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Zhang L, Yao L, Zhao F, Yu A, Zhou Y, Wen Q, Wang J, Zheng T, Chen P. Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins. Adv Healthc Mater 2023; 12:e2300473. [PMID: 37537383 DOI: 10.1002/adhm.202300473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 05/18/2023] [Indexed: 08/05/2023]
Abstract
Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti-inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide-anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.
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Affiliation(s)
- Lei Zhang
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Liang Yao
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Feng Zhao
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Alice Yu
- Schulich School of Medicine and Dentistry, Western University, Ontario, N6A 3K7, Canada
| | - Yueru Zhou
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Qingmei Wen
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Jun Wang
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Tao Zheng
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Pu Chen
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
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2
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Zhao Z, Wang Z, He Z, Zeng M, Chen J. Effects of Process Parameters on the Fibrous Structure and Textural Properties of Calcium Caseinate Extrudates. Polymers (Basel) 2023; 15:1292. [PMID: 36904531 PMCID: PMC10007486 DOI: 10.3390/polym15051292] [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: 02/06/2023] [Revised: 02/23/2023] [Accepted: 02/27/2023] [Indexed: 03/08/2023] Open
Abstract
Textured calcium caseinate extrudates are considered promising candidates in producing fish substitutes. This study aimed to evaluate how the moisture content, extrusion temperature, screw speed, and cooling die unit temperature of the high-moisture extrusion process affect the structural and textural properties of calcium caseinate extrudates. With an increase in moisture content from 60% to 70%, there was a decrease in the cutting strength, hardness, and chewiness of the extrudate. Meanwhile, the fibrous degree increased considerably from 1.02 to 1.64. The hardness, springiness, and chewiness showed a downward trend with the rise in extrusion temperature from 50 °C to 90 °C, which contributed to the reduction in air bubbles in the extrudate. Screw speed showed a minor effect on fibrous structure and textural properties. A low temperature (30 °C) in all cooling die units led to damaged structure without mechanical anisotropy, which resulted from fast solidification. These results show that the fibrous structure and textural properties of calcium caseinate extrudates can be effectively manipulated by adjusting the moisture content, extrusion temperature, and cooling die unit temperature.
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Affiliation(s)
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | | | | | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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3
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Sun Y, Tai Z, Yan T, Dai Y, Hemar Y, Li N. Unveiling the structure of the primary caseinate particle using small-angle X-ray scattering and simulation methodologies. Food Res Int 2021; 149:110653. [PMID: 34600655 DOI: 10.1016/j.foodres.2021.110653] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 08/11/2021] [Accepted: 08/17/2021] [Indexed: 11/27/2022]
Abstract
The low-resolution structure of casein (CN) clusters in sodium caseinate (NaCas) solution and its conformational dynamics were obtained by size-exclusion chromatography (SEC), analytical ultracentrifugation (AUC), small-angle X-ray scattering (SAXS), and molecular dynamics (MD) simulations. The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and native PAGE revealed that the casein clusters consisted predominantly of α- and β-CN complexes, and a trace amount of κ-CN. The AUC analysis indicated that the casein clusters were composed of 34.6% of casein monomers, 19.2%, 20.4%, and 25.8% of complexes with molar weight (Mw) of ~50.3, ~70.6, and ~133 kDa, respectively. The volume fractions of components in casein clusters were quantified as 64.3% of αs1-β-αs2-CN, 22.3% of αs1-CN, 8.5% of αs2-CN, and 4.4% of αs1-αs2-CN, respectively. The ensemble optimization method (EOM) gave a fitting result where αs1-β-αs2-CN species coexisted in ~35.3% under compact conformation and ~64.7% in elongated conformation in solution. The three-dimensional structures of αs1-β-αs2-CN from EOM showed a good overlay on the casein clusters ab initio model obtained from DAMMIN and DAMMIX program. MD simulations revealed that αs1-β-αs2-CN underwent a conformational change from the elongated state into the compact state within the initial 200 ns of simulations. The addition of nonionic surfactants affected little the backbone-to-backbone interactions in the formation of the casein clusters. We propose that αs1-CN, β-CN, αs2-CN, and κ-CN associated in consecutive steps into casein clusters, and a trace of κ-CN may be located at the surface of the assemblies limiting the growth of casein aggregates.
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Affiliation(s)
- Yang Sun
- College of Vocational and Technical Education, Yunnan Normal University, Yieryi Avenue, No. 298, 650092 Kunming, Yunnan, People's Republic of China.
| | - Zhonghong Tai
- College of Vocational and Technical Education, Yunnan Normal University, Yieryi Avenue, No. 298, 650092 Kunming, Yunnan, People's Republic of China
| | - Tingting Yan
- College of Vocational and Technical Education, Yunnan Normal University, Yieryi Avenue, No. 298, 650092 Kunming, Yunnan, People's Republic of China
| | - Yiqi Dai
- College of Vocational and Technical Education, Yunnan Normal University, Yieryi Avenue, No. 298, 650092 Kunming, Yunnan, People's Republic of China
| | - Yacine Hemar
- Catalyst Tec Limited., 16 Beatrice Tinsley Cresecnt, Rosedale 0632, Auckland, New Zealand; International Joint Research Laboratory for Functional Dairy Protein Ingredients, U.S.-China, People's Republic of China
| | - Na Li
- National Facility for Protein Science in Shanghai, Zhangjiang Lab, Shanghai Advanced Research Institute, CAS, No.333, Haike Road, Shanghai, Shanghai 201210, People's Republic of China.
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Cao F, Xia Y, Chen D, Xu N, Hemar Y, Li N, Sun Y. Insights on the structure of caseinate particles based on surfactants-induced dissociation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105766] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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5
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Raak N, Schöne C, Rohm H, Jaros D. Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.01.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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6
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Loria KG, Pilosof AM, Farías ME. Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.029] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate. J Dairy Sci 2018; 101:6799-6813. [PMID: 29803416 DOI: 10.3168/jds.2017-14300] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Accepted: 04/13/2018] [Indexed: 11/19/2022]
Abstract
Milk protein concentrate (MPC) powders (∼81% protein) were made from skim milk that was heat treated at 72°C for 15 s (LHMPC) or 85°C for 30 s (MHMPC). The MPC powder was manufactured by ultrafiltration and diafiltration of skim milk at 50°C followed by spray drying. The MPC dispersions (4.02% true protein) were prepared by reconstituting the LHMPC and MHMPC powders in distilled water (LHMPCw and MHMPCw, respectively) or milk permeate (LHMPCp and MHMPCp, respectively). Increasing milk heat treatment increased the level of whey protein denaturation (from ∼5 to 47% of total whey protein) and reduced the concentrations of serum protein, serum calcium, and ionic calcium. These changes were paralleled by impaired rennet-induced coagulability of the MHMPCw and MHMPCp dispersions and a reduction in the pH of maximum heat stability of MHMPCp from pH 6.9 to 6.8. For both the LHMPC and MHMPC dispersions, the use of permeate instead of water enhanced ethanol stability at pH 6.6 to 7.0, impaired rennet gelation, and changed the heat coagulation time and pH profile from type A to type B. Increasing the severity of milk heat treatment during MPC manufacture and the use of permeate instead of water led to significant reductions in the viscosity of stirred yogurt prepared by starter-induced acidification of the MPC dispersions. The current study clearly highlights how the functionality of protein dispersions prepared by reconstitution of high-protein MPC powders may be modulated by the heat treatment of the skim milk during manufacture of the MPC and the composition of the solvent used for reconstitution.
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Affiliation(s)
- Yingchen Lin
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, T12 Y337
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, T12 Y337
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
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Bouhannache B, HadjSadok A, Touabet A. Study of the formation of soluble complexes of sodium caseinate and xanthan in solution. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3278-3284. [PMID: 28974813 DOI: 10.1007/s13197-017-2774-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2017] [Accepted: 07/20/2017] [Indexed: 01/28/2023]
Abstract
The main objective of this work was to determinate the optimum conditions for the formation of soluble complexes between sodium caseinate and xanthan in solution at neutral pH, in the presence of the NaCl. The study of the influence of the concentrations of these three substances showed that salt was the most influent factor. It worsens the thermodynamic incompatibility of the two biopolymers in solution, when they are present at large amounts. However, it contributes to soluble complexes formation, when sodium caseinate concentration is below 5.5%. In this case, gels with enhanced rheological properties were obtained. Infrared spectroscopy confirmed that the complexes formation within these gels involves hydrophobic interactions. On the other hand, dynamic light scattering revealed that dilution cause their dissociation. These soluble complexes are promising ingredients to ensure new texturing properties.
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Affiliation(s)
- Bouchra Bouhannache
- Department of Environmental and Pharmaceutical Engineering, Faculty of Mechanical and Process Engineering, University of Sciences and Technology Houari Boumediene USTHB, BP 32, El Alia, BabEzzouar, 16111 Algiers, Algeria
| | - Abdelkader HadjSadok
- Laboratoire d'Analyse Fonctionnelle des Procédés Chimiques, Département du Génie des Procédés, Université Saad Dahlab de Blida1, Route de Soumaa, 09000 Blida, Algeria
| | - Abdelkrim Touabet
- Laboratory of Functional Organic Analysis, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, BP 32, El Alia, BabEzzouar, 16111 Algiers, Algeria
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9
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Smialowska A, Matia-Merino L, Ingham B, Carr A. Effect of calcium on the aggregation behaviour of caseinates. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2017.02.074] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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Thomar P, Gonzalez-Jordan A, Dittmer J, Nicolai T. Effect of orthophosphate and calcium on the self assembly of concentrated sodium caseinate solutions. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.08.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability. J Dairy Sci 2016; 100:908-918. [PMID: 27988112 DOI: 10.3168/jds.2016-11704] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Accepted: 11/01/2016] [Indexed: 11/19/2022]
Abstract
The protein content of skim milk was increased from 3.3 to 4.1% (wt/wt) by the addition of a blend of skim milk powder and sodium caseinate (NaCas), in which the weight ratio of skim milk powder to NaCas was varied from 0.8:0.0 to 0.0:0.8. Addition of NaCas increased the levels of nonsedimentable casein (from ∼6 to 18% of total casein) and calcium (from ∼36 to 43% of total calcium) and reduced the turbidity of the fortified milk, to a degree depending on level of NaCas added. Rennet gelation was adversely affected by the addition of NaCas at 0.2% (wt/wt) and completely inhibited at NaCas ≥0.4% (wt/wt). Rennet-induced hydrolysis was not affected by added NaCas. The proportion of total casein that was nonsedimentable on centrifugation (3,000 × g, 1 h, 25°C) of the rennet-treated milk after incubation for 1 h at 31°C increased significantly on addition of NaCas at ≥0.4% (wt/wt). Heat stability in the pH range 6.7 to 7.2 and ethanol stability at pH 6.4 were enhanced by the addition of NaCas. It is suggested that the negative effect of NaCas on rennet gelation is due to the increase in nonsedimentable casein, which upon hydrolysis by chymosin forms into small nonsedimentable particles that physically come between, and impede the aggregation of, rennet-altered para-casein micelles, and thereby inhibit the development of a gel network.
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Affiliation(s)
- Yingchen Lin
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland.
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12
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Nguyen BT, Balakrishnan G, Jacquette B, Nicolai T, Chassenieux C, Schmitt C, Bovetto L. Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate. Biomacromolecules 2016; 17:3800-3807. [DOI: 10.1021/acs.biomac.6b01322] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bach T. Nguyen
- IMMM, Université du Maine, IMMM UMR-CNRS, 72085 Le Mans Cedex
9, France
| | | | - Boris Jacquette
- IMMM, Université du Maine, IMMM UMR-CNRS, 72085 Le Mans Cedex
9, France
| | - Taco Nicolai
- IMMM, Université du Maine, IMMM UMR-CNRS, 72085 Le Mans Cedex
9, France
| | | | - Christophe Schmitt
- Food Science and Technology
Department, Nestec Ltd, Nestlé Research Center, P.O. Box 44, CH-1000 Lausanne 26, Switzerland
| | - Lionel Bovetto
- Food Science and Technology
Department, Nestec Ltd, Nestlé Research Center, P.O. Box 44, CH-1000 Lausanne 26, Switzerland
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13
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Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.06.010] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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14
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Ji J, Fitzpatrick J, Cronin K, Maguire P, Zhang H, Miao S. Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.030] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Zhu C, Liu L, Deng J, Ma X, Hui J, Fan D. Formation mechanism and biological activity of novel thiolated human-like collagen iron complex. J Biomater Appl 2016; 30:1205-18. [PMID: 26847914 DOI: 10.1177/0885328215621250] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
To develop an iron supplement that is effectively absorbed and utilized, thiolated human-like collagen was created to improve the iron binding capacity of human-like collagen. A thiolated human-like collagen-iron complex was prepared in a phosphate buffer, and one mole of thiolated human-like collagen-iron possessed approximately 28.83 moles of iron. The characteristics of thiolated human-like collagen-iron were investigated by ultraviolet-visible absorption spectroscopy, Fourier transform infrared spectroscopy, circular dichroism, and differential scanning calorimetry. The results showed that the thiolated human-like collagen-iron complex retained the secondary structure of human-like collagen and had greater thermodynamic stability than human-like collagen, although interactions between iron ions and human-like collagen occurred during the formation of the complex. In addition, to evaluate the bioavailability of thiolated human-like collagen-iron, an in vitro Caco-2 cell model and an in vivo iron deficiency anemia mouse model were employed. The data demonstrated that the thiolated human-like collagen-iron complex exhibited greater bioavailability and was more easily utilized than FeSO4, ferric ammonium citrate, or ferrous glycinate. These results indicated that the thiolated human-like collagen-iron complex is a potential iron supplement in the biomedical field.
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Affiliation(s)
- Chenhui Zhu
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Northwest University, Xi'an, China Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Northwest University, Xi'an, China
| | - Lingyun Liu
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Northwest University, Xi'an, China Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Northwest University, Xi'an, China
| | - Jianjun Deng
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Northwest University, Xi'an, China Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Northwest University, Xi'an, China
| | - Xiaoxuan Ma
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Northwest University, Xi'an, China Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Northwest University, Xi'an, China
| | - Junfeng Hui
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Northwest University, Xi'an, China Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Northwest University, Xi'an, China
| | - Daidi Fan
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Northwest University, Xi'an, China Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Northwest University, Xi'an, China
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17
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Encapsulation, protection, and release of hydrophilic active components: potential and limitations of colloidal delivery systems. Adv Colloid Interface Sci 2015; 219:27-53. [PMID: 25747522 DOI: 10.1016/j.cis.2015.02.002] [Citation(s) in RCA: 280] [Impact Index Per Article: 31.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 02/16/2015] [Accepted: 02/16/2015] [Indexed: 02/07/2023]
Abstract
There have been major advances in the development of edible colloidal delivery systems for hydrophobic bioactives in recent years. However, there are still many challenges associated with the development of effective delivery systems for hydrophilic bioactives. This review highlights the major challenges associated with developing colloidal delivery systems for hydrophilic bioactive components that can be utilized in foods, pharmaceuticals, and other products intended for oral ingestion. Special emphasis is given to the fundamental physicochemical phenomena associated with encapsulation, stabilization, and release of these bioactive components, such as solubility, partitioning, barriers, and mass transport processes. Delivery systems suitable for encapsulating hydrophilic bioactive components are then reviewed, including liposomes, multiple emulsions, solid fat particles, multiple emulsions, biopolymer particles, cubosomes, and biologically-derived systems. The advantages and limitations of each of these delivery systems are highlighted. This information should facilitate the rational selection of the most appropriate colloidal delivery systems for particular applications in the food and other industries.
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Penalva R, Esparza I, Agüeros M, Gonzalez-Navarro CJ, Gonzalez-Ferrero C, Irache JM. Casein nanoparticles as carriers for the oral delivery of folic acid. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.004] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Krishnankutty Nair P, Corredig M. Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: differences between milk concentration using ultrafiltration and osmotic stressing. J Dairy Sci 2014; 98:27-36. [PMID: 25468692 DOI: 10.3168/jds.2014-8356] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Accepted: 09/20/2014] [Indexed: 11/19/2022]
Abstract
Concentrating milk is a common unit operation in the dairy industry. With the reduction of water, the particles interact more frequently with each other and the functionality of the casein micelles may depend on the interactions occurring during concentration. The objective of this research was to investigate the effect of concentration on the renneting properties of the casein micelles by comparing 2 concentration methods: ultrafiltration and osmotic stressing. Both methods selectively concentrate the protein fraction of milk, while the composition of the soluble phase is unaltered. To evaluate possible differences in the rearrangements of the casein micelles during concentration, renneting properties were evaluated with or without the addition of soluble caseins, added either before or after concentration. The results indicate that casein micelles undergo rearrangements during concentration and that shear during membrane filtration may play a role in affecting the final properties of the milk.
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Affiliation(s)
| | - M Corredig
- Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1
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20
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Chever S, Guyomarc'h F, Beaucher E, Famelart M. High-protein fat-free acid milk gels: Control of protein composition and heat treatment. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.02.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Thomar P, Benyahia L, Durand D, Nicolai T. The influence of adding monovalent salt on the rheology of concentrated sodium caseinate suspensions and the solubility of calcium caseinate. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.02.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Anjani G, Ohta A, Yasuhara K, Asakawa T. Solubilization of genistein by caseinate micellar system. J Oleo Sci 2014; 63:413-22. [PMID: 24599106 DOI: 10.5650/jos.ess13198] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study investigates the aggregation behavior of caseinate and the solubilization of genistein in aqueous caseinate solution. The critical aggregation concentration (CAC) of caseinate was obtained from the fluorescence intensity of 8-anilino-1-naphthalenesulfonic acid (ANS), which was enhanced by ANS-protein interactions and the hydrophobicity of caseinate. The increasing solubility of genistein in caseinate was confirmed by HPLC measurements; above and below the CAC, the genistein/caseinate molar ratio is 1:1 and 10:1, respectively. The latter ratio indicates that more caseinate molecules surround genistein below the CAC. However, the solubility of genistein in caseinate is unaffected by calcium ions. Atomic force microscopy (AFM) shows that casein sub-micelles are similarly structured in the presence and absence of genistein. In AFM phase images, the caseinate sub-micelle is brightened in the presence of genistein, implying that the particle becomes more rigid, probably because genistein attaches to the surface or to the narrow part of the sub-micelle. The diameter of sub-micelle aggregates is two times that of caseinate alone (24 nm versus 12 nm). These results were confirmed by cryo-TEM observations.
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Affiliation(s)
- Gemala Anjani
- Division of Material Sciences, Graduate School of Natural Science and Technology, Kanazawa University
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23
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Moulai-Mostefa N, Sabri N, Khalladi R, HadjSadok A. Investigations of the Effects of Salt and Biopolymer Ratio on Sodium Caseinate-Xanthan Interactions in Aqueous Solution and Emulsions. J DISPER SCI TECHNOL 2014. [DOI: 10.1080/01932691.2013.791833] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Formation and characterization of iron-binding phosphorylated human-like collagen as a potential iron supplement. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2013; 33:4361-8. [PMID: 23910354 DOI: 10.1016/j.msec.2013.06.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2013] [Revised: 05/12/2013] [Accepted: 06/19/2013] [Indexed: 11/22/2022]
Abstract
Iron incorporated into food can induce precipitation and unwanted interaction with other components in food. Iron-binding proteins represent a possibility to avoid these problems and other side effects, as the iron is protected. However, there are several technical problems associated with protein-iron complex formation. In this paper, the iron-binding phosphorylated human-like collagen (Fe-G6P-HLC) was prepared under physiological conditions through phosphorylated modification. One molecule of Fe-G6P-HLC possesses about 24 atoms of Fe. Spectroscopy analysis, differential scanning calorimetry (DSC) and equilibrium dialysis techniques were employed to investigate the characteristics of the Fe-G6P-HLC. The binding sites (nb) and apparent association constant (Kapp) between iron and phosphorylated HLC were measured at nb=23.7 and log Kapp=4.57, respectively. The amount of iron (Fe(2+) sulfate) binding to phosphorylated HLC was found to be a function of pH and phosphate content. In addition, the solubility and thermal stability of HLC were not significantly affected. The results should facilitate the utilization of HLC as a bioactive iron supplement in the food and medical industry and provide an important theoretical evidence for the application of HLC chelates.
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Sandra S, Corredig M. Rennet induced gelation of reconstituted milk protein concentrates: The role of calcium and soluble proteins during reconstitution. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.10.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Lopez F, Cuomo F, Nostro PL, Ceglie A. Effects of solvent and alkaline earth metals on the heat-induced precipitation process of sodium caseinate. Food Chem 2013; 136:266-72. [DOI: 10.1016/j.foodchem.2012.07.117] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2012] [Revised: 07/27/2012] [Accepted: 07/30/2012] [Indexed: 10/28/2022]
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Sosa-Herrera M, Lozano-Esquivel I, Ponce de León-Ramírez Y, Martínez-Padilla L. Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsions. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.02.017] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Post A, Arnold B, Weiss J, Hinrichs J. Effect of temperature and pH on the solubility of caseins: Environmental influences on the dissociation of αS- and β-casein. J Dairy Sci 2012; 95:1603-16. [DOI: 10.3168/jds.2011-4641] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2011] [Accepted: 11/30/2011] [Indexed: 11/19/2022]
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Thomar P, Durand D, Benyahia L, Nicolai T. Slow dynamics and structure in jammed milk protein suspensions. Faraday Discuss 2012; 158:325-39; discussion 351-70. [DOI: 10.1039/c2fd20014g] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Cuomo F, Ceglie A, Lopez F. Temperature dependence of calcium and magnesium induced caseinate precipitation in H2O and D2O. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.021] [Citation(s) in RCA: 26] [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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Lesmes U, Sandra S, Decker EA, McClements DJ. Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.04.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Lesmes U, Baudot P, McClements DJ. Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7962-7969. [PMID: 20527730 DOI: 10.1021/jf100703c] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The physicochemical and functional properties of oil-in-water emulsions can be controlled by engineering the interfacial layer coating the oil droplets. This study examined the impact of interfacial deposition of lactoferrin (LF) and/or caseinate (Cas) onto oil droplets stabilized by the opposite protein on emulsion stability and lipase digestibility. Zeta potential measurements show both proteins can be deposited on droplet surfaces coated with the opposite protein. Secondary emulsion formulations containing droplets coated with mixed caseinate-lactoferrin layers (Cas-LF and LF-Cas emulsions) had enhanced stability to flocculation in 3 < pH < 7 and from 0 to 80 mM calcium chloride. The majority of emulsions studied were rapidly digested by lipase in an in vitro digestion model, demonstrating the improved secondary formulations are not expected to alter lipid bioavailability. This work provides information valuable in the design of emulsion formulations for applications in the food, pharmaceutical, and personal care industries.
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Affiliation(s)
- Uri Lesmes
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
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Effect of iron chelates on oil–water interface, stabilized by milk proteins: The role of phosphate groups and pH. Prediction of iron transfer from aqueous phase toward fat globule surface by changes of interfacial properties. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.11.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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