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Yin X, Wusigale, Cheng H, Van der Meeren P, Liang L. The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey protein. Food Res Int 2024; 188:114485. [PMID: 38823871 DOI: 10.1016/j.foodres.2024.114485] [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: 03/07/2024] [Revised: 05/02/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Whey protein isolate (WPI) is mainly composed of β-lactoglobulin (β-LG), α-lactalbumin (α-LA) and bovine serum albumin (BSA). The aim of this study was to compare and analyze the influence of WPI and its three main constituent proteins, as well as proportionally reconstituted WPI (R-WPI) on resveratrol. It was found that the storage stability of resveratrol was protected by WPI, not affected by R-WPI, but reduced by individual whey proteins at 45°C for 30 days. The rank of accelerated degradation of resveratrol by individual whey proteins was BSA > α-LA > β-LG. The antioxidant activity, localization of resveratrol and oxidation of carrier proteins were determined by ABTS, H2O2 assay, synchronous fluorescence, carbonyl and circular dichroism. The non-covalent interactions and disulfide bonds between constituent proteins improved the antioxidant activity of the R-WPI-resveratrol complex, the oxidation stability of the carrier and the solvent shielding effect on resveratrol, which synergistically inhibited the degradation of resveratrol in R-WPI system. The results gave insight into elucidating the interaction mechanism of resveratrol with protein carriers.
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Affiliation(s)
- Xin Yin
- State Key Lab of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Wusigale
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Hao Cheng
- State Key Lab of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Li Liang
- State Key Lab of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
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2
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Al-Shabib NA, Khan JM, Malik A, AlAmri A, Rehman MT, AlAjmi MF, Husain FM. Integrated spectroscopic and computational analyses unravel the molecular interaction of pesticide azinphos-methyl with bovine beta-lactoglobulin. J Mol Recognit 2024; 37:e3086. [PMID: 38686702 DOI: 10.1002/jmr.3086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 03/25/2024] [Accepted: 04/17/2024] [Indexed: 05/02/2024]
Abstract
Organophosphorus are typically hazardous chemicals used in the pharmaceutical, agricultural, and other industries. They pose a serious risk to human life and can be fatal upon direct exposure. Hence, studying the interaction between such compounds with proteins is crucial for environmental, health, and food safety. In this study, we investigated the interaction mechanism between azinphos-methyl (AZM) and β-lactoglobulin (BLG) at pH 7.4 using a combination of biophysical techniques. Intrinsic fluorescence investigations revealed that BLG fluorescence was quenched in the presence of increasing AZM concentrations. The quenching mechanism was identified as static, as evidenced by a decrease in the fluorescence quenching constant (1.25 × 104, 1.18 × 104, and 0.86 × 104 M-1) with an increase in temperatures. Thermodynamic calculations (ΔH > 0; ΔS > 0) affirmed the formation of a complex between AZM and BLG through hydrophobic interactions. The BLG's secondary structure was found to be increased due to AZM interaction. Ultraviolet -visible spectroscopy data showed alterations in BLG conformation in the presence of AZM. Molecular docking highlighted the significant role of hydrophobic interactions involving residues such as Val43, Ile56, Ile71, Val92, Phe105, and Met107 in the binding between BLG and AZM. A docking energy of -6.9 kcal mol-1, and binding affinity of 1.15 × 105 M-1 suggest spontaneous interaction between AZM and BLG with moderate to high affinity. These findings underscore the potential health risks associated with the entry of AZM into the food chain, emphasizing the need for further consideration of its impact on human health.
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Affiliation(s)
- Nasser Abdulatif Al-Shabib
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Javed Masood Khan
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Ajamaluddin Malik
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Abdulaziz AlAmri
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Md Tabish Rehman
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Mohamed F AlAjmi
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Fohad Mabood Husain
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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3
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Jennings CC, Freidenberger M, Christensen SA, Conlin J, Freidenberger O, Kenealey JD. Thermal characterization and separation of whey proteins by differential scanning calorimetry. Food Chem 2024; 441:138347. [PMID: 38183724 DOI: 10.1016/j.foodchem.2023.138347] [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: 10/09/2023] [Revised: 12/16/2023] [Accepted: 12/30/2023] [Indexed: 01/08/2024]
Abstract
Most commercially available whey products contain a mixture of 6-7 whey proteins; however, there is an increased focus on using the individual whey proteins for their unique biological activities. Before extracting individual whey proteins for use, it is important to quantify how much of a particular protein is present in whey mixtures as well as if the protein is still structurally folded. We first characterized the denaturation temperature and enthalpy values for the six purified whey proteins at six pHs (3-9) and under ion chelation using a nano-differential scanning calorimeter (DSC). From the individual protein scans, we determined the optimal condition for detecting all 6 proteins on a single DSC scan was whey in an EDTA MOPs pH 6.7 buffer.
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Affiliation(s)
- Charity C Jennings
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - McCall Freidenberger
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - Shawn A Christensen
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - Joy Conlin
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - Olivia Freidenberger
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - Jason D Kenealey
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States.
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4
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Grabowska O, Samsonov SA, Kogut-Günthel MM, Żamojć K, Wyrzykowski D. Elucidation of binding mechanisms of bovine serum albumin and 1-alkylsulfonates with different hydrophobic chain lengths. Int J Biol Macromol 2024; 266:131134. [PMID: 38537848 DOI: 10.1016/j.ijbiomac.2024.131134] [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: 02/09/2024] [Revised: 03/20/2024] [Accepted: 03/23/2024] [Indexed: 04/06/2024]
Abstract
In this article, the binding interactions between bovine serum albumin (BSA) and three 1-alkylsulfonates, namely sodium 1-dodecanesulfonate, sodium 1-decanesulfonate, and sodium 1-octanesulfonate, have been thoroughly investigated. The study employed various experimental techniques such as isothermal titration calorimetry (ITC), steady-state fluorescence spectroscopy (SF), circular dichroism spectroscopy (CD), and molecular dynamics-based simulations. The objective was to understand the influence of the alkyl chain length of the investigated ligands on several aspects, including the strength of the interaction, the stoichiometry of the resulting complexes, the number of BSA binding sites, and the underlying mechanisms of binding. Notably, the study also demonstrated that sodium dodecyl sulfate (S12S) can serve as an effective site marker for BSA when studying ligands with similar structural and topological features. These findings may have significant implications for enhancing our understanding of the interactions between small amphiphilic molecules and proteins.
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Affiliation(s)
- Ola Grabowska
- Faculty of Chemistry, University of Gdańsk, Wita Stwosza 63, 80-308 Gdańsk, Poland
| | - Sergey A Samsonov
- Faculty of Chemistry, University of Gdańsk, Wita Stwosza 63, 80-308 Gdańsk, Poland
| | - Małgorzata M Kogut-Günthel
- Faculty of Chemistry, University of Gdańsk, Wita Stwosza 63, 80-308 Gdańsk, Poland; Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, 85354 Freising, Germany
| | - Krzysztof Żamojć
- Faculty of Chemistry, University of Gdańsk, Wita Stwosza 63, 80-308 Gdańsk, Poland
| | - Dariusz Wyrzykowski
- Faculty of Chemistry, University of Gdańsk, Wita Stwosza 63, 80-308 Gdańsk, Poland.
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Gligorijević N, Jovanović Z, Cvijetić I, Šunderić M, Veličković L, Katrlík J, Holazová A, Nikolić M, Minić S. Investigation of the Potential of Selected Food-Derived Antioxidants to Bind and Stabilise the Bioactive Blue Protein C-Phycocyanin from Cyanobacteria Spirulina. Int J Mol Sci 2023; 25:229. [PMID: 38203400 PMCID: PMC10779248 DOI: 10.3390/ijms25010229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 12/19/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
Blue C-phycocyanin (C-PC), the major Spirulina protein with innumerable health-promoting benefits, is an attractive colourant and food supplement. A crucial obstacle to its more extensive use is its relatively low stability. This study aimed to screen various food-derived ligands for their ability to bind and stabilise C-PC, utilising spectroscopic techniques and molecular docking. Among twelve examined ligands, the protein fluorescence quenching revealed that only quercetin, coenzyme Q10 and resveratrol had a moderate affinity to C-PC (Ka of 2.2 to 3.7 × 105 M-1). Docking revealed these three ligands bind more strongly to the C-PC hexamer than the trimer, with the binding sites located at the interface of two (αβ)3 trimers. UV/VIS absorption spectroscopy demonstrated the changes in the C-PC absorption spectra in a complex with quercetin and resveratrol compared to the spectra of free protein and ligands. Selected ligands did not affect the secondary structure content, but they induced changes in the tertiary protein structure in the CD study. A fluorescence-based thermal stability assay demonstrated quercetin and coenzyme Q10 increased the C-PC melting point by nearly 5 °C. Our study identified food-derived ligands that interact with C-PC and improve its thermal stability, indicating their potential as stabilising agents for C-PC in the food industry.
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Affiliation(s)
- Nikola Gligorijević
- University of Belgrade, Institute of Chemistry, Technology and Metallurgy, Department of Chemistry, National Institute of the Republic of Serbia, Studentski trg 12–16, 11000 Belgrade, Serbia;
| | - Zorana Jovanović
- University of Belgrade-Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Studentski trg 12–16, 11000 Belgrade, Serbia; (Z.J.); (L.V.)
| | - Ilija Cvijetić
- University of Belgrade-Faculty of Chemistry, Department of Analytical Chemistry, Studentski trg 12–16, 11000 Belgrade, Serbia;
| | - Miloš Šunderić
- University of Belgrade-Institute for the Application of Nuclear Energy (INEP), Banatska 31b, 11000 Belgrade, Serbia;
| | - Luka Veličković
- University of Belgrade-Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Studentski trg 12–16, 11000 Belgrade, Serbia; (Z.J.); (L.V.)
| | - Jaroslav Katrlík
- Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 5807/9, 84538 Bratislava, Slovakia; (J.K.); (A.H.)
| | - Alena Holazová
- Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 5807/9, 84538 Bratislava, Slovakia; (J.K.); (A.H.)
| | - Milan Nikolić
- University of Belgrade-Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Studentski trg 12–16, 11000 Belgrade, Serbia; (Z.J.); (L.V.)
| | - Simeon Minić
- University of Belgrade-Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, Studentski trg 12–16, 11000 Belgrade, Serbia; (Z.J.); (L.V.)
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Sharma S, Takkella D, Vishwakarma J, Gavvala K. Spectroscopy and dynamics of beta-lactoglobulin complexed with rifampicin. J Biomol Struct Dyn 2023:1-14. [PMID: 37904335 DOI: 10.1080/07391102.2023.2275191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Accepted: 10/20/2023] [Indexed: 11/01/2023]
Abstract
In this paper, we report the binding interaction of milk protein, beta-lactoglobulin (BLG), with an antibiotic against tuberculosis, rifampicin (RIF). BLG intrinsic fluorescence from tryptophan (Trp) amino acids was monitored to understand protein-drug interactions. Binding parameters and stoichiometry were estimated with the help of fluorescence spectral changes. Synchronous fluorescence spectroscopy was employed to exclusively monitor the Trp and Tyrosine (Tyr) environment in the presence of RIF. With the help of steady state fluorescence at different temperatures supported by time-resolved fluorescence, we confirmed that the protein forms a static complex with RIF. Thermodynamic parameters, ΔH and ΔS values, showed the involvement of hydrophobic forces between the RIF and BLG. Competitive displacement assay with ANS confirmed the BLG calyx as the binding site for RIF. Energy transfer mechanism from Trp to RIF was attributed to the fluorescence changes in protein upon complexation. The Förster resonance energy transfer (FRET) was used to find distance, energy transfer efficiency and rate of energy transfer between donor (BLG) and acceptor (RIF). Fourier-transform infrared (FTIR) spectroscopy was utilized for estimating changes in the secondary structure of BLG induced by RIF. Molecular docking was used to visualise the binding location of RIF on BLG. Molecular dynamics (MD) simulation studies showed a consistent binding interactions between BLG and RIF during the 100 ns simulation period and this well supported the increased beta sheet content in FTIR. Overall our results establish the potential of intrinsic fluorescence of BLG in combination with biophysical tools to rationalize drug-protein interactions.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Sudhanshu Sharma
- Department of Chemistry, Indian Institute of Technology Hyderabad, Kandi, Sangareddy, India
| | - Dineshbabu Takkella
- Department of Chemistry, Indian Institute of Technology Hyderabad, Kandi, Sangareddy, India
| | - Jyoti Vishwakarma
- Department of Chemistry, Indian Institute of Technology Hyderabad, Kandi, Sangareddy, India
| | - Krishna Gavvala
- Department of Chemistry, Indian Institute of Technology Hyderabad, Kandi, Sangareddy, India
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Shi R, Mu Z, Hu J, Jiang Z, Hou J. Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37811663 DOI: 10.1080/10408398.2023.2263571] [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
BACKGROUND Milk proteins (MPs) have been widely used in the food industry due to their excellent functionalities. However, MPs are thermal-unstable substances and their functional properties are easily affected by heat treatment. Emerging non-thermal approaches (i.e., high-pressure homogenization (HPH), ultrasound (US), pulsed electric field (PEF)) have been increasingly popular. A detailed understanding of these approaches' impacts on the structure and functionalities of MPs can provide theoretical guidance for further development to accelerate their industrialization. SCOPE AND APPROACH This review assesses the mechanisms of HPH, US and PEF technologies on the structure and functionalities of MPs from molecular, mesoscopic and macroscopic levels, elucidates the modifications of MPs by these theologies combined with other methods, and further discusses their existing issues and the development in the food filed. KEY FINDINGS AND CONCLUSIONS The structure of MPs changed after HPH, US and PEF treatment, affecting their functionalities. The changes in these properties of MPs are related to treated-parameters of used-technologies, the concentration of MPs, as well as molecular properties. Additionally, these technologies combined with other methods could obtain some outstanding functional properties for MPs. If properly managed, these theologies can be tailored for manufacturing superior functional MPs for various processing fields.
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Affiliation(s)
- Ruijie Shi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng, PR China
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Zhishen Mu
- National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot, PR China
| | - Jialun Hu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, PR China
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Pedrali D, Scarafoni A, Giorgi A, Lavelli V. Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation. Antioxidants (Basel) 2023; 12:1192. [PMID: 37371922 PMCID: PMC10295361 DOI: 10.3390/antiox12061192] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/15/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
Encapsulation of antioxidants in hydrogels, i.e., three-dimensional networks that retain a significant fraction of water, is a strategy to increase their stability and bioaccessibility. In fact, low oxygen diffusivity in the viscous gelled phase decreases the rate of oxidation. Moreover, some hydrocolloids such as alginate and whey proteins provide a pH-dependent dissolution mechanism, allowing the retention of encapsulated compounds in the gastric environment and their release in the intestine, where they can be absorbed. This paper reviews the information on alginate-whey protein interactions and on the strategies to use binary mixtures of these polymers for antioxidant encapsulation. Results showed that alginate and whey proteins strongly interact, forming hydrogels that can be modulated by alginate molecular mass, mannuronic acid: guluronic acid ratio, pH, Ca2+ or transglutaminase addition. Hydrogels of alginate and whey proteins, in the forms of beads, microparticles, microcapsules, and nanocapsules, generally provide better encapsulation efficiency and release properties for antioxidants with respect to the hydrogel of alginate alone. The main challenges for future studies are to extend knowledge on the interactions among three components, namely alginate, whey proteins, and the encapsulated bioactive compounds, and to investigate the stability of these structures under food processing conditions. This knowledge will represent the rationale basis for the development of structures that can be tailored to specific food applications.
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Affiliation(s)
- Davide Pedrali
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Department of Agricultural and Environmental Sciences-Production, Landscape and Agroenergy (DiSAA), University of Milan, Via Celoria 2, 20133 Milan, Italy;
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, 25048 Edolo, Italy
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Anna Giorgi
- Department of Agricultural and Environmental Sciences-Production, Landscape and Agroenergy (DiSAA), University of Milan, Via Celoria 2, 20133 Milan, Italy;
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, 25048 Edolo, Italy
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
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Ansari A. Decoding the binding interaction of steroidal pyridines with bovine serum albumin using spectroscopic and molecular docking techniques. Steroids 2023; 192:109156. [PMID: 36539023 DOI: 10.1016/j.steroids.2022.109156] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 12/09/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022]
Abstract
The present study reports a comprehensive and conformational aspect of binding of steroidal pyridines (1-6) with a model transport protein, bovine serum albumin (BSA) by fluorescence, UV-visible, circular dichroism, and molecular docking techniques. Quenching of BSA emission was attributed to the formation of the ground state complex after the compound (1-6) binds to the backbone of the protein. Synchronous fluorescence spectra reveals changes in the microenvironment of the aromatic residues. UV-visible absorption spectra further reiterate the quenching mechanism to be static and binding of compound (1-6) results in the formation of a ground-state complex. Circular dichroism spectra indicated that compound 1-3 causes unfolding and compound 4-6 leads to the stabilization of the protein structure. In addition, a molecular docking study revealed the binding pocket for the formation of the ligand-protein complex through hydrogen bonding and hydrophobic interactions. Furthermore, hemolytic activity suggested that the compounds (1-6) are biocompatible in nature. Evaluation of such steroid-protein interaction helps in better understanding of the biomolecular interaction of steroidal compounds with biomacromolecule and opens up new approaches in steroid based drug-design process.
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Affiliation(s)
- Anam Ansari
- Department of Chemistry, Chandigarh University, Gharuan, Mohali, Punjab 140301, India
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10
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Chen J, Yao Y. Phytoglycogen to Enhance the Solubility and in-vitro Permeation of Resveratrol. FOOD BIOPHYS 2023; 18:1-10. [PMID: 37362010 PMCID: PMC10063939 DOI: 10.1007/s11483-023-09785-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Accepted: 03/20/2023] [Indexed: 04/05/2023]
Abstract
This study investigated the capability of phytoglycogen (PG) to improve the water-soluble amount and bioavailability of resveratrol (RES). RES and PG were incorporated through co-solvent mixing and spray-drying to form PG-RES solid dispersions. The soluble amount of RES of PG-RES solid dispersions reached 289.6 μg/mL at PG:RES ratio of 50:1, compared with 45.6 μg/mL for RES alone. X-ray powder diffraction and Fourier-transform infrared spectroscopy tests suggested a significant reduction of RES crystallinity in PG-RES solid dispersions and the formation of hydrogen bonds between RES and PG. Caco-2 monolayer permeation tests showed that, at low RES loading concentrations (15 and 30 μg/mL), PG-RES solid dispersions achieved greater permeation of RES (0.60 and 1.32 μg/well, respectively) than RES alone (0.32 and 0.90 μg/well, respectively). At an RES loading of 150 μg/mL, PG-RES solid dispersion realized RES permeation of 5.89 μg/well, suggesting the potential of PG in enhancing the bioavailability of RES.
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Affiliation(s)
- Jingfan Chen
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907 United States
| | - Yuan Yao
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907 United States
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11
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Cheng H, Chen W, Jiang J, Khan MA, Wusigale, Liang L. A comprehensive review of protein-based carriers with simple structures for the co-encapsulation of bioactive agents. Compr Rev Food Sci Food Saf 2023; 22:2017-2042. [PMID: 36938993 DOI: 10.1111/1541-4337.13139] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 01/28/2023] [Accepted: 02/21/2023] [Indexed: 03/21/2023]
Abstract
The rational design and fabrication of edible codelivery carriers are important to develop functional foods fortified with a plurality of bioactive agents, which may produce synergistic effects in increasing bioactivity and functionality to target specific health benefits. Food proteins possess considerable functional attributes that make them suitable for the delivery of a single bioactive agent in a wide range of platforms. Among the different types of protein-based carriers, protein-ligand nanocomplexes, micro/nanoparticles, and oil-in-water (O/W) emulsions have increasingly attracted attention in the codelivery of multiple bioactive agents, due to the simple and convenient preparation procedure, high stability, matrix compatibility, and dosage flexibility. However, the successful codelivery of bioactive agents with diverse physicochemical properties by using these simple-structure carriers is a daunting task. In this review, some effective strategies such as combined functional properties of proteins, self-assembly, composite, layer-by-layer, and interfacial engineering are introduced to redesign the carrier structure and explore the encapsulation of multiple bioactive agents. It then highlights success stories and challenges in the co-encapsulation of multiple bioactive agents within protein-based carriers with a simple structure. The partition, protection, and release of bioactive agents in these protein-based codelivery carriers are considered and discussed. Finally, safety and application as well as challenges of co-encapsulated bioactive agents in the food industry are also discussed. This work provides a state-of-the-art overview of protein-based particles and O/W emulsions in co-encapsulating bioactive agents, which is essential for the design and development of novel functional foods containing multiple bioactive agents.
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Affiliation(s)
- Hao Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wanwen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jiang Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Wusigale
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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12
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Wang C, Zhao R, Liu J, Wang C. Towards understanding the interaction between ultrasound-pretreated β-lactoglobulin monomer with resveratrol. LUMINESCENCE 2023; 38:116-126. [PMID: 36563058 DOI: 10.1002/bio.4427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 11/06/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022]
Abstract
Increasingly, studies are using ultrasound to elevate the functional properties of proteins, so the interaction between phenolic compounds and proteins induced by ultrasound needs to be further understood. β-Lactoglobulin (β-LG) at pH 8.1, which exists mainly as monomers, was ultrasound treated at 20 kHz ultrasonic intensity and 30% amplitude for 0-5 min and subsequently interacted with resveratrol. Fluorescence data showed that ultrasound pretreatment improved binding constant (Ka ) from (1.62 ± 0.45) × 105 to (9.43 ± 0.55) × 105 M-1 and binding number from 1.13 ± 0.09 to 1.28 ± 0.11 in a static quenching mode. Fluorescence resonance energy transfer (FRET) analysis indicated that resveratrol bound to the surface hydrophobic pocket of native and treated proteins with no obvious changes in energy transfer efficiency (E) and Föster's distance (r). Thermodynamic parameters indicated that ultrasonication shifted the main driving force from the hydrophobic force for native and 1-min treated β-LG to van der Waals forces and hydrogen bonding for both 3-min and 5-min treated proteins. Ultrasonication and resveratrol addition generated significant differences in surface hydrophobicity and the surface charge of the protein (P < 0.05), whereas they had little influence on the secondary structure of β-LG. Compared with the native β-LG/resveratrol complex, ultrasound-treated protein complexes showed significantly stronger 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging capacity (P < 0.05), and kept relatively stable after 180-min irradiation. Data provided by this study can lead to a better comprehension of the structure and molecular events occurring during the complexing process between an ultrasound-pretreated protein with polyphenol.
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Affiliation(s)
- Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jia Liu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, China
| | - Ce Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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13
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Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09775-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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14
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Liu L, Xu Y, Chen F, Zhang S, Li L, Ban Z. Soy proteins as vehicles for enhanced bioaccessibility and cholesterol-lowering activity of phytosterols. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:205-212. [PMID: 35866430 DOI: 10.1002/jsfa.12132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 06/28/2022] [Accepted: 07/22/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The formulation of phytosterol (PS)-enriched functional foods has attracted increasing interest in the recent years, owing to its potential health effects. However, the poor solubility and bioavailability greatly limit PS application in this regard. This study investigated whether soy protein isolate (SPI) could effectively perform as a nanocarrier for improving the water solubility, bioaccessibility, and cholesterol-lowering activity of PSs. RESULTS In this work, we fabricated SPI-PS nanocomplexes, which not only can enhance the stability and bioaccessibility of PS, but also improve the cholesterol-lowering ability of SPI. This improvement was mainly due to the formation of protein-active substance complexes, through hydrophobic interactions. The complexation with PSs resulted in formation of nanosized particles with greater sizes, lower ζ-potential, and higher surface hydrophobicity. The encapsulation efficiency, loading amount, and solubility of PS were closely related to the applied PS concentration in the mixed dispersions, and the maximal PS solubility in the aqueous phase reached about 1.63 mg mL-1 at the highest PS concentration (2.0 mg mL-1 ). The PS molecules in the nanocomplexes were mainly present in the amorphous form. The enhanced in vitro cholesterol-lowering activity of PS nanocomplexes relative to free PS seemed to be closely related to its higher bioaccessibility. CONCLUSION The findings are of relevance for the development of food-grade PS ingredients suitable for the formulations of PS-enriched functional foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Lingling Liu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, China
| | - Yanteng Xu
- Laboratory of Biomaterials and Translational Medicine, Center for Nanomedicine, The Third Affiliated Hospital, Sun Yat-sen University, Guangzhou, China
| | - Fangyuan Chen
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, China
| | - Shuang Zhang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, China
| | - Li Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhaojun Ban
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Hangzhou, China
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15
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Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule. Food Res Int 2023; 163:112181. [PMID: 36596120 DOI: 10.1016/j.foodres.2022.112181] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/30/2022] [Accepted: 11/15/2022] [Indexed: 11/20/2022]
Abstract
In this study, from the perspective of simulating the milk fat globule (MFG) emulsion, the interaction between soybean lecithin (SL) and the main protein in milk, whey protein (WP), and its effect on physical characteristics and lipid digestion were investigated through multiple spectroscopic techniques and in vitro digestion. The mechanism of SL and WP was static quenching, indicating that a complex formed between WP and SL through hydrophobic interaction and hydrogen bonding. The addition of SL changed the secondary structure of WP. When the ratio of SL to WP was 1:3, the obtained SL-WP emulsion that simulated milk fat globule exhibited the smallest particle size distribution and the highest absolute value of zeta potential. In addition, the emulsion exhibited high encapsulation efficiency (91.67 ± 1.24 %) and good stability. Compared with commercially available infant formula (IF), the final free fatty acid release of prepared SL-WP emulsion was close to that of human milk (HM). The addition of lecithin increased the digestibility of fat and the release of free fatty acids, and the digestive characteristic and particle size change also were closer to that of HM from results of kinetics of free fatty acid release and microstructure analysis.
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16
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He W, Wang P, Tian H, Zhan P. Self-assembled zein hydrolysate glycosylation with dextran for encapsulation and delivery of curcumin. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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17
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Lu Y, Zhao R, Wang C, Zhang X, Wang C. Deciphering the non-covalent binding patterns of three whey proteins with rosmarinic acid by multi-spectroscopic, molecular docking and molecular dynamics simulation approaches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107895] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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18
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Nawrocka A, Rumińska W, Szymańska-Chargot M, Niewiadomski Z, Miś A. Effect of fluorescence dyes on wet gluten structure studied with fluorescence and FT-Raman spectroscopies. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources. Foods 2022; 11:foods11182846. [PMID: 36140972 PMCID: PMC9497991 DOI: 10.3390/foods11182846] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/19/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
Polyphenols are widely known for their benefits to human health; however, dietary intake of this class of compounds is low in the United States due to low intake of fruits and vegetables. Dairy foods (i.e., milk, yogurt) have been shown to increase polyphenol bioavailability via protein–polyphenol interactions, which may have important implications for human health. Increasing consumer interest in sustainability and health has led to the introduction of a variety of novel plant-based proteins and related food products as dairy alternatives. This study compared whey, a popular dairy-based food protein, to pea and hemp proteins for their abilities to form complexes with polyphenols from blueberries, which are a widely consumed fruit in the US with demonstrated health effects. Physical and chemical characteristics of each protein extract in the presence and absence of blueberry polyphenols were investigated using a variety of spectroscopic methods. The influence of polyphenol complexation on protein digestion was also assessed in vitro. While all proteins formed complexes with blueberry polyphenols, the hemp and pea proteins demonstrated greater polyphenol binding affinities than whey, which may be due to observed differences in protein secondary structure. Polyphenol addition did not affect the digestion of any protein studied. Solution pH appeared to play a role in protein–polyphenol complex formation, which suggests that the effects observed in this model food system may differ from food systems designed to mimic other food products, such as plant-based yogurts. This study provides a foundation for exploring the effects of plant-based proteins on phytochemical functionality in complex, “whole food” matrices, and supports the development of plant-based dairy analogs aimed at increasing polyphenol stability and bioavailability.
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20
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Chen C, Chen Z, Zhong Q. Caseinate nanoparticles co-loaded with quercetin and avenanthramide 2c using a novel two-step pH-driven method: Formation, characterization, and bioavailability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107669] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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21
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Li H, Wang T, Su J, Van der Meeren P. Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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β-lactoglobulin and resveratrol nanocomplex formation is driven by solvation water release. Food Res Int 2022; 158:111567. [DOI: 10.1016/j.foodres.2022.111567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/14/2022] [Accepted: 06/22/2022] [Indexed: 11/20/2022]
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23
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Liu Q, Sun Y, Cheng J, Zhang X, Guo M. Changes in conformation and functionality of whey proteins induced by the interactions with soy isoflavones. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113555] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Yi J, He Q, Peng G, Fan Y. Improved water solubility, chemical stability, antioxidant and anticancer activity of resveratrol via nanoencapsulation with pea protein nanofibrils. Food Chem 2022; 377:131942. [PMID: 34990943 DOI: 10.1016/j.foodchem.2021.131942] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 11/01/2021] [Accepted: 12/20/2021] [Indexed: 11/28/2022]
Abstract
Fabricated pea protein isolate (PPI) nanofibrils were used as nanocarriers to encapsulate, stabilize and deliver resveratrol (RES). PPI nanofibrils possessed a dramatically higher surface hydrophobicity than PPI (native), and PPI nanofibrils exhibited nanoscale widths of 10 nm and average lengths of 1.0 μm. Fluorescence analyses demonstrated PPI nanofibrils had high binding constant with RES. Compared with RES (free), the aqueous solubility of RES was improved by approximately 1000-fold with PPI nanofibrils complex. DPPH and ABTS radical scavenging activity assays showed that the antioxidant capacity of RES was pronouncedly enhanced through the nanocomplexation with PPI nanofibrils. RES-PPI nanofibrils complexes exhibited higher antiproliferative activities than RES (free), with the cell viabilities of 52.6% and 38.5% for RES (free) and RES-PPI nanofibrils complex at 20 μg/mL. This study demonstrates that PPI nanofibrils can be utilized as novel nanocarriers for improvements of the water solubility, chemical stability and in vitro biological activities of hydrophobic nutraceuticals.
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Affiliation(s)
- Jiang Yi
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China.
| | - Qingyu He
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Gaofei Peng
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Yuting Fan
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong 518060, China.
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25
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Nassarawa SS, Nayik GA, Gupta SD, Areche FO, Jagdale YD, Ansari MJ, Hemeg HA, Al-Farga A, Alotaibi SS. Chemical aspects of polyphenol-protein interactions and their antibacterial activity. Crit Rev Food Sci Nutr 2022; 63:9482-9505. [PMID: 35475717 DOI: 10.1080/10408398.2022.2067830] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The hunt for novel antibiotics has become a global public health imperative due to the rise in multidrug-resistant microorganisms, untreatable infection cases, overuse, and inefficacy of modern antibiotics. Polyphenols are getting much attention in research due to their multiple biological effects; their use as antimicrobial agents is attributed to their activity and that microbes have a hard time developing resistance to these natural compounds. Polyphenols are secondary metabolites produced in higher plants. They are known to possess various functional properties in the human body. Polyphenols also exhibit antibacterial activities against foodborne pathogens. Their antibacterial mechanism is based on inhibiting bacterial biofilm formation or inactivating enzymes. This review focused on polyphenol-protein interactions and the creation of this complex as a possible antibacterial agent. Also, different phenolic interactions on bacterial proteins, efflux pump, cell membrane, bacterial adhesion, toxins, and other bacterial proteins will be explored; these interactions can work in a synergic combination with antibiotics or act alone to assure bacterial inhibition. Additionally, our review will focus on polyphenol-protein interaction as a possible strategy to eradicate bacteria because polyphenols have shown a robust enzyme-inhibitory characteristic and a high tendency to complex with proteins, a response that neutralizes any bactericidal potential.
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Affiliation(s)
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Srinagar, Jammu and Kashmir, India
| | - S Dutta Gupta
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Franklin Ore Areche
- Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica, Peru
| | - Yash D Jagdale
- MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University), Bareilly, Uttar Pradesh, India
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Monawra, Saudi Arabia
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
| | - Saqer S Alotaibi
- Department of Biotechnology, College of Science, Taif University, Taif, Saudi Arabia
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26
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Elbialy NS, Mohamed N. Fabrication of the quaternary nanocomplex curcumin-casein-alginate-chitosan as a potential oral delivery system for cancer nutraceutical therapy. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103226] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Resveratrol Stabilization and Loss by Sodium Caseinate, Whey and Soy Protein Isolates: Loading, Antioxidant Activity, Oxidability. Antioxidants (Basel) 2022; 11:antiox11040647. [PMID: 35453332 PMCID: PMC9030250 DOI: 10.3390/antiox11040647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/22/2022] [Accepted: 03/25/2022] [Indexed: 11/25/2022] Open
Abstract
The interaction of protein carrier and polyphenol is variable due to their environmental sensitivity. In this study, the interaction between resveratrol and whey protein isolate (WPI), sodium caseinate (SC) and soy protein isolate (SPI) during storage were systematically investigated from the aspects of polyphenol loading, antioxidant activity and oxidability. It was revealed that resveratrol loaded more in the SPI core and existed both in the core of SC micelles and on the particle surface, while WPI and resveratrol mainly formed in complexes. The loading capacity of the three proteins ranked in order SC > SPI > WPI. ABTS assay showed that the antioxidant activity of the protein carriers in the initial state was SC > SPI > WPI. The results of sulfhydryl, carbonyl and amino acid analysis showed that protein oxidability was SPI > SC > WPI. WPI, with the least oxidation, improved the storage stability of resveratrol, and the impact of SC on resveratrol stability changed from a protective to a pro-degradation effect. Co-oxidation occurred between SPI and resveratrol during storage, which refers to covalent interactions. The data gathered here suggested that the transition between the antioxidant and pro-oxidative properties of the carrier is the primary factor to investigate its protective effect on the delivered polyphenol.
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28
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Sepay N, Banerjee M, Islam R, Dey SP, Halder UC. Crystallography-based exploration of non-covalent interactions for the design and synthesis of coumarin for stronger protein binding. Phys Chem Chem Phys 2022; 24:6605-6615. [PMID: 35234237 DOI: 10.1039/d2cp00082b] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Protein molecules are a good target for the inhibition or promotion of biological processes. Different methods like QSAR and molecular docking have been developed to accurately design small binder molecules for target proteins. An alternative model has been developed wherein a statistical method is used to find the propensity of different non-covalent interactions between small molecules and amino acid residues of the protein. The results give hints as to the choice of substituents required at the SM to strongly bind to a protein. In this case, 75 different types of proteins bound with coumarin derivatives have been investigated and the non-covalent interactions observed between the basic coumarin moiety and amino acids have been analyzed. Density functional theory (DFT) calculations were used to identify the electronic features of coumarin to understand the feasibility of the observed non-covalent interactions and to find appropriate groups that can modulate these interactions. The binding affinity towards a protein (β-lactoglobulin (BLG)) and the stability of the protein complex have been investigated through docking and molecular dynamics of 100 ns, respectively. The modeled compounds were synthesized and investigated with regards to their interactions with the model carrier protein. The thermodynamics of the interactions were also investigated and the binding is governed by the Le Chatelier principle.
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Affiliation(s)
- Nayim Sepay
- Department of Chemistry, Lady Brabourne College, Kolkata-700017, India.
| | - Manami Banerjee
- Department of Chemistry, Diamond Harbour Women's University, Sarisha-743368, India
| | - Rajibul Islam
- Department of Chemistry, Jadavpur University, Kolkata-700032, India
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29
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Yin X, Dong H, Cheng H, Ji C, Liang L. Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107308] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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30
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Zhang X, Lu Y, Zhao R, Wang C, Wang C, Zhang T. Study on simultaneous binding of resveratrol and curcumin to β-lactoglobulin: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107331] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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31
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Ozleyen A, Cinar ZO, Karav S, Bayraktar A, Arslan A, Kayili HM, Salih B, Tumer TB. Biofortified Whey/Deglycosylated Whey and Chickpea Protein Matrices: Functional Enrichment by Black Mulberry Polyphenols. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:51-61. [PMID: 34850338 DOI: 10.1007/s11130-021-00943-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/23/2021] [Indexed: 06/13/2023]
Abstract
Morus nigra L. (black mulberry-BM) is a promising nutraceutical fruit containing biologically active polyphenols like anthocyanins, proanthocyanidins, catechins, and stilbenes, with well-established anti-inflammatory, antidiabetic, anti-obesity, and anticancer biofunctions. However, these health-promoting properties in raw fruit are greatly masked due to the presence of soluble and insoluble carbohydrates in excess amounts restricting daily intake of the required dose to achieve targeted effects. In the current study, different protein sources (defatted whey and chickpea flours) were optimized through different conditions to capture polyphenols from BM juice while diminishing its glucose content. To optimize polyphenol-protein interactions, various pHs (3.7, 4.2, and 4.7), matrix concentrations (20, 50, and 80 g protein/L), and incubation times (5, 20, and 45 min) were tested. In the present work, optimized BM polyphenol enriched whey matrix inhibited pro-inflammatory mediators and promoted Nrf-2 dependent cytoprotective enzyme expressions in lipopolysaccharide (LPS) induced macrophages at low doses. In addition, whey proteins were also subjected to an enzymatic deglycosylation process by using recently identified EndoBI-1 enzyme for the specific cleavage of N-glycan core in all glycan types including high mannoses, hybrids as well as complex glycans found on defatted whey proteins. After this process, the polyphenol sorption capacity of deglycosylated whey proteins was found to be significantly higher (37%) than the capacity of non-treated normal whey protein under optimized conditions. In conclusion, deglycosylation of protein matrices could be a novel strategy for efficient sorption/concentration of polyphenols from fruits and vegetables, however, more detailed studies are needed to understand this effect.
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Affiliation(s)
- Adem Ozleyen
- Graduate Program of Biomolecular Sciences, School of Graduate Studies, Canakkale Onsekiz Mart University, 17020, Çanakkale, Turkey
- School of Chemistry, University of Leicester, Leicester, LE1 7RH, UK
| | - Zeynep Ozlem Cinar
- Graduate Program of Molecular Biology and Genetics, School of Graduate Studies, Canakkale Onsekiz Mart University, 17020, Çanakkale, Turkey
| | - Sercan Karav
- Department of Molecular Biology and Genetics, Faculty of Arts and Science, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Turkey
| | - Ayse Bayraktar
- Graduate Program of Biomolecular Sciences, School of Graduate Studies, Canakkale Onsekiz Mart University, 17020, Çanakkale, Turkey
| | - Aysenur Arslan
- Graduate Program of Molecular Biology and Genetics, School of Graduate Studies, Canakkale Onsekiz Mart University, 17020, Çanakkale, Turkey
| | - H Mehmet Kayili
- Department of Biomedical Engineering, Faculty of Engineering, Karabuk University, 78000, Karabuk, Turkey
| | - Bekir Salih
- Department of Chemistry, Faculty of Science, Hacettepe University, 06500, Ankara, Turkey
| | - Tugba Boyunegmez Tumer
- Department of Molecular Biology and Genetics, Faculty of Arts and Science, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Turkey.
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Liu H, Chiou BS, Ma Y, Corke H, Liu F. Reducing synthetic colorants release from alginate-based liquid-core beads with a zein shell. Food Chem 2022; 384:132493. [PMID: 35247775 DOI: 10.1016/j.foodchem.2022.132493] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 01/17/2022] [Accepted: 02/14/2022] [Indexed: 01/10/2023]
Abstract
An innovative method to reduce hydrophilic synthetic colorant release at interface was presented in this work, based on the anti-solvent effect at the membrane outside surface of liquid-core beads manufactured by reverse spherification between alginate and calcium ion. Zein, a hydrophobic protein which formed precipitation shell ensured the stability of colorant. Acidification of solvent made zein particles more kinetically stable, allowed zein stretching and collated more orderly secondary structures even in high polarity solvents. Colorants that hydrogen bonded or electrostatically interacted with zein could have optimized release properties. The zein/erythrosine samples had the most orderly secondary structure from circular dichroism and had the highest stability among all zein/colorant systems. The release rate of erythrosine was only 2.76% after 48 h storage after soaking in zein shell solution. This study demonstrated a promising clean and scalable strategy to encapsulate hydrophilic compounds in zein-based shells of liquid-core beads for food, supplement and pharmaceutical applications.
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Affiliation(s)
- Hongxiang Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; Biotechnology and Food Engineering Program, Guangdong Technion - Israel Institute of Technology, Shantou, Guangdong 515063, China; Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 3200003, Israel
| | - Bor-Sen Chiou
- Western Regional Research Center, ARS, U.S. Department of Agriculture, Albany, CA 94710, United States
| | - Yun Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion - Israel Institute of Technology, Shantou, Guangdong 515063, China; Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 3200003, Israel
| | - Fei Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; Biotechnology and Food Engineering Program, Guangdong Technion - Israel Institute of Technology, Shantou, Guangdong 515063, China.
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33
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Binding analysis of the curcumin-based synthetic alpha-glucosidase inhibitors to beta-lactoglobulin as potential vehicle carrier for antidiabetic drugs. JOURNAL OF THE IRANIAN CHEMICAL SOCIETY 2022. [DOI: 10.1007/s13738-021-02323-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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34
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Luo X, Fan F, Sun X, Li P, Xu T, Ding J, Fang Y. Effect of ultrasonic treatment on the stability and release of selenium-containing peptide TSeMMM-encapsulated nanoparticles in vitro and in vivo. ULTRASONICS SONOCHEMISTRY 2022; 83:105923. [PMID: 35093739 PMCID: PMC8802843 DOI: 10.1016/j.ultsonch.2022.105923] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 01/06/2022] [Accepted: 01/16/2022] [Indexed: 05/24/2023]
Abstract
Rice selenium-containing peptide TSeMMM (T) with immunomodulatory functions was isolated from selenium-enriched rice protein hydrolysates. However, its biological activity is difficult to be protected in complex digestive environments. In this study, T was encapsulated within zein and gum arabian (GA) through ultrasound treatment to improve its bioactivity and bioavailability. The zein@T/GA nanoparticles were formed using ultrasonic treatment at 360 W for 5 min with a 59.9% T-encapsulation efficiency. In vitro digestion showed that the cumulative release rate of zein@T/GA nanoparticles reached a maximum of 80.69% after 6 h. In addition, short-term animal studies revealed that the nanoparticles had an effect on the levels of tissue glutathione and improved peptides' oral bioavailability. Conclusively, these findings suggest that the ultrasonicated polysaccharide/protein system is suitable for encapsulating active small molecular peptides. Furthermore, it provides a novel foundation for studying the bioavailability of active substances in functional foods.
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Affiliation(s)
- Xieqi Luo
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Xinyang Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Peng Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Tong Xu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Jian Ding
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
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35
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Khan JM, Malik A, Husain FM, Hakeem MJ, Alhomida AS. Sunset Yellow Dye Induces Amorphous Aggregation in β-Lactoglobulin at Acidic pH: A Multi-Techniques Approach. Polymers (Basel) 2022; 14:polym14030395. [PMID: 35160385 PMCID: PMC8839080 DOI: 10.3390/polym14030395] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 02/01/2023] Open
Abstract
Protein aggregation is of two types: (i) amorphous and (ii) amyloid fibril. Several extrinsic factors (temperature, pH, and small ligands) stimulate protein aggregation in vitro. In this study, we have examined the role of sunset yellow (SY) on the β-lactoglobulin (BLG) aggregation at pH 2.0. We have used spectroscopic (turbidity, Rayleigh light scattering (RLS), far-UV CD) and microscopic (transmission electron microscopy [TEM]) techniques to describe the effects of SY on BLG aggregation. Our results showed that BLG aggregation is dependent on SY concentrations. Very low concentrations (0.0–0.07 mM) of SY were unable to induce aggregation, while SY in the concentrations range of 0.1–5.0 mM induces aggregation in BLG. The kinetics of SY-stimulated aggregation is very fast and monomeric form of BLG directly converted into polymeric aggregates. The kinetics results also showed SY-induced BLG aggregation disappeared in the presence of NaCl. The far-UV CD and TEM results indicated the amorphous nature of SY-induced BLG aggregates. We believe that our results clearly suggest that SY dye effectively stimulates BLG aggregation.
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Affiliation(s)
- Javed Masood Khan
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (F.M.H.); (M.J.H.)
- Correspondence:
| | - Ajamaluddin Malik
- Department of Biochemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; (A.M.); (A.S.A.)
| | - Fohad Mabood Husain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (F.M.H.); (M.J.H.)
| | - Mohammed J. Hakeem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (F.M.H.); (M.J.H.)
| | - Abdullah S. Alhomida
- Department of Biochemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; (A.M.); (A.S.A.)
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36
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Chen H, Xu B, Zhou C, Yagoub AEGA, Cai Z, Yu X. Multi-frequency ultrasound-assisted dialysis modulates the self-assembly of alcohol-free zein-sodium caseinate to encapsulate curcumin and fabricate composite nanoparticles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107110] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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37
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Molecular interaction of Sunset Yellow with whey protein: Multi-spectroscopic techniques and computational study. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117838] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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38
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Xie Z, Chen X. Healthy benefits and edible delivery systems of resveratrol: a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhenfeng Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
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39
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Zhang H, Feng H, Ling J, Ouyang XK, Song X. Enhancing the stability of zein/fucoidan composite nanoparticles with calcium ions for quercetin delivery. Int J Biol Macromol 2021; 193:2070-2078. [PMID: 34774592 DOI: 10.1016/j.ijbiomac.2021.11.039] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 11/03/2021] [Accepted: 11/03/2021] [Indexed: 10/19/2022]
Abstract
In this study, zein and fucoidan-based composite nanoparticles were prepared by the antisolvent precipitation method. The effects of different calcium ion (Ca2+, 0-3.0 mM) concentrations on the stability of the composite nanosystems loaded with quercetin were studied under different conditions (pH, temperature, salt concentration, and ultraviolet light irradiation), and the composite nanoparticles were characterized. Electrostatic interactions, hydrogen bonding, and hydrophobic interactions are the main forces underlying the formation of composite nanoparticles. The addition of Ca2+ led to improved release of the active substances from the composite nanoparticles in simulated digestive solutions (especially when the Ca2+ concentration was 1.5 mM). The composite nanosystems based on alcohol-soluble proteins and anionic polysaccharides with added Ca2+ can be potentially applied for the delivery of active substances.
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Affiliation(s)
- Hong Zhang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China
| | - Haozhan Feng
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China
| | - Junhong Ling
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China
| | - Xiao-Kun Ouyang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China.
| | - Xiaoyong Song
- Department of Pharmacy, Zhoushan Hospital of Traditional Chinese Medicine, 355 Xinqiao Road, Zhoushan 316000, PR China.
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40
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Cui Q, Dong Y, Zhang A, Wang X, Zhao XH. Multiple spectra analysis and calculation of the interaction between Anthocyanins and whey protein isolate. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101353] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Cho YS, Kim S, Kim YK, Jin SG, Park JH. Resveratrol-β-Lactoglobulin Composite Nanocoating by Layer-by-Layer Assembly with Fe(III)-Tannic Acid Complex. Chem Asian J 2021; 16:3636-3639. [PMID: 34581017 DOI: 10.1002/asia.202100923] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/27/2021] [Indexed: 11/09/2022]
Abstract
Resveratrol (3,4',5-trihydroxystilbene) is beneficial to human health due to its diverse biological activities including its anti-inflammatory and anti-oxidative effects as confirmed by pharmacokinetic tests. Despite these clinical merits, resveratrol's limited hydrosolubility and chemical vulnerability remain challenging with regard to developing a controlled delivery system with enhanced bioavailability. In this work, we report a resveratrol-β-lactoglobulin (R-BLG) composite nanocoating through a layer-by-layer assembly with Fe(III)-tannic acid nanofilms. The R-BLG composite nanocoating can be formed in planar and particulate substrates, showing excellent film stability under a broad range of pH values and against enzymatic digestion during a weeklong incubation. We envision that the proteinaceous nanocoating herein could be combined with existing pharmaceutical carrier materials (e. g., microcapsules and nanoparticles) to realize advanced drug delivery systems with an expanded repertoire of hydrophobic drugs.
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Affiliation(s)
- Yeon Seo Cho
- Department of Pharmaceutical Engineering, Dankook University, 119 Dandae-ro, Dongnam-gu, Cheonan
| | - Seulbi Kim
- Department of Science Education, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul
| | - Young-Kwan Kim
- Department of Chemistry, Dongguk University-Seoul, 30 Pildong-ro, Jung-gu, Seoul
| | - Sung Giu Jin
- Department of Pharmaceutical Engineering, Dankook University, 119 Dandae-ro, Dongnam-gu, Cheonan
| | - Ji Hun Park
- Department of Science Education, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul
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42
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Baruah I, Borgohain G. Binding interaction of a potential statin with β-lactoglobulin: An in silico approach. J Mol Graph Model 2021; 111:108077. [PMID: 34826718 DOI: 10.1016/j.jmgm.2021.108077] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 11/08/2021] [Accepted: 11/09/2021] [Indexed: 12/25/2022]
Abstract
This article reports the interaction between a synthetic statin, fluvastatin with bovine milk protein, β-lactoglobulin (BLG) through docking, constant pH molecular dynamics simulation (cpHMD) and binding free energy calculations. Docking provides the best fitted binding mode of the ligand with the receptor. We have carried out MD simulations of the protein and protein-ligand complex at two different pH viz. 7.0 and 1.5. We have found that the protein shows more compact behavior at pH 1.5 and this behavior is more prominent on complexation with the ligand. In support of this we have utilized the properties viz. root mean square deviations, root mean square fluctuations, radius of gyration, protein-ligand hydrogen bond and binding free energy calculations. Calculation of radius of gyration shows that the value decreases from 14.51 Å to 14.03 Å on complexation at pH 1.5. Calculations of hydrogen bonds at pH 1.5 confirms that hydrogen bonding interactions of the binding residues of the protein with the ligand provides stability to the complex. We have used molecular mechanics-generalized Born surface area (MMGBSA) method to estimate binding free energies of the protein with the ligand. MMGBSA calculations suggest that there is favorable binding interactions between the protein and the ligand with major contributions from Van der Waals interactions. We have found that the net average binding free energy is -29.394 kcal/mol that reveals a favorable binding interactions of BLG with the ligand. This study suggests that in spite of the acidic environment in the stomach BLG can act as a carrier for the acid-sensitive drug molecules such as fluvastatin because of its highly stable conformational behavior in the acidic pH.
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Affiliation(s)
- Indrani Baruah
- Department of Chemistry, Cotton University, Guwahati, Assam, 781001, India
| | - Gargi Borgohain
- Department of Chemistry, Cotton University, Guwahati, Assam, 781001, India.
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43
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Fu X, Yin X, Ji C, Cheng H, Liang L. Effects of Folic Acid and Caffeic Acid on Indirect Photo-oxidation of Proteins and Their Costabilization under Irradiation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12505-12516. [PMID: 34519206 DOI: 10.1021/acs.jafc.1c02209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Proteins, vitamins, and phenols are often present together in foods, but they are sensitive to environmental factors. Folic acid (FA), a synthetic form of folate, decomposes under light, leading to protein oxidation. Caffeic acid (CA), a phenolic acid, exhibits remarkable activity for scavenging reactive molecules. The exploitation of their interactions offers opportunities for designing the stabilizing system. In this study, FA-photodecomposition-induced protein (β-lactoglobulin, α-lactalbumin, bovine serum albumin, and β-casein) damage and its inhibition by CA were investigated in terms of protein composition and structural change. The results indicated that FA photoproducts oxidized the proteins via the electron transfer pathway, leading to degradation, aggregation, and unfolding. At the same time, photostability of FA, CA, and proteins in the tertiary mixture was better than that of any individual components. The antioxidant activity of the proteins contributed to their protection for FA. CA and its products inhibited FA photodecomposition and the photodecomposition-induced protein oxidation by trapping excited states.
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Affiliation(s)
- Xiaojun Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xin Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chuye Ji
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hao Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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44
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Molecular Interactions of Pea Globulin, Albumin and Glutelin With Curcumin: Formation and Gastric Release Mechanisms of Curcumin-loaded Bio-nanocomplexes. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09697-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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45
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Fluorescent sensing of free bilirubin at nanomolar level using a Langmuir-Blodgett film of glucuronic acid-functionalized gold nanoclusters. Anal Bioanal Chem 2021; 413:7009-7019. [PMID: 34535815 DOI: 10.1007/s00216-021-03660-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Revised: 08/21/2021] [Accepted: 09/10/2021] [Indexed: 10/20/2022]
Abstract
Serum bilirubin is an important indicator to assess liver function and diagnose various types of liver diseases. The level of serum bilirubin is also negatively correlated with the risk of cardiovascular disease and cancer. We had fabricated a fluorescent film sensor aiming at free bilirubin detection at the nanomolar level. Gold nanoclusters capped by human serum albumin (HSA-AuNCs) were utilized as a fluorescent platform for bilirubin biorecognition. HSA-AuNCs were functionalized with glucuronic acid to increase the binding sites for bilirubin. An ultrathin film of glucuronic acid-functionalized gold nanoclusters was obtained by the Langmuir-Blodgett (LB) technique. When exposed to bilirubin, the interaction between free bilirubin and the functionalized AuNCs resulted in fluorescent quenching of the film. Good linearity could be achieved for the quenching efficiency versus the logarithm of free bilirubin concentration over a concentration range of 1.00 nM~5.00 μM. The limit of detection (LOD) was calculated to be (2.70 ± 0.14) × 10-1 nM (S/N = 3). The film sensor presents a good anti-interference capability towards common substances coexisting with bilirubin in serum. Satisfactory results achieved in the tests of real serum samples indicate that the LB film sensor can be used for bilirubin determination in nanomolar concentration.
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46
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Yan X, Rahman S, Rostami M, Tabasi ZA, Khan F, Alodhayb A, Zhang Y. Carbon Quantum Dot-Incorporated Chitosan Hydrogel for Selective Sensing of Hg 2+ Ions: Synthesis, Characterization, and Density Functional Theory Calculation. ACS OMEGA 2021; 6:23504-23514. [PMID: 34549147 PMCID: PMC8444287 DOI: 10.1021/acsomega.1c03557] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 08/25/2021] [Indexed: 05/24/2023]
Abstract
A carbon quantum dot-based chitosan hydrogel was prepared in this work as a fluorescence sensor for the selective sensing of Hg2+ ions. Among the eight tested metal ions, the prepared hydrogel exhibited remarkable sensing selectivity and sensitivity toward Hg2+. The results demonstrated that a prominent fluorescence quenching at 450 nm was observed in the presence of Hg2+ with a linear response range of 0-100.0 nM and an estimated limit of detection of 9.07 nM. The as-prepared hydrogel demonstrates pH-dependent fluorescence intensity and sensitivity. The highest fluorescence intensity and sensitivity were obtained under pH 5.0. The excellent sensing selectivity could be attributed to a strong interaction between the hydrogel film and Hg2+ ions to form complexes, which provokes an effective electron transfer for fluorescence quenching. Results from density functional theory (DFT) calculation confirm that the interaction energies (ΔIE) of the hydrogel with three toxic metal ions (Hg2+, Cd2+, and Pb2+) are in the following order: Hg2+ > Cd2+ > Pb2+.
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Affiliation(s)
- Xiangyu Yan
- Department
of Process Engineering, Memorial University
of Newfoundland, St. John’s A1B 3X5, Canada
| | - Shofiur Rahman
- Department
of Physics and Astronomy, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
- Department
of Chemistry, Memorial University of Newfoundland, St. John’s A1B
3X7, Canada
| | - Masoumeh Rostami
- Department
of Process Engineering, Memorial University
of Newfoundland, St. John’s A1B 3X5, Canada
| | - Zahra A. Tabasi
- Department
of Chemistry, Memorial University of Newfoundland, St. John’s A1B
3X7, Canada
| | - Faisal Khan
- Department
of Process Engineering, Memorial University
of Newfoundland, St. John’s A1B 3X5, Canada
| | - Abdullah Alodhayb
- Department
of Physics and Astronomy, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Yan Zhang
- Department
of Process Engineering, Memorial University
of Newfoundland, St. John’s A1B 3X5, Canada
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47
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Joyner PM. Protein Adducts and Protein Oxidation as Molecular Mechanisms of Flavonoid Bioactivity. Molecules 2021; 26:molecules26165102. [PMID: 34443698 PMCID: PMC8401221 DOI: 10.3390/molecules26165102] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/16/2021] [Accepted: 08/20/2021] [Indexed: 02/05/2023] Open
Abstract
There are tens of thousands of scientific papers about flavonoids and their impacts on human health. However, despite the vast amount of energy that has been put toward studying these compounds, a unified molecular mechanism that explains their bioactivity remains elusive. One contributing factor to the absence of a general mechanistic explanation of their bioactivity is the complexity of flavonoid chemistry in aqueous solutions at neutral pH. Flavonoids have acidic protons, are redox active, and frequently auto-oxidize to produce an array of degradation products including electrophilic quinones. Flavonoids are also known to interact with specificity and high affinity with a variety of proteins, and there is evidence that some of these interactions may be covalent. This review summarizes the mechanisms of flavonoid oxidation in aqueous solutions at neutral pH and proposes the formation of protein-flavonoid adducts or flavonoid-induced protein oxidation as putative mechanisms of flavonoid bioactivity in cells. Nucleophilic residues in proteins may be able to form covalent bonds with flavonoid quinones; alternatively, specific amino acid residues such as cysteine, methionine, or tyrosine in proteins could be oxidized by flavonoids. In either case, these protein-flavonoid interactions would likely occur at specific binding sites and the formation of these types of products could effectively explain how flavonoids modify proteins in cells to induce downstream biochemical and cellular changes.
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Affiliation(s)
- P Matthew Joyner
- Natural Science Division, Pepperdine University, 24255 Pacific Coast Highway, Malibu, CA 90263, USA
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48
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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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49
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Wei Y, Li C, Dai L, Zhang L, Liu J, Mao L, Yuan F, Gao Y. The construction of resveratrol-loaded protein-polysaccharide-tea saponin complex nanoparticles for controlling physicochemical stability and in vitro digestion. Food Funct 2021; 11:9973-9983. [PMID: 33118591 DOI: 10.1039/d0fo01741h] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The novel zein-propylene glycol alginate (PGA) -tea saponin (TS) ternary complex nanoparticles were fabricated to deliver resveratrol. TS was firstly introduced to modulate the functional attributes, microstructure, molecular interactions and gastrointestinal digestion of the complex nanoparticles. The size of zein-PGA-TS complex nanoparticles was between 281.9 and 309.7 nm. In the presence of TS, the encapsulation efficiency of resveratrol was significantly elevated from 58.43% to 85.58%. The environmental stability of resveratrol was improved through entrapping into the complex nanoparticles with the rise in TS proportion. Multiple spectroscopic methods revealed that TS altered the micro-environment and secondary structure of the protein. Hydrogen bonds, hydrophobic effects and electrostatic interactions contributed to the formation of complex nanoparticles. Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) patterns showed the amorphous nature of the encapsulated resveratrol. Field emission scanning electron microscopy (FE-SEM) confirmed the globular shape of the nanoparticles and their different aggregation states were dependent on the particle compositions. Moreover, the zein-PGA-TS complex nanoparticles exhibited the best sustained release in the small intestine when the mass ratio of zein to TS was 5 : 1 (23.20% in the stomach and 63.11% in the small intestine). These findings indicated the influence of TS on the properties and applications of the protein-polysaccharide complexes, which provided a new insight into the development of novel food grade nanoparticles with desirable stability and digestion behaviour.
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Affiliation(s)
- 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 & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
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50
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Liu T, Liu M, Liu H, Ren Y, Zhao Y, Yan H, Wang Q, Zhang N, Ding Z, Wang Z. Co-encapsulation of (-)-epigallocatechin-3-gallate and piceatannol/oxyresveratrol in β-lactoglobulin: effect of ligand-protein binding on the antioxidant activity, stability, solubility and cytotoxicity. Food Funct 2021; 12:7126-7144. [PMID: 34180492 DOI: 10.1039/d1fo00481f] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
The co-encapsulation of multiple bioactive components in a carrier may produce synergistic effects and improve health benefits. In this study, the interactions of β-lactoglobulin (β-LG) with epigallocatechin-3-gallate (EGCG) and/or piceatannol (PIC)/oxyresveratrol (OXY) were investigated by multispectroscopic techniques, isothermal titration calorimetry, and molecular docking. The static quenching mechanism of β-LG by EGCG, PIC and OXY was confirmed by fluorescence spectroscopy and UV-vis absorption difference spectroscopy. The binding sites of these three polyphenols in β-LG were identified by site marking fluorescence experiments and molecular docking. The thermodynamic parameters of the β-LG + EGCG/PIC/OXY binary complex and β-LG + EGCG + PIC/OXY ternary complex were obtained from fluorescence data and used to analyze the main driving force for complex formation. The exothermic binding process was further confirmed by isothermal titration calorimetry. The α-helical content, particle size and morphology of free and ligand-bound β-LG were determined by circular dichroism spectroscopy, dynamic light scattering and transmission electron microscopy, respectively. The effect of EGCG, PIC and OXY on the conformation of β-LG was studied by Fourier transform infrared spectroscopy. In addition, the maximum synergistic antioxidant activity between EGCG and PIC/OXY was obtained by response surface analysis. The effects of β-LG in the binary and ternary systems on the antioxidant activity, stability, solubility and cytotoxicity of the polyphenols were also studied. Finally, the different cytotoxicities of the complexes and nanoparticles of the binary and ternary systems were compared. The results of this study are expected to provide a theoretical basis for the development of β-LG-based carriers co-encapsulating a variety of bioactive components.
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Affiliation(s)
- Tingting Liu
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, China.
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