1
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Giles H, Bull SP, Lignou S, Gallagher J, Faka M, Methven L. A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying. Food Chem 2024; 436:137603. [PMID: 37826896 DOI: 10.1016/j.foodchem.2023.137603] [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: 06/01/2023] [Revised: 09/12/2023] [Accepted: 09/25/2023] [Indexed: 10/14/2023]
Abstract
Whey is consumed by active adults to aid muscle recovery and growth, the general population as a nutritious convenient food, and by older adults to prevent sarcopenia due to its high leucine content. However, whey protein has poor consumer acceptance in this latter demographic, partially due to mouthdrying. This is thought to result from electrostatic interactions between whey and salivary proteins, mucoadhesion to the oral mucosa, and the inherent astringency of acidity. Previous unsuccessful mitigation strategies include viscosity, sweetness and fat manipulation. This literature review reveals support for increasing lubrication to reduce mouthdrying. However, of the 50 papers reviewed, none have proposed a method by which whey protein could be modified as an ingredient to reduce mouthdrying in whey-fortified products. This review recommends the use of modern technologies to increase lubrication as a novel mitigation strategy to reduce mouthdrying, with the potential to increase consumer acceptance.
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Affiliation(s)
- Holly Giles
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
| | - Stephanie P Bull
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
| | - Stella Lignou
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
| | - Joe Gallagher
- Institute of Biological, Environmental & Rural Sciences (IBERS), Aberystwyth University, Plas Gogerddan, Aberystwyth, Ceredigion SY23 3EE, United Kingdom.
| | - Marianthi Faka
- Volac International Limited, 50 Fishers Lane, Orwell, Royston, Hertfordshire SG8 5QX, United Kingdom.
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
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2
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Selvan G T, Ashok AK, Rao S J A, Gollapalli P, R V, N SK, Chaudhury NK. Nrf2-regulated antioxidant response ameliorating ionizing radiation-induced damages explored through in vitro and molecular dynamics simulations. J Biomol Struct Dyn 2023; 41:8472-8484. [PMID: 36307909 DOI: 10.1080/07391102.2022.2137245] [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: 09/27/2022] [Accepted: 10/06/2022] [Indexed: 10/31/2022]
Abstract
This study aims to investigate the mechanism of natural antioxidant ferulic acid (FA) in reducing oxidative stress followed by its inhibitory effect on the Keap1-Nrf2 complex. FA was treated ex vivo with human blood for 30 min at 37 °C ± 1 °C and exposed to 1.5 Gy of γ- rays of 60Co (0.789 Gy/min) and allowed for repair for an hour at 37 °C ± 1 °C. FA's free radical scavenging capacity was measured using 2,7-dichlorofluorescein diacetate assay and cytogenetic assays. Further, a possible mechanism of protein-ligand interaction between FA and Keap1-Nrf2 pathway protein as a cellular drug target was studied using docking and molecular dynamics simulation. The 1.5 Gy of γ- rays exposed to pre-treated blood with FA showed a significant (p < 0.05) reduction in reactive oxygen species and DNA damage compared to the normal control blood group sample. The ligand-protein transient binding interaction in molecular dynamic simulation over a period of 100 ns was consistent and stable emphasizing complementary charge between the protein and ligand, speculating higher hydrophobic amino acid residues in the Keap1 active pocket. This might sway the Keap1 from interaction with Nrf2, and could lead to nuclear translocation of Nrf2 during radiation-induced oxidative stress. The present study emphasizes the radioprotective effect of FA against 1.5 Gy of γ- rays exposed to human blood and the application of in silico approaches helpful for the possible protective effect of FA.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Tamizh Selvan G
- Central Research Laboratory, KS Hegde Medical Academy, Nitte (Deemed to be University), Mangalore, Karnataka, India
| | - Avinash Karkada Ashok
- Department of Biotechnology, Siddaganga Institute of Technology, Tumakuru, Karnataka, India
| | - Aditya Rao S J
- Kimberelite Chemicals India Pvt. Ltd, KIADB III Phase, Bangalore, Karnataka, India
| | - Pavan Gollapalli
- Center for Bioinformatics and Biostatistics, Nitte (Deemed to be University), Mangalore, Karnataka, India
| | - Vishakh R
- Central Research Laboratory, KS Hegde Medical Academy, Nitte (Deemed to be University), Mangalore, Karnataka, India
| | - Suchetha Kumari N
- Central Research Laboratory, KS Hegde Medical Academy, Nitte (Deemed to be University), Mangalore, Karnataka, India
| | - Nabo K Chaudhury
- Division of Radiation Biodosimetry, Institute of Nuclear Medicine and Allied Sciences-Defence Research and Development Organisation (DRDO), Delhi, India
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3
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KE J, DENG X, ZHANG Z. Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule). FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.114522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jingxuan KE
- Nanyang Institute of Technology, China; Sichuan Agricultural University, China
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4
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Duan Y, Tarafdar A, Chaurasia D, Singh A, Bhargava PC, Yang J, Li Z, Ni X, Tian Y, Li H, Awasthi MK. Blueberry fruit valorization and valuable constituents: A review. Int J Food Microbiol 2022; 381:109890. [DOI: 10.1016/j.ijfoodmicro.2022.109890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 08/03/2022] [Accepted: 08/24/2022] [Indexed: 10/31/2022]
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5
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Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment. Molecules 2022; 27:molecules27134202. [PMID: 35807448 PMCID: PMC9268037 DOI: 10.3390/molecules27134202] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/22/2022] [Accepted: 06/27/2022] [Indexed: 01/02/2023] Open
Abstract
A complexation study between blackcurrant pectin (BCP) and whey protein (WP) was carried out to investigate the impact of bound anthocyanins on pectin−protein interactions. The effects of pH (3.5 and 4.5), heating (85 °C, 15 min), and heating sequence (mixed-heated or heated-mixed) were studied. The pH influenced the color, turbidity, particle size, and zeta-potential of the mixtures, but its impact was mainly significant when heating was introduced. Heating increased the amount of BCP in the complexes—especially at pH 3.5, where 88% w/w of the initial pectin was found in the sedimented (insoluble) fraction. Based on phase-separation measurements, the mixed-heated system at pH 4.5 displayed greater stability than at pH 3.5. Heating sequence was essential in preventing destabilization of the systems; mixing of components before heating produced a more stable system with small complexes (<300 nm) and relatively low polydispersity. However, heating WP before mixing with BCP prompted protein aggregation—producing large complexes (>400 nm) and worsening the destabilization. Peak shifts and emergence (800−1200 cm−1) in infrared spectra confirmed that BCP and WP functional groups were altered after mixing and heating via electrostatic, hydrophobic, and hydrogen bonding interactions. This study demonstrated that appropriate processing conditions can positively impact anthocyanin-bound pectin−protein interactions.
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6
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Zhao Y, Shui D, Li S, Lin X, Liang H, Zhang S, Ji C. Complexation behavior of
Auricularia auricula
polysaccharide and whey protein isolate: Characterization and potential beverage application. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yunsong Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Dongning Shui
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Shengjie Li
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Xinping Lin
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Huipeng Liang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Sufang Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Chaofan Ji
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
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7
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Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin. Foods 2022; 11:foods11020165. [PMID: 35053897 PMCID: PMC8774648 DOI: 10.3390/foods11020165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/01/2022] [Accepted: 01/06/2022] [Indexed: 12/16/2022] Open
Abstract
Two flavonoids with similar structures, baicalein (Bai) and chrysin (Chr), were selected to investigate the interactions with β-lactoglobulin (BLG) and the influences on the structure and functional properties of BLG by multispectral methods combined with molecular docking and dynamic (MD) simulation techniques. The results of fluorescence quenching suggested that both Bai and Chr interacted with BLG to form complexes with the binding constant of the magnitude of 105 L·mol−1. The binding affinity between BLG and Bai was stronger than that of Chr due to more hydrogen bond formation in Bai–BLG binding. The existence of Bai or Chr induced a looser conformation of BLG, but Chr had a greater effect on the secondary structure of BLG. The surface hydrophobicity and free sulfhydryl group content of BLG lessened due to the presence of the two flavonoids. Molecular docking was performed at the binding site of Bai or Chr located in the surface of BLG, and hydrophobic interaction and hydrogen bond actuated the formation of the Bai/Chr–BLG complex. Molecular dynamics simulation verified that the combination of Chr and BLG decreased the stability of BLG, while Bai had little effect on it. Moreover, the foaming properties of BLG got better in the presence of the two flavonoids compounds and Bai improved its emulsification stability of the protein, but Chr had the opposite effect. This work provides a new idea for the development of novel dietary supplements using functional proteins as flavonoid delivery vectors.
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8
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Wang L, Wang C, Zhang X, Fan X, Shao X. Effects of different saccharides on the microstructure and functional properties of protein in goat milk during processing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15362] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Linlin Wang
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| | - Cunfang Wang
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| | - Xiaoning Zhang
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| | - Xiaoxue Fan
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| | - Xiaoqing Shao
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
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9
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Dehghan B, Kenari RE, Amiri ZR. Stabilization of whey-based pina colada beverage by mixed Iranian native gums: a mixture design approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01152-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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10
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Ren S, Jiménez-Flores R, Giusti MM. The interactions between anthocyanin and whey protein: A review. Compr Rev Food Sci Food Saf 2021; 20:5992-6011. [PMID: 34622535 DOI: 10.1111/1541-4337.12854] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/30/2021] [Accepted: 09/08/2021] [Indexed: 12/27/2022]
Abstract
Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in plants and can be used to color food products. However, ACN sensitivity to different factors limits their applications in the food industry. Whey protein (WP), a functional nutritional additive, has been shown to interact with ACN and improve the color, stability, antioxidant capacity, bioavailability, and other functional properties of the ACN-WP complex. The WP's secondary structure is expected to unfold due to heat treatment, which may increase its binding affinity with ACN. Different ACN structures will also have different binding affinity with WP and their interaction mechanism may also be different. Circular dichroism (CD) spectroscopy and Fourier transform infrared (FTIR) spectroscopy show that the WP secondary structure changes after binding with ACN. Fluorescence spectroscopy shows that the WP maximum fluorescence emission wavelength shifts, and the fluorescence intensity decreases after interaction with ACN. Moreover, thermodynamic analysis suggests that the ACN-WP binding forces are mainly hydrophobic interactions, although there is also evidence of electrostatic interactions and hydrogen bonding between ACN and WP. In this review, we summarize the information available on ACN-WP interactions under different conditions and discuss the impact of different ACN chemical structures and of WP conformation changes on the affinity between ACN and WP. This summary helps improve our understanding of WP protection of ACN against color degradation, thus providing new tools to improve ACN color stability and expanding the applications of ACN and WP in the food and pharmacy industries.
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Affiliation(s)
- Shuai Ren
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| | - Rafael Jiménez-Flores
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| | - Maria Monica Giusti
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
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11
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Tan C, Dadmohammadi Y, Lee MC, Abbaspourrad A. Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins. Compr Rev Food Sci Food Saf 2021; 20:3164-3191. [PMID: 34118125 DOI: 10.1111/1541-4337.12772] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 03/13/2021] [Accepted: 04/21/2021] [Indexed: 12/31/2022]
Abstract
Copigmentation and encapsulation are the two most commonly used techniques for anthocyanin stabilization. However, each of these techniques by itself suffers from many challenges associated with the simultaneous achievement of color intensification and high stability of anthocyanins. Integrating copigmentation and encapsulation may overcome the limitation of usage of a single technique. This review summarizes the most recent studies and their challenges aiming at combining copigmentation and encapsulation techniques. The effective approaches for encapsulating copigmented anthocyanins are described, including spray/freeze-drying, emulsification, gelation, polyelectrolyte complexation, and their combinations. Other emerging approaches, such as layer-by-layer deposition and ultrasonication, are also reviewed. The physicochemical principles underlying the combined strategies for the fabrication of various delivery systems are discussed. Particular emphasis is directed toward the synergistic effects of copigmentation and encapsulation, for example, modulating roles of copigments in the processes of gelation and complexation. Finally, some of the major challenges and opportunities for future studies are highlighted. The trend of integrating copigmentation and encapsulation has been just started to develop. The information in this review should facilitate the exploration of the combination of multistrategy and the fabrication of robust delivery systems for copigmented anthocyanins.
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Affiliation(s)
- Chen Tan
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Younas Dadmohammadi
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA
| | - Michelle C Lee
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA
| | - Alireza Abbaspourrad
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA
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12
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Zhang Y, Lin L, Cui H, Li B, Tian J. Construction and Application of EGCG-Loaded Lysozyme/Pectin Nanoparticles for Enhancing the Resistance of Nematodes to Heat and Oxidation Stresses. Foods 2021; 10:foods10051127. [PMID: 34069528 PMCID: PMC8161057 DOI: 10.3390/foods10051127] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/30/2021] [Accepted: 05/10/2021] [Indexed: 12/26/2022] Open
Abstract
Novel nanoparticles (NPs) were constructed with lysozyme (LY) and pectin (Ps) through self-assembly, which were used as a carrier to encapsulate epigallocatechin-3-gallate (EGCG). The binding of EGCG and LY is a static quenching process. Hydrogen bonds might play a major role in the formation of NPs, which has also been verified by a lower binding constant of EGCG with LY/Ps NPs. Meanwhile, EGCG could lead to conformational and microenvironmental changes of LY, resulting in more folding of LY secondary structures. In addition, attaching Ps to LY might inhibit LY aggregation induced by addition of free EGCG. At the LY/Ps mass ratio of 1:1, the constructed LY/Ps NPs had a high EGCG-loading capacity without a significant change in mean particle size, thus, our NPs could be used as an effective nanocarrier for loading EGCG. In vivo, compared with free EGCG, EGCG loaded onto LY/Ps NPs significantly increased Caenorhabditis elegans’ (C. elegans) resistance to heat stress and oxidative injury and prolonged their lifespan. This study provides theoretical basis and reference for constructing nanoactive substance carriers so as to improve the resistance of organisms to heat stress and oxidative damage and to increase their survival rate and extend their lifespan under environment stresses.
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Affiliation(s)
- Yu Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (L.L.); (H.C.); (B.L.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Liufeng Lin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (L.L.); (H.C.); (B.L.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Hao Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (L.L.); (H.C.); (B.L.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (L.L.); (H.C.); (B.L.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Functional Food Engineering & Technology Research Center of Hubei Province, Wuhan 430070, China
| | - Jing Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (L.L.); (H.C.); (B.L.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Functional Food Engineering & Technology Research Center of Hubei Province, Wuhan 430070, China
- Correspondence: ; Tel.: +86-27-8728-2111; Fax: +86-27-8728-2966
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Wu G, Hui X, Gong X, Tran KN, Stipkovits L, Mohan MS, Brennan MA, Brennan CS. Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.072] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Wen-qiong W, Jie-long Z, Qian Y, Ji-yang Z, Mao-lin L, Rui-xia G, Yujun H. Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation. RSC Adv 2021; 11:26291-26302. [PMID: 35479425 PMCID: PMC9037347 DOI: 10.1039/d1ra04140a] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Accepted: 07/26/2021] [Indexed: 12/03/2022] Open
Abstract
This study aimed to improve the stability of the anthocyanins and phenolic acids of blueberry by forming hydrogen bonds or hydrophobic interactions with whey protein using lactic acid fermentation. The effects of the initial pH on the characteristics of the whey protein and blueberry juice system fermented using Lactobacillus plantarum and Lactobacillus casei were investigated. The color and total phenol and anthocyanin contents of the blueberry juice and whey protein system became stable after fermentation using Lactobacillus plantarum and Lactobacillus casei. Fluorescence measurements and Fourier transform infrared spectroscopy (FTIR) analysis reveal that the characteristics of whey protein and blueberry juice changed significantly after fermentation using Lactobacillus plantarum and Lactobacillus casei indicating the binding of anthocyanins or phenolic hydroxyl groups of blueberry to N–H, C–N and C
Created by potrace 1.16, written by Peter Selinger 2001-2019
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O groups of whey protein. The α-helix content of whey protein and blueberry fermented using Lactobacillus plantarum alone decreased by 18% and β-sheet content increased by approximately 27% compared to whey protein fermented using Lactobacillus plantarum. A possible schematic diagram to show how the secondary structure changes which the whey protein and blueberry juice interaction after Lactobacillus casei or Lactobacillus plantarum fermentation was inferred from the structural analysis results.![]()
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Affiliation(s)
- Wang Wen-qiong
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
- Weiwei Food & Beverage Co., Ltd
| | - Zhang Jie-long
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
- State Key Laboratory of Food Science and Technology
| | - Yu Qian
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
| | - Zhou Ji-yang
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
| | - Lu Mao-lin
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control
| | - Gu Rui-xia
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control
| | - Huang Yujun
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou
- China
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15
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Structural characteristics and functional properties of sesame protein concentrate–maltodextrin conjugates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00655-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Effects of pectins and sugars on β-carotene bioaccessibility in an in vitro simulated digestion model. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103537] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Li W, Yang D, Shi Y, Zhang W, Wu J, Wang Z. Effects of thickener on the structure and properties of fibrous kimchi paper. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14458] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenhui Li
- Shanghai Engineering Research Center of Food Safety, Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Danlu Yang
- Shanghai Engineering Research Center of Food Safety, Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Yi Shi
- Shanghai Engineering Research Center of Food Safety, Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Wei Zhang
- Shanghai Engineering Research Center of Food Safety, Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Jinhong Wu
- Shanghai Engineering Research Center of Food Safety, Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Zhengwu Wang
- Shanghai Engineering Research Center of Food Safety, Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
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18
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Abdollahi K, Ince C, Condict L, Hung A, Kasapis S. Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105461] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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19
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Grek O, Pshenychna T, Tymchuk A, Savchenko O, Ochkolyas О. Research of quality indicators in protein-blueberry concentrates. POTRAVINARSTVO 2020. [DOI: 10.5219/1255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The effect of blueberry coagulant in the form of specially processed blueberry paste on the building-up process of protein-blueberry concentrates has been considered in the article and the change in their physical-chemical indicators during storage has been determined. A study of blueberry coagulant application in the amount of up to 12% provides the effective running to process of thermo acid coagulation of milk proteins with a maximum clot yield (excluding limiting factors – organoleptic indicators and active acidity). It has been found that with an increase in the amount of blueberry paste adding from 2% to 10%, the yield of protein-blueberry concentrates increases from 5% to 40%, and the moisture mass fraction in clots decreases, on the contrary, from 73.4% to 67.1%. Other quality indicators of protein-blueberry concentrates were recorded: active acidity (from 5.0 pH at the beginning to 4.7 pH at the end of the storage life), and the water-retaining capacity at the level of (75.44 ±0.5%). Based on chromatographic studies, the degree of polyphenolic compounds transition (including anthocyanins) to protein-blueberry concentrates at the level of 52.26% has been determined by the calculation method and analyzed compared with control sample (blueberry paste) and colored whey. Based on the researches, protein-blueberry concentrates obtained by thermo acid coagulation of milk proteins are suggested to be used as basis in the cheese products recipes.
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Artiga-Artigas M, Reichert C, Salvia-Trujillo L, Zeeb B, Martín-Belloso O, Weiss J. Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-019-09622-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Jung NU, Giarola V, Chen P, Knox JP, Bartels D. Craterostigma plantagineum cell wall composition is remodelled during desiccation and the glycine-rich protein CpGRP1 interacts with pectins through clustered arginines. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2019; 100:661-676. [PMID: 31350933 DOI: 10.1111/tpj.14479] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 06/27/2019] [Accepted: 07/23/2019] [Indexed: 05/24/2023]
Abstract
Craterostigma plantagineum belongs to the desiccation-tolerant angiosperm plants. Upon dehydration, leaves fold and the cells shrink which is reversed during rehydration. To understand this process changes in cell wall pectin composition, and the role of the apoplastic glycine-rich protein 1 (CpGRP1) were analysed. Cellular microstructural changes in hydrated, desiccated and rehydrated leaf sections were analysed using scanning electron microscopy. Pectin composition in different cell wall fractions was analysed with monoclonal antibodies against homogalacturonan, rhamnogalacturonan I, rhamnogalacturonan II and hemicellulose epitopes. Our data demonstrate changes in pectin composition during dehydration/rehydration which is suggested to affect cell wall properties. Homogalacturonan was less methylesterified upon desiccation and changes were also demonstrated in the detection of rhamnogalacturonan I, rhamnogalacturonan II and hemicelluloses. CpGRP1 seems to have a central role in cell adaptations to water deficit, as it interacts with pectin through a cluster of arginine residues and de-methylesterified pectin presents more binding sites for the protein-pectin interaction than to pectin from hydrated leaves. CpGRP1 can also bind phosphatidic acid (PA) and cardiolipin. The binding of CpGRP1 to pectin appears to be dependent on the pectin methylesterification status and it has a higher affinity to pectin than its binding partner CpWAK1. It is hypothesised that changes in pectin composition are sensed by the CpGRP1-CpWAK1 complex therefore leading to the activation of dehydration-related responses and leaf folding. PA might participate in the modulation of CpGRP1 activity.
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Affiliation(s)
- Niklas U Jung
- Institute of Molecular Physiology and Biotechnology of Plants (IMBIO), Faculty of Natural Sciences, University of Bonn, Kirschallee 1, Bonn, D-53115, Germany
| | - Valentino Giarola
- Institute of Molecular Physiology and Biotechnology of Plants (IMBIO), Faculty of Natural Sciences, University of Bonn, Kirschallee 1, Bonn, D-53115, Germany
| | - Peilei Chen
- Institute of Molecular Physiology and Biotechnology of Plants (IMBIO), Faculty of Natural Sciences, University of Bonn, Kirschallee 1, Bonn, D-53115, Germany
| | - John Paul Knox
- Centre for Plant Sciences, Faculty of Biological Sciences, University of Leeds, Leeds, LS2 9JT, UK
| | - Dorothea Bartels
- Institute of Molecular Physiology and Biotechnology of Plants (IMBIO), Faculty of Natural Sciences, University of Bonn, Kirschallee 1, Bonn, D-53115, Germany
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Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Adv Colloid Interface Sci 2019; 271:101987. [PMID: 31325651 DOI: 10.1016/j.cis.2019.07.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/12/2022]
Abstract
Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix. Rather, further process operations are used to transform the initially formed structural entities into bulk matrices. Systematic knowledge on the relation between molecular structure design and subsequent mesoscopic scale transitions induced by processing is scarce. This article aims at establishing a connection between these two approaches. Therefore, it reviews not only studies on the underlying molecular interaction phenomena leading to either a segregative or associative phase behavior and nanoscale or colloidal structures, but also looks at the less systematically studied approach of using macroscopic processing operations such as shearing, heating, crosslinking, and concentrating/drying to transform the initially generated structures into bulk matrices. Thereby, a more comprehensive look is taken at the relationship between different influencing factors, namely solvent conditions (i.e. pH, ionic strength), biopolymer characteristics (i.e. type, charge density, mixing ratio, biopolymer concentration), and processing parameters (i.e. temperature, mechanical stresses, pressure) to generate bulk protein-polysaccharide matrices with different morphological features. The need for a combinatorial approach is then demonstrated by reviewing in detail current mixed protein-polysaccharide applications that increasingly make use of this. In the process, open scientific questions that will need to be addressed in the future are highlighted.
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Affiliation(s)
- Jochen Weiss
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Pascal Moll
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Christophe Schmitt
- Nestec Research, Nestlé Institute of Material Sciences, Department of Chemistry, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland.
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Bilbao‐Sainz C, Thai S, Sinrod AJG, Chiou B, McHugh T. Functionality of freeze‐dried berry powder on frozen dairy desserts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14076] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Sandy Thai
- Healthy Processed Foods Research U.S. Department of Agriculture Albany California
| | - Amanda J. G. Sinrod
- Healthy Processed Foods Research U.S. Department of Agriculture Albany California
| | - Bor‐Sen Chiou
- Bioproducts Research Unit U.S. Department of Agriculture Albany California
| | - Tara McHugh
- Healthy Processed Foods Research U.S. Department of Agriculture Albany California
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Milyukov VA, Khabibullina AV, Arkhipova DM, Mironov VF, Khamatgalimov AR, Ryzhkina IS, Murtazina LI, Mironova LG, Vyshtakalyuk AB, Nemtarev AV, Nazarov NG, Kholin KV, Nizameev IR, Minzanova ST. Synthesis, Physicochemical Properties and Anti‐Fatigue Effect of Magnesium, Zinc and Chromium Polygalacturonate Based Composition. ChemistrySelect 2019. [DOI: 10.1002/slct.201803812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Vasilii A. Milyukov
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
| | - Anna V. Khabibullina
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
| | - Daria M. Arkhipova
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
| | - Vladimir F. Mironov
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
- Kazan (Volga region) Federal University Kazan 420008 Russian Federation
| | - Ayrat R. Khamatgalimov
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
| | - Irina S. Ryzhkina
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
| | - Leysan I. Murtazina
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
| | - Lubov G. Mironova
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
| | - Alexandra B. Vyshtakalyuk
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
| | - Andrey V. Nemtarev
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
- Kazan (Volga region) Federal University Kazan 420008 Russian Federation
| | - Nail G. Nazarov
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
- Kazan (Volga region) Federal University Kazan 420008 Russian Federation
| | - Kirill V. Kholin
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
| | - Irek R. Nizameev
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
| | - Salima T. Minzanova
- Arbuzov Institute of Organic and Physical ChemistryFRC Kazan Scientific Center of RAS Arbuzov str. 8 Kazan 420088 Russian Federation
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