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Yang Y, Xu Q, Wang X, Bai Z, Xu X, Ma J. Casein-based hydrogels: Advances and prospects. Food Chem 2024; 447:138956. [PMID: 38503069 DOI: 10.1016/j.foodchem.2024.138956] [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: 12/05/2023] [Revised: 02/29/2024] [Accepted: 03/04/2024] [Indexed: 03/21/2024]
Abstract
Casein-based hydrogels (Casein Gels) possess advantageous properties, including mechanical strength, stability, biocompatibility, and even adhesion, conductivity, sensing capabilities, as well as controlled-releasing behavior of drugs. These features are attributed to their gelation methods and functionalization with various polymers. Casein Gels is an important protein-based material in the food industry, in terms of dairy and functional foods, biological and medicine, in terms of carrier for bioactive and sensitive drugs, wound healing, and flexible sensors and wearable devices. Herein, this review aims to highlight the importance of the features mentioned above via a comprehensive investigation of Casein Gels through multiple directions and dimensional applications. Firstly, the composition, structure, and properties of casein, along with the gelation methods employed to create Casein Gels are elaborated, which serves as a foundation for further exploration. Then, the application progresses of Casein Gels in dairy products, functional foods, medicine, flexible sensors and wearable devices, are thoroughly discussed to provide insights into the diverse fields where Casein Gels have shown promise and utility. Lastly, the existing challenges and future research trends are highlighted from an interdisciplinary perspective. We present the latest research advances of Casein Gels and provide references for the development of multifunctional biomass-based hydrogels.
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Affiliation(s)
- Yuxi Yang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Qunna Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, National Demonstration Center for Experimental Light Chemistry Engineering Education, Xi'an 710021, China.
| | - Xinyi Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Biomass & Functional Materials, Shaanxi University of Science &Technology, Xi'an 710021, China
| | - Zhongxue Bai
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Biomass & Functional Materials, Shaanxi University of Science &Technology, Xi'an 710021, China
| | - Xiaoyu Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Jianzhong Ma
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, National Demonstration Center for Experimental Light Chemistry Engineering Education, Xi'an 710021, China.
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Viora L, Tichané T, Nottelet B, Mouton J, Garric X, Van Den Berghe H, Coudane J. Casein-based conjugates and graft copolymers. Synthesis, properties, and applications. Compr Rev Food Sci Food Saf 2024; 23:e13306. [PMID: 38369928 DOI: 10.1111/1541-4337.13306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 01/15/2024] [Accepted: 01/22/2024] [Indexed: 02/20/2024]
Abstract
Biobased natural polymers, including polymers of natural origin such as casein, are growing rapidly in the light of the environmental pollution caused by many mass-produced commercial synthetic polymers. Although casein has interesting intrinsic properties, especially for the food industry, numerous chemical reactions have been carried out to broaden the range of its properties, most of them preserving casein's nontoxicity and biodegradability. New conjugates and graft copolymers have been developed especially by Maillard reaction of the amine functions of the casein backbone with the aldehyde functions of sugars, polysaccharides, or other molecules. Carried out with dialdehydes, these reactions lead to the cross-linking of casein giving three-dimensional polymers. Acylation and polymerization of various monomers initiated by amine functions are also described. Other reactions, far less numerous, involve alcohol and carboxylic acid functions in casein. This review provides an overview of casein-based conjugates and graft copolymers, their properties, and potential applications.
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Affiliation(s)
- Laurianne Viora
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Teddy Tichané
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Benjamin Nottelet
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Julia Mouton
- Polymers Composites and Hybrids (PPCH), IMT Mines d'Alès, Alès, France
- EPF Graduate School of Engineering, Montpellier, France
| | - Xavier Garric
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
- Department of Pharmacy, Nîmes University Hospital, Nimes, France
| | - Hélène Van Den Berghe
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Jean Coudane
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
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Ó'Fágáin C. Protein Stability: Enhancement and Measurement. Methods Mol Biol 2023; 2699:369-419. [PMID: 37647007 DOI: 10.1007/978-1-0716-3362-5_18] [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] [Indexed: 09/01/2023]
Abstract
This chapter defines protein stability, emphasizes its importance, and surveys the field of protein stabilization, with summary reference to a selection of 2014-2021 publications. One can enhance stability, particularly by protein engineering strategies but also by chemical modification and by other means. General protocols are set out on how to measure a given protein's (i) kinetic thermal stability and (ii) oxidative stability and (iii) how to undertake chemical modification of a protein in solution.
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Affiliation(s)
- Ciarán Ó'Fágáin
- School of Biotechnology, Dublin City University, Dublin, Ireland.
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Wang Q, Chen W, Ma C, Chen S, Liu X, Liu F. Enzymatic synthesis of sodium caseinate-EGCG-carboxymethyl chitosan ternary film: Structure, physical properties, antioxidant and antibacterial properties. Int J Biol Macromol 2022; 222:509-520. [PMID: 36122777 DOI: 10.1016/j.ijbiomac.2022.09.138] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 09/06/2022] [Accepted: 09/15/2022] [Indexed: 11/05/2022]
Abstract
Proteins and polysaccharides have been frequently used in recent years to prepare environment-friendly packaging materials. However, films based on proteins or polysaccharides alone often have poor performance as packaging, so they need to be combined to improve properties. In this work, we applied enzyme technology to prepare sodium caseinate (SC)-carboxymethyl chitosan (CMC) films, incorporating epigallocatechin gallate (EGCG) as bridging molecules and antibacterial agents. SC-EGCG-CMC ternary conjugate was firstly synthesized by tyrosinase (Tyr), and the composite films were then prepared with the aid of glycerol. Under tyrosinase catalytic conditions, EGCG could cross-link with SC and CMC covalently. The effects of different concentrations of EGCG and tyrosinase on mechanical properties, water vapor permeability, antibacterial properties and free radical scavenging ability were studied. The crosslinking degree and mechanical properties were improved with the increase of EGCG and tyrosinase content. The film showed good antibacterial activity against Gram-positive bacteria. In addition, the antibacterial activity and free radical scavenging ability increased with the increase of EGCG concentration. This work provides an efficient enzymatic method to prepare films with good strength and antibacterial properties, which can be used to improve the storage quality of foods.
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Affiliation(s)
- Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Shuai Chen
- School of Public Health, Wuhan University, 430071, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Ashaolu TJ, Khoder RM, Alkaltham MS, Nawaz A, Walayat N, Umair M, Khalifa I. Mechanism and technological evaluation of biopeptidal-based emulsions. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101705] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Choi S, Ahn H, Kim S. Tyrosinase‐mediated hydrogel crosslinking for tissue engineering. J Appl Polym Sci 2021. [DOI: 10.1002/app.51887] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Sumi Choi
- Department of Chemical Engineering (BK 21 FOUR) Dong‐A University Busan Republic of Korea
| | - Hyerin Ahn
- Department of Chemical Engineering (BK 21 FOUR) Dong‐A University Busan Republic of Korea
| | - Su‐Hwan Kim
- Department of Chemical Engineering (BK 21 FOUR) Dong‐A University Busan Republic of Korea
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Kouhi M, Prabhakaran MP, Ramakrishna S. Edible polymers: An insight into its application in food, biomedicine and cosmetics. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.025] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Nascimento LGL, Casanova F, Silva NFN, Teixeira ÁVNDC, Júnior PPDSP, Vidigal MCTR, Stringheta PC, Carvalho AFD. Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105872] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Li X, Li S, Liang X, McClements DJ, Liu X, Liu F. Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.014] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Nascimento LGL, Casanova F, Silva NFN, Teixeira AVNDC, Carvalho AFD. Casein-based hydrogels: A mini-review. Food Chem 2019; 314:126063. [PMID: 31951886 DOI: 10.1016/j.foodchem.2019.126063] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 12/03/2019] [Accepted: 12/14/2019] [Indexed: 12/13/2022]
Abstract
Casein-based hydrogels are biocompatible, biodegradable, renewable, easy to obtain, inexpensive, and non-toxic. They exist in different physicochemical states, e.g. particle hydrogels, which can be dived in suspensions or emulsions and macro hydrogels that are gel colloid type. These biomaterials have drawn increasing attention in recent years due to their abilities to form networks of different tensile strengths and to encapsulate, protect and release biomolecules. This mini-review outlines the recent advances in casein-based hydrogel research and the uses of casein-based hydrogels as drug delivery system for both hydrophobic and hydrophilic molecules. The food and biomedical potential along with possible future uses of the casein-based hydrogels are discussed throughout the document.
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Affiliation(s)
- Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, SøltoftsPlads, 2800 Kongens Lyngby, Denmark
| | | | | | - Antonio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil.
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Ferreres G, Bassegoda A, Hoyo J, Torrent-Burgués J, Tzanov T. Metal-Enzyme Nanoaggregates Eradicate Both Gram-Positive and Gram-Negative Bacteria and Their Biofilms. ACS APPLIED MATERIALS & INTERFACES 2018; 10:40434-40442. [PMID: 30388361 DOI: 10.1021/acsami.8b14949] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
To palliate the appearance of antimicrobial resistance (AMR), the use of bactericidal agents acting differently than conventional antibiotics and the elimination of bacterial biofilm, are the two most promising strategies. Here, we integrated these two complementary strategies into new antimicrobial metal-enzyme nanoaggregates (NAs) of α-amylase and silver (αAgNAs) that are able to eliminate bacteria and their biofilm. The nanoparticle (NP) synthesis approach applied protein desolvation and laccase-mediated NP stabilization to innovatively produce catalytically active α-amylase nanoparticles (αNPs) for the elimination of the bacterial biofilm. At the same time, αNPs efficiently reduced silver for the incorporation of bactericidal Ag0 and formation of the αAgNAs. The bactericidal and antibiofilm efficacies of αAgNAs were demonstrated by 5.4 and 6.1 log reduction of Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli, respectively, and more than 80% removal of their biofilms, coupled with high biocompatibility. The biofilm-αAgNA interaction was assessed by quartz crystal microbalance and atomic force microscopy revealing how the degradation of a settled biofilm by αAgNAs caused an increase of the biofilm water content, thus weakening the biofilm surface attachment and facilitating its removal. With the present work, we not only provide a new efficient antimicrobial material to face the AMR threat, but we also envisage that the newly established method for the synthesis of metal-enzyme NAs is potentially transferable to other biocatalysts to expand the enzyme NP toolbox.
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Affiliation(s)
- Guillem Ferreres
- Grup de Biotecnologia Molecular i Industrial, Department of Chemical Engineering , Universitat Politècnica de Catalunya , Rambla Sant Nebridi 22 , Terrassa 08222 , Spain
| | - Arnau Bassegoda
- Grup de Biotecnologia Molecular i Industrial, Department of Chemical Engineering , Universitat Politècnica de Catalunya , Rambla Sant Nebridi 22 , Terrassa 08222 , Spain
| | - Javier Hoyo
- Grup de Biotecnologia Molecular i Industrial, Department of Chemical Engineering , Universitat Politècnica de Catalunya , Rambla Sant Nebridi 22 , Terrassa 08222 , Spain
| | - Juan Torrent-Burgués
- Grup de Biotecnologia Molecular i Industrial, Department of Chemical Engineering , Universitat Politècnica de Catalunya , Rambla Sant Nebridi 22 , Terrassa 08222 , Spain
| | - Tzanko Tzanov
- Grup de Biotecnologia Molecular i Industrial, Department of Chemical Engineering , Universitat Politècnica de Catalunya , Rambla Sant Nebridi 22 , Terrassa 08222 , Spain
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Glusac J, Davidesko-Vardi I, Isaschar-Ovdat S, Kukavica B, Fishman A. Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.046] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Promising perspectives for ruminal protection of polyunsaturated fatty acids through polyphenol-oxidase-mediated crosslinking of interfacial protein in emulsions. Animal 2018; 12:2539-2550. [PMID: 29547375 DOI: 10.1017/s1751731118000423] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Previously, polyunsaturated fatty acids (PUFA) from linseed oil were effectively protected (>80%) against biohydrogenation through polyphenol-oxidase-mediated protein crosslinking of an emulsion, prepared with polyphenol oxidase (PPO) extract from potato tuber peelings. However, until now, emulsions of only 2 wt% oil have been successfully protected, which implies serious limitations both from a research perspective (e.g. in vivo trials) as well as for further upscaling toward practical applications. Therefore, the aim of this study was to increase the oil/PPO ratio. In the original protocol, the PPO extract served both an emulsifying function as well as a crosslinking function. Here, it was first evaluated whether alternative protein sources could replace the emulsifying function of the PPO extract, with addition of PPO extract and 4-methylcatechol (4MC) to induce crosslinking after emulsion preparation. This approach was then further used to evaluate protection of emulsions with higher oil content. Five candidate emulsifiers (soy glycinin, gelatin, whey protein isolate (WPI), bovine serum albumin and sodium caseinate) were used to prepare 10 wt% oil emulsions, which were diluted five times (w/w) with PPO extract (experiment 1). As a positive control, 2 wt% oil emulsions were prepared directly with PPO extract according to the original protocol. Further, emulsions of 2, 4, 6, 8 and 10 wt% oil were prepared, with 80 wt% PPO extract (experiment 2), or with 90, 80, 70, 60 and 50 wt% PPO extract, respectively (experiment 3) starting from WPI-stabilized emulsions. Enzymatic crosslinking was induced by 24-h incubation with 4MC. Ruminal protection efficiency was evaluated by 24-h in vitro batch simulation of the rumen metabolism. In experiment 1, protection efficiencies were equal or higher than the control (85.5% to 92.5% v. 81.3%). In both experiments 2 and 3, high protection efficiencies (>80%) were achieved, except for emulsions containing 10 wt% oil emulsions (<50% protection), which showed oiling-off after enzymatic crosslinking. This study demonstrated that alternative emulsifier proteins can be used in combination with PPO extract to protect emulsified PUFA-rich oils against ruminal biohydrogenation. By applying the new protocol, 6.5 times less PPO extract was required.
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Isaschar-Ovdat S, Fishman A. Crosslinking of food proteins mediated by oxidative enzymes – A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Buslovich A, Horev B, Rodov V, Gedanken A, Poverenov E. One-step surface grafting of organic nanoparticles: in situ deposition of antimicrobial agents vanillin and chitosan on polyethylene packaging films. J Mater Chem B 2017; 5:2655-2661. [DOI: 10.1039/c6tb03094g] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Natural organic molecules, volatile vanillin and non-volatile chitosan, were deposited from solution onto a polyethylene surface by the ultrasonic method and demonstrate specific antimicrobial activity.
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Affiliation(s)
- A. Buslovich
- Department of Food Quality and Safety
- Agriculture Research Organization
- The Volcani Center
- Rishon LeZion 7505101
- Israel
| | - B. Horev
- Department of Food Quality and Safety
- Agriculture Research Organization
- The Volcani Center
- Rishon LeZion 7505101
- Israel
| | - V. Rodov
- Department of Food Quality and Safety
- Agriculture Research Organization
- The Volcani Center
- Rishon LeZion 7505101
- Israel
| | - A. Gedanken
- Department of Chemistry and Kanbar Laboratory for Nanomaterials
- Institute for Nanotechnology and Advanced Materials
- Bar-Ilan University
- Ramat Gan 5290002
- Israel
| | - E. Poverenov
- Department of Food Quality and Safety
- Agriculture Research Organization
- The Volcani Center
- Rishon LeZion 7505101
- Israel
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