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Ren Q, Keijzer P, Wichers HJ, Hettinga KA. Glycation of goat milk with different casein-to-whey protein ratios and its effects on simulated infant digestion. Food Chem 2024; 450:139346. [PMID: 38621311 DOI: 10.1016/j.foodchem.2024.139346] [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: 12/22/2023] [Revised: 04/03/2024] [Accepted: 04/10/2024] [Indexed: 04/17/2024]
Abstract
This research compared the effects of dry heating on the digestion of goat milk proteins with different casein-to-whey ratios (40% casein, C40 and 80% casein, C80). The glycation markers of heated samples were determined by LC-MS. Heating at 60 °C for 8 h induced early glycation while heating at 60 °C for 72 h induced advanced glycation. Unheated C80 samples showed a higher digestibility than unheated C40 samples, which may be due to their higher protein solubility. After dry heating for 72 h, no significant difference in digestibility was observed between C80 and C40 samples. Heating for 72 h decreased the digestibility of C40 samples compared to unheated samples, probably due to glycation, while protein aggregation was the main reason for the reduced digestibility of heated C80 samples. Overall, this study showed that dry heating for 72 h induced a lower digestibility of C80 and C40 samples, although with different underlying mechanisms.
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Affiliation(s)
- Qing Ren
- Food Quality & Design Group, Wageningen University & Research, Wageningen, the Netherlands
| | | | - Harry J Wichers
- Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, the Netherlands
| | - Kasper A Hettinga
- Food Quality & Design Group, Wageningen University & Research, Wageningen, the Netherlands.
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2
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Dai K, Wang J, Luo Y, Tu Y, Ren F, Zhang H. Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and Polydextrose. Foods 2023; 12:2866. [PMID: 37569135 PMCID: PMC10417849 DOI: 10.3390/foods12152866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
The characteristics and the functions of Maillard reaction products (MRPs) produced by polydextrose (PD), a new type of prebiotic, and α-lactalbumin (α-LA) were valued. PD and α-LA were incubated at 60 °C and 79% relative humidity for up to 72 h to prepare MRPs. The results showed that the absorbance and fluorescence intensity of heated α-LA-PD increased, and the amount of free amino groups reduced as the reaction progressed, which confirmed the formation of different stages of MRPs. Electrophoresis revealed an increase in molecular mass and the degree of covalent cross-linking. The secondary structure of MRPs experienced no significant changes with the measurement of circular dichroism (CD), while the tertiary structure gradually unfolded, exposing hydrophobic groups. Furthermore, a significant increase was detected in the radical-scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the ferric reducing/antioxidant power (FRAP) of MRPs. The findings offer a foundation for understanding the structural and functional features of MRPs in formula milk powder.
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Affiliation(s)
- Kexin Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
| | - Jiangpeng Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
| | - Yingting Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
| | - Yaqi Tu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
| | - Fazheng Ren
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China;
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Hao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China;
- Food Laboratory of Zhongyuan, Luohe 462300, China
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3
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Wang W, Chen C, Zhou C, Tang Z, Luo D, Fu X, Zhu S, Yang X. Effects of glycation with chitooligosaccharide on digestion and fermentation processes of lactoferrin in vitro. Int J Biol Macromol 2023; 234:123762. [PMID: 36812963 DOI: 10.1016/j.ijbiomac.2023.123762] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/22/2023]
Abstract
This study aimed to investigate the digestion and fermentation processes of lactoferrin (LF) glycated with chitooligosaccharide (COS) under a controlled Maillard reaction, utilizing the in vitro digestion and fermentation model, and to compare the results of these processes to LF undertaken without glycation. After gastrointestinal digestion, the products of the LF-COS conjugate were found to have more fragments with lower molecular weight than LF, and the antioxidant capabilities (via ABTS and ORAC assay) of the LF-COS conjugate digesta also increased. In addition, the undigested fractions could be further fermented by the intestinal microbiota. Compared with LF, more short-chain fatty acids (SCFAs) were generated (from 2397.40 to 2623.10 μg/g), and more species of microbiota (from 451.78 to 568.10) were observed in LF-COS conjugate treatment. Furthermore, the relative abundance of Bacteroides and Faecalibacterium that could utilize carbohydrates and metabolic intermediates to produce SCFAs also increased in LF-COS conjugate than that of LF. Our results demonstrated that glycation with COS under the controlled wet-heat treatment Maillard reaction could modify the digestion of LF and have a potentially positive influence on the intestinal microbiota community.
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Affiliation(s)
- Wenduo Wang
- School of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chun Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Chunxia Zhou
- School of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China
| | - Zhongsheng Tang
- School of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China
| | - Donghui Luo
- School of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
| | - Siming Zhu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Xinhe Yang
- School of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China
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4
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Zhang P, Jiang Z, Lei J, Yan Q, Chang C. Novel hemoglobin-derived xanthine oxidase inhibitory peptides: Enzymatic preparation and inhibition mechanisms. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023] Open
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5
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Cricket protein conjugated with different degrees of polymerization saccharides by Maillard reaction as a novel functional ingredient. Food Chem 2022; 395:133594. [DOI: 10.1016/j.foodchem.2022.133594] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 06/04/2022] [Accepted: 06/26/2022] [Indexed: 11/18/2022]
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6
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Yin W, Song L, Huang Y, Chen F, Hu X, Ma L, Ji J. Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestion. Food Chem X 2022; 13:100257. [PMID: 35499028 PMCID: PMC9039997 DOI: 10.1016/j.fochx.2022.100257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/10/2022] [Accepted: 02/10/2022] [Indexed: 11/21/2022] Open
Abstract
ALA-dextran conjugates were fabricated by Maillard reaction. The conjugates had the high encapsulation efficiency on loading quercetin. The micelles showed excellent pH, ionic strength and photothermal stability. The micelles exhibited sustained release of quercetin by the resistance to enzymes. The excellent stability made the conjugates promising materials for oral delivery.
Glycated protein is a kind of promising material that can improve the bioavailability of bioactive compounds and achieve sustained release under digestion. In this study, the α-lactalbumin (ALA)-dextran conjugates synthesized by Maillard reaction were fabricated to load and protect quercetin. Quercetin-loaded micelles stabilized by the ALA-dextran conjugates 1:4 showed the smallest size (428.57 ± 5.64 nm) with highest encapsulation efficiency (94.38% ± 0.50%) of quercetin. Compared to ALA/dextran mixture complex, the conjugates-based micelles had better pH, ionic strength and photothermal stability. Furthermore, the micelles composed of the conjugates 1:2 and 1:4 showed the best controlled release effect during the simulated digestion, releasing 62.41% and 66.15% of quercetin from the total encapsulated contents, respectively, which was mainly related to the resistance of glycated ALA to the enzymes. The findings indicated that ALA-dextran conjugates could be effectively designed for the ideal delivery system of hydrophobic bioactive compounds in food industry.
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Affiliation(s)
- Wanting Yin
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Luqing Song
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yanan Huang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
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7
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Wang WD, Li C, Chen C, Fu X, Liu RH. Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin. Int J Biol Macromol 2022; 209:93-106. [PMID: 35364207 DOI: 10.1016/j.ijbiomac.2022.03.169] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 01/13/2023]
Abstract
There is fast increasing interest in the development of alimentary protein stabilized emulsions due to their potential applications in functional food fields. This work studied the effect of glycation degree with chitosan oligosaccharide (COS) on the emulsifying properties of lactoferrin (LF) through Maillard reaction. In the present study, SDS-PAGE and FT-IR were used to confirm LF and COS covalently binding together successfully. Intrinsic fluorescence showed that glycation with COS led more hydrophobic groups exposed to the surface of the structure and particle size increase of LF. Emulsions with 50% (v/v) oil phase and protein concentration of 2% (w/v) was fabricated through one-step shear method. Compared with native LF, emulsions stabilized by LF-COS conjugates showed smaller droplet size and lower creaming index (CI). Among these samples, LF-COS conjugates under 4 h had the best emulsifying efficiency and stability, the emulsion droplet size and the CI of which decreased 39.66% and 28.55% compared with LF, respectively. Furthermore, glycation with COS enhanced the interfacial activity of LF leading to more adsorbing amount and forming thicker layer on the droplets and gel network in the emulsions. This finding would make sense to further understand the modification of emulsifying properties of alimentary proteins through glycosylation with saccharides and develop novel protein-based emulsifiers.
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Affiliation(s)
- Wen-Duo Wang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
| | - Chao Li
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangzhou Institute of Modern Industrial Technology, Nansha, 511458, China
| | - Chun Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
| | - Rui Hai Liu
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA
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Zhang L, Zhou R, Zhang J, Zhou P. Heat-induced denaturation and bioactivity changes of whey proteins. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105175] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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10
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Serin Y, Akbulut G, Uğur H, Yaman M. Recent developments in in-vitro assessment of advanced glycation end products. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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11
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Cunningham M, Vinderola G, Charalampopoulos D, Lebeer S, Sanders ME, Grimaldi R. Applying probiotics and prebiotics in new delivery formats – is the clinical evidence transferable? Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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12
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Dev A, Sardoiwala MN, Kushwaha AC, Karmakar S, Choudhury SR. Genistein nanoformulation promotes selective apoptosis in oral squamous cell carcinoma through repression of 3PK-EZH2 signalling pathway. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2021; 80:153386. [PMID: 33113500 DOI: 10.1016/j.phymed.2020.153386] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 08/22/2020] [Accepted: 10/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Overexpression of polycomb protein contributes to epigenetic repression in oral squamous cell carcinoma (OSCC) ensuing in poor prognosis and aggressive phenotype. Several plant-based compounds could help prevent epigenome alteration and cancer progression, but their low bioavailability limits their therapeutic activity. HYPOTHESIS In this study, we have synthesized genistein nanoformulation (GLNPs) and evaluated its epigenetic regulation mechanism for selective apoptosis induction in OSCC. METHODS Lactalbumin was used to prepare nanoformulation of Genistein. The mechanism of epigenetic regulation and selective apoptosis by Genistein loaded nanoparticles was studied in OSCC cell line JHU011 and fibroblast cell line L929 using immunofluorescence, Western blotting and ChIP-qPCR assay. RESULTS We have found that GLNPs treatment selectively induced apoptosis in OSCC compared to the normal fibroblast cells. This selective effect in OSCC is achieved through enhanced reactive oxygen species (ROS) generation followed by Bax mitochondrial translocation and caspase 3 activation. Further, GLNPs induced withdrawal of epigenetic transcription repression through concurrent downregulation of the polycomb group proteins (PcG) Bmi 1 and EZH2 along with their successive targets, UbH2AK119 and H3K27me3, which have immense therapeutic implications in the treatment of OSCC. Last, we have established that GLNPs regulate EZH2expression through proteasomal mediated degradation and 3PK inhibition; 3PK protein was found physically linked with EZH2 protein and its promoter region (-1107 to -1002). This event indicates that 3PK might play some crucial role in EZH2 expression and epigenetic control of OSCC. Moreover, the formulation showed improved biodistribution, aqueous dispersibility and enhanced biocompatibility In-vivo. CONCLUSIONS These results provide evidence that GLNPs may withdraw epigenetic transcriptional repression and selectively induce apoptosis in human oral squamous cell carcinoma.
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Affiliation(s)
- Atul Dev
- Institute of Nano Science and Technology, Habitat Centre, Phase-10, Mohali, Punjab, 160062, India
| | | | - Avinash Chandra Kushwaha
- Institute of Nano Science and Technology, Habitat Centre, Phase-10, Mohali, Punjab, 160062, India
| | - Surajit Karmakar
- Institute of Nano Science and Technology, Habitat Centre, Phase-10, Mohali, Punjab, 160062, India.
| | - Subhasree Roy Choudhury
- Institute of Nano Science and Technology, Habitat Centre, Phase-10, Mohali, Punjab, 160062, India.
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Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage. Antioxidants (Basel) 2020; 10:antiox10010030. [PMID: 33396664 PMCID: PMC7824345 DOI: 10.3390/antiox10010030] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 12/22/2020] [Accepted: 12/23/2020] [Indexed: 02/07/2023] Open
Abstract
Anthocyanins are often associated with health benefits. They readily degrade during processing and storage but are also dependent on the matrix conditions. This study investigated how strawberry anthocyanins are affected by preservation technologies and a relatively protein-rich kale juice addition during storage. A strawberry–kale mix was compared to a strawberry–water mix (1:2 wt; pH 4), untreated, thermally, pulsed electric fields (PEF) and high-pressure processing (HPP) treated, and evaluated for anthocyanin stability and bioaccessibility during refrigerated storage. The degradation of strawberry anthocyanins during storage followed first-order kinetics and was dependent on the juice system, preservation technology and anthocyanin structure. Generally, the degradation rate was higher for the strawberry–kale mix compared to the strawberry–water mix. The untreated sample showed the highest degradation rate, followed by HPP, PEF and, then thermal. The relative anthocyanin bioaccessibility after gastric digestion was 10% higher for the thermally and PEF treated samples. Anthocyanin bioaccessibility after intestinal digestion was low due to instability at a neutral pH, especially for the strawberry–kale mix, and after thermal treatment. The storage period did not influence the relative bioaccessibility; yet, the absolute content of bioaccessible anthocyanins was decreased after storage. This research further presents that processing and formulation strongly affect the stability and bioaccessibility of anthocyanins during storage.
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14
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Shi J, Fu Y, Zhao XH, Lametsch R. Glycation sites and bioactivity of lactose-glycated caseinate hydrolysate in lipopolysaccharide-injured IEC-6 cells. J Dairy Sci 2020; 104:1351-1363. [PMID: 33309364 DOI: 10.3168/jds.2020-19018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Accepted: 09/25/2020] [Indexed: 01/13/2023]
Abstract
During the thermal processing of milk, Maillard reactions occur between proteins and lactose to generate glycated proteins. In this study, a lactose-glycated caseinate was hydrolyzed by trypsin. The obtained glycated caseinate (GCN) hydrolysate had a lactose content of 10.8 g/kg of protein. We identified its glycation sites and then assessed it for its protective effect against lipopolysaccharide-induced barrier injury using a rat intestinal epithelial cell line (IEC-6 cells) as a cell model and unglycated caseinate (CN) hydrolysate as a reference. Results from our liquid chromatography-mass spectrometry analysis of the GCN hydrolysate verified that lactose glycation occurred at the Lys residues in 3 casein components (αS1-casein, β-casein, and κ-casein), and this resulted in the formation of 5 peptides with the following amino acid sequences: EMPFPKYPKYPVEPF, HIQKEDVPSE, GSENSEKTTMPL, NQDKTEIPT, and EGIHAQQKEPM. The results from cell experiments showed that the 2 hydrolysates could promote cell growth and decrease lactate dehydrogenase release in the lipopolysaccharide-injured cells; more importantly, they could partially protect the damaged barrier function of the cells by increasing trans-epithelial electrical resistance, decreasing epithelial permeability, and upregulating the expression of the 3 tight junction proteins zonula occludens-1, occludin, and claudin-1. However, compared with CN hydrolysate, GCN hydrolysate showed lower efficacy in protecting against cellular barrier dysfunction. We propose that the different chemical characteristics of the CN hydrolysate and the GCN hydrolysate (i.e., amino acid loss and lactose conjugation) contributed to the lower barrier-protective efficacy of the GCN hydrolysate. During dairy processing, protein glycation of the Maillard type might have a non-negligible, unfavorable effect on dairy proteins, in view of the resulting protein glycation we found and the critical function of proteins for maintaining the integrity of the intestinal barrier.
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Affiliation(s)
- J Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, China
| | - Y Fu
- College of Food Science, Southwest University, 400715 Chongqing, China
| | - X H Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, China; School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China.
| | - R Lametsch
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
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15
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Zenker HE, Raupbach J, Boeren S, Wichers HJ, Hettinga KA. The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106098] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Hu M, Liu G, Du X, Zhang X, Qi B, Li Y. Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions. Int J Biol Macromol 2020; 164:4183-4192. [DOI: 10.1016/j.ijbiomac.2020.09.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 08/22/2020] [Accepted: 09/02/2020] [Indexed: 12/19/2022]
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17
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van der Lugt T, Opperhuizen A, Bast A, Vrolijk MF. Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract. Nutrients 2020; 12:nu12092814. [PMID: 32937858 PMCID: PMC7551018 DOI: 10.3390/nu12092814] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/10/2020] [Accepted: 09/11/2020] [Indexed: 12/19/2022] Open
Abstract
The prevalence of inflammatory bowel diseases (IBD) is increasing in the world. The introduction of the Western diet has been suggested as a potential explanation of increased prevalence. The Western diet includes highly processed food products, and often include thermal treatment. During thermal treatment, the Maillard reaction can occur, leading to the formation of dietary advanced glycation endproducts (dAGEs). In this review, different biological effects of dAGEs are discussed, including their digestion, absorption, formation, and degradation in the gastrointestinal tract, with an emphasis on their pro-inflammatory effects. In addition, potential mechanisms in the inflammatory effects of dAGEs are discussed. This review also specifically elaborates on the involvement of the effects of dAGEs in IBD and focuses on evidence regarding the involvement of dAGEs in the symptoms of IBD. Finally, knowledge gaps that still need to be filled are identified.
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Affiliation(s)
- Timme van der Lugt
- Department of Pharmacology and Toxicology, Maastricht University, 6229 ER Maastricht, The Netherlands;
- Office for Risk Assessment and Research, Netherlands Food and Consumer Product Safety Authority (NVWA), 3540 AA Utrecht, The Netherlands
- Correspondence:
| | - Antoon Opperhuizen
- Department of Pharmacology and Toxicology, Maastricht University, 6229 ER Maastricht, The Netherlands;
- Office for Risk Assessment and Research, Netherlands Food and Consumer Product Safety Authority (NVWA), 3540 AA Utrecht, The Netherlands
| | - Aalt Bast
- Department of Pharmacology and Toxicology, Maastricht University, 6229 ER Maastricht, The Netherlands;
- Campus Venlo, Maastricht University, 5911 BV Venlo, The Netherlands; (A.B.); (M.F.V.)
| | - Misha F. Vrolijk
- Campus Venlo, Maastricht University, 5911 BV Venlo, The Netherlands; (A.B.); (M.F.V.)
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David S, Wojciechowska A, Portmann R, Shpigelman A, Lesmes U. The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins. Food Res Int 2020; 130:108964. [DOI: 10.1016/j.foodres.2019.108964] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 12/25/2019] [Accepted: 12/26/2019] [Indexed: 01/10/2023]
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19
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Characteristics and antioxidant activity of Maillard reaction products from α-lactalbumin and 2'-fucosyllactose. Food Chem 2020; 316:126341. [PMID: 32058194 DOI: 10.1016/j.foodchem.2020.126341] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/23/2020] [Accepted: 01/31/2020] [Indexed: 12/22/2022]
Abstract
The characteristics and antioxidant activity of Maillard reaction products (MRPs) from 2'-fucosyllactose (2'-FL), a human milk oligosaccharide, and α-lactalbumin (α-LA) were investigated. MRPs were prepared by reacting 2'-FL with α-LA at 60 °C and 79% relative humidity for up to 72 h. The absorbance and fluorescence intensity of heated α-LA-2'-FL increased as the heating time increased, while the free amino group content decreased, confirming that 2'-FL reacted with α-LA and produced various MRPs at different incubation stages. Conjugates of 2'-FL and α-LA and aggregation of α-LA were observed by SDS-PAGE. The secondary structure of α-LA did not change significantly after reacting with 2'-FL. In terms of antioxidant activity, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power of α-LA-2'-FL increased significantly when compared with the protein only sample (p < 0.05). The findings provide a foundation for the characterization and functional analysis of MRPs in dairy products.
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Mackie A, Mulet-Cabero AI, Torcello-Gómez A. Simulating human digestion: developing our knowledge to create healthier and more sustainable foods. Food Funct 2020; 11:9397-9431. [DOI: 10.1039/d0fo01981j] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The gold standard for nutrition studies is clinical trials but they are expensive and variable, and do not always provide the mechanistic information required, hence the increased use ofin vitroand increasinglyin silicosimulations of digestion.
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Affiliation(s)
- Alan Mackie
- The School of Food Science and Nutrition
- University of Leeds
- Leeds
- UK
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21
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Zenker HE, van Lieshout GAA, van Gool MP, Bragt MCE, Hettinga KA. Lysine blockage of milk proteins in infant formula impairs overall protein digestibility and peptide release. Food Funct 2020; 11:358-369. [DOI: 10.1039/c9fo02097g] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
High levels of blocked lysine in infant formula lead to increasing average peptide length after in vitro digestion in infants.
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Affiliation(s)
- Hannah E. Zenker
- Food Quality & Design Group
- Wageningen University & Research Centre
- Wageningen
- the Netherlands
| | | | | | | | - Kasper A. Hettinga
- Food Quality & Design Group
- Wageningen University & Research Centre
- Wageningen
- the Netherlands
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22
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Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniors. Food Res Int 2019; 123:11-19. [DOI: 10.1016/j.foodres.2019.04.042] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 04/15/2019] [Accepted: 04/17/2019] [Indexed: 01/29/2023]
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23
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van Lieshout GAA, Lambers TT, Bragt MCE, Hettinga KA. How processing may affect milk protein digestion and overall physiological outcomes: A systematic review. Crit Rev Food Sci Nutr 2019; 60:2422-2445. [PMID: 31437019 DOI: 10.1080/10408398.2019.1646703] [Citation(s) in RCA: 103] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Dairy is one of the main sources for high quality protein in the human diet. Processing may, however, cause denaturation, aggregation, and chemical modifications of its amino acids, which may impact protein quality. This systematic review covers the effect of milk protein modifications as a result of heating, on protein digestion and its physiological impact. A total of 5363 records were retrieved through the Scopus database of which a total of 102 were included. Although the degree of modification highly depends on the exact processing conditions, heating of milk proteins can modify several amino acids. In vitro and animal studies demonstrate that glycation decreases protein digestibility, and hinders amino acid availability, especially for lysine. Other chemical modifications, including oxidation, racemization, dephosphorylation and cross-linking, are less well studied, but may also impact protein digestion, which may result in decreased amino acid bioavailability and functionality. On the other hand, protein denaturation does not affect overall digestibility, but can facilitate gastric hydrolysis, especially of β-lactoglobulin. Protein denaturation can also alter gastric emptying of the protein, consequently affecting digestive kinetics that can eventually result in different post-prandial plasma amino acid appearance. Apart from processing, the kinetics of protein digestion depend on the matrix in which the protein is heated. Altogether, protein modifications may be considered indicative for processing severity. Controlling dairy processing conditions can thus be a powerful way to preserve protein quality or to steer gastrointestinal digestion kinetics and subsequent release of amino acids. Related physiological consequences mainly point towards amino acid bioavailability and immunological consequences.
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Affiliation(s)
| | | | | | - Kasper A Hettinga
- Food Quality & Design Group, Wageningen University & Research Centre, Wageningen, the Netherlands
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24
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Tryptophan residue enhances in vitro walnut protein-derived peptides exerting xanthine oxidase inhibition and antioxidant activities. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.024] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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25
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Corrochano AR, Sariçay Y, Arranz E, Kelly PM, Buckin V, Giblin L. Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion. J Dairy Sci 2019; 102:54-67. [DOI: 10.3168/jds.2018-14581] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Accepted: 09/11/2018] [Indexed: 01/08/2023]
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26
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Qu W, Zhang X, Han X, Wang Z, He R, Ma H. Structure and functional characteristics of rapeseed protein isolate-dextran conjugates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.039] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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David-Birman T, Raften G, Lesmes U. Effects of thermal treatments on the colloidal properties, antioxidant capacity and in-vitro proteolytic degradation of cricket flour. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.044] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Qu W, Zhang X, Chen W, Wang Z, He R, Ma H. Effects of ultrasonic and graft treatments on grafting degree, structure, functionality, and digestibility of rapeseed protein isolate-dextran conjugates. ULTRASONICS SONOCHEMISTRY 2018; 42:250-259. [PMID: 29429667 DOI: 10.1016/j.ultsonch.2017.11.021] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 11/13/2017] [Accepted: 11/13/2017] [Indexed: 05/24/2023]
Abstract
Rapeseed protein isolate (RPI) and dextran conjugates were prepared by traditional and ultrasonic assisted wet-heating. The effects on the grafting degree (GD), structure, functionality, and digestibility of conjugates were studied. Ultrasonic frequency, temperature, and time all significantly affected the GD. Under the optimum conditions (temperature of 90 °C and time of 60 min), compared to traditional wet-heating, ultrasonic treatment at 28 kHz significantly increased the GD by 2.12 times. Compared to RPI, surface hydrophobicities of conjugates were significantly decreased by graft and ultrasonic treatments. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and amino acid composition results confirmed that traditional graft reaction involved cysteine (Cys) and lysine (Lys) whereas the ultrasonic assisted one involved only Cys. Both were from the 12S globulin subunit and cruciferin. Fourier transform infrared spectrum (FT-IR) and circular dichroism (CD) results showed that graft treatment significantly changed secondary structure and ultrasonic treatment had the greatest impact on the decrease in the β-sheet (19.1%) and the increase in the random coil (49.6%). Graft and ultrasonic treatments both made surface structure looser and more porous. The two treatments also caused molecular weight to become bigger, and ultrasonic treatment had the greatest effect on the increase (68.2%) in 110-20.5 kDa. Structural modifications of RPI by grafting to dextran caused improvements of solubility (at pH 5-6), emulsifying activity (at pH 4-10), emulsion stability (at pH 4-5 and 9-10), and thermal stability (at temperature 90-100 °C). The digestibility of conjugates was decreased by graft and ultrasonic treatments and the conjugates were mainly digested in the intestinal phase. The ultrasonic assisted wet-heating was an efficient and safe method for producing RPI-dextran conjugates and improving the utilization value of rapeseed meal.
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Affiliation(s)
- Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
| | - Xinxin Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
| | - Weiyu Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
| | - Zhiping Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
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29
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Glycation of whey proteins: Technological and nutritional implications. Int J Biol Macromol 2018; 112:83-92. [PMID: 29366894 DOI: 10.1016/j.ijbiomac.2018.01.114] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2017] [Revised: 01/15/2018] [Accepted: 01/17/2018] [Indexed: 01/02/2023]
Abstract
Whey proteins are globular proteins that have received much attention due to their high nutritional value and characteristic functional properties. In addition to being part of the protein system in milk, they constitute the main proteins in whey and whey protein products. Interaction of whey proteins with reducing sugars and carbohydrates via Maillard reaction have been extensively studied in milk and in model systems. Glycation of individual whey proteins results in variable increases in their solubility, thermal stability, antioxidant activity, and emulsion and foam stabilization. Limited glycation of whey protein products particularly whey protein isolates (WPI) using polysaccharides has been studied with the aim to produce conjugates with modified functional properties and acceptable sensory properties. An overview is presented here on the effect of glycation on individual whey proteins and whey protein products and the potential uses of the glycated whey proteins.
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30
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Liu J, Tu Z, Shao YH, Wang H, Liu GX, Sha XM, Zhang L, Yang P. Improved Antioxidant Activity and Glycation of α-Lactalbumin after Ultrasonic Pretreatment Revealed by High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10317-10324. [PMID: 29092398 DOI: 10.1021/acs.jafc.7b03920] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
High-resolution mass spectrometry was performed to investigate the relationship between bovine α-lactalbumin (α-LA) subjected to ultrasonication and glycation treatment with respect to antioxidant activity. After α-LA was pretreated by ultrasonication combined with glycation, the treated α-LA showed low intrinsic fluorescence emission and high antioxidant activity at increased ultrasonic power levels. Prior to ultrasonic pretreatment, three glycated sites were identified, whereas the number of glycation sites was increased to four, four, five, and six after ultrasonic power at 60, 90, 120, and 150 W/cm2, respectively, for 15 min. Thus, no obvious difference was found among the glycation sites at the ultrasonic power of 60 and 90 W/cm2. The average degree of substitution per peptide molecule of α-LA was used to evaluate the glycation level per glycation site. All the samples pretreated by ultrasonication exhibited a higher glycation level compared with the untreated samples. Ultrasonic power at 150 W/cm2 showed the most highly enhanced glycation extent and antioxidant activity. Therefore, the intensified glycation extent and the conformational changes of protein were responsible for the increase of antioxidant activity of α-LA. Moreover, high-resolution mass spectrometry is an efficient technique to understand the mechanism of the improved antioxidant activity.
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Affiliation(s)
- Jun Liu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Zongcai Tu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Yan-Hong Shao
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Guang-Xian Liu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Xiao-Mei Sha
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Lu Zhang
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Ping Yang
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
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31
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Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation. Int J Biol Macromol 2017; 102:297-307. [DOI: 10.1016/j.ijbiomac.2017.04.019] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2016] [Revised: 04/03/2017] [Accepted: 04/05/2017] [Indexed: 01/03/2023]
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32
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Joubran Y, Moscovici A, Portmann R, Lesmes U. Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion. Food Funct 2017; 8:2295-2308. [PMID: 28589996 DOI: 10.1039/c7fo00588a] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
This study investigated the functionality and digestibility of Maillard reaction products (MRPs) of alpha-lactalbumin (α-la), a major whey protein and component of infant formulas. The impact of different carbohydrates (glucose, galactose or galacto-oligosaccharides (GOS)) and heating duration was studied. SDS-PAGE, UV and color measurements monitored reaction extent, which varied between carbohydrates whereby galactose reacted more readily than glucose. Surface hydrophobicity and antioxidant capacity were found to be significantly (p < 0.05) higher following Maillard conjugation, with GOS-based MRPs elevating antioxidant capacity ∼50-fold compared to α-la. In addition, the digestive proteolysis of MRPs was evaluated using an infant in vitro gastro-duodenal model. SDS-PAGE analyses of digesta revealed Maillard conjugation generally increased α-la's susceptibility to proteolysis. Interestingly, GOS-based MRPs presented an optimization challenge, since heating for 12 h delayed proteolysis, while extended heating resulted in the highest susceptibility to proteolysis. Proteomic analyses further demonstrated the differences in enzymatic cleavage patterns and helped identify bioactive peptides rendered bioaccessible during the digestion of α-la or its MRPs. Bioinformatic mining of the proteomic data using PeptideRanker also gave rise to two potentially novel bioactive peptides, FQINNKIW and GINYWLAHKALCS. Finally, antioxidant capacity of luminal contents, measured by DPPH, revealed Maillard conjugation increased the antioxidant capacity of both gastric and duodenal digesta. Overall, this work draws a link between the Maillard reaction, digestive proteolysis and the bioaccessibility of bioactive peptides and antioxidant species in the infant alimentary canal. This could help rationally process infant formulas towards improved nutritional and extra-nutritional benefits.
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Affiliation(s)
- Yousef Joubran
- Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
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33
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Lund MN, Ray CA. Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4537-4552. [PMID: 28535048 DOI: 10.1021/acs.jafc.7b00882] [Citation(s) in RCA: 354] [Impact Index Per Article: 50.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Maillard reactions lead to changes in food color, organoleptic properties, protein functionality, and protein digestibility. Numerous different strategies for controlling Maillard reactions in foods have been attempted during the past decades. In this paper, recent advances in strategies for controlling the Maillard reaction and subsequent downstream reaction products in food systems are critically reviewed. The underlying mechanisms at play are presented, strengths and weaknesses of each strategy are discussed, and reasonable reaction mechanisms are proposed to reinforce the evaluations. The review includes strategies involving addition of functional ingredients, such as plant polyphenols and vitamins, as well as enzymes. The resulting trapping or modification of Maillard targets, reactive intermediates, and advanced glycation endproducts (AGEs) are presented with their potential unwanted side effects. Finally, recent advances in processing for control of Maillard reactions are discussed.
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Affiliation(s)
- Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen , Frederiksberg 1958, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen , Copenhagen 2200, Denmark
| | - Colin A Ray
- Department of Food Science, Faculty of Science, University of Copenhagen , Frederiksberg 1958, Denmark
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35
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Fahoum L, Moscovici A, David S, Shaoul R, Rozen G, Meyron-Holtz EG, Lesmes U. Digestive fate of dietary carrageenan: Evidence of interference with digestive proteolysis and disruption of gut epithelial function. Mol Nutr Food Res 2017; 61. [DOI: 10.1002/mnfr.201600545] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 09/15/2016] [Accepted: 10/04/2016] [Indexed: 12/22/2022]
Affiliation(s)
- Lulu Fahoum
- Laboratory of Molecular Nutrition; Department of Biotechnology and Food Engineering; Technion - Israel Institute of Technology; Haifa Israel
| | - Alice Moscovici
- Laboratory of Chemistry of Foods and Bioactives; Department of Biotechnology and Food Engineering; Technion - Israel Institute of Technology; Haifa Israel
| | - Shlomit David
- Laboratory of Chemistry of Foods and Bioactives; Department of Biotechnology and Food Engineering; Technion - Israel Institute of Technology; Haifa Israel
| | - Ron Shaoul
- Pediatric Gastroenterology & Nutrition Institution; , Rambam Medical Center; Haifa Israel
| | - Geila Rozen
- Department of Nutrition; Rambam Medical Center; Haifa Israel
| | - Esther G. Meyron-Holtz
- Laboratory of Molecular Nutrition; Department of Biotechnology and Food Engineering; Technion - Israel Institute of Technology; Haifa Israel
| | - Uri Lesmes
- Laboratory of Chemistry of Foods and Bioactives; Department of Biotechnology and Food Engineering; Technion - Israel Institute of Technology; Haifa Israel
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36
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Han K, Yao Y, Dong S, Jin S, Xiao H, Wu H, Zeng M. Chemical characterization of the glycated myofibrillar proteins from grass carp (Ctenopharyngodon idella) and their impacts on the human gut microbiota in vitro fermentation. Food Funct 2017; 8:1184-1194. [DOI: 10.1039/c6fo01632d] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Glycation greatly increased the anti-digestibility of myofibrillar proteins derived from grass carp, and affected the production of SCFAs and the microbial community structures inin vitrofecal fermentation.
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Affiliation(s)
- Kaining Han
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Ye Yao
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Shiyuan Dong
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
- Department of Food Science
| | - Sun Jin
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
- School of Food Science and Technology
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Haohao Wu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Mingyong Zeng
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
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37
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Abstract
Food processing has been carried out since ancient times as a way to preserve and improve food nutritional and organoleptic properties. Although it has some undesirable consequences, such as the losses of some nutrients and the potential formation of toxic compounds, a wide range of benefits can be enumerated. Among them, the increased total antioxidant capacity of many processed foods has been known for long. This consequence has been related to both the release or increased availability of natural antioxidants and the de novo formation of substances with antioxidant properties as a consequence of the produced reactions. This review analyzes the chemical changes produced in foods during processing with special emphasis on the formation of antioxidants as a consequence of carbonyl-amine reactions produced by both carbohydrate- and lipid-derived reactive carbonyls. It discusses the lastest advances produced in the characterization of carbonyl-amine adducts and their potential action as primary (free radical scavengers), secondary (chelating and other ways to prevent lipid oxidation), and tertiary (carbonyl scavengers as a way to avoid lipid oxidation consequences) antioxidants. Moreover, the possibility of combining amino compounds with different hydrophobicity, such as aminophospholipids and proteins, with a wide array of reactive carbonyls points out to the use of carbonyl-amine reactions as a new way to induce the formation of a great variety of substances with antioxidant properties and very variable hydrophilia/lipophilia. All presented results point out to carbonyl-amine reactions as an effective method to generate efficacious antioxidants that can be used in food technology.
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Affiliation(s)
- F J Hidalgo
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain
| | - R Zamora
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain.
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38
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Dyer JM, Clerens S, Grosvenor A, Thomas A, Callaghan C, Deb-Choudhury S, Haines S. Proteomic tracking of hydrothermal Maillard and redox modification in lactoferrin and β-lactoglobulin: Location of lactosylation, carboxymethylation, and oxidation sites. J Dairy Sci 2016; 99:3295-3304. [DOI: 10.3168/jds.2015-10273] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Accepted: 01/04/2016] [Indexed: 12/24/2022]
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39
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Gómez-Gallego C, Recio I, Gómez-Gómez V, Ortuño I, Bernal MJ, Ros G, Periago MJ. Effect of processing on polyamine content and bioactive peptides released after in vitro gastrointestinal digestion of infant formulas. J Dairy Sci 2015; 99:924-932. [PMID: 26686732 DOI: 10.3168/jds.2015-10030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 10/14/2015] [Indexed: 11/19/2022]
Abstract
This study examined the influence of processing on polyamines and peptide release after the digestion of a commercial infant formula designed for children during the first months of life. Polyamine oxidase activity was not suppressed during the manufacturing process, which implicates that polyamine concentrations were reduced over time and during infant formula self-life. In gel electrophoresis, in vitro gastrointestinal digestion of samples with reduced amount of enzymes and time of digestion shows an increase in protein digestibility, reflected in the increase in nonprotein nitrogen after digestion and the disappearance of β-lactoglobulin and α-lactalbumin bands in gel electrophoresis. Depending on the sample, between 22 and 87 peptides were identified after gastrointestinal digestion. A peptide from β-casein f(98-105) with the sequence VKEAMAPK and antioxidant activity appeared in all of the samples. Other peptides with antioxidant, immunomodulatory, and antimicrobial activities were frequently found, which could have an effect on infant health. The present study confirms that the infant formula manufacturing process determines the polyamine content and peptidic profile after digestion of the infant formula. Because compositional dissimilarity between human milk and infant formula in polyamines and proteins could be responsible for some of the differences in health reported between breast-fed and formula-fed children, these changes must be taken into consideration because they may have a great effect on infant nutrition and development.
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Affiliation(s)
- C Gómez-Gallego
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071, Espinardo (Murcia), Spain.
| | - I Recio
- Department of Food Analysis and Bioactivity, Institute of Food Science, Spanish National Research Council (CIAL-CSIC), 28049, Madrid, Spain
| | - V Gómez-Gómez
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071, Espinardo (Murcia), Spain
| | - I Ortuño
- Research and Development Department, Hero Spain S.A., 30820, Alcantarilla, Spain
| | - M J Bernal
- Research and Development Department, Hero Spain S.A., 30820, Alcantarilla, Spain
| | - G Ros
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071, Espinardo (Murcia), Spain
| | - M J Periago
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30071, Espinardo (Murcia), Spain
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40
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Mohan A, Udechukwu MC, Rajendran SRCK, Udenigwe CC. Modification of peptide functionality during enzymatic hydrolysis of whey proteins. RSC Adv 2015. [DOI: 10.1039/c5ra15140f] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Enzymatic hydrolysis of whey proteins increased the reducing capacity and decreased reactive sulfhydryl (SH) content of the peptides. Hydrolysis yielded Maillard reaction products and the carbonyl compounds depleted SH by nucleophilic reaction.
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Affiliation(s)
- Aishwarya Mohan
- Food Functionality and Health Research Laboratory
- Department of Environmental Sciences
- Faculty of Agriculture
- Dalhousie University
- Truro
| | - M. Chinonye Udechukwu
- Food Functionality and Health Research Laboratory
- Department of Environmental Sciences
- Faculty of Agriculture
- Dalhousie University
- Truro
| | - Subin R. C. K. Rajendran
- Food Functionality and Health Research Laboratory
- Department of Environmental Sciences
- Faculty of Agriculture
- Dalhousie University
- Truro
| | - Chibuike C. Udenigwe
- Food Functionality and Health Research Laboratory
- Department of Environmental Sciences
- Faculty of Agriculture
- Dalhousie University
- Truro
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