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Zhang X, Zheng Y, Zhou C, Cao J, Pan D, Cai Z, Wu Z, Xia Q. Comparative physiological and transcriptomic analysis of sono-biochemical control over post-acidification of Lactobacillus delbrueckii subsp. bulgaricus. Food Microbiol 2024; 122:104563. [PMID: 38839237 DOI: 10.1016/j.fm.2024.104563] [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: 01/03/2024] [Revised: 04/27/2024] [Accepted: 05/16/2024] [Indexed: 06/07/2024]
Abstract
Thermosonication (UT) prestress treatments combining with varied fermentation patterns has been revealed as an effective method to regulate post-acidification as exerted by Lactobacillus delbrueckii subsp. bulgaricus (L. delbrueckii), but sono-biochemical controlling mechanisms remain elusive. This study employed physiological and transcriptomic analysis to explore the response mechanism of L. delbrueckii to UT-induced microstress (600 W, 33 kHz, 10 min). UT stress-induced inhibition of acidification of L. delbrueckii during (post)-fermentation was first confirmed, relying on the UT process parameters such as stress exposure duration and UT power. The significantly enhanced membrane permeability in cells treated by 600 W for 10 min than the microbes stressed by 420 W for 20 min suggested the higher dependence of UT-derived stresses on the treatment durations, relative to the ultrasonic powers. In addition, ultrasonication treatment-induced changes in cell membrane integrity enhanced and/or disrupted permeability of L. delbrueckii, resulting in an imbalance in intracellular conditions associated with corresponding alterations in metabolic behaviors and fermentation efficiencies. UT-prestressed inoculum exhibited a 21.46% decrease in the membrane potential during the lag phase compared to untreated samples, with an intracellular pH of 5.68 ± 0.12, attributed to the lower activities of H+-ATPase and lactate dehydrogenase due to UT stress pretreatments. Comparative transcriptomic analysis revealed that UT prestress influenced the genes related to glycolysis, pyruvate metabolism, fatty acid synthesis, and ABC transport. The genes encoding 3-oxoacyl-[acyl-carrier-protein] reductases I, II, and III, CoA carboxylase, lactate dehydrogenase, pyruvate oxidase, glucose-6-phosphate isomerase, and glycerol-3-phosphate dehydrogenase were downregulated, thus identifying the relevance of the UT microstresses-downregulated absorption and utilization of carbohydrates with the attenuated fatty acid production and energy metabolisms. These findings could contribute to provide a better understanding of the inactivated effects on the post-acidification of L. delbrueckii by ultrasonic pretreatments, thus providing theoretical basis for the targeted optimization of acidification inhibition efficiencies for yogurt products during chilled preservation processes.
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Affiliation(s)
- Xiaohui Zhang
- College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, 200436, China
| | - Changyu Zhou
- College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China
| | - Jinxuan Cao
- School of Food and Health, China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, 11 Fucheng Road, Beijing, 100048, China
| | - Daodong Pan
- College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China
| | - Zhendong Cai
- College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China
| | - Zhen Wu
- College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China.
| | - Qiang Xia
- College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China.
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2
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Lin S, Liang X, Zhao Z, Kong B, Cao C, Sun F, Liu Q. Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel. Food Res Int 2024; 182:114177. [PMID: 38519164 DOI: 10.1016/j.foodres.2024.114177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
This work investigated the effect of ultrasound (US) treatment synergized with κ-carrageenan (KC) on the gel properties, structural characteristics and microstructures of myofibrillar protein (MP) gel. The results demonstrated that simply adding KC enhanced the gel strength and water holding capacity (WHC) of MP gels. Moreover, the gel strength and WHC of MP gels were increased by 56.67 % and 76.19 % via 20 min US treatment synergized with KC, which was mainly attributed to the changes in sulfhydryl content, surface hydrophobicity, and fluorescence intensity of MP gels. Based on the results of molecular docking and secondary structure, it can be hypothesized that the synergistic effect resulted in the rearrangement of the proteins, which altered the interaction site between MP gels and KC, accompanied by stronger binding. Furthermore, the microstructural results indicated that moderate US treatment (20 min) facilitated the production of a more compact and denser MP gels matrix with uniformly sized and distributed pores. However, excessive US treatment (40 and 50 min) caused the MP gels to form looser and disordered gel structure, which reduced the gel strength and WHC. This study suggested that combining of US and KC was a potential tactic to enhance the gelling properties of heat-induced MP gels.
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Affiliation(s)
- Shiwen Lin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihan Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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3
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Han C, Zheng Y, Huang S, Xu L, Zhou C, Sun Y, Wu Z, Wang Z, Pan D, Cao J, Xia Q. Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation. Int J Biol Macromol 2024; 263:130300. [PMID: 38395276 DOI: 10.1016/j.ijbiomac.2024.130300] [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: 01/24/2024] [Revised: 02/17/2024] [Accepted: 02/17/2024] [Indexed: 02/25/2024]
Abstract
This work employed the model protein β-lactoglobulin (BLG) to investigate the contribution of microstructural changes to regulating the interaction patterns between protein and flavor compounds through employing computer simulation and multi-spectroscopic techniques. The formation of molten globule (MG) state-like protein during the conformational evolution of BLG, in response to ultrasonic (UC) and heat (HT) treatments, was revealed through multi-spectroscopic characterization. Differential MG structures were distinguished by variations in surface hydrophobicity and the microenvironment of tryptophan residues. Fluorescence quenching measurements indicated that the formation of MG enhanced the binding affinity of heptanal to protein. LC-MS/MS and NMR revealed the covalent bonding between heptanal and BLG formed by Michael addition and Schiff-base reactions, and MG-like BLG exhibited fewer chemical shift residues. Molecular docking and molecular dynamics simulation confirmed the synergistic involvement of hydrophobic interactions and hydrogen bonds in shaping BLG-heptanal complexes thus promoting the stability of BLG structures. These findings indicated that the production of BLG-heptanal complexes was driven synergistically by non-covalent and covalent bonds, and their interaction processes were influenced by processes-induced formation of MG potentially tuning the release and retention behaviors of flavor compounds.
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Affiliation(s)
- Chuanhu Han
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Siqiang Huang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Le Xu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhen Wu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhaoshan Wang
- Shandong Zhongke Food Co., LtD, Tai'an City 271229, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
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Xu J, Chen Q, Zeng M, Qin F, Chen J, Zhang W, Wang Z, He Z. Effect of heat treatment on the release of off-flavor compounds in soy protein isolate. Food Chem 2024; 437:137924. [PMID: 37948801 DOI: 10.1016/j.foodchem.2023.137924] [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: 06/12/2023] [Revised: 10/14/2023] [Accepted: 10/31/2023] [Indexed: 11/12/2023]
Abstract
The effects of different heat treatment conditions (65℃ for 30 min, 75℃ for 15 min, and 95℃ for 2, 15 and 30 min) on the evolution of off-flavor compounds in soy protein isolate (SPI) were investigated in terms of lipid oxidation, Maillard reaction and protein structural characteristics. Higher off-flavor concentrations were observed in control and 65℃ treated SPI due to lipoxygenase-mediated enzymatic lipid oxidation. Protein structure played an important role in the release of off-flavors above 65℃. When heated from 75℃ to 95℃ for 2 min, Maillard reaction occurred, glycinin was completely denatured, the particle size increased and the small molecular weight soluble aggregates were formed, resulting in an increase in the content of partial off-flavors. The off-flavor content decreased with time at 95℃, accompanied by the formation of larger molecular weight soluble aggregates. This finding provides practical implications for the beany removal through the SPI structural regulation.
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Affiliation(s)
- Jiao Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Wei Zhang
- Technology Center, China Tobacco Yunnan Industrial Co., Ltd., Kunming 650202, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
| | - Zhiyong He
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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5
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Xia Q, Zhou C, Pan D, Cao J. Food off-odor generation, characterization and recent advances in novel mitigation strategies. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 108:113-134. [PMID: 38460997 DOI: 10.1016/bs.afnr.2023.10.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
The pronounced perception of off-odors poses a prevalent issue across various categories of food ingredients and processed products, significantly exerting negative effects on the overall quality, processability, and consumer acceptability of both food items and raw materials. Conventional methods such as brining, marinating, and baking, are the main approaches to remove the fishy odor. Although these methods have shown notable efficacy, there are simultaneously inherent drawbacks that ultimately diminish the processability of raw materials, encompassing alterations in the original flavor profiles, the potential generation of harmful substances, restricted application scopes, and the promotion of excessive protein/lipid oxidation. In response to these challenges, recent endeavors have sought to explore innovative deodorization techniques, including emerging physical processing approaches, the development of high-efficiency adsorbent material, biological fermentation methods, and ozone water rinsing. However, the specific mechanisms underpinning the efficacy of these deodorization techniques remain not fully elucidated. This chapter covers the composition of major odor-causing substances in food, the methodologies for their detection, the mechanisms governing their formation, and the ongoing development of deodorization techniques associated with the comparison of their advantages, disadvantages, and application mechanisms. The objective of this chapter is to furnish a theoretical framework for enhancing deodorization efficiency through fostering the development of suitable deodorization technologies in the future.
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Affiliation(s)
- Qiang Xia
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Changyu Zhou
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Daodong Pan
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing, P.R. China.
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6
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Yu H, Zheng Y, Zhou C, Liu L, Wang L, Cao J, Sun Y, He J, Pan D, Cai Z, Xia Q. Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide. Carbohydr Polym 2024; 325:121583. [PMID: 38008470 DOI: 10.1016/j.carbpol.2023.121583] [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: 06/07/2023] [Revised: 10/31/2023] [Accepted: 11/10/2023] [Indexed: 11/28/2023]
Abstract
The potential of ultrasonication-driven molecular self-assembly of whey protein isolate (WPI) with chitosan (CS)/chitooligosaccharide (COS) to stabilize Pickering emulsions was examined, based on CS/COS ligands-induced partial unfolding in remodeling the Pickering particles features. Multi-spectral analysis suggested obvious changes in conformational structures of WPI due to interaction with CS/COS, with significantly higher unfolding degrees of WPI induced by COS. Non-covalent interactions were identified as the major forces for WPI-CS/COS conjugates. Ultrasonication enhanced electrostatic interaction between CS's -NH3 groups and WPI's -COO- groups which improved emulsification activity and storability of WPI-COS stabilized Pickering emulsion. This was attributed to increased surface hydrophobicity and decreased particle size compared to WPI-CS associated with differential unfolding degrees induced by different saccharide ligands. CLSM and SEM consistently observed smaller emulsion droplets in WPI-COS complexes than WPI-CS/COS particles tightly adsorbed at the oil-water interface. The electrostatic self-assembly of WPI with CS/COS greatly enhanced the encapsulation efficiency of quercetin than those stabilized by WPI alone and ultrasound further improved encapsulation efficiency. This corresponded well with the quantitative affinity parameters between quercetin and WPI-CS/COS complexes. This investigation revealed the great potential of glycan ligands-induced conformational transitions of extrinsic physical disruption in tuning Pickering particle features.
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Affiliation(s)
- Hongmei Yu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Lianliang Liu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Yangyin Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Jun He
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhendong Cai
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
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Wang T, Han D, Zhao L, Huang F, Yang P, Zhang C. Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:17860-17873. [PMID: 37883668 DOI: 10.1021/acs.jafc.3c02618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2023]
Abstract
To investigate the effects of conformational changes and thermal degradation of myofibrillar protein (MP), sarcoplasmic protein (SP), and collagen (CO) on the binding ability for aroma compounds during heating. Using SDS-PAGE, HPLC, and LC-MS/MS, a consistent rise in the total concentration of peptides and free amino acids formed by the thermal degradation of proteins was observed. The surface hydrophobicity, total sulfhydryl content, particle size, and secondary structure content of proteins changed significantly over time. Furthermore, the aroma binding ability of proteins was determined by gas chromatography-mass spectrometry. The results revealed an increase in binding ability during 5 or 10 min of heating due to protein unfolding and the accumulation of degradation products. However, the binding ability decreased due to protein aggregation with prolonged heating. Notably, all proteins exhibited strong affinity toward (E)-2-octenal, (E,E)-2,4-decadienal, 2-methyl-3-furanthiol, and dimethyl trisulfide. The binding ability of MP and SP was similar but differed significantly from that of CO, which had lower binding ability for hexanal, (E)-2-octenal, (E,E)-2,4-decadienal, and dimethyl trisulfide compared to MP and SP.
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Affiliation(s)
- Tianze Wang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Laiyu Zhao
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ping Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Yihai Kitchen (Tianjing) Investment Co., Ltd., Tianjin 300461, China
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8
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Xia Q, Zheng Y, Wang L, Chen X. Proposing Signaling Molecules as Key Optimization Targets for Intensifying the Phytochemical Biosynthesis Induced by Emerging Nonthermal Stress Pretreatments of Plant-Based Foods: A Focus on γ-Aminobutyric Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12622-12644. [PMID: 37599447 DOI: 10.1021/acs.jafc.3c04413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/22/2023]
Abstract
Emerging evidence has confirmed the role of emerging nonthermal stressors (e.g., electromagnetic fields, ultrasonication, plasma) in accumulating bioactive metabolites in plant-based food. However, the signal decoding mechanisms behind NonTt-driven phytochemical production remain unclear, hindering postharvest bioactive component intensification. This study aims to summarize the association between signaling molecules and bioactive secondary metabolite production under nonthermal conditions, demonstrating the feasibility of enhancing phytochemical accumulation through signaling molecule crosstalk manipulation. Nonthermal elicitors were found to be capable of inducing stress metabolisms and activating various signaling molecules, similar to conventional abiotic stress. A simplified pathway model for nonthermally induced γ-aminobutyric acid accumulation was proposed with reactive oxygen species and calcium signaling being versatile pathways responsive to nonthermal elicitors. Manipulating signal molecules/pathways under nonthermal conditions can intensify phytochemical biosynthesis. Further research is needed to integrate signaling molecule responses and metabolic network shifts in nonthermally stressed plant-based matrices, balancing quality modifications and intensification of food functionality potential.
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Affiliation(s)
- Qiang Xia
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaojia Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau
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9
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Zhang R, Jia W. Deciphering the competitive binding interaction of β-lactoglobulin with benzaldehyde and vanillic acid via high-spatial-resolution multi-spectroscopic. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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10
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Ye H, Wang B, Xiao D, Li H, Wu D, Wang J, Cheng L, Geng F. Ultrasound-assisted pH-shifting to construct a stable aqueous solution of paprika oleoresin using egg yolk low-density lipoprotein as a natural liposome-like nano-emulsifier. ULTRASONICS SONOCHEMISTRY 2023; 98:106477. [PMID: 37327687 PMCID: PMC10422104 DOI: 10.1016/j.ultsonch.2023.106477] [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: 04/12/2023] [Revised: 05/29/2023] [Accepted: 06/06/2023] [Indexed: 06/18/2023]
Abstract
In this study, a stable aqueous solution of paprika oleoresin (PO, the natural colorant extracted from the fruit peel of Capsicum annuum L) was constructed. The solubility of PO in an alkline aqueous solution (pH 10.95-11.10) increased rapidly. However, the aqueous solution of PO (pH 12.00) was unstable, obvious stratification was observed, and the color retention rate was only 52.99% after 28 days of storage. Chicken egg yolk low-density lipoprotein (LDL) was added combined with ultrasonic treatment to improve the stability of LDL-PO solution. The method could decrease the turbidity by 17.5 %, reduce the average particle size of the LDL-PO solution (13.9%), and enhance the interaction and combination of LDL and PO. The prepared PO aqueous solution was used in yogurt, egg white gel, fish balls and soymilk, and it could significantly improve the color of products and provided potential health benefits.
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Affiliation(s)
- Haolong Ye
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Beibei Wang
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Xiao
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Hanmei Li
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Wu
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Lei Cheng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Fang Geng
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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11
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Han C, Zheng Y, Wang L, Zhou C, Wang J, He J, Sun Y, Cao J, Pan D, Xia Q. Contribution of process-induced molten-globule state formation in duck liver protein to the enhanced binding ability of (E,E)-2,4-heptadienal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3334-3345. [PMID: 36786016 DOI: 10.1002/jsfa.12499] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/28/2023] [Accepted: 02/14/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Extracted proteins of alternative animal origin tend to present strong off-flavor perception due to physicochemical interactions of coextracted off-flavor compounds with proteins. To investigate the relationship between absorption behaviors of volatile aromas and the processes-induced variations in protein microstructures and molecular conformations, duck liver protein isolate (DLp) was subjected to heating (65/100 °C, 15 min) and ultra-high pressure (UHP, 100-500 MPa/10 min, 28 °C) treatments to obtain differential unfolded protein states. RESULTS Heat and UHP treatments induced the unfolding of DLp to varied degrees, as revealed by fluorescence spectroscopy, ultraviolet-visible absorption, circular dichroism spectra and surface hydrophobicity measurements. Two types of heating-denatured states with varied unfolding degrees were obtained, while UHP at both levels of 100/500 MPa caused partial unfolding of DLp and the presence of a molten-globule state, which significantly enhanced the binding affinity between DLp and (E,E)-2,4-heptadienal. In particular, significantly modified secondary structures of DLp were observed in heating-denatured samples. Excessive denaturing and unfolding degrees resulted in no significant changes in the absorption behavior of the volatile ligand, as characterized by observations of fluorescence quenching and analysis of headspace concentrations. CONCLUSION Defining process-induced conformational transition behavior of matrix proteins could be a promising strategy to regulate food flavor attributes and, particularly, to produce DLp coextracted with limited off-flavor components by modifying their interaction during extraction processes. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Chuanhu Han
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd, Shanghai, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
| | - Changyu Zhou
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China
| | - Jun He
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Yangying Sun
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Daodong Pan
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Qiang Xia
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
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Guan H, Tian Y, Liu D, Diao X, Feng C, Xu X. Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2752-2761. [PMID: 36273266 DOI: 10.1002/jsfa.12290] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 10/17/2022] [Accepted: 10/23/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Soybean protein isolate hydrolysates (SPIHs) produced at high hydrostatic pressure have higher bioactivity. The aim of the study was to analyze the effects of different SPIH concentrations obtained under various pressures (0.1, 100, 200, and 300 MPa) on gelling properties, structural characteristics, and main forces of myofibrillar protein (MP) in MP-SPIH plural gels. RESULTS The MP-SPIH plural gel with 3% SPIH produced under 200 MPa had the maximum gel strength (0.42 N) and water holding capacity (53.69%). A decline in thermal stability and a rise in storage modulus (G') of MP-SPIH plural gels were found with increased SPIH pressure and concentration. Additionally, the addition of SPIHs increased the amounts of α-helix and β-sheet, decreased random coil structural content of MP in MP-SPIH plural gels, and facilitated the generation of a denser and uniform gels network. The molecular forces in MP-SPIH plural gels were mainly hydrophobic interaction and hydrogen bond. CONCLUSION This study showed that the interaction of MP with 3% SPIH obtained at 200 MPa improved the quality of plural gels. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Haining Guan
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Yanli Tian
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Xiaoqin Diao
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Chunmei Feng
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Xiaojun Xu
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
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13
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Mao J, Fu J, Zhu Z, Jin D, Shen S, Yuan Y, Chen Y. Impact of KCl and ultrasound on the structural properties of myofibrillar proteins in low sodium semi-dried large yellow croaker (Pseudosciaena croea). Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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14
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Qi J, Jia CK, Zhang WW, Yan HM, Cai QY, Yao XN, Xu K, Xu Y, Xu WP, Xiong GY, Li MQ. Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat. Food Chem 2023; 398:133913. [DOI: 10.1016/j.foodchem.2022.133913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 08/05/2022] [Accepted: 08/07/2022] [Indexed: 10/15/2022]
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15
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Zou Y, Zhong Y, Zhou Q, Jia Z, Chen Q, Xu W, Wu Y, Wei S, Zhong K, Gao H. Effects of solid-state fermentation with Bacillus subtilis Y4 on the quality of Yibin Yacai. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102258] [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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Xia Q, Green BD, Liu Z. Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health. Front Nutr 2022; 9:1044382. [DOI: 10.3389/fnut.2022.1044382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 10/04/2022] [Indexed: 11/13/2022] Open
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17
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Shen SK, Bu QY, Yu WT, Chen YW, Liu FJ, Ding ZW, Mao JL. Interaction and binding mechanism of lipid oxidation products to sturgeon myofibrillar protein in low temperature vacuum heating conditions: Multispectroscopic and molecular docking approaches. Food Chem X 2022; 15:100389. [PMID: 36211750 PMCID: PMC9532714 DOI: 10.1016/j.fochx.2022.100389] [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: 04/19/2022] [Revised: 07/02/2022] [Accepted: 07/05/2022] [Indexed: 11/27/2022] Open
Abstract
A comparative study of the effects of malondialdehyde and 4-hydroxy-2-nonenal on protein oxidation. Interaction mechanism between lipid oxidation production and protein at temperatures were firstly studied. Hydrogen bonding was the main driving force for bonding. Malondialdehyde had a strong ability to bind MP and accelerated protein oxidation.
In this work, the binding mechanism of myofibrillar protein (MP) with malondialdehyde and 4-hydroxy-2-nonenal under low temperature vacuum heating was investigated via multispectroscopic and molecular docking. The results showed that binding interaction and increasing temperature caused significant changes in the conformations as well as a decrease in the value of protein intrinsic fluorescence, surface hydrophobicity, and fluorescence excitation-emission matrix spectra. Furthermore, the decrease in α-helix and β-turn, increase in β-sheet and a random coil of MP, imply the MP molecules to be more unfolded. Isothermal titration calorimetry and molecular docking results showed that main driving force for binding with MP was hydrogen bond, and the binding ability of malondialdehyde was superior to that of 4-hydroxy-2-nonenal. Moreover, increasing the heating temperature was beneficial to the binding reaction and intensified the conformational transition of MP. These results will provide a reference for further studies on the lipid and protein interaction of sturgeon.
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18
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Evaluation of flavor profile in blown pack spoilage meatballs via electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) integration. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01631-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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19
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Wang Y, Sheng Y, Zhang Y, Geng F, Cao J. Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce. Foods 2022; 11:foods11152248. [PMID: 35954017 PMCID: PMC9368740 DOI: 10.3390/foods11152248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/09/2022] [Accepted: 07/17/2022] [Indexed: 02/01/2023] Open
Abstract
In order to clarify the effect of a high pressure/heating combination on the texture of Chinese traditional pig trotter with soy sauce, textural parameters (springiness, chewiness, hardness, and gumminess), the secondary structures, cross-links, decorin (DCN), glycosaminoglycans (GAGs) levels, and the histochemical morphology of collagen fibers under different treatments (0.1 MPa, 150 MPa, 300 MPa, 0.1 MPa + 50 °C, 150 MPa + 50 °C, and 300 MPa + 50 °C) were assessed. At room temperature, the 150 and 300 MPa treatments increased the hardness and chewiness of the pig trotter with weak denaturation of collagen proteins compared with the control group. Textural parameters were improved at 300 MPa + 50 °C, accompanied by an ultrastructural collapse of collagen fibers, the reduction in cross-links, DCN and GAGs levels, and unfolded triple-helix structure. We concluded that the positive effects on the textural parameters of pig trotters by a combination of treatments could be attributed to the collapse of collagen structure.
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Affiliation(s)
- Ying Wang
- Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.Z.)
| | - Yanan Sheng
- Department of Food Science and Technology, Ningbo University, Ningbo 315211, China;
| | - Yuemei Zhang
- Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.Z.)
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biologicalengineering, Chengdu University, Chengdu 610106, China;
| | - Jinxuan Cao
- Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.Z.)
- Correspondence: ; Tel.: +86-18758823803
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Zou Y, Zhang J, Niu Y, Liu D. Identification of key constituent of sugar-smoking pigment and its photobleaching, antioxidant and antiproliferative properties. Food Res Int 2022; 159:111485. [DOI: 10.1016/j.foodres.2022.111485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 06/03/2022] [Accepted: 06/05/2022] [Indexed: 11/04/2022]
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Ye H, Wang J, Wang N, Wu D, Li H, Geng F. Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D3. Curr Res Food Sci 2022; 5:964-972. [PMID: 35721392 PMCID: PMC9198362 DOI: 10.1016/j.crfs.2022.05.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 05/18/2022] [Accepted: 05/24/2022] [Indexed: 11/05/2022] Open
Abstract
Egg-yolk low-density lipoprotein (LDL) has a natural liposome structure. Using ultrasound-assisted pH-shifting (pH 12), a naturally safe and stable aqueous solution of vitamin D3 (VD3) was constructed employing LDL as the carrier. Images from electron microscopy showed that pH-shifting remodeled LDL molecules, resulting in a dramatic reduction in particle size (∼50%) and an increase in specific surface area, which reduced the turbidity (27.7%) and provided new interfaces for VD3 loading. Fluorescence analyses showed that the binding of VD3 to LDL under pH-shifting was strong, involved quenching, and the binding constant was 6.19 × 104 M−1. Thermogravimetric analysis and Fourier transform-infrared spectroscopy showed that pH-shifting hydrolyzed the esters in LDL to fatty acid salts, and the maximum weight loss of LDL occurred from 381.9 °C to 457.0 °C. Ultrasonic treatment enhanced the binding of LDL and VD3 (binding constant increased to 2.56 × 107 M−1), reduced the particle size, and increased the ζ-potential of the complex between LDL and VD3, thereby resulting in the improvement of solution stability and storage stability of VD3. Ultrasound-assisted pH-shifting could remodel LDL to construct a stable aqueous solution of VD3, which showed the potential of LDL as a carrier for lipid-soluble components. pH-shifting remodels LDL and results in a reduction in particle size. Under pH-shifting, VD3 was bound stably to LDL with strong affinity. pH-shifting remodeled LDL can be used to encapsulate active ingredients. The binding of VD3 to LDL was enhanced by ultrasonic treatment.
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