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Zhang Y, Lin X, Wang Y, Ye W, Lin Y, Zhang Y, Zhang K, Zhao K, Guo H. The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38961829 DOI: 10.1080/10408398.2024.2373386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/05/2024]
Abstract
During the application of Whey proteins (WPs), they often have complex interactions with saccharides (Ss), another important biopolymer in food substrate. The texture and sensory qualities of foods containing WPs and Ss are largely influenced by the interactions of WPs-Ss. Moreover, the combination of WPs and Ss is possible to produce many excellent functional properties including emulsifying properties and thermal stability. However, the interactions between WPs-Ss are complex and susceptible to some processing conditions. In addition, with different interaction ways, they can be applied in different fields. Therefore, the non-covalent interaction mechanisms between WPs-Ss are firstly summarized in detail, including electrostatic interaction, hydrogen bond, hydrophobic interaction, van der Waals force. Furthermore, the existence modes of WPs-Ss are introduced, including complex coacervates, soluble complexes, segregation, and co-solubility. The covalent interactions of WPs-Ss in food applications are often formed by Maillard reaction (dry or wet heat reaction) and occasionally through enzyme induction. Then, two common influencing factors, pH and temperature, on non-covalent/covalent bonds are introduced. Finally, the applications of WPs-Ss complexes and conjugations in improving WP stability, delivery system, and emulsification are described. This review can improve our understanding of the interactions between WPs-Ss and further promote their wider application.
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Affiliation(s)
- Yafei Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoya Lin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Wenhui Ye
- Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
| | - Yingying Lin
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
- Food Laboratory of Zhongyuan, Luohe, China
| | - Yuning Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Kai Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Kaixuan Zhao
- Collage of Food Science and Technology, Hebei Agricultural University, Hebei, China
| | - Huiyuan Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
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2
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Dai Y, Li H, Liu X, Wu Q, Ping Y, Chen Z, Zhao B. Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein. Int J Biol Macromol 2024; 257:128591. [PMID: 38052287 DOI: 10.1016/j.ijbiomac.2023.128591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 11/27/2023] [Accepted: 12/01/2023] [Indexed: 12/07/2023]
Abstract
In this work, the modified gluten was prepared by enzymolysis combined with Maillard reaction (MEG), and its functional and structural properties were investigated. The result showed that the maximum foamability of MEG was 19.58 m2/g, the foam stability was increased by 1.8 times compared with gluten, and the solubility and degree of graft were increased to 44.4 % and 28.1 % at 100 °C, whereas the content of sulfhydryl group decreased to 0.81 μmol/g. The scavenging ability on ABTS+radical and DPPH radical of MEG was positively correlated with reaction temperature, and the maximum values were 86.57 % and 71.71 % at 140 °C, respectively. Furthermore, the fluorescence quenching effect of tryptophan and tyrosine residues was enhanced, while the fluorescence intensity decreased with the temperature increase. Scanning electron microscopy revealed that the surface of enzymatically hydrolyzed-gluten became smooth and the cross section became straightened, while MEG turned smaller and irregular approaching a circular structure. FT-IR spectroscopy showed that enzymatic hydrolysis promoted the occurrence of more carbonyl ammonia reactions and the formation of precursors of advanced glycosylation end products. These results provide a feasible method for improving the structure and functional properties of gluten protein.
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Affiliation(s)
- Ya Dai
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou, China.
| | - Xinhui Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Qingfeng Wu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yali Ping
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zhenzhen Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Beibei Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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3
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Site-selective modification of exendin 4 with variable molecular weight dextrans by oxime-ligation chemistry for improving type 2 diabetic treatment. Carbohydr Polym 2020; 249:116864. [DOI: 10.1016/j.carbpol.2020.116864] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 07/22/2020] [Accepted: 07/30/2020] [Indexed: 12/15/2022]
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4
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Khan ZA, Park S. An Electrochemical Chip to Monitor In Vitro Glycation of Proteins and Screening of Antiglycation Potential of Drugs. Pharmaceutics 2020; 12:E1011. [PMID: 33113943 PMCID: PMC7690698 DOI: 10.3390/pharmaceutics12111011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Accepted: 10/20/2020] [Indexed: 11/16/2022] Open
Abstract
Hyperglycemia and the production of advanced glycation end products (AGEs) are the primary factors for the development of chronic complications in diabetes. The level of protein glycation is proportional to the glucose concentration and represents mean glycemia. In this study, we present an electrochemical chip-based method for in vitro glycation monitoring and the efficacy evaluation of an antiglycation compound. An electrochemical chip consisting of five microchambers and embedded microelectrodes was designed for parallel measurements of capacitance signals from multiple solutions at different concentrations. The feasibility of glycation monitoring was then investigated by measuring the capacitance signal at 0.13 MHz with bovine serum albumin and gelatin samples in the presence of various glucose concentrations over 28 days. A significant change in the capacitance due to protein glycation was observed through measurements conducted within 30 s and 21 days of incubation. Finally, we demonstrated that the chip-based capacitance measurement can be utilized for the selection of an antiglycation compound by supplementing the protein solution and hyperglycemic concentration of glucose with an inhibitory concentration of the standard antiglycation agent aspirin. The lack of a significant change in the capacitance over 28 days proved that aspirin is capable of inhibiting protein glycation. Thus, a strong relationship exists between glycation and capacitance, suggesting the application of an electrochemical chip for evaluating glycation and novel antiglycation agents.
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Affiliation(s)
| | - Seungkyung Park
- School of Mechanical Engineering, Korea University of Technology and Education, Cheonan, Chunggnam 31253, Korea;
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5
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Huang S, He J, Cao L, Lin H, Zhang W, Zhong Q. Improved Physicochemical Properties of Curcumin-Loaded Solid Lipid Nanoparticles Stabilized by Sodium Caseinate-Lactose Maillard Conjugate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7072-7081. [PMID: 32511914 DOI: 10.1021/acs.jafc.0c01171] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To improve the water solubility, antioxidant activity, and chemical stability of curcumin, solid lipid nanoparticles (SLNs) were fabricated using equal masses of propylene glycol monopalmitate and glyceryl monostearate as the lipid matrix and sodium caseinate-lactose (NaCas-Lac) Maillard conjugate as the emulsifier. The entrapment efficiency was more than 90% when curcumin was 2.5% and 5.0% of lipid mass, and the SLNs were stable during 30-day storage. SLNs stabilized by NaCas-Lac showed better physicochemical properties than those prepared with NaCas, including higher sphericity and homogeneity; higher entrapment efficiency; better stability against pH, ionic strength, and simulated gastrointestinal digestions; and more controlled release. SLNs also greatly enhanced the antioxidant activity of encapsulated curcumin and the retention of curcumin during storage. Therefore, the present SLNs may find applications to deliver lipophilic compounds in functional foods and beverages.
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Affiliation(s)
- Shuangshuang Huang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Junbo He
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lei Cao
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hong Lin
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Weinong Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qixin Zhong
- Department of Food Science, The University of Tennessee, Knoxville, Tennessee 37996, United States
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6
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Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.011] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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7
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Nathiya D, Gurunathan K, Wilson J. Size controllable, pH triggered reduction of bovine serum albumin and its adsorption behavior with SnO2/SnS2 quantum dots for biosensing application. Talanta 2020; 210:120671. [DOI: 10.1016/j.talanta.2019.120671] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2019] [Revised: 12/06/2019] [Accepted: 12/22/2019] [Indexed: 01/17/2023]
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8
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Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105308] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Steiner BM, Shukla V, McClements DJ, Li YO, Sancho-Madriz M, Davidov-Pardo G. Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates. J Food Sci 2019; 84:2421-2431. [PMID: 31404478 DOI: 10.1111/1750-3841.14751] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/15/2019] [Accepted: 06/29/2019] [Indexed: 11/28/2022]
Abstract
Lutein is incorporated into foods as a natural yellow pigment and nutraceutical. The introduction of lutein into many foods and beverages, however, is problematic because of its strong hydrophobicity and poor chemical stability. In this research, lutein-loaded nanoemulsions were prepared to overcome this problem. Casein-dextran Maillard conjugates or physical complexes were utilized as emulsifiers, while either medium chain triglycerides (MCT) or grape seed oil (GSO) were used as carrier oils. The impact of resveratrol addition on nanoemulsion stability was also examined. The influence of storage temperature, pH, and CaCl2 concentration on the chemical and physical stability of the nanoemulsions was measured. The casein-dextran conjugates were highly effective at improving the physical resistance of the nanoemulsions to environmental stresses, but had a detrimental effect on their color stability. Conversely, nanoemulsions prepared from casein-dextran physical complexes were unstable around the protein's isoelectric point (pH 4.6), as well as upon addition of CaCl2 . Incorporation of resveratrol and GSO into the nanoemulsions decreased lutein degradation and color fading at all temperatures. This study shows that casein-dextran conjugates are highly effective at improving the physical stability of lutein-loaded nanoemulsions, while resveratrol and GSO are effective at improving their chemical stability. PRACTICAL APPLICATION: Lutein can be used by the food industry to create "clean label" and functional food products. The major challenges in incorporating lutein in foods are its poor chemical stability and its high hydrophobicity, which makes it difficult to incorporate. Emulsion-based delivery systems assembled from natural ingredients may address these challenges. In this study, the impact of Maillard conjugates fabricated from caseinate and dextran, as well as resveratrol addition, on the formation and stability of lutein-enriched nanoemulsions was determined. The information obtained from this study will help the formulation of more effective functional foods and beverage products.
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Affiliation(s)
- Benjamin M Steiner
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | - Viral Shukla
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | | | - Yao Olive Li
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | - Martin Sancho-Madriz
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
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10
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Cao XY, Liu D, Bi RC, He YL, He Y, Liu JL. The protective effects of a novel polysaccharide from Lentinus edodes mycelia on islet β (INS-1) cells damaged by glucose and its transportation mechanism with human serum albumin. Int J Biol Macromol 2019; 134:344-353. [DOI: 10.1016/j.ijbiomac.2019.05.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2019] [Revised: 05/05/2019] [Accepted: 05/05/2019] [Indexed: 12/13/2022]
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11
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Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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12
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Dong XB, Liu Y, Feng X, Shi D, Bian YB, Ibrahim SA, Huang W. Purification and Characterization of a Cadmium-Binding Protein from Lentinula edodes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1261-1268. [PMID: 30623660 DOI: 10.1021/acs.jafc.8b05924] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Many organisms possess the ability to produce metal-binding proteins to absorb cadmium. Metallothioneins, an important family of cysteine-rich metal-binding proteins, have been isolated and well characterized. However, Lentinula edodes may have a different type of cadmium-binding protein that contains fewer cysteine residues. In the present study, we purified a cadmium-binding protein from L. edodes (LECBP) by gel filtration and anion exchange chromatography and then identified LECBP by LC-MS/MS. We found LECBP to be a novel cadmium-binding protein, which contained 220 amino acid residues but no cysteine residue. LECBP had a high binding affinity for Cd(II) with a Kd value of 97.3 μM. The percentages of α-helix, β-sheet, β-turn, and random coil in LECBP were 15.7%, 39.4%, 8.0%, and 37.1%, respectively. In addition, high temperatures and an acidic environment influenced the conformation of LECBP. Our results will thus provide a new perspective to understand the mechanism of cadmium accumulation in L. edodes.
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Affiliation(s)
| | | | - Xi Feng
- Department of Nutrition, Food Science and Packaging , California State University , San Jose , California 95192 , United States
| | - Defang Shi
- Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology , Hubei Academy of Agricultural Sciences , Wuhan , Hubei 430064 , China
| | | | - Salam A Ibrahim
- Department of Family and Consumer Sciences , North Carolina A&T State University , 171 Carver Hall , Greensboro , North Carolina 27411 , United States
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13
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Wang Y, Wang Y, Luo Q, Zhang H, Cao J. Molecular characterization of the effects of Ganoderma Lucidum polysaccharides on the structure and activity of bovine serum albumin. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 206:538-546. [PMID: 30179797 DOI: 10.1016/j.saa.2018.08.051] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Revised: 08/22/2018] [Accepted: 08/26/2018] [Indexed: 06/08/2023]
Abstract
The investigation about polysaccharides-protein system is attributed to numerous very important applications for pharmaceutical, food, chemical and other industries. In the present work, multi-spectral methods and molecular docking were used to analyze the molecular interactions of polysaccharides from Ganoderma Lucidum (GLP) with bovine serum albumin (BSA). The nonenzymatic glucosylation, fibrillation, thermal stability, and structure information of GLP-BSA system were also studied. The results showed that the formation of GLP-BSA complex by mainly hydrogen-bonding forces resulted in the conformational changes of protein. GLP acted as a stabilizer to increase the thermal stability of BSA solution having a novel and more stable conformational state during the thermal denaturation process. 8-anilino-1-naphthalenesulfonic acid (ANS) fluorescence spectral results suggested that there exist some intermediate state which has low binding ability with ANS in the presence of GLP. The presence of GLP caused a decrease in the formation of beta sheet structures with a lower rate. The fluorescence spectra of BSA glycosylated by GLP confirmed the formation of covalent bonds between BSA and GLP through the Maillard reaction which was also confirmed by using thermogravimetric (TGA) and Fourier transform infrared (FTIR) analysis. In addition, BSA still maintains the esterase-like good activity in the presence of GLP. These results provide a basis for screening the molecular interactions of polysaccharides with protein from the perspective of important food active ingredients.
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Affiliation(s)
- Yanqing Wang
- Jiangsu Key Laboratory for Bioresources of Saline Soils, Yancheng Teachers University, Yancheng City, Jiangsu Province 224002, People's Republic of China; Institute of Environmental Toxicology and Environmental Ecology, Yancheng Teachers University, Yancheng City, Jiangsu Province 224051, People's Republic of China.
| | - Ying Wang
- Institute of Environmental Toxicology and Environmental Ecology, Yancheng Teachers University, Yancheng City, Jiangsu Province 224051, People's Republic of China
| | - Qiang Luo
- Institute of Environmental Toxicology and Environmental Ecology, Yancheng Teachers University, Yancheng City, Jiangsu Province 224051, People's Republic of China
| | - Hongmei Zhang
- Jiangsu Key Laboratory for Bioresources of Saline Soils, Yancheng Teachers University, Yancheng City, Jiangsu Province 224002, People's Republic of China; Institute of Environmental Toxicology and Environmental Ecology, Yancheng Teachers University, Yancheng City, Jiangsu Province 224051, People's Republic of China.
| | - Jian Cao
- Institute of Environmental Toxicology and Environmental Ecology, Yancheng Teachers University, Yancheng City, Jiangsu Province 224051, People's Republic of China.
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14
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Zhang Q, Li L, Lan Q, Li M, Wu D, Chen H, Liu Y, Lin D, Qin W, Zhang Z, Liu J, Yang W. Protein glycosylation: a promising way to modify the functional properties and extend the application in food system. Crit Rev Food Sci Nutr 2018; 59:2506-2533. [DOI: 10.1080/10408398.2018.1507995] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
| | - Lin Li
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Qiuyu Lan
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Meili Li
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Jiang Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
- Institute of Ecological Agriculture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
- College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan, China
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15
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Yi J, Liu Y, Zhang Y, Gao L. Fabrication of Resveratrol-Loaded Whey Protein-Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9481-9489. [PMID: 30125505 DOI: 10.1021/acs.jafc.8b02973] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The effects of resveratrol (RES)-loaded whey protein isolate (WPI)-dextran nanocomplex on the physicochemical stability of β-carotene (BC) emulsions were evaluated. WPI-dextran was prepared by Maillard-based glycation and confirmed with gel electrophoresis and OPA assay. WPI-RES and WPI-dextran-RES nanoparticles were prepared with a simple nanocomplexation protocol. Fluorescence spectra indicated that hydrophobic interaction was the main driving force for the WPI-dextran-RES nanocomplex. Spherical and uniformly dispersed structures as well as nanoscale Z-average size (<100 nm) were confirmed for WPI-RES and WPI-dextran-RES nanocomplex with DLS and TEM. The Z-average diameter of emulsions with WPI-dextran conjugate was remarkably lower than that with WPI. Environmental stress (ionic strength, heat, and pH) and storage stability were pronouncedly improved. The chemical stability of BC with WPI-dextran-RES and WPI-RES was also remarkably enhanced when exposed to UV light and thermal treatment. The advantages of the WPI-dextran-RES colloidal complex may provide a better alternative to effectively protect and deliver hydrophobic nutraceuticals.
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Affiliation(s)
- Jiang Yi
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering , Shenzhen University , Shenzhen , Guangdong 518060 , China
| | - Yuexiang Liu
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering , Shenzhen University , Shenzhen , Guangdong 518060 , China
| | - Yuzhu Zhang
- Western Regional Research Center, ARS , USDA , Albany , California 94710 , United States
| | - Luyu Gao
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering , Shenzhen University , Shenzhen , Guangdong 518060 , China
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16
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Improved stability and controlled release of lutein-loaded micelles based on glycosylated casein via Maillard reaction. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.03.035] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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17
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Behavior of bovine serum albumin in the presence of locust bean gum. Int J Biol Macromol 2018; 111:1-10. [DOI: 10.1016/j.ijbiomac.2017.12.139] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 12/23/2017] [Accepted: 12/25/2017] [Indexed: 12/16/2022]
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18
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Liu J, Xing X, Jing H. Differentiation of glycated residue numbers on heat-induced structural changes of bovine serum albumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2168-2175. [PMID: 28960315 DOI: 10.1002/jsfa.8701] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 08/29/2017] [Accepted: 09/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Glycation is an approach in dealing with heat-induced protein aggregation. The relationship between degree of glycation and heat-induced structural changes is still unclear. The present work investigates the effect of different numbers and sites of glycated residues on heat-induced structural changes of bovine serum albumin (BSA). Glycation of BSA was carried out with xylose (Xyl) and galactose (Gal) by Maillard reaction. Glycated residues in BSA were identified by liquid chromatography-tandem mass spectrometry, and heat-induced protein structural changes were characterized by fluorescence emission and synchronous fluorescence spectra, 8-anilino-1-naphthalenesulfonic acid fluorescence, Fourier transform infrared (FTIR) and circular dichroism (CD) spectra. RESULTS The numbers of glycated residues were 2 and 13 when BSA was glycated by Gal (BSA - Gal) and Xyl (BSA - Xyl), respectively. There were shifts of maximum wavelengths and decreases in fluorescence intensities for both intrinsic and extrinsic fluorescences; shifts of FTIR amide I, III, and A bands; and decrease or increase of CD band intensities, α-helix and β-sheet percentages when BSA was heated. Glycation with Gal or Xyl restrained in similar degrees those changes, including fluorescence wavelengths, amide I band, CD band intensities, and α-helix and β-sheet percentages. CONCLUSION Xyl glycated more residues than Gal, while their effects were similar in restraining heat-induced BSA structural changes. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jianlei Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, PR China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Xiaojuan Xing
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Hao Jing
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, PR China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
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Physicochemical Properties of Bovine Serum Albumin-Glucose and Bovine Serum Albumin-Mannose Conjugates Prepared by Pulsed Electric Fields Treatment. Molecules 2018; 23:molecules23030570. [PMID: 29510477 PMCID: PMC6017466 DOI: 10.3390/molecules23030570] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 02/22/2018] [Accepted: 02/28/2018] [Indexed: 01/20/2023] Open
Abstract
The pulsed electric fields (PEF) treatment is a novel method for obtaining glycated proteins by way of a Maillard reaction between proteins and polysaccharides but its effect on the preparation of protein–monosaccharide conjugate has not been explored. This study aimed to prepare bovine serum albumin (BSA)–glucose and BSA–mannose conjugates using PEF in pH 10.0 at an intensity of 10 or 20 kV/cm, frequency of 1 kHz, pulse width of 20 μs and 73.5 pulses. The conjugates were evaluated for physicochemical properties. The results indicated that PEF not only promoted Maillard reaction between BSA and glucose or mannose but also alleviated the undesirable browning. PEF treatment favored the increased surface hydrophobicity and emulsifying activity in BSA but reduced surface hydrophobicity and foaming stability and improved foaming capacity in BSA–glucose and BSA–mannose conjugates. These findings provided useful considerations in the application of PEF treatment as a potential method to prepare BSA–monosaccharide conjugates by Maillard reaction.
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20
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Malarkani K, Sarkar I, Selvam S. Denaturation studies on bovine serum albumin-bile salt system: Bile salt stabilizes bovine serum albumin through hydrophobicity. J Pharm Anal 2018; 8:27-36. [PMID: 29568665 PMCID: PMC5859114 DOI: 10.1016/j.jpha.2017.06.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2016] [Revised: 06/14/2017] [Accepted: 06/21/2017] [Indexed: 11/25/2022] Open
Abstract
Protein denaturation is under intensive research, since it leads to neurological disorders of severe consequences. Avoiding denaturation and stabilizing the proteins in their native state is of great importance, especially when proteins are used as drug molecules or vaccines. It is preferred to add pharmaceutical excipients in protein formulations to avoid denaturation and thereby stabilize them. The present study aimed at using bile salts (BSs), a group of well-known drug delivery systems, for stabilization of proteins. Bovine serum albumin (BSA) was taken as the model protein, whose association with two BSs, namely sodium cholate (NaC) and sodium deoxycholate (NaDC), was studied. Denaturation studies on the pre-formed BSA-BS systems were carried out under chemical and physical denaturation conditions. Urea was used as the chemical denaturant and BSA-BS systems were subjected to various temperature conditions to understand the thermal (physical) denaturation. With the denaturation conditions prescribed here, the data obtained is informative on the association of BSA-BS systems to be hydrophobic and this effect of hydrophobicity plays an important role in stabilizing the serum albumin in its native state under both chemical and thermal denaturation.
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Affiliation(s)
| | - Ivy Sarkar
- Department of Chemistry, Indian Institute of Technology Madras, Chennai 600036, India
| | - Susithra Selvam
- Department of Chemistry, Vel Tech University, Avadi, Chennai 600062, India
- Department of Chemistry, PSG College of Technology, Peelamedu, Coimbatore 641004, India
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21
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Liu J, Tu ZC, Zhang L, Wang H, Sha XM, Shao YH. Influence of Ultrasonication Prior to Glycation on the Physicochemical Properties of Bovine Serum Albumin–galactose Conjugates. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.35] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jun Liu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
| | - Zong-cai Tu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
- State Key Laboratory of Food Science and Technology, Nanchang University
| | - Lu Zhang
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University
| | - Xiao-mei Sha
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
| | - Yan-hong Shao
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University
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22
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Fabrication of curcumin-loaded bovine serum albumin (BSA)-dextran nanoparticles and the cellular antioxidant activity. Food Chem 2018; 239:1210-1218. [DOI: 10.1016/j.foodchem.2017.07.075] [Citation(s) in RCA: 93] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 06/20/2017] [Accepted: 07/17/2017] [Indexed: 11/18/2022]
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23
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Liu J, Tu Z, Wang H, Zhang L, Sha X, Shao Y. Comparative Studies on Physicochemical Properties of Bovine Serum Albumin–Glucose and Galactose Conjugates Formed by Glycation Combined with Ultrasonic Pretreatment. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0160] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe effects of ultrasonication on the physicochemical properties of bovine serum albumin (BSA)–glucose and the galactose conjugates formed by glycation was investigated. Fourier transform ion cyclotron resonance mass spectra analysis showed that the conjugates had a higher molecular weight than the native and ultrasonicated BSA. Ultrasonicated BSA had significantly higher emulsifying and foaming properties than native BSA. The browning intensity, surface hydrophobicity, emulsifying property and foaming capacity of the conjugates were substantially improved while the free amino groups, intrinsic fluorescence emission and foaming stability were decreased compared to native and ultrasonicated BSA. The results of this study indicate that ultrasonication is an efficient technique to improve the physicochemical properties of proteins. The glycation between ultrasonicated BSA and monosaccharide can effectively improve the physicochemical properties of BSA, and the glycation rate order is galactose \gt glucose. It also shows the critical role of monosaccharide conformational changes in improving the glycation and physicochemical properties of proteins.
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24
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Synthetic surfactant- and cross-linker-free preparation of highly stable lipid-polymer hybrid nanoparticles as potential oral delivery vehicles. Sci Rep 2017; 7:2750. [PMID: 28584240 PMCID: PMC5459848 DOI: 10.1038/s41598-017-02867-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Accepted: 04/19/2017] [Indexed: 12/20/2022] Open
Abstract
The toxicity associated with concentrated synthetic surfactants and the poor stability at gastrointestinal condition are two major constraints for practical applications of solid lipid nanoparticles (SLN) as oral delivery vehicles. In this study, a synthetic surfactant-free and cross-linker-free method was developed to fabricate effective, safe, and ultra-stable lipid-polymer hybrid nanoparticles (LPN). Bovine serum albumin (BSA) and dextran varying in molecular weights were first conjugated through Maillard reaction and the conjugates were exploited to emulsify solid lipid by a solvent diffusion and sonication method. The multilayer structure was formed by self-assembly of BSA-dextran micelles to envelope solid lipid via a pH- and heating-induced facile process with simultaneous surface deposition of pectin. The efficiency of different BSA-dextran conjugates was systematically studied to prepare LPN with the smallest size, the most homogeneous distribution and the greatest stability. The molecular interactions were characterized by Fourier transform infrared and fluorescence spectroscopies. Both nano spray drying and freeze-drying methods were tested to produce spherical and uniform pectin-coated LPN powders that were able to re-assemble nanoscale structure when redispersed in water. The results demonstrated the promise of a synthetic surfactant- and cross-linker-free technique to prepare highly stable pectin-coated LPN from all natural biomaterials as potential oral delivery vehicles.
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25
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Dai Q, Zhu X, Yu J, Karangwa E, Xia S, Zhang X, Jia C. Critical desiccation state Raman spectroscopy for simple, rapid and sensitive detection of native and glycosylated protein. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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26
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Wu Y, Wang X. Binding, stability, and antioxidant activity of curcumin with self-assembled casein–dextran conjugate micelles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1286505] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yue Wu
- School of Chemistry & Molecular Engineering, East China University of Science and Technology, Shanghai, China
| | - Xiaoyong Wang
- School of Chemistry & Molecular Engineering, East China University of Science and Technology, Shanghai, China
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27
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Lynch SA, Mullen AM, O'Neill EE, García CÁ. Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing. Compr Rev Food Sci Food Saf 2017; 16:330-344. [PMID: 33371539 DOI: 10.1111/1541-4337.12254] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Revised: 12/28/2016] [Accepted: 01/03/2017] [Indexed: 01/17/2023]
Abstract
Blood is generated in very large volumes as a by-product in slaughterhouses all around the world. On the one hand, blood generation presents a serious environmental issue because of its high pollutant capacity; however, on the other hand, blood has the potential to be collected and processed to generate high-added-value food ingredients based on its exceptional nutritive value and its excellent functional properties. In this paper, we review the current state of the art for blood processing, from collection to final recovery of protein isolates, the functional properties of blood, impact of processing on functional properties, and potential applications as food ingredients. Furthermore, future challenges are outlined for this underutilized and abundant product from the meat industry.
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Affiliation(s)
- Sarah A Lynch
- Teagasc Food Research Centre, Food Quality and Sensory Science, Ashtown, Dublin, 15, Ireland
| | - Anne Maria Mullen
- Teagasc Food Research Centre, Food Quality and Sensory Science, Ashtown, Dublin, 15, Ireland
| | - Eileen E O'Neill
- Dept. of Food and Nutritional Sciences, Univ. College Cork, Cork, Ireland
| | - Carlos Álvarez García
- Teagasc Food Research Centre, Food Quality and Sensory Science, Ashtown, Dublin, 15, Ireland
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28
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Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.05.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Liu F, Ma C, Gao Y, McClements DJ. Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review. Compr Rev Food Sci Food Saf 2016; 16:76-95. [DOI: 10.1111/1541-4337.12229] [Citation(s) in RCA: 178] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Accepted: 08/29/2016] [Indexed: 12/19/2022]
Affiliation(s)
- Fuguo Liu
- 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 Univ; Beijing 100083 People's Republic of China
- Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst MA 01003 USA
| | - Cuicui Ma
- 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 Univ; Beijing 100083 People's Republic of 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 Univ; Beijing 100083 People's Republic of China
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30
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Neelofar KM, Ahmad J, Arif Z, Alam K. Elucidating the impact of glucosylation on human serum albumin: A multi-technique approach. Int J Biol Macromol 2016; 92:881-891. [PMID: 27492562 DOI: 10.1016/j.ijbiomac.2016.07.104] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 07/28/2016] [Accepted: 07/30/2016] [Indexed: 11/16/2022]
Abstract
Early glycation products as well as advance glycation end products are involved in pathogenesis of diabetes. Most of studies carried out on AGEs and their possible role in assessing diabetes complications, whereas only a few were focused to highlight the role of Amadori products. In this study, an attempt has been made to investigate a structural and immunological characterizations of Amadori-albumin upon early glucosylation because albumin undergoes fast glycation under hyperglycaemic condition. Amadori-albumin formation was determined by NBT assay and Amadori adducts in glycated samples were confirmed by LC-MS. Structural alterations in Amadori-albumin were characterized by loss in fluorescence intensity, loss in secondary and tertiary structures, exposure of hydrophobic patches, shifting in Amide bands and increment in hydrodynamic radius. Further, presence to autoantibodies against Amadori-albumin in diabetes patients were confirmed by direct binding ELISA and inhibition ELISA. Immunological studies results showed that autoantibodies present in diabetic patients with and without chronic kidney disease (CKD) showed significant binding with Amadori-albumin in comparison to the native protein. Anti Amadori-albumin antibodies predominantly present in CKD patients compare to without CKD patients. Band shift assay results showed true interaction between Amadori-albumin and autoantibodies present in CKD patients. Glucosylation results showed structural alterations in Amadori-albumin and hence generation of neo-epitopes in HSA molecule. Such modifications rendering the protein highly immunogenic that may be recognized as foreign molecule by immune cells and induced autoantibodies in diabetic patients. These finding signify the role of Amadori-albumin in kidney dysfunction in diabetes and raised level of autoantibodies may be used as biomarker for progression of CKD.
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Affiliation(s)
- K M Neelofar
- Rajiv Gandhi Centre for Diabetes and Endocrinology, Faculty of Medicine, J.N. Medical College, Aligarh Muslim University, Aligarh 202002, India
| | - Jamal Ahmad
- Rajiv Gandhi Centre for Diabetes and Endocrinology, Faculty of Medicine, J.N. Medical College, Aligarh Muslim University, Aligarh 202002, India.
| | - Zarina Arif
- Department of Biochemistry Faculty of Medicine, J.N. Medical College, Aligarh Muslim University, Aligarh 202002, India
| | - Khursheed Alam
- Department of Biochemistry Faculty of Medicine, J.N. Medical College, Aligarh Muslim University, Aligarh 202002, India
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31
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Comparative studies on physicochemical properties of bovine serum albumin-glucose and bovine serum albumin-mannose conjugates formed via Maillard reaction. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.061] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Upadhyay A, Dalvi SV. Synthesis, characterization and stability of BSA-encapsulated microbubbles. RSC Adv 2016. [DOI: 10.1039/c5ra24304a] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this work, we present an account of experimental studies performed for the synthesis, shelf stability andin vitrostability of microbubbles made from perfluorobutane (PFB) gas and coated in a shell of Bovine Serum Albumin (BSA).
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Affiliation(s)
- Awaneesh Upadhyay
- Chemical Engineering
- Indian Institute of Technology Gandhinagar
- Chandkheda 382424
- India
| | - Sameer V. Dalvi
- Chemical Engineering
- Indian Institute of Technology Gandhinagar
- Chandkheda 382424
- India
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33
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Liu J, Jing H. Glycation of bovine serum albumin with monosaccharides inhibits heat-induced protein aggregation. RSC Adv 2016. [DOI: 10.1039/c6ra24580c] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Glycation with Xyl/Gal could hinder the heat-induced BSA aggregation, and the hindrance effect was enhanced with high glycation degree.
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Affiliation(s)
- Jianlei Liu
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- P. R. China
| | - Hao Jing
- College of Food Science and Nutritional Engineering
- China Agricultural University
- Beijing 100083
- P. R. China
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