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Hu N, Qi W, Zhu J, Li S, Zheng M, Zhao C, Liu J. Postharvest ripening of newly harvested corn: Weakened interactions between starch and protein. Food Chem 2024; 451:139450. [PMID: 38670018 DOI: 10.1016/j.foodchem.2024.139450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 04/08/2024] [Accepted: 04/20/2024] [Indexed: 04/28/2024]
Abstract
The effects of postharvest ripening of corn on the mechanisms of starch and protein interactions were investigated using molecular dynamics and several chemical substances. Sodium dodecyl sulfate (SDS) treatment all significantly affected the starch content, molecular weight of proteins, relative crystallinity, pasting characteristics and dynamic viscoelasticity in samples before and after postharvest ripening. In the corn that had not undergone postharvest ripening, there were also significant electrostatic interactions and hydrogen bonds between starch and protein. In addition, molecular dynamics had demonstrated that the forces between starch and protein in corn were mainly hydrophobic interactions, electrostatic interaction, and hydrogen bonds. Compared with zein, corn glutelin was more tightly bound to starch. The binding energy of starch to both proteins was reduced in after postharvest-ripened corn. This study laid a rationale for investigating the change mechanism of corn postharvest ripening quality and improving processing property and edible quality of corn.
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Affiliation(s)
- Nannan Hu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; School of Life Science, Changchun Sci-Tech University, Changchun, Jilin 130600, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Weihua Qi
- School of Life Science, Changchun Sci-Tech University, Changchun, Jilin 130600, China
| | - Jinying Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Sheng Li
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
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2
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Yan M, Zhao Y, Feng S, Zheng J, Diao M, Zhang T. Hydroxyl group-induced enhancement of antioxidant activity of resveratrol over pterostilbene by binding to lactoferrin. Food Chem 2024; 441:138356. [PMID: 38183721 DOI: 10.1016/j.foodchem.2024.138356] [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: 09/27/2023] [Revised: 12/17/2023] [Accepted: 01/01/2024] [Indexed: 01/08/2024]
Abstract
The reduced antioxidant capacity of trans-resveratrol (Res) than the second generation of Res, namely pterostilbene (Pte), severely prohibits its in-depth intriguing radical-scavenging applications in food formulations. Herein, a unique chemical structure-dependent strategy was proposed to specifically enhance the radical scavenging activity of Res over Pte, relying on the two more hydroxyl groups on the A-benzene ring of Res, thus facilitating its binding with lactoferrin (LF) to form stable complexes through more hydrogen bonds. We prepared LF-Res and LF-Pte complexes, revealed their binding mechanisms by multispectral analysis and molecular docking/dynamics simulations, further evaluated their antioxidant properties via ABTS and DPPH assays and a model of inhibiting apple browning, eventually elucidated their structure-binding-property relationships. This contribution offers a new approach to restore the antioxidant capability of Res, also paves the way to precisely regulate the fascinating bioactivities of hydrophobic compounds by protein-binding in a chemical structure-, especially hydroxyl group-dependent manner.
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Affiliation(s)
- Mi Yan
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yueying Zhao
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Sitong Feng
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jian Zheng
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Mengxue Diao
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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3
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Zhang G, Qi X, He L, Wang X, Zhao Y, Wang Q, Han J, Wang Z, Ding Z, Liu M. Non-covalent complexes of lutein/zeaxanthin and whey protein isolate formed at different pH levels: Binding interactions, storage stabilities, and bioaccessibilities. Curr Res Food Sci 2024; 8:100778. [PMID: 38854501 PMCID: PMC11157214 DOI: 10.1016/j.crfs.2024.100778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 05/05/2024] [Accepted: 05/26/2024] [Indexed: 06/11/2024] Open
Abstract
Lutein (Lut) and zeaxanthin (Zx) are promising healthy food ingredients; however, the low solubilities, stabilities, and bioavailabilities limit their applications in the food and beverage industries. A protein-based complex represents an efficient protective carrier for hydrophobic ligands, and its ligand-binding properties are influenced by the formulation conditions, particularly the pH level. This study explored the effects of various pH values (2.5-9.5) on the characteristics of whey protein isolate (WPI)-Lut/Zx complexes using multiple spectroscopic techniques, including ultraviolet-visible (UV-Vis), fluorescence, and Fourier transform infrared (FTIR) spectroscopies and dynamic light scattering (DLS). UV-Vis and DLS spectra revealed that Lut/Zx were present as H-aggregates in aqueous solutions, whereas WPI occurred as nanoparticles. The produced WPI-Lut/Zx complexes exhibited binding constants of 104-105 M-1, which gradually increased with increasing pH from 2.5 to 9.5. FTIR spectra demonstrated that pH variations and Lut/Zx addition caused detectable changes in the secondary WPI structure. Moreover, the WPI-Lut/Zx complexes effectively improved the physicochemical stabilities and antioxidant activities of Lut/Zx aggregates during long-term storage and achieved bioaccessibilities above 70% in a simulated gastrointestinal digestion process. The comprehensive data obtained in this study offer a basis for formulating strategies that can be potentially used in developing commercially available WPI complex-based xanthophyll-rich foods.
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Affiliation(s)
- Gang Zhang
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, 252059, China
| | - Xin Qi
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, 252059, China
| | - Linlin He
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, 252059, China
| | - Xiao Wang
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, 252059, China
- Liaocheng High-Tech Biotechnology Co., Ltd., Liaocheng, 252059, China
| | - Yanna Zhao
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, 252059, China
| | - Qingpeng Wang
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, 252059, China
| | - Jun Han
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, 252059, China
- Liaocheng High-Tech Biotechnology Co., Ltd., Liaocheng, 252059, China
| | - Zhengping Wang
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, 252059, China
- Shandong Liang-Jian Biotechnology Co., Ltd., Zibo, 255000, China
| | - Zhuang Ding
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, 252059, China
- Shandong Liang-Jian Biotechnology Co., Ltd., Zibo, 255000, China
| | - Min Liu
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, 252059, China
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4
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Dong J, Wang P. Discovery of ultra-weakly coupled β-carotene J-aggregates by machine learning. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 310:123950. [PMID: 38277780 DOI: 10.1016/j.saa.2024.123950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 01/13/2024] [Accepted: 01/21/2024] [Indexed: 01/28/2024]
Abstract
Carotenoid aggregates are omnipresent in natural world and can be synthesized in hydrophilic environments. Despite different types of carotenoid aggregates have been reported hitherto, the way to predict the formation of carotenoid aggregates, i.e. H- or J-aggregates, is still challenging. Here, for the first time, we established machine learning models that can predict the formation behavior of carotenoid aggregates. The models are trained based on a database containing different types of carotenoid aggregates reported in the literatures. With the help of these machine learning models, we found a series of unknown types of β-carotene J-aggregates. These novel aggregates are ultra-weakly coupled and have absorption bands up to 700 nm, different from all the carotenoid aggregates reported previously. Our work demonstrates that the machine learning is a powerful tool to predict the formation behavior of carotenoid aggregates and can further lead into the discovery of new carotenoid aggregates for different applications.
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Affiliation(s)
- Jia Dong
- Department of Chemistry, Renmin University of China, Beijing 100872, People's Republic of China.
| | - Peng Wang
- Department of Chemistry, Renmin University of China, Beijing 100872, People's Republic of China.
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5
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Meng Y, Wei Z, Xue C. Deciphering the interaction mechanism and binding mode between chickpea protein isolate and flavonoids based on experimental studies and molecular simulation. Food Chem 2023; 429:136848. [PMID: 37454615 DOI: 10.1016/j.foodchem.2023.136848] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 07/04/2023] [Accepted: 07/07/2023] [Indexed: 07/18/2023]
Abstract
Chickpea protein isolate (CPI) is a promising novel plant protein, and protein-flavonoid system has also been applied in various food products. However, the interaction mechanism between CPI and flavonoids remains to be elucidated. In this paper, the affinity behavior between flavonoids and CPI was explained by constructing the three-dimensional quantitative structure-activity relationship (R2 = 0.988, Q2 = 0.777). Subsequently, four representative flavonoids were selected for further study. Multi-spectroscopy analysis showed that the sequence of affinity for CPI was puerarin > apigenin > naringenin > epigallocatechin gallate. Meanwhile, flavonoids altered the secondary structure and spatial conformation of CPI, leading to the static quenching of CPI. Additionally, thermodynamic analysis indicated that hydrogen bonding and van der Waals forces were the main driving forces for complex binding. Molecular docking and molecular dynamics simulations further explored the binding sites and conformations of complexes. This study provides theoretical guidance for in-depth research on the interaction patterns between biomacromolecules and small molecules in food matrices.
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Affiliation(s)
- Yuan Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, China
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6
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Bai Y, Sun Y, Li X, Ren J, Sun C, Chen X, Dong X, Qi H. Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation. Food Res Int 2023; 173:113386. [PMID: 37803725 DOI: 10.1016/j.foodres.2023.113386] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 08/10/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Food-grade Pickering emulsions with plant proteins have attracted increasing interest in recent years. In this work, we report a type of phycocyanin (PC) electrostatic nanocomplex fabricated following a complexation between PC and lysozyme (Lys). The aim was to investigate toward investigating the performance of phycocyanin-Lysozyme (PC-Lys) nanocomplexes in stabilizing Pickering emulsions and protecting fucoxanthin (FX) from degradation. The properties of the PC-Lys nanocomplexes were characterized by 1H nuclear magnetic resonance (NMR) spectroscopy and three-phase contact angle. Using PC-Lys nanocomplexes as emulsifiers, Pickering emulsions were successfully prepared. Pickering emulsions stabilized by PC-Lys nanocomplexes generated a tight three-dimensional network structure, which increased the memory modulus and viscoelasticity of the emulsion. Furthermore, the produced Pickering emulsions considerably increased the chemical stability and bioavailability of FX. Overall, our study showed that PC-Lys nanocomplexes have the potential for use in Pickering emulsion construction with enhanced protective effects on loaded lipophilic ingredients.
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Affiliation(s)
- Ying Bai
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China
| | - Yihan Sun
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China
| | - Xiang Li
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China
| | - Jiaying Ren
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China
| | - Chenghang Sun
- Department of Biochemical Engineering, Chaoyang Teachers College, Chaoyang 122000, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China.
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7
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Recent advances in delivery systems of fucoxanthin. Food Chem 2023; 404:134685. [DOI: 10.1016/j.foodchem.2022.134685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 10/03/2022] [Accepted: 10/16/2022] [Indexed: 11/06/2022]
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8
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Sun X, Zhu J, Liu C, Wang D, Wang CY. Fabrication of fucoxanthin/2-hydroxypropyl-β-cyclodextrin inclusion complex assisted by ultrasound procedure to enhance aqueous solubility, stability and antitumor effect of fucoxanthin. ULTRASONICS SONOCHEMISTRY 2022; 90:106215. [PMID: 36356498 PMCID: PMC9650067 DOI: 10.1016/j.ultsonch.2022.106215] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 10/12/2022] [Accepted: 10/27/2022] [Indexed: 06/16/2023]
Abstract
Fucoxanthin (Fx) possesses multiple bioactivities such as antitumor, antioxidant and anti-inflammatory activities, but its application is limited due to the poor water solubility, low bioavailability, and instability to some external harsh conditions. In this study, a stable inclusion complex of Fx and 2-hydroxypropyl-β-cyclodextrin (2-HP-β-CD) was prepared with the aid of ultrasound, which was characterized by scanning electron microscope, Fourier transform infrared spectroscopy, powder X-ray diffraction, and differential scanning calorimetry techniques. The phase solubility analysis and absorption spectroscopy results showed that Fx formed stoichiometry 1:2 inclusion complex with 2-HP-β-CD, and this could be well proved by molecular simulation. Structural analyses and molecular docking study indicated that Fx was successfully encapsulated into the cavity of 2-HP-β-CD, promoting it soluble in water and stable against heat, storage and gastrointestinal environments. In addition, Fx/2-HP-β-CD inclusion complex exhibited excellent antitumor activity against HCT116 and Caco-2 cell lines with IC50 values of 12.0 μΜ and 14.86 μΜ, respectively. Therefore, it could be a potentially promising way to promote the application of Fx in pharmaceuticals and functional foods by HP-β-CD encapsulation strategy.
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Affiliation(s)
- Xiaowen Sun
- Key Laboratory of Marine Drugs, The Ministry of Education of China, School of Medicine and Pharmacy, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, Shandong, China
| | - Junxiang Zhu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Chengqin Liu
- Department of Cardiology, Binzhou Medical University Hospital, Binzhou 256699, Shandong, China
| | - Dongfeng Wang
- Key Laboratory of Marine Drugs, The Ministry of Education of China, School of Medicine and Pharmacy, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China
| | - Chang-Yun Wang
- Key Laboratory of Marine Drugs, The Ministry of Education of China, School of Medicine and Pharmacy, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, Shandong, China.
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9
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Fu M, Mi S, Zhao J, Wang X, Gao J, Sang Y. The interaction mechanism, conformational changes and computational simulation of the interaction between surface layer protein and mannan at different pH levels. Food Chem 2022; 405:135021. [DOI: 10.1016/j.foodchem.2022.135021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 11/16/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022]
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10
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Lu Y, Zhao R, Wang C, Zhang X, Wang C. Deciphering the non-covalent binding patterns of three whey proteins with rosmarinic acid by multi-spectroscopic, molecular docking and molecular dynamics simulation approaches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107895] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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11
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Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022; 64:1653-1676. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Due to the unstable chemical properties and poor water solubility of carotenoids, their processing adaptation and oral bioavailability are poor, limiting their application in hydrophilic food systems. Lipid-biomacromolecular compounds can be excellent carriers for carotenoid delivery by taking full advantage of the solubilization of lipids to non-polar nutrients and the water dispersion and gastrointestinal controlled release properties of biomacromolecules. This paper reviewed the research progress of lipid-biomacromolecular compounds as encapsulation and delivery carriers of carotenoids and summarized the material selection and preparation methods for biomacromolecular compounds. By considering the interaction between the two, this paper briefly discussed the effect of these compounds on carotenoid water solubility, stability, and bioavailability, emphasizing their delivery effect on carotenoids. Finally, various challenges and future trends of lipid-biomacromolecular compounds as carotenoid delivery carriers were discussed, providing new insight into efficient loading and delivery of carotenoids.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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12
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Jaiswal J, Srivastav AK, Patel R, Kumar U. Synthesis and physicochemical characterization of rhamnolipid fabricated fucoxanthin loaded bovine serum albumin nanoparticles supported by simulation studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5468-5477. [PMID: 35355263 DOI: 10.1002/jsfa.11901] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 03/24/2022] [Accepted: 03/30/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Fucoxanthin is a hydrophobic carotenoid with many beneficial biological activities. However, due to low aqueous solubility their clinical efficacy is limited thus leading to poor oral bioavailability. To address this issue, we encapsulated fucoxanthin in rhamnolipid fabricated bovine serum albumin (BSA) loaded nanoparticles (LNPs) for improving solubility dependent bioavailability of fucoxanthin. RESULTS These synthesized LNPs were characterized by dynamic light scattering (DLS), ultraviolet (UV)-visible spectrophotometry, high-performance liquid chromatography (HPLC), Fourier-transform infrared (FTIR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC). Our results showed that LNPs were spherical in shape with particle size around 180 nm along with positive zeta potential. The encapsulation efficiency and loading efficiency calculated for LNPs were 69.66 ± 1.5% and 14 ± 0.2%, respectively. The antioxidant assay of LNPs indicate high radical scavenging activity compared to pure fucoxanthin. Besides this, our release studies indicates that drug release occur from the matrix of nanocarrier system through diffusion based on concentration. Thus, these findings indicate successful encapsulation of fucoxanthin, with improved solubility thereby leading to increased bioavailability. This nano formulation is derived from components which are FDA approved that could be exploited for encapsulating other vital nutraceutical molecules. CONCLUSION Overall, our results showed successful synthesis of biodegradable nanocarrier for delivering fucoxanthin supported by molecular docking, molecular dynamics simulation and thermodynamics of free binding energy studies. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jyoti Jaiswal
- School of Nano Sciences, Central University of Gujarat, Gandhinagar, India
| | | | - Rahul Patel
- School of Nano Sciences, Central University of Gujarat, Gandhinagar, India
| | - Umesh Kumar
- School of Nano Sciences, Central University of Gujarat, Gandhinagar, India
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13
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Semitsoglou-Tsiapou S, Meador TB, Peng B, Aluwihare L. Photochemical (UV-vis/H 2O 2) degradation of carotenoids: Kinetics and molecular end products. CHEMOSPHERE 2022; 286:131697. [PMID: 34392195 DOI: 10.1016/j.chemosphere.2021.131697] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 07/20/2021] [Accepted: 07/25/2021] [Indexed: 06/13/2023]
Abstract
Constraining the formation mechanisms of organic matter that persists in aquatic reservoirs is important for determining the reactivity and fate of carbon and nutrients in these environments. Recent studies have linked dissolved organic matter (DOM) accumulating in the ocean to linear terpenoid structures, and carotenoid degradation products have been proposed as potential precursors. The prevalence of reactive oxygen species in aquatic environments and their potential to be quenched by carotenoids led us to examine radical-assisted photochemical degradation of carotenoids as a potential mechanism for DOM formation and transformation. Experiments were conducted with aggregates of β-carotene, astaxanthin, fucoxanthin and meso-zeaxanthin in THF:H2O under solar light irradiation assisted by hydrogen peroxide (UV-Vis/H2O2). Based on the fine structure of UV-Vis spectra, it was determined that β-carotene and meso-zeaxanthin formed J-type aggregates in experimental solutions, while astaxanthin and fucoxanthin formed H2-type aggregates, consistent with their structural characteristics. All carotenoids degraded under the combined influence of photolysis and OH scavenging, with fucoxanthin exhibiting the fastest degradation kinetics (kPO = 3.69 10-3 s-1) and meso-zeaxanthin the slowest (kPO = 4.37 10-4 s-1). The major degradation products detected by electrospray ionization (ESI) tandem mass spectrometry (MS/MS) were apo-aldehydes and apo-ketones, with the latter tending to accumulate, but epoxidation of the carotenoids also took place, and longer irradiation times resulted in lower molecular weight products. Reaction kinetics and accumulating carotenoid oxidation products identified in this study provide potential formation mechanisms and biomarkers for examining DOM cycling.
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Affiliation(s)
- Sofia Semitsoglou-Tsiapou
- Soil and Water Research Infrastructure, Biology Centre CAS, Na Sádkách 7, 37005, České Budějovice, Czech Republic.
| | - Travis B Meador
- Soil and Water Research Infrastructure, Biology Centre CAS, Na Sádkách 7, 37005, České Budějovice, Czech Republic; Institute of Hydrobiology, Biology Centre CAS, Na Sádkách 7, 37005, České Budějovice, Czech Republic; Institute of Soil Biology, Biology Centre CAS, Na Sádkách 7, 37005, České Budějovice, Czech Republic; Department of Ecosystem Biology, Faculty of Science, University of South Bohemia, Branišovská 1160/31, 37005, České Budějovice, Czech Republic
| | - Bo Peng
- Scripps Institution of Oceanography, University of California San Diego, 8622 Kennel Way, La Jolla, CA, 92037, San Diego, CA, USA
| | - Lihini Aluwihare
- Scripps Institution of Oceanography, University of California San Diego, 8622 Kennel Way, La Jolla, CA, 92037, San Diego, CA, USA
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14
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Wang C, Ren J, Song H, Chen X, Qi H. Characterization of whey protein-based nanocomplex to load fucoxanthin and the mechanism of action on glial cells PC12. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112208] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Wang C, Chen L, Lu Y, Liu J, Zhao R, Sun Y, Sun B, Cuina W. pH-Dependent complexation between β-lactoglobulin and lycopene: Multi-spectroscopy, molecular docking and dynamic simulation study. Food Chem 2021; 362:130230. [PMID: 34098435 DOI: 10.1016/j.foodchem.2021.130230] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 05/16/2021] [Accepted: 05/26/2021] [Indexed: 12/24/2022]
Abstract
This study aims to investigate the effect of pH levels (pH 7.0 and pH 8.1) on binding ability of β-lactoglobulin (β-LG) with lycopene (LYC) and elucidate interaction mechanisms using multi-spectroscopy and molecular docking study. β-LG at pH 8.1 showed a stronger binding affinity to lycopene than that at pH 7.0 according to binding constant, binding number, energy transfer efficiency, and surface hydrophobicity. Lycopene bound to protein mainly by van der Waals force in the form of static quenching mode and preferred to interact with β-LG at the top of barrel for both pH levels. Molecular dynamic simulation revealed that β-LG/LYC complex at pH 8.1 was more stable than at pH 7.0. β-LG/LYC complexes formed at pH 8.1 showed significantly higher ABTS radical scavenging activity than samples at pH 7.0 (p < 0.05). Data obtained may contribute valuable information for preparing a whey protein-based delivery system for lycopene.
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Affiliation(s)
- Ce Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Lu Chen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yingcong Lu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jia Liu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yonghai Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Boyang Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Wang Cuina
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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Mantovani RA, Rasera ML, Vidotto DC, Mercadante AZ, Tavares GM. Binding of carotenoids to milk proteins: Why and how. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.088] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Xiao H, Zhao J, Fang C, Cao Q, Xing M, Li X, Hou J, Ji A, Song S. Advances in Studies on the Pharmacological Activities of Fucoxanthin. Mar Drugs 2020; 18:E634. [PMID: 33322296 PMCID: PMC7763821 DOI: 10.3390/md18120634] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/08/2020] [Accepted: 12/08/2020] [Indexed: 12/11/2022] Open
Abstract
Fucoxanthin is a natural carotenoid derived mostly from many species of marine brown algae. It is characterized by small molecular weight, is chemically active, can be easily oxidized, and has diverse biological activities, thus protecting cell components from ROS. Fucoxanthin inhibits the proliferation of a variety of cancer cells, promotes weight loss, acts as an antioxidant and anti-inflammatory agent, interacts with the intestinal flora to protect intestinal health, prevents organ fibrosis, and exerts a multitude of other beneficial effects. Thus, fucoxanthin has a wide range of applications and broad prospects. This review focuses primarily on the latest progress in research on its pharmacological activity and underlying mechanisms.
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Affiliation(s)
- Han Xiao
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| | - Jiarui Zhao
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| | - Chang Fang
- Test Center for Agri‐Products Quality of Jinan, Jinan 250316, China;
| | - Qi Cao
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| | - Maochen Xing
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| | - Xia Li
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| | - Junfeng Hou
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
| | - Aiguo Ji
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
- School of Pharmaceutical Sciences, Shandong University, Jinan 250012, China
| | - Shuliang Song
- Marine College, Shandong University, Weihai 264209, China; (H.X.); (J.Z.); (Q.C.); (M.X.); (X.L.); (J.H.)
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Unraveling the molecular mechanisms underlying interactions between caseins and lutein. Food Res Int 2020; 138:109781. [DOI: 10.1016/j.foodres.2020.109781] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 09/28/2020] [Accepted: 10/04/2020] [Indexed: 12/19/2022]
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Wang C, Chen X, Nakamura Y, Yu C, Qi H. Fucoxanthin activities motivate its nano/micro-encapsulation for food or nutraceutical application: a review. Food Funct 2020; 11:9338-9358. [PMID: 33151231 DOI: 10.1039/d0fo02176h] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Fucoxanthin is a xanthophyll carotenoid abundant in marine brown algae. The potential therapeutic effects of fucoxanthin on tumor intervention have been well documented, which have aroused great interests in utilizing fucoxanthin in functional foods and nutraceuticals. However, the utilization of fucoxanthin as a nutraceutical in food and nutrient supplements is currently limited due to its low water solubility, poor stability, and limited bioaccessibility. Nano/micro-encapsulation is a technology that can overcome these challenges. A systematic review on the recent progresses in nano/micro-delivery systems to encapsulate fucoxanthin in foods or nutraceuticals is warranted. This article starts with a brief introduction of fucoxanthin and the challenges of oral delivery of fucoxanthin. Nano/micro-encapsulation technology is then covered, including materials and strategies for constructing the delivery system. Finally, future prospective has been discussed on properly designed oral delivery systems of fucoxanthin for managing cancer. Natural edible materials such as whey protein, casein, zein, gelatin, and starch have been successfully utilized to fabricate lipid-based, gel-based, or emulsion-based delivery systems, molecular nanocomplexes, and biopolymer nanoparticles with the aid of advanced processing techniques, such as freeze-drying, high pressure homogenization, sonication, anti-solvent precipitation, coacervation, ion crosslinking, ionic gelation, emulsification, and enzymatic conjugation. These formulated nano/micro-capsules have proven to be effective in stabilizing and enhancing the bioaccessibility of fucoxanthin. This review will inspire a surge of multidisciplinary research in a broader community of foods and motivate material scientists and researchers to focus on nano/micro-encapsulated fucoxanthin in order to facilitate the commercialization of orally-deliverable tumor intervention products.
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Affiliation(s)
- Chunyan Wang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, P. R. China.
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The hydrogel of whey protein isolate coated by lotus root amylopectin enhance the stability and bioavailability of quercetin. Carbohydr Polym 2020; 236:116009. [DOI: 10.1016/j.carbpol.2020.116009] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 02/08/2020] [Accepted: 02/13/2020] [Indexed: 11/20/2022]
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