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Liu Y, Wang S, Liu Y. Ultrasound-mediated host-guest self-assembly between different dietary fatty acids and sodium caseinate and their complexes improving the water dispersibility, stability, and bioaccessibility of quercetin. Food Chem 2024; 448:139054. [PMID: 38552465 DOI: 10.1016/j.foodchem.2024.139054] [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: 11/15/2023] [Revised: 03/13/2024] [Accepted: 03/14/2024] [Indexed: 04/24/2024]
Abstract
Quercetin (QUE) sufferred from poor processing adaptability and absorbability, hindering its application as a dietary supplement in the food industry. In this study, fatty acids (FAs)-sodium caseinate (NaCas) ligand complexes carriers were fabricated to improve the aqueous dispersibility, storage/thermal stability, and bioaccessibility of QUE using an ultrasound method. The results indicated that all six selected common dietary FAs formed stable hydrophilic complexes with NaCas and the FAs-NaCas complexes achieved an encapsulation efficiency greater than 90 % for QUE. Furthermore, the introduction of FAs enhanced the binding affinity between NaCas and QUE, but did not change the binding mode (static bursting) and types of intermolecular forces (mainly hydrogen bonding). In addition, a distinct improvement was discovered in the storage stability (>2.37-fold), thermal processing stability (>32.54 %), and bioaccessibility (>2.37-fold) of QUE. Therefore, the FAs-NaCas ligand complexes could effectively protect QUE to minimize degradation as fat-soluble polyphenol delivery vehicles.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Shengnan Wang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China.
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Harimana Y, Muhoza B, Munyandamutsa P, Gankhuyag J, Zhang S, Li Y. Unraveling the binding mechanism between soybean protein isolate and selected bioactive compounds. Food Chem 2024; 447:139031. [PMID: 38513491 DOI: 10.1016/j.foodchem.2024.139031] [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: 11/02/2023] [Revised: 02/20/2024] [Accepted: 03/11/2024] [Indexed: 03/23/2024]
Abstract
The present study was aimed to investigate the interactions between soybean protein isolate (SPI) with resveratrol (RESV) and lutein (LUT). The binding forces, molecular interactions and functional properties were explored by multi-spectroscopic analysis, molecular docking and functional property indexes between SPI and RESV/LUT. The RESV/LUT quenched SPI chromophore residues with static mechanism and the endothermic reaction. The SPI- RESV/LUT complexes were formed through hydrogen bond, electrostatic and hydrophobic interactions. Molecular docking confirmed van-der-Waals force as one of the important forces. The interaction of RESV/LUT led to SPI's secondary structure alterations with a decrease in α-helix and random coil and an increase in β-sheet and β-turns. RESV/LUT developed foaming and emulsifying properties of SPI and showed a significant decrease of the surface hydrophobicity with RESV/LUT concentrations increase attributed to SPI's partial unfolding. Our study exposed molecular mechanisms and confirmations to understand the interactions in protein- RESV/LUT complexes for protein industrial base promotion.
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Affiliation(s)
- Yves Harimana
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; School of Veterinary Medicine, University of Rwanda, Rwanda
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Research and Product Development Center, Shandong Guohong Biotechnology Company Limited, Liaocheng, Shandong 252899, China
| | | | - Javzan Gankhuyag
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Research and Product Development Center, Shandong Guohong Biotechnology Company Limited, Liaocheng, Shandong 252899, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Research and Product Development Center, Shandong Guohong Biotechnology Company Limited, Liaocheng, Shandong 252899, China.
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Liu Y, Ma L, Zhang Q, Liu Y, Li D. Construction of fatty acid-ovalbumin binary complexes to improve the water dispersibility, thermal/digestive stability and bioaccessibility of lutein: A comparative study of different fatty acids. Int J Biol Macromol 2024; 273:133010. [PMID: 38852735 DOI: 10.1016/j.ijbiomac.2024.133010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 05/30/2024] [Accepted: 06/06/2024] [Indexed: 06/11/2024]
Abstract
Lipids are increasingly being incorporated into delivery systems due to their ability to facilitate intestinal absorption of lipid-soluble nutrients through molecular solubilization and micellization. In this work, self-assembled complexes of ovalbumin (OVA) and nine dietary fatty acids (FAs) were constructed to improve the processability and absorbability of lutein (LUT). Results showed that all FAs could form stable hydrophilic particles with OVA under the optimized ultrasound-coupled pH conditions. Fourier infrared spectroscopy and transmission electron microscopy analysis showed that these binary complexes effectively encapsulated LUT with an encapsulation rate > 90.0 %. Stability experiments showed that these complexes protected LUT well, which could improve thermal stability and in vitro digestive stability by 1.66-3.58-fold and 1.27-2.74-fold, respectively. Besides, the bioaccessibility of LUT was also enhanced by 7.16-24.99-fold. The chain length and saturation of FAs affected the stability and absorption of LUT. Therefore, these results provided some reference for the selection of FAs for efficient delivery of lipid-soluble nutrients.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Liyuan Ma
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Qian Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China.
| | - Dan Li
- Navy Medical Center, Naval Medical University, Shanghai 200433, People's Republic of China
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Cheng W, Wang M, Li C, Xiao F, He J, Liu L, Niu H, Ma J. Study of the weak interaction mechanism of ovalbumin and caffeic acid using fluorescence spectroscopy and molecular dynamics simulation. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 301:122966. [PMID: 37327498 DOI: 10.1016/j.saa.2023.122966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 06/18/2023]
Abstract
With the increasing demand for functional foods, the study on binding of active molecules and ovalbumin (OVA) via weak interaction has attracted widespread attention. In this work, the interaction mechanism of OVA and caffeic acid (CA) was revealed using fluorescence spectroscopy and dynamics simulation. The CA-induced fluorescence decrease of OVA was static quenching. Their binding complex had about 1 binding site and a 3.39 × 105 L·mol-1 affinity ability. Based on thermodynamic calculations and molecular dynamics simulation, the complex structure of OVA and CA were stable using hydrophobic interactions as the main force, where CA preferred to interact with a stable binding pocket consisting of E256, E25, and V200 with N24 amino acid residues. In the binding process of CA and OVA, the conformation of OVA was altered with a slight reduction of α-helix and β-sheet. The reduced molecular volume and more compact structure of the protein indicated that CA is beneficial to the structural stability of OVA. The research provides some new insights into the interaction between dietary proteins and polyphenols, expanding the application prospects of OVA as a carrier.
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Affiliation(s)
- Weiwei Cheng
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
| | - Miaomiao Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Can Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Feng Xiao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Jialiang He
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Lili Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Huawei Niu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Jinliang Ma
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
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Wang R, Zeng MQ, Wu YW, Teng YX, Wang LH, Li J, Xu FY, Chen BR, Han Z, Zeng XA. Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment. Food Chem 2023; 424:136386. [PMID: 37236083 DOI: 10.1016/j.foodchem.2023.136386] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 04/18/2023] [Accepted: 05/13/2023] [Indexed: 05/28/2023]
Abstract
In this study, soy protein isolate (SPI) was modified by a pulsed electric field (PEF) combined with pH shifting treatment (10 kV/cm, pH 11) to prepare SPI nanoparticles (PSPI11) for efficient loading of lutein. The results showed that when the mass ratio of SPI to lutein was 25:1, the encapsulation efficiency of lutein in PSPI11 increased from 54% to 77%, and the loading capacity increased by 41% compared to the original SPI. The formed SPI-lutein composite nanoparticles (PSPI11-LUTNPs) had smaller, more homogeneous sizes and larger negative charges than SPI7-LUTNPs. The combined treatment favored the unfolding of the SPI structure and could expose its interior hydrophobic groups to bind with lutein. Nanocomplexation with SPIs significantly improved the solubility and stability of lutein, with PSPI11 showing the greatest improvement. As a result, PEF combined with pH shifting pretreatment is an effective method for developing SPI nanoparticles loaded and protected with lutein.
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Affiliation(s)
- Rui Wang
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China
| | - Man-Qin Zeng
- Shien-Ming Wu School of Intelligent Engineering, South China University of Technology, Guangzhou 510641, China
| | - Yu-Wei Wu
- Faculty of Foreign Lauguages, Guangdong Baiyun University, Guangzhou 510641, China
| | - Yong-Xin Teng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China
| | - Lang-Hong Wang
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China
| | - Jian Li
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Fei-Yue Xu
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China
| | - Bo-Ru Chen
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China
| | - Zhong Han
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China
| | - Xin-An Zeng
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Shien-Ming Wu School of Intelligent Engineering, South China University of Technology, Guangzhou 510641, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.
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Zhao Y, Li G, Xu D, Wu T, Wang S, Cao Y, Gao W. Protective effect of pangasius myosin on thermal stability of lycopene and their interaction mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Sun N, Bao S, Yang W, Hu Y. Solubility determination and preferential solvation of lutein in four green binary solvents from 278.15 K to 323.15 K. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Nanocarriers for β-Carotene Based on Milk Protein. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02868-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Wang X, Wang S, Xu D, Peng J, Gao W, Cao Y. The Effect of Glycosylated Soy Protein Isolate on the Stability of Lutein and Their Interaction Characteristics. Front Nutr 2022; 9:887064. [PMID: 35685872 PMCID: PMC9172447 DOI: 10.3389/fnut.2022.887064] [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: 03/01/2022] [Accepted: 04/11/2022] [Indexed: 11/18/2022] Open
Abstract
Lutein is a natural fat-soluble carotenoid with various physiological functions. However, its poor water solubility and stability restrict its application in functional foods. The present study sought to analyze the stability and interaction mechanism of the complex glycosylated soy protein isolate (SPI) prepared using SPI and inulin-type fructans and lutein. The results showed that glycosylation reduced the fluorescence intensity and surface hydrophobicity of SPI but improved the emulsification process and solubility. Fluorescence intensity and ultraviolet–visible (UV–Vis) absorption spectroscopy results showed that the fluorescence quenching of the glycosylated soybean protein isolate by lutein was static. Through thermodynamic parameter analysis, it was found that lutein and glycosylated SPI were bound spontaneously through hydrophobic interaction, and the binding stoichiometry was 1:1. The X-ray diffraction analysis results showed that lutein existed in the glycosylated soybean protein isolate in an amorphous form. The Fourier transform infrared spectroscopy analysis results revealed that lutein had no effect on the secondary structure of glycosylated soy protein isolate. Meanwhile, the combination of lutein and glycosylated SPI improved the water solubility of lutein and the stability of light and heat.
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Affiliation(s)
- Xia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
| | - Shaojia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
| | - Jingwei Peng
- Chenguang Biotech Group Co., Ltd., Handan, China
| | - Wei Gao
- Chenguang Biotech Group Co., Ltd., Handan, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University (BTBU), Beijing, China
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