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Pang Z, Sun M, Li B, Bourouis I, Chen C, Huang Y, Liu X, Wang P. Morphology, surface characteristics and tribological properties of whey protein/chitosan composite particles and their fat replacing effect in O/W emulsion. Int J Biol Macromol 2024; 259:129301. [PMID: 38211919 DOI: 10.1016/j.ijbiomac.2024.129301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 01/03/2024] [Accepted: 01/05/2024] [Indexed: 01/13/2024]
Abstract
Whey protein isolate (WPI) and chitosan were used to fabricate WPI/chitosan composite particles at temperatures of 75 °C (WPI/chitosan-75) and 95 °C (WPI/chitosan-95). The morphologic structure, surface properties, and the resulting tribological characteristics of the particles were investigated. The composite particles showed larger particle size than pure WPI particles (WPI-75) (~ 509 nm), with WPI/chitosan-95 the largest (932 nm). WPI/chitosan-75 showed complete core-shell structure from microstructure results. The dispersion of WPI/chitosan-75 exhibited higher surface hydrophobicity but lower viscosity compared to WPI/chitosan-95. Tribological analysis revealed that WPI/chitosan composite particles showed dramatically lower friction coefficient (μ) than pure WPI particles at sliding speed <10 mm/s and WPI/chitosan-75 demonstrated superior lubrication effects. With the presence of artificial saliva, the μ of WPI-75 was greatly lowered at sliding speed <16 mm/s, while the values of WPI/chitosan-75 only showed a slight decrease at sliding speed <1 mm/s. Chitosan might have played the similar role as artificial saliva in lubricating on the hydrophobic surface. Moreover, the incorporation of 0.5 % WPI/chitosan-75 in the low-fat (5 %) oil-in-water emulsion led to even lower μ than full-fat (20 %) emulsion at sliding speed <10 mm/s. Hence, WPI/chitosan-75 exhibited promising potential as a fat replacement and biolubricant.
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Affiliation(s)
- Zhihua Pang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Mengya Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Borui Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Imane Bourouis
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Cunshe Chen
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yating Huang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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2
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Formation of phenolic compound-loaded zein films at the air-liquid interface and their controlled release profiles: Effects of the polarity of phenolic compounds. Food Chem 2023; 413:135636. [PMID: 36753788 DOI: 10.1016/j.foodchem.2023.135636] [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: 10/12/2022] [Revised: 01/13/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023]
Abstract
Polyphenols are frequently utilized antioxidants in active packaging and anti-immflamotary bioactives in tissue engineering. Herein, we introduced a novel method for the rapid (<5 s) fabrication of interfacial self-assembled zein films (ZF) at the air-water interface. Polyphenols with different partition coeffient (Log P), namely, curcumin, resveratrol, and quercetin, were simultaneously loaded during the laterally occurred self-assembly process of zein molecules, respectively. Efficient loading and smart regulation over the physical distribution, intramolecule interaction and release profile in ZF were achieved. The main zein-polyphenol interactions exhibited hydrogen bonding and hydrophobic interactions that modulated the surface micromorphology of ZF and the release kinetics of different polyphenols. The log P of polyphenols affected the strength of the interaction of zein molecules, which in turn influenced the sustained release properties of polyphenols. This "bottom-up" strategy offers a novel way to rapidly incorporate and delicate control over the release of polyphenols.
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3
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Interaction between Aspergillus oryzae lipase and chitosan: The underlying mechanism and complex characterization. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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4
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Li X, An S, Wang C, Jiang Q, Gao D, Wang L. Protein-polysaccharides based nanoparticles for loading with Malus baccata polyphenols and their digestibility in vitro. Int J Biol Macromol 2023; 228:783-793. [PMID: 36581037 DOI: 10.1016/j.ijbiomac.2022.12.236] [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: 07/31/2022] [Revised: 12/09/2022] [Accepted: 12/20/2022] [Indexed: 12/27/2022]
Abstract
The poor solubility, instability and low absorption rate obstruct the bioavailability of polyphenols isolated from Malus baccata (MBP) during gastrointestinal digestion. In order to solve the limitable problems, the food-grade nanoparticles were fabricated by mucin (MC) and Hohenbuehelia serotina polysaccharides (HSP) for delivery of MBP (MBP-NPs). The physicochemical properties and morphology of MBP-NPs prepared by different condition were respectively characterized. During gastrointestinal digestion in vitro, the release characteristic and variation in phenolic composition of MBP-NPs were evaluated. The results showed that MBP-NPs formed by hydrogen bonding and hydrophobic interaction possessed the regularly spherical shapes and smooth surfaces and semi-crystalline properties. Moreover, MBP-NPs presented the excellent physicochemical stability. During simulated gastrointestinal digestion in vitro, MBP-NPs exhibited the sustained release characteristics of phenolic compounds, which were confirmed by SDS-PAGE measurement. Compared with that of unencapsulated MBP, the significant variation was occurred in the phenolic composition of MBP-NPs, indicating that MBP-NPs could prevent the degradation and transformation of phenolic compounds. This study provides a novel strategy to improve the bioavailability of polyphenols.
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Affiliation(s)
- Xiaoyu Li
- Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China; State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004, PR China
| | - Siying An
- Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Cheng Wang
- Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Qianyu Jiang
- Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Dawei Gao
- Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Lu Wang
- Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China.
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5
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Thalhammer A, Bröker NK. Biophysical Approaches for the Characterization of Protein-Metabolite Interactions. Methods Mol Biol 2023; 2554:199-229. [PMID: 36178628 DOI: 10.1007/978-1-0716-2624-5_13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
With an estimate of hundred thousands of protein molecules per cell and the number of metabolites several orders of magnitude higher, protein-metabolite interactions are omnipresent. In vitro analyses are one of the main pillars on the way to establish a solid understanding of how these interactions contribute to maintaining cellular homeostasis. A repertoire of biophysical techniques is available by which protein-metabolite interactions can be quantitatively characterized in terms of affinity, specificity, and kinetics in a broad variety of solution environments. Several of those provide information on local or global conformational changes of the protein partner in response to ligand binding. This review chapter gives an overview of the state-of-the-art biophysical toolbox for the study of protein-metabolite interactions. It briefly introduces basic principles, highlights recent examples from the literature, and pinpoints promising future directions.
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Affiliation(s)
- Anja Thalhammer
- Physical Biochemistry, University of Potsdam, Potsdam, Germany.
| | - Nina K Bröker
- Physical Biochemistry, University of Potsdam, Potsdam, Germany
- Health and Medical University Potsdam, Potsdam, Germany
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6
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Li Y, Zhang C, Liang Y, Wang L, Xiong W. Solubility and conformational characterization of rice glutelin after high temperature treatment. Int J Biol Macromol 2022; 223:1720-1726. [PMID: 36252633 DOI: 10.1016/j.ijbiomac.2022.10.100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 10/01/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022]
Abstract
Enhancing the solubility of rice glutelin in neutral aqueous solution is the prerequisite for the development of rice protein drinks and ingredients. Herein, glutelin was first dissolved in an aqueous solution of pH 12, and then heated at 121 °C for 20 min. The results showed that the solubility of glutelin increased from 2.55 mg/mL to 20.7 mg/mL at pH 7. The size of glutelin aggregates at pH 7 decreased from 900 nm to 400 nm after high temperature treatment (HTT), which was confirmed by atomic force microscopy. The results of small angle X-ray scattering showed that HTT induced the conformational unfolding of glutelin, and the protein in the aggregate was rod like shape as well as the mean square rotation radius decreased from 64.9 to 54.8 Å. Furthermore, Raman spectrum results also agree with the unfolding of glutelin conformation, which was mainly reflected in the changes of tyrosine and tryptophan residues, as well as the decreasing of α-helix content and increasing of β-sheet content. After being freeze-dried, HTT glutelin has a re-solubilization capacity of 15.48 mg/mL in pH 7 aqueous solution, which was superior to that of spray dried glutelin powder (pH 7, 9.19 mg/mL).
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Affiliation(s)
- Ya Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Chunlan Zhang
- College of Food Science and Engineering, Tarim University, Alar, 843300, China
| | - Yuxing Liang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Wenfei Xiong
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou, 570228, China.
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7
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Wen H, Li Z, Li Y, Hao Y, Du Z, Liu X, Shang X, Liu J, Zhang T. Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion. Food Chem 2022; 400:134019. [DOI: 10.1016/j.foodchem.2022.134019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 08/02/2022] [Accepted: 08/22/2022] [Indexed: 10/15/2022]
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8
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Li B, Gu W, Bourouis I, Sun M, Huang Y, Chen C, Liu X, Pang Z. Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107512] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Li Y, Song S, Li Y, Du F, Li S, Li J. Novel insights into the inhibitory mechanism of (+)-catechin against trimethylamine-N-oxide demethylase. Food Chem 2022; 373:131559. [PMID: 34815113 DOI: 10.1016/j.foodchem.2021.131559] [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: 03/01/2020] [Revised: 09/05/2021] [Accepted: 11/07/2021] [Indexed: 11/30/2022]
Abstract
Trimethylamine-N-oxide demethylase (TMAOase) is a key enzyme for the decomposition of trimethylamine oxide into formaldehyde. The study investigated the inhibitory effects of (+)-catechin on TMAOase and involved mechanism to minimize the formaldehyde (FA) content of seafood during storage. TMAOase was purified by DEAE-52 cellulose and Sephacryl S-300 chromatography and the inhibitory mechanism of TMAOase was studied by Lineweaver-Burk plots, fluorescence spectroscopy, and circular dichroism. Specific activity of 37 ± 0.7 U/mg was obtained with 205 -fold purification and 15% yield, and molecular mass was 25 kDa. (+)-Catechin was a reversible inhibitor of TMAOase and its induced mechanism was the non-competitive inhibition type. (+)-Catechin binding to TMAOase formed a complex with the binding constant (Ksv) of 0.72 × 103 at 298 K. The formation of complex induced the static fluorescence quenching and changes in the conformation of TMAOase, leading to a reduction in the rate of catalysis.
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Affiliation(s)
- Yingchang Li
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
| | - Suzhen Song
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Yuanyuan Li
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Fengxia Du
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Shuangyan Li
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
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10
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Chen Y, Xi J. Effects of the non-covalent interactions between polyphenols and proteins on the formations of the heterocyclic amines in dry heated soybean protein isolate. Food Chem 2022; 373:131557. [PMID: 34799131 DOI: 10.1016/j.foodchem.2021.131557] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 10/01/2021] [Accepted: 11/05/2021] [Indexed: 01/03/2023]
Abstract
Soybean proteins are the main component of plant-based meat alternatives in the Chinese market. The effects of non-covalent interactions between polyphenols and proteins on the protein structures, the rest physicochemical properties, and formations of heterocyclic amines (HAs) were examined using a polyphenols-containing soybean protein isolate (SPI) complex as a model to dry heating at 170℃ for 10 min. The results showed that tetrahydro-curcumin had extensive inhibitory effects on the HA formation. In addition, tea polyphenols, grapeseed procyanidins, and dihydromyricetin were also found to have inhibitory effects only on some HAs. Correlation analysis showed that polyphenols altered the secondary structure and steric structure of the protein by interacting with the protein, which affects the HA formation. The results provided theoretical references and a basis for the formation mechanisms of HAs in polyphenol-inhibiting protein foods.
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Affiliation(s)
- Yang Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Jun Xi
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China.
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11
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Jiang Y, Zheng T, Jin W, Shi Y, Huang Q. Enhancing Intestinal Permeability of Theaflavin-3,3'-digallate by Chitosan-Caseinophosphopeptides Nanocomplexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2029-2041. [PMID: 35108002 DOI: 10.1021/acs.jafc.1c07382] [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] [Indexed: 06/14/2023]
Abstract
Low intestinal permeability is an unfavorable feature that limits the bioavailability of many hydrophilic polyphenols. In this study, chitosan (CS) was used to complex with caseinophosphopeptides (CPPs), aiming to improve the intestinal permeability of theaflavin-3,3'-digallate (TF-3), a characteristic polyphenol in black tea with poor intestinal permeability. Complexation between CS and CPPs was systemically investigated by turbidimetric titration under various conditions, revealing that electrostatic interaction was the dominant force. The sizes, PDIs, and ζ potentials of CS-CPP nanocomplexes varied with their compositions. The optimized CS-CPP nanocomplex was subsequently used to encapsulate TF-3, which showed high encapsulation efficiency and low cytotoxicity. Microstructural studies showed strong intermolecular associations between CS, CPPs, and TF-3. Encapsulation of TF-3 maintained the globular unit structure of CS-CPP nanocomplexes, but high concentrations of TF-3 resulted in aggregation. Importantly, as proved using the Caco-2 monolayer model, the intestinal permeability of TF-3 was significantly enhanced by the CS-CPP nanocomplexes.
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Affiliation(s)
- Yike Jiang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Ting Zheng
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu Road, Wuhan 430023, China
| | - Yuxin Shi
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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12
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Yu Z, Tan Y, Luo S, Zhou J, Xu T, Zou J, Ke L, Yu J, Zhang S, Zhou J, Rao P, Li J. Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities. NPJ Sci Food 2022; 6:1. [PMID: 35017542 PMCID: PMC8752661 DOI: 10.1038/s41538-021-00118-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Accepted: 12/06/2021] [Indexed: 01/30/2023] Open
Abstract
Abundant nanostructures have been constantly found in various foods, like vinegar, tea, coffee, and milk. However, these structures largely remain unexplored and even been eliminated for stability reasons in food industry. Here we report the isolation, characterization, and antioxidant activities of food nanoparticles (NPs) carrying polyphenols from Chinese rice vinegar. Using a gel-chromatography-based isolation protocol, the vinegar was separated into three major fractions. They were identified as spherical NPs (P1), lollipop-like NPs (P2) and spherical microparticles (P3) with average hydrodynamic diameter of 210, 245,1643 nm, separately. The former two fractions accounted for the major parts of dry matter in the vinegar. The P1-NPs fraction was composed of proteins, carbohydrates, and a high number of polyphenols (15 wt%), demonstrated potent antioxidant activity as determined by ABTS and ORAC assays. Moreover, they effectively quenched peroxyl free radicals in peritoneal macrophages and promoted cellular growth. The P2 fraction contained majority of organic acids, esters and mineral elements of the vinegar. It demonstrated the NPs are bioactive units of the rice vinegar, inspiring the development of novel functional nanomaterials with nutraceutical and pharmaceutical applications.
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Affiliation(s)
- Zhaoshuo Yu
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Ying Tan
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Sihao Luo
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Jingru Zhou
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Tianhao Xu
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Jianqiao Zou
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Lijing Ke
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China.
| | - Ji Yu
- Institute of Food Science, Jishou University, Jishou, 416000, Hunan, China
| | - Suyun Zhang
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Jianwu Zhou
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Pingfan Rao
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Jiaxing Li
- Hunan Salt Industry Co., Ltd., Changsha, 410004, China
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13
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Lv Y, Liang Q, Li Y, Liu X, Zhang D, Li X. Study of the binding mechanism between hydroxytyrosol and bovine serum albumin using multispectral and molecular docking. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107072] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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A Study of the Interaction, Morphology, and Structure in Trypsin-Epigallocatechin-3-Gallate Complexes. Molecules 2021; 26:molecules26154567. [PMID: 34361715 PMCID: PMC8348591 DOI: 10.3390/molecules26154567] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/20/2021] [Accepted: 07/22/2021] [Indexed: 11/29/2022] Open
Abstract
Understanding the interaction between proteins and polyphenols is of significance to food industries. The aim of this research was to investigate the mode of aggregation for trypsin-EGCG (Epigallocatechin-3-gallate) complexes. For this, the complex was characterized by fluorescence spectroscopy, circular dichroism (CD) spectra, small-angel X-ray scattering (SAXS), and atomic force microscope (AFM) techniques. The results showed that the fluorescence intensity of trypsin-EGCG complexes decreased with increasing the concentration of EGCG, indicating that the interaction between trypsin and EGCG resulted in changes in the microenvironment around fluorescent amino acid residues. The results of CD analysis showed conformational changes in trypsin after binding with EGCG. The results from SAXS analysis showed that the addition of EGCG results in the formation of aggregates of trypsin-EGCG complexes, and increasing the concentration of EGCG resulted in larger aggregates. AFM images showed that the trypsin-EGCG complex formed aggregates of irregular ellipsoidal shapes with the size of about 200 × 400 × 200 nm, with EGCG interconnecting the trypsin particles. Overall, according to these results, it was concluded that the large aggregates of trypsin-EGCG complexes are formed from several small aggregates that are interconnected. The results of this study shed some light on the interaction between digestive enzymes and EGCG.
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15
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Delannoy López DM, Tran DT, Viault G, Dairi S, Peixoto PA, Capello Y, Minder L, Pouységu L, Génot E, Di Primo C, Deffieux D, Quideau S. Real-Time Analysis of Polyphenol-Protein Interactions by Surface Plasmon Resonance Using Surface-Bound Polyphenols. Chemistry 2021; 27:5498-5508. [PMID: 33443311 DOI: 10.1002/chem.202005187] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Indexed: 11/11/2022]
Abstract
A selection of bioactive polyphenols of different structural classes, such as the ellagitannins vescalagin and vescalin, the flavanoids catechin, epicatechin, epigallocatechin gallate (EGCG), and procyanidin B2, and the stilbenoids resveratrol and piceatannol, were chemically modified to bear a biotin unit for enabling their immobilization on streptavidin-coated sensor chips. These sensor chips were used to evaluate in real time by surface plasmon resonance (SPR) the interactions of three different surface-bound polyphenolic ligands per sensor chip with various protein analytes, including human DNA topoisomerase IIα, flavonoid leucoanthocyanidin dioxygenase, B-cell lymphoma 2 apoptosis regulator protein, and bovine serum albumin. The types and levels of SPR responses unveiled major differences in the association, or lack thereof, and dissociation between a given protein analyte and different polyphenolic ligands. Thus, this multi-analysis SPR technique is a valuable methodology to rapidly screen and qualitatively compare various polyphenol-protein interactions.
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Affiliation(s)
| | - Dong Tien Tran
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Guillaume Viault
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Sofiane Dairi
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | | | - Yoan Capello
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Laëtitia Minder
- INSERM, CNRS, IECB (US001, UMS 3033), Univ. Bordeaux, 2 rue Robert Escarpit, 33607, Pessac Cedex, France
| | - Laurent Pouységu
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Elisabeth Génot
- Centre de Recherche Cardio-Thoracique de Bordeaux (INSERM U1045), Univ. Bordeaux, 2 rue Robert Escarpit, 33607, Pessac Cedex, France
| | - Carmelo Di Primo
- INSERM, CNRS (U1212, UMR 5320), IECB, Univ. Bordeaux, 2 rue Robert Escarpit, 33607, Pessac Cedex, France
| | - Denis Deffieux
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Stéphane Quideau
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France.,Institut Universitaire de France, 1 rue Descartes, 75231, Paris Cedex 05, France
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16
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Liu X, Le Bourvellec C, Renard CMGC. Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure. Compr Rev Food Sci Food Saf 2020; 19:3574-3617. [PMID: 33337054 DOI: 10.1111/1541-4337.12632] [Citation(s) in RCA: 101] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 07/27/2020] [Accepted: 08/21/2020] [Indexed: 12/15/2022]
Abstract
Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.
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Affiliation(s)
- Xuwei Liu
- INRAE, Avignon University, UMR SQPOV, F-84000, Avignon, France
| | | | - Catherine M G C Renard
- INRAE, Avignon University, UMR SQPOV, F-84000, Avignon, France.,INRAE, TRANSFORM, F-44000, Nantes, France
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17
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Zhang Q, Cheng Z, Wang Y, Fu L. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Crit Rev Food Sci Nutr 2020; 61:3589-3615. [DOI: 10.1080/10408398.2020.1803199] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Qiaozhi Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Zhouzhou Cheng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
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18
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Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105626] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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19
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20
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Chi C, Li X, Zhang Y, Chen L, Xie F, Li L, Bai G. Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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Xiong W, Ren C, Li J, Li B. Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.048] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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22
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Nakano S, Megro SI, Hase T, Suzuki T, Isemura M, Nakamura Y, Ito S. Computational Molecular Docking and X-ray Crystallographic Studies of Catechins in New Drug Design Strategies. Molecules 2018; 23:E2020. [PMID: 30104534 PMCID: PMC6222539 DOI: 10.3390/molecules23082020] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 08/09/2018] [Accepted: 08/11/2018] [Indexed: 12/16/2022] Open
Abstract
Epidemiological and laboratory studies have shown that green tea and green tea catechins exert beneficial effects on a variety of diseases, including cancer, metabolic syndrome, infectious diseases, and neurodegenerative diseases. In most cases, (-)-epigallocatechin gallate (EGCG) has been shown to play a central role in these effects by green tea. Catechins from other plant sources have also shown health benefits. Many studies have revealed that the binding of EGCG and other catechins to proteins is involved in its action mechanism. Computational docking analysis (CMDA) and X-ray crystallographic analysis (XCA) have provided detailed information on catechin-protein interactions. Several of these studies have revealed that the galloyl moiety anchors it to the cleft of proteins through interactions with its hydroxyl groups, explaining the higher activity of galloylated catechins such as EGCG and epicatechin gallate than non-galloylated catechins. In this paper, we review the results of CMDA and XCA of EGCG and other plant catechins to understand catechin-protein interactions with the expectation of developing new drugs with health-promoting properties.
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Affiliation(s)
- Shogo Nakano
- School of Food and Nutritional Sciences, Shizuoka University, Yada, Shizuoka 422-8526, Japan.
| | - Shin-Ichi Megro
- Biological Science Research, Kao Corporation, Ichikai-machi, Haga-gun, Tochigi 321-3497, Japan.
| | - Tadashi Hase
- Research and Development, Core Technology, Kao Corporation, Sumida, Tokyo 131-8501, Japan.
| | - Takuji Suzuki
- Faculty of Education, Art and Science, Yamagata University, Yamagata 990-8560, Japan.
| | - Mamoru Isemura
- School of Food and Nutritional Sciences, Shizuoka University, Yada, Shizuoka 422-8526, Japan.
| | - Yoriyuki Nakamura
- School of Food and Nutritional Sciences, Shizuoka University, Yada, Shizuoka 422-8526, Japan.
| | - Sohei Ito
- School of Food and Nutritional Sciences, Shizuoka University, Yada, Shizuoka 422-8526, Japan.
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23
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Zhang X, Chytil P, Etrych T, Liu W, Rodrigues L, Winter G, Filippov SK, Papadakis CM. Binding of HSA to Macromolecular pHPMA Based Nanoparticles for Drug Delivery: An Investigation Using Fluorescence Methods. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:7998-8006. [PMID: 29949376 DOI: 10.1021/acs.langmuir.8b01015] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Amphiphilic poly( N-(2-hydroxypropyl)methacrylamide) copolymers ( pHPMA) bearing cholesterol side groups in phosphate buffer saline self-assemble into nanoparticles (NPs) which can be used as tumor-targeted drug carriers. It was previously shown by us that human serum albumin (HSA) interacts weakly with the NPs. However, the mechanism of this binding could not be resolved due to overlapping of signals from the complex system. Here, we use fluorescence labeling to distinguish the components and to characterize the binding: On the one hand, a fluorescent dye was attached to pHPMA, so that the diffusion behavior of the NPs could be studied in the presence of HSA using fluorescence lifetime correlation spectroscopy. On the other hand, quenching of the intrinsic fluorescence of HSA revealed the origin of the binding, which is mainly the complexation between HSA and cholesterol side groups. Furthermore, a binding constant was obtained.
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Affiliation(s)
- Xiaohan Zhang
- Physik-Department, Physik weicher Materie , Technische Universität München , James-Franck-Str. 1 , 85748 Garching , Germany
| | - Petr Chytil
- Institute of Macromolecular Chemistry , Czech Academy of Sciences , Heyrovského nám. 2 , 162 06 Prague 6 , Czech Republic
| | - Tomáš Etrych
- Institute of Macromolecular Chemistry , Czech Academy of Sciences , Heyrovského nám. 2 , 162 06 Prague 6 , Czech Republic
| | - Weiwei Liu
- Department of Pharmacy, Pharmaceutical Technology and Biopharmaceutics , Ludwig-Maximilians-Universität München , Butenandtstr. 5 , 81377 Munich , Germany
| | - Leticia Rodrigues
- Department of Pharmacy, Pharmaceutical Technology and Biopharmaceutics , Ludwig-Maximilians-Universität München , Butenandtstr. 5 , 81377 Munich , Germany
| | - Gerhard Winter
- Department of Pharmacy, Pharmaceutical Technology and Biopharmaceutics , Ludwig-Maximilians-Universität München , Butenandtstr. 5 , 81377 Munich , Germany
| | - Sergey K Filippov
- Institute of Macromolecular Chemistry , Czech Academy of Sciences , Heyrovského nám. 2 , 162 06 Prague 6 , Czech Republic
| | - Christine M Papadakis
- Physik-Department, Physik weicher Materie , Technische Universität München , James-Franck-Str. 1 , 85748 Garching , Germany
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24
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Tang H, Cui F, Li H, Huang Q, Li Y. Understanding the inhibitory mechanism of tea polyphenols against tyrosinase using fluorescence spectroscopy, cyclic voltammetry, oximetry, and molecular simulations. RSC Adv 2018; 8:8310-8318. [PMID: 35542029 PMCID: PMC9078569 DOI: 10.1039/c7ra12749a] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Accepted: 02/15/2018] [Indexed: 11/21/2022] Open
Abstract
Inhibiting the activity of tyrosinase is a very effective and safe way to prevent enzymatic browning in food and to resist pests in agriculture. Tea polyphenols (TPs), regarded as safe and non-toxic food additives, have been reported due to their potential inhibitory capability against tyrosinase, but their ambiguous inhibitory mechanisms have severely limited their application. In the present work, fluorescence spectroscopy, cyclic voltammetry (CV), oximetry and molecular simulation approaches were employed to shed light on the underlying inhibitory mechanisms of TPs with different structures including (+)-catechin, (-)-epicatechin gallate (ECG) and (-)-epigallocatechin gallate (EGCG) against tyrosinase. Fluorescence spectra show that the three TPs are capable of binding tyrosinase with a molar proportion of 1 : 1. The analysis of CV curves and oxygen utilization suggests that these three TPs can be oxidized by tyrosinase, revealing that these three TPs are suicide inhibitors of tyrosinase. Furthermore, ECG and catechin make tyrosinase irreversibly inactivated due to their catechol group (ring B) being catalyzed by tyrosinase through a cresolase-like pathway, while EGCG inhibits the activity of tyrosinase by competing with or delaying the oxidation of substrate. Molecular simulations further confirm that ring B of ECG and catechin makes a significant contribution to tyrosinase inhibitory activities, and has a direct interaction with the coupled binuclear copper ions in the optimal orientation required by the cresolase-like pathway.
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Affiliation(s)
- Haifeng Tang
- Key Laboratory of Synthetic Rubber, Changchun Institute of Applied Chemistry (CIAC), Chinese Academy of Sciences Changchun Jilin 130022 P. R. China
- School of Life Science, Jilin University Changchun Jilin 130012 P. R. China
- University of Chinese Academy of Sciences Beijing 100049 P. R. China
| | - Fengchao Cui
- Key Laboratory of Synthetic Rubber, Changchun Institute of Applied Chemistry (CIAC), Chinese Academy of Sciences Changchun Jilin 130022 P. R. China
| | - Haijuan Li
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry (CIAC), Chinese Academy of Sciences Changchun Jilin 130022 P. R. China
| | - Qingrong Huang
- Department of Food Science, Rutgers University 65 Dudley Road New Brunswick NJ 08901 USA
| | - Yunqi Li
- Key Laboratory of Synthetic Rubber, Changchun Institute of Applied Chemistry (CIAC), Chinese Academy of Sciences Changchun Jilin 130022 P. R. China
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