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Wu J, Tang Y, Zhang M, Chen W, Chen H, Zhong Q, Pei J, He R, Chen W. Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate. Food Res Int 2024; 185:114288. [PMID: 38658074 DOI: 10.1016/j.foodres.2024.114288] [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: 11/29/2023] [Revised: 03/09/2024] [Accepted: 03/27/2024] [Indexed: 04/26/2024]
Abstract
In this paper, the effect of monosodium glutamate (MSG) on coconut protein (CP) solubility, surface hydrophobicity, emulsification activity, ultraviolet spectroscopy and fluorescence spectroscopy was investigated. Meanwhile, the changes in the in vitro digestive properties of coconut milk were also further analyzed. MSG treatment altered the solubility and surface hydrophobicity of CP, thereby improving protein digestibility. Molecular docking showed that CP bound to pepsin and trypsin mainly through hydrogen bonds and salt bridges. And MSG increased the cleavable sites of pepsin and trypsin on CP, thus further improving the protein digestibility. In addition, MSG increased the Na+ concentration in coconut milk, promoted flocculation and aggregation between coconut milk droplets, which prevented the binding of lipase and oil droplets and inhibited lipid digestion. These findings may provide new ideas and insights to improve the digestive properties of plant-based milk.
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Affiliation(s)
- Jiawu Wu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Yingjiao Tang
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Ming Zhang
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Wenxue Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Haiming Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Qiuping Zhong
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Jianfei Pei
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China
| | - Rongrong He
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China.
| | - Weijun Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, PR China.
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Yan DD, Hu B, Gao P, Yin JJ, Wang S, Yang Y, Tan L, Hu CR, He DP, Zhong W. Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions. Foods 2024; 13:1667. [PMID: 38890897 PMCID: PMC11172065 DOI: 10.3390/foods13111667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/22/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS-GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS-GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food.
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Affiliation(s)
- Dan-Dan Yan
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Bo Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Jiao-Jiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shu Wang
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Yong Yang
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Lei Tan
- Hubei Fuxing Biotechnology, Hanchuan 431608, China;
| | - Chuan-Rong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Dong-Ping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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3
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Hoon Lee J, Kim YJ, Kim TK, Song KM, Choi YS. Effect of ethanol treatment on the structural, techno-functional, and antioxidant properties of edible insect protein obtained from Tenebrio molitor larvae. Food Chem 2024; 437:137852. [PMID: 37922798 DOI: 10.1016/j.foodchem.2023.137852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/11/2023] [Accepted: 10/23/2023] [Indexed: 11/07/2023]
Abstract
Edible insect-derived proteins have attracted considerable attention in the food industry owing to their excellent nutritional and bio-functional activities. Herein, ethanol (20, 40, 60, and 80 %)-treated Tenebrio molitor protein (ETMP) was prepared, and its structural, techno-functional, and antioxidant properties were assessed. As the ethanol concentration increased, the molecular weight of the ETMP decreased, and α-helix content decreased whereas that of β-sheet increased, affecting the secondary structure. Ethanol treatment also resulted in changes in the techno-functional properties of edible insect proteins. ETMP showed significant 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical-scavenging activity (p < 0.05), and its antioxidant activity effectively increased the viability of Vero cells damaged by oxidative stress; 20 % ethanol treatment induced the highest antioxidant activity. In conclusion, our results suggest that appropriate ethanol treatment (20 %) increases the antioxidant activity of edible insect proteins, suggesting their potential in food as an alternative protein resource and functional food with excellent antioxidant activity.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Kyung-Mo Song
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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Xiao N, Tian Z, Zhang Q, Xu H, Yin Y, Liu S, Shi W. Cryoprotective effect of epigallocatechin gallate replacing sucrose on Hypophythalmichthys molitrix surimi during frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38529727 DOI: 10.1002/jsfa.13489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/22/2024] [Accepted: 03/23/2024] [Indexed: 03/27/2024]
Abstract
BACKGROUND The present study aimed to investigate the cryoprotective effect of epigallocatechin gallate (EGCG) replacing sucrose on surimi during frozen storage. Substitution or partial substitution of 0.1% EGCG for sucrose (1.5%) was added to surimi, and the surimi samples without and with commercial cryoprotectants (4% sucrose and 4% sorbitol) were used as the control group. RESULTS The results obtained suggest that, with the increase in frozen storage time, the structural performance of surimi protein gradually weakened (e.g. the decrease in the surface hydrophobicity, the increase in the total sulfhydryl and solubility, and the protein myosin heavy chain bands became shallow) and surimi gel quality gradually deteriorated (e.g. the decrease in water-holding capacity, gel strength and all texture profile attributes). However, compared with the other three group surimi samples during the frozen period, the surimi proteins with partial replacement of sucrose by EGCG had a higher total sulfhydryl group content and solubility of proteins, as well as lower surface hydrophobicity of protein, suggesting that the addition of EGCG as a partial substitute for sucrose can enhance the antifreeze ability of surimi. Meanwhile, the surimi gel with the partial replacement of sucrose by EGCG had a higher water retention capacity, gel strength and texture attributes (e.g. hardness, springiness, cohesiveness, chewiness, and resilience), indicating that the addition of EGCG as a partial substitute for sucrose can inhibit the deterioration of surimi gel quality. CONCLUSION Overall, EGCG partially replacing sucrose can play an alternative cryoprotectant with a lower sweetness to prevent the quality of surimi from deteriorating. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Naiyong Xiao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China
| | - Zhihang Tian
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China
| | - Qiang Zhang
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China
| | - Huiya Xu
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China
| | - Yantao Yin
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Wenzheng Shi
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai, China
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Zhang FS, Yang Y, Bian X, Ma CM, Ren LK, Zhang C, Pang XH, Zhang N. The structural and functional properties of hemp protein isolate-epigallocatechin-3-gallate biopolymer covalent complex during heating. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2484-2492. [PMID: 37972116 DOI: 10.1002/jsfa.13135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 10/31/2023] [Accepted: 11/17/2023] [Indexed: 11/19/2023]
Abstract
BACKGROUND It is well known that hemp proteins have the disadvantages of poor solubility and poor emulsification. To improve these shortcomings, an alkali covalent cross-linking method was used to prepare hemp protein isolate-epigallocatechin-3-gallate biopolymer (HPI-EGCG) and the effects of different heat treatment conditions on the structure and emulsifying properties of the HPI-EGCG covalent complex were studied. RESULTS The secondary and tertiary structures, solubility, and emulsification ability of the HPI-EGCG complexes were evaluated using particle size, zeta potential, circular dichroism (CD), and fluorescence spectroscopy indices. The results showed that the absolute value of zeta potential of HPI-EGCG covalent complex was the largest, 18.6 mV, and the maximum binding amount of HPI to EGCG was 29.18 μmol g-1 . Under heat treatment at 25-35 °C, the α-helix content was reduced from 1.87% to 0%, and the β-helix content was reduced from 82.79% to 0% after the covalent binding of HPI and EGCG. The solubility and emulsification properties of the HPI-EGCG covalent complexes were improved significantly, and the emulsification activity index (EAI) and emulsion stability index (ESI) were increased by 2.77-fold and 1.21-fold, respectively. CONCLUSION A new HPI-EGCG covalent complex was developed in this study to provide a theoretical basis for the application of HPI-EGCG in food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fu-Shun Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chun-Min Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Li-Kun Ren
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Can Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Xin-Hui Pang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
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Zhang K, Huang J, Wang D, Wan X, Wang Y. Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications. Front Nutr 2024; 11:1371401. [PMID: 38510712 PMCID: PMC10951110 DOI: 10.3389/fnut.2024.1371401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Accepted: 02/26/2024] [Indexed: 03/22/2024] Open
Abstract
Proteins and polyphenols are abundant in the daily diet of humans and their interactions influence, among other things, the texture, flavor, and bioaccessibility of food. There are two types of interactions between them: non-covalent interactions and covalent interactions, the latter being irreversible and more powerful. In this review, we systematically summarized advances in the investigation of possible mechanism underlying covalent polyphenols-proteins interaction in food processing, effect of different processing methods on covalent interaction, methods for characterizing covalent complexes, and impacts of covalent interactions on protein structure, function and nutritional value, as well as potential bioavailability of polyphenols. In terms of health promotion of the prepared covalent complexes, health effects such as antioxidant, hypoglycemic, regulation of intestinal microbiota and regulation of allergic reactions have been summarized. Also, the possible applications in food industry, especially as foaming agents, emulsifiers and nanomaterials have also been discussed. In order to offer directions for novel research on their interactions in food systems, nutritional value, and health properties in vivo, we considered the present challenges and future perspectives of the topic.
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Affiliation(s)
- Kangyi Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
- Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, China
- New-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Anhui Agricultural University, Hefei, China
| | - Jinbao Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
- Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, China
- New-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Anhui Agricultural University, Hefei, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
- Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, China
- New-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Anhui Agricultural University, Hefei, China
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Hoon Lee J, Kim YJ, Choi YJ, Kim TK, Yoon Cha J, Kyung Park M, Jung S, Choi YS. Effect of gamma-ray and electron-beam irradiation on the structural changes and functional properties of edible insect proteins from Protaetia brevitarsis larvae. Food Chem 2024; 434:137463. [PMID: 37742545 DOI: 10.1016/j.foodchem.2023.137463] [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: 07/11/2023] [Revised: 08/31/2023] [Accepted: 09/11/2023] [Indexed: 09/26/2023]
Abstract
Edible insects are regarded as future food sources to replace traditional livestock proteins. However, insect proteins have poor processing properties owing to various structural limitations. We investigated the structure of Protaetia brevitarsis larvae proteins modified by irradiation, and analyzed their resulting processing abilities. Following irradiation with gamma rays and electron beams, the ratio of parallel β-sheets to β-turns changed significantly, and changes in the tertiary protein structures were also confirmed. The polydispersity indices of the proteins remained relatively constant following irradiation, although the zeta potential and mean diameter changed. Furthermore, the pH, protein solubility, surface hydrophobicity, foaming capacity, and emulsion stability were higher than those of the control, whereas the viscosity and foaming stability were lower. Thus, gamma ray and electron beam irradiation clearly lead to changes in the structures of edible insect proteins and improves their processing properties, promoting the industrial utilization of such proteins in the food industry.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yoo-Jeong Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Min Kyung Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Samooel Jung
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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Zhang X, Ma D, Yin C, Li Z, Hao J, Li Y, Zhang S. The biological activity, functionality, and emulsion stability of soybean meal hydrolysate-proanthocyanidin conjugates. Food Chem 2024; 432:137159. [PMID: 37625306 DOI: 10.1016/j.foodchem.2023.137159] [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: 04/04/2023] [Revised: 08/06/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023]
Abstract
The use of by-product hydrolysates as functional ingredients in food production is becoming more widespread. We hypothesized that the covalent binding of proanthocyanidin (PC) to soybean meal hydrolysates (SMHs) will improve the biological activity and function of the SMHs. Accordingly, we investigated the structure, antioxidant activity, and emulsion stability of SMHs after covalent conjugation with different concentrations of PC. An increase in PC addition resulted in the development of more high-molecular-weight SMHs-PC conjugates (40 kDa). The observed increase in the random coil content indicated that greater unfolding and disordered structure formation occurred with increasing PC addition. In addition, the fluorescence intensity and surface hydrophobicity of the SMHs increased, suggesting the presence of free amino acids, which likely contributed to the antioxidant activity and emulsifying properties of the SMHs. Addition of 3.0 mg/mL PC gave the SMHs-PC conjugates the highest antioxidant activity (ABTS+ and DPPH radical scavenging capacities of 89.08 ± 0.47 and 40.90 ± 1.53%, respectively) and emulsifying activity index (79.13 ± 2.80 m2/g), which may be attributed to protein unfolding and maximization of the polyphenol content when PC was covalently bound to the SMHs. Moreover, the SMHs-PC emulsion with 2.0 mg/mL PC showed the smallest particle size and highest viscosity, presenting promising potential as an emulsifier with high biological activity in food.
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Affiliation(s)
- Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Danhua Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chengpeng Yin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ziyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Hao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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9
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Wang S, Mo L, Wu B, Ma C, Wang H. Effect of structural stability of lipase in acetonitrile on its catalytic activity in EGCG esterification reaction: FTIR and MD simulation. Int J Biol Macromol 2024; 255:128266. [PMID: 37984584 DOI: 10.1016/j.ijbiomac.2023.128266] [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: 09/12/2023] [Revised: 11/05/2023] [Accepted: 11/17/2023] [Indexed: 11/22/2023]
Abstract
In this study, (-)-Epigallocatechin-3-O-gallate (EGCG) esterification reaction was catalyzed by Novozym 435, Lipozyme RM, Lipozyme TLIM, and lipase Amano 30SD in acetonitrile. Fourier transform infrared spectroscopy (FTIR) and molecular dynamic (MD) simulations were used to analyze the structural stability of different lipases in acetonitrile and their effect on EGCG esterification reaction. The results showed that conversion rate of EGCG catalyzed by Lipozyme RM was the highest, followed by Lipozyme TLIM. FTIR indicated that the secondary structure of Lipozyme RM was the most stable. MD simulations suggested that whole structural stability of Lipozyme RM in acetonitrile was superior to Novozym 435 and lipase Amano 30SD and similar to Lipozyme TLIM due to their similar conformation, while the active site of Lipozyme RM is more flexible than that of Lipozyme TLIM, which indicated that lipase with stable whole structure and flexible active site may be more conducive to the esterification of EGCG in acetonitrile. This study provided a direction for rapidly screening lipase to synthetize EGCG or other polyphenols esterified derivatives.
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Affiliation(s)
- Shan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ling Mo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Guilin Medical University, No.1 Zhiyuan Road, Lingui District, Guilin City, Guangxi 541004, China
| | - Beiqi Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chaoyang Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Hongxin Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Cao W, Chen J, Ma S, Chen X, Dai X, Zhang L, Guo M, Li L, Liu W, Ren G, Duan X, Xie Q. Structure Characterization and Functional Properties of Flaxseed Protein-Chlorogenic Acid Complex. Foods 2023; 12:4449. [PMID: 38137253 PMCID: PMC10743109 DOI: 10.3390/foods12244449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/01/2023] [Accepted: 12/08/2023] [Indexed: 12/24/2023] Open
Abstract
This study aimed to investigate the effects of the covalent binding of flaxseed protein (FP) and chlorogenic acid (CA) on the structure and functional properties of FP-CA complexes fabricated using the alkali method. The results suggested that the encapsulation efficiency of CA encapsulated by FP ranged from 66.11% to 72.20% and the loading capacity of CA increased with an increasing addition ratio of CA with a dose-dependent relationship, which increased from 2.34% to 10.19%. The particle size, turbidity, zeta potential and PDI of FP and the FP-CA complexes had no significant discrepancy. UV-Vis and fluorescence spectra showed the existence of the interaction between FP and CA. SEM images showed that the surface of the FP-0.35%CA complex had more wrinkles compared to FP. Differential scanning calorimetry analysis indicated the decomposition temperature of FP at 198 °C was higher than that (197 °C) of the FP-0.35%CA complex, implying that the stability of the FP-CA complexes was lower than FP. The functional properties suggested that the FP-CA complex with 1.40% CA had a higher water holding capacity (500.81%), lower oil holding capacity (273.495%) and lower surface hydrophobicity. Moreover, the FP-CA complexes had better antioxidant activities than that of FP. Therefore, this study provides more insights for the potential application of FP-CA covalent complexes in functional food processing.
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Affiliation(s)
- Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Shuhua Ma
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Xin Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Xin Dai
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Li Zhang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Mengyao Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (W.C.); (M.G.)
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China
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11
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Wang S, Lin D, Cao J, Wang L. APPA Increases Lifespan and Stress Resistance via Lipid Metabolism and Insulin/IGF-1 Signal Pathway in Caenorhabditis elegans. Int J Mol Sci 2023; 24:13682. [PMID: 37761985 PMCID: PMC10531162 DOI: 10.3390/ijms241813682] [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: 08/09/2023] [Revised: 08/31/2023] [Accepted: 09/02/2023] [Indexed: 09/29/2023] Open
Abstract
Animal studies have proven that 1-acetyl-5-phenyl-1H-pyrrol-3-yl acetate (APPA) is a powerful antioxidant as a novel aldose reductase inhibitor independently synthesized by our laboratory; however, there is no current information on APPA's anti-aging mechanism. Therefore, this study examined the impact and mechanism of APPA's anti-aging and anti-oxidation capacity using the Caenorhabditis elegans model. The results demonstrated that APPA increases C. elegans' longevity without affecting the typical metabolism of Escherichia coli OP50 (OP50). APPA also had a non-toxic effect on C. elegans, increased locomotor ability, decreased the levels of reactive oxygen species, lipofuscin, and fat, and increased anti-stress capacity. QRT-PCR analysis further revealed that APPA upregulated the expression of antioxidant genes, including sod-3, gst-4, and hsp-16.2, and the critical downstream transcription factors, daf-16, skn-1, and hsf-1 of the insulin/insulin-like growth factor (IGF) receptor, daf-2. In addition, fat-6 and nhr-80 were upregulated. However, the APPA's life-prolonging effects were absent on the daf-2, daf-16, skn-1, and hsf-1 mutants implying that the APPA's life-prolonging mechanism depends on the insulin/IGF-1 signaling system. The transcriptome sequencing also revealed that the mitochondrial route was also strongly associated with the APPA life extension, consistent with mev-1 and isp-1 mutant life assays. These findings aid in the investigation of APPA's longevity extension mechanism.
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Affiliation(s)
| | | | | | - Liping Wang
- Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education, School of Life Sciences, Jilin University, Changchun 130012, China; (S.W.); (D.L.); (J.C.)
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12
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Zheng Y, Chen B, Huang X, Teng H, Ai C, Chen L. Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates. ULTRASONICS SONOCHEMISTRY 2023; 95:106396. [PMID: 37044022 PMCID: PMC10122062 DOI: 10.1016/j.ultsonch.2023.106396] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/20/2023] [Accepted: 03/31/2023] [Indexed: 06/19/2023]
Abstract
The influence of ultrasound-assisted free radical modification on the structure and functional properties of ovalbumin-epigallocatechin gallate (OVA-EGCG) conjugates was investigated by experimental measurements and computer simulations. Compared with the traditional free radical condition, the ultrasonic-assisted processing significantly increased the conjugating efficiency of OVA and EGCG and shortened the conjugating from 24 h to 1 h without affecting the equivalent amount of EGCG conjugating. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis and multi-spectroscopy analysis (Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, and UV spectroscopy) indicated that the covalent conjugates could be formed between OVA and EGCG. And modification in the conformation of OVA was induced by EGCG. Furthermore, molecular docking results demonstrated the possession of high-affinity EGCG binding location on OVA, supporting and clarifying the experimental results. In addition, the functional properties of OVA including emulsification (emulsifying activity and emulsion stability) and antioxidant properties (DPPH scavenging capacity and ABTS scavenging capacity) were significantly improved after conjugation with EGCG, especially in ultrasound-assisted conditions. Overall, OVA-EGCG conjugates produced by ultrasound-assisted free radical treatment could be applied as a potential emulsifier and antioxidant, thereby expanding the application of OVA as a dual-functional ingredient.
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Affiliation(s)
- Yimei Zheng
- 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; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Boyu Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Xuanxiang Huang
- 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
| | - Hui Teng
- 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; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Chao Ai
- 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.
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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13
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Zhang X, Yin C, Hao J, Ma D, Li Z, Li Y, Qi B. Improving the biological activity, functional properties, and emulsion stability of soybean meal hydrolysate via covalent conjugation with polyphenol. Food Chem 2023; 422:136255. [PMID: 37163875 DOI: 10.1016/j.foodchem.2023.136255] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 04/20/2023] [Accepted: 04/25/2023] [Indexed: 05/12/2023]
Abstract
The use of by-products as functional components in food production is gaining popularity. This study investigated the structure, biological activity, interaction force, and emulsion stability of soybean meal hydrolysate (SMHs) after covalent conjugation with proanthocyanidin (PC), epigallocatechin (EGCG), gallic acid (GA), and caffeic acid (CA). SDS-PAGE confirmed the formation of SMHs-polyphenol conjugates. Structural analysis indicates unfolding and disordered-structure formation. This transformation directly influenced the antioxidant activity and emulsification of SMHs. The antioxidant and emulsifying properties of all covalent complexes were superior to SMHs, in order of SMHs-PC, SMHs-EGCG, SMHs-GA, and SMHs-CA. Among, SMHs-PC conjugates displayed the highest antioxidant activity (ABTS•+ and DPPH radical scavenging capacities of 89.33% and 52.71%, respectively), total polyphenol content (235.10 mg/g), and emulsification activity (EAI) and stability (ESI) values (109.27 m2/g and 135.05 min, respectively). Moreover, SMHs-PC emulsion showed the smallest particle size (467.20 nm), highest viscosity (520.19 Pa.s), highest protein adsorption (94.33%), and lowest release rate of free fatty acids (FFAs) (18.61%) after digestion. These results provided valuable information for the use of modified SMHs as emulsifiers, which is a promising approach for increasing the value of soybean meal.
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Affiliation(s)
- Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chengpeng Yin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaqi Hao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Danhua Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ziyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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