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Liu J, Wang P, Huang H, Xie X, Lin J, Zheng Y, Han L, Han X, Zhang D. Study on the mechanism of natural polysaccharides on the deastringent effect of Triphala extract. Food Chem 2024; 441:138340. [PMID: 38176146 DOI: 10.1016/j.foodchem.2023.138340] [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: 12/14/2023] [Accepted: 12/29/2023] [Indexed: 01/06/2024]
Abstract
This present study investigated the masking effect of high methoxyl pectin, xanthan gum, and gum Arabic on the astringency of the traditional herbal formula Triphala and further examined the mechanism of polysaccharide reducing astringency. Results of sensory evaluation and electronic tongue illustrated that 0.6 % pectin, 0.3 % xanthan gum, and 2 % gum Arabic had a substantial deastringent effect. The polyphenols in Triphala are basically hydrolysable tannins, which with high degree of gallic acylation may be the main astringent component of Triphala. Moreover, the three polysaccharides can combine with β-casein through CO and NH groups to form soluble binary complexes and decrease the secondary structure of β-casein. When polysaccharides were added to the Triphala-protein system, polyphenol-protein precipitation was also diminished, and they were capable of forming soluble ternary complexes. Consequently, the competition between polysaccharides and polyphenols for binding salivary proteins and the formation of ternary complexes help decrease the astringency of Triphala.
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Affiliation(s)
- Jun Liu
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Pinhu Wang
- Chengdu Medical College, Chengdu 610500, China
| | - Haozhou Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | | | - Junzhi Lin
- TCM Regulating Metabolic Diseases Key Laboratory of Sichuan Province, Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu 610072, China
| | - Youde Zheng
- Sanajon Pharmaceutical Group, Chengdu 610000, China
| | - Li Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Xue Han
- Chengdu Medical College, Chengdu 610500, China
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China; Sichuan Provincial Engineering Research Center of Innovative Re-development of Famous Classical Formulas, Tianfu TCM Innovation Harbour, Chengdu University of Traditional Chinese Medicine, Chengdu 611930, China.
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Tsurunaga Y, Ishigaki M, Takahashi T, Arima S, Kumagai S, Tsujii Y, Koyama S. Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels. Int J Mol Sci 2024; 25:4124. [PMID: 38612933 PMCID: PMC11012890 DOI: 10.3390/ijms25074124] [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: 02/05/2024] [Revised: 03/18/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
Tannins, present in numerous plants, exhibit a binding affinity for proteins. In this study, we aimed to exploit this property to reduce the concentration of allergenic egg white proteins. Tannins were extracted, using hot water, from the lyophilized powder of underutilized resources, such as chestnut inner skin (CIS), young persimmon fruit (YPF), and bayberry leaves (BBLs). These extracts were then incorporated into an egg white solution (EWS) to generate an egg white gel (EWG). Allergen reduction efficacy was assessed using electrophoresis and ELISA. Our findings revealed a substantial reduction in allergenic proteins across all EWGs containing a 50% tannin extract. Notably, CIS and BBL exhibited exceptional efficacy in reducing low allergen levels. The addition of tannin extract resulted in an increase in the total polyphenol content of the EWG, with the order of effectiveness being CIS > YPF > BBL. Minimal color alteration was observed in the BBL-infused EWG compared to the other sources. Additionally, the introduction of tannin extract heightened the hardness stress, with BBL demonstrating the most significant effect, followed by CIS and YPF. In conclusion, incorporating tannin extract during EWG preparation was found to decrease the concentration of allergenic proteins while enhancing antioxidant properties and hardness stress, with BBL being particularly effective in preventing color changes in EWG.
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Affiliation(s)
- Yoko Tsurunaga
- Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Mika Ishigaki
- Institute of Agricultural and Life Sciences, Academic Assembly, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Tetsuya Takahashi
- Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Shiori Arima
- Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Sae Kumagai
- Graduate School of Human and Social Sciences, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Yoshimasa Tsujii
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
- Faculty of Applied Biosciences, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
| | - Shota Koyama
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
- Faculty of Applied Biosciences, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
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Tsurunaga Y, Arima S, Kumagai S, Morita E. Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes. Foods 2023; 12:2722. [PMID: 37509814 PMCID: PMC10378952 DOI: 10.3390/foods12142722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/05/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
The present study aimed to investigate the effect of the addition of tannins from unutilized resources on wheat allergen reduction, antioxidant properties, and quality by substituting 3%, 5%, and 10% of the flour with chestnut inner skin (CIS) and young persimmon fruit (YPF) powders to produce cookies. The enzyme-linked immunosorbent assay and Western blotting showed significantly lower wheat allergen content in CIS- or YPF-substituted cookies than in control cookies, and this effect was pronounced for CIS-substituted cookies. In addition, the tannin content and antioxidant properties of the CIS- or YPF-substituted cookies were markedly higher than those of the control cookies. Quality analysis of the CIS- and YPF-substituted cookies showed that the specific volume and spread factor, which are quality indicators for cookies, were slightly lower in the CIS- and YPF-substituted cookies than in the control cookies. Compared to the control, CIS substitution did not affect the breaking stress and total energy values of the cookies; however, YPF substitution at 10% increased these values. Color was also affected by the addition of CIS and YPF. The results suggest that the addition of CIS and YPF can reduce wheat allergens in cookies and improve tannin content and antioxidant properties.
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Affiliation(s)
- Yoko Tsurunaga
- Faculty of Human Science, Shimane University, Shimane 690-8504, Japan
| | - Shiori Arima
- Faculty of Human Science, Shimane University, Shimane 690-8504, Japan
| | - Sae Kumagai
- Graduate School of Human and Social Sciences, Shimane University, Shimane 690-8504, Japan
| | - Eishin Morita
- Department of Dermatology, Faculty of Medicine, Shimane University, Izumo 693-8501, Japan
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