1
|
Guo Y, Ming Y, Sun K, Dong X, Nakamura Y, Dong X, Qi H. Polyphenol oxidase mediates (-)-epigallocatechin gallate to inhibit endogenous cathepsin activity in Apostichopus japonicus. Food Chem 2024; 449:139166. [PMID: 38604025 DOI: 10.1016/j.foodchem.2024.139166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 04/13/2024]
Abstract
Apostichopus japonicus (A. japonicus) has rich nutritional value and is an important economic crop. Due to its rich endogenous enzyme system, fresh A. japonicus is prone to autolysis during market circulation and storage, resulting in economic losses. In order to alleviate this phenomenon, we investigated the effect of polyphenol oxidase (PPO) mediated (-)-epigallocatechin gallate (EGCG) on the activity and structure of endogenous cathepsin series protein (CEP) from A. japonicus. Research on cathepsin activity showed that PPO mediated EGCG could significantly reduce enzyme activity, resulting in a decrease in enzymatic reaction rate. SDS-PAGE and scanning electron microscopy results showed that PPO mediates EGCG could induce CEP aggregation to form protein aggregates. Various spectral results indicated that EGCG caused changes in the structure of CEP. Meanwhile, the conjugates formed by PPO mediated EGCG had lower thermal stability. In conclusion, PPO mediated EGCG was an effective method to inhibit the endogenous enzyme activity.
Collapse
Affiliation(s)
- Yicheng Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu Ming
- SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Kailing Sun
- SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiufang Dong
- School of Public Health, Dali University, Dali 671000, China
| | - Yoshimasa Nakamura
- Graduate School of Environmental, Life, Natural Science and Technology, Okayama University, Okayama, Japan
| | - Xiuping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hang Qi
- SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
2
|
Wang J, Wu W, Yang J, Zhang X, Wu Q, Wang C. Distinctive activation of β-galactosidase by carboxymethylated β-glucan in vitro and mechanism study: Critical role of hydrophobic and electrostatic interactions. Food Chem 2024; 448:139082. [PMID: 38537544 DOI: 10.1016/j.foodchem.2024.139082] [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: 06/03/2023] [Revised: 10/31/2023] [Accepted: 03/18/2024] [Indexed: 04/24/2024]
Abstract
β-galactosidase (lactase) is commercially important as a dietary supplement to alleviate the symptoms of lactose intolerance. This work investigated a unique activation of CMP (carboxymethylated (1 → 3)-β-d-glucan) on lactase and its mechanism by comparing it with carboxymethyl chitosan (CMCS), an inhibitor of lactase. The results illustrated that the secondary and tertiary structures of lactase were altered and its active sites exposed after complexation with CMP, and dissociation of lactase aggregates was also observed. These changes favored better accessibility of the substrate to the active sites of lactase, resulting in a maximum increase of 60.5 % in lactase activity. Furthermore, the hydrophobic and electrostatic interactions with lactase caused by the carboxymethyl group of CMP were shown to be crucial for its activation ability. Thus, the improvement of lactase activity and stability by CMP shown here is important for the development of new products in the food and pharmaceutical industries.
Collapse
Affiliation(s)
- Jingyi Wang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Wenjuan Wu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jun Yang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Xue Zhang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Qian Wu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Chao Wang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China.
| |
Collapse
|
3
|
Zheng D, Guo J, Liang Z, Jin Y, Ding Y, Liu J, Qi C, Shi K, Xie L, Zhu M, Wang L, Hu Z, Yang Z, Liu Q, Li X, Ning W, Gao J. Supramolecular Nanofibers Ameliorate Bleomycin-Induced Pulmonary Fibrosis by Restoring Autophagy. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2401327. [PMID: 38725147 PMCID: PMC11267363 DOI: 10.1002/advs.202401327] [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: 02/05/2024] [Revised: 04/02/2024] [Indexed: 07/25/2024]
Abstract
Idiopathic pulmonary fibrosis (IPF) is a progressive and ultimately fatal interstitial lung disease, with limited therapeutic options available. Impaired autophagy resulting from aberrant TRB3/p62 protein-protein interactions (PPIs) contributes to the progression of IPF. Restoration of autophagy by modulating the TRB3/p62 PPIs has rarely been reported for the treatment of IPF. Herein, peptide nanofibers are developed that specifically bind to TRB3 protein and explored their potential as a therapeutic approach for IPF. By conjugating with the self-assembling fragment (Ac-GFFY), a TRB3-binding peptide motif A2 allows for the formation of nanofibers with a stable α-helix secondary structure. The resulting peptide (Ac-GFFY-A2) nanofibers exhibit specific high-affinity binding to TRB3 protein in saline buffer and better capacity of cellular uptake to A2 peptide. Furthermore, the TRB3-targeting peptide nanofibers efficiently interfere with the aberrant TRB3/p62 PPIs in activated fibroblasts and fibrotic lung tissue of mice, thereby restoring autophagy dysfunction. The TRB3-targeting peptide nanofibers inhibit myofibroblast differentiation, collagen production, and fibroblast migration in vitro is demonstrated, as well as bleomycin-induced pulmonary fibrosis in vivo. This study provides a supramolecular method to modulate PPIs and highlights a promising strategy for treating IPF diseases by restoring autophagy.
Collapse
Affiliation(s)
- Debin Zheng
- Beijing Key Laboratory of Disaster MedicineMedical Innovation Research Division of the Chinese PLA General HospitalNo. 28 Fu Xing RoadBeijing100853P. R. China
- State Key Laboratory of Medicinal Chemical BiologyKey Laboratory of Bioactive Materials (Ministry of Education)College of Life SciencesNankai International Advanced Research Institute (SHENZHEN FUTIAN)Nankai UniversityTianjin300071P. R. China
| | - Jiasen Guo
- State Key Laboratory of Medicinal Chemical BiologyKey Laboratory of Bioactive Materials (Ministry of Education)College of Life SciencesNankai International Advanced Research Institute (SHENZHEN FUTIAN)Nankai UniversityTianjin300071P. R. China
| | - Ziyi Liang
- State Key Laboratory of Medicinal Chemical BiologyKey Laboratory of Bioactive Materials (Ministry of Education)College of Life SciencesNankai International Advanced Research Institute (SHENZHEN FUTIAN)Nankai UniversityTianjin300071P. R. China
| | - Yueyue Jin
- State Key Laboratory of Medicinal Chemical BiologyKey Laboratory of Bioactive Materials (Ministry of Education)College of Life SciencesNankai International Advanced Research Institute (SHENZHEN FUTIAN)Nankai UniversityTianjin300071P. R. China
| | - Yinghao Ding
- State Key Laboratory of Medicinal Chemical BiologyKey Laboratory of Bioactive Materials (Ministry of Education)College of Life SciencesNankai International Advanced Research Institute (SHENZHEN FUTIAN)Nankai UniversityTianjin300071P. R. China
| | - Jingfei Liu
- State Key Laboratory of Medicinal Chemical BiologyKey Laboratory of Bioactive Materials (Ministry of Education)College of Life SciencesNankai International Advanced Research Institute (SHENZHEN FUTIAN)Nankai UniversityTianjin300071P. R. China
| | - Chao Qi
- State Key Laboratory of Medicinal Chemical BiologyKey Laboratory of Bioactive Materials (Ministry of Education)College of Life SciencesNankai International Advanced Research Institute (SHENZHEN FUTIAN)Nankai UniversityTianjin300071P. R. China
| | - Kaiwen Shi
- Beijing Key Laboratory of Disaster MedicineMedical Innovation Research Division of the Chinese PLA General HospitalNo. 28 Fu Xing RoadBeijing100853P. R. China
| | - Limin Xie
- State Key Laboratory of Medicinal Chemical BiologyKey Laboratory of Bioactive Materials (Ministry of Education)College of Life SciencesNankai International Advanced Research Institute (SHENZHEN FUTIAN)Nankai UniversityTianjin300071P. R. China
| | - Meiqi Zhu
- Beijing Key Laboratory of Disaster MedicineMedical Innovation Research Division of the Chinese PLA General HospitalNo. 28 Fu Xing RoadBeijing100853P. R. China
| | - Ling Wang
- State Key Laboratory of Medicinal Chemical BiologyCollege of PharmacyNankai UniversityTianjin300071P. R. China
| | - Zhiwen Hu
- State Key Laboratory of Medicinal Chemical BiologyKey Laboratory of Bioactive Materials (Ministry of Education)College of Life SciencesNankai International Advanced Research Institute (SHENZHEN FUTIAN)Nankai UniversityTianjin300071P. R. China
| | - Zhimou Yang
- State Key Laboratory of Medicinal Chemical BiologyKey Laboratory of Bioactive Materials (Ministry of Education)College of Life SciencesNankai International Advanced Research Institute (SHENZHEN FUTIAN)Nankai UniversityTianjin300071P. R. China
| | - Qian Liu
- Department of UrologyTianjin First Central HospitalTianjin300192P. R. China
| | - Xiaoxue Li
- Beijing Key Laboratory of Disaster MedicineMedical Innovation Research Division of the Chinese PLA General HospitalNo. 28 Fu Xing RoadBeijing100853P. R. China
| | - Wen Ning
- State Key Laboratory of Medicinal Chemical BiologyKey Laboratory of Bioactive Materials (Ministry of Education)College of Life SciencesNankai International Advanced Research Institute (SHENZHEN FUTIAN)Nankai UniversityTianjin300071P. R. China
| | - Jie Gao
- State Key Laboratory of Medicinal Chemical BiologyKey Laboratory of Bioactive Materials (Ministry of Education)College of Life SciencesNankai International Advanced Research Institute (SHENZHEN FUTIAN)Nankai UniversityTianjin300071P. R. China
| |
Collapse
|
4
|
Ribeiro G, Piñero MY, Parle F, Blanco B, Roman L. Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates. Foods 2024; 13:1748. [PMID: 38890977 PMCID: PMC11171804 DOI: 10.3390/foods13111748] [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: 05/08/2024] [Revised: 05/24/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
Soy remains the legume protein of excellence for plant-based meat alternatives due to its fiber-forming potential. In this study, protein-rich powders from soy protein isolate (SPI), concentrate (SPC), and their mixture (SPM) were thoroughly characterized for their proximate composition, nutritional quality, and physicochemical properties to understand their structuring behavior during high-moisture extrusion. SPI presented higher degrees of protein denaturation and aggregation, least gelation concentration and lower essential amino acid contents. Thus, an SPI:SPC combination (1:9 ratio, 70% protein) was extruded at three different screw speeds (300, 350, and 400 rpm) and two temperature profiles (120 and 140 °C maximum temperature). The effects of the processing parameters on the extrudates were evaluated for their appearance (fibrousness), texture (TPA, cutting force, and anisotropy), color, protein structure (FTIR), and trypsin inhibitors. Higher temperatures resulted in softer and darker extrudates, with increased visual and instrumental anisotropy. Increasing screw speeds led to softer and lighter extrudates, without a clear fibrousness effect. β-sheet structures decreased and intermolecular aggregates (A1) increased after extrusion, especially at 140 °C, together with the formation of intramolecular aggregates (A2). Extrusion also significantly decreased the amount of trypsin inhibitors (>90%). This study demonstrates that extrusion parameters need to be carefully selected to achieve meat analogs with optimal textural and nutritional characteristics.
Collapse
Affiliation(s)
- Gabriela Ribeiro
- CARTIF Technology Centre, Boecillo, 47151 Valladolid, Spain; (G.R.); (M.-Y.P.); (B.B.)
- Food Technology Area, Department of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 50, 34004 Palencia, Spain;
| | - María-Ysabel Piñero
- CARTIF Technology Centre, Boecillo, 47151 Valladolid, Spain; (G.R.); (M.-Y.P.); (B.B.)
| | - Florencia Parle
- Food Technology Area, Department of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 50, 34004 Palencia, Spain;
| | - Belén Blanco
- CARTIF Technology Centre, Boecillo, 47151 Valladolid, Spain; (G.R.); (M.-Y.P.); (B.B.)
| | - Laura Roman
- Food Technology Area, Department of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 50, 34004 Palencia, Spain;
| |
Collapse
|
5
|
Cheng T, Tian Y, Liu C, Yang H, Wang Z, Xu M, Guo Z, Zhou L. Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes. Int J Biol Macromol 2024; 269:131770. [PMID: 38688793 DOI: 10.1016/j.ijbiomac.2024.131770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 04/08/2024] [Accepted: 04/20/2024] [Indexed: 05/02/2024]
Abstract
Poor storage stability limits the application of liquid diabetes formula food for special medical purposes (L-D-FSMP) in maintaining blood sugar stability in diabetic patients. This work aims to improve the stability of L-D-FSMP by adjusting the ratio of xanthan gum (XG) and carrageenan (CG) in casein (CA)-XG-CG ternary complex. The centrifugal sedimentation rate results showed that the compound ratio of XG and CG had a greater impact on L-D-FSMP storage stability. Transmission electron microscopy (TEM) results showed that the combination of CA, XG and CG occurred. Fourier transform infrared spectroscopy (FTIR) results showed that CA, XG and CG were mainly combined through hydrogen bonds and ionic bonds to form a CA-XG-CG ternary complex. When the ratio of XG and CG was 1:1, the number of disulfide bonds was the largest. The results of three-phase contact angle and emulsifying ability confirmed that when the ratio of XG and CG was 1:1, CA-XG-CG had the strongest emulsifying ability. The particle size distribution and zeta-potential results showed that when the ratio of XG and CG was 1:1, L-D-FSMP had the narrowest particle size distribution range and the strongest stability. These results may provide valuable information for the production of stable L-D-FSMP.
Collapse
Affiliation(s)
- Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yachao Tian
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hong Yang
- Libang Clinical Nutrition Co., Ltd., Xi'an, Shanxi 710065, China
| | - Zhongjiang Wang
- Agricultural Products Processing Design Institute, Hainan Academy of Agricultural Sciences, Haikou, Hainan 571100, China
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| |
Collapse
|
6
|
Ma H, Yang Y, Zhao J, Huang X, Yang H, Zheng T, Fan G. Relationship between the baking quality of wheat (Triticum aestivum L.) and the protein composition and structure after shading. Food Chem 2024; 441:138392. [PMID: 38211475 DOI: 10.1016/j.foodchem.2024.138392] [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: 05/29/2023] [Revised: 12/04/2023] [Accepted: 01/05/2024] [Indexed: 01/13/2024]
Abstract
Although wheat (Triticum aestivum L.) grain protein content is increased by shade stress, the relationship between the baking quality of wheat flour and protein composition and structure remains unclear. Here, we investigated the effects of shade stress on wheat flour protein composition and structure. The contents of the flour protein, α/β-gliadins and disulfide and hydrogen bonds were significantly increased by shade stress. Glutenins, UPP%, and β-sheet contents also increased, whereas that of α-helices decreased. Spearman correlations revealed that the flour protein content, Glu:Gli ratio, and disulfide, hydrogen, and ionic bonds can predict the specific volume and number of crumb cells in bread, whereas α/β-gliadins content can predict the crumb cell wall thickness and diameter of bread. Under shade stress, variations in protein composition and structure help increase the specific volume and crumb cells number and decrease crumb cell wall thickness and diameter of bread, ultimately leading to improved baking quality.
Collapse
Affiliation(s)
- Hongliang Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Yongheng Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Jiarong Zhao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiulan Huang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China
| | - Ting Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China.
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China.
| |
Collapse
|
7
|
Zhang J, Zhao D, Lu K, Yuan L, Du H. Gelation Behavior and Drug Sustained-Release Properties of a Helix Peptide Organohydrogel with pH Responsiveness. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:8568-8579. [PMID: 38591865 DOI: 10.1021/acs.langmuir.4c00266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Abstract
Based on the typical similar repeat units (abcdefg)n of α-helical structure, the peptide H was designed to self-assemble into an organohydrogel in response to pH. Depending on the different pH, the proportions of secondary structure, microstructure, and mechanical properties of the gel were investigated. Circular dichroism (CD) and Fourier transform infrared (FT-IR) showed that the proportion of α-helical structure gradually increased to become dominant with the increase of pH. Combining transmission electron microscopy (TEM) and atomic force microscopy (AFM), it was found that the increase of the ordered α-helix structure promoted fiber formation. The further increase in pH changed the intermolecular forces, resulting in an increase in the α-helix content and the enhancement of helix-helix interaction, causing the gel fibers to converge into thicker and more dense ones. The temperature test showed the stable rheological properties of the organohydrogel between 20-60 °C. Drug release and cytotoxicity showed that the DOX-loaded organohydrogel could have a better release in an acidic environment, indicating its potential application as a drug local delivery carrier.
Collapse
Affiliation(s)
- Jiahui Zhang
- School of Chemistry and Chemical Engineering, Henan University of Technology Locus street, High-Tech Industry Development Zone, Zhengzhou 450001, China
| | - Dongxin Zhao
- School of Chemistry and Chemical Engineering, Henan University of Technology Locus street, High-Tech Industry Development Zone, Zhengzhou 450001, China
| | - Kui Lu
- School of Chemistry and Chemical Engineering, Henan University of Technology Locus street, High-Tech Industry Development Zone, Zhengzhou 450001, China
- School of Chemical Engineering and Food Science, Zhengzhou University of Technology, Yingcai Road 18, Zhengzhou 450044, Henan Province, China
| | - Libo Yuan
- School of Chemistry and Chemical Engineering, Henan University of Technology Locus street, High-Tech Industry Development Zone, Zhengzhou 450001, China
| | - Heng Du
- School of Food Science and Engineering, Henan University of Technology Locus street, High-Tech Industry Development Zone, Zhengzhou 450001, China
| |
Collapse
|
8
|
Ye P, Cui B, Mao C, Wang K, Xie Y, Sun Y, Chen X, Wang Y, Wang Y. Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour. Food Chem 2024; 437:137925. [PMID: 37939422 DOI: 10.1016/j.foodchem.2023.137925] [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: 07/12/2023] [Revised: 10/30/2023] [Accepted: 10/31/2023] [Indexed: 11/10/2023]
Abstract
Yam flour was modified by radio frequency explosion puffing at different moisture content, puffing temperature, and puffing pressure difference. After puffing, the protein content and lipid content increased by 0.56-1.28 % and 0.23-0.39 %, respectively. Puffing caused the flour granules to aggregate, increasing the thermal transition temperatures and reducing the pasting viscosities, enthalpy, 1047/1022 cm-1 ratio, and relative crystallinity. Puffing reduced the intensity of the infrared spectrum peak at 1641 cm-1 by breaking the hydrogen bonds without changing A-type crystalline structure. Puffing promoted the conversion of random-coil and α-helix protein structure to β-turn and β-sheet. Puffing retarded in vitro digestibility by reducing rapidly digestible starch content by 7.04-11.12 % and rising slowly digestible starch content and resistant starch content by 4.02-4.89 % and 2.77-3.10 %, respectively. Radio frequency explosion puffing altered flour's physicochemical, functional and digestibility properties by destroying the protein structure and promoting the interaction of starch and proteins/lipids.
Collapse
Affiliation(s)
- Pengfei Ye
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Baozhong Cui
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Chao Mao
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Ke Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yingman Xie
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yanan Sun
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Xiangwei Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yequn Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yunyang Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China.
| |
Collapse
|
9
|
Guo Y, Ming Y, Li X, Sun C, Dong X, Qi H. Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicus. Food Chem 2024; 437:137918. [PMID: 37925780 DOI: 10.1016/j.foodchem.2023.137918] [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: 07/31/2023] [Revised: 09/30/2023] [Accepted: 10/30/2023] [Indexed: 11/07/2023]
Abstract
In this work, phlorotannin extracts (PhTEs) were isolated from Ascophyllum nodosum. The effects of PhTEs on the textural properties, structural changes and oxidation level of Apostichopus japonicus (A. japonicus) were investigated. The results showed that thermal treatment could lead to the dissolution of TCA-soluble peptides and free hydroxyproline and promote the degradation of A. japonicus. The chemical compositional changes and texture profile analysis results indicated that PhTEs could effectively inhibit the degradation of A. japonicus and improve the hardness and chewiness of A. japonicus. Analysis of multiple spectroscopic methods suggested that the secondary and tertiary conformations tended to be stable after PhTEs were added. In addition, electron spin resonance results indicated that PhTEs could reduce the oxidation level of A. japonicus. These results suggest that the degradation of A. japonicus during mild heat treatment can be regulated by PhTEs, which provides insights for quality control in A. japonicus heat treatment.
Collapse
Affiliation(s)
- Yicheng Guo
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Yu Ming
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Xiang Li
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Chenghang Sun
- Department of Biochemical Engineering, Chaoyang Teachers College, Chaoyang 122000, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China.
| |
Collapse
|
10
|
Huang H, Wang K, Li S, Liang K, Dai J, Jian J, Li Y, Liu H, Xu H. Different survival strategies of the phosphate-mineralizing bacterium Enterobacter sp. PMB-5 in response to cadmium stress: Biomineralization, biosorption, and bioaccumulation. JOURNAL OF HAZARDOUS MATERIALS 2024; 465:133284. [PMID: 38134699 DOI: 10.1016/j.jhazmat.2023.133284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 11/24/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023]
Abstract
The phosphate-mineralizing bacteria (PMBs) has shown great potential as a sustainable solution to support pollution remediation through its induced mineralization capacity. However, few studies have been conducted on the mechanism of cadmium (Cd) tolerance in PMBs. In this study, a PMB strain, Enterobacter sp. PMB-5, screened from Cd-contaminated rhizosphere soil, has high resistance to Cd (540 - 1220 mg/L) and solubilized phosphate (232.08 mg/L). The removal experiments showed that the strain PMB-5 removed 71.69-98.24% and 34.83-76.36% of Cd with and without biomineralization, respectively. The characterization result of SEM, EDS, TEM, XPS and XRD revealed that PMB-5 induced Cd to form amorphous phosphate precipitation through biomineralization and adopted different survival strategies, including biomineralization, bioaccumulation, and biosorption to resistance Cd in the microbial induced phosphate precipitation (MIPP) system and the non-MIPP system, respectively. Moreover, the results of whole genome sequencing and qRT-PCR indicated that phosphorus metabolism genes such as pst, pit, phn, ugp, ppk, etc. and heavy metal tolerance genes (including ion transport, ion efflux, redox, antioxidant stress), such as czcD, zntA, mgtA, mgtC, katE, SOD2, dsbA, cysM, etc. were molecular for the PMB-5 mineralization and Cd tolerance of PMB-5. Together, our findings suggested Enterobacter sp. PMB-5 is a potential target for developing more effective bioinoculants for Cd contamination remediation.
Collapse
Affiliation(s)
- Huayan Huang
- Key Laboratory of Bio-resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, Sichuan, PR China
| | - Keke Wang
- Sichuan Academy of Eco-Environmental Sciences, Chengdu 610066, PR China
| | - Shiyao Li
- Key Laboratory of Bio-resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, Sichuan, PR China
| | - Ke Liang
- Key Laboratory of Bio-resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, Sichuan, PR China
| | - Jingtong Dai
- Key Laboratory of Bio-resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, Sichuan, PR China
| | - Jiannan Jian
- Key Laboratory of Bio-resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, Sichuan, PR China
| | - Yongyun Li
- Key Laboratory of Bio-resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, Sichuan, PR China
| | - Huakang Liu
- Key Laboratory of Bio-resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, Sichuan, PR China; Key Laboratory of Environment Protection, Soil ecological protection and pollution control, Sichuan University & Department of Ecology and Environment of Sichuan, Chengdu 610065, Sichuan, PR China.
| | - Heng Xu
- Key Laboratory of Bio-resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, Sichuan, PR China; Key Laboratory of Environment Protection, Soil ecological protection and pollution control, Sichuan University & Department of Ecology and Environment of Sichuan, Chengdu 610065, Sichuan, PR China.
| |
Collapse
|
11
|
Anigboro AA, Avwioroko OJ, Oborirhovo O, Akeghware O, Durugbo EU, Apiamu A, Olaoye VI, Ezealigo US, Tonukari NJ. Characterization, Anti-glycation, Anti-inflammation, and Lipase Inhibitory Properties of Rauvolfia vomitoria Leaf Extract: In Vitro and In Silico Evaluations for Obesity Treatment. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04865-y. [PMID: 38416335 DOI: 10.1007/s12010-024-04865-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/12/2024] [Indexed: 02/29/2024]
Abstract
Pancreatic lipase (PLP) is an enzyme responsible for the catalytic hydrolysis of fats and its inhibition is relevant for obesity management. Side effects linked with orthodox inhibitors have, however, paved the way for an increased search for safe natural sources. The present study investigated the anti-glycation, anti-inflammatory, and anti-lipase properties of Rauvolfia vomitoria aqueous (ARV), ethanolic (ERV), and methanolic (MRV) leaf extracts coupled with the molecular interactions of selected bioactive compounds with PLP using in vitro and in silico techniques. Phytochemical constituents were characterized using spectroscopic techniques. Drug-likeness and chemical reactivity profile of selected bioactive compounds were analyzed using SwissADME and quantum chemical calculations. FT-IR and GC-MS affirmed the presence of phenolic compounds including 3-phenyl-2-ethoxypropylphthalimide and 5-methyl-2-phenyl-1H-indole. All extracts showed moderate anti-glycation, anti-inflammatory, and lipase inhibitory capacities relative to standard controls. However, MRV exhibited the highest lipase inhibition (IC50, 0.17 ± 0.01 mg/mL), using a mixed-inhibition pattern. MRV interaction with PLP resulted in decreased secondary structure components of PLP (α-sheet, β-turn). MRV compounds (MCP20, MCP28, etc.) exhibited low chemical hardness, EHOMO-ELUMO energy gap, and high chemical reactivity. Foremost MRV compounds obeyed Lipinski's rule of five for drug-likeness and interacted with PHE-78 amongst others at PLP catalytic domain with high binding affinity (≥ - 9.3 kcal/mol). Pi-alkyl hydrophobic interaction and hydrogen bonding were predominantly involved. Our findings provide scientific insights into the ethnotherapeutic uses of R. vomitoria extracts for the management of obesity and related complications, plus useful information for optimizable drug-like candidates against obesity.
Collapse
Affiliation(s)
- Akpovwehwee A Anigboro
- Department of Biochemistry, Faculty of Science, Delta State University, P.M.B.001, Abraka, Nigeria.
| | - Oghenetega J Avwioroko
- Department of Biochemistry, Faculty of Basic Medical Sciences, Redeemer's University, Ede, Osun State, Nigeria.
- Center for Chemical and Biochemical Research (CCBR), Redeemer's University, Ede, Osun State, Nigeria.
| | - Omoerere Oborirhovo
- Department of Biochemistry, Faculty of Science, Delta State University, P.M.B.001, Abraka, Nigeria
| | - Onoriode Akeghware
- Department of Biochemistry, Faculty of Science, Delta State University, P.M.B.001, Abraka, Nigeria
- Department of Chemical Sciences, Faculty of Science, Edwin Clark University, Kiagbodo, Delta State, Nigeria
| | - Ernest U Durugbo
- Department of Biological Sciences, Faculty of Natural Sciences, Redeemer's University, Ede, Osun State, Nigeria
| | - Augustine Apiamu
- Department of Biochemistry, Faculty of Science, Delta State University, P.M.B.001, Abraka, Nigeria
| | - Victor I Olaoye
- Department of Chemical Sciences, Faculty of Natural Sciences, Redeemer's University, Ede, Osun State, Nigeria
| | - Uchechukwu S Ezealigo
- Department of Material Science Engineering, African University of Science and Technology, Abuja, Nigeria
| | - Nyerhovwo J Tonukari
- Department of Biochemistry, Faculty of Science, Delta State University, P.M.B.001, Abraka, Nigeria
| |
Collapse
|
12
|
Zhang Y, Li Y, Zhai Y, Zhao X, Lv M, Yu S, Xiao H, Song Y. Inhibitory mechanism of chrysin and diosmetin to α-glucosidase: insights from kinetics, multispectroscopy and molecular docking investigations. J Biomol Struct Dyn 2024:1-13. [PMID: 38289727 DOI: 10.1080/07391102.2024.2310207] [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: 09/01/2023] [Accepted: 01/19/2024] [Indexed: 02/01/2024]
Abstract
Inhibition of α-glucosidase activity is a promising method to prevent postprandial hyperglycemia. The inhibitory effect and interaction of chrysin and diosmetin on α-glucosidase were studied in this study. The results of inhibition kinetics showed that chrysin and diosmetin reversibly inhibited α-glucosidase activity with IC50 value of 26.445 ± 1.406 μmol L-1 and 18.380 ± 1.264 μmol L-1, respectively. Further research revealed that chrysin exhibited a mixed-type inhibitory pattern against α-glucosidase, while diosmetin was noncompetitive inhibitory with Ki value of (2.6 ± 0.04) ×10-4 mol L-1. Fluorescence spectroscopy showed that both chrysin and diosmetin could quench the intrinsic fluorescence of α-glucosidase, the maximum emission wavelength of tyrosine (Tyr) and tryptophan (Trp) were not moved by chrysin, but red shifted by diosmetin. UV-Vis, fourier transform infrared spectroscopy (FT-IR) and circular dichroism (CD) measurements showed that the secondary structure and microenvironment of α-glucosidase were changed by chrysin and diosmetin. Further analysis of molecular docking showed that chrysin and diosmetin could bind with α-glucosidase and might cause the decrease of α-glucosidase activity. The results of molecular dynamics (MD) simulation showed that the stability of chrysin (or diosmetin)-α-glucosidase complex system was changed during binding process. In conclusion, chrysin and diosmetin are good α-glucosidase inhibitors.Communicated by Ramaswamy H. Sarma.
Collapse
Affiliation(s)
- Yuqing Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Yaping Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Yuhan Zhai
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Xing Zhao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Mingxing Lv
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Shaoxuan Yu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Haifang Xiao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Yuanda Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| |
Collapse
|
13
|
Alamri OA, Qusti S, Balgoon M, Ageeli AA, Al-Marhaby FA, Alosaimi AM, Jowhari MA, Saeed A. The role of MoS 2 QDs coated with DSPE-PEG-TPP in the protection of protein secondary structure of the brain tissues in an Alzheimer's disease model. Int J Biol Macromol 2024; 255:128522. [PMID: 38040141 DOI: 10.1016/j.ijbiomac.2023.128522] [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: 08/09/2023] [Revised: 11/12/2023] [Accepted: 11/28/2023] [Indexed: 12/03/2023]
Abstract
In this investigation, we have explored the protective capacity of MoS2 QDs coated with 1,2-distearoyl-sn-glycero-3-phosphoethanolamine-N-[amino(polyethyleneglycol) -2000] (DSPE-PEG) linked with (3-carboxypropyl) triphenylphosphonium-bromide (TPP), on the secondary structure of proteins in Alzheimer's disease (AD)-affected brain tissues. Using a cohort of fifteen male SWR/J mice, we establish three groups: a control group, a second group induced with AD through daily doses of AlCl3 and D-galactose for 49 consecutive days, and a third group receiving the same AD-inducing doses but treated with DSPE-PEG-TPP-MoS2 QDs. Brain tissues are meticulously separated from the skull, and their molecular structures are analyzed via FTIR spectroscopy. Employing the curve fitting method on the amide I peak, we delve into the nuances of protein secondary structure. The FTIR analysis reveals a marked increase in β-sheet structures and a concurrent decline in turn and α-helix structures in the AD group in comparison to the control group. Notably, no statistically significant differences emerge between the treated and control mice. Furthermore, multivariate analysis of the FTIR spectral region, encompassing protein amide molecular structures, underscores a remarkable similarity between the treated and normal mice. This study elucidates the potential of DSPE-PEG-TPP-MoS2 QDs in shielding brain tissue proteins against the pathogenic influences of AD.
Collapse
Affiliation(s)
- Ohoud Abdulaziz Alamri
- Department of Medical Laboratory, King Fahad Armed Forces Hospital, Jeddah 23311, Saudi Arabia; Department of Biochemistry Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Safaa Qusti
- Department of Biochemistry Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Maha Balgoon
- Department of Biochemistry Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Abeer A Ageeli
- Department of Chemistry, Faculty of Science, Jazan University, Jazan 45142, Saudi Arabia
| | - F A Al-Marhaby
- Department of Physics, Al-Qunfudhah University College, Umm Al-Qura University, Makkah 24230, Saudi Arabia
| | - Abeer M Alosaimi
- Department of Chemistry, College of Science, Taif University, Taif 21944, Saudi Arabia
| | - Mohammed A Jowhari
- Medical Physics Department, Jazan Specialized Hospital, Ministry of Health, Jazan Health Affairs, Jazan 45142, Saudi Arabia
| | - Abdu Saeed
- Department of Physics, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia; Department of Physics, Thamar University, Thamar 87246, Yemen.
| |
Collapse
|
14
|
Wang F, Wang H, Shan X, Mei J, Wei P, Song Q, Chen W. High-strength and high-toughness ECM films with the potential for peripheral nerve repair. Biomed Mater 2023; 19:015010. [PMID: 38048625 DOI: 10.1088/1748-605x/ad11fa] [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: 06/27/2023] [Accepted: 12/04/2023] [Indexed: 12/06/2023]
Abstract
Extracellular matrix (ECM) scaffolds are widely applied in the field of regeneration as the result of their irreplaceable biological advantages, and the preparation of ECM scaffolds into ECM hydrogels expands the applications to some extent. However, weak mechanical properties of current ECM materials limit the complete exploitation of ECM's biological advantages. To enable ECM materials to be utilized in applications requiring high strength, herein, we created a kind of new ECM material, ECM film, and evaluated its mechanical properties. ECM films exhibited outstanding toughness with no cracks after arbitrarily folding and crumpling, and dramatically high strength levels of 86 ± 17.25 MPa, the maximum of which was 115 MPa. Such spectacular high-strength and high-toughness films, containing only pure ECM without any crosslinking agents and other materials, far exceed current pure natural polymer gel films and even many composite gel films and synthetic polymer gel films. In addition, both PC12 cells and Schwann cells cultured on the surface of ECM films, especially Schwann cells, showed good proliferation, and the neurite outgrowth of the PC12 cells was promoted, indicating the application potential of ECM film in peripheral nerve repair.
Collapse
Affiliation(s)
- Fangfang Wang
- Medical Research Center, The First Affiliated Hospital of Ningbo University; Ningbo University, Ningbo 315010, People's Republic of China
- Key Laboratory of Precision Medicine for Atherosclerotic Diseases of Zhejiang Province, Ningbo 315010, People's Republic of China
- Department of Plastic and Reconstructive Surgery, The First Affiliated Hospital of Ningbo University, Ningbo University, Ningbo 315010, People's Republic of China
| | - Haiyang Wang
- Institute of Bioscaffold Transplantation and Immunology, Wenzhou Medical University, Wenzhou 325035, People's Republic of China
| | - Xiaotong Shan
- Department of Nephrology, The First Affiliated Hospital of Ningbo University, Ningbo University, Ningbo 315010, People's Republic of China
| | - Jin Mei
- Medical Research Center, The First Affiliated Hospital of Ningbo University; Ningbo University, Ningbo 315010, People's Republic of China
- Institute of Bioscaffold Transplantation and Immunology, Wenzhou Medical University, Wenzhou 325035, People's Republic of China
- Department of Plastic and Reconstructive Surgery, The First Affiliated Hospital of Ningbo University, Ningbo University, Ningbo 315010, People's Republic of China
| | - Peng Wei
- Department of Plastic and Reconstructive Surgery, The First Affiliated Hospital of Ningbo University, Ningbo University, Ningbo 315010, People's Republic of China
| | - Qinghua Song
- Department of Plastic and Reconstructive Surgery, The First Affiliated Hospital of Ningbo University, Ningbo University, Ningbo 315010, People's Republic of China
| | - Weiwei Chen
- Department of Plastic and Reconstructive Surgery, The First Affiliated Hospital of Ningbo University, Ningbo University, Ningbo 315010, People's Republic of China
| |
Collapse
|
15
|
Li L, Huang Y, Liu Y, Xiong Y, Wang X, Tong L, Wang F, Fan B, Bai X. Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein. Molecules 2023; 28:7465. [PMID: 38005187 PMCID: PMC10672934 DOI: 10.3390/molecules28227465] [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: 09/21/2023] [Revised: 10/25/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
To identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied. Three different types of soybean protein isolates were selected and analyzed for functional properties (water holding capacity (WHC), emulsifying properties, foaming properties), amino acid content, and protein secondary structure. Then, using the same formulation, the soybean protein isolates were extruded to produce texturized vegetable protein, and its textural properties, degree of texturization, microstructure, free sulfhydryl (free SH), and disulfide (S-S) content were determined. Lastly, a correlation analysis was performed to examine the connection between soybean protein isolates and texturized vegetable proteins. After correlation analysis, the soybean protein isolate functional properties that affect the textural properties of the texturized vegetable protein were as follows: the emulsifying property affected the hardness, adhesiveness, springiness, gumminess, and chewiness of the texturized vegetable proteins; and the foaming property affected the gumminess, chewiness, and the degree of texturization of the texturized vegetable proteins. In addition, 16 amino acids including threonine (Thr), methionine (Met), and arginine (Arg) affect texturized vegetable proteins, mainly with respect to adhesiveness, springiness, and free SH. The effects of secondary structure (α-helix, random coil) on texturized vegetable proteins were degree of texturization, resilience, and cohesion, respectively. Therefore, choosing the soybean protein isolate with better emulsifying and foaming properties provides a more suitable approach for processing texturized vegetable protein.
Collapse
Affiliation(s)
- Lin Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yatao Huang
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yanfang Liu
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yangyang Xiong
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xinrui Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Litao Tong
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bei Fan
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
| | - Xiaojia Bai
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| |
Collapse
|
16
|
Yang H, Li Y, Zhao J, Chen Z, Huang X, Fan G. Regulating the composition and secondary structure of wheat protein through canopy shading to improve dough performance and nutritional index. Food Res Int 2023; 173:113399. [PMID: 37803737 DOI: 10.1016/j.foodres.2023.113399] [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: 05/03/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 10/08/2023]
Abstract
Viscoelastic properties of gluten proteins critically determine the biscuit-making quality. However, cultivar genetics and light conditions closely regulate the composition of the gluten proteins. The impact of pre- and post-anthesis shading (60 %) on amino acid profile, gluten protein composition, secondary structure, dough performance, and biscuit-making quality were evaluated using four wheat cultivars that differ in gluten protein composition. Pre- and post-anthesis shading increased the contents of gliadin, by 35.8 and 3.1 %; glutenin, by 27.6 and 7.3 %; and total protein, by 21.7 and 10.6 %, respectively, compared with those of unshaded plants. Conversely, the ratios of glutenin/gliadin, ω-/(α,β + γ)-gliadin, and high-molecular-weight/low-molecular-weight glutenin subunits decreased with shading. Strong-gluten cultivars exhibited smaller declines in these parameters than weak-gluten cultivars. Secondary structure analysis of the wheat protein revealed that shading increased β-sheet content but decreased β-turn content. Changes in protein components and their secondary structures caused an increase in wet gluten content, dough development time, and gluten performance index, thereby decreasing the biscuit spread ratio. Shading stress increased the protein content and nutrition index but decreased the biological value of protein by 2.5 %. Transcriptomic results revealed that shading induced 139 differentially expressed genes that decreased carbohydrate metabolism and increased amino acid metabolism, involved in increased protein content. Thus, canopy shading improves dough performance and nutrition index by regulating the amino acid profiles, protein compositions, and secondary structures. The study provides key insights for achieving superior grain quality under global dimming.
Collapse
Affiliation(s)
- Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, China
| | - Yong Li
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, China
| | - Jiarong Zhao
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Zongkui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Xiulan Huang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, China; Key Laboratory of Crop Ecophysiology & Farming System in Southwest China, Ministry of Agriculture and Rural Affairs, Chengdu 611130, Sichuan, China; Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, Sichuan, China.
| |
Collapse
|
17
|
Wintersohle C, Kracke I, Ignatzy LM, Etzbach L, Schweiggert-Weisz U. Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure. Curr Res Food Sci 2023; 7:100582. [PMID: 37701634 PMCID: PMC10494313 DOI: 10.1016/j.crfs.2023.100582] [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: 04/28/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/14/2023] Open
Abstract
The effects of different mung bean protein isolation methods on the chemical composition, the physicochemical properties, and selected antinutritional factors of mung bean protein isolates were investigated. Six protein isolates were prepared by isoelectric precipitation at different extraction pH levels (pH 8 and 9), by micellization, and by hybrid isolation at varying salt concentrations (0.25 M, 0.50 M, 0.75 M). The extraction conditions affected the amount of antinutritive compounds of the isolates. Compared to mung bean flour, micellization reduced phytic acid content by approximately 48% and trypsin inhibitor activity by around 88%. The remaining phytic acid concentration of the isolates influenced their re-solubility, particularly under acidic conditions. The protein isolates exhibited significant differences in surface hydrophobicity and thermal characteristics, indicating structural modifications caused by the extraction methods. Micellization and extraction at pH 8 were identified as mildest isolation methods, as evidenced by the highest enthalpy values. SDS-PAGE analysis demonstrated an enrichment of globulins and comparable protein profiles among the isolates, suggesting that the observed differences arise from conformational changes rather than variations in protein composition. The product yield in protein extraction from mung beans ranged from 8% to 19%, emphasizing the importance of enhancing overall extraction efficiency or exploring the utilization of by-products obtained during the protein isolation process.
Collapse
Affiliation(s)
- Christina Wintersohle
- Institute of Nutritional and Food Sciences, Food Sciences, University of Bonn, Meckenheimer Allee 166a, D-53115, Bonn, Germany
| | - Inola Kracke
- Institute of Nutritional and Food Sciences, Food Sciences, University of Bonn, Meckenheimer Allee 166a, D-53115, Bonn, Germany
| | - Laura Melanie Ignatzy
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Straße 35, D-85354, Freising, Germany
| | - Lara Etzbach
- Institute of Nutritional and Food Sciences, Food Sciences, University of Bonn, Meckenheimer Allee 166a, D-53115, Bonn, Germany
| | - Ute Schweiggert-Weisz
- Institute of Nutritional and Food Sciences, Food Sciences, University of Bonn, Meckenheimer Allee 166a, D-53115, Bonn, Germany
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Straße 35, D-85354, Freising, Germany
| |
Collapse
|
18
|
Liu M, Huang J, Ma S, Yu G, Liao A, Pan L, Hou Y. Allergenicity of wheat protein in diet: Mechanisms, modifications and challenges. Food Res Int 2023; 169:112913. [PMID: 37254349 DOI: 10.1016/j.foodres.2023.112913] [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: 11/29/2022] [Revised: 04/21/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023]
Abstract
Wheat is widely available in people's daily diets. However, some people are currently experiencing IgE-mediated allergic reactions to wheat-based foods, which seriously impact their quality of life. Thus, it is imperative to provide comprehensive knowledge and effective methods to reduce the risk of wheat allergy (WA) in food. In the present review, recent advances in WA symptoms, the major allergens, detection methods, opportunities and challenges in establishing animal models of WA are summarized and discussed. Furthermore, an updated overview of the different modification methods that are currently being applied to wheat-based foods is provided. This study concludes that future approaches to food allergen detection will focus on combining multiple tools to rapidly and accurately quantify individual allergens in complex food matrices. Besides, biological modification has many advantages over physical or chemical modification methods in the development of hypoallergenic wheat products, such as enzymatic hydrolysis and fermentation. It is worth noting that using biotechnology to edit wheat allergen genes to produce allergen-free food may be a promising method in the future which could improve the safety of wheat foods and the health of allergy sufferers.
Collapse
Affiliation(s)
- Ming Liu
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China
| | - Jihong Huang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China; State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, PR China; School of Food and Pharmacy, Xuchang University, Xuchang 461000, PR China.
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, PR China.
| | - Guanghai Yu
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Aimei Liao
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Long Pan
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, PR China
| | - Yinchen Hou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450044, PR China
| |
Collapse
|
19
|
Nadimi M, Hawley E, Liu J, Hildebrand K, Sopiwnyk E, Paliwal J. Enhancing traceability of wheat quality through the supply chain. Compr Rev Food Sci Food Saf 2023; 22:2495-2522. [PMID: 37078119 DOI: 10.1111/1541-4337.13150] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/02/2023] [Accepted: 03/16/2023] [Indexed: 04/21/2023]
Abstract
With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest) and later during the milling and baking processes. However, less attention has been paid to changes in grain quality between harvest and milling. This paper aims to address this knowledge gap and discusses possible strategies for preserving grain quality (for Canadian wheat in particular) during unit operations at primary, process, or terminal elevators. To this end, the importance of wheat flour quality metrics is briefly described, followed by a discussion on the effect of grain properties on such quality parameters. This work also explores how drying, storage, blending, and cleaning, as some of the common post-harvest unit operations, could affect grain's end-product quality. Finally, an overview of the available techniques for grain quality monitoring is provided, followed by a discussion on existing gaps and potential solutions for quality traceability throughout the wheat supply chain.
Collapse
Affiliation(s)
- Mohammad Nadimi
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | - Jing Liu
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | | | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| |
Collapse
|
20
|
Geng L, Liu K, Zhang H. Lipid oxidation in foods and its implications on proteins. Front Nutr 2023; 10:1192199. [PMID: 37396138 PMCID: PMC10307983 DOI: 10.3389/fnut.2023.1192199] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Accepted: 05/25/2023] [Indexed: 07/04/2023] Open
Abstract
Lipids in foods are sensitive to various environmental conditions. Under light or high temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of unstable food system. Proteins are sensitive to free radicals, which could cause protein oxidation and aggregation. Protein aggregation significantly affects protein physicochemical characteristics and biological functions, such as digestibility, foaming characteristics, and bioavailability, further reducing the edible and storage quality of food. This review provided an overview of lipid oxidation in foods; its implications on protein oxidation; and the assessment methods of lipid oxidation, protein oxidation, and protein aggregation. Protein functions before and after aggregation in foods were compared, and a discussion for future research on lipid or protein oxidation in foods was presented.
Collapse
Affiliation(s)
- Lianxin Geng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- School of Food and Reserves Storage, Henan University of Technology, Zhengzhou, China
| | - Huiyan Zhang
- Zhengzhou Ruipu Biological Engineering Co., Ltd, Zhengzhou, China
| |
Collapse
|
21
|
Zhang Y, Huang M, Shao X, Zhang F, Li Z, Bai Y, Xu X, Wang P, Zhao T. Insights into Intramuscular Connective Tissue Associated with Wooden Breast Myopathy in Fast-Growing Broiler Chickens. Foods 2023; 12:2375. [PMID: 37372588 DOI: 10.3390/foods12122375] [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: 05/12/2023] [Revised: 06/08/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Wooden breast myopathy (WBM) is a meat abnormality affecting pectoralis majors (PMs) of fast-growing broiler chickens. WBM-affected PMs exhibited varied meat qualities with increasing WBM severity. Normal PMs (NOR), mild WBM-affected PMs (MIL), moderate WBM-affected PMs (MOD), and severe WBM-affected PMs (SEV) were selected as raw materials. The structure and organization of connective tissue and fibrillar collagen were investigated through immersing with sodium hydroxide solution, Masson trichrome staining, and using an electron microscope. The mechanical strength of intramuscular connective tissue was analyzed via the shear force of samples treated with sodium hydroxide solution. The thermal property and secondary structure of connective tissue were analyzed by differential scanning calorimetry and Fourier transform infrared spectroscopy. The obtained connective tissue was dissolved in a sodium hydroxide solution for the evaluation of the physicochemical properties of proteins, including particle size, molecular weight, surface hydrophobicity, and intrinsic fluorescence. In particular, the particle size was measured using a zeta potential instrument. The molecular weight was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The surface hydrophobicity and intrinsic fluorescence were measured by spectroscopy technology. Histologically, macrophage infiltration, myodegeneration and necrosis, regeneration, fibrous connective tissue, and thickened perimysial connective tissue were observed in WBM-affected PMs, especially SEV with fibrosis, including blood vessels. Compared with NOR, WBM led to increased average diameter of the collagen fibrils in perimysial (36.61 nm of NOR to 69.73 nm of SEV) and endomysial (34.19 nm of NOR to 56.93 nm of SEV) layers. A significant increase (p < 0.05) was observed in the mechanical strength (2.05 N to 5.55 N) of fresh PMs and the thermal transition temperature (onset temperature (TO), 61.53 °C to 67.50 °C; maximum transition temperature (TM), 66.46 °C to 70.18 °C; termination temperature (TE), 77.20 °C to 80.88 °C) of connective tissue from NOR to SEV. Cooking decreased the mechanical strength, and MOD samples showed the highest mechanical strength (1.24 N, p < 0.05), followed by SEV (0.96 N), MIL (0.93 N), and NOR (0.72 N). For proteins in connective tissue, random coil (19.64% to 29.61%, p < 0.0001), particle size (p < 0.05), and surface hydrophobicity (p < 0.05) increased with the decrease in the α-helix (14.61% to 11.54%, p < 0.0001), β-sheet (45.71% to 32.80%, p < 0.0001), and intrinsic fluorescence of proteins from NOR to SEV. The molecular weights of intramuscular connective tissue proteins were in the ranges of >270 kDa, 180-270 kDa, 110-180 kDa, 95-100 kDa, and <15 kDa. Taken together, WBM resulted in thickened organization, tightly packed collagen fibrils, increased mechanical strength and thermal temperature, and increased particle size, surface hydrophobicity, and intrinsic fluorescence of proteins in connective tissue, as the WBM severity increased.
Collapse
Affiliation(s)
- Yulong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Mingyuan Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Xuefei Shao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Feiyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Zhen Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Yun Bai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Peng Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Tinghui Zhao
- Ninglang Animal Husbandry Work Instructing Station, Lijiang 674301, China
| |
Collapse
|
22
|
Kavle RR, Nolan PJ, Carne A, Agyei D, Morton JD, Bekhit AEDA. Earth Worming-An Evaluation of Earthworm ( Eisenia andrei) as an Alternative Food Source. Foods 2023; 12:foods12101948. [PMID: 37238766 DOI: 10.3390/foods12101948] [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: 04/01/2023] [Revised: 05/02/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Aside from their bioremediation roles, little is known about the food and feed value of earthworms. In this study, a comprehensive evaluation of the nutritional composition (proximate analysis and profiles of fatty acids and minerals) and techno-functional properties (foaming and emulsion stability and capacity) of earthworm (Eisenia andrei, sourced in New Zealand) powder (EAP) were investigated. Lipid nutritional indices, ω6/ω3, atherogenicity index, thrombogenicity index, hypocholesterolemic/hypercholesterolemic acid ratio, and health-promoting index of EAP lipids are also reported. The protein, fat, and carbohydrate contents of EAP were found to be 53.75%, 19.30%, and 23.26% DW, respectively. The mineral profile obtained for the EAP consisted of 11 essential minerals, 23 non-essential minerals, and 4 heavy metals. The most abundant essential minerals were potassium (8220 mg·kg-1 DW), phosphorus (8220 mg·kg-1 DW), magnesium (744.7 mg·kg-1 DW), calcium (2396.7 mg·kg-1 DW), iron (244.7 mg·kg-1 DW), and manganese (25.6 mg·kg-1 DW). Toxic metals such as vanadium (0.2 mg·kg-1 DW), lead (0.2 mg·kg-1 DW), cadmium (2.2 mg·kg-1 DW), and arsenic (2.3 mg·kg-1 DW) were found in EAP, which pose safety considerations. Lauric acid (20.3% FA), myristoleic acid (11.20% FA), and linoleic acid (7.96% FA) were the most abundant saturated, monounsaturated, and polyunsaturated fatty acids, respectively. The lipid nutritional indices, such as IT and ω-6/ω-3, of E. andrei were within limits considered to enhance human health. A protein extract derived from EAP (EAPPE), obtained by alkaline solubilisation and pH precipitation, exhibited an isoelectric pH of ~5. The total essential amino acid content and essential amino acid index of EAPPE were 373.3 mg·g-1 and 1.36 mg·g-1 protein, respectively. Techno-functional analysis of EAPPE indicated a high foaming capacity (83.3%) and emulsion stability (88.8% after 60 min). Heat coagulation of EAPPE was greater at pH 7.0 (12.6%) compared with pH 5.0 (4.83%), corroborating the pH-solubility profile and relatively high surface hydrophobicity (1061.0). These findings demonstrate the potential of EAP and EAPPE as nutrient-rich and functional ingredients suitable as alternative food and feed material. The presence of heavy metals, however, should be carefully considered.
Collapse
Affiliation(s)
- Ruchita Rao Kavle
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | | | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin 9054, New Zealand
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - James David Morton
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand
| | | |
Collapse
|
23
|
Li G, Lan N, Huang Y, Mo C, Wang Q, Wu C, Wang Y. Preparation and Characterization of Gluten/SDS/Chitosan Composite Hydrogel Based on Hydrophobic and Electrostatic Interactions. J Funct Biomater 2023; 14:jfb14040222. [PMID: 37103311 PMCID: PMC10146719 DOI: 10.3390/jfb14040222] [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: 03/12/2023] [Revised: 03/29/2023] [Accepted: 04/11/2023] [Indexed: 04/28/2023] Open
Abstract
Gluten is a natural byproduct derived from wheat starch, possessing ideal biocompatibility. However, its poor mechanical properties and heterogeneous structure are not suitable for cell adhesion in biomedical applications. To resolve the issues, we prepare novel gluten (G)/sodium lauryl sulfate (SDS)/chitosan (CS) composite hydrogels by electrostatic and hydrophobic interactions. Specifically, gluten is modified by SDS to give it a negatively charged surface, and then it conjugates with positively charged chitosan to form the hydrogel. In addition, the composite formative process, surface morphology, secondary network structure, rheological property, thermal stability, and cytotoxicity are investigated. Moreover, this work demonstrates that the change can occur in surface hydrophobicity caused by the pH-eading influence of hydrogen bonds and polypeptide chains. Meanwhile, the reversible non-covalent bonding in the networks is beneficial to improving the stability of the hydrogels, which shows a prominent prospect in biomedical engineering.
Collapse
Affiliation(s)
- Guangfeng Li
- Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou 510642, China
| | - Ni Lan
- Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou 510642, China
| | - Yanling Huang
- Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou 510642, China
| | - Chou Mo
- Guangdong Provincial Key Laboratory of Advanced Drug Delivery, Guangdong Provincial Engineering Center of Topical Precise Drug Delivery System, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Qiaoli Wang
- Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou 510642, China
| | - Chaoxi Wu
- Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou 510642, China
- Key Laboratory of Innovative Technology Research on Natural Products and Cosmetics Raw Materials, Guangzhou 510642, China
| | - Yifei Wang
- Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou 510642, China
- Key Laboratory of Innovative Technology Research on Natural Products and Cosmetics Raw Materials, Guangzhou 510642, China
- Guangdong Provincial Biotechnology Drug & Engineering Technology Research Center, Guangzhou 510642, China
| |
Collapse
|
24
|
An HX, Ma RJ, Cao TQ, Liu C, Ji HY, Liu AJ. Preparation and anti-tumor effect of pig spleen ethanol extract against mouse S180 sarcoma cells in vivo. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.03.036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
|
25
|
Calix-Rivera CS, Villanueva M, Náthia-Neves G, Ronda F. Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients. Foods 2023; 12:foods12061345. [PMID: 36981270 PMCID: PMC10048664 DOI: 10.3390/foods12061345] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/16/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
Tef [Eragrostis tef (Zucc.) Trotter] flour is a gluten-free cereal rich in fiber, minerals, vitamins, and antioxidants, which offers a promising alternative for new food development. This study investigated the effect of microwave radiation (MW) on the techno-functional, thermal, rheological and microstructural properties of tef flours. White and brown tef grains were milled and microwaved at different moisture contents (MC) (15%, 20% and 25%) for a total irradiation time of 480 s. The morphological structure of tef flours was affected by MW treatment, and its particle size and hydration properties increased after the treatment. Lower peak, breakdown, and setback viscosities, up to 45%, 96%, and 67% below those of the control (untreated) samples, and higher pasting temperature, up to 8 °C in the 25% MC samples, were observed. From FTIR analysis a disruption of short-range molecular order was concluded, while DSC confirmed an increased stability of starch crystallites. Rheological analysis of the gels made from the treated samples revealed that MW had a structuring and stabilizing effect on all samples, leading to higher viscoelastic moduli, G' and G″, and the maximum stress the gels withstood before breaking their structure, τmax. The MC of the flours during the MWT drove the modification of the techno-functional properties of the tef flours and the gel rheological and thermal characteristics. These results suggest that MW-treated tef flours are potential ingredients for improving the technological, nutritional and sensory quality of food products.
Collapse
Affiliation(s)
- Caleb S Calix-Rivera
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
- Department of Agroindustrial Engineering, Pacific Littoral Regional University Center, National Autonomous University of Honduras (UNAH), Choluteca 51101, Honduras
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| |
Collapse
|
26
|
Li Z, Gao W, Liang J, Fan H, Yang Y, Suo B, Ai Z. Mechanism underlying the weakening effect of β-glucan on the gluten system. Food Chem 2023; 420:136002. [PMID: 37060671 DOI: 10.1016/j.foodchem.2023.136002] [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: 08/07/2022] [Revised: 03/11/2023] [Accepted: 03/19/2023] [Indexed: 04/17/2023]
Abstract
The high β-glucan content in barley disrupts the gluten network in dough. Scanning electron microscopy (SEM), differential scanning calorimetry (DSC), fourier transform infrared spectroscopy (FTIR), and solid-state nuclear magnetic resonance (NMR) techniques were used to clarify how β-glucan affected the quality of the gluten network structure with β-glucan contents of 0-2%. The results suggest that the physical hindrance of the β-glucan gel destroyed the formation of the gluten network structure. When 1.0-2.0% β-glucan was added, the percentage of α-helical structures increased significantly. When the added amount of β-glucan reached 2.0%, the sulfhydryl group (SH) content increased from 8.06 to 10.27 µmol/g, and the disulfide bond (SS) content decreased from 240.09 to 217.38 µmol/g. The interaction between β-glucan and gluten mainly resulted from the interaction of electron-withdrawing groups, such as carbonyl groups (CO) and double bond carbons (CC), and carbon atoms on the side chains of β-glucan, which play an important role in the central structure of glutenin.
Collapse
Affiliation(s)
- Zhen Li
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, Henan, PR China
| | - Wenqian Gao
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China
| | - Jingjing Liang
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China
| | - Huiping Fan
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, Henan, PR China
| | - Yong Yang
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, Henan, PR China
| | - Biao Suo
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, Henan, PR China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, Henan, PR China.
| |
Collapse
|
27
|
Liu H, Zheng C, Li Z, Xia X, Jiang D, Wang W, Zhang R, Xiang X. Inhibitory mechanism of phenolic compounds in rapeseed oil on α-amylase and α-glucosidase: Spectroscopy, molecular docking, and molecular dynamic simulation. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 289:122251. [PMID: 36542921 DOI: 10.1016/j.saa.2022.122251] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/24/2022] [Accepted: 12/14/2022] [Indexed: 06/17/2023]
Abstract
Developing naturally active components to control α-amylase/α-glucosidase activity is highly desired for preventing and managing type 2 diabetes. Rapeseed oil is rich in active phenolic compounds and seed oil is a major source of liposoluble inhibitors to these enzymes. However, it remains unclear about the interaction of phenolic compounds in rapeseed oil with α-amylase/α-glucosidase. This study found that the important phenolic compounds from rapeseed oil (Sinapic acid, SA; canolol, CAO; canolol dimer, CAO dimer) possessed effective inhibition performance against α-amylase and α-glucosidase. CAO showed the lowest and highest inhibitory effect, respectively. In the kinetics studies, the inhibition mechanism of SA/CAO/CAO dimer against α-glucosidase was non-competitive, exhibiting a different way from α-amylase. Fluorescence quenching spectra implied that the static processes were responsible for the spontaneous binding between the compounds and enzymes. Fourier-transform infrared spectroscopy (FT-IR) displayed these compounds-induced conformation alterations of α-amylase/α-glucosidase. Molecular docking revealed that SA/CAO/CAO dimer decreased the catalytic efficiency of α-amylase/α-glucosidase through hydrogen bonds, hydrophobic force, or π-π interaction. Molecular dynamics matched well with the experimental and docking results regarding the inhibitory behaviors and interactions toward α-amylase/α-glucosidase. These results demonstrated the potential benefits of phenolic compounds from rapeseed oil in antidiabetic-related activities.
Collapse
Affiliation(s)
- Huihui Liu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Chang Zheng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Ziliang Li
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Xiaoyang Xia
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Dan Jiang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Wen Wang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Ruiying Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Xia Xiang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China.
| |
Collapse
|
28
|
Cho YL, Tzou YM, Wang CC, Lee YC, Hsu LC, Liu SL, Assakinah A, Chen YH, Thi Than NA, Liu YT, Rinklebe J. Removal and concurrent reduction of Cr(VI) by thermoacidophilic Cyanidiales: a novel extreme biomaterial enlightened for acidic and neutral conditions. JOURNAL OF HAZARDOUS MATERIALS 2023; 445:130334. [PMID: 36462243 DOI: 10.1016/j.jhazmat.2022.130334] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/26/2022] [Accepted: 11/04/2022] [Indexed: 06/17/2023]
Abstract
Thermoacidophilic Cyanidiales maintain a competitive edge in inhabiting extreme environments enriched with metals. Here, species of Cyanidioschyzon merolae (Cm), Cyanidium caldarium (Cc), and Galdieria partita (Gp) were exploited to remove hexavalent chromium [Cr(VI)]. Cm and Gp could remove 168.1 and 93.7 mg g-1 of Cr(VI) at pH 2.0 and 7.0, respectively, wherein 89% and 62% of sorbed Cr on Cm and Gp occurred as trivalent chromium [Cr(III)]. Apart from surface-sorbed Cr(VI), the in vitro Cr(III) bound with polysaccharide and in vivo chromium(III) hydroxide [Cr(OH)3] attested to the reduction capability of Cyanidiales. The distribution of Cr species varied as a function of sorbed Cr amount, yet a relatively consistent proportion of Cr(OH)3, irrespective of Cr sorption capacity, was found only on Cm and Cc at pH 2.0. In conjunction with TXM (transmission X-ray microscopy) images that showed less impaired cell integrity and possible intracellular Cr distribution on Cm and Cc at pH 2.0, the in vivo Cr(OH)3 might be the key to promoting the Cr sorption capacity (≥ 152 mg g-1). Cyanidiales are promising candidates for the green and sustainable remediation of Cr(VI) due to their great removal capacity, the spontaneous reduction under oxic conditions, and in vivo accumulation.
Collapse
Affiliation(s)
- Yen-Lin Cho
- Department of Soil and Environmental Sciences, National Chung Hsing University, Taichung 40227, Taiwan
| | - Yu-Min Tzou
- Department of Soil and Environmental Sciences, National Chung Hsing University, Taichung 40227, Taiwan; Innovation and Development Center of Sustainable Agriculture, National Chung Hsing University, Taichung 40227, Taiwan
| | - Chun-Chieh Wang
- National Synchrotron Radiation Research Center, Hsinchu 30076, Taiwan
| | - Yao-Chang Lee
- National Synchrotron Radiation Research Center, Hsinchu 30076, Taiwan
| | - Liang-Ching Hsu
- National Synchrotron Radiation Research Center, Hsinchu 30076, Taiwan
| | - Shao-Lun Liu
- Department of Life Science, Tunghai University, Taichung 40704, Taiwan
| | - Afifah Assakinah
- Department of Soil and Environmental Sciences, National Chung Hsing University, Taichung 40227, Taiwan
| | - Yu-Hsien Chen
- Department of Soil and Environmental Sciences, National Chung Hsing University, Taichung 40227, Taiwan
| | - Nhu Anh Thi Than
- Department of Soil and Environmental Sciences, National Chung Hsing University, Taichung 40227, Taiwan
| | - Yu-Ting Liu
- Department of Soil and Environmental Sciences, National Chung Hsing University, Taichung 40227, Taiwan; Innovation and Development Center of Sustainable Agriculture, National Chung Hsing University, Taichung 40227, Taiwan.
| | - Jörg Rinklebe
- Laboratory of Soil, and Groundwater-Management, Institute of Foundation Engineering, Water, and Waste, Management, School of Architecture and Civil Engineering, University of Wuppertal, Wuppertal 42285, Germany
| |
Collapse
|
29
|
Yu R, Wang L, Ma Y, Zang J, Qing M, Chi Y, Chi Y. Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment. Foods 2023; 12:foods12040881. [PMID: 36832956 PMCID: PMC9957389 DOI: 10.3390/foods12040881] [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: 01/12/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
In this study, differences in the protein content and functional and physicochemical properties of four varieties of egg white (EW) were studied by adding 4-10% sucrose or NaCl and then heating them at 70 °C for 3 min. According to a high-performance liquid chromatography (HPLC) analysis, the percentages of ovalbumin, lysozyme and ovotransferrin rose with an increase in the NaCl or sucrose concentration; however, the percentages of ovomucin and ovomucoid decreased. Furthermore, the foaming properties, gel properties, particle size, α-helixes, β-sheets, sulfhydryl groups and disulfide bond content also increased, whereas the content of β-turns and random coils decreased. In addition, the total soluble protein content and functional and physicochemical properties of black bone (BB) chicken and Gu-shi (GS) EWs were higher than those of Hy-Line brown (HY-LINE) and Harbin White (HW) Ews (p < 0.05). Subsequently, transmission electron microscopy (TEM) confirmed the changes in the EW protein structure in the four varieties of Ews. As the aggregations increased, the functional and physicochemical properties decreased. The protein content and functional and physicochemical properties of Ews after heating were correlated with the concentration of NaCl and sucrose and the EW varieties.
Collapse
Affiliation(s)
- Ruihan Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lifeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yanqiu Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingnan Zang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mingmin Qing
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (Y.C.); (Y.C.); Tel.: +86-451-55191793 (Yujie Chi); Fax: +86-451-55190577 (Yujie Chi)
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (Y.C.); (Y.C.); Tel.: +86-451-55191793 (Yujie Chi); Fax: +86-451-55190577 (Yujie Chi)
| |
Collapse
|
30
|
Vela AJ, Villanueva M, Náthia-Neves G, Ronda F. Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours. Foods 2023; 12:foods12030484. [PMID: 36766012 PMCID: PMC9914575 DOI: 10.3390/foods12030484] [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: 12/18/2022] [Revised: 01/10/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final characteristics of US-treated gluten-free flours (rice, brown tef, corn and quinoa). US treatment parameters were constant, and two water removal methods were studied: freeze-drying and centrifugation + drying. The elimination of water by centrifugation resulted in the loss of solubilized compounds from the treated flours, which led to important differences between the final characteristics of US-treated flours. Ultrasonication resulted in the reduction of flours' particle size and modification of their color parameters. Techno-functional properties were modified by US treatment, where the water removal method was more influential in whole grain samples (brown tef and quinoa). Few differences were found in thermal properties among pairs of US-treated samples, indicative that the effect caused to starch was mainly attributed to ultrasonication conditions than to the drying method. The water removal method markedly influenced the pasting properties of US-treated flours, resulting in lower profiles when freeze-drying was applied and higher profiles when flours were retrieved by centrifugation. Gels made with tef, corn and quinoa presented reduced tan(δ)₁ values after sonication, while gels made with rice did not show any modification. The water removal method is a decisive step in US treatments, defining the final characteristics of the treated matter, and having a great influence in the modification attributed to ultrasonication.
Collapse
|
31
|
He P, Xu H, Yang C, Yu D, Liu Y, Du J, Li Y. Unveiling the inhibitory mechanism of aureusidin targeting xanthine oxidase by multi-spectroscopic methods and molecular simulations. RSC Adv 2023; 13:1606-1616. [PMID: 36688063 PMCID: PMC9827282 DOI: 10.1039/d2ra06997k] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Accepted: 12/27/2022] [Indexed: 01/10/2023] Open
Abstract
Xanthine oxidase (XO) is a key target for gout treatment. Great efforts have been made towards the discovery and development of new XO inhibitors. Aureusidin (AUR), a natural compound, emerges as the second reported XO inhibitor with an aurone skeleton with an IC50 value of 7.617 ± 0.401 μM in vitro. The inhibitory mechanism of AUR against XO was explored through enzyme kinetic studies, multi-spectroscopic methods, computer simulation techniques, and ADME prediction. The results showed that AUR acts as a rapid reversible and mixed-type XO inhibitor and its binding to XO was driven by hydrogen bonding and hydrophobic interaction. Moreover, AUR presented a strong fluorescence quenching effect through a static quenching process and induced a conformation change of XO. Its binding pattern with XO was revealed through molecular docking, and its affinity toward XO was enhanced through interactions with key amino acid residues in the active pocket of XO. Further, AUR demonstrated good stability and pharmacokinetic behavior properties in molecular dynamics simulation and ADME prediction. In short, the current work clarified in depth the inhibitory mechanism of AUR on XO firstly and then provided fresh insights into its further development as a natural potent XO inhibitor with aurone skeleton.
Collapse
Affiliation(s)
- Pei He
- School of Chemical Engineering, Sichuan UniversityChengdu610065China+86 28 8540 5220
| | - Haiqi Xu
- School of Chemical Engineering, Sichuan UniversityChengdu610065China+86 28 8540 5220
| | - Can Yang
- School of Chemical Engineering, Sichuan UniversityChengdu610065China+86 28 8540 5220
| | - Dehong Yu
- School of Chemical Engineering, Sichuan UniversityChengdu610065China+86 28 8540 5220
| | - Yi Liu
- School of Chemical Engineering, Sichuan UniversityChengdu610065China+86 28 8540 5220
| | - Jiana Du
- School of Chemical Engineering, Sichuan UniversityChengdu610065China+86 28 8540 5220
| | - Yanfang Li
- School of Chemical Engineering, Sichuan UniversityChengdu610065China+86 28 8540 5220
| |
Collapse
|
32
|
Wang Z, Zhao H, Tao H, Yu B, Cui B, Wang Y. Ultrasound improves the physicochemical and foam properties of whey protein microgel. Front Nutr 2023; 10:1140737. [PMID: 37113296 PMCID: PMC10126503 DOI: 10.3389/fnut.2023.1140737] [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: 02/02/2023] [Accepted: 03/14/2023] [Indexed: 04/29/2023] Open
Abstract
Whey protein microgel (WPM) is an emerging multifunctional protein particle and methods to improve its functional properties are continuously being explored. We developed a method to prepare WPM by heat-induced self-assembly under different ultrasound power (160, 320, 480, and 640 W/cm2) and characterized the particle size, surface hydrophobicity, disulfide bond, viscosity, and foam properties of WPM. Ultrasound increased the particle size of WPM-160 W to 31 μm. However, the increase in ultrasound power gradually reduced the average particle size of samples. The intrinsic fluorescence spectrum showed that ultrasound unfolded the structure of whey protein and exposed more hydrophobic groups, which increased the surface hydrophobicity of WPM. In addition, infrared spectroscopy suggested ultrasound decreased the α-helix content of WPM, implying an increase in the flexibility of protein molecules. The disulfide bond of WPM was broken by ultrasound, and the content of the-SH group increased correspondingly. The rheology indicated that the apparent viscosity decreased with the increase of ultrasonic power. Compared with the control, the ultrasonicated WPM displayed higher foam ability. Ultrasound improved the foam stability of WPM-160 W but destroyed the foam stability of other samples. These results suggest that proper ultrasound treatment can improve the physicochemical and foam properties of WPM.
Collapse
Affiliation(s)
- Zhaoxin Wang
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Haibo Zhao
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Haiteng Tao
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bin Yu
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- *Correspondence: Bin Yu,
| | - Bo Cui
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
- Bo Cui,
| | - Yan Wang
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang, China
| |
Collapse
|
33
|
Zhang X, Tian Y, Mu M, Hao Z, Zhang J, Wang Q, Liang Y, Wang J. Trehalose-induced changes in the aggregation behavior and structural properties of wheat gluten. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
|
34
|
Salgado AM, Ozturk OK, Hamaker BR, Campanella OH. Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
35
|
Camerlingo C, Portaccio M, d’Apuzzo F, Nucci L, Perillo L, Lepore M. μ-FTIR, μ-Raman, and SERS Analysis of Amide I Spectral Region in Oral Biofluid Samples during Orthodontic Treatment. SENSORS (BASEL, SWITZERLAND) 2022; 22:7874. [PMID: 36298224 PMCID: PMC9609434 DOI: 10.3390/s22207874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 10/03/2022] [Accepted: 10/11/2022] [Indexed: 06/16/2023]
Abstract
Gingival crevicular fluid (GCF) is a site-specific exudate deriving from the epithelium lining of the gingival sulcus. GCF analysis provides a simple and noninvasive diagnostic procedure to follow-up periodontal and bone remodeling in response to diseases or mechanical stimuli such as orthodontic tooth movement (OTM). In recent years, the use of vibrational spectroscopies such as Fourier Transform Infrared and Raman microspectroscopy and Surface-Enhanced Raman spectroscopy contributed to characterizing changes in GCF during fixed orthodontic treatment. Amide I band plays a relevant role in the analysis of these changes. The aim of this study was to investigate the spectroscopy response of Amide I depending on the OTM process duration. A model based on Gaussian-Lorentzian curves was used to analyze the infrared spectra, while only Lorentzian functions were used for Raman and SERS spectra. Changes induced by the OTM process in subcomponents of the Amide I band were determined and ascribed to secondary structure modification occurring in proteins. The vibrational spectroscopies allow us to efficiently monitor the effects of the orthodontic force application, thus gaining increasing attention as tools for individual patient personalization in clinical practice.
Collapse
Affiliation(s)
- Carlo Camerlingo
- CNR-SPIN, Consiglio Nazionale delle Ricerche, Istituto Superconduttori, Materiali Innovativi e Dispositivi, 80078 Pozzuoli, Italy
| | - Marianna Portaccio
- Dipartimento di Medicina Sperimentale, Università della Campania “L. Vanvitelli”, Via S. Maria di Costantinopoli 16, 80138 Napoli, Italy
| | - Fabrizia d’Apuzzo
- Dipartimento Multidisciplinare di Specialità Medico-Chirurgiche e Odontoiatriche, Università degli Studi della Campania Luigi Vanvitelli, 80138 Napoli, Italy
| | - Ludovica Nucci
- Dipartimento Multidisciplinare di Specialità Medico-Chirurgiche e Odontoiatriche, Università degli Studi della Campania Luigi Vanvitelli, 80138 Napoli, Italy
| | - Letizia Perillo
- Dipartimento Multidisciplinare di Specialità Medico-Chirurgiche e Odontoiatriche, Università degli Studi della Campania Luigi Vanvitelli, 80138 Napoli, Italy
| | - Maria Lepore
- Dipartimento di Medicina Sperimentale, Università della Campania “L. Vanvitelli”, Via S. Maria di Costantinopoli 16, 80138 Napoli, Italy
| |
Collapse
|
36
|
Borba A, Gómez-Zavaglia A. Infrared spectroscopy: an underexploited analytical tool for assessing physico-chemical properties of food products and processing. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
37
|
Solaesa ÁG, Villanueva M, Vela AJ, Ronda F. Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments. Int J Biol Macromol 2022; 222:1768-1777. [PMID: 36195232 DOI: 10.1016/j.ijbiomac.2022.09.262] [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: 02/24/2022] [Revised: 09/16/2022] [Accepted: 09/28/2022] [Indexed: 11/05/2022]
Abstract
Microwave radiation (MW) is an environment-friendly technology used to physically modify flours. Rice flour was MW-treated at different moisture content (MC) (3 %, 8 %, 13 %, 15 %, 20 % and 30 %). In vitro starch digestibility was determined and related to the changes caused by MW treatment to flours' structure and thermal properties, which were influenced by MC. A reduction of 49 % and 65 % in the gelatinization enthalpy of samples treated at 20 % and 30 %MC denoted a partial gelatinization. A loss of granular crystallinity in treated samples was confirmed by XR-diffraction and FTIR, particularly at 15 %, 20 % and 30 %MC. MW promoted the formation of random-coil, α-helix and β-turn protein structure, and the disappearance of LF-β-sheet. Morphological differences were found between samples treated at 8 %MC (loss of polygonal structure, protein layer covering granules' surface and small holes) and 30 %MC (rounded and aggregated granules, covered with exudate amylose). In vitro starch digestibility revealed that samples treated at 20 % and 30 %MC showed 40 % and 47 % higher rapidly digestible starch, 48 % and 70 % lower slowly digestible starch and 90 % lower resistant starch than the untreated flour. Flour MC in MW-treatment allowed the modulation of structural and thermal characteristics of rice flour and consequently its starch hydrolysis rate.
Collapse
Affiliation(s)
- Ángela García Solaesa
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain; Faculty of Health Sciences, Santa Teresa de Jesús Catholic University of Ávila, Ávila, Spain
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain
| | - Antonio J Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain.
| |
Collapse
|
38
|
Molecular Characterization and SNP-Based Molecular Marker Development of Two Novel High Molecular Weight Glutenin Genes from Triticum spelta L. Int J Mol Sci 2022; 23:ijms231911104. [PMID: 36232404 PMCID: PMC9570065 DOI: 10.3390/ijms231911104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/09/2022] [Accepted: 09/11/2022] [Indexed: 11/18/2022] Open
Abstract
Spelt wheat (Triticum spelta L., 2n=6x=42, AABBDD) is a valuable source of new gene resources for wheat genetic improvement. In the present study, two novel high molecular weight glutenin subunits (HMW-GS) 1Ax2.1* at Glu-A1 and 1By19* at Glu-B1 from German spelt wheat were identified. The encoding genes of both subunits were amplified and cloned by allele-specific PCR (AS-PCR), and the complete sequences of open reading frames (ORF) were obtained. 1Ax2.1* with 2478 bp and 1By19* with 2163 bp encoded 824 and 720 amino acid residues, respectively. Molecular characterization showed that both subunits had a longer repetitive region, and high percentage of α-helices at the N- and C-termini, which are beneficial for forming superior gluten macropolymers. Protein modelling by AlphaFold2 revealed similar three-diamensional (3D) structure features of 1Ax2.1* with two x-type superior quality subunits (1Ax1 and 1Ax2*) and 1By19* with four y-type superior quality subunits (1By16, 1By9, 1By8 and 1By18). Four cysteine residues in the three x-type subunits (1Ax2.1*, 1Ax1 and 1Ax2*) and the cysteine in intermediate repeat region of y-type subunits were not expected to participate in intramolecular disulfide bond formation, but these cysteines might form intermolecular disulfide bonds with other glutenins and gliadins to enhance gluten macropolymer formation. The SNP-based molecular markers for 1Ax2.1* and 1By19* genes were developed, which were verified in different F2 populations and recombination inbred lines (RILs) derived from crossing between spelt wheat and bread wheat cultivars. This study provides data on new glutenin genes and molecular markers for wheat quality improvement.
Collapse
|
39
|
Dai Y, Gao H, Zeng J, Liu Y. Aggregation properties and structure of chia seed gum and gluten protein mixtures after freezing storage. Int J Biol Macromol 2022; 221:1093-1102. [PMID: 36113588 DOI: 10.1016/j.ijbiomac.2022.09.067] [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: 06/16/2022] [Revised: 08/11/2022] [Accepted: 09/07/2022] [Indexed: 11/24/2022]
Abstract
Chia seed gum (CSG) plays an important role in the aggregation and structural properties of gluten protein. The experimental results showed that adding 1.0 % CSG increased the freezing rate and shortened the freezing time by 42.3 % compared with gluten without CSG. At the same time, CSG had no significant effect on the composition of the gluten subunit but could better control the change in binding water and delay the structural deterioration caused by the extension of time (30 d). The viscoelasticity of gluten was increased, but only with the addition of 0.2-0.6 % CSG. In addition, it increased the denaturation transition temperature (Tp) and the degradation temperature (Td) of gluten protein to reduce the occurrence of recrystallization and resist pyrolysis. During frozen storage, gluten can form fine ice crystals and inhibit the transformation of α-helices and β-turns to random coils and β-sheets, which is more conducive to long-term frozen storage.
Collapse
Affiliation(s)
- Yunfei Dai
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yufen Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| |
Collapse
|
40
|
Du Y, Li W, Mariga AM, Fang Y, Sun X, Hu Q, Pei F. Effect of
Auricularia auricula
polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yifei Du
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Wen Li
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Alfred Mugambi Mariga
- Faculty of Agriculture and Food Science Meru University of Science and Technology Meru County, P.O Box 972‐602400 Kenya
| | - Yong Fang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Xinyang Sun
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Qiuhui Hu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Fei Pei
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| |
Collapse
|
41
|
Ozturk OK, Salgado AM, Holding DR, Campanella OH, Hamaker BR. Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
42
|
Cyanophycin Granule Polypeptide: a Neglected High Value-Added Biopolymer, Synthesized in Activated Sludge on a Large Scale. Appl Environ Microbiol 2022; 88:e0074222. [PMID: 35862662 PMCID: PMC9317870 DOI: 10.1128/aem.00742-22] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Recovery of microbial synthetic polymers with high economic value and market demand in activated sludge has attracted extensive attention. This work analyzed the synthesis of cyanophycin granule peptide (CGP) in activated sludge and its adsorption capacity for heavy metals and dyes. The distribution and expression of synthetic genes for eight biopolymers in two wastewater treatment plants (WWTPs) were analyzed by metagenomics and metatranscriptomics. The results indicate that the abundance and expression level of CGP synthase (cphA) are similar to those of polyhydroxyalkanoate polymerase, implying high synthesis of CGP in activated sludges. CGP in activated sludge is mainly polymerized from aspartic acid and arginine, and its secondary structure is mainly β-sheet. The crude yields of CGP are as high as 104 ± 26 and 76 ± 13 mg/g dry sludge in winter and in summer, respectively, comparable to those of polyhydroxyalkanoate and alginate. CGP has a stronger adsorption capacity for anionic pollutants (Cr (VI) and methyl orange) than for cationic pollutants because it is rich in guanidine groups. This study highlights prospects for recovery and application of CGP from WWTPs. IMPORTANCE The conversion of organic pollutants into bioresources by activated sludge can reduce the carbon dioxide emission of wastewater treatment plants. Identification of new high value-added biopolymers produced by activated sludge is beneficial to recover bioresources. Cyanophycin granule polypeptide (CGP), first discovered in cyanobacteria, has unique chemical and material properties suitable for industrial food, medicine, cosmetics, water treatment, and agriculture applications. Here, we revealed for the first time that activated sludge has a remarkable ability to produce CGP. These findings could further facilitate the conversion of wastewater treatment plants into resource recycling plants.
Collapse
|
43
|
Yu F, Khan AUR, Zheng H, Li X, El-Newehy M, El-Hamshary H, Morsi Y, Li J, Wu J, Mo X. A photocrosslinking antibacterial decellularized matrix hydrogel with nanofiber for cutaneous wound healing. Colloids Surf B Biointerfaces 2022; 217:112691. [PMID: 35834997 DOI: 10.1016/j.colsurfb.2022.112691] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 06/20/2022] [Accepted: 07/04/2022] [Indexed: 12/23/2022]
Abstract
ddECMMA is the methacrylating product of decellularized dermal extracellular matrix with biological signals and capable of photocrosslinking. Thiolated chitosan (TCS) is an effective antibacterial component. PCLPBA is a kind of plasma-treated polycaprolactone nanofiber dispersions (PCLP) that regulates macrophage polarization and promotes angiogenesis. In this study, we obtained ddECMMA via methacrylation reaction. TCS was prepared by reaction between chitosan and thioglycolic acid. PCLPBA was fabricated via reaction between PCLP and 3-buten-1-amine. TCS and PCLPBA were mixed in ddECMMA solution and photocrosslinked to form DTP4 hydrogel. The hydrogel showed rapid gelation, good mechanical strength, antibacterial and antioxidant properties. When it was cocultured with NIH 3T3 cells, the cells showed good morphology and proliferation rate. After applying it to the full-thickness cutaneous wound, wounds almost healed in 2 weeks via re-epithelialization and neovascularization with negligible scar tissue. The results indicate that DTP4 hydrogel is a promising candidate for clinic skin wound healing.
Collapse
Affiliation(s)
- Fan Yu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Shanghai Engineering Research Center of Nano-Biomaterials and Regenerative Medicine, College of Biological Science and Medical Engineering, Donghua University, Songjiang, Shanghai 201600, China
| | - Atta Ur Rehman Khan
- Department of Biotechnology, The University of Azad Jammu and Kashmir, Muzaffarabad, Pakistan
| | - Hui Zheng
- Department of Thoracic Surgery, Shanghai Pulmonary Hospital, Tongji University School of Medicine, Shanghai, China
| | - Xiaotong Li
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Shanghai Engineering Research Center of Nano-Biomaterials and Regenerative Medicine, College of Biological Science and Medical Engineering, Donghua University, Songjiang, Shanghai 201600, China
| | - Mohamed El-Newehy
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Hany El-Hamshary
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Yosry Morsi
- Faculty of Engineering and Industrial Sciences, Swinburne University of Technology, Boroondara, VIC 3122, Australia
| | - Jun Li
- Department of Orthopedics, Shanghai Tenth People's Hospital, School of medicine, Tongji University, Shanghai 200072, China.
| | - Jinglei Wu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Shanghai Engineering Research Center of Nano-Biomaterials and Regenerative Medicine, College of Biological Science and Medical Engineering, Donghua University, Songjiang, Shanghai 201600, China.
| | - Xiumei Mo
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Shanghai Engineering Research Center of Nano-Biomaterials and Regenerative Medicine, College of Biological Science and Medical Engineering, Donghua University, Songjiang, Shanghai 201600, China.
| |
Collapse
|
44
|
Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02331-1] [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]
|
45
|
Zhou T, Zhang L, Zhao R, Liu Q, Liu W, Hu H. Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles. Food Res Int 2022; 156:111112. [DOI: 10.1016/j.foodres.2022.111112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 02/27/2022] [Accepted: 03/07/2022] [Indexed: 01/11/2023]
|
46
|
Differences in protein composition and functional properties of egg whites from four chicken varieties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
47
|
Fanari F, Carboni G, Desogus F, Grosso M, Wilhelm M. A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02799-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractRheological measurements and FTIR spectroscopy were used to characterize different doughs, obtained by commercial and monovarietal durum wheat flours (Cappelli and Karalis). Rheological frequency sweep tests were carried out, and the Weak Gel model, whose parameters may be related to gluten network extension and strength, was applied. IR analysis mainly focused on the Amide III band, revealing significant variations in the gluten network. Compared to the other varieties, Karalis semolina showed a higher amount of α-helices and a lower amount of β-sheets and random structures. Spectroscopic and rheological data were then correlated using Partial Least Squares regression (PLS) coupled with the Variable Importance in Projection (VIP) technique. The combined use of the techniques provided useful insights into the interplay among protein structures, gluten network features, and rheological properties. In detail, β-sheets and α-helices protein conformations were shown to significantly affect the gluten network's mechanical strength.
Collapse
|
48
|
Wang J, Li A, Hu J, Zhang B, Liu J, Zhang Y, Wang S. Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles. Front Nutr 2022; 9:823432. [PMID: 35252303 PMCID: PMC8891372 DOI: 10.3389/fnut.2022.823432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Accepted: 01/05/2022] [Indexed: 01/05/2023] Open
Abstract
The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The in vitro digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products.
Collapse
Affiliation(s)
- Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Ang Li
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jiaqiang Hu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Bowei Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jingmin Liu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| |
Collapse
|
49
|
Nhouchi Z, Botosoa EP, Chèné C, Karoui R. Mid infrared as a tool to study the conformational structure of starch and proteins with oil addition during gelatinization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113093] [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]
|
50
|
How to improve the efficiency of biocatalysis in non-aqueous pure deep eutectic solvents: A case study on the lipase-catalyzed transesterification reaction. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108336] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|