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Li R, Kirkensgaard JJK, Corredig M. Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering. Food Res Int 2024; 186:114380. [PMID: 38729734 DOI: 10.1016/j.foodres.2024.114380] [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: 01/23/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
Pea albumins are found in the side stream during the isolation of pea proteins. They are soluble at acidic pH and have functional properties which differ from their globulin counterparts. In this study, we have investigated the aggregation and structural changes occurring to pea albumins under different environmental conditions, using a combination of size-exclusion chromatography coupled with multi-angle laser light scattering (SEC-MALS) and small-angle X-ray scattering (SAXS). Albumins were extracted from a dry fractionated pea protein concentrate by precipitating the globulin fraction at acidic pH. The albumins were then studied at different pH (3, 4, 4.5, 7, 7.5, and 8) values. The effect of heating at 90 °C for 1, 3, and 5 min on their structural changes was investigated using SAXS. In addition, size exclusion of the albumins showed 4 distinct populations, depending on pH and heating conditions, with two large aggregates peaks (∼250 kDa): a dimer peak (∼24 kDa) containing predominantly pea albumin 2 (PA2), and a monomer peak of a molar mass of about 12 kDa (PA1). X-ray scattering intensities as a function of q were modeled as polydisperse spheres, and their aggregation was followed as a function of heating time. Albumins was most stable at pH 3, showing no aggregation during heat treatment. While albumins at pH 7.5 and 8 showed aggregation after heating, solutions at pH 4, 4.5, and 7 already contained aggregates even before heating. This work provides new knowledge on the overall structural development of albumins under different environmental conditions, improving our ability to employ these as future ingredients in foods.
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Affiliation(s)
- Ruifen Li
- Department of Food Science & CiFood Center for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
| | - Jacob J K Kirkensgaard
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; Niels Bohr Institute, Universitetsparken 5, 2100 København Ø, Denmark
| | - Milena Corredig
- Department of Food Science & CiFood Center for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
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2
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Wan X, Kang Q, Li J, Guo M, Li P, Shi H, Zhang X, Liu Z, Xia G. Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles. Food Chem 2024; 433:137395. [PMID: 37678115 DOI: 10.1016/j.foodchem.2023.137395] [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: 02/28/2023] [Revised: 08/18/2023] [Accepted: 09/02/2023] [Indexed: 09/09/2023]
Abstract
At present, the effect of structural modification of microgel particles on high internal phase emulsions (HIPEs) is less studied. In this study, the structural modification effect of NaCl on whey protein isolate microgels (WPIMPs) was comprehensively characterized and applied to the construction of HIPEs. WPIMPs were prepared with NaCl (0-150 mM) and the structural changes were analyzed by measuring the particle size, Zeta-potential, and endogenous fluorescence spectra. The results showed that inducing WPIMPs by NaCl enhanced the surface hydrophobicity, decreased the Zeta potential, and elevated the degree of cross-linking. The interfacial behavior of WPIMPs was characterized by measuring interfacial tensions and adsorbed layer properties. The results showed that NaCl induction decreased the interfacial tension, increased the thickness of the adsorbed layer, and improved the viscoelasticity. The HIPEs were analyzed for micromorphology and particle sizes. The results indicated that NaCl-induced WPIMPs favored the formation of HIPEs with small particle sizes and provided HIPEs with superior environmental stability. This study provides a new idea for the structural modification of microgels and a new theoretical basis for the construction conditions of HIPE.
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Affiliation(s)
- Xiaoshan Wan
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Qi Kang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Jiaqi Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Mengxue Guo
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Peng Li
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Haohao Shi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Xueying Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Zhongyuan Liu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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3
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Ghadi R, Pandey PK, Gabhale A, Wadikar A, Dharshini M, Kuche K, Date T, Jain S. Genipin-crosslinked albumin nanoparticles containing neratinib and silibinin: A dual-death therapy for triple negative breast cancer. Int J Pharm 2023; 648:123570. [PMID: 37918494 DOI: 10.1016/j.ijpharm.2023.123570] [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: 05/20/2023] [Revised: 10/29/2023] [Accepted: 10/30/2023] [Indexed: 11/04/2023]
Abstract
Triple negative breast cancer (TNBC) cells resist chemotherapy by hijacking apoptosis. Alternative cell death forms like ferroptosis offer new treatment options. A combined therapy using neratinib (NTB; ferroptosis inducer) and silibinin (SLB; apoptosis inducer) via albumin-based nanocarriers (N-S Alb NPs) was explored to target TNBC. N-S Alb NPs had optimal size (134.26 ± 10.23 nm), PDI (0.224 ± 0.01), and % entrapment efficiency (∼80 % for NTB and ∼87 % for SLB). Transmission electron microscopy confirmed their spherical shape. In vitro release studies showed sustained drug release without hemolysis risk. N-S Alb NPs had higher cellular uptake and cytotoxicity than individual drugs or their mixture. IC50 values for N-S Alb NPs were significantly reduced in MDA-MB-231 (∼2.23-fold) and 4T1 (∼1.85-fold) cell lines and apoptosis index were significantly higher in MDA-MB-231 (∼1.31-fold) and 4T1 cell line (∼1.35-fold) than the physical mixture of both drugs (NTB + SLB). N-S Alb NPs generated more reactive oxygen species (ROS) and caused mitochondrial membrane depolarization, indicating increased cell death. They also exhibited better ferroptosis induction by reducing glutathione (GSH), increasing Fe2+ activity and MDA levels in TNBC cells. Thus, N-S Alb NPs had the ability to promote "mixed" type cell death, showed promise in enhancing the payload capabilities and targeting in TNBC.
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Affiliation(s)
- Rohan Ghadi
- Centre for Pharmaceutical Nanotechnology, Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Sector 67, S.A.S. Nagar, Punjab 160062, India
| | - Pawan Kumar Pandey
- Centre for Pharmaceutical Nanotechnology, Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Sector 67, S.A.S. Nagar, Punjab 160062, India
| | - Akash Gabhale
- Centre for Pharmaceutical Nanotechnology, Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Sector 67, S.A.S. Nagar, Punjab 160062, India
| | - Aaradhya Wadikar
- Centre for Pharmaceutical Nanotechnology, Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Sector 67, S.A.S. Nagar, Punjab 160062, India
| | - M Dharshini
- Centre for Pharmaceutical Nanotechnology, Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Sector 67, S.A.S. Nagar, Punjab 160062, India
| | - Kaushik Kuche
- Centre for Pharmaceutical Nanotechnology, Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Sector 67, S.A.S. Nagar, Punjab 160062, India
| | - Tushar Date
- Centre for Pharmaceutical Nanotechnology, Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Sector 67, S.A.S. Nagar, Punjab 160062, India
| | - Sanyog Jain
- Centre for Pharmaceutical Nanotechnology, Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Sector 67, S.A.S. Nagar, Punjab 160062, India.
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4
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Abdullah BA, Basyigit B, Karaaslan M. Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying. Foods 2023; 12:4219. [PMID: 38231597 DOI: 10.3390/foods12234219] [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: 10/13/2023] [Revised: 11/16/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
The current study focused on creating natural hydrogels consisting of mixtures of avocado seed proteins dried with different techniques and locust bean gum. Proteins were extracted from avocado seed by alkali and isoelectric precipitation methods. Avocado seed proteins were dried by five different drying methods, namely ambient drying, oven drying, vacuum drying, freeze drying, and spray drying. FT-IR spectra were used to analyze the chemical structure of proteins dried using various techniques. Additionally, hydrogel models were constructed in the presence of avocado seed proteins and locust bean gum to clarify the effect of drying techniques on their hydrogelling ability. The impact of drying techniques on the functional behavior of hydrogels was notable. The maximum water holding capacity values were detected in the hydrogel system containing spray-dried proteins (93.79%), followed by freeze-dried (86.83%), vacuum-dried (76.17%), oven-dried (72.29%), and ambient-dried (64.8%) counterparts. The swelling ratio was 34.10, 33.51, 23.05, 18.93, and 14.39% for gels in the presence of freeze-dried, spray-dried, vacuum-dried, oven-dried, and ambient-dried proteins, respectively. Additionally, the desirable values for the amount of protein leaking from the systems prepared using spray-dried (7.99%) and freeze-dried (12.14%) proteins were obtained compared to others (ambient-dried: 24.03%; oven-dried: 17.69%; vacuum-dried: 19.10%). Superior results in terms of textural properties were achieved in hydrogel models containing spray-dried and freeze-dried proteins. In general, hydrogel models exhibited elastic behavior rather than viscous properties; however, the magnitudes of elasticity varied. Furthermore, the success of gels containing hydrogel models containing spray-dried protein and locust bean gum in the bioactive compound delivery system was obvious compared with protein ones alone.
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Affiliation(s)
- Bakhtiyar Azad Abdullah
- Department of Biology, Faculty of Science and Health, Koya University, Danielle Mitterrand Boulevard, Koya KOY45, Kurdistan Region-F.R., Iraq
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Bulent Basyigit
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Mehmet Karaaslan
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
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5
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Liu J, Chai J, Yuan Y, Wu X, Gong L, Yu P, Liu P, Zhang T, Shang X. Designation and characterization of cold-set egg white protein/dextran sulfate hydrogel for curcumin entrapment. Food Chem 2023; 419:136038. [PMID: 37004368 DOI: 10.1016/j.foodchem.2023.136038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/14/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
This study aimed to design a cold-set hydrogel of egg white protein (EWP) with good mechanical properties for encapsulating curcumin. Dextran sulfate (DS) and transglutaminase (TGase) were used to control the aggregation and gelation behavior of EWP at preheating step and gelation step, respectively. The optimum soluble protein aggregate size was obtained in the EWP/DS mixture at a mass ratio of 10 under 85 °C preheated (HED10). The presence of TGase further enhanced the cross-linking degree between protein aggregates during the gelation step. The highest gel hardness was found in HED10 hydrogel with TGase, which is almost 10 times the pure EWP gel. Besides, the HED hydrogels effectively slowed down the release rate of curcumin in gastrointestinal digestion. This work provides a theoretical basis for the development of cold-set EWP hydrogel with good mechanical strength by sulfated polysaccharide addition and TGase cross-linking as encapsulation delivery systems.
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6
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Ge J, Sun C, Chang Y, Li S, Zhang Y, Fang Y. Understanding the differences in heat-induced gel properties of twelve legume proteins: A comparative study. Food Res Int 2023; 163:112134. [PMID: 36596094 DOI: 10.1016/j.foodres.2022.112134] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 10/04/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
Abstract
This study aimed to investigate the rheological and textural properties of heat-induced gels from twelve legume protein isolates at pH 3.0 and 7.0, including black kidney bean (BKPI), speckled kidney bean (SKPI), panda bean (PDPI), cowpea (CPPI), mung bean (MPI), adzuki bean (API), rice bean (RPI), black soybean (BPI), soybean (SPI), chickpea (CPI), broad bean (BRPI) and pea (PPI). SDS-PAGE revealed that 7S globulin was prominent protein in BKPI, SKPI, PDPI, CPPI, MPI, API and RPI, the main protein fraction of CPI was 11S globulin, and BPI, SPI, BRPI and PPI contained both 7S and 11S globulins as major components. Based on the gel's Power Law constant (K') and hardness, twelve legume proteins were divided into three categories with high, medium and low gel strength. BKPI, SKPI and PDPI with Phaseolin being the major protein fraction showed high gel strength regardless of pH. Electrostatic interactions, hydrophobic interactions and hydrogen bonds were the most important intermolecular forces in the formation of legume protein gel networks, of which gel strength at pH 3.0 and pH 7.0 was significantly affected by electrostatic interactions and hydrogen bonds, respectively. Moreover, gel strength was also remarkably negatively influenced by the non-network proteins. SEM observation indicated that the microstructure of gels at pH 7.0 was denser and more homogeneous than that at pH 3.0, leading to better water holding capacity. These findings would be of great importance for understanding the differences in legume protein gels, and also laid the scientific support for expanding applications of legume proteins in gel-based foods.
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Affiliation(s)
- Jiao Ge
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Cuixia Sun
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Yuyang Chang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Saiya Li
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, People's Republic of China
| | - Yapeng Fang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
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7
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Understanding the Effect of Anthocyanin-rich Extract on the Gel and Digestive Properties of Soy Protein Cold-set Gels. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09765-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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8
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Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107873] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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9
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Dong X, Wu P, Cong H, Chen XD. Mechanistic study on in vitro disintegration and proteolysis of whey protein isolate gels: Effect of the strength of sodium ions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107648] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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11
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Chen D, Kuzmenko I, Ilavsky J, Pinho L, Campanella O. Structural evolution during gelation of pea and whey proteins envisaged by time-resolved ultra-small-angle x-ray scattering (USAXS). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107449] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Han Z, Li X, Liu Y, Yue X, Wu Z, Shao JH. The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106825] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Xu L, Hou H, Farkas B, Keener KM, Garner AL, Tao B. High voltage atmospheric cold plasma modification of bovine serum albumin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111995] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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14
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Gowda V, Biler M, Filippov A, Mantonico MV, Ornithopoulou E, Linares M, Antzutkin ON, Lendel C. Structural characterisation of amyloid-like fibrils formed by an amyloidogenic peptide segment of β-lactoglobulin. RSC Adv 2021; 11:27868-27879. [PMID: 35480736 PMCID: PMC9037834 DOI: 10.1039/d1ra03575d] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 08/09/2021] [Indexed: 12/11/2022] Open
Abstract
Protein nanofibrils (PNFs) represent a promising class of biobased nanomaterials for biomedical and materials science applications. In the design of such materials, a fundamental understanding of the structure–function relationship at both molecular and nanoscale levels is essential. Here we report investigations of the nanoscale morphology and molecular arrangement of amyloid-like PNFs of a synthetic peptide fragment consisting of residues 11–20 of the protein β-lactoglobulin (β-LG11–20), an important model system for PNF materials. Nanoscale fibril morphology was analysed by atomic force microscopy (AFM) that indicates the presence of polymorphic self-assembly of protofilaments. However, observation of a single set of 13C and 15N resonances in the solid-state NMR spectra for the β-LG11–20 fibrils suggests that the observed polymorphism originates from the assembly of protofilaments at the nanoscale but not from the molecular structure. The secondary structure and inter-residue proximities in the β-LG11–20 fibrils were probed using NMR experiments of the peptide with 13C- and 15N-labelled amino acid residues at selected positions. We can conclude that the peptides form parallel β-sheets, but the NMR data was inconclusive regarding inter-sheet packing. Molecular dynamics simulations confirm the stability of parallel β-sheets and suggest two preferred modes of packing. Comparison of molecular dynamics models with NMR data and calculated chemical shifts indicates that both packing models are possible. A 10-residue peptide segment of β-lactoglobulin (β-LG11–20) forms amyloid-like fibrils as revealed by AFM, NMR, and MD simulations.![]()
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Affiliation(s)
- Vasantha Gowda
- Dept. of Chemistry, KTH Royal Institute of Technology Stockholm Sweden
| | - Michal Biler
- Dept. of Theoretical Chemistry, KTH Royal Institute of Technology Stockholm Sweden
| | - Andrei Filippov
- Chemistry of Interfaces, Luleå University of Technology Sweden.,Dept. Medical and Biological Physics, Kazan State Medical University 420012 Kazan Russia
| | | | | | - Mathieu Linares
- Dept. of Theoretical Chemistry, KTH Royal Institute of Technology Stockholm Sweden.,Laboratory of Organic Electronics and Group of Scientific Visualization, ITN, Linköping University 60174 Norrköping Sweden.,Swedish e-Science Research Centre (SeRC), Linköping University 60174 Norrköping Sweden
| | - Oleg N Antzutkin
- Chemistry of Interfaces, Luleå University of Technology Sweden.,Dept. of Physics, University of Warwick Coventry UK
| | - Christofer Lendel
- Dept. of Chemistry, KTH Royal Institute of Technology Stockholm Sweden
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15
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Extraction methods significantly impact pea protein composition, structure and gelling properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106678] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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16
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Lu Y, Zhang Y, Yuan F, Gao Y, Mao L. Emulsion gels with different proteins at the interface: Structures and delivery functionality. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106637] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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17
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He Z, Ma T, Zhang W, Su E, Cao F, Huang M, Wang Y. Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106607] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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18
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Tang CH. Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles. Adv Colloid Interface Sci 2021; 291:102402. [PMID: 33752139 DOI: 10.1016/j.cis.2021.102402] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/11/2021] [Accepted: 03/14/2021] [Indexed: 12/15/2022]
Abstract
Use of protein-based nanovehicles has been well recognized to be one of the most effective strategies to improve water dispersibility, stability and bioavailability of nutraceuticals or bioactive ingredients. Thanks to their health-benefiting effects and unique assembly behavior, soy proteins seem to be the perfect food proteins for fabricating nanovehicles in this regard. This review presents the state-of-art knowledge about the assembly of soy proteins into nano-architectures, e. g., nanoparticles, nanocomplexes or nanogels, induced by different physicochemical strategies and approaches. The strategies to trigger the assembly of soy proteins into a variety of nano-architectures are highlighted and critically reviewed. Such strategies include heating, enzymatic hydrolysis, pH shift, urea or ethanol treatment, reduction, and static high pressure treatment. The self-assembly behavior of soy proteins (native or denatured) is also reviewed. Besides the assembly of proteins alone, soy proteins can co-assemble with polysaccharides to form versatile nano-architectures, through different processes, e.g., heating or ultrasonication. Finally, recent progress in the development of assembled soy protein nano-architectures as nanovehicles for hydrophobic nutraceuticals is briefly summarized. With the fast increasing health awareness for natural and safe functional foods, this review is of crucial relevance for providing an important strategy to develop a kind of novel soy protein-based functional foods with dual-function health effects from soy proteins and nutraceuticals.
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19
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Post-synthesis nanostructuration of BSA-Capsaicin nanoparticles generated by sucrose excipient. Sci Rep 2021; 11:7549. [PMID: 33824363 PMCID: PMC8024356 DOI: 10.1038/s41598-021-87241-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Accepted: 03/25/2021] [Indexed: 01/17/2023] Open
Abstract
In the pharmaceutical industry nano-hydrocolloid systems frequently coalesce or present nanoparticle aggregation after a long storage periods. Besides, the lyophilization process used to dry nanoparticles (NPs) produces loss of their original properties after dispersion. In this work we evaluated the effect on morphology and physicochemical properties of different protective excipients during drying of bovine serum albumin (BSA) NPs loaded with different concentrations of capsaicin. Capsaicin concentrations of 0, 812, 1625, 2437, and 3250 µg mL−1 were used; subsequently, NPs were dried with deionized water (DW), NaCl (DN), sucrose (DS), and not dried (ND). We found that ND, DW, and DN treatments showed a negative effect on the NPs properties; while, DS reduced the aggregation and produced the formation of isolated nanoparticles at higher concentrations of capsaicin (3250 µg mL−1), improving their circular shape, morphometrical parameters, and ζ-potential. The stability of the BSA-capsaicin NPs was associated to complex capsaicin/amino acid/water, in which GLY/GLN, ALA/HIS, ARG, THR, TYR, and Iso/CYS amino acids are involved in the restructuration of capsaicin molecules into the surface of nanoparticles during the drying process. The secondary nanostructuration in the post-synthesis stage can improve the molecular stability of the particles and the capacity of entrapping hydrophobic drugs, like capsaicin.
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20
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Ye X, Capezza AJ, Xiao X, Lendel C, Hedenqvist MS, Kessler VG, Olsson RT. Protein Nanofibrils and Their Hydrogel Formation with Metal Ions. ACS NANO 2021; 15:5341-5354. [PMID: 33666436 PMCID: PMC8041371 DOI: 10.1021/acsnano.0c10893] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Accepted: 02/26/2021] [Indexed: 06/12/2023]
Abstract
Protein nanofibrils (PNFs) have been prepared by whey protein fibrillation at low pH and in the presence of different metal ions. The effect of the metal ions was systematically studied both in terms of PNF suspension gelation behavior and fibrillation kinetics. A high valence state and a small ionic radius (e.g., Sn4+) of the metal ion resulted in the formation of hydrogels already at a metal ion concentration of 30 mM, whereas an intermediate valence state and larger ionic radius (Co2+, Ni2+, Al3+) resulted in the hydrogel formation occurring at 60 mM. A concentration of 120 mM of Na+ was needed to form a PNF hydrogel, while lower concentrations showed liquid behaviors similar to the reference PNF solution where no metal ions had been introduced. The hydrogel mechanics were investigated at steady-state conditions after 24 h of incubation/gelation, revealing that more acidic (smaller and more charged) metal ions induced ca. 2 orders of magnitude higher storage modulus as compared to the less acidic metal ions (with smaller charge and larger radius) for the same concentration of metal ions. The viscoelastic nature of the hydrogels was attributed to the ability of the metal ions to coordinate water molecules in the vicinity of the PNFs. The presence of metal ions in the solutions during the growth of the PNFs typically resulted in curved fibrils, whereas an upper limit of the concentration existed when oxides/hydroxides were formed, and the hydrogels lost their gel properties due to phase separation. Thioflavin T (ThT) fluorescence was used to determine the rate of the fibrillation to form 50% of the total PNFs (t1/2), which decreased from 2.3 to ca. 0.5 h depending on the specific metal ions added.
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Affiliation(s)
- Xinchen Ye
- Department
of Fibre and Polymer Technology, School of Engineering Sciences in
Chemistry, Biotechnology and Health, KTH
Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Antonio J. Capezza
- Department
of Fibre and Polymer Technology, School of Engineering Sciences in
Chemistry, Biotechnology and Health, KTH
Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Xiong Xiao
- Department
of Fibre and Polymer Technology, School of Engineering Sciences in
Chemistry, Biotechnology and Health, KTH
Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Christofer Lendel
- Department
of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology,
and Health, KTH Royal Institute of Technology, Stockholm SE-100 44, Sweden
| | - Mikael S. Hedenqvist
- Department
of Fibre and Polymer Technology, School of Engineering Sciences in
Chemistry, Biotechnology and Health, KTH
Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Vadim G. Kessler
- Department
of Molecular Sciences, Swedish University
of Agricultural Sciences, Box 7015, 750 07 Uppsala, Sweden
| | - Richard T. Olsson
- Department
of Fibre and Polymer Technology, School of Engineering Sciences in
Chemistry, Biotechnology and Health, KTH
Royal Institute of Technology, SE-100 44 Stockholm, Sweden
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21
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Ma R, Lin Z, Wu Y, Gao Z, Hu B, Xu L, Fang Y, Nishinari K. Modulating the in vitro gastric digestion of heat-induced beta-lactoglobulin aggregates: Incorporation with polysaccharide. Food Chem 2021; 354:129506. [PMID: 33744665 DOI: 10.1016/j.foodchem.2021.129506] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 02/22/2021] [Accepted: 02/28/2021] [Indexed: 12/28/2022]
Abstract
Three heat-induced protein aggregates, beta-lactoglobulin fibrils (BLGF), nanoparticles (BLGN), and worm-like aggregates (BLGW) were chosen to probe the effect of disulfide bond and surface hydrophobicity on their gastric digestion behavior. Furthermore, the effect of polysaccharide (dextran sulfate sodium, DSS) on the digestion behavior of the protein aggregates was investigated. Results showed that disulfide bond had a mild restraint on the digestion extent (maximum up to 4.65%), especially when its content was below 1 mol/mol, while the surface hydrophobicity had a stronger influence (up to 8.96%), and there is definitive positive linear relationship between the surface hydrophobicity and the digestion extent. When incorporated with DSS, both the disulfide bond content and surface hydrophobicity of the aggregates decreased, consequently, and the digestion was impeded, confirming the stronger effect from the surface hydrophobicity. The digestion extent of the heat-induced protein aggregates could be modulated linearly by incorporation of polysaccharide.
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Affiliation(s)
- Ruixiang Ma
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Zhantuo Lin
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Yuehan Wu
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China.
| | - Bing Hu
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, PR China
| | - Longquan Xu
- China Tobacco Guizhou Industrial Co., Ltd., Kaifa Avenue, Guiyang 550000, PR China
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
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22
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Tang CH. Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106344] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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23
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Luna-Valdez J, Balandrán-Quintana R, Azamar-Barrios J, Mendoza-Wilson A, Ramos-Clamont Montfort G. A spectroscopic approach to determine the formation mechanism of biopolymer particles from wheat bran proteins. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2020.129194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Preparation of a Hybrid Membrane from Whey Protein Fibrils and Activated Carbon to Remove Mercury and Chromium from Water. MEMBRANES 2020; 10:membranes10120386. [PMID: 33266234 PMCID: PMC7760280 DOI: 10.3390/membranes10120386] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 11/10/2020] [Accepted: 11/25/2020] [Indexed: 12/07/2022]
Abstract
Water contamination by mercury and chromium has a direct effect in human health. A promising technology to remove heavy metals by membrane filtration is the use of hybrid membranes produced with whey protein fibrils (WPF) and activated carbon (AC). In this study, the best conditions to produce WPF by heat treatment were determined to maximize the removal of mercury and chromium from water using a central composed design. The results indicated that the best conditions to prepare WPF were 74 °C, 7 h and 3.8% of whey protein with adsorption capacities of 25 and 18 mg/g and removal efficiencies of 81 and 57% for mercury and chromium, respectively. WPF and AC were used to prepare a hybrid membrane that was characterized using transmission electron microscopy, atomic force microscopy, scanning electron microscopy, Fourier transform infrared spectroscopy and Brunauer-Emmett-Teller surface area measurements. Batch filtration experiments were performed with the hybrid membrane for chromium and mercury removal at 25, 50 and 100 mg/L to determine its adsorption capacities. A high performance of the hybrid membrane was demonstrated removing efficiently mercury and chromium from water, thus supporting more than ten filtration cycles.
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25
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Lavoisier A, Vilgis TA, Aguilera JM. Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel. Curr Res Food Sci 2020; 1:31-42. [PMID: 32914103 PMCID: PMC7473375 DOI: 10.1016/j.crfs.2019.10.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
A model gel of whey protein isolate (WPI) was prepared by cold gelation with calcium. This system was modified by the addition of free cysteine residues (Cys) at different steps of the process. The WPI cold-set gels obtained were then subjected to heat treatment at 90°C. First, the effect of Cys addition on the heat-induced aggregation of WPI was studied through Atomic Force Microscopy (AFM) and infrared spectroscopy (ATR-FTIR), while Cys' effect on cold gelation was observed by AFM, Confocal Laser Scanning Microscopy (CLSM) and oscillatory rheology (amplitude sweeps). The impact of heating on the microstructure and the viscoelastic properties of the WPI cold-set gels were finally investigated through several techniques, including DSC, ATR-FTIR, CLSM, cryo-SEM, and rheological measurements (temperature sweeps). When added during the first step of cold gelation, Cys modified heat-induced aggregation of WPI, resulting in the formation of a denser gel network with a fractal dimension (Df) of 2.8. However, the addition of Cys during the second step of cold gelation led to the formation of highly branched clusters of WPI and a looser gel network was observed (Df = 2.4). In this regard, the use and limitations of oscillatory rheology and the "Kraus model" to determine the Df of WPI cold-set gels was discussed. The viscoelastic properties and the microstructure of the WPI cold-set gels were irreversibly modified by heating. Gels were stiffer, more brittle, and coarser after heat treatment. New disulfide bonds and calcium bridges formed, as well as H-bonded β-sheets, all contributing to the formation of the final gel network structure.
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Affiliation(s)
- Anaïs Lavoisier
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna, 4860, Macul, Santiago, Chile.,Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Thomas A Vilgis
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - José Miguel Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna, 4860, Macul, Santiago, Chile
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26
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Obeid S, Guyomarc'h F. Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100654] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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27
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Martínez-López AL, Pangua C, Reboredo C, Campión R, Morales-Gracia J, Irache JM. Protein-based nanoparticles for drug delivery purposes. Int J Pharm 2020; 581:119289. [DOI: 10.1016/j.ijpharm.2020.119289] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 03/27/2020] [Accepted: 03/28/2020] [Indexed: 02/07/2023]
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28
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Wang Y, Zhao J, Zhang W, Liu C, Jauregi P, Huang M. Modification of heat-induced whey protein gels by basic amino acids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105397] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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29
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Farrokhi F, Badii F, Ehsani MR, Hashemi M. Functional and thermal properties of nanofibrillated whey protein isolate as functions of denaturation temperature and solution pH. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.124002] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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30
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Madadlou A, Saint-Jalmes A, Guyomarc'h F, Floury J, Dupont D. Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Generation of BSA-capsaicin Nanoparticles and Their Hormesis Effect on the Rhodotorula mucilaginosa Yeast. Molecules 2019; 24:molecules24152800. [PMID: 31374810 PMCID: PMC6695916 DOI: 10.3390/molecules24152800] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 07/25/2019] [Accepted: 07/30/2019] [Indexed: 11/16/2022] Open
Abstract
Capsaicin is a chemical compound found in pungent chili peppers (Capsicum spp.). In biotechnology, capsaicin has been proposed as a pathogen control; however, its low solubility in water and high instability limits its uses. The aim of this work was to study the effect of high concentrations of capsaicin on the synthesis of nanoparticles and to evaluate their inhibitory effect on the growth of Rhodotorula mucilaginosa yeast. Bovine serum albumin (BSA)-capsaicin nanoparticles were formulated at 0, 16.2, 32.5, 48.7 and 65.0 µg of capsaicin per mg of BSA. Nanoparticle properties were evaluated and they were added to cultures of R. mucilaginosa to quantify their effect on cell viability. We found that increased capsaicin levels caused several changes to the physicochemical parameters, probably due to changes in the hydrophobicity sites of the albumin during the nanostructuration. The administration of nanoparticles to cultures of R. mucilaginosa produced a maximal viability with nanoparticles at 16.2 µg/mg; on the contrary, nanoparticles at 65.0 µg/mg caused maximal cell death. R. mucilaginosa cells displayed a hormesis effect in response to the nanoparticle dose concentration. The nanoparticles showed different responses during the uptake process, probably as a consequence of the nanostructural properties of capsaicin in the BSA molecules.
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32
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Wang S, Zhao L, Li Q, Liu C, Han J, Zhu L, Zhu D, He Y, Liu H. Impact of Mg2+, K+, and Na+ on rheological properties and chain conformation of soy hull soluble polysaccharide. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.055] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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33
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Tang CH. Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.012] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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34
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Shi C, He Y, Ding M, Wang Y, Zhong J. Nanoimaging of food proteins by atomic force microscopy. Part I: Components, imaging modes, observation ways, and research types. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Peng J, Calabrese V, Geurtz J, Velikov KP, Venema P, van der Linden E. Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils. J Food Sci 2019; 84:1094-1103. [PMID: 31038744 PMCID: PMC6593742 DOI: 10.1111/1750-3841.14509] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 12/18/2018] [Accepted: 02/18/2019] [Indexed: 11/29/2022]
Abstract
In this study, we investigated the gelation of WPI fibrils in the presence of bacterial cellulose (BC) microfibrils at pH 2 upon prolonged heating. Rheology and microstructure were investigated as a function of BC microfibril concentration. The presence of BC microfibrils did not influence the gelation dynamics and resulting overall structure of the WPI fibrillar gel. The storage modulus and loss modulus of the mixed WPI‐BC microfibril gels increased with increasing BC microfibril concentration, whereas the ratio between loss modulus and storage modulus remained constant. The WPI fibrils and BC microfibrils independently form two coexisting gel networks. Interestingly, near to the BC microfibrils more aligned WPI fibrils seemed to be formed, with individual WPI fibrils clearly distinguishable. The level of alignment of the WPI fibrils seemed to be dependent on the distance between BC microfibrils and WPI fibrils. This also is in line with our observation that with more BC microfibrils present, WPI fibrils are more aligned than in a WPI fibrillar gel without BC microfibrils. The large deformation response of the gels at different BC microfibril concentration and NaCl concentration is mainly influenced by the concentration of NaCl, which affects the WPI fibrillar gel structures, changing form linear fibrillar to a particulate gel. The WPI fibrillar gel yields the dominant contribution to the gel strength.
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Affiliation(s)
- Jinfeng Peng
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Vincenzo Calabrese
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Julia Geurtz
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Krassimir P Velikov
- Unilever R&D Vlaardingen, Olivier van Noortlaan, 120, 3133 AT, Vlaardingen, The Netherlands.,Inst. of Physics, Univ. of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands.,Soft Condensed Matter, Debye Institute for NanoMaterials Science, Utrecht Univ., Princetonplein 5, 3584 CC, Utrecht, The Netherlands
| | - Paul Venema
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Erik van der Linden
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
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36
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Zhang X, Sun X, Gao F, Wang J, Wang C. Systematical characterization of physiochemical and rheological properties of thermal-induced polymerized whey protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:923-932. [PMID: 30009456 DOI: 10.1002/jsfa.9264] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Revised: 07/03/2018] [Accepted: 07/13/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Effects of pH (6-8), protein concentration (60-110, g kg-1 ), heating temperature (70-95 °C) and time (5-30 min) on physiochemical and rheological properties of thermal-induced polymerized whey protein isolate (PWP) were systematically investigated. Degree of denaturation, particle size, zeta potential, free sulfhydryl group content, surface hydrophobicity and apparent viscosity were determined. RESULTS Heating whey protein above 75 °C at pH 7 or 8 resulted in denaturation of 80-90% whey protein. pH variation had a remarkable influence on particle size of samples (P < 0.05), whereas heating temperature and time did not generate significant changes. Zeta potential of PWP samples fell in the range of -30 to -40 mV. Free sulfhydryl group content of PWP samples decreased with increasing level regarding each factor. Surface hydrophobicity analysis showed that samples at higher pH or concentration became less hydrophobic, and increasing heating temperature or time resulted in higher hydrophobicity index. Time sweep test revealed that increasing protein concentration, heating temperature or time led to higher apparent viscosity. Flow behavior of PWP samples approached Newtonian character as protein concentration, heating temperature or time decreased. CONCLUSION Systematic data may provide helpful information in designing a heating process for dairy products and application of PWP in the food industry. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Xuefei Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Xiaomeng Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Feng Gao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jiaqi Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
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37
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Sánchez-Segura L, Ochoa-Alejo N, Carriles R, Zavala-García LE. Development of bovine serum albumin–capsaicin nanoparticles for biotechnological applications. APPLIED NANOSCIENCE 2018. [DOI: 10.1007/s13204-018-0874-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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38
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Kayani Z, Bordbar AK, Firuzi O. Novel folic acid-conjugated doxorubicin loaded β-lactoglobulin nanoparticles induce apoptosis in breast cancer cells. Biomed Pharmacother 2018; 107:945-956. [PMID: 30257407 DOI: 10.1016/j.biopha.2018.08.047] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 08/06/2018] [Accepted: 08/10/2018] [Indexed: 11/15/2022] Open
Abstract
Chemotherapy constitutes the main strategy in management of breast cancer (BC). Lack of specificity and high burden of adverse effects of chemotherapeutic agents remain the most important impediments to successful treatment of BC patients. Folate receptor α (FRα) could be very promising for therapeutic targeting in this type of cancer. In this study, ß-lactoglobulin nanoparticles (BNPs) conjugated with folic acid and loaded with doxorubicin (FDBNPs) were prepared. Various characterization techniques were applied to determine the size, polydispersity and doxorubicin loading of prepared FDBNPs in comparison with doxorubicin-loaded BNPs (DBNPs). The results showed that FDBNPs are 109.77 ± 2.80 nm in diameter with well dispersed and spherical shapes. The biodegradation of FDBNPs in the presence of trypsin enzyme and in PBS at different pH (4 and 7) was spectrophotometrically monitored and the results showed that the FDBNPs with encapsulation efficiency of 68.82%±1.76% could deliver doxorubicin at clinically relevant doses. Effects of DBNPs and FDBNPs against MCF-7 and MDA-MB-231, BC and triple negative BC (TNBC) cell lines, respectively, showed significant inhibition of cell proliferation as well as induction of apoptosis. Based on these findings, FDBNPs with facilitated drug release and targeted doxorubicin delivery capacities could have high therapeutic potential for BC and TNBC.
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Affiliation(s)
- Zahra Kayani
- Department of Biotechnology, Faculty of Advanced Sciences and Technologies, University of Isfahan, Isfahan, 81746-73441, Iran
| | | | - Omidreza Firuzi
- Medicinal and Natural Products Chemistry Research Center, Shiraz University of Medical Sciences, Shiraz, 71345-3388, Iran.
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39
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Gao F, Zhang X, Wang J, Sun X, Wang C. Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins. Food Sci Biotechnol 2018; 27:1619-1626. [PMID: 30483425 DOI: 10.1007/s10068-018-0402-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 04/26/2018] [Accepted: 05/14/2018] [Indexed: 11/28/2022] Open
Abstract
Effects of pH (6-8), protein concentration (6-11%, w/v), heating temperature (70-95 °C) and time (5-30 min) on functional and antioxidative properties of heat-induced polymerized whey protein were systematically investigated. All samples were determined for solubility at pH 4.6, emulsion capacity and stability, and antioxidative properties involving 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(2-ethylbenzothiazoline-6-sulfonate) (ABTS) scavenging abilities. Heating resulted in significant loss in solubility, emulsion capacity and stability for whey protein, p < 0.05. Heating decreased DPPH but enhanced ABTS scavenging ability for whey protein significantly, p < 0.05. Changes caused by pH variation were much stronger than those observed for other factors. Both protein concentration and heating time had negative effects while heating temperature had positive effect on emulsion capacity of whey protein. Data indicates that functional and antioxidative properties of whey protein could be altered by factors including pH, protein concentration, heating temperature and time.
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Affiliation(s)
- Feng Gao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Xuefei Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Jiaqi Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Xiaomeng Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
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40
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Xu L, Gong Y, Gern JE, Ikeda S, Lucey JA. Glycation of whey protein with dextrans of different molar mass: Effect on immunoglobulin E-binding capacity with blood sera obtained from patients with cow milk protein allergy. J Dairy Sci 2018; 101:6823-6834. [PMID: 29778476 DOI: 10.3168/jds.2017-14338] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Accepted: 04/11/2018] [Indexed: 01/04/2023]
Abstract
A growing concern around the world is the number of people who are suffering from food protein allergies. One potential approach to decrease protein allergenicity is to block IgE-binding epitopes of the protein allergen by attachment of polysaccharides via the Maillard reaction (i.e., glycation). Protein glycation has been extensively studied to modify various functional properties. We wanted to examine whether glycates could reduce IgE binding in patients with cow milk protein allergy and to explore how the size (molar mass; MW) of the polysaccharide affects this IgE-binding capacity. Glycation was performed using the initial step of the Maillard reaction performed in aqueous solutions. The specific goal of this study was to reduce the IgE-binding capacity of whey protein isolate (WPI) through glycation with dextran (DX). Blood sera were obtained from 8 patients who had been diagnosed with cow milk protein allergy, and a composite sera sample was used for IgE-binding analysis by the ImmunoCap (Phadia, Uppsala, Sweden) method. The WPI was glycated with DX of MW ranging from 1 to 2,000 kDa, and the MW of purified glycates was determined using size-exclusion chromatography coupled with multiangle laser light scattering. The WPI to DX molar ratios in the glycates made from DX that had MW values of 1, 3.5, 10 (G10), 150, 500, and 2,000 kDa were 1:4, 1:3, 1:2, 1:1.5, 1:1, and 1:1, respectively. With the increase in the MW of DX, there was an increase in the MW values of the corresponding glycates but a decrease in the number of bound DX. The WPI-DX glycates had lower whey protein IgE-binding capacity than native WPI, with the lowest IgE-binding capacity obtained in the G10 glycate. The DX binding ratios and morphology results from atomic force microscopy images suggested that glycation of WPI with small-MW DX resulted in extensive protein surface coverage, probably due to the attachment of up to 4 DX molecules per whey protein. The lower IgE binding of the G10 glycate was likely due to greater steric hindrance (or a physical barrier) at the surface of the protein. In summary, our results demonstrate that glycating WPI with DX via Maillard reaction can potentially be used to decrease the allergenicity of whey protein.
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Affiliation(s)
- Lei Xu
- Department of Food Science, Madison 53706
| | | | - James E Gern
- School of Medicine and Public Health, Madison 53706
| | | | - John A Lucey
- Department of Food Science, Madison 53706; Center for Dairy Research, University of Wisconsin, Madison 53706.
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Koo CK, Chung C, Ogren T, Mutilangi W, McClements DJ. Extending protein functionality: Microfluidization of heat denatured whey protein fibrils. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.020] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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42
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Effect of l -histidine on the heat-induced aggregation of bighead carp ( Aristichthys nobilis ) myosin in low/high ionic strength solution. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.029] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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43
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Maity S, Pal S, Sardar S, Sepay N, Parvej H, Begum S, Dalui R, Das N, Pradhan A, Halder UC. Inhibition of amyloid fibril formation of β-lactoglobulin by natural and synthetic curcuminoids. NEW J CHEM 2018. [DOI: 10.1039/c8nj03194k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The aggregation of proteins has been associated with several aspects of daily life, including food processing, blood coagulation and many neurodegenerative infections.
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44
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Pereira RN, Rodrigues RM, Altinok E, Ramos ÓL, Xavier Malcata F, Maresca P, Ferrari G, Teixeira JA, Vicente AA. Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields. Food Res Int 2017; 99:435-443. [DOI: 10.1016/j.foodres.2017.05.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 05/02/2017] [Accepted: 05/25/2017] [Indexed: 10/19/2022]
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45
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46
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Lam CWY, Ikeda S. The Young's Modulus, Fracture Stress, and Fracture Strain of Gellan Hydrogels Filled with Whey Protein Microparticles. J Food Sci 2017; 82:1157-1162. [DOI: 10.1111/1750-3841.13714] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2016] [Revised: 03/17/2017] [Accepted: 03/23/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Cherry Wing Yu Lam
- Dept. of Food Science Univ. of Wisconsin‐Madison 1605 Linden Drive Madison Wis. 53706 U.S.A
| | - Shinya Ikeda
- Dept. of Food Science Univ. of Wisconsin‐Madison 1605 Linden Drive Madison Wis. 53706 U.S.A
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47
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Ramos OL, Pereira RN, Martins A, Rodrigues R, Fuciños C, Teixeira JA, Pastrana L, Malcata FX, Vicente AA. Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Crit Rev Food Sci Nutr 2017; 57:1377-1393. [PMID: 26065435 DOI: 10.1080/10408398.2014.993749] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils, or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage, and moderate electrical fields, high pressure, temperature, pH, and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils, and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants, and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.
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Affiliation(s)
- Oscar L Ramos
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal
| | - Ricardo N Pereira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Artur Martins
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Rui Rodrigues
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Clara Fuciños
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - José A Teixeira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Lorenzo Pastrana
- c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - F Xavier Malcata
- b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal.,d Department of Chemical Engineering , Rua Dr. Roberto Frias , Porto , Portugal
| | - António A Vicente
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
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48
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Mulcahy EM, Fargier-Lagrange M, Mulvihill DM, O'Mahony JA. Characterisation of heat-induced protein aggregation in whey protein isolate and the influence of aggregation on the availability of amino groups as measured by the ortho-phthaldialdehyde (OPA) and trinitrobenzenesulfonic acid (TNBS) methods. Food Chem 2017; 229:66-74. [PMID: 28372228 DOI: 10.1016/j.foodchem.2017.01.155] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 01/10/2017] [Accepted: 01/31/2017] [Indexed: 10/20/2022]
Abstract
Whey protein isolate (WPI) solutions, with different levels of aggregated protein, were prepared by heating (5% protein, pH 7, 90°C for 30min) WPI solutions with either 20mM added NaCl (WPI+NaCl), 5mM N-ethylmaleimide (WPI+NEM) or 20mM added NaCl and 5mM NEM (WPI+NaCl+NEM). Gel electrophoresis demonstrated that the heated WPI and WPI+NaCl solutions had higher levels of aggregated protein, due to more covalent interactions between proteins, than the heated WPI+NEM and WPI+NaCl+NEM solutions. There were marked differences in the levels of amino groups between all heated WPI solutions when measured by the OPA and TNBS methods, with lower levels being measured by the TNBS method than by the OPA method. These results demonstrate that the measurement of available amino groups by the OPA method is less impacted than by the TNBS method after heat-induced structural changes, arising from disulfide or sulfhydryl-disulfide bond-mediated aggregation of whey protein molecules.
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Affiliation(s)
- Eve M Mulcahy
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | | | - Daniel M Mulvihill
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
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49
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Lam CWY, Ikeda S. Physical Properties of Heat-induced Whey Protein Aggregates Formed at pH 5.5 and 7.0. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.595] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Shinya Ikeda
- Department of Food Science, University of Wisconsin-Madison
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50
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Le XT, Rioux LE, Turgeon SL. Formation and functional properties of protein-polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels. Adv Colloid Interface Sci 2017; 239:127-135. [PMID: 27318757 DOI: 10.1016/j.cis.2016.04.006] [Citation(s) in RCA: 158] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2016] [Revised: 04/26/2016] [Accepted: 04/27/2016] [Indexed: 11/28/2022]
Abstract
Protein and polysaccharide mixed systems have been actively studied for at least 50years as they can be assembled into functional particles or gels. This article reviews the properties of electrostatic gels, a recently discovered particular case of associative protein-polysaccharide mixtures formed through associative electrostatic interaction under appropriate solution conditions (coupled gel). This review highlights the factors influencing gel formation such as protein-polysaccharide ratio, biopolymer structural characteristics, final pH, ionic strength and total solid concentration. For the first time, the functional properties of protein-polysaccharide coupled gels are presented and discussed in relationship to individual protein and polysaccharide hydrogels. One of their outstanding characteristics is their gel water retention. Up to 600g of water per g of biopolymer may be retained in the electrostatic gel network compared to a protein gel (3-9g of water per g of protein). Potential applications of the gels are proposed to enable the food and non-food industries to develop new functional products with desirable attributes or new interesting materials to incorporate bioactive molecules.
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Affiliation(s)
- Xuan T Le
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'agriculture, G1V 0A6, Québec, Canada
| | - Laurie-Eve Rioux
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'agriculture, G1V 0A6, Québec, Canada
| | - Sylvie L Turgeon
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'agriculture, G1V 0A6, Québec, Canada.
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