1
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Kulkarni S, Gaikwad A, Bhoi N, Hade A, Kokwar M, Gulwade M. Isolation, purification and structure elucidation of eight saponin compounds from Calotropis gigantea. Nat Prod Res 2024:1-12. [PMID: 38534095 DOI: 10.1080/14786419.2024.2331605] [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: 08/10/2023] [Accepted: 03/10/2024] [Indexed: 03/28/2024]
Abstract
Identifying the active ingredient from plant extracts and establishing its safety and efficacy remains a challenge, so there is need to develop optimised Isolation and purification method to concentrate the natural product from plant resources. In the key content areas of Pharmaceutical, natural product Industry and food application. Asclepiadaceae perennial herb Calotropis gigantea has a long history of usage in folk medicine. The purpose of this study to isolate, purified and structure elucidation of the saponin compounds. As per the Literature study reported that, the saponin compounds remain a huge source for medicinal, are rich sources of chemical compounds having tremendous diversity with respect to structure, function and mechanism of action. In this study we selected Calotropis gigantea for the separation of the saponin. In the present study we successfully isolated, purified, elucidated the structure and identified the saponin compounds using HPLC and HR LC-MS techniques.
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Affiliation(s)
- Sudha Kulkarni
- Department of Biotechnology, Sinhgad College of Engineering, Pune, Maharashtra
| | - Ajit Gaikwad
- Department of Technology, Savitribai Phule Pune University, Pune, Maharashtra
| | - Nilesh Bhoi
- Department of Biotechnology, Sinhgad College of Engineering, Pune, Maharashtra
| | - Amit Hade
- Department of Biotechnology, Sinhgad College of Engineering, Pune, Maharashtra
| | - Mona Kokwar
- Department of Biotechnology, Sinhgad College of Engineering, Pune, Maharashtra
| | - Manali Gulwade
- Department of Biotechnology, Sinhgad College of Engineering, Pune, Maharashtra
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2
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Extraction, purification of saponins components from Xanthoceras sorbifolium Bunge leaves: potential additives in the food industry. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01669-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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3
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Li Y, Liu X, Liu H, Zhu L. Interfacial adsorption behavior and interaction mechanism in saponin–protein composite systems: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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4
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Nooshkam M, Varidi M, Alkobeisi F. Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107488] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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5
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Guldane M, Dogan M. Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and grey relational analysis coupled with principal component analysis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mehmet Guldane
- Program of Laboratory Technology, Pamukova Vocational School Sakarya University of Applied Sciences Sakarya Turkey
| | - Mahmut Dogan
- Department of Food Engineering, Engineering Faculty Erciyes University Kayseri Turkey
- TAGEM Food Analysis Center Co. Erciyes University Technopark Area 38039 Kayseri Turkey
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6
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Zhao G, Zhu L, Yin P, Liu J, Pan Y, Wang S, Yang L, Ma T, Liu H, Liu X. Mechanism of interactions between soyasaponins and soybean 7S/11S proteins. Food Chem 2022; 368:130857. [PMID: 34425341 DOI: 10.1016/j.foodchem.2021.130857] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 01/02/2023]
Abstract
In this study, the proteins glycinin (11S) and β-conglycinin (7S) were mixed with soyasaponin (Ssa) Ab/Bb to form a composite system. We used fluorescence and synchronous fluorescence spectra to demonstrate the changes in the surrounding environment and the structure of the proteins. Dynamic interface behavior analysis showed the possible interface behavior induced by the composite system. The interactions between Ssa and the proteins, along with the mode of action, were analyzed by molecular docking. The interactions between Ssa and soy protein increased with the change in concentration. The interactions between the two proteins were mediated by tryptophan (Trp) and primarily involved hydrogen bonds, which changed the microenvironment and loosened the protein structure. These results helped in understanding the mechanism underlying the interactions between Ssa Ab/Bb and 7S/11S. Furthermore, these results highlighted the theoretical fundamentals for the future applications of composite systems as surfactants in the food industry.
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Affiliation(s)
- Guoxiu Zhao
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Lijie Zhu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Peng Yin
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co., Ltd, Yucheng, Shandong 253000, China
| | - Yueying Pan
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Tao Ma
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xiuying Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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7
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Li Y, Sun D, Jiang C, Ding H, Wang Q. Preparation of Polypeptide Surfactants Using
Chromium‐Containing
Waste Leather: Effect of Hydrophilic and Lipophilic Groups. J SURFACTANTS DETERG 2021. [DOI: 10.1002/jsde.12513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yun Li
- School of Chemistry and Chemical Engineering, Yantai University Yantai 264005 China
- Shaanxi Collaborative Innovation Center of Industrial Auxiliary Chemistry & Technology Shaanxi University of Science & Technology Xi'an 710021 People's Republic of China
| | - Danyang Sun
- School of Chemistry and Chemical Engineering, Yantai University Yantai 264005 China
| | - Chenhui Jiang
- School of Chemistry and Chemical Engineering, Yantai University Yantai 264005 China
- Goertek Inc. Weifang 261031 People's Republic of China
| | - Haiyan Ding
- School of Chemistry and Chemical Engineering, Yantai University Yantai 264005 China
| | - Quanjie Wang
- School of Chemistry and Chemical Engineering, Yantai University Yantai 264005 China
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8
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Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts. Processes (Basel) 2021. [DOI: 10.3390/pr9040633] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
The surface-active and emulsifying properties of crude aqueous ethanolic extracts from untreated olive oil cake (OOC) were investigated. OOC extracts contained important concentrations of surface-active components including proteins, saponins and polyphenols (1.2–2.8%, 7.8–9.5% and 0.7–4.5% (w/w), respectively) and reduced the interfacial tension by up to 46% (14.0 ± 0.2 mN m−1) at the oil–water interface. The emulsifying ability of OOC extracts was not correlated, however, with their interfacial activity or surface-active composition. Eighty percent aqueous ethanol extract produced the most stable oil-in-water (O/W) emulsions by high-pressure homogenization. The emulsions had average volume mean droplet diameters of approximately 0.4 µm and negative ζ-potentials of about −45 mV, and were stable for up to 1 month of storage at 5, 25 and 50 °C. They were sensitive, however, to acidic pH conditions (<5) and NaCl addition (≥25 mM), indicating that the main stabilization mechanism is electrostatic due to the presence of surface-active compounds with ionizable groups, such as saponins.
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9
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Chen XW, Sun SD, Ma CG, Yang XQ. Oil-Water Interfacial-Directed Spontaneous Self-Assembly of Natural Quillaja Saponin for Controlling Interface Permeability in Colloidal Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13854-13862. [PMID: 33166459 DOI: 10.1021/acs.jafc.0c04431] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Assembly of amphiphiles at the interface of two immiscible fluids is of great scientific and technological interest in offering efficient routes to smart vehicles for functional deliveries. Natural Quillaja saponin (QS) has gathered widespread interest within the scientific community as a result of its unique interfacial properties. Herein, spontaneously interface-driven self-assembly (SIDSA) of QS at the oil-water interface was systematically studied by morphology and spectroscopy. It was found to self-assemble into a micrometer-scale network in helical fibers by combined intermolecular π-π stacking and hydrogen bonding among saponins at the liquid-liquid interface. From SIDSA, multilayer films on the surfaces of dispersed droplets were formed and enhanced emulsion stability. Interfacial QS-based films on droplet surfaces were also shown to confine interfacial diffusion processes by serving as transport barriers. Furthermore, they can be exploited to control the release of volatiles from the dispersed liquid phase by regulating the interface film, which is shown by molecular dynamics to occur through a hydrogen-bonded mechanism. These results provide new insight into the interfacial assembly structure that can enable unique controllable release in a broad range of applications in food, beverages, pharmaceuticals, and cosmetics.
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Affiliation(s)
- Xiao-Wei Chen
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Shang-De Sun
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Xiao-Quan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
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10
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Zhu L, Xu Q, Liu X, Xu Y, Yang L, Wang S, Li J, He Y, Liu H. Soy glycinin-soyasaponin mixtures at oil-water interface: Interfacial behavior and O/W emulsion stability. Food Chem 2020; 327:127062. [PMID: 32454279 DOI: 10.1016/j.foodchem.2020.127062] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 04/21/2020] [Accepted: 05/12/2020] [Indexed: 12/30/2022]
Abstract
Soy glycinin (11S) was mixed with soyasaponin (Ssa) to elucidate the mechanism(s) involved in the stabilization of emulsions by mixed systems based on dynamic interfacial tension and dilatational rheology at the oil-water interface. The short/long-term properties of oil-in-water emulsions stabilized by 11S-Ssa mixtures included droplet-size distribution, droplet ζ-potential, microstructure, and Turbiscan stability index. The combination of Ssa (0.05%) with 11S significantly affected the interfacial dilatational and emulsion properties although the interfacial properties were still dominated by the protein. Higher concentrations (0.1% and 0.2%) of Ssa combined with 11S synergistically decreased the interfacial tension, which was attributed to the interaction between 11S and Ssa. Using high Ssa concentrations (0.25%-0.5%) enhanced the long-term stability of emulsions (in response to external deformations) after 42 d. These results will aid the basic understanding of protein-Ssa interfacial adsorption during emulsion formation and can help prepare natural food additives for designing emulsions.
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Affiliation(s)
- Lijie Zhu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Qingying Xu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xiuying Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Yangyang Xu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Shengnan Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jun Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yutang He
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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11
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Kaspchak E, Bonassoli ABG, Iwankiw PK, Kayukawa CTM, Igarashi-Mafra L, Mafra MR. Interactions of antinutrients mixtures with bovine serum albumin and its influence on in vitro protein digestibility. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.113699] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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12
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Tucker IM, Burley A, Petkova RE, Hosking SL, Penfold J, Thomas RK, Li PX, Webster JRP, Welbourn R. Mixing Natural and Synthetic Surfactants: Co-Adsorption of Triterpenoid Saponins and Sodium Dodecyl Sulfate at the Air-Water Interface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:5997-6006. [PMID: 32388992 DOI: 10.1021/acs.langmuir.0c00922] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Saponins are highly surface active glycosides, derived from a wide range of plant species. Their ability to produce stable foams and emulsions has stimulated their applications in beverages, foods, and cosmetics. To explore a wider range of potential applications, their surface mixing properties with conventional surfactants have been investigated. The competitive adsorption of the triterpenoid saponin escin with an anionic surfactant sodium dodecyl sulfate, SDS, at the air-water interface has been studied by neutron reflectivity, NR, and surface tension. The NR measurements, at concentrations above the mixed critical micelle concentration, demonstrate the impact of the relative surface activities of the two components. The surface mixing is highly nonideal and can be described quantitatively by the pseudophase approximation with the inclusion of the quadratic and cubic terms in the excess free energy of mixing. Hence, the surface mixing is highly asymmetrical and reflects both the electrostatic and steric contributions to the intermolecular interactions. The relative importance of the steric contribution is reinforced by the observation that the micelle mixing is even more nonideal than the surface mixing. The mixing properties result in the surface adsorption being largely dominated by the SDS over the composition and concentration range explored. The results and their interpretation provide an important insight into the wider potential for mixing saponins with more conventional surfactants.
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Affiliation(s)
- I M Tucker
- Unilever Research and Development, Port Sunlight Laboratory, Quarry Road East, Bebington, Wirral CH63 3JW, U.K
| | - A Burley
- Unilever Research and Development, Port Sunlight Laboratory, Quarry Road East, Bebington, Wirral CH63 3JW, U.K
| | - R E Petkova
- Unilever Research and Development, Port Sunlight Laboratory, Quarry Road East, Bebington, Wirral CH63 3JW, U.K
| | - S L Hosking
- Unilever Research and Development, Port Sunlight Laboratory, Quarry Road East, Bebington, Wirral CH63 3JW, U.K
| | - J Penfold
- ISIS Facility, STFC, Rutherford Appleton Laboratory, Chilton, Didcot OX11 0QX, OXON, U.K
- Physical and Theoretical Chemistry Laboratory, Oxford University, South Parks Road, Oxford OX1 3QZ, U.K
| | - R K Thomas
- Physical and Theoretical Chemistry Laboratory, Oxford University, South Parks Road, Oxford OX1 3QZ, U.K
| | - P X Li
- ISIS Facility, STFC, Rutherford Appleton Laboratory, Chilton, Didcot OX11 0QX, OXON, U.K
| | - J R P Webster
- ISIS Facility, STFC, Rutherford Appleton Laboratory, Chilton, Didcot OX11 0QX, OXON, U.K
| | - R Welbourn
- ISIS Facility, STFC, Rutherford Appleton Laboratory, Chilton, Didcot OX11 0QX, OXON, U.K
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13
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Surface activity and foaming properties of saponin-rich plants extracts. Adv Colloid Interface Sci 2020; 279:102145. [PMID: 32229329 DOI: 10.1016/j.cis.2020.102145] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 03/13/2020] [Accepted: 03/17/2020] [Indexed: 12/11/2022]
Abstract
Saponins are amphiphilic glycosidic secondary metabolites produced by numerous plants. So far only few of them have been thoroughly analyzed and even less have found industrial applications as biosurfactants. In this contribution we screen 45 plants from different families, reported to be rich in saponins, for their surface activity and foaming properties. For this purpose, the room-temperature aqueous extracts (macerates) from the alleged saponin-rich plant organs were prepared and spray-dried under the same conditions, in presence of sodium benzoate and potassium sorbate as preservatives and drying aids. For 15 selected plants, the extraction was also performed using hot water (decoction for 15 min) but high temperature in most cases deteriorated surface activity of the extracts. To our knowledge, for most of the extracts this is the first quantitative report on their surface activity. Among the tested plants, only 3 showed the ability to reduce surface tension of their solutions by more than 20 mN/m at 1% dry extract mass content. The adsorption layers forming spontaneously on the surface of these extracts showed a broad range of surface dilational rheology responses - from null to very high, with surface dilational elasticity modulus, E' in excess of 100 mN/m for 5 plants. In all cases the surface dilational response was dominated by the elastic contribution, typical for saponins and other biosurfactants. Almost all extracts showed the ability to froth, but only 32 could sustain the foam for more than 1 min (for 11 extracts the foams were stable during at least 10 min). In general, the ability to lower surface tension and to produce adsorbed layers with high surface elasticity did not correlate well with the ability to form and sustain the foam. Based on the overall characteristics, Saponaria officinalis L. (soapwort), Avena sativa L. (oat), Aesculus hippocastanum L. (horse chestnut), Chenopodium quinoa Willd. (quinoa), Vaccaria hispanica (Mill.) Rauschert (cowherb) and Glycine max (L.) Merr. (soybean) are proposed as the best potential sources of saponins for surfactant applications in natural cosmetic and household products.
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14
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Salminen H, Bischoff S, Weiss J. Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures. J Food Sci 2020; 85:1213-1222. [PMID: 32249411 DOI: 10.1111/1750-3841.15104] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 02/03/2020] [Accepted: 02/14/2020] [Indexed: 11/27/2022]
Abstract
Knowledge of binary emulsifiers' influence on the formation and stability of emulsion-based products is still limited. The aim of this study was to investigate the emulsifying properties of Quillaja saponin-egg lecithin mixtures at different concentration ratios (r = 5:0, 4:1, 3:2, 2:3, 1:4, and 0:5) with total emulsifier concentration set to 0.5% or 1.0% (w/w). For this, oil-in-water emulsions (10% oil, pH 7) were prepared via high-pressure homogenization. Furthermore, emulsion stability against different environmental stresses was tested. All the binary emulsifier mixtures formed submicron sized emulsions upon homogenization. The most stable emulsions among the mixed emulsifiers were obtained at low Quillaja saponin concentration at r = 1:4 that showed similar physical stability over time to emulsions stabilized by Quillaja saponins and egg lecithin alone. The data suggested that the mixtures of Quillaja saponins and egg lecithins built mixed interfacial layers that were prone to changes over time. Emulsions stabilized by the binary mixtures were in general less stable against changes in pH and ionic strength than the emulsions stabilized by the individual emulsifiers. An exception were the emulsions at r = 1:4 that showed improved stability at pH 2 over the phase separated Quillaja saponin-stabilized emulsions at the same pH. Moreover, all the emulsions were heat stable up to 90 °C. On the other hand, none of the emulsions were stable upon freeze-thawing. These results increase our understanding of technofunctionality of binary emulsifier systems. PRACTICAL APPLICATION: Food-grade and natural emulsifier mixtures composed of Quillaja saponins and egg lecithin may be used in selected emulsion-based food or personal care product applications to replace synthetic surfactants due to issues with consumer acceptance and regulatory restrictions.
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Affiliation(s)
- Hanna Salminen
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany
| | - Sonja Bischoff
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, Stuttgart, 70599, Germany
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15
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Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark. Molecules 2020; 25:molecules25071538. [PMID: 32230976 PMCID: PMC7181021 DOI: 10.3390/molecules25071538] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/23/2020] [Accepted: 03/24/2020] [Indexed: 11/30/2022] Open
Abstract
Replacing synthetic surfactants by natural alternatives when formulating nanoemulsions has gained attention as a sustainable approach. In this context, nanoemulsions based on sweet almond oil and stabilized by saponin from Quillaja bark with glycerol as cosurfactant were prepared by the high-pressure homogenization method. The effects of oil/water (O/W) ratio, total surfactant amount, and saponin/glycerol ratio on their stability were analyzed. The formation and stabilization of the oil-in-water nanoemulsions were analyzed through the evaluation of stability over time, pH, zeta potential, and particle size distribution analysis. Moreover, a design of experiments was performed to assess the most suitable composition based on particle size and stability parameters. The prepared nanoemulsions are, in general, highly stable over time, showing zeta potential values lower than −40 mV, a slight acid behavior due to the character of the components, and particle size (in volume) in the range of 1.1 to 4.3 µm. Response surface methodology revealed that formulations using an O/W ratio of 10/90 and 1.5 wt% surfactant resulted in lower particle sizes and zeta potential, presenting higher stability. The use of glycerol did not positively affect the formulations, which reinforces the suitability of preparing highly stable nanoemulsions based on natural surfactants such as saponins.
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16
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Interaction of Quillaja bark saponin and bovine serum albumin: Effect on secondary and tertiary structure, gelation and in vitro digestibility of the protein. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108970] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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17
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Optimisation and kinetic study of the ultrasonic-assisted extraction of total saponins from alfalfa (Medicago sativa) and its bioaccessibility using the response surface methodology. Food Chem 2020; 309:125786. [DOI: 10.1016/j.foodchem.2019.125786] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 10/04/2019] [Accepted: 10/22/2019] [Indexed: 01/03/2023]
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18
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Taarji N, Vodo S, Bouhoute M, Khalid N, Hafidi A, Kobayashi I, Neves MA, Isoda H, Nakajima M. Preparation of monodisperse O/W emulsions using a crude surface-active extract from argan by-products in microchannel emulsification. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2019.124050] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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19
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Foamy matters: an update on Quillaja saponins and their use as immunoadjuvants. Future Med Chem 2019; 11:1485-1499. [DOI: 10.4155/fmc-2018-0438] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Immunoadjuvant Quillaja spp. tree saponins stimulate both cellular and humoral responses, significantly widening vaccine target pathogen spectra. Host toxicity of specific saponins, fractions and extracts may be rather low and further reduced using lipid-based delivery systems. Saponins contain a hydrophobic central aglycone decorated with several sugar residues, posing a challenge for viable chemical synthesis. These, however, may provide simpler analogs. Saponin chemistry affords characteristic interactions with cell membranes, which are essential for its mechanism of action. Natural sources include Quillaja saponaria barks and, more recently, Quillaja brasiliensis leaves. Sustainable large-scale supply can use young plants grown in clonal gardens and elicitation treatments. Quillaja genomic studies will most likely buttress future synthetic biology-based saponin production efforts.
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Ulaganathan V, Del Castillo L, Webber JL, Ho TT, Ferri JK, Krasowska M, Beattie DA. The influence of pH on the interfacial behaviour of Quillaja bark saponin at the air-solution interface. Colloids Surf B Biointerfaces 2019; 176:412-419. [DOI: 10.1016/j.colsurfb.2019.01.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 11/29/2018] [Accepted: 01/05/2019] [Indexed: 10/27/2022]
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Reichert CL, Salminen H, Weiss J. Quillaja Saponin Characteristics and Functional Properties. Annu Rev Food Sci Technol 2019; 10:43-73. [DOI: 10.1146/annurev-food-032818-122010] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Consumer concerns about synthetically derived food additives have increased current research efforts to find naturally occurring alternatives. This review focuses on a group of natural surfactants, the Quillaja saponins, that can be extracted from the Quillaja saponaria Molina tree. Quillaja saponins are triterpenoid saponins comprising a hydrophobic quillaic acid backbone and hydrophilic sugar moieties. Commercially available Quillaja saponin products and their composition and properties are described, and the technofunctionality of Quillaja saponins in a variety of food, cosmetic, and pharmaceutical product applications is discussed. These applications make use of the biological and interfacial activities of Quillaja saponins and their ability to form and stabilize colloidal structures such as emulsions, foams, crystallized lipid particles, heteroaggregates, and micelles. Further emphasis is given to the complexation and functional properties of Quillaja saponins with other cosurfactants to create mixed surfactant systems, an approach that has the potential to facilitate new interfacial structures and novel functionalities.
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Affiliation(s)
- Corina L. Reichert
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Hanna Salminen
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
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Salminen H, Bischoff S, Weiss J. Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-018-09563-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Influence of concentration ratio on emulsifying properties of Quillaja saponin - protein or lecithin mixed systems. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.10.050] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ralla T, Salminen H, Edelmann M, Dawid C, Hofmann T, Weiss J. Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.035] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Reichert CL, Salminen H, Badolato Bönisch G, Schäfer C, Weiss J. Concentration effect of Quillaja saponin – Co-surfactant mixtures on emulsifying properties. J Colloid Interface Sci 2018; 519:71-80. [DOI: 10.1016/j.jcis.2018.01.105] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 01/27/2018] [Accepted: 01/29/2018] [Indexed: 10/18/2022]
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de Faria JT, de Oliveira EB, Minim VPR, Minim LA. Performance of Quillaja bark saponin and β-lactoglobulin mixtures on emulsion formation and stability. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ralla T, Salminen H, Edelmann M, Dawid C, Hofmann T, Weiss J. Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4153-4160. [PMID: 28453286 DOI: 10.1021/acs.jafc.7b00441] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The interfacial and emulsion-forming properties of sugar beet extract (Beta vulgaris L.) were examined and compared to a Quillaja extract that is widely used within the food industry. We investigated the influence of extract concentration on surface activity at oil-water and air-water interfaces and on the formation of oil-in-water emulsions (10% w/w, pH 7). Sugar beet extract reduced the interfacial tension up to 38% at the oil-water interface, and the surface tension up to 33% at the air-water surface. The generated emulsions were negatively charged (ζ ≈ -46 mV) and had the smallest particle sizes (d43) of ∼1.3 μm at a low emulsifier-to-oil ratio of 0.75:10. Applying lower or higher extract concentrations increased the mean particle sizes. The smallest emulsions were formed at an optimum homogenization pressure of 69 MPa. Higher homogenization pressures led to increased particle sizes. Overall, sugar beet extract showed high surface activity. Furthermore, the formation of small emulsion droplets was successful; however, the droplets were bigger compared to those from the Quillaja extract. These results indicate sugar beet as an effective natural emulsifier that may be utilized for a variety of food and beverage applications.
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Affiliation(s)
- Theo Ralla
- Department of Food Physics and Meat Science, University of Hohenheim , Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- Department of Food Physics and Meat Science, University of Hohenheim , Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Matthias Edelmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, University of Hohenheim , Garbenstrasse 21/25, 70599 Stuttgart, Germany
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Böttcher S, Drusch S. Saponins - Self-assembly and behavior at aqueous interfaces. Adv Colloid Interface Sci 2017; 243:105-113. [PMID: 28285779 DOI: 10.1016/j.cis.2017.02.008] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 02/25/2017] [Accepted: 02/26/2017] [Indexed: 11/28/2022]
Abstract
Saponins are interfacially active ingredients in plants consisting of a hydrophobic aglycone structure with hydrophilic sugar residues. Variations in aglycone structure as well as type and amount of sugar residues occur depending on the botanical origin. Saponins are a heterogeneous and broad class of natural substances and therefore the relationship between molecular structure and interfacial properties is complex and, yet, not completely understood. A wide range of research focused either on structural elucidation of saponins or interfacial properties. This review combines recent knowledge on structural features with interfacial properties and draws conclusions on how saponin structure affects interfacial properties. Fundamental understanding on interfacial configuration of individual saponin molecules at the interface distinctly increased. It was shown that interfacial configuration may differ depending on botanical origin and thus structure of the saponins. The formation of strong viscoelastic interfacial films by some saponins was attributed to hydrogen bonds between neighboring sugar residues. Few studies analyzed the relationship between botanical origin and interfacial rheology and derived main conclusions on important structural features. Saponins with a triterpenoid structure are most likely to form viscoelastic films, which result in stable foams and emulsions. The aglycone subtype may also affect interfacial properties as triterpenoid saponins of oleanane type formed most stable interfacial networks. But for more reliable conclusions more saponins from other aglycone subtypes (dammarane, ursolic) have to be analyzed. To-date only extracts from Quillaja saponaria Molina are approved for food products and many studies focused on these extracts. From experiments on interfacial rheology a reasonable model for supramolecular structure of Quillaja saponins was developed. It was further shown that Quillaja saponins may form micelles loaded with hydrophobic substances, nano-emulsions and stable foams. In combination proteins an increase in interfacial film stability may be observed but also negative phenomena like aggregation of oil droplets in emulsions may occur.
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Affiliation(s)
- Sandra Böttcher
- Technische Universität Berlin, Institute for Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str.22, 14195 Berlin, Germany.
| | - Stephan Drusch
- Technische Universität Berlin, Institute for Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str.22, 14195 Berlin, Germany.
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Influence of heat on miscibility of Quillaja saponins in mixtures with a co-surfactant. Food Res Int 2016; 88:16-23. [DOI: 10.1016/j.foodres.2016.03.034] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 03/27/2016] [Accepted: 03/29/2016] [Indexed: 11/22/2022]
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de Faria JT, de Oliveira EB, Minim VPR, Minim LA. Emulsifying properties of β-lactoglobulin and Quillaja bark saponin mixtures: Effects of number of homogenization passes, pH, and NaCl concentration. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1217007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Kezwoń A, Góral I, Frączyk T, Wojciechowski K. Effect of surfactants on surface activity and rheological properties of type I collagen at air/water interface. Colloids Surf B Biointerfaces 2016; 148:238-248. [PMID: 27616064 DOI: 10.1016/j.colsurfb.2016.08.058] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Revised: 07/25/2016] [Accepted: 08/30/2016] [Indexed: 01/22/2023]
Abstract
We describe the effect of three synthetic surfactants (anionic - sodium dodecyl sulfate (SDS), cationic - cetyltrimethylammonium bromide (CTAB) and nonionic - Triton X-100 (TX-100)) on surface properties of the type I calf skin collagen at the air/water interface in acidic solutions (pH 1.8). The protein concentration was fixed at 5×10-6molL-1 and the surfactant concentration was varied in the range 5×10-6molL-1-1×10-4molL-1, producing the protein/surfactant mixtures with molar ratios of 1:1, 1:2, 1:5, 1:10 and 1:20. An Axisymmetric Drop Shape Analysis (ADSA) method was used to determine the dynamic surface tension and surface dilatational moduli of the mixed adsorption layers. Two spectroscopic techniques: UV-vis spectroscopy and fluorimetry allowed us to determine the effect of the surfactants on the protein structure. The thermodynamic characteristic of the mixtures was studied using isothermal titration calorimetry (ITC) and differential scanning calorimetry (DSC). Modification of the collagen structure by SDS at low surfactant/protein ratios has a positive effect on the mixture's surface activity with only minor deterioration of the rheological properties of the adsorbed layers. The collagen/CTAB mixtures do not show that pronounced improvement in surface activity, while rheological properties are significantly deteriorated. The mixtures with non-ionic TX-100 do not show any synergistic effects in surface activity.
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Affiliation(s)
- Aleksandra Kezwoń
- Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664, Warsaw, Poland
| | - Ilona Góral
- Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664, Warsaw, Poland
| | - Tomasz Frączyk
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawińskiego 5a, 02-106 Warsaw, Poland
| | - Kamil Wojciechowski
- Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664, Warsaw, Poland.
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Parthasarathi S, Muthukumar SP, Anandharamakrishnan C. The influence of droplet size on the stability, in vivo digestion, and oral bioavailability of vitamin E emulsions. Food Funct 2016; 7:2294-302. [DOI: 10.1039/c5fo01517k] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Vitamin E (α-tocopherol) is a nutraceutical compound, which has been shown to possess potent antioxidant and anticancer activity.
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Affiliation(s)
- S. Parthasarathi
- Department of Food Engineering
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
- Academy of Scientific and Innovative Research (AcSIR)
| | - S. P. Muthukumar
- Animal House Facility
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
| | - C. Anandharamakrishnan
- Department of Food Engineering
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
- Academy of Scientific and Innovative Research (AcSIR)
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Kezwoń A, Chromińska I, Frączyk T, Wojciechowski K. Effect of enzymatic hydrolysis on surface activity and surface rheology of type I collagen. Colloids Surf B Biointerfaces 2016; 137:60-9. [DOI: 10.1016/j.colsurfb.2015.05.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2015] [Revised: 05/08/2015] [Accepted: 05/10/2015] [Indexed: 10/23/2022]
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Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.007] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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38
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Wan ZL, Wang LY, Wang JM, Yuan Y, Yang XQ. Synergistic foaming and surface properties of a weakly interacting mixture of soy glycinin and biosurfactant stevioside. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6834-43. [PMID: 24955775 DOI: 10.1021/jf502027u] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The adsorption of the mixtures of soy glycinin (11S) with a biosurfactant stevioside (STE) at the air-water interface was studied to understand its relation with foaming properties. A combination of several techniques such as dynamic surface tension, dilatational rheology, fluorescence spectroscopy, and isothermal titration calorimetry (ITC) was used. In the presence of intermediate STE concentrations (0.25-0.5%), the weak binding of STE with 11S in bulk occurred by hydrophobic interactions, which could induce conformational changes of 11S, as evidenced by fluorescence and ITC. Accordingly, the strong synergy in reducing surface tension and the plateau in surface elasticity for mixed 11S-STE layers formed from the weakly interacting mixtures were clearly observed. This effect could be explained by the complexation with STE, which might facilitate the partial dissociation and further unfolding of 11S upon adsorption, thus enhancing the protein-protein and protein-STE interfacial interactions. These surface properties were positively reflected in foams produced by the weakly interacting system, which exhibited good foaming capacity and considerable stability probably due to better response to external stresses. However, at high STE concentrations (1-2%), as a consequence of the interface dominated by STE due to the preferential adsorption of STE molecules, the surface elasticity of layers dramatically decreased, and the resultant foams became less stable.
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Affiliation(s)
- Zhi-Li Wan
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China
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Interaction of Quillaja bark saponins with food-relevant proteins. Adv Colloid Interface Sci 2014; 209:185-95. [PMID: 24802169 DOI: 10.1016/j.cis.2014.04.005] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Revised: 04/09/2014] [Accepted: 04/10/2014] [Indexed: 11/22/2022]
Abstract
The surface activity and aggregation behaviour of two Quillaja bark saponins (QBS) are compared using surface tension, conductometry and light scattering. Despite formally of the same origin (bark of the Quillaja saponaria Molina tree), the two QBS show markedly different ionic characters and critical micelle concentrations (7.7·10(-6) mol·dm(-3) and 1.2·10(-4) mol·dm(-3)). The new interpretation of the surface tension isotherms for both QBS allowed us to propose an explanation for the previous discrepancy concerning the orientation of the saponin molecules in the adsorbed layer. The effect of three food-related proteins (hen egg lysozyme, bovine β-lactoglobulin and β-casein) on surface tension of the saponins is also described. Dynamic surface tension was measured at fixed protein concentrations and QBS concentrations varying in the range 5·10(-7)-1·10(-3) mol·dm(-3). Both dynamic and extrapolated equilibrium surface tensions of the protein/QBS mixtures depend not only on the protein, but also on the QBS source. In general, the surface tension for mixtures of the QBS with lower CMC and less ionic character shows less pronounced synergistic effects. This is especially well visible for β-casein/QBS mixtures, where a characteristic maximum in the surface tension isotherm around the molar ratio of one can be noticed for one saponin product, but not for the other.
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