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Korin A, Gouda MM, Youssef M, Elsharkawy E, Albahi A, Zhan F, Sobhy R, Li B. Whey Protein Sodium-Caseinate as a Deliverable Vector for EGCG: In Vitro Optimization of Its Bioaccessibility, Bioavailability, and Bioactivity Mode of Actions. Molecules 2024; 29:2588. [PMID: 38893466 PMCID: PMC11174060 DOI: 10.3390/molecules29112588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 05/26/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
Epigallocatechin gallate (EGCG), the principal catechin in green tea, exhibits diverse therapeutic properties. However, its clinical efficacy is hindered by poor stability and low bioavailability. This study investigated solid particle-in-oil-in-water (S/O/W) emulsions stabilized by whey protein isolate (WPI) and sodium caseinate (NaCas) as carriers to enhance the bioavailability and intestinal absorption of EGCG. Molecular docking revealed binding interactions between EGCG and these macromolecules. The WPI- and NaCas-stabilized emulsions exhibited high encapsulation efficiencies (>80%) and significantly enhanced the bioaccessibility of EGCG by 64% compared to free EGCG after simulated gastrointestinal digestion. Notably, the NaCas emulsion facilitated higher intestinal permeability of EGCG across Caco-2 monolayers, attributed to the strong intermolecular interactions between caseins and EGCG. Furthermore, the emulsions protected Caco-2 cells against oxidative stress by suppressing intracellular reactive oxygen species generation. These findings demonstrate the potential of WPI- and NaCas-stabilized emulsions as effective delivery systems to improve the bioavailability, stability, and bioactivity of polyphenols like EGCG, enabling their applications in functional foods and nutraceuticals.
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Affiliation(s)
- Ali Korin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo 11651, Egypt
| | - Mostafa M. Gouda
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Department of Nutrition & Food Science, National Research Centre, Dokki, Giza 12622, Egypt
| | - Mahmoud Youssef
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo 11651, Egypt
| | - Eman Elsharkawy
- Faculty of Science, Northern Border University, Arar 91431, Saudi Arabia
| | - Amgad Albahi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National Food Research Centre, Ministry of Agriculture and Natural Resources, Khartoum 113, Sudan
| | - Fuchao Zhan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Remah Sobhy
- Department of Biochemistry, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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2
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Kautzmann C, Castanha E, Aloísio Johann Dammann C, Andersen Pereira de Jesus B, Felippe da Silva G, de Lourdes Borba Magalhães M, Turnes Pasini Deolindo C, Pinto Kempka A. Roasted yerba mate (Ilex paraguariensis) infusions in bovine milk model before and after in vitro digestion: Bioaccessibility of phenolic compounds, antioxidant activity, protein-polyphenol interactions and bioactive peptides. Food Res Int 2024; 183:114206. [PMID: 38760137 DOI: 10.1016/j.foodres.2024.114206] [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: 01/23/2024] [Revised: 03/05/2024] [Accepted: 03/08/2024] [Indexed: 05/19/2024]
Abstract
Yerba mate is increasingly acknowledged for its bioactive properties and is currently being incorporated into various food and pharmaceutical products. When roasted, yerba mate transforms into mate tea, consumed as a hot aqueous infusion, and has gained popularity. This study investigated the bioaccessibility of phenolic compounds, protein-polyphenol interactions, antioxidant activity, and bioactive peptides in roasted yerba mate infusions, utilizing whole, semi-skimmed, and skimmed bovine milk models. The phytochemical profile of roasted yerba mate was analyzed in infusions with water and milk (whole, semi-skimmed, and skimmed), before and after in vitro digestion, identifying 18 compounds that exhibited variations in composition and presence among the samples. Bioavailability varied across different milk matrices, with milk being four times more efficient as a solvent for extraction. Gastric digestion significantly impacted (p < 0.05) the release of phenolic compounds, such as chlorogenic acid and rutin, with only chlorogenic acid remaining 100 % bioavailable in the infusion prepared with skimmed milk. Protein-polyphenol interaction did not influence protein digestion in different infusions, as there was a similarity in the hydrolysis pattern during the digestive process. Changes in antioxidant activity during digestion phases, especially after intestinal digestion in milk infusions, were related to alterations in protein structures and digestive interactions. The evaluation of total phenolic compounds highlighted that skimmed milk infusion notably preserved these compounds during digestion. Peptidomic analysis identified 253, 221, and 191 potentially bioactive peptides for whole, semi-skimmed, and skimmed milk-digested infusions, respectively, with a focus on anti-inflammatory and anticancer activities, presenting a synergistic approach to promote health benefits. The selection of milk type is crucial for comprehending the effects of digestion and interactions in bioactive compound-rich foods, highlighting the advantages of consuming plant infusions prepared with milk.
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Affiliation(s)
- Charles Kautzmann
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Eliezer Castanha
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | | | | | | | | | - Carolina Turnes Pasini Deolindo
- MinistryofAgriculture, Livestock, and FoodSupply, Federal Agricultural Defense Laboratory, São José, SC, Brazil; Federal University of Santa Catarina, Department of Food Science and Technology, Florianópolis, SC, Brazil.
| | - Aniela Pinto Kempka
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
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3
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Lin S, Xiao J. Impact of thermal processing on dietary flavonoids. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:1-34. [PMID: 38460996 DOI: 10.1016/bs.afnr.2023.10.002] [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
Flavonoids are a class of polyphenols which are widely distributed in natural products and foods. They have diverse bioactivities, including anti-inflammatory, anti-aging, and antioxidant activities. Generally, the foods rich in flavonoids are usually consumed after thermal processing. However, thermal stability of flavonoids is usually low, and thermal processing could cause either positive or negative influences on their stability and bioactivities. In this review, the effects of thermal processing on thermal stability and bioactivity of dietary flavonoids from different food sources are summarized. Then, strategies to improve thermal stability of dietary flavonoids are discussed and the effect of some promising thermal technologies are also preliminary clarified. The promising thermal technologies may be alternative to conventional thermal processing technologies.
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Affiliation(s)
- Shiye Lin
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain.
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4
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Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule. Food Res Int 2023; 163:112181. [PMID: 36596120 DOI: 10.1016/j.foodres.2022.112181] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/30/2022] [Accepted: 11/15/2022] [Indexed: 11/20/2022]
Abstract
In this study, from the perspective of simulating the milk fat globule (MFG) emulsion, the interaction between soybean lecithin (SL) and the main protein in milk, whey protein (WP), and its effect on physical characteristics and lipid digestion were investigated through multiple spectroscopic techniques and in vitro digestion. The mechanism of SL and WP was static quenching, indicating that a complex formed between WP and SL through hydrophobic interaction and hydrogen bonding. The addition of SL changed the secondary structure of WP. When the ratio of SL to WP was 1:3, the obtained SL-WP emulsion that simulated milk fat globule exhibited the smallest particle size distribution and the highest absolute value of zeta potential. In addition, the emulsion exhibited high encapsulation efficiency (91.67 ± 1.24 %) and good stability. Compared with commercially available infant formula (IF), the final free fatty acid release of prepared SL-WP emulsion was close to that of human milk (HM). The addition of lecithin increased the digestibility of fat and the release of free fatty acids, and the digestive characteristic and particle size change also were closer to that of HM from results of kinetics of free fatty acid release and microstructure analysis.
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5
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Milinčić DD, Stanisavljević NS, Kostić AŽ, Gašić UM, Stanojević SP, Tešić ŽL, Pešić MB. Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2022; 11:2164. [PMID: 36358535 PMCID: PMC9686738 DOI: 10.3390/antiox11112164] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 10/27/2022] [Accepted: 10/29/2022] [Indexed: 08/27/2023] Open
Abstract
This study deals with the evaluation of the bioaccessibility and antioxidant properties of phenolic compounds from heat-treated skim goat-milk powder fortified with grape-pomace-seed extract, after in vitro gastrointestinal digestion. Ultra-high performance liquid chromatography coupled to diode array detection and mass spectrometry (UHPLC-DAD MS/MS) analysis confirmed the abundant presence of phenolic acids and flavan-3-ols in the grape-pomace-seed extract (SE) and heat-treated skim goat-milk/seed-extract powder (TME). After in vitro digestion of TME powder and recovery of total quantified phenolics, flavan-3-ols and phenolic acids were 18.11%, 24.54%, and 1.17%, respectively. Low recovery of grape-pomace-seed phenolics indicated strong milk protein-phenolic interactions. Electrophoretic analysis of a soluble fraction of digested heat-treated skim goat milk (TM) and TME samples showed the absence of bands originating from milk proteins, indicating their hydrolysis during in vitro gastrointestinal digestion. The digested TME sample had better antioxidant properties in comparison to the digested TM sample (except for the ferrous ion-chelating capacity, FCC), due to the presence of bioaccessible phenolics. Taking into account the contribution of the digestive cocktail, digested TME sample had lower values of total phenolic content (TPC), in vitro phosphomolybdenum reducing capacity (TAC) and ferric reducing power (FRP), compared to the undigested TME sample. These results could be attributed to low recovery of phenolic compounds. TME powder could be a good carrier of phenolics to the colon; thus, TME powder could be a promising ingredient in the formulation of functional food.
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Affiliation(s)
- Danijel D. Milinčić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Nemanja S. Stanisavljević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, P.O. Box 23, 11010 Belgrade, Serbia
| | - Aleksandar Ž. Kostić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Uroš M. Gašić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia
| | - Slađana P. Stanojević
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Živoslav Lj. Tešić
- Faculty of Chemistry, University of Belgrade, Studentski Trg 12–16, 11000 Belgrade, Serbia
| | - Mirjana B. Pešić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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6
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Tong X, Cao J, Tian T, Lyu B, Miao L, Lian Z, Cui W, Liu S, Wang H, Jiang L. Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107084] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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7
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Influence of creamer addition on chlorogenic acid bioaccessibility and antioxidant activity of instant coffee during in vitro digestion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Elucidation of Interaction between Whey Proteins and Proanthocyanidins and Its Protective Effects on Proanthocyanidins during In-Vitro Digestion and Storage. Molecules 2021; 26:molecules26185468. [PMID: 34576939 PMCID: PMC8471322 DOI: 10.3390/molecules26185468] [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: 08/10/2021] [Revised: 09/03/2021] [Accepted: 09/06/2021] [Indexed: 11/21/2022] Open
Abstract
Whey proteins and oligomeric proanthocyanidins have nutritional value and are widely used in combination as food supplements. However, the effect of the interactions between proanthocyanidins and whey proteins on their stability has not been studied in depth. In this work, we aimed to characterize the interactions between β-Lactoglobulin (β-LG) and α-lactalbumin (α-LA) and oligomeric proanthocyanidins, including A1, A2, B1, B2, B3, and C1, using multi-spectroscopic and molecular docking methods. Fluorescence spectroscopic data revealed that all of the oligomeric proanthocyanidins quenched the intrinsic fluorescence of β-LG or α-LA by binding-related fluorescence quenching. Among the six oligomeric proanthocyanidins, A1 showed the strongest affinity for β-LG (Ka = 2.951 (±0.447) × 104 L∙mol−1) and α-LA (Ka = 1.472 (±0.236) × 105 L∙mol−1) at 297 K. β-LG/α-LA and proanthocyanidins can spontaneously form complexes, which are mainly induced by hydrophobic interactions, hydrogen bonds, and van der Waals forces. Fourier-transform infrared spectroscopy (FTIR) and circular dichroism spectroscopy showed that the secondary structures of the proteins were rearranged after binding to oligomeric proanthocyanidins. During in vitro gastrointestinal digestion, the recovery rate of A1 and A2 increased with the addition of WPI by 11.90% and 38.43%, respectively. The addition of WPI (molar ratio of 1:1) increased the retention rate of proanthocyanidins A1, A2, B1, B2, B3, and C1 during storage at room temperature by 14.01%, 23.14%, 30.09%, 62.67%, 47.92%, and 60.56%, respectively. These results are helpful for the promotion of protein–proanthocyanidin complexes as functional food ingredients in the food industry.
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9
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Milinčić DD, Kostić AŽ, Gašić UM, Lević S, Stanojević SP, Barać MB, Tešić ŽL, Nedović V, Pešić MB. Skimmed Goat's Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. Biomolecules 2021; 11:biom11070965. [PMID: 34208895 PMCID: PMC8301875 DOI: 10.3390/biom11070965] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/18/2021] [Accepted: 06/26/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat's milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan-3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat's milk significantly improved antioxidant properties of goat's milk such as TAC, FRP, DPPH• and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics-casein micelles interactions in thermally treated goat's milk enriched with SE was given. The addition of SE into thermally treated goat's milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat's milk-based functional foods.
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Affiliation(s)
- Danijel D. Milinčić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
| | - Aleksandar Ž. Kostić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
| | - Uroš M. Gašić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia;
| | - Steva Lević
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
| | - Slađana P. Stanojević
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
| | - Miroljub B. Barać
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
| | - Živoslav Lj. Tešić
- Chair of Analytical Chemistry, Faculty of Chemistry, University of Belgrade, Studentski Trg 12–16, 11000 Belgrade, Serbia;
| | - Viktor Nedović
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
| | - Mirjana B. Pešić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
- Correspondence:
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10
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The interaction mechanism of β-casein with oligomeric proanthocyanidins and its effect on proanthocyanidin bioaccessibility. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106485] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Yan S, Xu J, Zhang X, Xie F, Zhang S, Jiang L, Qi B, Li Y. Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (–)-epigallocatechin-3-gallate. Process Biochem 2021. [DOI: 10.1016/j.procbio.2020.10.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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12
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Marinea M, Ellis A, Golding M, Loveday SM. Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids. Foods 2021; 10:foods10010154. [PMID: 33450925 PMCID: PMC7828434 DOI: 10.3390/foods10010154] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 01/08/2021] [Accepted: 01/11/2021] [Indexed: 01/10/2023] Open
Abstract
In this study, a model system of firm tofu (pressed gel) was prepared to study how the coagulation mechanism-acidification with glucono δ-lactone (GDL) or coagulation with magnesium sulphate (MgSO4)-affected the physical properties of the gels along with their in vitro proteolysis (or extent of proteolysis). The two types of gels were also fortified with 3.5 mM protocatechuic (PCA) and coumaric acid (CMA) to test whether they can be used as bioactive delivery systems. Texture analysis showed that all MgSO4-induced gels (fortified and control) had a higher hydration capacity and a weaker texture than the GDL-induced gels (p < 0.05). MgSO4 gels had almost double proteolysis percentages throughout the in vitro digestion and showed a significantly higher amino acid bioaccessibility than the GDL gels (essential amino acid bioaccessibility of 56% versus 31%; p < 0.05). Lastly, both gel matrices showed a similar phenolic acid release profile, on a percentage basis (~80% for PCA and ~100% for CMA). However, GDL gels delivered significantly higher masses of bioactives under simulated intestinal conditions because they could retain more of the bioactives in the gel after pressing. It was concluded that the coagulation mechanism affects both the macro- and microstructure of the soy protein pressed gels and as a result their protein digestibility. Both pressed gel matrices are promising delivery systems for bioactive phenolic acids.
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Affiliation(s)
- Marina Marinea
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (A.E.); (M.G.); (S.M.L.)
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
- Correspondence:
| | - Ashling Ellis
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (A.E.); (M.G.); (S.M.L.)
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Matt Golding
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (A.E.); (M.G.); (S.M.L.)
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Simon M. Loveday
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (A.E.); (M.G.); (S.M.L.)
- Food and Bio-Based Products Group, AgResearch Limited, Palmerston North 4442, New Zealand
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13
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Li M, Griffin LE, Corbin S, Neilson AP, Ferruzzi MG. Modulating Phenolic Bioaccessibility and Glycemic Response of Starch-Based Foods in Wistar Rats by Physical Complexation between Starch and Phenolic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13257-13266. [PMID: 32689794 DOI: 10.1021/acs.jafc.0c01387] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This study assessed the impact of caffeic and ferulic acid complexation with maize amylopectin or potato starch on glycemic parameters. In comparison to starch-phenolic mixtures, starch-phenolic complexes resulted in significant modification of phenolic bioaccessibility and cellular uptake (p < 0.05). In addition, glucose release from in vitro digestion of starch was modestly reduced in the complexes compared to native starch alone (21.2-26.8 versus 29.8-30.5 mM). Furthermore, intestinal glucose transport, assessed in Caco-2 cell monolayers, was not affected by the presence of complexes (82.4-124 versus 100% at 90 min). However, a reduced glycemic response was evident in a Wistar rat model, with significant reduction in 240 min of blood glucose area under the curve following oral administration of the potato starch-ferulic acid complex compared to native potato starch (26 170 ± 556 versus 28 951 ± 486 mg min dL-1; p < 0.001). These alterations were attributed to complexation-induced resistant starch formation and phenolic entrapment, providing an alternative mechanistic approach to modulate glycemic properties of starch-based foods.
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Affiliation(s)
- Min Li
- Plants for Human Health Institutes, North Carolina State University, Kannapolis, North Carolina 28081, United States
| | - Laura E Griffin
- Plants for Human Health Institutes, North Carolina State University, Kannapolis, North Carolina 28081, United States
| | - Sydney Corbin
- Plants for Human Health Institutes, North Carolina State University, Kannapolis, North Carolina 28081, United States
| | - Andrew P Neilson
- Plants for Human Health Institutes, North Carolina State University, Kannapolis, North Carolina 28081, United States
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27606, United States
| | - Mario G Ferruzzi
- Plants for Human Health Institutes, North Carolina State University, Kannapolis, North Carolina 28081, United States
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27606, United States
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14
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Mengist MF, Burtch H, Debelo H, Pottorff M, Bostan H, Nunn C, Corbin S, Kay CD, Bassil N, Hummer K, Lila MA, Ferruzzi MG, Iorizzo M. Development of a genetic framework to improve the efficiency of bioactive delivery from blueberry. Sci Rep 2020; 10:17311. [PMID: 33057109 PMCID: PMC7560831 DOI: 10.1038/s41598-020-74280-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 09/23/2020] [Indexed: 01/28/2023] Open
Abstract
In the present study, we applied a novel high-throughput in vitro gastrointestinal digestion model to phenotype bioaccessibility of phenolics in a diverse germplasm collection representing cultivated highbush blueberries. Results revealed significant (P < 0.05) differences between accessions, years, and accession by year interaction for relative and absolute bioaccessibility of flavonoids and phenolic acids. Broad sense heritability estimates revealed low to moderate inheritances of relative and absolute bioaccessibility, suggesting that besides environmental variables, genetics factors could control bioaccessibility of phenolics. Acylated anthocyanins had significantly higher relative bioaccessibility than non-acylated anthocyanins. Correlation analysis indicated that relative bioaccessibility did not show significant association with fruit quality or raw concentration of metabolites. The study also identified accessions that have high relative and absolute bioaccessibility values. Overall, combining the bioaccessibility of phenolics with genetic and genomic approaches will enable the identification of genotypes and genetic factors influencing these traits in blueberry.
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Affiliation(s)
- Molla F Mengist
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Haley Burtch
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Hawi Debelo
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Marti Pottorff
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Hamed Bostan
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Candace Nunn
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Sydney Corbin
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Colin D Kay
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA.,Department of Food Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, 27606, NC, USA
| | - Nahla Bassil
- USDA-ARS-National Clonal Germplasm Repository, Corvallis, OR, 97333, USA
| | - Kim Hummer
- USDA-ARS-National Clonal Germplasm Repository, Corvallis, OR, 97333, USA
| | - Mary Ann Lila
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA.,Department of Food Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, 27606, NC, USA
| | - Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA. .,Department of Food Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, 27606, NC, USA.
| | - Massimo Iorizzo
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA. .,Department of Horticultural Science, North Carolina State University, Raleigh, 27607, NC, USA.
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15
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Zhang Q, Cheng Z, Wang Y, Fu L. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Crit Rev Food Sci Nutr 2020; 61:3589-3615. [DOI: 10.1080/10408398.2020.1803199] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Qiaozhi Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Zhouzhou Cheng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
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16
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Debelo H, Li M, Ferruzzi MG. Processing influences on food polyphenol profiles and biological activity. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.03.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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17
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Rios-Villa KA, Bhattacharya M, La EH, Barile D, Bornhorst GM. Interactions between whey proteins and cranberry juice after thermal or non-thermal processing during in vitro gastrointestinal digestion. Food Funct 2020; 11:7661-7680. [DOI: 10.1039/d0fo00177e] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study entails the possible interactions between whey protein and cranberry juice after processing, impacting either the protein digestibility or the bioaccessibility of cranberry antioxidants using an in vitro gastrointestinal digestion model.
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Affiliation(s)
- Karen A. Rios-Villa
- Department of Food Science and Technology
- University of California at Davis
- Davis
- USA
| | | | - Ellia H. La
- Foods for Health Institute
- University of California at Davis
- Davis
- USA
| | - Daniela Barile
- Department of Food Science and Technology
- University of California at Davis
- Davis
- USA
- Foods for Health Institute
| | - Gail M. Bornhorst
- Department of Food Science and Technology
- University of California at Davis
- Davis
- USA
- Department of Biological and Agricultural Engineering
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18
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Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals. Biotechnol Adv 2020; 38:107287. [DOI: 10.1016/j.biotechadv.2018.08.004] [Citation(s) in RCA: 106] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 07/02/2018] [Accepted: 08/03/2018] [Indexed: 01/21/2023]
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19
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Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model. Food Chem 2019; 308:125598. [PMID: 31648096 DOI: 10.1016/j.foodchem.2019.125598] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 09/13/2019] [Accepted: 09/24/2019] [Indexed: 02/07/2023]
Abstract
An in vitro gastrointestinal digestion model was used to investigate the effects of milk matrix: skimmed milk (Sm), whole milk (Wm) and processing methods: pH adjustment, high pressure homogenization processing (HPHP), thermal treatment (TT) on the antioxidant capacity, phenolics bioaccessibility of coffee. Our findings showed that the antioxidant capacity of all the samples decreased or unchanged after in vitro digestion. The total phenolic bioaccessibility of coffee (C), coffee with whole milk (Cwm), and coffee with skimmed milk (Csm) decreased by 29.2%, 28.5%, 21.1% from the HPHP treatment and by 14.7%, 34.2%, and 33.8% from TT, respectively. pH adjustment had little effect on the total phenolic bioaccessibility of Cwm and Csm but significantly decreased that of C. Wm showed better protective effect on the phenolic bioaccessibility than Sm. These results may contribute to the optimization of formulations and processing methods in coffee beverage production, thereby increasing the health benefits of coffee.
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20
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Effect of divalent cations on bovine serum albumin (BSA) and tannic acid interaction and its influence on turbidity and in vitro protein digestibility. Int J Biol Macromol 2019; 136:486-492. [DOI: 10.1016/j.ijbiomac.2019.06.102] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 06/01/2019] [Accepted: 06/13/2019] [Indexed: 12/13/2022]
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21
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Guaraná (Paullinia cupana) catechins and procyanidins: Gastrointestinal/colonic bioaccessibility, Caco-2 cell permeability and the impact of macronutrients. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.02.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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22
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Gomes R, Martins S, Afonso C, Bandarra NM, Cardoso C. Comparison of fish and oil supplements for a better understanding of the role of fat level and other food constituents in determining bioaccessibility. Food Sci Nutr 2019; 7:1179-1189. [PMID: 31024691 PMCID: PMC6475735 DOI: 10.1002/fsn3.894] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 10/11/2018] [Accepted: 11/03/2018] [Indexed: 11/06/2022] Open
Abstract
In order to investigate the effects of fat level and protein and other components on lipid bioaccessibility, the bioaccessibility of total lipids and particular fatty acids (FAs) of fish samples with different fat levels (5.4% w/w, 10.2% w/w, and 16.6% w/w) and cod liver oil supplement in different quantities (82, 154, 313, 604, and 1,027 mg) was determined by an in vitro digestion model. Digestion of the fish and oil (up to 154 mg) samples as measured by TAG disappearance was complete. Lipolysis was impaired by high amounts of oil (313 mg and higher). Bioaccessible FA profiles had similarities with the initial (before digestion) FA profiles. However, total MUFA and oleic acid contents were higher in the bioaccessible fraction. The bioaccessibility of EPA and DHA was generally lower than that of oleic acid and total MUFA. Fat level did not affect FAs' bioaccessibility. On the other hand, protein and other components may have interfered in lipid bioaccessibility and it was found that the reduction of bioaccessibility was stronger when the ratio of the lipid fraction to the nonlipid fraction (mainly protein) was smaller.
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Affiliation(s)
- Romina Gomes
- Division of Aquaculture and Upgrading (DivAV)Portuguese Institute for the Sea and Atmosphere (IPMA, IP)LisbonPortugal
| | - Sara Martins
- Division of Aquaculture and Upgrading (DivAV)Portuguese Institute for the Sea and Atmosphere (IPMA, IP)LisbonPortugal
- Agronomy Superior InstituteUniversity of LisbonLisbonPortugal
| | - Cláudia Afonso
- Division of Aquaculture and Upgrading (DivAV)Portuguese Institute for the Sea and Atmosphere (IPMA, IP)LisbonPortugal
- CIIMARInterdisciplinary Centre of Marine and Environmental ResearchUniversity of PortoPortoPortugal
| | - Narcisa M. Bandarra
- Division of Aquaculture and Upgrading (DivAV)Portuguese Institute for the Sea and Atmosphere (IPMA, IP)LisbonPortugal
- CIIMARInterdisciplinary Centre of Marine and Environmental ResearchUniversity of PortoPortoPortugal
| | - Carlos Cardoso
- Division of Aquaculture and Upgrading (DivAV)Portuguese Institute for the Sea and Atmosphere (IPMA, IP)LisbonPortugal
- CIIMARInterdisciplinary Centre of Marine and Environmental ResearchUniversity of PortoPortoPortugal
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23
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Zhang H, Fu Y, Xu Y, Niu F, Li Z, Ba C, Jin B, Chen G, Li X. One-step assembly of zein/caseinate/alginate nanoparticles for encapsulation and improved bioaccessibility of propolis. Food Funct 2019; 10:635-645. [DOI: 10.1039/c8fo01614c] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Propolis loaded zein/caseinate/alginate nanoparticles were fabricated using a facile one-step procedure without using organic solvents and sophisticated equipment.
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Affiliation(s)
- Hao Zhang
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- China
| | - Yuying Fu
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- China
- Hangzhou College of Commerce
| | - Yujuan Xu
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- China
| | - Fuge Niu
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- China
| | - Zeya Li
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- China
| | - Chujie Ba
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- China
| | - Bing Jin
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- China
| | - Guowen Chen
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- China
| | - Xiaomeng Li
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- China
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24
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Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.10.019] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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25
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Ren C, Xiong W, Peng D, He Y, Zhou P, Li J, Li B. Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity. Food Res Int 2018; 112:284-290. [PMID: 30131139 DOI: 10.1016/j.foodres.2018.06.034] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Revised: 06/01/2018] [Accepted: 06/18/2018] [Indexed: 12/15/2022]
Abstract
The main purpose of this work was to investigate the influence of typical thermal sterilization approaches (pasteurization, high-temperature sterilization) on the structure, in vitro digestibility, and antioxidant activity of soy protein isolate (SPI)/black soybean seed coat extract (BE) complexes at pH 7.0. The results of zeta potential and particle size demonstrated that the addition of BE was contributed to inhibit protein thermal aggregation. Heat sterilization resulted in protein unfolding revealed by UV-Vis, circular dichroism, and fluorescence spectroscopy analysis. The increase of BE led to the reduction of fluorescence intensity and surface hydrophobicity of SPI. Moreover, the formation of SPI/BE complexes inhibited protein digestion in vitro, while thermal sterilization promoted protein digestion. The SPI/BE complexes showed a strong radical scavenging ability both before and after thermal treatment.
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Affiliation(s)
- Cong Ren
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Department of Basic Course Teaching and Research, Henan University of Animal Husbandry and Economy, Zhengzhou 450011, Henan, China
| | - Wenfei Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, Hubei, China
| | - Dengfeng Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, Hubei, China
| | - Yun He
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, Hubei, China
| | - Peiyuan Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, Hubei, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, Hubei, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, Hubei, China; Functional Food Enginnering & Technology Research Center of Hubei Province, Wuhan 430070, Hubei, China.
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26
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Sodium caseinate stabilized emulsions as a delivery system for epigallocatechin-gallate: Bioaccessibility, anti-proliferative activity and intestinal absorption. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.03.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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27
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Elegbede JL, Li M, Jones OG, Campanella OH, Ferruzzi MG. Interactions Between Flavonoid-Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems. J Food Sci 2018; 83:1229-1236. [PMID: 29701895 DOI: 10.1111/1750-3841.14132] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Accepted: 02/27/2018] [Indexed: 01/22/2023]
Abstract
With growing interest in formulating new food products with added protein and flavonoid-rich ingredients for health benefits, direct interactions between these ingredient classes becomes critical in so much as they may impact protein functionality, product quality, and flavonoids bioavailability. In this study, sodium caseinate (SCN)-based model products (foams and emulsions) were formulated with grape seed extract (GSE, rich in galloylated flavonoids) and green tea extract (GTE, rich in nongalloylated flavonoids), respectively, to assess changes in functional properties of SCN and impacts on flavonoid bioaccessibility. Experiments with pure flavonoids suggested that galloylated flavonoids reduced air-water interfacial tension of 0.01% SCN dispersions more significantly than nongalloylated flavonoids at high concentrations (>50 μg/mL). This observation was supported by changes in stability of 5% SCN foam, which showed that foam stability was increased at high levels of GSE (≥50 μg/mL, P < 0.05) but was not affected by GTE. However, flavonoid extracts had modest effects on SCN emulsion. In addition, galloylated flavonoids had higher bioaccessibility in both SCN foam and emulsion. These results suggest that SCN-flavonoid binding interactions can modulate protein functionality leading to difference in performance and flavonoid bioaccessibility of protein-based products. PRACTICAL APPLICATION As information on the beneficial health effects of flavonoids expands, it is likely that usage of these ingredients in consumer foods will increase. However, the necessary levels to provide such benefits may exceed those that begin to impact functionality of the macronutrients such as proteins. Flavonoid inclusion within protein matrices may modulate protein functionality in a food system and modify critical consumer traits or delivery of these beneficial plant-derived components. The product matrices utilized in this study offer relevant model systems to evaluate how fortification with flavonoid-rich extracts allows for differing effects on formability and stability of the protein-based systems, and on bioaccessibility of fortified flavonoid extracts.
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Affiliation(s)
- Jennifer L Elegbede
- W.K. Kellogg Inst. of Food and Nutrition Research, 2 Hamblin Ave East, Battle Creek, MI 49017, U.S.A
| | - Min Li
- North Carolina State Univ. - Plants for Human Health Inst., 600 Laureate Way, Kannapolis, NC 28081, U.S.A
| | - Owen G Jones
- Dept. of Food Science, Purdue Univ., 745 Agriculture Mall, West Lafayette, IN 47909, U.S.A
| | - Osvaldo H Campanella
- Dept. of Food Science and Dept. of Agricultural Engineering, Purdue Univ., 745 Agriculture Mall, West Lafayette, IN 47907, U.S.A
| | - Mario G Ferruzzi
- Dept. of Food, Bioprocessing and Nutrition Science, North Carolina State Univ. - Plants for Human Health Inst., 600 Laureate Way, Kannapolis, NC 28081, U.S.A
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28
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Rashidinejad A, Birch EJ, Sun-Waterhouse D, Everett DW. Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties. Crit Rev Food Sci Nutr 2018; 57:3188-3196. [PMID: 26517348 DOI: 10.1080/10408398.2015.1099515] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Tea consumption is practised as a tradition, and has shown potential to improve human health. Maximal uptake of tea antioxidants and milk proteins without a negative impact on tea flavor is highly desired by consumers. There is a conflicting evidence of the effect of milk addition to tea on antioxidant activity. Differences in the type of tea, the composition, type and amount of milk, preparation method of tea-milk infusions, the assays used to measure antioxidant activity, and sampling size likely account for different findings. Interactions between tea polyphenols and milk proteins, especially between catechins and caseins, could account for a decrease in antioxidant activity, although other mechanisms are also possible, given the similar effects between soy and bovine milk. The role of milk fat globules and the milk fat globule membrane surface is also important when considering interactions and loss of polyphenolic antioxidant activity, which has not been addressed in the literature.
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Affiliation(s)
- Ali Rashidinejad
- a Department of Food Science , University of Otago , Dunedin , New Zealand.,b Riddet Institute , Palmerston North , New Zealand
| | - E John Birch
- a Department of Food Science , University of Otago , Dunedin , New Zealand
| | | | - David W Everett
- a Department of Food Science , University of Otago , Dunedin , New Zealand.,b Riddet Institute , Palmerston North , New Zealand
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29
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D'Antuono I, Bruno A, Linsalata V, Minervini F, Garbetta A, Tufariello M, Mita G, Logrieco AF, Bleve G, Cardinali A. Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility. Food Chem 2017; 248:137-145. [PMID: 29329836 DOI: 10.1016/j.foodchem.2017.12.032] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 12/06/2017] [Accepted: 12/10/2017] [Indexed: 11/30/2022]
Abstract
The effects of fermentation by autochthonous microbial starters on phenolics composition of Apulian table olives, Bella di Cerignola (BDC), Termite di Bitetto (TDB) and Cellina di Nardò (CEL) were studied, highlighting also the cultivars influence. In BDC with starter, polyphenols amount doubled compared with commercial sample, while in TDB and CEL, phenolics remain almost unchanged. The main phenolics were hydroxytyrosol, tyrosol, verbascoside and luteolin, followed by hydroxytyrosol-acetate detected in BDC and cyanidine-3-glucoside and quercetin in CEL. Scavenger capacity in both DPPH and CAA assays, assessed the highest antioxidant effect for CEL with starters (21.7 mg Trolox eq/g FW; 8.5 μmol hydroxytyrosol eq/100 g FW). The polyphenols were highly in vitro bioaccessible (>60%), although modifications in their profile, probably for combined effect of environment and microorganisms, were noted. Finally, fermented table olives are excellent source of health promoting compounds, since hydroxytyrosol and tyrosol are almost 8 times more than in olive oil.
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Affiliation(s)
- Isabella D'Antuono
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Angelica Bruno
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Vito Linsalata
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Fiorenza Minervini
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Antonella Garbetta
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Maria Tufariello
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Giovanni Mita
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Antonio F Logrieco
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Gianluca Bleve
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Angela Cardinali
- Institute of Sciences of Food Production (ISPA), National Council of Research (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy.
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30
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D'Antuono I, Garbetta A, Ciasca B, Linsalata V, Minervini F, Lattanzio VMT, Logrieco AF, Cardinali A. Biophenols from Table Olive cv Bella di Cerignola: Chemical Characterization, Bioaccessibility, and Intestinal Absorption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5671-5678. [PMID: 27355793 DOI: 10.1021/acs.jafc.6b01642] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In this study, the naturally debittered table olives cv Bella di Cerignola were studied in order to (i) characterize their phenolic composition; (ii) evaluate the polyphenols bioaccessibility; (iii) assess their absorption and transport, across Caco2/TC7. LC-MS/MS analysis has confirmed the presence of hydroxytyrosol acetate, caffeoyl-6'-secologanoside, and comselogoside. In vitro bioaccessibility ranged from 7% of luteolin to 100% of tyrosol, highlighting the flavonoids sensitivity to the digestive conditions. The Caco2/TC7 polyphenols accumulation was rapid (60 min) with an efficiency of 0.89%; the overall bioavailability was 1.86% (120 min), with hydroxytyrosol and tyrosol the highest bioavailables, followed by verbascoside and luteolin. In the cells and basolateral side, caffeic and coumaric acids metabolites, probably derived from esterase activities, were detected. In conclusion, the naturally debittered table olives cv Bella di Cerignola can be considered as a source of bioaccessible, absorbable, and bioavailable polyphenols that, for their potential health promoting effect, permit inclusion of table olives as a functional food suitable for a balanced diet.
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Affiliation(s)
- Isabella D'Antuono
- Institute of Sciences of Food Production (ISPA), CNR , Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Antonella Garbetta
- Institute of Sciences of Food Production (ISPA), CNR , Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Biancamaria Ciasca
- Institute of Sciences of Food Production (ISPA), CNR , Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Vito Linsalata
- Institute of Sciences of Food Production (ISPA), CNR , Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Fiorenza Minervini
- Institute of Sciences of Food Production (ISPA), CNR , Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Veronica M T Lattanzio
- Institute of Sciences of Food Production (ISPA), CNR , Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Antonio F Logrieco
- Institute of Sciences of Food Production (ISPA), CNR , Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Angela Cardinali
- Institute of Sciences of Food Production (ISPA), CNR , Via G. Amendola, 122/O, 70126 Bari, Italy
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31
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Concord and Niagara Grape Juice and Their Phenolics Modify Intestinal Glucose Transport in a Coupled in Vitro Digestion/Caco-2 Human Intestinal Model. Nutrients 2016; 8:nu8070414. [PMID: 27399765 PMCID: PMC4963890 DOI: 10.3390/nu8070414] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 05/18/2016] [Accepted: 06/30/2016] [Indexed: 01/23/2023] Open
Abstract
While the potential of dietary phenolics to mitigate glycemic response has been proposed, the translation of these effects to phenolic rich foods such as 100% grape juice (GJ) remains unclear. Initial in vitro screening of GJ phenolic extracts from American grape varieties (V. labrusca; Niagara and Concord) suggested limited inhibitory capacity for amylase and α-glucosidase (6.2%-11.5% inhibition; p < 0.05). Separately, all GJ extracts (10-100 µM total phenolics) did reduce intestinal trans-epithelial transport of deuterated glucose (d7-glu) and fructose (d7-fru) by Caco-2 monolayers in a dose-dependent fashion, with 60 min d7-glu/d7-fru transport reduced 10%-38% by GJ extracts compared to control. To expand on these findings by assessing the ability of 100% GJ to modify starch digestion and glucose transport from a model starch-rich meal, 100% Niagara and Concord GJ samples were combined with a starch rich model meal (1:1 and 1:2 wt:wt) and glucose release and transport were assessed in a coupled in vitro digestion/Caco-2 cell model. Digestive release of glucose from the starch model meal was decreased when digested in the presence of GJs (5.9%-15% relative to sugar matched control). Furthermore, transport of d7-glu was reduced 10%-38% by digesta containing bioaccessible phenolics from Concord and Niagara GJ compared to control. These data suggest that phenolics present in 100% GJ may alter absorption of monosaccharides naturally present in 100% GJ and may potentially alter glycemic response if consumed with a starch rich meal.
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32
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He Z, Tao Y, Zeng M, Zhang S, Tao G, Qin F, Chen J. High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents. Food Chem 2016; 200:107-16. [PMID: 26830567 DOI: 10.1016/j.foodchem.2016.01.045] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 12/28/2015] [Accepted: 01/10/2016] [Indexed: 11/16/2022]
Abstract
The effects of high pressure homogenization processing (HPHP), thermal treatment (TT) and milk matrix (soy, skimmed and whole milk) on the phenolic bioaccessibility and the ABTS scavenging activity of apple, grape and orange juice (AJ, GJ and OJ) were investigated. HPHP and soy milk diminished AJ's total phenolic bioaccessibility 29.3%, 26.3%, respectively, whereas TT and bovine milk hardly affected it. HPHP had little effect on GJ's and OJ's total phenolic bioaccessibility, while TT enhanced them 27.3-33.9%, 19.0-29.2%, respectively, and milk matrix increased them 26.6-31.1%, 13.3-43.4%, respectively. Furthermore, TT (80 °C/30 min) and TT (90 °C/30 s) presented the similar influences on GJ's and OJ's phenolic bioaccessibility. Skimmed milk showed a better enhancing effect on OJ's total phenolic bioaccessibility than soy and whole milk, but had a similar effect on GJ's as whole milk. These results contribute to promoting the health benefits of fruit juices by optimizing the processing and formulas in the food industry.
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Affiliation(s)
- Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
| | - Yadan Tao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Shuang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Guanjun Tao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
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Chiu HF, Lin TY, Shen YC, Venkatakrishnan K, Wang CK. Improvement of green tea polyphenol with milk on skin with respect to antioxidation in healthy adults: a double-blind placebo-controlled randomized crossover clinical trial. Food Funct 2016; 7:893-901. [DOI: 10.1039/c5fo01271f] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
The efficacy of green tea polyphenol infused with milk (GTPM) on skin integrity in correlation with antioxidative status in healthy adults was investigated. GTPM proved to be an effective antioxidant.
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Affiliation(s)
- Hui-Fang Chiu
- Department of Chinese Medicine
- Taichung Hospital Ministry of Health and Well-being
- Taichung
- Republic of China
| | - Tung-Yi Lin
- School of Nutrition
- Chung Shan Medical University
- Taichung City
- Republic of China
| | - You-Cheng Shen
- School of Nutrition
- Chung Shan Medical University
- Taichung City
- Republic of China
| | | | - Chin-Kun Wang
- School of Nutrition
- Chung Shan Medical University
- Taichung City
- Republic of China
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Li M, Koecher K, Hansen L, Ferruzzi MG. Phenolic recovery and bioaccessibility from milled and finished whole grain oat products. Food Funct 2016; 7:3370-81. [PMID: 27406420 DOI: 10.1039/c6fo00760k] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Phenolics naturally present in whole grain oats are recovered well through traditional grain processing, milling and food processing.
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Affiliation(s)
- Min Li
- Dept. of Food Science
- Purdue University
- West Lafayette
- USA
| | | | | | - Mario G. Ferruzzi
- Dept. of Food Science
- Purdue University
- West Lafayette
- USA
- Dept. of Nutrition Science
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35
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Lamothe S, Langlois A, Bazinet L, Couillard C, Britten M. Antioxidant activity and nutrient release from polyphenol-enriched cheese in a simulated gastrointestinal environment. Food Funct 2016; 7:1634-44. [DOI: 10.1039/c5fo01287b] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Polyphenol recovery during the in vitro intestinal digestion of cheese with tea extract.
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Affiliation(s)
- Sophie Lamothe
- Food Research and Development Centre
- Agriculture and Agri-Food Canada
- Quebec
- Canada J2S 8E3
| | - Ariane Langlois
- Food Research and Development Centre
- Agriculture and Agri-Food Canada
- Quebec
- Canada J2S 8E3
| | - Laurent Bazinet
- Dairy Science and Technology Research Centre (STELA) and Institute of Nutrition and Functional Foods (INAF)
- Laval University
- Quebec
- Canada G1 V 0A6
| | - Charles Couillard
- Dairy Science and Technology Research Centre (STELA) and Institute of Nutrition and Functional Foods (INAF)
- Laval University
- Quebec
- Canada G1 V 0A6
| | - Michel Britten
- Food Research and Development Centre
- Agriculture and Agri-Food Canada
- Quebec
- Canada J2S 8E3
- Dairy Science and Technology Research Centre (STELA) and Institute of Nutrition and Functional Foods (INAF)
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36
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Koga CC, Andrade JE, Ferruzzi MG, Lee Y. Stability of Trans-Resveratrol Encapsulated in a Protein Matrix Produced Using Spray Drying to UV Light Stress and Simulated Gastro-Intestinal Digestion. J Food Sci 2015; 81:C292-300. [PMID: 26677808 DOI: 10.1111/1750-3841.13176] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Accepted: 11/05/2015] [Indexed: 10/22/2022]
Abstract
Trans-resveratrol has demonstrated the potential to provide both therapeutic and preventive activities against chronic diseases such as heart disease and cancer. The incorporation of trans-resveratrol into food products would allow for broader access of this bioactive compound to a larger population. However, this strategy is limited by instability of trans-resveratrol under environmental conditions and within the digestive system leading to isomerization of trans-resveratrol (bioactive form) to cis-resveratrol (bio-inactive form). Studies in the stabilization of trans-resveratrol into protein microparticles are presented. Trans-resveratrol was encapsulated using whey protein concentrate (WPC) or sodium caseinate (SC), with or without anhydrous milk fat (AMF). Binding of resveratrol and aromatic residues in protein was estimated utilizing the Stern-Volmer equation and the number of tryptophan residues. The stability of encapsulated resveratrol was evaluated after exposure to ultraviolet A (UVA) light and 3-stage in vitro digestion. After UVA light exposure, SC-based microcapsules maintained a higher trans:cis resveratrol ratio (0.63, P < 0.05) than WPC-based microcapsules (0.43) and unencapsulated resveratrol (0.49). In addition, encapsulation of resveratrol in both protein microparticles led to an increased digestive stability and bioaccessibility in comparison to unencapsulated resveratrol (47% and 23%, respectively, P < 0.05). SC-based microcapsules provided a higher digestive stability and bioaccessibility (86% and 81%; P < 0.05) compared to WPC-based microcapsules (71% and 68%). The addition of AMF to the microcapsules did not significantly change the in vitro digestion values. In conclusion, SC-based microencapsulation increased the stability of trans-resveratrol to UVA light exposure and simulated digestion conditions. This encapsulation-system-approach can be extended to other labile, bioactive polyphenols.
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Affiliation(s)
- Clarissa C Koga
- the Univ. of Illinois at Urbana-Champaign, 1304 W. Pennsylvania Ave, Urbana, IL, 61801, U.S.A
| | - Juan E Andrade
- the Univ. of Illinois at Urbana-Champaign, 1304 W. Pennsylvania Ave, Urbana, IL, 61801, U.S.A
| | - Mario G Ferruzzi
- the Purdue Univ, 745 Agriculture Mall Dr, West Lafayette, IN, 47906, U.S.A
| | - Youngsoo Lee
- the Univ. of Illinois at Urbana-Champaign, 1304 W. Pennsylvania Ave, Urbana, IL, 61801, U.S.A
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37
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He Z, Chen J, Moser SE, Jones OG, Ferruzzi MG. Interaction of β-casein with (−)-epigallocatechin-3-gallate assayed by fluorescence quenching: effect of thermal processing temperature. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12977] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhiyong He
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Sydney E. Moser
- Department of Food Science; Purdue University; West Lafayette Indiana 47906 USA
| | - Owen G. Jones
- Department of Food Science; Purdue University; West Lafayette Indiana 47906 USA
| | - Mario G. Ferruzzi
- Department of Food Science; Purdue University; West Lafayette Indiana 47906 USA
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38
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Davidov-Pardo G, Pérez-Ciordia S, Marín-Arroyo MR, McClements DJ. Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: impact of protein-carbohydrate maillard conjugation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3915-3923. [PMID: 25843145 DOI: 10.1021/acs.jafc.5b00777] [Citation(s) in RCA: 136] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The impact of encapsulating resveratrol in biopolymer nanoparticles or biopolymer complexes on its physicochemical stability and bioaccessibility was determined. The biopolymer nanoparticles consisted of a zein core surrounded by a caseinate or caseinate-dextran shell. The biopolymer complexes consisted of resveratrol bound to caseinate or caseinate-dextran. The caseinate-dextran conjugates were formed using the Maillard reaction. Both the biopolymer nanoparticles and complexes protected trans-resveratrol from isomerization when exposed to UV light, with the nanoparticles being more effective. Nanoparticles coated by caseinate-dextran were more stable to aggregation under simulated gastrointestinal conditions than those coated by caseinate, presumably due to greater steric repulsion. The bioaccessibility of resveratrol was enhanced when it was encapsulated in both biopolymer nanoparticles and biopolymer complexes. These results have important implications for the development of effective delivery systems for incorporating lipophilic nutraceuticals into functional foods and beverages.
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Affiliation(s)
- Gabriel Davidov-Pardo
- †Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01002, United States
- §Department of Food Technology, Ænoltec Research Group, Public University of Navarre, Campus Arrosadia s/n, Pamplona 31006, Spain
| | - Sonia Pérez-Ciordia
- §Department of Food Technology, Ænoltec Research Group, Public University of Navarre, Campus Arrosadia s/n, Pamplona 31006, Spain
| | - María R Marín-Arroyo
- §Department of Food Technology, Ænoltec Research Group, Public University of Navarre, Campus Arrosadia s/n, Pamplona 31006, Spain
| | - David Julian McClements
- †Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01002, United States
- #Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
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