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Kobayashi E, Yoneda K, Masuda T, Fukada K. Droplet Size and Coalescence Stability of n-Hexadecane Emulsions Homogenized in Aqueous Solution of Proteins before and after High-Energy Processes. BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN 2021. [DOI: 10.1246/bcsj.20210308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Emi Kobayashi
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kagawa 761-0795, Japan
| | - Kohei Yoneda
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kagawa 761-0795, Japan
| | - Takeshi Masuda
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kagawa 761-0795, Japan
| | - Kazuhiro Fukada
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kagawa 761-0795, Japan
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2
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Zhang W, Chen Z, Yang R, Hua X, Zhao W, Guan S. Application of Caseinate Modified with Maillard Reaction for Improving Physicochemical Properties of High Load Flaxseed Oil Microcapsules. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000172] [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]
Affiliation(s)
- Wenbin Zhang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Zhengjun Chen
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Shuyi Guan
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
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3
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Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5572554. [PMID: 33981767 PMCID: PMC8088349 DOI: 10.1155/2021/5572554] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/19/2021] [Accepted: 04/15/2021] [Indexed: 11/17/2022]
Abstract
The food industry is considering novel sources of proteins with enhanced functionalities to meet the increasing demand and population growth. Edible insect proteins have emerged as an alternative that is environmentally friendly and economically viable and thus could make a significant contribution to global food security. This study was aimed to establish the effect of conjugation via the Maillard reaction on the antioxidant and techno-functional properties of black soldier fly larvae protein concentrate. Reaction mixtures containing black soldier fly larvae protein concentrate and glucose (2 : 1 weight ratio) were wet-heated at 50, 70, and 90°C for 2, 4, 6, 8, and 10 h, respectively, with an initial pH of 9. The results showed that the browning indices of the black soldier fly larvae-glucose (BSFL-Glu) model system increased with an increase in reaction time and temperature, with conjugates formed at 90°C exhibiting the highest browning intensity at 420 nm. At 50°C, the DPPH-RS of the conjugates ranged from 15.47 to 32.37%. The ABTS+ radical scavenging activity of BSFL-Glu conjugates produced at 90°C exhibited significantly (p < 0.05) higher scavenging activity as a function of reaction time. The foaming capacity of BSFL-Glu conjugates produced at 70°C showed a significant increase (p < 0.05) as a function of reaction time. Principal component analysis was applied to browning and antioxidant indices. Component 1 of the score plot accounted for 89%, while component 2 accounted for 8% of the observed variability and allowed discrimination/differentiation of the samples based on the heating temperature. These findings provide a practical means to improve the functionality of novel edible insect proteins for food application.
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4
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Favre LC, Rolandelli G, Mshicileli N, Vhangani LN, dos Santos Ferreira C, van Wyk J, Buera MDP. Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology. Food Chem 2020; 316:126280. [DOI: 10.1016/j.foodchem.2020.126280] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/15/2020] [Accepted: 01/21/2020] [Indexed: 10/25/2022]
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5
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Hu B, Wang K, Han L, Zhou B, Yang J, Li S. Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105602] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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6
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Towards the Properties of Different Biomass-Derived Proteins via Various Extraction Methods. Molecules 2020; 25:molecules25030488. [PMID: 31979336 PMCID: PMC7037764 DOI: 10.3390/molecules25030488] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/20/2020] [Accepted: 01/21/2020] [Indexed: 11/17/2022] Open
Abstract
This study selected three representative protein-rich biomass-brewer's spent grain (BSG), pasture grass (PG), and cyanobacteria (Arthrospira platensis; AP) for protein extraction with different extraction methods (alkaline treatment, aqueous extraction, and subcritical water extraction). The yield, purity, molecular weight, oil-water interfacial tension, and thermal stability of the obtained proteins derived from different biomass and extraction methods were comprehensively characterized and compared. In the view of protein yield and purity, alkaline treatment was found optimal for BSG (21.4 and 60.2 wt.%, respectively) and AP (55.5 and 68.8 wt.%, respectively). With the decreased oil-water interfacial tension, the proteins from all biomass showed the potential to be emulsifier. BSG and AP protein obtained with chemical treatment presented excellent thermal stability. As a novel method, subcritical water extraction is promising in recovering protein from all three biomass with the comparable yield and purity as alkaline treatment. Furthermore, the hydrolyzed protein with lower molecular weight by subcritical water could promote its functions of foaming and emulsifying.
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7
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Kutzli I, Griener D, Gibis M, Grossmann L, Baier SK, Weiss J. Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein–maltodextrin fibers. Food Funct 2020; 11:4049-4056. [DOI: 10.1039/d0fo00292e] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This work studies the interfacial and emulsifying properties of pea protein isolate-maltodextrin conjugates produced via the first step of the Maillard reaction in electrospun protein–polysaccharide fibers.
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Affiliation(s)
- Ines Kutzli
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Daniela Griener
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Monika Gibis
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Lutz Grossmann
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Stefan K. Baier
- PepsiCo Global Functions Governance and Compliance
- Measurement Science
- Hawthorne
- USA
- School of Chemical Engineering
| | - Jochen Weiss
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
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8
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Grossmann L, Ebert S, Hinrichs J, Weiss J. Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6551-6558. [PMID: 31099556 DOI: 10.1021/acs.jafc.8b05337] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Unicellular microalgae are a valuable source of macro- and micronutrients. They contain, for example, proteins that are potentially useful as new emulsifiers. The aim of this study was to investigate the emulsifying properties of a less-refined lyophilized crude water-soluble extract (WSE), obtained from the heterotrophically cultivated microalga Chlorella protothecoides. Interfacial tension measurements indicated that mainly the proteins in the extract showed interfacial activity. O/W emulsions were prepared by high-pressure homogenization (1 000 bar, 3 passes) with 5.0 wt % of oil and 2.5 wt % of protein from Chlorella protothecoides, resulting in emulsions having a volume-based mean droplet diameter of d43 ≤ 1 μm and being stable for at least 7 days. Two different stress tests showed that ( i) protein-stabilized emulsions were resistant to very high salt concentrations (up to 500 mM NaCl), and ( ii) emulsions were stable over a very broad pH range of 2-9, with only minor changes in the particle size d43 (e.g. with an increase of only 300 nm when the pH was lowered from 5 to 4) compared to whey protein-stabilized emulsions. All WSE emulsions had monomodal particle size distributions and were macro- and microscopically stable during a storage of up to 7 days. The results indicate that the WSE of Chlorella protothecoides has remarkably good emulsifying properties and might be of use as a new emulsifier in various applications in which emulsions are exposed to a broad range of ionic strengths and pH values.
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Affiliation(s)
- Lutz Grossmann
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology , University of Hohenheim , Garbenstrasse 21/25 , 70599 Stuttgart , Germany
| | - Sandra Ebert
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology , University of Hohenheim , Garbenstrasse 21/25 , 70599 Stuttgart , Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology , University of Hohenheim , Garbenstrasse 21 , 70599 Stuttgart , Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology , University of Hohenheim , Garbenstrasse 21/25 , 70599 Stuttgart , Germany
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9
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Khoder M, Gbormoi HK, Ryan A, Karam A, Alany RG. Potential Use of the Maillard Reaction for Pharmaceutical Applications: Gastric and Intestinal Controlled Release Alginate-Albumin Beads. Pharmaceutics 2019; 11:pharmaceutics11020083. [PMID: 30781442 PMCID: PMC6410193 DOI: 10.3390/pharmaceutics11020083] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/07/2019] [Accepted: 02/13/2019] [Indexed: 12/14/2022] Open
Abstract
In this study, bovine serum albumin (BSA) and alginate (ALG) conjugates were synthesized by the Maillard reaction in order to evaluate their potential to develop controlled release drug delivery systems. The progress of the Maillard reaction was evidenced using ultraviolet (UV) absorbance, determination of BSA remaining free amino groups, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). BSA-ALG conjugates possessed enhanced and tunable viscosity, foamability and foam stability. Foam generated from BSA-ALG conjugate solution was used to prepare floating gastroretentive calcium ALG beads. Unlike traditional ALG beads, BSA-ALG foam beads were able to float and sustain the ciprofloxacin (CIP) release in gastric medium. Interestingly, intestinal beads made of ALG, BSA-ALG physical mixture and BSA-ALG conjugate resulted in different release rates and orders of indomethacin (IND) in simulated intestinal fluids; while beads based on a physical mixture of BSA-ALG resulted in a first order sustained release profile, both systems based on ALG and BSA-ALG conjugate displayed zero order sustained release profiles with IND being released at a slower rate from the conjugate beads.
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Affiliation(s)
- Mouhamad Khoder
- Drug Discovery, Delivery and Patient Care (DDDPC) Theme, School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, London KT1 2EE, UK.
| | - Henry K Gbormoi
- Drug Discovery, Delivery and Patient Care (DDDPC) Theme, School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, London KT1 2EE, UK.
- Liberia Medicines & Health Products Regulatory Authority (LMHRA), Monrovia, Liberia.
| | - Ali Ryan
- Drug Discovery, Delivery and Patient Care (DDDPC) Theme, School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, London KT1 2EE, UK.
| | - Ayman Karam
- Institut de Chimie des Milieux et Matériaux de Poitiers, Université de Poitiers, Centre National de la Recherche Scientifique, ENSIP, TSA 51106 Poitiers, France.
| | - Raid G Alany
- Drug Discovery, Delivery and Patient Care (DDDPC) Theme, School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, London KT1 2EE, UK.
- School of Pharmacy, The University of Auckland, Auckland 1142, New Zealand.
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10
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Liu J, Liu W, Salt LJ, Ridout MJ, Ding Y, Wilde PJ. Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:452-462. [PMID: 30517000 DOI: 10.1021/acs.jafc.8b04190] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Incorporation of fish oil containing ω-3 polyunsaturated fatty acids (PUFAs) into functional foods remains challenging. In this study, caseinate and glycoconjugates (CD6, CD40, CD70, CD100) of caseinate to dextrans of different molecular weights (D6, D40, D70, D100 kDa) were used to stabilize fish oil emulsions, and the impact on physicochemical stability and gastrointestinal fate was investigated. The glycoconjugate of CD6 exhibited significantly higher conjugation efficiency, lower surface hydrophobicity ( H0), and lower surface activity than other glycoconjugates. The glycoconjugate of CD70 displayed the best emulsifying activity and emulsion stability. Except CD6 stabilized emulsions, all other emulsions showed fine storage stability over 14 d at 22 ± 1 °C. The glycoconjugate stabilized emulsions exhibited significantly lower peroxide value (PV) ( P < 0.05) than that of the caseinate stabilized one. During in vitro gastrointestinal tract digestion, the glycation of caseinate with dextrans changed the ζ-potential, average particle size ( D32), and particle size distribution of the emulsions, which influenced flocculation and coalescence of droplets, as demonstrated by confocal microscopy. Caseinate after glycation with dextrans significantly retarded the release of free fatty acids from emulsions ( P < 0.05) during in vitro lipolysis. These results suggested that the dextrans attached to caseinate by glycation played a vital role in physicochemical stability and gastrointestinal fate of emulsions, mainly by its steric hindrance to effectively prevent flocculation and coalescence of droplets.
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Affiliation(s)
- Jianhua Liu
- Ocean College , Zhejiang University of Technology , Hangzhou 310014 , P. R. China
- Quadram Institute Bioscience , Norwich Research Park, Colney , Norwich NR4 7UA , U.K
| | - Weilin Liu
- College of Food and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , P. R. China
- Quadram Institute Bioscience , Norwich Research Park, Colney , Norwich NR4 7UA , U.K
| | - Louise J Salt
- Quadram Institute Bioscience , Norwich Research Park, Colney , Norwich NR4 7UA , U.K
| | - Mike J Ridout
- Quadram Institute Bioscience , Norwich Research Park, Colney , Norwich NR4 7UA , U.K
| | - Yuting Ding
- Ocean College , Zhejiang University of Technology , Hangzhou 310014 , P. R. China
| | - Peter J Wilde
- Quadram Institute Bioscience , Norwich Research Park, Colney , Norwich NR4 7UA , U.K
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11
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Favre LC, dos Santos C, López-Fernández MP, Mazzobre MF, Buera MDP. Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology. Food Chem 2018; 265:86-95. [DOI: 10.1016/j.foodchem.2018.05.078] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2018] [Revised: 05/15/2018] [Accepted: 05/16/2018] [Indexed: 10/16/2022]
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12
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Guo L, Katiyo W, Lu L, Zhang X, Wang M, Yan J, Ma X, Yang R, Zou L, Zhao W. Glycyrrhetic Acid 3-O-Mono-β-d
-glucuronide (GAMG): An Innovative High-Potency Sweetener with Improved Biological Activities. Compr Rev Food Sci Food Saf 2018; 17:905-919. [DOI: 10.1111/1541-4337.12353] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2017] [Revised: 03/17/2018] [Accepted: 03/19/2018] [Indexed: 12/12/2022]
Affiliation(s)
- Lichun Guo
- State Key Laboratory of Food Science and Technology; Jiangnan Univ.; Wuxi Jiangsu 214122 China
| | - Wendy Katiyo
- Dept. of Food Science; Univ. of Pretoria; Hatfield 0028 South Africa
| | - Liushen Lu
- School of Biotechnology; Jiangnan Univ.; Wuxi Jiangsu 214122 China
| | - Xuan Zhang
- State Key Laboratory of Food Science and Technology; Jiangnan Univ.; Wuxi Jiangsu 214122 China
| | - Mingming Wang
- State Key Laboratory of Food Science and Technology; Jiangnan Univ.; Wuxi Jiangsu 214122 China
| | - Jiai Yan
- State Key Laboratory of Food Science and Technology; Jiangnan Univ.; Wuxi Jiangsu 214122 China
| | - Xiaoyun Ma
- School of Foreign Studies; Jiangnan Univ.; Wuxi Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology; Jiangnan Univ.; Wuxi Jiangsu 214122 China
| | - Long Zou
- Bunge Ingredient Innovation Center; 725 North Kinzie Avenue Bradley IL 60915 U.S.A
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology; Jiangnan Univ.; Wuxi Jiangsu 214122 China
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13
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Physicochemical Properties of Bovine Serum Albumin-Glucose and Bovine Serum Albumin-Mannose Conjugates Prepared by Pulsed Electric Fields Treatment. Molecules 2018; 23:molecules23030570. [PMID: 29510477 PMCID: PMC6017466 DOI: 10.3390/molecules23030570] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 02/22/2018] [Accepted: 02/28/2018] [Indexed: 01/20/2023] Open
Abstract
The pulsed electric fields (PEF) treatment is a novel method for obtaining glycated proteins by way of a Maillard reaction between proteins and polysaccharides but its effect on the preparation of protein–monosaccharide conjugate has not been explored. This study aimed to prepare bovine serum albumin (BSA)–glucose and BSA–mannose conjugates using PEF in pH 10.0 at an intensity of 10 or 20 kV/cm, frequency of 1 kHz, pulse width of 20 μs and 73.5 pulses. The conjugates were evaluated for physicochemical properties. The results indicated that PEF not only promoted Maillard reaction between BSA and glucose or mannose but also alleviated the undesirable browning. PEF treatment favored the increased surface hydrophobicity and emulsifying activity in BSA but reduced surface hydrophobicity and foaming stability and improved foaming capacity in BSA–glucose and BSA–mannose conjugates. These findings provided useful considerations in the application of PEF treatment as a potential method to prepare BSA–monosaccharide conjugates by Maillard reaction.
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14
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Karbasi M, Madadlou A. Interface-related attributes of the Maillard reaction-born glycoproteins. Crit Rev Food Sci Nutr 2017; 58:1595-1603. [DOI: 10.1080/10408398.2016.1270894] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Mehri Karbasi
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Ashkan Madadlou
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
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15
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Comparative studies on physicochemical properties of bovine serum albumin-glucose and bovine serum albumin-mannose conjugates formed via Maillard reaction. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.061] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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New insights into the functionality of protein to the emulsifying properties of sugar beet pectin. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.005] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Kim DY, Shin WS. Characterisation of bovine serum albumin-fucoidan conjugates prepared via the Maillard reaction. Food Chem 2014; 173:1-6. [PMID: 25465988 DOI: 10.1016/j.foodchem.2014.09.167] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 09/06/2014] [Accepted: 09/29/2014] [Indexed: 11/28/2022]
Abstract
Bovine serum albumin (BSA)-fucoidan conjugates were prepared by the Maillard reaction (60 °C and 79% relative humidity for 96 h), and were then identified by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and size-exclusion chromatography (SEC). Molecular characteristics of the BSA-fucoidan conjugates were investigated, using atomic force microscopy (AFM), dynamic light scattering (DLS), fluorescence spectroscopy, and circular dichroism spectroscopy. SDS-PAGE patterns provided evidence for the covalent bonding between BSA and fucoidan. SEC profiles showed that about 1.5-2.0 mol of fucoidan were covalently linked to 1 mol of BSA, resulting in high-molecular-weight compositions (conjugates). AFM images and DLS results indicated that most particles in the conjugates were nano-structured and more spherical than those of a regular BSA-fucoidan mixture. The fluorescence intensity and maximum emission wavelength of the conjugates together revealed that the BSA molecules had converted from an ordered conformation into a partially folded molten globule state.
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Affiliation(s)
- Do-Yeong Kim
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 133-791, Republic of Korea
| | - Weon-Sun Shin
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 133-791, Republic of Korea.
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18
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Cheetangdee N, Fukada K. Emulsifying activity of bovine β-lactoglobulin conjugated with hexoses through the Maillard reaction. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2014.03.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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19
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Semchyshyn HM, Miedzobrodzki J, Bayliak MM, Lozinska LM, Homza BV. Fructose compared with glucose is more a potent glycoxidation agent in vitro, but not under carbohydrate-induced stress in vivo: potential role of antioxidant and antiglycation enzymes. Carbohydr Res 2013; 384:61-9. [PMID: 24361593 DOI: 10.1016/j.carres.2013.11.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2013] [Revised: 11/20/2013] [Accepted: 11/21/2013] [Indexed: 12/30/2022]
Abstract
The contribution of carbohydrates to non-enzymatic processes such as glycation/autoxidation has been extensively investigated over the last decades. This may be attributed to either beneficial or detrimental effects of reducing carbohydrates, and most studies in the field of glycoxidation are focused on glucose. Non-enzymatic reactions of fructose have not been as thoroughly investigated as those of glucose. To compare glucose and fructose involvement in the generation of glycoxidation products under experimental conditions close to the physiological situation, we used intact Saccharomyces cerevisiae cells as in vivo model and cell-free extracts prepared from whole yeast cells as in vitro model. Both intact cells and cell-free extracts were incubated with glucose or fructose. It was shown that: (i) in vitro fructose was more reactive than glucose and produced higher level of autoxidation and glycation products; (ii) no substantive differences were observed for the effect of glucose and fructose on the intracellular level of glycoxidation products, when intact yeast cells were exposed to the high concentration of hexoses; (iii) the activity of defensive enzymes (superoxide dismutase, catalase, glyoxalases, and glutathione reductase) was increased in both glucose- and fructose-stressed yeasts, indicating the development of oxidative/carbonyl stress; (iv) glucose-6-phosphate dehydrogenase activity significantly dropped in yeast exposed to both hexoses, demonstrating its high sensitivity to reactive oxygen and carbonyl species; and (v) fructose more markedly activated glyoxalases than glucose. Involvement of glucose and fructose in the glycoxidation reactions as well as potential role of antioxidant and antiglycation enzymes in yeast protection against glycoxidation are discussed.
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Affiliation(s)
- Halyna M Semchyshyn
- Department of Biochemistry and Biotechnology, Vassyl Stefanyk Precarpathian National University, 57 Shevchenko Str., 76025 Ivano-Frankivsk, Ukraine.
| | - Jacek Miedzobrodzki
- Department of Microbiology, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, 7 Gronostajowa Str., 31309 Cracow, Poland
| | - Maria M Bayliak
- Department of Biochemistry and Biotechnology, Vassyl Stefanyk Precarpathian National University, 57 Shevchenko Str., 76025 Ivano-Frankivsk, Ukraine
| | - Liudmyla M Lozinska
- Department of Biochemistry and Biotechnology, Vassyl Stefanyk Precarpathian National University, 57 Shevchenko Str., 76025 Ivano-Frankivsk, Ukraine
| | - Bohdana V Homza
- Department of Biochemistry and Biotechnology, Vassyl Stefanyk Precarpathian National University, 57 Shevchenko Str., 76025 Ivano-Frankivsk, Ukraine
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20
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Fructation in vivo: detrimental and protective effects of fructose. BIOMED RESEARCH INTERNATIONAL 2013; 2013:343914. [PMID: 23984346 PMCID: PMC3741926 DOI: 10.1155/2013/343914] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/29/2013] [Accepted: 06/20/2013] [Indexed: 12/12/2022]
Abstract
There is compelling evidence that long-term intake of excessive fructose can have deleterious side effects in different experimental models. However, the role of fructose in vivo remains controversial, since acute temporary application of fructose is found to protect yeast as well as animal tissues against exogenous oxidative stress. This review suggests the involvement of reactive carbonyl and oxygen species in both the cytotoxic and defensive effects of fructose. Potential mechanisms of the generation of reactive species by fructose in the nonenzymatic reactions, their implication in the detrimental and protective effects of fructose are discussed.
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Pietkiewicz J, Dzierzba K, Bronowicka-Szydełko A, Staniszewska M, Bartyś A, Gamian A. PREPARATION OF BOVINE SERUM ALBUMIN MONOMER FOR CONJUGATION EXPERIMENTS BY USING DIFFERENT TYPES OF CHROMATOGRAPHY MEDIA. J LIQ CHROMATOGR R T 2013. [DOI: 10.1080/10826076.2012.673205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Jadwiga Pietkiewicz
- a Department of Medical Biochemistry , Wroclaw Medical University , Wroclaw , Poland
| | - Katarzyna Dzierzba
- a Department of Medical Biochemistry , Wroclaw Medical University , Wroclaw , Poland
| | | | - Magdalena Staniszewska
- b Institute of Immunology and Experimental Therapy , Polish Academy of Sciences , Wroclaw , Poland
| | - Arkadiusz Bartyś
- b Institute of Immunology and Experimental Therapy , Polish Academy of Sciences , Wroclaw , Poland
| | - Andrzej Gamian
- a Department of Medical Biochemistry , Wroclaw Medical University , Wroclaw , Poland
- b Institute of Immunology and Experimental Therapy , Polish Academy of Sciences , Wroclaw , Poland
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Cheetangdee N, Oki M, Fukada K. The Coalescence Stability of Protein-stabilized Emulsions Estimated by Analytical Photo-centrifugation. J Oleo Sci 2011; 60:419-27. [DOI: 10.5650/jos.60.419] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Decourcelle N, Sabourin C, Dauer G, Guérard F. Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis). Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.07.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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