1
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Avendaño-Godoy J, Cattoën X, Kogan MJ, Morales Valenzuela J. Epigallocatechin-3-gallate adsorbed on core-shell gold nanorod@mesoporous silica nanoparticles, an antioxidant nanomaterial with photothermal properties. Int J Pharm 2024; 662:124507. [PMID: 39048041 DOI: 10.1016/j.ijpharm.2024.124507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 07/07/2024] [Accepted: 07/21/2024] [Indexed: 07/27/2024]
Abstract
Epigallocatechin-3-gallate (EGCG) exhibits several pharmacological activities with potential benefits for human health, however, it has low oral bioavailability. A promising approach is to transport EGCG in a nanostructured system to protect it until it reaches the site of action and also allow combining chemotherapy with phototherapy to improve its therapeutic efficiency. The aim of this work was to synthesize GNR@mSiO2-NH2/EGCG and characterize the adsorption process, its antioxidant activity, properties and photothermal stability, for its potential use in chemo-photothermal therapy. The nanosystem presented good encapsulation efficiency (19.2 %) and EGCG loading capacity (6.0 %). The DPPH• free radical scavenging capacity (RSA) and chelating activity of the nanosystem was 60.7 ± 6.9 % and 71.0 ± 6.4 % at an EGCG equivalent concentration of 1 µg/mL and 30 µg/mL, respectively. The core-shell NPs presented a good photothermal transduction efficiency of 17 %. EGCG free, as well as its RSA and chelating activity, remained stable after NIR irradiation (808 nm, 7 W/cm2). The morphology of GNR@mSiO2 remained intact after being irradiated with NIR, however, ultrasmall gold NPs could be observed, probably a product of photocracking of GNR. In summary, the nanosystem has good antioxidant activity, photothermal stability, and photothermal transduction ability making it potentially useful for chemo-photothermal therapy.
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Affiliation(s)
- Javier Avendaño-Godoy
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile; Advanced Center of Chronic diseases (ACCDiS), Chile; Departamento de Ciencias y Tecnología Farmacéuticas, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile; Université Grenoble Alpes, CNRS, Grenoble INP, Intitut Néel, France
| | - Xavier Cattoën
- Université Grenoble Alpes, CNRS, Grenoble INP, Intitut Néel, France
| | - Marcelo J Kogan
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile; Advanced Center of Chronic diseases (ACCDiS), Chile.
| | - Javier Morales Valenzuela
- Departamento de Ciencias y Tecnología Farmacéuticas, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile.
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2
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Li Y, Dong L, Liu Y, Chen Q, Wu Z, Liu L, Farag MA, Liu L. Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties. Food Chem 2024; 435:137572. [PMID: 37778268 DOI: 10.1016/j.foodchem.2023.137572] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/07/2023] [Accepted: 09/21/2023] [Indexed: 10/03/2023]
Abstract
The effects of covalent binding of protocatechuic acid (PA) and gallic acid (GA) to lactoferrin (LF) on the structure, functional, and antioxidant properties of the protein conjugate were investigated. These protein-phenolic conjugates were produced by laccase cross-linking and ultrasound-assisted free radical grafting, which were characterized using turbidity, particle size, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analyses. Structural changes in conjugates were monitored by endogenous fluorescence spectroscopy, fourier transform infrared spectroscopy (FTIR), and circular dichroism (CD). The antioxidant capacities and pH stability were determined using DPPH, ABTS, FRAP, and potentiometric analysis. The enzymatic cross-linking and free radical grafting yielded LF-PA/GA conjugates with altered hydrodynamic diameter and zeta-potential. Spectroscopic and chromatographic analyses revealed that binding to PA/GA altered the molecular structure of LF, with a decrease in LF isoelectric point post binding to PA/GA, without affecting antioxidant activities. In conclusion, LF-PA/GA conjugates present potential applications in the food industry.
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Affiliation(s)
- Ying Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Lezhen Dong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Yahui Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Qin Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln 68588, NE, USA
| | - Mohamed A Farag
- College of Pharmacy, Cairo University, Alexander von Humboldt Fellow, Egypt
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China.
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3
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Wang M, Wang S, Sun X, Deng Z, Niu B, Chen Q. Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.09.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Gao HH, Hou NC, Gao X, Yuan JY, Kong WQ, Zhang CX, Qin Z, Liu HM, Wang XD. Interaction between Chinese quince fruit proanthocyanidins and bovine serum albumin: Antioxidant activity, thermal stability and heterocyclic amine inhibition. Int J Biol Macromol 2023; 238:124046. [PMID: 36933591 DOI: 10.1016/j.ijbiomac.2023.124046] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 03/06/2023] [Accepted: 03/11/2023] [Indexed: 03/17/2023]
Abstract
Heterocyclic amines (HCAs) are carcinogenic and mutagenic substances produced in fried meat. Adding natural antioxidants (e.g., proanthocyanidins (PAs)) is a common method to reduce HCAs; however, the interaction between the PAs and protein can affect the inhibitory efficacy of PAs on the formation of HCAs. In this study, two PAs (F1 and F2) with different degrees of polymerization (DP) were extracted from Chinese quince fruits. These were combined with bovine serum albumin (BSA). The thermal stability, antioxidant capacity and HCAs inhibition of all four (F1, F2, F1-BSA, F2-BSA) were compared. The results showed that F1 and F2 interact with BSA to form complexes. Circular dichroism spectra indicate that complexes had fewer α-helices and more β-sheets, β-turns and random coils than BSA. Molecular docking studies indicated that hydrogen bonds and hydrophobic interactions are the forces holding the complexes together. The thermal stabilities of F1 and, particularly, F2 were stronger than those of F1-BSA and F2-BSA. Interestingly, F1-BSA and F2-BSA showed increased antioxidant activity with increasing temperature. F1-BSA's and F2-BSA's HCAs inhibition was stronger than F1 and F2, reaching 72.06 % and 76.3 %, respectively, for norharman. This suggests that PAs can be used as natural antioxidants for reducing the HCAs in fried foods.
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Affiliation(s)
- Hui-Hui Gao
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Nai-Chang Hou
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xin Gao
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Jing-Yang Yuan
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Wan-Qing Kong
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Chen-Xia Zhang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Zhao Qin
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Hua-Min Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xue-De Wang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
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5
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Abdollahi K, Condict L, Hung A, Kasapis S. Examination of β-lactoglobulin-ferulic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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6
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Liu C, Lv N, Xu YQ, Tong H, Sun Y, Huang M, Ren G, Shen Q, Wu R, Wang B, Cao Z, Xie H. pH-dependent interaction mechanisms between β-lactoglobulin and EGCG: Insights from multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Ouyang W, Yu Y, Wang H, Jiang Y, Hua J, Ning J, Yuan H. Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics. Food Res Int 2022; 162:112099. [DOI: 10.1016/j.foodres.2022.112099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022]
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8
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Han Z, Zhu M, Wan X, Zhai X, Ho CT, Zhang L. Food polyphenols and Maillard reaction: regulation effect and chemical mechanism. Crit Rev Food Sci Nutr 2022; 64:4904-4920. [PMID: 36382683 DOI: 10.1080/10408398.2022.2146653] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It massively contributes to the flavor, color, health benefits and safety of foods and could be briefly segmented into initial, intermediate and final stages with the development of a cascade of chemical reactions. During thermal reaction of food ingredients, sugar, protein and amino acids are usually the main substrates, and polyphenols co-existed in food could also participate in the Maillard reaction as a modulator. Polyphenols including flavan-3-ols, hydroxycinnamic acids, flavonoids, and tannins have shown various effects throughout the process of Maillard reaction, including conjugating amino acids/sugars, trapping α-dicarbonyls, capturing Amadori rearrangement products (ARPs), as well as decreasing acrylamide and 5-hydroxymethylfurfural (5-HMF) levels. These effects significantly influenced the flavor, taste and color of processed foods, and also decreased the hazard products' level. The chemical mechanism of polyphenols-Maillard products involved the scavenging of radicals, as well as nucleophilic addition and substitution reactions. In the present review, we concluded and discussed the interaction of polyphenols and Maillard reaction, and proposed some perspectives for future studies.
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Affiliation(s)
- Zisheng Han
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
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9
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Du CX, Xu JJ, Luo SZ, Li XJ, Mu DD, Jiang ST, Zheng Z. Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113346] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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10
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Xue P, Zhang G, Zhao H, Wang W, Zhang J, Ren L. Serum albumin complexed with ellagic acid from pomegranate peel and its metabolite urolithin B. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101618] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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11
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12
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Wang R, Khalifa I, Du X, Li K, Xu Y, Li C. Effects of anthocyanins on β-lactoglobulin glycoxidation: a study of mechanisms and structure-activity relationship. Food Funct 2021; 12:10550-10562. [PMID: 34570142 DOI: 10.1039/d1fo01665b] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
We elucidated the underlying mechanisms of the anti-glycoxidation effects of five structurally different anthocyanins on glycated-β-lactoglobulin (β-Lg). The results indicated that anthocyanins structurally inhibited the formation of advanced glycation end-products, where petunidin-3-rutinoside-(p-coumaryl)-5-glucoside (Pt-Gl) exerted higher effects than those of others (p < 0.05). Through the three main steps of glycoxidation, anthocyanins trapped intermediate dicarbonyls and blocked some of the glycation sites of β-Lg. UPLC-ESI-Q-TOF-MS characterized that these anthocyanins structurally formed mono- and di-GO/MGO adducts, and Pt-Gl formed adducts with both dicarbonyls. More importantly, Pt-Gl interacted with some of the glycation sites of β-Lg such as Lys100, Lys101, and Arg124. Structurally, it was found that high-molecular weight anthocyanins with coumaric acid acylation seem to be better than others, which was followed by di- and mono-glycoside anthocyanins. Overall, GO/MGO-trapping and β-Lg-anthocyanin binding are revealed as the key mechanisms of the anti-glycoxidation effects of anthocyanins on β-Lg, which could be used as effective glycation inhibitors in protein-rich matrices.
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Affiliation(s)
- Ruifeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, 13736, Moshtohor, Egypt
| | - Xia Du
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Kaikai Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Products, Ministry of Agriculture, Guangdong, Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. .,Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070, China
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13
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Vapor A, Mendonça A, Tomaz CT. Processes for reducing egg allergenicity: Advances and different approaches. Food Chem 2021; 367:130568. [PMID: 34343811 DOI: 10.1016/j.foodchem.2021.130568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 01/03/2023]
Abstract
Egg is a versatile ingredient and ubiquitous food. Nevertheless, egg proteins are a common cause of allergy mainly in childhood. Until now, egg eviction has been the best way to prevent this disorder, however, processed food can contribute to mitigate allergies and to guarantee life quality of allergic individuals. This review focuses on discussing and highlighting recent advances in processes to reduce egg allergenicity as well as new approaches to egg allergy management. In recent times, different methods have been developed to reduce egg allergies, by hiding the epitopes or changing the native or conformational structure of the proteins. Despite processing food has not yet been a solution to completely remove the allergenic potential of egg proteins, innovative strategies, such as addition of phenolic compounds, have been developed with promising results.
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Affiliation(s)
- Alcides Vapor
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal
| | - António Mendonça
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal
| | - Cândida T Tomaz
- Department of Chemistry, Faculty of Sciences, Universidade da Beira Interior, Covilhã, Portugal; CICS-UBI, Health Sciences Research Centre, Universidade da Beira Interior, Covilhã, Portugal.
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14
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Abdollahi K, Condict L, Hung A, Kasapis S. Binding parameters and molecular dynamics of β-lactoglobulin-vanillic acid complexation as a function of pH - Part A: Acidic pH. Food Chem 2021; 360:130059. [PMID: 34029923 DOI: 10.1016/j.foodchem.2021.130059] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 05/09/2021] [Accepted: 05/10/2021] [Indexed: 11/18/2022]
Abstract
Protein-phenolic compound interactions are commonly investigated with inappropriate linear equations for the analysis of binding strength and stoichiometry. This work utilises more appropriate protocols for the investigation of molecular interactions between vanillic acid and β-lactoglobulin at pH 2.4, where the protein predominately exists as a monomer. Non-linear binding and Job plot analysis were conducted on fluorescence data to effectively determine the interaction's dissociation constant (KD, 2.93 × 10-5 M) and stoichiometry (1:1). Furthermore, spectroscopic techniques revealed statistically significant alterations to the conformational characteristics of β-lactoglobulin upon complexation. Molecular dynamics (MD) simulations support a 1:1 interaction stoichiometry and reveal that the stabilisation of vanillic acid was dynamic in nature but mainly supported by four π-alkyl interactions and one hydrogen bond, located within the β-barrel of the monomer. Water molecules, which are generally not accounted for in MD simulation analysis, were shown to be an important factor in the ligand stabilization via bridging interactions.
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Affiliation(s)
- Kourosh Abdollahi
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Lloyd Condict
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Andrew Hung
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia.
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15
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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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16
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Wang J, Zheng H, Zhang S, Li J, Zhu X, Jin H, Xu J. Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (-)-epigallocatechin-3-gallate. RSC Adv 2021; 11:2546-2555. [PMID: 35424159 PMCID: PMC8693753 DOI: 10.1039/d0ra08756d] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Accepted: 01/02/2021] [Indexed: 11/23/2022] Open
Abstract
This study investigated the effects of covalent conjugates combined by glycosylated black bean protein isolate (BBPI-G) and (−)-epigallocatechin-3-gallate (EGCG) on the emulsion stability. Fourier transform infrared (FTIR) spectroscopy showed that covalent binding of EGCG with BBPI-G made the protein molecule unfolded. Besides, the emulsifying properties of BBPI-G were increased after combined with EGCG. BBPI-G–EGCG emulsion had lower mean particle size and higher content of interfacial protein adsorption (AP), which resulted in thicker and more impact oil–water interface. Therefore, the stability of emulsions was significantly improved. Furthermore, the emulsions prepared by BBPI-G–EGCG compounds exhibited considerable stability in storage, oxidation, thermal treatments, freeze–thaw and freeze-dried powders resolubility. This study demonstrated that the covalent bond of glycosylated protein and polyphenols could advance the emulsifying performance of protein, and BBPI-G–EGCG covalent complex was an effective emulsifier for preparing high stability emulsions. Stability improvement of emulsions stabilized by covalent conjugation with glycosylated black bean protein and EGCG (BBPI-G–EGCG) was studied through structure changes of proteins and emulsion properties.![]()
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Affiliation(s)
- Jubing Wang
- College of Art and Science, Northeast Agricultural University 150030 Harbin Heilongjiang PR China
| | - Huanyu Zheng
- College of Food Science, Northeast Agricultural University Harbin 150030 Heilongjiang China .,Heilongjiang Green Food Science Research Institute Harbin 150028 Heilongjiang China.,National Research Center of Soybean Engineering and Technology Harbin 150028 Heilongjiang China
| | - Shenyi Zhang
- College of Art and Science, Northeast Agricultural University 150030 Harbin Heilongjiang PR China
| | - Jishu Li
- College of Art and Science, Northeast Agricultural University 150030 Harbin Heilongjiang PR China
| | - Xiuqing Zhu
- Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce Harbin 150076 China
| | - Hua Jin
- College of Art and Science, Northeast Agricultural University 150030 Harbin Heilongjiang PR China
| | - Jing Xu
- College of Art and Science, Northeast Agricultural University 150030 Harbin Heilongjiang PR China
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17
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Khalifa I, Sobhy R, Nawaz A, Xiaoou W, Li Z, Zou X. Cyanidin 3-rutinoside defibrillated bovine serum albumin under the glycation-promoting conditions: A study with multispectral, microstructural, and computational analysis. Int J Biol Macromol 2020; 162:1195-1203. [DOI: 10.1016/j.ijbiomac.2020.06.243] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 06/16/2020] [Accepted: 06/25/2020] [Indexed: 12/20/2022]
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18
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Sobhy R, Shen Q, Abd-Elrahman AA, Khalifa I, Liang H, Li B. In vitro evaluation of anti-methylglyoxal/glyoxal activity of three phytosterols using glycated bovine serum albumin models. Steroids 2020; 161:108678. [PMID: 32565405 DOI: 10.1016/j.steroids.2020.108678] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/04/2020] [Accepted: 06/12/2020] [Indexed: 10/24/2022]
Abstract
Reactive intermediate dicarbonyls, such as methylglyoxal (MGO) and glyoxal (GO), have received extensive attention recently due to their high reactivity and capability to form advanced glycation end products (AGEs) in foods, which have been implicated in the progression of age-related complaints. We aimed to investigate the effects of three structurally different phytosterols (PS), including stigmasterol (SS), β-sitosterol (βS), and γ-oryzanol (γO), on AGEs-formation by measuring their anti-GO/MGO activity. The glycoxidation-based products, SDS-PAGE intensity, free lysine, protein thiols, fluorescence microscopy clicks, scavenging of dicarbonyl activity, and protein aggregation in bovine serum albumin (BSA) models were therefore measured. The results showed that PS could strongly inhibit fluorescent-AGEs, lysine residues, intermediate di-carbonyls, beside their disaggregation effects in a dose and structure dependent manner. Additionally, γ-oryzanol strongly inhibited AGEs more than the other PS, mostly due to its distinctive structure. Our results will provide a new foundation for development of different structure of PS as natural AGEs-inhibitors.
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Affiliation(s)
- Remah Sobhy
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Department of Biochemistry, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
| | - Qian Shen
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Ahmed A Abd-Elrahman
- Department of Biochemistry, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
| | - Hongshan Liang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, Hubei 430070, China
| | - Bin Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, Hubei 430070, China.
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19
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Cong J, Cui J, Zhang H, Dzah CS, He Y, Duan Y. Binding affinity, antioxidative capacity and in vitro digestion of complexes of grape seed procyanidins and pork, chicken and fish protein. Food Res Int 2020; 136:109530. [PMID: 32846594 DOI: 10.1016/j.foodres.2020.109530] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 07/04/2020] [Accepted: 07/08/2020] [Indexed: 12/25/2022]
Abstract
Studies have reported that procyanidins can interact with proteins, thereby affecting their structure, function, and bioaccessibility. In this paper, we investigated the interaction between grape seeds procyanidins (GSP) and animal source protein (from pig, chicken and fish), and the effects on the protein structure, antioxidant capacity and bioaccessibility of GSP. Fluorescence results showed that the binding constant of GSP-protein complex was 10-104 M-1, and the main forces were van der Waals force, hydrogen bonds and hydrophobic interactions. The antioxidant capacity of GSP was masked by GSP-protein complexes formed. The circular dichroism indicated that GSP had an effect on the content of α-helix and β-sheet in the secondary structure of pork and chicken proteins, but had little effect on the secondary structure of fish protein. The results showed that the protein can bind to GSP and affect its antioxidant activity and bioaccessibility. This study can provide reference for further study on the digestion and absorption of the complexes and offer health guidance in the preparation of diets.
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Affiliation(s)
- Jingli Cong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jiemei Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Courage Sedem Dzah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuanqing He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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20
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Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105761] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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21
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Phytosterols disaggregate bovine serum albumin under the glycation conditions through interacting with its glycation sites and altering its secondary structure elements. Bioorg Chem 2020; 101:104047. [DOI: 10.1016/j.bioorg.2020.104047] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/18/2020] [Accepted: 06/23/2020] [Indexed: 11/21/2022]
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22
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Abdollahi K, Ince C, Condict L, Hung A, Kasapis S. Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105461] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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23
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Zhang L, Xu L, Tu ZC, Wang HH, Luo J, Ma TX. Mechanisms of isoquercitrin attenuates ovalbumin glycation: Investigation by spectroscopy, spectrometry and molecular docking. Food Chem 2020; 309:125667. [DOI: 10.1016/j.foodchem.2019.125667] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 10/03/2019] [Accepted: 10/07/2019] [Indexed: 12/31/2022]
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24
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Khalifa I, Xia D, Dutta K, Peng J, Jia Y, Li C. Mulberry anthocyanins exert anti-AGEs effects by selectively trapping glyoxal and structural-dependently blocking the lysyl residues of β-lactoglobulins. Bioorg Chem 2020; 96:103615. [PMID: 32007726 DOI: 10.1016/j.bioorg.2020.103615] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/23/2019] [Accepted: 01/21/2020] [Indexed: 02/09/2023]
Abstract
Advanced glycation end-products (AGEs), which instigate many disorders, are mostly mediated by dicarbonyl rearrangements. We studied the corresponding mechanisms of the anti-glycation effects of two anthocyanins purified from mulberry fruits, namely cyanidin 3-glucoside (C3G) and cyanidin 3-rutinoside (C3R), on glycated β-lactoglobulins (β-Lg). Both mulberry anthocyanins (MAs) inhibited the AGEs-formation in a dose-dependent manner, but the effect of C3R was significantly stronger than that of C3G (p < 0.05). MAs inhibited AGEs-formation by selectively trapping dicarbonyls, especially glyoxal. The UPLC-ESI-Q-TOF-MS results characterized that C3R formed mono- and di-glyoxal adducts, where C3G only created di-glyoxal adducts. Additionally, C3R could directly interact with some of the glycation sites of β-Lg. Overall, GO-trapping and β-Lg-MAs covalent/noncovalent binding are disclosed as the key mechanisms of the anti-AGEs activity of MAs on β-Lg, which could be valorised as effectual AGEs inhibitors in proteins-rich matrices.
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Affiliation(s)
- Ibrahim Khalifa
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Food Technology Department, Faculty of Agriculture, 13736 Moshtohor, Benha University, Egypt
| | - Du Xia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Kunal Dutta
- Microbiology and Immunology Laboratory, Department of Human Physiology with Community Health, Vidyasagar University, Midnapore 721102, West Bengal, India
| | - Jinmeng Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yangyang Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
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25
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Li T, Li X, Dai T, Hu P, Niu X, Liu C, Chen J. Binding mechanism and antioxidant capacity of selected phenolic acid - β-casein complexes. Food Res Int 2019; 129:108802. [PMID: 32036926 DOI: 10.1016/j.foodres.2019.108802] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 10/22/2019] [Accepted: 11/02/2019] [Indexed: 12/13/2022]
Abstract
Phenolic acids are added to some dairy products as functional ingredients. The molecular interactions between the phenolic acids and milk proteins impacts their functional performance and product quality. In this study, the interactions between a milk protein (β-casein) and a number of phenolic acids was investigated: 3,4-dihydroxybenzoic acid (DA); gallic acid (GA); syringic acid (SA); caffeic acid (CaA); ferulic acid (FA); and, chlorogenic acid (ChA). The structural characteristics of the phenolic acids, such as type, hydroxylation, methylation, and steric hindrance, affected their binding affinity to β-casein. The strength of the binding constant decreased in the following order: CaA > ChA > FA > SA > GA > DA. Cinnamic acid derivatives (CaA, FA, and ChA) exhibited a stronger binding affinity with β-casein than benzoic acid derivatives (DA, GA, and SA). Hydrophobic forces and electrostatic interactions dominated the interactions of β-casein with benzoic acid and cinnamic acid derivatives, respectively. The number of hydroxyl groups on the phenolic acids enhanced their binding ability, while steric hindrance effects reduced their binding ability. The influence of methylation depended on phenolic acid type. After binding with phenolic acids, the conformation of the β-casein changed, with a loss of random coil structure, an increase in α-helix structure, and a decrease in surface hydrophobicity. Furthermore, the presence of β-casein decreased the in vitro antioxidant capacities of the phenolic acids, especially for gallic acid. These findings provide some useful insights into the structure-activity relationships of the interaction between β-casein and phenolic acids.
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Affiliation(s)
- Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Peng Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoqin Niu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
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26
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Chen W, Lv R, Muhammad AI, Guo M, Ding T, Ye X, Liu D. Fabrication of (-)-epigallocatechin-3-gallate carrier based on glycosylated whey protein isolate obtained by ultrasound Maillard reaction. ULTRASONICS SONOCHEMISTRY 2019; 58:104678. [PMID: 31450348 DOI: 10.1016/j.ultsonch.2019.104678] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 07/03/2019] [Accepted: 07/06/2019] [Indexed: 06/10/2023]
Abstract
This study investigated the effect of glycation on the binding of whey protein isolate (WPI) with (-)-epigallocatechin-3-gallate (EGCG), and the physicochemical stability and bioaccessibility of the formed complex. The WPI-gum Acacia (GA) conjugate was prepared by ultrasound-assisted Maillard reaction. Results indicated that conjugated WPI showed stronger binding and entrapping ability to EGCG than that of WPI. The protein aggregation induced by EGCG was partly inhibited by glycosylation, presumably due to the steric hindrance of polysaccharide chains. The greatest protection of EGCG and its antioxidant activity were also obtained by complexing it with WPI-GA conjugate. The in vitro bioaccessibility analysis demonstrated that the bioaccessibility of EGCG cloud be significantly (p < 0.05) enhanced by complexing it with WPI, especially WPI-GA conjugate. These findings are important to design promising and effective EGCG carriers for its wide application in food industry.
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Affiliation(s)
- Weijun Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Ruiling Lv
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University Kano, P.M.B. 3011, Kano, Nigeria
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China.
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27
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Feng H, Jin H, Gao Y, Zhu X, Zhao Q, Liu C, Xu J. The Effect of (-)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property. Polymers (Basel) 2019; 11:polym11101688. [PMID: 31618966 PMCID: PMC6835514 DOI: 10.3390/polym11101688] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 10/09/2019] [Accepted: 10/12/2019] [Indexed: 11/21/2022] Open
Abstract
The effect of (−)-epigallocatechin-3-gallate (EGCG) on protein structure and emulsion properties of glycosylated black bean protein isolate (BBPI-G) were studied and compared to native black bean protein isolate (BBPI). The binding affinity of BBPI and BBPI-G with EGCG belonged to non-covalent interaction, which was determined by fluorescence quenching. EGCG attachment caused more disordered protein conformation, leading to a higher emulsification property. Among the different EGCG concentrations (0.10, 0.25, 0.50 mg/mL), the result revealed that the highest level of the emulsification property was obtained with 0.25 mg/mL EGCG. Therefore, the BBPI-EGCG and BBPI-G-EGCG prepared by 0.25 mg/mL EGCG were selected to fabricate oil-in-water (O/W) emulsions. After the addition of EGCG, the mean particle size of emulsions decreased with the increasing absolute value of zeta-potential, and more compact interfacial film was formed due to the higher percentage of interfacial protein adsorption (AP%). Meanwhile, EGCG also significantly reduced the lipid oxidation of emulsions.
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Affiliation(s)
- Haiying Feng
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Hua Jin
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Yu Gao
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource, Harbin 150076, Heilongjiang, China.
| | - Qingshan Zhao
- Laboratory Management Office, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Chunhong Liu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Jing Xu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
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28
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Zhang L, McClements DJ, Wei Z, Wang G, Liu X, Liu F. Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Crit Rev Food Sci Nutr 2019; 60:2083-2097. [PMID: 31257900 DOI: 10.1080/10408398.2019.1630358] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
When consumed at sufficiently high levels, polyphenols may provide health benefits, which is linked to their antidiabetic, antiinflamatory, antimicrobial, antioxidant, antitumor, and hypolipidemic properties. Moreover, certain polyphenol combinations exhibit synergistic effects when delivered together - the combined polyphenols have a higher biological activity than the sum of the individual ones. However, the commercial application of polyphenols as nutraceuticals is currently limited because of their poor solubility characteristics; instability when exposed to light, heat, and alkaline conditions; and, low and inconsistent oral bioavailability. Colloidal delivery systems are being developed to overcome these challenges. In this article, we review the design, fabrication, and utilization of food-grade biopolymer-based delivery systems for the encapsulation of one or more polyphenols. In particular, we focus on the creation of delivery systems constructed from edible proteins and polysaccharides. The optimization of biopolymer-based delivery systems may lead to the development of innovative polyphenol-enriched functional foods that can improve human health and wellbeing.
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Affiliation(s)
- Lan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | | | - Zhiliang Wei
- Russell H. Morgan Department of Radiology and Radiological Science, The Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Guoqing Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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29
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Characteristic of interaction mechanism between β-lactoglobulin and nobiletin: A multi-spectroscopic, thermodynamics methods and docking study. Food Res Int 2019; 120:255-263. [DOI: 10.1016/j.foodres.2019.01.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 01/03/2019] [Accepted: 01/04/2019] [Indexed: 12/11/2022]
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30
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Chen W, Wang H, Wang W, Ma X, Guo M, Ding T, Ye X, Liu D. Binding affinity and antioxidant activity of the complex of (‐)‐epigallocatechin‐3‐gallate and whey protein isolate: Effect of ultrasound pretreatment. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13081] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Weijun Chen
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
| | - Haiyang Wang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
| | - Wenjun Wang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
| | - Mingming Guo
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang R&D Center for Food Technology and Equipment Hangzhou Zhejiang China
| | - Tian Ding
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang R&D Center for Food Technology and Equipment Hangzhou Zhejiang China
| | - Xingqian Ye
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang R&D Center for Food Technology and Equipment Hangzhou Zhejiang China
- Fuli Institute of Food ScienceZhejiang University Hangzhou Zhejiang China
| | - Donghong Liu
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang R&D Center for Food Technology and Equipment Hangzhou Zhejiang China
- Fuli Institute of Food ScienceZhejiang University Hangzhou Zhejiang China
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31
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Radibratovic M, Al-Hanish A, Minic S, Radomirovic M, Milcic M, Stanic-Vucinic D, Cirkovic Velickovic T. Stabilization of apo α-lactalbumin by binding of epigallocatechin-3-gallate: Experimental and molecular dynamics study. Food Chem 2019; 278:388-395. [DOI: 10.1016/j.foodchem.2018.11.038] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 11/01/2018] [Accepted: 11/06/2018] [Indexed: 10/27/2022]
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32
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Preparation, physicochemical property and in vitro antioxidant activity of zinc-Hohenbuehelia serotina polysaccharides complex. Int J Biol Macromol 2019; 121:862-869. [DOI: 10.1016/j.ijbiomac.2018.10.118] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 09/20/2018] [Accepted: 10/14/2018] [Indexed: 12/18/2022]
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33
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Wang L, Li X, Wang B. Synthesis, characterization and antioxidant activity of selenium modified polysaccharides from Hohenbuehelia serotina. Int J Biol Macromol 2018; 120:1362-1368. [DOI: 10.1016/j.ijbiomac.2018.09.139] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 08/26/2018] [Accepted: 09/22/2018] [Indexed: 12/18/2022]
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34
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Li T, Hu P, Dai T, Li P, Ye X, Chen J, Liu C. Comparing the binding interaction between β-lactoglobulin and flavonoids with different structure by multi-spectroscopy analysis and molecular docking. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2018; 201:197-206. [PMID: 29753236 DOI: 10.1016/j.saa.2018.05.011] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 04/11/2018] [Accepted: 05/03/2018] [Indexed: 05/26/2023]
Abstract
Four kinds of flavonoids (apigenin, naringenin, kaempferol, genistein) were skillfully selected to investigate the interaction between flavonoids and β-lactoglobulin (β-LG) by multi-spectroscopy analysis and molecular docking. Hydrogenation on C2C3 double bond weakened the affinity of apigenin for β-LG and it's most obvious, followed by hydroxylation of C3 and position isomerism of phenyl ring B. The main interaction force for apigenin and naringenin binding to β-LG (van der Waals forces and hydrogen bonds) was different from that of genistein and kaempferol (hydrophobic interactions). Circular dichroism and fluorescence experiments indicated that conformation of β-LG became loose and surface hydrophobicity of β-LG was reduced in the presence of flavonoids. Molecular docking indicated that flavonoids interacted with specific amino acid residues located on the outer surface of β-LG. These findings can provide a deep understanding about the interaction mechanism between flavonoids and protein, and it may be valuable in dairy incorporation with flavonoids.
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Affiliation(s)
- Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China
| | - Peng Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China
| | - Panying Li
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China
| | - Xiaoqin Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China.
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