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Liu H, Huang Z, Xin T, Dong L, Deng M, Han L, Huang F, Su D. Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion. Food Chem 2024; 453:139630. [PMID: 38781895 DOI: 10.1016/j.foodchem.2024.139630] [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: 03/18/2024] [Revised: 04/30/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024]
Abstract
Rutin is a polyphenol with beneficial pharmacological properties. However, its bioavailability is often compromised due to low solubility and poor stability. Encapsulation technologies, such as emulsion systems, have been proven to be promising delivery vehicles for enhancing the bioavailability of bioactive compounds. Thus, this study was proposed and designed to investigate the colonic targeting and colonic fermentation characteristics of rutin-loaded ovalbumin-ferulic acid-polysaccharide (OVA-FA-PS) complex emulsions. The results indicate that OVA-FA-PS emulsion effectively inhibits the degradation of rutin active substances and facilitates its transport of rutin to the colon. The analysis revealed that the OVA-FA-κ-carrageenan emulsion loaded with rutin exhibited superior elasticity and colon targeting properties compared to the OVA-FA-hyaluronic acid or OVA-FA-sodium alginate emulsions loaded with rutin in the composite emulsion. Additionally, it was observed that the rutin loaded within the OVA-FA-κ-carrageenan emulsion underwent degradation and was converted to 4-hydroxybenzoic acid during colonic fermentation.
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Affiliation(s)
- Hesheng Liu
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Zhenzhen Huang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
| | - Ting Xin
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Mei Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lipeng Han
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
| | - Fei Huang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China.
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2
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Geng Q, Zhang Y, McClements DJ, Zhou W, Dai T, Wu Z, Chen H. Investigation of peanut allergen-procyanidin non-covalent interactions: Impact on protein structure and in vitro allergenicity. Int J Biol Macromol 2024; 258:128340. [PMID: 38000575 DOI: 10.1016/j.ijbiomac.2023.128340] [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: 10/12/2023] [Revised: 11/19/2023] [Accepted: 11/20/2023] [Indexed: 11/26/2023]
Abstract
Interactions between plant polyphenols and food allergens may be a new way to alleviate food allergies. The non-covalent interactions between the major allergen from peanut (Ara h 2) with procyanidin dimer (PA2) were therefore characterized using spectroscopic, thermodynamic, and molecular simulation analyses. The main interaction between the Ara h 2 and PA2 was hydrogen bonding. PA2 statically quenched the intrinsic fluorescence intensity and altered the conformation of the Ara h 2, leading to a more disordered polypeptide structure with a lower surface hydrophobicity. In addition, the in vitro allergenicity of the Ara h 2-PA2 complex was investigated using enzyme-linked immunosorbent assay (ELISA) kits. The immunoglobulin E (IgE) binding capacity of Ara h 2, as well as the release of allergenic cytokines, decreased after interacting with PA2. When the ratio of Ara h 2-to-PA2 was 1:50, the IgE binding capacity was reduced by around 43 %. This study provides valuable insights into the non-covalent interactions between Ara h 2 and PA2, as well as the potential mechanism of action of the anti-allergic reaction caused by binding of the polyphenols to the allergens.
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Affiliation(s)
- Qin Geng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Ying Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | | | - Wenlong Zhou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China; Sino-German Joint Research Institute, Nanchang University, Nanchang, China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China; Sino-German Joint Research Institute, Nanchang University, Nanchang, China
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3
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Ma C, Gao X, Yang Y, Bian X, Wang B, Liu X, Wang Y, Su D, Zhang G, Qu L, Zhang N. The three-dimensional culture of L929 and C2C12 cells based on SPI-SA interpenetrating network hydrogel scaffold with excellent mechanical properties. Front Bioeng Biotechnol 2024; 11:1329183. [PMID: 38268933 PMCID: PMC10805864 DOI: 10.3389/fbioe.2023.1329183] [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: 11/10/2023] [Accepted: 12/29/2023] [Indexed: 01/26/2024] Open
Abstract
Cell-cultured meat, which is obtained by adsorbing cells on the three-dimensional scaffold, is considered a potential solution to animal welfare issues. Edible and safe cell-cultured meat scaffolds are a key part of its research. Soy protein isolate (SPI) hydrogel has a three-dimensional network structure and has been studied for L929 cell culture because of its non-toxicity and biocompatibility. However, the toughness and mechanical properties of SPI hydrogel are not enough to bear the requirements of cell cultivation. In this paper, sodium alginate (SA) was added to SPI hydrogel, and the interpenetrating network (IPN) technology was used to construct SPI-SA IPN hydrogel by transglutaminase and Ca2+ double crosslinking method. SPI-SA IPN hydrogel has excellent mechanical properties, structural stability and biodegradable performance than SPI hydrogel. The bio-compatibility and degradability of L929 and C2C12 cells on SPI-SA IPN hydrogel were studied by cytotoxicity, trypan blue and living/dead cell staining, and the growth law of the hydrogel as a scaffold for cell culture was analyzed. The results showed that L929/C2C12 cells can proliferate normally and adhere in hydrogel and have good bio-compatibility. L929 cells with size about 20-50 µm have better adhesion and growth abilities on SPI-SA IPN hydrogel than C2C12 cells with 100-300 µm. Therefore, the SPI-SA IPN hydrogel is non-toxic and supports the growth of cells in the pores of the material. This study provides a reference for the application of SPI-SA IPN hydrogels in vitro cell growth.
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Affiliation(s)
- Chunmin Ma
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Xinru Gao
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Yang Yang
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Xin Bian
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Bing Wang
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Xiaofei Liu
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Yan Wang
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Dan Su
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Guang Zhang
- Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Lizhe Qu
- Shanghai Municipal Hospital of Traditional Chinese Medicine, Shanghai, China
| | - Na Zhang
- Harbin University of Commerce, Harbin, Heilongjiang, China
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4
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Pan M, Nian L, Chen L, Jiang J, Luo D, Ying S, Cao C. The improved bioavailability of zein/soybean protein isolate by puerarin in vitro. Int J Biol Macromol 2023; 253:127354. [PMID: 37839596 DOI: 10.1016/j.ijbiomac.2023.127354] [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: 06/28/2023] [Revised: 09/10/2023] [Accepted: 09/29/2023] [Indexed: 10/17/2023]
Abstract
As the largest emitter of greenhouse gases, the livestock and poultry industry is facing the challenge of increasing production to meet global demand while reducing environmental impacts. Improving feed digestibility by optimizing feed structure (e.g., exogenous additive) is one of the green breeding measures to alleviate carbon pressure. In this study, the interaction mechanism and in vitro digestibility properties of puerarin (PUE) with feed proteins (zein and soy protein isolate (SPI)) to form Zein-PUE and SPI-PUE complexes were investigated mainly by multispectral and molecular docking techniques. Results indicated that the addition of PUE improved the physicochemical properties of proteins (e.g., solubility and disulfide bond contents). Then, the spectral results showed that the binding processes were spontaneous, and the protein structure tended to loose and disordered after binding, and more hydrophobic residues were exposed to the hydrophilic microenvironment. Moreover, on the basis of molecular docking revealed that PUE bound to zein by hydrogen bond, electrostatic and hydrophobic interactions, while with SPI by hydrogen bond and hydrophobic interaction. Finally, in vitro digestion experiments demonstrated that the bioavailability of Zein-PUE and SPI-PUE complexes increased by 1.15 % and 2.11 %, respectively. Overall, PUE is a promising feed additive beneficial for enhancing protein digestibility and bioavailability.
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Affiliation(s)
- Min Pan
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Lin Chen
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Jiang Jiang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Debo Luo
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Shijia Ying
- Animal Husbandry Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China.
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5
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Tai MR, Ji HW, Chen JP, Liu XF, Song BB, Zhong SY, Rifai A, Nisbet DR, Barrow CJ, Williams RJ, Li R. Biomimetic triumvirate nanogel complexes via peptide-polysaccharide-polyphenol self-assembly. Int J Biol Macromol 2023; 251:126232. [PMID: 37562478 DOI: 10.1016/j.ijbiomac.2023.126232] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/03/2023] [Accepted: 08/06/2023] [Indexed: 08/12/2023]
Abstract
Self-assembled peptide and polysaccharide nanogels are excellent candidates for bioactive delivery vectors. However, there are still significant challenges in the application of nanogels as delivery tools for bioactive elements. This study aims to deliver, and control the release of a hydrophobic bioactive flavonoid hesperidin. Using the self-assembling peptide (SAP) Fmoc-FRGDF, extracellular matrix mimicking nanofibrils were fabricated, which were decorated and bolstered with immunomodulatory polysaccharide strands of fucoidan and infused with hesperidin. The mechanical properties, secondary structure, and microscopic morphologies of the composite hydrogels were characterized using rheometer, FTIR, XRD, and TEM, etc. The encapsulation efficiency (EE) and release behavior of hesperidin were determined. Coassembly of the SAP with fucoidan improved the mechanical properties (from 9.54 Pa of Fmoc-FRGDF hydrogel to 7735 Pa of coassembly hydrogel at 6 mg/mL fucoidan concentration), formed thicker nanofibril bundles at 4 and 6 mg/mL fucoidan concentration, improved the EE of hesperidin from 72.86 % of Fmoc-FRGDF hydrogel to over 90 % of coassembly hydrogels, and showed effectively controlled release of hesperidin in vitro. Intriguingly, the first order kinetic model predicted an enhanced hydrogel retention and release of hesperidin. This study revealed a new approach for bioengineered nanogels that could be used to stabilize and release hydrophobic payloads.
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Affiliation(s)
- Min-Rui Tai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China
| | - Hong-Wu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China
| | - Jian-Ping Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China
| | - Xiao-Fei Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China
| | - Bing-Bing Song
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China
| | - Sai-Yi Zhong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China.
| | - Aaqil Rifai
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3217, Australia; IMPACT, School of Medicine, Deakin University, Waurn Ponds, VIC 3217, Australia; The Graeme Clark Institute, The University of Melbourne, Melbourne, Australia
| | - David R Nisbet
- The Graeme Clark Institute, The University of Melbourne, Melbourne, Australia; Department of Biomedical Engineering, Faculty of Engineering and Information Technology, The University of Melbourne, Melbourne, Australia; Medical School, Faculty of Medicine, Dentistry and Health Science, The University of Melbourne, Melbourne, Australia
| | - Colin J Barrow
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3217, Australia
| | - Richard J Williams
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3217, Australia; IMPACT, School of Medicine, Deakin University, Waurn Ponds, VIC 3217, Australia; The Graeme Clark Institute, The University of Melbourne, Melbourne, Australia
| | - Rui Li
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China.
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6
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Yang Y, Zhang C, Bian X, Ren LK, Ma CM, Xu Y, Su D, Ai LZ, Song MF, Zhang N. Characterization of structural and functional properties of soy protein isolate and sodium alginate interpenetrating polymer network hydrogels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6566-6573. [PMID: 37229570 DOI: 10.1002/jsfa.12736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 04/09/2023] [Accepted: 05/23/2023] [Indexed: 05/27/2023]
Abstract
BACKGROUND This study used enzymatic and Ca2+ cross-linking methods to prepare edible soy protein isolate (SPI) and sodium alginate (SA) interpenetrating polymer network hydrogels to overcome the disadvantages of traditional interpenetrating polymer network (IPN) hydrogels, such as poor performance, high toxicity, and inedibility. The influence of changes in SPI and SA mass ratio on the performance of SPI-SA IPN hydrogels was investigated. RESULTS Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used to characterize the structure of the hydrogels. Texture profile analysis (TPA), rheological properties, swelling rate, and Cell Counting Kit-8 (CCK-8) were used to evaluate physical and chemical properties and safety. The results showed that, compared with SPI hydrogel, IPN hydrogels had better gel properties and structural stability. As the mass ratio of SPI-SA IPN changed from 1:0.2 to 1:1, the gel network structure of hydrogels also tended to be dense and uniform. The water retention and mechanical properties of these hydrogels, such as storage modulus (G'), loss modulus (G"), and gel hardness increased significantly and were greater than those of the SPI hydrogel. Cytotoxicity tests were also performed. The biocompatibility of these hydrogels was good. CONCLUSIONS This study proposes a new method to prepare food-grade IPN hydrogels with mechanical properties of SPI and SA, which may have strong potential for the development of new foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Can Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Li-Kun Ren
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Xu
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Dan Su
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Lian-Zhong Ai
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Ming-Feng Song
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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7
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Pineda CG, Yamul DK, Navarro AS. Utilization of different by-products to produce nutritionally rich gelled products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2234-2243. [PMID: 37273569 PMCID: PMC10232693 DOI: 10.1007/s13197-023-05750-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/19/2022] [Accepted: 04/12/2023] [Indexed: 06/06/2023]
Abstract
Yellow corn cooking water with yerba mate (Ilex paraguariensis) extract, obtained as a by-product of snack manufacture, was combined with whey protein concentrate (7 g/100 g), flaxseed (Linum usitatissimum L.) flour (2 g/100 g), and honey (8 g/100 g) to obtain different gelled products. The effect of the composition on the physicochemical parameters was analyzed. Flaxseed flour was added directly or with a previous pre-heating, and, in both cases, it increased the solid behavior of gels. On the contrary, honey increased the gel liquid-like behavior, and both ingredients modified the color of the gels. Elastic and loss modulus decreased after storage for 7 and 14 days. Some of the textural parameters also changed during storage. Principal component analysis and cluster analysis revealed three groups of formulations according to their composition, and those samples containing only flaxseed flour were best described with the textural and rheological parameters. Yerba mate extract, mainly, flaxseed flour, and honey increased the phenolic composition of gels but decreased the sensory acceptability, despite the sweetness of honey. A variety of gelled products with different textures and flavors was obtained using by-products of the food industry. These gels could be used either for dessert formulations or as a matrix for gelled products.
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Affiliation(s)
- Carolina Giraldo Pineda
- Facultad de Ciencias Exactas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP–CCT La Plata–CONICET, 47 y 116, 1900 La Plata, Argentina
| | - Diego Karim Yamul
- Facultad de Ciencias Veterinarias, Universidad Nacional del Centro de la Provincia de Buenos Aires, PROANVET, Tandil, Buenos Aires Argentina
- CONICET, Tandil, Buenos Aires Argentina
| | - Alba Sofía Navarro
- Facultad de Ciencias Exactas, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP–CCT La Plata–CONICET, 47 y 116, 1900 La Plata, Argentina
- Facultad de Ingeniería, UNLP, 47 y 116, 1900 La Plata, Buenos Aires Argentina
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Ma Y, Zhang S, Feng Y, Wang H, Liu Y, Wang C. Modification of the Structural and Functional Characteristics of Mung Bean Globin Polyphenol Complexes: Exploration under Heat Treatment Conditions. Foods 2023; 12:foods12112091. [PMID: 37297336 DOI: 10.3390/foods12112091] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Accepted: 05/09/2023] [Indexed: 06/12/2023] Open
Abstract
During the storage and processing of mung beans, proteins and polyphenols are highly susceptible to interactions with each other. Using globulin extracted from mung beans as the raw material, the study combined it with ferulic acid (FA; phenolic acid) and vitexin (flavonoid). Physical and chemical indicators were combined with spectroscopy and kinetic methods, relying on SPSS and peak fit data to statistically analyze the conformational and antioxidant activity changes of mung bean globulin and two polyphenol complexes before and after heat treatment and clarify the differences and the interaction mechanism between globulin and the two polyphenols. The results showed that, with the increase in polyphenol concentration, the antioxidant activity of the two compounds increased significantly. In addition, the antioxidant activity of the mung bean globulin-FA complex was stronger. However, after heat treatment, the antioxidant activity of the two compounds decreased significantly. The interaction mechanism of the mung bean globulin-FA/vitexin complex was static quenching, and heat treatment accelerated the occurrence of the quenching phenomenon. Mung bean globulin and two polyphenols were combined through a hydrophobic interaction. However, after heat treatment, the binding mode with vitexin changed to an electrostatic interaction. The infrared characteristic absorption peaks of the two compounds shifted to different degrees, and new peaks appeared in the areas of 827 cm-1, 1332 cm-1, and 812 cm-1. Following the interaction between mung bean globulin and FA/vitexin, the particle size decreased, the absolute value of zeta potential increased, and the surface hydrophobicity decreased. After heat treatment, the particle size and zeta potential of the two composites decreased significantly, and the surface hydrophobicity and stability increased significantly. The antioxidation and thermal stability of the mung bean globulin-FA were better than those of the mung bean globulin-vitexin complex. This study aimed to provide a theoretical reference for the protein-polyphenol interaction mechanism and a theoretical basis for the research and development of mung bean functional foods.
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Affiliation(s)
- Yantao Ma
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
| | - Shu Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
- National Coarse Cereals Engineering Research Centre, Daqing 163319, China
| | - Yuchao Feng
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
| | - Haoyu Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
| | - Yuhang Liu
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
| | - Changyuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China
- National Coarse Cereals Engineering Research Centre, Daqing 163319, China
- Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing 163319, China
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9
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Geng Q, McClements DJ, Wu Z, Li T, He X, Shuai X, Liu C, Dai T. Investigation of bovine β-lactoglobulin-procyanidin complexes interactions and its utilization in O/W emulsion. Int J Biol Macromol 2023; 240:124457. [PMID: 37068535 DOI: 10.1016/j.ijbiomac.2023.124457] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 03/21/2023] [Accepted: 04/11/2023] [Indexed: 04/19/2023]
Abstract
Procyanidins are bioactive polyphenols that have a strong affinity to proteins. Beta-lactoglobulin (BLG) is widely used as an emulsifier in the food and other industries. This study evaluated the interaction between BLG and A-type procyanidin dimer (PA2) using the spectroscopic, thermodynamic, and molecular simulation. PA2 decreased the transmissivity and quenched the intrinsic fluorescence of BLG, suggesting that the two molecules formed a complex. The binding of PA2 reduced the surface hydrophobicity and altered the conformation of BLG with increasing the random coil regions. Thermodynamic and isothermal titration calorimetry analyses suggested that the main driving force of PA2-BLG interaction was hydrophobic attraction. Molecular docking simulations were used to identify the main interaction sites and forces in the BLG-PA2 complexes, which again indicated that hydrophobic interactions dominated. In addition, the influence of PA2 on the ability of BLG to form and stabilize O/W emulsions was analyzed. Emulsions formulated using BLG-PA2 complexes contained relatively small droplets (D4,3 ≈ 0.7 μm) and high surface potentials (absolute value >50 mV). Compared to BLG alone, BLG-PA2 complexes improved the storage stability of the emulsions. This study provides valuable new insights into the formation, properties, and application of protein-polyphenol complexes as functional ingredients in foods.
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Affiliation(s)
- Qin Geng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | | | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xuemei He
- Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China
| | - Xixiang Shuai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China.
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10
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Zhang S, Dongye Z, Wang L, Li Z, Kang M, Qian Y, Cheng X, Ren Y, Chen C. Influence of environmental pH on the interaction properties of WP-EGCG non-covalent nanocomplexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37029636 DOI: 10.1002/jsfa.12611] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/20/2023] [Accepted: 04/08/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Whey protein-epigallocatechin gallate (WP-EGCG) covalent conjugates and non-covalent nanocomplexes were prepared and compared using Fourier-transform infrared spectra. The effect of pH (at 2.6, 6.2, 7.1, and 8.2) on the non-covalent nanocomplexes' functional properties and the WP-EGCG interactions were investigated by studying antioxidant activity, emulsification, fluorescence quenching, and molecular docking, respectively. RESULTS With the formation of non-covalent and covalent complexes, the amide band decreased; the -OH peak disappeared; the antioxidant activity of WP-EGCG non-covalent complexes was 2.59- and 2.61-times stronger than WP-EGCG covalent conjugates for 1-diphenyl-2-picryl-hydrazyl (DPPH) and ferric reducing ability of plasma (FRAP), respectively (particle size: 137 versus 370 nm). The antioxidant activity (DPPH 27.48-44.32%, FRAP 0.47-0.63) was stronger at pH 6.2-7.1 than at pH 2.6 and pH 8.2 (DPPH 19.50% and 26.36%, FRAP 0.39 and 0.41). Emulsification was highest (emulsifying activity index 181 m2 g-1 , emulsifying stability index 107%) at pH 7.1. The interaction between whey protein (WP) and EGCG was stronger under neutral and weakly acidic conditions: KSV (5.11-8.95 × 102 L mol-1 ) and Kq (5.11-8.95 × 1010 L mol s-1 ) at pH 6.2-7.1. Binding constants (pH 6.2 and pH 7.1) increased with increasing temperature. Molecular docking suggested that hydrophobic interactions played key roles at pH 6.2 and pH 7.1 (∆H > 0, ∆S > 0). Hydrogen bonding was the dominant force at pH 2.6 and pH 8.2 (∆H < 0, ∆S < 0). CONCLUSION Environmental pH impacted the binding forces of WP-EGCG nanocomplexes. The interaction between WP and EGCG was stronger under neutral and weakly acidic conditions. Neutral and weakly acidic conditions are preferable for WP-EGCG non-covalent nanocomplex formation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shuangling Zhang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Zixuan Dongye
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Li Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Zhenru Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Mengchen Kang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Yaru Qian
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Xiaofang Cheng
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Yuhang Ren
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Chengwang Chen
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
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11
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Wang Y, Yang C, Zhang J, Zhang L. Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentrations. Food Chem 2023; 405:134937. [PMID: 36403475 DOI: 10.1016/j.foodchem.2022.134937] [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: 09/03/2022] [Revised: 10/29/2022] [Accepted: 11/09/2022] [Indexed: 11/13/2022]
Abstract
Protein-polyphenol interactions can improve the physicochemical properties of proteins. The objective of this study was to investigate the influence of rose anthocyanin extracts (RAEs) on the physicochemical properties and digestibility of whey protein isolate (WPI) sol/gel at different pHs and protein concentrations. Hydrophobicity interaction and ionic bonding were the main forces for the formation of acidic WPI and WPI-RAEs sol/gel. When pH was higher than 2.4, sol/gel became unstable, which may be related to hydrophobicity, ζ-potential value, total sulfhydryl and free sulfhydryl content changes. In addition, RAEs had positive effects on the color and water distribution of all WPI sol/gel. Moreover, RAEs improved the viscoelasticity of WPI sol/gel with protein content ≥ 12 % (w/v) at pH 2.4. More importantly, the addition of RAEs could reduce the digestibility of WPI sol/gel. We hope our works can provide promising strategies for developing WPI-RAEs foods.
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Affiliation(s)
- Yun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jian Zhang
- The Food College of Shihezi University, Shihezi, Xinjiang 832003, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; The Food College of Shihezi University, Shihezi, Xinjiang 832003, China.
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12
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Wang Y, Liu Q, Yang Y, Zhang R, Jiao A, Jin Z. Construction of transglutaminase covalently cross-linked hydrogel and high internal phase emulsion gel from pea protein modified by high-intensity ultrasound. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1874-1884. [PMID: 36468888 DOI: 10.1002/jsfa.12372] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND The poor gelling and emulsification properties of pea protein (PeaP) limit its application in gel-based products. In this study, a strong hydrogel and a high internal phase emulsion (HPLE) gel of PeaP were constructed by covalent cross-linking of transglutaminase (TGase) assisted by high-intensity ultrasound. RESULTS Ultrasound promoted the catalytic efficiency of TGase, with the gel-point temperature dropping from 44 °C to 28 °C after 10 min of ultrasound. As the ultrasound time increased from 1 min to 10 min, the microstructure of the hydrogel also changed from an irregular macropore structure to a relatively homogeneous honeycomb structure. This was accompanied by an improvement in gel strength, water holding capacity, and ultimate stress. Ultrasound enhanced the binding of water to PeaP, but had little effect on the water-locking ability of the network structure. Ultrasonication improved the self-supporting ability of the HPIE gels. The oil droplets within the HPIE gels were closely aligned to form a hexagonal structure. The PeaP layer was further cross-linked by TGase, strengthening the network structure. High internal phase emulsion gel displayed a higher gel strength, viscosity, and good self-healing ability under 1 min ultrasound. Meanwhile, HPIE gel at 1 min of ultrasound could be printed with the highest clarity. CONCLUSION This work provided some insights into improving the functional properties of PeaP, which is helpful for the design and development of PeaP-based gel products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yihui Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ruixin Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
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13
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Fu M, Gao L, Geng Q, Li T, Dai T, Liu C, Chen J. Noncovalent interaction mechanism and functional properties of flavonoid glycoside-β-lactoglobulin complexes. Food Funct 2023; 14:1357-1368. [PMID: 36648058 DOI: 10.1039/d2fo02791g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The interaction of flavonoid glycosides with milk protein and effects on the functional properties of flavonoid glycoside-β-lactoglobulin complexes are still inexplicit. The noncovalent interactions between flavonoid glycosides including quercetin (QE), quercitrin (QI), and rutin (RU) with β-lactoglobulin (β-LG) were determined by computer molecular docking and multispectral technique analysis. The fluorescence quenching results indicated that the flavonoid glycosides formed stable complexes with β-LG by the static quenching mechanism. The computer molecular docking and thermodynamic parameters analysis conclude that the main interaction of β-LG-QE was via hydrogen bonding, while for β-LG-QI and β-LG-RU it is via hydrophobic forces. The order of binding affinity to β-LG was QE (37.76 × 104 L mol-1) > RU (16.80 × 104 L mol-1) > QI (11.17 × 104 L mol-1), which indicated that glycosylation adversely affected the colloidal complex binding capacity. In this study, the physicochemical properties of the protein-flavonoid colloidal complex were determined. The analysis by circular dichroism spectroscopy demonstrated that flavonoid glycosides made the protein structure looser by inducing the secondary structure of β-LG to transform from the α-helix and β-sheet to random coils. The hydrophobicity of β-LG decreased due to binding with flavonoid glycosides, while functional properties including foaming, emulsification, and antioxidant capacities of β-LG were improved due to the noncovalent interactions. This study presents a part of the insight and guidance on the interactive mechanism of flavonoid glycosides and proteins and is helpful for developing functional protein-based foods.
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Affiliation(s)
- Min Fu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Lizhi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China. .,West Yunnan University of Applied Sciences, Dali, Yunnan, 671000, China
| | - Qin Geng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
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14
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Complex plant protein prepared from rice protein and pea protein: Improve the thermal stability of betanin. Food Res Int 2023; 164:112341. [PMID: 36738017 DOI: 10.1016/j.foodres.2022.112341] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 10/27/2022] [Accepted: 12/18/2022] [Indexed: 12/25/2022]
Abstract
Betanin (BN) is a kind of edible natural red pigment with a variety of biological activities, but the thermal instability of BN has critically restricted its application in food industry. In this study, complex plant protein (RP-PP) was constructed by rice protein (RP) and pea protein (PP) to study the thermal protection effect and protective mechanism on BN. Thermal degradation results indicated RP-PP significantly improved thermal protection effect, and the degradation rate of BN was decreased from 93.74 % to 56.48 % after heating at 80 ℃ for 60 min. The main interaction between RP-PP and BN was hydrophobic force based on the result of fluorescence spectroscopy, FTIR and molecular docking. In addition, a porous network structure of RP-PP was observed by SEM, and the pore structure gradually decreased at the presence of BN, which speculated BN was trapped in it. TEM observation showed that RP-PP gradually aggregated with the increasing BN concentration, leading to a significant increase in particle size and the formation of network structure. The BN acted as a bridge to the surrounding proteins in the aggregated complex and was encapsulated within it. The interaction and encapsulation may be the key reasons for the improved thermal stability of BN.
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15
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Leyva-Jiménez FJ, Oliver-Simancas R, Castangia I, Rodríguez-García AM, Alañón ME. Comprehensive review of natural based hydrogels as an upcoming trend for food packing. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108124] [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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16
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Effects of Different pH on Properties of Heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate Composite Gels. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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17
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Effects of κ-carrageenan addition and chlorogenic acid covalent crosslinking on protein conformation and gelling properties of soy protein hydrogels. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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18
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Wang X, Li X, Xue J, Zhang H, Wang F, Liu J. Mechanistic understanding of the effect of zein–chlorogenic acid interaction on the properties of electrospun nanofiber films. Food Chem X 2022; 16:100454. [PMID: 36185106 PMCID: PMC9520017 DOI: 10.1016/j.fochx.2022.100454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 09/12/2022] [Accepted: 09/22/2022] [Indexed: 11/18/2022] Open
Abstract
The quenching of zein by chlorogenic acid is mainly static quenching. Hydrogen bonding and electrostatic interaction are main driving forces. The tensile strength of zein film with 2.0% chlorogenic acid increased by 132.44%. The addition of chlorogenic acid to zein films has potential as an active packaging.
The interaction mechanism between zein and chlorogenic acid (CA) and the effect of interaction on the performance of coaxial nanofiber films were investigated. The interactions between zein and CA were characterized by multiple spectroscopic methods. Ultraviolet spectrum analysis revealed the formation of a zein–CA complex. Fluorescence analysis pointed out that the quenching of zein by CA was static. FTIR and thermodynamic analyses showed that hydrogen bonds and electrostatic interactions dominated the interaction between zein and CA. Zein-based nanofiber films were successfully prepared by coaxial electrospinning. The interaction between zein and CA enhanced the mechanical properties but reduced the thermal stability of nanofiber films. The presence of CA endowed nanofiber films with antioxidant and antibacterial properties. This research provides significant insight into the effect of protein–polyphenol interactions on the properties of electrospun nanofiber films, which can be applied in the field of active packaging to improve food safety.
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Affiliation(s)
- Xinya Wang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, PR China
| | - Xiang Li
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, PR China
| | - Jin Xue
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, PR China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, PR China
- Corresponding authors.
| | - Feng Wang
- Key Laboratory of Rubber-Plastics, Ministry of Education/Shandong Provincial Key Laboratory of Rubber-plastics, Qingdao University of Science & Technology, Qingdao, 266042, China
- Corresponding authors.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, PR China
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19
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Muhammad Z, Ramzan R, Zhang R, Zhao D, Khalid N, Deng M, Dong L, Aziz M, Batool R, Zhang M. Enhanced Bioaccessibility of Microencapsulated Puerarin Delivered by Pickering Emulsions Stabilized with OSA-Modified Hydrolyzed Pueraria montana Starch: In Vitro Release, Storage Stability, and Physicochemical Properties. Foods 2022; 11:foods11223591. [PMID: 36429183 PMCID: PMC9689181 DOI: 10.3390/foods11223591] [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: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
Puerarin is a bioactive flavonoid isolated from Kudzu roots that possesses numerous health benefits. However, its poor bioavailability and existing complex delivery systems with safety issues are challenging tasks for its incorporation into functional foods. Preparing modified-starch-stabilized Pickering emulsions containing microencapsulated puerarin with improved bioaccessibility was the key objective of the present research work. Acid-hydrolyzed high-amylose Pueraria montana starch (PMS) was modified with octenyl succinic anhydride (OSA) and evaluated as an emulsifier to prepare emulsions. The FTIR, SEM, and XRD results showed that PMS was successfully modified. Furthermore, the emulsification index (EI), mean droplet size, and ζ-potential values showed that modified starch with a higher degree of substitution (DS) enhanced the storage stability of emulsions. Similarly, the retention degree and encapsulation efficiency results of puerarin proved the assumption after storage of 16 d. The Pickering emulsions also helped in the controlled release of microencapsulated puerarin in vitro. The study outcomes proved that Pickering emulsions stabilized with OSA-modified PMS have promising applicability in functional foods as efficient food-grade delivery systems, enhancing oral supplementation and accessibility of puerarin.
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Affiliation(s)
- Zafarullah Muhammad
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Rabia Ramzan
- Department of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Dong Zhao
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Nazia Khalid
- Department of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan
| | - Mei Deng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Mahwash Aziz
- Department of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan
| | - Rizwana Batool
- Department of Food Science and Technology, Government College Women University, Faisalabad 38000, Pakistan
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
- Correspondence:
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20
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Jia N, Lin S, Yu Y, Zhang G, Li L, Zheng D, Liu D. The Effects of Ethanol and Rutin on the Structure and Gel Properties of Whey Protein Isolate and Related Mechanisms. Foods 2022; 11:foods11213480. [PMID: 36360094 PMCID: PMC9654987 DOI: 10.3390/foods11213480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/21/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022] Open
Abstract
The effects of different levels of rutin (0, 0.05%, 0.1%, 0.2% and 0.3% w/v) and ethanol on the structure and gel properties of whey protein isolate (WPI) were examined. The results showed that the addition of ethanol promoted the gel formation of WPI. The addition of rutin increased the gel strength of WPI and maintained the water-holding capacity of the gel. Ethanol caused an increase in thiol content and surface hydrophobicity, but rutin decreased the thiol content and surface hydrophobicity of WPI. The particle size, viscosity and viscoelasticity of WPI increased at rutin levels of 0.2% and 0.3%, indicating that rutin caused cross-linking and aggregation of WPI, but rutin had no significant effect on the zeta-potential, indicating that electrostatic interactions were not the main force causing the changes in protein conformation and gel properties. Ethanol and rutin improved the gel properties of WPI possibly by inducing cross-linking of WPIs via hydrophobic and covalent interactions.
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21
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Masoumi B, Tabibiazar M, Golchinfar Z, Mohammadifar M, Hamishehkar H. A review of protein-phenolic acid interaction: reaction mechanisms and applications. Crit Rev Food Sci Nutr 2022; 64:3539-3555. [PMID: 36222353 DOI: 10.1080/10408398.2022.2132376] [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: 11/03/2022]
Abstract
Phenolic acids (PA) are types of phytochemicals with health benefits. The interaction between proteins and PAs can cause minor or extensive changes in the structure of proteins and subsequently affect various protein properties. This study investigates the protein/PA (PPA) interaction and its effects on the structural, physicochemical, and functional properties of the system. This work particularly focused on the ability of PAs as a subgroup of phenolic compounds (PC) on the modification of proteins. Different aspects including the influence of structure affinity relationship and molecular weight of PA on the protein interaction have been discussed in this review. The physicochemical properties of PPA change mainly due to the change of hydrophilic/hydrophobic parts and/or the formation of some covalent and non-covalent interactions. Furthermore, PPA interactions affecting functional properties were discussed in separate sections. Due to insufficient studies on the interaction of PPAs, understanding the mechanism and also the type of binding between protein and PA can help to develop a new generation of PPA. These systems seem to have good capabilities in the formulation of low-fat foods like high internal Phase Emulsions, drug delivery systems, hydrogel structures, multifunctional fibers or packaging films, and 3 D printing in the meat processing industry.
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Affiliation(s)
- Behzad Masoumi
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahnaz Tabibiazar
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zahra Golchinfar
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammadamin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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22
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Fan Z, Cheng P, Zhang P, Zhang G, Han J. Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review. Int J Biol Macromol 2022; 222:1642-1664. [DOI: 10.1016/j.ijbiomac.2022.10.082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/21/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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23
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Zhong Y, Yang L, Dai T, Zhu Z, Chen H, Wu J, Gong ES. Flavonoids enhance gel strength of ovalbumin: Properties, structures, and interactions. Food Chem 2022; 387:132892. [DOI: 10.1016/j.foodchem.2022.132892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 02/14/2022] [Accepted: 04/02/2022] [Indexed: 11/04/2022]
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24
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Zhu Y, Han Y, Peng S, Chen X, Xie Y, Liang R, Zou L. Hydrogels assembled from hybrid of whey protein amyloid fibrils and gliadin nanoparticles for curcumin loading: Microstructure, tunable viscoelasticity, and stability. Front Nutr 2022; 9:994740. [PMID: 36091248 PMCID: PMC9462383 DOI: 10.3389/fnut.2022.994740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 08/04/2022] [Indexed: 11/17/2022] Open
Abstract
Food grade hydrogel has become an ideal delivery system for bioactive substances and attracted wide attention. Hybrids of whey protein isolate amyloid fibrils (WPF) and gliadin nanoparticles (GNP) were able to assemble into WPF-GNP hydrogel at a low protein concentration of 2 wt%, among which WPF and GNP were fabricated from the hydrolysis of whey protein isolate under 85°C water bath (pH 2.0) and antisolvent precipitation, respectively. Atomic force microscope (AFM) images indicated that the ordered nanofibrillar network of WPF was formed at pH 2.0 with a thickness of about 10 nm. Cryo-SEM suggested that WPF-GNP hydrogel could arrest GNP within the fibrous reticular structure of the partially deformed WPF, while the hybrids of native whey protein isolate (WPI) and GNP (WPI-GNP hybrids) only led to protein aggregates. WPF-GNP hydrogel formed at pH 4.0 (85°C, 3 h, WPF:GNP = 4:1) possessed the largest elastic modulus (G’ = 419 Pa), which far exceeded the elastic modulus of the WPI-GNP hybrids (G’ = 16.3 Pa). The presence of NaCl could enhance the strength of WPF-GNP hydrogel and the largest value was achieved at 100 mM NaCl (∼105 mPa) in the range of 0∼500 mM due to electrostatic screening. Moreover, WPF-GNP hydrogel showed a high encapsulation efficiency for curcumin, 89.76, 89.26, 89.02, 85.87, and 79.24% for pH 2.0, 3.0, 4.0, 5.0, and 6.0, respectively, which suggested that the formed hydrogel possess good potential as a delivery system. WPF-GNP hydrogel also exhibited a good protection effect on the photodegradation stability of the loaded curcumin with the retention of up to 75.18% after hydrogel was exposed to ultraviolet radiation for 7 days. These results suggested that the viscoelasticity of WPF-GNP hydrogel was tunable via pH-, ion-, or composition-adjustment and the hydrogel showed excellent protection on the thermal and photodegradation stability of curcumin.
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Affiliation(s)
- Yuqing Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore, Singapore
| | - Yalan Han
- Library of Nanchang University, Nanchang, China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- School of Life Sciences, Nanchang University, Nanchang, China
- *Correspondence: Xing Chen,
| | - Youfa Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangzhong Pharmaceutical Co. Ltd., Nanchang, China
- *Correspondence: Xing Chen,
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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25
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Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Zhong Y, Yang L, Zhu Z, Chen H, Liu C, Dai T, Gong ES. Protective effect of ovalbumin-flavonoid hydrogel on thrombolytic activity and stability of nattokinase. Food Res Int 2022; 156:111188. [DOI: 10.1016/j.foodres.2022.111188] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 02/22/2022] [Accepted: 03/24/2022] [Indexed: 12/20/2022]
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27
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Preparation and Characterization of Polysaccharide-Based Hydrogels for Cutaneous Wound Healing. Polymers (Basel) 2022; 14:polym14091716. [PMID: 35566885 PMCID: PMC9105569 DOI: 10.3390/polym14091716] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/05/2022] [Accepted: 04/15/2022] [Indexed: 02/04/2023] Open
Abstract
Natural hydrogels are growing in interest as a priority for wound healing. Plant polysaccharides have a variety of biological pharmacological activities, and chitosan hydrogels have proven strong antimicrobial effects, but hydrogels prepared with polysaccharides alone have certain deficiencies. Polysaccharides from flowers of Lonicera japonica Thunb. (LP) and the aerial parts of Mentha canadensis L. (MP) were extracted and oxidized by sodium periodate (NaIO4) and then cross-linked with oxidized-carboxymethylated chitosan (O-CCS) to develop oxidized plant- polysaccharides-chitosan hydrogels (OPHs). SEM observation showed that OPHs had porous interior structures with interconnecting pores. The OPHs showed good swelling, water-retention ability, blood coagulation, cytocompatibility properties, and low cytotoxicity (classed as grade 1 according to United States Pharmacopoeia), which met the requirements for wound dressings. Then the cutaneous wound-healing effect was evaluated in BALB/C mice model, after 7 days treatment, the wound-closure rate of OPHs groups were all greater than 50%, and after 14 days, all were greater than 90%, while the value of the control group was only 72.6%. Of them, OPH-2 and OPH-3 were more favorable to the wound-healing process, as the promotion was more significant. The plant polysaccharides and CS-based hydrogel should be a candidate for cutaneous wound dressings.
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28
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Wang Y, Xie Y, Wang A, Wang J, Wu X, Wu Y, Fu Y, Sun H. Insights into interactions between food polyphenols and proteins: an updated overview. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan Wang
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Yang Xie
- Pharmaceutical Engineering Center Chongqing Medical and Pharmaceutical College Chongqing China
| | - Aidong Wang
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Jianhua Wang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering Chongqing University Chongqing China
| | - Xiaoran Wu
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Yan Wu
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Yuna Fu
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering Chongqing University Chongqing China
| | - Heng Sun
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering Chongqing University Chongqing China
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29
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Recent advances in protein-polyphenol interactions focusing on structural properties related to antioxidant activities. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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30
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Xie J, Jin D, Qiu J, Cui J, Yin M, Qu X. The solvent effect modulates the formation of homogeneous polyphenol composite hydrogels with improved transparency and mechanical strength for antibacterial delayed sternal closure films. J Mater Chem B 2022; 10:795-805. [PMID: 35040841 DOI: 10.1039/d1tb02101j] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
The usage of delayed sternal closure films after thoracotomy surgery helps doctors deal with emergency conveniently. There is a growing demand to develop suturable, antibacterial and transparent films for delayed sternal closure. Although polyphenol incorporated hydrogels provide good suture ability, they lose transparency because of the heterogeneous distribution of polyphenols during the post-immersion process. Here, a solvent exchange method is proposed to fabricate homogeneous polyphenol composite hydrogels in a bottom-up manner, which utilizes the distinct solvent effect of DMSO and H2O to modulate the association and disassociation between polyphenols and the polymer backbones on demand. DMSO first provides a protective environment to turn off the intermolecular interactions and allows tannic acid (TA) to be dispersed into the polymer network PEG-lysozyme (PEG-LZM) homogeneously. The following water rehydration turns on the intermolecular interactions between titanic acid and PEG-lysozymes, and results in a homogeneous titanic acid toughened composite hydrogel (PEG-LZM-TA (DH)), which has an improved transparency and mechanical properties than those of the materials prepared by the post-immersion method. In addition, the TA integration provides antibacterial function to the hydrogels. We establish a rabbit delayed sternal closure model to demonstrate that PEG-LZM-TA (DH) films can be sutured to temporarily close the thoracic cavity of rabbits, provide a transparent window to inspect the wound at any time, and control the bacterial contamination efficiently. We further explore the solvent exchange method to other polyphenols and polymeric hydrogel composites. The results suggest that the solvent exchange method provides generic opportunities to fabricate homogeneous polyphenol strengthened hydrogel systems with high performance.
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Affiliation(s)
- Jiahui Xie
- Key Laboratory for Ultrafine Materials of Ministry of Education, Frontiers Science Center for Materiobiology and Dynamic Chemistry, School of Material Science and Engineering, East China University of Science and Technology, Shanghai 200237, China.
| | - Dawei Jin
- Department of Cardiothoracic Surgery, Shanghai Children's Medical Center, School of Medicine, Shanghai Jiao Tong University, 1678 Dong Fang Road, Shanghai, 200127, China
| | - Jiaqi Qiu
- Key Laboratory for Ultrafine Materials of Ministry of Education, Frontiers Science Center for Materiobiology and Dynamic Chemistry, School of Material Science and Engineering, East China University of Science and Technology, Shanghai 200237, China.
| | - Jingyuan Cui
- Key Laboratory for Ultrafine Materials of Ministry of Education, Frontiers Science Center for Materiobiology and Dynamic Chemistry, School of Material Science and Engineering, East China University of Science and Technology, Shanghai 200237, China.
| | - Meng Yin
- Department of Cardiothoracic Surgery, Shanghai Children's Medical Center, School of Medicine, Shanghai Jiao Tong University, 1678 Dong Fang Road, Shanghai, 200127, China
| | - Xue Qu
- Key Laboratory for Ultrafine Materials of Ministry of Education, Frontiers Science Center for Materiobiology and Dynamic Chemistry, School of Material Science and Engineering, East China University of Science and Technology, Shanghai 200237, China.
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31
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Wang Y, Yang M, Qin J, Wa W. Interactions between puerarin/daidzein and micellar casein. J Food Biochem 2022; 46:e14048. [PMID: 34981538 DOI: 10.1111/jfbc.14048] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 11/21/2021] [Accepted: 11/25/2021] [Indexed: 11/27/2022]
Abstract
Puerarin (PUE) and daidzein (DAI) are polyphenols with extensive biological activities. In the present study, the interactions between PUE/DAI and micellar casein (MC) were investigated, and the physicochemical properties of their complexes were analyzed. The results of fluorescence spectrum analysis and molecular docking revealed that the main interactions between DAI and MC were hydrophobic forces, while that between PUE and MC was hydrogen bonding. The FTIR and XRD analyses confirmed the formation of complexes between MC and PUE/DAI. After binding to PUE/DAI, the size of MC increased. The weight loss rate of MC decreased after complexing with PUE/DAI, but its morphology was not extensively modified. The DPPH radical scavenging capacities of PUE-MC and DAI-MC complexes were higher than those of free PUE/DAI in both water and ethanol. In vitro release experiments showed that the release rate of PUE/DAI was inhibited by MC under simulated intestinal conditions. PRACTICAL APPLICATIONS: The low water solubility and poor bioavailability of PUE and DAI limit their application. Micellar casein has high affinity for PUE and DAI. After encapsulated by micellar casein, the release rates of PUE and DAI were prolonged during simulated intestinal digestion. The results would provide useful information for improving the solubility and bioavailability of PUE and DAI, and broadening the use of them in the food and pharmaceutical industry.
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Affiliation(s)
- Yucheng Wang
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Min Yang
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Juanjuan Qin
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Wenqiang Wa
- College of Science, Gansu Agricultural University, Lanzhou, China
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32
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Wan M, Huang Z, Yang X, Chen Q, Chen L, Liang S, Zeng Q, Zhang R, Dong L, Su D. Fabrication and interaction mechanism of ovalbumin‐based nanocarriers for metallic ion encapsulation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15367] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mengxi Wan
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Zhenzhen Huang
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Xinxi Yang
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Qiqi Chen
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Leqi Chen
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Siyue Liang
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Ruifen Zhang
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou Guangdong 510006 China
| | - Lihong Dong
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou Guangdong 510006 China
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
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33
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Huang A, McClements DJ, Luo S, Chen T, Ye J, Liu C. Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107056] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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34
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Baba WN, McClements DJ, Maqsood S. Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications. Food Chem 2021; 365:130455. [PMID: 34237568 DOI: 10.1016/j.foodchem.2021.130455] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/31/2021] [Accepted: 06/22/2021] [Indexed: 02/04/2023]
Abstract
Whey proteins are widely used as functional ingredients in various food applications owing to their emulsifying, foaming, and gelling properties. However, their functional attributes are limited in some applications because of the dependence of their performance on pH, mineral levels, and temperature. Several approaches have been investigated to enhance the functional performance of whey proteins by interacting them with polyphenols via covalent bonds (conjugates) or non-covalent bonds (complexes). The interaction of the polyphenols to the whey proteins alters their molecular characteristics, techno-functional attributes, and biological properties. Analytical methods for characterizing the properties of whey protein-polyphenol complexes and conjugates are highlighted, and a variety of potential applications within the food industry are discussed, including as antioxidants, emulsifiers, and foaming agents. Finally, areas for future research are highlighted.
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Affiliation(s)
- Waqas N Baba
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
| | | | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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35
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Zhong Y, Zhao J, Dai T, Ye J, Wu J, Chen T, Liu C. Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate-Puerarin Composites: Environmental Stability and Interfacial Behavior. Foods 2021; 10:foods10040705. [PMID: 33810424 PMCID: PMC8065705 DOI: 10.3390/foods10040705] [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: 03/01/2021] [Revised: 03/23/2021] [Accepted: 03/23/2021] [Indexed: 01/11/2023] Open
Abstract
Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.
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