1
|
Li S, Xing W, Gang Y, Zhang M, Zhao Z, Wu H, Zhu S. Gum Arabic-Derived Hydroxyproline-Rich Peptides Stimulate Intestinal Nonheme Iron Absorption via HIF2α-Dependent Upregulation of Iron Transport Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3622-3632. [PMID: 38347764 DOI: 10.1021/acs.jafc.3c09588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
The stimulation of host iron absorption is a promising antianemia strategy adjunctive/alternative to iron intervention. Here, gum arabic (GA) containing 3.14 ± 0.56% hydroxyproline-rich protein with repetitive X-(Pro/Hyp)n motifs was found to increase iron reduction, uptake, and transport to upregulate duodenal cytochrome b (Dcytb), divalent metal transporter 1 (DMT1), ferroportin, and hephaestin to inhibit hypoxia-inducible factor (HIF) prolyl hydroxylase (PHD) and to stabilize HIF2α in polarized Caco-2 cell monolayers in a dose-dependent manner, and this was dependent on its protein fraction, rather than the polysaccharide fraction. Three abundant GA-derived hydroxyproline-containing dipeptides of Hyp-Hyp, Pro-Hyp, and Ser-Hyp were detected by liquid chromatography-mass spectrometry in the lysates of polarized Caco-2 cell monolayers at the maximum levels of 0.167 ± 0.021, 0.134 ± 0.017, and 0.089 ± 0.015 μg/mg of protein, respectively, and showed desirable docking affinity energy values of -7.53, - 7.91, and -7.39 kcal/mol, respectively, against human PHD3. GA-derived peptides also acutely increased duodenal HIF2α stability and Dcytb, DMT1, ferroportin, and hephaestin transcription in rats (P < 0.05). Overall, GA-derived hydroxyproline-rich peptides stimulated intestinal iron absorption via PHD inhibition, HIF2α stabilization, and subsequent upregulation of iron transport proteins.
Collapse
Affiliation(s)
- Shiyang Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, Shandong Province 266003, China
| | - Wenshuo Xing
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, Shandong Province 266003, China
| | - Yuxin Gang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, Shandong Province 266003, China
| | - Meichao Zhang
- Weihai Institute for Food and Drug Control, Weihai 264299, China
| | - Zifang Zhao
- Hainan/Haikou Research & Development Center for Biopeptide Engineering, Huayan Collagen Technology Co., Ltd., Haikou 571000, China
| | - Haohao Wu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, Shandong Province 266003, China
| | - Suqin Zhu
- Institute of Nutrition and Health, School of Public Health, Qingdao University, 308 Ningxia Road, Qingdao 266021, China
| |
Collapse
|
2
|
Dobroslavić E, Elez Garofulić I, Zorić Z, Pedisić S, Roje M, Dragović-Uzelac V. Physicochemical Properties, Antioxidant Capacity, and Bioavailability of Laurus nobilis L. Leaf Polyphenolic Extracts Microencapsulated by Spray Drying. Foods 2023; 12:foods12091923. [PMID: 37174461 PMCID: PMC10177897 DOI: 10.3390/foods12091923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/03/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023] Open
Abstract
Laurel (Laurus nobilis L.) leaves are a rich source of polyphenols with the potential for use in functional foods, where the main obstacle is their low stability and bioavailability, which can be improved by spray drying (SD). This research examined the influence of SD parameters, including inlet temperature (120, 150, and 180 °C), carrier type (β-cyclodextrin (β-CD); β-CD + maltodextrin (MD) 50:50; β-CD + gum arabic (GA) 50:50), and sample:carrier ratio (1:1, 1:2 and 1:3) on the physicochemical properties, encapsulation efficiency, polyphenolic profile, antioxidant capacity and bioaccessibility of laurel leaf polyphenols. The highest encapsulation efficiency was achieved at a sample:carrier ratio 1:2 and the temperature of 180 °C by using either of the applied carriers. However, the application of β-CD + MD 50:50 ensured optimal solubility (55.10%), hygroscopicity (15.32%), and antioxidant capacity (ORAC 157.92 μmol Trolox equivalents per g of powder), while optimal moisture content (3.22%) was determined only by temperature, demanding conditions above 150 °C. A total of 29 polyphenols (dominantly flavonols) were identified in the obtained powders. SD encapsulation increased the bioaccessibility of laurel flavonols in comparison to the non-encapsulated extract by ~50% in the gastric and ~10% in the intestinal phase, especially for those powders produced with carrier mixtures.
Collapse
Affiliation(s)
- Erika Dobroslavić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Ivona Elez Garofulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Zoran Zorić
- Centre for Food Technology and Biotechnology, Faculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 3, 23000 Zadar, Croatia
| | - Sandra Pedisić
- Centre for Food Technology and Biotechnology, Faculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 3, 23000 Zadar, Croatia
| | - Marin Roje
- Ruder Bošković Institute, Bijenička Cesta 54, 10000 Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| |
Collapse
|
3
|
Davantès A, Nigen M, Sanchez C, Renard D. Impact of Hydrophobic and Electrostatic Forces on the Adsorption of Acacia Gum on Oxide Surfaces Revealed by QCM-D. COLLOIDS AND INTERFACES 2023. [DOI: 10.3390/colloids7020026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
The adsorption of Acacia gum from two plant exudates, A. senegal and A. seyal, at the solid-liquid interface on oxide surfaces was studied using a quartz crystal microbalance with dissipation monitoring (QCM-D). The impact of the hydrophobic and electrostatic forces on the adsorption capacity was investigated by different surface, hydrophobicity, and charge properties, and by varying the ionic strength or the pH. The results highlight that hydrophobic forces have higher impacts than electrostatic forces on the Acacia gum adsorption on the oxide surface. The Acacia gum adsorption capacity is higher on hydrophobic surfaces compared to hydrophilic ones and presents a higher stability with negatively charged surfaces. The structural configuration and charge of Acacia gum in the first part of the adsorption process are important parameters. Acacia gum displays an extraordinary ability to adapt to surface properties through rearrangements, conformational changes, and/or dehydration processes in order to reach the steadiest state on the solid surface. Rheological analysis from QCM-D data shows that the A. senegal layers present a viscous behavior on the hydrophilic surface and a viscoelastic behavior on more hydrophobic ones. On the contrary, A. seyal layers show elastic behavior on all surfaces according to the Voigt model or a viscous behavior on the hydrophobic surface when considering the power-law model.
Collapse
Affiliation(s)
| | - Michaël Nigen
- UMR IATE, Université Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | - Christian Sanchez
- UMR IATE, Université Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | | |
Collapse
|
4
|
Structural characteristics of Saccharomyces cerevisiae mannoproteins: Impact of their polysaccharide part. Carbohydr Polym 2022; 277:118758. [PMID: 34893213 DOI: 10.1016/j.carbpol.2021.118758] [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] [Received: 08/03/2021] [Revised: 09/24/2021] [Accepted: 10/08/2021] [Indexed: 11/20/2022]
Abstract
While they have many properties of interest in enology, the structure-function relationships of mannoproteins and the part played by their polysaccharide moiety are not yet well understood. Mannoproteins (MP) extracted with β-glucanase from a laboratory yeast strain (WT), two of its mutants (Mnn2 with unbranched N-glycosylated chains and Mnn4 without mannosyl-phosphorylation), and an enological strain (Com) were purified and thoroughly characterized. The protein moiety of the four MPs had the same amino acid composition. Glycosyl-linkage and net charge analyses confirmed the expected differences in mutant strain MPs. MP-Com had the highest mannose/glucose ratio followed by MP-WT/MP-Mnn4, and MP-Mnn2 (13.5 > 5.6 ≈ 5.2 > 2.2). The molar mass dependencies of Rg, Rh, and [η], determined through HPSEC-MALLS-QELS-Viscosimetry, revealed specific conformational properties of mannoproteins related to their nature of highly branched copolymers with two branching levels. It also clearly showed structural differences between MP-Com, MP-WT/Mnn4, and MP Mnn2, and differences between two populations within the four mannoproteins.
Collapse
|
5
|
Davantès A, Nigen M, Sanchez C, Renard D. Adsorption Behavior of Arabinogalactan-Proteins (AGPs) from Acacia senegal Gum at a Solid-Liquid Interface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:10547-10559. [PMID: 34427446 DOI: 10.1021/acs.langmuir.1c01619] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Adsorption of five different hyperbranched arabinogalactan-protein (AGP) fractions from Acacia senegal gum was thoroughly studied at the solid-liquid interface using a quartz crystal microbalance with dissipation monitoring (QCM-D), surface plasmon resonance (SPR), and atomic force microscopy (AFM). The impact of the protein/sugar ratio, molecular weight, and aggregation state on the adsorption capacity was investigated by studying AGP fractions with different structural and biochemical features. Adsorption on a solid surface would be primarily driven by the protein moiety of the AGPs through hydrophobic forces and electrostatic interactions. Increasing ionic strength allows the decrease in electrostatic repulsions and, therefore, the formation of high-coverage films with aggregates on the surface. However, the maximum adsorption capacity was not reached by fractions with a higher protein content but by a fraction that contains an average protein quantity and presents a high content of high-molecular-weight AGPs. The results of this thorough study highlighted that the AGP surface adsorption process would depend not only on the protein moiety and high-molecular-weight AGP content but also on other parameters such as the structural accessibility of proteins, the molecular weight distribution, and the AGP flexibility, allowing structural rearrangements on the surface and spreading to form a viscoelastic film.
Collapse
Affiliation(s)
- Athénaïs Davantès
- UR BIA, INRAE Pays de la Loire, 3 impasse Yvette Cauchois, La Géraudière, CS 71627, F-44316 Nantes Cedex 3, France
| | - Michaël Nigen
- UMR IATE, UM-INRAE-CIRAD-Montpellier Supagro, 2 Place Viala, F-34060 Montpellier Cedex, France
| | - Christian Sanchez
- UMR IATE, UM-INRAE-CIRAD-Montpellier Supagro, 2 Place Viala, F-34060 Montpellier Cedex, France
| | - Denis Renard
- UR BIA, INRAE Pays de la Loire, 3 impasse Yvette Cauchois, La Géraudière, CS 71627, F-44316 Nantes Cedex 3, France
| |
Collapse
|
6
|
Apolinar-Valiente R, Salmon T, Williams P, Nigen M, Sanchez C, Doco T, Marchal R. Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability? Food Chem 2021; 354:129477. [PMID: 33756317 DOI: 10.1016/j.foodchem.2021.129477] [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: 08/10/2020] [Revised: 01/24/2021] [Accepted: 02/22/2021] [Indexed: 11/30/2022]
Abstract
Foam is the first attribute observed when sparkling wine is served. Bentonite is essentially used to flocculate particles in sparkling base wines but can impair their foamability. Gums from Acacia senegal and Acacia seyal improved the foamability of different bentonite-treated base wines. Our main goal was to see how the supplementation with new fractions separated from Acacia gums by Ion Exchange Chromatography affected foamability of sparkling base wines, deepening the relation between foam behavior and characteristics of wine and gums. High molar mass fractions increased the maximal foam height and the foam height during the stability period in, respectively, 11 out and 8 out of 16 cases (69% and 50%, respectively). The properties of the supplementing gums fractions obtained by IEC and, although to a minor extent, the wine characteristics, affected positively and/or negatively the foam behavior. Wine foamability also depended on the relationship between wine and gums fractions properties.
Collapse
Affiliation(s)
- Rafael Apolinar-Valiente
- UMR-1208 Ingénierie des Agropolymères et Technologies Emergentes, INRAE-Montpellier SupAgro-CIRAD-Université Montpellier, 2 Place Viala, Montpellier, France.
| | - Thomas Salmon
- Laboratoire d'Œnologie, Université de Reims Champagne-Ardenne, Reims, France
| | - Pascale Williams
- UMR-1083 Sciences Pour l'Œnologie, INRAE-Montpellier SupAgro-Université Montpellier, 2 Place Viala, Montpellier, France
| | - Michaël Nigen
- UMR-1208 Ingénierie des Agropolymères et Technologies Emergentes, INRAE-Montpellier SupAgro-CIRAD-Université Montpellier, 2 Place Viala, Montpellier, France
| | - Christian Sanchez
- UMR-1208 Ingénierie des Agropolymères et Technologies Emergentes, INRAE-Montpellier SupAgro-CIRAD-Université Montpellier, 2 Place Viala, Montpellier, France
| | - Thierry Doco
- UMR-1083 Sciences Pour l'Œnologie, INRAE-Montpellier SupAgro-Université Montpellier, 2 Place Viala, Montpellier, France
| | - Richard Marchal
- Laboratoire d'Œnologie, Université de Reims Champagne-Ardenne, Reims, France; Laboratoire Vigne, Biotechnologies et Environnement, Université de Haute-Alsace, Colmar, France
| |
Collapse
|
7
|
Vuillemin ME, Michaux F, Adam AA, Linder M, Muniglia L, Jasniewski J. Physicochemical characterizations of gum Arabic modified with oxidation products of ferulic acid. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105919] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
8
|
Relationship between the molecular characteristics of Acacia gum and its functional properties. Food Chem 2020; 328:126860. [DOI: 10.1016/j.foodchem.2020.126860] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 04/03/2020] [Accepted: 04/17/2020] [Indexed: 11/18/2022]
|
9
|
Emulsifying properties of Acacia senegal gum: Impact of high molar mass protein-rich AGPs. FOOD CHEMISTRY-X 2020; 6:100090. [PMID: 32420542 PMCID: PMC7214827 DOI: 10.1016/j.fochx.2020.100090] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 04/06/2020] [Accepted: 04/26/2020] [Indexed: 11/18/2022]
Abstract
Reconstitution of gums from arabinogalactan proteins (AGP) of Acacia gum. Experimental design to optimize their emulsions properties. Relevant adsorption of high molar protein-rich AGPs at the interface. Combined effect of high molar protein-rich AGPS and total concentration. Role of apparent viscosity of bulk to long-term stability.
The impact of high molar mass protein-rich arabinogalactan-proteins (AGPs) on emulsifying properties of Acacia senegal gums were studied using reconstituted gums obtained with two distinct fractions: one containing these specific high molar mass AGPs and the other protein-poor low molar mass AGPs. To produce and stabilize limonene emulsions, the experimental design emphasized not only the role of high molar mass protein-rich AGPs, but also the importance of high total concentration. At low protein contents, reconstituted gums required a slightly higher content in high molar mass protein-rich AGPs than original A. senegal gum, that confirmed the role of low molar mass protein-rich AGPs in the adsorption at interfaces. The comparison of the creaming index between original and reconstituted gums as well as the monitoring of instability phenomena by turbiscan up to 30 days clearly demonstrated the prevalent impact of the bulk apparent viscosity in the long-term stability of emulsions.
Collapse
|
10
|
Apolinar-Valiente R, Williams P, Nigen M, Tamayo VM, Doco T, Sanchez C. Fractionation of Acacia seyal gum by ion exchange chromatography. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105283] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
Adsorption of Hyperbranched Arabinogalactan-Proteins from Plant Exudate at the Solid–Liquid Interface. COLLOIDS AND INTERFACES 2019. [DOI: 10.3390/colloids3020049] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Adsorption of hyperbranched arabinogalactan-proteins (AGPs) from two plant exudates, A. senegal and A. seyal, was thoroughly studied at the solid–liquid interface using quartz crystal microbalance with dissipation monitoring (QCM-D), surface plasmon resonance (SPR), and atomic force microscopy (AFM). Isotherms of the adsorption reveal that 3.3 fold more AGPs from A. seyal (500 ppm) are needed to cover the gold surface compared to A. senegal (150 ppm). The pH and salt concentration of the environment greatly affected the adsorption behavior of both gums, with the surface density ranging from 0.92 to 3.83 mg m−2 using SPR (i.e., “dry” mass) and from 1.16 to 19.07 mg m−2 using QCM-D (wet mass). Surprisingly, the mass adsorbed was the highest in conditions of strong electrostatic repulsions between the gold substrate and AGPs, i.e., pH 7.0, highlighting the contribution of other interactions involved in the adsorption process. Structural changes of AGPs induced by pH would result in swelling of the polysaccharide blocks and conformational changes of the polypeptide backbone, therefore increasing the protein accessibility and hydrophobic interactions and/or hydrogen bonds with the gold substrate.
Collapse
|