li M, Zhang T, McClements DJ, Liu X, Wu X, Liu F. Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (-)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6291-6302. [PMID: 34033464 DOI: 10.1021/acs.jafc.1c01167] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The impact of covalent attachment of (-)-epigallocatechin gallate (EGCG) to lactoferrin (LF) on the structure, morphology, functionality, and allergenicity of the protein was studied. These polyphenol-protein conjugates were formed using various enzymatic (laccase- and tyrosinase-catalyzed oxidation) and nonenzymatic (free radical grafting and alkali treatment) methods. The preparation conditions for forming the enzymatic conjugates were optimized by exploring the influence of order-of-addition effects: protein, polyphenols, and enzymes. The total phenol content of the LF-EGCG conjugates was quantified using the Folin-Ciocalteu method. The nature of the conjugates formed was determined using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) spectroscopy analyses. These studies showed that enzymatic cross-linking was a highly effective means of forming LF-EGCG conjugates. Analysis of these conjugates using various spectroscopic methods showed that conjugation to EGCG changed the molecular structure of LF. Atomic force microscopy showed that the four covalent cross-linking methods affected the size and morphology of these LF-EGCG conjugates formed. The antioxidant activity and emulsifying stability of LF were significantly improved by conjugation to EGCG. Finally, an enzyme-linked immunosorbent assay (ELISA) and a western blot assay indicated that conjugation of EGCG reduced the binding capacity of LF to immunoglobulin E (IgE) and immunoglobulin G (IgG), which is consistent with a decrease in allergenicity. Overall, this study suggests that LF-EGCG conjugates formed using enzymatic or nonenzymatic methods have potential applications as functional ingredients in foods.
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Affiliation(s)
- Xueqi Li
- College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong Road, Yangling, Xianyang 712100, China
| | - Moting Li
- College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong Road, Yangling, Xianyang 712100, China
| | - Tingting Zhang
- School of Medicine, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Amherst, Massachusetts 01003, United States
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong Road, Yangling, Xianyang 712100, China
| | - Xuli Wu
- School of Medicine, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong Road, Yangling, Xianyang 712100, China
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Protective effects of whey protein concentrate admixtured of curcumin on metabolic control, inflammation and oxidative stress in Wistar rats submitted to exhaustive exercise. Br J Nutr 2021; 127:526-539. [PMID: 33902765 DOI: 10.1017/s0007114521001355] [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] [Indexed: 12/22/2022]
Abstract
This work aimed to evaluate the effects of whey protein concentrate (WPC) admixtured of curcumin on metabolic control, inflammation and oxidative stress in Wistar rats submitted to exhaustive exercise. A total of forty-eight male rats were divided into six experimental groups (n 8): standard diet group (AIN-93M), standard diet submitted to exhaustion test group (AIN-93M ET), WPC admixtured of curcumin group (WPC + CCM), WPC + CCM submitted to exhaustion test group (WPC + CCM ET), CCM group and CCM subjected to exhaustion test group (CCM ET). The swimming exhaustion test was performed after 4 weeks of experiment. The consumption of WPC + CCM as well as isolated CCM did not alter the biometric measurements, the animals' food consumption and the hepatic and kidney function, as well as the protein balance of the animals (P > 0·05), but reduced the glycaemia and the gene expression of TNF-α and IL-6 and increased the expression of IL-10 (P < 0·05). The animals that were submitted to the exhaustion test (AIN-93M ET) showed higher aspartate aminotransferase values when compared to the animals that did not perform the exercise (AIN-93 M) (P < 0·05). WPC + CCM reduced the concentration of nitric oxide, carbonylated protein and increased the concentration of catalase (P < 0·05). Both (WPC + CCM and CCM) were able to increase the concentrations of superoxide dismutase (P < 0·05). We concluded that the WPC admixtured of CCM represents a strategy capable of decreasing blood glucose and oxidative and inflammatory damage caused by exhaustive physical exercise in swimming.
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Niu Y, Chen J, Fan Y, Kou T. Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage. J Food Sci 2021; 86:1766-1777. [PMID: 33884641 DOI: 10.1111/1750-3841.15728] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 02/03/2021] [Accepted: 03/17/2021] [Indexed: 01/18/2023]
Abstract
Herein, we report the effect of flavonoids from Lycium barbarum leaves (LBLF) on myofibrillar proteins (MP) in minced mutton during chilled storage (4 ± 1 ℃). High performance liquid chromatography (HPLC) analysis showed that the total flavonoid content in LBLF was 322.0 mg/g, of which the rutin content was 297.6 mg/g. The effect of 0.5%, 1.0%, and 1.5% LBLF on the structure and thermodynamic properties of MP in minced mutton was studied systematically. Tyrosine and tryptophan of MP samples treated with LBLF were converted from an exposed state to an embedded state. The interaction between LBLF and MP quenched the internal fluorescence, and improved the thermal stability of MP. The addition of LBLF significantly reduced the carbonyl and sulfhydryl contents of MP (p < 0.05), and decreased the surface hydrophobicity of MP in a dose-dependent manner. Our results indicate that LBLF can combine with free radicals produced by protein oxidation, block the free radical oxidation chain reaction, and inhibit the oxidation of MP. Therefore, LBLF may have great potential as a natural antioxidant in meats and meat products during chilled storage. PRACTICAL APPLICATION: Lycium barbarum is widely distributed in China, especially in Qinghai and Ningxia. The results of this study suggest that flavonoids extracted from L. barbarum leaves may be an effective natural antioxidant for the preservation of meats and meat products.
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Affiliation(s)
- Yinhong Niu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jinghua Chen
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanli Fan
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Tingting Kou
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
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Han J, Du Y, Yan J, Jiang X, Wu H, Zhu B. Effect of non-covalent binding of phenolic derivatives with scallop (Patinopecten yessoensis) gonad protein isolates on protein structure and in vitro digestion characteristics. Food Chem 2021; 357:129690. [PMID: 33892362 DOI: 10.1016/j.foodchem.2021.129690] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 01/25/2023]
Abstract
The present study was aimed to investigate the effects of non-covalent interactions between scallop gonad protein isolates (SGPIs) and different concentrations (20, 120 and 240 μmol/g, protein basis) of four phenolic compounds, such as (-)-epigallocatechin gallate (EGCG), epicatechin 3-gallate (ECG), epigallocatechin (EGC), and catechin (C), regarding the structural and functional properties of the complex. Total sulfhydryl and surface hydrophobicity in SGPIs decreased by nearly 72% and 65% with 240 μmol/g EGCG, similar but less appreciable changes were produced by EGC, ECG and C. Fluorescence quenching and thermodynamic parameters suggested that hydrogen bond and van der Waals dominated the interaction process between SGPIs and EGCG, and the interaction was further studied by molecular docking. Moreover, EGCG-treated SGPIs digests exerted higher ABTS+• scavenging activity than that of ECG and EGC-treated SGPIs. These findings are helpful to reveal the binding mechanism of phenolics and SGPIs, and provide a theoretical basis for the application of SGPIs-phenolic complexes as functional food additives.
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Affiliation(s)
- Jiarun Han
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
| | - Yinan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Jianan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Xinyu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Haitao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
| | - Beiwei Zhu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China.
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Wu G, Hui X, Gong X, Tran KN, Stipkovits L, Mohan MS, Brennan MA, Brennan CS. Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.072] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Yan X, Gao Y, Liu S, Zhang G, Zhao J, Cheng D, Zeng Z, Gong X, Yu P, Gong D. Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel. Food Chem 2021; 352:129377. [PMID: 33711730 DOI: 10.1016/j.foodchem.2021.129377] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 01/19/2021] [Accepted: 02/12/2021] [Indexed: 12/21/2022]
Abstract
In this study, protein isolate (PI) and purified phenolic extract (PPE) were prepared from Cinnamomum camphora seed kernel (CCSK). The effects of covalent modification of PI by PPE at different concentrations (1, 2, 3, 4 and 5%, w/w) were investigated with respect to structural properties and antioxidant activities of protein. Fifteen bioactive compounds in PPE were tentatively identified by UPLC-ESI-MSn. With the increase of PPE concentration, the turbidity, covalent binding rate, phenolic content and color intensity of the PI-PPE complexes were gradually increased. Fourier transform infrared spectroscopy and circular dichroism spectroscopy analysis showed that the secondary and tertiary structures of the complexes were changed and became greater order than PI. Furthermore, the complexes exhibited stronger thermal stability and antioxidant activities than those of PI. These results suggested that the protein-phenolic covalent complexes obtained from CCSK may have great potential to be used in food formulations as functional ingredients.
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Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Yifang Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Shichang Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Guohua Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Ding Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Xiaofeng Gong
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
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Noncovalent interaction of cyanidin-3-O-glucoside with whey protein isolate and β-lactoglobulin: Focus on fluorescence quenching and antioxidant properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110386] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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44
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Yang Y, Wang Q, Lei L, Li F, Zhao J, Zhang Y, Li L, Wang Q, Ming J. Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106010] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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45
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Djuardi AUP, Yuliana ND, Ogawa M, Akazawa T, Suhartono MT. Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3591-3600. [PMID: 32903955 PMCID: PMC7447687 DOI: 10.1007/s13197-020-04391-9] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/23/2020] [Accepted: 04/01/2020] [Indexed: 01/25/2023]
Abstract
Functional properties of proteins, such as emulsification, foam formation and antioxidant activity, can be improved by conjugating the proteins with phenolic substances. We reported here changes in the structural, physicochemical and functional properties of Soy Protein Isolate (SPI) after conjugation with phenolic substances in the green tea and black tea extracts. Conjugation of SPI with tea extracts were conducted using alkaline treatment (pH 9.0) followed by air exposure. The results showed that conjugation of SPI increased the protein molecular size and decreased the protein hydrophobicity. The hydrophobic decreasing effect by the treatment was larger with the black tea extract than by green tea extract. SPI-tea polyphenol conjugates significantly (p < 0.05) increased the emulsifying ability of SPI up to 43% and the emulsifying stability of SPI up to 59%. SPI-tea polyphenol conjugates which was prepared using 0.75% (w/w SPI) green tea polyphenol extract showed the best emulsifying properties with strong repulsion forces between the droplets, smaller emulsion droplet size and lower polydispersity index of droplets size distribution. Although the conjugation product is still inferior to egg lecithin in emulsion stability, antioxidant activity of SPI was significantly (p < 0.05) improved in a concentration dependant manner. SPI-black tea polyphenol conjugates showed greater antioxidant activity than SPI-green tea polyphenol conjugate. The present study shows the feasibility and benefits of the use of SPI-tea polyphenol conjugates as a food emulsifier.
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Affiliation(s)
- Anwika Utami Putri Djuardi
- Food Science Study Program, Graduate School of Bogor Agricultural University, Bogor, West Java 16680 Indonesia
| | - Nancy Dewi Yuliana
- Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Bogor, West Java 16680 Indonesia
| | - Masahiro Ogawa
- Department of Applied Biological Science, Kagawa University, 2393, Ikenobe, Miki-cho, Kita-gun, Kagawa, Japan
| | - Takashi Akazawa
- Department of Applied Biological Science, Kagawa University, 2393, Ikenobe, Miki-cho, Kita-gun, Kagawa, Japan
| | - Maggy Thenawidjaja Suhartono
- Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Bogor, West Java 16680 Indonesia
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Pan J, Zhang H, Liu J, Jiang Y, Lv Y, Han J. Effects of catechins on the polymerisation behaviour, conformation and viscoelasticity of wheat gluten. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14719] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Junxian Pan
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou310018China
- Hangzhou Tea Research Institute CHINA COOP Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources Hangzhou310016China
| | - Haihua Zhang
- Hangzhou Tea Research Institute CHINA COOP Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources Hangzhou310016China
| | - Jun Liu
- Hangzhou Tea Research Institute CHINA COOP Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources Hangzhou310016China
| | - Yulan Jiang
- Hangzhou Tea Research Institute CHINA COOP Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources Hangzhou310016China
| | - Yangjun Lv
- Hangzhou Tea Research Institute CHINA COOP Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources Hangzhou310016China
| | - Jianzhong Han
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou310018China
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Zhang Q, Cheng Z, Wang Y, Fu L. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Crit Rev Food Sci Nutr 2020; 61:3589-3615. [DOI: 10.1080/10408398.2020.1803199] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Qiaozhi Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Zhouzhou Cheng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
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48
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Katouzian I, Jafari SM, Maghsoudlou Y, Karami L, Eikani MH. Experimental and molecular docking study of the binding interactions between bovine α-lactalbumin and oleuropein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105859] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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49
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Meng D, Chen S, Liu J, Wang Q, Wang D, Liu M, Zhou Z, Yang R. Double-Interface Binding of Two Bioactive Compounds with Cage-Like Ferritin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7779-7788. [PMID: 32545959 DOI: 10.1021/acs.jafc.0c01191] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Ferritin is a cage-like carrier protein with multiple interfaces, allowing for the encapsulation and delivery of biologically active molecules. In this study, hesperetin was covalently conjugated to the outer surface of ferritin to fabricate hesperetin covalently modified ferritin (HFRT) at pH 9.0. This conjugation resulted in a binding equivalent of hesperetin to ferritin of 12.33 ± 0.56 nmol/mg. After covalent binding, the free amino content of HFRT decreased and the secondary and tertiary structures of HFRT were changed relative to the structure of control ferritin. In addition, HFRT successfully retained the cage-like structure of ferritin and exhibited reversible self-assembly property regulated by pH shifts. Taking advantage of this property, quercetin was encapsulated into the inner surface of HFRT with an encapsulation ratio of 14.0 ± 1.36% (w/w). The modification with hesperetin improved the digestive stability of ferritin and enhanced the stability of encapsulated quercetin against thermal treatment compared to unmodified ferritin. This study explored the functions of the double interfaces of ferritin by covalent and non-covalent binding of two different bioactive compounds. The results can help guide the functionalization of the ferritin cage as a nanocarrier in food application.
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Affiliation(s)
- Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Shengnan Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
| | - Qiaoe Wang
- Key Laboratory of Cosmetic, China National Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China
| | - Desheng Wang
- Tianjin Goubuli Food Company, Limited, Tianjin 300380, People's Republic of China
| | - Mengyao Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Zhongkai Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
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50
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Jiang Z, Li T, Ma L, Chen W, Yu H, Abdul Q, Hou J, Tian B. Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin. Food Res Int 2020; 131:109006. [DOI: 10.1016/j.foodres.2020.109006] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 01/08/2020] [Accepted: 01/12/2020] [Indexed: 12/31/2022]
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