1
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Guo Y, Ming Y, Sun K, Dong X, Nakamura Y, Dong X, Qi H. Polyphenol oxidase mediates (-)-epigallocatechin gallate to inhibit endogenous cathepsin activity in Apostichopus japonicus. Food Chem 2024; 449:139166. [PMID: 38604025 DOI: 10.1016/j.foodchem.2024.139166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 04/13/2024]
Abstract
Apostichopus japonicus (A. japonicus) has rich nutritional value and is an important economic crop. Due to its rich endogenous enzyme system, fresh A. japonicus is prone to autolysis during market circulation and storage, resulting in economic losses. In order to alleviate this phenomenon, we investigated the effect of polyphenol oxidase (PPO) mediated (-)-epigallocatechin gallate (EGCG) on the activity and structure of endogenous cathepsin series protein (CEP) from A. japonicus. Research on cathepsin activity showed that PPO mediated EGCG could significantly reduce enzyme activity, resulting in a decrease in enzymatic reaction rate. SDS-PAGE and scanning electron microscopy results showed that PPO mediates EGCG could induce CEP aggregation to form protein aggregates. Various spectral results indicated that EGCG caused changes in the structure of CEP. Meanwhile, the conjugates formed by PPO mediated EGCG had lower thermal stability. In conclusion, PPO mediated EGCG was an effective method to inhibit the endogenous enzyme activity.
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Affiliation(s)
- Yicheng Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu Ming
- SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Kailing Sun
- SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiufang Dong
- School of Public Health, Dali University, Dali 671000, China
| | - Yoshimasa Nakamura
- Graduate School of Environmental, Life, Natural Science and Technology, Okayama University, Okayama, Japan
| | - Xiuping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hang Qi
- SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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2
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Zhao J, Yuan H, Chen Y, Fang X, Li Y, Yao H, Li W. Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms. Int J Biol Macromol 2024; 267:131157. [PMID: 38552684 DOI: 10.1016/j.ijbiomac.2024.131157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 03/21/2024] [Accepted: 03/25/2024] [Indexed: 04/22/2024]
Abstract
This study aimed to investigate the impact of different pre-heating temperatures (ranging from 40 °C to 80 °C) on the interactions between soy protein isolate (SPI) and catechin to effectively control catechin encapsulation efficiency and optimize the emulsifying properties of soy protein isolate. Results showed that optimal heat treatment at 70 °C improved catechin encapsulation efficiency up to 93.71 ± 0.14 %, along with the highest solubility, enhanced emulsification activity index and improved thermal stability of the protein. Multiple spectroscopic techniques revealed that increasing pretreatment temperature (from 40 °C to 70 °C) altered the secondary structures of SPI, resulting in a more stable unfolded structure for the composite system with a significant increase in α-helical structures and a decrease in random coil and β-sheet structures. Moreover, optimal heat treatment also leads to an augmentation of free sulfhydryl groups within complex as well as exposure of more internal chromophore amino acids on molecular surface. Size-exclusion high-performance liquid chromatography and SDS-PAGE analysis indicated that the band intensity of newly formed high-molecular-weight soluble macromolecules (>180 kDa) increased as the pre-heating temperature rose. Furthermore, fluorescence spectroscopy and molecular docking analysis suggest that hydrophobic and covalent interactions were involved in complex formation, which intensified with increasing temperature.
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Affiliation(s)
- Juyang Zhao
- Postdoctoral Programme of Meteria Medical Institute, Harbin University of Commerce, Harbin 150028, China; College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China.
| | - Huiping Yuan
- School of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou, Henan 450064, China
| | - Yiyu Chen
- College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Xuwei Fang
- College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Yuqi Li
- College of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Hengzhe Yao
- Culinary Arts Department, Qingdao Vocational and Technical College of Hotel Management, Qingdao, Shandong 266100, China
| | - Wenlan Li
- Postdoctoral Programme of Meteria Medical Institute, Harbin University of Commerce, Harbin 150028, China.
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3
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Huang M, Xu Y, Chen X, Xu L, Bai Y, Xu X, Zeng X. Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan. Int J Biol Macromol 2024; 257:128557. [PMID: 38056743 DOI: 10.1016/j.ijbiomac.2023.128557] [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: 07/29/2023] [Revised: 11/13/2023] [Accepted: 11/30/2023] [Indexed: 12/08/2023]
Abstract
Water-soluble muscle protein with enhanced functionalities has attracted great interest for low-salt food design. Electrostatic interactions of chitosan (CS) with myofibrillar proteins (MP) in water-aqueous solution at acidic pHs (4.0-6.5) were investigated, and how pH regulated complex formation, microstructures, conformation changes, and emulsifying capacity was systematically explored. At pH 4.0-4.5, MP and CS were positively charged and displayed a co-soluble system, exhibiting small particles and high solubility. When the pH increased to near the isoelectric point (pI) of MP (pH 5.0-6.0), electrostatic interactions largely inhibited the aggregation of MP by forming smaller particle complexes. The flexible structures and improved amphiphilic properties promoted protein absorption at the oil-water interface, further improving the emulsion stability. When the pH increased to 6.5, large aggregates were formed causing poor functionalities. This study could provide great insights to further exploit meat-protein-based low-salt functional foods in novel food design.
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Affiliation(s)
- Mingyuan Huang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yujuan Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, PR China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Lina Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yun Bai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xianming Zeng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development; National Center of Meat Quality and Safety Control; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and technology; Nanjing Agricultural University, Nanjing 210095, PR China
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4
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Feng Q, Zhang J, Luo S, Huang Y, Peng Z, Wang G. Synthesis, biological evaluation and action mechanism of 7H-[1,2,4] triazolo [3,4-b] [1,3,4] thiadiazine-phenylhydrazone derivatives as α-glucosidase inhibitors. Eur J Med Chem 2023; 262:115920. [PMID: 37939444 DOI: 10.1016/j.ejmech.2023.115920] [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: 07/25/2023] [Revised: 09/07/2023] [Accepted: 10/12/2023] [Indexed: 11/10/2023]
Abstract
In our work, several 7H-[1,2,4]triazolo[3,4-b][1,3,4]thiadiazine-phenylhydrazone derivatives as α-glucosidase inhibitors (α-GIs) were synthesized and characterized by 1H NMR, 13C NMR, and HRMS spectrum. Then, their bio-activity against the α-glucosidase (α-Glu) was further evaluated. Among them, almost all compounds displayed better bio-activity with IC50 from 31.23 ± 0.89 to 213.50 ± 4.19 μM than acarbose (IC50 = 700.20 ± 10.55 μM). In particular, compound 5o showed the best potency to inhibit α-Glu in a mixed manner. Moreover, the action mechanisms of 5o were further clarified including fluorescence quenching, circular dichroism spectra, three-dimensional fluorescence spectra, molecular docking, etc. All mechanism studies revealed that 5o could arouse the changed secondary structure of α-Glu to hinder enzyme catalytic activity. It was observed from an in vivo study that 5o of 20 mg/kg could significantly decrease by 24.45 % postprandial blood glucose in mice vs. the control. Meanwhile, 5o had low drug-drug interaction potential and was likely to be an orally active compound. Moreover, 5o was observed to be no obvious cytotoxicity to HEK-293 cells. In summary, compound 5o exhibited one potential to be further applied as an antidiabetic drug.
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Affiliation(s)
- Qianqian Feng
- Clinical Trails Center, The Affiliated Hospital of Guizhou Medical University, Guiyang, China; State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang, China
| | - Jinfeng Zhang
- Clinical Trails Center, The Affiliated Hospital of Guizhou Medical University, Guiyang, China; State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang, China
| | - Shuang Luo
- Clinical Trails Center, The Affiliated Hospital of Guizhou Medical University, Guiyang, China; State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang, China
| | - Yong Huang
- Engineering Research Center for the Development and Application of Ethnic Medicine and TCM (Ministry of Education), Guizhou Medical University, Guiyang, China
| | - Zhiyun Peng
- Clinical Trails Center, The Affiliated Hospital of Guizhou Medical University, Guiyang, China.
| | - Guangcheng Wang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang, China.
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5
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Cao Y, Zang Z, Zhang L, Han G, Yu Q, Han L. Hydroxypropyl methyl cellulose/soybean protein isolate nanoparticles incorporated broccoli leaf polyphenol to effectively improve the stability of Pickering emulsions. Int J Biol Macromol 2023; 250:126269. [PMID: 37567542 DOI: 10.1016/j.ijbiomac.2023.126269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 07/22/2023] [Accepted: 08/08/2023] [Indexed: 08/13/2023]
Abstract
This study prepared SPI-Pol-HPMC (SPH) nanoparticles from soybean protein isolate (SPI), hydroxypropyl methyl cellulose (HPMC), and broccoli leaf polyphenol (Pol) and used them as a stabilizer for the Pickering emulsion. The SPH (2:1) nanoparticles have the best ability to encapsulate broccoli leaf polyphenols, with uniform particle size distribution, and a more dense and stable structure. The chemical and hydrogen bonding forces between the SPH nanoparticle components were enhanced. Additionally, the 1.5 % SPH nanoparticle-stabilized emulsions exhibited good physical stability, manifesting as small particle droplets with good rheological properties and uniform dispersion. The volume fraction of the emulsified phase of the 1.5 % SPH nanoparticle-stabilized emulsions was the greatest after 21 days of storage. Interestingly, SPH nanoparticles also improved the oxidative stability of the emulsions, as evidenced through their lower peroxide values and thiobarbituric acid active substances. The aforementioned results suggest that SPH nanoparticles may be used as food-grade emulsifiers that stabilize emulsions and inhibit their lipid oxidation.
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Affiliation(s)
- Yinjuan Cao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Zhixuan Zang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Guangxing Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China; Shandong Lvrun Food Co. Ltd, Linyi, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
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6
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Wang T, Yi K, Li Y, Wang H, Fan Z, Jin H, Xu J. Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions. Molecules 2023; 28:molecules28073078. [PMID: 37049843 PMCID: PMC10095910 DOI: 10.3390/molecules28073078] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/26/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Soy protein isolate (SPI), including β-conglycinin (7S) and glycinin (11S), generally have low solubility under weakly acidic conditions due to the pH closed to their isoelectric points (pIs), which has limited their application in acidic emulsions. Changing protein pI through modification by esterification could be a feasible way to solve this problem. This study aimed to obtain stable nano-emulsion with antibacterial properties under weakly acidic conditions by changing the pI of soy protein emulsifiers. Herein, the esterified soy protein isolate (MSPI), esterified β-conglycinin (M7S), and esterified glycinin (M11S) proteins were prepared. Then, pI, turbidimetric titration, Fourier transform infrared (FTIR) spectra, intrinsic fluorescence spectra, and emulsifying capacity of esterified protein were discussed. The droplet size, the ζ-potential, the stability, and the antibacterial properties of the esterified protein nano-emulsion were analyzed. The results revealed that the esterified proteins MSPI, M7S, and M11S had pIs, which were measured by ζ-potentials, as pH 10.4, 10.3, and 9.0, respectively, as compared to native proteins. All esterified-protein nano-emulsion samples showed a small mean particle size and good stability under weakly acidic conditions (pH 5.0), which was near the original pI of the soy protein. Moreover, the antibacterial experiments showed that the esterified protein-based nano-emulsion had an inhibitory effect on bacteria at pH 5.0.
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Affiliation(s)
- Tingyu Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China;
| | - Kehan Yi
- National Research Center of Soybean Engineering and Technology, Harbin 150028, China; (K.Y.)
| | - Yang Li
- National Research Center of Soybean Engineering and Technology, Harbin 150028, China; (K.Y.)
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Zhijun Fan
- Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi 154007, China;
| | - Hua Jin
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China;
- Correspondence: (H.J.); (J.X.)
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China;
- Correspondence: (H.J.); (J.X.)
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7
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He Y, Yeo IKX, Guo C, Kai Y, Lu Y, Yang H. Elucidating the inhibitory mechanism on polyphenol oxidase from mushroom and melanosis formation by slightly acid electrolysed water. Food Chem 2023; 404:134580. [DOI: 10.1016/j.foodchem.2022.134580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 09/13/2022] [Accepted: 10/08/2022] [Indexed: 11/06/2022]
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8
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Zeng Q, Liu Y, Sun J, Jin Y. Providing New Insights on the Molecular Properties and Thermal Stability of Ovotransferrin and Lactoferrin. Foods 2023; 12:foods12030532. [PMID: 36766060 PMCID: PMC9914018 DOI: 10.3390/foods12030532] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 01/21/2023] [Accepted: 01/23/2023] [Indexed: 01/27/2023] Open
Abstract
Ovotransferrin (OVT) is a multi-functional protein showing over 50% homology with Bovine lactoferrin (BLF) and human lactoferrin (HLF), which have the potential to be a substitute for lactoferrin (LF) due to the limited production of LF. To explore the substitutability of OVT, the molecular properties and thermal stability of OVT, BLF and HLF were characterized because these properties will affect the processing quality and biological activities of protein products when exposed to different processing conditions (e.g., temperature, pH, ion strength). The results showed that although obviously different isoelectric point (5.31, 9.12 and 8.75 for OVT, BLF and HLF, respectively), particle size distribution and hydrophobicity were found, they exhibited good dispersity because of high potential value. They showed an endothermic peak at 80.64 °C, 65.71 °C and 90.01 °C, respectively, and the denaturation temperature varied at different pH and ionic strength. OVT and BLF were more susceptible to heating at pH 5.0 as reflected by the decline of denaturation temperature (21.78 °C shift for OVT and 5.81 °C shift for BLF), while HLF could remain stable. Compared with BLF, OVT showed higher secondary structure stability at pH 7.0 and 9.0 with heating. For example, the α-helix content of OVT changed from 20.35% to 15.4% at pH 7.0 after heating, while that of BLF changed from 20.05% to 6.65%. The increase on fluorescence intensity and redshifts on the maximum wavelength after heating indicated the changes of tertiary structure of them. The turbidity measurements showed that the thermal aggregation degree of OVT was lower than BLF and HLF at pH 7.0 (30.98%, 59.53% and 35.66%, respectively) and pH 9.0 (4.83%, 12.80% and 39.87%, respectively). This work demonstrated the similar molecular properties and comparable thermal stability of OVT to BLF and HLF, which can offer a useful reference for the substitute of LF by OVT.
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Affiliation(s)
- Qi Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yaping Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Jing Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Science, Wuhan 430072, China
| | - Yongguo Jin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence:
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9
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Liu Q, Li Y, Zhou Y, Jiang L, Lyu Q, Liu G, Wang X, Chen X, Chen L. Zein-whey protein isolate-carboxymethyl cellulose complex as carrier of apigenin via pH-driven method: Fabrication, characterization, stability, and in vitro release property. Food Chem 2022; 387:132926. [DOI: 10.1016/j.foodchem.2022.132926] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 11/04/2022]
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10
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Hao L, Sun J, Pei M, Zhang G, Li C, Li C, Ma X, He S, Liu L. Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein. Food Chem 2022; 383:132623. [PMID: 35413763 DOI: 10.1016/j.foodchem.2022.132623] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 03/01/2022] [Accepted: 03/01/2022] [Indexed: 11/15/2022]
Abstract
This study investigated the effects of the non-covalent interaction of pea protein isolate (PPI) with epigallocatechin-3-gallate (EGCG), chlorogenic acid (CA) and resveratrol (RES) on the structural and functional properties of proteins. The conformational changes of the protein structure with EGCG, CA and RES were analyzed using fourier transform infrared spectroscopy. Polyphenols strongly quenched the intrinsic fluorescence of PPI mainly through static quenching. The main interaction force was hydrogen bonding and van der Waals forces for PPI-EGCG, the main interaction force of PPI-CA complex was electrostatic interaction, while RES and PPI were bound by hydrophobic interaction. Free sulfhydryl groups and surface hydrophobicity significantly decreased in PPI after binding with phenolic compounds. The presence of EGCG, CA and RES enhanced the emulsification, foaming and in vitro digestibility of PPI. These results illustrate the potential applications of PPI-polyphenol complexes in food formulations.
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Affiliation(s)
- Linlin Hao
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Jinwei Sun
- Institute of Science and Technology Newhopedairy Co., Ltd, Chengdu 610011, China
| | - Mengqi Pei
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Guofang Zhang
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, China.
| | - Chun Li
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Research Institute, Harbin 150028, China
| | - Chunmei Li
- Heilongjiang Green Food Research Institute, Harbin 150028, China
| | - Xinkai Ma
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Sixuan He
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Libo Liu
- Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin 150030, China.
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11
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Hu J, Xu R, Hu J, Deng W. Dual stabilization of Pickering emulsion with epigallocatechin gallate loaded mesoporous silica nanoparticles. Food Chem 2022; 396:133675. [PMID: 35843003 DOI: 10.1016/j.foodchem.2022.133675] [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: 10/19/2021] [Revised: 06/13/2022] [Accepted: 07/08/2022] [Indexed: 11/17/2022]
Abstract
Oxidation in food emulsions remains challenging to keep food quality and shelf-life. In this paper, a dual stabilization to both oil phase and antioxidant in Pickering emulsion is presented. Mesoporous silica nanospheres (MSN) were prepared to incorporate epigallocatechin gallate (EGCG), a typical plant-based antioxidant. EGCG loaded MSN were used to emulsify Litsea cubeba essential oil, a model oil, with olfactory investigation of the chemical stability. The emulsions improved the physical and chemical stabilization. The emulsions were uniformly stable with various parameters with one-month observation. Olfactory evaluation and GC-MS-O investigation reveal that the odors and odorous compounds of essential oil were well preserved in Pickering emulsions and much better than those in conventional emulsion with Tween 80. EGCG loaded MSN Pickering emulsion efficiently protect essential oil from oxidation. EGCG was also well retained in Pickering emulsion. This strategy could inspire new designs for food functional Pickering emulsions with efficient protective effect.
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Affiliation(s)
- Jing Hu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, PR China.
| | - Ruoyi Xu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, PR China
| | - Jing Hu
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, 201418 Shanghai, PR China
| | - Weijun Deng
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, 201418 Shanghai, PR China.
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12
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Li M, Li X, McClements DJ, Shi M, Shang Q, Liu X, Liu F. Physicochemical and functional properties of lactoferrin-hyaluronic acid complexes: Effect of non-covalent and covalent interactions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112121] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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13
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Yang Y, Wang Q, Tang Y, Lei L, Zhao J, Zhang Y, Li L, Wang Q, Ming J. Effects of ionic strength and (−)-epigallocatechin gallate on physicochemical characteristics of soybean 11S and 7S proteins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106836] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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14
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Yang W, Qu X, Deng C, Dai L, Zhou H, Xu G, Li B, Yulia N, Liu C. Heat sensitive protein-heat stable protein interaction: Synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin. Food Res Int 2021; 142:110179. [DOI: 10.1016/j.foodres.2021.110179] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 01/20/2021] [Accepted: 01/24/2021] [Indexed: 11/15/2022]
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15
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Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia ( Oreoschromis niloticus) Fillets. Polymers (Basel) 2020; 12:polym12123019. [PMID: 33348654 PMCID: PMC7766342 DOI: 10.3390/polym12123019] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 12/13/2020] [Accepted: 12/14/2020] [Indexed: 12/12/2022] Open
Abstract
Edible coatings are safe, legal, and sensory acceptable for food applications and they can be incorporated as natural additives due to their antimicrobial activity, thickening capacity, nutrient content, and bioactive agents for protecting seafood from physical, chemical, and microbiological damage that affects its shelf-life. This study aimed to evaluate the effect of the guar gum bioactive coating with thyme oil on the quality of tilapia fish fillets for 15 days of storage at 4 °C, as a means to extend shelf-life. pH, moisture, ash, fat, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), microbiological, and sensory examinations were investigated, and the results were analyzed by analysis of variance. The treatments were control (uncoated, UC), GGC (coated with guar gum, GGC), and guar gum combined with thyme oil (GGCTH). Tilapia fillets were stored at 4 °C, the safe temperature for refrigerated storage for 15 days. GGCTH had a slower increase of pH after 15 days of storage in comparison with GGC and UC (p < 0.05). GGC and GGCTH resulted in lower and lowest lightness (L*; p < 0.05) values, lower and lowest redness (a*; p < 0.01) values, and greater and greatest yellowness (b*; p < 0.05) values compared to UC, respectively. UC reduced shear force at 5 (0.37 kgf), 10 (0.32 kgf), and 15 (0.30 kgf) days post-storage in comparison with GGC (0.43, 0.43, and 0.43 kgf) and GGCTH (0.43, 0.44, and 0.44 kgf), respectively. There was less (p < 0.05) deterioration, as well as differences in textural and sensorial variables between uncoated and coated fish fillets. The microbiological analyses demonstrated that there was greater microbial growth in the uncoated fillets than in the coated ones. It was concluded that this bioactive coating with thyme oil retards microbial colonization of fish and reduces degradability of quality variables, therefore, it is a reliable and effective alternative to extend the shelf-life of tilapia fillets.
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Zhang L, Sun J, Qi Y, Song Y, Yang Z, Li Z, Liu L, Wang P, Xu X, Zhou G. Forming nanoconjugates or inducing macroaggregates, curcumin dose effect on myosin assembling revealed by molecular dynamics simulation. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125415] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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17
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Wang TX, Li XX, Chen L, Li L, Janaswamy S. Carriers Based on Zein-Dextran Sulfate Sodium Binary Complex for the Sustained Delivery of Quercetin. Front Chem 2020; 8:662. [PMID: 33195002 PMCID: PMC7555997 DOI: 10.3389/fchem.2020.00662] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 06/26/2020] [Indexed: 12/19/2022] Open
Abstract
Herein, a self-assembly formulation of Zein and dextran sulfate sodium (DSS) binary complex has been developed for the quercetin (Que) delivery. The prepared particles display a smooth sphere in the range of 180 ~ 250 nm. The addition of DSS shields the Trp residues of Zein that were located on the hydrophilic exterior and in-turn reduces the surface hydrophobicity of the nanoparticles. The presence of DSS, indeed, increases the encapsulation efficiency of Que from the initial 45.9 in the Zein to 72.6% in the Zein/DSS binary complex. A significant reduction of Que diffusion in the simulated intestinal conditions has been observed with the addition of DSS on the nanoparticles, which also improves Que bioavailability. The release mechanism of Que-loaded Zein/DSS composites is in accordance with the Higuchi model (Q = 0.0913t0.5+0.1652, R2 = 0.953). Overall, nanoparticles based on Zein-DSS complexes stand out as an attractive carrier system of quercetin and the outcome could be extended to several bioactive compounds.
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Affiliation(s)
- Tian-Xing Wang
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiao-Xi Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lin Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD, United States
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Yang Y, Wang Q, Lei L, Li F, Zhao J, Zhang Y, Li L, Wang Q, Ming J. Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106010] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Zhang Q, Cheng Z, Wang Y, Fu L. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Crit Rev Food Sci Nutr 2020; 61:3589-3615. [DOI: 10.1080/10408398.2020.1803199] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Qiaozhi Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Zhouzhou Cheng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
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Yang W, Deng C, Xu L, Jin W, Zeng J, Li B, Gao Y. Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms. Food Res Int 2020; 132:109111. [DOI: 10.1016/j.foodres.2020.109111] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/06/2019] [Accepted: 02/18/2020] [Indexed: 01/19/2023]
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21
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Chang K, Liu J, Jiang W, Zhang R, Zhang T, Liu B. Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior. Food Res Int 2020; 136:109311. [PMID: 32846520 DOI: 10.1016/j.foodres.2020.109311] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/06/2020] [Accepted: 05/11/2020] [Indexed: 12/21/2022]
Abstract
Egg white was known for its excellent foaming properties, and some reports had studied the effect of polyphenol such as green tea on the foaming properties. However, ovalbumin, as the most abundant component of egg white protein, few literatures have reported the effects of polyphenols on its structure and foam property. In this study, ferulic acid (FA) was selected to explore the influence of polyphenol on the structure and foaming properties of ovalbumin (OVA). Results showed that hydrophobic interaction and hydrogen chemical bonds were the main driving force. FA could induce a significant decrease of free-SH content (12.76-3.72 μmol/g), a slight decline of surface hydrophobicity (716.39-577.65). Meanwhile, combined with the results of fluorescence spectroscopy and circular dichroism spectroscopy, we conclude that FA changed the structures and molecular flexibility of OVA. The increase of particle size and absolute zeta-potential showed there was a little aggregation between OVA molecules, proved FA could act as a cross-linker between OVA proteins. This behavior makes the adjacent films more firm and stable, therefore improved the foaming properties. This study suggested that FA could be a potential foaming agent to modify the foaming properties of OVA in the foam-related food industry.
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Affiliation(s)
- Kefei Chang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Wei Jiang
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ruixue Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Boqun Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
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22
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Jiang B, Wang X, Wang L, Wu S, Li D, Liu C, Feng Z. Fabrication and Characterization of a Microemulsion Stabilized by Integrated Phosvitin and Gallic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5437-5447. [PMID: 32320610 DOI: 10.1021/acs.jafc.0c00945] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The purpose of this work was to conjugate phosvitin (Pv) with gallic acid (GA) to explore a new emulsifier that had both good emulsifying properties and antioxidant activity. The Pv-GA complex was prepared at a GA concentration of 1.5 mg/mL with pH 9.0. The Pv-GA complex obtained was identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and characterized with infrared, ultraviolet, and fluorescence spectra. The emulsifying activity and stability of the Pv-GA complex were slightly improved, and antioxidant activities was significantly enhanced. Furthermore, the Pv-GA complex was used to load conjugated linoleic acid (CLA) for microemulsion preparation. Results showed that the Pv-GA complex could increase the viscosity and lipid antioxidant capacity of Pv-GA/CLA microemulsion. The Pv-GA/CLA microemulsion had remarkable emulsifying activity, emulsifying stability, pH, and thermal stability and poor salt stability.
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Affiliation(s)
- Bin Jiang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Xiaojing Wang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Linlin Wang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Shuang Wu
- Heilongjiang Eco-meteorology Center, Harbin, Heilongjiang 150030, People's Republic of China
| | - Dongmei Li
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Chunhong Liu
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
| | - Zhibiao Feng
- Department of Applied Chemistry, Northeast Agricultural University, Harbin, Heilongjiang 150030, People's Republic of China
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Influence of thermal treatment on physical, structural characteristics and stability of lactoferrin, EGCG and high methoxylated pectin aggregates. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109221] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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24
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Xiong K, Zhou L, Wang J, Ma A, Fang D, Xiong L, Sun Q. Construction of food-grade pH-sensitive nanoparticles for delivering functional food ingredients. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.019] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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25
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Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability. Polymers (Basel) 2019; 11:polym11091464. [PMID: 31500246 PMCID: PMC6780338 DOI: 10.3390/polym11091464] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 08/29/2019] [Accepted: 09/05/2019] [Indexed: 12/13/2022] Open
Abstract
To develop a novel emulsifier with an antioxidant capacity, a phosvitin-gallic acid (Pv–GA) complex was prepared via a free-radical method. This emulsifier characterizes some key technologies. Changes in the molecular weight of the Pv–GA complex were analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE) and the matrix-assisted laser desorption/ionization time of light mass spectrometry (MALDI-TOF-MS). Fourier transform infrared spectroscopy (FTIR) indicated that C=O, C–N and N–H groups were also likely to be involved in the formation of the complex. A redshift was obtained in the fluorescence spectrogram, thereby proving that the covalent combination of Pv and GA was a free radical-forming complex. The results indicated that Pv and GA were successfully conjugated. Meanwhile, the secondary structure of Pv showed significant changes after conjugation with GA. The antioxidant activity and emulsifying properties of the Pv–GA complex were studied. The antioxidant activity of the Pv–GA complex proved to be much higher than that of the Pv, via assays of the scavenging activities of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and because of their ability to reduce power. The emulsification activity of the Pv–GA complex was also slightly higher than that of Pv. To function with the most demanding antioxidant and emulsification activities, the optimum conjugation condition was Pv (5 mg/mL) conjugated 1.5 mg/mL GA. Furthermore, the mechanism of Pv–GA conjugation was studied. This study indicated that GA could quench the inner fluorescence of Pv, and this quenching was static. There was a strong interaction between GA and Pv, which was not obviously affected by the temperature. Furthermore, several binding sites were close to 1, indicating that there was an independent class of binding sites on Pv for GA at different temperatures. The conjugation reaction was a spontaneous reaction, and the interaction forces of GA and Pv were hydrogen bonds and van der Waals force.
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26
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Ren C, Xiong W, Li J, Li B. Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.053] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Chen S, Han Y, Wang Y, Yang X, Sun C, Mao L, Gao Y. Zein-hyaluronic acid binary complex as a delivery vehicle of quercetagetin: Fabrication, structural characterization, physicochemical stability and in vitro release property. Food Chem 2018; 276:322-332. [PMID: 30409601 DOI: 10.1016/j.foodchem.2018.10.034] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 10/03/2018] [Accepted: 10/07/2018] [Indexed: 01/21/2023]
Abstract
The antisolvent coprecipitation method was utilized for fabricating the zein and hyaluronic acid complex at different mass ratios (100:5, 100:10, 100:15, 100:20, 100:25 and 100:30). Results showed that negatively charged zein-hyaluronic acid complex with small size (181.5 nm) was formed through the driving force of electrostatic attraction, followed by hydrogen bonding and hydrophobic effects. The incorporation of hyaluronic acid led to conformational change of zein, and improved its physical and thermal stability. Native hyaluronic acid showed a three-dimensional network structure, while zein-hyaluronic acid binary complex exhibited two different microstructures, including nanoparticles (zein: hyaluronic acid, above 100:20) and particle-filled-microgel (zein: hyaluronic acid, below 100:20). In addition, zein-hyaluronic acid complex was designed as a new delivery vehicle to anti- thermal degradation and control release of quercetagetin. These findings indicated that zein-hyaluronic acid complex would be a useful and promising delivery vehicle for embedding and protecting bioactive compounds.
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Affiliation(s)
- Shuai Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Yahong Han
- College of Engineering, China Agricultural University, 100083, China
| | - Yingqi Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Xi Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Cuixia Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China.
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Chen S, Han Y, Sun C, Dai L, Yang S, Wei Y, Mao L, Yuan F, Gao Y. Effect of molecular weight of hyaluronan on zein-based nanoparticles: Fabrication, structural characterization and delivery of curcumin. Carbohydr Polym 2018; 201:599-607. [PMID: 30241858 DOI: 10.1016/j.carbpol.2018.08.116] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 08/16/2018] [Accepted: 08/27/2018] [Indexed: 01/03/2023]
Abstract
Zein and hyaluronan with different molecular weights (hyaluronic acid, HA and sodium hyaluronate, SHA: 100, 1000, and 2000 kDa) were used to fabricate the zein-hyaluronan (ZH) nanoparticles by the antisolvent coprecipitation method. With increasing molecular weight of hyaluronan, the particle size, zeta-potential, and turbidity were gradually increased. Zeta-potential and Fourier transform infrared spectroscopy (FTIR) results indicated that electrostatic attraction was the dominant driving force, followed by hydrogen bonding and hydrophobic effects. Circular dichroism and fluorescence spectroscopy results revealed that the secondary structure was changed in zein after its combination with hyaluronan. The uniform spherical zein-HA (100 kDa) nanoparticles (size, 186.4 nm) was designed as a new delivery vehicle for curcumin with the high encapsulation efficiency (95.03%) and loading capacity (3.66%), and curcumin exhibited a better stability of anti- light degradation, and control release in simulate gastrointestinal digestion. This work would have a contribution to the development of novel delivery systems.
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Affiliation(s)
- Shuai Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Yahong Han
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Cuixia Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Lei Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Shufang Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Yang Wei
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Fang Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 100083, China.
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Xie Y, Zhu X, Li Y, Wang C. Analysis of the pH-Dependent Fe(III) Ion Chelating Activity of Anthocyanin Extracted from Black Soybean [Glycine max (L.) Merr.] Coats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1131-1139. [PMID: 29333856 DOI: 10.1021/acs.jafc.7b04719] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The Fe(III) chelating activity of anthocyanin extracted from black soybean coats was investigated at pH 3.0, 5.0, 6.5, 7.0, and 7.4 with fluorescence spectroscopy and microscale thermophoresis (MST). Cyanidin-3-glucoside (C3G) was determined to be 98% of the total anthocyanin by high-performance liquid chromatography. The binding affinity (Ka) exhibited significant pH-dependent behavior: Ka was 9.7167 × 104, 1.0837 × 104, 1.4284 × 104, 5.4550 × 104, and 3.0269 × 104 M-1 at pH 3.0, 5.0, 6.5, 7.0, and 7.4, respectively (p < 0.05). The MST data showed that ΔG < 0 and ΔH < 0, demonstrating that chelation is spontaneous and exothermic. Because both ΔH and ΔS < 0, the chelation involves hydrogen bonds and/or van der Waals forces for pH 3.0, 5.0, and 6.5. Electrostatic interactions contributed to chelation at pH 7.0 and 7.4 with ΔH < 0 and ΔS > 0. With the formation of chelates, C3G improved the solubility of Fe(III) at pH 6.5, 7.0, and 7.4 to enhance the ferric ion bioavailability, except for aggregation observed at pH 5.0.
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Affiliation(s)
- Yanli Xie
- School of Food Science and Technology, Henan University of Technology , Zhengzhou, Henan 450001, People's Republic of China
| | - Xiaolu Zhu
- School of Food Science and Technology, Henan University of Technology , Zhengzhou, Henan 450001, People's Republic of China
| | - Yuan Li
- School of Food Science and Technology, Henan University of Technology , Zhengzhou, Henan 450001, People's Republic of China
| | - Chen Wang
- School of Food Science and Technology, Henan University of Technology , Zhengzhou, Henan 450001, People's Republic of China
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30
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Chen S, Xu C, Mao L, Liu F, Sun C, Dai L, Gao Y. Fabrication and characterization of binary composite nanoparticles between zein and shellac by anti-solvent co-precipitation. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2017.11.003] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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31
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Li X, Li M, Liu J, Ji N, Liang C, Sun Q, Xiong L. Preparation of Hollow Biopolymer Nanospheres Employing Starch Nanoparticle Templates for Enhancement of Phenolic Acid Antioxidant Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3868-3882. [PMID: 28467839 DOI: 10.1021/acs.jafc.7b01172] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Phenolic acids have been extensively studied because of their bioactive properties and disease prevention and control capacities. However, undesired odors and taste, low aqueous solubility, and thermal and ultraviolet (UV) light instability severely restrict their application. The aim of this work was to evaluate the enhancement in antioxidative activities of phenolic acids in hollow nanospheres and their stability in terms of their antioxidative activities under harsh conditions. For the first time, we have successfully fabricated hollow short linear glucan (SLG)@gum arabic (GA) nanospheres and hollow in situ SLG/GA hybrid nanospheres by removing the sacrificial starch nanoparticle templates through α-amylase treatment and Ostwald ripening. These two hollow nanospheres had a huge cavity area for the encapsulation of phenolic acids, and their loading capacities were >20%. Furthermore, they can be used as nanoreactors to immobilize phenolic acids, enhance their antioxidative activities, and improve their stability when exposed to high salt concentrations, UV light, or heat treatments.
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Affiliation(s)
- Xiaojing Li
- College of Food Science and Engineering, Qingdao Agricultural University , Qingdao, Shandong Province 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University , Qingdao, Shandong Province 266109, China
| | - Jing Liu
- Central Laboratory, Qingdao Agricultural University , Qingdao, Shandong Province 266109, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University , Qingdao, Shandong Province 266109, China
| | - Caifeng Liang
- College of Food Science and Engineering, Qingdao Agricultural University , Qingdao, Shandong Province 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University , Qingdao, Shandong Province 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University , Qingdao, Shandong Province 266109, China
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Hu B, Liu X, Zhang C, Zeng X. Food macromolecule based nanodelivery systems for enhancing the bioavailability of polyphenols. J Food Drug Anal 2016; 25:3-15. [PMID: 28911541 PMCID: PMC9333428 DOI: 10.1016/j.jfda.2016.11.004] [Citation(s) in RCA: 138] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 11/08/2016] [Accepted: 11/09/2016] [Indexed: 12/29/2022] Open
Abstract
Diet polyphenols—primarily categorized into flavonoids (e.g., flavonols, flavones, flavan-3-ols, anthocyanidins, flavanones, and isoflavones) and nonflavonoids (with major subclasses of stilbenes and phenolic acids)—are reported to have health-promoting effects, such as antioxidant, antiinflammatory, anticarcinoma, antimicrobial, antiviral, and cardioprotective properties. However, their applications in functional foods or medicine are limited because of their inefficient systemic delivery and poor oral bioavailability. Epigallocatechin-3-gallate, curcumin, and resveratrol are the well-known representatives of the bioactive diet polyphenols but with poor bioavailability. Food macromolecule based nanoparticles have been fabricated using reassembled proteins, crosslinked polysaccharides, protein–polysaccharide conjugates (complexes), as well as emulsified lipid via safe procedures that could be applied in food. The human gastrointestinal digestion tract is the first place where the food grade macromolecule nanoparticles exert their effects on improving the bioavailability of diet polyphenols, via enhancing their solubility, preventing their degradation in the intestinal environment, elevating the permeation in small intestine, and even increasing their contents in the bloodstream. We contend that the stability and structure behaviors of nanocarriers in the gastrointestinal tract environment and the effects of nanoencapsulation on the metabolism of polyphenols warrant more focused attention in further studies.
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Affiliation(s)
- Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Corresponding authors: College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, China. E-mail addresses: (B. Hu), (X. Zeng)
| | - Xixia Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002,
China
| | - Chunlan Zhang
- College of Life Science, Tarim University, Xinjiang 843300,
China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095,
China
- Corresponding authors: College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, China. E-mail addresses: (B. Hu), (X. Zeng)
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Liu C, Ge S, Yang J, Xu Y, Zhao M, Xiong L, Sun Q. Adsorption mechanism of polyphenols onto starch nanoparticles and enhanced antioxidant activity under adverse conditions. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.036] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Abd El-Salam MH, El-Shibiny S. Natural biopolymers as nanocarriers for bioactive ingredients used in food industries. ENCAPSULATIONS 2016:793-829. [DOI: 10.1016/b978-0-12-804307-3.00019-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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Nanostructured delivery systems in food: latest developments and potential future directions. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.06.010] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Yang W, Xu C, Liu F, Sun C, Yuan F, Gao Y. Fabrication mechanism and structural characteristics of the ternary aggregates by lactoferrin, pectin, and (-)-epigallocatechin gallate using multispectroscopic methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5046-5054. [PMID: 25955032 DOI: 10.1021/acs.jafc.5b01592] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The ternary aggregates were fabricated by lactoferrin (LF), pectin (high methylated pectin (HMP)/low methylated pectin (LMP)), and (-)-epigallocatechin gallate (EGCG) through three different fabrication methods at pH 5.0. The turbidity, particle size, and ζ-potential of ternary aggregates were influenced by the types of pectin, the concentration of EGCG, and fabrication methods. The fluorescence intensity of LF decreased with an increase in EGCG concentration for all ternary aggregates. Far-UV circular dichroism results indicated that EGCG could alter the secondary structure of LF with an increase in the proportion of β-sheet structure at the cost of unordered coil structure. According to near-UV circular dichroism results, EGCG could also modulate the tertiary structure of LF at the presence of pectin. In addition, EGCG could increase the viscoelasticity of the ternary aggregates with HMP, leading to better stability of the ternary aggregates. An opposite result was observed for the ternary aggregates with LMP. These findings should provide an insight into the fabrication mechanism and applications of ternary aggregates formed by protein, polysaccharide, and polyphenol in the food, pharmaceutical, and cosmetic industries.
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