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Wang L, Liu G. Investigating viscoelastic properties and structural stability mechanisms of oil bodies emulsion gels: Role of non-intrinsic protein. Food Chem 2024; 460:140575. [PMID: 39067425 DOI: 10.1016/j.foodchem.2024.140575] [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: 04/08/2024] [Revised: 06/27/2024] [Accepted: 07/21/2024] [Indexed: 07/30/2024]
Abstract
This research aims to investigate the mechanism of the effect of intrinsic and non-intrinsic protein content on the stability of oil bodies (OBs) emulsion gels. We employed small amplitude oscillation shear (SAOS) and large amplitude oscillation shear (LAOS) to measure the linear and nonlinear rheological properties of the OBs emulsion gels. The SAOS test indicated that an increase in non-intrinsic protein content weakened the interaction between OBs, decreasing their storage modulus (G'). The LAOS test demonstrated that the increase in non-intrinsic protein content affected the structural recombination and destruction behavior of OBs emulsion gels under large strains. Overall, the content of non-intrinsic protein during the extraction process is a crucial factor affecting the stability of OBs emulsion gels. These findings provide insights into the potential strategies for improving oil extraction efficiency and offer a foundation for further investigation into the functional properties of OBs.
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Affiliation(s)
- Lei Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
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2
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Liao Y, Wang Z, Pei Y, Yan S, Chen T, Qi B, Li Y. Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements. Crit Rev Food Sci Nutr 2024:1-28. [PMID: 38594966 DOI: 10.1080/10408398.2024.2331566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/11/2024]
Abstract
Oil bodies (OBs) function as organelles that store lipids in plant seeds. An oil body (OB) is encased by a membrane composed of proteins (e.g., oleosins, caleosins, and steroleosins) and a phospholipid monolayer. The distinctive protein-phospholipid membrane architecture of OBs imparts exceptional stability even in extreme environments, thereby sparking increasing interest in their structure and properties. However, a comprehensive understanding of the structure-activity relationships determining the stability and properties of oil bodies requires a more profound exploration of the associated membrane proteins, an aspect that remains relatively unexplored. In this review, we aim to summarize and discuss the structural attributes, biological functions, and properties of OB membrane proteins. From a commercial perspective, an in-depth understanding of the structural and functional properties of OBs is important for the expansion of their applications by producing artificial oil bodies (AOB). Besides exploring their structural intricacies, we describe various methods that are used for purifying and isolating OB membrane proteins. These insights may provide a foundational framework for the practical utilization of OB membrane proteins in diverse applications within the realm of AOB technology, including biological and probiotic delivery, protein purification, enzyme immobilization, astringency detection, and antibody production.
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Affiliation(s)
- Yi Liao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Zhenxiao Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yukun Pei
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Tianyao Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Intelligent Equipment Research Center for the Development of Special Medicinal and Food Resources, Harbin Institute of Technology Chongqing Research Institute, Chongqing, China
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3
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Kara HH, Araiza-Calahorra A, Rigby NM, Sarkar A. Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage. Food Chem 2024; 431:137160. [PMID: 37604004 DOI: 10.1016/j.foodchem.2023.137160] [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: 06/16/2023] [Revised: 08/04/2023] [Accepted: 08/13/2023] [Indexed: 08/23/2023]
Abstract
This study aimed to extract oleosomes (OLs) from flaxseeds and assess their response to environmental conditions during storage (pH and ionic strengths), shear and tribological stresses. Our hypothesis was that a shear-induced instability will enable OLs to exhibit favourable lubrication performance. During storage, OLs exhibited resistance to droplet aggregation for up to 6 weeks owing to the proteins (3.5-152.8 kDa molecular weights) stabilizing the OL droplets. However, presence of divalent (Ca2+) ions induced destabilization with marked increase in droplet size (p < 0.05). OLs demonstrated shear thinning behaviour, displaying an order of magnitude higher viscosity than flaxseed oil (FSO) at low shear rates (<10 s-1). Strikingly, OLs mirrored the frictional profile of FSO regardless of entrainment speeds, due to droplet coalescence, validating the hypothesis. Such kinetic stability with shear-induced coalescing feature of OLs hold strong potential for future plant-based food development, particularly in achieving desired mouthfeel characteristics.
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Affiliation(s)
- Hasan H Kara
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; Nutrition and Dietetics Department, Faculty of Health Sciences, Necmettin Erbakan University, 42090 Meram, Konya, Turkiye
| | - Andrea Araiza-Calahorra
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Neil M Rigby
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
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Zhang Z, Li T, Zhang Y, Shao J, Ye C, Wang H, Zhu B, Zhang Y. Effect of polysaccharides on conformational changes and functional properties of protein-polyphenol binary complexes: A comparative study. Int J Biol Macromol 2023; 253:126890. [PMID: 37716302 DOI: 10.1016/j.ijbiomac.2023.126890] [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: 07/19/2023] [Revised: 09/05/2023] [Accepted: 09/11/2023] [Indexed: 09/18/2023]
Abstract
This study aimed to investigate the effect of different polysaccharides on the binding behavior and functional properties of soybean protein isolate (SPI)-quercetin (Que) complex. The binding behavior was assessed using multi-spectral technique with the Stern-Volmer equation, which confirmed the presence of static fluorescence quenching in Que and SPI. The addition of sodium alginate (SA) resulted in a reduction of the binding affinity between SPI and Que, while dextran (DX) exhibited some promoting effect. A slight blue shift was observed in amide I and amide II bands, indicating the presence of hydrophobic and electrostatic interactions. Circular dichroism spectra revealed the ordered structures transformed into a more disordered state when polysaccharides were added, leading to an increase in random coils (SA: 18.5 %, DX: 15.4 %). Docking and dynamic simulations demonstrated that SA displayed greater stability within the hydrophobic compartments of SPI than DX, increased rigidity and stability of the SPI structure in SPI-Que-SA complexes. Electrostatic forces played a significant role between SPI and SA, while van der Waals forces were the main driving forces in SPI-DX complexes. Overall, the introduction of SA led to a looser and stable structure of SPI-Que complexes, resulting in an improvement of their emulsifying, foaming, and antioxidant properties.
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Affiliation(s)
- Zifan Zhang
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Taoran Li
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Yubo Zhang
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Juanjuan Shao
- Department of Science and Technology, Hebei Agricultural University, Hebei 061100, China
| | - Chengxiang Ye
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Hongwu Wang
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Beibei Zhu
- College of Chinese Medicine Pharmaceutical Engineering, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China..
| | - Yating Zhang
- College of Public Health and Health Sciences, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China.
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Yang N, Zhang Y, Su C, Zhu C, Jia J, Nishinari K. The effect of sodium alginate on the nanomechanical properties and interaction between oil body droplets studied using atomic force microscopy. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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6
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Sun F, Wang Q, Gao C, Xiao H, Yang N. Effect of extraction pH and post-extraction heat treatment on the composition and interfacial properties of peanut oil bodies. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2022.130351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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7
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Comprehensive review of the interfacial behavior of water/oil/surfactant systems using dissipative particle dynamics simulation. Adv Colloid Interface Sci 2022; 309:102774. [PMID: 36152373 DOI: 10.1016/j.cis.2022.102774] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 09/07/2022] [Accepted: 09/10/2022] [Indexed: 11/23/2022]
Abstract
A comprehensive understanding of interfacial behavior in water/oil/surfactant systems is critical to evaluating the performance of emulsions in various industries, specifically in the oil and gas industry. To gain fundamental knowledge regarding this interfacial behavior, atomistic methods, e.g., molecular dynamics (MD) simulation, can be employed; however, MD simulation cannot handle phenomena that require more than a million atoms. The coarse-grained mesoscale methods were introduced to resolve this issue. One of the most effective mesoscale coarse-grained approaches for simulating colloidal systems is dissipative particle dynamics (DPD), which bridges the gap between macroscopic time and length scales and molecular-scale simulation. This work reviews the fundamentals of DPD simulation and its progress on colloids and interface systems, especially surfactant/water/oil mixtures. The effects of temperature, salt content, a water/oil ratio, a shear rate, and a type of surfactant on the interfacial behavior in water/oil/surfactant systems using DPD simulation are evaluated. In addition, the obtained results are also investigated through the lens of the chemistry of surfactants and emulsions. The outcome of this comprehensive review demonstrates the importance of DPD simulation in various processes with a focus on the colloidal and interfacial behavior of surfactants at water-oil interfaces.
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Sheikh F, Hasani M, Kiani H, JavadAsadollahzadeh M, Seyfi J. Investigation of textural, rheological and sensory properties of white cheese analog containing sesame seeds oleosome. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01582-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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9
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Wu L, Yue Q, Kang M, Zhong M, Qi B, Li Y. Stabilization of Soybean and Peanut Oil Bodies using Apple Pectin under Acidic Conditions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Hao J, Li X, Wang Q, Lv W, Zhang W, Xu D. Recent developments and prospects in the extraction, composition, stability, food applications, and
in vitro
digestion of plant oil bodies. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jia Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Qiuyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenwen Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenguan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
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Liu J, Hu L, Chen Y, Xiao Y, Zheng M, Yu Z, Liu Y, Zhou Y. Effects and mechanism of camellia saponin on the physicochemical and oxidative stability of camellia oil body-based emulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113773] [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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12
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DPD Simulation on the Transformation and Stability of O/W and W/O Microemulsions. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041361. [PMID: 35209153 PMCID: PMC8878357 DOI: 10.3390/molecules27041361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/08/2022] [Accepted: 02/14/2022] [Indexed: 11/30/2022]
Abstract
The dissipative particle dynamics simulation method is adopted to investigate the microemulsion systems prepared with surfactant (H1T1), oil (O) and water (W), which are expressed by coarse-grained models. Two topologies of O/W and W/O microemulsions are simulated with various oil and water ratios. Inverse W/O microemulsion transform to O/W microemulsion by decreasing the ratio of oil-water from 3:1 to 1:3. The stability of O/W and W/O microemulsion is controlled by shear rate, inorganic salt and the temperature, and the corresponding results are analyzed by the translucent three-dimensional structure, the mean interfacial tension and end-to-end distance of H1T1. The results show that W/O microemulsion is more stable than O/W microemulsion to resist higher inorganic salt concentration, shear rate and temperature. This investigation provides a powerful tool to predict the structure and the stability of various microemulsion systems, which is of great importance to developing new multifunctional microemulsions for multiple applications.
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Effect of pH on the mechanical, interfacial, and emulsification properties of chitosan microgels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106972] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Wang Q, Gao C, Yang N, Nishinari K. Effect of simulated saliva components on the in vitro digestion of peanut oil body emulsion. RSC Adv 2021; 11:30520-30531. [PMID: 35479856 PMCID: PMC9041154 DOI: 10.1039/d1ra03274g] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Accepted: 08/29/2021] [Indexed: 11/21/2022] Open
Abstract
The digestion properties of natural oil bodies (OBs) are very important to their potential applications such as traditional fat replacement or bioactive delivery systems. However, study on the complete digestion behaviours of OBs has not been reported yet. In this paper, peanut OBs were extracted by an aqueous medium method, and their digestion behaviour was studied using completed in vitro oral-gastric-intestinal digestion simulation. In particular, the effects of saliva components, mainly α-amylase and mucin, on the digestion of the peanut OBs were systematically investigated. The OB emulsion microstructure, average particle size d4,3, ζ-potential, and surface protein compositions during oral, gastric and intestinal digestion, and the free fatty acid (FFA) release rate of the peanut OBs during intestinal digestion were determined. Interestingly, it was revealed from both the periodic acid-Schiff staining technique and the confocal laser microscopy characterization that glycosidic bonds exist on the surface of the peanut OBs, though how they were produced was unknown. The results from the digestion measurements showed that α-amylase in saliva can break the glycosidic bonds in oral digestion, promoting the digestion of the OBs in the gastric and intestinal environments. Saliva mucin caused bridging flocculation of OBs by electrostatic attraction in the gastric tract, and depletion flocculation of OBs in the intestinal tract. The former hindered the fusion of oil droplets, and the latter promoted FFA release rate by increasing the contacting surface area of OBs with bile salts. Glycosidic bonds exist on the surface of OBs, and α-amylase in saliva breaks the glycosidic bonds, promoting gastrointestinal digestion of OBs.![]()
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Affiliation(s)
- Qian Wang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology Wuhan 430068 China +86 27-88015996
| | - Chao Gao
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology Wuhan 430068 China +86 27-88015996
| | - Nan Yang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology Wuhan 430068 China +86 27-88015996.,Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology Wuhan 430068 China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology Wuhan 430068 China +86 27-88015996.,Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology Wuhan 430068 China
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