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Mao JH, Wang Y, Chen WM, Wang XM, Liu J, Shao YH, Tu ZC. Galacto-oligosaccharides modified whey protein isolate ameliorates cyclophosphamide-induced immunosuppression. Int J Biol Macromol 2024; 278:134642. [PMID: 39128745 DOI: 10.1016/j.ijbiomac.2024.134642] [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: 05/26/2024] [Revised: 08/08/2024] [Accepted: 08/08/2024] [Indexed: 08/13/2024]
Abstract
The effect of whey protein isolate (WPI)- galacto-oligosaccharides (GOS)/fructo-oligosaccharides (FOS) conjugates on RAW264.7 cells, and further the effect of WPI-GOS conjugates on CTX-induced immunosuppressed mice were investigated. Compared to WPI-FOS conjugates, WPI-GOS conjugates exhibited deeper glycation extent, more pronounced structural unfolding and helix-destabilizing, and obviously improved functional indicators of RAW264.7 macrophages. In addition, WPI-GOS conjugates also repaired immune organ and intestinal barrier and increased IL-1β and IFN-γ levels in immunosuppressed mice. The alteration of gut microbiota induced by WPI-GOS conjugates changed the serum metabolites, causing the activation of NFκB pathway, which strengthens the immune system. The activation of NFκB pathway maybe associated with the mTOR signal pathway and ABC transporters. However, the precise mechanisms by which NFκB pathway interacts with mTOR signal pathway and ABC transporters to modulate the immune response need for further research.
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Affiliation(s)
- Ji-Hua Mao
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Yang Wang
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Wen-Mei Chen
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Xu-Mei Wang
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Jun Liu
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Yan-Hong Shao
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
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2
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Wang S, Ding Y, Huo Z, Li J, Song J, Jian W, Gao Q, Zhang M, Zhao L, Zhang J, Zhang J, Ge W. Conjugation of dual-natural milk-derived proteins with fucoidan to prepare controllable glycosylation products via dielectric barrier discharge cold plasma. Int J Biol Macromol 2024; 255:128035. [PMID: 37972841 DOI: 10.1016/j.ijbiomac.2023.128035] [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] [Accepted: 11/09/2023] [Indexed: 11/19/2023]
Abstract
This study reported that fibrillar bridges (whey protein isolate nanofibrils, WPNs) were used to associate the casein (CA) nanoparticles through the pH-driven method to obtain the self-assembled WPN-CA complexes. Then, a novel technology involving cold plasma (CP) was innovatively proposed to enhance the protective properties of complexes. The confirmation of structural transitions and interactions resulting from the adjustment of WPN-to-CA ratios (WtCs) led to the identification of the complexes named WPCA (WtC1.0:1). Next, the results showed a rapid conjugation between WPCA and fucoidan (FD) with a degree of grafting of 16.03 % after 10 min CP treatment. The coupling of WPCA with FD to form conjugates was confirmed by SDS-PAGE analysis, indicating covalent bonds' formation. FTIR spectroscopy revealed an augmentation in the intensity of the OH stretching vibration of the WPCA-FD conjugate, concomitant with a decrease in β-turns and an elevation in β-sheets content. Furthermore, the application of glycosylation treatment to WPCA-FD resulted in a noteworthy enhancement of both the thermal stability and antioxidant activity characteristics of WPCA. Our findings move a step forward, as CP-assisted Maillard reaction has shown potential as an efficient and energy-saving method to enhance the functional properties of milk-derived proteins in the food industry.
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Affiliation(s)
- Shuangshuang Wang
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Yi Ding
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Zhenquan Huo
- Zhejiang Zhongmengchang Health Technology Co., Ltd., Hangzhou 310000, China
| | - Jiaming Li
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Jiaqing Song
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Weiwen Jian
- Shaanxi Baiyue Youlishi Dairy Industry Co., Ltd., Xianyang 712000, China
| | - Qinyi Gao
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Minghui Zhang
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Lili Zhao
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Jing Zhang
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Jiaying Zhang
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Wupeng Ge
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China.
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3
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Jiang M, Gan Y, Li Y, Qi Y, Zhou Z, Fang X, Jiao J, Han X, Gao W, Zhao J. Protein-polysaccharide-based delivery systems for enhancing the bioavailability of curcumin: A review. Int J Biol Macromol 2023; 250:126153. [PMID: 37558039 DOI: 10.1016/j.ijbiomac.2023.126153] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 07/15/2023] [Accepted: 08/03/2023] [Indexed: 08/11/2023]
Abstract
In recent years, a wide attention has been paid to curcumin in medicine due to its excellent physiological activities, including anti-inflammatory, antioxidant, antibacterial, and nerve damage repair. However, the low solubility, poor stability, and rapid metabolism of curcumin make its bioavailability low, which affects its development and application. As a unique biopolymer structure, protein-polysaccharide (PRO-POL)-based delivery system has the advantages of low toxicity, biocompatibility, biodegradability, and delayed release. Many scholars have investigated PRO-POL -based delivery systems to improve the bioavailability of curcumin. In this paper, we focus on the interactions between different proteins (e.g. casein, whey protein, soybean protein isolate, pea protein, zein, etc.) and polysaccharides (chitosan, sodium alginate, hyaluronic acid, pectin, etc.) and their effects on complexes diameter, surface charge, encapsulation drive, and release characteristics. The mechanism of the PRO-POL-based delivery system to enhance the bioavailability of curcumin is highlighted. In addition, the application of PRO-POL complexes loaded with curcumin is summarized, aiming to provide a reference for the construction and application of PRO-POL delivery systems.
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Affiliation(s)
- Mengyuan Jiang
- Department of Dental Implantology, Hospital of Stomatology Jilin University, Changchun 130021, China
| | - Yulu Gan
- Department of Dental Implantology, Hospital of Stomatology Jilin University, Changchun 130021, China
| | - Yongli Li
- Department of Dental Implantology, Hospital of Stomatology Jilin University, Changchun 130021, China
| | - Yuanzheng Qi
- Department of Dental Implantology, Hospital of Stomatology Jilin University, Changchun 130021, China
| | - Zhe Zhou
- Department of Dental Implantology, Hospital of Stomatology Jilin University, Changchun 130021, China
| | - Xin Fang
- Department of Dental Implantology, Hospital of Stomatology Jilin University, Changchun 130021, China
| | - Junjie Jiao
- Department of Dental Implantology, Hospital of Stomatology Jilin University, Changchun 130021, China
| | - Xiao Han
- Department of Dental Implantology, Hospital of Stomatology Jilin University, Changchun 130021, China
| | - Weijia Gao
- Department of Dental Implantology, Hospital of Stomatology Jilin University, Changchun 130021, China
| | - Jinghui Zhao
- Department of Dental Implantology, Hospital of Stomatology Jilin University, Changchun 130021, China; Jilin Province Key Laboratory of Tooth Department and Bone Remodeling, Changchun 130021, China.
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4
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Yang Q, Lyu S, Xu M, Li S, Du Z, Liu X, Shang X, Yu Z, Liu J, Zhang T. Potential Benefits of Egg White Proteins and Their Derived Peptides in the Regulation of the Intestinal Barrier and Gut Microbiota: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13168-13180. [PMID: 37639307 DOI: 10.1021/acs.jafc.3c03230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/29/2023]
Abstract
Impaired intestinal barrier function can impede the digestion and absorption of nutrients and cause a range of metabolic disorders, which are the main causes of intestinal disease. Evidence suggests that proper dietary protein intake can prevent and alleviate intestinal diseases. Egg white protein (EWP) has received considerable attention, because of its high protein digestibility and rich amino acid composition. Furthermore, bioactive peptides may have an increased repair effect due to their high degradation efficiency in the gut. In this study, we aimed to review the effects of EWP and its bioactive peptides on intestinal structural repair. The potential modulation mechanisms by which EWP and their peptides regulate the gut microbiota and intestinal barrier can be summarized as follows: (1) restoring the structure of the intestinal barrier to its intact form, (2) enhancing the intestinal immune system and alleviating the inflammatory response and oxidative damage, and (3) increasing the relative abundance of beneficial bacteria and metabolites. Further in-depth analysis of the coregulation of multiple signaling pathways by EWP is required, and the combined effects of these multiple mechanisms requires further evaluation in experimental models. Human trials can be considered to understand new directions for development.
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Affiliation(s)
- Qi Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Siwen Lyu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Menglei Xu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Shengrao Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Zhipeng Yu
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, 130062 Changchun, China
- College of Food Science and Engineering, Jilin University, 130062 Changchun, China
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5
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Ma B, Fu X, Zhu P, Lu Z, Niu J, Lu F. Allergenicity, assembly and applications of ovalbumin in egg white: a review. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37096553 DOI: 10.1080/10408398.2023.2202774] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Ovalbumin (OVA), the most abundant protein in egg whites, has been widely used in various industries. Currently, the structure of OVA has been clearly established, and the extraction of high-purified OVA has become feasible. However, the allergenicity of OVA is still a serious problem because it can cause severe allergic reactions and may even be life-threatening. The structure and allergenicity of the OVA can be altered by many processing methods. In this article, a detailed description on the structure and a comprehensive overview on the extraction protocols and the allergenicity of OVA was documented. Additionally, the information on assembly and potential applications of OVA was summarized and discussed in detail. Physical treatment, chemical modification, and microbial processing can be applied to alter the IgE-binding capacity of OVA by changing its structure and linear/sequential epitopes. Furthermore, research indicated that OVA could assemble with itself or other biomolecules into various forms (particles, fibers, gels, and nanosheets), which expanded its application in the food field. OVA also shows excellent application prospects, including food preservation, functional food ingredients and nutrient delivery. Therefore, OVA demonstrates significant investigation value as a food grade ingredient.
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Affiliation(s)
- Bin Ma
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China
| | - Ping Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Jiafeng Niu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
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6
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Rivera-Jiménez J, Berraquero-García C, Pérez-Gálvez R, García-Moreno PJ, Espejo-Carpio FJ, Guadix A, Guadix EM. Peptides and protein hydrolysates exhibiting anti-inflammatory activity: sources, structural features and modulation mechanisms. Food Funct 2022; 13:12510-12540. [PMID: 36420754 DOI: 10.1039/d2fo02223k] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Inflammation is the response of the immune system to harmful stimuli such as tissue injury, infection or toxic chemicals, which has the aim of eliminating irritants or pathogenic microorganisms and enhancing tissue repair. Uncontrolled long-lasting acute inflammation can gradually progress to chronic, causing a variety of chronic inflammatory diseases that are usually treated with anti-inflammatory drugs, but most of them are inadequate to control chronic responses and are also associated with adverse side effects. Thus, many efforts are being directed to develop alternative and more selective anti-inflammatory therapies from natural products. One main field of interest is the obtaining of bioactive peptides exhibiting anti-inflammatory activity from sustainable protein sources like edible insects or agroindustry and fishing by-products. This work highlighted the structure-activity relationship of anti-inflammatory peptides. Small peptides with molecular weight under 1 kDa and amino acid chain length between 2 to 20 residues are generally the most active because of the higher probability to be absorbed in the intestine and penetrate into cells when compared with the larger size peptides. The presence of hydrophobic (Val, Ile, Pro) and positively charged (His, Arg, Lys) amino acids is another common occurrence for anti-inflammatory peptides. Interestingly, a high percentage (77%) of these bioactive peptides can be found in alternative sustainable protein sources such as Tenebrio molitor or sunflower, apart from its original protein source. However, not all of these peptides with anti-inflammatory potential in vitro achieve good scores by the in silico bioactivity predictors studied. Therefore, it is essential to implement current bioinformatics tools, in order to complement in vitro experiments with prior prediction of potential bioactive peptides.
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Affiliation(s)
- Julia Rivera-Jiménez
- Department of Chemical Engineering, University of Granada, 18071, Granada, Spain.
| | | | - Raúl Pérez-Gálvez
- Department of Chemical Engineering, University of Granada, 18071, Granada, Spain.
| | | | | | - Antonio Guadix
- Department of Chemical Engineering, University of Granada, 18071, Granada, Spain.
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, 18071, Granada, Spain.
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7
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Nukulkit S, Jantimaporn A, Poldorn P, Khongkow M, Rungrotmongkol T, Chang HS, Suttisri R, Chansriniyom C. Eight Indole Alkaloids from the Roots of Maerua siamensis and Their Nitric Oxide Inhibitory Effects. Molecules 2022; 27:7558. [PMID: 36364385 PMCID: PMC9656735 DOI: 10.3390/molecules27217558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/18/2022] [Accepted: 11/01/2022] [Indexed: 04/14/2024] Open
Abstract
Maerua siamensis (Capparaceae) roots are used for treating pain and inflammation in traditional Thai medicine. Eight new indole alkaloids, named maeruanitriles A and B, maeroximes A-C, and maeruabisindoles A-C, were isolated from them. Spectroscopic methods and computational analysis were applied to determine the structure of the isolated compounds. Maeroximes A-C possesses an unusual O-methyloxime moiety. The bisindole alkaloid maeruabisindoles A and B possess a rare azete ring, whereas maeruabisindole C is the first indolo[3,2-b]carbazole derivative found in this plant family. Five compounds [maeruanitriles A and B, maeroxime C, maeruabisindoles B, and C] displayed anti-inflammatory activity by inhibiting nitric oxide (NO) production in the lipopolysaccharide-induced RAW 264.7 cells. Maeruabisindole B was the most active inhibitor of NO production, with an IC50 of 31.1 ± 1.8 μM compared to indomethacin (IC50 = 150.0 ± 16.0 μM) as the positive control.
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Affiliation(s)
- Sasiwimon Nukulkit
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
- Natural Products and Nanoparticles Research Unit, Chulalongkorn University, Bangkok 10330, Thailand
| | - Angkana Jantimaporn
- National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency, Pathum Thani 12120, Thailand
| | - Preeyaporn Poldorn
- Center of Excellence in Biocatalyst and Sustainable Biotechnology, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Mattaka Khongkow
- National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency, Pathum Thani 12120, Thailand
| | - Thanyada Rungrotmongkol
- Center of Excellence in Biocatalyst and Sustainable Biotechnology, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
- Program in Bioinformatics and Computational Biology, Graduate School, Chulalongkorn University, Bangkok 10330, Thailand
| | - Hsun-Shuo Chang
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
| | - Rutt Suttisri
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Chaisak Chansriniyom
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
- Natural Products and Nanoparticles Research Unit, Chulalongkorn University, Bangkok 10330, Thailand
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8
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Lee JH, Lee Y, Paik HD, Park E. Antioxidant and immune-modulating activities of egg yolk protein
extracts. Food Sci Anim Resour 2022; 42:321-331. [PMID: 35310562 PMCID: PMC8907799 DOI: 10.5851/kosfa.2022.e3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/05/2022] [Accepted: 01/07/2022] [Indexed: 11/06/2022] Open
Abstract
Egg yolk is widely used to extract lecithin, which is utilized in the food and
cosmetics industry. After lecithin is removed, the rest of egg yolk is generated
as a by-product. Thus, it is necessary to properly utilize it. In this study,
egg yolk protein extracts were produced using ethanol (EYE-E) and water (EYE-W).
Their antioxidant and immunomodulatory effects were then evaluated. Antioxidant
activities of EYE-E and EYE-W were determined using cellular antioxidant
capacity (CAC) assay and comet assay. EYE-E and EYE-W showed significant
(p<0.05) scavenging effects on intracellular reactive oxygen species
(ROS) in a dose dependent manner. At a concentration of 50 μg/mL, EYE-W
showed higher (p<0.05) antioxidant activity than EYE-E. EYE-E and EYE-W
also exhibited protective effects against DNA damage caused by oxidative stress.
After treatment with EYE-E and EYE-W, DNA damage level of 48.7% due to
oxidative stress was decreased to 36.2% and 31.8% levels,
respectively. In addition, EYE-E and EYE-W showed immunomodulatory effects by
regulating Th1 cytokines (TNF-α and IL-2) and Th2 cytokines (IL-10 and
IL-4) in Balb/c mouse splenocytes. These data suggest that EYE-E and EYE-W could
be used as functional food ingredients with excellent antioxidant and
immunomodulatory activities in the food industry.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365,
Korea
| | - Yunjung Lee
- Department of Food and Nutrition, Kyungnam
University, Changwon 51767, Korea
| | - Hyun-Dong Paik
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Eunju Park
- Department of Food and Nutrition, Kyungnam
University, Changwon 51767, Korea
- Corresponding author : Eunju
Park, Department of Food and Nutrition, Kyungnam University, Changwon, 51767,
Korea, Tel: +82-55-249-2218, Fax: +82-505-999-2104, E-mail:
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9
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Zhou N, Zhao Y, Yao Y, Wu N, Xu M, Du H, Wu J, Tu Y. Antioxidant Stress and Anti-Inflammatory Activities of Egg White Proteins and Their Derived Peptides: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5-20. [PMID: 34962122 DOI: 10.1021/acs.jafc.1c04742] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Oxidative stress and chronic inflammation are the common pathological bases of chronic diseases such as atherosclerosis, cancer, and cardiovascular diseases, but most of the treatment drugs for chronic diseases have side effects. There is an increasing interest to identify food-derived bioactive compounds that can mitigate the pathological pathways associated with oxidative stress and chronic inflammation. Egg white contain a variety of biologically active proteins, many of which have antioxidant and anti-inflammatory activities and usually show better activity after enzymatic hydrolysis. This review covers the antioxidative stress and anti-inflammatory activities of egg white proteins and their derived peptides and clarifies their mechanism of action in vivo and in vitro. In addition, the link between oxidative stress and inflammation as well as their markers are reviewed. It suggests the potential application of egg white proteins and their derived peptides and puts forward further research prospects.
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Affiliation(s)
- Na Zhou
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jianping Wu
- Department of Agricultural Food and Nutritional Science, Faculty of Agricultural Life and Environmental Sciences, University of Alberta, Edmonton, Alberta T6G 2R3, Canada
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China
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10
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Ru Z, Xu M, Zhu G, Tu Y, Jiang Y, Du H. Ovotransferrin exerts bidirectional immunomodulatory activities via TLR4-mediated signal transduction pathways in RAW264.7 cells. Food Sci Nutr 2021; 9:6162-6175. [PMID: 34760247 PMCID: PMC8565217 DOI: 10.1002/fsn3.2569] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 08/27/2021] [Accepted: 08/28/2021] [Indexed: 12/25/2022] Open
Abstract
The immune regulation function of ovotransferrin (OVT) explored using the RAW264.7 was induced by lipopolysaccharide (LPS) as vitro model in this study. The results showed that RAW264.7 cultured with OVT (200 μg/ml) alone not only enhanced the phagocytic activity and the production and expression of inflammatory factors, but also expression of toll-like receptor 4 (TLR4) gene was significantly promoted by OVT. OVT (50 μg/ml) significantly inhibited the secretion and expression of inflammatory factors in LPS-stimulated RAW264.7, but CD14 and TLR4 genes expressions were no obvious effects. Inflammatory cytokines and NO secreted by OVT-induced macrophages pretreated with inhibitors of TLR4 were down-regulated. We further verified the effects of OVT on inflammatory signaling pathway-related proteins through immunofluorescence and western blotting, MyD88, TLR4 and the phosphorylation of IκBα and p65 were significantly promoted by OVT, but there was no significant effects on the phosphorylation of IRF3. OVT promoted the phosphorylation of ERK and p38 in RAW264.7 and inhibited the phosphorylated expression of MAPK in LPS-mediated inflammation. These results indicated that OVT had the bidirectional immunoregulatory function through TLR4-mediated NF-κB/MAPK signaling pathway, that is, anti-inflammatory effect of low concentration and immune-enhancing activity of high concentration were showed. That provides a theoretical utilization for the development and utilization of OVT.
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Affiliation(s)
- Zhiying Ru
- Key Laboratory of Natural Product and Functional Food of Jiangxi Jiangxi Agricultural University Nanchang China
| | - Mingsheng Xu
- Key Laboratory of Natural Product and Functional Food of Jiangxi Jiangxi Agricultural University Nanchang China
| | - Gaoxiang Zhu
- Key Laboratory of Natural Product and Functional Food of Jiangxi Jiangxi Agricultural University Nanchang China
| | - Yonggang Tu
- Key Laboratory of Natural Product and Functional Food of Jiangxi Jiangxi Agricultural University Nanchang China
| | - Yan Jiang
- Key Laboratory of Natural Product and Functional Food of Jiangxi Jiangxi Agricultural University Nanchang China
| | - Huaying Du
- Key Laboratory of Natural Product and Functional Food of Jiangxi Jiangxi Agricultural University Nanchang China
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Isolation of Lactiplantibacillus sp. from Korean salted and fermented seafoods for effective fermentation of strawberry leaf extract: enhanced anti-inflammatory activity. 3 Biotech 2021; 11:268. [PMID: 34017674 DOI: 10.1007/s13205-021-02753-4] [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: 11/24/2020] [Accepted: 03/19/2021] [Indexed: 10/21/2022] Open
Abstract
Berries are rich in bioactive phytochemicals and phenolic compounds. In the present study, strawberry leaves obtained from Nangsan-myeon, Jeollabuk-do, Korea in 2019 were fermented using Lactiplantibacillus plantarum B1-4 and studied for antioxidant and anti-inflammatory properties. Comparative testing of active ingredients in the raw and fermented extract showed an increase in total polyphenol content and total flavonoid content from 92.0 mg GAE/g and 40.4 mg QE/g, respectively, to 116.1 mg GAE/g and 49.5 mg QE/g, respectively, in fermented extracts. Similarly, catechin content in fermented extract was increased by 26.5% and epicatechin content was decreased by 9.3%. Total and reducing sugar contents in the fermented extract were decreased by 58.4% and 50.4%. DPPH radical scavenging activity of the extracts before and after fermentation increased by about 10.7% from 35.6 to 46.3% at 250 µg/mL and ABTS by about 6.0% from 48.6 to 54.6% at 500 µg/mL. Cytotoxicity assay confirmed that fermented extract caused no harm to chromatid structure of RAW 264.7 cells up to 500 µg/mL concentration. Fermented extracts (400 µg/mL) reduced nitric oxide production (9.7%) and the levels of TNF-α (18.1%) and IL-6 (11.8%), making them ideal for integration into skin care products. The significant functional groups present in raw and fermented extracts were identified using FTIR. Thus, this study adds to the notion of using fermented extracts in functional foods due to their anti-inflammatory properties.
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Hu G, Batool Z, Cai Z, Liu Y, Ma M, Sheng L, Jin Y. Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin. Food Chem 2021; 355:129635. [PMID: 33780798 DOI: 10.1016/j.foodchem.2021.129635] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 02/28/2021] [Accepted: 03/13/2021] [Indexed: 12/22/2022]
Abstract
In this study, we evaluated potential usage of acylated ovalbumin (AOVA) nanogels fabricated via acylation modification and heat-induced self-assembly process as novel delivery systems for curcumin. Compared to native ovalbumin (NOVA) nanogels without chemical acylation, the obtained AOVA nanogels have shown smaller average hydrodynamic diameter (155.73 nm), relatively uniform size distribution (polydispersity index around 0.28), enhanced negative surface charge (-24.3 mV), and an improved stability under the conditions of high ionic strength, different pH and storage time. Moreover, AOVA nanogels exhibited a remarkable conformational change in secondary and tertiary structures, improved surface hydrophobicity, and increased free sulfhydryl content compared with NOVA nanogels. Moreover, curcumin encapsulated in AOVA nanogels displayed higher encapsulation efficiency (93.64%) and slower sustained release under simulated gastrointestinal conditions as compared with NOVA nanogels. Hence, we have suggested that AOVA nanogels successfully fabricated with improved physicochemical properties as a novel ideal carrier for hydrophobic active compounds.
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Affiliation(s)
- Gan Hu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zahra Batool
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhaoxia Cai
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yuanyuan Liu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
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Moreno-Fernández S, Garcés-Rimón M, Miguel M. Egg-derived peptides and hydrolysates: A new bioactive treasure for cardiometabolic diseases. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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14
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Li J, Qin Y, Chen Y, Zhao P, Liu X, Dong H, Zheng W, Feng S, Mao X, Li C. Mechanisms of the lipopolysaccharide-induced inflammatory response in alveolar epithelial cell/macrophage co-culture. Exp Ther Med 2020; 20:76. [PMID: 32968433 PMCID: PMC7500047 DOI: 10.3892/etm.2020.9204] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Accepted: 03/25/2020] [Indexed: 12/17/2022] Open
Abstract
The interaction between alveolar epithelial cells (EpCs) and macrophages (MPs) serves an important role in initiating and maintaining inflammation in chronic pulmonary diseases. The aim of the present study was to investigate the molecular mechanisms of the inflammatory response in co-cultured EpCs and MPs. Briefly, a co-culture system of A549 (EpCs) and THP-1 (monocyte/MPs) cells was established in a filter-separated Transwell plate to evaluate the inflammatory response. Following lipopolysaccharide (LPS) treatment, cytokine levels were measured using ELISAs, NF-κB transcription factor activity was detected using EMSA and protein expression levels were analyzed using Western blot assays subsequently in EpCs and MPs. Co-cultured EpCs/MPs were found to secrete increased levels of interleukin (IL)-6, IL-1β, IL-8 and tumor necrosis factor (TNF)-α following LPS exposure for 6, 12, 24 and 48 h compared with either EpC or MP monocultures. Concurrently, NF-κB was revealed to be activated in MPs at 6 and 12 h, and in EpCs at 24 h. NF-κB DNA binding, Toll-like receptor 4 expression levels and the p65 phosphorylation status were also increased, which may contribute to the inflammatory response in the EpC/MP co-cultures. Notably, cytokine levels decreased following the inhibition of NF-κB expression with pyrrolidinedithiocarbamate. In conclusion, the present study successfully established an EpC/MP co-culture system using LPS, which may be a useful model for studying chronic inflammation in vitro.
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Affiliation(s)
- Jiansheng Li
- Henan Key Laboratory of Chinese Medicine for Respiratory Disease, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China.,Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan and Education Ministry of P.R. China, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China
| | - Yanqin Qin
- Henan Key Laboratory of Chinese Medicine for Respiratory Disease, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China.,Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan and Education Ministry of P.R. China, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China
| | - Yulong Chen
- Henan Key Laboratory of Chinese Medicine for Respiratory Disease, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China.,Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan and Education Ministry of P.R. China, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China
| | - Peng Zhao
- Henan Key Laboratory of Chinese Medicine for Respiratory Disease, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China.,Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan and Education Ministry of P.R. China, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China
| | - Xuefang Liu
- Henan Key Laboratory of Chinese Medicine for Respiratory Disease, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China.,Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan and Education Ministry of P.R. China, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China
| | - Haoran Dong
- Henan Key Laboratory of Chinese Medicine for Respiratory Disease, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China.,Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan and Education Ministry of P.R. China, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China
| | - Wanchun Zheng
- Henan Key Laboratory of Chinese Medicine for Respiratory Disease, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China.,Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan and Education Ministry of P.R. China, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China
| | - Suxiang Feng
- Henan Key Laboratory of Chinese Medicine for Respiratory Disease, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China.,Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan and Education Ministry of P.R. China, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China
| | - Xiaoning Mao
- Henan Key Laboratory of Chinese Medicine for Respiratory Disease, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China.,Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan and Education Ministry of P.R. China, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China
| | - Congcong Li
- Henan Key Laboratory of Chinese Medicine for Respiratory Disease, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China.,Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan and Education Ministry of P.R. China, Henan University of Chinese Medicine, Zhengzhou, Henan 450046, P.R. China
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