1
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Sun Y, Wei Z. Modification of hordein by gallic acid in ethanol-free environments: Impact of covalent and non-covalent interactions on structure, physicochemical properties and self-assembly. Food Chem 2024; 449:139273. [PMID: 38599110 DOI: 10.1016/j.foodchem.2024.139273] [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: 10/27/2023] [Revised: 03/25/2024] [Accepted: 04/04/2024] [Indexed: 04/12/2024]
Abstract
The objectives of this study were to modify hordein with gallic acid (GA) in alcohol-free media and to compare the impact of covalent and non-covalent binding on the properties of hordein. Covalent hordein-GA complexes (H-GA) and non-covalent hordein/GA complexes (H/GA) were distinguished by molecular weight, free sulfhydryl groups and free amino groups. Isothermal titration calorimetry (ITC) demonstrated that physical mixing induced non-covalent binding of GA to hordein via hydrogen bonding and hydrophobic interactions, with a lower binding efficiency than covalent ones. Both complexation types led to a structural shift of hordein toward disorder, while grafting of oligomeric GA and alkaline treatment resulted in lower surface hydrophobicity and higher antioxidant activity of H-GA compared to H/GA. The nanoparticles assembled from H-GA had smaller particle sizes and higher physical stability than those formed from H/GA. The results of this study may provide new insights into the modification of hordein by polyphenols.
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Affiliation(s)
- Yuanjing Sun
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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2
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A H Kaeswurm J, Claasen B, S Mayer P, Buchweitz M. Multianalytical Approach to Understand Polyphenol-Mal d 1 Interactions to Predict Their Impact on the Allergenic Potential of Apples. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:16191-16203. [PMID: 38990326 PMCID: PMC11273618 DOI: 10.1021/acs.jafc.4c01555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 06/17/2024] [Accepted: 06/18/2024] [Indexed: 07/12/2024]
Abstract
Interactions between phenolic compounds and the allergen Mal d 1 are discussed to be the reason for better tolerance of apple cultivars, which are rich in polyphenols. Because Mal d 1 is susceptible to proteolytic digestion and allergenic symptoms are usually restricted to the mouth and throat area, the release of native Mal d 1 during the oral phase is of particular interest. Therefore, we studied the release of Mal d 1 under different in vitro oral digestion conditions and revealed that only 6-15% of the total Mal d 1 present in apples is released. To investigate proposed polyphenol-Mal d 1 interactions, various analytical methods, e.g., isothermal titration calorimetry, 1H-15N-HSQC NMR, and untargeted mass spectrometry, were applied. For monomeric polyphenols, only limited noncovalent interactions were observed, whereas oligomeric polyphenols and browning products caused aggregation. While covalent modifications were not detectable in apple samples, a Michael addition of epicatechin at cysteine 107 in r-Mal d 1.01 was observed.
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Affiliation(s)
- Julia. A H Kaeswurm
- Department
of Chemistry, University Hamburg, Institute
of Food Chemistry, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
- Department
of Food Chemistry, University Stuttgart,
Institute of Biochemistry and Technical Biochemistry, Allmandring 5b, 70569 Stuttgart, Germany
| | - Birgit Claasen
- University
Stuttgart, Institute of Organic Chemistry, Pfaffenwaldring 55, 70569 Stuttgart, Germany
| | - Pia. S Mayer
- Department
of Food Chemistry, University Stuttgart,
Institute of Biochemistry and Technical Biochemistry, Allmandring 5b, 70569 Stuttgart, Germany
| | - Maria Buchweitz
- Department
of Chemistry, University Hamburg, Institute
of Food Chemistry, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
- Department
of Food Chemistry, University Stuttgart,
Institute of Biochemistry and Technical Biochemistry, Allmandring 5b, 70569 Stuttgart, Germany
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3
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Guo W, Mehrparvar S, Hou W, Pan J, Aghbashlo M, Tabatabaei M, Rajaei A. Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review. Int J Biol Macromol 2024; 270:132042. [PMID: 38710248 DOI: 10.1016/j.ijbiomac.2024.132042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 04/29/2024] [Accepted: 04/30/2024] [Indexed: 05/08/2024]
Abstract
Anthocyanins, natural plant pigments responsible for the vibrant hues in fruits, vegetables, and flowers, boast antioxidant properties with potential human health benefits. However, their susceptibility to degradation under conditions such as heat, light, and pH fluctuations necessitates strategies to safeguard their stability. Recent investigations have focused on exploring the interactions between anthocyanins and biomacromolecules, specifically proteins and polysaccharides, with the aim of enhancing their resilience. Notably, proteins like soy protein isolate and whey protein, alongside polysaccharides such as pectin, starch, and chitosan, have exhibited promising affinities with anthocyanins, thereby enhancing their stability and functional attributes. High-pressure processing (HPP), emerging as a non-thermal technology, has garnered attention for its potential to modulate these interactions. The application of high pressure can impact the structural features and stability of anthocyanin-protein/polysaccharide complexes, thereby altering their functionalities. However, caution must be exercised, as excessively high pressures may yield adverse effects. Consequently, while HPP holds promise in upholding anthocyanin stability, further exploration is warranted to elucidate its efficacy across diverse anthocyanin variants, macromolecular partners, pressure regimes, and their effects within real food matrices.
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Affiliation(s)
- Wenjuan Guo
- School of Pharmaceutical Sciences, Tiangong University, Tianjin 300087, China
| | - Sheida Mehrparvar
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
| | - Weizhao Hou
- School of Chemical Engineering and Technology, Tiangong University, Tianjin 300087, China
| | - Junting Pan
- State Key Laboratory of Efficient Utilization of Arid and Semi-arid Arable Land in Northern China, Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mortaza Aghbashlo
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
| | - Meisam Tabatabaei
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
| | - Ahmad Rajaei
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran.
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4
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Guo Y, Fang R, Zhen Y, Qiao D, Zhao S, Zhang B. Ion presence during thermal processing modulates the performance of rice albumin/anthocyanin binary system. Food Res Int 2024; 184:114274. [PMID: 38609251 DOI: 10.1016/j.foodres.2024.114274] [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: 12/10/2023] [Revised: 03/20/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024]
Abstract
Thermal processing with salt ions is widely used for the production of food products (such as whole grain food) containing protein and anthocyanin. To date, it is largely unexplored how salt ion presence during thermal processing regulates the practical performance of protein/anthocyanin binary system. Here, rice albumin (RA) and black rice anthocyanins (BRA) were used to prepare RA/BRA composite systems as a function of temperature (60-100 °C) and NaCl concentration (10-40 mM) or CaCl2 concentration (20 mM). It was revealed that the spontaneous complexing reaction between RA and BRA was driven by hydrophobic interactions and hydrogen bonds and becomes easier and more favorable at a higher temperature (≤90 °C), excessive temperature (100 °C), however, may result in the degradation of BRA. Moreover, the salt ion presence during thermal processing may bind with RA and BRA, respectively, which could restrict the interaction between BRA and RA. Additionally, the inclusion of Na+ or Ca2+ at 20 mM endowed the binary system with strengthened DPPH radical scavenging capacity (0.95 for Na+ and 0.99 for Ca2+). Notably, Ca2+ performed a greater impact on the stability of the system than Na+.
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Affiliation(s)
- Yabin Guo
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Ruolan Fang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yiyuan Zhen
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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5
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Wang W, Wu YR, Li J, Zhou Q, Yu ZY, Liu YN, Zheng MM, Zhou YB, Liu K. Comparison of Alternative Protein Hydrogels for Delivering Myricetin: Interaction Mechanism and Stability Evaluation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8784-8797. [PMID: 38566473 DOI: 10.1021/acs.jafc.3c09896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Food protein carriers from different sources might have distinct stabilizing and enhancing effects on the same small molecule. To elucidate the molecular mechanism, five different sourced proteins including soy protein isolates (SPIs), whey protein isolates (WPIs), edible dock protein (EDP), Tenebrio molitor protein (TMP), and yeast protein (YP) were used to prepare protein hydrogels for delivering myricetin (Myr). The results suggested that the loading capacity order of Myr in different protein hydrogels was EDP (11.5%) > WPI (9.3%) > TMP (8.9%) > YP (8.0%) > SPI (7.6%), which was consistent with the sequence of binding affinity between Myr and different proteins. Among five protein hydrogels, EDP had an optimum loading ability since it possessed the highest hydrophobic amino acid content (45.52%) and thus provided a broad hydrophobic cavity for loading Myr. In addition, these protein-Myr composite hydrogels displayed the core-shell structure, wherein hydrogen bonding and hydrophobic interaction were the primary binding forces between proteins and Myr. Moreover, the thermal stability, storage stability, and sustained-release properties of Myr were significantly enhanced via these protein delivery systems. These findings can provide scientific guidance for deeper utilization of food alternative protein sources.
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Affiliation(s)
- Wei Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yu-Ru Wu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jing Li
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qian Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhen-Yu Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Ying-Nan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Ming-Ming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yi-Bin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Kang Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
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6
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Hajizadeh M, Golub M, Moldenhauer M, Matsarskaia O, Martel A, Porcar L, Maksimov E, Friedrich T, Pieper J. Solution Structures of Two Different FRP-OCP Complexes as Revealed via SEC-SANS. Int J Mol Sci 2024; 25:2781. [PMID: 38474026 DOI: 10.3390/ijms25052781] [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: 12/23/2023] [Revised: 02/02/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Photosynthetic organisms have established photoprotective mechanisms in order to dissipate excess light energy into heat, which is commonly known as non-photochemical quenching. Cyanobacteria utilize the orange carotenoid protein (OCP) as a high-light sensor and quencher to regulate the energy flow in the photosynthetic apparatus. Triggered by strong light, OCP undergoes conformational changes to form the active red state (OCPR). In many cyanobacteria, the back conversion of OCP to the dark-adapted state is assisted by the fluorescence recovery protein (FRP). However, the exact molecular events involving OCP and its interaction with FRP remain largely unraveled so far due to their metastability. Here, we use small-angle neutron scattering combined with size exclusion chromatography (SEC-SANS) to unravel the solution structures of FRP-OCP complexes using a compact mutant of OCP lacking the N-terminal extension (∆NTEOCPO) and wild-type FRP. The results are consistent with the simultaneous presence of stable 2:2 and 2:1 FRP-∆NTEOCPO complexes in solution, where the former complex type is observed for the first time. For both complex types, we provide ab initio low-resolution shape reconstructions and compare them to homology models based on available crystal structures. It is likely that both complexes represent intermediate states of the back conversion of OCP to its dark-adapted state in the presence of FRP, which are of transient nature in the photocycle of wild-type OCP. This study demonstrates the large potential of SEC-SANS in revealing the solution structures of protein complexes in polydisperse solutions that would otherwise be averaged, leading to unspecific results.
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Affiliation(s)
- Mina Hajizadeh
- Institute of Physics, University of Tartu, W. Ostwald Str. 1, 50411 Tartu, Estonia
| | - Maksym Golub
- Institute of Physics, University of Tartu, W. Ostwald Str. 1, 50411 Tartu, Estonia
| | - Marcus Moldenhauer
- Institute of Chemistry PC 14, Technische Universität Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Olga Matsarskaia
- Institut Laue-Langevin, Avenue des Martyrs 71, CEDEX 9, 38042 Grenoble, France
| | - Anne Martel
- Institut Laue-Langevin, Avenue des Martyrs 71, CEDEX 9, 38042 Grenoble, France
| | - Lionel Porcar
- Institut Laue-Langevin, Avenue des Martyrs 71, CEDEX 9, 38042 Grenoble, France
| | - Eugene Maksimov
- Faculty of Biology, Lomonosov Moscow State University, 1-12 Leninskie Gory, 119991 Moscow, Russia
| | - Thomas Friedrich
- Institute of Chemistry PC 14, Technische Universität Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Jörg Pieper
- Institute of Physics, University of Tartu, W. Ostwald Str. 1, 50411 Tartu, Estonia
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7
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Guo Y, Zhai X, Li N, Zan X. Recent Progress in Protein-Polyphenol Assemblies for Biomedical Applications. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:2005-2014. [PMID: 38227800 DOI: 10.1021/acs.langmuir.3c03244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2024]
Abstract
Nowadays, natural materials as smart building blocks for assembling functional materials have aroused extensive interest in the scientific community. Proteins and polyphenols are typical natural building blocks that are widely used. On the one hand, proteins are one of the most versatile classes of biomolecules, serving as catalysts, signaling molecules, transporters, receptors, scaffolds that maintain the integrity of cell and tissue, and more. On the other hand, the facile adhesion of naturally abundant polyphenols with other substances and their potential biomedical applications have been highly attractive for functional biomaterials fabrication. Additionally, there are a variety of interactions between the proteins and polyphenols, mainly hydrogen bonding, hydrophobic, and ionic interactions. These reversible dynamic interactions enable proteins and polyphenols to form stable protein-polyphenol assemblies and maintain their inherent structures and biological activities in the assemblies. Therefore, protein-polyphenol assemblies can be applied to design a variety of advanced functional materials for biomedical applications. Herein, recent progress in protein-polyphenol particles, capsules, coatings, and hydrogels is summarized, the preparation and application of these assemblies are introduced in detail, and the future of the field is prospected.
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Affiliation(s)
- Yan Guo
- Taizhou Hospital of Zhejiang Province Affiliated to Wenzhou Medical University, Linhai, 317000, China
- Hunan Provincial Key Laboratory of Advanced Materials for New Energy Storage and Conversion, School of Materials Science and Engineering, Hunan University of Science and Technology, Hunan 411201, China
| | - Xinyue Zhai
- Hunan Provincial Key Laboratory of Advanced Materials for New Energy Storage and Conversion, School of Materials Science and Engineering, Hunan University of Science and Technology, Hunan 411201, China
| | - Na Li
- Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou Key Laboratory of Perioperative Medicine, Wenzhou 325001, China
| | - Xingjie Zan
- Taizhou Hospital of Zhejiang Province Affiliated to Wenzhou Medical University, Linhai, 317000, China
- Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou Key Laboratory of Perioperative Medicine, Wenzhou 325001, China
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8
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Li Z, Li Z, Ma H, Fu S, Liu G, Hao C, Liu Y. Molecular insight into binding behavior of caffeine with lactoferrin: Spectroscopic, molecular docking, and simulation study. J Dairy Sci 2023; 106:8249-8261. [PMID: 37641325 DOI: 10.3168/jds.2023-23631] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Accepted: 06/29/2023] [Indexed: 08/31/2023]
Abstract
The majority of bioactive substances in the human diet come from polyphenols. Here, we use spectroscopy, molecular docking, molecular dynamics simulations, and in vitro digestion to look at the relationship between caffeine (CAF) and bovine lactoferrin (BLF). The correlation analysis of the CAF-BLF fluorescence quenching process revealed that the reaction was spontaneous and that the CAF-BLF fluorescence quenching process may have been static. The predominant intrinsic binding forces were hydrogen bonds and van der Waals forces, which were also supported by molecular docking and molecular dynamics simulations. Through Fourier infrared and circular dichroism spectroscopy experiments, it was found that CAF changed the secondary structure of BLF and might bind to the hydrophobic amino acids of BLF. Compared with BLF, CAF-BLF showed inhibitory effects on digestion in simulated in vitro digestion. It will be helpful to better understand the interaction between CAF and BLF and provide the basis for the development of innovative dairy products.
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Affiliation(s)
- Zekun Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Zhixi Li
- College of Physics and Information Technology, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Haorui Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Shangchen Fu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Guanxu Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Changchun Hao
- College of Physics and Information Technology, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
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9
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Günal-Köroğlu D, Lorenzo JM, Capanoglu E. Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion. Food Res Int 2023; 173:113269. [PMID: 37803589 DOI: 10.1016/j.foodres.2023.113269] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/09/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
This review summarizes the literature on the interaction between plant-based proteins and phenolics. The structure of the phenolic compound, the plant source of proteins, matrix properties (pH, temperature), and interaction mechanism (covalent and non-covalent) change the secondary structure, ζ-potential, surface hydrophobicity, and thermal stability of proteins as well as their functional properties including solubility, foaming, and emulsifying properties. Studies indicated that the foaming and emulsifying properties may be affected either positively or negatively according to the type and concentration of the phenolic compound. Protein digestibility, on the other hand, differs depending on (1) the phenolic concentration, (2) whether the food matrix is solid or liquid, and (3) the state of the food-whether it is heat-treated or prepared as a mixture without heat treatment in the presence of phenolics. This review comprehensively covers the effects of protein-phenolic interactions on the structure and properties of proteins, including functional properties and digestibility both in model systems and real food matrix.
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Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, Parque Tecnológico de Galicia, 32900 Ourense, Spain.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
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10
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Li H, Pan Y, Li C, Yang Z, Rao J, Chen B. Lysozyme-phenolics bioconjugates with antioxidant and antibacterial bifunctionalities: Structural basis underlying the dual-function. Food Chem 2023; 406:135070. [PMID: 36462353 DOI: 10.1016/j.foodchem.2022.135070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 10/26/2022] [Accepted: 11/23/2022] [Indexed: 11/30/2022]
Abstract
This work aims at adopting an Electron Paramagnetic Resonance (EPR) spectroscopic technique to help understanding protein-phenolic conjugation and final functionalities relationship as well as the underlying structural basis of antioxidant and antibacterial dual functionalities. Specifically, lysozyme (Lys) was conjugated with two natural phenolic acids, i.e. rosmarinic acid (RA) and gentisic acid (GA, our previous work) with obviously different molecular features. Lys-RA displayed 8.6- and 4.0-times enhanced antioxidant stoichiometry compared to the native Lys and ones with GA, respectively, due to the stronger antioxidant activity of RA. However, RA conjugation mitigated both enzymatic and antibacterial activities of Lys-RA conjugates. Such inhibition effect is attributed to the greater structural and surface property changes of Lys upon conjugating with RA. Furthermore, the polyphenol conjugation related structural basis of disturbance, reactivity and selectivity were explored via site-directed spin labeling (SDSL)-EPR. A dynamic picture of reactivity and selectivity of phenolics conjugation on Lys was proposed.
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Affiliation(s)
- Hui Li
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Yanxiong Pan
- Department of Chemistry and Biochemistry, North Dakota State University, Fargo, ND, United States
| | - Chun Li
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Zhongyu Yang
- Department of Chemistry and Biochemistry, North Dakota State University, Fargo, ND, United States.
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States.
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11
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Patil U, Gulzar S, Ma L, Zhang B, Benjakul S. Pickering Emulsion Stabilized by Fish Myofibrillar Proteins Modified with Tannic Acid, as Influenced by Different Drying Methods. Foods 2023; 12:foods12071556. [PMID: 37048376 PMCID: PMC10094371 DOI: 10.3390/foods12071556] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/29/2023] [Accepted: 04/04/2023] [Indexed: 04/14/2023] Open
Abstract
A novel food-grade, particles-based Pickering emulsion (PE) was prepared from a marine source. Yellow stripe trevally is an under-utilized species. The use of its muscle protein as solid food-grade particles for the preparation of a Pickering emulsion can be a potential means of obtaining the natural nutritive emulsifier/stabilizer. Fish myofibrillar proteins (FMP) were modified with tannic acid (TA) at varying concentrations (0.125, 0.25, and 0.5%) followed by freeze-drying (FD) or spray-drying (SD). Physicochemical characteristics and emulsifying properties of obtained FMP-TA complexed particles were assessed for structural changes and oil-in-water emulsion stabilization. The addition of TA caused a reduction in surface hydrophobicity and total sulfhydryl content values for either FD-FMP or SD-FMP. Conversely, disulfide bond content was significantly increased, particularly when TA at 0.5% was used (p < 0.05). FTIR, spectrofluorometer, and the protein pattern also confirmed the cross-linking between FMP and TA. SD-FMP modified with 0.5% TA (SD-FMP-0.5TA) rendered the highest emulsifying stability index but had a lowered emulsifying activity index (p < 0.05). Confocal microscopic images, droplet size, and rheological properties revealed that a SD-FMP-0.5TA-stabilized emulsion had higher stability after 45 days of storage than an FD-FMP-0.5TA-stabilized emulsion. Therefore, the SD-FMP-0.5TA complex could be used as a potential food-grade stabilizer/emulsifier for PE with enhanced emulsifying properties.
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Affiliation(s)
- Umesh Patil
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
| | - Saqib Gulzar
- Department of Food Technology, Engineering and Science, University of Lleida-Agrotecnio CERCA Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
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12
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Pop OL, Suharoschi R, Socaci SA, Berger Ceresino E, Weber A, Gruber-Traub C, Vodnar DC, Fărcaș AC, Johansson E. Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments. Antioxidants (Basel) 2023; 12:antiox12040865. [PMID: 37107240 PMCID: PMC10135483 DOI: 10.3390/antiox12040865] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/27/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
Polyphenols are plant-based compounds famous for their positive impact on both human health and the quality of food products. The benefits of polyphenols are related to reducing cardiovascular diseases, cholesterol management, cancers, and neurological disorders in humans and increasing the shelf life, management of oxidation, and anti-microbial activity in food products. The bioavailability and bio-accessibility of polyphenols are of the highest importance to secure their impact on human and food health. This paper summarizes the current state-of-the-art approaches on how polyphenols can be made more accessible in food products to contribute to human health. For example, by using food processing methods including various technologies, such as chemical and biotechnological treatments. Food matrix design and simulation procedures, in combination with encapsulation of fractionated polyphenols utilizing enzymatic and fermentation methodology, may be the future technologies to tailor specific food products with the ability to ensure polyphenol release and availability in the most suitable parts of the human body (bowl, intestine, etc.). The development of such new procedures for utilizing polyphenols, combining novel methodologies with traditional food processing technologies, has the potential to contribute enormous benefits to the food industry and health sector, not only reducing food waste and food-borne illnesses but also to sustain human health.
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Affiliation(s)
- Oana Lelia Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elaine Berger Ceresino
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
| | - Achim Weber
- Innovation Field Functional Surfaces and Materials, Fraunhofer Institute for Interfacial Engineering and Biotechnology, Nobelstraße 12, 70569 Stuttgart, Germany
| | - Carmen Gruber-Traub
- Innovation Field Functional Surfaces and Materials, Fraunhofer Institute for Interfacial Engineering and Biotechnology, Nobelstraße 12, 70569 Stuttgart, Germany
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
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13
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Qie X, Yin Z, He Z, Xue C, Wang Z, Chen Q, Zeng M, Chen J, He Z. Interaction between β-casein and phlorizin induced by thermal treatment and its effect on the antioxidant activity and bioavailability of phlorizin in vivo. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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14
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Wang T, Yi K, Li Y, Wang H, Fan Z, Jin H, Xu J. Esterified Soy Proteins with Enhanced Antibacterial Properties for the Stabilization of Nano-Emulsions under Acidic Conditions. Molecules 2023; 28:molecules28073078. [PMID: 37049843 PMCID: PMC10095910 DOI: 10.3390/molecules28073078] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/26/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Soy protein isolate (SPI), including β-conglycinin (7S) and glycinin (11S), generally have low solubility under weakly acidic conditions due to the pH closed to their isoelectric points (pIs), which has limited their application in acidic emulsions. Changing protein pI through modification by esterification could be a feasible way to solve this problem. This study aimed to obtain stable nano-emulsion with antibacterial properties under weakly acidic conditions by changing the pI of soy protein emulsifiers. Herein, the esterified soy protein isolate (MSPI), esterified β-conglycinin (M7S), and esterified glycinin (M11S) proteins were prepared. Then, pI, turbidimetric titration, Fourier transform infrared (FTIR) spectra, intrinsic fluorescence spectra, and emulsifying capacity of esterified protein were discussed. The droplet size, the ζ-potential, the stability, and the antibacterial properties of the esterified protein nano-emulsion were analyzed. The results revealed that the esterified proteins MSPI, M7S, and M11S had pIs, which were measured by ζ-potentials, as pH 10.4, 10.3, and 9.0, respectively, as compared to native proteins. All esterified-protein nano-emulsion samples showed a small mean particle size and good stability under weakly acidic conditions (pH 5.0), which was near the original pI of the soy protein. Moreover, the antibacterial experiments showed that the esterified protein-based nano-emulsion had an inhibitory effect on bacteria at pH 5.0.
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Affiliation(s)
- Tingyu Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China;
| | - Kehan Yi
- National Research Center of Soybean Engineering and Technology, Harbin 150028, China; (K.Y.)
| | - Yang Li
- National Research Center of Soybean Engineering and Technology, Harbin 150028, China; (K.Y.)
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Zhijun Fan
- Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi 154007, China;
| | - Hua Jin
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China;
- Correspondence: (H.J.); (J.X.)
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China;
- Correspondence: (H.J.); (J.X.)
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15
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Yang P, Wang W, Xu Z, Rao L, Zhao L, Wang Y, Liao X. New insights into the pH dependence of anthocyanin-protein interactions by a case study of cyanidin-3-O-glucoside and bovine serum albumin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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16
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Sun H, Sun Y, Tang X, Cui Y, Meng D, Zhang Y, Li K, Guo H, Chen H, Yang R. The interaction mechanism and the functionality of yeast protein with hydrophilic and hydrophobic bioactive molecules. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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17
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Li H, Pan Y, Lan Y, Yang Z, Rao J, Chen B. Molecular interaction mechanism and structure–activity relationships of protein–polyphenol complexes revealed by side-directed spin labeling-electron paramagnetic resonance (SDSL-EPR) spectroscopy. Food Chem 2023; 402:134354. [DOI: 10.1016/j.foodchem.2022.134354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 09/05/2022] [Accepted: 09/18/2022] [Indexed: 11/26/2022]
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18
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Shahidi F, Dissanayaka CS. Phenolic-protein interactions: insight from in-silico analyses – a review. FOOD PRODUCTION, PROCESSING AND NUTRITION 2023. [DOI: 10.1186/s43014-022-00121-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
AbstractPhenolic compounds are ubiquitous plant secondary metabolites that possess various biological activities and are known to interact with proteins, altering their structure and properties. Therefore, interactions between these compounds and proteins has gained increasing attention due to their potential benefits to human health and for exploitation by the food industry. Phenolic compounds and proteins can form complexes via covalent linkages and/or non-covalent interactions through hydrophobic, electrostatic, van der Waals forces and hydrogen bonding. This review describes possible mechanisms of phenol-protein complex formation, their physiological action and activities that are important in the food industry, and possible outcomes in the terms of molecular docking and simulation analysis. The conformational changes of the protein upon binding with polyphenols can lead to the folding or unfolding of the protein molecules, forming insoluble or soluble complexes. The concentration of polyphenols, their molecular weight and structure, ions/cofactors and conditions of the system determine the precipitation or solubilization of the complex, affecting their nutritional and functional properties as well as their bioactivities. In this regard, molecular docking and simulation studies of phenolic-protein interactions allows comprehensive virtual screening of competitive/non-competitive and site-specific/non-specific conjugation of phenolics with different protein targets and facilitates understanding the observed effects. The docking analysis of flavonoids with enzymes and milk proteins has indicated their potential application in producing nutraceuticals and functional foods. Thus, combining molecular docking and simulation studies with experimental techniques is vital for better understanding the reactions that take place during digestion to engineer and manufacture novel food ingredients with desirable pharmacological properties and as potential food additives.
Graphical Abstract
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19
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Huang Y, Condict L, Richardson SJ, Brennan CS, Kasapis S. Exploring the inhibitory mechanism of p-coumaric acid on α-amylase via multi-spectroscopic analysis, enzymatic inhibition assay and molecular docking. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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20
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Thalhammer A, Bröker NK. Biophysical Approaches for the Characterization of Protein-Metabolite Interactions. Methods Mol Biol 2023; 2554:199-229. [PMID: 36178628 DOI: 10.1007/978-1-0716-2624-5_13] [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] [Indexed: 06/16/2023]
Abstract
With an estimate of hundred thousands of protein molecules per cell and the number of metabolites several orders of magnitude higher, protein-metabolite interactions are omnipresent. In vitro analyses are one of the main pillars on the way to establish a solid understanding of how these interactions contribute to maintaining cellular homeostasis. A repertoire of biophysical techniques is available by which protein-metabolite interactions can be quantitatively characterized in terms of affinity, specificity, and kinetics in a broad variety of solution environments. Several of those provide information on local or global conformational changes of the protein partner in response to ligand binding. This review chapter gives an overview of the state-of-the-art biophysical toolbox for the study of protein-metabolite interactions. It briefly introduces basic principles, highlights recent examples from the literature, and pinpoints promising future directions.
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Affiliation(s)
- Anja Thalhammer
- Physical Biochemistry, University of Potsdam, Potsdam, Germany.
| | - Nina K Bröker
- Physical Biochemistry, University of Potsdam, Potsdam, Germany
- Health and Medical University Potsdam, Potsdam, Germany
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21
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Ke C, Liu B, Dudu OE, Zhang S, Meng L, Wang Y, Wei W, Cheng J, Yan T. Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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Effects of High Pressure Processing and Thermal Treatment on the Interaction between α-Lactalbumin and Pelargonium-3-Glucoside. Molecules 2022; 27:molecules27154944. [PMID: 35956895 PMCID: PMC9370543 DOI: 10.3390/molecules27154944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/29/2022] [Accepted: 07/31/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, high pressure processing (HPP) and thermal treatment were comparatively evaluated by examining their impacts on the binding behavior and interaction between α-lactalbumin (α-La) and pelargonium-3-glucoside (P3G) under pH values of 6.0, 7.4, and 8.0. The methods of circular dichroism spectroscopy, fluorescence quenching, dynamic light scattering, and molecular simulation were used to characterize the effects of processing-induced changes in protein structure, size distribution, binding site conformation, and residue charges on their binding characteristics between them. The results indicated that the thermal treatments significantly increased the quenching constants of the complex at pH 7.4/8.0 and 60/80 °C, as well as the accessible fraction of protein at pH 8.0/80 °C. Both HPP and thermal treatments increased the random coil content and showed limited effects on the α-helix and β-sheet contents of α-La and caused the aggregation of the complex to varying degrees. Molecular dynamic simulation and docking analyses revealed that the binding site of the complex did not change under different processing conditions, but the solvent-accessible surface area varied under different conditions.
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23
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Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside. Food Chem 2022; 383:132373. [PMID: 35183967 DOI: 10.1016/j.foodchem.2022.132373] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 01/29/2022] [Accepted: 02/05/2022] [Indexed: 11/20/2022]
Abstract
In the present study, the effects of high-pressure processing (HPP) on the binding capacity, structural properties, antioxidant capacity and stability of rhamngalacturonan I (RG-I) pectin and cyanidin-3-glucoside (C3G) were investigated. HPP was found to have a positive effect on the binding between the two molecules, and the binding rate was increased by 32.8% after treatment (500 MPa/15 min). The increase in the binding rate is mainly due to the influence of high pressure on noncovalent effects such as hydrogen bonding and hydrophobicity. The results indicate that high pressure can be used to maintain the antioxidant capacity of C3G and improve the stability of C3G. The C3G retention rate is increased by 34.0% and 38.3% after heat treatment and simulated digestion, respectively. The results indicate that HPP improved stability of the C3G-RG-I pectin complex through interaction between C3G and RG-I pectin.
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24
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Jia Y, Yan X, Huang Y, Zhu H, Qi B, Li Y. Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins. Food Chem 2022; 396:133685. [PMID: 35843004 DOI: 10.1016/j.foodchem.2022.133685] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 06/02/2022] [Accepted: 07/09/2022] [Indexed: 11/17/2022]
Abstract
The purpose of this research was to comparatively investigate the interactions between bioactive flavonoids (quercetin and rutin) and two predominant soy proteins (β-conglycinin and glycinin), and the structural and functional properties of their complexes. The binding affinities of quercetin/rutin toward 7S/11S were structure-dependent, in that rutin had a higher binding affinity than that of quercetin, and 11S exhibited higher affinity toward quercetin/rutin than that of 7S. The interactions in the 7S/11S-quercetin complexes were driven by van der Waals forces and hydrogen-bonding interactions, whereas the 7S/11S-rutin complexes exhibited hydrophobic interactions. Binding to quercetin or rutin altered the secondary structures (decrease in the α-helix and random coil contents and increase in the β-sheet content), decreased the surface hydrophobicity and thermal stability, and enhanced the antioxidant capacity of 7S and 11S. These findings provide valuable information that can facilitate the design of custom-tailored protein-flavonoid macromolecules.
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Affiliation(s)
- Yijia Jia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyue Yan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China; National Research Center of Soybean Engineering and Technology, Harbin 150028, China
| | - Huaping Zhu
- Ministry of Science and Technology China Rural Technology Development Center, Beijing 100045, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China; National Research Center of Soybean Engineering and Technology, Harbin 150028, China.
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25
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Zhou C, Zhang L, Zaky AA, Tie S, Cui G, Liu R, El-Aty AA, Tan M. High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Cao J, Li Y, Li F, Liao X, Hu X, Zhang Y. Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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27
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Ma Z, Guo A, Jing P. Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties. Crit Rev Food Sci Nutr 2022; 63:10792-10813. [PMID: 35748363 DOI: 10.1080/10408398.2022.2086211] [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] [Indexed: 11/03/2022]
Abstract
Anthocyanins, which are the labile flavonoid pigments widely distributed in many fruits, vegetables, cereal grains, and flowers, are receiving intensive interest for their potential health benefits. Proteins are important food components from abundant sources and present high binding affinity for small dietary compounds, e.g., anthocyanins. Protein-anthocyanin interactions might occur during food processing, ingestion, digestion, and bioutilization, leading to significant changes in the structure and properties of proteins and anthocyanins. Current knowledge of protein-anthocyanin interactions and their contributions to functions and bioactivities of anthocyanin-containing foods were reviewed. Binding characterization of dietary protein-anthocyanins complexes is outlined. Advances in understanding the structure-affinity relationship of dietary protein-anthocyanin interaction are critically discussed. The associated properties of protein-anthocyanin complexes are considered in an evaluation of functional and nutritional values.
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Affiliation(s)
- Zhen Ma
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Anqi Guo
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
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28
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Tao X, Shi H, Cao A, Cai L. Understanding of physicochemical properties and antioxidant activity of ovalbumin-sodium alginate composite nanoparticle-encapsulated kaempferol/tannin acid. RSC Adv 2022; 12:18115-18126. [PMID: 35874031 PMCID: PMC9245490 DOI: 10.1039/d2ra02708a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Accepted: 06/09/2022] [Indexed: 11/21/2022] Open
Abstract
In this research, ovalbumin (OVA) and sodium alginate (SA) were used as the materials to prepare an OVA–SA composite carrier, which protected and encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA) (OVA–SA, OVA–TA–SA, OVA–KAE–SA, and OVA–TA–KAE–SA). Results showed that the observation of small diffraction peaks in carriers proved the successful encapsulation of KAE/TA. The protein conformation of the composite nanoparticles changed. OVA–TA–SA composite nanoparticles had the highest α-helix content and the fewest random coils, so the protein structure of it had the strongest stability. OVA–TA–KAE–SA composite nanoparticles had the strongest system stability and thermal stability, which might be due to the synergistic effect of the two polyphenols, suggesting the encapsulation of KAE/TA increased the system stability and the thermal stability of OVA–SA composite nanoparticles. Additionally, the composite nanoparticles were endowed with antioxidant ability and antibacterial ability (against Staphylococcus aureus and Escherichia coli) in the order OVA–TA–SA > OVA–TA–KAE–SA > OVA–KAE–SA based on the difference in antibacterial diameter (D, mm) and square (S, mm2), indicating that polyphenols enhanced the antibacterial and antioxidant ability of OVA–SA composite nanoparticles, and the enhancement effect of TA was stronger than that of KAE. These results provide a theoretical basis for the application of OVA–SA composite nanoparticles in the delivery of bioactive compounds. Ovalbumin (OVA) and sodium alginate (SA) were used as materials to prepare an OVA–SA composite carrier, which encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA) (OVA–SA, OVA–TA–SA, OVA–KAE–SA, and OVA–TA–KAE–SA).![]()
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Affiliation(s)
- Xiaoya Tao
- Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University Ningbo 315100 China +86 571 88982726 +86 571 88982726.,Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University Shenzhen 518060 China
| | - Hang Shi
- College of Food Science and Engineering, Bohai University Jinzhou 121013 China
| | - Ailing Cao
- Hangzhou Customs District Hangzhou 310007 China
| | - Luyun Cai
- Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University Ningbo 315100 China +86 571 88982726 +86 571 88982726
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29
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Tao X, Shi H, Cao A, Cai L. Influence of polyphenol-metal ion-coated ovalbumin/sodium alginate composite nanoparticles on the encapsulation of kaempferol/tannin acid. Int J Biol Macromol 2022; 209:1288-1297. [PMID: 35460758 DOI: 10.1016/j.ijbiomac.2022.04.108] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 04/10/2022] [Accepted: 04/15/2022] [Indexed: 11/20/2022]
Abstract
In this research, ovalbumin (OVA) and sodium alginate (SA) were used as the materials to prepare OVA-SA composite carriers, which protected and encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA). To achieve the purpose of targeted delivery, the TA-Fe3+ coating film was prepared. Results showed that the observation of small diffraction peaks in carriers proved the formation of TA/Fe3+ coating film on the surface of four composite nanoparticles (pOVA, pOVA-SA, pOVA-KAE-SA, and pOVA-KAE-TA-SA). The protein structure of the composite nanoparticles coated with TA/Fe3+ changed, and the order of the changes was pOVA-KAE > pOVA > pOVA-KAE-SA > pOVA-KAE-TA-SA > pOVA-SA. This phenomenon is due to the fact that the chromophore -C=O and the auxo-chromophore -OH are in the opposite position in the benzene ring of TA, and the two substituents have opposite effects and synergize, resulting in the different degrees of redshift of the composite nanoparticle λmax. Additionally, pOVA-SA had the highest α-helix content and the lowest random coils, conferring the protein structure the strongest stability. The coating of TA/Fe3+ increased the system stability and the thermal stability of the composite nanoparticles. Additionally, the carriers were endowed with antioxidant activity, and their antibacterial ability against Staphylococcus aureus and Escherichia coli was pOVA-KAE-TA-SA > pOVA-KAE-SA > pOVA-KAE > pOVA-SA > pOVA based on the difference in antibacterial diameter (D, mm) and square (S, mm2). pOVA-KAE-TA-SA had the strongest antioxidant activity and antibacterial ability, which improved the bioavailability of TA/KAE. These results provide a theoretical basis for the application of OVA-SA composite nanoparticles in the delivery of bioactive compounds.
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Affiliation(s)
- Xiaoya Tao
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Hang Shi
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Ailing Cao
- Hangzhou Customs District, Hangzhou 310007, China.
| | - Luyun Cai
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
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30
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Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107239] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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31
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Condict L, Kasapis S. Critical issues encountered in the analysis of protein-phenolic binding interactions via fluorescence spectroscopy. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107219] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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32
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Zhang Y, Chen N, Xin N, Li Q, Zhang T, Ye H, Zhao C. Complexation of chlorogenic acid enhances the antiproliferative effect of lactoferrin to colon cancer cells. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101601] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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33
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Li TJ, Wen BY, Ma XH, Huang WT, Wu JZ, Lin XM, Zhang YJ, Li JF. Rapid and Simple Analysis of the Human Pepsin Secondary Structure Using a Portable Raman Spectrometer. Anal Chem 2021; 94:1318-1324. [PMID: 34928126 DOI: 10.1021/acs.analchem.1c04531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Human pepsin is a digestive protease that plays an important role in the human digestive system. The secondary structure of human pepsin determines its bioactivity. Therefore, an in-depth understanding of human pepsin secondary structure changes is particularly important for the further improvement of the efficiency of human pepsin biological function. However, the complexity and diversity of the human pepsin secondary structure make its analysis difficult. Herein, a convenient method has been developed to quickly detect the secondary structure of human pepsin using a portable Raman spectrometer. According to the change of surface-enhanced Raman spectroscopy (SERS) signal intensity and activity of human pepsin at different pH values, we analyze the change of the human pepsin secondary structure. The results show that the content of the β-sheet gradually increased with the increase in the pH in the active range, which is in good agreement with circular dichroism (CD) measurements. The change of the secondary structure improves the sensitivity of human pepsin SERS detection. Meanwhile, human pepsin is a commonly used disease marker for the noninvasive diagnosis of gastroesophageal reflux disease (GERD); the detection limit of human pepsin we obtained is 2 μg/mL by the abovementioned method. The real clinical detection scenario is also simulated by spiking pepsin solution in saliva, and the standard recovery rate is 80.7-92.3%. These results show the great prospect of our method in studying the protein secondary structure and furthermore promote the application of SERS in clinical diagnosis.
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Affiliation(s)
- Tong-Jiang Li
- Women and Children's Hospital Affiliated to Xiamen University, School of medicine, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen 361005, China
| | - Bao-Ying Wen
- Women and Children's Hospital Affiliated to Xiamen University, School of medicine, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen 361005, China
| | - Xiao-Hui Ma
- Women and Children's Hospital Affiliated to Xiamen University, School of medicine, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen 361005, China
| | - Wan-Ting Huang
- Women and Children's Hospital Affiliated to Xiamen University, School of medicine, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen 361005, China
| | - Jin-Zhun Wu
- Women and Children's Hospital Affiliated to Xiamen University, School of medicine, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen 361005, China
| | - Xiu-Mei Lin
- Women and Children's Hospital Affiliated to Xiamen University, School of medicine, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen 361005, China
| | - Yue-Jiao Zhang
- Women and Children's Hospital Affiliated to Xiamen University, School of medicine, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen 361005, China
| | - Jian-Feng Li
- Women and Children's Hospital Affiliated to Xiamen University, School of medicine, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen 361005, China
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34
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Cui Q, Dong Y, Zhang A, Wang X, Zhao XH. Multiple spectra analysis and calculation of the interaction between Anthocyanins and whey protein isolate. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101353] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107059] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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36
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Qie X, Cheng Y, Chen Y, Zeng M, Wang Z, Qin F, Chen J, Li W, He Z. In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein-phenolic interactions. Food Chem 2021; 375:131644. [PMID: 34823942 DOI: 10.1016/j.foodchem.2021.131644] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 11/14/2021] [Accepted: 11/16/2021] [Indexed: 02/07/2023]
Abstract
The effect of skimmed bovine milk and soy protein on the in vitro bioaccessibility of polyphenols in coffee beverages under thermal treatment (25, 90, and 121 °C) and the protein-phenolic interaction was investigated. Thermal treatment at 90 °C and 121 °C reduced the in vitro bioaccessibility of total and individual phenolic. Skimmed milk and soy protein addition increased the total (by 37.01%-64.21% and 24.74%-47.32%, respectively) and individual phenolic in vitro bioaccessibility (by 4.40%-27.29% and 12.02%-28.61%, respectively) of coffee beverages subjected to thermal treatment at 25, 90 and 121 °C. Compared with soy protein, skimmed milk significantly enhanced the in vitro bioaccessibility of coffee polyphenols, possibly owing to the presence of different types and strengths of noncovalent protein-phenolic interactions. These findings can provide certain theoretical knowledge for optimizing the processing technology and formula of the food industry to help improve the health benefits of milk coffee beverages.
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Affiliation(s)
- Xuejiao Qie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ya Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yao Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Weiwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China.
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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37
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Li H, Jiang X, Shen X, Sun Y, Jiang N, Zeng J, Lin J, Yue L, Lai J, Li Y, Wu A, Wang L, Qin D, Huang F, Mei Q, Yang J, Wu J. TMEA, a Polyphenol in Sanguisorba officinalis, Promotes Thrombocytopoiesis by Upregulating PI3K/Akt Signaling. Front Cell Dev Biol 2021; 9:708331. [PMID: 34485295 PMCID: PMC8416095 DOI: 10.3389/fcell.2021.708331] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Accepted: 07/28/2021] [Indexed: 01/14/2023] Open
Abstract
Thrombocytopenia is closely linked with hemorrhagic diseases, for which induction of thrombopoiesis shows promise as an effective treatment. Polyphenols widely exist in plants and manifest antioxidation and antitumour activities. In this study, we investigated the thrombopoietic effect and mechanism of 3,3′,4′-trimethylellagic acid (TMEA, a polyphenol in Sanguisorba officinalis L.) using in silico prediction and experimental validation. A KEGG analysis indicated that PI3K/Akt signalling functioned as a crucial pathway. Furthermore, the virtual molecular docking results showed high-affinity binding (a docking score of 6.65) between TMEA and mTOR, suggesting that TMEA might target the mTOR protein to modulate signalling activity. After isolation of TMEA, in vitro and in vivo validation revealed that this compound could promote megakaryocyte differentiation/maturation and platelet formation. In addition, it enhanced the phosphorylation of PI3K, Akt, mTOR, and P70S6K and increased the expression of GATA-1 and NF-E2, which confirmed the mechanism prediction. In conclusion, our findings are the first to demonstrate that TMEA may provide a novel therapeutic strategy that relies on the PI3K/Akt/mTOR pathway to facilitate megakaryocyte differentiation and platelet production.
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Affiliation(s)
- Hong Li
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Xueqin Jiang
- School of Pharmacy, Southwest Medical University, Luzhou, China.,State Key Laboratory of Biotherapy and Cancer Center, West China Medical School, Sichuan University, Chengdu, China
| | - Xin Shen
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yueshan Sun
- School of Pharmacy, Southwest Medical University, Luzhou, China.,Medical Research Center, The Third People's Hospital of Chengdu, Chengdu, China
| | - Nan Jiang
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Jing Zeng
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Jing Lin
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Liang Yue
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Jia Lai
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Yan Li
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Anguo Wu
- School of Pharmacy, Southwest Medical University, Luzhou, China.,The Key Laboratory of Medical Electrophysiology, Medical Key Laboratory for Drug Discovery and Druggability Evaluation of Sichuan Province, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, Ministry of Education of China, Institute of Cardiovascular Research, Luzhou, China
| | - Long Wang
- School of Pharmacy, Southwest Medical University, Luzhou, China.,The Key Laboratory of Medical Electrophysiology, Medical Key Laboratory for Drug Discovery and Druggability Evaluation of Sichuan Province, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, Ministry of Education of China, Institute of Cardiovascular Research, Luzhou, China
| | - Dalian Qin
- School of Pharmacy, Southwest Medical University, Luzhou, China.,The Key Laboratory of Medical Electrophysiology, Medical Key Laboratory for Drug Discovery and Druggability Evaluation of Sichuan Province, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, Ministry of Education of China, Institute of Cardiovascular Research, Luzhou, China
| | - Feihong Huang
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Qibing Mei
- The Key Laboratory of Medical Electrophysiology, Medical Key Laboratory for Drug Discovery and Druggability Evaluation of Sichuan Province, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, Ministry of Education of China, Institute of Cardiovascular Research, Luzhou, China
| | - Jing Yang
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Jianming Wu
- School of Pharmacy, Southwest Medical University, Luzhou, China.,The Key Laboratory of Medical Electrophysiology, Medical Key Laboratory for Drug Discovery and Druggability Evaluation of Sichuan Province, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, Ministry of Education of China, Institute of Cardiovascular Research, Luzhou, China
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38
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Cruz‐Molina AVDL, Ayala Zavala JF, Bernal Mercado AT, Cruz Valenzuela MR, González‐Aguilar GA, Lizardi‐Mendoza J, Brown‐Bojorquez F, Silva‐Espinoza BA. Maltodextrin encapsulation improves thermal and pH stability of green tea extract catechins. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15729] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Aimara V. De La Cruz‐Molina
- Centro de Investigación en Alimentación y Desarrollo, A.C Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Mexico
| | - Jesus F. Ayala Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Mexico
| | - Ariadna T. Bernal Mercado
- Centro de Investigación en Alimentación y Desarrollo, A.C Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Mexico
| | - Manuel R. Cruz Valenzuela
- Centro de Investigación en Alimentación y Desarrollo, A.C Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Mexico
| | - Gustavo A. González‐Aguilar
- Centro de Investigación en Alimentación y Desarrollo, A.C Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Mexico
| | - Jaime Lizardi‐Mendoza
- Centro de Investigación en Alimentación y Desarrollo, A.C Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Mexico
| | | | - Brenda A. Silva‐Espinoza
- Centro de Investigación en Alimentación y Desarrollo, A.C Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Mexico
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39
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Chirug L, Eran Nagar E, Okun Z, Shpigelman A. Effect of flavonoid structure and pH on iron-mediated pectin interaction. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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40
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Baba WN, McClements DJ, Maqsood S. Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications. Food Chem 2021; 365:130455. [PMID: 34237568 DOI: 10.1016/j.foodchem.2021.130455] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/31/2021] [Accepted: 06/22/2021] [Indexed: 02/04/2023]
Abstract
Whey proteins are widely used as functional ingredients in various food applications owing to their emulsifying, foaming, and gelling properties. However, their functional attributes are limited in some applications because of the dependence of their performance on pH, mineral levels, and temperature. Several approaches have been investigated to enhance the functional performance of whey proteins by interacting them with polyphenols via covalent bonds (conjugates) or non-covalent bonds (complexes). The interaction of the polyphenols to the whey proteins alters their molecular characteristics, techno-functional attributes, and biological properties. Analytical methods for characterizing the properties of whey protein-polyphenol complexes and conjugates are highlighted, and a variety of potential applications within the food industry are discussed, including as antioxidants, emulsifiers, and foaming agents. Finally, areas for future research are highlighted.
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Affiliation(s)
- Waqas N Baba
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
| | | | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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41
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Cui Q, Wang L, Wang G, Zhang A, Wang X, Jiang L. Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110979] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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42
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Nicolás-García M, Perucini-Avendaño M, Jiménez-Martínez C, Perea-Flores MDJ, Gómez-Patiño MB, Arrieta-Báez D, Dávila-Ortiz G. Bean phenolic compound changes during processing: Chemical interactions and identification. J Food Sci 2021; 86:643-655. [PMID: 33586793 DOI: 10.1111/1750-3841.15632] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 09/08/2020] [Accepted: 01/10/2021] [Indexed: 12/18/2022]
Abstract
The common bean (Phaseolus vulgaris L.) represents one of the main crops for human consumption, due to its nutritional and functional qualities. Phenolic compounds have beneficial health effects, and beans are an essential source of these molecules, being found mainly in the seed coat and its color depends on the concentration and type of phenolic compounds present. The bean during storage and processing, such as cooking, germination, extrusion, and fermentation, undergoes physical, chemical, and structural changes that affect the bioavailability of its nutrients; these changes are related to the interactions between phenolic compounds and other components of the food matrix. This review provides information about the identification and quantification of phenolic compounds present in beans and the changes they undergo during processing. It also includes information on the interactions between the phenolic compounds and the components of the bean's cell wall and the analytical methods used to identify the interactions of phenolic compounds with macromolecules.
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Affiliation(s)
- Mayra Nicolás-García
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
| | - Madeleine Perucini-Avendaño
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
| | - Cristian Jiménez-Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
| | - María de Jesús Perea-Flores
- Centro de Nanociencias y Micro y Nanotecnologías (IPN), Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
| | - Mayra Beatriz Gómez-Patiño
- Centro de Nanociencias y Micro y Nanotecnologías (IPN), Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
| | - Daniel Arrieta-Báez
- Centro de Nanociencias y Micro y Nanotecnologías (IPN), Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
| | - Gloria Dávila-Ortiz
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, C.P. 07738, México
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43
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Chen D, Zhu X, Ilavsky J, Whitmer T, Hatzakis E, Jones OG, Campanella OH. Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions. Biomacromolecules 2021; 22:1001-1014. [PMID: 33494594 DOI: 10.1021/acs.biomac.0c01753] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Polyphenols are well-known native cross-linkers and gel strengthening agents for many animal proteins. However, their role in modifying plant protein gels remains unclear. In this study, multiple techniques were applied to unravel the influence of green tea polyphenols (GTP) on pea protein gels and the underlying mechanisms. We found that the elasticity and viscosity of pea protein gels decreased with increased GTP. The protein backbone became less rigid when GTP was present based on shortened T1ρH in relaxation solid-state NMR measurements. Electron microscopy and small-angle X-ray scattering showed that gels weakened by GTP possessed disrupted networks with the presence of large protein aggregates. Solvent extraction and molecular dynamic simulation revealed a reduction in hydrophobic interactions and hydrogen bonds among proteins in gels containing GTP. The current findings may be applicable to other plant proteins for greater control of gel structures in the presence of polyphenols, expanding their utilization in food and biomedical applications.
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Affiliation(s)
- Da Chen
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
| | - Xiao Zhu
- Research Computing, Information Technology at Purdue (ITaP), Purdue University, 155 South Grant Street, West Lafayette, Indiana 47907, United States
| | - Jan Ilavsky
- X-ray Science Division, Argonne National Laboratory, 9700 South Cass Avenue, Lemont, Illinois 60439, United States
| | - Tanya Whitmer
- Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
| | - Owen G Jones
- Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, Indiana 47907, United States
| | - Osvaldo H Campanella
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States
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44
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Chamizo-González F, Gordillo B, Heredia FJ. Elucidation of the 3D structure of grape seed 7S globulin and its interaction with malvidin 3-glucoside: A molecular modeling approach. Food Chem 2021; 347:129014. [PMID: 33493840 DOI: 10.1016/j.foodchem.2021.129014] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 12/11/2020] [Accepted: 01/02/2021] [Indexed: 12/21/2022]
Abstract
Plant proteins are biopolymers with interesting technological applications for the food industry due to their ability to interact with phenolic compounds such as anthocyanins. The 3D structure of the 7S globulin from grape seed was elucidated for the first time using a homology model. The constructed 3D model showed that grape seed 7S globulin is rich in α-helices and β-sheets stabilized by six disulfide bridges. The interaction with the major grape anthocyanin malvidin-3-glucoside was also assessed by Docking and Molecular Dynamic simulation. Theoretical results demonstrated that 7S globulin interacts with Mv3glc through hydrogen, alkyl and π-alkyl bonds and the flavylium cation is oriented towards a hydrophobic region of the protein, being protected from hydration. Results provide valuable insights for understanding the mechanisms involved in the molecular interaction of grape anthocyanins with grape seed proteins that could be relevant to use them as potential color protecting agents in food industry applications.
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Affiliation(s)
| | - Belén Gordillo
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Francisco J Heredia
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
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45
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Kong M, Xie K, Lv M, Li J, Yao J, Yan K, Wu X, Xu Y, Ye D. Anti-inflammatory phytochemicals for the treatment of diabetes and its complications: Lessons learned and future promise. Biomed Pharmacother 2021; 133:110975. [PMID: 33212375 DOI: 10.1016/j.biopha.2020.110975] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/30/2020] [Accepted: 11/01/2020] [Indexed: 12/13/2022] Open
Abstract
Diabetes mellitus (type 1 and type 2) and its various complications continue to place a huge burden on global medical resources, despite the availability of numerous drugs that successfully lower blood glucose levels. The major challenging issue in diabetes management is the prevention of various complications that remain the leading cause of diabetes-related mortality. Moreover, the limited long-term durability of monotherapy and undesirable side effects of currently used anti-diabetic drugs underlie the urgent need for novel therapeutic approaches. Phytochemicals represent a rich source of plant-derived molecules that are of pivotal importance to the identification of compounds with therapeutic potential. In this review, we aim to discuss recent advances in the identification of a large array of phytochemicals with immense potential in the management of diabetes and its complications. Given that metabolic inflammation has been established as a key pathophysiological event that drives the progression of diabetes, we focus on the protective effects of representative phytochemicals in metabolic inflammation. This paper also discusses the potential of phytochemicals in the development of new drugs that target the inflammation in the management of diabetes and its complications.
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Affiliation(s)
- Mengjie Kong
- Key Laboratory of Glucolipid Metabolic Diseases of the Ministry of Education, Guangdong Pharmaceutical University, Guangzhou, China; Guangdong Metabolic Disease Research Center of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Kang Xie
- Key Laboratory of Glucolipid Metabolic Diseases of the Ministry of Education, Guangdong Pharmaceutical University, Guangzhou, China; Guangdong Metabolic Disease Research Center of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Minghui Lv
- Key Laboratory of Glucolipid Metabolic Diseases of the Ministry of Education, Guangdong Pharmaceutical University, Guangzhou, China; Guangdong Metabolic Disease Research Center of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Jufei Li
- Key Laboratory of Glucolipid Metabolic Diseases of the Ministry of Education, Guangdong Pharmaceutical University, Guangzhou, China; Guangdong Metabolic Disease Research Center of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Jianyu Yao
- Key Laboratory of Glucolipid Metabolic Diseases of the Ministry of Education, Guangdong Pharmaceutical University, Guangzhou, China; Guangdong Metabolic Disease Research Center of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Kaixuan Yan
- Key Laboratory of Glucolipid Metabolic Diseases of the Ministry of Education, Guangdong Pharmaceutical University, Guangzhou, China; Guangdong Metabolic Disease Research Center of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Xiaoqin Wu
- Key Laboratory of Glucolipid Metabolic Diseases of the Ministry of Education, Guangdong Pharmaceutical University, Guangzhou, China; Guangdong Metabolic Disease Research Center of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Ying Xu
- The First Affiliated Hospital/School of Clinical Medicine, Guangdong Pharmaceutical University, Guangzhou, China
| | - Dewei Ye
- Key Laboratory of Glucolipid Metabolic Diseases of the Ministry of Education, Guangdong Pharmaceutical University, Guangzhou, China; Guangdong Metabolic Disease Research Center of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou, China.
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46
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Ben Abdallah R, Bautista‐Ortin AB, Reche J, Ghazouani T, Talbi W, Osete‐Alcaraz A, Gómez‐Plaza E, Fattouch S. Toward the enrichment of dietary proanthocyanidins: In vitro investigation of their concentration‐dependent complexation with β‐casein. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rim Ben Abdallah
- Faculté des Sciences de Tunis Université de Tunis El Manar Tunis Tunisie
- Echochemestry Laboratory, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT) University of Carthage Tunis Tunisia
| | - Ana Belén Bautista‐Ortin
- Department of Food Science and Technology, Faculty of Veterinary University of Murcia Murcia Spain
| | - Juana Reche
- Department of Applied Biology Universidad Miguel Hernández de Elche. Ctra. Beniel Orihuela Spain
| | - Tesnime Ghazouani
- Echochemestry Laboratory, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT) University of Carthage Tunis Tunisia
| | - Wafa Talbi
- Echochemestry Laboratory, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT) University of Carthage Tunis Tunisia
| | - Andrea Osete‐Alcaraz
- Department of Food Science and Technology, Faculty of Veterinary University of Murcia Murcia Spain
| | - Encarna Gómez‐Plaza
- Department of Food Science and Technology, Faculty of Veterinary University of Murcia Murcia Spain
| | - Sami Fattouch
- Echochemestry Laboratory, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT) University of Carthage Tunis Tunisia
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Yang Y, Wang Q, Lei L, Li F, Zhao J, Zhang Y, Li L, Wang Q, Ming J. Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106010] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Functional properties and structural changes of rice proteins with anthocyanins complexation. Food Chem 2020; 331:127336. [DOI: 10.1016/j.foodchem.2020.127336] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Revised: 05/02/2020] [Accepted: 06/11/2020] [Indexed: 01/09/2023]
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Nunes NM, Coelho YL, Castro JS, Vidigal MCTR, Mendes TAO, da Silva LHM, Pires ACS. Naringenin-lactoferrin binding: Impact on naringenin bitterness and thermodynamic characterization of the complex. Food Chem 2020; 331:127337. [DOI: 10.1016/j.foodchem.2020.127337] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/21/2020] [Accepted: 06/12/2020] [Indexed: 12/14/2022]
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Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.003] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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