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Gao L, Yang H, Lu Y, Chen S, He L, Liu J. Fabrication of a magnetic functionalized chitosan hydrogel for effective extraction of aflatoxins from cereals. Food Chem 2024; 458:140215. [PMID: 38944928 DOI: 10.1016/j.foodchem.2024.140215] [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: 12/25/2023] [Revised: 05/16/2024] [Accepted: 06/22/2024] [Indexed: 07/02/2024]
Abstract
A magnetic adsorbent was synthesized by coupling magnetic nanoparticles, UiO-66-NH2 and 1-butyl-trimethylimidazole bromide ([BMIM][Br]) to chitosan (CS)-based composite conveniently. A series of modern characterizations were employed to assess its properties. The results showed that UiO-66-NH2 was uniformly distributed within the composite via in-situ growth, which can enhance the porosity obviously. The introduction of various ligands enables the composite to exhibit excellent extraction performance for four aflatoxins (AFs) through multiple interactions. The adsorption mechanism was elucidated and the main factors affecting extraction efficiency were evaluated. Under optimal conditions, the limits of detection (LODs) ranged from 0.08 to 0.56 μg/kg. The established method was successfully utilized to determine AFs from cereal samples (rice, glutinous rice, wheat, soybean, paddy, and corn) with satisfactory recovery of 77% ∼ 119% with relative standard deviations (RSDs) of 1.0% ∼ 11.7% (n = 5). The adsorbent demonstrated sufficient robustness for repeated use at least six times without obvious damage of extraction property.
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Affiliation(s)
- Li Gao
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
| | - Huan Yang
- School of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Yitong Lu
- School of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Siyuan Chen
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Lijun He
- School of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
| | - Jie Liu
- School of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
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2
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Zeng X, Wang Y, Yang S, Liu Y, Li X, Liu D. The functionalities and applications of whey/whey protein in fermented foods: a review. Food Sci Biotechnol 2024; 33:769-790. [PMID: 38371680 PMCID: PMC10866834 DOI: 10.1007/s10068-023-01460-5] [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: 05/15/2023] [Revised: 10/01/2023] [Accepted: 10/10/2023] [Indexed: 02/20/2024] Open
Abstract
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products. This review aims to illustrate the active substances with immunomodulatory, metabolic syndrome-regulating, antioxidant, antibacterial, and anti-inflammatory activities produced by whey or WP through fermentation processes, and summarizes the application and the effects of whey or WP on nutritional properties and health promotion in fermented foods. All these findings indicate that whey or WP can serve as a preservative, a source of high-protein dietary, and a source of physiologically active substance in the production of fermented foods. Therefore, expanding the use of whey or WP in fermented foods is of great importance for converting whey into value-added products, as well as reducing whey waste and potential contamination.
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Affiliation(s)
- Xiaorong Zeng
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yujie Wang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Shuda Yang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yijun Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Xing Li
- Zhangye Water Saving Agricultural Experimental Station, Gansu Academy of Agricultural Sciences, Zhangye, 734000 China
| | - Diru Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
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3
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Cecconello A, Tonolo F, Rilievo G, Molinari S, Talpe A, Cozza G, Venerando A, Kariyawasam IDH, Govardhan GT, Arusei RJ, Magro M, Vianello F. Highly specific colloidal ɣ-Fe 2O 3-DNA hybrids: From bioinspired recognition to large-scale lactoferrin purification. Colloids Surf B Biointerfaces 2024; 234:113700. [PMID: 38104467 DOI: 10.1016/j.colsurfb.2023.113700] [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: 07/21/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 12/19/2023]
Abstract
The industry transfer of laboratory-use magnetic separation is still hampered by the lack of suitable nanoparticles, both in terms of their features and large-scale availability. Surface Active Maghemite Nanoparticles (SAMNs) characterized by a unique surface chemistry, low environmental impact, scalable synthesis and functionalization were used to develop a bio-inspired lactoferrin (LF) recognition system. Based on the LF affinity for DNA, a self-assembly process was optimized for obtaining a SAMN@DNA hybrid displaying chemical and colloidal stability and LF specificity. SAMN@DNA was successfully tested for the affinity purification of LF from crude bovine whey. Advantages, such as high selectivity and loading capacity, nanoparticle re-usability, outstanding purity (96 ± 1%), preservation of protein conformation and short operational time, were highlighted. Finally, scalability was demonstrated by an automatic system performing continuous purification of LF from 100 liters day-1 of whey. This study responds to essential prerequisites, such as efficiency, re-usability and industrialization feasibility.
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Affiliation(s)
- Alessandro Cecconello
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Federica Tonolo
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Graziano Rilievo
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Simone Molinari
- Museum of Nature and Humankind, Mineralogy Section Alessandro Guastoni, University of Padua, Via Giotto 1, 35121 Padua, Italy
| | - Arthur Talpe
- Catholic University of Leuven, Oude Markt 13, 3000 Leuven, Belgium
| | - Giorgio Cozza
- Department of Molecular Medicine, University of Padua, via Gabelli 63, 35121 Padova, Italy
| | - Andrea Venerando
- Department of Agrifood, Environmental and Animal Sciences, University of Udine, Via Palladio 8, 33100 Udine, Italy
| | | | - Gayathri Tiruchi Govardhan
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Ruth Jepchirchir Arusei
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - Massimiliano Magro
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Fabio Vianello
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale dell'Università 16, 35020 Legnaro, PD, Italy
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4
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Valchkov A, Loginovska K, Doneva M, Ninova-Nikolova N, Metodieva P. Comparative analysis of the degree of hydrolysis and antioxidant activity of milk and whey hydrolysates. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235801002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
The degree of hydrolysis and antioxidant activity of protein hydrolysates from fresh cow’s milk and whey obtained by the action of the proteolytic enzymes papain, bromelain and chymosin were compared. The lowest degree of hydrolysis in fresh milk hydrolysates was reported for sample MP1 (10 min reaction time, treatment with 0.1 mg/ml papain), and the highest percentage was obtained at hydrolysate MB12 (at 60 min reaction time, treatment with 1.0 mg/ml bromelain). For the whey samples in sample WC1 (10 min reaction time, treatment with 1.0 μl/ml chymosin), the percentage of hydrolysis was the lowest. The highest percentage was achieved at WP12 hydrolysate using papain at a concentration of 1 mg/ml and a 60-min reaction time. The obtained values for the antioxidant capacity of the hydrolysed products show a higher activity compared to the starting substrates. The highest activity in the milk hydrolysates of 11.32 mg TE/100 ml was found in variant MB3, and in the whey hydrolysates of 7.83 mg TE/100 ml - in variant WP7. Hydrolysates treated with chymosin had lower TE values compared to the hydrolysate’s variants, treated with papain and bromelain.
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Li W, Liu B, Lin Y, Xue P, Lu Y, Song S, Li Y, Szeto IMY, Ren F, Guo H. The application of lactoferrin in infant formula: The past, present and future. Crit Rev Food Sci Nutr 2022; 64:5748-5767. [PMID: 36533432 DOI: 10.1080/10408398.2022.2157792] [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] [Indexed: 12/23/2022]
Abstract
Human milk is universally regarded as the gold standard to fulfill nutrition needs of infants. Lactoferrin (LF) is a major multiple bioactive glycoprotein in human milk but little is presented in infant formula. LF can resist digestion in the infant gastrointestinal tract and is absorbed into the bloodstream in an intact form to perform physiological functions. Evidence suggest that LF prevents pathogen infection, promotes immune system development, intestinal development, brain development and bone health, as well as ameliorates iron deficiency anemia. However, more clinical studies of LF need to be further elucidated to determine an appropriate dosage for application in infant formula. LF is sensitive to denaturation induced by processing of infant formula such as heat treatments and spay drying. Thus, further studies should be focus on maximizing the retention of LF activity in the infant formula process. This review summarizes the structural features of LF. Then the digestion, absorption and metabolism of LF in infants are discussed, followed by the function of LF for infants. Further, we summarize LF in infant formula and effects of processing of infant formula on bioactivities of LF, as well as future perspectives of LF research.
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Affiliation(s)
- Wusun Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Biao Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- Inner Mongolia Yili Industrial Group Co., Ltd, Hohhot, PR China
| | - Yingying Lin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, PR China
| | - Peng Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Yao Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Sijia Song
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Yixuan Li
- Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, PR China
| | - Ignatius Man-Yau Szeto
- Inner Mongolia Yili Industrial Group Co., Ltd, Hohhot, PR China
- National Center of Technology Innovation for Dairy, Hohhot, PR China
| | - Fazheng Ren
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, PR China
| | - Huiyuan Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, PR China
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6
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Dong L, Chen G, Liu G, Huang X, Xu X, Li L, Zhang Y, Wang J, Jin M, Xu D, Abd El-Aty AM. A review on recent advances in the applications of composite Fe 3O 4 magnetic nanoparticles in the food industry. Crit Rev Food Sci Nutr 2022; 64:1110-1138. [PMID: 36004607 DOI: 10.1080/10408398.2022.2113363] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fe3O4 magnetic nanoparticles (MNPs) have attracted tremendous attention due to their superparamagnetic properties, large specific surface area, high biocompatibility, non-toxicity, large-scale production, and recyclability. More importantly, numerous hydroxyl groups (-OH) on the surface of Fe3O4 MNPs can provide coupling sites for various modifiers, forming versatile nanocomposites for applications in the energy, biomedicine, and environmental fields. With the development of science and technology, the potential of nanotechnology in the food industry has also gradually become prominent. However, the application of composite Fe3O4 MNPs in the food industry has not been systematically summarized. Herein, this article reviews composite Fe3O4 MNPs, including their properties, modifications, and physical functions, as well as their applications in the entire food industry from production to processing, storage, and detection. This review lays a solid foundation for promoting food innovation and improving food quality and safety.
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Affiliation(s)
- Lina Dong
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - Ge Chen
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - Guangyang Liu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - Xiaodong Huang
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - XiaoMin Xu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - Lingyun Li
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - Yanguo Zhang
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - Jing Wang
- Institute of Quality Standard and Testing Technology for Agri-Produc-Product Quality and Safety, Ministry of Agriculture Rural Affairs China, Beijing, PR China
| | - Maojun Jin
- Institute of Quality Standard and Testing Technology for Agri-Produc-Product Quality and Safety, Ministry of Agriculture Rural Affairs China, Beijing, PR China
| | - Donghui Xu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control; Laboratory of Quality and Safety Risk Assessment for Vegetable Products, Ministry of Agriculture and Rural Affairs of China, Beijing, PR China
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
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7
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Radosavljević J, Stanić-Vučinić D, Stojadinović M, Radomirović M, Simović A, Radibratović M, Veličković TĆ. Application of Ion Exchange and Adsorption Techniques for Separation of
Whey Proteins from Bovine Milk. CURR ANAL CHEM 2022. [DOI: 10.2174/1573411017666210108092338] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
The world production of whey was estimated to be more than 200 million tons per year.
Although whey is an important source of proteins with high nutritional value and biotechnological importance, it is still
considered as a by-product of the dairy industry with low economic value due to low industrial exploitation. There are
several challenges in the separation of whey proteins: low concentration, the complexity of the material and similar
properties (pI, molecular mass) of some proteins.
Methods:
A narrative review of all the relevant papers on the present methodologies based on ion-exchange and
adsorption principles for isolation of whey proteins, known to the authors, was conducted.
Results:
Traditional ion-exchange techniques are widely used for the separation and purification of the bovine whey
proteins. These methodologies, based on the anion or cation chromatographic procedures, as well as combination of
aforementioned techniques are still preferential methods for the isolation of the whey proteins on the laboratory scale.
However, more recent research on ion exchange membranes for this purpose has been introduced, with promising
potential to be applied on the pilot industrial scale. Newly developed methodologies based either on the ion-exchange
separation (for example: simulated moving bed chromatography, expanded bed adsorption, magnetic ion exchangers, etc.)
or adsorption (for example: adsorption on hydroxyapatite or activated carbon, or molecular imprinting) are promising
approaches for scaling up of the whey proteins’ purification processes.
Conclusion:
Many procedures based on ion exchange are successfully implemented for separation and purification of
whey proteins, providing protein preparations of moderate-to-high yield and satisfactory purity. However, the authors
anticipate further development of adsorption-based methodologies for separation of whey proteins by targeting the
differences in proteins’ structures rather than targeting the differences in molecular masses and pI. The complex
composite multilayered matrices, including also inorganic components, are promising materials for simultaneous
exploiting of the differences in the masses, pI and structures of whey proteins for the separation.
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Affiliation(s)
- Jelena Radosavljević
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Dragana Stanić-Vučinić
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Marija Stojadinović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Mirjana Radomirović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Ana Simović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Milica Radibratović
- Center for Chemistry, University of Belgrade - Institute of Chemistry, Technology and Metallurgy, Njegoševa 12, 11000 Belgrade,Serbia
| | - Tanja Ćirković Veličković
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
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8
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Current practices with commercial scale bovine lactoferrin production and alternative approaches. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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9
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Dual-gating pH-responsive membranes with the heterogeneous structure for whey protein fractionation. J Memb Sci 2022. [DOI: 10.1016/j.memsci.2021.119849] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Wang Y, Wei Y, Xu Q, Shao S, Man H, Nie Y, Wang Z, Jiang Y. Fabrication of Yolk-Shell Fe 3O 4@NiSiO 3/Ni Microspheres for Efficient Purification of Histidine-Rich Proteins. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:14167-14176. [PMID: 34839664 DOI: 10.1021/acs.langmuir.1c02433] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Magnetic materials perform well in the purification of histidine-rich proteins (His-proteins). In this work, a facile fabrication of yolk-shell magnetic Fe3O4@NiSiO3/Ni microspheres for the efficient purification of His-proteins has been reported. Yolk-shell Fe3O4@NiSiO3 microspheres were prepared via hydrothermal reaction. Then Ni nanoparticles (NPs) were loaded on Fe3O4@NiSiO3 microspheres after the adsorption and in situ reduction of nickel acetylacetonate. The yolk-shell Fe3O4@NiSiO3/Ni microspheres had a hierarchical flower-like structure and large cavities. The size of the cavity depended on the reaction time. This indicated that the microspheres had a large specific surface area for loading of more Ni NPs, which was crucial to the high His-protein adsorption capacity of Fe3O4@NiSiO3/Ni microspheres. Fe3O4@NiSiO3/Ni microspheres had a high adsorption capacity for bovine hemoglobin (BHb, 2822 mg/g), which was better than the values of other His-protein adsorbents. Fe3O4@NiSiO3/Ni microspheres still had a high BHb separation efficiency after seven separation cycles, indicating its good reusability and stability. Therefore, the as-prepared bifunctional yolk-shell Fe3O4@NiSiO3/Ni microspheres exhibited great practical application value for His-protein purification.
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Affiliation(s)
- Yang Wang
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Yingying Wei
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Qianrui Xu
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Shimin Shao
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Hong Man
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Yingrui Nie
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Zhifei Wang
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Yong Jiang
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
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11
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Wang Y, Wei Y, Gao P, Sun S, Du Q, Wang Z, Jiang Y. Preparation of Fe 3O 4@PMAA@Ni Microspheres towards the Efficient and Selective Enrichment of Histidine-Rich Proteins. ACS APPLIED MATERIALS & INTERFACES 2021; 13:11166-11176. [PMID: 33635047 DOI: 10.1021/acsami.0c19734] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Magnetic material is considered to as a major concern material for the enrichment of histidine-rich proteins (His-proteins) via metal-ion affinity. In this work, magnetic polymer microspheres with core-shell structure (Fe3O4@PMAA@Ni) were successfully prepared via reflux-precipitation polymerization followed by in situ reduction and growth of Ni2+. The obtained Ni nanofoams with flower-like structure and uniform pore size (3.34 nm) provided numerous binding sites for His-proteins. The adsorption performance of Fe3O4@PMAA@Ni microspheres for His-proteins was estimated via selectively separating bovine hemoglobin (BHb) and bovine serum albumin (BSA) from a matrix composed of BHb, BSA, and lysozyme (LYZ). The results indicated that Fe3O4@PMAA@Ni microspheres could efficiently and selectively separate His-proteins from the matrix, with a maximum adsorption capacity of ∼2660 mg/g for BHb. Moreover, Fe3O4@PMAA@Ni microspheres exhibited good stability and recyclability for BHb separation over seven cycles. Therefore, this work reported a novel and facile strategy to prepare core-shell Fe3O4@PMAA@Ni microspheres, which was promising for practical applications of His-protein separation and purification in proteomics.
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Affiliation(s)
- Yang Wang
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Yingying Wei
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Pengcheng Gao
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Si Sun
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Qian Du
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Zhifei Wang
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
| | - Yong Jiang
- School of Chemistry and Chemical Engineering, Jiangsu Province Hi-Tech Key Laboratory for Biomedical Research, Southeast University, Nanjing 211189, P. R. China
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12
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Fulaz S, Scachetti C, Tasic L. Enzyme-functionalised, core/shell magnetic nanoparticles for selective pH-triggered sucrose capture. RSC Adv 2021; 11:4701-4712. [PMID: 35424388 PMCID: PMC8694497 DOI: 10.1039/d0ra09259b] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Accepted: 01/20/2021] [Indexed: 12/21/2022] Open
Abstract
Diabetes is a chronic metabolic disease which leads to high glucose levels in the blood, with severe consequences for human health. Due to the worldwide appeal for the reduction in calorie intake, this study presents the development of a nanomaterial able to capture sucrose selectively, thus providing a tool to remove naturally occurring sucrose from food, such as fruit juices, producing low-calorie juices for consumption. Magnetite nanoparticles (Fe3O4 NPs) coated with an inert material (SiO2) and functionalised with the enzyme invertase were designed to remove sucrose from solutions. Fe3O4 NPs were synthesised using the co-precipitation method, whereas the coating with a silica shell was done by the Stöber method. Its physicochemical characteristics were determined, with excellent stability over time. On the other hand, the invertase enzyme was extracted from dry Baker's yeast, purified and immobilised on the surface of the silica-coated Fe3O4 NPs. pH-triggered sucrose capture occurred at pH 3.0 once invertase with protonated catalytic residues was able just to bind with sucrose in a highly selective way. After a short, 1 min interaction, approximately 13.5 mmol L-1 of sucrose was captured per gram of nanomaterial and removed with the use of an external permanent magnet. The complex sucrose/nanomaterial was washed, and the released sucrose was put into buffered solution (pH = 4.8), where it underwent hydrolysis to yield inverted sugar. On the other side, sucrose-free nanomaterial was reused with no loss of enzymatic capability to capture sucrose at pH = 3.0 and maintained the invertase activity at pH 4.8 in ten consecutive rounds of re-use. As sucrose was recovered in the form of inverted sugar, not just low sugar beverage could be obtained, but also a high valued market product. Thus, the developed technology allows for the commercialisation of low-calorie food, offering healthier options to consumers and helping to fight diabetes and obesity.
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Affiliation(s)
- Stephanie Fulaz
- Laboratory of Chemical Biology, Institute of Chemistry, University of Campinas Campinas 13083-970 Brazil
| | - Carolina Scachetti
- Laboratory of Chemical Biology, Institute of Chemistry, University of Campinas Campinas 13083-970 Brazil
| | - Ljubica Tasic
- Laboratory of Chemical Biology, Institute of Chemistry, University of Campinas Campinas 13083-970 Brazil
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13
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Urtasun N, Mignon A, Martínez-Alvarez LM, Baieli MF, Hirsch DB, Cascone O, Dubruel P, Wolman FJ. Synthesis and characterization of chitosan mini-spheres with immobilized dye as affinity ligand for the purification of lactoperoxidase and lactoferrin from dairy whey. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2020.117700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Hirsch DB, Martínez Álvarez LM, Urtasun N, Baieli MF, Lázaro- Martínez JM, Glisoni RJ, Miranda MV, Cascone O, Wolman FJ. Lactoferrin purification and whey protein isolate recovery from cheese whey using chitosan mini-spheres. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104764] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Elleuch L, Salem-Berrabah OB, Cherni Y, Sghaier-Hammami B, Kasmi M, Botta C, Ouerghi I, Franciosa I, Cocolin L, Trabelsi I, Chatti A. A new practical approach for the biological treatment of a mixture of cheese whey and white wastewaters using Kefir grains. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:33127-33139. [PMID: 32529610 DOI: 10.1007/s11356-020-09549-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
Kefir grains are a microbial consortium of different genera of bacteria and yeasts. In this study, the performance of Tunisian Kefir grains during the biological treatment of a mixture of Gouda cheese whey and white wastewaters (GCW) in ratio 1:1 with very high organic matter concentration is investigated. The biological process was evaluated and optimized through the response surface methodology. Under the optimum conditions, Kefir grains concentration of 1.02%, temperature at 36.68 °C, and incubation time of 5.14 days, the removal efficiencies of COD, PO43-, and NO3- were 87, 37.48, and 39.5%, respectively. Interestingly, the reusability tests of the grains proved not only their high resistance to harsh environmental conditions but also their great potential for more practical applications. Particularly, different strains were isolated from the grains and identified as Kluyveromyces marxianus, Lactoccocus lactis, Lactobacillus kefiri, and Bacillus spp. using 16S rDNA sequence analysis and rep-PCR fingerprinting. At the biological level, the raw GCW (RGCW) has a negative impact on the Hordeum vulgare both on seed germination, and on the growth parameters of seedlings. Interestingly, after Kefir grains treatment, the treated GCW (TGCW) allow a seedlings growth and germination rate similar to those soaked in water.
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Affiliation(s)
- Lobna Elleuch
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia.
| | - Olfa Ben Salem-Berrabah
- Laboratory of Environmental Science and Technologies, Higher Institute of Sciences and Technology of Environment, University of Carthage, 2050, Borj-Cedria, Tunisia
- Department of Process Engineering, General Directorate of Technological Studies, Higher Institute of Technological Studies of Zaghouan, Mogren, 1121, Zaghouan, Tunisia
| | - Yasmin Cherni
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Besma Sghaier-Hammami
- Laboratoire des plantes extrêmophiles, Centre de Biotechnologie de Borj-Cédria, BP 901, 2050, Hammam-Lif, Tunisia
| | - Mariam Kasmi
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Cristian Botta
- Department of Agriculture, Forest and Food Sciences, University of Torino, Turin, Italy
| | - Ikram Ouerghi
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Irene Franciosa
- Department of Agriculture, Forest and Food Sciences, University of Torino, Turin, Italy
| | - Luca Cocolin
- Department of Agriculture, Forest and Food Sciences, University of Torino, Turin, Italy
| | - Ismail Trabelsi
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Abdelwaheb Chatti
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
- Laboratory of Biochemistry and Molecular Biology, Faculty of Science of Bizerte, University of Carthage, 7021, Jarzouna, Tunisia
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16
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Dajic Stevanovic Z, Sieniawska E, Glowniak K, Obradovic N, Pajic-Lijakovic I. Natural Macromolecules as Carriers for Essential Oils: From Extraction to Biomedical Application. Front Bioeng Biotechnol 2020; 8:563. [PMID: 32671026 PMCID: PMC7330110 DOI: 10.3389/fbioe.2020.00563] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Accepted: 05/11/2020] [Indexed: 11/13/2022] Open
Abstract
Essential oils (EOs) and their main constituents, the terpenes, are widely studied, mostly relating to their antioxidant ability and bioactivity, such as antimicrobial, anticancer, anti-inflammatory, and range of other actions in the living systems. However, there is limited information on their bioavailability, especially upon clinical studies. Having in mind both strong biological effects and health benefits of EOs and their specific physicochemical properties (volatility, lipophilic character, low water solubility or insolubility, viscosity, expressed odor, concentration-dependent toxicity, etc.), there is a need for their encapsulation for target delivery. Encapsulation of EOs and their constituents is the prerequisite for enhancing their oxidative stability, thermostability, photostability, shelf life, and biological activity. We considered various carrier types such a (1) monophase and polyphase polysaccharide hydrogel carriers, (2) polysaccharide-protein carriers, and (3) lipid carriers in the context of physicochemical and engineering factors. Physicochemical factors are encapsulation efficiency, chemical stability under gastric conditions, mechanical stability, and thermal stability of carrier matrices. Choice of carrier material also determines the encapsulation technique. Consequently, the engineering factors are related to the advantage and disadvantage of various encapsulation techniques frequently used in the literature. In addition, it was intended to address the interactions between (1) main carrier components, such as polysaccharides, proteins, and lipids themselves (in order to form chemically and mechanically stable structure); (2) main carrier components with pepsin under gastric conditions (in order to form resistant material under gastric conditions); and (3) main carrier components with EOs (in order to enhance encapsulation efficiency), as a necessary precondition for whole process optimization. Finally, different sources for obtaining natural carrier macromolecules are surveyed, especially the agro-waste materials and agricultural and food by-products. This review article highlights the bioavailability aspects of encapsulated EOs and physicochemical and engineering factors concerning natural macromolecule carriers for their target delivery and application.
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Affiliation(s)
| | - Elwira Sieniawska
- Department of Pharmacognosy, Medical University of Lublin, Lublin, Poland
| | - Kazimierz Glowniak
- Department of Cosmetology, University of Information, Technology and Management in Rzeszow, Rzeszow, Poland
| | - Natasa Obradovic
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | - Ivana Pajic-Lijakovic
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
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17
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Rodzik A, Pomastowski P, Sagandykova GN, Buszewski B. Interactions of Whey Proteins with Metal Ions. Int J Mol Sci 2020; 21:E2156. [PMID: 32245108 PMCID: PMC7139725 DOI: 10.3390/ijms21062156] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/16/2020] [Accepted: 03/18/2020] [Indexed: 12/17/2022] Open
Abstract
Whey proteins tend to interact with metal ions, which have implications in different fields related to human life quality. There are two impacts of such interactions: they can provide opportunities for applications in food and nutraceuticals, but may lead to analytical challenges related to their study and outcomes for food processing, storage, and food interactions. Moreover, interactions of whey proteins with metal ions are complicated, requiring deep understanding, leading to consequences, such as metalloproteins, metallocomplexes, nanoparticles, or aggregates, creating a biologically active system. To understand the phenomena of metal-protein interactions, it is important to develop analytical approaches combined with studies of changes in the biological activity and to analyze the impact of such interactions on different fields. The aim of this review was to discuss chemistry of β-lactoglobulin, α-lactalbumin, and lactotransferrin, their interactions with different metal ions, analytical techniques used to study them and the implications for food and nutraceuticals.
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Affiliation(s)
- Agnieszka Rodzik
- Department of Environmental Chemistry and Bioanalysis, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7, 87-100 Toruń, Poland; (A.R.); (G.N.S.); (B.B.)
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, Wileńska 4, 87-100 Toruń, Poland
| | - Paweł Pomastowski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, Wileńska 4, 87-100 Toruń, Poland
| | - Gulyaim N. Sagandykova
- Department of Environmental Chemistry and Bioanalysis, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7, 87-100 Toruń, Poland; (A.R.); (G.N.S.); (B.B.)
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, Wileńska 4, 87-100 Toruń, Poland
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalysis, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7, 87-100 Toruń, Poland; (A.R.); (G.N.S.); (B.B.)
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University, Wileńska 4, 87-100 Toruń, Poland
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18
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Nicolás P, Ferreira ML, Lassalle V. Magnetic solid-phase extraction: A nanotechnological strategy for cheese whey protein recovery. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.07.020] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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19
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Schwaminger SP, Fraga-García P, Eigenfeld M, Becker TM, Berensmeier S. Magnetic Separation in Bioprocessing Beyond the Analytical Scale: From Biotechnology to the Food Industry. Front Bioeng Biotechnol 2019; 7:233. [PMID: 31612129 PMCID: PMC6776625 DOI: 10.3389/fbioe.2019.00233] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Accepted: 09/09/2019] [Indexed: 12/25/2022] Open
Abstract
Downstream processing needs more innovative ideas to advance and overcome current bioprocessing challenges. Chromatography is by far the most prevalent technique used by a conservative industrial sector. Chromatography has many advantages but also often represents the most expensive step in a pharmaceutical production process. Therefore, alternative methods as well as further processing strategies are urgently needed. One promising candidate for new developments on a large scale is magnetic separation, which enables the fast and direct capture of target molecules in fermentation broths. There has been a small revolution in this area in the last 10–20 years and a few papers dealing with the use of magnetic separation in bioprocessing examples beyond the analytical scale have been published. Since each target material is purified with a different magnetic separation approach, the comparison of processes is not trivial but would help to understand and improve magnetic separation and thus making it attractive for the technical scale. To address this issue, we report on the latest achievements in magnetic separation technology and offer an overview of the progress of the capture and separation of biomolecules derived from biotechnology and food technology. Magnetic separation has great potential for high-throughput downstream processing in applied life sciences. At the same time, two major challenges need to be overcome: (1) the development of a platform for suitable and flexible separation devices and (2) additional investigations of advantageous processing conditions, especially during recovery. Concentration and purification factors need to be improved to pave the way for the broader use of magnetic applications. The innovative combination of magnetic gradients and multipurpose separations will set new magnetic-based trends for large scale downstream processing.
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Affiliation(s)
- Sebastian P Schwaminger
- Bioseparation Engineering Group, Department of Mechanical Engineering, Technical University of Munich, Garching, Germany
| | - Paula Fraga-García
- Bioseparation Engineering Group, Department of Mechanical Engineering, Technical University of Munich, Garching, Germany
| | - Marco Eigenfeld
- Research Group Beverage and Cereal Biotechnology, Institute of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany
| | - Thomas M Becker
- Research Group Beverage and Cereal Biotechnology, Institute of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany
| | - Sonja Berensmeier
- Bioseparation Engineering Group, Department of Mechanical Engineering, Technical University of Munich, Garching, Germany
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