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Péter B, Szekacs I, Horvath R. Label-free biomolecular and cellular methods in small molecule epigallocatechin-gallate research. Heliyon 2024; 10:e25603. [PMID: 38371993 PMCID: PMC10873674 DOI: 10.1016/j.heliyon.2024.e25603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 01/30/2024] [Accepted: 01/30/2024] [Indexed: 02/20/2024] Open
Abstract
Small molecule natural compounds are gaining popularity in biomedicine due to their easy access to wide structural diversity and their proven health benefits in several case studies. Affinity measurements of small molecules below 100 Da molecular weight in a label-free and automatized manner using small amounts of samples have now become a possibility and reviewed in the present work. We also highlight novel label-free setups with excellent time resolution, which is important for kinetic measurements of biomolecules and living cells. We summarize how molecular-scale affinity data can be obtained from the in-depth analysis of cellular kinetic signals. Unlike traditional measurements, label-free biosensors have made such measurements possible, even without the isolation of specific cellular receptors of interest. Throughout this review, we consider epigallocatechin gallate (EGCG) as an exemplary compound. EGCG, a catechin found in green tea, is a well-established anti-inflammatory and anti-cancer agent. It has undergone extensive examination in numerous studies, which typically rely on fluorescent-based methods to explore its effects on both healthy and tumor cells. The summarized research topics range from molecular interactions with proteins and biological films to the kinetics of cellular adhesion and movement on novel biomimetic interfaces in the presence of EGCG. While the direct impact of small molecules on living cells and biomolecules is relatively well investigated in the literature using traditional biological measurements, this review also highlights the indirect influence of these molecules on the cells by modifying their nano-environment. Moreover, we underscore the significance of novel high-throughput label-free techniques in small molecular measurements, facilitating the investigation of both molecular-scale interactions and cellular processes in one single experiment. This advancement opens the door to exploring more complex multicomponent models that were previously beyond the reach of traditional assays.
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Affiliation(s)
- Beatrix Péter
- Nanobiosensorics Laboratory, Institute of Technical Physics and Materials Science, HUN-REN Centre for Energy Research, Konkoly-Thege M. út 29-33., 1121 Budapest, Hungary
| | - Inna Szekacs
- Nanobiosensorics Laboratory, Institute of Technical Physics and Materials Science, HUN-REN Centre for Energy Research, Konkoly-Thege M. út 29-33., 1121 Budapest, Hungary
| | - Robert Horvath
- Nanobiosensorics Laboratory, Institute of Technical Physics and Materials Science, HUN-REN Centre for Energy Research, Konkoly-Thege M. út 29-33., 1121 Budapest, Hungary
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2
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Wang S, Smyth HE, Olarte Mantilla SM, Stokes JR, Smith PA. Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication. Chem Senses 2024; 49:bjae016. [PMID: 38591722 DOI: 10.1093/chemse/bjae016] [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: 06/17/2023] [Indexed: 04/10/2024] Open
Abstract
Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased oral friction were previously believed to be the only astringency mechanisms, recent research has demonstrated that nontactile oral receptors can trigger astringency by responding to astringents without mechanical stimulation. Various human factors have also been identified that affect individual responses to astringents. This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss of saliva lubrication; therefore, nontactile receptor-based responses must also be explored. An important question remains about whether astringency is a single perception or involves distinct sub-qualities such as pucker, drying, and roughness. Although these sub-quality lexicons have been frequently cited, most studies currently view astringency as a single perception rather than dividing it into sub-qualities and investigating the potentially independent mechanisms of each. Addressing these knowledge gaps should be an important priority for future research.
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Affiliation(s)
- Shaoyang Wang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Heather E Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Sandra M Olarte Mantilla
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Jason R Stokes
- School of Chemical Engineering, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Paul A Smith
- Wine Australia, P.O. Box 2733, Kent Town, SA 5071, Australia
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3
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Salel S, Iyisan B. Polymer-lipid hybrid nanoparticles as potential lipophilic anticancer drug carriers. DISCOVER NANO 2023; 18:114. [PMID: 37713009 PMCID: PMC10504175 DOI: 10.1186/s11671-023-03897-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Accepted: 09/08/2023] [Indexed: 09/16/2023]
Abstract
Nanocarrier systems are widely used for drug delivery applications, but limitations such as the use of synthetic surfactants, leakage of toxic drugs, and a poor encapsulation capacity remain as challenges. We present a new hybrid nanocarrier system that utilizes natural materials to overcome these limitations and improve the safety and efficacy of drug delivery. The system comprises a biopolymeric shell and a lipid core, encapsulating the lipophilic anticancer drug paclitaxel. Bovine serum albumin and dextran, in various molecular weights, are covalently conjugated via Maillard reaction to form the shell which serves as a stabilizer to maintain nanoparticle integrity. The properties of the system, such as Maillard conjugate concentration, protein/polysaccharide molar ratio, and polysaccharide molecular weight, are optimized to enhance nanoparticle size and stability. The system shows high stability at different pH conditions, high drug loading capacity, and effective in vitro drug release through the trigger of enzymes and passive diffusion. Serine proteases are used to digest the protein portion of the nanoparticle shell to enhance the drug release. This nanocarrier system represents a significant advancement in the field of nanomedicine, offering a safe and effective alternative for the delivery of lipophilic drugs.
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Affiliation(s)
- Sedef Salel
- Biofunctional Nanomaterials Design (BiND) Laboratory, Institute of Biomedical Engineering, Bogazici University, 34684, Istanbul, Turkey
| | - Banu Iyisan
- Biofunctional Nanomaterials Design (BiND) Laboratory, Institute of Biomedical Engineering, Bogazici University, 34684, Istanbul, Turkey.
- Partner Group of Max Planck Institute for Polymer Research Mainz (Germany) at Bogazici University, 34684, Istanbul, Turkey.
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4
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Dalabasmaz S, Toker ÖS, Palabiyik I, Konar N. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37154036 DOI: 10.1080/10408398.2023.2207661] [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: 05/10/2023]
Abstract
In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching. Due to the complex composition of the chocolate and the various technological processes, comprehensive food profiling strategies should be applied to analyze protein-polyphenol covalent reactions covering a wide range of potential reaction products. This will help to identify potential effects on the bioaccessibility of bioactive compounds such as low-molecular-weight peptides and polyphenols. To achieve this, databases of potential reaction products and their binding sites can be generated, and the effects of various process conditions on related parameters can be investigated. This would then allow to a deeper insight into mechanisms behind protein-polyphenol interactions in chocolate, and develop strategies to optimize chocolate production for improved nutritional and sensory properties.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Ömer Said Toker
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
| | - Ibrahim Palabiyik
- Agriculture Faculty, Food Engineering Department, Tekirdag Namik Kemal University, Tekirdag, Turkey
| | - Nevzat Konar
- Agriculture Faculty, Dairy Technology Department, Ankara University, Ankara, Turkey
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5
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Liu F, McClements DJ, Ma C, Liu X. Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. Annu Rev Food Sci Technol 2023; 14:35-61. [PMID: 36972160 DOI: 10.1146/annurev-food-060721-023522] [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] [Indexed: 03/29/2023]
Abstract
Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol conjugates or complexes using covalent or noncovalent interactions to create novel multifunctional colloidal ingredients with new or improved properties. In this review, the formation, functionality, and potential applications of protein conjugates and complexes are discussed. In particular, the utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Finally, future research needs in this area are briefly proposed. The rational design of protein complexes and conjugates may lead to the development of new functional ingredients that can be used to create more nutritious, sustainable, and healthy foods.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
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6
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Ke C, Liu B, Dudu OE, Zhang S, Meng L, Wang Y, Wei W, Cheng J, Yan T. Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Li N, Girard AL. Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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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: 6] [Impact Index Per Article: 3.0] [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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9
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Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking. Molecules 2022; 27:molecules27051671. [PMID: 35268772 PMCID: PMC8911674 DOI: 10.3390/molecules27051671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/26/2022] [Accepted: 03/02/2022] [Indexed: 11/16/2022] Open
Abstract
Consumers are increasingly looking for foods, including wine, that are free of animal-derived proteins. This study seeks to evaluate patatin, a new, plant-based and allergen-free fining agent, by comparing it with the fining agents polyvinipolypyrrolidone, bovine serum albumin, and methylcellulose. Specifically, its effects on the phenolic profile of enological tannins were analyzed with four spectrophotometric assays: OD 280 nm, Folin−Ciocâlteu, Adams−Harbertson, and methylcellulose. In addition, changes in the polyphenol composition of Sangiovese red wine were determined by UV-Vis spectrophotometry and HPLC with adsorption trials, and the solid−liquid interaction in a wine solution was modeled by both Langmuir and Freundlich equations. Our findings highlight the occurrence of systematic proportional error between the selected spectrophotometric assays. As a result, direct comparisons of protein precipitation assays can be made only among results obtained with the same spectrophotometric method. However, it is clear that patatin has an impact on the phenolic profile of Sangiovese red wine: it removes simple phenolics (gallic acid, (+)-catechin, (−)-epicatechin, epicatechin gallate, syringic acid, fertaric acid, coutaric acid, and rutin) as well as both oligomeric and polymeric tannins to different extents. In concentrations of less than 1 g/L, the patatin isotherm showed a linear relation between the equilibrium concentration and the quantity absorbed, obeying the Freundlich model reasonably well (KF 1.46; 1/n 1.07; R2 0.996 with 1/n > 1). Thus, the adsorption process is strongly dependent on the fining dosage.
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10
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Detection of Oenological Polyphenols via QCM-D Measurements. NANOMATERIALS 2022; 12:nano12010166. [PMID: 35010116 PMCID: PMC8746829 DOI: 10.3390/nano12010166] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/20/2021] [Accepted: 12/29/2021] [Indexed: 02/04/2023]
Abstract
Polyphenols are a family of compounds present in grapes, musts, and wines. Their dosage is associated with the grape ripening, correct must fermentation, and final wine properties. Owing to their anti-inflammatory properties, they are also relevant for health applications. To date, such compounds are detected mainly via standard chemical analysis, which is costly for constant monitoring and requires a specialized laboratory. Cheap and portable sensors would be desirable to reduce costs and speed up measurements. This paper illustrates the development of strategies for sensor surface chemical functionalization for polyphenol detection. We perform measurements by using a commercial quartz crystal microbalance with dissipation monitoring apparatus. Chemical functionalizations are based on proteins (bovine serum albumin and gelatin type A) or customized peptides derived from istatine-5 and murine salivary protein-5. Commercial oenological additives containing pure gallic tannins or proanthocyanidins, dissolved in water or commercial wine, are used for the analysis. Results indicate that selected functionalizations enable the detection of the two different tannin families, suggesting a relationship between the recorded signal and concentration. Gelatin A also demonstrates the ability to discriminate gallic tannins from proanthocyanidins. Outcomes are promising and pave the way for the exploitation of such devices for precision oenology.
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11
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Wang S, Olarte Mantilla SM, Smith PA, Stokes JR, Smyth HE. Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Wan J, Feng M, Pan W, Zheng X, Xie X, Hu B, Teng C, Wang Y, Liu Z, Wu J, Cai S. Inhibitory Effects of Six Types of Tea on Aging and High-Fat Diet-Related Amyloid Formation Activities. Antioxidants (Basel) 2021; 10:1513. [PMID: 34679648 PMCID: PMC8533055 DOI: 10.3390/antiox10101513] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 09/20/2021] [Accepted: 09/20/2021] [Indexed: 01/02/2023] Open
Abstract
Aging and lipid metabolism disorders promote the formation and accumulation of amyloid with β-sheet structure, closely related to cardiovascular disease, senile dementia, type 2 diabetes, and other senile degenerative diseases. In this study, five representative teas were selected from each of the six types of tea, and a total of 30 teas were selected to evaluate the inhibitory activities on the formation of aging-related amyloid in vitro. The results showed that the 30 teas had a significant inhibitory effect on the formation activity on aging-related amyloid at the protein level in vitro. Although the content of catechins is relatively low, black tea and dark tea still have significant antioxidant activity and inhibit the formation of amyloid. A high-fat diet established the model of lipid metabolism disorder in premature aging SAMP8 mice, and these mice were gavaged different tea water extracts. The results showed that different tea types have a significant inhibitory effect on the formation of β-amyloid and Aβ42 mediated by age-related lipid metabolism disorders, and the in vivo activity of fully fermented teas was better than that of green tea. The action mechanism was related to antioxidation, anti-inflammatory, and improving lipid metabolism.
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Affiliation(s)
- Juan Wan
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Meiyan Feng
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Wenjing Pan
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Xin Zheng
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Xinya Xie
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Baozhu Hu
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Cuiqin Teng
- Wuzhou Institute of Agricultural, Wuzhou 543003, China; (C.T.); (J.W.)
| | - Yingzi Wang
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Zhonghua Liu
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jianhua Wu
- Wuzhou Institute of Agricultural, Wuzhou 543003, China; (C.T.); (J.W.)
| | - Shuxian Cai
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
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13
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Sylla N, Bouyahya A, Taha D, Dakka N, Elhajji H. Study of the antioxidant and antidiabetic activity in vitro of free and encapsulated phenolic compounds of olive pomace. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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14
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Jiang Y, Jin W, Li J, Huang Q. Associations between caseinophosphopeptides and theaflavin-3,3'-digallate and their impact on cellular antioxidant activity. Food Funct 2021; 12:7390-7401. [PMID: 34190287 DOI: 10.1039/d1fo01413g] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Caseinophosphopeptides (CPPs) are a group of bioactive polypeptides hydrolyzed from caseins. Theaflavin-3,3'-digallate (TF-3) is a characteristic biofunctional polyphenol in black tea. In the present study, the interactions between CPPs and TF-3 were systematically investigated with fluorescence quenching, quartz crystal microbalance with dissipation monitoring (QCM-D), circular dichroism (CD), and small-angle X-ray scattering (SAXS). Both fluorescence quenching and QCM-D studies demonstrated that TF-3 interacted with CPPs primarily through hydrogen bonding. Other forces were also involved. The addition of TF-3 did not change the secondary structures and the radius of gyration of CPPs, but it induced the aggregation of CPPs. The size of the aggregates increased with the concentration of TF-3. The impact of the association between TF-3 and CPPs on the antioxidant activity of TF-3 was studied by the cellular antioxidant activity (CAA) assay, which revealed that the cellular antioxidant activity of TF-3 was enhanced after binding to CPPs.
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Affiliation(s)
- Yike Jiang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
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15
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Zhang H, Zhang Y, Huang Y, Wu L, Guo Q, Wang Q, Liang L, Nishinari K, Zhao M. Interaction between bovine serum albumin and chitooligosaccharides: I. Molecular mechanism. Food Chem 2021; 358:129853. [PMID: 33933970 DOI: 10.1016/j.foodchem.2021.129853] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 04/06/2021] [Accepted: 04/11/2021] [Indexed: 01/27/2023]
Abstract
The interaction between chitooligosaccharides (COS2-6) and bovine serum albumin (BSA) is worthy of investigation, which provides support for improving the physical properties (gelling, foaming, and emulsifying) of food proteins via COS addition and in vivo research on COS bioactivity. Component analysis indicated that COS2 and COS3 were enriched in the COS2-6-BSA precipitate. The fluorescence binding constant (1.73 × 103 M-1), ΔG of isothermal titration calorimetry (-6.7 kJ/mol), and the predicted ΔG of molecular docking (-10 to -5 kJ/mol) confirmed the weak interaction of COS2-6-BSA. Quartz crystal microbalance dissipation and molecular docking indicated that electrostatic and hydrophobic interactions were the main stabilization forces. Molecular docking showed that the predicted ΔG of COS2-6 to BSA decreased with the increasing degree of polymerization. This work clarified the weak and selective interaction between COS2-6 and BSA via various methods, which is useful for the food application of COS.
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Affiliation(s)
- Hui Zhang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China
| | - Yanzhen Zhang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China
| | - Yongqi Huang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China
| | - Ling Wu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China
| | - Qianwan Guo
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China
| | - Qi Wang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China
| | - Li Liang
- State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Katsuyoshi Nishinari
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China
| | - Meng Zhao
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan 430068, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China.
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16
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Noncovalent interaction of cyanidin-3-O-glucoside with whey protein isolate and β-lactoglobulin: Focus on fluorescence quenching and antioxidant properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110386] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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17
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Fang Z, Cai X, Wu J, Zhang L, Fang Y, Wang S. Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106250] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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18
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Wang S, Olarte Mantilla SM, Smith PA, Stokes JR, Smyth HE. Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106109] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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19
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20
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Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109611] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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21
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Peter B, Saftics A, Kovacs B, Kurunczi S, Horvath R. Oxidization increases the binding of EGCG to serum albumin revealed by kinetic data from label-free optical biosensor with reference channel. Analyst 2020; 145:588-595. [DOI: 10.1039/c9an01779h] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Schematic illustration of the biosensor to measure the EGCG–BSA interaction and the concentration dependent bound amount of EGCG and oxidized EGCG.
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Affiliation(s)
- Beatrix Peter
- Nanobiosensorics Group
- Centre for Energy Research
- Institute of Technical Physics and Materials Science
- H-1121 Budapest
- Hungary
| | - Andras Saftics
- Nanobiosensorics Group
- Centre for Energy Research
- Institute of Technical Physics and Materials Science
- H-1121 Budapest
- Hungary
| | - Boglarka Kovacs
- Nanobiosensorics Group
- Centre for Energy Research
- Institute of Technical Physics and Materials Science
- H-1121 Budapest
- Hungary
| | - Sandor Kurunczi
- Nanobiosensorics Group
- Centre for Energy Research
- Institute of Technical Physics and Materials Science
- H-1121 Budapest
- Hungary
| | - Robert Horvath
- Nanobiosensorics Group
- Centre for Energy Research
- Institute of Technical Physics and Materials Science
- H-1121 Budapest
- Hungary
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22
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Protein Binding Characteristics of the Principal Green Tea Catechins: A QCM Study Comparing Crude Extract to Pure EGCG. Biochem Res Int 2019; 2019:6154170. [PMID: 31827928 PMCID: PMC6881586 DOI: 10.1155/2019/6154170] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 09/23/2019] [Accepted: 09/28/2019] [Indexed: 11/17/2022] Open
Abstract
Label-free detection methods such as the quartz crystal microbalance (QCM) are well suited to the analysis of molecular interactions in complex mixtures such as crude botanical extracts. In the present study, the binding characteristics of epigallocatechin gallate (EGCG) and crude green tea extract solutions to bovine serum albumin (BSA) have been investigated. The adsorbed mass levels onto BSA-functionalized surfaces were measured at various solution concentrations. Langmuir and Freundlich isotherms were used to model the adsorption data. The Langmuir isotherm better described the adsorption behavior with correlations of 0.68 and 0.70 for the EGCG and the crude extract solutions, respectively. The better fit of the Langmuir model indicates that adsorption occurs homogeneously and that aggregation is negligible. The mass saturation is estimated to be 58% higher for the crude green tea solution as compared to the pure EGCG solution (7.9 ng/cm2 for green tea and 5 ng/cm2 for EGCG). The increased adsorption for the crude extract indicates that the additional tea chemical constituents are binding to alternate sites on the protein molecule and that competitive binding is a nondominant effect. However, a reduced adsorption rate for the crude extract was also observed, indicating some presence of competitive mechanisms. The results demonstrate the utility of the QCM for the analysis of protein binding in crude mixtures as well as pure compounds.
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Chen W, Lv R, Muhammad AI, Guo M, Ding T, Ye X, Liu D. Fabrication of (-)-epigallocatechin-3-gallate carrier based on glycosylated whey protein isolate obtained by ultrasound Maillard reaction. ULTRASONICS SONOCHEMISTRY 2019; 58:104678. [PMID: 31450348 DOI: 10.1016/j.ultsonch.2019.104678] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 07/03/2019] [Accepted: 07/06/2019] [Indexed: 06/10/2023]
Abstract
This study investigated the effect of glycation on the binding of whey protein isolate (WPI) with (-)-epigallocatechin-3-gallate (EGCG), and the physicochemical stability and bioaccessibility of the formed complex. The WPI-gum Acacia (GA) conjugate was prepared by ultrasound-assisted Maillard reaction. Results indicated that conjugated WPI showed stronger binding and entrapping ability to EGCG than that of WPI. The protein aggregation induced by EGCG was partly inhibited by glycosylation, presumably due to the steric hindrance of polysaccharide chains. The greatest protection of EGCG and its antioxidant activity were also obtained by complexing it with WPI-GA conjugate. The in vitro bioaccessibility analysis demonstrated that the bioaccessibility of EGCG cloud be significantly (p < 0.05) enhanced by complexing it with WPI, especially WPI-GA conjugate. These findings are important to design promising and effective EGCG carriers for its wide application in food industry.
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Affiliation(s)
- Weijun Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Ruiling Lv
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University Kano, P.M.B. 3011, Kano, Nigeria
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, Zhejiang, China.
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24
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Liu G, Wang Q, Hu Z, Cai J, Qin X. Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5212-5220. [PMID: 30995032 DOI: 10.1021/acs.jafc.9b00950] [Citation(s) in RCA: 110] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In this study, whey protein isolates (WPI), lactose (Lac) Maillard-reacted products, and epigallocatechin gallate (EGCG) complex were used to enhance the thermal stability of the Pickering emulsion delivery of curcumin. Atomic force microscopy combined with Fourier transform infrared spectroscopy were employed to study the morphological characteristics and structural changes of WPI-Lac/EGCG nanoparticles. Results proved that WPI-Lac and EGCG were combined by hydrogen bonding and hydrophobic interaction. The mechanism underlying WPI-Lac/EGCG-stabilized Pickering emulsion was further characterized by confocal laser scanning microscopy. The optimal binding ratio of WPI-Lac to EGCG was 1:1 (w/w) at pH 3.0. The particle size and zeta potential of the WPI-Lac/EGCG nanoparticles were about 110 nm and 27 mV, respectively. Analysis of microstructure and droplet size distribution revealed that the glycated WPI-Lac/EGCG-stabilized emulsions exhibited more uniform droplet distribution, stronger thermal stability, and higher curcumin percentage retention than WPI. These results indicate that the WPI-Lac/EGCG nanoparticles are potential stabilizers for Pickering emulsion requirements. This study provides a basis for the construction of Pickering emulsion systems while carrying pro-/hydrophobic bioactive components.
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Affiliation(s)
- Gang Liu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
| | - Qi Wang
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
| | - Zhongze Hu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
| | - Jie Cai
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
| | - Xinguang Qin
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , China 430023
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25
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Chen C, Chen G, Wan P, Chen D, Zhu T, Hu B, Sun Y, Zeng X. Characterization of Bovine Serum Albumin and (-)-Epigallocatechin Gallate/3,4- O-Dicaffeoylquinic Acid/Tannic Acid Layer by Layer Assembled Microcapsule for Protecting Immunoglobulin G in Stomach Digestion and Release in Small Intestinal Tract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11141-11150. [PMID: 30277397 DOI: 10.1021/acs.jafc.8b04381] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The protein-polyphenol layer by layer (LbL) assembled polymer composite microcapsule is a considerable delivery system that can be used to improve the bioactive stability and effectiveness of natural compounds in various applications. In the present study, three kinds of polyphenols were loaded in the sequence of (-)-epigallocatechin gallate (EGCG), 3,4- O-dicaffeoylquinic acid (3,4-diCQA), and tannin acid (TA) to prepare a BSA-polyphenol LbL membrane. The composition of IgG-(BSA-EGCG/3,4-diCQA/TA) n microcapsules and their stability and releasing ability in the gastrointestinal tract were evaluated. In addition, by binding of these three kinds of polyphenols to BSA, the thermal denaturation temperature and ordered secondary structure of the BSA-polyphenol microcapsules were increased, and the time of scavenging activity on 2,2'-azinobis(3-ethylbenzothiazolin-6-sulfonic acid) free radicals was significantly prolonged. These findings suggest that (BSA-EGCG/3,4-diCQA/TA) n microcapsules can not only protect IgG in food processing and stomach digestion but also release it in the small intestinal tract for bioactive delivery.
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Affiliation(s)
- Chunxu Chen
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
- College of Food Engineering , Anhui Science and Technology University , Fengyang 233100 , Anhui , People's Republic of China
| | - Guijie Chen
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
| | - Peng Wan
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
| | - Dan Chen
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
| | - Tao Zhu
- National Laboratory of Solid State Microstructures and Department of Physics, Collaborative Innovation Center of Advanced Microstructures , Nanjing University , Nanjing 210093 , People's Republic of China
| | - Bing Hu
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
| | - Yi Sun
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
| | - Xiaoxiong Zeng
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
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26
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Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallate. Food Chem 2018; 274:234-241. [PMID: 30372932 DOI: 10.1016/j.foodchem.2018.08.106] [Citation(s) in RCA: 106] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 08/22/2018] [Accepted: 08/23/2018] [Indexed: 01/05/2023]
Abstract
Effect of pH-shifting on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallate were investigated. Circular dichroism spectra showed that pH-shifting induced the decrease in α-helix content by 12.18% and β-sheet content by 3.24%, but β-turn and random coil content increased by 4.26% and 5.91%, respectively. Increase of fluorescence intensity and red-shift of maximum emission wavelength indicated the structural unfolding and exposure of tyrosine. The treatment also significantly increased the surface hydrophobicity, disulfide bonds content, solubility, emulsifying activity and emulsion stability of whey protein isolate at P < 0.05 level. Fluorescence quenching analysis revealed that treated whey protein isolate have a stronger binding affinity to (-)-epigallocatechin-3-gallate, resulting a better protection against the degradation of (-)-epigallocatechin-3-gallate and its antioxidant activity. This study confirmed that pH-shifting treatment can improve functional properties of whey protein isolate and its potential as a protective carrier for polyphones.
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27
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Yildirim-Elikoglu S, Erdem YK. Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1377225] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Seda Yildirim-Elikoglu
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Ankara, Turkey
| | - Yasar Kemal Erdem
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Ankara, Turkey
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28
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Synthetic surfactant- and cross-linker-free preparation of highly stable lipid-polymer hybrid nanoparticles as potential oral delivery vehicles. Sci Rep 2017; 7:2750. [PMID: 28584240 PMCID: PMC5459848 DOI: 10.1038/s41598-017-02867-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Accepted: 04/19/2017] [Indexed: 12/20/2022] Open
Abstract
The toxicity associated with concentrated synthetic surfactants and the poor stability at gastrointestinal condition are two major constraints for practical applications of solid lipid nanoparticles (SLN) as oral delivery vehicles. In this study, a synthetic surfactant-free and cross-linker-free method was developed to fabricate effective, safe, and ultra-stable lipid-polymer hybrid nanoparticles (LPN). Bovine serum albumin (BSA) and dextran varying in molecular weights were first conjugated through Maillard reaction and the conjugates were exploited to emulsify solid lipid by a solvent diffusion and sonication method. The multilayer structure was formed by self-assembly of BSA-dextran micelles to envelope solid lipid via a pH- and heating-induced facile process with simultaneous surface deposition of pectin. The efficiency of different BSA-dextran conjugates was systematically studied to prepare LPN with the smallest size, the most homogeneous distribution and the greatest stability. The molecular interactions were characterized by Fourier transform infrared and fluorescence spectroscopies. Both nano spray drying and freeze-drying methods were tested to produce spherical and uniform pectin-coated LPN powders that were able to re-assemble nanoscale structure when redispersed in water. The results demonstrated the promise of a synthetic surfactant- and cross-linker-free technique to prepare highly stable pectin-coated LPN from all natural biomaterials as potential oral delivery vehicles.
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29
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Wu Y, Cheng H, Chen Y, Chen L, Fang Z, Liang L. Formation of a Multiligand Complex of Bovine Serum Albumin with Retinol, Resveratrol, and (-)-Epigallocatechin-3-gallate for the Protection of Bioactive Components. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3019-3030. [PMID: 28329447 DOI: 10.1021/acs.jafc.7b00326] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Clarification of the interaction mechanisms between proteins and bioactive components is important to develop effective carriers for encapsulation and protection of bioactive components. Bovine serum albumin (BSA), a globular protein in serum and milk, contains multiple sites to bind a variety of low-molecular-weight molecules, forming protein-monoligand complexes. In this study, the interactions of BSA with retinol, resveratrol, and/or (-)-epigallocatechin-3-gallate (EGCG) were investigated by using fluorescence, circular dichroism, and molecular docking techniques. BSA-triligand complexes were successfully formed when added in the sequence of retinol, resveratrol, and EGCG. The stability of these bioactive components was improved in the complexes relative to free ones. The complexes provided a better protective effect on retinol and resveratrol than did BSA-monoligand complexes, in which the presence of EGCG played an important role.
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Affiliation(s)
- Yi Wu
- State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Hao Cheng
- State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Yantao Chen
- Shenzhen Key Lab of Functional Polymer, College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
| | - Lingyun Chen
- Department of Agricultural, Food & Nutritional Science, University of Alberta , Edmonton, Alberta T6G 2R3, Canada
| | - Zheng Fang
- State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Li Liang
- State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
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30
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Shi C, Tang H, Xiao J, Cui F, Yang K, Li J, Zhao Q, Huang Q, Li Y. Small-Angle X-ray Scattering Study of Protein Complexes with Tea Polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:656-665. [PMID: 28049293 DOI: 10.1021/acs.jafc.6b04630] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Exploration of the structure of protein complexes, especially the change in conformation and aggregation behavior of proteins upon ligand binding, is crucial to clarify their bioactivities at the molecular level. We applied solution small-angle X-ray scattering (SAXS) to study the complex structure of bovine serum albumin (BSA) and trypsin binding with tea polyphenols, that is, catechin and epigallocatechin gallate (EGCG). We found that tea polyphenols can steadily promote the aggregation of proteins and protein complexes through their bridging effect. The numbers of proteins in the complexes and in the aggregates of complexes are extracted from SAXS intensity profiles, and their dependences as a function of the molar ratio of polyphenol to protein are discussed. EGCG has stronger capability than catechin to promote complex formation and further aggregation, and the aggregates of complexes have a denser core with a relatively smooth surface. The aggregates induced by catechin are loosely packed with a rough surface. BSA shows higher stability than trypsin in the formation of complex with a well-folded conformation. The synergistic unfolding of trypsin results in larger aggregates in the mixtures with more tea polyphenols. The binding affinity and number of tea polyphenols bound to each protein are further determined using fluorescence spectroscopy. The structure of protein complexes explored in this work is referable in the preparation of protein complex-based particles and the understanding of polyphenol-induced formation and further aggregation of protein complexes.
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Affiliation(s)
- Ce Shi
- Key Laboratory of Synthetic Rubber & Laboratory of Advanced Power Sources, Changchun Institute of Applied Chemistry , Changchun 130022, People's Republic of China
| | - Haifeng Tang
- Key Laboratory of Synthetic Rubber & Laboratory of Advanced Power Sources, Changchun Institute of Applied Chemistry , Changchun 130022, People's Republic of China
- School of Life Science, Jilin University , Changchun 130012, People's Republic of China
| | - Jie Xiao
- Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Fengchao Cui
- Key Laboratory of Synthetic Rubber & Laboratory of Advanced Power Sources, Changchun Institute of Applied Chemistry , Changchun 130022, People's Republic of China
| | - Kecheng Yang
- Key Laboratory of Synthetic Rubber & Laboratory of Advanced Power Sources, Changchun Institute of Applied Chemistry , Changchun 130022, People's Republic of China
| | - Ji Li
- Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Qin Zhao
- Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Qingrong Huang
- Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Yunqi Li
- Key Laboratory of Synthetic Rubber & Laboratory of Advanced Power Sources, Changchun Institute of Applied Chemistry , Changchun 130022, People's Republic of China
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31
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Patil N, Cordella D, Aqil A, Debuigne A, Admassie S, Jérôme C, Detrembleur C. Surface- and Redox-Active Multifunctional Polyphenol-Derived Poly(ionic liquid)s: Controlled Synthesis and Characterization. Macromolecules 2016. [DOI: 10.1021/acs.macromol.6b01857] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Nagaraj Patil
- Centre for Education
and Research on Macromolecules (CERM), CESAM Research Unit, Department
of Chemistry, University of Liege, Allée de la Chimie B6A, 4000 Liège, Belgium
| | - Daniela Cordella
- Centre for Education
and Research on Macromolecules (CERM), CESAM Research Unit, Department
of Chemistry, University of Liege, Allée de la Chimie B6A, 4000 Liège, Belgium
| | - Abdelhafid Aqil
- Centre for Education
and Research on Macromolecules (CERM), CESAM Research Unit, Department
of Chemistry, University of Liege, Allée de la Chimie B6A, 4000 Liège, Belgium
| | - Antoine Debuigne
- Centre for Education
and Research on Macromolecules (CERM), CESAM Research Unit, Department
of Chemistry, University of Liege, Allée de la Chimie B6A, 4000 Liège, Belgium
| | - Shimelis Admassie
- Biomolecular and organic electronics, IFM, Linköping University, S-581 83 Linköping, Sweden
- Department of Chemistry, Addis Ababa University, PO Box 1176, Addis Ababa, Ethiopia
| | - Christine Jérôme
- Centre for Education
and Research on Macromolecules (CERM), CESAM Research Unit, Department
of Chemistry, University of Liege, Allée de la Chimie B6A, 4000 Liège, Belgium
| | - Christophe Detrembleur
- Centre for Education
and Research on Macromolecules (CERM), CESAM Research Unit, Department
of Chemistry, University of Liege, Allée de la Chimie B6A, 4000 Liège, Belgium
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32
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Quercetagetin loaded in soy protein isolate–κ-carrageenan complex: Fabrication mechanism and protective effect. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Li J, Wang X. Binding of (−)-epigallocatechin-3-gallate with thermally-induced bovine serum albumin/ι-carrageenan particles. Food Chem 2015; 168:566-71. [DOI: 10.1016/j.foodchem.2014.07.097] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 07/19/2014] [Accepted: 07/21/2014] [Indexed: 01/27/2023]
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34
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Patil N, Falentin-Daudré C, Jérôme C, Detrembleur C. Mussel-inspired protein-repelling ambivalent block copolymers: controlled synthesis and characterization. Polym Chem 2015. [DOI: 10.1039/c5py00127g] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
This paper describes the reversible addition–fragmentation chain transfer (RAFT) polymerization of mussel-inspired acetonide-protected dopamine (meth)acrylamide monomers (ADA and ADMA) and its implementation to the synthesis of innovative ambivalent block copolymers.
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Affiliation(s)
- Nagaraj Patil
- Centre d'Etude et de Recherche sur les Macromolécules
- Department of Chemistry
- University of Liege
- 4000 Liège
- Belgium
| | - Céline Falentin-Daudré
- Centre d'Etude et de Recherche sur les Macromolécules
- Department of Chemistry
- University of Liege
- 4000 Liège
- Belgium
| | - Christine Jérôme
- Centre d'Etude et de Recherche sur les Macromolécules
- Department of Chemistry
- University of Liege
- 4000 Liège
- Belgium
| | - Christophe Detrembleur
- Centre d'Etude et de Recherche sur les Macromolécules
- Department of Chemistry
- University of Liege
- 4000 Liège
- Belgium
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35
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Lee F, Lim J, Reithofer MR, Lee SS, Chung JE, Hauser CAE, Kurisawa M. Synthesis and bioactivity of a conjugate composed of green tea catechins and hyaluronic acid. Polym Chem 2015. [DOI: 10.1039/c5py00495k] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
An amine-functionalized EGCG dimer was synthesized for the conjugation to HA. The resulting HA–EGCG conjugates could scavenge radicals effectively.
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Affiliation(s)
- Fan Lee
- Institute of Bioengineering and Nanotechnology
- Singapore
| | - Jaehong Lim
- Institute of Bioengineering and Nanotechnology
- Singapore
| | | | - Su Seong Lee
- Institute of Bioengineering and Nanotechnology
- Singapore
| | - Joo Eun Chung
- Institute of Bioengineering and Nanotechnology
- Singapore
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36
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Xia S, Li Y, Xia Q, Zhang X, Huang Q. Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.05.022] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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37
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Yang W, Xu C, Liu F, Yuan F, Gao Y. Native and thermally modified protein-polyphenol coassemblies: lactoferrin-based nanoparticles and submicrometer particles as protective vehicles for (-)-epigallocatechin-3-gallate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10816-10827. [PMID: 25310084 DOI: 10.1021/jf5038147] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The interactions between native, thermally modified lactoferrin (LF) and (-)-epigallocatechin-3-gallate (EGCG) at pH 3.5, 5.0, and 6.5 were investigated. Turbidity, particle size, and charge of LF-EGCG complexes were mainly dominated by pH value and secondary structure of protein. At pH 3.5 and 5.0, LF-EGCG complexes were nanoparticles which had high ζ-potential, small size, and soluble state. At pH 6.5, they were submicrometer particles which exhibited low ζ-potential, large size, and insoluble state. The infrared spectra of freeze-dried LF-EGCG complexes showed that they were different from LF and EGCG alone. Far-UV CD results indicated that heat denaturation might irreversibly alter the secondary structure of LF and EGCG induced a progressive increase in the proportion of α-helix structure at the cost of β-sheet and unordered coil structure of LF at pH 3.5, 5.0, and 6.5. EGCG exhibited a strong affinity for native LF but a weak affinity for thermally modified LF at pH 5.0 and 6.5. An inverse result was observed at pH 3.5. These results could have potential for the development of food formulations based on LF as a carrier of bioactive compounds.
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Affiliation(s)
- Wei Yang
- 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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38
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Li Y, An L, Huang Q. Replica exchange Monte Carlo simulation of human serum albumin-catechin complexes. J Phys Chem B 2014; 118:10362-72. [PMID: 25111890 DOI: 10.1021/jp5048503] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Replica exchange Monte Carlo simulation equipped with an orientation-enhanced hydrophobic interaction was utilized to study the impacts of molar ratio and ionic strength on the complex formation of human serum albumin (HSA) and catechin. Only a small amount of catechins was found to act as bridges in the formation of HSA-catechin complexes. Selective binding behavior was observed at low catechin to HSA molar ratio (R). Increase of catechin amount can suppress HSA self-aggregation and diminish the selectivity of protein binding sites. Strong saturation binding with short-range interactions was found to level off at around 4.6 catechins per HSA on average, while this number slowly increased with R when long-range interactions were taken into account. Meanwhile, among the three rings of catechin, the 3,4-dihydroxyphenyl (B-ring) shows the strongest preference to bind HSA. Neither the aggregation nor the binding sites of the HSA-catechin complex was sensitive to ionic strength, suggesting that the electrostatic interaction is not a dominant force in such complexes. These results provide a further molecular level understanding of protein-polyphenol binding, and the strategy employed in this work shows a way to bridge phase behaviors at macroscale and the distribution of binding sites at residue level.
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Affiliation(s)
- Yunqi Li
- Laboratory of Advanced Power Sources and ‡State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry (CIAC) , Changchun 130022, P. R. China
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Lambri M, Colangelo D, Dordoni R, De Faveri DM. The effects of different protein:tannin ratios on the tartrate-holding capacity of wine model solutions. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.044] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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40
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Xue J, Tan C, Zhang X, Feng B, Xia S. Fabrication of epigallocatechin-3-gallate nanocarrier based on glycosylated casein: stability and interaction mechanism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4677-4684. [PMID: 24670204 DOI: 10.1021/jf405157x] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Polyphenols normally have strong binding affinity with proteins, which may lead to protein precipitation. Glycosylation of protein via Maillard reaction in mild condition may inhibit the precipitation. This study prepared nanocomplexes of epigallocatechin-3-gallate (EGCG) and protein, and their stability against environmental stress was investigated. Subsequently, these findings were correlated with the interactions between EGCG and casein. Results showed that glycosylated casein displayed strong encapsulating and retaining capacity to EGCG, and no obvious aggregation or fusion appeared in the concentration range of 0.25-5.00 mg/mL during storage. The in vitro release demonstrated that casein, especially glycosylated casein, could effectively protect EGCG from degradation in alkaline pH and displayed a slow and sustained release in intestinal fluid, which may be attributed to the inhibiting effects of casein binding on the motion freedom of EGCG. Fluorescence quenching spectra demonstrated that the steric hindrance induced by dextran could inhibit the interaction between casein and EGCG. These findings demonstrated that glycosylated casein could be used as a promising and effective nanocarrier for EGCG.
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Affiliation(s)
- Jin Xue
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Lihu Road 1800, Wuxi, Jiangsu 214122, China
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41
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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42
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Wang X, Zhang J, Lei F, Liang C, Yuan F, Gao Y. Covalent complexation and functional evaluation of (−)-epigallocatechin gallate and α-lactalbumin. Food Chem 2014; 150:341-7. [DOI: 10.1016/j.foodchem.2013.09.127] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2013] [Revised: 06/29/2013] [Accepted: 09/24/2013] [Indexed: 11/26/2022]
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43
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Understanding complex coacervation in serum albumin and pectin mixtures using a combination of the Boltzmann equation and Monte Carlo simulation. Carbohydr Polym 2014; 101:544-53. [DOI: 10.1016/j.carbpol.2013.09.056] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2013] [Revised: 09/10/2013] [Accepted: 09/17/2013] [Indexed: 11/20/2022]
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44
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A highly sensitive method for quantifying gallocatechin gallate and its epimer using a catechin-specific peptide. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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45
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Bandyopadhyay P, Ghosh AK, Ghosh C. Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system. Food Funct 2012; 3:592-605. [PMID: 22465955 DOI: 10.1039/c2fo00006g] [Citation(s) in RCA: 236] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Tea and coffee are widely consumed beverages across the world and they are rich sources of various polyphenols. Polyphenols are responsible for the bitterness and astringency of beverages and are also well known to impart antioxidant properties which is beneficial against several oxidative stress related diseases like cancer, cardiovascular diseases, and aging. On the other hand, proteins are also known to display many important roles in several physiological activities. Polyphenols can interact with proteins through hydrophobic or hydrophilic interactions, leading to the formation of soluble or insoluble complexes. According to recent studies, this complex formation can affect the bioavailability and beneficiary properties of both the individual components, in either way. For example, polyphenol-protein complex formation can reduce or enhance the antioxidant activity of polyphenols; similarly it can also affect the digestion ability of several digestive enzymes present in our body. Surprisingly, no review article has been published recently which has focused on the progress in this area, despite numerous articles having appeared in this field. This review summarizes the recent trends and patterns (2005 onwards) in polyphenol-protein interaction studies focusing on the characterization of the complex, the effect of this complex formation on tea and coffee taste, antioxidant properties and the digestive system.
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46
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Xiao J, Kai G. A Review of Dietary Polyphenol-Plasma Protein Interactions: Characterization, Influence on the Bioactivity, and Structure-Affinity Relationship. Crit Rev Food Sci Nutr 2012; 52:85-101. [PMID: 21991992 DOI: 10.1080/10408398.2010.499017] [Citation(s) in RCA: 164] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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47
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Wu Y, Lin Q, Chen Z, Xiao H. The interaction between tea polyphenols and rice starch during gelatinization. FOOD SCI TECHNOL INT 2011; 17:569-77. [DOI: 10.1177/1082013211430294] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The interaction between tea polyphenols (TPLs) and rice starch (RS) during gelatinization has been studied. In the RVA analysis, TPLs-fortified RS exhibited no clearly defined peak viscosity and hot paste viscosity. After excluding other factors, irregular viscosity changes were attributed to the strong interactions between RS and TPLs during pasting/gelatinization. Subsequently, the coupling constants of samples A (the gelatinized sample of the blend of 16% TPLs and RS) and B (the blend of 16% TPLs and gelatinized RS sample) in 1H-NMR measurements were found to be the difference. Sample A had two coupling constants, 26h JHH = 82.08, 100.77 Hz and 6h JHH = 35.57 Hz, whereas Sample B had one larger coupling constant, 9h JHH = 140.24 Hz. This implied that these two samples differed in H–H interaction and interaction strength of sample A may be stronger than that of sample B. More important is, sample A had clearly broadened O–H stretching and frequency red-shifts of C–O–H bending as compared with sample B in quantitative FT–IR analysis. The overall results indicate that TPLs and RS can have hydrogen bonding interaction during gelatinization.
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Affiliation(s)
- Yue Wu
- National Engineering Laboratory of Rice and By-product Deep Processing, Center South University of Forestry and Technology, 410004 Changsha, Hunan, PR China
- Faculty of Food Science and Engineering, Center South University of Forestry and Technology, 410004 Changsha, Hunan, PR China
| | - Qinlu Lin
- National Engineering Laboratory of Rice and By-product Deep Processing, Center South University of Forestry and Technology, 410004 Changsha, Hunan, PR China
- The Core Facilities of Biotechnology, Center South University of Forestry and Technology, 410004 Changsha, Hunan, PR China
| | - Zhengxing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, PR China
| | - HuaXi Xiao
- Faculty of Food Science and Engineering, Center South University of Forestry and Technology, 410004 Changsha, Hunan, PR China
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48
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Becker B, Cooper MA. A survey of the 2006-2009 quartz crystal microbalance biosensor literature. J Mol Recognit 2011; 24:754-87. [DOI: 10.1002/jmr.1117] [Citation(s) in RCA: 138] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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49
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Abstract
OBJECTIVE The aim of the present study was to assess the null hypothesis that the astringency and loss of lubrication in the oral cavity are not related to the properties of the epigallocatechin-3-gallate (EGCG) adlayer, the affinity and the entropy-drive of EGCG binding to saliva. METHODS The mass, thickness, and viscoelasticity of the EGCG adlayer and the temperature dependence of EGCG adsorption onto saliva surfaces were determined by quartz crystal microbalance with dissipation (QCM-D). The affinities of EGCG to human whole saliva (WS) and to parotid saliva (PS) were carried out by QCM-D monitoring and fluorescence quenching. RESULTS The stiffer and more compact EGCG adlayers were formed on saliva surfaces at various concentrations of EGCG. The affinity for EGCG binding to WS was higher than that to PS. The precipitation of EGCG/saliva was temperature-dependent. The driving force of EGCG binding to saliva is dominated by the hydrogen bond, the hydrophobic reaction, and the entropy-drive, which were confirmed by the FTIR spectra and the measurement of temperature- dependence, respectively. CONCLUSION The viscoelasticity of the EGCG adlayer, the affinity of EGCG to saliva, and the priority of EGCG binding to hydrophobic proteins on the mucosa may account for the oral astringency and loss of lubrication.
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50
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He T, Liang Q, Wang Y, Luo G. CHARACTERIZATION OF THE INTERACTIONS BETWEEN NATURAL FLAVONOID COMPOUNDS AND BOVINE SERUM ALBUMIN BY CAPILLARY ELECTROPHORESIS AND FLUORESCENCE METHOD. J LIQ CHROMATOGR R T 2010. [DOI: 10.1080/10826070903574626] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Tianxi He
- a Department of Chemistry , Tsinghua University , Beijing, P. R. China
- b Logistic Engineering of University , Chongqing, P. R. China
| | - Qionglin Liang
- a Department of Chemistry , Tsinghua University , Beijing, P. R. China
| | - Yiming Wang
- a Department of Chemistry , Tsinghua University , Beijing, P. R. China
| | - Guoan Luo
- a Department of Chemistry , Tsinghua University , Beijing, P. R. China
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