1
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Qi X, Lv X, Pan W, Shen M, Chen Y, Yu Q, Xie J. Antioxidant amyloid fibril derived from rice protein hydrolysate as stabilizer towards preparing high-stable emulsion. Food Chem 2024; 460:140745. [PMID: 39126945 DOI: 10.1016/j.foodchem.2024.140745] [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: 05/03/2024] [Revised: 07/02/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024]
Abstract
An antioxidant amyloid fibril was prepared as an emulsifier by fibrillating limited enzymatic hydrolysis-modified rice protein (HRP). The purpose of this study was to investigate the feasibility of using fibrillated HRP to stabilize oil-in-water emulsion. A free radical scavenging assay revealed that the antioxidant activity of fibrillated HRP was 2.09 times higher than that of native rice protein. Fibrillated HRP demonstrated a marked reduction in interfacial tension, increased surface hydrophobicity and contact angle (> 80°), and rapid adsorption to the interface, with 35.34 ± 2.43% interfacial adsorbed protein content. The fibrillated HRP barriers resisted environment stresses such as NaCl, pH variations, long-term storage, while reducing lipid oxidation degree. Additionally, fibrillated HRP-based emulsion was more effective in protecting β-carotene from degradation compared to other samples. These findings provide theoretical support for the development of rice protein-based antioxidant emulsifiers and modification of emulsifying properties of plant proteins.
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Affiliation(s)
- Xin Qi
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xinyu Lv
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Wentao Pan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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2
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Tang J, Yao D, Xia S, Cheong L, Tu M. Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry. Food Chem X 2024; 23:101540. [PMID: 39007110 PMCID: PMC11239452 DOI: 10.1016/j.fochx.2024.101540] [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: 03/12/2024] [Revised: 05/27/2024] [Accepted: 06/05/2024] [Indexed: 07/16/2024] Open
Abstract
Plant proteins can meet consumers' demand for healthy and sustainable alternatives to animal proteins. It has been reported to possess numerous health benefits and is widely used in the food industry. However, conventional extraction methods are time-consuming, energy-intensive, as well as environmentally unfriendly. Plant proteins are also limited in application due to off-flavors, allergies, and anti-nutritional factors. Therefore, this paper discusses the challenges and limitations of conventional extraction processes. The current advances in green extraction technologies are also summarized. In addition, methods to improve the nutritional value, bioactivity, functional and organoleptic properties of plant proteins, and strategies to reduce their allergenicity are mentioned. Finally, examples of applications of plant proteins in the food industry are presented. This review aims to stimulate thinking and generate new ideas for future research. It will also provide new ideas and broad perspectives for the application of plant proteins in the food industry.
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Affiliation(s)
- Jiayue Tang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
| | - Dan Yao
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
| | - Shuaibo Xia
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
| | - Lingzhi Cheong
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, 3010, Australia
| | - Maolin Tu
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China
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3
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Chen X, Fan R, Wang X, Zhang L, Wang C, Hou Z, Li C, Liu L, He J. In vitro digestion and functional properties of bovine β-casein: A comparison between adults and infants. Food Res Int 2024; 194:114914. [PMID: 39232534 DOI: 10.1016/j.foodres.2024.114914] [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: 05/23/2024] [Revised: 08/08/2024] [Accepted: 08/10/2024] [Indexed: 09/06/2024]
Abstract
Gastrointestinal digestibility behavior, structural and functional characteristics of bovine β-casein (β-CN) were studied in vitro under infant and adult conditions. This direct comparison helps reveal the effects of different physiological stages on the digestive behavior of β-CN. Not only was the degree of hydrolysis (DH) of β-CN analyzed, but also the changes in its digestive morphology, microstructure, and secondary structure during digestion were explored in depth. Meanwhile, we focused on the physicochemical properties of β-CN digesta, including solubility, emulsifying and foaming properties, as well as their functional properties, such as antimicrobial and antioxidant activities. Key results showed that β-CN underwent more extensive hydrolysis in the adult digestion model, with approximately twice the DH compared to the infant model. The adult model exhibited faster digestion kinetics, less protein flocculation, and a more loosened secondary structure, indicating a more efficient digestion process. Notably, the digesta from the adult model displayed significantly improved solubility and emulsifying properties, and also enhanced antioxidant capacities, with significantly better inhibition of two common pathogenic bacteria than the infant model, and an average increase in the diameter of the inhibition zone of approximately 2 mm. These findings underscore the differential digestive behavior and functional potential of β-CN across physiological stages. This comprehensive assessment approach contributes to a more comprehensive insight into the digestive behavior of β-CN. Therefore, we conclude that producing products from unmodified β-CN may be more suitable for the adult population, and that the digesta in the adult model exhibit higher functional properties.
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Affiliation(s)
- Xiaoqian Chen
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Rui Fan
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Xinyu Wang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Lina Zhang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Caiyun Wang
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Zhanqun Hou
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Chun Li
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China.
| | - Libo Liu
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China.
| | - Jian He
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China; Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot 010080, China; National Center of Technology Innovation for Dairy, Hohhot 010110, China.
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4
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Li W, Zhou Q, Xu J, Zhu S, Lv S, Yu Z, Yang Y, Liu Y, Zhou Y, Sui X, Zhang Q, Xiao Y. Insight into the solubilization mechanism of wheat gluten by protease modification from conformational change and molecular interaction perspective. Food Chem 2024; 447:138992. [PMID: 38503066 DOI: 10.1016/j.foodchem.2024.138992] [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: 11/10/2023] [Revised: 01/29/2024] [Accepted: 03/09/2024] [Indexed: 03/21/2024]
Abstract
The low solubility limits the utilization of other functional characteristics of wheat gluten (WG). This study effectively improved the solubility of WG through protease modification and explored the potential mechanism of protease modification to enhance the solubility of WG, further stimulating the potential application of WG in the food industry. Solubility of WG modified with alkaline protease, complex protease, and neutral protease was enhanced by 98.99%, 54.59%, and 51.68%, respectively. Notably, the content of β-sheet was reduced while the combined effect of hydrogen bond and ionic bond were increased after protease modification. Meanwhile, the reduced molecular size and viscoelasticity as well as the elevated surface hydrophobicity, thermostability, water absorption capacity, and crystallinity were observed in modified WG. Moreover, molecular docking indicated that protease was specifically bound to the amino acid residues of WG through hydrogen bonding, hydrophobic interaction, and salt bridge.
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Affiliation(s)
- Weixiao Li
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qianxin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jianxia Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Shanlong Zhu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Sixu Lv
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yin Yang
- Anhui Bi Lv Chun Biotechnology Co., Ltd., Chuzhou 239200, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Qiang Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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5
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Nourmohammadi N, Campanella OH, Chen D. Effect of limited proteolysis and CaCl 2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel. Food Res Int 2024; 188:114474. [PMID: 38823865 DOI: 10.1016/j.foodres.2024.114474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 04/09/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Limited proteolysis, CaCl2 and carboxymethyl cellulose (CMC) have individually demonstrated ability to increase the gel strength of laboratory-extracted plant proteins. However, the syneresis effects of their combination on the gelling capacity of commercial plant protein remains unclear. This was investigated by measuring the rheological property, microstructure and protein-protein interactions of gels formed from Alcalase hydrolyzed or intact pea proteins in the presence of 0.1 % CMC and 0-25 mM CaCl2. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed the molecular weight of pea protein in the mixture were < 15 kDa after hydrolysis. The hydrolysates showed higher intrinsic fluorescence intensity and lower surface hydrophobicity than the intact proteins. Rheology showed that the storage modulus (G') of hydrolyzed pea protein (PPH)-based gels sightly decreased compared to those of native proteins. 5-15 mM CaCl2 increased the G' for both PP and PPH-based gels and decreased the strain in the creep-recovery test. Scanning electron microscopy (SEM) showed the presence of smaller protein aggregates in the PPH-based gels compared to PP gels and the gel network became denser, and more compact and heterogenous in the presence of 15 and 25 mM CaCl2. The gel dissociation assay revealed that hydrophobic interactions and hydrogen bonds were the dominant forces to maintain the gel structure. In vitro digestion showed that the soluble protein content in PPH-based gels was 10 ∼ 30 % higher compared to those of the PP counterpart. CaCl2 addition reduced protein digestibility with a concentration dependent behavior. The results obtained show contrasting effects of limited proteolysis and CaCl2 on the gelling capacity and digestibility of commercial pea proteins. These findings offer practical guidelines for developing pea protein-based food products with a balanced texture and protein nutrition through formulation and enzymatic pre-treatment.
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Affiliation(s)
- Niloufar Nourmohammadi
- Department of Animal, Veterinary and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, ID 83844, United States
| | - Osvaldo H Campanella
- Department of Food Science and Technology, the Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, United States
| | - Da Chen
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN47907, United States.
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6
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Xiao J, Niu L, Tong Z, Jin S, Wang X, Liu X, Xiao C, Fan H. Chemical acylation of pea protein isolate hydrolysate with fatty acid N-hydroxysuccinimide esters: Effect on structure and functional properties. Food Chem 2024; 443:138495. [PMID: 38277937 DOI: 10.1016/j.foodchem.2024.138495] [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: 10/19/2023] [Revised: 01/07/2024] [Accepted: 01/16/2024] [Indexed: 01/28/2024]
Abstract
Applications of pea protein in the food industry have been greatly restricted by its poor functional properties. In order to solve this problem, a novel technique combining enzymatic hydrolysis and fatty acid acylation has been applied in this work to construct a pea protein-fatty acid covalent complex that aims to improve its functional properties. The processed pea protein with increased water solubility tends to decrease the chance of self-aggregation. Additionally, emulsifying and antioxidant properties have also been found after this process. On top of that, the modified pea protein has been characterized by Fourier transform infrared and circular dichroism spectroscopy. These results demonstrate that these properties were mainly caused by the acylation of the amino group from hydrolyzed pea protein and the carboxyl group from the fatty acid. The enzymatic hydrolysis/fatty acid acylation research provides insights into manufacturing high-quality functional lipoproteins from inexpensive pea protein for the food industry.
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Affiliation(s)
- Jing Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Li Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Zongbo Tong
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling 712100, PR China
| | - Shuxiu Jin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xiaomei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Chunxia Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Huafang Fan
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling 712100, PR China.
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7
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Ren S, Du Y, Zhang J, Zhao K, Guo Z, Wang Z. Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis. Foods 2024; 13:1800. [PMID: 38928742 PMCID: PMC11203182 DOI: 10.3390/foods13121800] [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: 05/16/2024] [Revised: 06/05/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
The low rehydration properties of commercial soy protein powder (SPI), a major plant-based food ingredient, have limited the development of plant-based foods. The present study proposes a treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the rehydration of soy protein powder, as well as other processing properties (emulsification, viscosity). The results show that the soy protein-soy lecithin complex powder, which is hydrolyzed for 30 min (SPH-SL-30), has the smallest particle size, the smallest zeta potential, the highest surface hydrophobicity, and a uniform microstructure. In addition, the value of the ratio of the α-helical structure/β-folded structure was the smallest in the SPH-SL-30. After measuring the rehydration properties, emulsification properties, and viscosity, it was found that the SPH-SL-30 has the shortest wetting time of 3.04 min, the shortest dispersion time of 12.29 s, the highest solubility of 93.17%, the highest emulsifying activity of 32.42 m2/g, the highest emulsifying stability of 98.33 min, and the lowest viscosity of 0.98 pa.s. This indicates that the treatment of soy lecithin modification combined with Alcalase hydrolysis destroys the structure of soy protein, changes its physicochemical properties, and improves its functional properties. In this study, soy protein was modified by the treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the processing characteristics of soy protein powders and to provide a theoretical basis for its high-value utilization in the plant-based food field.
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Affiliation(s)
- Shuanghe Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.R.); (Y.D.); (J.Z.); (Z.G.)
| | - Yahui Du
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.R.); (Y.D.); (J.Z.); (Z.G.)
| | - Jiayu Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.R.); (Y.D.); (J.Z.); (Z.G.)
| | - Kuangyu Zhao
- Fang Zheng Comprehensive Product Quality Inspection and Testing Center, Fangzheng County, Harbin 150800, China;
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.R.); (Y.D.); (J.Z.); (Z.G.)
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.R.); (Y.D.); (J.Z.); (Z.G.)
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8
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Phyo SH, Ghamry M, Bao G, Zeng A, Zhao W. Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study. Int J Biol Macromol 2024; 268:131632. [PMID: 38643911 DOI: 10.1016/j.ijbiomac.2024.131632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 04/12/2024] [Accepted: 04/13/2024] [Indexed: 04/23/2024]
Abstract
Advanced glycation end products (AGEs) can be caused during a glycoxidation reaction. This reaction is associated with complications of diabetes and the consequences of health problems. Therefore, we are exploring the prohibitory effect of highland barley protein hydrolysates (HBPHs) on AGE formation. Herein, first extracted the protein from highland barley with various pH conditions and then hydrolyzed using four different proteolytic enzymes (flavourzyme, trypsin, papain, pepsin) under different degrees of hydrolysis. We assessed three degrees of hydrolysates (lowest, middle, highest) of enzymes used to characterize the antioxidant activity and physicochemical properties. Among all the hydrolysates, flavourzyme-treated hydrolysates F-1, F-2, and F-3 indicated the high ability to scavenge DPPH (IC50 values of 0.97 %, 0.63 %, and 0.90 %), structural and functional properties. Finally, the inhibitory effect of the most active hydrolysates F-1, F-2, and F-3 against the AGEs formation was evaluated in multiple glucose-glycated bovine serum albumin (BSA) systems. Additionally, in a BSA system, F-3 exhibited the strong antiglycation activity, effectively suppressed the non-fluorescent AGE (CML), and the fructosamine level. Moreover, it decreased carbonyl compounds while also preventing the loss of thiol groups. Our results would be beneficial in the application of the food industry as a potential antiglycation agent for several chronic diseases.
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Affiliation(s)
- Su Hlaing Phyo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Mohamed Ghamry
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Guina Bao
- Xizang Highland Barley Agricultural Science & Technology Co., Ltd., No.66, 532 Yuyuan Rd., Jiang'an District, Shanghai City 200040, PR China
| | - Aoqiong Zeng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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9
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Fu Y, Guo X, Li W, Simpson BK, Rui X. Construction of hypoallergenic microgel by soy major allergen β-conglycinin through enzymatic hydrolysis and lactic acid bacteria fermentation. Food Res Int 2024; 175:113733. [PMID: 38128990 DOI: 10.1016/j.foodres.2023.113733] [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: 09/01/2023] [Revised: 11/15/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Soy allergenicity is a public concern, and the combination of multiple processing methods may be a promising strategy for reducing soy allergenicity. In this study, a novel two-step enzymatic hydrolysis followed by lactic acid bacteria fermentation was proposed for the construction of hypoallergenic soybean protein microgel. β-Conglycinin was used as the main soy allergen. The effects of different enzymatic hydrolysis (Alcalase, Neutrase, and Protamex) and LAB fermentation on β-conglycinin microgel formation and its immunoreactivity were investigated. Results showed that the use of different enzymes and the attainment of different degrees of hydrolysis affected the particle distribution and zeta potential in the microgels and leads to differences in microstructure and immunoreactivity. All hydrolysates compared with intact protein accelerated the formation of gel during LAB fermentation. Among the three assayed enzymes, fermented Protamex hydrolysates at 60 min (PF-60) demonstrated a microgel with an overall reduced average particle size (741.20±7.18 nm), lower absolute values of zeta potential (10.43±0.65 mV), and regular gel network. The antigenicity and IgE-binding capacity decreased to the lowest value of 0.30 % and 6.93 %, respectively. Peptidomics and immunoinformatic analysis suggested that PF-60 disrupted 17/30, 16/44, and 23/75 epitopes in the α, α', and β subunits, respectively. Unlike the LAB-fermented unhydrolyzed β-conglycinin disrupted epitopes mostly located at the loop domain, PF-60 primarily promoted the exposure and disruption of allergen epitopes with β-sheet structure located at the core barrel domain. These findings can provide new perspectives on the preparation of hypoallergenic soybean-gel products on edible particulate systems.
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Affiliation(s)
- Yumeng Fu
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China
| | - Xinran Guo
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China
| | - Benjamin K Simpson
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald, Quebec, Canada
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, PR China.
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10
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Zhu X, Li X, Liu X, Li J, Zeng XA, Li Y, Yuan Y, Teng YX. Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing. Foods 2023; 13:6. [PMID: 38201034 PMCID: PMC10778321 DOI: 10.3390/foods13010006] [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: 11/08/2023] [Revised: 12/11/2023] [Accepted: 12/13/2023] [Indexed: 01/12/2024] Open
Abstract
The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. To address these challenges, the origins and compositions of pulse crops were first introduced, while an overarching description of pulse protein physiochemical properties, e.g., interfacial properties, aggregation behavior, solubility, etc., are presented. For further enhanced functionalities, appropriate modifications (including chemical, physical, and enzymatic treatment) are necessary. Among them, non-covalent complexation and enzymatic strategies are especially preferable during the value-added processing of clean-label pulse proteins for specific focus. This comprehensive review aims to provide an in-depth understanding of the interrelationships between the composition, structure, functional characteristics, and advanced modification strategies of pulse proteins, which is a pillar of high-performance pulse protein in future food manufacturing.
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Affiliation(s)
- Xiangwei Zhu
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Xueyin Li
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
| | - Xiangyu Liu
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
| | - Jingfang Li
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Yue Yuan
- Center for Nanophase Materials Sciences, Oak Ridge National Laboratory, Oak Ridge, TN 37830, USA;
| | - Yong-Xin Teng
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;
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11
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Gouseti O, Larsen ME, Amin A, Bakalis S, Petersen IL, Lametsch R, Jensen PE. Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review. Foods 2023; 12:2518. [PMID: 37444256 DOI: 10.3390/foods12132518] [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: 05/12/2023] [Revised: 06/13/2023] [Accepted: 06/14/2023] [Indexed: 07/15/2023] Open
Abstract
As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet. They are abundant in, for example, legumes or defatted oilseeds, which makes them an excellent candidate to use in the development of novel plant-based foods. However, they often have low and inflexible functionalities, as in nature they are designed to remain densely packed and inert within cell walls until they are needed during germination. Enzymes are often used by the food industry, for example, in the production of cheese or beer, to modify ingredient properties. Although they currently have limited applications in plant proteins, interest in the area is exponentially increasing. The present review first considers the current state and potential of enzyme utilization related to plant proteins, including uses in protein extraction and post-extraction modifications. Then, relevant opportunities and challenges are critically discussed. The main challenges relate to the knowledge gap, the high cost of enzymes, and the complexity of plant proteins as substrates. The overall aim of this review is to increase awareness, highlight challenges, and explore ways to address them.
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Affiliation(s)
- Ourania Gouseti
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Mads Emil Larsen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Ashwitha Amin
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Serafim Bakalis
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Rene Lametsch
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
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12
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Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108567] [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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13
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Qi X, Zhang Y, Yu H, Xie J. Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing. Foods 2023; 12:249. [PMID: 36673341 PMCID: PMC9857836 DOI: 10.3390/foods12020249] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 12/27/2022] [Accepted: 01/03/2023] [Indexed: 01/06/2023] Open
Abstract
As food components, polysaccharides, starch, protein, pectin, and fibre are often used in the food industry due to their particular functional properties, as well as their efficient, safe, and green characteristics [...].
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Affiliation(s)
- Xin Qi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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14
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Li G, Xu J, Wang H, Jiang L, Wang H, Zhang Y, Jin H, Fan Z, Xu J, Zhao Q. Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers. Foods 2022; 11:foods11213409. [PMID: 36360021 PMCID: PMC9653765 DOI: 10.3390/foods11213409] [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: 09/24/2022] [Revised: 10/17/2022] [Accepted: 10/25/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the changes in the structure and properties of soybean protein after hydrolysis using two types of hybrid nanoflowers (alcalase@Cu3(PO4)2•3H2O (ACHNs) and dispase@Cu3(PO4)2•3H2O (DCHNs)) and examined the basic properties and oxidative stability of hydrolyzed soybean protein emulsions. The formations of the two hybrid nanoflowers were first determined using a scanning electron microscope, transmission electron microscope, and Fourier infrared spectroscopy. The structure and functional properties of soybean protein treated with hybrid nanoflowers were then characterized. The results indicated that the degree of hydrolysis (DH) of the ACHNs hydrolysates was higher than that of the DCHNs for an identical reaction time. Soybean protein hydrolysates treated with two hybrid nanoflowers showed different fluorescence and circular dichroism spectra. The solubility of the hydrolysates was significantly higher (p < 0.05) than that of the soybean protein (SPI) at all pH values tested (2.0−10.0)*: at the same pH value, the maximum solubility of ACHNs hydrolysates and DCHNs hydrolysates was increased by 46.2% and 42.2%, respectively. In addition, the ACHNs hydrolysates showed the highest antioxidant activity (DPPH IC50 = 0.553 ± 0.009 mg/mL, ABTS IC50 = 0.219 ± 0.019 mg/mL, and Fe2+ chelating activity IC50 = 40.947 ± 3.685 μg/mL). The emulsifying activity index of ACHNs and DCHNs hydrolysates reached its maximum after hydrolysis for 120 min at 61.38 ± 0.025 m2/g and 54.73 ± 0.75 m2/g, respectively. It was concluded that the two hydrolysates have better solubility and antioxidant properties, which provides a theoretical basis for SPI product development. More importantly, the basic properties and oxidative stability of the soybean-protein-hydrolysates oil-in-water emulsions were improved. These results show the importance of proteins hydrolyzed by hybrid nanoflowers as emulsifiers and antioxidants in the food and pharmaceutical industry.
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Affiliation(s)
- Geng Li
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Jingwen Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huiwen Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- Coastal Research and Extension Center, Mississippi State University, Starkville, MS 39762, USA
| | - Hua Jin
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zhijun Fan
- Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi 154007, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (J.X.); (Q.Z.); Tel.: +86-13796652155 (J.X.); +86-13796653133 (Q.Z.)
| | - Qingshan Zhao
- Experimental Practice and Demonstration Center, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (J.X.); (Q.Z.); Tel.: +86-13796652155 (J.X.); +86-13796653133 (Q.Z.)
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