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Chen G, Xu C, Wang Z, Han Z, Xia Q, Wei S, Sun Q, Liu S. Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret. Food Chem 2024; 443:138563. [PMID: 38290301 DOI: 10.1016/j.foodchem.2024.138563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 12/12/2023] [Accepted: 01/22/2024] [Indexed: 02/01/2024]
Abstract
In this study, golden pomfret myofibrillar protein (MP) was used as the research object, and the oxidation system of malondialdehyde (MDA) as an inducer and the static digestion model in vitro was established for the analysis of the changes in protein structure and molecular morphology during oxidation and digestion. Subsequently, the effects of MDA-mediated oxidation on the structure and digestive properties of golden pomfret myofibrillar fibrillar protein were determined. The results showed that the hydrolysis degree and digestion rate of MP were inhibited with the increase in MDA concentration (0, 0.5, 1, 2, 5, 10 mmol/L), and the carbonyl group, surface hydrophobicity, irregular curling, and MDA content increased significantly (P < 0.05), whereas the total sulfhydryl groups, α-helices, free amino groups, hydrolysis degree, and MDA incorporation decreased significantly (P < 0.05), The molecular particle size was significantly reduced (P < 0.05), and the molecular morphology and molecular structure were analyzed (P >0.05). Finally, the molecular size and cross-linking degree gradually increased. In conclusion, MDA can alter the structure and morphology of proteins, resulting in a decrease in hydrolysis and digestion rate. This study can provide theoretical support and reference for the regulation of protein digestion.
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Affiliation(s)
- Guanyi Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Chencai Xu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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2
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Yao W, Hao X, Hu Z, Lian Z, Cao Y, Liu R, Niu X, Xu J, Zhu Q. Mitigation of malondialdehyde-induced protein lipoxidation by epicatechin in whey protein isolate. Food Chem 2024; 456:139954. [PMID: 38852459 DOI: 10.1016/j.foodchem.2024.139954] [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: 12/19/2023] [Revised: 05/12/2024] [Accepted: 06/01/2024] [Indexed: 06/11/2024]
Abstract
Malondialdehyde (MDA) can induce lipoxidation in whey protein isolate (WPI). The physicochemical changes in this reaction with or without the presence of a phenolic compound epicatechin (EC) were characterized in this study. Results suggested the content of MDA was significantly reduced during co-incubation of MDA and EC. The addition of EC dose-dependently alleviated MDA-induced protein carbonylation, Schiff base formation and loss of tryptophan fluorescence. The interruption of MDA-binding to WPI was directly visualized by immunoblotting analysis. Observation of the surface microstructure of WPI showed that MDA-induced protein aggregation was partially restored by EC. Meanwhile, EC was found to promote loss of both protein sulfhydryls and surface hydrophobicity due to possible phenol-protein interactions. These observations suggested the potential of EC in the relief of MDA-mediated protein lipoxidation.
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Affiliation(s)
- Wenhua Yao
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Xingya Hao
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Zhangjie Hu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Zhenghao Lian
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Yue Cao
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Rong Liu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Xiaoying Niu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Jun Xu
- Jiaxing Key Laboratory for Research and Application of Green and Low-carbon Advanced Materials, School of Advanced Materials & Engineering, Jiaxing Nanhu University, 572 South Yuexiu Road, Jiaxing 314001, China.
| | - Qin Zhu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China.
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3
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Demir K, Aslanhan S, Çatak J, Ede Çintesun E, Yaman M, Mızrak ÖF. Malondialdehyde levels and bioaccessibility in healthy diet bars: A gastrointestinal digestion model. Food Chem Toxicol 2024; 188:114683. [PMID: 38670304 DOI: 10.1016/j.fct.2024.114683] [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: 02/18/2024] [Revised: 04/08/2024] [Accepted: 04/21/2024] [Indexed: 04/28/2024]
Abstract
Malondialdehyde (MDA), which is composed when n-6 and n-3 PUFAs are peroxidized, has been utilized as an indicator of lipid peroxidation and has been considered neurotoxic, cytotoxic, and mutagenic. This study aimed to determine the bioaccessibility level of MDA in diet bars sold as healthy snacks in the market using in vitro gastrointestinal digestive model. In our study, 28 different diet bar samples were bought from markets in Istanbul. MDA contents of the products were determined by the HPLC-FLD method. The investigation showed that diet bars had an average MDA concentration of 116.25 μg/100 g before digestion, while the average MDA concentration was 90.50 μg/100 g after in vitro digestion. In line with these data, the average MDA bioaccessibility of 28 diet bar samples was calculated as 77.3%. For this reason, more studies are needed to understand the relationship between both the MDA content and the reaction and nutritional components.
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Affiliation(s)
- Kübra Demir
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, Istanbul, Halkalı Merkez Street, Halkalı Blvd, 34303, Küçükçekmece/İstanbul, Turkey.
| | - Sultan Aslanhan
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, Istanbul, Halkalı Merkez Street, Halkalı Blvd, 34303, Küçükçekmece/İstanbul, Turkey.
| | - Jale Çatak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, Istanbul, Halkalı Merkez Street, Halkalı Blvd, 34303, Küçükçekmece/İstanbul, Turkey.
| | - Elif Ede Çintesun
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, Istanbul, Halkalı Merkez Street, Halkalı Blvd, 34303, Küçükçekmece/İstanbul, Turkey.
| | - Mustafa Yaman
- Department of Molecular Biology and Genetics, Faculty of Engineering and Natural Sciences, İstanbul Sabahattin Zaim University, Istanbul, Halkalı Merkez Street, Halkalı Blvd, 34303, Küçükçekmece/İstanbul, Turkey.
| | - Ömer Faruk Mızrak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, Istanbul, Halkalı Merkez Street, Halkalı Blvd, 34303, Küçükçekmece/İstanbul, Turkey.
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4
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Yun Z, Li J, Zhu W, Yuan X, Zhao J, Liao M, Ma L, Chen F, Hu X, Ji J. Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12270-12280. [PMID: 38743450 DOI: 10.1021/acs.jafc.4c01982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2024]
Abstract
Allergenicity of soybean 7S protein (7S) troubles many people around the world. However, many processing methods for lowering allergenicity is invalid. Interaction of 7S with phenolic acids, such as chlorogenic acid (CHA), to structurally modify 7S may lower the allergenicity. Hence, the effects of covalent (C-I, periodate oxidation method) and noncovalent interactions (NC-I) of 7S with CHA in different concentrations (0.3, 0.5, and 1.0 mM) on lowering 7S allergenicity were investigated in this study. The results demonstrated that C-I led to higher binding efficiency (C-0.3:28.51 ± 2.13%) than NC-I (N-0.3:22.66 ± 1.75%). The C-I decreased the α-helix content (C-1:21.06%), while the NC-I increased the random coil content (N-1:24.39%). The covalent 7S-CHA complexes of different concentrations had lower IgE binding capacity (C-0.3:37.38 ± 0.61; C-0.5:34.89 ± 0.80; C-1:35.69 ± 0.61%) compared with that of natural 7S (100%), while the noncovalent 7S-CHA complexes showed concentration-dependent inhibition of IgE binding capacity (N-0.3:57.89 ± 1.23; N-0.5:46.91 ± 1.57; N-1:40.79 ± 0.22%). Both interactions produced binding to known linear epitopes. This study provides the theoretical basis for the CHA application in soybean products to lower soybean allergenicity.
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Affiliation(s)
- Ze Yun
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Jiahao Li
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Wenyue Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Xin Yuan
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Jiajia Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Minjie Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing 100083, China
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5
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Han M, Zhao J, Wu Q, Mao X, Zhang J. Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage. Foods 2023; 12:foods12030620. [PMID: 36766154 PMCID: PMC9913943 DOI: 10.3390/foods12030620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/24/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
Walnuts are rich in fat and proteins that become oxidized during the processing and storage conditions of their kernels. In this study, the effect of three packaging materials (e.g., polyethylene sealed packaging, polyamide/polyethylene vacuum packaging, and polyethylene terephthalate/aluminum foil/polyethylene vacuum packaging) were investigated on the oxidation, structural and digestive properties of walnut kernel proteins. Results showed that the amino acid content gradually decreased and carbonyl derivatives and dityrosine were formed during storage. The protein molecule structure became disordered as the α-helix decreased and the random coil increased. The endogenous fluorescence intensity decreased and the maximum fluorescence value was blue-shifted. After 15 days of storage, surface hydrophobicity decreased, while SDS-PAGE and HPLC indicated the formation of large protein aggregates, leading to a reduction in solubility. By simulating gastrointestinal digestion, we found that oxidation adversely affected the digestive properties of walnut protein isolate and protein digestibility was best for polyethylene terephthalate/aluminum foil/polyethylene vacuum packaging. The degree of protein oxidation in walnuts increased during storage, which showed that except for fat oxidation, the effect of protein oxidation on quality should be considered. The results of the study provided new ideas and methods for walnut quality control.
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6
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Oxidative modification of malondialdehyde influences the structure and emulsification properties of egg yolk high-density lipoprotein. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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7
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HU H, LI C, LYU C, MENG X, LI B, SHU C. Effect of protein oxidation on the structural characteristics of hazelnut protein isolate. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.103922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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8
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Li F, Wu X, Liang Y, Wu W. Potential implications of oxidative modification on dietary protein nutritional value: A review. Compr Rev Food Sci Food Saf 2023; 22:714-751. [PMID: 36527316 DOI: 10.1111/1541-4337.13090] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 11/06/2022] [Accepted: 11/21/2022] [Indexed: 12/23/2022]
Abstract
During food processing and storage, proteins are sensitive to oxidative modification, changing the structural characteristics and functional properties. Recently, the impact of dietary protein oxidation on body health has drawn increasing attention. However, few reviews summarized and highlighted the impact of oxidative modification on the nutritional value of dietary proteins and related mechanisms. Therefore, this review seeks to give an updated discussion of the effects of oxidative modification on the structural characteristics and nutritional value of dietary proteins, and elucidate the interaction with gut microbiota, intestinal tissues, and organs. Additionally, the specific mechanisms related to pathological conditions are also characterized. Dietary protein oxidation during food processing and storage change protein structure, which further influences the in vitro digestion properties of proteins. In vivo research demonstrates that oxidized dietary proteins threaten body health via complicated pathways and affect the intestinal microenvironment via gut microbiota, metabolites, and intestinal morphology. This review highlights the influence of oxidative modification on the nutritional value of dietary proteins based on organs and the intestinal tract, and illustrates the necessity of appropriate experimental design for comprehensively exploring the health consequences of oxidized dietary proteins.
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Affiliation(s)
- Fang Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
| | - Xiaojuan Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
| | - Ying Liang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
| | - Wei Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, P. R. China.,National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha, Hunan, P. R. China
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9
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Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut ( Juglans regia L.) Protein Isolates. Foods 2022; 11:foods11244104. [PMID: 36553844 PMCID: PMC9777859 DOI: 10.3390/foods11244104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/11/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
Walnut protein is a key plant protein resource due to its high nutritional value, but walnuts are prone to oxidation during storage and processing. This article explored the oxidative modification and digestion mechanism of walnut protein isolates by peroxyl radical and obtained new findings. SDS-PAGE and spectral analysis were used to identify structural changes in the protein after oxidative modification, and LC-MS/MS was used to identify the digestion products. The findings demonstrated that as the AAPH concentration increased, protein carbonyl content increased from 2.36 to 5.12 nmol/mg, while free sulfhydryl content, free amino content, and surface hydrophobicity decreased from 4.30 nmol/mg, 1.47 μmol/mg, and 167.92 to 1.72 nmol/mg, 1.13 μmol/mg, and 40.93 nmol/mg, respectively. Furthermore, the result of Tricine-SDS-PAGE in vitro digestion revealed that protein oxidation could cause gastric digestion resistance and a tendency for intestinal digestion promotion. Carbonyl content increased dramatically during the early stages of gastric digestion and again after 90 min of intestine digestion, and LC-MS/MS identified the last digestive products of the stomach and intestine as essential seed storage proteins. Oxidation causes walnut proteins to form aggregates, which are then re-oxidized during digestion, and proper oxidative modification may benefit intestinal digestion.
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10
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Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site. Foods 2022; 11:foods11152176. [PMID: 35892761 PMCID: PMC9330876 DOI: 10.3390/foods11152176] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/19/2022] [Accepted: 07/20/2022] [Indexed: 11/17/2022] Open
Abstract
Lipid oxidation and protein oxidation occur side by side in meat. Here, the effect of malondialdehyde (MDA), the major product of lipid oxidation, on the digestibility of beef myofibrillar proteins (MP) was studied. MP samples were incubated with 0, 0.1, 0.3, 0.5, and 0.7 mM MDA at 4 °C for 12 h and then subjected to in vitro gastrointestinal digestion. The result showed that MDA remarkably reduced the digestibility of MP (p < 0.05). MDA treatments significantly increased carbonyl and Schiff base contents in MP (p < 0.05). The microstructure observed by atomic force microscopy showed that MDA treatments resulted in the aggregation of MP. Non-reducing and reducing electrophoresis suggested the aggregation was mainly caused by covalent bonds including disulfide bond and carbonyl−amine bond. Proteomics analysis proved that the myosin tail was the main target of MDA attack, meanwhile, lysine residues were the major modification sites. Taken together, the above results imply that MDA induces protein oxidation, aggregation, and blockage of hydrolysis sites, consequently leading to the decrease in both gastric and gastrointestinal digestibility of MP.
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11
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HewaNadungodage ND, Torrico DD, Brennan MA, Brennan CS. Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15462] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Nadeesha Dilrukshi HewaNadungodage
- Department of Wine, Food and Molecular Biosciences Lincoln University P O Box 85084 Lincoln, Christchurch 7647 New Zealand
- Department of Livestock and Avian Sciences Faculty of Livestock, Fisheries, and Nutrition Wayamba University of Sri Lanka, Makandura Gonawila (NWP) 60170 Sri Lanka
- Riddet Institute, Massey University, University Drive Palmerston North New Zealand
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences Lincoln University P O Box 85084 Lincoln, Christchurch 7647 New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P O Box 85084 Lincoln, Christchurch 7647 New Zealand
| | - Charles S. Brennan
- Riddet Institute, Massey University, University Drive Palmerston North New Zealand
- School of Science RMIT University La Trobe Street Melbourne Australia
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Ge G, Zhao J, Zheng J, Zhou X, Zhao M, Sun W. Green tea polyphenols bind to soy proteins and decrease the activity of soybean trypsin inhibitors (STIs) in heated soymilk. Food Funct 2022; 13:6726-6736. [PMID: 35661183 DOI: 10.1039/d2fo00316c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The interaction between epigallocatechin gallate (EGCG) and soy proteins at room temperature (25 °C) and after heating at 100 and 121 °C, and their effects on the inactivation of soybean trypsin inhibitors (STIs) in soymilk were investigated. The results of the nitroblue tetrazolium (NBT) staining assay showed that soy proteins can covalently bind to EGCG. The α/α' and A subunits in heated soymilk preferred to bind to EGCG because of their soluble state. More thiols were trapped when EGCG was added before thermal processing, and the free amino groups were depleted more with EGCG addition after heating. Circular dichroism and fluorescence spectroscopy showed that EGCG addition before or after heating induced different secondary and tertiary structural changes for soy proteins. The exposed aromatic amino acids preferred to react with EGCG before protein aggregation in the heating process. The random coil of soymilk proteins increased more when EGCG was added in soymilk after heating, resulting in more disordered structures in protein conformation. The binding between EGCG and soy proteins promoted protein aggregation, which was confirmed by the particle size distribution and gel electrophoresis. The trypsin and chymotrypsin inhibitory activity (TIA and CIA) in soymilk significantly reduced to 693 U mL-1 and 613 U mL-1, respectively, under the conditions of 2 mM EGCG addition after 100 °C heating for 10 min (p < 0.05). Consequently, the influence of EGCG on STI inactivation in soymilk only worked when EGCG was added after heating.
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Affiliation(s)
- Ge Ge
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
| | - Jinsong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
| | - Jiabao Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
| | - Xuesong Zhou
- Guangzhou Honsea Industry Co., Ltd, Guangzhou, 510530, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
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13
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Wang Y, Li B, Guo Y, Liu C, Liu J, Tan B, Guo Z, Wang Z, Jiang L. Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates. ULTRASONICS SONOCHEMISTRY 2022; 87:106046. [PMID: 35636156 PMCID: PMC9149199 DOI: 10.1016/j.ultsonch.2022.106046] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 05/05/2022] [Accepted: 05/17/2022] [Indexed: 05/25/2023]
Abstract
Oxidative attack leads to the oxidative aggregation and structural and functional feature weakening of soybean protein. We aimed to investigate the impact of ultrasonic treatment (UT) with different intensities on the structure, emulsifying features and interfacial features of oxidized soybean protein aggregates (OSPI). The results showed that oxidative treatment could disrupt the native soy protein (SPI) structure by promoting the formation of oxidized aggregates with β1-sheet structures through hydrophobic interactions. These changes led to a decrease in the solubility, emulsification ability and interfacial activity of soybean protein. After low-power ultrasound (100 W, 200 W) treatment, the relative contents of β1-sheets, β2-sheets, random coils, and disulfide bonds of the OSPI increased while the surface hydrophobicity, absolute ζ-potential value and free sulfhydryl content decreased. Moreover, protein aggregates with larger particle sizes and poor solubility were formed. The emulsions prepared using the OSPI showed bridging flocculation and decreased protein adsorption and interfacial tension. After applying medium-power ultrasound (300 W, 400 W, and 500 W) treatments, the OSPI solubility increased and particle size decreased. The α-helix and β-turn contents, surface hydrophobicity and absolute ζ-potential value increased, the structure unfolded, and the disulfide bond content decreased. These changes improved the emulsification activity and emulsion state of the OSPI and increased the protein adsorption capacity and interfacial tension of the emulsion. However, after a high-power ultrasound (600 W) treatment, the OSPI showed a tendency to reaggregate, which had a certain negative effect on the emulsification activity and interfacial activity. The results showed that UT at an appropriate power could depolymerize OSPI and improve the emulsification and interfacial activity of soybean protein.
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Affiliation(s)
- Yichang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Bailiang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yanan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co., Ltd., Dezhou, Shandong, 253000, China; Kedong Yuwang Soybean Protein Food Co., Ltd., Qiqihaer, Heilongjiang, 161000, China.
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration, Beijing, 100037, China.
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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14
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Zhang J, Wang J, Li M, Guo S, Lv Y. Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content. Food Res Int 2022; 155:111115. [PMID: 35400406 DOI: 10.1016/j.foodres.2022.111115] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 03/05/2022] [Accepted: 03/08/2022] [Indexed: 11/17/2022]
Abstract
The effects of heat treatment on protein structure and in vitro digestibility in whole soybeans with different moisture content (10.68%, 29.70%, 46.29%, and 62.05% wet basis) were investigated. Scanning electronic microscopy presented that thermal treatment destroyed the subcellular structure of soybean seeds and resulted in formation of protein aggregates. When β-conglycinin (7S) was heat-denatured, the protein aggregates were maintained mainly by hydrogen bonds and hydrophobic interactions (non-covalent) for each moisture content. Also, the decrease of the protein solubility and increase of in vitro digestibility were observed. However, when glycinin (11S) was denatured in soybeans with 10.68% and 29.70% moisture content, the insoluble and indigestible protein aggregates with protein oxidation-induced crosslinking and high content of β-sheet were presented; in contrast, for 46.29% and 62.05% moisture content, mild protein oxidation, low content of β-sheet, non-covalent interactions and increased protein digestibility were shown. Non-covalent interactions were shown a positive correlation with gastrointestinal digestibility (r = 0.59, p < 0.05). Meanwhile, protein oxidation or β-sheet content was significantly negatively correlated with in vitro protein digestibility (r = -0.69 and -0.61, respectively, p < 0.05). Protein structure rather than solubility contributed to difference of in vitro digestibility. The optimum thermal conditions to obtain high-quality digestible protein in whole soybeans are 160 °C for 10.68%, 145 °C for 29.70%, 160 °C for 46.29% and 115 °C/140 °C for 62.05% moisture content.
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Affiliation(s)
- Jiayu Zhang
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Jing Wang
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Mengdi Li
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Shuntang Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ying Lv
- Beijing Laboratory for Food Quality and Safety Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
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15
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Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients. Foods 2022; 11:foods11060870. [PMID: 35327292 PMCID: PMC8955167 DOI: 10.3390/foods11060870] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 12/10/2022] Open
Abstract
Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant proteins, in addition to the wide range of processing steps and conditions, can have ambivalent effects on protein digestibility. The objective of this review is to assess the current knowledge on the effect of processing of plant protein-rich ingredients on their digestibility. We obtained data on various fractionation conditions and processing after fractionation, including enzymatic hydrolysis, alkaline treatment, heating, high pressure, fermentation, complexation, extrusion, gelation, as well as oxidation and interactions with starch or fibre. We provide an overview of the effect of some processing steps for protein-rich ingredients from different crops, such as soybean, yellow pea, and lentil, among others. Some studies explored the effect of processing on the presence of antinutritional factors. A certain degree, and type, of processing can improve protein digestibility, while more extensive processing can be detrimental. We argue that processing, protein bioavailability and the digestibility of plant-based foods must be addressed in combination to truly improve the sustainability of the current food system.
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16
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Pang XH, Yang Y, Bian X, Wang B, Ren LK, Liu LL, Yu DH, Yang J, Guo JC, Wang L, Zhang XM, Yu HS, Zhang N. Hemp ( Cannabis sativa L.) Seed Protein-EGCG Conjugates: Covalent Bonding and Functional Research. Foods 2021; 10:foods10071618. [PMID: 34359488 PMCID: PMC8304514 DOI: 10.3390/foods10071618] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/30/2021] [Accepted: 07/01/2021] [Indexed: 11/16/2022] Open
Abstract
In order to make HPI have a wide application prospect in the food industry, we used EGCG to modify HPI. In this study, we prepared different concentrations (1, 2, 3, 4, and 5 mM) of (-)-epigallocatechin gallate (EGCG) covalently linked to HPI and use methods such as particle size analysis, circular dichroism (CD), and three-dimensional fluorescence spectroscopy to study the changes in the structure and functional properties of HPI after being covalently combined with EGCG. The particle size data indicated that the covalent HPI-EGCG complex was larger than native HPI, and the particle size was mainly distributed at about 200 μm. CD and three-dimensional fluorescence spectroscopy analyses showed that the conformation of the protein was changed by conjugation with EGCG. The β-sheet content decreased from 82.79% to 66.67% after EGCG bound to the protein, and the hydrophobic groups inside the protein were exposed, which increased the hydrophobicity of the protein and changed its conformation. After HPI and 1 mM of EGCG were covalently bonded, the solubility and emulsifying properties of the covalent complex were improved compared with native HPI. These results indicated that HPI-EGCG conjugates can be added in some foods.
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Affiliation(s)
- Xin-Hui Pang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Bing Wang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Li-Kun Ren
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Lin-Lin Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - De-Hui Yu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Jing Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Jing-Chun Guo
- Heilongjiang Academy of Sciences, Harbin 150000, China; (J.-C.G.); (L.W.)
| | - Lei Wang
- Heilongjiang Academy of Sciences, Harbin 150000, China; (J.-C.G.); (L.W.)
| | - Xiu-Min Zhang
- Beijing Academy of Food Sciences, Beijing 100068, China;
| | - Han-Song Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
- Correspondence: (H.-S.Y.); (N.Z.)
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
- Correspondence: (H.-S.Y.); (N.Z.)
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17
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Hu J, Yuan L, An G, Zhang J, Zhao X, Liu Y, Shan J, Wang Z. Antigenic activity and epitope analysis of β-conglycinin hydrolyzed by pepsin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1396-1402. [PMID: 32835413 DOI: 10.1002/jsfa.10752] [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] [Received: 08/17/2019] [Revised: 07/21/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Soybean is among the 'big eight' allergenic foods, and β-conglycinin, the main antigenic protein of soybean, has high levels of antigenic activity. Why the antigenic activity of soybean β-conglycinin is not eliminated by enzymatic hydrolysis is not clear. In this study, changes in the molecular composition and antigenicity of β-conglycinin hydrolyzed by pepsin were analyzed and it was determined whether complete sequential epitopes exist in the resulting hydrolysates. The nature and antigenic activity of protein subunits obtained after β-conglycinin hydrolysis were also assessed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and competitive enzyme-linked immunosorbent assay, respectively. RESULTS The residual antigenic activity of β-conglycinin was 52%, α'- and α-subunits completely disappeared, the 49 kDa fraction partially disappeared, and peptides measuring 27 and 23 kDa were newly formed after 60 min of enzymatic hydrolysis. Prolonged enzymatic hydrolysis did not result in remarkable changes in these peptides; thus, the peptides show some resistance to enzymatic hydrolysis. The amino acid sequences of the peptide chains were analyzed by matrix-assisted laser desorption / ionization-time of flight mass spectrometry and aligned with the related sequences in the corresponding protein and antigen databases. Ten complete sequential epitopes were identified in the residual 49 kDa fraction, of these epitopes, two were from α-subunits and eight were from β-subunits. CONCLUSION The presence of complete sequential epitopes in hydrolysates obtained from the enzymatic hydrolysis of soybean is an important reason for the incomplete disappearance of the antigenic activity of β-conglycinin. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jinqiang Hu
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- International Joint Laboratory of Food Safety, Zhengzhou, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, China
| | - Luyang Yuan
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Guangjie An
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Junsong Zhang
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xuewei Zhao
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yang Liu
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Jinjin Shan
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Zhangcun Wang
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- International Joint Laboratory of Food Safety, Zhengzhou, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
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18
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Li F, Wu X, Wu W. Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2020.103158] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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19
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Soy protein isolate -(-)-epigallocatechin gallate conjugate: Covalent binding sites identification and IgE binding ability evaluation. Food Chem 2020; 333:127400. [PMID: 32673949 DOI: 10.1016/j.foodchem.2020.127400] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 06/03/2020] [Accepted: 06/19/2020] [Indexed: 12/18/2022]
Abstract
The conjugate prepared from (-)-epigallocatechin gallate (EGCG) and soy protein isolate (SPI) under alkaline and aerobic conditions was analyzed using a Nano-LC-Q-Orbitrap-MS/MS technique. The sulfhydryl and free amino groups of SPI were involved in covalent binding. Fifty-one peptides were conjugated with EGCG. Fifty-nine modified sites were identified, located on Cys, His, Arg, and Lys, respectively. It is the first time to confirm that each of the two phenolic rings of EGCG contained a reactive site that bound to an amino acid residue. The amino acid residue reactivity, amino acid sequence and composition affected the EGCG binding site in SPI. Lys and Arg residues are the most likely sites for modification, and modification appears to reduce IgE binding. This study is helpful to elucidate the pattern of covalent binding of polyphenols to proteins in food systems and provides a theoretical basis for the directional modification of soy proteins with polyphenols.
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20
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Li S, Li Z, Li X, Wang P, Yu X, Fu Q, Gao S. Effect of AAPH oxidation on digestion characteristics of seed watermelon (Citrullus lanatus var) kernels protein isolates. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.06.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Zhang S, Tian L, Yi J, Zhu Z, Decker EA, McClements DJ. Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106136] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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22
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Zhao J, Su G, Chen C, Sun X, Sun W, Zhao M. Physicochemical and Structural Characteristics of Soybean Protein Isolates Induced by Lipoxygenase-Catalyzed Linoleic Acid Oxidation during In Vitro Gastric Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12384-12392. [PMID: 33079529 DOI: 10.1021/acs.jafc.0c02098] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The effects of oxidation on the gastric digestion properties of soybean protein isolates (SPIs) in a model of lipoxygenase (LOX)-catalyzed linoleic acid (LA) oxidation system and the multiscale structural characterization of SPI hydrolysate were investigated. Results indicated that the feature of SPI hydrolysate is dependent upon the degree of oxidation. Pepsin hydrolysis caused a red shift in fluorescence intensity and a reduction in surface hydrophobicity and diminished the particle size of SPI hydrolysate during gastric digestion. Compared with the control, mild oxidation was beneficial to protein unfolding and gastric digestibility, as manifested by minimal molecular weight (MW) distribution >50 kDa (32.34%) and smaller peptide fragments under scanning electron microscopy. However, severe oxidation brought about 39.47% loss of free amino acids. It was interesting to find that glycinin was more vulnerable to pepsin hydrolysis after oxidation as compared to the native SPI. Overall, the moderately oxidized SPI appeared to be digested to a greater extent.
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Affiliation(s)
- Jie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Chong Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xixun Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
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23
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Tian L, Kejing Y, Zhang S, Yi J, Zhu Z, Decker EA, McClements DJ. Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins. Food Chem 2020; 343:128448. [PMID: 33158675 DOI: 10.1016/j.foodchem.2020.128448] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 10/14/2020] [Accepted: 10/18/2020] [Indexed: 01/12/2023]
Abstract
The ability of tea polyphenols (0, 0.01, 0.02 or 0.04 w/v %) to inhibit lipid and protein oxidation in walnut oil-in-water (O/W) emulsions was examined, as well as to alter their stability to aggregation and creaming. The lipid droplets in these emulsions were coated by whey proteins. The physical stability of the emulsions during storage (50 °C, 96 h) was improved by addition of 0.01% tea polyphenols, but reduced when higher levels were added. Low levels (0.01%) of tea polyphenols inhibited lipid oxidation (lipid hydroperoxide and 2-thiobarbituric acid-reactive substance formation) and protein oxidation (carbonyl and Schiff base formation, sulfhydryl and intrinsic fluorescence loss, and molecular weight changes). However, high levels (0.04%) of tea polyphenols were less effective at inhibiting lipid oxidation, and actually promoted protein oxidation. Tea polyphenols are natural antioxidants that can enhance the quality and shelf life of emulsified polyunsaturated lipids when used at an appropriate concentration.
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Affiliation(s)
- Li Tian
- College of Biology and Food Engineering, Anyang Institute of Technology, Huanghe Road, An yang, Henan 455000, PR China.
| | - Yang Kejing
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi'an, Shaanxi 710021, China.
| | - Shulin Zhang
- College of Biology and Food Engineering, Anyang Institute of Technology, Huanghe Road, An yang, Henan 455000, PR China.
| | - Jianhua Yi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi'an, Shaanxi 710021, China.
| | - Zhenbao Zhu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi'an, Shaanxi 710021, China.
| | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
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24
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Vandemoortele A, Babat P, Yakubu M, De Meulenaer B. Behavior of Malondialdehyde and Its Whey Protein Adducts during In Vitro Simulated Gastrointestinal Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11846-11854. [PMID: 32985186 DOI: 10.1021/acs.jafc.0c03947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The behavior of malondialdehyde and its whey protein adducts in aqueous buffer and fully hydrogenated coconut oil-in-water emulsions stabilized by Tween 20 or by whey protein was studied during in vitro gastrointestinal digestion. The malondialdehyde levels during in vitro digestion depended upon the kind of sample, the location of the whey protein, and the extent of adduct formation before digestion. During gastric digestion, degradation of acid-labile malondialdehyde-whey protein adducts as well as formation of new malondialdehyde adducts with hydrolyzed whey protein was suggested to occur, in addition to the earlier described equilibria with respect to the aldol self-condensation of malondialdehyde and its hydrolytic cleavage. After in vitro digestion, both malondialdehyde and its adducts were present in the digest with malondialdehyde recoveries varying between 55 and 86% depending upon the model system studied. To conclude, the reactivity of malondialdehyde toward (hydrolyzed) proteins does not stop at the point of ingestion.
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Affiliation(s)
- Angelique Vandemoortele
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Pinar Babat
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Mariam Yakubu
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Bruno De Meulenaer
- NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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25
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Zhao J, Wu J, Chen Y, Zhao M, Sun W. Gel Properties of Soy Protein Isolate Modified by Lipoxygenase-Catalyzed Linoleic Acid Oxidation and Their Influence on Pepsin Diffusion and In Vitro Gastric Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5691-5698. [PMID: 32348134 DOI: 10.1021/acs.jafc.0c00808] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The model of lipoxygenase-catalyzed linoleic acid (LA) oxidation was selected as representative of a lipid peroxidation system to investigate the effects of oxidative modification on soybean protein isolate (SPI) gel properties and in vitro gastric digestion. Fluorescence recovery after the photobleaching (FRAP) technique was applied to evaluate pepsin diffusion in the gel. The results showed that oxidative modification increased the gel hardness as well as brought about a compact and three-dimensional network structure, which consequently decreased the water mobility as manifest by lowering the relaxation time of T2b and T21 from 0.55 and 3.22 ms for the control to 0.32 and 2.42 ms for 7LA+LOX (addition of 7 mL of LA and LOX), respectively. It was interesting to note that pepsin diffusion was significant correlated (p < 0.05) with T2b and DH (degree of hydrolysis), indicating that water mobility might be a factor related to FITC-pepsin diffusion, which would ultimately influence the gel gastric digestion. Compared with native SPI, moderate oxidation can improve the digestibility of SPI gel by the summed effects of pepsin diffusion limitation, microstructure variation, and hydrolysis degree.
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Affiliation(s)
- Jie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Jihong Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yanni Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
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26
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Zhao J, Su G, Zhao M, Sun W. Physicochemical Changes and in Vitro Gastric Digestion of Modified Soybean Protein Induced by Lipoxygenase Catalyzed Linoleic Acid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13978-13985. [PMID: 31757126 DOI: 10.1021/acs.jafc.9b05843] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Protein oxidation results in structural modification which affects its digestion. The objective of this work was to investigate the influence of lipoxygenases (LOX) catalyzed linoleic acid (LA) oxidation on the structure and in vitro gastric digests of soybean protein isolate (SPI). Fluorescence recovery after photobleaching (FRAP) was used to evaluate the relationship between pepsin diffusion and gastric digestion. Results indicated that oxidation induced carbonyl formation and loss of free sulfhydryl. Increased surface hydrophobicity and zeta-potential verified the protein unfolding and thus resulted in a small particle size and low fluorescence intensity. Fourier transform infrared spectroscopy (FTIR) showed that oxidation caused the increases in β-sheets mostly at the expense of α-helix and random coils. Fluorescein isothiocyanate (FITC)-pepsin in SPI solution modified with 3 mL LA showed a faster diffusion rate with 80.51 μm2/s as well as a higher DH value of 9.11%, showing that pepsin diffusivity might play an important role in protein gastric digestion.
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Affiliation(s)
- Jie Zhao
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China
| | - Guowan Su
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510641 , China
| | - Mouming Zhao
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510641 , China
| | - Weizheng Sun
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510641 , China
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27
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Li F, Wu X, Wu W. Effects of malondialdehyde‐induced protein oxidation on the structural characteristics of rice protein. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14379] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fang Li
- College of Food Science and Engineering Central South University of Forestry and Technology 498 South Shaoshan Road Changsha Hunan 410004 China
- National Engineering Laboratory for Rice and By‐product Deep Processing 498 South Shaoshan Road Changsha Hunan 410004 China
| | - Xiao‐Juan Wu
- College of Food Science and Engineering Central South University of Forestry and Technology 498 South Shaoshan Road Changsha Hunan 410004 China
- National Engineering Laboratory for Rice and By‐product Deep Processing 498 South Shaoshan Road Changsha Hunan 410004 China
| | - Wei Wu
- College of Food Science and Engineering Central South University of Forestry and Technology 498 South Shaoshan Road Changsha Hunan 410004 China
- National Engineering Laboratory for Rice and By‐product Deep Processing 498 South Shaoshan Road Changsha Hunan 410004 China
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28
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Niu X, Wang X, Han Y, Lu C, Chen X, Wang T, Xu M, Zhu Q. Influence of malondialdehyde-induced modifications on physicochemical and digestibility characteristics of whey protein isolate. J Food Biochem 2019; 43:e13041. [PMID: 31502294 DOI: 10.1111/jfbc.13041] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 08/22/2019] [Accepted: 08/26/2019] [Indexed: 12/18/2022]
Abstract
Impacts of lipid oxidation product malondialdehyde (MDA) on the properties of whey protein isolate (WPI) were investigated in this study. The incorporation of MDA into WPI promoted the formation of protein carbonyls, with the significant loss of protein sulfhydryls, impaired intrinsic fluorescence, and increased protein surface hydrophobicity. The visualized band profiles revealed by gel electrophoresis and immunoblotting suggested that WPI's main components β-lactoglobulin and α-lactalbumin were the targets of MDA, and the derivatives of MDA were involved in protein cross-linking and aggregation at higher molecular weights. Abnormal protein aggregation was further confirmed by scanning electron microscopy analysis of the surface microstructure of MDA-modified WPI. Finally, in vitro digestibility assay indicated that the modification of MDA reduced WPI's susceptibility to digestive enzymes. The present study demonstrated that the contribution of MDA to protein modification in dairy products can be substantial in complex foodstuffs composed of lipids and proteins. PRACTICAL APPLICATIONS: The present work enhanced our knowledge on the remarkable susceptibility of dairy product WPI to lipid oxidation product MDA. With the trend of application of highly unsaturated fatty acids such as fish oil or alga oils as functional ingredients in dairy products, it is obvious that apart from monitoring lipid oxidation products, the resultant changes in dietary proteins deserve more attention. The food industry must be aware of the importance of appropriate preventive measures in minimizing the negative effects of lipid oxidation products on dairy products.
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Affiliation(s)
- Xiaoying Niu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Hangzhou, People's Republic of China
| | - Xiaoyan Wang
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Hangzhou, People's Republic of China
| | - Yating Han
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Hangzhou, People's Republic of China
| | - Cairu Lu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Hangzhou, People's Republic of China
| | - Xiaoqiao Chen
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Hangzhou, People's Republic of China
| | - Taoyan Wang
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Hangzhou, People's Republic of China
| | - Maojun Xu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Hangzhou, People's Republic of China
| | - Qin Zhu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Science, Hangzhou Normal University, Hangzhou, People's Republic of China
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29
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Duque-Estrada P, Berton-Carabin CC, Nieuwkoop M, Dekkers BL, Janssen AEM, van der Goot AJ. Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9591-9600. [PMID: 31414795 PMCID: PMC6716211 DOI: 10.1021/acs.jafc.9b02423] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 07/12/2019] [Accepted: 07/30/2019] [Indexed: 05/31/2023]
Abstract
Process conditions that are applied to make structured soy-protein-based food commonly include high temperatures. Those conditions can induce protein oxidation, leading to a decrease in their susceptibility to proteolysis by digestive enzymes. We aimed to investigate the effects of thermomechanical processing on oxidation and in vitro gastric digestion of commercial soy protein ingredients. Samples were sheared at 100 to 140 °C and characterized for acid uptake, carbonyl content, electrophoresis, and surface hydrophobicity. The enzymatic hydrolysis was determined in simulated gastric conditions. Protein ingredients were already oxidized and showed higher surface hydrophobicity and hydrolysis rate compared with those of the processed matrices. However, no clear correlation between the level of carbonyls and the hydrolysis rate was found. Therefore, we conclude that gastric digestion is mostly driven by the matrix structure and composition and the available contact area between the substrate and proteolytic enzymes.
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30
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Lin L, Jiao M, Zhao M, Sun W. In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation. Food Chem 2019; 280:154-163. [PMID: 30642482 DOI: 10.1016/j.foodchem.2018.12.067] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 12/06/2018] [Accepted: 12/13/2018] [Indexed: 10/27/2022]
Abstract
The aim of the present study was to enhance oxidative stability and bioaccessibility of β-conglycinin (7S) prepared from low denatured defatted soybean flours with residual lipids and high lipoxygenase (LOX) activity. The model system consisting of linoleic acid (LA), LOX and unheated 7S (UH-7S)/heated 7S (H-7S) or UH-7S-catechin/H-7S-catechin complex, and in vitro gastrointestinal (GI) digestion model were used to investigate the effect of complexation with catechin on protein oxidation and characterisation of GI digest. The interaction of UH-7S/H-7S with catechin dramatically inhibited LOX-catalyzed LA peroxidation-induced protein oxidation. The interaction also promoted the degree of proteolysis in GI digestion and intestinal absorption for oxidized UH-7S/H-7S, increasing the antioxidant activity of oxidized UH-7S/H-7S, bioaccessibility for catechin and release of di-/tripeptides with dipeptidyl peptidase-IV/angiotensin converting enzyme inhibitory effects or antioxidant activities during GI digestion. The complexation with catechin is a potential strategy to enhance the oxidative stability, GI digestibility and bioaccessibility of 7S.
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Affiliation(s)
- Lianzhu Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Ming Jiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
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31
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Valencia PL, Solis T, Rojas P, Ibañez F, Astudillo-Castro C, Pinto M, Almonacid S. Proteolytic susceptibility of food by-product proteins: An evaluation by means of a quantitative index. Process Biochem 2019. [DOI: 10.1016/j.procbio.2018.11.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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32
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Interaction of β-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion. Food Chem 2018; 268:315-323. [DOI: 10.1016/j.foodchem.2018.06.108] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2018] [Revised: 05/01/2018] [Accepted: 06/20/2018] [Indexed: 11/24/2022]
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33
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Jiao M, Zhao M, Lin L, Wang Y. Lonicera japonica
Thunb. extract improves the quality of cold-stored porcine patty through inhibition of lipid and myofibrillar protein oxidation. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13673] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ming Jiao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center; Guangzhou 510640 China
| | - Mouming Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center; Guangzhou 510640 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology & Business University; Beijing 100048 China
| | - Lianzhu Lin
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center; Guangzhou 510640 China
| | - Yong Wang
- College of Science and Engineering; Jinan University; Guangzhou 510632 China
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34
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The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels. FOOD BIOPHYS 2018; 13:124-138. [PMID: 29755300 PMCID: PMC5937947 DOI: 10.1007/s11483-018-9518-7] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Accepted: 02/19/2018] [Indexed: 12/27/2022]
Abstract
The objective of this study was to analyse the impact of the gel structure obtained by different heat-induced temperatures on the in vitro gastric digestibility at pH 2. To achieve this, gels were prepared from soy protein, pea protein, albumin from chicken egg white and whey protein isolate at varying temperatures (90, 120 and 140 °C) for 30 min. Gels were characterised prior to digestion via microstructure and SDS-PAGE analysis. Subsequently, the gastric digestion process was followed via the protein hydrolysis and HPSEC analysis up to 180 min. Peptides of different sizes (<5 kDa) were gradually formed during the digestion. Our results showed that gels induced at 140 °C were digested faster. The protein source and gelation temperature had great influence on the in vitro gastric protein digestibility.
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35
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Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates. Food Res Int 2018; 105:150-158. [DOI: 10.1016/j.foodres.2017.11.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2017] [Revised: 11/05/2017] [Accepted: 11/05/2017] [Indexed: 10/18/2022]
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36
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Berton-Carabin CC, Schröder A, Rovalino-Cordova A, Schroën K, Sagis L. Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600066] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Anja Schröder
- Food Process Engineering Group; Wageningen University; Wageningen The Netherlands
- Wageningen University; Physics and Physical Chemistry of Foods; Wageningen The Netherlands
| | - Ana Rovalino-Cordova
- Food Process Engineering Group; Wageningen University; Wageningen The Netherlands
- Wageningen University; Physics and Physical Chemistry of Foods; Wageningen The Netherlands
| | - Karin Schroën
- Food Process Engineering Group; Wageningen University; Wageningen The Netherlands
| | - Leonard Sagis
- Wageningen University; Physics and Physical Chemistry of Foods; Wageningen The Netherlands
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37
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Patil SS, Brennan MA, Mason SL, Brennan CS. The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack. Foods 2016; 5:foods5020026. [PMID: 28231121 PMCID: PMC5302351 DOI: 10.3390/foods5020026] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 03/31/2016] [Accepted: 04/01/2016] [Indexed: 12/05/2022] Open
Abstract
Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15%) during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%–1.5% w/w, and the extrusion technique increased the protein digestibility by 37%–62% w/v. The product developed by extrusion was found to be low in fat and moisture content.
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Affiliation(s)
- Swapnil S Patil
- Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand.
| | - Margaret A Brennan
- Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand.
| | - Susan L Mason
- Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand.
| | - Charles S Brennan
- Centre for food Research and innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury 7647, New Zealand.
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38
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Chen N, Lin L, Sun W, Zhao M. Stable and pH-sensitive protein nanogels made by self-assembly of heat denatured soy protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9553-61. [PMID: 25180907 DOI: 10.1021/jf502572d] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
In this study, we examined the possibility of preparing stable soy protein nanogels by simply heating homogeneous soy protein dispersion. The protein nanogels formed were characterized by z-average hydrodynamic diameter, polydispersity index, turbidity, ζ-potential, morphology, and their stability to pH and ionic strength change. Soy protein dispersion (1% w/v) was homogeneous around pH 5.9 where it had the lowest polydispersity index (∼0.1). Stable and spherical nanogels were formed by heating soy protein dispersion at pH 5.9 under 95 °C. They sustained constantly low polydispersity index (∼0.1) in the investigated pH range of 6.06-7.0 and 2.6-3.0. The nanogels were pH-sensitive and would swell with pH change. They were stable at 0-200 mM NaCl concentration. Denaturation of soy glycinin was the prerequisite for the formation of stable nanogels. Soy protein nanogels had a core-shell structure with basic polypeptides and β subunits interacting together as the hydrophobic core; and acid polypeptides, α', and α subunits locating outside the core as hydrophilic shell. The inner structure of soy protein nanogels was mainly stabilized by disulfide bonds cross-linked network and hydrophobic interaction. Soy protein nanogels made in this study would be useful as functional ingredients in biotechnological, pharmaceutical, and food industries.
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Affiliation(s)
- Nannan Chen
- College of Light Industry and Food Sciences, and ‡State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou 510640, China
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