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Chen J, Zhong K, Jing Y, Liu S, Qin S, Peng F, Li D, Peng C. Procyanidin B2: A promising multi-functional food-derived pigment for human diseases. Food Chem 2023; 420:136101. [PMID: 37059021 DOI: 10.1016/j.foodchem.2023.136101] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 03/19/2023] [Accepted: 03/31/2023] [Indexed: 04/16/2023]
Abstract
Natural edible pigments play a paramount part in the food industry. Procyanidin B2 (PB2), one of the most representative naturally occurring edible pigments, is usually isolated from the seeds, fruits, and leaves of lots of common plants, such as grapes, Hawthorn, black soybean, as well as blueberry, and functions as a food additive in daily life. Notably, PB2 has numerous bioactivities and possesses the potential to treat/prevent a wide range of human diseases, such as diabetes mellitus, diabetic complications, atherosclerosis, and non-alcoholic fatty liver disease, and the underlying mechanisms were partially elucidated, including mediating signaling pathways like NF-κB, MAPK, PI3K/Akt, apoptotic axis, and Nrf-2/HO-1. This paper presents a review of the natural sources, bioactivities, and the therapeutic/preventive potential of PB2 and the possible mechanisms, with the aim of promoting the development of PB2 as a functional food and providing references for its clinical application in the treatment of diseases.
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Affiliation(s)
- Junren Chen
- State Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Kexin Zhong
- State Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yiqi Jing
- State Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shengmeng Liu
- State Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Siqi Qin
- State Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Fu Peng
- Department of Pharmacology, Key Laboratory of Drug-Targeting and Drug Delivery System of the Education Ministry, Sichuan Engineering Laboratory for Plant-Sourced Drug and Sichuan Research Center for Drug Precision Industrial Technology, West China School of Pharmacy, Sichuan University, Chengdu, China.
| | - Dan Li
- State Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China, Chengdu University of Traditional Chinese Medicine, Chengdu, China.
| | - Cheng Peng
- State Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China, Chengdu University of Traditional Chinese Medicine, Chengdu, China.
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Korpela B, Pitkänen L, Heinonen M. Enzymatic modification of oat globulin enables covalent interaction with procyanidin B2. Food Chem 2022; 395:133568. [DOI: 10.1016/j.foodchem.2022.133568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 05/17/2022] [Accepted: 06/21/2022] [Indexed: 11/30/2022]
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Xu N, Luo Z, Ren L. Construction of Unsaturated Collagen Microsphere System Based on Hydrogen/Coordination Bond and Application. ACS APPLIED BIO MATERIALS 2022; 5:2296-2306. [PMID: 35413186 DOI: 10.1021/acsabm.2c00133] [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: 11/27/2022]
Abstract
In this paper, unsaturated collagen microspheres (CMA-Cr/ST) were constructed from vinyl collagen (CMA, which is from leather solid waste) and chromium/synthetic tannins (Cr/ST) through hydrogen and coordination bonds and grafted on polyamide nonwoven fiber by thiol-ene click chemistry to improve the moisture absorption and permeability of nonwoven. The results showed that when the quality ratio of CMA to Cr/ST was 1:1, the magnetic stirring time was 20 min with 250 rpm at room temperature, the surface and particle size distribution of the obtained microspheres were smooth and relatively uniform, and the average particle size was 2-3 μm. When the concentrations of the microspheres and the initiators were 6 and 0.006 wt %, the irradiation time was 4 h and the grafting rate of CMA-Cr/ST on the surface of polyamide fibers would reach 31.3%. The moisture absorption and permeability of the obtained microsphere-modified polyamide nonwoven fiber (CMA-Cr/ST-S-PA) were increased. It was found that the collagen microspheres were firmly modified on the polyamide fibers by moisture and heat resistance, wash resistance, and solvent resistance studies.
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Affiliation(s)
- Na Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Zijin Luo
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Longfang Ren
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
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Li D, Yang Y, Yang X, Wang Z, Yao X, Guo Y. Enhanced bioavailability and anti-hyperglycemic activity of young apple polyphenols by complexation with whey protein isolates. J Food Sci 2022; 87:1257-1267. [PMID: 35166381 DOI: 10.1111/1750-3841.16062] [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: 08/30/2021] [Revised: 12/29/2021] [Accepted: 01/04/2022] [Indexed: 12/01/2022]
Abstract
This study aims to evaluate the effects of complexation of whey protein isolate (WPI) and young apple polyphenols (YAP) on the bioavailability and anti-hyperglycemic activity of YAP. Two types of WPI-YAP complexes were fabricated by mixing WPI with YAP at 25℃ (WPI-YAP) and 90℃ (WPI-YAP-H), respectively. The intermolecular interactions between WPI and YAP were investigated by fluorescence spectroscopy and circular dichroism analyses. The in vitro bioaccessibility and bioavailability of YAP were determined using a simulated gastrointestinal digestion and human Caco-2 cells model. It was found that the total polyphenols transport efficiency was improved from 39.8% (YAP) to 48.2% (WPI-YAP) and 56.1% (WPI-YAP-H), indicating that the bioavailability of YAP was improved by complexation with WPI. Besides, after complexation with WPI, YAP displayed an improved in vivo effect on alleviating the increase in postprandial blood glucose level than the pure YAP, with WPI-YAP-H showing a better effect. This finding indicates that co-complexation of YAP with WPI is an effective way to improve the functionality of YAP, and the WPI-YAP complexes are also expected to have potential application in designing YAP-containing functional foods. PRACTICAL APPLICATION: The research provided a method to improve the bioavavibility of polyphenols, and the WPI-YAP complex can be developed in designing polyphenols related functional foods.
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Affiliation(s)
- Dan Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China.,School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, People's Republic of China
| | - Yongli Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China
| | - Zichao Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China
| | - Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, People's Republic of China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China.,National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China.,Engineering Research Center of High Value Utilization of Western China Fruit resources, Ministry of Education, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China
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Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin. Foods 2022; 11:foods11020165. [PMID: 35053897 PMCID: PMC8774648 DOI: 10.3390/foods11020165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/01/2022] [Accepted: 01/06/2022] [Indexed: 12/16/2022] Open
Abstract
Two flavonoids with similar structures, baicalein (Bai) and chrysin (Chr), were selected to investigate the interactions with β-lactoglobulin (BLG) and the influences on the structure and functional properties of BLG by multispectral methods combined with molecular docking and dynamic (MD) simulation techniques. The results of fluorescence quenching suggested that both Bai and Chr interacted with BLG to form complexes with the binding constant of the magnitude of 105 L·mol−1. The binding affinity between BLG and Bai was stronger than that of Chr due to more hydrogen bond formation in Bai–BLG binding. The existence of Bai or Chr induced a looser conformation of BLG, but Chr had a greater effect on the secondary structure of BLG. The surface hydrophobicity and free sulfhydryl group content of BLG lessened due to the presence of the two flavonoids. Molecular docking was performed at the binding site of Bai or Chr located in the surface of BLG, and hydrophobic interaction and hydrogen bond actuated the formation of the Bai/Chr–BLG complex. Molecular dynamics simulation verified that the combination of Chr and BLG decreased the stability of BLG, while Bai had little effect on it. Moreover, the foaming properties of BLG got better in the presence of the two flavonoids compounds and Bai improved its emulsification stability of the protein, but Chr had the opposite effect. This work provides a new idea for the development of novel dietary supplements using functional proteins as flavonoid delivery vectors.
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Elucidation of Interaction between Whey Proteins and Proanthocyanidins and Its Protective Effects on Proanthocyanidins during In-Vitro Digestion and Storage. Molecules 2021; 26:molecules26185468. [PMID: 34576939 PMCID: PMC8471322 DOI: 10.3390/molecules26185468] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/03/2021] [Accepted: 09/06/2021] [Indexed: 11/21/2022] Open
Abstract
Whey proteins and oligomeric proanthocyanidins have nutritional value and are widely used in combination as food supplements. However, the effect of the interactions between proanthocyanidins and whey proteins on their stability has not been studied in depth. In this work, we aimed to characterize the interactions between β-Lactoglobulin (β-LG) and α-lactalbumin (α-LA) and oligomeric proanthocyanidins, including A1, A2, B1, B2, B3, and C1, using multi-spectroscopic and molecular docking methods. Fluorescence spectroscopic data revealed that all of the oligomeric proanthocyanidins quenched the intrinsic fluorescence of β-LG or α-LA by binding-related fluorescence quenching. Among the six oligomeric proanthocyanidins, A1 showed the strongest affinity for β-LG (Ka = 2.951 (±0.447) × 104 L∙mol−1) and α-LA (Ka = 1.472 (±0.236) × 105 L∙mol−1) at 297 K. β-LG/α-LA and proanthocyanidins can spontaneously form complexes, which are mainly induced by hydrophobic interactions, hydrogen bonds, and van der Waals forces. Fourier-transform infrared spectroscopy (FTIR) and circular dichroism spectroscopy showed that the secondary structures of the proteins were rearranged after binding to oligomeric proanthocyanidins. During in vitro gastrointestinal digestion, the recovery rate of A1 and A2 increased with the addition of WPI by 11.90% and 38.43%, respectively. The addition of WPI (molar ratio of 1:1) increased the retention rate of proanthocyanidins A1, A2, B1, B2, B3, and C1 during storage at room temperature by 14.01%, 23.14%, 30.09%, 62.67%, 47.92%, and 60.56%, respectively. These results are helpful for the promotion of protein–proanthocyanidin complexes as functional food ingredients in the food industry.
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Abdollahi K, Ince C, Condict L, Hung A, Kasapis S. Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105461] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Cicer arietinum (Bengal gram) husk as alternative for Talaromyces purpureogenus CFRM02 pigment production: Bioactivities and identification. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108499] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Lou W, Bezusov A, Li B, Dubova Н. RECENT ADVANCES IN STUDYING TANNIC ACID AND ITS INTERACTION WITH PROTEINS AND POLYSACCHARIDES. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v13i3.1452] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
The purpose of this review was to gain a deeper understanding of tannic acid (TA) and its properties, which could be important for improving the technology of gluten-free food. TA is widely used in agriculture, food, medicine, and other fields due to its unique physiological functions (anti-tumor, anti-oxidation, antibacterial, anti-viral, etc.). It can closely interact with proteins and polysaccharides, which can significantly influence the structure, function, and nutritional properties of compounds. In this article, TA is chosen as a polyphenol model, and the structure of tannins and the degree of their extraction have been considered systematically. Prospective application of interaction between TA and common biological macromolecules have been presented. In this review, different classes of tannins are summarized. Advantages and disadvantages of different methods of extracting tannins have also been described. This review provides detailed information about the mechanisms of interaction of TA with biological macromolecules such as proteins and polysaccharides. Maize, buckwheat, rice flour and starch should be introduced as non-traditional raw materials in production of pasta for people ill with coeliac disease. Pasta dough from unconventional raw materials has non-standard rheological characteristics, and it is difficult to impart good plastic properties to it. That is why, studying the properties of tannins is necessary to improve the technology of gluten-free pasta. However, due to the different nature and composition of proteins, gluten-free foods do not have a network structure. So, they can hold neither water nor starch granules, their prepared dough is loose, with low viscosity, and is not easily moulded. That is why, the use of tannin to form a strong structure when developing a gluten-free pasta technology has become the main purpose of the research. Some potential problems of gluten-free dough processing can be solved by using new technical means. In view of this, the authors put forward the idea of using TА to form cross-links and a strong gluten-free dough structure.
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