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Li L, Wang W, Ji S, Xia Q. Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery. Food Chem 2024; 461:140794. [PMID: 39146680 DOI: 10.1016/j.foodchem.2024.140794] [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: 01/18/2024] [Revised: 07/29/2024] [Accepted: 08/06/2024] [Indexed: 08/17/2024]
Abstract
This study aimed to prepare soy protein isolate-xanthan gum complexes (SPI-XG) at pH 7.0 and as emulsifiers to prepare Pickering emulsions for delivering quercetin (Que). The results showed that SPI-XG exhibited a gel network structure in which protein particles were embedded. Fourier transform infrared spectroscopy (FTIR) and molecular docking elucidated that SPI-XG formed through hydrogen bonding, hydrophobic, and electrostatic interactions. Three-phase contact angle (θo/w) of SPI-XG approached 90° with biphasic wettability. SPI-XG adsorbed at the oil-water interface to form an interfacial layer with a gel network structure, which prevented droplet aggregation. Following in vitro simulated digestion, Que displayed higher bioaccessibility in SPI-XG stabilized Pickering emulsions (SPI-XG PEs) than SPI stabilized Pickering emulsions. In conclusion, SPI-XG PEs were a promising system for Que delivery.
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Affiliation(s)
- Lele Li
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Suping Ji
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China.
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2
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Wei X, Zhou C, Luo D, Jiang G, Zhao Z, Wang W, Hong P, Dou Z. Insighting the effect of ultrasound-assisted polyphenol non-covalent binding on the functional properties of myofibrillar proteins from golden threadfin (Nemipterus virgatus). ULTRASONICS SONOCHEMISTRY 2024; 109:106988. [PMID: 39038434 PMCID: PMC11295621 DOI: 10.1016/j.ultsonch.2024.106988] [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: 06/05/2024] [Revised: 07/08/2024] [Accepted: 07/10/2024] [Indexed: 07/24/2024]
Abstract
In this study, the effect of ultrasound-assisted non-covalent binding of different polyphenols (tannins, quercetin, and resveratrol) on the structure and functional properties of myofibrillar proteins (MP) from the golden threadfin (Nemipterus virgatus) was investigated. The effect of ultrasound-assisted polyphenol incorporation on the structure and properties of MP was evaluated by multispectral analysis, interfacial properties, emulsification properties and antioxidant properties et al. The results revealed that the protein-polyphenol interaction led to a conformational change in the microenvironment around the hydrophobic amino acid residues, resulting in an increase in the equilibrium of the MP molecules in terms of affinity and hydrophobicity. Ultrasound assisted polyphenols addition also led to a significant decrease of the oil/water interfacial tension (from 21.22 mN/m of MP to 8.66 mN/m of UMP-TA sample) and a significant increase of the EAI (from 21.57 m2/g of MP to 28.79 m2/g of UMP-TA sample) and ES (from 84.76 min of MP to 124.25 min of UMP-TA). In addition, ultrasound-assisted polyphenol incorporation could enhance the antioxidant properties of MP, with the DPPH and ABTS radical scavenging rate of UMP-TA increase of 47.7 % and 55.2 % in comparison with MP, respectively. The results demonstrated that the noncovalent combination with polyphenols under ultrasound-assisted conditions endowed MP with better functional properties, including solubility, emulsification, foaming, and antioxidant properties through structure change. This study can provide innovative theoretical guidance for effectively preparing aquatic protein-polyphenol non-covalent complexes with multiple functions and improving the processing and utilization value of aquatic proteins.
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Affiliation(s)
- Xianglian Wei
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China
| | - Donghui Luo
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China
| | - Guili Jiang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China
| | - Zilong Zhao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China
| | - Wenduo Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China.
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Yangjiang Research Institute, Guangdong Ocean University, Yangjiang 529500, China.
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou 510282, China
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Wang Y, Huang Y, Sun Y, Zhao M, Liu Z, Shi H, Zhang X, Zhao Y, Xia G, Shen X. Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions. Int J Biol Macromol 2024; 277:134171. [PMID: 39067727 DOI: 10.1016/j.ijbiomac.2024.134171] [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: 05/10/2024] [Revised: 07/12/2024] [Accepted: 07/24/2024] [Indexed: 07/30/2024]
Abstract
In this study, we designed the noncovalent binding of sodium caseinate (SC) to tannic acid (TA) to stabilize high internal phase emulsions (HIPEs) used as fish oil delivery systems. Hydrogen bonding was the dominant binding force, followed by weak hydrophobic interaction and weak van der Waals forces, as demonstrated by FTIR, fluorescence spectroscopy, and molecular docking experiments, with a binding constant of 3.25 × 106, a binding site of 1.2, and a static quenching of the binding. Increasing SC:TA from SC to 2:1 decreased the particle size from 107.37 ± 10.66 to 76.07 ± 2.77 nm and the zeta potential from -6.99 ± 2.71 to -22 ± 2.42 mV. TA increased the interfacial tension of SC, decreased the surface hydrophobicity from 1.3 × 104 to 1.6 × 103 and improved the oxidation resistance of SC. The particle size of high internal phase emulsions stabilized by complexes with different mass ratios (SC:TA from 1:0 to 2:1) increased from 4.9 ± 0.02 to 12.9 μm, the potential increased from -32.37 ± 2.7 to -35.07 ± 2.58 mV, and the instability index decreased from 0.75 to 0.02. Thicker interfacial layers could be observed by laser confocal microscopy, and an increase in the storage modulus indicated a formation of a stronger gel network. SC:TA of 1:0 showed emulsion breakage after 14 d of storage at room temperature. SC:TA of 2:1 showed the lowest degree of oil-water separation after freeze-thaw treatment. Especially, the most stable high endo-phase emulsion (at SC:TA of 2:1) prepared at each mass ratio was selected for further stability exploration. The emulsion particle size increased only from 15.63 ± 0.06 to 22.27 ± 0.35 μm at salt ion concentrations of 50-200 mM and to 249.33 ± 31.79 μm at 300 mM. The instability index and storage modulus of the high endo-phase emulsions increased gradually with increasing salt ion concentrations. At different heating temperatures (55-85 °C), the instability index of the high internal phase emulsion gradually decreased and the storage modulus gradually increased. Meanwhile, at 50 °C for 15 d of accelerated oxidation, the content of hydroperoxide decreased from 53.32 ± 0.18 to 37.48 ± 0.77 nmol/g, about 29.7 %, and the thiobarbituric acid value decreased from 1.06 × 103 to 0.8 × 103, about 24.5 %, in the high endo-phase emulsions prepared by 2:1 SC:TA compared to the fish oils, and the SC-stabilized high endo-phase only emulsion broke at the sixth day of oxidation. From the above findings, it was concluded that the high internal phase emulsion prepared with SC:TA of 2:1 can be used as a good delivery system for fish oil.
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Affiliation(s)
- Yanchen Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Yikai Huang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Ying Sun
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Mantong Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Haohao Shi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Yongqiang Zhao
- Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Xuanri Shen
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
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Sahraeian S, Abdollahi B, Rashidinejad A. Biopolymer-polyphenol conjugates: Novel multifunctional materials for active packaging. Int J Biol Macromol 2024; 280:135714. [PMID: 39288855 DOI: 10.1016/j.ijbiomac.2024.135714] [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: 07/23/2024] [Revised: 08/25/2024] [Accepted: 09/14/2024] [Indexed: 09/19/2024]
Abstract
The development of natural active packaging materials and coatings presents a promising alternative to petroleum-based packaging solutions. These materials are engineered by incorporating functional ingredients with preservative capabilities. Concurrently, research has highlighted the diverse physicochemical, functional, and health-promoting properties of protein-polyphenol, polysaccharide-polyphenol, and protein-polysaccharide-polyphenol conjugates within various food formulations. However, a critical gap exists regarding the exploration of these biopolymers as active packaging materials. In contrast to conventional approaches for developing active packaging materials, this review presents a novel perspective by focusing on biopolymer-polyphenol conjugates. In this work, we delve into the realm of active packaging materials and coatings constructed from these conjugates, highlighting their potential as multifunctional active components in food packaging and preservation. This review comprehensively investigates the physicochemical properties, functionalities, and health-promoting activities associated with biopolymer-polyphenol conjugates. Their emulsification, antioxidant, and antimicrobial activities, coupled with enhancements in mechanical strength and permeability properties, contribute to their multifunctional nature. Furthermore, we explore the potential advantages and limitations of utilizing these conjugates in active packaging applications. Finally, the review concludes by proposing crucial research avenues for further exploration of biopolymer-polyphenol conjugates within the domain of active food packaging.
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Affiliation(s)
- Shahriyar Sahraeian
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
| | | | - Ali Rashidinejad
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.
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5
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Tian Y, Lv X, Oh DH, Kassem JM, Salama M, Fu X. Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications. Compr Rev Food Sci Food Saf 2024; 23:e70004. [PMID: 39267186 DOI: 10.1111/1541-4337.70004] [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: 03/25/2024] [Revised: 07/28/2024] [Accepted: 08/09/2024] [Indexed: 09/14/2024]
Abstract
As an essential food ingredient with good nutritional and functional properties and health benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good emulsification properties and can be commonly used in various food products, such as mayonnaise and baked goods. Egg protein particles can act as stabilizers for Pickering emulsions because they can effectively adsorb at the oil-water interface, reduce interfacial tension, and form a stable physical barrier. Due to their emulsifying properties, biocompatibility, controlled release capabilities, and ability to protect bioactive substances, egg proteins have become ideal carriers for encapsulating and delivering functional substances. The focus of this review is to summarize current advances in using egg proteins as emulsifiers. The effects of influencing factors (temperature, pH, and ionic strength) and various modification methods (physical, chemical, and biological modification) on the emulsifying properties of egg proteins are discussed. In addition, the application of egg proteins as emulsifiers in food products is presented. Through in-depth research on the emulsifying properties of egg proteins, the optimization of their applications in food, biomedical, and other fields can be achieved.
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Affiliation(s)
- Yujuan Tian
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Xiaohui Lv
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, South Korea
| | | | - Mohamed Salama
- Dairy Department, National Research Centre, Dokki, Giza, Egypt
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
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6
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Nie C, Liu B, Niu Y, Wu P, Song Z, Wei X, Wang J. Enhancement of Pickering effect of ovalbumin with bacterial cellulose nanofibers prepared by electron beam irradiation and encapsulation of curcumin. Int J Biol Macromol 2024; 279:135145. [PMID: 39216578 DOI: 10.1016/j.ijbiomac.2024.135145] [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: 06/07/2024] [Revised: 07/31/2024] [Accepted: 08/26/2024] [Indexed: 09/04/2024]
Abstract
In this study, the enhancement of Pickering effect of ovalbumin (OVA) with bacterial cellulose nanofibers (BCNFs) prepared by electron beam irradiation was investigated and the environmental stability of oil-in-water Pickering emulsions stabilized by OVA/BCNFs complexes was explored by varying ratios of OVA/BCNFS (1:0.2, 1:0.4, 1:0.6, 1:0.8, 1:1) and oil phase concentrations (10 %, 20 %, 30 %, 40 %, 50 %, 60 %). Droplet sizes of Pickering emulsions were decreased with the increase of the proportion of BCNFs, while the viscosity and storage modulus (G') of Pickering emulsions were increased. The gel strength of Pickering emulsions was positively correlated with the oil phase content. Pickering emulsions stabilized by OVA/BCNFs complexes were endowed excellent environmental stability under varying pH, ionic strength, and thermal conditions. Moreover, after encapsulating curcumin in Pickering emulsions, the retention rates of curcumin were improved significantly during room temperature, UV light, and thermal treatment. The present study would contribute to the advancement of novel protein/polysaccharide stabilizers and offer novel insight for investigating the stability of Pickering emulsions and delivering lipophilic bioactive compounds.
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Affiliation(s)
- Chunling Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Bingqian Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yefan Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Pengrui Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Zhihong Song
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xindi Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jianguo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; Hunan Nobel Life Science Research Institute Co., LTD, 229 Guyuan Road, Changsha, Hunan 410221, China.
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7
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In Kim T, Lee SJ, Chathuranga K, Lee JS, Kim MH, Park WH. Multifunctional and edible egg white/amylose-tannin bilayer film for perishable fruit preservation. Int J Biol Macromol 2024; 274:133207. [PMID: 38897494 DOI: 10.1016/j.ijbiomac.2024.133207] [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: 02/27/2024] [Revised: 06/12/2024] [Accepted: 06/14/2024] [Indexed: 06/21/2024]
Abstract
The substantial waste of perishable foods during transportation significantly contributes to greenhouse gas emissions, intensifying the climate crisis. To mitigate the rapid spoilage of fruits, an eco-friendly bilayer film was developed using natural egg white (EW), amylose (Am), and tannic acid (TA). The EW/Am-TA bilayer film features a primary layer of amphiphilic EW, ensuring a uniform coating on hydrophobic fruit surfaces, and a secondary layer composed of Am and TA, imparting notable tensile strength (5.3 ± 0.5 MPa) and elongation at break (28.5 ± 4.1 %). This bilayer film effectively shields fruits from UV-B and UV-C radiation (~0 % transmittance at 280 and 330 nm) and exhibits antioxidant and antibacterial properties due to the presence of TA. Fruits such as bananas, avocados, and cherry tomatoes, when dip-coated with the optimized EW/Am-TA bilayer, maintained their freshness, color, weight, and texture for up to seven days, demonstrating the effectiveness of this bilayer coating in food preservation. The natural materials in the coated film are edible and can be safely removed with tap water at room temperature in <10 s, posing no food safety risks. Thus, the proposed bilayer coating presents a significant solution to the global problem of food waste.
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Affiliation(s)
- Tae In Kim
- Department of Organic Materials Engineering, Chungnam National University, Daejeon 34134, South Korea
| | - Su Jin Lee
- Department of Organic Materials Engineering, Chungnam National University, Daejeon 34134, South Korea
| | - Kiramage Chathuranga
- Department of Veterinary Microbiology, College of Veterinary Medicine, Chungnam National University, Daejeon 34134, South Korea
| | - Jong Soo Lee
- Department of Veterinary Microbiology, College of Veterinary Medicine, Chungnam National University, Daejeon 34134, South Korea
| | - Min Hee Kim
- Department of Textile Engineering, Kyungpook National University, Sangju 37224, South Korea.
| | - Won Ho Park
- Department of Organic Materials Engineering, Chungnam National University, Daejeon 34134, South Korea.
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8
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Yang K, Chi R, Jiang J, Ma J, Zhang Y, Sun W, Zhou Y. Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein. Food Chem 2024; 447:138990. [PMID: 38492306 DOI: 10.1016/j.foodchem.2024.138990] [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: 12/07/2023] [Revised: 02/20/2024] [Accepted: 03/08/2024] [Indexed: 03/18/2024]
Abstract
This study investigated the combined effects of direct-current magnetic field (DC-MF, 9.5 mT) and tetrasodium-pyrophosphate (TSPP, 1-5 g/L) on emulsified gel properties of porcine myofibrillar protein (MP). Results showed that MP at DC-MF and 3 g/L TSPP had decreased spectrum intensity of UV and fluorescence compared to that without DC-MF, owing to the changes of MP tertiary structure caused by DC-MF, especially tryptophan and tyrosine. The emulsion treated with DC-MF behaved better emulsifying activity and stability than that without DC-MF under such condition. And emulsion had lower creaming index and better storage stability. Gels prepared by this MP emulsion had low porosity and stable structure, accompanying with smaller size and more uniform distribution of oil droplets. Microstructure images showed that gels were covered with microporous structure, which was conducive to the good WHC of the emulsified gels (97.12%). These results showed the feasibility of DC-MF and TSPP in improving MP emulsion/emulsified gel.
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Affiliation(s)
- Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Rongshuo Chi
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jingjiao Jiang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yunhua Zhang
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Yuanhua Zhou
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China.
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9
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Fu W, Liu F, Zhang R, Zhao R, He Y, Wang C. Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid. Foods 2024; 13:2054. [PMID: 38998558 PMCID: PMC11241131 DOI: 10.3390/foods13132054] [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: 05/14/2024] [Revised: 06/19/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
The aim of this study was to prepare and characterize stable non-covalent ternary complexes based on pea protein (PP, 0.5%), hyaluronic acid (HA, 0.125%), and chlorogenic acid (CA, 0~0.03%). The ternary complexes were comprehensively evaluated for physicochemical attributes, stability, emulsifying capacities, antioxidant properties, and antimicrobial efficacy. PP-HA binary complexes were first prepared at pH 7, and then CA was bound to the binary complexes, as verified by fluorescence quenching. Molecular docking elucidated that PP interacted with HA and CA through hydrogen bonding, hydrophobic and electrostatic interactions. The particle size of ternary complexes initially decreased, then increased with CA concentration, peaking at 0.025%. Ternary complexes demonstrated good stability against UV light and thermal treatment. Emulsifying activity of complexes initially decreased and then increased, with a turning point of 0.025%, while emulsion stability continued to increase. Complexes exhibited potent scavenging ability against free radicals and iron ions, intensifying with higher CA concentrations. Ternary complexes effectively inhibited Staphylococcus aureus and Escherichia coli, with inhibition up to 0.025%, then decreasing with CA concentration. Our study indicated that the prepared ternary complexes at pH 7 were stable and possessed good functionality, including emulsifying properties, antioxidant activity, and antibacterial properties under certain concentrations of CA. These findings may provide valuable insights for the targeted design and application of protein-polysaccharide-polyphenol complexes in beverages and dairy products.
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Affiliation(s)
| | | | | | | | | | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China; (W.F.); (F.L.); (R.Z.); (R.Z.); (Y.H.)
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10
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Zhou S, Zhang W, Han X, Liu J, Asemi Z. The present state and future outlook of pectin-based nanoparticles in the stabilization of Pickering emulsions. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38733326 DOI: 10.1080/10408398.2024.2351163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/13/2024]
Abstract
The stabilization of Pickering emulsions using micro/nanoparticles has gained significant attention due to their wide range of potential applications in industries such as cosmetics, food, catalysis, tissue engineering, and drug delivery. There is a growing demand for the development of environmentally friendly micro/nanoparticles to create stable Pickering emulsions. Naturally occurring polysaccharides like pectin offer promising options as they can assemble at oil/water interfaces. This polysaccharide is considered a green candidate because of its biodegradability and renewable nature. The physicochemical properties of micro/nanoparticles, influenced by fabrication methods and post-modification techniques, greatly impact the characteristics and applications of the resulting Pickering emulsions. This review focuses on recent advancements in Pickering emulsions stabilized by pectin-based micro/nanoparticles, as well as the application of functional materials in delivery systems, bio-based films and 3D printing using these emulsions as templates. The effects of micro/nanoparticle properties on the characteristics of Pickering emulsions and their applications are discussed. Additionally, the obstacles that currently hinder the practical implementation of pectin-based micro/nanoparticles and Pickering emulsions, along with future prospects for their development, are addressed.
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Affiliation(s)
- Shengxue Zhou
- College of Chinese Medicine, Jilin Agricultural Science and Technology College, Jilin, China
| | - Wei Zhang
- College of Chinese Medicine, Jilin Agricultural Science and Technology College, Jilin, China
| | - Xiao Han
- Jilin Jinziyuan Biotechnology Co., Ltd, Shuangliao, Jilin, China
| | - Jinhui Liu
- College of Chinese Medicine, Jilin Agricultural Science and Technology College, Jilin, China
- Huashikang (Shenyang) Health Industry Group Co., Ltd, Shenyang, Liaoning, China
| | - Zatollah Asemi
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, I.R, Iran
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11
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Tsurunaga Y, Ishigaki M, Takahashi T, Arima S, Kumagai S, Tsujii Y, Koyama S. Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels. Int J Mol Sci 2024; 25:4124. [PMID: 38612933 PMCID: PMC11012890 DOI: 10.3390/ijms25074124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 03/18/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
Tannins, present in numerous plants, exhibit a binding affinity for proteins. In this study, we aimed to exploit this property to reduce the concentration of allergenic egg white proteins. Tannins were extracted, using hot water, from the lyophilized powder of underutilized resources, such as chestnut inner skin (CIS), young persimmon fruit (YPF), and bayberry leaves (BBLs). These extracts were then incorporated into an egg white solution (EWS) to generate an egg white gel (EWG). Allergen reduction efficacy was assessed using electrophoresis and ELISA. Our findings revealed a substantial reduction in allergenic proteins across all EWGs containing a 50% tannin extract. Notably, CIS and BBL exhibited exceptional efficacy in reducing low allergen levels. The addition of tannin extract resulted in an increase in the total polyphenol content of the EWG, with the order of effectiveness being CIS > YPF > BBL. Minimal color alteration was observed in the BBL-infused EWG compared to the other sources. Additionally, the introduction of tannin extract heightened the hardness stress, with BBL demonstrating the most significant effect, followed by CIS and YPF. In conclusion, incorporating tannin extract during EWG preparation was found to decrease the concentration of allergenic proteins while enhancing antioxidant properties and hardness stress, with BBL being particularly effective in preventing color changes in EWG.
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Affiliation(s)
- Yoko Tsurunaga
- Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Mika Ishigaki
- Institute of Agricultural and Life Sciences, Academic Assembly, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Tetsuya Takahashi
- Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Shiori Arima
- Faculty of Human Science, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Sae Kumagai
- Graduate School of Human and Social Sciences, Shimane University, Matsue 690-8504, Shimane, Japan
| | - Yoshimasa Tsujii
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
- Faculty of Applied Biosciences, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
| | - Shota Koyama
- Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
- Faculty of Applied Biosciences, Tokyo University of Agriculture, Setagaya City 156-8502, Tokyo, Japan
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12
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Long M, Ren Y, Li Z, Yin C, Sun J. Effects of different oil fractions and tannic acid concentrations on konjac glucomannan-stabilized emulsions. Int J Biol Macromol 2024; 265:130723. [PMID: 38467227 DOI: 10.1016/j.ijbiomac.2024.130723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 02/27/2024] [Accepted: 03/06/2024] [Indexed: 03/13/2024]
Abstract
Polysaccharide-stabilized emulsions have received extensive attention, but emulsifying activity of polysaccharides is poor. In this study, konjac glucomannan (KGM) and tannic acid (TA) complex (KGM-TA) was prepared via non-covalent binding to increase the polysaccharide interfacial stability. The emulsifying stabilities of KGM-TA complex-stabilized emulsions were analyzed under different TA concentrations and oil fractions. The results indicated that hydrogen bonds and hydrophobic bonds were the main binding forces for KGM-TA complex, which were closely related to TA concentrations. The interfacial tension of KGM-TA complex decreased from 20.0 mN/m to 13.4 mN/m with TA concentration increasing from 0 % to 0.3 %, indicating that TA improved the interfacial activity of KGM. Meanwhile, the contact angle of KGM-TA complex was closer to 90° with the increasing TA concentrations. The emulsifying stability of KGM-TA complex-stabilized emulsions increased in an oil mass fraction-dependent manner, reaching the maximum at 75 % oil mass fraction. Moreover, the droplet sizes of KGM-TA complex-stabilized high-internal-phase emulsions (HIPEs) decreased from 82.7 μm to 44.7 μm with TA concentration increasing from 0 to 0.3 %. Therefore, high TA concentrations were conducive to the improvement of the emulsifying stability of KGM-TA complex-stabilized HIPEs. High oil mass fraction promoted the interfacial contact of adjacent droplets, thus enhancing the non-covalent binding of KGM molecules at the interfaces with TA as bridges. Additionally, the high TA concentrations increased the gel network density in the aqueous phase, thus enhancing the emulsifying stability of emulsions. Our findings reveal the mechanisms by which polysaccharide-polyphenol complex stabilized HIPEs. Therefore, this study provides theoretical basis and references for the developments of polysaccharide emulsifier with high emulsifying capability and high-stability emulsions.
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Affiliation(s)
- Min Long
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China
| | - Yuanyuan Ren
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.
| | - Zhenshun Li
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.
| | - Chaomin Yin
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Jie Sun
- College of Life Science and Technology, Henan University of Urban Construction, Pingdingshan 467036, China
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13
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Zhang W, Yang Y, Su Y, Gu L, Chang C, Li J. Investigating the mechanism of antioxidants as egg white powder flavor modifiers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2621-2629. [PMID: 37985210 DOI: 10.1002/jsfa.13146] [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: 08/14/2023] [Revised: 10/23/2023] [Accepted: 11/21/2023] [Indexed: 11/22/2023]
Abstract
BACKGROUND The uses of egg white powder (EWP) are restricted because of its odor. It is necessary to find a method to improve its flavor. In this paper, three different antioxidants - green tea extract (GTE), sodium ascorbate (SA), and glutathione (GSH) - were selected to modify the flavor. The physicochemical and structural properties of EWP were investigated to study the mechanism of the formation and release of volatile compounds. RESULTS Antioxidants can modify the overall flavor of EWP significantly, inhibiting the generation or release of nonanal, 3-methylbutanal, heptanal, decanal, geranyl acetone, and 2-pemtylfuran. A SA-EWP combination showed the lowest concentration of 'off' flavor compounds; GTE-EWP and GSH-EWP could reduce several 'off' flavor compounds but increased the formation of geranyl acetone and furans. The changes in the carbonyl content and the amino acid composition confirmed the inhibition of antioxidants with the oxidative degradation of proteins or characteristic amino acids. The results of fluorescence spectroscopy and Fourier transform infrared (FTIR) spectroscopy provided structural information regarding EWP, which showed the release of volatile compounds decreased due to structural changes. For example, the surface hydrophobicity increased and the protein aggregation state changed. CONCLUSIONS Antioxidants reduce the 'off' flavor of EWP in two ways: they inhibit protein oxidation and Maillard reactions (they inhibit formation of 3-methylbutanal and 2-pemtylfuran) and they enhance the binding ability of heat-denatured proteins (reducing the release of nonanal, decanal, and similar compounds). © 2023 Society of Chemical Industry.
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Affiliation(s)
- Weijian Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
| | - Junhua Li
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, PR China
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14
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Yüce E, Sharifikolouei E, Micusik M, Ferraris S, Rashidi R, Najmi Z, Gümrükçü S, Scalia A, Cochis A, Rimondini L, Spriano S, Omastova M, Sarac AS, Eckert J, Sarac B. Anticorrosion and Antimicrobial Tannic Acid-Functionalized Ti-Metallic Glass Ribbons for Dental Abutment. ACS APPLIED BIO MATERIALS 2024; 7:936-949. [PMID: 38299869 PMCID: PMC10880059 DOI: 10.1021/acsabm.3c00948] [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: 10/15/2023] [Revised: 01/10/2024] [Accepted: 01/11/2024] [Indexed: 02/02/2024]
Abstract
In this study, a recently reported Ti-based metallic glass (MG), without any toxic element, but with a significant amount of metalloid (Si-Ge-B, 18 atom %) and minor soft element (Sn, 2 atom %), was produced in ribbon form using conventional single-roller melt-spinning. The produced Ti60Zr20Si8Ge7B3Sn2 ribbons were investigated by differential scanning calorimetry and X-ray diffraction to confirm their amorphous structure, and their corrosion properties were further investigated by open-circuit potential and cyclic polarization tests. The ribbon's surface was functionalized by tannic acid, a natural plant-based polyphenol, to enhance its performance in terms of corrosion prevention and antimicrobial efficacy. These properties can potentially be exploited in the premucosal parts of dental implants (abutments). The Folin and Ciocalteu test was used for the quantification of tannic acid (TA) grafted on the ribbon surface and of its redox activity. Fluorescent microscopy and ζ-potential measurements were used to confirm the presence of TA on the surfaces of the ribbons. The cytocompatibility evaluation (indirect and direct) of TA-functionalized Ti60Zr20Si8Ge7B3Sn2 MG ribbons toward primary human gingival fibroblast demonstrated that no significant differences in cell viability were detected between the functionalized and as-produced (control) MG ribbons. Finally, the antibacterial investigation of TA-functionalized samples against Staphylococcus aureus demonstrated the specimens' antimicrobial properties, shown by scanning electron microscopy images after 24 h, presenting a few single colonies remaining on their surfaces. The thickness of bacterial aggregations (biofilm-like) that were formed on the surface of the as-produced samples reduced from 3.5 to 1.5 μm.
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Affiliation(s)
- Eray Yüce
- Erich
Schmid Institute of Materials Science, Austrian
Academy of Sciences, 8700 Leoben, Austria
- Department
of Materials Science, Chair of Materials Physics, Montanuniversität Leoben, 8700 Leoben, Austria
| | - Elham Sharifikolouei
- Department
of Applied Science and Technology (DISAT), Politecnico di Torino (POLITO), 10129 Turin, Italy
| | - Matej Micusik
- Polymer
Institute, Slovak Academy of Sciences, Dubravska cesta 9, 845 41 Bratislava, Slovakia
| | - Sara Ferraris
- Department
of Applied Science and Technology (DISAT), Politecnico di Torino (POLITO), 10129 Turin, Italy
- POLITO
BIOMed LAB, Politecnico di Torino, 10129 Torino, Italy
| | - Reza Rashidi
- Department
of Applied Science and Technology (DISAT), Politecnico di Torino (POLITO), 10129 Turin, Italy
| | - Ziba Najmi
- Department
of Health Sciences, Center for Translational Research on Autoimmune
and Allergic Diseases-CAAD, Università
del Piemonte Orientale UPO, 28100 Novara, Italy
| | - Selin Gümrükçü
- Department
of Chemistry, Istanbul Technical University, 34469 Istanbul, Türkiye
| | - Alessandro Scalia
- Department
of Health Sciences, Center for Translational Research on Autoimmune
and Allergic Diseases-CAAD, Università
del Piemonte Orientale UPO, 28100 Novara, Italy
| | - Andrea Cochis
- Department
of Health Sciences, Center for Translational Research on Autoimmune
and Allergic Diseases-CAAD, Università
del Piemonte Orientale UPO, 28100 Novara, Italy
| | - Lia Rimondini
- Department
of Health Sciences, Center for Translational Research on Autoimmune
and Allergic Diseases-CAAD, Università
del Piemonte Orientale UPO, 28100 Novara, Italy
| | - Silvia Spriano
- Department
of Applied Science and Technology (DISAT), Politecnico di Torino (POLITO), 10129 Turin, Italy
- POLITO
BIOMed LAB, Politecnico di Torino, 10129 Torino, Italy
| | - Maria Omastova
- Polymer
Institute, Slovak Academy of Sciences, Dubravska cesta 9, 845 41 Bratislava, Slovakia
| | | | - Jürgen Eckert
- Erich
Schmid Institute of Materials Science, Austrian
Academy of Sciences, 8700 Leoben, Austria
- Department
of Materials Science, Chair of Materials Physics, Montanuniversität Leoben, 8700 Leoben, Austria
| | - Baran Sarac
- Erich
Schmid Institute of Materials Science, Austrian
Academy of Sciences, 8700 Leoben, Austria
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15
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Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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16
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Zheng Y, Ye R, Gong X, Yang J, Liu B, Xu Y, Nie G, Xie X, Jiang L. Iontophoresis-driven microneedle patch for the active transdermal delivery of vaccine macromolecules. MICROSYSTEMS & NANOENGINEERING 2023; 9:35. [PMID: 36987502 PMCID: PMC10040928 DOI: 10.1038/s41378-023-00515-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/07/2023] [Accepted: 02/17/2023] [Indexed: 05/28/2023]
Abstract
COVID-19 has seriously threatened public health, and transdermal vaccination is an effective way to prevent pathogen infection. Microneedles (MNs) can damage the stratum corneum to allow passive diffusion of vaccine macromolecules, but the delivery efficiency is low, while iontophoresis can actively promote transdermal delivery but fails to transport vaccine macromolecules due to the barrier of the stratum corneum. Herein, we developed a wearable iontophoresis-driven MN patch and its iontophoresis-driven device for active and efficient transdermal vaccine macromolecule delivery. Polyacrylamide/chitosan hydrogels with good biocompatibility, excellent conductivity, high elasticity, and a large loading capacity were prepared as the key component for vaccine storage and active iontophoresis. The transdermal vaccine delivery strategy of the iontophoresis-driven MN patch is "press and poke, iontophoresis-driven delivery, and immune response". We demonstrated that the synergistic effect of MN puncture and iontophoresis significantly promoted transdermal vaccine delivery efficiency. In vitro experiments showed that the amount of ovalbumin delivered transdermally using the iontophoresis-driven MN patch could be controlled by the iontophoresis current. In vivo immunization studies in BALB/c mice demonstrated that transdermal inoculation of ovalbumin using an iontophoresis-driven MN patch induced an effective immune response that was even stronger than that of traditional intramuscular injection. Moreover, there was little concern about the biosafety of the iontophoresis-driven MN patch. This delivery system has a low cost, is user-friendly, and displays active delivery, showing great potential for vaccine self-administration at home.
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Affiliation(s)
- Ying Zheng
- Guangdong Provincial Key Laboratory of Sensor Technology and Biomedical Instrument, School of Biomedical Engineering, Shenzhen Campus of Sun Yat-Sen University, Shenzhen, 518107 PR China
| | - Rui Ye
- Guangdong Provincial Key Laboratory of Sensor Technology and Biomedical Instrument, School of Biomedical Engineering, Shenzhen Campus of Sun Yat-Sen University, Shenzhen, 518107 PR China
| | - Xia Gong
- Guangdong Provincial Key Laboratory of Sensor Technology and Biomedical Instrument, School of Biomedical Engineering, Shenzhen Campus of Sun Yat-Sen University, Shenzhen, 518107 PR China
| | - Jingbo Yang
- Guangdong Provincial Key Laboratory of Sensor Technology and Biomedical Instrument, School of Biomedical Engineering, Shenzhen Campus of Sun Yat-Sen University, Shenzhen, 518107 PR China
| | - Bin Liu
- Guangdong Provincial Key Laboratory of Sensor Technology and Biomedical Instrument, School of Biomedical Engineering, Shenzhen Campus of Sun Yat-Sen University, Shenzhen, 518107 PR China
| | - Yunsheng Xu
- Department of Dermatovenereology, The Seventh Affiliated Hospital, Sun Yat-sen University, Shenzhen, 518107 PR China
| | - Gang Nie
- Department of Dermatovenereology, The Seventh Affiliated Hospital, Sun Yat-sen University, Shenzhen, 518107 PR China
| | - Xi Xie
- State Key Laboratory of Optoelectronic Materials and Technologies, School of Electronics and Information Technology, Sun Yat-sen University, Guangzhou, 510006 PR China
| | - Lelun Jiang
- Guangdong Provincial Key Laboratory of Sensor Technology and Biomedical Instrument, School of Biomedical Engineering, Shenzhen Campus of Sun Yat-Sen University, Shenzhen, 518107 PR China
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17
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Hakeem MJ, Khan JM, Malik A, Husain FM, Alresaini SM, Ahmad A, Alam P. Molecular insight into the modulation of ovalbumin fibrillation by allura red dye at acidic pH. Int J Biol Macromol 2023; 230:123254. [PMID: 36641020 DOI: 10.1016/j.ijbiomac.2023.123254] [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: 11/05/2022] [Revised: 01/08/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
The synthetic food additive dye induces amyloid fibrillation has many implications in the laboratory and industries. The effect of Allura red (AR), on the fibrillation of ovalbumin (Ova) at pH 2.0 was investigated. The influence of salt and pH was also seen on AR-induced Ova aggregation. We have used several spectroscopic and microscopy techniques to characterize the changes. The turbidity data suggest that concentrations above 0.05 mM of AR induce aggregation, and the size of aggregates increased in response to AR concentration. The kinetics data showed that the AR induces Ova aggregation quickly without lag time. The aggregates induced by AR have amyloid-like aggregates confirmed by far-UV CD and TEM. NaCl has very marginal effects in AR-induced aggregation. The turbidity results clearly state that Ova is not forming aggregates with pH above 4.0 due to electrostatic repulsion. However, Ova forms bigger aggregates in the presence of 0.5 mM AR at a pH below 4.0. These spectroscopic data suggest that the amyloid fibrillation that occurs in Ova is due to electrostatic and hydrophobic interaction. The amyloid fibrillation induced by AR dye in protein should be taken seriously for food safety purposes.
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Affiliation(s)
- Mohammed J Hakeem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, 2460, Riyadh, 11451, Saudi Arabia
| | - Javed Masood Khan
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, 2460, Riyadh, 11451, Saudi Arabia.
| | - Ajamaluddin Malik
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Fohad Mabood Husain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, 2460, Riyadh, 11451, Saudi Arabia
| | | | - Aqeel Ahmad
- Department of Medical Biochemistry, College of Medicine, Shaqra University, Shaqra 11961, Saudi Arabia
| | - Prawez Alam
- Department of Pharmacognosy, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
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18
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How do the hydroxyl group number and position of polyphenols affect the foaming properties of ovalbumin? Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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19
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Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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20
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High internal phase Pickering emulsions prepared by globular protein-tannic acid complexes: A hydrogen bonds-based interfacial crosslinking strategy. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.121025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Sarmah S, Hazarika U, Das SM, Quraishi S, Bhatta A, Belwal VK, Jha AN, Singha Roy A. Deciphering the interactions of phytochemicals with ovalbumin, the major food allergen from egg white: spectroscopic and computational studies. LUMINESCENCE 2022; 37:2105-2122. [PMID: 36271635 DOI: 10.1002/bio.4401] [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] [Received: 07/21/2022] [Revised: 10/17/2022] [Accepted: 10/17/2022] [Indexed: 12/14/2022]
Abstract
Ovalbumin (OVA), the major component of egg white, has been used as a model carrier protein to study the interaction of four bioactive phytochemicals 6-hydroxyflavone, chrysin, naringin, and naringenin. A static quenching mechanism was primarily associated with the complexation of the flavonoids with OVA. Hydrophobic forces play a major part in the stability of the complexes. The structural changes within the protein in response to flavonoid binding revealed a decrease in OVA's α-helical content. The hypothesized binding site for flavonoids in OVA overlaps with one or more immunoglobulin E-binding epitopes that may have some effect in the immunoglobulin E response pathway. The flavonoids remain in the same binding site throughout the simulation time and impart protein stability by forming different noncovalent interactions. This study presents comprehensive information about the interaction of the flavonoids with OVA and the associated structural variations after the binding, which might help researchers better comprehend similar medication pharmacodynamics and provide critical information for future therapeutic development.
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Affiliation(s)
- Sharat Sarmah
- Department of Chemistry, National Institute of Technology, Shillong, Meghalaya, India
| | - Upasana Hazarika
- Department of Molecular Biology and Biotechnology, Tezpur University, Tezpur, India
| | - Sony Moni Das
- Department of Chemistry, National Institute of Technology, Shillong, Meghalaya, India
| | - Sana Quraishi
- Department of Chemistry, National Institute of Technology, Shillong, Meghalaya, India
| | - Anindita Bhatta
- Centre for Advanced Studies, Department of Chemistry, North-Eastern Hill University, Shillong, India
| | - Vinay Kumar Belwal
- Department of Bioscience and Bioengineering, Indian Institute of Technology Guwahati, Guwahati, India
| | - Anupam Nath Jha
- Department of Molecular Biology and Biotechnology, Tezpur University, Tezpur, India
| | - Atanu Singha Roy
- Department of Chemistry, National Institute of Technology, Shillong, Meghalaya, India
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22
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Chen L, Chen N, He Q, Sun Q, Gao MR, Zeng WC. Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism. Food Res Int 2022; 162:112110. [DOI: 10.1016/j.foodres.2022.112110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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23
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Wang T, Wang N, Yu Y, Yu D, Xu S, Wang L. Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Xiong Y, Chen Y, Yi X, Li Z, Luo Y. Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex. Int J Biol Macromol 2022; 222:1633-1641. [DOI: 10.1016/j.ijbiomac.2022.10.098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/07/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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25
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Mao Y, Huang M, Bi J, Sun D, Li H, Yang H. Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108031] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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26
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Wen H, Ning Z, Li J, Guan Y, Zhang B, Shang X, Liu X, Du Z, Liu J, Zhang T. Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity. Colloids Surf B Biointerfaces 2022; 215:112473. [PMID: 35367745 DOI: 10.1016/j.colsurfb.2022.112473] [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: 11/24/2021] [Revised: 03/16/2022] [Accepted: 03/18/2022] [Indexed: 01/24/2023]
Abstract
The aim of this study is to develop a dual-functional ingredient with antioxidant activity and emulsification. The emulsion stability of ovalbumin (OVA) was improved by procyanidins (PC). The interactions between OVA and PC were investigated using multi-spectroscopy and molecular docking. Furthermore, the effect of the addition of the OVA-PC mixture on emulsion stability was evaluated as well. The fluorescence results showed that the quenching mechanism of PC to OVA's endogenous fluorescence was static quenching, and the binding ratio of OVA and PC was 1:1. Circular dichroism (CD) and Fourier Transform Infrared Spectrometer (FT-IR) showed that the addition of PC promoted the unfolding of OVA, and transformed the secondary structure of OVA from α-helix to β-sheet. The main driving force of OVA and PC was hydrogen bonding, according to molecular docking analysis. Among all the samples, the stability of the emulsion of OVA-PC at a ratio of 1:30 exhibited extremely high stability and the smallest particle size. In comparison with individual OVA emulsions, the OVA-PC emulsions had excellent physical stabilities. Meanwhile, the oxidation degree of protein and oil for the OVA-PC emulsions was lower than that of the native OVA emulsion after 8-day storage. Our work provides important insights for understanding the interaction between OVA and expanding the application of OVA-PC.
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Affiliation(s)
- Hedi Wen
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Zhenzhen Ning
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jinming Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Yu Guan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Biying Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
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Chen L, Zhu M, Hu X, Pan J, Zhang G. Exploring the binding mechanism of ferulic acid and ovalbumin: insights from spectroscopy, molecular docking and dynamics simulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3835-3846. [PMID: 34927253 DOI: 10.1002/jsfa.11733] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 12/15/2021] [Accepted: 12/19/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Ferulic acid (FA), a phenolic acid widely occurring in nature, has attracted extensive attention because of its biological activity. Ovalbumin (OVA) is a commonly used carrier protein. The mechanism of FA binding with OVA was investigated by utilizing a variety of spectral analyses, accompanied by computer simulation. RESULTS It was discovered that the fluorescence quenching mechanism of OVA by FA was a static mode as a result of the formation of an FA-OVA complex, which was verified by the concentration distributions and pure spectrum of the constituents decomposed from the high overlap spectrum signals using multivariate curve resolution-alternate least squares algorithm. Hydrogen bonds and Van der Waals forces drove the formation of FA-OVA complex with a binding constant of 1.69 × 104 L mol-1 . The presence of FA induced the loose structure of OVA with an attenuation of α-helix content and improved the thermal stability of OVA. Computer docking indicated that FA interacted with the amino acid residues Arg84, Asn88, Leu101 and Ser103 of OVA through hydrogen bonds. Molecular dynamics simulation proved that the combination of FA with OVA boosted the conformational stability of OVA and hydrogen bonds brought a crucial part in stabilizing the structure of the complex. CONCLUSIONS The study may supply the theoretical basis for the design of FA transport system using OVA as carrier protein to improve the instability and low bioavailability of FA. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lei Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Miao Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xing Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Junhui Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Tao X, Shi H, Cao A, Cai L. Understanding of physicochemical properties and antioxidant activity of ovalbumin-sodium alginate composite nanoparticle-encapsulated kaempferol/tannin acid. RSC Adv 2022; 12:18115-18126. [PMID: 35874031 PMCID: PMC9245490 DOI: 10.1039/d2ra02708a] [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: 04/28/2022] [Accepted: 06/09/2022] [Indexed: 11/21/2022] Open
Abstract
In this research, ovalbumin (OVA) and sodium alginate (SA) were used as the materials to prepare an OVA–SA composite carrier, which protected and encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA) (OVA–SA, OVA–TA–SA, OVA–KAE–SA, and OVA–TA–KAE–SA). Results showed that the observation of small diffraction peaks in carriers proved the successful encapsulation of KAE/TA. The protein conformation of the composite nanoparticles changed. OVA–TA–SA composite nanoparticles had the highest α-helix content and the fewest random coils, so the protein structure of it had the strongest stability. OVA–TA–KAE–SA composite nanoparticles had the strongest system stability and thermal stability, which might be due to the synergistic effect of the two polyphenols, suggesting the encapsulation of KAE/TA increased the system stability and the thermal stability of OVA–SA composite nanoparticles. Additionally, the composite nanoparticles were endowed with antioxidant ability and antibacterial ability (against Staphylococcus aureus and Escherichia coli) in the order OVA–TA–SA > OVA–TA–KAE–SA > OVA–KAE–SA based on the difference in antibacterial diameter (D, mm) and square (S, mm2), indicating that polyphenols enhanced the antibacterial and antioxidant ability of OVA–SA composite nanoparticles, and the enhancement effect of TA was stronger than that of KAE. These results provide a theoretical basis for the application of OVA–SA composite nanoparticles in the delivery of bioactive compounds. Ovalbumin (OVA) and sodium alginate (SA) were used as materials to prepare an OVA–SA composite carrier, which encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA) (OVA–SA, OVA–TA–SA, OVA–KAE–SA, and OVA–TA–KAE–SA).![]()
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Affiliation(s)
- Xiaoya Tao
- Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University Ningbo 315100 China +86 571 88982726 +86 571 88982726.,Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University Shenzhen 518060 China
| | - Hang Shi
- College of Food Science and Engineering, Bohai University Jinzhou 121013 China
| | - Ailing Cao
- Hangzhou Customs District Hangzhou 310007 China
| | - Luyun Cai
- Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University Ningbo 315100 China +86 571 88982726 +86 571 88982726
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29
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Tao X, Shi H, Cao A, Cai L. Influence of polyphenol-metal ion-coated ovalbumin/sodium alginate composite nanoparticles on the encapsulation of kaempferol/tannin acid. Int J Biol Macromol 2022; 209:1288-1297. [PMID: 35460758 DOI: 10.1016/j.ijbiomac.2022.04.108] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 04/10/2022] [Accepted: 04/15/2022] [Indexed: 11/20/2022]
Abstract
In this research, ovalbumin (OVA) and sodium alginate (SA) were used as the materials to prepare OVA-SA composite carriers, which protected and encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA). To achieve the purpose of targeted delivery, the TA-Fe3+ coating film was prepared. Results showed that the observation of small diffraction peaks in carriers proved the formation of TA/Fe3+ coating film on the surface of four composite nanoparticles (pOVA, pOVA-SA, pOVA-KAE-SA, and pOVA-KAE-TA-SA). The protein structure of the composite nanoparticles coated with TA/Fe3+ changed, and the order of the changes was pOVA-KAE > pOVA > pOVA-KAE-SA > pOVA-KAE-TA-SA > pOVA-SA. This phenomenon is due to the fact that the chromophore -C=O and the auxo-chromophore -OH are in the opposite position in the benzene ring of TA, and the two substituents have opposite effects and synergize, resulting in the different degrees of redshift of the composite nanoparticle λmax. Additionally, pOVA-SA had the highest α-helix content and the lowest random coils, conferring the protein structure the strongest stability. The coating of TA/Fe3+ increased the system stability and the thermal stability of the composite nanoparticles. Additionally, the carriers were endowed with antioxidant activity, and their antibacterial ability against Staphylococcus aureus and Escherichia coli was pOVA-KAE-TA-SA > pOVA-KAE-SA > pOVA-KAE > pOVA-SA > pOVA based on the difference in antibacterial diameter (D, mm) and square (S, mm2). pOVA-KAE-TA-SA had the strongest antioxidant activity and antibacterial ability, which improved the bioavailability of TA/KAE. These results provide a theoretical basis for the application of OVA-SA composite nanoparticles in the delivery of bioactive compounds.
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Affiliation(s)
- Xiaoya Tao
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Hang Shi
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Ailing Cao
- Hangzhou Customs District, Hangzhou 310007, China.
| | - Luyun Cai
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
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30
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Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin. Food Chem 2022; 389:133055. [PMID: 35489261 DOI: 10.1016/j.foodchem.2022.133055] [Citation(s) in RCA: 40] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 04/20/2022] [Accepted: 04/21/2022] [Indexed: 11/20/2022]
Abstract
In this study, ovalbumin (OVA) interacted with pectin (PE) to form soluble electrostatic complexes to improve the functional properties of high internal phase Pickering emulsions (HIPEs) under extreme conditions. The results showed that the stability of the OVA-PE soluble complexes-stabilized HIPEs was significantly better than that of the free OVA-stabilized HIPEs and was modulated by the biopolymer ratio. In particular, the complexes at an OVA:PE ratio of 1:1 (C-1:1) may form particulates with a core-shell structure by a flocculation mechanism. The C-1:1-stabilized HIPEs had the smallest oil droplet size (11.34 ± 1.14 μm) and the best resistance to extreme environmental stresses due to their strong, rigid structure and dense interfacial architecture. The in vitro digestion results showed that the bioaccessibility (from 18.3% ± 0.5% to 38.8% ± 4.8%) of curcumin improved with increasing PE content. Our work is helpful in understanding OVA-PE complexes as stabilizers for HIPEs and their potential applications in food delivery systems.
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31
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High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107332] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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32
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Izumi E, Tanahashi N, Kinugasa S, Hidaka S, Zaima N, Moriyama T. Co-Application with Tannic Acid Prevents Transdermal Sensitization to Ovalbumin in Mice. Int J Mol Sci 2022; 23:ijms23073933. [PMID: 35409304 PMCID: PMC8999826 DOI: 10.3390/ijms23073933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 03/22/2022] [Accepted: 03/30/2022] [Indexed: 02/04/2023] Open
Abstract
Transdermal sensitization to allergens is of great concern as a sensitization route for food allergies. This skin-mediated invasion and sensitization to allergens is involved in skin barrier breakdown and inflammation, followed by the production of several kinds of cytokines. Cytokines such as thymic stromal lymphopoietin and thymus and activation-regulated chemokine are also involved. In this study, we investigated the suppressive effect of tannic acid (TA) on transdermal sensitization using ovalbumin (OVA), a major egg-white allergen. We also analyzed the mechanisms associated with the inhibitory effects of TA. The results showed that the co-application with TA prevents transdermal sensitization to OVA. As possible mechanisms, its anti-inflammatory and astringent effect on the skin and binding ability with the protein were considered. These results indicate that TA could be applied to cosmetics and lotions, which could suppress the transdermal sensitization to allergens.
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Affiliation(s)
- Eri Izumi
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204, Naka-machi, Nara 631-8505, Japan; (E.I.); (N.T.); (S.K.); (S.H.); (N.Z.)
| | - Nana Tanahashi
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204, Naka-machi, Nara 631-8505, Japan; (E.I.); (N.T.); (S.K.); (S.H.); (N.Z.)
| | - Serina Kinugasa
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204, Naka-machi, Nara 631-8505, Japan; (E.I.); (N.T.); (S.K.); (S.H.); (N.Z.)
| | - Shota Hidaka
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204, Naka-machi, Nara 631-8505, Japan; (E.I.); (N.T.); (S.K.); (S.H.); (N.Z.)
| | - Nobuhiro Zaima
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204, Naka-machi, Nara 631-8505, Japan; (E.I.); (N.T.); (S.K.); (S.H.); (N.Z.)
- Agricultural Technology and Innovation Research Institute (ATIRI), Kindai University, 3327-204, Naka-machi, Nara 631-8505, Japan
| | - Tatsuya Moriyama
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204, Naka-machi, Nara 631-8505, Japan; (E.I.); (N.T.); (S.K.); (S.H.); (N.Z.)
- Agricultural Technology and Innovation Research Institute (ATIRI), Kindai University, 3327-204, Naka-machi, Nara 631-8505, Japan
- Correspondence:
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33
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Du Y, Chen Z, Liang F, Zhou W, Tu Z, Zhang X, Wang Z, Li J. Effects of salidroside on functional and structural changes in highland barley proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113310] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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34
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Cheng C, Yu X, Geng F, Wang L, Yang J, Huang F, Deng Q. Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3569-3584. [PMID: 35306817 DOI: 10.1021/acs.jafc.1c05335] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The plant polyphenols are normally presented as natural functional antioxidants, which also possess the potential ability to improve the physicochemical stability of polyunsaturated fatty acid (PUFA)-enriched emulsions by interface engineering. This review discussed the potential effects of polyphenols on the stability of PUFA-enriched emulsions from the perspective of the molecular thermodynamic antioxidative analysis, the kinetic of interfacial partitioning, and the covalent and non-covalent interactions with emulsifiers. Recently, research studies have proven that the interfacial structure of emulsions can be concurrently optimized via promoting interfacial partitioning of polyphenols and further increasing interfacial thickness and strength. Moreover, the applied limitations of polyphenols in PUFA-enriched emulsions were summarized, and then some valuable and constructive viewpoints were put forward in this review to provide guidance for the use of polyphenols in constructing PUFA-enriched emulsions.
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Affiliation(s)
- Chen Cheng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xiao Yu
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, Sichuan 610106, People's Republic of China
| | - Lei Wang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Jing Yang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Qianchun Deng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
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35
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Interfacial Properties and Antioxidant Activity of Whey Protein-Phenolic Complexes: Effect of Phenolic Type and Concentration. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12062916] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Whey protein is a common food additive for enhancing product stability and texture, while phenolics are considered food antioxidants. As a consequence, combining whey protein with phenolics is an effective way to improve protein functionality while also maintaining polyphenol bioactivity. Herein, the functional properties and antioxidant activity of whey protein modified with various types and concentrations of oxidized phenolic compounds, including gallic acid (OGA), ferulic acid (OFA), and tannic acid (OTA), were studied. In general, the modified whey protein had a decrease in free amino content, but an increase in total phenolic content. Whey protein modified with 5% OTA showed the highest total phenolic content and the lowest free amino content. Modification of whey protein with OTA and OGA resulted in a loss of surface hydrophobicity in contrast to whey protein modified with OFA. However, no significant difference in surface activity including foam and emulsion properties in the whey protein with/without modification was observed. The modified whey protein had an increase in antioxidant activity when compared with that of the control.
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36
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Visentini FF, Perez AA, Santiago LG. Bioactive compounds: Application of albumin nanocarriers as delivery systems. Crit Rev Food Sci Nutr 2022; 63:7238-7268. [PMID: 35238254 DOI: 10.1080/10408398.2022.2045471] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Enriched products with bioactive compounds (BCs) show the capacity to produce a wide range of possible health effects. Most BCs are essentially hydrophobic and sensitive to environmental factors; so, encapsulation becomes a strategy to solve these problems. Many globular proteins have the intrinsic ability to bind, protect, encapsulate, and introduce BCs into nutraceutical or pharmaceutical matrices. Among them, albumins as human serum albumin (HSA), bovine serum albumin (BSA), ovalbumin (OVA) and α-lactalbumin (ALA) are widely abundant, available, and applied in many industrial sectors, becoming promissory materials to encapsulate BCs. Therefore, this review focuses on researches about the main groups of natural origin BCs (namely phenolic compounds, lipids, vitamins, and carotenoids), the different types of nanostructures based on albumins to encapsulate them and the main fields of application for BCs-loaded albumin systems. In this context, phenolic compounds (catechins, quercetin, and chrysin) are the most extensively BCs studied and encapsulated in albumin-based nanocarriers. Other extensively studied subgroups are stilbenes and curcuminoids. Regarding lipids and vitamins; terpenes, carotenoids (β-carotene), and xanthophylls (astaxanthin) are the most considered. The main application areas of BCs are related to their antitumor, anti-inflammatory, and antioxidant properties. Finally, BSA is the most used albumin to produced BCs-loaded nanocarriers.
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Affiliation(s)
- Flavia F Visentini
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Adrián A Perez
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Liliana G Santiago
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
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37
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Zhang Y, Chen Y, Xiong Y, Ding B, Li Z, Luo Y. Preparation of high internal phase Pickering emulsions stabilized by egg yolk high density lipoprotein: Stabilizing mechanism under different pH values and protein concentrations. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113091] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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38
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Wang Q, Pan MH, Chiou YS, Li Z, Ding B. Surface characteristics and emulsifying properties of whey protein/nanoliposome complexes. Food Chem 2022; 384:132510. [PMID: 35217464 DOI: 10.1016/j.foodchem.2022.132510] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 12/23/2021] [Accepted: 02/16/2022] [Indexed: 11/04/2022]
Abstract
The surface characteristics and emulsifying properties of whey proteins (WP) after complexation with nanoliposomes (NL) were investigated. WP surface hydrophobicity enhanced after complexation with NL, and it indicated the exposure increase of WP hydrophobic groups. WPNL interfacial tension significantly decreased compared with that of WP. The interfacial protein content of WPNL-stabilized emulsions was slightly different from that of WP-stabilized emulsions. WP emulsifying properties were significantly improved after complexation with NL. The mean sizes and polydispersity indexes of WPNL-stabilized emulsion droplets were smaller than those of WP-stabilized emulsion droplets. The absolute zeta-potential values of WPNL-stabilized emulsions were greater than those of WP-stabilized emulsions. Electrostatic repulsion played a vital role in WPNL-stabilized emulsion stability. Moreover, surface and emulsifying properties of WPNL were changed by exterior factor-induced alteration of protein advanced structures. The emulsifying properties of WP after complexation with NL were improved due to the modification of WP surface characteristics.
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Affiliation(s)
- Qian Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
| | - Min-Hsiung Pan
- Institute of Food Sciences and Technology, National Taiwan University, Taipei 10617, Taiwan, ROC
| | - Yi-Shiou Chiou
- College of Pharmacy, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan, ROC
| | - Zhenshun Li
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
| | - Baomiao Ding
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China; Institute of Food Sciences and Technology, National Taiwan University, Taipei 10617, Taiwan, ROC.
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39
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Wang Y, Wang S, Li R, Wang Y, Xiang Q, Qiu S, Xu W, Bai Y. Synergistic effect of corn fiber gum and chitosan in stabilization of oil in water emulsion. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112592] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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40
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De Iseppi A, Marangon M, Lomolino G, Crapisi A, Curioni A. Red and white wine lees as a novel source of emulsifiers and foaming agents. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112273] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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41
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Yang W, Tu Z, Li Q, Kaltashov IA, McClements DJ. Utilization of sonication-glycation to improve the functional properties of ovalbumin: A high-resolution mass spectrometry study. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106822] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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42
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Liu WJ, Li XL, Xu BC, Zhang B. Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11015-11025. [PMID: 34494822 DOI: 10.1021/acs.jafc.1c03070] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, the influence of pH on the conformational state of EHT, which was obtained from the enzymatic hydrolysis of trypsin, and the stabilizing properties of high internal phase emulsions have been demonstrated. Critical micelle concentration and transmission electron microscopy results exhibited the formation of micellar nanoparticles with mean diameters ranging from 108 to 1359.5 nm. The results of solubility, surface hydrophobicity, and conformations indicated that EHT tended to act as particulate emulsifiers at pH 3, 5, and 7, while at alkaline pH, it was more like a polymeric emulsifier, which could be proven by confocal laser scanning microscopy. The EHT at pH 7 exhibited better stabilizing properties than those at pH 9 and 11 as influenced by storage, temperature, and ionic strength. These findings might be of great importance for broadening the range of sustainable applications of amphiphilic peptides in foods and pharmaceuticals.
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Affiliation(s)
- Wen-Jie Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Xiao-Long Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao-Cai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
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Zhang X, Zuo Z, Ma W, Yu P, Li T, Wang L. Assemble behavior of ultrasound-induced quinoa protein nanoparticles and their roles on rheological properties and stability of high internal phase emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106748] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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44
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Jing H, Huang X, Jiang C, Wang L, Du X, Ma C, Wang H. Effects of tannic acid on the structure and proteolytic digestion of bovine lactoferrin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106666] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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45
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Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111621] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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46
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Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion. Food Res Int 2021; 145:110425. [PMID: 34112427 DOI: 10.1016/j.foodres.2021.110425] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/07/2021] [Accepted: 05/11/2021] [Indexed: 12/11/2022]
Abstract
Tannic acid was loaded into zein nanoparticles using antisolvent precipitation and then these particles were coated by anionic pectin using electrostatic deposition. The resulting core-shell nanoparticles were near spherical and had an average diameter of 166 nm, a particle yield of 95%, a tannic acid content of 5.4%, and a tannic acid loading efficiency of 89%. Circular dichroism revealed that the presence of tannic acid caused little change in the secondary structure of the zein within the nanoparticles. Fluorescence spectroscopy suggested the formation of a molecular complex between the zein and tannic acid molecules. Fourier transform infrared spectroscopy indicated that hydrogen bonding was the main force holding these complexes together. The core-shell nanoparticles remained resistant to flocculation from pH 2 to 8, when heated at 80 °C for 2 h, and when the NaCl concentration was below 30 mM. The encapsulated tannic acid preserved its high antioxidant capacity. The tannic acid was progressively released from the core-shell nanoparticles under simulated gastrointestinal conditions, with the majority of release occurring within the small intestine. Overall, this research suggests that pectin-coated zein nanoparticles may be effective encapsulation and delivery systems for hydrophilic polyphenols in nutraceutical, supplements, or pharmaceutical formulations.
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Light K, Karboune S. Emulsion, hydrogel and emulgel systems and novel applications in cannabinoid delivery: a review. Crit Rev Food Sci Nutr 2021; 62:8199-8229. [PMID: 34024201 DOI: 10.1080/10408398.2021.1926903] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Emulsions, hydrogels and emulgels have attracted a high interest as tools for the delivery of poorly soluble hydrophobic nutraceuticals by enhancing their stability and bioavailability. This review provides an overview of these delivery systems, their unique qualities and their interactions with the human gastrointestinal system. The modulation of the various delivery systems to enhance the bioavailability and modify the release profile of bioactive encapsulates is highlighted. The application of the delivery systems in the delivery of cannabinoids is also discussed. With the recent increase of cannabis legalization across North America, there is much interest in developing cannabis edibles which can provide a consistent dose of cannabinoids per portion with a rapid time of onset. Indeed, the long time of onset of psychoactive effects and varied metabolic responses to these products result in a high risk of severe intoxication due to overconsumption. Sophisticated emulsion or hydrogel-based delivery systems are one potential tool to achieve this goal. To date, there is a lack of evidence linking specific classes of delivery systems with their pharmacokinetic profiles in humans. More research is needed to directly compare different classes of delivery systems for the gastrointestinal delivery of cannabinoids.
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Affiliation(s)
- Kelly Light
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada
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48
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Telange DR, Jain SP, Pethe AM, Kharkar PS. Egg White Protein Carrier-Assisted Development of Solid Dispersion for Improved Aqueous Solubility and Permeability of Poorly Water Soluble Hydrochlorothiazide. AAPS PharmSciTech 2021; 22:94. [PMID: 33683493 DOI: 10.1208/s12249-021-01967-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Accepted: 02/19/2021] [Indexed: 02/08/2023] Open
Abstract
Hydrochlorothiazide (HTZ) is a first-line drug used in the treatment of hypertension suffered from low oral bioavailability due to poor aqueous solubility and permeability. Hence, lyophilized egg white protein-based solid dispersion (HTZ-EWP SD) was developed to explore its feasibility as a solid dispersion carrier for enhanced aqueous solubility and permeability of HTZ. The HTZ-EWP SD was prepared using the kneading method. HTZ-EWP SD was characterized using scanning electron microscopy (SEM), differential scanning calorimetry (DSC), Fourier transforms infrared spectroscopy (FT-IR), powder X-ray diffractometer (PXRD), solubility, in vitro dissolution, and ex vivo permeation studies. The physico-chemical evaluation suggested the formation of the solid dispersion. Optimized HTZ-EWP SD4 drastically enhanced (~32-fold) aqueous solubility (~16.12 ± 0.08 mg/mL) over to pure HTZ (~ 0.51 ± 0.03 mg/mL). The dissolution study in phosphate buffer media (pH 6.8) revealed that HTZ-EWP SD4 significantly enhanced the release rate of HTZ (~ 87 %) over to HTZ (~ 25 %). The permeation rate of HTZ from optimized HTZ-EWP SD4 was enhanced significantly (~ 84 %) compared to pure HTZ (~ 24 %). Optimized HTZ-EWP-SD4 enhanced the rate of HTZ dissolution (~ 86 %) in FeSSIF (fed state simulated intestinal fluid), compared to a low dissolution rate (~ 72 %) in FaSSIF (fasted state simulated intestinal fluid) state after 2-h study. Obtained results conclude that lyophilized egg white protein can be utilized as an alternative solid dispersion carrier for enhancing the solubility and permeability of HTZ.
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Cao YQ, Huang GQ, Li XD, Guo LP, Xiao JX. Complex coacervation of carboxymethyl konjac glucomannan and ovalbumin and coacervate characterization. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1888747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ya-Qian Cao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Guo-Qing Huang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xiao-Dan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Li-Ping Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Jun-Xia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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50
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da Silva Soares B, de Carvalho CWP, Garcia-Rojas EE. Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02594-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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