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Cheng X, Zhang S, Qian Y, Ren Y, Chen C, Zhao B, Chen M, Liu H, Zhang C. Construction and characterization of Zn-WPH-COS complex nanoparticles with improved zinc bioavailability. Food Chem 2024; 449:139163. [PMID: 38604024 DOI: 10.1016/j.foodchem.2024.139163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 03/13/2024] [Accepted: 03/25/2024] [Indexed: 04/13/2024]
Abstract
Precipitation was an important obstacle to improving zinc's bioavailability. Therefore, zinc-whey protein hydrolysate-chitosan oligosaccharide (Zn-WPH-COS) complexes (167 nm) were prepared by linking Zn-WPH (zinc: 18.4%) with COS (1:1, 2 h) to enhance zinc's bioaccessibility. Fourier-transform infrared showed Zn-WPH formed with zinc replaced hydrogen (from 3274 to 3279 cm-1) and reacted with COO- (C-N: from 1394 to 1402 cm-1), a new peak at 1025 cm-1 proved COS can be successful cross-linked (Zn-WPH-COS). Fluorescence spectra showed zinc and COS reduced WPH hydrophobicity (28.0 and 39.0%, respectively). Circular dichroism showed zinc decreased WPH α-helix (from 13.7 to 11.5%), in contrast with COS to Zn-WPH. Zinc solubility and dialyzability were increased (64.5/ 54.2% vs 50.2/ 41.2% vs 29.5/ 21.7%) in Zn-WPH-COS, compared with Zn-WPH and ZnSO4·7H2O, respectively, due to the smallest size (167 nm) and COS protection on Zn-WPH (gastric digestion). These results indicate Zn-WPH-COS could significantly improve the digestion and absorption of zinc.
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Affiliation(s)
- Xiaofang Cheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Shuangling Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Yaru Qian
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yuhang Ren
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chengwang Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Bingnan Zhao
- Department of Biomolecular Chemistry, University of Wisconsin-Madison, Wisconsin 53706, United States
| | - Min Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Heping Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Cheng Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
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2
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Zhang Y, Wang Z, Liu J, Liu H, Li Z, Liu J. Interactions of different polyphenols with wheat germ albumin and globulin: Alterations in the conformation and emulsification properties of proteins. Food Chem 2024; 457:140129. [PMID: 38908242 DOI: 10.1016/j.foodchem.2024.140129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/27/2024] [Accepted: 06/13/2024] [Indexed: 06/24/2024]
Abstract
In this study, chlorogenic acid (CA), piceatannol (PIC), epigallocatechin-3-gallate (EGCG) and ferulic acid (FA) was selected to explore the influence of polyphenol on the structural properties of wheat germ albumin (WGA) and wheat germ globulin (WGG). The emulsifying properties of the emulsions prepared by WGA-EGCG complex were also evaluated. The results indicated that all polyphenols could significantly enhance the antioxidant capacity of WGA and WGG. In particular, EGCG increased the ratio of random coil in WGA and WGG, resulting in protein unfolding and shifting from an order to disorder structure. In addition, lipid oxidation and protein oxidation of the soybean oil emulsion was significantly slowed down by WGA-EGCG. The stability of the emulsions under various environmental stress and the storage time was significantly improved by WGA-EGCG. These findings can provide a reference for expanding the application of wheat germ protein in food industry.
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Affiliation(s)
- Yiman Zhang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China
| | - Ziyuan Wang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China.
| | - Jiayuan Liu
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China
| | - Hongzhi Liu
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Jie Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology & Business University, 100048 Beijing, China.
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3
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Qiu H, Duan W, Hu W, Wei S, Liu Y, Sun Q, Wang Z, Han Z, Liu Y, Liu S. Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide. Int J Biol Macromol 2024; 260:129582. [PMID: 38246469 DOI: 10.1016/j.ijbiomac.2024.129582] [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: 08/26/2023] [Revised: 12/31/2023] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
Parvalbumin (PV) is a major allergen in fish, and traditional treatments cannot reduce its sensitization. The effects of dense-phase carbon dioxide (DPCD) treatment on the sensitization and spatial structure of PV in Trachinotus ovatus were evaluated in this study. Western blotting and indirect ELISA were used to determine the allergenicity changes and spatial conformations of PV treated by DPCD. Tris-tricine-SDS-PAGE, circular dichroism, surface hydrophobicity, endogenous fluorescence, UV spectrophotometry, free amino group, total sulfhydryl group and SEM analyses were applied to characterize PV structure. The results showed that DPCD treatment (15 MPa, 30 min, 50 °C) could reduce PV-induced allergic reactions by 39-41 %, which destroyed the normal conformational epitopes and reduced the risk of PV-induced allergy. The secondary structure changed from ordered to disordered with a decreased content of α-helical groups, while the internal hydrophobic groups were exposed. The total sulfhydryl group content decreased significantly (P < 0.05). The surface hydrophobicity and ultraviolet absorption spectrum were enhanced, and the endogenous fluorescence peak shifted to a long wavelength. Meanwhile, the content of free amino groups increased significantly (P < 0.05). This study could provide a theoretical basis and a promising technical approach for reduction of PV allergenicities.
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Affiliation(s)
- Hui Qiu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Weiwen Duan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Weicheng Hu
- College of Medicine, Yangzhou University, Yangzhou 225109, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Yanan Liu
- College of Medicine, Yangzhou University, Yangzhou 225109, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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Tanjung YP, Dewi MK, Gatera VA, Barliana MI, Joni IM, Chaerunisaa AY. Factors Affecting the Synthesis of Bovine Serum Albumin Nanoparticles Using the Desolvation Method. Nanotechnol Sci Appl 2024; 17:21-40. [PMID: 38314401 PMCID: PMC10838516 DOI: 10.2147/nsa.s441324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 01/17/2024] [Indexed: 02/06/2024] Open
Abstract
Currently, protein-based nanoparticles are in high demand as drug delivery systems due to their exceptional qualities, including nontoxicity, nonantigenicity, and biodegradability. Other qualities include high nutritional value, abundance of renewable resources, excellent drug binding capacity, greater stability during storage and in vivo, as well as ease of upgrading during manufacture. Examples of protein suitable for this purpose include ovalbumin (OVA) derived from egg white, human serum albumin (HSA), and bovine serum albumin (BSA). To create albumin nanoparticles, six different processes have been investigated in depth and are frequently used in drug delivery systems. These included desolvation, thermal gelation, emulsification, NAB technology, self-assembly, and nanospray drying. Several experimental conditions in the synthesis of albumin nanoparticles can affect the physicochemical characterization. Therefore, this study aimed to provide an overview of various experimental conditions capable of affecting the physicochemical characteristics of BSA nanoparticles formed using the desolvation method. By considering the variation in optimal experimental conditions, a delivery system of BSA nanoparticles with the best physicochemical characterization results could be developed.
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Affiliation(s)
- Yenni Puspita Tanjung
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Bandung, Indonesia
- Bumi Siliwangi Academy of Pharmacy, Bandung, West Java, Indonesia
| | - Mayang Kusuma Dewi
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Bandung, Indonesia
| | - Vesara Ardhe Gatera
- Center of Excellence in Higher Education for Pharmaceutical Care Innovation, Universitas Padjadjaran, Bandung, Indonesia
- Department of Pharmacy and Health Sciences, Universiti Kuala Lumpur - Royal College of Medicine Perak, Ipoh, Perak, Malaysia
| | - Melisa Intan Barliana
- Center of Excellence in Higher Education for Pharmaceutical Care Innovation, Universitas Padjadjaran, Bandung, Indonesia
- Department of Biological Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, Bandung, Indonesia
| | - I Made Joni
- Department of Physics, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Bandung, Indonesia
- Functional Nano Powder University Center of Excellence (FiNder U CoE), Universitas Padjadjaran, Bandung, Indonesia
| | - Anis Yohana Chaerunisaa
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Bandung, Indonesia
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Chen Q, Liu Y, Li Y, Dong L, Liu Y, Liu L, Farag MA, Liu L. Interaction and binding mechanism of ovalbumin with cereal phenolic acids: improved structure, antioxidant activity, emulsifying and digestion properties for potential targeted delivery systems. Food Res Int 2024; 175:113726. [PMID: 38128987 DOI: 10.1016/j.foodres.2023.113726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/07/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Ovalbumin (OVA) has been considered as a nutrient carrier for bioactive, which has high nutrition value and multiple properties. Recently, proteins-phenolic acids composite delivery systems have received widespread attention. Therefore, this research aimed to investigate the interaction between OVA and cereal phenolic acids (CPA) to establish delivery systems for bioactive. Spectroscopy results have found that CPA generated complexes with OVA, causing the microenvironment changes of OVA. Ferulic acid (FA), p-coumaric acid (CA), vanillic acid (VA), syringic acid (SY), sinapic acid (SI), and protocatechuic acid (PA) not only quenched the intrinsic fluorescence of OVA, but also altered protein microenvironment. Further investigation showed these complexes were formed by static quenching mode, while hydrogen bond and hydrophobic interaction were dominant binding forces. Meanwhile, the interaction decreased α-helix contents and increased β-sheet contents, leading to conformational changes in OVA. Besides, OVA/CPA complexes displayed an increase in hydrophobicity with a reduce in free-SH. After combination with FA, SY, CA, VA, SI, PA, it was found that all formed complexes had superior solubility, emulsifying and antioxidant activities than native OVA. Among them, OVA-PA exhibited the highest emulsifying activity index and emulsion stability index values (36.4 ± 0.39 m2/g and 60.4 ± 0.94 min) and stronger antioxidant activities. Finally, the combination with phenolic acids further improved the digestion efficiency in vitro of OVA. The OVA-CPA complexes showed improved properties for excellent delivery systems. Overall, OVA-CPA complexes could be a good carrier for bioactive, which provided valuable avenues in target delivery system application.
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Affiliation(s)
- Qin Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Yahui Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Ying Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Lezhen Dong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Yang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, 68588, NE, USA.
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, 11562, Egypt
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China.
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6
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Hu X, Meng Z. An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications. Compr Rev Food Sci Food Saf 2024; 23:e13284. [PMID: 38284578 DOI: 10.1111/1541-4337.13284] [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: 06/19/2023] [Revised: 11/26/2023] [Accepted: 11/30/2023] [Indexed: 01/30/2024]
Abstract
Foam, as a structured multi-scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food-grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food-grade materials (small-molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small-molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high-efficiency food-grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.
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Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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7
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Zhou Q, Xu Z, Wei Z. Precise control of aggregation morphology: Effective strategy to tune the properties of ovotransferrin particles. Int J Biol Macromol 2023; 253:126850. [PMID: 37703969 DOI: 10.1016/j.ijbiomac.2023.126850] [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: 07/09/2023] [Revised: 08/25/2023] [Accepted: 09/09/2023] [Indexed: 09/15/2023]
Abstract
Different aggregation morphologies of ovotransferrin (OVT) aggregates were successfully obtained through precise control, and the effects on structural, physical, liquid-liquid and gas-liquid interfacial characteristics as well as mechanisms were explored for the first time. It was observed that the surface hydrophobicity of OVT fibrils was higher than OVT spheres due to the acid-heat treatment. The exploration of liquid-liquid interface behaviors indicated that OVT fibrils possessed higher adsorption capacity at the interface, revealing the higher surface activity at the oil-water interface. During adsorption process, fibrils exhibited higher diffusion rate, while spheres were easier to penetrate and rearrange at the interface. The interfacial film composed of fibrils possessed more elastic solid-like behaviors owing to the higher surface activity of individual fibrous aggregates and rapid fibril-fibril interactions. The analysis of gas-liquid interface characteristics presented that OVT spheres possessed lower interfacial tension and higher interfacial viscoelasticity, and showed significantly higher FC and FS values in comparation to fibrils. These findings will facilitate the reader's understanding of the relationship between protein aggregate structure and properties, and lay a foundation for broadening the application of OVT and even other proteins.
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Affiliation(s)
- Qi Zhou
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Ziyuan Xu
- School of Basic Medical Sciences, Weifang Medical University, Weifang 261053, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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Günal-Köroğlu D, Lorenzo JM, Capanoglu E. Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion. Food Res Int 2023; 173:113269. [PMID: 37803589 DOI: 10.1016/j.foodres.2023.113269] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/09/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
This review summarizes the literature on the interaction between plant-based proteins and phenolics. The structure of the phenolic compound, the plant source of proteins, matrix properties (pH, temperature), and interaction mechanism (covalent and non-covalent) change the secondary structure, ζ-potential, surface hydrophobicity, and thermal stability of proteins as well as their functional properties including solubility, foaming, and emulsifying properties. Studies indicated that the foaming and emulsifying properties may be affected either positively or negatively according to the type and concentration of the phenolic compound. Protein digestibility, on the other hand, differs depending on (1) the phenolic concentration, (2) whether the food matrix is solid or liquid, and (3) the state of the food-whether it is heat-treated or prepared as a mixture without heat treatment in the presence of phenolics. This review comprehensively covers the effects of protein-phenolic interactions on the structure and properties of proteins, including functional properties and digestibility both in model systems and real food matrix.
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Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, Parque Tecnológico de Galicia, 32900 Ourense, Spain.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
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Fei X, Yan Y, Wang L, Huang Z, Gong D, Zhang G. Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding. Food Res Int 2023; 170:113000. [PMID: 37316070 DOI: 10.1016/j.foodres.2023.113000] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/15/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023]
Abstract
This study aimed to explore the impacts of gallic acid (GA)/protocatechuic acid (PA) on the structural and functional characteristics of whey proteins (WP) through covalent binding. To this purpose, the covalent complexes of WP-PA and WP-GA at different concentration gradients were prepared by the alkaline method. SDS-PAGE indicated that PA/GA was cross-linked by covalent bonds. The decreased contents of free amino and sulfhydryl groups suggested that WP formed covalent bonds with PA/GA by amino and sulfhydryl groups, and the structure of WP became slightly looser after covalent modification by PA/GA. When the concentration of GA was added up to 10 mM, the structure of WP was slightly loosened with a reduction of α-helix content by 2.3% and an increase in random coil content by 3.0%. The emulsion stability index of WP increased by 14.9 min after interaction with GA. Moreover, the binding of WP and 2-10 mM PA/GA increased the denaturation temperature by 1.95 to 19.87 °C, indicating the improved thermal stability of the PA/GA-WP covalent complex. Additionally, the antioxidant capacity of WP was increased with increasing GA/PA concentration. This work may offer worthful information for enhancing the functional properties of WP and the application of the PA/GA-WP covalent complexes in food emulsifiers.
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Affiliation(s)
- Xiaoyun Fei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yuzhong Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Langhong Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China.
| | - Zhaohua Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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10
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Ma B, Fu X, Zhu P, Lu Z, Niu J, Lu F. Allergenicity, assembly and applications of ovalbumin in egg white: a review. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37096553 DOI: 10.1080/10408398.2023.2202774] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Ovalbumin (OVA), the most abundant protein in egg whites, has been widely used in various industries. Currently, the structure of OVA has been clearly established, and the extraction of high-purified OVA has become feasible. However, the allergenicity of OVA is still a serious problem because it can cause severe allergic reactions and may even be life-threatening. The structure and allergenicity of the OVA can be altered by many processing methods. In this article, a detailed description on the structure and a comprehensive overview on the extraction protocols and the allergenicity of OVA was documented. Additionally, the information on assembly and potential applications of OVA was summarized and discussed in detail. Physical treatment, chemical modification, and microbial processing can be applied to alter the IgE-binding capacity of OVA by changing its structure and linear/sequential epitopes. Furthermore, research indicated that OVA could assemble with itself or other biomolecules into various forms (particles, fibers, gels, and nanosheets), which expanded its application in the food field. OVA also shows excellent application prospects, including food preservation, functional food ingredients and nutrient delivery. Therefore, OVA demonstrates significant investigation value as a food grade ingredient.
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Affiliation(s)
- Bin Ma
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China
| | - Ping Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Jiafeng Niu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
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11
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The Improved Inhibition of Mn (II)-EGCG on α-Glucosidase: Characteristics and Interactions Properties. J Mol Struct 2023. [DOI: 10.1016/j.molstruc.2023.135314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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12
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Lyu S, Chen M, Wang Y, Zhang D, Zhao S, Liu J, Pan F, Zhang T. Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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13
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How do the hydroxyl group number and position of polyphenols affect the foaming properties of ovalbumin? Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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14
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Liu J, Song G, Zhou L, Yuan Y, Wang D, Yuan T, Li L, Yuan H, Xiao G, Gong J. Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023] Open
Affiliation(s)
- Jiayuan Liu
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Gongshuai Song
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Like Zhou
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Yawen Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Danli Wang
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Tinglan Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Ling Li
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Haina Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Gongnian Xiao
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Jinyan Gong
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
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15
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Chen Q, Dong L, Li Y, Liu Y, Xia Q, Sang S, Wu Z, Xiao J, Liu L, Liu L. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application. Crit Rev Food Sci Nutr 2023:1-22. [PMID: 36803106 DOI: 10.1080/10408398.2023.2179969] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
Ovalbumin (OVA) is the most abundant protein in egg white, with excellent functional properties (e.g., gelling, foaming, emulsifying properties). Nevertheless, OVA has strong allergenicity, which is usually mediated by specific IgE thus results in gut microbiota dysbiosis and causes atopic dermatitis, asthma, and other inflammation actions. Processing technologies and the interactions with other active ingredients can influence the functional properties and allergic epitopes of OVA. This review focuses on the non-thermal processing technologies effects on the functional properties and allergenicity of OVA. Moreover, the research advance about immunomodulatory mechanisms of OVA-mediated food allergy and the role of gut microbiota in OVA allergy was summarized. Finally, the interactions between OVA and active ingredients (such as polyphenols and polysaccharides) and OVA-based delivery systems construction are summarized. Compared with traditional thermal processing technologies, novel non-thermal processing techniques have less damage to OVA nutritional value, which also improve OVA properties. OVA can interact with various active ingredients by covalent and non-covalent interactions during processing, which can alter the structure or allergic epitopes to affect OVA/active components properties. The interactions can promote OVA-based delivery systems construction, such as emulsions, hydrogels, microencapsulation, nanoparticles to encapsulate bioactive components and monitor freshness for improving foods quality and safety.
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Affiliation(s)
- Qin Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Lezhen Dong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Ying Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Yahui Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Shangyuan Sang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Jianbo Xiao
- Department Analytic & Food Chemistry, Faculty of Science, University of Vigo, Vigo, Spain
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
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16
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Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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17
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Zhang X, Sun Z, Zeng Q, Jin H, Wang S, Jin Y, Hu Y, Cai Z. Utilization of ovalbumin-propylene glycol alginate complex system for superior foam: The effect of pH-driven phase behavior. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Pickering foams stabilized by protein-based particles: A review of characterization, stabilization, and application. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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19
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Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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20
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Fan Y, Li G, Yi J, Huang H. Structural characteristics, emulsifying and foaming properties of laccase-crosslinked bovine α-lactalbumin mediated by caffeic acid. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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21
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Zhang T, Gong P, Wang Y, Jiang H, Zhang M, Yang M, Du Z, Liu J, Liu X. Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement. Food Chem 2022; 405:134874. [DOI: 10.1016/j.foodchem.2022.134874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022]
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22
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Wang Y, Yang C, Zhang J, Zhang L. Interaction between whey protein isolate and rose anthocyanin extracts at different pHs: Structure, emulsification and digestibility of complexes. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101888] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Jin H, Jin Y, Pan J, Sun Y, Sheng L. Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107809] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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25
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Jiang B, Zhong S, Yu H, Chen P, Li B, Li D, Liu C, Feng Z. Covalent and Noncovalent Complexation of Phosvitin and Gallic Acid: Effects on Protein Functionality and In Vitro Digestion Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11715-11726. [PMID: 36095172 DOI: 10.1021/acs.jafc.2c03990] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
To investigate the effects of different binding modes on the structure, function, and digestive properties of the phosvitin (Pv) and gallic acid (GA) complex, Pv was covalently and noncovalently combined with different concentrations of GA (0.5, 1.5, and 2.5 mM). The structural characterization of the two Pv-GA complexes was performed by Fourier transform infrared, circular dichroism, and LC-MS/MS to investigate the covalent and noncovalent binding of Pv and GA. In addition, the microstructure of the two Pv-GA complexes was investigated by super-resolution microscopy and transmission electron microscopy. The particle size and zeta potential results showed that the addition of GA increased the particle size and the absolute potential of Pv. The determination of protein digestibility, polyphenol content, SH and S-S group levels, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and antioxidant capacity of the digests indicated that noncovalent complexes had greater antioxidant and protective effects on polyphenols. Molecular docking revealed that GA was conjugated with Pv through hydrogen bond interactions.
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Affiliation(s)
- Bin Jiang
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Shaojing Zhong
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Hongliang Yu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Peifeng Chen
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Baoyun Li
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Dongmei Li
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Chunhong Liu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Zhibiao Feng
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
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26
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Li Y, Zhang S, Ding J, Zhong L, Sun N, Lin S. Evaluation of the structure-activity relationship between allergenicity and spatial conformation of ovalbumin treated by pulsed electric field. Food Chem 2022; 388:133018. [PMID: 35468466 DOI: 10.1016/j.foodchem.2022.133018] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 03/09/2022] [Accepted: 04/18/2022] [Indexed: 11/25/2022]
Abstract
The aim of the present study was to investigate the effect of pulsed electric field (PEF) treatment on ovalbumin (OVA) induced allergens and reveal potential allergy regulatory mechanisms. At 10 kV/cm, OVA-induced allergic symptoms were significantly reduced, and the capacity of OVA to bind with specific IgG1 and IgE was reduced by 10.32% and 3.61%, respectively. Furthermore, the degranulation of RBL-2H3 cells and allergen activity were also reduced by 4.63% and 22.15%, respectively. Interestingly, the α-helix content was reduced by 5.81% and the fluorescence intensity was increased by 6.90% with PEF treatment. At 10 kV/cm, water contact angle and surface hydrophobicity increased by 8.40% and 0.18%, respectively, indicating that PEF treatment increased the exposure of hydrophobic amino acid residues. PEF treatment alters the hydrogen bonding and hydrophobic interactions in the protein, which masks the binding sites of sensitized epitopes, and consequently reduces allergies.
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Affiliation(s)
- Yinli Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Shuyu Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jie Ding
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Limin Zhong
- Ganzhou Quanbiao Biological Technology Co. Ltd, Ganzhou 341100, PR China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
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27
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Chen L, Zhu M, Hu X, Pan J, Zhang G. Exploring the binding mechanism of ferulic acid and ovalbumin: insights from spectroscopy, molecular docking and dynamics simulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3835-3846. [PMID: 34927253 DOI: 10.1002/jsfa.11733] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 12/15/2021] [Accepted: 12/19/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Ferulic acid (FA), a phenolic acid widely occurring in nature, has attracted extensive attention because of its biological activity. Ovalbumin (OVA) is a commonly used carrier protein. The mechanism of FA binding with OVA was investigated by utilizing a variety of spectral analyses, accompanied by computer simulation. RESULTS It was discovered that the fluorescence quenching mechanism of OVA by FA was a static mode as a result of the formation of an FA-OVA complex, which was verified by the concentration distributions and pure spectrum of the constituents decomposed from the high overlap spectrum signals using multivariate curve resolution-alternate least squares algorithm. Hydrogen bonds and Van der Waals forces drove the formation of FA-OVA complex with a binding constant of 1.69 × 104 L mol-1 . The presence of FA induced the loose structure of OVA with an attenuation of α-helix content and improved the thermal stability of OVA. Computer docking indicated that FA interacted with the amino acid residues Arg84, Asn88, Leu101 and Ser103 of OVA through hydrogen bonds. Molecular dynamics simulation proved that the combination of FA with OVA boosted the conformational stability of OVA and hydrogen bonds brought a crucial part in stabilizing the structure of the complex. CONCLUSIONS The study may supply the theoretical basis for the design of FA transport system using OVA as carrier protein to improve the instability and low bioavailability of FA. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lei Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Miao Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xing Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Junhui Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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28
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Günal-Köroğlu D, Turan S, Capanoglu E. Interaction of lentil protein and onion skin phenolics: Effects on functional properties of proteins and in vitro gastrointestinal digestibility. Food Chem 2022; 372:130892. [PMID: 34607046 DOI: 10.1016/j.foodchem.2021.130892] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 08/15/2021] [Accepted: 08/16/2021] [Indexed: 12/24/2022]
Abstract
The effect of protein-phenolic interactions on the functional properties of lentil protein and in vitro gastrointestinal digestibility in different systems (extract solution, protein-phenolic solution, and emulsion) was studied. The presence of phenolic compounds negatively affected the foaming and emulsion properties of lentil protein. During in vitro gastrointestinal digestion, total phenolic content (TPC) and antioxidant capacity of the samples were decreased with the presence of lentil protein at the initial phase, however, they were found to be the highest in emulsions at the intestinal phase. The amount of protocatechuic acid and phenolic acid derivative was increased at the intestinal phase, while that of other phenolic compounds was decreased. Quercetin was not detected at the intestinal phase in all systems, while its glycoside derivatives were determined, which were the highest in emulsions. Anthocyanins were also the highest in extract solution among all systems. Protein-phenolic interactions had a significant effect on functional properties of lentil proteins, and bioaccessibility or antioxidant capacity of phenolic compounds.
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Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Semra Turan
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
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29
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Hoskin RT, Plundrich N, Vargochik A, Lila MA. CONTINUOUS FLOW MICROWAVE-ASSISTED AQUEOUS EXTRACTION OF POMACE PHYTOACTIVES FOR PRODUCTION OF PROTEIN-POLYPHENOL PARTICLES AND A PROTEIN-ENRICHED READY-TO-DRINK BEVERAGE. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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30
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Huang Z, Yang X, Chen Q, Chen L, Liang S, Zeng Q, Zhang R, Huang F, Dong L, Su D. Ferulic acid and EGCG alter the structural characteristics of ovalbumin and its application in mineral loading. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15634] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zhenzhen Huang
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Xinxi Yang
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Qiqi Chen
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Leqi Chen
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Siyue Liang
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Ruifen Zhang
- Sericultural and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China
| | - Fei Huang
- Sericultural and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China
| | - Lihong Dong
- Sericultural and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
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31
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Porous materials fabricated from Pickering foams stabilized by natural plant of Angelica sinensis for removal of Cd (II) and Cu (II). Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128695] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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32
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Schefer S, Oest M, Rohn S. Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties. Foods 2021; 10:2798. [PMID: 34829079 PMCID: PMC8624349 DOI: 10.3390/foods10112798] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/04/2021] [Accepted: 11/09/2021] [Indexed: 12/27/2022] Open
Abstract
The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein-phenolic or carbohydrate-phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.
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Affiliation(s)
- Simone Schefer
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
| | - Marie Oest
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
| | - Sascha Rohn
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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33
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Kuhn F, Santagapita PR, Noreña CPZ. Influence of egg albumin and whey protein in the co‐encapsulation of betalains and phenolic compounds from
Bougainvillea glabra
bracts in Ca(II)‐alginate beads. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Fernanda Kuhn
- Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Patricio R. Santagapita
- Facultad de Ciencias Exactas y Naturales Departamento de Química Orgánica y Departamento de Industrias, & CONICET‐Universidad de Buenos Aires Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR) Universidad de Buenos Aires Buenos Aires Argentina
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34
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Design and Synthesis of Novel Peptides to Protect Ferulic Acid against Ultraviolet Radiation Based on Domain Site IIA of Bovine Serum Albumin. Biomolecules 2021; 11:biom11091285. [PMID: 34572498 PMCID: PMC8472342 DOI: 10.3390/biom11091285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 08/23/2021] [Accepted: 08/24/2021] [Indexed: 11/17/2022] Open
Abstract
Ferulic acid (FA) is known for its excellent antioxidant properties, which can provide many health benefits. One of its drawbacks is its instability under UVA light, which limits its potency. In this study, the new peptides LW2 (QNKRFYFRKNQ) and CW2 (a cyclic form of LW2) were designed based on bovine serum albumin site IIA conformation. A UVA irradiation experiment was performed to investigate the protective ability of these peptides towards FA against UVA damage. The percentages of FA remaining under UV irradiation due to the protection of CW2 and LW2 were 83% and 76%, respectively. The results showed the importance of the cationic residues and hydrophobic residues included in the peptide sequences. Moreover, the cyclic rigid structure showed greater protective ability as compared to its linear counterpart.
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35
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Favero G, Moretti E, Krajčíková K, Tomečková V, Rezzani R. Evidence of Polyphenols Efficacy against Dry Eye Disease. Antioxidants (Basel) 2021; 10:antiox10020190. [PMID: 33525721 PMCID: PMC7911148 DOI: 10.3390/antiox10020190] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/25/2021] [Accepted: 01/25/2021] [Indexed: 12/15/2022] Open
Abstract
Dry eye disease is a multifactorial pathology compromising the quality of life of patients, resulting in significant damage of the ocular surface and discomfort. The current therapeutical strategies are not able to definitively resolve the underlying causes and stop the symptoms. Polyphenols are promising natural molecules that are receiving increasing attention for their activity/effects in counteracting the main pathologic mechanisms of dry eye disease and reducing its symptoms. In the present review, a deep literature search focusing on the main polyphenols tested against dry eye disease was conducted, analyzing related in vitro, in vivo, and clinical studies to provide a comprehensive and current review on the state of the art. Polyphenols present multiple effects against dry eye diseases-related ocular surface injury. In particular, the observed beneficial effects of polyphenols on corneal cells are the reduction of the pathological processes of inflammation, oxidative stress, and apoptosis and modulation of the tear film. Due to numerous studies reporting that polyphenols are effective and safe for treating the pathological mechanisms of this ocular surface disease, we believe that future studies should confirm and extend the evidence of polyphenols efficacy in clinical practice against dry eye disease and help to develop new ophthalmic drug(s).
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Affiliation(s)
- Gaia Favero
- Anatomy and Physiopathology Division, Department of Clinical and Experimental Sciences, University of Brescia, 25123 Brescia, Italy; (G.F.); (E.M.)
| | - Enrico Moretti
- Anatomy and Physiopathology Division, Department of Clinical and Experimental Sciences, University of Brescia, 25123 Brescia, Italy; (G.F.); (E.M.)
| | - Kristína Krajčíková
- Department of Medical and Clinical Biochemistry, Faculty of Medicine, Pavol Jozef Šafárik University, 040 12 Košice, Slovakia; (K.K.); (V.T.)
| | - Vladimíra Tomečková
- Department of Medical and Clinical Biochemistry, Faculty of Medicine, Pavol Jozef Šafárik University, 040 12 Košice, Slovakia; (K.K.); (V.T.)
| | - Rita Rezzani
- Anatomy and Physiopathology Division, Department of Clinical and Experimental Sciences, University of Brescia, 25123 Brescia, Italy; (G.F.); (E.M.)
- Interdipartimental University Center of Research “Adaption and Regeneration of Tissues and Organs (ARTO)”, University of Brescia, 25123 Brescia, Italy
- Correspondence:
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