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Li H, Mustapha WAW, Liu J, Zhang X. Self-assembled nanoparticles of acid-induced fish ( Cyprinus carpio L.) scale gelatin: Structure, physicochemical properties, and application for loading curcumin. Food Chem X 2024; 21:101230. [PMID: 38426076 PMCID: PMC10901859 DOI: 10.1016/j.fochx.2024.101230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 02/13/2024] [Accepted: 02/14/2024] [Indexed: 03/02/2024] Open
Abstract
This work expands the functionality of fish scale gelatin (FSG) as a carrier of hydrophobic bioactive substances. The hydrophobicity of FSG was enhanced to promote its interaction with hydrophobic curcumin and to increase its bioavailability. This results in a remarkable increase in the curcumin loading capacity of acid-hydrolyzed FSG (HFSG) from 1.08 ± 0.08 μg/mg (0 h) to 9.15 ± 0.21 μg/mg (3 h). The amino acid composition indicated that acid hydrolysis effectively increased the ratio of hydrophobic amino acids of FSG. Acid hydrolysis facilitated the transformation of the α-helical conformation into a β-sheet structure. Hydrophobic interactions between HFSG and curcumin were strengthened by moderate acid hydrolysis. A sustained-release profile emerged for the curcumin-loaded HFSG during simulated gastrointestinal digestion, thereby improving the bioaccessibility and bioavailability of curcumin. These findings contribute to the application of acid hydrolysis in modifying FSG for enhanced hydrophobicity and curcumin loading capacity in the food industry.
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Affiliation(s)
- Haoxin Li
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Jia Liu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Xiaoping Zhang
- Guizhou Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
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Bordignon JCS, Badaró AT, Barbin DF, Mariutti LRB, Netto FM. Oxidation of whey protein isolate after thermal convection and microwave heating and freeze-drying: Correlation among physicochemical and NIR spectroscopy analyses. Heliyon 2023; 9:e17981. [PMID: 37519701 PMCID: PMC10373659 DOI: 10.1016/j.heliyon.2023.e17981] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 06/27/2023] [Accepted: 07/04/2023] [Indexed: 08/01/2023] Open
Abstract
This study investigated the oxidative susceptibility of whey protein isolate (WPI) dispersions treated by microwave or thermal convection before freeze-drying. WPI (20 mg protein/mL) in distilled water (DW) was heated at 63 ± 2 °C for 30 min by microwave (WPI-MW) or convection heating (WPI-CH) and freeze-dried. Untreated WPI (WPI-C), WPI solubilized in DW and freeze-dried (WPI-FD), and WPI solubilized in DW, heated at 98 ± 2 °C for 2 min and freeze-dried (WPI-B) were also evaluated. Structural changes (turbidity, ζ potential, SDS-PAGE, and near-infrared spectroscopy (NIR)) and protein oxidation (dityrosine, protein carbonylation, and SH groups) were investigated. WPI-FD showed alterations compared to WPI-C, mainly concerning carbonyl groups. Microwave heating increased carbonyl groups and dityrosine formation compared to conventional heating. NIR spectrum indicated changes related to the formation of carbonyl groups and PCA analysis allowed us to distinguish the samples according to carbonyl group content. The results suggest that NIR may contribute to monitoring oxidative changes in proteins resulting from processing.
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Qafary M, Rashno F, Khajeh K, Khaledi M, Moosavi-Movahedi AA. Insulin fibrillation: Strategies for inhibition. PROGRESS IN BIOPHYSICS AND MOLECULAR BIOLOGY 2022; 175:49-62. [DOI: 10.1016/j.pbiomolbio.2022.09.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 08/17/2022] [Accepted: 09/08/2022] [Indexed: 04/07/2023]
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Performance and structural comparison of hydrogels made from wheat bran arabinoxylan using enzymatic and coacervation methods as micro-and nano- encapsulation and delivery devices. Biomed Microdevices 2019; 21:97. [PMID: 31729590 DOI: 10.1007/s10544-019-0445-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
This study evaluated the structural and performance differences between arabinoglucuronoxylan micro-hydrogels that were enzymatically produced from alkaline-extracted wheat bran arabinoglucuronoxylans using recombinant α-L-arabinofuranosidase (AbfB) that selectively removes arabinose side chains, and chemically through coacervation process, as delivery devices for bioactive substances. The encapsulations of model bioactive substance, gallic acid (GA), in the hydrogels, were done either in-situ or ex-situ to identify the most effective encapsulation and delivery method. The hydrogels particle size distribution, polydispersity index, GA encapsulation efficiency, retention and release of functional GA (based on antioxidant activity) were assessed. The hydrogels formed in both coacervation and enzymatic processes had particle size ranges of 469-678 nm, which classify them as micro-hydrogels. However, the latter were monodispersed with polydispersity index (PdI) < 0.4 compared to the former with PdI > 0.7. In addition, enzymatically produced hydrogels attained higher zeta potential (-8.8 mV) and retained and released GA with higher anti-oxidant capacity (91%) than chemically formed micro-hydrogels (zeta potential = - 3.3 mV and antioxidant capacity = 80%). However, GA encapsulation efficiencies (72% in-situ and 68% ex-situ) were higher in chemically formed micro-hydrogels than enzymatically produced micro-hydrogels (59% in-situ and 52% ex-situ). The in-situ encapsulated GA experienced less initial burst during sustained release of 8 h compared to ex-situ encapsulation. Overall, enzymatic modification process and in-situ encapsulation were the most effective methods for production of arabinoglucuronoxylan micro-hydrogels delivery devices and for encapsulation of the GA, respectively, because of maintaining functional GA upon release and having the potential to customize the structural and functional properties of the micro-hydrogels.
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Li T, Wang C, Li T, Ma L, Sun D, Hou J, Jiang Z. Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid. Molecules 2018; 23:molecules23092383. [PMID: 30231489 PMCID: PMC6225224 DOI: 10.3390/molecules23092383] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2018] [Revised: 09/13/2018] [Accepted: 09/15/2018] [Indexed: 12/02/2022] Open
Abstract
The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated. In this research, citric acid-mediated cross-linking could not only increase the surface hydrophobicity of whey proteins at pH 7.0 and 8.0, but it also improved its emulsifying and foaming properties. The emulsifying activity and foaming ability of WPI reached a maximum under the condition of 1% citric acid and pH 7.0. However, the solubility of WPI-CA gradually decreased with pH and the content of citric acid increased. Therefore, the cross-linking mediated by citric acid under non-acidic aqueous conditions, markedly altered the surface hydrophobicity and enhanced emulsifying and foaming properties of WPI.
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Affiliation(s)
- Tong Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, China.
| | - Chunyan Wang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, China.
| | - Tianqi Li
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, China.
| | - Ling Ma
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, China.
| | - Dongxue Sun
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, China.
| | - Juncai Hou
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, China.
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Corrochano AR, Buckin V, Kelly PM, Giblin L. Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways. J Dairy Sci 2018; 101:4747-4761. [PMID: 29605324 DOI: 10.3168/jds.2017-13618] [Citation(s) in RCA: 81] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Accepted: 10/25/2017] [Indexed: 01/08/2023]
Abstract
Oxidative stress contributes to cell injury and aggravates several chronic diseases. Dietary antioxidants help the body to fight against free radicals and, therefore, avoid or reduce oxidative stress. Recently, proteins from milk whey liquid have been described as antioxidants. This review summarizes the evidence that whey products exhibit radical scavenging activity and reducing power. It examines the processing and treatment attempts to increase the antioxidant bioactivity and identifies 1 enzyme, subtilisin, which consistently produces the most potent whey fractions. The review compares whey from different milk sources and puts whey proteins in the context of other known food antioxidants. However, for efficacy, the antioxidant activity of whey proteins must not only survive processing, but also upper gut transit and arrival in the bloodstream, if whey products are to promote antioxidant levels in target organs. Studies reveal that direct cell exposure to whey samples increases intracellular antioxidants such as glutathione. However, the physiological relevance of these in vitro assays is questionable, and evidence is conflicting from dietary intervention trials, with both rats and humans, that whey products can boost cellular antioxidant biomarkers.
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Affiliation(s)
- Alberto R Corrochano
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996; School of Chemistry & Chemical Biology, University College Dublin, Belfield, Dublin 4, Ireland, D04 V1W8
| | - Vitaly Buckin
- School of Chemistry & Chemical Biology, University College Dublin, Belfield, Dublin 4, Ireland, D04 V1W8
| | - Phil M Kelly
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
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Madadlou A, Abbaspourrad A. Bioactive whey peptide particles: An emerging class of nutraceutical carriers. Crit Rev Food Sci Nutr 2017; 58:1468-1477. [DOI: 10.1080/10408398.2016.1264064] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ashkan Madadlou
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Ithaca, New York, USA
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