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Dara A, Naji-Tabasi S, Feizy J, Fooladi E, Rafe A. Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes. Curr Res Food Sci 2024; 9:100811. [PMID: 39139807 PMCID: PMC11321369 DOI: 10.1016/j.crfs.2024.100811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 07/08/2024] [Accepted: 07/15/2024] [Indexed: 08/15/2024] Open
Abstract
Anthocyanins have emerged as promising substitutes for synthetic dyes owing to their color profiles, and potential health-boosting properties. The primary aim of this investigation was to assess the impact of copigmented, and un-copigmented barberry anthocyanins, employed at different concentrations (1, 3, and 5% w/w) as colorants in ice cream. The secondary goal was to investigate the influence of barberry anthocyanins on ice cream foaming characteristics, and melting point. The samples' physicochemical, textural, and organoleptic characteristics, total phenolic, and anthocyanin content, and antioxidant activity were determined. By increasing barberry extract concentrations in the samples, the pH levels (5.81) decreased, and overrun increased(30.0 ± 1.15%), respectively. Furthermore, the textural analysis showed that increasing barberry anthocyanins within the ice cream formulation correlated with an increase in sample hardness (113.72 ± 1.34 N). The control sample (vanilla ice cream) had the highest value of melting rate (1.09 ± 0.03 g/min), whereas the specimen containing 5% of copigmented barberry anthocyanins exhibited the lowest rate of melting (0.50 ± 0.01 g/min). The start time of melting of control sample was 1098 s and by increasing the concentration of copigmented barberry anthocyanins from 1 to 5%, this time increased from 1405.2 s to 1831.2 s (P < 0.05). In conclusion, barberry anthocyanins reduced the melting rate as a crucial attribute for ice cream.
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Affiliation(s)
- Arash Dara
- Department of Green Technologies in Food Production and Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Sara Naji-Tabasi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Javad Feizy
- Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Ebrahim Fooladi
- Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Ali Rafe
- Department of Food Physics, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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2
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Yang X, Ma L, Lu K, Zhao D. Mechanism of Peptide Self-assembly and Its Study in Biomedicine. Protein J 2024; 43:464-476. [PMID: 38676873 DOI: 10.1007/s10930-024-10200-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/19/2024] [Indexed: 04/29/2024]
Abstract
The development of peptide-based materials is one of the most challenging aspects of biomaterials research in recent years. The assembly of peptides is mainly controlled by forces such as hydrogen bonding, hydrophobic interaction, electrostatic interaction, and π-π accumulation. Peptides have unique advantages such as simple structure, easy synthesis, good biocompatibility, non-toxicity, easy modification, etc. These factors make peptides turn into ideal biomedical materials, and they have a broad application prospect in biomedical materials, and thus have received wide attention. In this review, the mechanism and classification of peptide self-assembly and its applications in biomedicine and hydrogels were introduced.
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Affiliation(s)
- Xinyue Yang
- School of Chemistry and Chemical Engineering, Henan University of Technology, Locus Street, High-Tech Industry Development Zone, Zhengzhou, 450001, Henan, China
| | - Li Ma
- School of Chemistry and Chemical Engineering, Henan University of Technology, Locus Street, High-Tech Industry Development Zone, Zhengzhou, 450001, Henan, China
| | - Kui Lu
- School of Chemistry and Chemical Engineering, Henan University of Technology, Locus Street, High-Tech Industry Development Zone, Zhengzhou, 450001, Henan, China
| | - Dongxin Zhao
- School of Chemistry and Chemical Engineering, Henan University of Technology, Locus Street, High-Tech Industry Development Zone, Zhengzhou, 450001, Henan, China.
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3
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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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Dyrda-Terniuk T, Pomastowski P. The Multifaceted Roles of Bovine Lactoferrin: Molecular Structure, Isolation Methods, Analytical Characteristics, and Biological Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20500-20531. [PMID: 38091520 PMCID: PMC10755757 DOI: 10.1021/acs.jafc.3c06887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 11/22/2023] [Accepted: 11/27/2023] [Indexed: 12/28/2023]
Abstract
Bovine lactoferrin (bLF) is widely known as an iron-binding glycoprotein from the transferrin family. The bLF molecule exhibits a broad spectrum of biological activity, including iron delivery, antimicrobial, antiviral, immunomodulatory, antioxidant, antitumor, and prebiotic functions, thereby making it one of the most valuable representatives for biomedical applications. Remarkably, LF functionality might completely differ in dependence on the iron saturation state and glycosylation patterns. Recently, a violently growing demand for bLF production has been observed, mostly for infant formulas, dietary supplements, and functional food formulations. Unfortunately, one of the reasons that inhibit the development of the bLF market and widespread protein implementation is related to its negligible amount in both major sources─colostrum and mature milk. This study provides a comprehensive overview of the significance of bLF research by delineating the key structural characteristics of the protein and elucidating their impact on its physicochemical and biological properties. Progress in the development of optimal isolation techniques for bLF is critically assessed, alongside the challenges that arise during its production. Furthermore, this paper presents a curated list of the most relevant instrumental techniques for the characterization of bLF. Lastly, it discusses the prospective applications and future directions for bLF-based formulations, highlighting their potential in various fields.
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Affiliation(s)
- Tetiana Dyrda-Terniuk
- Centre for Modern Interdisciplinary
Technologies, Nicolaus Copernicus University
in Toruń, Wileńska 4, 87-100 Toruń, Poland
| | - Paweł Pomastowski
- Centre for Modern Interdisciplinary
Technologies, Nicolaus Copernicus University
in Toruń, Wileńska 4, 87-100 Toruń, Poland
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5
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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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6
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Computational insight into stability-enhanced systems of anthocyanin with protein/peptide. FOOD CHEMISTRY. MOLECULAR SCIENCES 2023; 6:100168. [PMID: 36923156 PMCID: PMC10009195 DOI: 10.1016/j.fochms.2023.100168] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 12/24/2022] [Accepted: 02/18/2023] [Indexed: 02/24/2023]
Abstract
Anthocyanins, which belong to the flavonoid group, are commonly found in the organs of plants native to South and Central America. However, these pigments are unstable under conditions of varying pH, heat, etc., which limits their potential applications. One method for preserving the stability of anthocyanins is through encapsulation using proteins or peptides. Nevertheless, the complex and diverse structure of these molecules, as well as the limitation of experimental technologies, have hindered a comprehensive understanding of the encapsulation processes and the mechanisms by which stability is enhanced. To address these challenges, computational methods, such as molecular docking and molecular dynamics simulation have been used to study the binding affinity and dynamics of interactions between proteins/peptides and anthocyanins. This review summarizes the mechanisms of interaction between these systems, based on computational approaches, and highlights the role of proteins and peptides in the stability enhancement of anthocyanins. It also discusses the current limitations of these methods and suggests possible solutions.
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7
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He W, Jiang Y, Chen K, Chen J, Zeng M, Qin F, Wang Z, He Z. Comparison of different ultrafiltration-recovered soy protein hydrolysate fractions and their effects on the stability of mulberry anthocyanin extract. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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8
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Zhang JY, Cui HC, Feng ZH, Wang WW, Zhao Y, Deng YL, Jiang HY, Yin JF, Engelhardt UH. Bitterness quantification and simulated taste mechanism of theasinensin A from tea. Front Nutr 2023; 10:1138023. [PMID: 37229471 PMCID: PMC10203438 DOI: 10.3389/fnut.2023.1138023] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Accepted: 03/28/2023] [Indexed: 05/27/2023] Open
Abstract
Theasinensin A is an important quality chemical component in tea, but its taste characteristics and the related mechanism are still unclear. The bitterness quantification and simulated taste mechanism of theasinensin A were researched. The results showed that theasinensin A was significantly correlated with the bitterness of tea. The bitterness threshold of theasinensin A was identified as 65 μmol/L for the first time. The dose-over-threshold (DOT) value of theasinensin A was significantly higher than that of caffeine in black tea soup. The concentration-bitterness curve and time-intensity curve of theasinensin A were constructed. The bitterness contribution of theasinensin A in black tea was higher than in oolong and green tea. Theasinensin A had the highest affinity with bitterness receptor protein TAS2R16, which was compared to TAS2R13 and TAS2R14. Theasinensin A was mainly bound to a half-open cavity at the N-terminal of TAS2R13, TAS2R14, and TAS2R16. The different binding capacity, hydrogen bond, and hydrophobic accumulation effect of theasinensin A and bitterness receptor proteins might be the reason why theasinensin A presented different bitterness senses in human oral cavity.
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Affiliation(s)
- Jian-yong Zhang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Hong-chun Cui
- Tea Research Institute of Hangzhou Academy of Agricultural Science, Hangzhou, China
| | - Zhi-hui Feng
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Wei-wei Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yun Zhao
- Tea Research Institute of Hangzhou Academy of Agricultural Science, Hangzhou, China
| | - Yu-liang Deng
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - He-yuan Jiang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Jun-feng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Ulrich H. Engelhardt
- Institute of Food Chemistry, Brunswick University of Technology, Braunschweig, Germany
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9
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Chao Song Z, Zhang H, Fei Niu P, Shi LS, Yan Yang X, Hong Meng Y, Yu Wang X, Gong T, Rong Guo Y. Fabrication of a novel antioxidant emulsifier through tuning the molecular interaction between soy protein isolates and young apple polyphenols. Food Chem 2023; 420:136110. [PMID: 37105086 DOI: 10.1016/j.foodchem.2023.136110] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 03/21/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023]
Abstract
Soy protein isolates (SPI) exhibit weaker emulsifying properties than those of animal proteins, thereby limiting their wide applicability. In this study, a novel plant-based antioxidant emulsifier was developed using SPI and young apple polyphenols (YAP), and its underlying interaction mechanisms were discovered using multispectral technology and molecular docking. YAP physically bound to SPI through hydrogen bonds and hydrophobic interactions, which significantly enhanced the free radicals scavenging, reducing, and metal ion chelating abilities of SPI by introducing free hydroxyl groups. Moreover, SPI modified by YAP exerted better emulsifying performance owing to a looser protein structure, reflected by a higher random coil and a lower α-helix content. In addition, YAP may bridge adjacent SPI molecules, promoting the adsorption and anchoring of SPI at the oil-water interface. SPI-YAP complexes are promising antioxidant emulsifiers that can be used to nano-deliver functional oils and nutrients, thereby broadening SPI and YAP applications in the food industry.
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Affiliation(s)
- Zhi Chao Song
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Huan Zhang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Peng Fei Niu
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Lin Shan Shi
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Xue Yan Yang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Yong Hong Meng
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Xiao Yu Wang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China
| | - Tian Gong
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
| | - Yu Rong Guo
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Changan, Xian 710119, PR China.
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Guo J, Gan C, Cheng B, Cui B, Yi F. Exploration of binding mechanism of apigenin to pepsin: Spectroscopic analysis, molecular docking, enzyme activity and antioxidant assays. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 290:122281. [PMID: 36584639 DOI: 10.1016/j.saa.2022.122281] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 12/07/2022] [Accepted: 12/25/2022] [Indexed: 06/17/2023]
Abstract
Pepsin plays an important role in nutrient metabolism. Apigenin (AP) is a beneficial polyphenol to human health. To enhance the bioavailability of AP and elucidate the inhibitory effect of AP on pepsin, the interaction mechanism of AP with pepsin was investigated using spectroscopic analysis and molecular docking, and the activity of pepsin and antioxidant activity of AP was also evaluated. Specifically, AP performed static quenching of pepsin and had only one binding site on pepsin. More interestingly, the interaction between AP and pepsin was spontaneous, while hydrogen bonds and van der Waals forces were the main binding forces. Generally, synchronous and three-dimensional fluorescence confirmed that AP induced the conformational changes of pepsin, and molecular docking proved the above results and illustrated the specific binding patterns. Specifically, AP inhibited the activity of pepsin, while pepsin decreased the antioxidant activity of AP. These results provided useful information for elucidating the interactions between AP and pepsin.
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Affiliation(s)
- Jinying Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, PR China.
| | - Chuanfa Gan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, PR China
| | - Bo Cheng
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, PR China
| | - Bo Cui
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, PR China
| | - Fankai Yi
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, PR China
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11
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Lin Y, Li C, Shi L, Wang L. Anthocyanins: Modified New Technologies and Challenges. Foods 2023; 12:foods12071368. [PMID: 37048188 PMCID: PMC10093405 DOI: 10.3390/foods12071368] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 04/14/2023] Open
Abstract
Anthocyanins are bioactive compounds belonging to the flavonoid class which are commonly applied in foods due to their attractive color and health-promoting benefits. However, the instability of anthocyanins leads to their easy degradation, reduction in bioactivity, and color fading in food processing, which limits their application and causes economic losses. Therefore, the objective of this review is to provide a systematic evaluation of the published research on modified methods of anthocyanin use. Modification technology of anthocyanins mainly includes chemical modification (chemical acylation, enzymatic acylation, and formation of pyran anthocyanidin), co-pigmentation, and physical modification (microencapsulation and preparation of pickering emulsion). Modification technology of anthocyanins can not only increase bioavailability and stability of anthocyanin but also can improve effects of anthocyanin on disease prevention and treatment. We also propose potential challenges and perspectives for diversification of anthocyanin-rich products for food application. Overall, integrated strategies are warranted for improving anthocyanin stabilization and promoting their further application in the food industry, medicine, and other fields.
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Affiliation(s)
- Yang Lin
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Sci-Tech University Shaoxing Academy of Biomedicine Co., Ltd., Shaoxing 312000, China
- Changshan Agriculture Development Center, Changshan 324200, China
| | - Cong Li
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Lejuan Shi
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Lixia Wang
- Changshan Agriculture Development Center, Changshan 324200, China
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12
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Tang T, Wu N, Tang S, Xiao N, Jiang Y, Tu Y, Xu M. Industrial Application of Protein Hydrolysates in Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1788-1801. [PMID: 36692023 DOI: 10.1021/acs.jafc.2c06957] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Protein hydrolysates, which may be produced by the protein in the middle of the process or added as an ingredient, are part of the food formula. In food, protein hydrolysates are found in many forms, which can regulate the texture and functionality of food, including emulsifying properties, foaming properties, and gelation. Therefore, the relationship between the physicochemical and structural characteristics of protein hydrolysates and their functional characteristics is of significant importance. In recent years, researchers have conducted many studies on the role of protein hydrolysates in food processing. This Review explains the relationship between the structure and function of protein hydrolysates, and their interaction with the main ingredients of food, to provide reference for their development and further research.
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Affiliation(s)
- Tingting Tang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuaishuai Tang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Nanhai Xiao
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Jiang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
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13
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Konaré MA, Condurache NN, Togola I, Păcularu-Burada B, Diarra N, Stănciuc N, Râpeanu G. Valorization of Bioactive Compounds from Two Underutilized Wild Fruits by Microencapsulation in Order to Formulate Value-Added Food Products. PLANTS (BASEL, SWITZERLAND) 2023; 12:267. [PMID: 36678980 PMCID: PMC9861597 DOI: 10.3390/plants12020267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 06/17/2023]
Abstract
Currently, microencapsulation has become a viable method of nutrient delivery for the food industry. This work microencapsulated the bioactive compounds extracted from two neglected species (Balanites aegyptiaca and Ziziphus mauritiana) by freeze-drying. A combination of wall materials (whey protein and pectin; soy protein and maltodextrin) was chosen to prepare the microcapsules. The phytochemical and physicochemical characterization of the microcapsules was then carried out. The encapsulation yield ranged from 82.77% to 96.05% for Balanites and Ziziphus, respectively, whereas the efficiency was 76.18 ± 1.39% and 80.93 ± 1.71%. The stimulated in vitro gastrointestinal test showed that encapsulation increased the bioavailability of the bioactive compounds. The total carotenoids were the most bioavailable compounds with 85.89 ± 0.06% for Ziziphus and 70.46 ± 1.10% for Balanites, followed by total flavonoids for Zizyphus with 63.27 ± 1.56%. Furthermore, regardless of species or wavelengths, the HPLC analysis resulted in the identification of 17 bioactive metabolites. The predominant one was epicatechin, whose level ranged from 231.52 ± 5.06 to 250.99 ± 3.72 mg/100 g DW in Ziziphus and 91.80 ± 3.85 to 116.40 ± 4.09 mg/100 g DW in Balanites. In estimating the enzyme inhibition and antioxidant power, both studied fruits showed antidiabetic, inflammatory, and antioxidant effects. These findings suggest that natural bioactive compounds are abundant in the fruits of Z. mauritiana and B. aegyptiaca and could be a valuable source for the food and pharmaceutical industries.
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Affiliation(s)
- Mamadou Abdoulaye Konaré
- Laboratory of Plant and Food Biochemistry, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali
| | - Nina Nicoleta Condurache
- Integrated Center for Research, Expertise and Technological Transfer, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
| | - Issiaka Togola
- Laboratory of Plant and Food Biochemistry, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali
| | - Bogdan Păcularu-Burada
- Integrated Center for Research, Expertise and Technological Transfer, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
| | - Nouhoum Diarra
- Laboratory of Plant and Food Biochemistry, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali
| | - Nicoleta Stănciuc
- Integrated Center for Research, Expertise and Technological Transfer, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
| | - Gabriela Râpeanu
- Integrated Center for Research, Expertise and Technological Transfer, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galati, Romania
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14
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He W, Guo F, Jiang Y, Liu X, Chen J, Zeng M, Wang Z, Qin F, Li W, He Z. Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing. Food Chem 2022; 386:132811. [PMID: 35366632 DOI: 10.1016/j.foodchem.2022.132811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 02/27/2022] [Accepted: 03/23/2022] [Indexed: 12/15/2022]
Abstract
Soy protein papain hydrolysate (SPAH) and soy protein pepsin hydrolysate (SPEH) were used as protective agents for mulberry anthocyanin extracts (MAEs) to inhibit its color fading and enhance the anthocyanin stability at pH 6.3. Both SPAH and SPEH showed a significant protective effect on total anthocyanins in MAEs solutions. 1.0 mg/mL of SPEH presented the best protective effect on MAEs by increasing its half-life from 1.8 to 5.7 days. SPAH/SPEH-cyaniding-3-O-glucoside (C3G) interactions were investigated at pH 6.3 by fluorescence, Fourier-transform infrared spectroscopy (FT-IR), and Circular Dichroism (CD). Their association was mainly driven by hydrophobic interactions, and SPEH showed a higher binding affinity for C3G than SPAH, with a KA value of 2.62 × 105 M-1 at 300 K. The second structures of SPAH and SPEH were altered by C3G, with a decrease in the β-sheets and an increase in the turns and random coils.
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Affiliation(s)
- Wenjia He
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fengxian Guo
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China
| | - Yuting Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xuwei Liu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Weiwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China.
| | - Zhiyong He
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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15
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Liu W, Yang W, Li X, Qi D, Chen H, Liu H, Yu S, Wang G, Liu Y. Evaluating the Properties of Ginger Protease-Degraded Collagen Hydrolysate and Identifying the Cleavage Site of Ginger Protease by Using an Integrated Strategy and LC-MS Technology. Molecules 2022; 27:5001. [PMID: 35956951 PMCID: PMC9370692 DOI: 10.3390/molecules27155001] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/04/2022] [Accepted: 08/05/2022] [Indexed: 11/24/2022] Open
Abstract
(1) Methods: An integrated strategy, including in vitro study (degree of hydrolysis (DH) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity) and in vivo study (absorption after oral administration in rats), was developed to evaluate the properties of the fish skin gelatin hydrolysates prepared using different proteases (pepsin, alkaline protease, bromelain, and ginger protease). Meanwhile, in order to identify the hydrolysis site of ginger protease, the peptides in the ginger protease-degraded collagen hydrolysate (GDCH) were comprehensively characterized by liquid chromatography/tandem mass spectrometry (LC-MS) method. (2) Results: The GDCH exhibited the highest DH (20.37%) and DPPH radical scavenging activity (77.73%), and in vivo experiments showed that the GDCH was more efficiently absorbed by the gastrointestinal tract. Further oral administration experiments revealed that GDCH was not entirely degraded to free amino acids and can be partially absorbed as dipeptides and tripeptides in intact forms, including Pro-Hyp, Gly-Pro-Hyp, and X-Hyp-Gly tripeptides. LC-MS results determined the unique substrate specificity of ginger protease recognizing Pro and Hyp at the P2 position based on the amino acids at the P2 position from the three types of tripeptides (Gly-Pro-Y, X-Hyp-Gly, and Z-Pro-Gly) and 136 identified peptides (>4 amino acids). Interestingly, it suggested that ginger protease can also recognize Ala in the P2 position. (3) Conclusions: This study comprehensively evaluated the properties of GDCH by combining in vitro and in vivo strategies, and is the first to identify the cleavage site of ginger protease by LC-MS technique. It provides support for the follow-up study on the commercial applications of ginger protease and bioactivities of the hydrolysate produced by ginger protease.
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Affiliation(s)
- Wei Liu
- Department of Chemistry of Traditional Chinese Medicine, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102, China
| | - Wenning Yang
- Department of Chemistry of Traditional Chinese Medicine, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102, China
| | - Xueyan Li
- Department of Chemistry of Traditional Chinese Medicine, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102, China
| | - Dongying Qi
- Department of Chemistry of Traditional Chinese Medicine, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102, China
| | - Hongjiao Chen
- Department of Chemistry of Traditional Chinese Medicine, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102, China
| | - Huining Liu
- Department of Chemistry of Traditional Chinese Medicine, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102, China
| | - Shuang Yu
- Department of Chemistry of Traditional Chinese Medicine, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102, China
| | - Guopeng Wang
- Zhongcai Health (Beijing) Biological Technology Development Co., Ltd., Beijing 101500, China
| | - Yang Liu
- Department of Chemistry of Traditional Chinese Medicine, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102, China
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16
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Manzoor MF, Hussain A, Naumovski N, Ranjha MMAN, Ahmad N, Karrar E, Xu B, Ibrahim SA. A Narrative Review of Recent Advances in Rapid Assessment of Anthocyanins in Agricultural and Food Products. Front Nutr 2022; 9:901342. [PMID: 35928834 PMCID: PMC9343702 DOI: 10.3389/fnut.2022.901342] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Accepted: 05/31/2022] [Indexed: 01/10/2023] Open
Abstract
Anthocyanins (ACNs) are plant polyphenols that have received increased attention recently mainly due to their potential health benefits and applications as functional food ingredients. This has also created an interest in the development and validation of several non-destructive techniques of ACN assessments in several food samples. Non-destructive and conventional techniques play an important role in the assessment of ACNs in agricultural and food products. Although conventional methods appear to be more accurate and specific in their analysis, they are also associated with higher costs, the destruction of samples, time-consuming, and require specialized laboratory equipment. In this review article, we present the latest findings relating to the use of several spectroscopic techniques (fluorescence, Raman, Nuclear magnetic resonance spectroscopy, Fourier-transform infrared spectroscopy, and near-infrared spectroscopy), hyperspectral imaging, chemometric-based machine learning, and artificial intelligence applications for assessing the ACN content in agricultural and food products. Furthermore, we also propose technical and future advancements of the established techniques with the need for further developments and technique amalgamations.
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Affiliation(s)
| | - Abid Hussain
- Department of Agriculture and Food Technology, Faculty of Life Science, Karakoram International University, Gilgit-Baltistan, Pakistan
| | - Nenad Naumovski
- School of Rehabilitation and Exercise Science, Faculty of Health, University of Canberra, Canberra, ACT, Australia
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Bruce, ACT, Australia
| | | | - Nazir Ahmad
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- *Correspondence: Bin Xu
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
- Salam A. Ibrahim
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17
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Khashkhashi-Moghadam S, Ezazi-Toroghi S, Kamkar-Vatanparast M, Jouyaeian P, Mokaberi P, Yazdyani H, Amiri-Tehranizadeh Z, Reza Saberi M, Chamani J. Novel perspective into the interaction behavior study of the cyanidin with human serum albumin-holo transferrin complex: Spectroscopic, calorimetric and molecular modeling approaches. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119042] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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18
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Zhang Y, Cao Y, Li Y, Zhang X. Interactions between Human Serum Albumin and Sulfadimethoxine Determined Using Spectroscopy and Molecular Docking. Molecules 2022; 27:molecules27051526. [PMID: 35268627 PMCID: PMC8911820 DOI: 10.3390/molecules27051526] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 11/16/2022] Open
Abstract
Sulfonamides are widely used antibiotics in agricultural production. However, the potential threat of these drugs to human health has increased global concern. Human serum albumin (HSA) is the main reservoir and transporter of exogenous small molecules in humans. In this study, the interaction between sulfadimethoxine (SMT) and human serum albumin (HSA) was studied using spectroscopy and computer simulation. Our results showed that the hydrogen bonding and van der Waals forces drove SMT to enter the binding site I of HSA spontaneously and resulted in the fluorescence quenching of HSA. The stability of the HSA–SMT complex decreased with an increase in temperature. The binding of SMT to HSA induced alterations in the secondary structure of HSA, where the content of α-helix decreased from 61.0% of the free state to 59.0% of the compound state. The π–π, π–σ, and π–alkyl interactions between HSA and SMT were found to play important roles in maintaining the stability of the complex.
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Affiliation(s)
- Yuai Zhang
- Department of Pharmacology, School of Pharmacy, Fudan University, Shanghai 201203, China;
- NanChang Bozekang Pharmaceutical Technology Co., Ltd., Nanchang 330000, China
| | - Yiqing Cao
- Department of Pharmaceutical Analysis, School of Pharmacy, Fudan University, Shanghai 201203, China;
| | - Yan Li
- Department of Pharmaceutical Analysis, School of Pharmacy, Fudan University, Shanghai 201203, China;
- Correspondence: (Y.L.); (X.Z.)
| | - Xuemei Zhang
- Department of Pharmacology, School of Pharmacy, Fudan University, Shanghai 201203, China;
- Correspondence: (Y.L.); (X.Z.)
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19
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Zhang Y, Chen N, Xin N, Li Q, Zhang T, Ye H, Zhao C. Complexation of chlorogenic acid enhances the antiproliferative effect of lactoferrin to colon cancer cells. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101601] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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20
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Farhadian S, Hashemi-Shahraki F, Amirifar S, Asadpour S, Shareghi B, Heidari E, Shakerian B, Rafatifard M, Firooz AR. Malachite Green, the hazardous materials that can bind to Apo-transferrin and change the iron transfer. Int J Biol Macromol 2022; 194:790-799. [PMID: 34838577 DOI: 10.1016/j.ijbiomac.2021.11.126] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 02/08/2023]
Abstract
Different groups of synthetic dyes might lead to environmental pollution. The binding affinity among hazardous materials with biomolecules necessitates a detailed understanding of their binding properties. Malachite Green might induce a change in the iron transfer by Apo-transferrin. Spectroscopic studies showed malachite green oxalate (MGO) could form the apo-transferrin-MGO complex and change the Accessible Surface Area (ASA) of the key amino acids for iron transfer. According to the ASA results the accessible surface area of Tyrosine, Aspartate, and Histidine of apo-transferrin significantly were changed, which can be considered as a convincing reason for changing the iron transfer. Moreover, based on the fluorescence data MGO could quench the fluorescence intensity of apo-transferrin in a static quenching mechanism. The experimental and Molecular Dynamic simulation results represented that the binding process led to micro environmental changes, around tryptophan residues and altered the tertiary structure of apo-transferrin. The Circular Dichroism (CD) spectra result represented a decrease in the amount of the α-Helix, as well as, increase in the β-sheet volumes of the apo-transferrin structure. Moreover, FTIR spectroscopy results showed a hypochromic shift in the peaks of amide I and II. Molecular docking and MD simulation confirmed all the computational findings.
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Affiliation(s)
- Sadegh Farhadian
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, P. O. Box.115, Iran; Central Laboratory, Shahrekord University, Shahrekord, Iran.
| | - Fatemeh Hashemi-Shahraki
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, P. O. Box.115, Iran; Central Laboratory, Shahrekord University, Shahrekord, Iran
| | - Sogand Amirifar
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, P. O. Box.115, Iran; Central Laboratory, Shahrekord University, Shahrekord, Iran
| | - Saeid Asadpour
- Department of Chemistry, Faculty of Sciences, Shahrekord University, P. O. Box 115, Shahrekord, Iran.
| | - Behzad Shareghi
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, P. O. Box.115, Iran; Central Laboratory, Shahrekord University, Shahrekord, Iran
| | - Ehsan Heidari
- Blood Transfusion Research Center, High Institute for Research and Education in Transfusion Medicine, Tehran, Iran
| | - Behnam Shakerian
- Cardiovascular Diseases Research Department, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Mohammad Rafatifard
- Exercise Science/Physiology, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Ali Reza Firooz
- Department of Chemistry, University of Isfahan, Isfahan, Iran
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21
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Fang J, Lu J, Zhang Y, Wang J, Wang S, Fan H, Zhang J, Dai W, Gao J, Yu H. Structural properties, antioxidant and immune activities of low molecular weight peptides from soybean dregs (Okara). Food Chem X 2021; 12:100175. [PMID: 34917928 PMCID: PMC8645904 DOI: 10.1016/j.fochx.2021.100175] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/16/2021] [Accepted: 11/29/2021] [Indexed: 01/31/2023] Open
Abstract
In this study, a method for preparing low molecular weight peptides (HPH-VAP) from okara using high-pressure homogenization assisted double enzymes was proposed. In order to explore its advantages, the effects of various methods on protein extraction rate and on the structure, antioxidant and immune properties of peptides were compared. The results showed that the protein extraction rate of this method was increased by 69% and 51% compared with other methods, and the structure only led to changes in the hydrogen bonds between peptide chains. HPH-VAP was screened out through functional characteristics, its structure was identified by HPLC-MS/MS, and further immunological activity analysis was carried out. The results showed that it promoted cell phagocytic ability, NO level and release of cytokines IL-6, IFN- γ, TNF-α. Therefore, this method is an effective and applicable method for industrial preparation of okara peptides, and has a positive effect on the reuse of okara resources.
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Affiliation(s)
- Jiaqi Fang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Jiahong Lu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Ying Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Jinyu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Hongliang Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Jiarui Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
| | - Junpeng Gao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.,National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
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22
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Wang Y, Zhang J, Zhang L. Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012189] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Yun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jian Zhang
- School of Food Science and Technology, The Food College of Shihezi University, Shihezi, Xinjiang, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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23
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Nistor M, Focsan M, Gaina L, Cenariu M, Pintea A, Socaciu C, Rugina D. Real-time fluorescence imaging of anthocyanins complexed with diphenylboric acid 2-aminoethyl inside B16-F10 melanoma cells. PHYTOCHEMISTRY 2021; 189:112849. [PMID: 34182200 DOI: 10.1016/j.phytochem.2021.112849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 06/13/2021] [Accepted: 06/14/2021] [Indexed: 06/13/2023]
Abstract
Anthocyanins (AN), natural compounds daily consumed by humans, have outstanding therapeutical potential if administered topically in melanoma pathology. However, the search for efficient therapy development is still in progress, owing to the lack of complete understanding of the AN intracellular path, once they are uptaken by the cells. This target is constrained by the need for an imaging strategy that would enable their intracellular detection and localization in-situ. In this light, diphenylboric acid 2-aminoethyl (DPBA), a non-fluorescent reagent, was here successfully used to form fluorescent complexes with AN. The AN used are the cyanidin aglycon as a free standard molecule (CY), and the glycosylated compounds, extracted and purified from chokeberry fruits (AE). In solution, it was observed that the fluorescence emission increased by 39% (CY@DPBA), and by 34% (AE@DPBA), which concludes that AN form fluorescent complexes with DPBA (CY@DPBA and AE@DPBA). In addition, using NMR (nuclear magnetic resonance) spectroscopy, and HRMS (high-resolution mass spectrometry) analysis, the structure of the CY@DPBA complex was efficiently elucidated. In-vitro experiments showed that the complexes formed after the treatment proved to be non-toxic on B16-F10 cells. The sub-cellular visualization of all AN was monitored by fluorescence microscopy and flow cytometry, demonstrating detectable signals of the non-metabolized CY and glycosylated CY inside melanoma cells. This study reports that the use of DPBA to image AN intracellularly is a sensitive, non-invasive and successful method that can extend its application in broad fields like drug development or metabolism-associated mechanisms.
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Affiliation(s)
- Madalina Nistor
- University of Agricultural Sciences and Veterinary Medicine, Faculty of Science and Food Technology, Manastur Street 3-5, Cluj-Napoca, 400372, Romania
| | - Monica Focsan
- Nanobiophotonics and Laser Microspectroscopy Center, Interdisciplinary Research Institute in Bio-Nano-Sciences, Treboniu Laurean Street 42, Cluj-Napoca, 400271, Romania
| | - Luiza Gaina
- Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, Arany János Street 11, Cluj-Napoca, 400028, Romania
| | - Mihai Cenariu
- University of Agricultural Sciences and Veterinary Medicine, Faculty of Veterinary Medicine, Manastur Street 3-5, Cluj-Napoca, 400372, Romania
| | - Adela Pintea
- University of Agricultural Sciences and Veterinary Medicine, Faculty of Veterinary Medicine, Manastur Street 3-5, Cluj-Napoca, 400372, Romania
| | - Carmen Socaciu
- University of Agricultural Sciences and Veterinary Medicine, Faculty of Science and Food Technology, Manastur Street 3-5, Cluj-Napoca, 400372, Romania
| | - Dumitrita Rugina
- University of Agricultural Sciences and Veterinary Medicine, Faculty of Veterinary Medicine, Manastur Street 3-5, Cluj-Napoca, 400372, Romania.
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24
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Karimi A, Kazemi M, Samani SA, Simal-Gandara J. Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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25
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Yao L, Xu J, Zhang L, Zheng T, Liu L, Zhang L. Physicochemical stability-increasing effects of anthocyanin via a co-assembly approach with an amphiphilic peptide. Food Chem 2021; 362:130101. [PMID: 34091173 DOI: 10.1016/j.foodchem.2021.130101] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 04/20/2021] [Accepted: 05/11/2021] [Indexed: 01/25/2023]
Abstract
To enhance the stability of anthocyanin, an amphiphilic peptide C6 with tryptophan amino acid was used to co-assemble with anthocyanin C3G. The characterization, stabilities, and antioxidant activity of peptide-anthocyanin (C6-C3G) nanocomposites (70.82 ± 12.41 nm) were investigated. To illustrate the interaction between peptide and anthocyanin, circular dichroism spectroscopy and fluorescence quenching method were used. Here, the peptide C6 switches from random coil structure to β-sheet structure and the fluorescence of tryptophan amino acid in peptide quenched during the intermolecular interaction between them, which was further confirmed a static quenching. The nanocomposites significantly enhance the stabilities of anthocyanin to different alkaline conditions, high temperature of 80 °C, long time storage, and various concentration of Cu2+ ion. In addition, it maintained the excellent intrinsic capacity of anthocyanin to scavenge free radicals. The approach of using an amphiphilic peptide to enhance the stabilities of anthocyanin presents a high potential to expand its application.
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Affiliation(s)
- Liang Yao
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, China
| | - Jiang Xu
- Department of Systems Biology, Blavatnik Institute, Harvard Medical School, Boston, MA, USA
| | - Liwei Zhang
- School of Materials Science and Engineering, Institute for Advanced Materials, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Tao Zheng
- Innovation Academy for Green Manufacture, Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, China
| | - Lei Liu
- School of Materials Science and Engineering, Institute for Advanced Materials, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Lei Zhang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, China; Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang, Jiangsu, China.
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Liao T, Zhang Y, Huang X, Jiang Z, Tuo X. Multi-spectroscopic and molecular docking studies of human serum albumin interactions with sulfametoxydiazine and sulfamonomethoxine. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 246:119000. [PMID: 33032113 DOI: 10.1016/j.saa.2020.119000] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/24/2020] [Accepted: 09/21/2020] [Indexed: 06/11/2023]
Abstract
Sulfonamides are a kind of antibiotics which have been widely used as feed additives for livestock and poultry. However, sulfa drugs have raised worldwide concerns because of their adverse impact on human health. In this study, two sulfonamides, sulfametoxydiazine (SMD) and sulfamonomethoxine (SMM), were selected to explore the binding modes with human serum albumin (HSA). The spectroscopic approaches revealed that SMD or SMM could spontaneously enter into the binding site I of HSA through hydrogen bond interactions and van der Waals forces, and that SMD exhibited much stronger binding affinity toward HSA than SMM at different temperatures (p < 0.01, n = 3). The binding constants for SMD-HSA and SMM-HSA were determined to be (8.297 ± 0.010) × 104 L·mol-1 and (1.178 ± 0.008) × 104 L·mol-1 at 298 K, respectively. The interaction of SMD or SMM to HSA induced microenvironmental and conformational changes in HSA, where SMD had a greater effect on the α-helix content of HSA. Results from molecular docking implied that the amino acid residues of HSA, such as Arg222, Ala291 and Leu238, played key roles in the sulfonamide-HSA binding process. Meanwhile, hydrogen bonds might be a key factor contributing to the binding affinity of sulfa drugs and HSA. Additionally, the combined use of SMD and SMM led to an obvious variation in Ka values of binary systems (p < 0.01, n = 3). These findings might be helpful to understand the biological effects of sulfonamides in humans.
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Affiliation(s)
- Tancong Liao
- School of Life Sciences, Nanchang University, Nanchang 330031, Jiangxi, China
| | - Yuai Zhang
- NanChang BO ZE KANG Pharmaceutical Technology Co., LTD, Nanchang 330000, Jiangxi, China
| | - Xiaojian Huang
- School of Pharmacy, Nanchang University, Nanchang 330031, Jiangxi, China
| | - Zheng Jiang
- School of Pharmacy, Nanchang University, Nanchang 330031, Jiangxi, China
| | - Xun Tuo
- Basic Chemistry Experiment Center, College of Chemistry, Nanchang University, Nanchang 330031, Jiangxi, China.
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Huang J, He Z, Cheng R, Cheng Z, Wang S, Wu X, Niu B, Shen GX, Liao X. Assessment of binding interaction dihydromyricetin and myricetin with bovine lactoferrin and effects on antioxidant activity. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 243:118731. [PMID: 32827907 DOI: 10.1016/j.saa.2020.118731] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 07/05/2020] [Accepted: 07/07/2020] [Indexed: 06/11/2023]
Abstract
The binding interactions of bovine lactoferrin (BLF) with two flavonoids dihydromyricetin (DMY) and myricetin (MY) were investigated by the multi-spectroscopic, microscale thermophoresis (MST) techniques, molecular docking, and then their antioxidant activities were studied by detection of free radical scavenging activity against DPPH. Results of UV-vis and fluorescence spectroscopies showed that DMY/MY and BLF formed the ground state complex through the static quenching mechanism. Moreover, MY with more planar stereochemical structure had higher affinity for BLF than DMY with twisted stereochemical structure, according to the binding constant (Kb), free energy change (ΔG°), dissociation constant (Kd) and donor-acceptor distance (r). Thermodynamic parameters revealed that hydrogen bond and van der Waals force were major forces in the formation of BLF-DMY complex, while hydrophobic interactions played major roles in the formation of BLF-DMY complex. The circular dichroism (CD) study indicated that MY induced more conformational change in BLF than DMY. Furthermore, molecular modeling provided insights into the difference of binding interactions between BLF and two flavonoids. Finally, the radical scavenging activity assays indicated the presence of BLF delayed the decrease in antioxidant capacities of two flavonoids. These results were helpful to understand the binding mechanism and biological effects of non-covalent BLF-flavonoid interaction.
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Affiliation(s)
- Junyi Huang
- Laboratory of Food Nutrition and Chronic Disease Intervention, School of Life Sciences, Shanghai University, Shanghai 200444, PR China
| | - Ziyu He
- Laboratory of Food Nutrition and Chronic Disease Intervention, School of Life Sciences, Shanghai University, Shanghai 200444, PR China
| | - Runqing Cheng
- Laboratory of Food Nutrition and Chronic Disease Intervention, School of Life Sciences, Shanghai University, Shanghai 200444, PR China
| | - Zhuo Cheng
- Laboratory of Food Nutrition and Chronic Disease Intervention, School of Life Sciences, Shanghai University, Shanghai 200444, PR China
| | - Shanshan Wang
- Laboratory of Food Nutrition and Chronic Disease Intervention, School of Life Sciences, Shanghai University, Shanghai 200444, PR China
| | - Xianyong Wu
- Laboratory of Food Nutrition and Chronic Disease Intervention, School of Life Sciences, Shanghai University, Shanghai 200444, PR China
| | - Bing Niu
- Laboratory of Food Nutrition and Chronic Disease Intervention, School of Life Sciences, Shanghai University, Shanghai 200444, PR China
| | - Garry X Shen
- Departments of Internal Medicine and Food and Human Nutritional Sciences, University of Manitoba, Canada.
| | - Xianyan Liao
- Laboratory of Food Nutrition and Chronic Disease Intervention, School of Life Sciences, Shanghai University, Shanghai 200444, PR China.
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28
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Wang J, Xie B, Sun Z. Anion carboxymethylated β-glucan alleviates undesirable binding between procyanidins and β-galactosidase. Food Chem 2020; 344:128686. [PMID: 33246685 DOI: 10.1016/j.foodchem.2020.128686] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 11/14/2020] [Accepted: 11/17/2020] [Indexed: 12/01/2022]
Abstract
To solve the potential problem of hindered β-galactosidase activity by procyanidins, carboxymethylated Pachyman (CMP), a negatively-charged carboxymethylated (1 → 3)-β-d-glucan, was applied to mitigate inhibition by procyanidins. The mechanisms underlying this effect were explored through enzyme kinetic analysis, fluorescence quenching assays, circular dichroism, and molecular docking studies. The results indicated that the introduction of CMP could decrease the inhibition rate of high-concentration lotus seedpod oligomeric procyanidins (LSOPC) from 98.7 to 46.5%, and enabled low-concentration LSOPC to activate β-galactosidase in vitro and in vivo. The competitive/noncompetitive inhibition constants, fluorescence quenching constants, and molecular docking results indicated that the mechanism of this effect might be CMP competing with β-galactosidase to bind procyanidins, resulting in restoration of the catalytic centre and key active site of procyanidin-bound lactase. Additionally, it was affected by procyanidin-CMP noncovalent interactions. This study illustrates a promising strategy for mitigating the anti-nutritional properties of procyanidins and activating β-galactosidase to promote intestinal health.
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Affiliation(s)
- Jingyi Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
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29
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Echegaray N, Munekata PES, Gullón P, Dzuvor CKO, Gullón B, Kubi F, Lorenzo JM. Recent advances in food products fortification with anthocyanins. Crit Rev Food Sci Nutr 2020; 62:1553-1567. [PMID: 33198501 DOI: 10.1080/10408398.2020.1844141] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Anthocyanins are polyphenolic compounds belonging to the group of flavonoids in charge of providing red, purple, and blue colourations to different parts of trees and plants, such as leaves, flowers, fruits, roots, and stems. These substances have potential health benefits due to characteristics such as antioxidant and anti-inflammatory properties, which could be leveraged in the food industry. However, the use and handling of anthocyanins are conditioned due to the low stability of these molecules. For this reason, the application of adequate extraction, purification and stabilization techniques is required for its subsequent management. In this regards, green extraction methods and novel stabilization techniques are of particular interest in the utilization of these biocompounds. This review provides in-depth information about the extraction, purification, and stabilization of anthocyanins from different plant sources. Additionally, this work highlights the potential use of anthocyanins in the food industry for the formulation of different fortified foods and beverages, which could have beneficial health effects. Green technologies, are a promising tool to recover extracts rich in anthocyanins from different vegetable matrices, including by-products. The extracts obtained can be easily used in the fortification of baked foods, dairy products, and different beverages.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Christian K O Dzuvor
- Bioengineering Laboratory, Department of Chemical Engineering, Monash University, Clayton, Victoria, Australia
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
| | - Francis Kubi
- Department of Chemical Engineering, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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30
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Grigore-Gurgu L, Crăciunescu O, Aprodu I, Bolea CA, Iosăgeanu A, Petre BA, Bahrim GE, Oancea A, Stănciuc N. Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients. Biomolecules 2020; 10:biom10101416. [PMID: 33036339 PMCID: PMC7600352 DOI: 10.3390/biom10101416] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/01/2020] [Accepted: 10/04/2020] [Indexed: 02/07/2023] Open
Abstract
This study focuses on combining different bioprocessing tools in order to develop an in-depth engineering approach for enhancing the biological properties of two valuable food by-products, namely fish waste and yellow onion skins, in a single new bioactive formulation. Bone tissue from phytophagous carp (Hypophthalmichthys molitrix) was used to obtain bioactive peptides through papain-assisted hydrolysis. The peptides with molecular weight lower than 3 kDa were characterized through MALDI-ToF/ToF mass spectrometry and bioinformatics tools. As a prerequisite for microencapsulation, the ability of these peptides to bind the flavonoids extracted from yellow onion skins was further tested through fluorescence quenching measurements. The results obtained demonstrate a considerable binding potency with a binding value of 106 and also the presence of one single or one class of binding site during the interaction process of flavonoids with peptides, in which the main forces involved are hydrogen bonds and van der Waals interactions. In the freeze-drying microencapsulation process, an efficiency for total flavonoids of 88.68 ± 2.37% was obtained, considering the total flavonoids and total polyphenols from the powder of 75.72 ± 2.58 quercetin equivalents/g dry weight (DW) and 97.32 ± 2.80 gallic acid equivalents/g DW, respectively. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) test on the L929 cell line cultivated in the presence of different concentrations of microencapsulated samples (0.05–1.5 mg/mL) proved no sign of cytotoxicity, the cell viability being over 80% for all the samples.
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Affiliation(s)
- Leontina Grigore-Gurgu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (L.G.-G.); (I.A.); (C.A.B.); (G.E.B.)
| | - Oana Crăciunescu
- National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 Bucharest, Romania; (O.C.); (A.I.); (A.O.)
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (L.G.-G.); (I.A.); (C.A.B.); (G.E.B.)
| | - Carmen Alina Bolea
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (L.G.-G.); (I.A.); (C.A.B.); (G.E.B.)
| | - Andreea Iosăgeanu
- National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 Bucharest, Romania; (O.C.); (A.I.); (A.O.)
| | - Brîndușa Alina Petre
- Faculty of Chemistry, Alexandru Ioan Cuza University of Iasi, 700506 Iaşi, Romania;
- Center for Fundamental Research and Experimental Development in Translation Medicine–TRANSCEND, Regional Institute of Oncology, 700483 Iaşi, Romania
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (L.G.-G.); (I.A.); (C.A.B.); (G.E.B.)
| | - Anca Oancea
- National Institute of Research and & Development for Biological Sciences, 296 Splaiul Independentei, 060031 Bucharest, Romania; (O.C.); (A.I.); (A.O.)
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania; (L.G.-G.); (I.A.); (C.A.B.); (G.E.B.)
- Correspondence: ; Tel.: +40-0336-130-183
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