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Wang S, Chen Y, Lu Y, Jiang D, Lin H, Jiang Z, Tang J, Dong W, Zhao J. Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis. Food Chem 2024; 449:139203. [PMID: 38599105 DOI: 10.1016/j.foodchem.2024.139203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/18/2024] [Accepted: 03/29/2024] [Indexed: 04/12/2024]
Abstract
This study examined the interaction between myofibrillar proteins (MPs) and the numbing substance hydroxy-α-sanshool (α-SOH) in a thermal environment, and provided an explanation of the numbness perception mechanism through muti-spectroscopic and molecular dynamics simulation methodology. Results showed that addition of α-SOH could reduce the particle size and molecular weight of MPs, accompanied by changes in the tertiary and secondary structure, causing the α-helix of MPs transitioned to β-sheet and β-turn due to the reorganization of hydrogen bonds. After a moderate heating (60 or 70 °C), MPs could form the stable complexes with α-SOH that were associated with attachment sites and protein wrapping. The thermal process might convert a portion of α-SOH' into hydroxy-β-sanshool' (β-SOH'). When docking with the sensory receptor TRPV1, the RMSD, RMSF and binding free energy all showed that β-SOH' demonstrated a low affinity, thereby reducing the numbing perception. These findings can provide a theoretical foundation for the advanced processing of numbing meat products.
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Affiliation(s)
- Shuaiqian Wang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yu Chen
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yan Lu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Diandian Jiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Hongbin Lin
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Zhenju Jiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Jie Tang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Wei Dong
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jie Zhao
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
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2
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Zhang L, Peng Q, Chen J. Effect of dry- and moist-heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate. J Food Sci 2024. [PMID: 39030846 DOI: 10.1111/1750-3841.17225] [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: 03/25/2024] [Revised: 06/12/2024] [Accepted: 06/14/2024] [Indexed: 07/22/2024]
Abstract
This study aimed to enhance the solubility and digestibility of macadamia protein isolate (MPI) for potential utilization in the food industry. The impact of dry- and moist-heat treatments at various temperatures (80, 90, and 100°C) and durations (15 and 30 min) on macadamia protein's microstructure, solubility, molecular weight, secondary and tertiary structure, thermal stability, and digestibility were investigated and evaluated. The heating degree was found to cause roughening of the MPI surface. The solubility of MPI after dry-heat treatment for 15 min at 100°C reached 290.96 ± 2.80% relative to that of untreated protein. Following heat treatment, the bands of protein macromolecules disappeared, while MPI was stretched by vibrations of free and hydrogen-bonded hydroxyl groups. Additionally, an increase in thermal stability was observed. After heat treatment, hydrophobic groups inside the protein are exposed. Heat treatment significantly improved the in vitro digestibility of MPI, reaching twice that of untreated protein. The results also demonstrated that dry- and moist-heat treatments have distinct impacts on MPI, while heating temperature and duration affect the degree of modification. With a decreased ordered structure and increased random coil content, the dry-heat treatment significantly enhanced the in vitro digestibility of MPI. The digestibility of MPI after dry-heat treatment for 30 min at 90°C increased by 77.82 ± 2.80% compared to untreated protein. Consequently, compared to moist-heat treatment, dry-heat treatment was more effective in modifying macadamia protein. Dry-heat treatment of 30 min at 90°C was determined as the optimal condition. PRACTICAL APPLICATION: Heat treatment enhances MPI characteristics, potentially advancing macadamia-derived food production, including plant-based beverages and protein supplements.
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Affiliation(s)
- Liyixia Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qianqian Peng
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jingjing Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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3
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Li SC, Xu H, Wang PF, Wang LM, Du YR, Guan YB, Han ZX, Zhang QB. The mechanism of interaction between tri-para-cresyl phosphate and human serum protein: a multispectroscopic and in-silico study. Chem Biol Interact 2024:111144. [PMID: 39002877 DOI: 10.1016/j.cbi.2024.111144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 07/08/2024] [Accepted: 07/10/2024] [Indexed: 07/15/2024]
Abstract
Organophosphate flame retardants (OPFRs) pose the significant risks to the environment and human health and have become a serious public health issue. Tricresyl phosphates (TCPs), a group of aryl OPFRs, exhibit neurotoxicity and endocrine disrupting toxicity. However, the binding mechanisms between TCPs and human serum albumin (HSA) remain unknown. In this study, through fluorescence and ultraviolet-visible (UV-vis) absorption spectroscopy, molecular docking and molecular dynamics (MD), tri-para-cresyl phosphate (TpCP) was selected to explore potential interactions between HSA and TCPs. The results of the fluorescence spectroscopy demonstrated that a decrease the fluorescence intensity of HSA and a blue shift were observed with the increasing concentrations of TpCP. The binding constant (Ka) was 2.575 × 104 L/mol, 4.701 × 104 L/mol, 5.684 × 104 L/mol and 9.482 × 104 L/mol at 293 K, 298 K, 303 K, and 310 K, respectively. The fluorescence process between HSA and TpCP involved a mix of static and dynamic quenching mechanism. The gibbs free energy (ΔG0) of HSA-TpCP system was -24.452, -25.907, 27.363, and 29.401 kJ/mol at 293 K, 298 K, 303 K, and 310 K, respectively, suggesting that the HSA-TpCP reaction was spontaneous. The enthalpy change (ΔH0) and thermodynamic entropy change (ΔS0) of the HSA-TpCP system were 291.08 J/K mol and 60.83 kJ/mol, respectively, indicating that hydrophobic force was the major driving forces in the HSA-TpCP complex. Furthermore, multispectral analysis also revealed that TpCP could alter the microenvironment of tryptophan residue and the secondary structure of HSA and bind with the active site I of HSA. Molecular docking and MD simulations confirmed that TpCP could spontaneously form a stable complex with HSA, which was consistent with the fluorescence experimental results. This study provides novel insights into the mechanisms of underlying the transportation and distribution of OFPRs in humans.
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Affiliation(s)
- Shang-Chun Li
- Environmental Health Effects and Risk Assessment Key Laboratory of Luzhou, School of Public Health, Southwest Medical University, Luzhou 646000, China
| | - Han Xu
- Environmental Health Effects and Risk Assessment Key Laboratory of Luzhou, School of Public Health, Southwest Medical University, Luzhou 646000, China
| | - Peng-Fei Wang
- Environmental Health Effects and Risk Assessment Key Laboratory of Luzhou, School of Public Health, Southwest Medical University, Luzhou 646000, China
| | - Li-Mei Wang
- Environmental Health Effects and Risk Assessment Key Laboratory of Luzhou, School of Public Health, Southwest Medical University, Luzhou 646000, China; People's Hospital of Chongqing Hechuan, Chongqing, 401519, China
| | - Yue-Rou Du
- School of Clinical Medicine, Southwest Medical University, Luzhou 646000, China
| | - Yong-Bin Guan
- School of Clinical Medicine, Southwest Medical University, Luzhou 646000, China
| | - Zhi-Xia Han
- Environmental Health Effects and Risk Assessment Key Laboratory of Luzhou, School of Public Health, Southwest Medical University, Luzhou 646000, China.
| | - Qing-Bi Zhang
- Environmental Health Effects and Risk Assessment Key Laboratory of Luzhou, School of Public Health, Southwest Medical University, Luzhou 646000, China.
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Zhang Z, Xu Y, Li X, Chi L, Li Y, Xu C, Mu G, Zhu X. Modulating Whey Proteins Antigenicity with Lactobacillus delbrueckii subsp. bulgaricus DLPU F-36 Metabolites: Insights from Spectroscopic and Molecular Docking Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15198-15212. [PMID: 38941263 DOI: 10.1021/acs.jafc.3c08874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/30/2024]
Abstract
Numerous studies have highlighted the potential of Lactic acid bacteria (LAB) fermentation of whey proteins for alleviating allergies. Nonetheless, the impact of LAB-derived metabolites on whey proteins antigenicity during fermentation remains uncertain. Our objective was to elucidate the impact of small molecular metabolites on the antigenicity of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG). Through metabolomic analysis, we picked 13 bioactive small molecule metabolites from Lactobacillus delbrueckii subsp. bulgaricus DLPU F-36 for coincubation with α-LA and β-LG, respectively. The outcomes revealed that valine, arginine, benzoic acid, 2-keto butyric acid, and glutaric acid significantly diminished the sensitization potential of α-LA and β-LG, respectively. Moreover, chromatographic analyses unveiled the varying influence of small molecular metabolites on the structure of α-LA and β-LG, respectively. Notably, molecular docking underscored that the primary active sites of α-LA and β-LG involved in protein binding to IgE antibodies aligned with the interaction sites of small molecular metabolites. In essence, LAB-produced metabolites wield a substantial influence on the antigenic properties of whey proteins.
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Affiliation(s)
- Zhao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - YunPeng Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinling Li
- Xinjiang Tianrun Biol Technol Co., Ltd., Urumqi 830011, China
| | - Lei Chi
- Dalian Municipal Women and Children's Medical Center Group, Dalian 116012, China
| | - Yue Li
- Dalian Municipal Women and Children's Medical Center Group, Dalian 116012, China
| | - Chao Xu
- Dalian Municipal Women and Children's Medical Center Group, Dalian 116012, China
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xuemei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Ma MY, Wu FY, Xu YP, Mu GQ, Qian F, Zhu XM. Study on the interaction mechanism of whey protein isolate with phosphatidylcholine: By multispectral methods and molecular docking. J Food Sci 2024; 89:4109-4122. [PMID: 38957103 DOI: 10.1111/1750-3841.17175] [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] [Received: 01/09/2024] [Revised: 05/17/2024] [Accepted: 05/30/2024] [Indexed: 07/04/2024]
Abstract
The elucidation of the interaction mechanism between phospholipids and milk proteins within emulsions is pivotal for comprehending the properties of infant formula fat globules. In this study, multispectral methods and molecular docking were employed to explore the relationship between phosphatidylcholine (PC) and whey protein isolate (WPI). Observations indicate that the binding constant, alongside thermodynamic parameters, diminishes as temperature ascends, hinting at a predominantly static quenching mechanism. Predominantly, van der Waals forces and hydrogen bonds constitute the core interactions between WPI and PC. This assertion is further substantiated by Fourier transform infrared spectroscopy, which verifies PC's influence on WPI's secondary structure. A detailed assessment of thermodynamic parameters coupled with molecular docking reveals that PC predominantly adheres to specific sites within α-lactalbumin, β-lactoglobulin, and bovine serum albumin, propelled by a synergy of hydrophobic interactions, hydrogen bonding, and van der Waals forces, with binding energies noted at -5.59, -6.71, and -7.85 kcal/mol, respectively. An increment in PC concentration is observed to amplify the emulsification properties of WPI whilst concurrently diminishing the zeta potential. This study establishes a theoretical foundation for applying the PC-WPI interaction mechanism in food.
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Affiliation(s)
- Ming-Yang Ma
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Fei-Yang Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yun-Peng Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Guang-Qing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Xue-Mei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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Chen G, Xu C, Wang Z, Han Z, Xia Q, Wei S, Sun Q, Liu S. Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret. Food Chem 2024; 443:138563. [PMID: 38290301 DOI: 10.1016/j.foodchem.2024.138563] [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: 09/23/2023] [Revised: 12/12/2023] [Accepted: 01/22/2024] [Indexed: 02/01/2024]
Abstract
In this study, golden pomfret myofibrillar protein (MP) was used as the research object, and the oxidation system of malondialdehyde (MDA) as an inducer and the static digestion model in vitro was established for the analysis of the changes in protein structure and molecular morphology during oxidation and digestion. Subsequently, the effects of MDA-mediated oxidation on the structure and digestive properties of golden pomfret myofibrillar fibrillar protein were determined. The results showed that the hydrolysis degree and digestion rate of MP were inhibited with the increase in MDA concentration (0, 0.5, 1, 2, 5, 10 mmol/L), and the carbonyl group, surface hydrophobicity, irregular curling, and MDA content increased significantly (P < 0.05), whereas the total sulfhydryl groups, α-helices, free amino groups, hydrolysis degree, and MDA incorporation decreased significantly (P < 0.05), The molecular particle size was significantly reduced (P < 0.05), and the molecular morphology and molecular structure were analyzed (P >0.05). Finally, the molecular size and cross-linking degree gradually increased. In conclusion, MDA can alter the structure and morphology of proteins, resulting in a decrease in hydrolysis and digestion rate. This study can provide theoretical support and reference for the regulation of protein digestion.
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Affiliation(s)
- Guanyi Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Chencai Xu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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Zhao T, Sun H, Ji S, Yang B, Wang Z, Liu Y, Chen C, Lu B. The Effect of Whey Protein Isolate Hydrolysate on Digestive Properties of Phytosterol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12738-12751. [PMID: 38788151 DOI: 10.1021/acs.jafc.4c01111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2024]
Abstract
Phytosterol (PS) is a steroid, and its bioavailability can be enhanced by interacting with protein in the C-24 hydroxyl group. The interaction between sterols and amino acid residues in proteins can be enhanced by enzymatic hydrolysis. Phytosterol and whey insulation hydrolysates (WPH1-4) fabricated by the Alcalase enzyme at different enzymatic hydrolysis times were selected as delivery systems to simulate sterol C-24 hydroxyl group interaction with protein. Increasing hydrolysis time can promote the production of β-Lg, which raises the ratio of β-turn in the secondary structure and promotes the formation of interaction between WPH and PS. The correlation coefficient between hydrogen bonds and encapsulation efficiency (EE) and bioaccessibility is 0.91 and 0.88 (P < 0.05), respectively, indicating that hydrogen bonds of two components significantly influenced the combination by concealing the hydrophobic amino acids and some residues, which improved PS EE and bioavailability by 3.03 and 2.84 times after PS was combined with the WPI hydrolysate. These findings are expected to enhance the absorption of PS and other macromolecules by protein enzymatic hydrolysis to broaden their applications for food.
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Affiliation(s)
- Tian Zhao
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Haihui Sun
- Yichun Dahaigui Life Science Co., Ltd., Yichun 336000, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Bowen Yang
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Zhangtie Wang
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yan Liu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Cheng Chen
- Center for Ultrasound Molecular Imaging and Therapeutics, University of Pittsburgh, Pittsburgh, Pennsylvania 15261, United States
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
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Ma Z, Qing M, Zang J, Xu Y, Gao X, Chi Y, Chi Y. Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes. Poult Sci 2024; 103:103657. [PMID: 38552569 PMCID: PMC10995874 DOI: 10.1016/j.psj.2024.103657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/08/2024] [Accepted: 03/11/2024] [Indexed: 04/08/2024] Open
Abstract
Monitoring and controlling the freezing process and thermal properties of foods is an important means to understand and maintain product quality. Saccharides were used in this study to regulate the gelation of liquid egg yolks induced by freeze‒thawing; the selected saccharides included sucrose, L-arabinose, xylitol, trehalose, D-cellobiose, and xylooligosaccharides. The regulatory effects of saccharides on frozen egg yolks were investigated by characterizing their thermal and rheological properties and structural changes. The results showed that L-arabinose and xylitol were effective gelation regulators. After freeze‒thawing, the sugared egg yolks exhibited a lower consistency index and fewer rheological units than those without saccharides, indicating controlled gelation. Weaker aggregation of egg yolk proteins was confirmed by smaller aggregates observed by confocal laser scanning microscopy and smaller particle sizes. Saccharides alleviated the freeze-induced conversion of α-helices to β-sheets in egg yolk proteins, exposing fewer Trp residues. Overall, L-arabinose showed the greatest improvement in regulating the gelation of egg yolks, followed by xylitol, which is correlated with its low molecular weight.
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Affiliation(s)
- Zihong Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Mingmin Qing
- College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Jingnan Zang
- College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Yonghao Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Xin Gao
- College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, P. R. China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, P. R. China.
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M K, Mohan Menon P, C GPD, Natarajan C. Interaction of eugenol-based anti-tuberculosis nanoemulsion with bovine serum albumin: A spectroscopic study including Rifampicin, Isoniazid, Pyrazinamide, and Ethambutol. Heliyon 2024; 10:e28306. [PMID: 38571616 PMCID: PMC10987999 DOI: 10.1016/j.heliyon.2024.e28306] [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: 10/31/2023] [Revised: 03/15/2024] [Accepted: 03/15/2024] [Indexed: 04/05/2024] Open
Abstract
Tuberculosis (TB), a deadly infectious disease, is primarily caused by the bacterium Mycobacterium tuberculosis. The misuse of antibiotics has led to the development of drug resistance, prompting researchers to explore new technologies to combat multidrug-resistant Tuberculosis (MDR TB). Phospholipid-based nanotherapeutics, such as nanoemulsions, are gaining traction as they enhance drug solubility, stability, and bioavailability. Our study focuses on the interaction between Bovine Serum Albumin (BSA) and a drug-loaded nanoemulsion based on Eugenol. This nanoemulsion incorporates Eugenol, Clove, cinnamon oil, and first-line anti-tuberculosis drugs like Rifampicin, Isoniazid, Pyrazinamide, and Ethambutol. The primary objective is to assess the biosafety profile of the nanoemulsion upon interaction with BSA. We employed Fluorescence, UV-visible, and Fourier Transform Infrared Spectroscopy (FTIR) to analyze this interaction. UV-visible spectroscopy detected changes in hydrophobicity due to structural alterations in BSA near the tryptophan residue, leading to the formation of ground-state complexes. Fluorescence spectroscopy demonstrated that the nanoemulsion effectively quenched fluorescence originating from tryptophan and tyrosine residues. Studies using synchronous and three-dimensional spectroscopy point to a potential modification of the aromatic environment of BSA by the nanoemulsion. Resonance light scattering spectra indicated the formation of large aggregates due to the interaction with the nanoemulsion. The second derivative FTIR spectra showed an increase in the magnitude of secondary structure bands, suggesting a conformational shift. This research has significant pharmacological implications for developing safer, more targeted drug delivery systems. The information obtained from the interaction of the nanoemulsion with the blood carrier protein is vital for the future development of superior carriers with minimal adverse effects on patients. It is crucial to remember that conformational changes brought on by drug-ligand complexes attaching to carrier proteins may have negative consequences. Therefore, this study enhances the in vitro evaluation of potential adverse effects of the nanoemulsion on serum proteins.
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Affiliation(s)
- Keerthana M
- Centre for Nanobiotechnology, VIT University, Vellore-632014, Tamil Nadu, India
| | - Parvathy Mohan Menon
- Department of Integrative Biology, School of Bio Sciences and Technology, VIT University, Vellore-632014, Tamil Nadu, India
| | - George Priya Doss C
- Department of Integrative Biology, School of Bio Sciences and Technology, VIT University, Vellore-632014, Tamil Nadu, India
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10
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Fu M, Gao J, Mao K, Sun J, Ahmed Sadiq F, Sang Y. Interaction mechanism between surface layer protein and yeast mannan: Insights from multi-spectroscopic and molecular dynamics simulation analyses. Food Chem 2024; 433:137352. [PMID: 37678123 DOI: 10.1016/j.foodchem.2023.137352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 08/05/2023] [Accepted: 08/28/2023] [Indexed: 09/09/2023]
Abstract
Tibet kefir grain (TKG) formation is mainly dependent on the aggregation of lactobacillus and yeasts. The interaction of surface layer protein (SLP) and yeast mannan plays an important role in mediating the co-aggregation of Lactobacillus kefiri with Saccharomyces cerevisiae. The interaction mechanism of the two was researched through multispectral spectroscopy, morphology observation and silico approaches. Fluorescence spectra data revealed that mannan was bound to SLP through a spontaneous binding process. The particle size of the binding complex increased as the mannan concentration increased. Synchronous fluorescence spectroscopy and circular dichroism (CD) spectra showed the conformational and microenvironment alteration of SLP treated with mannan. Molecular docking results indicated that hydrophobic interactions played major roles in the formation of SLP-mannan complexes. These findings provide a deeper insight into the interactions of protein and polysaccharide, and this knowledge is valuable in the application of SLP and mannan in co-fermentation systems.
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Affiliation(s)
- Mengqi Fu
- Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jie Gao
- Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China.
| | - Kemin Mao
- Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jilu Sun
- Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | | | - Yaxin Sang
- Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China.
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Xie D, Fu W, Yuan T, Han K, Lv Y, Wang Q, Jiang Q, Zhang Y, Zhu G, Xu J, Zhao P, Yang X. 6'- O-Caffeoylarbutin from Quezui Tea: A Highly Effective and Safe Tyrosinase Inhibitor. Int J Mol Sci 2024; 25:972. [PMID: 38256044 PMCID: PMC10816276 DOI: 10.3390/ijms25020972] [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] [Received: 11/14/2023] [Revised: 12/11/2023] [Accepted: 12/15/2023] [Indexed: 01/24/2024] Open
Abstract
Tyrosinase is vital in fruit and vegetable browning and melanin synthesis, crucial for food preservation and pharmaceuticals. We investigated 6'-O-caffeoylarbutin's inhibition, safety, and preservation on tyrosinase. Using HPLC, we analyzed its effect on mushroom tyrosinase and confirmed reversible competitive inhibition. UV_vis and fluorescence spectroscopy revealed a stable complex formation with specific binding, causing enzyme conformational changes. Molecular docking and simulations highlighted strong binding, enabled by hydrogen bonds and hydrophobic interactions. Cellular tests showed growth reduction of A375 cells with mild HaCaT cell toxicity, indicating favorable safety. Animal experiments demonstrated slight toxicity within safe doses. Preservation trials on apple juice showcased 6'-O-caffeoylarbutin's potential in reducing browning. In essence, this study reveals intricate mechanisms and applications of 6'-O-caffeoylarbutin as an effective tyrosinase inhibitor, emphasizing its importance in food preservation and pharmaceuticals. Our research enhances understanding in this field, laying a solid foundation for future exploration.
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Affiliation(s)
- Dong Xie
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Wengan Fu
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Tiantian Yuan
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Kangjia Han
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Yuxiu Lv
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Qi Wang
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Qian Jiang
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Yingjun Zhang
- Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China;
| | - Guolei Zhu
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Junming Xu
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China;
| | - Ping Zhao
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
| | - Xiaoqin Yang
- Laboratory of National Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; (D.X.); (W.F.); (T.Y.); (K.H.); (Y.L.); (Q.W.); (Q.J.); (G.Z.)
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12
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Wang XP, Wang CF, Zhao XQ, Ma MJ, Li ZH, Jiang H, Zhang XN, Yuan CZ. Comparison of milk protein concentrate, micellar casein, and whey protein isolate in loading astaxanthin after the treatment of ultrasound-assisted pH shifting. J Dairy Sci 2024; 107:141-154. [PMID: 37690728 DOI: 10.3168/jds.2023-23691] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Accepted: 08/08/2023] [Indexed: 09/12/2023]
Abstract
Milk proteins can be used as encapsulation walls to increase the bioavailability of active compounds because they can bind hydrophobic, hydrophilic, and charged compounds. The objective of this study was to investigate the effects of astaxanthin (ASTA) encapsulation and the functional properties of milk protein and ASTA nanocomposites by an ultrasound-assisted pH-shifting treatment of different milk proteins, including milk protein concentrate (MPC), micellar casein (MCC), and whey protein isolate (WPI). The ultrasound-assisted pH-shifting treatment of milk protein helped to improve the encapsulation rate of ASTA. Therein, MCC showed great improvement of encapsulating ASTA after co-treatment with the raised encapsulated rate of 5.11%, followed by WPI and MPC. Furthermore, the nanocomposites of ASTA with milk protein exhibit improved bioavailability, antioxidant capacity, and storage stability. By comparison, MCC-encapsulated ASTA has the best storage stability, followed by MPC, and WPI-encapsulated ASTA has the least stability over a 28-d storage period. The results of intrinsic fluorescence and surface hydrophobicity showed that milk protein underwent fluorescence quenching after binding to ASTA, which was due to the hydrophobic sites of the protein being occupied by ASTA. In general, the nanocomposites of milk protein and ASTA fabricated by using an ultrasound-assisted pH-shifting treatment have the potential to be better nano-delivery systems for ASTA in functional foods, especially MCC, which showed excellent performance in encapsulation after treatment technique.
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Affiliation(s)
- X P Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - C F Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China.
| | - X Q Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - M J Ma
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Z H Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - H Jiang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - X N Zhang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - C Z Yuan
- Department of Obstetrics and Gynecology, Qilu Hospital of Shandong University, Ji'nan, 250012, China.
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13
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Zhao W, Chi Y, Chi Y. Tracking transformation behavior of soluble to insoluble components in liquid egg yolk under heat treatment and the intervention effect of xylitol. Int J Biol Macromol 2024; 254:127272. [PMID: 37804885 DOI: 10.1016/j.ijbiomac.2023.127272] [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: 07/29/2023] [Revised: 09/25/2023] [Accepted: 10/04/2023] [Indexed: 10/09/2023]
Abstract
The heat sensitivity of egg yolk limits its application, and xylitol can improve its thermal stability. The soluble and insoluble components of egg yolk and egg yolk containing xylitol treated at different temperatures were explored from the aspects of thermal instability behavior characterization and structure property. Magnetic resonance imaging and low field nuclear magnetic resonance showed that increased temperature induced liberation and transfer of hydrogen protons. Meanwhile, the apparent viscosity of soluble components increased, while that of insoluble components decreased. Microstructure showed that heat treatment induced aggregation and lipid transfer. SDS-PAGE showed that heat treatment induced aggregation and transformation of γ-livetin and apo-LDL. The change in crystal structure, Raman spectroscopy, and 3D fluorescence spectra showed that heat treatment resulted in the unfolding of yolk proteins, especially plasma proteins. Xylitol could alleviate transformation of components by stabilizing protein structure, alleviating the damage in protein integrity and elevation in aggregation size.
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Affiliation(s)
- Wenfei Zhao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, China.
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14
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Xiao S, Zhang P, Zhang G, Li W, Lin H, Hu X. Inhibition of toll-like receptor 4 activation by apigenin and chrysin via competition for sites and conformational changes. Int J Biol Macromol 2023; 252:126415. [PMID: 37598817 DOI: 10.1016/j.ijbiomac.2023.126415] [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: 07/10/2023] [Revised: 08/16/2023] [Accepted: 08/17/2023] [Indexed: 08/22/2023]
Abstract
The activation of toll-like receptor 4 (TLR4) signaling is crucial for initiating and coordinating the immune response against infections, and is proved as a vital target for inflammatory diseases. Herein, TLR4 with sufficient amount and functional activity was generated by heterologous expression and used to investigate the mechanism of apigenin (Api)/chrysin (Chr) inhibition of TLR4 activation. The results demonstrated that Api/Chr exhibited a strong fluorescence quenching effect through a static quenching and a high binding affinity (Ka > 105 L·mol-1) with TLR4, indicating the potential of Api/Chr as a TLR4 inhibitor. Additionally, the binding of Api/Chr induced a loose and unstable conformation of TLR4 with evidence like the decreased hydrophobicity of the tryptophan microenvironment, decreased α-helix content and increased free sulfhydryl content, resulting in reduced stability of the TLR4. The computer simulations revealed that Api/Chr occupied the myeloid differentiation factor 2 (MD-2) binding region, preventing MD-2 from binding to TLR4. Furthermore, the accuracy of the binding site between Api/Chr and TLR4 was confirmed through genetic mutations. Overall, the mechanism by which Api/Chr inhibited TLR4 activation was elucidated at the macroscopic and molecular levels, providing the worthful information concerning the future therapeutic application of Api/Chr as a natural TLR4 inhibitor.
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Affiliation(s)
- Shuang Xiao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Peng Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Wenwen Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Haowen Lin
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xing Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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15
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Liu L, Zhou Y, Liu Y, Wan J, Zhu Q, Bi S, Zhou M, Wang Y, Li X, Liu Y, Lan L. Structural and functional changes on polyhydroxy alcohol-mediated curing pork myofibrillar protein: Experimental and molecular simulation investigations. Food Res Int 2023; 170:113012. [PMID: 37316079 DOI: 10.1016/j.foodres.2023.113012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 04/17/2023] [Accepted: 05/19/2023] [Indexed: 06/16/2023]
Abstract
This study aimed to investigate the structural and functional changes in polyhydroxy alcohol-mediated curing on pork myofibrillar proteins (MP). The results obtained from total sulfhydryl groups, surface hydrophobicity, fluorescence and Raman spectroscopies, and solubility demonstrated that the polyhydroxy alcohols (especially xylitol) significantly modified the MP tertiary structure, making this structure more hydrophobic and tighter. However, no significant differences were detected in the secondary structure. Furthermore, the thermodynamic analysis revealed that polyhydroxy alcohols could develop an amphiphilic interfacial layer on the MP surface, significantly increasing the denaturation temperature and enthalpy of denaturation (P < 0.05). On the other hand, the molecular docking and dynamics simulations showed that polyhydroxy alcohols interact with actin mainly through hydrogen bonds and van der Waals forces. Therefore, this could help reduce the effect of high-content salt ions on MP denaturation and improve the cured meat quality.
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Affiliation(s)
- Linggao Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yuanyuan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Jing Wan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China; Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China; Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China.
| | - Shenghui Bi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Mixin Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yang Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Xiangrui Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yehua Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Lisha Lan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
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16
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Hu J, Hu X, Zeng Z, Zhang J, Li M, Geng F, Wu D. Interaction between a photoisomerizable azobenzene compound and alpha-lactalbumin: Spectroscopic and computational simulation studies. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 301:122965. [PMID: 37327501 DOI: 10.1016/j.saa.2023.122965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 06/18/2023]
Abstract
The combination of light and photoresponsive compounds provides a peculiar way of regulating biological systems. Azobenzene is a classical organic compound with photoisomerization properties. Exploring the interactions between azobenzene and proteins can deepen the biochemical applications of the azobenzene compounds. In this paper, the interaction of 4-[(2,6-dimethylphenyl)diazenyl]-3,5-dimethylphenol with alpha-lactalbumin was investigated by UV-Vis absorption spectra, multiple fluorescence spectra, computer simulations, and circular dichroism spectra. Most critically, the interaction differences between proteins and the trans- and cis-isomer of ligands have been analyzed and compared. Results showed that both isomers of ligands were bound to alpha-lactalbumin to form ground state complexes and statically quenched the steady-state fluorescence of alpha-lactalbumin. The van der Waals forces and hydrogen bonding dominated the binding; the difference is that the binding of the cis-isomer to alpha-lactalbumin is more rapidly stabilized, and the binding strength is greater than the trans-isomer. These binding differences were modeled and analyzed by molecular docking and kinetic simulations, and we found that both isomers bind through the hydrophobic aromatic cluster 2 of alpha-lactalbumin. However, the bent structure of the cis-isomer is more closely aligned with the construction of the aromatic cluster and may have contributed to the above differences.
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Affiliation(s)
- Jie Hu
- School of Mechanical Engineering, Chengdu University, Chengdu 610106, China
| | - Xia Hu
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Zhen Zeng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jing Zhang
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Mohan Li
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Di Wu
- School of Mechanical Engineering, Chengdu University, Chengdu 610106, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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17
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Chen JN, Zhao HL, Zhang YY, Zhou DY, Qin L, Huang XH. Comprehensive Multi-Spectroscopy and Molecular Docking Understanding of Interactions between Fermentation-Stinky Compounds and Mandarin Fish Myofibrillar Proteins. Foods 2023; 12:foods12102054. [PMID: 37238872 DOI: 10.3390/foods12102054] [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: 04/20/2023] [Revised: 05/04/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
The release of flavor compounds is a critical factor that influences the quality of fermented foods. A recent study investigated the interactions between four fermentation-stinky compounds (indole, isovaleric acid, dimethyl disulfide, and dibutyl phthalate) and myofibrillar proteins (MPs). The results indicated that all four fermentation-stinky compounds had different degrees of binding to MPs, with dibutyl phthalate and dimethyl disulfide exhibiting stronger interactions. Reduced hydrophobicity enhanced these interactions. Multi-spectroscopy showed that static fluorescence quenching was dominant in the MPs-fermentation-stinky compound complexes. The interaction altered the secondary structure of MPs, predominantly transitioning from β-sheets to α-helix or random coil structures via hydrogen bond interactions. Molecular docking confirmed that these complexes maintained steady states due to stronger hydrogen bonds, van der Waals forces, ionic bonds, conjugate systems, and lower hydrophobicity interactions. Hence, it is a novel sight that the addition of hydrophobic bond-disrupting agents could improve the flavor of fermented foods.
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Affiliation(s)
- Jia-Nan Chen
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hui-Lin Zhao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Ying Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Zhang S, Dongye Z, Wang L, Li Z, Kang M, Qian Y, Cheng X, Ren Y, Chen C. Influence of environmental pH on the interaction properties of WP-EGCG non-covalent nanocomplexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37029636 DOI: 10.1002/jsfa.12611] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/20/2023] [Accepted: 04/08/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Whey protein-epigallocatechin gallate (WP-EGCG) covalent conjugates and non-covalent nanocomplexes were prepared and compared using Fourier-transform infrared spectra. The effect of pH (at 2.6, 6.2, 7.1, and 8.2) on the non-covalent nanocomplexes' functional properties and the WP-EGCG interactions were investigated by studying antioxidant activity, emulsification, fluorescence quenching, and molecular docking, respectively. RESULTS With the formation of non-covalent and covalent complexes, the amide band decreased; the -OH peak disappeared; the antioxidant activity of WP-EGCG non-covalent complexes was 2.59- and 2.61-times stronger than WP-EGCG covalent conjugates for 1-diphenyl-2-picryl-hydrazyl (DPPH) and ferric reducing ability of plasma (FRAP), respectively (particle size: 137 versus 370 nm). The antioxidant activity (DPPH 27.48-44.32%, FRAP 0.47-0.63) was stronger at pH 6.2-7.1 than at pH 2.6 and pH 8.2 (DPPH 19.50% and 26.36%, FRAP 0.39 and 0.41). Emulsification was highest (emulsifying activity index 181 m2 g-1 , emulsifying stability index 107%) at pH 7.1. The interaction between whey protein (WP) and EGCG was stronger under neutral and weakly acidic conditions: KSV (5.11-8.95 × 102 L mol-1 ) and Kq (5.11-8.95 × 1010 L mol s-1 ) at pH 6.2-7.1. Binding constants (pH 6.2 and pH 7.1) increased with increasing temperature. Molecular docking suggested that hydrophobic interactions played key roles at pH 6.2 and pH 7.1 (∆H > 0, ∆S > 0). Hydrogen bonding was the dominant force at pH 2.6 and pH 8.2 (∆H < 0, ∆S < 0). CONCLUSION Environmental pH impacted the binding forces of WP-EGCG nanocomplexes. The interaction between WP and EGCG was stronger under neutral and weakly acidic conditions. Neutral and weakly acidic conditions are preferable for WP-EGCG non-covalent nanocomplex formation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shuangling Zhang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Zixuan Dongye
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Li Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Zhenru Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Mengchen Kang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Yaru Qian
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Xiaofang Cheng
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Yuhang Ren
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Chengwang Chen
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
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19
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Wang R, Tu L, Pan D, Gao X, Du L, Cai Z, Wu J, Dang Y. A Comparative Study of Binding Interactions between Proteins and Flavonoids in Angelica Keiskei: Stability, α-Glucosidase Inhibition and Interaction Mechanisms. Int J Mol Sci 2023; 24:ijms24076582. [PMID: 37047555 PMCID: PMC10095106 DOI: 10.3390/ijms24076582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 01/28/2023] [Accepted: 02/03/2023] [Indexed: 04/05/2023] Open
Abstract
Flavonoids are easily destroyed and their activity lost during gastrointestinal digestion. Protein-based nanocomplexes, a delivery system that promotes nutrient stability and bioactivity, have received increasing attention in recent years. This study investigated the stability, inhibitory activity against α-glucosidase and interaction mechanisms of protein-based nanocomplexes combining whey protein isolate (WPI), soybean protein isolate (SPI) and bovine serum albumin (BSA) with flavonoids (F) from A. keiskei using spectrophotometry, fluorescence spectra and molecular docking approaches. The results show that the flavonoid content of WPI-F (23.17 ± 0.86 mg/g) was higher than those of SPI-F (19.41 ± 0.56 mg/g) and BSA-F (20.15 ± 0.62 mg/g) after simulated digestion in vitro. Furthermore, the inhibition rate of WPI-F (23.63 ± 0.02%) against α-glucosidase was also better than those of SPI-F (18.56 ± 0.02%) and BSA-F (21.62 ± 0.02%). The inhibition rate of WPI-F increased to nearly double that of F alone (12.43 ± 0.02%) (p < 0.05). Molecular docking results indicated that the protein-flavonoids (P-F) binding occurs primarily through hydrophobic forces, hydrogen bonds and ionic bonds. Thermodynamic analysis (ΔH > 0, ΔS > 0) indicated that the P-F interactions are predominantly hydrophobic forces. In addition, the absolute value of ΔG for WPI-F is greater (−30.22 ± 2.69 kJ mol−1), indicating that WPI-F releases more heat energy when synthesized and is more conducive to combination. This paper serves as a valuable reference for the stability and bioactivity of flavonoids from A. keiskei.
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Affiliation(s)
- Rui Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Lanlan Tu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong, Shanghai 200240, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Xinchang Gao
- Department of Chemistry, Tsinghua University, Beijing 100084, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Zhendong Cai
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong, Shanghai 200240, China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
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20
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Zhao T, Yang B, Ji S, Luo J, Liu Y, Zhong Y, Lu B. Effects of the structure and interaction force of phytosterol/whey protein isolate self-assembly complex on phytosterol digestion properties. Food Chem 2023; 403:134311. [DOI: 10.1016/j.foodchem.2022.134311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/30/2022] [Accepted: 09/14/2022] [Indexed: 11/30/2022]
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21
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Wan M, Lin S, Tan C, Wang M, Tong Y, Zhao Y, Kong Y, Deng H, Meng X, Ma Y. Effects of mannoprotein on the stability and in vitro digestion of cyanidin-3-glucoside. Food Chem 2023; 404:134602. [DOI: 10.1016/j.foodchem.2022.134602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/29/2022] [Accepted: 10/11/2022] [Indexed: 11/06/2022]
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22
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Rawat R, Saini CS. High‐intensity ultrasound treatment: An effective way of modifying thermal and rheological properties of sunnhemp (
Crotalaria juncea
) protein isolate (
SHPI
) by varying ultrasound amplitude and time. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Rashmi Rawat
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Sangrur Punjab India
| | - Charanjiv Singh Saini
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Sangrur Punjab India
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23
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Niu T, Zhu X, Zhao D, Li H, Yan P, Zhao L, Zhang W, Zhao P, Mao B. Unveiling interaction mechanisms between myricitrin and human serum albumin: Insights from multi-spectroscopic, molecular docking and molecular dynamic simulation analyses. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 285:121871. [PMID: 36155929 DOI: 10.1016/j.saa.2022.121871] [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: 05/04/2022] [Revised: 08/11/2022] [Accepted: 09/07/2022] [Indexed: 06/16/2023]
Abstract
Myricitrin is a natural polyhydroxy flavonoid and is mainly derived from the bark and leaves of the Chinese Bayberry tree (Myrica rubra). It has different pharmacological activities, including antioxidative, anti-inflammatory, hypoglycemic, antiviral, liver protection and cholagogue properties, and may be added to foods, pharmaceuticals, and cosmetic products for antioxidant purposes. In this study, the interaction mechanism between myricitrin and human serum albumin (HSA) was investigated using spectroscopic methods, molecular docking techniques, and molecular dynamic simulations. We showed that the HSA/myricitrin interaction exhibited a static fluorescence quenching mechanism, and that binding processes were spontaneous in nature, with the main forces exemplified by hydrogen bonding, hydrophobic interactions, and electrostatic interactions. Fluorescence spectroscopy, ultraviolet-visible (UV-vis) spectroscopy, synchronous fluorescence spectroscopy, three-dimensional (3D) fluorescence spectroscopy, micro-Fourier transform infrared spectroscopy (micro-FTIR), and circular dichroism (CD) spectroscopy showed that myricitrin binding altered the HSA conformation to some extent. Competitive binding and molecular docking studies showed that the preferred binding of myricitrin on HSA was in the sub-structural domain IIA (Site I); molecular dynamic simulations revealed that myricitrin interacted with HSA to produce a well stabilized complex, and it also generated a conformational change in HSA. The antioxidant capacity of the HSA-myricitrin complex was reduced when compared with free myricitrin. The identification of HSA-myricitrin binding mechanisms provides valuable insights for the application of myricitrin to the food and pharmaceutical industries.
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Affiliation(s)
- Tianmei Niu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
| | - Xiaojing Zhu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
| | - Dongsheng Zhao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
| | - Huifen Li
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
| | - Peizheng Yan
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
| | - Lulu Zhao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
| | - Wenguang Zhang
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
| | - Pan Zhao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China.
| | - Beibei Mao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China.
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24
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Dai J, Ruan Y, Feng Y, Li B. Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes. Foods 2022; 11:foods11223665. [PMID: 36429257 PMCID: PMC9689758 DOI: 10.3390/foods11223665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, pectin (PC), whey protein isolate (WPI), and chitosan (CS) were combined with purple corn cob anthocyanins (PCCA). Four complexes, PC-PCCA, WPI-PCCA, WPI-PC-PCCA, and CS-PC-PCCA were prepared to evaluate the improvement in the α-glucosidase inhibitory activity and digestive stability of PCCA. The encapsulation efficiency (EE), particle size, physical properties, and mode of action of the synthesized PCCA complexes were evaluated. Among them, CS-PC-PCCA had the highest EE (48.13 ± 2.73%) except for WPI-PC-PCCA; furthermore, it had a medium size (200-300 nm), the lowest hygroscopicity (10.23 ± 0.28%), lowest solubility (10.57 ± 1.26%), and highest zeta potential (28.20 ± 1.14). CS-PC-PCCA was multigranular and irregular in shape; x-ray diffraction showed that it was amorphous; and Fourier transform infrared spectroscopy confirmed that it was joined with PCCA through hydrogen bonds and electrostatic interactions. Compared with PCCA, the four complexes showed a higher α-glucosidase inhibition activity and digestive stability, except for WPI-PC-PCCA. Furthermore, CS-PC-PCCA exhibited the best α-glucosidase inhibition and simulated digestion stability.
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Affiliation(s)
- Jialin Dai
- Food College, Shenyang Agricultural University, Shenyang 110866, China
| | - Yanye Ruan
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China
| | - Ying Feng
- Food College, Shenyang Agricultural University, Shenyang 110866, China
- Correspondence: (Y.F.); (B.L.)
| | - Bin Li
- Food College, Shenyang Agricultural University, Shenyang 110866, China
- Correspondence: (Y.F.); (B.L.)
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25
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Liu Q, Sun Y, Zhang J, Zhang M, Cheng J, Guo M. Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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26
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Fu M, Mi S, Zhao J, Wang X, Gao J, Sang Y. The interaction mechanism, conformational changes and computational simulation of the interaction between surface layer protein and mannan at different pH levels. Food Chem 2022; 405:135021. [DOI: 10.1016/j.foodchem.2022.135021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 11/16/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022]
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27
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Liu L, Zhou Y, Wan J, Zhu Q, Bi S, Zhou Y, Gu S, Chen D, Huang Y, Hu B. Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking. Food Chem X 2022; 15:100401. [PMID: 36211757 PMCID: PMC9532708 DOI: 10.1016/j.fochx.2022.100401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/10/2022] [Accepted: 07/22/2022] [Indexed: 11/30/2022] Open
Abstract
Polyhydroxy alcohols affect salt diffusion and moisture migration. Polyhydroxy alcohols cause the water to migrate out to reduce aw in meat. Polyhydroxy alcohols retard salt diffusion into the meat by forming a viscose barrier. Polyhydroxy alcohols can prevent meat structural damage by binding to myosin.
This study investigated the mechanism of glycerol, xylitol, and sorbitol-mediated curing of cured minced pork tenderloin. The use of polyhydroxy alcohol during mediated curing significantly reduced the salt content (p < 0.01) and water activity (aw) of the cured pork tenderloin. Low-field nuclear magnetic resonance (LFNMR) revealed that 1 % glycerol, 1 % xylitol, 1 % sorbitol, and 10 % glycerol-mediated curing decreased water mobility, and improved water holding capacity (WHC), and produced uniform dense microstructures. Raman spectroscopy and molecular docking indicated that polyhydroxy alcohols formed hydrogen bonds with myosin, as well as hydrogen bonds with free water molecules to convert free water into bound water to reduce aw, and altered the hydrophobic environment of myosin surface to reduce structural damage caused by high salt content. In conclusion, using polyhydroxy alcohol to mediate curing can effectively reduce the salt content of cured meat and provide a theoretical basis for its application in the cured meat industry.
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28
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Wang Y, Zhang J, Zhang L. Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions. Food Chem 2022; 384:132492. [PMID: 35217461 DOI: 10.1016/j.foodchem.2022.132492] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 01/09/2022] [Accepted: 02/14/2022] [Indexed: 12/11/2022]
Abstract
The non-covalent interaction between anthocyanin and dietary protein had an impact on their physicochemical property. The purpose of this study was to study the non-covalent interaction mechanism between rose anthocyanin extract (RAEs) and whey protein isolate (WPI), and further compare the interaction mechanism with pure anthocyanin (PC) and WPI. At pH 3.0 and pH 7.0, RAEs and WPI had non-covalent interactions in the two systems with two types of unequal and mutually influencing binding sites, and the interaction forces were both hydrogen bonds and van der Waals forces. Interestingly, PC and WPI also had non-covalent interactions in both systems, the number of which binding sites was about one type, and the forces were hydrogen bonds and van der Waals forces. In addition, a variety of spectral combination techniques indicated that RAEs and PC caused similar changes in the secondary structure of WPI.
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Affiliation(s)
- Yun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi Jiangsu 214122, China
| | - Jian Zhang
- The Food College of Shihezi University, Shihezi, Xinjiang 832003, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi Jiangsu 214122, China; The Food College of Shihezi University, Shihezi, Xinjiang 832003, China.
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29
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Gao J, Shi Q, Ye Y, Wu Y, Chen H, Tong P. Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white. Food Chem 2022; 383:132378. [PMID: 35183963 DOI: 10.1016/j.foodchem.2022.132378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 01/13/2022] [Accepted: 02/05/2022] [Indexed: 11/04/2022]
Abstract
In this study, effects of varying levels of xanthan or guar gum (XG/GG, 0.05%, 0.1%, 0.2%, 0.4% and 0.8%, w/v) on the spatial structure and functional properties of egg white (EW) proteins under different pasteurization conditions of the liquid egg was evaluated. Results showed that XG could bury the aromatic ring residues and reduce the hydrophobicity of protein in EW, whereas GG could only increase the hydrophobicity. With 0.8% GG addition and pasteurization under 60℃/3.5 min, the emulsifying stability of EW was improved by nearly 100%, while with 0.8% XG addition the gel structure of EWwould become porousandloosen under each pasteurization condition. The hardness of EW gels was decreased by 90% when the concentration of XG was 0.4% or 0.8%. According to the results, the concentration of gums and the pasteurization parameters should be considered together when adding gums into the liquid egg products for pasteurization simultaneously.
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Affiliation(s)
- Jinyan Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Qiang Shi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Yu Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; College of Food Science & Technology, Nanchang University, Nanchang 330031, PR China
| | - Yong Wu
- Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang 330047, PR China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang 330047, PR China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China.
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30
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Xu Z, Cao Q, Manyande A, Xiong S, Du H. Analysis of the binding selectivity and inhibiting mechanism of chlorogenic acid isomers and their interaction with grass carp endogenous lipase using multi-spectroscopic, inhibition kinetics and modeling methods. Food Chem 2022; 382:132106. [PMID: 35240531 DOI: 10.1016/j.foodchem.2022.132106] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 12/10/2021] [Accepted: 01/05/2022] [Indexed: 11/19/2022]
Abstract
Polyphenols are inhibitors for lipase, but the binding selectivity and mechanism of polyphenol isomers and how they interact with lipase are not clear. Here, chlorogenic acid (CGA) isomers, neochlorogenic acid (NCGA) and cryptochlorogenic acid (CCGA) were used to explore the binding selectivity and mechanism of lipase. An inhibition assay indicated that both CGA isomers had dose-dependent inhibitory effects on lipase; however, the inhibitory effect of NCGA was better (IC50: 0.647 mg/mL) than that of CCGA (IC50: 0.677 mg/mL). NCGA and CCGA formed complexes with lipase at a molar ratio of 1:1, and the electrostatic interaction force plays a major role in the lipase-CCGA system. Molecular dynamics studies demonstrated that NCGA had a greater impact on the structure of lipase. The multi-spectroscopic and modeling results explained the effects of micro-structural changes on the binding site, the interaction force and the inhibition rate of the isomers when they combined with lipase.
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Affiliation(s)
- Zeru Xu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Qiongju Cao
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex TW8 9GA, UK
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Hongying Du
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China.
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31
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Han X, Sun J, Niu T, Mao B, Gao S, Zhao P, Sun L. Molecular Insight into the Binding of Astilbin with Human Serum Albumin and Its Effect on Antioxidant Characteristics of Astilbin. Molecules 2022; 27:molecules27144487. [PMID: 35889360 PMCID: PMC9321622 DOI: 10.3390/molecules27144487] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 07/03/2022] [Accepted: 07/08/2022] [Indexed: 11/25/2022] Open
Abstract
Astilbin is a dihydroflavonol glycoside identified in many natural plants and functional food with promising biological activities which is used as an antioxidant in the pharmaceutical and food fields. This work investigated the interaction between astilbin and human serum albumin (HSA) and their effects on the antioxidant activity of astilbin by multi-spectroscopic and molecular modeling studies. The experimental results show that astilbin quenches the fluorescence emission of HSA through a static quenching mechanism. Astilbin and HSA prefer to bind at the Site Ⅰ position, which is mainly maintained by electrostatic force, hydrophobic and hydrogen bonding interactions. Multi-spectroscopic and MD results indicate that the secondary structure of HSA could be changed because of the interaction of astilbin with HSA. DPPH radical scavenging assay shows that the presence of HSA reduces the antioxidant capacity of astilbin. The explication of astilbin–HSA binding mechanism will provide insights into clinical use and resource development of astilbin in food and pharmaceutical industries.
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Affiliation(s)
- Xiangyu Han
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; (X.H.); (J.S.); (T.N.); (B.M.)
| | - Jing Sun
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; (X.H.); (J.S.); (T.N.); (B.M.)
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, China
| | - Tianmei Niu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; (X.H.); (J.S.); (T.N.); (B.M.)
| | - Beibei Mao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; (X.H.); (J.S.); (T.N.); (B.M.)
| | - Shijie Gao
- Experimental Center, Shandong University of Traditional Chinese Medicine, Jinan 250355, China;
| | - Pan Zhao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; (X.H.); (J.S.); (T.N.); (B.M.)
- Correspondence: (P.Z.); (L.S.)
| | - Linlin Sun
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; (X.H.); (J.S.); (T.N.); (B.M.)
- Experimental Center, Shandong University of Traditional Chinese Medicine, Jinan 250355, China;
- Correspondence: (P.Z.); (L.S.)
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32
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Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Kong F, Kang S, Zhang J, Zhao H, Peng Y, Yang M, Zheng Y, Shao J, Yue X. Whey protein and xylitol complex alleviate type 2 diabetes in C57BL/6 mice by regulating the intestinal microbiota. Food Res Int 2022; 157:111454. [PMID: 35761691 DOI: 10.1016/j.foodres.2022.111454] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 05/19/2022] [Accepted: 06/01/2022] [Indexed: 11/17/2022]
Abstract
Type 2 diabetes (T2D) is a metabolic disorder that has become a major threat to public health. Epidemiological and experimental studies have suggested that whey protein isolate (WPI) and xylitol (XY) play an important role on T2D. This manuscript hypothesizes the supplementation of whey protein and xylitol complex (WXY) has the hypoglycemic and hyperlipidemia effect of T2D mice induced by the conjoint action of a high-fat diet and streptozotocin (STZ) by modulating of intestinal microbiota. The mice with diabetes displayed higher levels of fasting blood glucose (FBG), insulin, glycosylated hemoglobin, total triglycerides, total cholesterol, aspartate aminotransferase, alanine aminotransferase and other serum parameters than the normal mice. Treatment with WXY for 6 weeks significantly modulated the levels of FBG and insulin, improved insulin sensitivity, pancreas impairment and liver function in T2D mice, and the effect was better than that observed with WPI and XY groups. Moreover, supplementation with WXY significantly changed the diversity and composition of the intestinal microbiota in T2D mice and restored the intestinal bacteria associated with T2D (Firmicutes, Bacteroidetes, and Lactobacillus). This may be a potential mechanism for alleviating T2D symptoms. Spearman correlation analysis showed that the relative abundances of specific genera (Turicibacter, Lachnospiraceae_NK4A136_group, Lactobacillus, Candidatus_Saccharimonas, Faecalibaculum and Coriobacteriaceae_UCG-002) were correlated with the levels of blood glucose and serum parameters. Therefore, WXY may be considered a promising dietary supplement for T2D treatment in the future.
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Affiliation(s)
- Fanhua Kong
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
| | - Shimo Kang
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
| | - Juan Zhang
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
| | - Huiwen Zhao
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
| | - Yanqi Peng
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
| | - Mei Yang
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
| | - Yan Zheng
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
| | - Junhua Shao
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
| | - Xiqing Yue
- College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
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34
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Lei X, Qin Z, Ye B, Guo F, Wu Y, Liu L. Interaction between secondary lipid oxidation products and hemoglobin with multi-spectroscopic techniques and docking studies. Food Chem 2022; 394:133497. [PMID: 35759837 DOI: 10.1016/j.foodchem.2022.133497] [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: 02/19/2022] [Revised: 06/07/2022] [Accepted: 06/14/2022] [Indexed: 11/24/2022]
Abstract
This study aimed to explore the effect of secondary lipid oxidation products (SLOPs) on hemoglobin (Hb) in chicken model. The fluorescence quenching technique and molecular docking were employed, and the apparent binding constants Ksv and the binding site numbers of SLOPs with Hb were calculated. The results revealed that three SLOPs (hexanal, benzaldehyde, and 2-pentanone) obviously promoted the oxidation of Hb, which is consistent with the change of Hb hydrophobicity, particle size, polydispersity index and zeta potential. The SLOPs strongly quenched the intrinsic fluorescence of Hb and triggered the alterations in the Hb structure. Hydrophobic interaction was the main force between SLOPs and Hb. Among the three SLOPs, hexanal demonstrated more stronger oxidation on Hb, which is closely related to its hydrophobic ability and structure characteristic, especially 10 μM hexanal is more prone to form an obvious unfolded structure and caused molecular aggregation than lower concentrations.
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Affiliation(s)
- Xueqing Lei
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Zhiwei Qin
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, 110031 Shenyang, China
| | - Feng Guo
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Yao Wu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China.
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35
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The non-covalent interactions between whey protein and various food functional ingredients. Food Chem 2022; 394:133455. [PMID: 35732088 DOI: 10.1016/j.foodchem.2022.133455] [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: 09/28/2021] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022]
Abstract
In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.
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36
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Lei X, Qin Z, Ye B, Wu Y, Liu L. Effect of pH on lipid oxidation mediated by hemoglobin in washed chicken muscle. Food Chem 2022; 372:131253. [PMID: 34818728 DOI: 10.1016/j.foodchem.2021.131253] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 08/25/2021] [Accepted: 09/25/2021] [Indexed: 12/25/2022]
Abstract
To investigate the effect of pH on lipid oxidation of chicken muscle, chicken hemolysates were added to washed chicken muscles to analyze lipid oxidation at pH 5.7, 6.3, and 7.2. The results showed that with a blue shift of the Soret peak, oxyhemoglobin gradually transformed to methemoglobin during storage, the shape of porphyrin rings of heme in fluorescence electron microscopy changed from round to trail-like structure. These changes were more significant at low pH. Comparing hemoglobin (Hb) structure, the distance ofamino acids between the E10 of lysine and metHb-7-propionate groups is longer at pH 5.7 than other pHs, which makes solvent easily enter the heme cavity, leading tothe severe destruction of Hb. The linear correlation between color and lipid oxidation also further confirmed that the increased oxidation of chicken Hb causes more rapid lipid oxidation in pH 5.7 than the other 2 pHs (p < 0.05).
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Affiliation(s)
- Xueqing Lei
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Zhiwei Qin
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, 110031 Shenyang, China
| | - Yao Wu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
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37
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Understanding interactions among aldehyde compounds and porcine myofibrillar proteins by spectroscopy and molecular dynamics simulations. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.118190] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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38
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Liu Q, Sun Y, Cheng J, Guo M. Development of whey protein nanoparticles as carriers to deliver soy isoflavones. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112953] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Mohammadi M, Shareghi B, Farhadian S, Momeni L, Saboury AA. The interaction of xylitol with carboxypeptidase A: The influence of xylitol on enzyme structure and activity. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2021.131877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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Wang Y, Yang M, Qin J, Wa W. Interactions between puerarin/daidzein and micellar casein. J Food Biochem 2022; 46:e14048. [PMID: 34981538 DOI: 10.1111/jfbc.14048] [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: 08/29/2021] [Revised: 11/21/2021] [Accepted: 11/25/2021] [Indexed: 11/27/2022]
Abstract
Puerarin (PUE) and daidzein (DAI) are polyphenols with extensive biological activities. In the present study, the interactions between PUE/DAI and micellar casein (MC) were investigated, and the physicochemical properties of their complexes were analyzed. The results of fluorescence spectrum analysis and molecular docking revealed that the main interactions between DAI and MC were hydrophobic forces, while that between PUE and MC was hydrogen bonding. The FTIR and XRD analyses confirmed the formation of complexes between MC and PUE/DAI. After binding to PUE/DAI, the size of MC increased. The weight loss rate of MC decreased after complexing with PUE/DAI, but its morphology was not extensively modified. The DPPH radical scavenging capacities of PUE-MC and DAI-MC complexes were higher than those of free PUE/DAI in both water and ethanol. In vitro release experiments showed that the release rate of PUE/DAI was inhibited by MC under simulated intestinal conditions. PRACTICAL APPLICATIONS: The low water solubility and poor bioavailability of PUE and DAI limit their application. Micellar casein has high affinity for PUE and DAI. After encapsulated by micellar casein, the release rates of PUE and DAI were prolonged during simulated intestinal digestion. The results would provide useful information for improving the solubility and bioavailability of PUE and DAI, and broadening the use of them in the food and pharmaceutical industry.
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Affiliation(s)
- Yucheng Wang
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Min Yang
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Juanjuan Qin
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Wenqiang Wa
- College of Science, Gansu Agricultural University, Lanzhou, China
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41
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Elucidation of interaction mechanisms between myofibrillar proteins and ethyl octanoate by SPME-GC-MS, molecular docking and dynamics simulation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112787] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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Wang H, Xia X, Yin X, Liu H, Chen Q, Kong B. Investigation of molecular mechanisms of interaction between myofibrillar proteins and 1-heptanol by multiple spectroscopy and molecular docking methods. Int J Biol Macromol 2021; 193:672-680. [PMID: 34710478 DOI: 10.1016/j.ijbiomac.2021.10.105] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 10/09/2021] [Accepted: 10/14/2021] [Indexed: 01/13/2023]
Abstract
In this study, we investigated the interaction between myofibrillar proteins (MPs) and selected alcohols (1-pentanol, 1-hexanol, and 1-heptanol). Only 1-heptanol exhibited the binding ability to MPs, and the binding ability significantly increased with increasing protein concentration (p < 0.05). In addition, both static and dynamic quenching occurred during the interaction, with a red shift of the maximum absorption peak in the synchronous fluorescence spectra indicating a change in the microenvironment of the MPs. The results of circular dichroism measurements suggested that the interaction between MPs and 1-heptanol altered the secondary structure of the MPs. Furthermore, thermodynamic analysis showed that hydrogen bonding and van der Waals forces dominated the interaction between MPs and 1-heptanol, which was confirmed by the results of molecular docking/dynamics simulations. This study provides an in-depth understanding of the interaction between MPs and alcohols, which can help to improve the flavor control in meat.
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Affiliation(s)
- Haitang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaoyu Yin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Zang Z, Chou S, Geng L, Si X, Ding Y, Lang Y, Cui H, Gao N, Chen Y, Wang M, Xie X, Xue B, Li B, Tian J. Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112269] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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44
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Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and β-lactoglobulin nanodispersions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106739] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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45
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Kong F, An Y, Jiang L, Tian J, Yang M, Li M, Zhang Z, Guan B, Zheng Y, Yue X. Spectroscopic and docking studies of the interaction mechanisms of xylitol with α-casein and κ-casein. Colloids Surf B Biointerfaces 2021; 206:111930. [PMID: 34182429 DOI: 10.1016/j.colsurfb.2021.111930] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 06/07/2021] [Accepted: 06/15/2021] [Indexed: 12/19/2022]
Abstract
The molecular interactions of xylitol (XY) with α-casein (α-CN) and κ-casein (κ-CN) at pH 7.4 as a function of temperature (298, 308, and 318 K) were characterized by multispectral techniques and molecular docking. The fluorescence results showed that XY strongly quenched the intrinsic fluorescence of α- and κ-CN by static quenching, as well as the presence of a single binding site for XY on both proteins with a binding constant value of ∼105 L/mol. The binding affinity of both proteins for XY decreased with increasing temperature, and Van der Waals forces, hydrogen bonding and protonation were the key forces in the interactions. The addition of XY altered the polarity of the microenvironment of proteins and changed their secondary structure from ordered to disordered. The molecular docking results showed that XY had different binding sites to α- and κ-CN, with several amino acids involved in the binding processes.
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Affiliation(s)
- Fanhua Kong
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Yuejia An
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Lu Jiang
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Mei Yang
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Mohan Li
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Zhenghan Zhang
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Boyuan Guan
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Yan Zheng
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China.
| | - Xiqing Yue
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China.
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46
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Zhang Y, Lu Y, Yang Y, Li S, Wang C, Wang C, Zhang T. Comparison of non-covalent binding interactions between three whey proteins and chlorogenic acid: Spectroscopic analysis and molecular docking. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101035] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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47
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The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106444] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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48
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Kong F, Kang S, An Y, Li W, Han H, Guan B, Yang M, Zheng Y, Yue X. The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104841] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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