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Fan Y, Shang Y, Li F, Liu J, Wang D, Zhang Y, Yu X, Wang W. Effects of cholesterol-lowering probiotic fermentation on the active components and in vitro hypolipidemic activity of sea buckthorn juice. J Food Sci 2024. [PMID: 39223756 DOI: 10.1111/1750-3841.17301] [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: 05/21/2024] [Revised: 07/20/2024] [Accepted: 07/24/2024] [Indexed: 09/04/2024]
Abstract
Sea buckthorn has lipid-lowering properties and is widely used in the development of functional foods. In this study, a probiotic (Lactobacillus plantarum, Lp10211) with cholesterol-lowering potential and acid and bile salt resistant was screened for the fermentation of sea buckthorn juice. Changes in the active ingredients, such as sugars and phenolics, before and after fermentation, as well as their in vitro lipid-lowering activities, were compared. The contents of reducing and total sugars decreased substantially after fermentation. Lp10211 primarily utilized fructose for growth and reproduction, with a utilization rate of 76.9%. The phenolic compound content of sea buckthorn juice increased by 37.06% after fermentation and protected the phenolic components from degradation (protocatechuic and p-coumaric acids) and produced new polyphenol (shikimic acid). Enhanced inhibition of pancreatic lipase activity (95.42%) and cholesterol micellar solubility (59.15%) was evident. The antioxidant properties of the fermentation broth were improved. Notably, Lp10211 preserved the color and reversed browning in sea buckthorn juice. The collective findings indicate that fermentation of sea buckthorn juice by Lp10211 may enhance the functional components and lipid-lowering activity of sea buckthorn, which may provide a new approach for the development of lipid-lowering foods.
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Affiliation(s)
- Ying Fan
- School of Marine and Bioengineering, Yancheng Institute of Technology, Yancheng, Jiangsu, China
| | - Yueling Shang
- School of Marine and Bioengineering, Yancheng Institute of Technology, Yancheng, Jiangsu, China
| | - Fengwei Li
- School of Marine and Bioengineering, Yancheng Institute of Technology, Yancheng, Jiangsu, China
| | - Jinbin Liu
- School of Marine and Bioengineering, Yancheng Institute of Technology, Yancheng, Jiangsu, China
| | - Dujun Wang
- School of Marine and Bioengineering, Yancheng Institute of Technology, Yancheng, Jiangsu, China
| | - Ya Zhang
- School of Marine and Bioengineering, Yancheng Institute of Technology, Yancheng, Jiangsu, China
| | - Xiaohong Yu
- School of Marine and Bioengineering, Yancheng Institute of Technology, Yancheng, Jiangsu, China
| | - Wei Wang
- School of Chemistry and Chemical Engineering, Yancheng Institute of Technology, Yancheng, Jiangsu, China
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Yang F, Huang J, He H, Ju X, Ji Y, Deng F, Wang Z, He R. Study on the hypolipidemic activity of rapeseed protein-derived peptides. Food Chem 2023; 423:136315. [PMID: 37167672 DOI: 10.1016/j.foodchem.2023.136315] [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: 02/01/2023] [Revised: 04/24/2023] [Accepted: 05/03/2023] [Indexed: 05/13/2023]
Abstract
Hyperlipidaemia, a common chronic disease, is the cause of cardiovascular diseases such as myocardial infarction and atherosclerosis. Generally, drugs for lowering blood lipids have disadvantages such as short or poor efficacy, high toxicity, and side effects. Rapeseed active peptides are excellent substitutes for lipid-lowering drugs because of their high biological safety, strong penetration, and easy absorption by the human body. This study separated and purified the rapeseed peptides using gel chromatography and mass spectrometry. Rapeseed peptides amino acid sequences were determined to obtain Glu-Phe-Leu-Glu-Leu-Leu (EFLELL) peptides with good hypolipidaemic activity and IC50 values of 0.1973 ± 0.05 mM (sodium taurocholate), 0.375 ± 0.03 mM (sodium cholate), and 0.203 ± 0.06 mM (sodium glycine cholate). The EFLELL hypolipidaemic activity was evaluated, and its mechanism of action was investigated using cell lines. Rapeseed peptide treatment significantly decreased the total cholesterol (T-CHO), triglyceride (TG), and low-density lipoprotein cholesterol (LDL-C) levels, and the protein and gene expression levels of proprotein convertase subtilisin/kexin type 9 (PCSK9) and low-density lipoprotein cholesterol (LDLR) suggested the mechanism. Molecular docking revealed that the binding energy between rapeseed peptide and LDLR-PCSK9 molecules was -6.3 kcal/mol and -8.1 kcal/mol. In conclusion, the rapeseed peptide EFLELL exerts a favourable hypolipidaemic effect by modulating the LDLR-PCSK9 signalling pathway.
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Affiliation(s)
- Feiyu Yang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Jiaqiang Huang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Haiyan He
- College of Engineering and Technology, Jiangsu Vocational Institute of Commerce, Nanjing 12047, China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Ying Ji
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Feng Deng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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Zhu WW, Zhang Y, Tang CH. Maximizing cholesterol-lowering benefits of soy protein isolate by glycation with soy soluble polysaccharide. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108131] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Liu L, Xu Y, Chen F, Zhang S, Li L, Ban Z. Soy proteins as vehicles for enhanced bioaccessibility and cholesterol-lowering activity of phytosterols. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:205-212. [PMID: 35866430 DOI: 10.1002/jsfa.12132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 06/28/2022] [Accepted: 07/22/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The formulation of phytosterol (PS)-enriched functional foods has attracted increasing interest in the recent years, owing to its potential health effects. However, the poor solubility and bioavailability greatly limit PS application in this regard. This study investigated whether soy protein isolate (SPI) could effectively perform as a nanocarrier for improving the water solubility, bioaccessibility, and cholesterol-lowering activity of PSs. RESULTS In this work, we fabricated SPI-PS nanocomplexes, which not only can enhance the stability and bioaccessibility of PS, but also improve the cholesterol-lowering ability of SPI. This improvement was mainly due to the formation of protein-active substance complexes, through hydrophobic interactions. The complexation with PSs resulted in formation of nanosized particles with greater sizes, lower ζ-potential, and higher surface hydrophobicity. The encapsulation efficiency, loading amount, and solubility of PS were closely related to the applied PS concentration in the mixed dispersions, and the maximal PS solubility in the aqueous phase reached about 1.63 mg mL-1 at the highest PS concentration (2.0 mg mL-1 ). The PS molecules in the nanocomplexes were mainly present in the amorphous form. The enhanced in vitro cholesterol-lowering activity of PS nanocomplexes relative to free PS seemed to be closely related to its higher bioaccessibility. CONCLUSION The findings are of relevance for the development of food-grade PS ingredients suitable for the formulations of PS-enriched functional foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Lingling Liu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, China
| | - Yanteng Xu
- Laboratory of Biomaterials and Translational Medicine, Center for Nanomedicine, The Third Affiliated Hospital, Sun Yat-sen University, Guangzhou, China
| | - Fangyuan Chen
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, China
| | - Shuang Zhang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, China
| | - Li Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhaojun Ban
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, China
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Chen F, Lin L, Zhao M. Co-extraction of soy protein and polysaccharide with lipid-lowering activity: Characterization of functional property, nutritional property and colonic fermentation property through a metabolomics approach. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Jiang Y, Zang K, Sun J, Zeng XA, Li H, Brennan C, Huang M, Xu L. Preparation of modified Jiuzao glutelin isolate with carboxymethyl chitosan by ultrasound-stirring assisted Maillard reaction and its protective effect of loading resveratrol/quercetin in nano-emulsion. ULTRASONICS SONOCHEMISTRY 2022; 88:106094. [PMID: 35868209 PMCID: PMC9305625 DOI: 10.1016/j.ultsonch.2022.106094] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/20/2022] [Accepted: 07/08/2022] [Indexed: 05/21/2023]
Abstract
Jiuzao glutelin isolate (JGI) was reported to possess interface and functional properties. To enhance the stability and properties of JGI, conjugation between JGI and carboxymethyl chitosan (CTS) through ultrasound-stirring assisted Maillard reaction (UTSA-MR) was investigated and optimized. The changes of molecular distribution, secondary structure, morphology, and amino acid composition of JGI were detected after conjugation with CTS. The solubility, foaming property and stability, viscosity, and thermal stability of four conjugates (CTS-JGI, with weight ratios of 0.5:1, 1:1, 2:1, and 4:1) were significantly increased compared to native JGI. Under the optimal glycation, the conjugate (CTS/JGI, 2:1, w/w; CTS-JGI-2) exhibited the best emulsifying ability and stability against NaCl solution, in vitro antioxidant activity, and cholesterol-lowering ability. CTS-JGI-2 stabilized oil-in-water nano-emulsion improved resveratrol (RES) and quercetin (QUE) encapsulation efficiency (80.96% for RES and 93.13% for QUE) and stability during the simulated digestion process (73.23% for RES and 77.94% for QUE) due to the connection through hydrogen bonds, pi-anion, pi-sigma, and donors between CTS-JGI and RES/QUE. Taken together, the modification of JGI by conjugating with CTS through UTSA-MR could be an excellent method to improve the functional properties of JGI. CTS-JGI-2 is a potential conjugate with functions that can be used to encapsulate functional substances in the stabilized nano-emulsion.
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Affiliation(s)
- Yunsong Jiang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China; School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China
| | - Kai Zang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China.
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China
| | | | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China
| | - Ling Xu
- Technology Center of Bandaojing Co. Ltd., Zibo, Shandong 256300, People's Republic of China
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