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Zhang Y, Lin X, Wang Y, Ye W, Lin Y, Zhang Y, Zhang K, Zhao K, Guo H. The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38961829 DOI: 10.1080/10408398.2024.2373386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/05/2024]
Abstract
During the application of Whey proteins (WPs), they often have complex interactions with saccharides (Ss), another important biopolymer in food substrate. The texture and sensory qualities of foods containing WPs and Ss are largely influenced by the interactions of WPs-Ss. Moreover, the combination of WPs and Ss is possible to produce many excellent functional properties including emulsifying properties and thermal stability. However, the interactions between WPs-Ss are complex and susceptible to some processing conditions. In addition, with different interaction ways, they can be applied in different fields. Therefore, the non-covalent interaction mechanisms between WPs-Ss are firstly summarized in detail, including electrostatic interaction, hydrogen bond, hydrophobic interaction, van der Waals force. Furthermore, the existence modes of WPs-Ss are introduced, including complex coacervates, soluble complexes, segregation, and co-solubility. The covalent interactions of WPs-Ss in food applications are often formed by Maillard reaction (dry or wet heat reaction) and occasionally through enzyme induction. Then, two common influencing factors, pH and temperature, on non-covalent/covalent bonds are introduced. Finally, the applications of WPs-Ss complexes and conjugations in improving WP stability, delivery system, and emulsification are described. This review can improve our understanding of the interactions between WPs-Ss and further promote their wider application.
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Affiliation(s)
- Yafei Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoya Lin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Wenhui Ye
- Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
| | - Yingying Lin
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
- Food Laboratory of Zhongyuan, Luohe, China
| | - Yuning Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Kai Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Kaixuan Zhao
- Collage of Food Science and Technology, Hebei Agricultural University, Hebei, China
| | - Huiyuan Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
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Espinoza-Espinoza LA, Muñoz-More HD, Nole-Jaramillo JM, Ruiz-Flores LA, Arana-Torres NM, Moreno-Quispe LA, Valdiviezo-Marcelo J. Microencapsulation of vitamins: A review and meta-analysis of coating materials, release and food fortification. Food Res Int 2024; 187:114420. [PMID: 38763670 DOI: 10.1016/j.foodres.2024.114420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 04/20/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
Vitamins are responsible for providing biological properties to the human body; however, their instability under certain environmental conditions limits their utilization in the food industry. The objective was to conduct a systematic review on the use of biopolymers and lipid bases in microencapsulation processes, assessing their impact on the stability, controlled release, and viability of fortified foods with microencapsulated vitamins. The literature search was conducted between the years 2013-2023, gathering information from databases such as Scopus, PubMed, Web of Science and publishers including Taylor & Francis, Elsevier, Springer and MDPI; a total of 49 articles were compiled The results were classified according to the microencapsulation method, considering the following information: core, coating material, solvent, formulation, process conditions, particle size, efficiency, yield, bioavailability, bioaccessibility, in vitro release, correlation coefficient and references. It has been evidenced that gums are the most frequently employed coatings in the protection of vitamins (14.04%), followed by alginate (10.53%), modified chitosan (9.65%), whey protein (8.77%), lipid bases (8.77%), chitosan (7.89%), modified starch (7.89%), starch (7.02%), gelatin (6.14%), maltodextrin (5.26%), zein (3.51%), pectin (2.63%) and other materials (7.89%). The factors influencing the release of vitamins include pH, modification of the coating material and crosslinking agents; additionally, it was determined that the most fitting mathematical model for release values is Weibull, followed by Zero Order, Higuchi and Korsmeyer-Peppas; finally, foods commonly fortified with microencapsulated vitamins were described, with yogurt, bakery products and gummy candies being notable examples.
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Affiliation(s)
| | - Henry Daniel Muñoz-More
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru.
| | - Juliana Maricielo Nole-Jaramillo
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru
| | - Luis Alberto Ruiz-Flores
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru
| | - Nancy Maribel Arana-Torres
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru
| | - Luz Arelis Moreno-Quispe
- Facultad de Ciencias empresariales y Turismo, Universidad Nacional de Frontera, Sullana 20100, Peru
| | - Jaime Valdiviezo-Marcelo
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru
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Ud Din J, Li H, Li Y, Liu X, Al-Dalali S. Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard Reaction. Gels 2024; 10:237. [PMID: 38667656 PMCID: PMC11049473 DOI: 10.3390/gels10040237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 03/20/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
Conjugation with glucose (G) and fructose (F) via the Maillard reaction under the wet-heating condition is a natural and non-toxic method of improving the technological functions of 7S/11S proteins in different kinds of gels. It may be used as an affordable supply of emulsifiers and an excellent encapsulating matrix for gels. This study aimed to create a glucose/fructose-conjugated 7S/11S soy protein via the Maillard reaction. The conjugation was confirmed by determining the SDS-PAGE profile and circular dichroism spectra. In addition, these conjugates were comprehensively characterized in terms of grafting degree, browning degree, sulfhydryl content, surface hydrophobicity (H0), and differential scanning calorimetry (DSC) through various reaction times (0, 24, 48, and 72 h) to evaluate their ability to be used in food gels. The functional characteristics of the 7S/11S isolate-G/F conjugate formed at 70 °C, with a high degree of glycosylation and browning, were superior to those obtained at other reaction times. The SDS-PAGE profile indicated that the conjugation between the 7S and 11S proteins and carbohydrate sources of G and F through the Maillard reaction occurred. Secondary structural results revealed that covalent interactions with G and F affected the secondary structural components of 7S/11S proteins, leading to increased random coils. When exposed to moist heating conditions, G and F have significant potential for protein alteration through the Maillard reaction. The results of this study may provide new insights into protein modification and establish the theoretical basis for the therapeutic application of both G and F conjugation with soy proteins in different food matrixes and gels.
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Affiliation(s)
- Jalal Ud Din
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- National Soybean Processing Industry Technology Innovation Center, Beijing 100048, China
| | - You Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- National Soybean Processing Industry Technology Innovation Center, Beijing 100048, China
| | - Sam Al-Dalali
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
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4
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Chen Y, Zhang N, Chen X. Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure-Activity Relationship, and Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3259-3276. [PMID: 38308635 DOI: 10.1021/acs.jafc.3c06433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2024]
Abstract
Polysaccharides are an important class of biomolecules derived from several sources. However, the inherent structure of polysaccharides prevents them from exhibiting favorable physicochemical properties, which restricts their development in agriculture, industry, food, and biomedicine. This paper systematically summarizes the changes in the primary and advanced structures of modified polysaccharides, and focuses on the effects of various modification methods on the hydrophobicity, rheological properties, emulsifying properties, antioxidant activity, hypoglycemic, and hypolipidemic activities of polysaccharides. Then there is a list the applications of modified polysaccharides in treating heavy metal pollutants, purifying water resources, improving beverage stability and bread quality, and precisely delivering the drug. When summarized and reviewed, the information above can shed further light on the relationship between polysaccharide structure and function. Determining the structure-activity relationship provides a scientific basis for the direction of molecular modifications of polysaccharides.
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Affiliation(s)
- Yue Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Na Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Xiaoqiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
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Li Q, Zhang L, Liao W, Liu J, Gao Y. Effects of chitosan molecular weight and mass ratio with natural blue phycocyanin on physiochemical and structural stability of protein. Int J Biol Macromol 2024; 256:128508. [PMID: 38040145 DOI: 10.1016/j.ijbiomac.2023.128508] [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: 09/17/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 12/03/2023]
Abstract
Phycocyanin (PC), an algae-extracted colorant, has extensive applications for its water-solubility and fresh blue shade. When PC is added to acidified media, dispersions are prone to aggregate and decolorize into cloudy systems. For palliating this matter, chitosan with high, medium, and low molecular weights (HMC, MMC, and LMC) were adopted in PC dispersions, and their protective effects were compared based on physiochemical stabilities. The optimal mass ratio between chitosan and PC was identified as 1:5 based on preliminary evaluations and was supported by the higher ζ-potential (31.0-32.1 mV), lower turbidity (39.6-43.6 NTU), and polyacrylamide gel electrophoresis results. Through interfacial and antioxidant capacity analyses, LMC was found to display a higher affinity to PC, which was also confirmed by SEM images and the maximum increase in transition temperature of their complex (155.70 °C) in DSC measurements. The mechanism of electrostatic interaction reinforced by hydrophobic effects and hydrogen bonding was elucidated by FT-IR and Raman spectroscopy. Further comprehensive stability evaluations revealed that, without light exposure, LMC kept PC from internal secondary structure to external blueness luster to the maximum extent. While with light exposure, LMC was not so flexible as HMC, to protect chromophores from attack of free radicals.
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Affiliation(s)
- Qike Li
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Ithaca, NY 14853, USA.
| | - Liang Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wenyan Liao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jinfang Liu
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Yan S, Regenstein JM, Qi B, Li Y. Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 38108638 DOI: 10.1080/10408398.2023.2293253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Natural polymers, such as polysaccharides and proteins, have been used to prepare several delivery systems owing to their abundance, bioactivity, and biodegradability. They are usually modified or combined with small molecules to form the delivery systems needed to meet different needs in food systems. This paper reviews the interactions of proteins, polysaccharides, and polyphenols in the bulk phase and discusses the design strategies, coupling techniques, and their applications as conjugates in emulsion delivery systems, including traditional, Pickering, multilayer, and high internal-phase emulsions. Furthermore, it explores the prospects of the application of conjugates in food preservation, food development, and nanocarrier development. Currently, there are seven methods for composite delivery systems including the Maillard reaction, carbodiimide cross-linking, alkali treatment, enzymatic cross-linking, free radical induction, genipin cross-linking, and Schiff base chemical cross-linking to prepare binary and ternary conjugates of proteins, polysaccharides, and polyphenols. To design an effective target complex and its delivery system, it is helpful to understand the physicochemical properties of these biomolecules and their interactions in the bulk phase. This review summarizes the knowledge on the interaction of biological complexes in the bulk phase, preparation methods, and the preparation of stable emulsion delivery system.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, China
| | | | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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7
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Guo S, Guo Q, Zhang Y, Peng X, Ma C, McClements DJ, Liu X, Liu F. Preparation of enzymatically cross-linked α-lactalbumin nanoparticles and their application for encapsulating lycopene. Food Chem 2023; 429:136394. [PMID: 37478605 DOI: 10.1016/j.foodchem.2023.136394] [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: 10/16/2022] [Revised: 05/06/2023] [Accepted: 05/13/2023] [Indexed: 07/23/2023]
Abstract
High internal phase Pickering emulsions (HIPPEs) stabilized by protein nanoparticles have been widely reported, but the use of enzymatic methods for preparing these nanoparticles remains underexplored. Our hypothesis is that enzymatically crosslinked α-lactalbumin (ALA) nanoparticles (ALATGs) prepared using transglutaminase will demonstrate improved properties as stabilizers for HIPPEs. In this study, we investigated the physicochemical properties and microstructures of ALATGs, finding that enzymatic crosslinking could be enhanced by removing Ca2+ ions from ALA and preheating the proteins (85 °C, 15 min). The electrical charge, secondary structure, and surface hydrophobicity of ALATGs were found to depend on crosslinking conditions. HIPPEs formed with an ALA concentration of 10 mg/mL and an enzyme activity of 120 U/g exhibited the highest apparent viscosity and mechanical strength, as well as significantly improved loading capacity and photostability for the encapsulated lycopene. Overall, our results support the hypothesis that ALATG-nanoparticles show superior performance as emulsifiers compared to ALA-nanoparticles.
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Affiliation(s)
- Siqi Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Qing Guo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yifan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiaoke Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | | | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Wang Z, Xu Z, Yang X, Li M, Yip RCS, Li Y, Chen H. Current application and modification strategy of marine polysaccharides in tissue regeneration: A review. BIOMATERIALS ADVANCES 2023; 154:213580. [PMID: 37634336 DOI: 10.1016/j.bioadv.2023.213580] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 07/24/2023] [Accepted: 08/04/2023] [Indexed: 08/29/2023]
Abstract
Marine polysaccharides (MPs) are exceptional bioactive materials that possess unique biochemical mechanisms and pharmacological stability, making them ideal for various tissue engineering applications. Certain MPs, including agarose, alginate, carrageenan, chitosan, and glucan have been successfully employed as biological scaffolds in animal studies. As carriers of signaling molecules, scaffolds can enhance the adhesion, growth, and differentiation of somatic cells, thereby significantly improving the tissue regeneration process. However, the biological benefits of pure MPs composite scaffold are limited. Therefore, physical, chemical, enzyme modification and other methods are employed to expand its efficacy. Chemically, the structural properties of MPs scaffolds can be altered through modifications to functional groups or molecular weight reduction, thereby enhancing their biological activities. Physically, MPs hydrogels and sponges emulate the natural extracellular matrix, creating a more conducive environment for tissue repair. The porosity and high permeability of MPs membranes and nanomaterials expedite wound healing. This review explores the distinctive properties and applications of select MPs in tissue regeneration, highlighting their structural versatility and biological applicability. Additionally, we provide a brief overview of common modification strategies employed for MP scaffolds. In conclusion, MPs have significant potential and are expected to be a novel regenerative material for tissue engineering.
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Affiliation(s)
- Zhaokun Wang
- Marine College, Shandong University, NO. 180 Wenhua West Road, Gao Strict, Weihai 264209, China.
| | - Zhiwen Xu
- Marine College, Shandong University, NO. 180 Wenhua West Road, Gao Strict, Weihai 264209, China.
| | - Xuan Yang
- Marine College, Shandong University, NO. 180 Wenhua West Road, Gao Strict, Weihai 264209, China.
| | - Man Li
- Marine College, Shandong University, NO. 180 Wenhua West Road, Gao Strict, Weihai 264209, China.
| | - Ryan Chak Sang Yip
- Center for Nanomedicine, Department of Anesthesiology, Perioperative and Pain Medicine, Brigham and Women's Hospital, Boston, MA 02115, USA.
| | - Yuanyuan Li
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA.
| | - Hao Chen
- Marine College, Shandong University, NO. 180 Wenhua West Road, Gao Strict, Weihai 264209, China; The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, NO. 1800 Lihu Road, Wuxi 214122, China.
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9
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Hu S, Li W, Cai Z, Tang C, Li B, Liu S, Li Y. Research progress on chitin/chitosan-based emulsion delivery systems and their application in lipid digestion regulation. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37811646 DOI: 10.1080/10408398.2023.2264392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
Excessive lipid intake is linked to an elevated risk of health problems. However, reducing lipid contents may influence food structure and flavor. Some alternatives are needed to control the lipid absorption. Emulsions are common carriers for lipids, which can control the hydrolysis and absorption of lipids. Chitin (Ch) and chitosan (CS) are natural polysaccharides with good biodegradability, biocompatibility, and unique cationic properties. They have been reported to be able to delay lipolysis, which can be regarded as one of the most promising agents that regulates lipid digestion (LiD). The application of Ch/CS and their derivatives in emulsions are summarized in this review with a focus on their performances and mechanisms for LiD regulation, aiming to provide theoretical guidance for the development of novel Ch/CS emulsions, and the regulation of LiD. A reasonable design of emulsion interface can provide its resistance to the external environment and then control LiD. The properties of emulsion interface are the key factors affecting LiD. Therefore, systematic study on the relationship between Ch/CS-based emulsion structure and LiD can not only instruct the reasonable design of emulsion interface to accurately regulate LiD, but also provide scientific guidelines for applying Ch/CS in functional food, medicine and other fields.
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Affiliation(s)
- Shanshan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Wenbo Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhi Cai
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Cuie Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
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10
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Bai Y, Li X, Xie Y, Wang Y, Dong X, Qi H. Ultrasound treatment enhanced the functional properties of phycocyanin with phlorotannin from Ascophyllum nodosum. Front Nutr 2023; 10:1181262. [PMID: 37090776 PMCID: PMC10115965 DOI: 10.3389/fnut.2023.1181262] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 03/17/2023] [Indexed: 04/08/2023] Open
Abstract
IntroductionPhycocyanin offers advantageous biological effects, including immune-regulatory, anticancer, antioxidant, and anti-inflammation capabilities. While PC, as a natural pigment molecule, is different from synthetic pigment, it can be easily degradable under high temperature and light conditions.MethodsIn this work, the impact of ultrasound treatment on the complex of PC and phlorotannin structural and functional characteristics was carefully investigated. The interaction between PC and phlorotannin after ultrasound treatment was studied by UV–Vis, fluorescence spectroscopy, circular dichroism (CD) spectroscopy, fourier transform infrared (FTIR) spectroscopy. Additionally, the antioxidant potential and in vitro digestibility of the complexes were assessed.ResultsThe result was manifested as the UV–Vis spectrum reduction effect, fluorescence quenching effect and weak conformational change of the CD spectrum of PC. PC was identified as amorphous based on the X-ray diffraction (XRD) data and that phlorotannin was embedded into the PC matrix. The differential scanning calorimetry (DSC) results showed that ultrasound treatment and the addition of phlorotannin could improve the denaturation peak temperatures (Td) of PC to 78.7°C. In vitro digestion and free radical scavenging experiments showed that appropriate ultrasound treatment and the addition of phlorotannin were more resistant to simulated gastrointestinal conditions and could improve DPPH and ABTS+ free radical scavenging performance.DiscussionUltrasound treatment and the addition of phlorotannin changed the structural and functional properties of PC. These results demonstrated the feasibility of ultrasound-assisted phlorotannin from A. nodosum in improving the functional properties of PC and provided a possibility for the application of PC-polyphenol complexes as functional food ingredients or as bioactive materials.
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Affiliation(s)
- Ying Bai
- School of Food Science and Technology, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian Polytechnic University, Dalian, China
| | - Xueting Li
- Haide College, Ocean University of China, Qingdao, China
| | - Yuqianqian Xie
- School of Food Science and Technology, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian Polytechnic University, Dalian, China
| | - Yingzhen Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian Polytechnic University, Dalian, China
| | - Xiuping Dong
- School of Food Science and Technology, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian Polytechnic University, Dalian, China
| | - Hang Qi
- School of Food Science and Technology, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian Polytechnic University, Dalian, China
- *Correspondence: Hang Qi,
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11
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Shukla D, Nandi NK, Singh B, Singh A, Kumar B, Narang RK, Singh C. Ferulic acid-loaded drug delivery systems for biomedical applications. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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12
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Lv D, Zhang L, Chen F, Yin L, Zhu T, Jie Y. Wheat bran arabinoxylan and bovine serum albumin conjugates: Enzymatic synthesis, characterization, and applications in O/W emulsions. Food Res Int 2022; 158:111452. [DOI: 10.1016/j.foodres.2022.111452] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/11/2022] [Accepted: 05/31/2022] [Indexed: 11/25/2022]
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13
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Wang Y, Xie Y, Wang A, Wang J, Wu X, Wu Y, Fu Y, Sun H. Insights into interactions between food polyphenols and proteins: an updated overview. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan Wang
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Yang Xie
- Pharmaceutical Engineering Center Chongqing Medical and Pharmaceutical College Chongqing China
| | - Aidong Wang
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Jianhua Wang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering Chongqing University Chongqing China
| | - Xiaoran Wu
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Yan Wu
- College of Chemistry and Chemical Engineering, Key Laboratory of Drug Design Huangshan University Huangshan China
| | - Yuna Fu
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering Chongqing University Chongqing China
| | - Heng Sun
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, College of Bioengineering Chongqing University Chongqing China
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14
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Guo L, Chen J, Fang S, Li YH, Song YC, Meng YC. Effect of protein topology on hierarchical complexation of epsilon-polylysine and protein: A multiscale structural analysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Wu T, Liu C, Hu X. Enzymatic synthesis, characterization and properties of the protein-polysaccharide conjugate: A review. Food Chem 2022; 372:131332. [PMID: 34818742 DOI: 10.1016/j.foodchem.2021.131332] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 09/26/2021] [Accepted: 10/02/2021] [Indexed: 01/08/2023]
Abstract
Poor solubility of proteins negatively affects their functional properties and greatly limits their application. Enzymatic cross-linking with polysaccharides can improve solubility and functional properties of proteins. The enzymes used include transglutaminase, laccase and peroxidase. Therefore, this work introduces the cross-linking mechanisms of these enzymes and the characterization techniques, the improved properties and the potential applications of the enzymatically-synthesized protein-polysaccharide conjugate. Transglutaminase catalyzes the formation of a new peptide bond and thus works on amino-containing polysaccharides to conjugate with proteins. However, laccase and peroxidase catalyze oxidation of various compounds with phenol and aniline structures. Therefore, these two enzymes can catalyze the conjugate reaction between proteins and feruloylated polysaccharides which are widely distributed in cereal bran. Compared with the unmodified protein, the enzymatically-synthesized protein-polysaccharide conjugate usually has higher solubility and better functional properties. Thus, it is inferred that enzymatic conjugation with polysaccharide molecules can extend the application of proteins.
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Affiliation(s)
- Tongfeng Wu
- The State Key Laboratory of Food Science and Technology, Nanchang University, China
| | - Chengmei Liu
- The State Key Laboratory of Food Science and Technology, Nanchang University, China
| | - Xiuting Hu
- The State Key Laboratory of Food Science and Technology, Nanchang University, China.
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16
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Rezaei FS, Sharifianjazi F, Esmaeilkhanian A, Salehi E. Chitosan films and scaffolds for regenerative medicine applications: A review. Carbohydr Polym 2021; 273:118631. [PMID: 34561021 DOI: 10.1016/j.carbpol.2021.118631] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/29/2021] [Accepted: 08/30/2021] [Indexed: 01/01/2023]
Abstract
Over the last years, chitosan has demonstrated unparalleled characteristics for regenerative medicine applications. Beside excellent antimicrobial and wound healing properties, this polysaccharide biopolymer offers favorable characteristics such as biocompatibility, biodegradability, and film and fiber-forming capabilities. Having plentiful active amine groups, chitosan can be also readily modified to provide auxiliary features for growing demands in regenerative medicine, which is constantly confronted with new problems, necessitating the creation of biocompatible, immunogenic and biodegradable film/scaffold composites. A new look at the chitosan composites structure/activity/application tradeoff is the primary focus of the current review, which can help researchers to detect the bottlenecks and overcome the shortcomings that arose from this intersection. In the current review, the most recent advances in chitosan films and scaffolds in terms of preparation techniques and modifying methods for improving their functional properties, in three major biomedical fields i.e., tissue engineering, wound healing, and drug delivery are surveyed and discussed.
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Affiliation(s)
- Farnoush Sadat Rezaei
- Department of Chemical Engineering, Faculty of Engineering, Amir Kabir University, Tehran, Iran
| | - Fariborz Sharifianjazi
- Department of Mining and Metallurgical Engineering, Faculty of Engineering, Amir Kabir University, Tehran, Iran
| | - Amirhossein Esmaeilkhanian
- Department of Mining and Metallurgical Engineering, Faculty of Engineering, Amir Kabir University, Tehran, Iran
| | - Ehsan Salehi
- Department of Chemical Engineering, Faculty of Engineering, Arak University, Arak 38156-88349, Iran.
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17
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Schefer S, Oest M, Rohn S. Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties. Foods 2021; 10:2798. [PMID: 34829079 PMCID: PMC8624349 DOI: 10.3390/foods10112798] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/04/2021] [Accepted: 11/09/2021] [Indexed: 12/27/2022] Open
Abstract
The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein-phenolic or carbohydrate-phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.
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Affiliation(s)
- Simone Schefer
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
| | - Marie Oest
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
| | - Sascha Rohn
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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18
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19
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Abdollahi K, Condict L, Hung A, Kasapis S. Binding parameters and molecular dynamics of β-lactoglobulin-vanillic acid complexation as a function of pH - Part A: Acidic pH. Food Chem 2021; 360:130059. [PMID: 34029923 DOI: 10.1016/j.foodchem.2021.130059] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 05/09/2021] [Accepted: 05/10/2021] [Indexed: 11/18/2022]
Abstract
Protein-phenolic compound interactions are commonly investigated with inappropriate linear equations for the analysis of binding strength and stoichiometry. This work utilises more appropriate protocols for the investigation of molecular interactions between vanillic acid and β-lactoglobulin at pH 2.4, where the protein predominately exists as a monomer. Non-linear binding and Job plot analysis were conducted on fluorescence data to effectively determine the interaction's dissociation constant (KD, 2.93 × 10-5 M) and stoichiometry (1:1). Furthermore, spectroscopic techniques revealed statistically significant alterations to the conformational characteristics of β-lactoglobulin upon complexation. Molecular dynamics (MD) simulations support a 1:1 interaction stoichiometry and reveal that the stabilisation of vanillic acid was dynamic in nature but mainly supported by four π-alkyl interactions and one hydrogen bond, located within the β-barrel of the monomer. Water molecules, which are generally not accounted for in MD simulation analysis, were shown to be an important factor in the ligand stabilization via bridging interactions.
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Affiliation(s)
- Kourosh Abdollahi
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Lloyd Condict
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Andrew Hung
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia.
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20
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Li M, Karboune S, Liu L, Light K, L'Hocine L, Achouri A, Pitre M, Mateo C. Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins. Food Chem 2021; 355:129587. [PMID: 33857721 DOI: 10.1016/j.foodchem.2021.129587] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 01/31/2021] [Accepted: 03/06/2021] [Indexed: 11/19/2022]
Abstract
The efficiency of laccase-catalyzed protein cross-linking can be impacted by substrate protein structure and competing reactions. In this study, chemical grafting of ferulic acid (FA) on protein surface was applied to modulate the cross-linking of two inflexible globular proteins, lysozyme (LZM) and ovalbumin (OVA). The extent of FA-grafting was positively correlated with protein cross-linking extent, and determined the molecular weight profile and structures of the cross-linked product. While laccase-catalyzed reactions (with or without free FA mediator) did not lead to evident cross-linking of the native proteins, oligomeric (up to 16.4%), polymeric (up to 30.6%) FA-LZMs and oligomeric FA-OVA (5.1-31.1%) were obtained upon the enzymatic treatments. The cross-linking on the grafted FA sites occurred mainly through the formation of 8-5'-noncyclic-dehydro-diferulic linkages. The effects of investigated cross-linking approach on the emulsifying, foaming properties and the immunoglobulin E (IgE) binding capacity of LZM and OVA were also evaluated in relation to the structural properties of cross-linked proteins.
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Affiliation(s)
- Mingqin Li
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada.
| | - Lan Liu
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada
| | - Kelly Light
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada
| | - Lamia L'Hocine
- Agriculture and Agri-Food Canada, Casavant Blvd. West, St. Hyacinthe, QC J2S 8E3, Canada
| | - Allaoua Achouri
- Agriculture and Agri-Food Canada, Casavant Blvd. West, St. Hyacinthe, QC J2S 8E3, Canada
| | - Mélanie Pitre
- Agriculture and Agri-Food Canada, Casavant Blvd. West, St. Hyacinthe, QC J2S 8E3, Canada
| | - Cesar Mateo
- Department of Biocatalysis, Institute of Catalysis and Petrochemistry CSIC, Campus UAM, 28049 Madrid, Spain
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21
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Li M, Blecker C, Karboune S. Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106236] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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22
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Li M, Karboune S. Laccase-catalyzed conjugation of potato protein (PPT) with selected pectic polysaccharides (PPS): Conjugation efficiency and emulsification properties. Food Chem 2020; 342:128212. [PMID: 33069539 DOI: 10.1016/j.foodchem.2020.128212] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 08/26/2020] [Accepted: 09/23/2020] [Indexed: 01/05/2023]
Abstract
The current study focused on the investigation of laccase-catalyzed conjugation of potato protein (PPT) with selected pectic polysaccharides (PPS) and modulation of the conjugation in order to obtain desired functional ingredients. PPS, including sugar beet pectin/arabinan, apple/citrus pectin and potato galactan, were evaluated as substrates in the conjugation reaction-catalyzed by laccases (Trametes versicolor-LacTv, Coriolus hirsutus-LacCh). LacCh exhibited a higher catalytic efficiency than LacTv. The reactivity of PPT/PPS and their ratio were determinants for their heteroconjugation. Both laccases exhibited the highest specificity towards the conjugation of PPT/sugar beet pectin. Predictive models were developed for conjugation efficiency and emulsification performance. The conjugation extent was negatively affected by the protein proportion and the protein proportion/enzyme concentration interaction; while the emulsification performance was positively correlated with the protein proportion and the protein proportion/reaction time interaction. This study contributed to the understanding of laccase-catalyzed conjugation reaction for the controlled synthesis of conjugated-PTT as functional ingredients.
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Affiliation(s)
- Mingqin Li
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada.
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23
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Chitosan: Structural modification, biological activity and application. Int J Biol Macromol 2020; 164:4532-4546. [PMID: 32941908 DOI: 10.1016/j.ijbiomac.2020.09.042] [Citation(s) in RCA: 211] [Impact Index Per Article: 52.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 09/06/2020] [Accepted: 09/07/2020] [Indexed: 02/07/2023]
Abstract
Many by-products that are harmful to the environment and human health are generated during food processing. However, these wastes are often potential resources with high-added value. For example, crustacean waste contains large amounts of chitin. Chitin is one of the most abundant polysaccharides in natural macromolecules, and is a typical component of crustaceans, mollusks, insect exoskeleton and fungal cell walls. Chitosan is prepared by deacetylation of chitin and a copolymer of D-glucosamine and N-acetyl-D-glucosamine through β-(1 → 4)-glycosidic bonds. Chitosan has better solubility, biocompatibility and degradability compared with chitin. This review introduces the preparation, physicochemical properties, chemical and physical modification methods of chitosan, which could help us understand its biological activities and applications. According to the latest reports, the antibacterial activity, antioxidant, immune and antitumor activities of chitosan and its derivatives are summarized. Simultaneously, the various applications of chitosan and its derivatives are reviewed, including food, chemical, textile, medical and health, and functional materials. Finally, some insights into its future potential are provided, including novel modification methods, directional modification according to structure-activity relationship, activity and application development direction, etc.
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24
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Wang D, Lv P, Zhang L, Yang S, Wei Y, Mao L, Yuan F, Gao Y. Enhanced Physicochemical Stability of β-Carotene Emulsions Stabilized by β-Lactoglobulin-Ferulic Acid-Chitosan Ternary Conjugate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8404-8412. [PMID: 32672950 DOI: 10.1021/acs.jafc.0c01757] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The purpose of the present work is to fabricate emulsions with excellent stability to deliver β-carotene using a novel biomacromolecule. β-Lactoglobulin-ferulic acid-chitosan ternary conjugate (BFCC), which was synthesized based on the carbodiimide-mediated coupling reaction and laccase induction, was confirmed by Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H NMR) spectra. Also, BFCC was used to stabilize β-carotene emulsions. The results indicated that the concentration of BFCC affected the physical stability of β-carotene emulsions. Compared with the emulsions stabilized by β-lactoglobulin (β-LG), chitosan-ferulic acid conjugate (CFC), and β-LG-CFC mixture (BFCM), the emulsion stabilized by BFCC exhibited better stability under various environmental stresses. Moreover, the emulsion stabilized by BFCC had higher β-carotene retention during storage at 25 and 55 °C or under ultraviolet (UV) light exposure. The knowledge acquired in the current research offered an effective way to develop novel biomacromolecular emulsifiers and could find potential in fabricating delivery systems for bioactive compounds with markedly enhanced physiochemical properties.
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Affiliation(s)
- Di Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Peifeng Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Liang Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Shuqiao Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Yang Wei
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Fang Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
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