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Nishinaka T, Hatipoglu OF, Wake H, Watanabe M, Toyomura T, Mori S, Nishibori M, Takahashi H. Different modulation of STING/TBK1/IRF3 signaling by advanced glycation end products. Arch Biochem Biophys 2023; 750:109808. [PMID: 37918647 DOI: 10.1016/j.abb.2023.109808] [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: 09/22/2023] [Revised: 10/26/2023] [Accepted: 10/30/2023] [Indexed: 11/04/2023]
Abstract
Advanced glycation end products (AGEs) are a heterogeneous group of compounds that are non-enzymatically produced by reactions between carbonyl compounds and proteins. Many types of AGEs are produced according to the type or concentration of the reacting carbonyl compound. We have previously demonstrated that a glycolaldehyde-derived AGE suppresses stimulator of interferon gene (STING)/TANK-binding kinase 1 (TBK1)/interferon regulatory transcription factor 3 (IRF3), which is a component of the innate immune system. In this report, we investigated the effects of AGEs prepared by several carbonyl compounds on STING/TBK1/IRF3 signaling. AGEs used in the present study were numbered based on the carbonyl compound type: AGE1, derived from glucose; AGE2, derived from glyceraldehyde; AGE3, derived from glycolaldehyde; AGE4, derived from methylglyoxal; and AGE5, derived from glyoxal. AGEs derived from aldehyde (AGE2 and AGE3) and dicarbonyl compounds (AGE4 and AGE5) suppressed cyclic GMP-AMP (cGAMP)-induced activation of STING/TBK1/IRF3 signaling, with different suppression efficiencies observed. Lysine modification by carbonyl compounds was related to the efficiency of the suppressive effect on STING/TBK1/IRF3 signaling. Among the AGEs used, only AGE1 enhanced cGAMP-induced activation of STING/TBK1/IRF3 signaling. Enhancing the modulation of STING/TBK1/IRF3 signaling by AGE1 was mediated by toll-like receptor 4. These results indicated that modulation of STING/TBK1/IRF3 signaling by prepared AGEs is dependent on the type and concentration of the carbonyl compound present. Modulating STING/TBK1/IRF3 signaling by AGEs may involve modification of lysine residues in proteins.
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Affiliation(s)
- Takashi Nishinaka
- Department of Pharmacology, Kindai University Faculty of Medicine, 377-2 Ohno-Higashi, Osaka-Sayama, Osaka, 589-8511, Japan
| | - Omer Faruk Hatipoglu
- Department of Pharmacology, Kindai University Faculty of Medicine, 377-2 Ohno-Higashi, Osaka-Sayama, Osaka, 589-8511, Japan
| | - Hidenori Wake
- Department of Pharmacology, Kindai University Faculty of Medicine, 377-2 Ohno-Higashi, Osaka-Sayama, Osaka, 589-8511, Japan.
| | - Masahiro Watanabe
- Department of Pharmacology, School of Pharmacy, Shujitsu University, 1-6-1 Nishigawara, Naka-ku, Okayama, Japan
| | - Takao Toyomura
- Department of Pharmacology, School of Pharmacy, Shujitsu University, 1-6-1 Nishigawara, Naka-ku, Okayama, Japan
| | - Shuji Mori
- Department of Pharmacology, School of Pharmacy, Shujitsu University, 1-6-1 Nishigawara, Naka-ku, Okayama, Japan
| | - Masahiro Nishibori
- Department of Translational Research & Drug Development, Okayama University, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, 2-5-1 Shikata-cho, Okayama, Japan
| | - Hideo Takahashi
- Department of Pharmacology, Kindai University Faculty of Medicine, 377-2 Ohno-Higashi, Osaka-Sayama, Osaka, 589-8511, Japan
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2
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Cold gelation of whey protein isolate with sugars in an ultrasound environment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108510] [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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Nanakali NM, Muhammad Al‐saadi J, Sulaiman Hadi C. Functional and physiochemical properties of the yoghurt modified by heat lactosylation and microbial transglutaminase cross-linking of milk proteins. Food Sci Nutr 2022; 11:722-732. [PMID: 36789078 PMCID: PMC9922141 DOI: 10.1002/fsn3.3108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 10/02/2022] [Accepted: 10/09/2022] [Indexed: 11/07/2022] Open
Abstract
This study aimed to recognize the effect of Maillard reaction (MR) on the functional properties of milk proteins and the physiochemical, textural, and sensory properties of yoghurt. Heating at 100°C for 2 h increased the carbohydrate ratio in caseins, whey proteins, and total milk proteins from 2.83%, 1.93%, and 1.8% to 4.15%, 3.58%, and 5.32%, respectively. Solubility of the lactosylated caseins, whey proteins, and total milk proteins is increased at low pH values compared to that of the control caseins, whey proteins, and total milk proteins. Lactosylation at 70 and 100°C increased the emulsion activity index (EAI) of caseins at all pH values, especially at pH below 6, and this increment was higher for casein samples treated at 100°C. Foam volume of whey proteins and total milk proteins also increased for samples lactosylated at 100°C compared to control samples. The combination of heating and microbial transglutaminase (MTGase) had a synergistic and enhancing effect on the pH values of yoghurt samples, especially in yoghurt samples produced by whole milk protein compared to control samples. Viscosity and hardness of yoghurt samples were enhanced by heat lactosylation, MTGase treatment, and also storage for 21 days at 7 ± 1°C.
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Affiliation(s)
- Narin Muhammadamin Nanakali
- Department of Food Technology, College of Agricultural Engineering SciencesSalahaddin University‐ErbilErbilIraq
| | | | - Chnar Sulaiman Hadi
- Department of Food Technology, College of Agricultural Engineering SciencesSalahaddin University‐ErbilErbilIraq
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Zhang Z, Chen W, Zhou X, Deng Q, Dong X, Yang C, Huang F. Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility. Food Res Int 2021; 144:110321. [PMID: 34053526 DOI: 10.1016/j.foodres.2021.110321] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/12/2021] [Accepted: 03/13/2021] [Indexed: 01/29/2023]
Abstract
In order to evaluate the effect of ultrasound and Maillard reaction on the physicochemical properties and gastrointestinal fate of astaxanthin-loaded emulsion gels, the Maillard reaction products (MRPs) of whey protein and flaxseed gum (FG) were prepared by traditional or ultrasonic assisted wet-heating. The MRPs obtained by ultrasonic assisted wet-heating had higher grafting degree and more expanded structures evidenced by the browning intensity, fluorescence intensity and circular dichroism (CD) analysis, thus enhancing its functional properties like solubility and emulsifying capacity. The MRPs improved the water holding capacity, encapsulation efficiency, stability of emulsion gels, in which astaxanthin was wrapped as a model bioactive compound. During the simulated digestion process, the bioaccessibility of loaded astaxanthin reached 72.08% for the emulsion gels stabilized by MRPs. The results highlighted the potential of MRPs in improving functionality of protein and as a delivery carrier of bioactive compounds in food industry.
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Affiliation(s)
- Zhao Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Wenchao Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Xin Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Xuyan Dong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chen Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China.
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
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Li Y, Wu Y, Quan W, Jia X, He Z, Wang Z, Adhikari B, Chen J, Zeng M. Quantitation of furosine, furfurals, and advanced glycation end products in milk treated with pasteurization and sterilization methods applicable in China. Food Res Int 2021; 140:110088. [PMID: 33648304 DOI: 10.1016/j.foodres.2020.110088] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 12/12/2020] [Accepted: 12/26/2020] [Indexed: 11/26/2022]
Abstract
Pasteurization and sterilization, normally carried out in milk, can induce the Maillard reaction, which can produce substances that are harmful to health. Quantitation of initial, intermediate, and advanced Maillard reaction products in milk was conducted for pasteurization (low-temperature long-time [LTLT], high-temperature short-time [HTST]) and sterilization (ultra-high temperature [UHT], in-bottle sterilization [BS]) methods. Total lysine and lactose decreased by 32.8% and 6.7% in BS milk, respectively. The generation of furosine in sterilized milk and pasteurized milk ranged from 2.5- to 5.0-fold and 1.4- to 2.8-fold higher, respectively, than those in raw milk. 5-(Hydroxymethyl)furfural increased by 4.7- and 8.4-fold in UHT and BS milk, and 2-furaldehyde (F) was not quantified in raw and LTLT milk. The concentrations of Nε-(carboxymethyl)lysine (CML) was nearly 4.4- to 6.7-fold higher than that of Nε-(carboxyethyl)lysine in the heated milk samples. CML in UHT and BS milk were around 1.4-fold and 1.6-fold higher than that in raw milk, respectively. The concentration of these Maillard reaction products in sterilized milk was significantly higher than those in raw, LTLT, and HTST milk. The results of this study could improve safety control in the dairy industry with respect to pasteurization and sterilization procedures.
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Affiliation(s)
- Yong Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Yaru Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Wei Quan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Xiaodi Jia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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Bottiroli R, Troise AD, Aprea E, Fogliano V, Gasperi F, Vitaglione P. Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning. Food Res Int 2021; 141:110120. [PMID: 33641987 DOI: 10.1016/j.foodres.2021.110120] [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: 10/15/2020] [Revised: 12/29/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022]
Abstract
Proteolytic side activity of the lactase preparations (LPs) intended for ultra-high temperature hydrolyzed-lactose milk (UHLM) production induces changes in the product quality during shelf-life. The problem is particularly relevant when the enzyme is added aseptically in the packaging ("in pack" process), while the negative quality effects can be mitigated following the "in batch" process adding the LP before thermal sterilization. In this study, we monitored the quality over time of UHLM produced "in batch" and stored at 4, 20, 30 and 40 °C focusing on proteolysis, volatiles organic compounds (VOCs) formation and color changes. The goal was to identify the key reactions and compounds relevant for the product quality. An increase in storage temperature determined significant changes in the free amino acids profile increasing Strecker aldehydes and methyl ketones formation. At 30 and 40 °C, Maillard reaction and lipid oxidation ended up in a modification of the milk color, whereas at 4 and 20 °C no significant alteration was observed. Altogether, the results suggested a coordinate involvement of Maillard reaction, protein and lipid oxidation to milk browning and off-flavors formation in UHLM.
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Affiliation(s)
- Riccardo Bottiroli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy; Department of Agriculture and Food Science, University of Naples, Federico II, 80055 Portici, NA, Italy.
| | - Antonio Dario Troise
- Department of Agriculture and Food Science, University of Naples, Federico II, 80055 Portici, NA, Italy; Proteomics & Mass Spectrometry Laboratory, ISPAAM - CNR, 80055 Portici, NA, Italy.
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy; Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy.
| | - Vincenzo Fogliano
- Food Quality & Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, the Netherlands.
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy; Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy.
| | - Paola Vitaglione
- Department of Agriculture and Food Science, University of Naples, Federico II, 80055 Portici, NA, Italy.
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Ono W, Oka D, Tsujii Y, Noguchi T. Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wataru Ono
- Food Processing Technology Center, Faculty of Applied Bioscience, Tokyo University of Agriculture
| | - Daiki Oka
- Department of Agricultural Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture
| | - Yoshimasa Tsujii
- Department of Agricultural Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture
| | - Tomohiro Noguchi
- Food Processing Technology Center, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Hannß M, Böhm W, Drichel S, Henle T. Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins-Texture Properties, and Microstructural Insights. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13970-13981. [PMID: 33147016 DOI: 10.1021/acs.jafc.0c04445] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Casein gels consist of a fractal organized network of aggregated casein particles. The gel texture thereby depends on the structure, the spatial distribution, and the interaction forces of the network's elementary building blocks. The aim of this study was to explore the technofunctional consequences of a possible specificity of Maillard reaction-induced cross-linking reactions on casein with respect to texture and microstructure of acid gels. Therefore, sodium caseinate glycated with lactose in the dry state (60 °C, aw 0.5) was compared with casein samples cross-linked with methylglyoxal, with glutaraldehyde, or via microbial transglutaminase, respectively, at similar levels of protein cross-linking as confirmed by size-exclusion chromatography under denaturing conditions. Casein gels prepared by acidification with glucono-δ-lactone were characterized concerning pH kinetics during gelation, mechanical texture properties under large deformation, and water-holding capacity, while viscometric properties of casein suspensions were obtained prior to gelation. The gel microstructure was captured by confocal laser scanning microscopy and evaluated by means of image texture analysis. All protein cross-linking reactions studied led to an enhanced gel strength which was accompanied by an increased interconnectivity of the gel network and a decrease in apparent pore sizes. Gels with more densely packed strands, as was the case for enzymatically modified casein, exhibited pronounced mechanical stability. The spontaneous destabilization of the gel network upon prolonged glycation reactions, which was not obviously displayed by microstructural features but connected to an increased viscosity and pronounced pseudoplastic flow of the unacidified suspension, suggests a limitation of particle rearrangements and the weakening of interparticle protein-protein interactions by additional structure attributes formed during the early Maillard reaction (glycoconjugation).
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Affiliation(s)
- Mariella Hannß
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Wendelin Böhm
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Sabine Drichel
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
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Raak N, Rohm H, Jaros D. Enzymatically Cross-Linked Sodium Caseinate as Techno-Functional Ingredient in Acid-Induced Milk Gels. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02527-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hannß M, Abbate RA, Mitzenheim E, Alkhalaf M, Böhm W, Lederer A, Henle T. Association of Enzymatically and Nonenzymatically Functionalized Caseins Analyzed by Size-Exclusion Chromatography and Light-Scattering Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2773-2782. [PMID: 32013417 DOI: 10.1021/acs.jafc.9b06592] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The influence of covalent protein modifications resulting from the Maillard reaction (glycation) of casein and lactose on the noncovalent association behavior of the protein was studied. Nonenzymatic cross-linking with methylglyoxal (MGO) and glutaraldehyde (GTA) as well as enzymatic cross-linking with microbial transglutaminase (mTG) was investigated in comparison. Molar mass, particle size, and conformational characteristics of nonmicellar casein associates as well as the extent of intraparticle protein cross-linking were examined utilizing size-exclusion chromatography (SEC) combined with UV detection and static and dynamic light scattering. Cross-linking resulted in the stabilization of a certain fraction of casein associates, with particle sizes of approximately 30 nm in radius of gyration (Rg), and promoted an incorporation of further casein molecules into those particles, yielding molar masses (Mw) of 1.0-1.2 × 106 g/mol. When caseins were additionally conjugated with lactose during the early Maillard reaction, a further growth of the associates up to approximately 50 nm in Rg with a Mw of 2.1 × 106 g/mol was observed. Furthermore, glycation reactions induced a transition from slightly elongated, random-coil structures toward more anisotropic conformations. Associates consisting of caseins cross-linked with GTA appeared to preserve the original particle conformation.
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Affiliation(s)
- Mariella Hannß
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Raffaele Andrea Abbate
- Leibniz-Institut für Polymerforschung Dresden e.V., Hohe Str. 6, 01069 Dresden, Germany
- School of Science, Technische Universität Dresden, 01062 Dresden, Germany
| | - Eva Mitzenheim
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Mahmoud Alkhalaf
- Leibniz-Institut für Polymerforschung Dresden e.V., Hohe Str. 6, 01069 Dresden, Germany
- School of Science, Technische Universität Dresden, 01062 Dresden, Germany
| | - Wendelin Böhm
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Albena Lederer
- Leibniz-Institut für Polymerforschung Dresden e.V., Hohe Str. 6, 01069 Dresden, Germany
- School of Science, Technische Universität Dresden, 01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
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Yang C, Hu C, Zhang H, Chen W, Deng Q, Tang H, Huang F. Optimation for preparation of oligosaccharides from flaxseed gum and evaluation of antioxidant and antitumor activities in vitro. Int J Biol Macromol 2019; 153:1107-1116. [PMID: 31756466 DOI: 10.1016/j.ijbiomac.2019.10.241] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 10/11/2019] [Accepted: 10/26/2019] [Indexed: 12/30/2022]
Abstract
Flaxseed oligosaccharides (FGOS) were prepared by degradation of flaxseed gum (FG) using enzymatic method. Factors affecting the enzymatic hydrolysis of FG were investigated by single factor and orthogonal tests. In the optimum hydrolysis conditions (reaction time 12 h, temperature 50 °C, pH 4.5, cellulase concentration 100 U/mL), the reducing sugar ratio and extraction yield of FGOS were 33.6 ± 0.35% and 56.8 ± 0.41%, respectively. The average molecular weight of FGOS was about 1.6 kDa, which consists of mannose, galactose, glucose, arabinose, glucuronic acid, xylose, rhamnose, ribose, galacturonic acid. Fourier-transform infrared spectra and NMR indicated that FG was successfully degraded to FGOS. FGOS exhibited better antioxidant activities than FG on scavenging hydroxyl, ABTS and DPPH radicals. In vitro cytotoxicities experiments reveal FGOS acquire the ability of antiproliferation against HepG2 and Hela cells in a dose-dependent manner.
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Affiliation(s)
- Chen Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China.
| | - Chao Hu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Hao Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Wenchao Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China.
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
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