1
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Yang P, Wang W, Hu Y, Wang Y, Xu Z, Liao X. Exploring high hydrostatic pressure effects on anthocyanin binding to serum albumin and food-derived transferrins. Food Chem 2024; 452:139544. [PMID: 38723571 DOI: 10.1016/j.foodchem.2024.139544] [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: 02/18/2024] [Revised: 04/20/2024] [Accepted: 05/01/2024] [Indexed: 06/01/2024]
Abstract
This study investigated the effects of high hydrostatic pressure (HHP) on the binding interactions of cyanindin-3-O-glucoside (C3G) to bovine serum albumin, human serum albumin (HSA), bovine lactoferrin, and ovotransferrin. Fluorescence quenching revealed that HHP reduced C3G-binding affinity to HSA, while having a largely unaffected role for the other proteins. Notably, pretreating HSA at 500 MPa significantly increased its dissociation constant with C3G from 24.7 to 34.3 μM. Spectroscopic techniques suggested that HSA underwent relatively pronounced tertiary structural alterations after HHP treatments. The C3G-HSA binding mechanisms under pressure were further analyzed through molecular dynamics simulation. The localized structural changes in HSA under pressure might weaken its interaction with C3G, particularly polar interactions such as hydrogen bonds and electrostatic forces, consequently leading to a decreased binding affinity. Overall, the importance of pressure-induced structural alterations in proteins influencing their binding with anthocyanins was highlighted, contributing to optimizing HHP processing for anthocyanin-based products.
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Affiliation(s)
- Peiqing Yang
- Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Wenxin Wang
- Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Yongtao Wang
- Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Zhenzhen Xu
- Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Xiaojun Liao
- Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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2
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Liao J, Zhang Y, Deng Z, Li H, Zhang B. Characterization of the covalent binding of cyanidin-3-glucoside to bovine serum albumin and its inhibition mechanism for advanced nonenzymatic glycosylation reactions. J Food Sci 2024. [PMID: 38980988 DOI: 10.1111/1750-3841.17227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 06/11/2024] [Accepted: 06/17/2024] [Indexed: 07/11/2024]
Abstract
Nonenzymatic glycosylation of proteins can generate advanced glycosylation end products, which are closely associated with the pathogenesis of certain chronic physiological diseases and aging. In this study, we characterized the covalent binding of cyanidin-3-glucoside (C3G) to bovine serum albumin (BSA) and investigated the mechanism by which this covalent binding inhibits the nonenzymatic glycosylation of BSA. The results indicated that the covalent interaction between C3G and BSA stabilized the protein's secondary structure. Through liquid chromatography-electrospray ionization tandem mass spectrometry analysis, we identified the covalent binding sites of C3G on BSA as lysine, arginine, asparagine, glutamine, and cysteine residues. This covalent interaction significantly suppressed the nonenzymatic glycosylation of BSA, consequently reducing the formation of nonenzymatic glycosylation products. C3G competitively binds to nonenzymatic glycosylation sites (e.g., lysine and arginine) on BSA, thereby impeding the glycosylation process and preventing the misfolding and structural alterations of BSA induced by fructose. Furthermore, the covalent attachment of C3G to BSA preserves the secondary structure of BSA and hinders subsequent nonenzymatic glycosylation events.
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Affiliation(s)
- Jinqiang Liao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Yujing Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- International Institute of Food Innovation, Nanchang University, Nanchang, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- International Institute of Food Innovation, Nanchang University, Nanchang, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- International Institute of Food Innovation, Nanchang University, Nanchang, China
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3
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Zhang L, Yao L, Zhao F, Yu A, Zhou Y, Wen Q, Wang J, Zheng T, Chen P. Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins. Adv Healthc Mater 2023; 12:e2300473. [PMID: 37537383 DOI: 10.1002/adhm.202300473] [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: 02/13/2023] [Revised: 05/18/2023] [Indexed: 08/05/2023]
Abstract
Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti-inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide-anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.
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Affiliation(s)
- Lei Zhang
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Liang Yao
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Feng Zhao
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Alice Yu
- Schulich School of Medicine and Dentistry, Western University, Ontario, N6A 3K7, Canada
| | - Yueru Zhou
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Qingmei Wen
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Jun Wang
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Tao Zheng
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Pu Chen
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
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4
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Yang P, Wang W, Xu Z, Rao L, Zhao L, Wang Y, Liao X. New insights into the pH dependence of anthocyanin-protein interactions by a case study of cyanidin-3-O-glucoside and bovine serum albumin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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5
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Zannou O, Oussou KF, Chabi IB, Awad NMH, Aïssi MV, Goksen G, Mortas M, Oz F, Proestos C, Kayodé APP. Nanoencapsulation of Cyanidin 3- O-Glucoside: Purpose, Technique, Bioavailability, and Stability. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:617. [PMID: 36770579 PMCID: PMC9921781 DOI: 10.3390/nano13030617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 06/18/2023]
Abstract
The current growing attractiveness of natural dyes around the world is a consequence of the increasing rejection of synthetic dyes whose use is increasingly criticized. The great interest in natural pigments from herbal origin such as cyanidin 3-O-glucoside (C3G) is due to their biological properties and their health benefits. However, the chemical instability of C3G during processing and storage and its low bioavailability limits its food application. Nanoencapsulation technology using appropriate nanocarriers is revolutionizing the use of anthocyanin, including C3G. Owing to the chemical stability and functional benefits that this new nanotechnology provides to the latter, its industrial application is now extending to the pharmaceutical and cosmetic fields. This review focuses on the various nanoencapsulation techniques used and the chemical and biological benefits induced to C3G.
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Affiliation(s)
- Oscar Zannou
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin
| | - Kouame F. Oussou
- Department of Food Engineering, Faculty of Agriculture, Çukurova University, 01330 Adana, Turkey
| | - Ifagbémi B. Chabi
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin
| | - Nour M. H. Awad
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - Midimahu V. Aïssi
- School of Sciences and Techniques for the Conservation and Processing of Agricultural Products, National University of Agriculture, Sakété 00 BP 144, Benin
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Mustafa Mortas
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Atatürk University, 25240 Erzurum, Turkey
| | - Charalampos Proestos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece
| | - Adéchola P. P. Kayodé
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin
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6
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Zang Z, Tang S, Li Z, Chou S, Shu C, Chen Y, Chen W, Yang S, Yang Y, Tian J, Li B. An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides. Compr Rev Food Sci Food Saf 2022; 21:4378-4401. [PMID: 36018502 DOI: 10.1111/1541-4337.13026] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 07/18/2022] [Accepted: 07/26/2022] [Indexed: 01/28/2023]
Abstract
The health benefits of anthocyanins are compromised by their chemical instability and susceptibility to external stress. Researchers found that the interaction between anthocyanins and macromolecular components such as proteins and polysaccharides substantially determines the stability of anthocyanins during food processing and storage. The topic thus has attracted much attention in recent years. This review underlines the new insights gained in our current study of physical and chemical properties and functional properties in complex food systems. It examines the interaction between anthocyanins and food proteins or polysaccharides by focusing on the "structure-stability" relationship. Furthermore, multispectral and molecular computing simulations are used as the chief instruments to explore the interaction's mechanism. During processing and storage, the stability of anthocyanins is generally influenced by the adverse characteristics of food and beverage, including temperature, light, oxygen, enzymes, pH. While the action modes and types between protein/polysaccharide and anthocyanins mainly depend on their structures, the noncovalent interaction between them is the key intermolecular force that increases the stability of anthocyanins. Our goal is to provide the latest understanding of the stability of anthocyanins under food processing conditions and further improve their utilization in food industries. Practical Application: This review provides support for the steady-state protection of active substances.
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Affiliation(s)
- Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Siyi Tang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhiying Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Chi Shu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Chen
- Faculty of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd., Zhuji, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd., Zhuji, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
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7
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Ma Z, Guo A, Jing P. Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties. Crit Rev Food Sci Nutr 2022; 63:10792-10813. [PMID: 35748363 DOI: 10.1080/10408398.2022.2086211] [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: 11/03/2022]
Abstract
Anthocyanins, which are the labile flavonoid pigments widely distributed in many fruits, vegetables, cereal grains, and flowers, are receiving intensive interest for their potential health benefits. Proteins are important food components from abundant sources and present high binding affinity for small dietary compounds, e.g., anthocyanins. Protein-anthocyanin interactions might occur during food processing, ingestion, digestion, and bioutilization, leading to significant changes in the structure and properties of proteins and anthocyanins. Current knowledge of protein-anthocyanin interactions and their contributions to functions and bioactivities of anthocyanin-containing foods were reviewed. Binding characterization of dietary protein-anthocyanins complexes is outlined. Advances in understanding the structure-affinity relationship of dietary protein-anthocyanin interaction are critically discussed. The associated properties of protein-anthocyanin complexes are considered in an evaluation of functional and nutritional values.
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Affiliation(s)
- Zhen Ma
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Anqi Guo
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
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8
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Qi X, Xu D, Zhu J, Wang S, Peng J, Gao W, Cao Y. Interaction of ovalbumin with lutein dipalmitate and their effects on the color stability of marigold lutein esters extracts. Food Chem 2022; 372:131211. [PMID: 34601423 DOI: 10.1016/j.foodchem.2021.131211] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 09/18/2021] [Accepted: 09/20/2021] [Indexed: 01/01/2023]
Abstract
In this study, the interaction of ovalbumin with lutein dipalmitate and the effect of ovalbumin on marigold lutein esters extracts were investigated. Lutein dipalmitate quenched the fluorescence of ovalbumin by static quenching. Binding and thermodynamic parameters proved that lutein dipalmitate bound to ovalbumin spontaneously by van der Waals force and hydrogen bond, and the complex stoichiometry was 1:1. Through three-dimensional fluorescence spectroscopy, Fourier transform infrared spectroscopy and circular dichroism experiments, the conformation of ovalbumin was unfolded, and alteration in the ovalbumin secondary structure induced by lutein dipalmitate was observed. The results of transmission electron microscopy and particle size revealed that there were spherical and nano-sized aggregates in the ovalbumin-lutein dipalmitate system, indicating the lutein dipalmitate not only could bind to ovalbumin at molecular level, but also promote the aggregation of ovalbumin. Additionally, the addition of ovalbumin had a positive effect on the stability of marigold lutein esters extracts.
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Affiliation(s)
- Xin Qi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, China
| | - Jinjin Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, China
| | - Shaojia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, China.
| | | | - Wei Gao
- Chenguang Biotech Group Co., Ltd., Hebei, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, China.
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9
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Du Z, Wang Q, Du Y, Xu Q, Wang D, Zhang W. Obtaining high-value nitrogen-containing carbon nanosheets with ultrahigh surface area from waste sludge for energy storage and wastewater treatment. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 805:150353. [PMID: 34818788 DOI: 10.1016/j.scitotenv.2021.150353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 09/05/2021] [Accepted: 09/11/2021] [Indexed: 06/13/2023]
Abstract
Recovering high value-added resources from waste activated sludge (WAS) is a potential way for the sustainable wastewater treatment. In this study, hydrothermal treatment at 180 °C was used to simultaneously improve sludge dewaterability and recover sludge organic matters (SOMs). The recovered SOMs were subsequently employed as precursors to prepare nitrogen-doped porous carbon nanosheets via a facile stepwise synthesis method. The as-prepared optimal carbon (AP-SOM800) was characterized with an ultrahigh specific surface area (3473 m2/g), appropriate porosity (1.77 cm3/g), and abundant heteroatoms (1.47% N and 7.44% O). AP-SOM800 exhibited a high specific capacitance (409 F/g at 0.25 A/g), low resistance (0.52 Ω), and superior cyclic stability (only 9.09% loss after 10,000 cycles) in 6 M KOH aqueous electrolyte. Furthermore, AP-SOM800 demonstrated an extraordinary adsorption capacity (1528 mg/g for methyl orange (MO) and 1265 mg/g for tetracycline (TC)) that can be maintained (˃ 1200 mg/g) over a wide range of pH conditions. Specifically, 80.97% of MO and 66.67% of TC were rapidly absorbed through AP-SOM800 within 10 min, and 90.27% of MO and 81.24% of TC were eventually removed from wastewater after 60 min. The adsorption processes fit closely with the pseudo-second-order kinetic (R2 > 0.999) and Langmuir models (R2 > 0.914), revealing that the adsorption processes were dominated by a monolayer chemical adsorption reaction. This study suggests that high value-added materials can be obtained from the WAS through improving and extending the traditional sludge treatment processes, which will enrich the technical options available for future sustainable sludge treatment and disposal.
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Affiliation(s)
- Zhengliang Du
- Hubei Key Laboratory of Yangtze Catchment Environmental Aquatic Science, School of Environmental Studies, China University of Geosciences, Wuhan 430074, Hubei, China; State Environmental Protection Key Laboratory of Source Apportionment and Control of Aquatic Pollution, Ministry of Ecology and Environment, China
| | - Qiandi Wang
- Hubei Key Laboratory of Yangtze Catchment Environmental Aquatic Science, School of Environmental Studies, China University of Geosciences, Wuhan 430074, Hubei, China; Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Youjing Du
- Institute of Medical Biology, Chinese Academy of Medical Sciences, Kunming 650118, Yunnan, China
| | - Qiongying Xu
- Hubei Key Laboratory of Yangtze Catchment Environmental Aquatic Science, School of Environmental Studies, China University of Geosciences, Wuhan 430074, Hubei, China
| | - Dongsheng Wang
- Hubei Key Laboratory of Yangtze Catchment Environmental Aquatic Science, School of Environmental Studies, China University of Geosciences, Wuhan 430074, Hubei, China; Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Weijun Zhang
- Hubei Key Laboratory of Yangtze Catchment Environmental Aquatic Science, School of Environmental Studies, China University of Geosciences, Wuhan 430074, Hubei, China; State Environmental Protection Key Laboratory of Source Apportionment and Control of Aquatic Pollution, Ministry of Ecology and Environment, China.
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10
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Li X, Feng R, Zhou P, Wang L, Luo Z, An S. Construction and characterization of Juglans regia L. polyphenols nanoparticles based on bovine serum albumin and Hohenbuehelia serotina polysaccharides, and their gastrointestinal digestion and colonic fermentation in vitro. Food Funct 2021; 12:10397-10410. [PMID: 34554172 DOI: 10.1039/d1fo01993g] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Herein, we report the construction and characterization of nanoparticles based on bovine serum albumin and Hohenbuehelia serotina polysaccharides for the delivery of polyphenols isolated from the shells of Juglans regia L. (BSA-JRP-HSP NPs). We also systematically investigated their gastrointestinal digestion and colonic fermentation characteristics in vitro. BSA-JRP-HSP NPs, with amorphous properties and regular spherical morphological features, have a high encapsulation efficiency of 88.47 ± 0.04%, average particle size of 285.7 ± 3.1 nm, and zeta potential of -12.20 ± 0.61 mV, and they exhibit excellent photothermal stabilities and strong mucin adhesion capacity. Through measurements of gastrointestinal digestion and colonic fermentation in vitro, the results suggest that BSA-JRP-HSP NPs presented well-sustained release characteristics for preventing the biodegradation of JRP during gastrointestinal digestion. After gastrointestinal digestion, BSA-JRP-HSP NPs could modulate the composition and structure of gut microbiota, promoting the growth of beneficial bacterial (e.g. Prevotella, Dialister, Akkermansia, etc.) and inhibiting the growth of pathogenic bacteria (e.g. Bacteroides, Phascolarctobacterium, Lachnospiracea incertae sedis, etc.). The production of short-chain fatty acids (SCFAs) including acetic acid, propionic acid, and butyric acid was remarkably enhanced by treatment with BSA-JRP-HSP NPs. This study has proved that BSA-JRP-HSP NPs can serve as a novel candidate for improving the bioavailability of JRP.
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Affiliation(s)
- Xiaoyu Li
- Skate Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004, China.,Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China. .,Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Ru Feng
- Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China. .,Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Peng Zhou
- Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China. .,Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Lu Wang
- Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China. .,Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Zhen Luo
- Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China. .,Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Siying An
- Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China. .,Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
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11
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Li Y, Zhang Z, Abbaspourrad A. Improved thermal stability of phycocyanin under acidic conditions by forming soluble complexes with polysaccharides. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106852] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Zhong S, Yan M, Zou H, Zhao P, Ye H, Zhang T, Zhao C. Spectroscopic and in silico investigation of the interaction between GH1 β-glucosidase and ginsenoside Rb 1. Food Sci Nutr 2021; 9:1917-1928. [PMID: 33841810 PMCID: PMC8020931 DOI: 10.1002/fsn3.2153] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 01/09/2021] [Accepted: 01/13/2021] [Indexed: 12/28/2022] Open
Abstract
The function and application of β-glucosidase attract attention nowadays. β-glucosidase was confirmed of transforming ginsenoside Rb1 to rare ginsenoside, but the interaction mechanism remains not clear. In this work, β-glucosidase from GH1 family of Paenibacillus polymyxa was selected, and its gene sequence bglB was synthesized by codon. Then, recombinant plasmid was transferred into Escherichia coli BL21 (DE3) and expressed. The UV-visible spectrum showed that ginsenoside Rb1 decreased the polarity of the corresponding structure of hydrophobic aromatic amino acids (Trp) in β-glucosidase and increased new π-π* transition. The fluorescence quenching spectrum showed that ginsenoside Rb1 inhibited intrinsic fluorescence, formed static quenching, reduced the surface hydrophobicity of β-glucosidase, and KSV was 8.37 × 103 L/M (298K). Circular dichroism (CD) showed that secondary structure of β-glucosidase was changed by the binding action. Localized surface plasmon resonance (LSPR) showed that β-glucosidase and Rb1 had strong binding power which KD value was 5.24 × 10-4 (±2.35 × 10-5) M. Molecular docking simulation evaluated the binding site, hydrophobic force, hydrogen bond, and key amino acids of β-glucosidase with ginsenoside Rb1 in the process. Thus, this work could provide basic mechanisms of the binding and interaction between β-glucosidase and ginsenoside Rb1.
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Affiliation(s)
- Shuning Zhong
- College of Food Science and EngineeringJilin UniversityChangchunChina
| | - Mi Yan
- College of Food Science and EngineeringJilin UniversityChangchunChina
| | - Haoyang Zou
- College of Food Science and EngineeringJilin UniversityChangchunChina
| | - Ping Zhao
- College of Food Science and EngineeringJilin UniversityChangchunChina
| | - Haiqing Ye
- College of Food Science and EngineeringJilin UniversityChangchunChina
| | - Tiehua Zhang
- College of Food Science and EngineeringJilin UniversityChangchunChina
| | - Changhui Zhao
- College of Food Science and EngineeringJilin UniversityChangchunChina
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Qi X, Xu D, Zhu J, Wang S, Peng J, Gao W, Cao Y. Studying the interaction mechanism between bovine serum albumin and lutein dipalmitate: Multi-spectroscopic and molecular docking techniques. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106513] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Wen Y, Xu Z, Liu Y, Corke H, Sui Z. Investigation of food microstructure and texture using atomic force microscopy: A review. Compr Rev Food Sci Food Saf 2020; 19:2357-2379. [PMID: 33336971 DOI: 10.1111/1541-4337.12605] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 06/14/2020] [Accepted: 06/17/2020] [Indexed: 12/12/2022]
Abstract
We review recent applications of atomic force microscopy (AFM) to characterize microstructural and textural properties of food materials. Based on interaction between probe and sample, AFM can image in three dimensions with nanoscale resolution especially in the vertical orientation. When the scanning probe is used as an indenter, mechanical features such as stiffness and elasticity can be analyzed. The linkage between structure and texture can thus be elucidated, providing the basis for many further future applications of AFM. Microstructure of simple systems such as polysaccharides, proteins, or lipids separately, as characterized by AFM, is discussed. Interaction of component mixtures gives rise to novel properties in complex food systems due to development of structure. AFM has been used to explore the morphological characteristics of such complexes and to investigate the effect of such characteristics on properties. Based on insights from such investigations, development of food products and manufacturing can be facilitated. Mechanical analysis is often carried out to evaluate the suitability of natural or artificial materials in food formulations. The textural properties of cellular tissues, food colloids, and biodegradable films can all be explored at nanometer scale, leading to the potential to connect texture to this fine structural level. More profound understanding of natural food materials will enable new classes of fabricated food products to be developed.
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Affiliation(s)
- Yadi Wen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yi Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, Guangdong, 515063, China.,Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, Israel
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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15
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Yong L, Huang M, Wei Y, Xu J, Yi Z. Investigating the interaction between three perfluorinated carboxylic acids and the G protein-coupled estrogen receptor: spectroscopic analyses and computational simulations. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:3944-3953. [PMID: 32743632 DOI: 10.1039/d0ay01052a] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this paper, perfluorinated compounds (PFCs), such as perfluorobutyric acid (PFBA), perfluorooctanoic acid (PFOA) and perfluorododecanoic acid (PFDoA), were selected as typical representatives of perfluorinated carboxylic acids (PFCAs) to study the effects of PFCAs on the G protein-coupled estrogen receptor (GPER). The interaction mechanism of the three types of PFCAs with the GPER was investigated using steady-state fluorescence spectroscopy, ultraviolet-visible spectroscopy, three-dimensional fluorescence spectroscopy, and Fourier transform infrared spectroscopy combined with molecular docking and molecular dynamics simulations. Among these techniques, steady-state fluorescence and ultraviolet-visible spectroscopic analyses showed that PFBA, PFOA and PFDoA quenched the endogenous GPER fluorescence by combined dynamic and static quenching and non-radiative energy transfer. The binding constants (Ka) of PFCAs on the GPER were all larger than 105 L mol-1, indicating that their affinity for the GPER was strong. Fourier transform infrared spectroscopy and three-dimensional fluorescence showed that the secondary structure of the GPER changed after binding to PFCAs. Thermodynamic analysis showed ΔG < 0, which indicated that the interaction between the GPER and PFCAs was spontaneous. For the binding of PFBA and PFOA to the GPER, ΔH > 0 and ΔS > 0, indicating that the interaction was mainly driven by hydrophobic forces; for the binding of PFDoA to the GPER, ΔH < 0 and ΔS < 0, suggesting that van der Waals force and hydrogen bonding were the main interaction forces. Molecular dynamics simulations suggested that the stability of the GPER-PFCA complexes was higher than that of the free GPER, and also that the structure and hydrophobicity of the GPER changed after binding to PFCAs. Molecular docking analysis showed that all three PFCAs could form hydrogen bonds with the GPER, which improved the stability of the complex.
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Affiliation(s)
- Li Yong
- Guangxi Colleges and Universities Key Laboratory of Food Safety and Detection, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China.
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