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Yin X, Wusigale, Cheng H, Van der Meeren P, Liang L. The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey protein. Food Res Int 2024; 188:114485. [PMID: 38823871 DOI: 10.1016/j.foodres.2024.114485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 05/02/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Whey protein isolate (WPI) is mainly composed of β-lactoglobulin (β-LG), α-lactalbumin (α-LA) and bovine serum albumin (BSA). The aim of this study was to compare and analyze the influence of WPI and its three main constituent proteins, as well as proportionally reconstituted WPI (R-WPI) on resveratrol. It was found that the storage stability of resveratrol was protected by WPI, not affected by R-WPI, but reduced by individual whey proteins at 45°C for 30 days. The rank of accelerated degradation of resveratrol by individual whey proteins was BSA > α-LA > β-LG. The antioxidant activity, localization of resveratrol and oxidation of carrier proteins were determined by ABTS, H2O2 assay, synchronous fluorescence, carbonyl and circular dichroism. The non-covalent interactions and disulfide bonds between constituent proteins improved the antioxidant activity of the R-WPI-resveratrol complex, the oxidation stability of the carrier and the solvent shielding effect on resveratrol, which synergistically inhibited the degradation of resveratrol in R-WPI system. The results gave insight into elucidating the interaction mechanism of resveratrol with protein carriers.
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Affiliation(s)
- Xin Yin
- State Key Lab of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Wusigale
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Hao Cheng
- State Key Lab of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Li Liang
- State Key Lab of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
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2
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Jennings CC, Freidenberger M, Christensen SA, Conlin J, Freidenberger O, Kenealey JD. Thermal characterization and separation of whey proteins by differential scanning calorimetry. Food Chem 2024; 441:138347. [PMID: 38183724 DOI: 10.1016/j.foodchem.2023.138347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/16/2023] [Accepted: 12/30/2023] [Indexed: 01/08/2024]
Abstract
Most commercially available whey products contain a mixture of 6-7 whey proteins; however, there is an increased focus on using the individual whey proteins for their unique biological activities. Before extracting individual whey proteins for use, it is important to quantify how much of a particular protein is present in whey mixtures as well as if the protein is still structurally folded. We first characterized the denaturation temperature and enthalpy values for the six purified whey proteins at six pHs (3-9) and under ion chelation using a nano-differential scanning calorimeter (DSC). From the individual protein scans, we determined the optimal condition for detecting all 6 proteins on a single DSC scan was whey in an EDTA MOPs pH 6.7 buffer.
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Affiliation(s)
- Charity C Jennings
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - McCall Freidenberger
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - Shawn A Christensen
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - Joy Conlin
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - Olivia Freidenberger
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - Jason D Kenealey
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States.
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3
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Fu M, Gao J, Mao K, Sun J, Ahmed Sadiq F, Sang Y. Interaction mechanism between surface layer protein and yeast mannan: Insights from multi-spectroscopic and molecular dynamics simulation analyses. Food Chem 2024; 433:137352. [PMID: 37678123 DOI: 10.1016/j.foodchem.2023.137352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 08/05/2023] [Accepted: 08/28/2023] [Indexed: 09/09/2023]
Abstract
Tibet kefir grain (TKG) formation is mainly dependent on the aggregation of lactobacillus and yeasts. The interaction of surface layer protein (SLP) and yeast mannan plays an important role in mediating the co-aggregation of Lactobacillus kefiri with Saccharomyces cerevisiae. The interaction mechanism of the two was researched through multispectral spectroscopy, morphology observation and silico approaches. Fluorescence spectra data revealed that mannan was bound to SLP through a spontaneous binding process. The particle size of the binding complex increased as the mannan concentration increased. Synchronous fluorescence spectroscopy and circular dichroism (CD) spectra showed the conformational and microenvironment alteration of SLP treated with mannan. Molecular docking results indicated that hydrophobic interactions played major roles in the formation of SLP-mannan complexes. These findings provide a deeper insight into the interactions of protein and polysaccharide, and this knowledge is valuable in the application of SLP and mannan in co-fermentation systems.
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Affiliation(s)
- Mengqi Fu
- Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jie Gao
- Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China.
| | - Kemin Mao
- Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jilu Sun
- Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | | | - Yaxin Sang
- Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China.
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4
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Xu Z, Du H, Manyande A, Xiong S. A comprehensive investigation on the interaction between jaceosidin, baicalein and lipoxygenase: Multi-spectroscopic analysis and computational study. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 304:123423. [PMID: 37742591 DOI: 10.1016/j.saa.2023.123423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 08/11/2023] [Accepted: 09/16/2023] [Indexed: 09/26/2023]
Abstract
Lipoxygenase (LOX) has the harmful effect of accelerating lipid oxidation, and polyphenols have the inhibitory effect on lipoxygenase. However, there were rare researches investigated on the interactions between polyphenols and LOX. In this study, the binding mechanisms between polyphenols (Jaceosidin-JSD and baicalein-BCL) and LOX were investigated by multi-spectroscopic analysis and computational study. Both JSD and BCL binding to LOX resulted in static fluorescence quenching, and the complexes of JSD-LOX and BCL-LOX were built at a molar ratio of 1:1, respectively. The binding constants of LOX-JSD (72.18 × 105 L/mol at 298 K) and LOX-BCL (12.43 × 105 L/mol at 298 K) indicated that LOX had stronger binding affinity to JSD compared to BCL. Compared with BCL-LOX, the JSD-LOX system formed more hydrogen bonds which ensured a stronger bond between JSD and LOX. The studies in molecular dynamics also demonstrated that the JSD-LOX complex is more stable, and the addition of JSD is more conducive to the complex formation. The current study provides some new insights for the study on the inhibition of lipid oxidation and affords a new strategy for the discovery of novel food preservatives.
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Affiliation(s)
- Zeru Xu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Hongying Du
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, PR China.
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex TW8 9GA, UK
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
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5
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Saadi S, Makhlouf C, Nacer NE, Halima B, Faiza A, Kahina H, Wahiba F, Afaf K, Rabah K, Saoudi Z. Whey proteins as multifunctional food materials: Recent advancements in hydrolysis, separation, and peptidomimetic approaches. Compr Rev Food Sci Food Saf 2024; 23:e13288. [PMID: 38284584 DOI: 10.1111/1541-4337.13288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/23/2023] [Accepted: 12/11/2023] [Indexed: 01/30/2024]
Abstract
Whey protein derived bioactives, including α-lactalbumin, ß-lactoglobulin, bovine serum albumin, lactoferrin, transferrin, and proteose-peptones, have exhibited wide ranges of functional, biological and therapeutic properties varying from anticancer, antihypertensive, and antimicrobial effects. In addition, their functional properties involve gelling, emulsifying, and foaming abilities. For these reasons, this review article is framed to understand the relationship existed in between those compound levels and structures with their main functional, biological, and therapeutic properties exhibited either in vitro or in vivo. The impacts of hydrolysis mechanism and separation techniques in enhancing those properties are likewise discussed. Furthermore, special emphasize is given to multifunctional effects of whey derived bioactives and their future trends in ameliorating further food, pharmaceutical, and nutraceutical products. The underlying mechanism effects of those properties are still remained unclear in terms of activity levels, efficacy, and targeted effectiveness. For these reasons, some important models linking to functional properties, thermal properties and cell circumstances are established. Moreover, the coexistence of radical trapping groups, chelating groups, sulfhydryl groups, inhibitory groups, and peptide bonds seemed to be the key elements in triggering those functions and properties. Practical Application: Whey proteins are the byproducts of cheese processing and usually the exploitation of these food waste products has increasingly getting acceptance in many countries, especially European countries. Whey proteins share comparable nutritive values to milk products, particularly on their richness on important proteins that can serve immune protection, structural, and energetic roles. The nutritive profile of whey proteins shows diverse type of bioactive molecules like α-lactalbumin, ß-lactoglobulin, lactoferrin, transferrin, immunoglobulin, and proteose peptones with wide biological importance to the living system, such as in maintaining immunological, neuronal, and signaling roles. The diversification of proteins of whey products prompted scientists to exploit the real mechanisms behind of their biological and therapeutic effects, especially in declining the risk of cancer, tumor, and further complications like diabetes type 2 and hypertension risk effects. For these reasons, profiling these types of proteins using different proteomic and peptidomic approaches helps in determining their biological and therapeutic targets along with their release into gastrointestinal tract conditions and their bioavailabilities into portal circulation, tissue, and organs. The wide applicability of those protein fractions and their derivative bioactive products showed significant impacts in the field of emulsion and double emulsion stabilization by playing roles as emulsifying, surfactant, stabilizing, and foaming agents. Their amphoteric properties helped them to act as excellent encapsulating agents, particularly as vehicle for delivering important vitamins and bioactive compounds. The presence of ferric elements increased their transportation to several metal-ions in the same time increased their scavenging effects to metal-transition and peroxidation of lipids. Their richness with almost essential and nonessential amino acids makes them as selective microbial starters, in addition their richness in sulfhydryl amino acids allowed them to act a cross-linker in conjugating further biomolecules. For instance, conjugating gold-nanoparticles and fluorescent materials in targeting diseases like cancer and tumors in vivo is considered the cutting-edges strategies for these versatile molecules due to their active diffusion across-cell membrane and the presence of specific transporters to these therapeutic molecules.
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Affiliation(s)
- Sami Saadi
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Chaalal Makhlouf
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratory of Biotechnology and Food Quality, Institute of Nutrition, Food and Agro-Food Technologies, University of Constantine 1, Constantine, Algeria
- Laboratory of Applied Biochemistry, Faculty of Nature and Life Science, University of Bejaia, Bejaia, Algeria
| | - Nor Elhouda Nacer
- Department of Biology of Organisms, Faculty of Natural and Life Sciences, University of Batna 2, Batna, Algeria
| | - Boughellout Halima
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Adoui Faiza
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Hafid Kahina
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Equipe MaQuaV, Laboratoire Bioqual INATAA, Université des Frères Mentouri-Constantine 1, Constantine, Algeria
| | - Falek Wahiba
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Kheroufi Afaf
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Kezih Rabah
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratory of Biotechnology and Food Quality, Institute of Nutrition, Food and Agro-Food Technologies, University of Constantine 1, Constantine, Algeria
| | - Zineddine Saoudi
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
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6
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Rasera ML, de Maria ALA, Tavares GM. Co-aggregation between whey proteins and carotenoids from yellow mombin (Spondias mombin): Impact of carotenoids' self-aggregation. Food Res Int 2023; 169:112855. [PMID: 37254429 DOI: 10.1016/j.foodres.2023.112855] [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: 01/27/2023] [Revised: 04/13/2023] [Accepted: 04/16/2023] [Indexed: 06/01/2023]
Abstract
The interaction between whey proteins and carotenoid is reported to improve carotenoid solubility and stability, however, the strong trend of carotenoids to aggregate when in polar systems is often neglected in papers addressing their molecular interaction. Therefore, this study focused on characterizing the aggregative behavior of the carotenoids from yellow mombin (Spondias mombin) and to understand how these carotenoids behave when added to aqueous dispersions of whey proteins. Carotenoids-rich extract, containing mainly β-cryptoxanthin and lutein, was obtained from freeze-dried yellow mombin pulp and its aggregative behavior in ethanol/water medium was studied. By increasing the medium polarity, carotenoids trend to form J-aggregation, causing a drop in the color intensity of the solution. When added to whey protein aqueous dispersions, rather than a protein-carotenoid bimolecular interaction, the formation of co-aggregates between carotenoids and whey proteins was evidenced by preparative size exclusion chromatography. These results may contribute to the developing functional food products.
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Affiliation(s)
- Mariana L Rasera
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.
| | - Ana Luiza A de Maria
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.
| | - Guilherme M Tavares
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.
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7
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Cai Z, Wei Y, Shi A, Zhong J, Rao P, Wang Q, Zhang H. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Adv Colloid Interface Sci 2023; 313:102863. [PMID: 36868168 DOI: 10.1016/j.cis.2023.102863] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 03/02/2023]
Abstract
Emulsions are thermodynamically unstable systems that tend to separate into two immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the oil-water interface plays an important role in the emulsion stability. The interfacial layer properties of emulsion droplets have been considered the cutting-in points that influence emulsion stability, a traditional motif of physical chemistry and colloid chemistry of particular significance in relation to the food science and technology sector. Although many attempts have shown that high interfacial viscoelasticity may contribute to long-term emulsion stability, a universal relationship for all cases between the interfacial layer features at the microscopic scale and the bulk physical stability of the emulsion at the macroscopic scale remains to be established. Not only that, but integrating the cognition from different scales of emulsions and establishing a unified single model to fill the gap in awareness between scales also remain challenging. In this review, we present a comprehensive overview of recent progress in the general science of emulsion stability with a peculiar focus on interfacial layer characteristics in relation to the formation and stabilization of food emulsions, where the natural origin and edible safety of emulsifiers and stabilizers are highly requested. This review begins with a general overview of the construction and destruction of interfacial layers in emulsions to highlight the most important physicochemical characteristics of interfacial layers (formation kinetics, surface load, interactions among adsorbed emulsifiers, thickness and structure, and shear and dilatational rheology), and their roles in controlling emulsion stability. Subsequently, the structural effects of a series of typically dietary emulsifiers (small-molecule surfactants,proteins, polysaccharides, protein-polysaccharide complexes, and particles) on oil-water interfaces in food emulsions are emphasized. Finally, the main protocols developed for modifying the structural characteristics of adsorbed emulsifiers at multiple scales and improving the stability of emulsions are highlighted. Overall, this paper aims to comprehensively study the literature findings in the past decade and find out the commonality of multi-scale structures of emulsifiers, so as to deeply understand the common characteristics and emulsification stability behaviour of adsorption emulsifiers with different interfacial layer structures. It is difficult to say that there has been significant progress in the underlying principles and technologies in the general science of emulsion stability over the last decade or two. However, the correlation between interfacial layer properties and physical stability of food emulsions promotes revealing the role of interfacial rheological properties in emulsion stability, providing guidance on controlling the bulk properties by tuning the interfacial layer functionality.
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Affiliation(s)
- Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yue Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China.
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China..
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8
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Maurya VK, Shakya A, Bashir K, Jan K, McClements DJ. Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages. Compr Rev Food Sci Food Saf 2023; 22:135-186. [PMID: 36468215 DOI: 10.1111/1541-4337.13066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 10/04/2022] [Accepted: 10/10/2022] [Indexed: 12/09/2022]
Abstract
Over the past few decades, vitamin D deficiency has been recognized as a serious global public health challenge. The World Health Organization has recommended fortification of foods with vitamin D, but this is often challenging because of its low water solubility, poor chemical stability, and low bioavailability. Studies have shown that these challenges can be overcome by encapsulating vitamin D within well-designed delivery systems containing nanoscale or microscale particles. The characteristics of these particles, such as their composition, size, structure, interfacial properties, and charge, can be controlled to attain desired functionality for specific applications. Recently, there has been great interest in the design, production, and application of vitamin-D loaded delivery systems. Many of the delivery systems reported in the literature are unsuitable for widespread application due to the complexity and high costs of the processing operations required to fabricate them, or because they are incompatible with food matrices. In this article, the concept of "fortification by design" is introduced, which involves a systematic approach to the design, production, and testing of colloidal delivery systems for the encapsulation and fortification of oil-soluble vitamins, using vitamin D as a model. Initially, the challenges associated with the incorporation of vitamin D into foods and beverages are reviewed. The fortification by design concept is then described, which involves several steps: (i) selection of appropriate vitamin D form; (ii) selection of appropriate food matrix; (iii) identification of appropriate delivery system; (iv) identification of appropriate production method; (vii) establishment of appropriate testing procedures; and (viii) system optimization.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India
| | - Amita Shakya
- Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Kulsum Jan
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.,Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, China
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9
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Vidotto DC, Tavares GM. Simultaneous binding of folic acid and lutein to β-lactoglobulin and α-lactalbumin: A spectroscopic and molecular docking study. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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10
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Impacts of the Dynamic High-Pressure Pre-Treatment and Post-Treatment of Whey Protein Aggregates on Their Physicochemical Properties and Emulsifying Activities. Foods 2022; 11:foods11223588. [PMID: 36429180 PMCID: PMC9689503 DOI: 10.3390/foods11223588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 11/02/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
The impacts of dynamic high-pressure (DHP) pretreatment and post-treatment (100 MPa) on the physicochemical and functional properties of whey protein isolate (WPI) aggregates formed by thermal treatment were investigated in this study. When WPI aggregates were formed by thermal treatment, the size of the aggregates formed with the DHP pretreated WPI was smaller than that of the aggregates formed with the original WPI. The size of the WPI aggregates formed by thermal treatment decreased with DHP post-treatment. The conformational parameters (ζ-potential, surface hydrophobicity, and intrinsic fluorescence intensity) of the WPI subjected to DHP pretreatment were not significantly influenced by thermal treatment. However, DHP post-treatment affected these parameters for the WPI aggregates formed during thermal treatment because of dissociation caused by intense shear and cavitation forces during DHP treatment. The emulsifying activity index (EAI) of the WPI aggregates slightly improved with DHP treatment, but its order had little effect on the magnitude of the EAI increase. DHP pretreatment or post-treatment can modulate the conformational structures and the physicochemical properties of protein aggregates.
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11
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Farajzadeh-Dehkordi N, Zahraei Z, Farhadian S, Gholamian-Dehkordi N. The interactions between Reactive Black 5 and human serum albumin: combined spectroscopic and molecular dynamics simulation approaches. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:70114-70124. [PMID: 35583763 DOI: 10.1007/s11356-022-20736-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 05/05/2022] [Indexed: 06/15/2023]
Abstract
Azo dyes are made in significant amounts annually and released into the environment after being employed in the industry. There are some reports about the toxic effects of these dyes on several organisms. Thus, the textile dye Reactive Black 5 (RB5) has been examined for its cytotoxic effects on the human serum albumin (HSA) structure. Molecular interaction between RB5 and HSA indicated the combination of docking methods, molecular dynamic simulation, and multi-spectroscopic approaches. HSA's intrinsic fluorescence was well quenched with enhancing RB5 level, confirming complex formation. Molecular dynamics (MD) simulation was done to study the cytotoxic effects of RB5 and HSA conformation. Molecular modeling revealed that the RB5-HSA complex was stabilized by hydrogen bonds and van der Waals interactions. The results of molecular docking revealed that the binding energy of RB5 to HSA was - 27.94 kJ/mol. The change in secondary structure causes the annihilation of hydrogen bonding networks and the reduction of biological activity. This research can indicate a suitable molecular modeling interaction of RB5 and HAS and broaden our knowledge for azo dye toxicity under natural conditions.
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Affiliation(s)
- Nazanin Farajzadeh-Dehkordi
- Department of Cell and Molecular Biology, Faculty of Chemistry, University of Kashan, Kashan, 8731751167, Iran
| | - Zohreh Zahraei
- Department of Cell and Molecular Biology, Faculty of Chemistry, University of Kashan, Kashan, 8731751167, Iran.
| | - Sadegh Farhadian
- Department of Biology, Faculty of Science, Shahrekord University, P. O. Box 115, Shahrekord, Iran
- Member of Chahar Mahal & Bakhtiari Science and Technology Park, SaNa Zist Pardaz Co, Shahrekord, Iran
| | - Neda Gholamian-Dehkordi
- Department of Molecular Medicine, School of Advanced Technologies, Shahrekord University of Medical Sciences, Shahrekord, Iran
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12
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High-spatial-resolution multi-spectroscopic provides insights into the interaction and release of δ-decanolactone and decanoic acid with β-lactoglobulin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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The non-covalent interactions between whey protein and various food functional ingredients. Food Chem 2022; 394:133455. [PMID: 35732088 DOI: 10.1016/j.foodchem.2022.133455] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022]
Abstract
In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.
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14
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Maulana RA, Fulyani F, Anjani G. Nanocarriers System for Vitamin D as Nutraceutical in Type 2 Diabetes: A Review. Open Access Maced J Med Sci 2022. [DOI: 10.3889/oamjms.2022.9507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Incidence of diabetes are common among population around the world. Diabetes may lead to other complication and increasing morbidity and mortality. Many ways have been done to treat and prevent the development of diabetes. In addition of conventional pharmacotherapy, therapeutic therapy shown good opportunity to maintain and improve diabetic conditions. Vitamin D3 is known as nutraceutical and has good opportunity to develop the medication of type 2 diabetes. In another way, vitamin D3 naturally easy to damage by environmental condition. To overcome this weakness, researcher around the world have developed the method for protecting unstable compound as vitamin D3 with encapsulation. Liprotide is one of the various materials which can be used for encapsulation. Combination of lipid and protein molecules is expected to be a carrier and protector of vitamin D3 in gastrointestinal system. Here we review the research advances of liprotide as nanocarriers and vitamin D3 as nutraceuticals to discuss in applied on type 2 diabetes.
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15
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Designing a new alginate-fibrinogen biomaterial composite hydrogel for wound healing. Sci Rep 2022; 12:7213. [PMID: 35508533 PMCID: PMC9068811 DOI: 10.1038/s41598-022-11282-w] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Accepted: 03/29/2022] [Indexed: 01/22/2023] Open
Abstract
Wound healing is a complex process and rapid healing necessitates a proper micro-environment. Therefore, design and fabrication of an efficacious wound dressing is an impressive innovation in the field of wound healing. The fabricated wound dressing in this scenario was designed using a combination of the appropriate coagulating and anti-bacterial materials like fibrinogen (as coagulating agent), nisin (as anti-bacterial agent), ethylenediaminetetraacetic acid (as anti-bacterial agent), and alginate (as wound healing agent). Biophysical characterization showed that the interaction of fibrinogen and alginate was associated with minor changes in the secondary structure of the protein. Conformational studies showed that the protein was structurally stable at 42 °C, is the maximum temperature of the infected wound. The properties of the hydrogel such as swelling, mechanical resistance, nisin release, antibacterial activity, cytotoxicity, gel porosity, and blood coagulation were assessed. The results showed a slow release for the nisin during 48 h. Antibacterial studies showed an inhibitory effect on the growth of Gram-negative and Gram-positive bacteria. The hydrogel was also capable to absorb a considerable amount of water and provide oxygenation as well as incorporation of the drug into its structure due to its sufficient porosity. Scanning electron microscopy showed pore sizes of about 14–198 µm in the hydrogel. Cell viability studies indicated high biocompatibility of the hydrogel. Blood coagulation test also confirmed the effectiveness of the synthesized hydrogel in accelerating the process of blood clot formation. In vivo studies showed higher rates of wound healing, re-epithelialization, and collagen deposition. According to the findings from in vitro as well as in vivo studies, the designed hydrogel can be considered as a novel attractive wound dressing after further prerequisite assessments.
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16
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Eslami-Farsani R, Farhadian S, Shareghi B. Exploring the structural basis of conformational alterations of myoglobin in the presence of spermine through computational modeling, molecular dynamics simulations, and spectroscopy methods. J Biomol Struct Dyn 2022; 40:3581-3594. [PMID: 33308044 DOI: 10.1080/07391102.2020.1848633] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Spermine as polyamines can have interaction with the myoglobin (Mb). The intent of this pondering to evaluate the impact of spermine on Mb properties, for example, the structure and thermal stability. For this analysis, the following approaches are employed. Thermodynamics, molecular dynamics (MD), and docking and the use of other spectroscopic procedures. The results of fluorescence spectroscopy and docking showed that binding spermine to Mb was spontaneous. Spermine quenched the fluorescence of Mb through the static quenching process. The thermal stability of Mb was incremented when the concentration of spermine increased. The CD spectra showed Mb's secondary structure shift with a rise in β-sheet and a decrease in α-helicity Mb's in spermine presence. Molecular docking and MD simulation outcomes demonstrate that electrostatic forces show a critical function in stabilizing of this complex, which is in conforming to spectroscopic results.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
| | - Sadegh Farhadian
- Department of Biology, Shahrekord University, Shahrekord, Iran.,Central Laboratory, Shahrekord University, Shahrekord, Iran
| | - Behzad Shareghi
- Department of Biology, Shahrekord University, Shahrekord, Iran.,Central Laboratory, Shahrekord University, Shahrekord, Iran
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17
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Insight into binding behavior, structure, and foam properties of α-lactalbumin/glycyrrhizic acid complex in an acidic environment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107411] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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18
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Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107259] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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19
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Investigation of binding interaction between bovine α-lactalbumin and procyanidin B2 by spectroscopic methods and molecular docking. Food Chem 2022; 384:132509. [PMID: 35217463 DOI: 10.1016/j.foodchem.2022.132509] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 12/23/2021] [Accepted: 02/16/2022] [Indexed: 12/29/2022]
Abstract
The interactions between bovine α-lactalbumin and procyanidin B2 were fully investigated by spectroscopic methods and molecular docking. This study hypothesized that ALA could spontaneously interact with procyanidin B2 to form protein-based complex delivery carrier. Far UV CD and FTIR data demonstrated ALA's secondary structures were altered and intrinsic fluorescence quenching suggested ALA conformation was changed with procyanidin B2. Calorimetric technique illustrated ALA-procyanidin B2 complexation was a spontaneous and exothermic process with the number of binding site (n, 3.53) and the binding constant (Kb, 2.16 × 104 M-1). A stable nano-delivery system with ALA can be formed for encapsulating, stabilizing and delivering procyanidin B2. Molecular docking study further elucidated that hydrogen bonds dominated procyanidin B2 binding to ALA in a hydrophobic pocket. This study shows great potential in using ALA as protein-based nanocarriers for oral delivery of hydrophilic nutraceuticals, because procyanidin B2-loaded ALA complex delivery systems can be spontaneously formed.
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20
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Eslami-Farsani R, Farhadian S, Shareghi B, Momeni L. Structural insights into the binding behavior of NiO with myoglobin. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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21
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Mohammadi M, Shareghi B, Farhadian S, Momeni L, Saboury AA. The interaction of xylitol with carboxypeptidase A: The influence of xylitol on enzyme structure and activity. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2021.131877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Feyzi S, Varidi M, Housaindokht MR, Es'haghi Z. pH and NaCl effects on the interactions between safranal and whey protein isolate. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Lin Q, Ge S, McClements DJ, Li X, Jin Z, Jiao A, Wang J, Long J, Xu X, Qiu C. Advances in preparation, interaction and stimulus responsiveness of protein-based nanodelivery systems. Crit Rev Food Sci Nutr 2021:1-14. [PMID: 34726091 DOI: 10.1080/10408398.2021.1997908] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The improved understanding of the connection between diet and health has led to growing interest in the development of functional foods designed to improve health and wellbeing. Many of the potentially health-promoting bioactive ingredients that food manufacturers would like to incorporate into these products are difficult to utilize because of their chemical instability, poor solubility, or low bioavailability. For this reason, nano-based delivery systems are being developed to overcome these problems. Food proteins possess many functional attributes that make them suitable for formulating various kinds of nanocarriers, including their surface activity, water binding, structuring, emulsification, gelation, and foaming, as well as their nutritional aspects. Proteins-based nanocarriers are therefore useful for introducing bioactive ingredients into functional foods, especially for their targeted delivery in specific applications.This review focusses on the preparation, properties, and applications of protein-based nanocarriers, such as nanoparticles, micelles, nanocages, nanoemulsions, and nanogels. In particular, we focus on the development and application of stimulus-responsive protein-based nanocarriers, which can be used to release bioactive ingredients in response to specific environmental triggers. Finally, we discuss the potential and future challenges in the design and application of these protein-based nanocarriers in the food industry.
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Affiliation(s)
- Qianzhu Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Shengju Ge
- Department of Food, Yantai Nanshan University, Yantai, Shandong, China
| | | | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinpeng Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
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24
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Binding of α-lipoic acid to human serum albumin: spectroscopic and molecular modeling studies. MONATSHEFTE FUR CHEMIE 2021. [DOI: 10.1007/s00706-021-02858-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Characterization of Conjugates between α-Lactalbumin and Benzyl Isothiocyanate-Effects on Molecular Structure and Proteolytic Stability. Molecules 2021; 26:molecules26206247. [PMID: 34684828 PMCID: PMC8539348 DOI: 10.3390/molecules26206247] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/12/2021] [Accepted: 10/12/2021] [Indexed: 11/27/2022] Open
Abstract
In complex foods, bioactive secondary plant metabolites (SPM) can bind to food proteins. Especially when being covalently bound, such modifications can alter the structure and, thus, the functional and biological properties of the proteins. Additionally, the bioactivity of the SPM can be affected as well. Consequently, knowledge of the influence of chemical modifications on these properties is particularly important for food processing, food safety, and nutritional physiology. As a model, the molecular structure of conjugates between the bioactive metabolite benzyl isothiocyanate (BITC, a hydrolysis product of the glucosinolate glucotropaeolin) and the whey protein α-lactalbumin (α-LA) was investigated using circular dichroism spectroscopy, anilino-1-naphthalenesulfonic acid fluorescence, and dynamic light scattering. Free amino groups were determined before and after the BITC conjugation. Finally, mass spectrometric analysis of the BITC-α-LA protein hydrolysates was performed. As a result of the chemical modifications, a change in the secondary structure of α-LA and an increase in surface hydrophobicity and hydrodynamic radii were documented. BITC modification at the ε-amino group of certain lysine side chains inhibited tryptic hydrolysis. Furthermore, two BITC-modified amino acids were identified, located at two lysine side chains (K32 and K113) in the amino acid sequence of α-LA.
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26
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Chen B, Yang Z, Qu X, Zheng S, Yin D, Fu H. Screening and Discrimination of Perfluoroalkyl Substances in Aqueous Solution Using a Luminescent Metal-Organic Framework Sensor Array. ACS APPLIED MATERIALS & INTERFACES 2021; 13:47706-47716. [PMID: 34605622 DOI: 10.1021/acsami.1c15528] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The extensive production and large-scale use of perfluoroalkyl substances (PFASs) have raised their presence in aquatic environments worldwide. Thus, the facile and reliable screening of PFASs in aqueous systems is of great significance. Herein, we designed a novel fluorescent sensor array for the rapid screening and discrimination of multiple PFASs in water. The sensor array comprised three highly stable zirconium porphyrinic luminescent metal-organic frameworks (i.e., PCNs) with different topological structures. The sensing mechanism was based on the static fluorescence quenching of PCNs by PFASs upon their adsorptive interactions. The fluorescence response patterns were characteristic for each PFAS because of their different adsorption affinities toward different PCNs. Through the interpretation of response patterns by statistical methods, the proposed PCN array successfully discriminated six different kinds of PFASs, each PFAS at different concentrations and PFAS mixtures at different molar ratios. The practicability of this array was further verified by effectively discriminating PFASs in two real water samples. Remarkably, the PCN sensors exhibited a very short response time toward PFASs (within 10 s) due to the ordered pore structure allowing fast PFAS diffusion. This study not only provides a facile method for rapid PFAS screening in waters but also broadens the application of luminescent metal-organic frameworks and array techniques in sensing fields.
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Affiliation(s)
- Beining Chen
- State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Jiangsu 210046, China
| | - Zhengshuang Yang
- State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Jiangsu 210046, China
| | - Xiaolei Qu
- State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Jiangsu 210046, China
| | - Shourong Zheng
- State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Jiangsu 210046, China
| | - Daqiang Yin
- State Key Laboratory of Pollution Control and Resources Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Heyun Fu
- State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Jiangsu 210046, China
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27
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Dinicola S, Unfer V, Facchinetti F, Soulage CO, Greene ND, Bizzarri M, Laganà AS, Chan SY, Bevilacqua A, Pkhaladze L, Benvenga S, Stringaro A, Barbaro D, Appetecchia M, Aragona C, Bezerra Espinola MS, Cantelmi T, Cavalli P, Chiu TT, Copp AJ, D’Anna R, Dewailly D, Di Lorenzo C, Diamanti-Kandarakis E, Hernández Marín I, Hod M, Kamenov Z, Kandaraki E, Monastra G, Montanino Oliva M, Nestler JE, Nordio M, Ozay AC, Papalou O, Porcaro G, Prapas N, Roseff S, Vazquez-Levin M, Vucenik I, Wdowiak A. Inositols: From Established Knowledge to Novel Approaches. Int J Mol Sci 2021; 22:10575. [PMID: 34638926 PMCID: PMC8508595 DOI: 10.3390/ijms221910575] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 09/13/2021] [Accepted: 09/22/2021] [Indexed: 12/24/2022] Open
Abstract
Myo-inositol (myo-Ins) and D-chiro-inositol (D-chiro-Ins) are natural compounds involved in many biological pathways. Since the discovery of their involvement in endocrine signal transduction, myo-Ins and D-chiro-Ins supplementation has contributed to clinical approaches in ameliorating many gynecological and endocrinological diseases. Currently both myo-Ins and D-chiro-Ins are well-tolerated, effective alternative candidates to the classical insulin sensitizers, and are useful treatments in preventing and treating metabolic and reproductive disorders such as polycystic ovary syndrome (PCOS), gestational diabetes mellitus (GDM), and male fertility disturbances, like sperm abnormalities. Moreover, besides metabolic activity, myo-Ins and D-chiro-Ins deeply influence steroidogenesis, regulating the pools of androgens and estrogens, likely in opposite ways. Given the complexity of inositol-related mechanisms of action, many of their beneficial effects are still under scrutiny. Therefore, continuing research aims to discover new emerging roles and mechanisms that can allow clinicians to tailor inositol therapy and to use it in other medical areas, hitherto unexplored. The present paper outlines the established evidence on inositols and updates on recent research, namely concerning D-chiro-Ins involvement into steroidogenesis. In particular, D-chiro-Ins mediates insulin-induced testosterone biosynthesis from ovarian thecal cells and directly affects synthesis of estrogens by modulating the expression of the aromatase enzyme. Ovaries, as well as other organs and tissues, are characterized by a specific ratio of myo-Ins to D-chiro-Ins, which ensures their healthy state and proper functionality. Altered inositol ratios may account for pathological conditions, causing an imbalance in sex hormones. Such situations usually occur in association with medical conditions, such as PCOS, or as a consequence of some pharmacological treatments. Based on the physiological role of inositols and the pathological implications of altered myo-Ins to D-chiro-Ins ratios, inositol therapy may be designed with two different aims: (1) restoring the inositol physiological ratio; (2) altering the ratio in a controlled way to achieve specific effects.
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Affiliation(s)
- Simona Dinicola
- Systems Biology Group Lab, 00161 Rome, Italy; (S.D.); (V.U.); (M.B.); (C.A.); (M.S.B.E.); (G.M.)
| | - Vittorio Unfer
- Systems Biology Group Lab, 00161 Rome, Italy; (S.D.); (V.U.); (M.B.); (C.A.); (M.S.B.E.); (G.M.)
| | - Fabio Facchinetti
- Obstetrics and Gynecology Unit, Mother-Infant and Adult Department of Medical and Surgical Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
| | - Christophe O. Soulage
- CarMeN Lab, INSA-Lyon, INSERM U1060, INRA, University Claude Bernard Lyon 1, 69100 Villeurbanne, France;
| | - Nicholas D. Greene
- Newlife Birth Defects Research Centre and Developmental Biology and Cancer Programme, Institute of Child Health, University College London, London WC1E 6BT, UK; (N.D.G.); (A.J.C.)
| | - Mariano Bizzarri
- Systems Biology Group Lab, 00161 Rome, Italy; (S.D.); (V.U.); (M.B.); (C.A.); (M.S.B.E.); (G.M.)
- Department of Experimental Medicine, University La Sapienza, 00161 Rome, Italy
| | - Antonio Simone Laganà
- Department of Obstetrics and Gynecology, Hospital “Filippo Del Ponte”, University of Insubria, 21100 Varese, Italy;
| | - Shiao-Yng Chan
- Department of Obstetrics and Gynecology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 119228, Singapore;
| | - Arturo Bevilacqua
- Department of Dynamic, Clinical Psychology and Health Studies, Sapienza University, 00161 Rome, Italy;
| | - Lali Pkhaladze
- Zhordania and Khomasuridze Institute of Reproductology, Tbilisi 0112, Georgia;
| | - Salvatore Benvenga
- Department of Clinical and Experimental Medicine, University of Messina, 98122 Messina, Italy;
| | - Annarita Stringaro
- National Center for Drug Research and Evaluation, Italian National Institute of Health, 00161 Rome, Italy;
| | - Daniele Barbaro
- U.O. Endocrinology in Livorno Hospital, USL Nordovest Toscana, 57100 Livorno, Italy;
| | - Marialuisa Appetecchia
- Oncological Endocrinology Unit, Regina Elena National Cancer Institute, IRCCS, 00161 Rome, Italy;
| | - Cesare Aragona
- Systems Biology Group Lab, 00161 Rome, Italy; (S.D.); (V.U.); (M.B.); (C.A.); (M.S.B.E.); (G.M.)
| | | | - Tonino Cantelmi
- Institute for Interpersonal Cognitive Therapy, 00100 Rome, Italy;
| | - Pietro Cavalli
- Humanitas Research Hospital, Rozzano, 20089 Milan, Italy;
| | | | - Andrew J. Copp
- Newlife Birth Defects Research Centre and Developmental Biology and Cancer Programme, Institute of Child Health, University College London, London WC1E 6BT, UK; (N.D.G.); (A.J.C.)
| | - Rosario D’Anna
- Department of Human Pathology, University of Messina, 98122 Messina, Italy;
| | - Didier Dewailly
- Faculty of Medicine, University of Lille, 59000 Lille, France;
| | - Cherubino Di Lorenzo
- Department of Medico-Surgical Sciences and Biotechnologies, Sapienza University of Rome Polo Pontino, 04100 Latina, Italy;
| | - Evanthia Diamanti-Kandarakis
- Department of Endocrinology and Diabetes, HYGEIA Hospital, Marousi, 15123 Athens, Greece; (E.D.-K.); (E.K.); (O.P.)
| | - Imelda Hernández Marín
- Human Reproduction Department, Hospital Juárez de México, Universidad Nacional Autónoma de México (UNAM), Mexico City 07760, Mexico;
| | - Moshe Hod
- Department of Obstetrics and Gynecology Sackler Faculty of Medicine, Tel-Aviv University, Tel-Aviv 6997801, Israel;
| | - Zdravko Kamenov
- Department of Internal Medicine, Medical University of Sofia, 1431 Sofia, Bulgaria;
| | - Eleni Kandaraki
- Department of Endocrinology and Diabetes, HYGEIA Hospital, Marousi, 15123 Athens, Greece; (E.D.-K.); (E.K.); (O.P.)
| | - Giovanni Monastra
- Systems Biology Group Lab, 00161 Rome, Italy; (S.D.); (V.U.); (M.B.); (C.A.); (M.S.B.E.); (G.M.)
| | | | - John E. Nestler
- Division of Endocrinology, Diabetes and Metabolism, Department of Internal Medicine, Virginia Commonwealth University, Richmond, VA 23284, USA;
| | | | - Ali C. Ozay
- Department of Obstetrics and Gynecology, Near East University Hospital, Nicosia 99138, Cyprus;
| | - Olga Papalou
- Department of Endocrinology and Diabetes, HYGEIA Hospital, Marousi, 15123 Athens, Greece; (E.D.-K.); (E.K.); (O.P.)
| | | | - Nikos Prapas
- IAKENTRO, Infertility Treatment Center, 54250 Thessaloniki, Greece;
| | - Scott Roseff
- Reproductive Endocrinology and Infertility, South Florida Institute for Reproductive Medicine (IVFMD), Boca Raton, FL 33458, USA;
| | - Monica Vazquez-Levin
- Instituto de Biología y Medicina Experimental (IBYME, CONICET-FIBYME), Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina (CONICET), Buenos Aires 2490, Argentina;
| | - Ivana Vucenik
- Department of Medical & Research Technology and Pathology, School of Medicine, University of Maryland, Baltimore, MD 21201, USA;
| | - Artur Wdowiak
- Diagnostic Techniques Unit, Medical University of Lublin, 20-081 Lublin, Poland;
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28
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Elucidation of Interaction between Whey Proteins and Proanthocyanidins and Its Protective Effects on Proanthocyanidins during In-Vitro Digestion and Storage. Molecules 2021; 26:molecules26185468. [PMID: 34576939 PMCID: PMC8471322 DOI: 10.3390/molecules26185468] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/03/2021] [Accepted: 09/06/2021] [Indexed: 11/21/2022] Open
Abstract
Whey proteins and oligomeric proanthocyanidins have nutritional value and are widely used in combination as food supplements. However, the effect of the interactions between proanthocyanidins and whey proteins on their stability has not been studied in depth. In this work, we aimed to characterize the interactions between β-Lactoglobulin (β-LG) and α-lactalbumin (α-LA) and oligomeric proanthocyanidins, including A1, A2, B1, B2, B3, and C1, using multi-spectroscopic and molecular docking methods. Fluorescence spectroscopic data revealed that all of the oligomeric proanthocyanidins quenched the intrinsic fluorescence of β-LG or α-LA by binding-related fluorescence quenching. Among the six oligomeric proanthocyanidins, A1 showed the strongest affinity for β-LG (Ka = 2.951 (±0.447) × 104 L∙mol−1) and α-LA (Ka = 1.472 (±0.236) × 105 L∙mol−1) at 297 K. β-LG/α-LA and proanthocyanidins can spontaneously form complexes, which are mainly induced by hydrophobic interactions, hydrogen bonds, and van der Waals forces. Fourier-transform infrared spectroscopy (FTIR) and circular dichroism spectroscopy showed that the secondary structures of the proteins were rearranged after binding to oligomeric proanthocyanidins. During in vitro gastrointestinal digestion, the recovery rate of A1 and A2 increased with the addition of WPI by 11.90% and 38.43%, respectively. The addition of WPI (molar ratio of 1:1) increased the retention rate of proanthocyanidins A1, A2, B1, B2, B3, and C1 during storage at room temperature by 14.01%, 23.14%, 30.09%, 62.67%, 47.92%, and 60.56%, respectively. These results are helpful for the promotion of protein–proanthocyanidin complexes as functional food ingredients in the food industry.
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Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix. Foods 2021; 10:foods10091989. [PMID: 34574096 PMCID: PMC8467460 DOI: 10.3390/foods10091989] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/20/2021] [Accepted: 08/23/2021] [Indexed: 11/24/2022] Open
Abstract
Inadequate intake of vitamin D is a global health issue related to severe diseases, mainly involving subjects with dark skin pigmentation, patients affected by malnutrition, malabsorption syndromes, or obesity, and elderly people. Some foods fortified with vitamin D have been tested in vivo, but fortification strategies with a global outreach are still lacking. This review is focused on food fortification with vitamin D, with the aim to collect information on (a) formulation strategies; (b) stability during processing and storage; and (c) in vitro bioaccessibility. Approaches to add vitamin D to various foods were analyzed, including the use of free vitamin D, vitamin D loaded in simple and double nanoemulsions, liposomes, casein micelles, and protein nanocapsules. Numerous studies were reviewed to elucidate the impact of food technologies on vitamin D’s stability, and mechanisms that lead to degradation were identified—namely, acid-catalyzed isomerization, radical-induced oxidation, and photo-oxidation. There is, however, a lack of kinetic data that allow for the prediction of vitamin D’s stability under industrial processing conditions. The roles that lipids, proteins, fibers, and antioxidants play in vitamin bioaccessibility have been clarified in various studies, while future needs include the design of specific food matrices that simultaneously achieve a balance between the long-term stability, bioaccessibility and, ultimately, in vivo functionality of vitamin D.
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Influence of Storage Conditions on the Stability of Vitamin D3 and Kinetic Study of the Vitamin Degradation in Fortified Canola Oil during the Storage. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5599140] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Nowadays, fortified vegetable oils with vitamin D3 are widely available in different countries. In this study, the influence of storage conditions including light, air, storage temperature, and time on vitamin D3 retention in fortified canola oil was evaluated. Moreover, a kinetic study on vitamin D3 degradation in the oil was done. To this aim, fortified canola oil was prepared at two initial concentrations of 6.87 mg·kg−1 and 13.8 mg·kg−1 and then filled in transparent and dark-brown polyethylene terephthalate bottles at two filling levels of 50% and 100%. Samples were kept in two temperatures of 4°C and room temperature (27°C). The retention of vitamin D3 in different samples showed that the vitamin content was affected by the packaging type, storage temperature, and initial concentration. Vitamin D3 in the samples with a lower concentration of the vitamin which was stored in the refrigerator showed the highest retention (91%) after 70 days of storage, and the samples with higher initial concentration packed in transparent containers which were stored at room temperature (RT) showed the greatest loss (55.6%). Results of the kinetic study also showed that vitamin D3 was affected by storage condition. The half-life of the vitamin D3 differed from 96 to 577 days depending on the storage condition.
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Bagheri F, Fatemi MH. Investigation of the Interaction of Sorafenib with Alpha-Lactalbumin: Spectroscopic and Molecular Modeling. RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY 2021. [DOI: 10.1134/s1068162021040038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Wang C, Chen L, Lu Y, Liu J, Zhao R, Sun Y, Sun B, Cuina W. pH-Dependent complexation between β-lactoglobulin and lycopene: Multi-spectroscopy, molecular docking and dynamic simulation study. Food Chem 2021; 362:130230. [PMID: 34098435 DOI: 10.1016/j.foodchem.2021.130230] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 05/16/2021] [Accepted: 05/26/2021] [Indexed: 12/24/2022]
Abstract
This study aims to investigate the effect of pH levels (pH 7.0 and pH 8.1) on binding ability of β-lactoglobulin (β-LG) with lycopene (LYC) and elucidate interaction mechanisms using multi-spectroscopy and molecular docking study. β-LG at pH 8.1 showed a stronger binding affinity to lycopene than that at pH 7.0 according to binding constant, binding number, energy transfer efficiency, and surface hydrophobicity. Lycopene bound to protein mainly by van der Waals force in the form of static quenching mode and preferred to interact with β-LG at the top of barrel for both pH levels. Molecular dynamic simulation revealed that β-LG/LYC complex at pH 8.1 was more stable than at pH 7.0. β-LG/LYC complexes formed at pH 8.1 showed significantly higher ABTS radical scavenging activity than samples at pH 7.0 (p < 0.05). Data obtained may contribute valuable information for preparing a whey protein-based delivery system for lycopene.
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Affiliation(s)
- Ce Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Lu Chen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yingcong Lu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jia Liu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yonghai Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Boyang Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Wang Cuina
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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Mohammadi M, Shareghi B, Farhadian S, Saboury AA. The effect of sorbitol on the structure and activity of carboxypeptidase A: Insights from a spectroscopic and computational approach. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.115710] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Vicente-Escobar JO, García-Sánchez MÁ, Serratos IN, Millán-Pacheco C, Tello-Solís SR. Binding of Two Tetrasulfophthalocyanines (Fe(III) and Metal-Free) to Lysozyme: Fluorescence Spectroscopic and Computational Approach. J Fluoresc 2021; 31:787-796. [PMID: 33665743 DOI: 10.1007/s10895-021-02710-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Accepted: 02/18/2021] [Indexed: 10/22/2022]
Abstract
The interactions between tetrasulfophthalocyanines and lysozyme were studied using fluorescence spectroscopic and computational analyses. Lysozyme has been found to be widely studied as an anticancer agent, however, there are few reports of its interaction with phthalocyanines. Fe(III) tetrasulfophthalocyanine (FeTSPc) and free base tetrasulfophthalocyanine (TSPc) used in this study, were synthesized by our research group. Experimental results suggested that the metalled complex FeTSPc has a much higher affinity than TSPc. The binding stoichiometry between each tetrasulfophthalocyanine and lysozyme was 1:1. Stern-Volmer analysis suggested that the fluorescence quenching proceedes through a static process. Binding thermodynamics (ΔG, ΔH and ΔS) confirmed that mainly hydrogen bonds, van der Waals, and electrostatic forces are responsible for the binding process. We carried out molecular dynamics simulations, molecular docking, and binding energy calculations. Molecular dynamics simulations yielded the most populated cluster of lysozyme structures, and a representative structure from this cluster was used for the docking studies with these phthalocyanines. 1000 poses were generated for each ligand. The strudtures of the resulting complexes revealed that Arg 73 and Arg 112 are important for the binding affinity of the tetrasulfophthalocyanines, generating mainly an electrostatic favorable environment for the SO3- groups. In addition, hydrophobic contacts were involved with Trp 62, Trp 63 and Trp 108, explaining the fluorescence quenching observed experimentally. Binding energies were determined for these models, confirming that the interactions with lysozyme were more favorable for FeTSPc compared to TSPc. The understanding of the molecular mechanisms is relevant to characterize the nature of tetrasulfophthalocyanines in photodynamic therapy.
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Affiliation(s)
- Jonathan Osiris Vicente-Escobar
- Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa, Avenida San Rafael Atlixco 186, Colonia Vicentina, 09340 Iztapalapa, Ciudad de México, México
| | - Miguel Ángel García-Sánchez
- Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa, Avenida San Rafael Atlixco 186, Colonia Vicentina, 09340 Iztapalapa, Ciudad de México, México
| | - Iris N Serratos
- Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa, Avenida San Rafael Atlixco 186, Colonia Vicentina, 09340 Iztapalapa, Ciudad de México, México
| | - César Millán-Pacheco
- Facultad de Farmacia, Universidad Autónoma del Estado de Morelos, Cuernavaca, Morelos, México
| | - Salvador Ramón Tello-Solís
- Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa, Avenida San Rafael Atlixco 186, Colonia Vicentina, 09340 Iztapalapa, Ciudad de México, México.
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Qi PX, Chau HK, Hotchkiss AT. Molecular characterization of the interacting and reacting systems formed by α-lactalbumin and sugar beet pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Mantovani RA, Rasera ML, Vidotto DC, Mercadante AZ, Tavares GM. Binding of carotenoids to milk proteins: Why and how. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.088] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Qi X, Xu D, Zhu J, Wang S, Peng J, Gao W, Cao Y. Studying the interaction mechanism between bovine serum albumin and lutein dipalmitate: Multi-spectroscopic and molecular docking techniques. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106513] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Romano A, Lajterer C, Shpigelman A, Lesmes U. Bovine alpha-lactalbumin assemblies with capsaicin: Formation, interactions, loading and physiochemical characterization. Food Chem 2021; 352:129306. [PMID: 33677213 DOI: 10.1016/j.foodchem.2021.129306] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 11/26/2022]
Abstract
Numerous human conditions can benefit from diets rich in proteins and bioactives, such as capsaicin (CAP), yet their effective delivery is a sensorial, scientific and technological challenge. This study hypothesized that CAP can form various complexes with native bovine alpha-lactalbumin (holo-ALA) and decalcified-ALA (apo-ALA). Calorimetric and spectroscopic techniques reveals ALA-CAP molecular complexation is spontaneous, exothermic and accompanied by various conformational changes. ITC shows the interaction stoichiometry (n) and binding constant (Kb) for holo-ALA to be 0.87 ± 0.03, 1.54 ± 0.23 × 105 M-1 and for apo-ALA to be 0.64 ± 0.09, 9.41 ± 2.16 × 104 M-1. Molecular docking further elucidates that hydrogen bonds govern CAP binding to holo-ALA while hydrophobic interactions dominate binding to apo-ALA in a structural cleft. Finally, this work shows these interactions along with controlled aggregation can be utilized to form CAP-loaded colloids with encapsulation efficiency of 47.1 ± 1.0%. Thus, this study shows great promise in the prospective use of ALA as an edible delivery vehicle for CAP.
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Affiliation(s)
- Alon Romano
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel
| | - Carolina Lajterer
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel
| | - Avi Shpigelman
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel
| | - Uri Lesmes
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
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Chen H, Yang F, Lv L, Fu C, Cai X, Wang S. Interaction among protein, daidzein and surfactants in the WPI-based daidzein self-microemulsifying delivery system. Food Chem 2020; 332:127461. [PMID: 32659698 DOI: 10.1016/j.foodchem.2020.127461] [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: 12/31/2019] [Revised: 05/09/2020] [Accepted: 06/28/2020] [Indexed: 10/23/2022]
Abstract
The self-microemulsifying delivery system was fabricated by whey protein isolate (WPI), daidzein (Dai) and surfactants, the interaction of WPI, Dai and D-α-Tocopherol polyethylene glycol succinate (TPGS) was hereby studied in the absence or presence of Tween 20. The increase of surfactant concentration led to the decrease of the modulus and changes of protein interfacial conformation, which allowed the formation of a strong intermolecular network. The environment and structure of WPI and daidzein could be changed by TPGS, and the addition of Tween 20 could further enhance the interaction between the components by changing TPGS structure. With the increase of surfactants and oil phase, Ksv and Ka values of WPI-Dai increased first and then decreased. Therefore, the interaction between the components was also dependent on the WPI-surfactant ration. These findings provide a potential strategy for designing microemulsion food system based on the understanding of the interactions among individual composition of microemulsions.
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Affiliation(s)
- Huimin Chen
- College of Materials Science and Engineering, Fuzhou University, Fuzhou 350108, China; College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
| | - Fujia Yang
- College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
| | - Liang Lv
- College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
| | - Caili Fu
- College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
| | - Xixi Cai
- College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China.
| | - Shaoyun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China.
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40
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Taheri A, Kashaninejad M, Tamaddon AM, Jafari SM. Vitamin D3 cress seed mucilage -β-lactoglobulin nanocomplexes: Synthesis, characterization, encapsulation and simulated intestinal fluid in vitro release. Carbohydr Polym 2020; 256:117420. [PMID: 33483012 DOI: 10.1016/j.carbpol.2020.117420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/10/2020] [Accepted: 11/16/2020] [Indexed: 01/01/2023]
Abstract
Vitamin D3 (VD3) as an essential lipid-soluble active ingredient with numerous applications in food and pharmaceutical sectors; however, poor water solubility reduces its bioavailability significantly. Application of protein-polysaccharide complexes as a promising way to protect and trigger programmed release of bioactive molecules has established an optimal window in nutraceutical delivery systems. In this study, complexes of β-lactoglobulin (Blg) and cress seed mucilage (CSM) were used to retain VD3 at undesirable circumstances, such as acidic pH values. The interaction of CSM-Blg was studied by rheological tests and the best formulation was chosen for encapsulation of VD3 via crosslinking with calcium ions (2-10 mM). The results demonstrated that complexation protect VD3 at low pH values with the maximum encapsulation efficiency of 84.2 %. The in vitro study indicated that Blg-CSM-VD3 was more stable in simulated gastric fluid, and in turn VD3 was released in simulated intestinal fluid; the complexes treated with calcium ions had a slower release rate than normal complexes. The release trend of VD3 followed the diffusion-Fickian law and the principal interactions included hydrophobic, electrostatic and hydrogen bonding. The results indicated that Blg-CSM complexes can retain VD3 at acidic environment and induce sustained release, which brings about practical advantages for vitamin delivery in the food and pharmaceutical sectors.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricufigltural Sciences and Natural Resources, Gorgan, Iran.
| | - Mahdi Kashaninejad
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricufigltural Sciences and Natural Resources, Gorgan, Iran
| | - Ali Mohammad Tamaddon
- Department of Pharmaceutical Nanotechnology and Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seid Mahdi Jafari
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricufigltural Sciences and Natural Resources, Gorgan, Iran
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Chen X, Liu J, Jiang L, Zhang Y, Ren F, Zhang H. Characterization, spectroscopic and crystallographic analyses of β-lactoglobulin and docosahexaenoic acid nanocomplexes. Food Chem 2020; 330:127145. [PMID: 32531640 DOI: 10.1016/j.foodchem.2020.127145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 04/29/2020] [Accepted: 05/23/2020] [Indexed: 10/24/2022]
Abstract
In this work, we investigated the interaction of docosahexaenoic acid (DHA) with β-lactoglobulin (β-Lg) using spectroscopic and crystallographic methods. The fluorescence results showed that DHA formed complexes with β-Lg with a binding constant of 4.13 × 104 M-1. The secondary structure of β-Lg was not significantly (p > 0.05) changed after binding with DHA. Dynamic light scattering showed the particle size of β-Lg-DHA complexes was about 5 nm, the same as that of β-Lg alone. The turbidity of DHA in aqueous solution decreased after binding with β-Lg. The crystallographic results showed that DHA was bound at one site in the calyx of β-Lg and that the aliphatic chain was hidden inside the hydrophobic β-barrel while the carboxyl group was located at the calyx entrance. These findings indicate that β-Lg can act as an effective nanocarrier for DHA.
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Affiliation(s)
- Xiulin Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jingwen Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Lun Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yunyue Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, Jiangsu, China.
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, Jiangsu, China.
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Vanaei S, Parizi MS, Abdolhosseini S, Katouzian I. Spectroscopic, molecular docking and molecular dynamic simulation studies on the complexes of β-lactoglobulin, safranal and oleuropein. Int J Biol Macromol 2020; 165:2326-2337. [PMID: 33132125 DOI: 10.1016/j.ijbiomac.2020.10.139] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/16/2020] [Accepted: 10/16/2020] [Indexed: 12/12/2022]
Abstract
Herbal bioactive compounds have captured pronounced attention considering their health-promoting effects as well as their functional properties. In this study, the binding mechanism between milk protein bovine β-lactoglobulin (β-LG), oleuropein (OLE) and safranal (SAF) found in olive leaf extract and saffron, respectively via spectroscopic and in silico studies. Fluorescence quenching information exhibited that interactions with both ligands were spontaneous and hydrophobic interactions were dominant. Also, the CD spectroscopy results demonstrated the increase in β-sheet structure and decrease in the α-helix content for both ligands. Size of β-LG-OLE complex was higher than β-LG-SAF due to the conformation and larger molecular size. Molecular docking and simulation studies revealed that SAF and OLE bind in the central calyx of β-LG and the surface of β-LG next to hydrophobic residues. Lastly, OLE formed a more stabilized complex compared to SAF based on the molecular dynamic simulation results.
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Affiliation(s)
- Shohreh Vanaei
- Nano Bioelectronics Devices Lab, Cancer Electronics Research Group, School of Electrical and Computer Engineering, Faculty of Engineering, University of Tehran, Tehran, P.O. Box 14395/515, Iran
| | - Mohammad Salemizadeh Parizi
- Nano Bioelectronics Devices Lab, Cancer Electronics Research Group, School of Electrical and Computer Engineering, Faculty of Engineering, University of Tehran, Tehran, P.O. Box 14395/515, Iran
| | - Saeed Abdolhosseini
- Nano Bioelectronics Devices Lab, Cancer Electronics Research Group, School of Electrical and Computer Engineering, Faculty of Engineering, University of Tehran, Tehran, P.O. Box 14395/515, Iran
| | - Iman Katouzian
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Nano-encapsulation in the Food, Nutraceutical, and Pharmaceutical Industries Group (NFNPIG), Universal Scientific Education and Research Network (USERN), Tehran, Iran.
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44
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Fan M, Lian W, Li T, Rao Z, Li Y, Qian H, Zhang H, Qi X, Wang L. Characterization of promising natural blue pigment from Vaccinium bracteatum thunb. leaves: Insights of the stability and the inhibition of α-amylase. Food Chem 2020; 326:126962. [DOI: 10.1016/j.foodchem.2020.126962] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 04/24/2020] [Accepted: 04/29/2020] [Indexed: 11/28/2022]
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45
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Xiang C, Gao J, Ye H, Ren G, Ma X, Xie H, Fang S, Lei Q, Fang W. Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105926] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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46
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Eslami-Farsani R, Shareghi B, Farhadian S, Momeni L. Experimental and theoretical investigations on the interaction of glucose molecules with myoglobin in the aqueous solution using theoretical and experimental methods. J Biomol Struct Dyn 2020; 39:6384-6395. [PMID: 32772893 DOI: 10.1080/07391102.2020.1798283] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Osmolytes are generally well-known for the stabilization of proteins. The stabilizing impact of glucose on the dynamics and structure of myoglobin was probed through molecular simulation' docking and spectroscopic procedures. Using thermal stability examinations, the thermodynamic folding properties, point of melting temp. (Tm), thermodynamic enthalpy change (ΔH°) and thermodynamic entropy change (ΔS°) were determined to find out the depiction of myoglobin folding. Glucose operated as an enhancer relative to myoglobin stabilization. The quenching static model was demonstrated by fluorescence spectroscopy. There was one binding site. According to the spectroscopy analysis, glucose was capable of protecting the native structural conformation of protein as well as preventing from protein unfolding. The fluorescence spectroscopy together with simulation through molecular docking method revealed that definitely hydrogen bonding plus van der Waals forces had major contributions to the stabilization of the myoglobin-glucose complex. Hence, the direct interactions contributed slightly to the stabilization impact whereas indirect interactions resulted from the hydration arise from a molecular mechanism primarily inducing the glucose stabilizing impacts. An elevation occurred in the Tm of the myoglobin-glucose complex because of the greater H-bond creation and limited surface hydrophobic activity. Our findings indicate that glucose was capable of protecting the native conformation of myoglobin, clearly describing that glucose stabilization is preferred to be omitted from myoglobin surface. This is because water is more inclined to provide desirable interacting with myoglobin functional groups as compared to glucose. Also, MD results confirmed that the structural changes of myoglobin is the effect of complex formation with glucose.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
| | - Behzad Shareghi
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, Iran
| | - Sadegh Farhadian
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, Iran.,Central Laboratory, Shahrekord University, Shahrekord, Iran
| | - Lida Momeni
- Department of Biology, Faculty of Science, University of Payame Noor, Tehran, Iran
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Katouzian I, Jafari SM, Maghsoudlou Y, Karami L, Eikani MH. Experimental and molecular docking study of the binding interactions between bovine α-lactalbumin and oleuropein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105859] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Lamsen MRL, Wang T, D'Souza D, Dia V, Chen G, Zhong Q. Encapsulation of vitamin D 3 in gum arabic to enhance bioavailability and stability for beverage applications. J Food Sci 2020; 85:2368-2379. [PMID: 32691454 DOI: 10.1111/1750-3841.15340] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 04/24/2020] [Accepted: 06/01/2020] [Indexed: 02/05/2023]
Abstract
Delivery of vitamin D3 (VD3 ) in foods should exhibit desirable physicochemical characteristics and improves absorption. In this study, gum arabic (GA) was investigated as a VD3 carrier to encapsulate VD3 . VD3 dissolved in 5 mL ethanol corresponding to 0.3 to 6.0% mass of GA, was blended in 5.0% w/v GA solution, followed by freeze drying. The encapsulation efficiency decreased while loading capacity increased with an increased amount of VD3 . At the highest VD3 level, the loading capacity (3.47%) was the highest, and the encapsulation efficiency (61.24%) was satisfactory, and the treatment was further studied. The magnitude of negative zeta-potential increased from 3.1 to 31.0 mV at pH 2.0 to 7.4. During the 100-day storage at 3 °C of capsules reconstituted at pH 2.0 to 7.4, the hydrodynamic diameter decreased at all pH conditions, most evident for reduction to 81.3 nm at pH 7.4, and no precipitation was observed, indicating the significance of steric repulsion on capsule stability. Bioaccessibility of VD3 in capsules (95.76%) was significantly higher than the nonencapsulated VD3 (68.98%). The in vivo pharmacokinetic study in Sprague-Dawley rats after a single-dose of 300 µg VD3 showed the area-under-curve of serum 25(OHD) level in 48 hr of the encapsulation treatment was 4.32-fold of the nonencapsulated VD3 and more than twice higher than the VD3 -GA physical mixture. During 2-week supplementation of 60 µg VD3 /d, rats receiving capsules or physical mixture had 25(OH)D levels of at least 81 ng/mL higher than that of the nonencapsulated VD3 group. The studied encapsulation system holds great potential as a value-added ingredient to supplement VD3 in beverages with a wide pH range. PRACTICAL APPLICATION: The findings of this study demonstrated the improved dispersion stability and absorption of vitamin D3 after encapsulation in gum arabic. The capsules exhibited good dispersion stability across a pH range between 2.0 and 7.4, showing potential application in beverages. Furthermore, the enhanced absorption of VD3 after encapsulation highlights the nutritional benefits of the studied encapsulation system.
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Affiliation(s)
- Mary Ross L Lamsen
- Department of Food Science, The University of Tennessee, Knoxville, TN, U.S.A
| | - Tiannan Wang
- Department of Nutrition, The University of Tennessee, Knoxville, TN, U.S.A
| | - Doris D'Souza
- Department of Food Science, The University of Tennessee, Knoxville, TN, U.S.A
| | - Vermont Dia
- Department of Food Science, The University of Tennessee, Knoxville, TN, U.S.A
| | - Guoxun Chen
- Department of Nutrition, The University of Tennessee, Knoxville, TN, U.S.A
| | - Qixin Zhong
- Department of Food Science, The University of Tennessee, Knoxville, TN, U.S.A
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Pedersen JN, Frislev HKS, Pedersen JS, Otzen D. Structures and mechanisms of formation of liprotides. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2020; 1868:140505. [PMID: 32721568 DOI: 10.1016/j.bbapap.2020.140505] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Accepted: 07/16/2020] [Indexed: 12/11/2022]
Abstract
Many proteins form complexes called liprotides with oleic acid and other cis-fatty acids under conditions where the protein is partially unfolded. The complexes vary in structure depending on the ratio of protein and lipid, but the most common structural organization is the core-shell structure, in which a layer of dynamic, partially unfolded and extended proteins surrounds a micelle-like fatty acid core. This structure, first reported for α-lactalbumin together with OA, resembles complexes formed between proteins and anionic surfactants like SDS. Liprotides first rose to fame through their anti-carcinogenic properties which still remains promising for topical applications though not yet implemented in the clinic. In addition, liprotides show potential in drug delivery thanks to the ability of the micelle core to solubilize and stabilize hydrophobic compounds, though applications are challenged by their sensitivity to acidic pH and dynamic exchange of lipids which makes them easy prey for serum "hoovers" such as albumin. However, liprotides are also of fundamental interest as a generic "protein complex structure", demonstrating the many and varied structural consequences of protein-lipid interactions. Here we provide an overview of the different types of liprotide complexes, ranging from quasi-native complexes via core-shell structures to multi-layer structures, and discuss the many conditions under which they form. Given the many variable types of complexes that can form, rigorous biophysical analysis (stoichiometry, shape and structure of the complexes) remains crucial for a complete understanding of the mechanisms of action of this fascinating group of protein-lipid complexes both in vitro and in vivo.
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Affiliation(s)
- Jannik Nedergaard Pedersen
- Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Gustav Wieds Vej 14, 8000 Aarhus C, Denmark
| | - Henriette Kristina Søster Frislev
- Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Gustav Wieds Vej 14, 8000 Aarhus C, Denmark; Novo Nordisk, Hallas Alle 1, DK-4400 Kalundborg, Denmark
| | - Jan Skov Pedersen
- Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Gustav Wieds Vej 14, 8000 Aarhus C, Denmark; Department of Chemistry, Aarhus University, Gustav Wieds Vej 14, 8000 Aarhus C, Denmark
| | - Daniel Otzen
- Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Gustav Wieds Vej 14, 8000 Aarhus C, Denmark; Department of Molecular Biology and Genetics, Aarhus University, Gustav Wieds Vej 10C, 8000 Aarhus C, Denmark.
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50
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Jiménez-Pérez C, Tello-Solís SR, Gómez-Castro CZ, Alatorre-Santamaría S, Gómez-Ruiz L, Rodríguez-Serrano G, Cruz-Borbolla J, García-Garibay M, Cruz-Guerrero A. Spectroscopic studies and molecular modelling of the aflatoxin M1-bovine α-lactalbumin complex formation. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2020; 209:111957. [PMID: 32682284 DOI: 10.1016/j.jphotobiol.2020.111957] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/08/2020] [Accepted: 07/07/2020] [Indexed: 01/08/2023]
Abstract
Since the high incidence of aflatoxin M1 (AFM1) in milk and dairy products poses a serious risk to human health, this work aimed to investigate the complex formation between bovine α-lactalbumin (α-La) and AFM1 using different spectroscopic methods coupled with molecular docking studies. Fluorescence spectroscopy measurements demonstrated the AFM1 addition considerably reduced the α-La fluorescence intensity through a static quenching mechanism. The results indicated on the endothermic character of the reaction, and the hydrophobic interaction played a major role in the binding between AFM1 and α-La. The binding site stoichiometric value (n = 1.32) and a binding constant of 2.12 × 103 M-1 were calculated according to the Stern-Volmer equation. The thermodynamic parameters ΔH, ΔS and ΔGb were determined at 93.58 kJ mol-1, 0.378 kJ mol-1 K-1 and -19.17 ± 0.96 kJ mol-1, respectively. In addition, far-UV circular dichroism studies revealed alterations in the α-La secondary structures when the α-La-AFM1 complex was formed. An increased content of the α-helix structures (from 35 to 40%) and the β-sheets (from 16 to 19%) were observed. Furthermore, protein-ligand docking modelling demonstrated AFM1 could bind to the hydrophobic regions of α-La protein. Overall, the gathered results confirmed the α-La-AFM1 complex formation.
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Affiliation(s)
- Carlos Jiménez-Pérez
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, México 09340, Mexico
| | - Salvador R Tello-Solís
- Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, México 09340, Mexico
| | - Carlos Z Gómez-Castro
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5, Pachuca, Hidalgo 42184, Mexico
| | - Sergio Alatorre-Santamaría
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, México 09340, Mexico
| | - Lorena Gómez-Ruiz
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, México 09340, Mexico
| | - Gabriela Rodríguez-Serrano
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, México 09340, Mexico
| | - Julián Cruz-Borbolla
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5, Pachuca, Hidalgo 42184, Mexico
| | - Mariano García-Garibay
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, México 09340, Mexico; Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana-Lerma, Av. Hidalgo Poniente 46, Col. La Estación, Lerma de Villada, Edo. de México 52006, Mexico
| | - Alma Cruz-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, México 09340, Mexico.
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