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Pang XH, Yang Y, Bian X, Wang B, Ren LK, Liu LL, Yu DH, Yang J, Guo JC, Wang L, Zhang XM, Yu HS, Zhang N. Hemp ( Cannabis sativa L.) Seed Protein-EGCG Conjugates: Covalent Bonding and Functional Research. Foods 2021; 10:foods10071618. [PMID: 34359488 PMCID: PMC8304514 DOI: 10.3390/foods10071618] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/30/2021] [Accepted: 07/01/2021] [Indexed: 11/16/2022] Open
Abstract
In order to make HPI have a wide application prospect in the food industry, we used EGCG to modify HPI. In this study, we prepared different concentrations (1, 2, 3, 4, and 5 mM) of (-)-epigallocatechin gallate (EGCG) covalently linked to HPI and use methods such as particle size analysis, circular dichroism (CD), and three-dimensional fluorescence spectroscopy to study the changes in the structure and functional properties of HPI after being covalently combined with EGCG. The particle size data indicated that the covalent HPI-EGCG complex was larger than native HPI, and the particle size was mainly distributed at about 200 μm. CD and three-dimensional fluorescence spectroscopy analyses showed that the conformation of the protein was changed by conjugation with EGCG. The β-sheet content decreased from 82.79% to 66.67% after EGCG bound to the protein, and the hydrophobic groups inside the protein were exposed, which increased the hydrophobicity of the protein and changed its conformation. After HPI and 1 mM of EGCG were covalently bonded, the solubility and emulsifying properties of the covalent complex were improved compared with native HPI. These results indicated that HPI-EGCG conjugates can be added in some foods.
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Affiliation(s)
- Xin-Hui Pang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Bing Wang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Li-Kun Ren
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Lin-Lin Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - De-Hui Yu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Jing Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
| | - Jing-Chun Guo
- Heilongjiang Academy of Sciences, Harbin 150000, China; (J.-C.G.); (L.W.)
| | - Lei Wang
- Heilongjiang Academy of Sciences, Harbin 150000, China; (J.-C.G.); (L.W.)
| | - Xiu-Min Zhang
- Beijing Academy of Food Sciences, Beijing 100068, China;
| | - Han-Song Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
- Correspondence: (H.-S.Y.); (N.Z.)
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Songbei District, Harbin 150076, China; (X.-H.P.); (Y.Y.); (X.B.); (B.W.); (L.-K.R.); (L.-L.L.); (D.-H.Y.); (J.Y.)
- Correspondence: (H.-S.Y.); (N.Z.)
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202
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Yi F, Wu K, Yu G, Su C. Preparation of Pickering emulsion based on soy protein isolate-gallic acid with outstanding antioxidation and antimicrobial. Colloids Surf B Biointerfaces 2021; 206:111954. [PMID: 34229175 DOI: 10.1016/j.colsurfb.2021.111954] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 06/19/2021] [Accepted: 06/25/2021] [Indexed: 01/09/2023]
Abstract
This study investigated a novel antioxidant and antimicrobial Pickering emulsion stabilized by soy protein isolate (SPI) and gallic acid (GA) as an excellent protective delivery medium for lipophilic functional food. SPI-GA complex nanoparticles were fabricated by a covalent cross-linking mechanism under alkaline conditions with a small particle size (42.93-24.91 nm) and high zeta potential (26.92-38.58 -mV), which led to improved stability at high GA concentrations. Without the addition of preservatives, it was found that SPI-GA complex nanoparticles have a certain antimicrobial ability. Using these nanoparticles as the only stabilizers, outstanding antioxidant and antimicrobial Pickering emulsions could be easily prepared, and they had a small droplet size (948.09-457.82 nm), great stability and inhibited lipid peroxidation and antibacterial ability. Oxidation and microbial protection proceeded in a GA concentration-dependent manner. This study provides a novel way to prepare functionalized Pickering emulsions as delivery media for functional lipophilic raw materials.
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Affiliation(s)
- Fengping Yi
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Kaiwen Wu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Genfa Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
| | - Chang Su
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
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203
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Zhang Q, Li H, Cen C, Zhang J, Wang S, Wang Y, Fu L. Ultrasonic pre-treatment modifies the pH-dependent molecular interactions between β-lactoglobulin and dietary phenolics: Conformational structures and interfacial properties. ULTRASONICS SONOCHEMISTRY 2021; 75:105612. [PMID: 34098127 PMCID: PMC8190473 DOI: 10.1016/j.ultsonch.2021.105612] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Accepted: 05/27/2021] [Indexed: 05/13/2023]
Abstract
There is a need to understand the ultrasound-induced changes in the interactions between proteins and phenolic compounds at different pH. This study systematically explored the role of high-intensity ultrasound pre-treatment on the binding mechanisms of β-lactoglobulin (β-LG) to two common phenolic compounds, i.e., (-)-epigallocatechin-3-gallate (EGCG) and chlorogenic acid (CA) at neutral and acidic pH (pH 7.2 and 2.4). Tryptophan fluorescence revealed that compared to proteins sonicated at 20% and 50% amplitudes, 35%-amplitude ultrasound pre-treatment (ULG-35) strengthened the binding affinities of EGCG/CA to β-LG without altering the main interaction force. After phenolic addition, ULG-35 displayed a similar but a greater extent of protein secondary and tertiary structural changes than the native protein, ascribed to the ultrasound-driven hydrophobic stacking among interacted molecules. The dominant form of β-LG (dimer/monomer) played a crucial role in the conformational and interfacial properties of complexes, which can be explained by the distinct binding sites at different pH as unveiled by molecular docking. Combining pre-ultrasound with EGCG interaction notably increased the foaming and emulsifying properties of β-LG, providing a feasible way for the modification of bovine whey proteins. These results shed light on the understanding of protein-phenolic non-covalent binding under ultrasound and help to develop complex systems with desired functionality and delivery.
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Affiliation(s)
- Qiaozhi Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Huatao Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Congnan Cen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jie Zhang
- Food Safety Institute, Science and Technology Research Center of China Customs, Beijing 100026, PR China
| | - Shunyu Wang
- Zhejiang Liziyuan Food Co., LTD, Jinhua 321031, PR China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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204
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Xu J, Guo S, Li X, Jiang S, Zhong X, Zheng Z. Gel properties of transglutaminase-induced soy protein isolate-polyphenol complex: influence of epigallocatechin-3-gallate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3870-3879. [PMID: 33336789 DOI: 10.1002/jsfa.11025] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 12/10/2020] [Accepted: 12/18/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Traditional soy protein isolate (SPI)-based gel products, such as tofu, are generally produced by heating and by addition of metal salt ions to adjust the hydrophobicity and electrostatic force of soybean protein to facilitate the formation of a uniform network structure. However, the gelation rate of the soy protein gel network structure is difficult to control. Theoretically, epigallocatechin-3-gallate (EGCG) could be used to alter the surface hydrophobicity of thermally induced SPI to improve its gelation rate and form a more uniform network structure, thus improving SPI-based gel properties (hardness, water holding capacity and rheological properties). RESULTS An SPI-EGCG complex (SPIE) was prepared, and properties of the resulting gel, following induction of transglutaminase (TG), were evaluated. Results showed that EGCG is bound to thermally induced SPI primarily via hydrophobic and hydrogen bonding, thus altering the secondary structure composition and reducing surface hydrophobicity of proteins in thermally induced SPI. Furthermore, the optimum amount of EGCG required to improve the gel strength, water holding capacity and rheological properties was ≤0.04:1 (SPI 1 g L-1 ; EGCG:SPI, w/w). Thermal stability analysis further indicated that EGCG in SPIE was more stable than free EGCG after heating. CONCLUSION This study demonstrated that EGCG can improve the gel properties of TG-crosslinked SPIE, while EGCG in SPIE exhibits enhanced thermal stability. Additionally, the results of this study provide a novel strategy for the development of SPI-based gel foods with improved gel properties and that are enriched with bioactive compounds. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jingjing Xu
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Siyan Guo
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xingjiang Li
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shaotong Jiang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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205
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Li T, Wang L, Zhang X, Yu P, Chen Z. Complexation of rice glutelin fibrils with cyanidin-3-O-glucoside at acidic condition: Thermal stability, binding mechanism and structural characterization. Food Chem 2021; 363:130367. [PMID: 34198143 DOI: 10.1016/j.foodchem.2021.130367] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 04/03/2021] [Accepted: 06/12/2021] [Indexed: 12/14/2022]
Abstract
The complexation of rice glutelin fibrils (RGFs) with cyanidin-3-O-glucoside (C3G) at acidic condition was investigated. The RGFs at pH 3.5 had a greatest protective effect on the thermal stability of C3G. The binding of C3G for RGFs was exothermic and driven by hydrophobic and electrostatic interactions. The RGFs exhibited a stronger binding interaction with C3G than rice glutelin (RG), resulting from the exposure of hydrophobic groups and positive charges on the fibrils surface, and thus RGFs exhibited better protective effect on C3G. The interaction with C3G resulted in the rearrangement of polypeptide chain, thereby reducing the β-sheet content. The larger aggregates were observed in RG/RGFs-C3G complexes due to protein-polyphenols aggregation. It was noteworthy that the pre-formed RGFs were restructured into entangled aggregates due to the interaction. This study proposed a novel protein fibril to protect anthocyanins, expanding the application of anthocyanins as stable and functional ingredients in acidic food systems.
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Affiliation(s)
- Ting Li
- School of Food Science and Technology, Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
| | - Xinxia Zhang
- School of Food Science and Technology, Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Peibin Yu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Zhengxing Chen
- School of Food Science and Technology, Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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206
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Wu D, Tang L, Duan R, Hu X, Geng F, Zhang Y, Peng L, Li H. Interaction mechanisms and structure-affinity relationships between hyperoside and soybean β-conglycinin and glycinin. Food Chem 2021; 347:129052. [PMID: 33482484 DOI: 10.1016/j.foodchem.2021.129052] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 11/05/2020] [Accepted: 01/05/2021] [Indexed: 12/31/2022]
Abstract
Hyperoside (HYP) is an important natural product that is widely distributed in fruits and whole grasses of various plants. It is also used by consumers as a healthy ingredient. This work explored the interaction mechanisms between HYP and two main soy proteins, namely, β-conglycinin (7S) and glycinin (11S), using computational simulation and multi-spectroscopic technology. In this study, the docking and dynamic simulation showed that HYP was stable in the hydrophobic pockets of the proteins. The conformation and microenvironment of 7S/11S also changed after binding to HYP. The binding of HYP to 7S/11S was a state quenching with a good affinity at 4 °C. This result was determined from the binding constant values of (1.995 ± 0.170) × 107 M-1 and (2.951 ± 0.109) × 107 M-1, respectively. The 7S/11S-HYP complex delineated here will provide a novel idea to construct an embedding and delivery system in improving the benefits of HYP for the development of high value-added food products.
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Affiliation(s)
- Di Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China.
| | - Lan Tang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Ran Duan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Xia Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Yin Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Hui Li
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
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207
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The in-vitro digestion behaviors of milk proteins acting as wall materials in spray-dried microparticles: Effects on the release of loaded blueberry anthocyanins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106620] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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208
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Dini C, Quiroga AV, Viña SZ, García MA. Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:179-188. [PMID: 33755896 DOI: 10.1007/s11130-021-00890-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/11/2021] [Indexed: 05/14/2023]
Abstract
Pachyrhizus ahipa is an unexploited crop known to be rich in proteins compared to other edible roots and tubers. These proteins are not prolamins, thus ahipa represents an interesting new source of ingredients for gluten-free foods. In this work, ahipa proteins (AP) were extracted and partially characterized in pursuit of their use as food ingredients. The effect of ultrasound treatment on protein extraction efficiency was evaluated. AP were characterized by their size, amino acid composition, surface hydrophobicity, intrinsic fluorescence, FTIR spectra, solubility, and thermal and emulsifying properties. AP were efficiently removed from the vegetal tissue using PBS or water, regardless of the use of ultrasound, but not easily recovered by precipitation. This protein fraction was composed of small proteins, with sizes ranging from 9 to 30 kDa, and highly polar. AP resulted particularly rich in aspartic acid (59% of the total amino acid content), for which they can be classified as Asp-rich proteins. Their elevated content of acidic groups was evidenced in the ATR-FTIR spectrum. The amide I band deconvolution as well as the low surface hydrophobicity and denaturation enthalpy indicated that these proteins are mainly unordered structures. The emulsifying properties of AP were enhanced when the concentration was increased from 0.1 to 1% (w/v) but resulted lower than those of soy protein. The high polarity, small size, and low isoelectric point make AP particularly suitable for acidic food matrices.
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Affiliation(s)
- Cecilia Dini
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad de Ciencias Exactas UNLP - CONICET La Plata - CICPBA, 47 y 116 S/N, 1900, La Plata, Buenos Aires, Argentina.
| | - A V Quiroga
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad de Ciencias Exactas UNLP - CONICET La Plata - CICPBA, 47 y 116 S/N, 1900, La Plata, Buenos Aires, Argentina
| | - S Z Viña
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad de Ciencias Exactas UNLP - CONICET La Plata - CICPBA, 47 y 116 S/N, 1900, La Plata, Buenos Aires, Argentina
- Curso de Bioquímica y Fitoquímica, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119 S/N, 1900, La Plata, Buenos Aires, Argentina
| | - M A García
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad de Ciencias Exactas UNLP - CONICET La Plata - CICPBA, 47 y 116 S/N, 1900, La Plata, Buenos Aires, Argentina
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209
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Material, antibacterial and anticancer properties of natural polyphenols incorporated soy protein isolate: A review. Eur Polym J 2021. [DOI: 10.1016/j.eurpolymj.2021.110494] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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210
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Francisco T, Pérez-Gregorio R, Soares S, Mateus N, Centeno F, de Fátima Teixeira M, de Freitas V. Understanding the molecular interactions between a yeast protein extract and phenolic compounds. Food Res Int 2021; 143:110261. [PMID: 33992362 DOI: 10.1016/j.foodres.2021.110261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 02/18/2021] [Accepted: 02/21/2021] [Indexed: 10/22/2022]
Abstract
Phenolic compounds are partially removed during fining, which may influence the organoleptic properties of beverages. Among phenolic compounds, tannins have been widely associated to the taste of beverages (namely astringency and bitterness). Furthermore, phenolic acids and anthocyanins may also influence bitterness and the latter are also responsible for beverages' color. Thus, it is necessary to perform molecular studies to better understand the effect of fining agents in the overall phenolic composition of beverages and the resulting organoleptic changes. The molecular interactions between these three classes of phenolic compounds and a yeast protein extract (YPE), designed as a new fining agent, was studied. The binding affinities were assessed by fluorescence quenching at two temperatures (21 °C and 37 °C) and in two reaction media (water and wine model solution). The size of aggregates formed was characterized by Dynamic Light Scattering and the selectivity of protein interaction was analyzed by electrophoresis. Overall, pentagalloylglucoside (tannin) showed the highest binding affinity for YPE, followed by malvidin 3-glucoside (anthocyanin), p-coumaric acid (phenolic acid) and gallic acid (phenolic acid). The studied temperatures and solvents affected the interaction affinities as well as the aggregates' size. Binding selectivity of proteins from YPE was not found. These results open new perspectives to control the fining process by using the YPE as a fining agent taking into account the further effect in the organoleptic properties of beverages.
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Affiliation(s)
- Telmo Francisco
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Rosa Pérez-Gregorio
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
| | - Susana Soares
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
| | - Nuno Mateus
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
| | - Filipe Centeno
- Proenol, Industria Biotecnologica S.A. Travessa das Lages 267, 4410-308 Canelas, VN Gaia, Portugal.
| | - Maria de Fátima Teixeira
- Proenol, Industria Biotecnologica S.A. Travessa das Lages 267, 4410-308 Canelas, VN Gaia, Portugal.
| | - Victor de Freitas
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
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211
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Zhang M, Wang L, Liu Y, Li J. Effects of antioxidants, proteins, and their combination on emulsion oxidation. Crit Rev Food Sci Nutr 2021; 62:8137-8160. [PMID: 33998841 DOI: 10.1080/10408398.2021.1925869] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Lipid oxidation largely determines the quality of emulsion systems as well as their final products. Therefore, an increasing number of studies have focused on the control of lipid oxidation, particularly on its mechanism. In this review, we discuss the factors affecting the efficiency of antioxidants in emulsion systems, such as the free radical scavenging ability, specifically emphasizing on the interfacial behavior and the influence of surfactants on the interfacial distribution of antioxidants. To enhance the antioxidant efficiency of antioxidants in emulsion systems, we discussed whether the combination of antioxidants and proteins can improve antioxidant effects. The types, mixing applications, structures, interface behaviors, effects of surfactants on interfacial proteins, and the location of proteins are associated with the antioxidant effects of proteins in emulsion systems. Antioxidants and proteins can be combined in both covalent and non-covalent ways. The fabrication conditions, conjugation methods, interface behaviors, and characterization methods of these two combinations are also discussed. Our review provides useful information to guide better strategies for providing stability and controlling lipid oxidation in emulsions. The main challenges and future trends in controlling lipid oxidation in complex emulsion systems are also discussed.
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Affiliation(s)
- Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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212
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Liu X, Song Q, Li X, Chen Y, Liu C, Zhu X, Liu J, Granato D, Wang Y, Huang J. Effects of different dietary polyphenols on conformational changes and functional properties of protein-polyphenol covalent complexes. Food Chem 2021; 361:130071. [PMID: 34091398 DOI: 10.1016/j.foodchem.2021.130071] [Citation(s) in RCA: 130] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 04/30/2021] [Accepted: 05/09/2021] [Indexed: 11/28/2022]
Abstract
In this study, conjugates of whey protein isolate (WPI) and four polyphenols (epigallocatechin gallate [EGCG], quercetin [QC], apigenin [AG], and naringenin [NG]) were prepared through free-radical grafting. The results for polyphenol binding equivalents and content of free amino and sulfhydryl groups as well as those from sodium dodecyl sulfate-polyacrylamide gel electrophoresis confirmed the covalent interaction between WPI and the polyphenols. Fourier transform infrared spectroscopy and fluorescence spectrum analysis identified the potential binding sites of the complexes and determined changes in the protein structure. The particle size distribution and scanning electron microscopy data demonstrated increases in conjugate particle sizes and surface changes in the complexes. The conjugation process significantly increased the polyphenols' antioxidant properties and thermal stabilities, whereas surface hydrophobicity was substantially reduced. WPI-EGCG had the best functional properties, followed by WPI-QC, WPI-AG, and WPI-NG.
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Affiliation(s)
- Xiangju Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qibin Song
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xin Li
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yunxi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chang Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiao Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jun Liu
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Daniel Granato
- Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Jinbao Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
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213
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Shen Y, Zhao S, Liu Q, Jiang Y, Dong H, Feng W, Liu T, Xu H, Shao M. Investigation on the interaction of acrylamide with soy protein isolate: Exploring the binding mechanism in vitro. J Food Sci 2021; 86:2766-2777. [PMID: 33931852 DOI: 10.1111/1750-3841.15733] [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: 01/08/2021] [Revised: 03/05/2021] [Accepted: 03/22/2021] [Indexed: 11/27/2022]
Abstract
Acrylamide (AA), which is a carcinogen in humans, has been a research focus in terms of food risk assessment. However, few published studies have explored protein strategies to reduce the health risks of AA. The objective of this study was to investigate the binding of AA with soy protein isolate (SPI) and elucidate the binding mechanism. The results showed that AA could bind with nontreated, heat-treated, high-pressure homogenization-treated, and ultrasound-treated SPI in vitro. Fourier-transform infrared spectroscopy suggested that secondary structure of SPI changed significantly after binding with AA in the nontreated and different treated groups. Moreover, fluorescence quenching experiments suggested that the quenching of SPI by AA was static quenching and hydrogen bonds, hydrophobic interactions, and van der Waals forces were involved in this process. PRACTICAL APPLICATION: The study of SPI and AA binding could provide a new perspective for reducing the bioaccessibility of AA in human body by using protein. The results showed that SPI could potentially be used as a novel health strategy to reduce the harm of AA in the human body.
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Affiliation(s)
- Yu Shen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Sijia Zhao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qingbo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Heliang Dong
- Heilongjiang Institute of Quality Supervision and Testing, Harbin, China
| | - Wenxiao Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Tianxu Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Honghua Xu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Meili Shao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
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214
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Han J, Du Y, Yan J, Jiang X, Wu H, Zhu B. Effect of non-covalent binding of phenolic derivatives with scallop (Patinopecten yessoensis) gonad protein isolates on protein structure and in vitro digestion characteristics. Food Chem 2021; 357:129690. [PMID: 33892362 DOI: 10.1016/j.foodchem.2021.129690] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 01/25/2023]
Abstract
The present study was aimed to investigate the effects of non-covalent interactions between scallop gonad protein isolates (SGPIs) and different concentrations (20, 120 and 240 μmol/g, protein basis) of four phenolic compounds, such as (-)-epigallocatechin gallate (EGCG), epicatechin 3-gallate (ECG), epigallocatechin (EGC), and catechin (C), regarding the structural and functional properties of the complex. Total sulfhydryl and surface hydrophobicity in SGPIs decreased by nearly 72% and 65% with 240 μmol/g EGCG, similar but less appreciable changes were produced by EGC, ECG and C. Fluorescence quenching and thermodynamic parameters suggested that hydrogen bond and van der Waals dominated the interaction process between SGPIs and EGCG, and the interaction was further studied by molecular docking. Moreover, EGCG-treated SGPIs digests exerted higher ABTS+• scavenging activity than that of ECG and EGC-treated SGPIs. These findings are helpful to reveal the binding mechanism of phenolics and SGPIs, and provide a theoretical basis for the application of SGPIs-phenolic complexes as functional food additives.
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Affiliation(s)
- Jiarun Han
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
| | - Yinan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Jianan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Xinyu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Haitao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
| | - Beiwei Zhu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China.
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215
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Inhibitory effects of soy protein and its hydrolysate on the degradation of anthocyanins in mulberry extract. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100911] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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216
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Yu D, Zhang X, Zou W, Tang H, Yang F, Wang L, Elfalleh W. Raman spectroscopy analysis of the effect of electrolysis treatment on the structure of soy protein isolate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00716-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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217
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Sui X, Zhang T, Jiang L. Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies. Annu Rev Food Sci Technol 2021; 12:119-147. [PMID: 33317319 DOI: 10.1146/annurev-food-062220-104405] [Citation(s) in RCA: 112] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Rising health concerns and increasing obesity levels in human society have led some consumers to cut back on animal protein consumption and switch to plant-based proteins as an alternative. Soy protein is a versatile protein supplement and contains well-balanced amino acids, making it comparable to animal protein. With sufficient processing and modification, the quality of soy protein can be improved above that of animal-derived proteins, if desired. The modern food industry is undergoing a dynamic change, with advanced processing technologies that can produce a multitude of foods and ingredients with functional properties from soy proteins, providing consumers with a wide variety of foods. This review highlights recent progress in soy protein processing technologies. Using the current literature, the processing-induced structural changes in soy protein are also explored. Furthermore, the molecular structure of soy protein, particularly the crystal structures of β-conglycinin and glycinin, is comprehensively revisited.
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Affiliation(s)
- Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
| | - Tianyi Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; ,
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218
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Wu G, Hui X, Liang J, Liu H, Chen H, Gong X, Brennan MA, Zeng XA, Guo X, Brennan CS. Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: Alterations to the functional properties of protein and their anticancer properties. Food Chem 2021; 355:129620. [PMID: 33780795 DOI: 10.1016/j.foodchem.2021.129620] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/09/2021] [Accepted: 03/12/2021] [Indexed: 12/13/2022]
Abstract
Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with whey protein through spray-, or freeze-, drying strategies. The effects of encapsulation strategies and the addition of BC on the physical and functional characteristics, and anticancer activity of the ingredients were evaluated. The mechanistic interactions between the blackcurrant anthocyanins (BAs) with the whey protein components were predicted via in silico studies. HPLC results revealed that spray-dried and freeze-dried whey protein-BC encapsulates have effectively delivered the BAs. The physical and functional properties of the proteins were altered by drying strategies and the addition of BC. Anticancer effects were linked to reactive oxygen species production and cell apoptosis towards HepG2. Molecular docking results showed that hydrogen bonds were the main binding forces between BAs and various whey protein molecules, resulting in the formation of complexes. These findings are relevant to the formulation of powdered products to be used as ingredients in practical food matrix.
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Affiliation(s)
- Gang Wu
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand.
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Jiaxi Liang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Huifan Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Han Chen
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Xi Gong
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Xin-An Zeng
- School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xinbo Guo
- School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand; School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China.
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219
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Kelemen V, Pichler A, Ivić I, Buljeta I, Šimunović J, Kopjar M. Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15023] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Vanja Kelemen
- Institute of Public Health for the Osijek‐Baranja County Osijek31000Croatia
| | - Anita Pichler
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University in Osijek F. Kuhača 18 Osijek31000Croatia
| | - Ivana Ivić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University in Osijek F. Kuhača 18 Osijek31000Croatia
| | - Ivana Buljeta
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University in Osijek F. Kuhača 18 Osijek31000Croatia
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University 400 Dan Allen Drive Raleigh NC USA
| | - Mirela Kopjar
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University in Osijek F. Kuhača 18 Osijek31000Croatia
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220
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Guo Y, Bao YH, Sun KF, Chang C, Liu WF. Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106293] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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221
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Yan X, Gao Y, Liu S, Zhang G, Zhao J, Cheng D, Zeng Z, Gong X, Yu P, Gong D. Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel. Food Chem 2021; 352:129377. [PMID: 33711730 DOI: 10.1016/j.foodchem.2021.129377] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 01/19/2021] [Accepted: 02/12/2021] [Indexed: 12/21/2022]
Abstract
In this study, protein isolate (PI) and purified phenolic extract (PPE) were prepared from Cinnamomum camphora seed kernel (CCSK). The effects of covalent modification of PI by PPE at different concentrations (1, 2, 3, 4 and 5%, w/w) were investigated with respect to structural properties and antioxidant activities of protein. Fifteen bioactive compounds in PPE were tentatively identified by UPLC-ESI-MSn. With the increase of PPE concentration, the turbidity, covalent binding rate, phenolic content and color intensity of the PI-PPE complexes were gradually increased. Fourier transform infrared spectroscopy and circular dichroism spectroscopy analysis showed that the secondary and tertiary structures of the complexes were changed and became greater order than PI. Furthermore, the complexes exhibited stronger thermal stability and antioxidant activities than those of PI. These results suggested that the protein-phenolic covalent complexes obtained from CCSK may have great potential to be used in food formulations as functional ingredients.
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Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Yifang Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Shichang Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Guohua Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Ding Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Xiaofeng Gong
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
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222
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Zhao T, Huang L, Luo D, Xie Y, Zhang Y, Zhang Y, Jiao W, Su G, Zhao M. Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion. Food Chem 2021; 351:129324. [PMID: 33647694 DOI: 10.1016/j.foodchem.2021.129324] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 02/01/2021] [Accepted: 02/05/2021] [Indexed: 11/25/2022]
Abstract
Conjugation between peptides and polyphenols could improve their bioactive and functional properties. The improvement effects of anchovy protein hydrolysates (APH) -polyphenol (catechin (CA), gallic acid (GA), tannic acid (TA)) conjugates were investigated. The content of protein and polyphenols and ratio of polyphenols/peptides in conjugates increased as the number of OH group increased with TA > CA > GA. Results showed that APH-CA and APH-GA exhibited the highest ORAC and ABTS+ scavenging capacity, respectively. Mass spectrometry analysis suggested the highest number of bioactive peptides were identified in APH-CA 5:1 (APH/polyphenols). The physical stability of fish oil emulsions during storage was significantly enhanced by TA 5:1 conjugate followed by CA 5:1 conjugate. The oxidative stability was remarkably elevated by APH-GA 10:1. This was due to the antioxidant capacity and the peptides adsorbed at the interfacial. This study demonstrated that APH-polyphenol conjugates could bring the possibility of utilizing peptides-polyphenols in the nutraceutical and functional food ingredient fields.
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Affiliation(s)
- Tiantian Zhao
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lin Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Donghui Luo
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China
| | - Yuxi Xie
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yehui Zhang
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yousheng Zhang
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Wenjuan Jiao
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Mouming Zhao
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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223
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Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness. Carbohydr Polym 2021; 254:117410. [DOI: 10.1016/j.carbpol.2020.117410] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 10/08/2020] [Accepted: 11/13/2020] [Indexed: 12/14/2022]
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224
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Noncovalent interaction of cyanidin-3-O-glucoside with whey protein isolate and β-lactoglobulin: Focus on fluorescence quenching and antioxidant properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110386] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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225
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Wang J, Zheng H, Zhang S, Li J, Zhu X, Jin H, Xu J. Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (-)-epigallocatechin-3-gallate. RSC Adv 2021; 11:2546-2555. [PMID: 35424159 PMCID: PMC8693753 DOI: 10.1039/d0ra08756d] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Accepted: 01/02/2021] [Indexed: 11/23/2022] Open
Abstract
This study investigated the effects of covalent conjugates combined by glycosylated black bean protein isolate (BBPI-G) and (−)-epigallocatechin-3-gallate (EGCG) on the emulsion stability. Fourier transform infrared (FTIR) spectroscopy showed that covalent binding of EGCG with BBPI-G made the protein molecule unfolded. Besides, the emulsifying properties of BBPI-G were increased after combined with EGCG. BBPI-G–EGCG emulsion had lower mean particle size and higher content of interfacial protein adsorption (AP), which resulted in thicker and more impact oil–water interface. Therefore, the stability of emulsions was significantly improved. Furthermore, the emulsions prepared by BBPI-G–EGCG compounds exhibited considerable stability in storage, oxidation, thermal treatments, freeze–thaw and freeze-dried powders resolubility. This study demonstrated that the covalent bond of glycosylated protein and polyphenols could advance the emulsifying performance of protein, and BBPI-G–EGCG covalent complex was an effective emulsifier for preparing high stability emulsions. Stability improvement of emulsions stabilized by covalent conjugation with glycosylated black bean protein and EGCG (BBPI-G–EGCG) was studied through structure changes of proteins and emulsion properties.![]()
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Affiliation(s)
- Jubing Wang
- College of Art and Science, Northeast Agricultural University 150030 Harbin Heilongjiang PR China
| | - Huanyu Zheng
- College of Food Science, Northeast Agricultural University Harbin 150030 Heilongjiang China .,Heilongjiang Green Food Science Research Institute Harbin 150028 Heilongjiang China.,National Research Center of Soybean Engineering and Technology Harbin 150028 Heilongjiang China
| | - Shenyi Zhang
- College of Art and Science, Northeast Agricultural University 150030 Harbin Heilongjiang PR China
| | - Jishu Li
- College of Art and Science, Northeast Agricultural University 150030 Harbin Heilongjiang PR China
| | - Xiuqing Zhu
- Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce Harbin 150076 China
| | - Hua Jin
- College of Art and Science, Northeast Agricultural University 150030 Harbin Heilongjiang PR China
| | - Jing Xu
- College of Art and Science, Northeast Agricultural University 150030 Harbin Heilongjiang PR China
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226
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Yan S, Xie F, Zhang S, Jiang L, Qi B, Li Y. Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125641] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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227
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Lv L, Qu X, Yang N, Liu Z, Wu X. Changes in structure and allergenicity of shrimp tropomyosin by dietary polyphenols treatment. Food Res Int 2020; 140:109997. [PMID: 33648231 DOI: 10.1016/j.foodres.2020.109997] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 11/29/2020] [Accepted: 12/08/2020] [Indexed: 11/15/2022]
Abstract
Here, the potential allergenicity of shrimp tropomyosin (TM) after conjugation with chlorogenic acid (CA) and (-)-epigallo-catechin 3-gallate (EGCG) was assessed. Conformational structures of TM-polyphenol complexes were detected using SDS-PAGE, circular dichroism (CD), and fluorescence. Potential allergenicity was assessed by immunological methods, a rat basophil leukemia cell model (RBL-2H3), and in vivo assays. Indirect ELISA showed that TM-polyphenol complexes caused a conformational change to TM structure, with decreased IgG/IgE binding capacity significantly fewer inflammatory mediators were released with EGCG-TM and CA-TM in a mediator-releasing RBL-2H3 cell line. Mice model showed low allergenicity to serum levels of TM-specific antibody and T-cell cytokine production. EGCG-TM and CA-TM might reduce the potential allergenicity of shrimp TM, which could be used to produce hypoallergenic food in the food industry.
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Affiliation(s)
- Liangtao Lv
- Department of Respiratory & Allergy, Third Affiliated Hospital of Shenzhen University, Shenzhen 518020, China; School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, China.
| | - Xin Qu
- Qingdao Municipal Center for Disease Control and Prevention, 175 Shandong Road, Shibei District, Qingdao, Shandong Province 266033, China
| | - Ni Yang
- General Surgery Ward 1, Qingdao Eighth People's Hospital, 84 Fengshan Road, Licang District, Qingdao, Shandong Province 266100, China
| | - Zhigang Liu
- Department of Respiratory & Allergy, Third Affiliated Hospital of Shenzhen University, Shenzhen 518020, China; School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, China
| | - Xuli Wu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, China.
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228
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Cao L, Lu W, Ge J, Fang Y. Modulation of oligoguluronate on the microstructure and properties of Ca-dependent soy protein gels. Carbohydr Polym 2020; 250:116920. [PMID: 33049892 DOI: 10.1016/j.carbpol.2020.116920] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/03/2020] [Accepted: 08/05/2020] [Indexed: 11/26/2022]
Abstract
Naturally-sourced oligoguluronate (GB) has Ca-binding ability and can be employed to modulate Ca-dependent gels. Here soy protein isolate (SPI) gel was used as a model to investigate the influence of GB on the microstructure and properties of Ca-dependent food gels. The results showed that GB significantly decreased the storage modulus (G'), mechanical strength, elasticity, hardness and chewiness of SPI gels. Among all samples, the gel containing 30 mM GB showed the most compact network structure and thus the highest water holding capacity of 77.5 %. It should be noted that Ca-GB dimers were beneficial to the gel formation and can modify the gel properties but have no impact on the gelation kinetics. The findings gained in this study confirmed the great potential of GB in modulating the structure and properties of Ca-dependent gels, thereby obtaining food products with desired characteristics (e.g., soft and brittle tofu).
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Affiliation(s)
- Lianqi Cao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jiao Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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229
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Soy protein isolate -(-)-epigallocatechin gallate conjugate: Covalent binding sites identification and IgE binding ability evaluation. Food Chem 2020; 333:127400. [PMID: 32673949 DOI: 10.1016/j.foodchem.2020.127400] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 06/03/2020] [Accepted: 06/19/2020] [Indexed: 12/18/2022]
Abstract
The conjugate prepared from (-)-epigallocatechin gallate (EGCG) and soy protein isolate (SPI) under alkaline and aerobic conditions was analyzed using a Nano-LC-Q-Orbitrap-MS/MS technique. The sulfhydryl and free amino groups of SPI were involved in covalent binding. Fifty-one peptides were conjugated with EGCG. Fifty-nine modified sites were identified, located on Cys, His, Arg, and Lys, respectively. It is the first time to confirm that each of the two phenolic rings of EGCG contained a reactive site that bound to an amino acid residue. The amino acid residue reactivity, amino acid sequence and composition affected the EGCG binding site in SPI. Lys and Arg residues are the most likely sites for modification, and modification appears to reduce IgE binding. This study is helpful to elucidate the pattern of covalent binding of polyphenols to proteins in food systems and provides a theoretical basis for the directional modification of soy proteins with polyphenols.
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230
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Khalifa I, Zhu W, Nawaz A, Li K, Li C. Microencapsulated mulberry anthocyanins promote the in vitro-digestibility of whey proteins in glycated energy-ball models. Food Chem 2020; 345:128805. [PMID: 33310260 DOI: 10.1016/j.foodchem.2020.128805] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 11/29/2020] [Accepted: 11/30/2020] [Indexed: 12/20/2022]
Abstract
The effects of mulberry anthocyanins (MAs) on the digestibility of whey proteins (WP) in freshly-prepared and stored energy balls were studied. Results showed that MAs increased digestibility of the energy balls by increasing their hydrolysis-degree, soluble peptides-fractions, and decreasing their particle's size and agglomeration. To understand the mechanism of the promoting and/or inhibiting digestive effects of MAs, secondary structure alterations and binding of WP-MAs-mixtures were therefore measured. Results revealed that MAs could noncovalently/covalently interact with WP and form WP-MAs-adducts. This interaction seemed to be responsible for the alterations in the secondary structure of WP which could promote the digestibility of the energy balls subsequently. MAs also partially unfolded the structure of digested-WP through fluctuating their α-helix and β-sheet. It was concluded that the unfolding in WP-structure induced by MAs-interactions might increase accessibility of the peptide bonds to the digestive enzymes and consequentially facilitate the protein's digestibility in the energy balls.
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Affiliation(s)
- Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt
| | - Wei Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Kaikai Li
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
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231
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Kong F, Kang S, An Y, Li W, Han H, Guan B, Yang M, Zheng Y, Yue X. The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104841] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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232
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Hu M, Liu G, Du X, Zhang X, Qi B, Li Y. Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions. Int J Biol Macromol 2020; 164:4183-4192. [DOI: 10.1016/j.ijbiomac.2020.09.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 08/22/2020] [Accepted: 09/02/2020] [Indexed: 12/19/2022]
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233
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Yang Y, Wang Q, Lei L, Li F, Zhao J, Zhang Y, Li L, Wang Q, Ming J. Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106010] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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234
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Functional properties and structural changes of rice proteins with anthocyanins complexation. Food Chem 2020; 331:127336. [DOI: 10.1016/j.foodchem.2020.127336] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Revised: 05/02/2020] [Accepted: 06/11/2020] [Indexed: 01/09/2023]
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235
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The anti-inflammatory potential of protein-bound anthocyanin compounds from purple sweet potato in LPS-induced RAW264.7 macrophages. Food Res Int 2020; 137:109647. [DOI: 10.1016/j.foodres.2020.109647] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 08/10/2020] [Accepted: 08/27/2020] [Indexed: 12/31/2022]
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236
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Li J, Wang B, He Y, Wen L, Nan H, Zheng F, Liu H, Lu S, Wu M, Zhang H. A review of the interaction between anthocyanins and proteins. FOOD SCI TECHNOL INT 2020; 27:470-482. [PMID: 33059464 DOI: 10.1177/1082013220962613] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Anthocyanins have good physiological functions, but they are unstable. The interaction between anthocyanins and proteins can improve the stability, nutritional and functional properties of the complex. This paper reviews the structural changes of complex of anthocyanins interacting with proteins from different sources. By circular dichroism (CD) spectroscopy, it was found that the contents of α-helix (from 15.90%-42.40% to 17.60%-52.80%) or β-sheet (from 29.00%-50.00% to 29.40%-57.00%) of the anthocyanins-proteins complex increased. Fourier transform infrared spectroscopy showed that the regions of amide I (from 1627.87-1641.41 cm-1 to 1643.34-1651.02 cm-1) and amide II (from 1537.00-1540.25 cm-1 to 1539.00-1543.75 cm-1) of anthocyanins-proteins complex were shifted. Fluorescence spectroscopy showed that the fluorescence intensity of the complex decreased from 150-5100 to 40-3900 a.u. The thermodynamic analysis showed that there were hydrophobic interactions, electrostatic and hydrogen bonding interactions between anthocyanins and proteins. The kinetic analysis showed that the half-life and activation energy of the complex increased. The stability, antioxidant, digestion, absorption, and emulsification of the complex were improved. This provides a reference for the study and application of anthocyanins and proteins interactions.
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Affiliation(s)
- Jia Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Bixiang Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Yang He
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Liankui Wen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Hailong Nan
- Vitis amurensis Rupr, Industry Service Center of Liuhe County, Tonghua, China
| | - Fei Zheng
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China
| | - He Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Siyan Lu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Manyu Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Haoran Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
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237
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Sun Y, Zhang S, Xie F, Zhong M, Jiang L, Qi B, Li Y. Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions. Food Chem 2020; 341:128272. [PMID: 33031958 DOI: 10.1016/j.foodchem.2020.128272] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 09/27/2020] [Accepted: 09/28/2020] [Indexed: 12/23/2022]
Abstract
The purpose of this study was to enhance the stability and functional properties of artificial oil body (AOB) emulsions. Herein, we covalently conjugated oleosin (OL) and epigallocatechin-3-gallate (EGCG) under alkaline conditions to obtain OL-EGCG conjugates. The results revealed that the structural characteristics of OL are improved by covalent binding to EGCG, with the OL-EGCG yield maximized at an EGCG concentration of 150 μM. We prepared AOB emulsions using native OL, the OL-EGCG conjugates, phosphatidylcholine (PC), and soybean oil for embedding curcumin. The results show that the protein components and phospholipids are bound in the AOB emulsion by hydrogen bonding and hydrophobic interactions. The covalent OL-EGCG/PC-stabilized emulsions exhibited more uniform droplet distributions, stronger thermal stabilities, and higher curcumin retentions than the other samples. These results indicated that the OL-EGCG/PC complexes are potential stabilizers for AOB emulsions and provided fresh insight into preparing highly stable emulsion embedding systems with good encapsulation efficiencies.
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Affiliation(s)
- Yufan Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fengying Xie
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China.
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238
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Interaction of xylitol with whey proteins: Multi-spectroscopic techniques and docking studies. Food Chem 2020; 326:126804. [DOI: 10.1016/j.foodchem.2020.126804] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 04/11/2020] [Accepted: 04/12/2020] [Indexed: 12/27/2022]
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239
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Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105953] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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240
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Li C, Dai T, Chen J, Li X, Li T, Liu C, McClements DJ. Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin. Food Chem 2020; 339:128145. [PMID: 33152895 DOI: 10.1016/j.foodchem.2020.128145] [Citation(s) in RCA: 84] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 09/13/2020] [Accepted: 09/16/2020] [Indexed: 12/01/2022]
Abstract
The solution turbidity and intrinsic fluorescence quenching increased after procyanidin was mixed with lactoferrin. The addition of procyanidin also caused a reduction in the surface hydrophobicity of the lactoferrin, suggesting procyanidin bound to non-polar patches on lactoferrin's surfaces. Moreover, the binding interaction caused an appreciable alteration in the structure of both the polyphenol and protein. Thermodynamic analysis indicated the interaction was spontaneous and mainly driven by entropy changes, suggesting that hydrophobic interactions dominated. A computational docking simulation provided insights into the location of the most-likely binding sites on the protein, as well as the nature of the interaction forces involved. In particular, both hydrophobic and hydrogen bonding were found to be important. The binding of the procyanidin to the lactoferrin enhanced its foaming properties. These results may lead to the development of a new class of natural functional ingredients that can be used in food products to improve their quality attributes.
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Affiliation(s)
- Changhong Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
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241
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Zhang Q, Cheng Z, Wang Y, Fu L. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Crit Rev Food Sci Nutr 2020; 61:3589-3615. [DOI: 10.1080/10408398.2020.1803199] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Qiaozhi Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Zhouzhou Cheng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
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242
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Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes. Food Chem 2020; 320:126655. [DOI: 10.1016/j.foodchem.2020.126655] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 03/17/2020] [Accepted: 03/19/2020] [Indexed: 02/08/2023]
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243
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Huang Y, Du H, Kamal GM, Cao Q, Liu C, Xiong S, Manyande A, Huang Q. Studies on the Binding Interactions of Grass Carp (Ctenopharyngodon idella) Myosin with Chlorogenic Acid and Rosmarinic Acid. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02483-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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244
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Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.023] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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245
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Chang K, Liu J, Jiang W, Zhang R, Zhang T, Liu B. Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior. Food Res Int 2020; 136:109311. [PMID: 32846520 DOI: 10.1016/j.foodres.2020.109311] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/06/2020] [Accepted: 05/11/2020] [Indexed: 12/21/2022]
Abstract
Egg white was known for its excellent foaming properties, and some reports had studied the effect of polyphenol such as green tea on the foaming properties. However, ovalbumin, as the most abundant component of egg white protein, few literatures have reported the effects of polyphenols on its structure and foam property. In this study, ferulic acid (FA) was selected to explore the influence of polyphenol on the structure and foaming properties of ovalbumin (OVA). Results showed that hydrophobic interaction and hydrogen chemical bonds were the main driving force. FA could induce a significant decrease of free-SH content (12.76-3.72 μmol/g), a slight decline of surface hydrophobicity (716.39-577.65). Meanwhile, combined with the results of fluorescence spectroscopy and circular dichroism spectroscopy, we conclude that FA changed the structures and molecular flexibility of OVA. The increase of particle size and absolute zeta-potential showed there was a little aggregation between OVA molecules, proved FA could act as a cross-linker between OVA proteins. This behavior makes the adjacent films more firm and stable, therefore improved the foaming properties. This study suggested that FA could be a potential foaming agent to modify the foaming properties of OVA in the foam-related food industry.
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Affiliation(s)
- Kefei Chang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Wei Jiang
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ruixue Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Boqun Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
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246
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Yan X, Liang S, Peng T, Zhang G, Zeng Z, Yu P, Gong D, Deng S. Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105612] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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247
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Zhou SD, Lin YF, Xu X, Meng L, Dong MS. Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics. Food Chem 2020; 309:125718. [DOI: 10.1016/j.foodchem.2019.125718] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 10/12/2019] [Accepted: 10/15/2019] [Indexed: 12/14/2022]
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248
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Functional and structural properties of spirulina phycocyanin modified by ultra-high-pressure composite glycation. Food Chem 2020; 306:125615. [DOI: 10.1016/j.foodchem.2019.125615] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 09/27/2019] [Accepted: 09/29/2019] [Indexed: 12/11/2022]
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249
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Ju M, Zhu G, Huang G, Shen X, Zhang Y, Jiang L, Sui X. A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105329] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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250
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Zhao Y, Wang X, Li D, Tang H, Yu D, Wang L, Jiang L. Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.10.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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