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Xie Y, Li H, Deng Z, Peng H, Yu Y, Zhang B. Preparation and characterization of a new food-grade Pickering emulsion stabilized by mulberry-leaf protein nanoparticles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39271605 DOI: 10.1002/jsfa.13898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 08/25/2024] [Accepted: 09/02/2024] [Indexed: 09/15/2024]
Abstract
BACKGROUND Food-grade Pickering particles, particularly plant proteins, have attracted significant interest due to their bio-based nature, environmental friendliness, and edibility. Mulberry-leaf protein (MLP) is a high-quality protein with rich nutritional value and important functional properties. It has special amphoteric and emulsifying characteristics, making it valuable for use in Pickering emulsions. This study aimed to investigate the feasibility of using MLP nanoparticles as solid particles to stabilize Pickering emulsions. RESULTS The particle size of MLP nanoparticles was less than 300 nm under neutral and alkaline conditions. At pH 9, the zeta potential value reached -34.3 mV, indicating the electrostatic stability of the particles. As ion concentration increased, the particle size of MLP nanoparticles increased, and the zeta potential decreased. Throughout the storage process, no obvious aggregation or precipitation was observed in the dispersion of MLP nanoparticles, indicating strong stability. The particle size of the Pickering emulsion decreased with the increase in protein concentration. When the protein concentration was low, the particles on the oil-water interface became sparse, resulting in poor stability of the prepared emulsion and making it susceptible to aggregation and thus larger particle sizes. Increasing the oil-phase ratio to 70% (v/v) promotes the formation of Pickering emulsions, which exhibit exceptional stability when MLP nanoparticles are fixed at a concentration of 20 mg mL-1. CONCLUSION The overall findings indicated that MLP nanoparticles have potential as food-grade materials for Pickering emulsions, marking a novel application of these nanoparticles in the food industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yingshan Xie
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, China
| | - Han Peng
- Department of Food Science and Technology, University of California, Davis, California, USA
| | - Yanfang Yu
- Jiangxi Cash Crops Institute, Nanchang, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, China
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Wang Y, Xie Z, Wu X, Du L, Chong Z, Liu R, Han J. Porcine Intestinal Mucosal Peptides Target Macrophage-Modulated Inflammation and Alleviate Intestinal Homeostasis in Dextrose Sodium Sulfate-Induced Colitis in Mice. Foods 2024; 13:162. [PMID: 38201190 PMCID: PMC10778919 DOI: 10.3390/foods13010162] [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: 12/06/2023] [Revised: 12/28/2023] [Accepted: 12/31/2023] [Indexed: 01/12/2024] Open
Abstract
Porcine intestinal mucosal proteins are novel animal proteins that contain large amounts of free amino acids and peptides. Although porcine intestinal mucosal proteins are widely used in animal nutrition, the peptide bioactivities of their enzymatic products are not yet fully understood. In the present study, we investigated the effect of porcine intestinal mucosal peptides (PIMP) on the RAW264.7 cell model of LPS-induced inflammation. The mRNA expression of inflammatory factors (interleukin 6, tumor necrosis factor-α, and interleukin-1β) and nitrous oxide levels were all measured by quantitative real-time PCR and cyclooxygenase-2 protein expression measured by Western blot. To investigate the modulating effect of PIMP and to establish a model of dextran sodium sulfate (DSS)-induced colitis in mice, we examined the effects of hematoxylin-eosin staining, myeloperoxidase levels, pro-inflammatory factor mRNA content, tight junction protein expression, and changes in intestinal flora. Nuclear factor κB pathway protein levels were also assessed by Western blot. PIMP has been shown in vitro to control inflammatory responses and prevent the activation of key associated signaling pathways. PIMP at doses of 100 and 400 mg/kg/day also alleviated intestinal inflammatory responses, reduced tissue damage caused by DSS, and improved intestinal barrier function. In addition, PIMP at 400 mg/kg/day successfully repaired the dysregulated gut microbiota and increased short-chain fatty acid levels. These findings suggest that PIMP may positively influence inflammatory responses and alleviate colitis. This study is the first to demonstrate the potential of PIMP as a functional food for the prevention and treatment of colitis.
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Affiliation(s)
- Yucong Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Y.W.); (Z.X.); (X.W.); (L.D.); (Z.C.)
| | - Zhixin Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Y.W.); (Z.X.); (X.W.); (L.D.); (Z.C.)
| | - Xiaolong Wu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Y.W.); (Z.X.); (X.W.); (L.D.); (Z.C.)
| | - Lei Du
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Y.W.); (Z.X.); (X.W.); (L.D.); (Z.C.)
| | - Zhengchen Chong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Y.W.); (Z.X.); (X.W.); (L.D.); (Z.C.)
| | - Rongxu Liu
- Heilongjiang Green Food Science Research Institute, Harbin 150030, China;
| | - Jianchun Han
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Y.W.); (Z.X.); (X.W.); (L.D.); (Z.C.)
- Heilongjiang Green Food Science Research Institute, Harbin 150030, China;
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He P, Zhang Y, Chen R, Tong Z, Zhang M, Wu H. The maca protein ameliorates DSS-induced colitis in mice by modulating the gut microbiota and production of SCFAs. Food Funct 2023; 14:10329-10346. [PMID: 37955225 DOI: 10.1039/d3fo03654e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2023]
Abstract
Maca is a functional food with anti-inflammatory activity, and it is rich in protein. Currently, inflammatory bowel disease (IBD) is a common gastrointestinal disease. However, there is little research focusing on the effect of maca protein (MCP) on IBD. In this study, we extracted MCP from maca root and explored its effect and mechanism on improving dextran sodium sulfate (DSS)-induced IBD in mice. The results indicated that MCP intervention alleviated the clinical symptoms and colon tissue damage of mice with DSS-induced colitis and inhibited the expression of inflammatory factors. Moreover, it can modulate the gut microbiota composition in mice with DSS-induced colitis. The regulation is achieved by reducing the relative abundance of the IBD-exacerbating key bacterial genera: Lachnospiraceae_NK4A136_group, Bacteroides, Desulfovibrio, Prevotella, Helicobacter and Sutterella, while increasing the relative abundance of the IBD-alleviating key bacterial genera: norank_f_Muribaculaceae, Lactobacillus, Oscillospira, Akkermansia and Bifidobacterium. MCP can also promote the production of short-chain fatty acids (SCFAs). The further western blotting results indicated that MCP can regulate the Treg/Th17 immune balance in mice with colitis via the SCFAs-GPR41/43/HDAC1 signaling pathway. Overall, MCP can alleviate colitis by comprehensively regulating the gut microbiota and inflammatory response. It may be a promising functional component that reduces the risk of colitis by maintaining intestinal health.
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Affiliation(s)
- Ping He
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Yizhe Zhang
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Ruyang Chen
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Zhaoli Tong
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Mengmeng Zhang
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, 510225, China.
| | - Hui Wu
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
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Zhao L, Ouyang D, Cheng X, Zhou X, Lin L, Wang J, Wu Q, Jia J. Multi-frequency ultrasound-assisted cellulase extraction of protein from mulberry leaf: Kinetic, thermodynamic, and structural properties. ULTRASONICS SONOCHEMISTRY 2023; 99:106554. [PMID: 37567039 PMCID: PMC10432955 DOI: 10.1016/j.ultsonch.2023.106554] [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: 06/09/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
The effects of different extraction methods (traditional extraction, ultrasound extraction, cellulase extraction, and ultrasound-assisted cellulase extraction) on the yield of mulberry leaf protein (MLP) were investigated, and the results revealed that multi-frequency ultrasound-assisted cellulase extraction was the most efficient extraction method. The mechanism of the synergistic extraction method used to efficiently extract protein from mulberry leave was investigated, focusing on the kinetics and thermodynamics of the enzymatic process. The results revealed that kinetic parameters KM decreased by 14.07% and kA increased by 5.02%, and the thermodynamic parameters Ea, ΔH, and ΔS decreased by 44.81%, 48.41%, and 21.12 %, respectively, following the process of multi-frequency ultrasound (MFU) pretreatment. The spectral analysis with fluorescence spectra manifested that ultrasound exposed hydrophobic groups and induced molecular unfolding of MLP. Atomic force microscope showed that ultrasound decreased particle size while increasing flexibility of MLP. The effect of ultrasound increases the binding frequency of cellulase and substrates, resulting in greater affinity between the two and promoting the solubilization of MLP. This study provides a theoretical basis to improve the application prospects of MLP.
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Affiliation(s)
- Li Zhao
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Dongyan Ouyang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Xinya Cheng
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Xiaotao Zhou
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Lebo Lin
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Jun Wang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Qiongying Wu
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China.
| | - Junqiang Jia
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China.
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Sun C, Li H, Hui X, Ma Y, Yin Z, Chen Q, Chen C, Wu H, Wu X. Protective Effects of Mulberry ( Morus atropurpurea Roxb.) Leaf Protein Hydrolysates and Their In Vitro Gastrointestinal Digests on AAPH-Induced Oxidative Stress in Human Erythrocytes. Foods 2023; 12:3468. [PMID: 37761177 PMCID: PMC10528887 DOI: 10.3390/foods12183468] [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: 08/06/2023] [Revised: 09/03/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
Mulberry leaf protein hydrolysates (HMP), and their in vitro gastrointestinal digests (GHMP), have shown favorable chemical antioxidant activities. The aim of this study is to investigate the potential protective effects of HMP and GHMP against 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress in human erythrocytes. The inhibition rate of hemolysis, the reactive oxygen species (ROS) level, the concentration of malondialdehyde (MDA), the reduced glutathione (GSH) and oxidized glutathione (GSSH), and the enzymatic activities of total superoxide dismutase (SOD), catalase (CAT), and cellular glutathione peroxidase (GSH-Px) were evaluated as the biomarkers of oxidative status in human erythrocytes. The results showed that HMP and GHMP effectively inhibit the occurrence of erythrocyte hemolysis in the range of 0.025-1.0 mg/mL, and the inhibition rates of HMP and GHMP reached 92% and 90% at concentrations of 0.4 mg/mL and 1.0 mg/mL, respectively. HMP and GHMP reduced the AAPH-induced oxidative hemolysis damage via suppressing the generation of ROS by inhibiting the formation of MDA, maintaining the balance of GSH/GSSG, and preserving the activities of the antioxidant enzymes, including SOD, GSH-Px, and CAT. Our findings revealed that both HMP and GHMP could be used as natural antioxidants, and have the potential for further application in the development of functional foods.
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Affiliation(s)
- Chongzhen Sun
- School of Public Health, Guangdong Pharmaceutical University, Jianghai Avenue 283, Haizhu District, Guangzhou 510006, China; (C.S.); (H.L.); (Z.Y.); (Q.C.)
| | - Hongyan Li
- School of Public Health, Guangdong Pharmaceutical University, Jianghai Avenue 283, Haizhu District, Guangzhou 510006, China; (C.S.); (H.L.); (Z.Y.); (Q.C.)
| | - Xiaodan Hui
- Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, China;
| | - Yurong Ma
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Zhina Yin
- School of Public Health, Guangdong Pharmaceutical University, Jianghai Avenue 283, Haizhu District, Guangzhou 510006, China; (C.S.); (H.L.); (Z.Y.); (Q.C.)
| | - Qingsong Chen
- School of Public Health, Guangdong Pharmaceutical University, Jianghai Avenue 283, Haizhu District, Guangzhou 510006, China; (C.S.); (H.L.); (Z.Y.); (Q.C.)
| | - Cong Chen
- Department of Food Science and Engineering, Jinan University, Huangpu Road 601, Guangzhou 510632, China;
| | - Hui Wu
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiyang Wu
- Department of Food Science and Engineering, Jinan University, Huangpu Road 601, Guangzhou 510632, China;
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Li X, Qiao G, Chu L, Lin L, Zheng G. Smilax china L. Polysaccharide Alleviates Dextran Sulphate Sodium-Induced Colitis and Modulates the Gut Microbiota in Mice. Foods 2023; 12:foods12081632. [PMID: 37107427 PMCID: PMC10137970 DOI: 10.3390/foods12081632] [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: 02/11/2023] [Revised: 03/27/2023] [Accepted: 03/31/2023] [Indexed: 04/29/2023] Open
Abstract
This work aimed to investigate the preventive effect of Smilax china L. polysaccharide (SCP) on dextran sulfate sodium (DSS)-induced ulcerative colitis (UC) in mice. Smilax china L. polysaccharide was isolated by hot water extraction, ethanol precipitation, deproteinization, and purification using DEAE-cellulose column chromatography to yield three polysaccharides: SCP_C, SCP_A, and SCP_N. Acute colitis was induced by administering 3% (w/v) DSS in drinking water for 7 days. Sulfasalazine, SCP_C, SCP_A, and SCP_N were administered by gavage for 9 days. SCP_C, SCP_A, and SCP_N could significantly improve symptoms, as evidenced by the declining disease activity index (DAI), decreased spleen weight, increased length of the colon, and improved colonic histology. Moreover, SCP_C, SCP_A, and SCP_N increased serum glutathione and decreased the levels of pro-inflammatory cytokines, malondialdehyde, nitric oxide, and myeloperoxidase in colon tissues. Additionally, SCP_C, SCP_A, and SCP_N modulated gut microbiota via ascending the growth of Lachnospiraceae, Muribaculaceae, Blautia, and Mucispirillum and descending the abundance of Akkermansiaceae, Deferribacteraceae, and Oscillibacter in mice with UC. The results suggested that Smilax china L. polysaccharide ameliorates oxidative stress, balances inflammatory cytokines, and modulates gut microbiota, providing an effective therapeutic strategy for UC in mice.
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Affiliation(s)
- Xin Li
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Gaoxiang Qiao
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lulu Chu
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lezhen Lin
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Guodong Zheng
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
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7
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Lv R, Sun N, Mao C, Zheng Z, Lin S. Prevention and potential repair of colitis: Beneficial effects and regulatory mechanisms of food-derived anti-inflammatory peptides. Crit Rev Food Sci Nutr 2023; 64:8184-8202. [PMID: 37017113 DOI: 10.1080/10408398.2023.2197068] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/06/2023]
Abstract
Intestinal inflammatory diseases are increasingly prevalent worldwide, and their pathogenesis is still not fully understood. As of late, studies have discovered that food-derived peptides have specific anti-inflammatory activity and can play a positive role in intestinal health. At the same time, it has broad application prospects in the prevention and treatment of colitis because of its wide source, fast absorption, and high safety. This article reviews the structure-activity and quantity-effect relationships of food-derived peptides for their anti-inflammatory effects. It then discusses their mechanism of action in inhibiting colitis from four aspects. Food-derived anti-inflammatory peptides can delay the progression of the disease by stimulating innate immunity, inhibiting inflammation, and promoting wound healing. Further experiments showed that food-derived anti-inflammatory peptides could prevent and treat colitis through four mechanisms: (a) regulation of inflammatory cytokines; (b) regulation of inflammatory pathways; (c) regulation of intestinal epithelial barrier; (d) regulation of intestinal flora balance. However, due to the treatment of colitis having limitations, there is an urgent to develop food-derived anti-inflammatory peptides as a treatment or adjunctive treatment for colitis. This review highlights the positive effects of food-derived peptides on colitis and anticipates the appearance of mitigating peptides for the therapy of colitis.
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Affiliation(s)
- Renzhi Lv
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Chuwen Mao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Zhihong Zheng
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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Chen Y, Zhang Y, Qi Q, Liang F, Wang N, Chen Q, Li X, Sun S, Wang X, Bai K, Wang W, Jiao Y. Preparation and activity evaluation of angiotensin-I converting enzyme inhibitory peptides from protein hydrolysate of mulberry leaf. Front Nutr 2023; 9:1064526. [PMID: 36825069 PMCID: PMC9941179 DOI: 10.3389/fnut.2022.1064526] [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: 10/08/2022] [Accepted: 11/04/2022] [Indexed: 02/10/2023] Open
Abstract
Angiotensin-I converting enzyme (ACE) inhibitory peptides drew wide attention in the food industry because of their natural reliability, non-toxicity, and safety. However, the characteristics of ACE inhibitory peptides obtained from protein hydrolysate of mulberry leaf prepared by Flavourzyme were still unclear. Based on the single-factor test, the Plackett-Burman test and response surface test were used to determine the key factors affecting the ACE inhibition rate in mulberry leaf protein hydrolysate and the optimum conditions of enzymatic hydrolysis. The results showed that the optimum technical parameters were as follows: the ratio of material to liquid is 1: 25 (w / v, g/mL), the Flavourzyme to substrate ratio was 3,000 U/g, the temperature of enzymatic hydrolysis was 50°C, pH was 6.3, and the time of enzymatic hydrolysis was 2.9 h. The ACE inhibitory peptides in the mulberry leaf protein hydrolysates were purified by ultrafiltration and gel filtration, aiming to obtain the highest active component. The 12 peptide sequences were identified by reverse liquid chromatography-mass spectrometry, and then, they were docked to the crystal structure of human angiotensin-I converting enzyme (1O8A), and the interaction mechanisms of 12 peptide sequences and 1O8A were analyzed. The docking results showed that among the 12 peptide sequences, ERFNVE (792.37 Da), TELVLK (351.72 Da), MELVLK (366.72 Da), and FDDKLD (376.67 Da), all had the lowest docking energy, and inhibition constant. The chemosynthetic ERFNVE (IC50: 2.65 mg/mL), TELVLK (IC50: 0.98 mg/mL), MELVLK (IC50:1.90 mg/mL) and FDDKLD (IC50:0.70 mg/mL) demonstrated high ACE-inhibitory activity with competitive inhibition mode. These results indicated that the ACE-inhibiting peptides from mulberry leaf protein hydrolyzed (FHMP) had the potential activities to inhibit ACE and could be used as functional food or drugs to inhibit ACE. This work provides positive support for mining the biological activity of mulberry leaves in the treatment of hypertension.
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Affiliation(s)
- Yu Chen
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China,Institute of Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yu Zhang
- Institute of Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China,Key Laboratory of Agricultural Product Information Traceability, Ministry of Agriculture and Rural Affairs of China, Hangzhou, China,Zhejiang Provincial Key Laboratory of Food Safety, Hangzhou, China
| | - Qianhui Qi
- Institute of Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Feng Liang
- Institute of Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China,College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Nan Wang
- Zhejiang Shuren University, Hangzhou, China
| | - Qihe Chen
- School of Biological Systems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xue Li
- Institute of Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China,Key Laboratory of Agricultural Product Information Traceability, Ministry of Agriculture and Rural Affairs of China, Hangzhou, China,Zhejiang Provincial Key Laboratory of Food Safety, Hangzhou, China
| | - Suling Sun
- Institute of Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Xinquan Wang
- Institute of Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Kaiwen Bai
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Wei Wang
- Institute of Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China,School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China,*Correspondence: Wei Wang,
| | - Yingchun Jiao
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China,Yingchun Jiao,
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Sericultural By-Products: The Potential for Alternative Therapy in Cancer Drug Design. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020850. [PMID: 36677907 PMCID: PMC9861160 DOI: 10.3390/molecules28020850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/10/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023]
Abstract
Major progress has been made in cancer research; however, cancer remains one of the most important health-related burdens. Sericulture importance is no longer limited to the textile industry, but its by-products, such as silk fibroin or mulberry, exhibit great impact in the cancer research area. Fibroin, the pivotal compound that is found in silk, owns superior biocompatibility and biodegradability, representing one of the most important biomaterials. Numerous studies have reported its successful use as a drug delivery system, and it is currently used to develop three-dimensional tumor models that lead to a better understanding of cancer biology and play a great role in the development of novel antitumoral strategies. Moreover, sericin's cytotoxic effect on various tumoral cell lines has been reported, but also, it has been used as a nanocarrier for target therapeutic agents. On the other hand, mulberry compounds include various bioactive elements that are well known for their antitumoral activities, such as polyphenols or anthocyanins. In this review, the latest progress of using sericultural by-products in cancer therapy is discussed by highlighting their notable impact in developing novel effective drug strategies.
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Xu D, Zhao M. Theragra chalcogramma Hydrolysates, Rich of Fragment Gly-Leu-Pro-Ser-Tyr-Thr, Ameliorate Alcohol-Induced Cognitive Impairment via Attenuating Neuroinflammation and Enhancing Neuronal Plasticity in Sprague-Dawley Rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12513-12524. [PMID: 36162996 DOI: 10.1021/acs.jafc.2c05163] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Chronic alcohol abuse induces the cognitive deficits and is associated with low-grade inflammation and neurodegeneration. Currently, by virtue of the immunomodulatory and neuroprotective properties, nutrients represent a promising strategy to attenuate cognitive impairments. We previously prepared the hydrolysates from Theragra chalcogramma skin (TCH), and this study aims to evaluate the neuroprotection of TCH on alcohol-induced cognitive impairment (AICI) and to elucidate the associated mechanism. Behavioral results showed that TCH effectively ameliorated AICI and this amelioration was highly associated with the decrease of IL-1β and the increase of BDNF, CREB, and PSD95 in AICI rats (P < 0.05). Furthermore, TCH restored the histopathological impairment in hippocampus by reactivating extracellular signal-regulated kinase and suppressing Caspase-3 apoptosis signal pathways and modulating the abnormality of neurotransmitters acetylcholine and γ-aminobutyric acid(P < 0.05 or 0.01). Therefore, TCH exhibits potent attenuation of neuroinflammation and represents a potential ingredient for prevention of AICI.
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Affiliation(s)
- Defeng Xu
- College of Food Science and Technology, Guangdong Ocean University; Guangdong Provincial Key Labora-tory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang, Guangdong Province 524088, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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Li W, Mu L, Zou Y, Wang W, Zhao H, Wu X, Liao S. Effect of Silkworm Pupa Protein Hydrolysates on Proliferation of Gastric Cancer Cells In Vitro. Foods 2022; 11:foods11152367. [PMID: 35954133 PMCID: PMC9368083 DOI: 10.3390/foods11152367] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/25/2022] [Accepted: 08/03/2022] [Indexed: 11/16/2022] Open
Abstract
The proliferation inhibition effects of the hydrolysates from silkworm pupa proteins on MGC-803 gastric cancer cells were investigated in this study. The specific morphological changes (cell membrane, cell nucleus and cytoskeleton) of cells were measured. In vitro, the proliferation of MGC-803 cells was inhibited by silkworm pupa protein hydrolysates (SPPHs) in a dose-dependent manner. The flow cytometry analysis showed that the blocking effect of SPPHs on the MGC-803 cells was mainly in the G0/G1-phase. The morphological changes, disintegration of the cytoskeleton and retardant cell cycles were probably related to the activation of apoptosis. Thus, SPPHs could be promising as a chemopreventive agent due to their ability to promote apoptosis of tumor cells.
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Affiliation(s)
- Weixin Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lixia Mu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
- Correspondence: ; Tel./Fax: +86-20-8723-6897
| | - Yuxiao Zou
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Weifei Wang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xuli Wu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, China
| | - Sentai Liao
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
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Shan Y, Sun C, Li J, Shao X, Wu J, Zhang M, Yao H, Wu X. Characterization of Purified Mulberry Leaf Glycoprotein and Its Immunoregulatory Effect on Cyclophosphamide-Treated Mice. Foods 2022; 11:foods11142034. [PMID: 35885277 PMCID: PMC9324946 DOI: 10.3390/foods11142034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/29/2022] [Accepted: 07/03/2022] [Indexed: 02/04/2023] Open
Abstract
Mulberry leaf protein is a potentially functional food component and health care agent with antioxidant and anti-inflammatory properties. However, its composition, immunoregulatory effects, and gut microbial regulatory effects are unclear. Herein, ultra-filtrated and gel-fractionated mulberry leaf protein (GUMP) was characterized. Its effects on cyclophosphamide-induced immunosuppressed mice were further investigated. The results indicated that GUMP is a glycoprotein mainly containing glucose, arabinose, and mannose with 9.23% total sugar content. Its secondary structure is mainly β-sheet. LC–MS/MS analysis showed that GUMP closely matched with a 16.7 kDa mannose-binding lectin and a 52.7 kDa Rubisco’s large subunit. GUMP intervention significantly improved serous TNF-α, IL-6, and IL-2 contents; increased serum immunoglobulins (IgA and IgG) levels; and reversed splenic damage prominently. Moreover, GUMP administration increased fecal shot-chain fatty acid concentration and up-regulated the relative abundance of Odoribacter, which was positively correlated with SCFAs and cytokine contents. Overall, GUMP alleviated immunosuppression through the integrated modulation of the gut microbiota and immune response. Therefore, GUMP could be a promising dietary supplement to help maintain gut health.
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Affiliation(s)
- Yangwei Shan
- Department of Food Science and Engineering, Jinan University, Huangpu Road 601, Guangzhou 510632, China; (Y.S.); (X.S.); (J.W.)
| | - Chongzhen Sun
- Department of Food Science and Engineering, Jinan University, Huangpu Road 601, Guangzhou 510632, China; (Y.S.); (X.S.); (J.W.)
- School of Public Health, Guangdong Pharmaceutical University, Jianghai Avenue 283, Haizhu District, Guangzhou 510006, China
- Correspondence: (C.S.); (X.W.)
| | - Jishan Li
- Faculty of Engineering Technology, KU Leuven, Gebroeders De Smetstraat 1, 9000 Gent, Belgium;
| | - Xin Shao
- Department of Food Science and Engineering, Jinan University, Huangpu Road 601, Guangzhou 510632, China; (Y.S.); (X.S.); (J.W.)
| | - Junfeng Wu
- Department of Food Science and Engineering, Jinan University, Huangpu Road 601, Guangzhou 510632, China; (Y.S.); (X.S.); (J.W.)
| | - Mengmeng Zhang
- College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Hong Yao
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD 4072, Australia;
| | - Xiyang Wu
- Department of Food Science and Engineering, Jinan University, Huangpu Road 601, Guangzhou 510632, China; (Y.S.); (X.S.); (J.W.)
- Correspondence: (C.S.); (X.W.)
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13
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Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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14
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Sun C, Shan Y, Tang X, Han D, Wu X, Wu H, Hosseininezhad M. Effects of enzymatic hydrolysis on physicochemical property and antioxidant activity of mulberry ( Morus atropurpurea Roxb.) leaf protein. Food Sci Nutr 2021; 9:5379-5390. [PMID: 34646509 PMCID: PMC8498073 DOI: 10.1002/fsn3.2474] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 06/25/2021] [Accepted: 07/06/2021] [Indexed: 11/16/2022] Open
Abstract
To improve the antioxidant efficiency of mulberry leaf protein (MLP), alcalase, protamex, papain, flavourzyme, neutrase, and trypsin were used to hydrolyze MLP. The yield of soluble peptides, secondary structures, molecular weight distributions, and antioxidant activities of MLP hydrolysates (MLPHs) were investigated. Results showed that the native MLP was rich in the fraction above 6.5 kDa and was mainly composed of β-sheets, while MLPHs were abundant in the fractions of 0.3-0.6 kDa and 0.6-6.5 kDa and were mainly composed of disordered coils and β-folds. Limited hydrolysis of MLP could lead to better antioxidant activity than extensive hydrolysis. After enzymatic hydrolysis, the content of total sugar and total phenol in MLP increased significantly. MLP hydrolysates prepared with neutrase, alcalase, and protamex were preferable to other enzymes. Meanwhile, an enzyme to substrate level of 1% and a hydrolysis time of 2 hr were the optimum conditions to obtain higher antioxidant hydrolysates using neutrase.
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Affiliation(s)
- Chongzhen Sun
- Department of Food Science and EngineeringJinan UniversityGuangzhouChina
- College of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
| | - Yangwei Shan
- Department of Food Science and EngineeringJinan UniversityGuangzhouChina
| | - Xin Tang
- Department of Food Science and EngineeringJinan UniversityGuangzhouChina
| | - Duo Han
- Department of Food Science and EngineeringJinan UniversityGuangzhouChina
| | - Xiyang Wu
- Department of Food Science and EngineeringJinan UniversityGuangzhouChina
| | - Hui Wu
- College of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
| | - Marzieh Hosseininezhad
- Department of Food BiotechnologyResearch Institute of Food Science and Technology (RIFST)MashhadIran
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