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Petit N, Dyer JM, Clerens S, Gerrard JA, Domigan LJ. Oral delivery of self-assembling bioactive peptides to target gastrointestinal tract disease. Food Funct 2021; 11:9468-9488. [PMID: 33155590 DOI: 10.1039/d0fo01801e] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Peptides are known for their diverse bioactivities including antioxidant, antimicrobial, and anticancer activity, all three of which are potentially useful in treating colon-associated diseases. Beside their capability to stimulate positive health effects once released in the body, peptides are able to form useful nanostructures such as hydrogels. Combining peptide bioactivity and peptide gel-forming potentials can create interesting systems that can be used for oral delivery. This combination, acting as a two-in-one system, has the potential to avoid the need for delicate entrapment of a drug or natural bioactive compound. We here review the context and research progress, to date, in this area.
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Affiliation(s)
- Noémie Petit
- Riddet Institute, Massey University, PB 11 222, Palmerston North 4442, New Zealand
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Wen-Qiong W, Pei-Pei Y, Ji-Yang Z, Zhi-Hang G. Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction. J Food Sci 2021; 86:1228-1242. [PMID: 33650110 DOI: 10.1111/1750-3841.15659] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 01/23/2021] [Accepted: 01/26/2021] [Indexed: 12/19/2022]
Abstract
This study aimed to determine the effect of initial pH and temperature on whey protein gel formation via the Maillard reaction, including changes in gel structure, rheological and texture properties. The color changes in the whey protein and glucose gels were not significant with increasing heat temperature. High temperature and alkaline conditions promoted exposure to hydrophobic groups such as -SH, which accelerated protein aggregation and gel formation. Moreover, the increased particle size and additional hydrophobic groups contributed to higher elastic modulus (G') in the whey protein gel. Fluorescence measurements revealed that more tryptophan on the protein surface decreased with increasing temperature, which indicated that exposure to tryptophan could increase the hydrophobicity of the protein gels. Whey proteins formed stronger, gummier, more elastic, and more cohesive gels at 70 ℃ under initial pH 9 conditions, which also increased with the addition of fructose.
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Affiliation(s)
- Wang Wen-Qiong
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China.,Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yuan Pei-Pei
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China.,Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhou Ji-Yang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China.,Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Gu Zhi-Hang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China
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Estévez N, Fuciños P, Fuciños C, Jauregi P, Tovar CA, Rúa ML. Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106095] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Estévez N, Fuciños P, Fuciños C, Rúa ML. Optimisation of bovine β-lactoglobulin hydrolysis using cardosins from dried flowers of Cynara cardunculus. Food Chem 2020; 345:128741. [PMID: 33601650 DOI: 10.1016/j.foodchem.2020.128741] [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: 04/06/2020] [Revised: 10/13/2020] [Accepted: 11/23/2020] [Indexed: 11/18/2022]
Abstract
Bovine whey protein was hydrolysed using cardosins A and B purified from dried flowers of Cynara cardunculus by combining diafiltration, anion-exchange chromatography and ultrafiltration. The proteolysis experiments were performed using different whey protein concentrations and enzyme/substrate (E/S) ratios. Complete hydrolysis of the main whey proteins, β-Lactoglobulin (β-Lg) and α-lactalbumin (α-La), was achieved after 4 h, at E/S ratios of 1/150 U/mg, regardless the initial protein concentration. In previous reports, the authors suggested that cardosins could not hydrolyse β-lactoblogulin. However, our promising results open up new possibilities to further explore the action of cardosins on whey proteins for the production of bioactive peptides.
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Affiliation(s)
- Natalia Estévez
- Biochemistry Laboratory, CITACA, Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004 Ourense, Spain.
| | - Pablo Fuciños
- International Iberian Nanotechnology Laboratory (INL), Avenida Mestre José Veiga, 4715 Braga, Portugal
| | - Clara Fuciños
- Biochemistry Laboratory, CITACA, Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004 Ourense, Spain.
| | - María Luisa Rúa
- Biochemistry Laboratory, CITACA, Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004 Ourense, Spain
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Fang T, Shen X, Hou J, Guo M. Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108268] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Liu D, Cheng J, Zhao C, Guo M. Effect of sodium triphosphate on particle size of heat-induced whey protein concentrate aggregates. Food Sci Nutr 2018; 6:1940-1949. [PMID: 30349684 PMCID: PMC6189620 DOI: 10.1002/fsn3.665] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 04/09/2018] [Accepted: 04/09/2018] [Indexed: 01/02/2023] Open
Abstract
Thermal treatment has been utilized to improve the functional properties of proteins for many years. In this study, we aimed to investigate the effect of sodium triphosphate (Na5P3O10) on particle size and size distribution of heat-induced whey protein concentrate (WPC) aggregates under different processing conditions. The results showed that high Na5P3O10 level (>0.5%, w/w), long heating time (>15 min), and alkaline condition (pH 8-8.5) facilitated formation of large particles (>10 μm). The WPC aggregates with small-to-medium particle size (1-3 μm) that are suitable to be applied as a fat replacer were obtained by heating the WPC solution (8%, w/v) containing 0.4% (w/w) Na5P3O10 at 85°C for 5 min. We conclude that thermal treatment of whey protein concentrate added with Na5P3O10 can obtain whey protein products with different particle sizes for certain applications.
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Affiliation(s)
- Diru Liu
- School of Public HealthLanzhou UniversityLanzhouChina
| | - Jianjun Cheng
- College of Food ScienceNortheast Agricultural UniversityHarbinChina
| | - Changhui Zhao
- College of Food Science and EngineeringJilin UniversityChangchunChina
| | - Mingruo Guo
- College of Food ScienceNortheast Agricultural UniversityHarbinChina
- Department of Nutrition and Food SciencesCollege of Agriculture and Life SciencesUniversity of VermontBurlingtonVermont
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Estévez N, Fuciños P, Bargiela V, Picó G, Valetti NW, Tovar CA, Rúa ML. Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates. Food Chem 2017; 219:169-178. [DOI: 10.1016/j.foodchem.2016.09.137] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 09/15/2016] [Accepted: 09/21/2016] [Indexed: 11/29/2022]
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Mao X, Zhang GF, Li C, Zhao YC, Liu Y, Wang TT, Duan CY, Wang JY, Liu LB. One-step method for the isolation of α-lactalbumin and β-lactoglobulin from cow’s milk while preserving their antigenicity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1181649] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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