1
|
Nourmohammadi N, Campanella OH, Chen D. Effect of limited proteolysis and CaCl 2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel. Food Res Int 2024; 188:114474. [PMID: 38823865 DOI: 10.1016/j.foodres.2024.114474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 04/09/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Limited proteolysis, CaCl2 and carboxymethyl cellulose (CMC) have individually demonstrated ability to increase the gel strength of laboratory-extracted plant proteins. However, the syneresis effects of their combination on the gelling capacity of commercial plant protein remains unclear. This was investigated by measuring the rheological property, microstructure and protein-protein interactions of gels formed from Alcalase hydrolyzed or intact pea proteins in the presence of 0.1 % CMC and 0-25 mM CaCl2. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed the molecular weight of pea protein in the mixture were < 15 kDa after hydrolysis. The hydrolysates showed higher intrinsic fluorescence intensity and lower surface hydrophobicity than the intact proteins. Rheology showed that the storage modulus (G') of hydrolyzed pea protein (PPH)-based gels sightly decreased compared to those of native proteins. 5-15 mM CaCl2 increased the G' for both PP and PPH-based gels and decreased the strain in the creep-recovery test. Scanning electron microscopy (SEM) showed the presence of smaller protein aggregates in the PPH-based gels compared to PP gels and the gel network became denser, and more compact and heterogenous in the presence of 15 and 25 mM CaCl2. The gel dissociation assay revealed that hydrophobic interactions and hydrogen bonds were the dominant forces to maintain the gel structure. In vitro digestion showed that the soluble protein content in PPH-based gels was 10 ∼ 30 % higher compared to those of the PP counterpart. CaCl2 addition reduced protein digestibility with a concentration dependent behavior. The results obtained show contrasting effects of limited proteolysis and CaCl2 on the gelling capacity and digestibility of commercial pea proteins. These findings offer practical guidelines for developing pea protein-based food products with a balanced texture and protein nutrition through formulation and enzymatic pre-treatment.
Collapse
Affiliation(s)
- Niloufar Nourmohammadi
- Department of Animal, Veterinary and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, ID 83844, United States
| | - Osvaldo H Campanella
- Department of Food Science and Technology, the Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, United States
| | - Da Chen
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN47907, United States.
| |
Collapse
|
2
|
Tale Masoule MS, Baffoe E, Ghahremaninezhad A. Mechanisms of Air Entraining of Proteins in Cementitious Materials. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:13042-13059. [PMID: 38874554 DOI: 10.1021/acs.langmuir.4c00762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2024]
Abstract
While few prior studies examined the air-entraining properties of proteins in cementitious materials, the underlying mechanisms of proteins' air entraining and the interactions between proteins and cement have not been studied in the past. The significance of this article is to address this knowledge gap by investigating the effect of proteins on relevant factors that affect air entraining in cement paste and establishing an understanding of the mechanism of air entrainment with proteins. These factors include the surface tension of pore solution, protein adsorption on cement particles, cement paste hydrophobization, and flow of fresh paste. Thirteen different proteins were used to investigate the effect of a wide range of protein characteristics on air entraining. Proteins decreased the pore solution surface tension to different degrees. At low concentrations, the adsorption of proteins on cement particles slightly affected the pore solution surface tension. Protein adsorption on cement particles showed a wide range of adsorption isotherms. Proteins generally increased the flow of paste due to electrostatic repulsion between cement particles because of the adsorption of negatively charged proteins on cement particles, as well as the ball-bearing effect of bubbles in fresh paste. The surface hydrophobicity was increased in pastes with proteins. A detailed microcomputed tomography (micro-CT) analysis showed very different air void microstructures in pastes with various proteins. While a relatively strong correlation was observed between air void porosity and surface hydrophobicity, the correlation between air void porosity and the surface tension of pore solution was weak. This indicates that the accumulation of hydrophobized cement particles on the air bubble in the fresh paste, refered to as the Pickering effect, is the main mechanism of air entraining of proteins in the paste. It was shown that a high air void porosity occurs in an intermediate range of flow.
Collapse
Affiliation(s)
- Mohammad Sadegh Tale Masoule
- Department of Civil and Architectural Engineering, University of Miami, Coral Gables, Florida 33146, United States
| | - Elvis Baffoe
- Department of Civil and Architectural Engineering, University of Miami, Coral Gables, Florida 33146, United States
| | - Ali Ghahremaninezhad
- Department of Civil and Architectural Engineering, University of Miami, Coral Gables, Florida 33146, United States
| |
Collapse
|
3
|
Fang C, Kanemaru K, Carvalho WSP, Fruehauf KR, Zhang S, Das PP, Xu C, Lu Y, Rajagopalan N, Kulka M, Makeiff DA, Serpe MJ. Self-assembled poloxamer-legumin/vicilin nanoparticles for the nanoencapsulation and controlled release of folic acid. Int J Biol Macromol 2024; 268:131646. [PMID: 38636765 DOI: 10.1016/j.ijbiomac.2024.131646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 04/12/2024] [Accepted: 04/14/2024] [Indexed: 04/20/2024]
Abstract
Plant-based food proteins are a promising choice for the preparation of nanoparticles (NPs) due to their high digestibility, low cost, and ability to interact with various compounds and nutrients. Moreover, nanoencapsulation offers a potential solution for protecting nutrients during processing and enhancing their bioavailability. This study aimed to develop and evaluate nanoparticles (NPs) based on legumin/vicilin (LV) proteins extracted from fava beans, with the goal of encapsulating and delivering a model nutraceutical compound, folic acid (FA). Specifically, NPs were self-assembled from LV proteins extracted from commercially available frozen fava beans using a pH-coacervation method with poloxamer 188 (P188) and chemically cross-linked with glutaraldehyde. Microscopy and spectroscopy studies were carried out on the empty and FA-loaded NPs in order to evaluate the particle morphology, size, size distribution, composition, mechanism of formation, impact of FA loading and release behavior. In vitro studies with Caco-2 cells also confirmed that the empty and FA-loaded nanoparticles were non-toxic. Thus, the LV-NPs are good candidates as food additives for the delivery and stabilization of nutrients as well as in drug delivery for the controlled release of therapeutics.
Collapse
Affiliation(s)
- Changhao Fang
- Department of Chemistry, University of Alberta, Edmonton, AB T6G 2G2, Canada
| | - Karen Kanemaru
- Department of Chemistry, University of Alberta, Edmonton, AB T6G 2G2, Canada
| | | | - Krista R Fruehauf
- Department of Chemistry, University of Alberta, Edmonton, AB T6G 2G2, Canada
| | - Sunshine Zhang
- Department of Chemistry, University of Alberta, Edmonton, AB T6G 2G2, Canada
| | - Prem P Das
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Pl, Saskatoon, SK S7N 0W9, Canada
| | - Caishuang Xu
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Pl, Saskatoon, SK S7N 0W9, Canada
| | - Yuping Lu
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Pl, Saskatoon, SK S7N 0W9, Canada
| | - Nandhakishore Rajagopalan
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Pl, Saskatoon, SK S7N 0W9, Canada; Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada
| | - Marianna Kulka
- Quantum and Nanotechnologies Research Centre, National Research Council Canada, 11421 Saskatchewan Dr NW, Edmonton, AB T6G 2M9, Canada; Department of Medical Microbiology and Immunology, University of Alberta, Edmonton, AB T6G 2G2, Canada
| | - Darren A Makeiff
- Quantum and Nanotechnologies Research Centre, National Research Council Canada, 11421 Saskatchewan Dr NW, Edmonton, AB T6G 2M9, Canada.
| | - Michael J Serpe
- Department of Chemistry, University of Alberta, Edmonton, AB T6G 2G2, Canada.
| |
Collapse
|
4
|
Xu Q, Zhang X, Zuo Z, Zhang M, Li T, Wang L. The Preparation and Characterization of Quinoa Protein Gels and Application in Eggless Bread. Foods 2024; 13:1271. [PMID: 38672943 PMCID: PMC11049172 DOI: 10.3390/foods13081271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 04/11/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
The properties of xanthan gum protein gels composed of quinoa protein (XG-QPG) and ultrasound-treated quinoa protein (XG-UQPG) were compared for the preparation of high-quality quinoa protein gels. The gel qualities at different pH values were compared. The gels were used to produce eggless bread. Microscopically, the secondary structure of the proteins in XG-QPG (pH 7.0) was mainly α-helix, followed by random coiling. In contrast, the content of β-sheet in XG-UQPG was higher, relative to the viscoelastic properties of the gel. Moreover, the free sulfhydryl groups and disulfide bonds of XG-QPG (pH 7.0) were 48.30 and 38.17 µmol/g, while XG-UQPG (pH 7.0) was 31.95 and 61.58 µmol/g, respectively. A high disulfide bond content was related to the formation of gel networks. From a macroscopic perspective, XG-QPG (pH 7.0) exhibited different pore sizes, XG-UQPG (pH 7.0) displayed a loose structure with uniform pores, and XG-UQPG (pH 4.5) exhibited a dense structure with small pores. These findings suggest that ultrasound can promote the formation of a gel by XG-UQPG (pH 7.0) that has a loose structure and high water-holding capacity and that XG-UQPG (pH 4.5) forms a gel with a dense structure and pronounced hardness. Furthermore, the addition of the disulfide bond-rich XG-UQPG (pH 7.0) to bread promoted the formation of gel networks, resulting in elastic, soft bread. In contrast, XG-UQPG (pH 4.5) resulted in firm bread. These findings broaden the applications of quinoa in food and provide a good egg substitute for quinoa protein gels.
Collapse
Affiliation(s)
- Qianqian Xu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Zhongyu Zuo
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| |
Collapse
|
5
|
Taha HAIM, Agamy NFM, Soliman TN, Younes NM, El-Enshasy HA, Darwish AMG. Preparation and characterization of vitamin E/calcium/soy protein isolate nanoparticles for soybean milk beverage fortification. PeerJ 2024; 12:e17007. [PMID: 38584941 PMCID: PMC10998632 DOI: 10.7717/peerj.17007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Accepted: 02/05/2024] [Indexed: 04/09/2024] Open
Abstract
Soybean milk is a rich plant-based source of protein, and phenolic compounds. This study compared the nutritional value of soybean milk, flour, soy protein isolate (SPI) and evaluated the impact of prepared vitamin E/calcium salt/soy protein isolate nanoparticles (ECSPI-NPs) on fortification of developed soybean milk formulations. Results indicated that soybean flour protein content was 40.50 g/100 g, that fulfills 81% of the daily requirement (DV%), the unsaturated fatty acids (USFs), oleic and linoleic content was 21.98 and 56.7%, respectively, of total fatty acids content. In soybean milk, essential amino acids, threonine, leucine, lysine achieved 92.70, 90.81, 77.42% of amino acid scores (AAS) requirement values respectively. Ferulic acid was the main phenolic compound in soybean flour, milk and SPI (508.74, 13.28, 491.78 µg/g). Due to the moisture content of soybean milk (88.50%) against (7.10%) in soybean flour, the latest showed higher nutrients concentrations. The prepared calcium (20 mM/10 g SPI) and vitamin E (100 mg/g SPI) nanoparticles (ECSPI-NPs) exhibited that they were effectively synthesized under transmission electron microscope (TEM), stability in the zeta sizer analysis and safety up to IC50 value (202 ug/mL) on vero cell line. ECSPI-NPs fortification (NECM) enhanced significantly phenolic content (149.49 mg/mL), taste (6.10), texture (6.70) and consumer overall acceptance (6.54). Obtained results encourage the application of the prepared ECSPI-NPs for further functional foods applications.
Collapse
Affiliation(s)
- Heba A. I. M. Taha
- Department of Nutrition, High Institute of Public Health, Alexandria University, Alexandria, Egypt
| | - Neveen F. M. Agamy
- Department of Nutrition, High Institute of Public Health, Alexandria University, Alexandria, Egypt
| | - Tarek N. Soliman
- Department of Dairy Sciences, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt
| | - Nashwa M. Younes
- Department of Home Economics, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
| | - Hesham Ali El-Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia, Johor, Malaysia
- Universiti Teknologi Malaysia, Johor, Malaysia
- City of Scientific Research and Technology Applications, Alexandria, Borg El Arab, Egypt
| | - Amira M. G. Darwish
- Faculty of Industrial and Energy Technology, Borg Al Arab Technological University BATU, Alexandria, Borg El Arab, Egypt
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Borg El Arab, Egypt
| |
Collapse
|
6
|
Ding X, Liu Y, Zheng L, Chang Q, Chen X, Xi C. Effect of different iron ratios on interaction and thermodynamic stability of bound whey protein isolate. Food Res Int 2024; 182:114198. [PMID: 38519196 DOI: 10.1016/j.foodres.2024.114198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 02/27/2024] [Accepted: 03/03/2024] [Indexed: 03/24/2024]
Abstract
Whey protein isolates (WPI) are known to have mineral-binding capacity to promote iron absorption. The aim of this study was to investigate the effect of iron ratio on the conformational structure of iron-bound whey protein isolate (WPI-Fe) and its thermodynamic stability. It was shown that the iron to protein ratio affects both the iron binding capacity of WPI and the iron valence state on the surface of WPI-Fe complexes. As the iron content increases, aggregation between protein molecules occurs. In addition, WPI-Fe nanoparticles have thermodynamic stability and Fe2+ has a high affinity with WPI for spontaneous exothermic reactions. This study demonstrates that WPI-Fe complexes can be used to efficiently deliver high-quality iron source (Fe2+) for future iron supplements.
Collapse
Affiliation(s)
- Xuan Ding
- Department of Food Science and Engineering, Jilin University, Changchun, China
| | - Yujia Liu
- Department of Food Science and Engineering, Jilin University, Changchun, China; Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, China
| | - Liyuan Zheng
- Department of Food Science and Engineering, Jilin University, Changchun, China
| | - Qiushuo Chang
- Department of Food Science and Engineering, Jilin University, Changchun, China
| | - Xing Chen
- Department of Food Science and Engineering, Jilin University, Changchun, China
| | - Chunyu Xi
- Department of Food Science and Engineering, Jilin University, Changchun, China.
| |
Collapse
|
7
|
Wang Y, Wang R, Bai H, Wang S, Liu T, Zhang X, Wang Z. Casein phosphopeptide calcium chelation: preparation optimization, in vitro gastrointestinal simulated digestion, and peptide fragment exploration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:788-796. [PMID: 37669105 DOI: 10.1002/jsfa.12970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 06/21/2023] [Accepted: 09/05/2023] [Indexed: 09/07/2023]
Abstract
BACKGROUND Calcium is important in the formation of bones and teeth, cell metabolism, and other physiological activities. In this work, casein phosphopeptide-calcium chelate (CPP-Ca) was synthesized and the optimal process parameters for the chelation reaction were obtained. The bioavailability of calcium in CPP-Ca was investigated by in vitro gastrointestinal simulated digestion. The existence of phytic acid and oxalic acid in the digestion system was evaluated to clarify the calcium holding ability of casein phosphopeptide (CPP). Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to identify oligopeptides from CPP-Ca. RESULTS The optimal process parameters for the chelation reaction were: peptide concentration 7.76 mgmL-1 , pH 8.54, and reaction temperature 43.3 °C. The digestion in vitro results indicated that the calcium release rate of CPP-Ca in the stomach for 2 h reached 85%, and about 50% of the ionized calcium was re-chelated with CPP in the intestine. Phytic acid and oxalic acid could lead to a sharp decrease in soluble calcium but around 50% of the calcium was still retained in the form of chelates in the presence of CPP. The LC-MS/MS identified 19 casein-derived oligopeptides after digestion, and calcium modifications were found on eight peptides derived from β-casein and αs2 -casein. CONCLUSIONS This study clarified the excellent calcium holding capacity of CPP in the presence of phytic acid and oxalic acid. Liquid chromatography-tandem mass spectrometry also revealed peptide changes, and identified peptides that chelate with calcium. These findings provided significant insights that could be relevant to the further utilization and product development of peptide-calcium chelate in the food industry. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ying Wang
- Nourse Science Centre for Pet Nutrition, Wuhu, China
| | - Ruixue Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Huasong Bai
- Nourse Science Centre for Pet Nutrition, Wuhu, China
| | - Songjun Wang
- Nourse Science Centre for Pet Nutrition, Wuhu, China
| | - Tong Liu
- Nourse Science Centre for Pet Nutrition, Wuhu, China
| | - Xin Zhang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | | |
Collapse
|
8
|
Cui H, Xu R, Hu W, Li C, Abdel-Samie MA, Lin L. Effect of soy protein isolate nanoparticles loaded with litsea cubeba essential oil on performance of lentinan edible films. Int J Biol Macromol 2023:124686. [PMID: 37146850 DOI: 10.1016/j.ijbiomac.2023.124686] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/16/2023] [Accepted: 04/28/2023] [Indexed: 05/07/2023]
Abstract
Environmental issues caused by plastic packaging materials have gotten increasingly severe, and substantial research has been conducted on environmentally friendly active packaging materials. In this study, the Litsea cubeba essential oil loaded soy protein isolate nanoparticles (LSNPs) with appropriate particle size, high storage stability and salt solution stability were fabricated. The LSNPs with the highest encapsulation efficiency of 81.76 % were added into the lentinan edible film. The microstructures of the films were observed by scanning electron microscopy. The physical properties of the films were measured. The results show that the lentinan film with LSNPs in the volume ratio of 4:1 (LF-4) had the highest elongation at break of 196 %, the lowest oxygen permeability of 12 meq/kg, and good tensile strength, water vapor barrier property, antibacterial property, oxidation resistance and thermal stability. The study suggested that LF-4 film could inhibit the growth of bacteria and delay the oxidation of lipid and protein on beef surface for 7 d.
Collapse
Affiliation(s)
- Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Rui Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wei Hu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Mohamed A Abdel-Samie
- Department of Food and Dairy Sciences and Technology, Faculty of Environmental Agricultural Sciences, Arish University, El-Arish 45511, Egypt
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
| |
Collapse
|
9
|
Li X, Zhang M, Zhou L, Liu J, Marchioni E. Construction of whey protein gels prepared by three methods to stabilize high internal phase Pickering emulsions loaded with CoQ10 under different pH. Food Chem 2023; 421:136192. [PMID: 37130448 DOI: 10.1016/j.foodchem.2023.136192] [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: 10/13/2022] [Revised: 04/08/2023] [Accepted: 04/16/2023] [Indexed: 05/04/2023]
Abstract
The aim of this study was to investigate the effect of whey protein gel particles (WPGPs) prepared by heat-induced method, enzyme cross-linking method and calcium ion cross-linking method on the structural properties and intrinsic linkage of their stable high internal phase Pickering emulsions (HIPPEs) under different pH conditions. The effects of different pH and preparation methods on the internal interaction forces, particle size, ζ-potential, wettability and secondary structure of gels was investigated. The results indicated that the construction of HIPPEs system was successfully constructed at pH 3, 5 or 7. The WPGPs stabilized HIPPEs can maintain stable state at 4 °C for 28 days. Coenzyme Q10 (CoQ10) loaded with HIPPEs increased the bioavailability from 13.2% to 79.4%, which was demonstrated in in vitro digestion experiments.
Collapse
Affiliation(s)
- Xiang Li
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, (South-Central MinZu University), Wuhan 430074, PR China
| | - Minghao Zhang
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, (South-Central MinZu University), Wuhan 430074, PR China
| | - Li Zhou
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, (South-Central MinZu University), Wuhan 430074, PR China.
| | - Jikai Liu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, (South-Central MinZu University), Wuhan 430074, PR China.
| | - Eric Marchioni
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France
| |
Collapse
|
10
|
Tu Y, Zhang X, Wang L. Effect of salt treatment on the stabilization of Pickering emulsions prepared with rice bran protein. Food Res Int 2023; 166:112537. [PMID: 36914309 DOI: 10.1016/j.foodres.2023.112537] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 01/15/2023] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
In this study, salt addition (NaCl and CaCl2) was utilized to improve the stability of emulsions formed by rice bran protein (RBP). The result showed that salt addition improved the adsorption of protein on the oil-water interface and enhanced the physical stability of emulsions. Compared to NaCl condition, emulsions with CaCl2 (especially 200 mM) addition exhibited more significant storage stability, as microscopy images showed emulsion structure unchanged and droplet size increasing slightly from 12.02 µm to 16.04 µm in 7 days. It was attributed to the strengthened particle complexation with CaCl2 and the increased hydrophobic interactions, which is explained by the improved particle size (260.93 nm), surface hydrophobicity (1890.10) and fluorescence intensity, thus inducing dense and hardly destroyed interfacial layers. Rheological behavior analyses suggested that salt-induced emulsions had higher viscoelasticity and maintained a stable gel-like structure. The result of study explored the mechanism of salt treated protein particles, developed a further understanding of Pickering emulsion, and was beneficial to the application of RBP.
Collapse
Affiliation(s)
- Yi Tu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
| |
Collapse
|
11
|
Amagliani L, van de Langerijt TM, Morgenegg C, Bovetto L, Schmitt C. Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
12
|
Sun P, Sun W, Wei Z, Wu S, Xiang N. Soy protein nanoparticles prepared by enzymatic cross-linking with enhanced emulsion stability. SOFT MATTER 2023; 19:2099-2109. [PMID: 36857685 DOI: 10.1039/d2sm01461k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Particle-stabilized emulsions have shown increasing potential application in food emulsion systems. Here, soy protein, an abundant and inexpensive plant-based protein, was used to develop nanoparticles for emulsion stabilizer applications. An enzymatic cross-linking method based on microbial transglutaminase (mTG) was developed for the fabrication of soy protein nanoparticles (SPNPs). The emulsion stability was compared between soy protein isolate (SPI) and three different nanoparticles. The size of SPNPs ranged from 10 nm to 40 nm, depending on the production conditions. The emulsions stabilized by SPNPs were stable for at least 20 days at room temperature, whereas the emulsion that was stabilized by SPI showed a significant creaming and phase separation phenomenon. The SPNPs also showed a higher antioxidant and reducing effect compared to SPI. The use of mTG induced cross-linking resulted in the formation of covalent bonding between protein molecules, and led to the formation of nanoparticles with higher stability. The approaches support the utilization of inexpensive and abundant plant-based resources as emulsion stabilizers in food applications.
Collapse
Affiliation(s)
- Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, 310014, P. R. China
| | - Weijun Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
| | - Zhengxun Wei
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, 310014, P. R. China
| | - Sihong Wu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
| | - Ning Xiang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, 310014, P. R. China
| |
Collapse
|
13
|
Esmaeili J, Barati A, Salehi E, Ai J. Reliable Kinetics for Drug Delivery with a Microfluidic Device Integrated with the Dialysis Bag. Mol Pharm 2023; 20:1129-1137. [PMID: 36652296 DOI: 10.1021/acs.molpharmaceut.2c00846] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
The clinical success of a drug delivery system turns back to performing experiments with more reliable data. The dialysis bag has been one of the most employed technologies to monitor drug release from nanocarriers, membranes, and scaffolds. Unfortunately, this technology has several challenges regarding the accuracy of the obtained results. In this study, the development of a new system by integrating a microfluidic device and dialysis bag named "MF-dialysis" was carried out to evaluate the accuracy of the reported data. The release study was performed focusing on two drug delivery systems: (i) nanocarrier: Artemisia Absinthium extract-loaded soy protein isolate nanoparticle and (ii) sodium alginate film loaded with the nanocarrier. The obtained nanocarrier was analyzed by SEM, DLS, and zeta potential. The final experimental data were modeled using SigmaPlot software. Based on the results, two distinct but fitted models for the dialysis bag (power model, R2 = 0.99) and MF-dialysis (exponential model, R2 = 0.95) were obtained. MF-dialysis approved that after a while, NPs and films showed more drug release compared to the dialysis bag. To sum up, the MF-dialysis system can be a good candidate for a quick and more reliable study of drug delivery systems.
Collapse
Affiliation(s)
- Javad Esmaeili
- Department of Chemical Engineering, Faculty of Engineering, Arak University, Arak38156-88349, Iran
| | - Aboulfazl Barati
- Department of Chemical Engineering, Faculty of Engineering, Arak University, Arak38156-88349, Iran
| | - Ehsan Salehi
- Department of Chemical Engineering, Faculty of Engineering, Arak University, Arak38156-88349, Iran
| | - Jafar Ai
- Department of Tissue Engineering and Applied Cell Sciences, School of Advanced Medical Technologies, Tehran University of Medical Sciences, Tehran38156-88349, Iran
| |
Collapse
|
14
|
Babot JD, Argañaraz-Martínez E, Apella MC, Perez Chaia A. Microencapsulation of Probiotics with Soy Protein Isolate and Alginate for the Poultry Industry. FOOD BIOPROCESS TECH 2023; 16:1478-1487. [PMID: 36748011 PMCID: PMC9892664 DOI: 10.1007/s11947-023-03007-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Accepted: 01/18/2023] [Indexed: 02/05/2023]
Abstract
Many probiotic products, with properly selected microorganisms, may not be effective for the intended purpose due to the low tolerance of microorganisms to gastrointestinal digestion. The microencapsulation seems to be one of the most promising techniques to protect probiotics against adverse environmental conditions. Therefore, the aim of this work was the design of soy protein isolate-alginate microcapsules for the encapsulation of probiotics for the poultry industry by the water-in-oil emulsion technique. To this end, the strain Ligilactobacillus salivarius CRL2217, with the ability to bind wheat germ agglutinin (WGA) on its surface and protect intestinal epithelial cells from the cytotoxicity of the glycoprotein, was used as model microorganism. Several parameters were varied in order to find the better conditions for microencapsulation: oil source and nature, SPI and sodium alginate concentration, stirring equipment and time for emulsion formation, CaCl2 concentration, and absence or presence of stirring after the addition of the CaCl2 solution. The survival of entrapped cells to a simulated gastric digestion and their survival and release during simulated intestinal digestion were also investigated. The obtained particles effectively protected L. salivarius CRL2217 from the proteolytic activity and low pH present in the gastric environment. Besides, their content was released in contact with a simulated intestinal juice, as viable counts and binding of WGA after a simulated intestinal digestion revealed. This work paves the way for the design of probiotic supplements for poultry including gastrointestinal digestion-susceptible bacteria.
Collapse
Affiliation(s)
- Jaime D. Babot
- Centro de Referencia Para Lactobacilos (CERELA-CCT NOA Sur-CONICET), Chacabuco 145, San Miguel de Tucumán, T4000ILC Argentina
- San Miguel de Tucumán, Crisóstomo Álvarez 722, Tucumán, T4000ILC Argentina
| | - Eloy Argañaraz-Martínez
- San Miguel de Tucumán, Crisóstomo Álvarez 722, Tucumán, T4000ILC Argentina
- Universidad Nacional de Tucumán, San Miguel de Tucumán, Ayacucho 491, Tucumán, T4000INI Argentina
| | - María C. Apella
- Centro de Referencia Para Lactobacilos (CERELA-CCT NOA Sur-CONICET), Chacabuco 145, San Miguel de Tucumán, T4000ILC Argentina
- San Miguel de Tucumán, Crisóstomo Álvarez 722, Tucumán, T4000ILC Argentina
- Universidad Nacional de Tucumán, San Miguel de Tucumán, Ayacucho 491, Tucumán, T4000INI Argentina
| | - Adriana Perez Chaia
- Centro de Referencia Para Lactobacilos (CERELA-CCT NOA Sur-CONICET), Chacabuco 145, San Miguel de Tucumán, T4000ILC Argentina
- San Miguel de Tucumán, Crisóstomo Álvarez 722, Tucumán, T4000ILC Argentina
- Universidad Nacional de Tucumán, San Miguel de Tucumán, Ayacucho 491, Tucumán, T4000INI Argentina
| |
Collapse
|
15
|
Enhanced oral bioavailability from food protein nanoparticles: A mini review. J Control Release 2023; 354:146-154. [PMID: 36566844 DOI: 10.1016/j.jconrel.2022.12.043] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/18/2022] [Accepted: 12/20/2022] [Indexed: 12/27/2022]
Abstract
The oral route is the most desirable drug administration path. The oral bioavailability is always compromised from the poor physicochemical and/or biopharmaceutical properties of the active pharmaceutical ingredients. Food protein nanoparticles show promise for oral drug delivery, with improved biosafety and cost-effectiveness compared to polymeric nanoparticles. More importantly, diverse food proteins provide "choice and variety" to meet the challenges faced by different drugs in oral delivery resulting from low solubility, poor permeability, and gastrointestinal stability. The abundance of hydroxyl, amino, and carboxyl groups in food proteins allows easy surface modification of the nanoparticles to impart unique functions. Albeit being in its infancy, food protein nanoparticles exhibit high capability to enhance oral bioavailability of a wide range of drugs from small molecules to biomacromolecules. Considering the rapid growth of the field, the achievements and mechanisms of food protein nanoparticles in enhancing oral bioavailability are reviewed. Factors affecting the performance of food protein nanoparticles are discussed with the purpose to inspire the development of food protein nanoparticle-based oral drug delivery systems.
Collapse
|
16
|
Zhang H, Qi L, Wang X, Guo Y, Liu J, Xu Y, Liu C, Zhang C, Richel A. Preparation of a cattle bone collagen peptide-calcium chelate by the ultrasound method and its structural characterization, stability analysis, and bioactivity on MC3T3-E1 cells. Food Funct 2023; 14:978-989. [PMID: 36541828 DOI: 10.1039/d2fo02146c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
This study was designed to prepare a cattle bone-derived collagen peptide-calcium chelate by the ultrasound method (CP-Ca-US), and its structure, stability, and bioactivity on MC3T3-E1 cells were characterized. Single-factor experiments optimized the preparation conditions: ultrasound power 90 W, ultrasound time 40 min, CaCl2/peptides ratio 1/2, pH 7. Under these conditions, the calcium-chelating ability reached 39.48 μg mg-1. The result of Fourier transform-infrared spectroscopy indicated that carboxyl oxygen and amino nitrogen atoms were chelation sites. Morphological analysis indicated that CP-Ca-US was characterized by a porous surface and large particles. Stability analysis demonstrated that CP-Ca-US was stable in the thermal environment and under intestinal digestion. CP-Ca-US showed more stability in gastric juice than the chelate prepared by the hydrothermal method. Cell experiments indicated that CP-Ca-US increased osteoblast proliferation (proliferation rate 153% at a concentration of 300 μg mL-1) and altered the cell cycle. Significantly, CP-Ca-US enhanced calcium absorption by interacting with calcium-sensing receptors and promoted the mineralization of MC3T3-E1 cells. This study provides the scientific basis for applying the ultrasound method to prepare peptide-calcium chelates and clarifies the positive role of chelates in bone building.
Collapse
Affiliation(s)
- Hongru Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China. .,Laboratory of Biomass and Green Technologies, University of Liege-Gembloux Agro-Bio Tech, Passage des Déportés 2, B-5030, Gembloux, Belgium
| | - Liwei Qi
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Xiaodan Wang
- Adaptation Physiology Group, Department of Animal Sciences, Wageningen University & Research, 6708 WD, Wageningen, The Netherlands
| | - Yujie Guo
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Jiqian Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Yang Xu
- Inner Mongolia Peptide (Mengtai) Biological Engineering Co., Ltd, Shengle Economic Park, Helinger County, Hohhot, Inner Mongolia, 010000, China
| | - Chengjiang Liu
- Institute of Agro-Products Processing Science, Technology Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China.
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Aurore Richel
- Laboratory of Biomass and Green Technologies, University of Liege-Gembloux Agro-Bio Tech, Passage des Déportés 2, B-5030, Gembloux, Belgium
| |
Collapse
|
17
|
Yu H, Chen Y, Zhu J. Osteogenic activities of four calcium-chelating microalgae peptides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6643-6649. [PMID: 35603586 DOI: 10.1002/jsfa.12031] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 04/25/2022] [Accepted: 05/17/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Adequate calcium intake is necessary to prevent osteoporosis, which poses significant public health challenges. The natural bioactive peptide calcium chelates have been regarded as superior calcium supplements. Microalgae peptides are regarded as potential candidates for protection from bone loss in osteoporosis. This study aimed to prepare microalgae calcium-chelating peptides from four microalgae proteins and assess their osteogenic activities in osteoporosis-like zebrafish. RESULTS After in vitro gastrointestinal digestion, 4.42% Chlorella pyrenoidosa protein, 2.74% Nannochloropsis oceanica protein, 6.07% Arthospira platensis protein and 10.47% Dunaliella salina protein were retained. The calcium-chelating capacities of four microalgae protein hydrolysates (MPHs) ranged from 14.10 ± 7.16% to 34.11 ± 9.34%. CaCl2 addition increased the maximum absorption peaks, absorption intensities and particle sizes of MPHs. Calcium-chelating MPHs showed stronger osteogenic activities than MPHs in the osteoporosis-like zebrafish model, with significantly increased mineralized tissue area and integrated optical density. CONCLUSION Microalgae proteins have favorable digestibilities. Among the four MPHs, Nannochloropsis oceanica protein hydrolysates showed the highest calcium-chelating capacity, which might be due to its high degree of hydrolysis after in vitro digestion and high content of Ser, Tyr, Thr, Asp and Glu. The absorption intensities and particle sizes of MPHs both increased after calcium addition. MPH treatment could reverse dexamethasone-induced osteoporosis of zebrafish, and MPHs-Ca chelates showed higher osteogenic activities in osteoporosis-like phenotype zebrafish. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Huilin Yu
- Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yixuan Chen
- Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Jiajin Zhu
- Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| |
Collapse
|
18
|
Han S, Cui F, McClements DJ, Xu X, Ma C, Wang Y, Liu X, Liu F. Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate-EGCG Molecular Complexes. Foods 2022; 11:foods11182895. [PMID: 36141023 PMCID: PMC9498586 DOI: 10.3390/foods11182895] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 09/06/2022] [Accepted: 09/11/2022] [Indexed: 11/18/2022] Open
Abstract
Highlights Pea protein isolate (PPI) and EGCG spontaneously formed complexes. Protein–polyphenol complexation was mainly driven by hydrogen bonding. The binding of EGCG influenced the structure and functionality of PPI. PPI-EGCG complexes had better emulsifier properties than PPI.
Abstract There is increasing interest in using plant-derived proteins in foods and beverages for environmental, health, and ethical reasons. However, the inherent physicochemical properties and functional performance of many plant proteins limit their widespread application. Here, we prepared pea protein isolate (PPI) dispersions using a combined pH-shift/heat treatment method, and then, prepared PPI-epigallocatechin-3-gallate (EGCG) complexes under neutral conditions. Spectroscopy, calorimetry, molecular docking, and light scattering analysis demonstrated that the molecular complexes formed spontaneously. This was primarily ascribed to hydrogen bonds and van der Waals forces. The complexation of EGCG caused changes in the secondary structure of PPI, including the reduction in the α-helix and increase in the β-sheet and disordered regions. These changes slightly decreased the thermal stability of the protein. With the accretion of EGCG, the hydrophilicity of the complexes increased significantly, which improved the functional attributes of the protein. Optimization of the PPI-to-EGCG ratio led to the complexes having better foaming and emulsifying properties than the protein alone. This study could broaden the utilization of pea proteins as functional ingredients in foods. Moreover, protein–polyphenol complexes can be used as multifunctional ingredients, such as antioxidants or nutraceutical emulsifiers.
Collapse
Affiliation(s)
- Shuang Han
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Fengzhan Cui
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | | | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
- Correspondence:
| |
Collapse
|
19
|
An J, Zhang Y, Ying Z, Li H, Liu W, Wang J, Liu X. The Formation, Structural Characteristics, Absorption Pathways and Bioavailability of Calcium–Peptide Chelates. Foods 2022; 11:foods11182762. [PMID: 36140890 PMCID: PMC9497609 DOI: 10.3390/foods11182762] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/04/2022] [Accepted: 09/06/2022] [Indexed: 12/04/2022] Open
Abstract
Calcium is one of the most important mineral elements in the human body and is closely related to the maintenance of human health. To prevent calcium deficiency, various calcium supplements have been developed, but their application tends to be limited by low calcium content and highly irritating effects on the stomach, among other side effects. Recently, calcium–peptide chelates, which have excellent stability and are easily absorbed, have received attention as an alternative emerging calcium supplement. Calcium-binding peptides (CaBP) are usually obtained via the hydrolysis of animal or plant proteins, and calcium-binding capacity (CaBC) can be further improved through chromatographic purification techniques. In calcium ions, the phosphate group, carboxylic group and nitrogen atom in the peptide are the main binding sites, and the four modes of combination are the unidentate mode, bidentate mode, bridging mode and α mode. The stability and safety of calcium–peptide chelates are discussed in this paper, the intestinal absorption pathways of calcium elements and peptides are described, and the bioavailability of calcium–peptide chelates, both in vitro and in vivo, is also introduced. This review of the research status of calcium–peptide chelates aims to provide a reasonable theoretical basis for their application as calcium supplementation products.
Collapse
Affiliation(s)
- Jiulong An
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yinxiao Zhang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Zhiwei Ying
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (H.L.); (X.L.); Tel.: +86-10-68984481 (H.L.)
| | - Wanlu Liu
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Junru Wang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence: (H.L.); (X.L.); Tel.: +86-10-68984481 (H.L.)
| |
Collapse
|
20
|
Wu D, Tang L, Zeng Z, Zhang J, Hu X, Pan Q, Geng F, Li H. Delivery of hyperoside by using a soybean protein isolated-soy soluble polysaccharide nanocomplex: Fabrication, characterization, and in vitro release properties. Food Chem 2022; 386:132837. [PMID: 35367793 DOI: 10.1016/j.foodchem.2022.132837] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 03/18/2022] [Accepted: 03/26/2022] [Indexed: 11/26/2022]
Abstract
Nanoparticles made from natural proteins and polysaccharides are green, biodegradable, and sustainable. In this study, soybean protein isolate (SPI) and soybean soluble polysaccharide (SSPS) were employed as delivery vehicles for hyperoside (HYP) to explore the mechanism of the formation of complexes and evaluate the performance of this mechanism at different pH values. The structures of SPI-SSPS-HYP complexes were studied by Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM) and atomic force microscopy (AFM), and the stability was evaluated based on free radical scavenging ability, loading rate, and simulated release. The results showed that nanoparticles were subjected to non-covalent electrostatic complexation, which was affected mainly by electrostatic, hydrogen bond, and hydrophobic interactions, and the optimal encapsulation efficiency was 85.56% at pH 3.5. Encapsulated HYP retained its high antioxidant capacity. This study provides a new strategy for developing a biodegradable nanocarrier with superior encapsulation properties, enhancing the application range of HYP.
Collapse
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
| | - Zhen Zeng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Jing Zhang
- 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
| | - Qingqing Pan
- School of Preclinical Medicine, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- 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
| |
Collapse
|
21
|
Shahbazizadeh S, Naji-Tabasi S, Shahidi-Noghabi M. Entrapment of curcumin in isolated soy protein-alginate nanogels: antioxidant stability and in vitro gastrointestinal digestion. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01562-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
22
|
Zhou C, Zhao T, Chen L, Yagoub AEA, Chen H, Yu X. Effect of dialysate type on ultrasound-assisted self-assembly Zein nanocomplexes: Fabrication, characterization, and physicochemical stability. Food Res Int 2022; 162:111812. [DOI: 10.1016/j.foodres.2022.111812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 07/29/2022] [Accepted: 08/18/2022] [Indexed: 11/25/2022]
|
23
|
Chen Y, Jing H, Du X, Jiang C, Wang L, Jiang C, Wang H, Ma C. Investigation on physicochemical, structural, and functional properties of protein from pecan (Carya illinoinensis (wangenh.) K. Koch) treated by three different peeling methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01434-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
24
|
Zhang R, Han Y, Xie W, Liu F, Chen S. Advances in Protein-Based Nanocarriers of Bioactive Compounds: From Microscopic Molecular Principles to Macroscopical Structural and Functional Attributes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6354-6367. [PMID: 35603429 DOI: 10.1021/acs.jafc.2c01936] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Many proteins can be used to fabricate nanocarriers for encapsulation, protection, and controlled release of nutraceuticals. This review examined the protein-based nanocarriers from microscopic molecular characteristics to the macroscopical structural and functional attributes. Structural, physical, and chemical properties of protein-based nanocarriers were introduced in detail. The spatial size, shape, water dispersibility, colloidal stability, etc. of protein-based nanocarriers were largely determined by the molecular physicochemical principles of protein. Different preparative techniques, including antisolvent precipitation, pH-driven, electrospray, and gelation methods, among others, can be used to fabricate different protein-based nanocarriers. Various modifications based on physical, chemical, and enzymatic approaches can be used to improve the functional performance of these nanocarriers. Protein is a natural resource with a wide range of sources, including plant, animal, and microbial, which are usually used to fabricate the nanocarriers. Protein-based nanocarriers have many advantages in aid of the application of bioactive ingredients to the medical, food, and cosmetic industries.
Collapse
Affiliation(s)
- Ruyi Zhang
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
| | - Yahong Han
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Weijie Xie
- Shanghai Mental Health Centre, School of Medicine, Shanghai Jiao Tong University, Shanghai 200011, People's Republic of China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Shuai Chen
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
| |
Collapse
|
25
|
Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107485] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
26
|
Peng Y, Kyriakopoulou K, Keppler JK, Venema P, van der Goot AJ. Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
27
|
Zhang M, Zhou L, Yang F, Yao J, Ma Y, Liu J. Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH. Food Chem 2022; 369:130954. [PMID: 34469839 DOI: 10.1016/j.foodchem.2021.130954] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 08/01/2021] [Accepted: 08/22/2021] [Indexed: 02/03/2023]
Abstract
This study is a contribution to explore natural protein sources as high internal phase Pickering emulsions (HIPPEs) stabilizers and to achieve full utilization of biological resources. Bamboo fungus proteins were obtained by alkaline extraction and subsequently transformed into protein gels by enzymatic cross-linking method. 1% (w/v) of bamboo protein gel particles (BGPs) were used to stabilize high HIPPEs (φ = 80%) using a one-step homogenization method. At pH 3, 9 and 11, BGPs could produce stable, gel-like oil/water HIPPEs with excellent storage stability. In contrast, at pH 5 and 7, stable HIPPEs could not be formed, which might be attributed to the variation of contact angle and electrostatic repulsion of BGPs. Structure analysis indicated that HIPPEs with gel-like structures were mainly stabilized by physical barriers and electrostatic repulsion. The present study is expected to provide new insight on comprehensive utilization of fungi sources.
Collapse
Affiliation(s)
- Minghao Zhang
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Li Zhou
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China.
| | - Fu Yang
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Jiaxu Yao
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Yue Ma
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China
| | - Jikai Liu
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan 430074, PR China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, PR China.
| |
Collapse
|
28
|
Tian Q, Fan Y, Hao L, Wang J, Xia C, Wang J, Hou H. A comprehensive review of calcium and ferrous ions chelating peptides: Preparation, structure and transport pathways. Crit Rev Food Sci Nutr 2021:1-13. [PMID: 34761991 DOI: 10.1080/10408398.2021.2001786] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Calcium and iron play crucial roles in human health, deficiencies of which have globally generated public health risks. The poor solubility, low bioavailability and gastrointestinal irritation of existing commercial mineral supplements limit their further application. As an emerging type of mineral supplement, mineral chelating peptides have drawn plenty of attention due to their advantages in stability, absorptivity and safety. A majority of calcium and ferrous ions chelating peptides have been isolated from food processing by-products. Enzymatic hydrolysis combined with affinity chromatography, gel filtration and other efficient separation techniques is the predominant method to obtain peptides with high calcium and ferrous affinity. Peptides with small molecular weight are more likely to chelate metals, and carboxyl, amino groups and nitrogen, oxygen, sulfur atoms in the side chain, which can provide lone-pair electrons to combine with metallic ions. Unidentate, bidentate, tridentate, bridging and α mode are regarded as common chelating modes. Moreover, the stability of peptide-mineral complexes in the gastrointestinal tract and possible transport pathways were summarized. This review is to present an overview of the latest research progress, existing problems and research prospects in the field of peptide-mineral complexes and to provide a more comprehensive theoretical basis for their exploitation in food industry.
Collapse
Affiliation(s)
- Qiaoji Tian
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yan Fan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Li Hao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Chensi Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jingfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Hu Hou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| |
Collapse
|
29
|
Wang Q, Tang Y, Yang Y, Lei L, Lei X, Zhao J, Zhang Y, Li L, Wang Q, Ming J. Interactions and structural properties of zein/ferulic acid: The effect of calcium chloride. Food Chem 2021; 373:131489. [PMID: 34749091 DOI: 10.1016/j.foodchem.2021.131489] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 10/20/2021] [Accepted: 10/26/2021] [Indexed: 11/16/2022]
Abstract
Zein is potential in encapsulating and delivering polyphenols in food industry. Our study investigated the interaction mechanisms and structural changes of the interaction between ferulic acid (FA) and zein under different CaCl2 concentrations. Addition of CaCl2 resulted in amino acids micro-environment and structural changes of zein and zein/FA complex, which was dependent on different CaCl2 concentrations. At 0.5 mol/L CaCl2 concentration, zein/FA exhibited spherical particles with rough surfaces. Fourier transform infrared analysis showed the decrease of α-helix and β-sheets contents accompanied by the increase of β-turns and unordered coil contents. Molecular dynamics simulation demonstrated FA interacted with zein mainly through hydrogen bonds and hydrophobic force. These observations might contribute to the decreased surface hydrophobicity and digestibility of zein. Results provided a better understanding of the interaction between zein and other molecules, which might be helpful for the development of zein particles as functional materials to encapsulate and deliver bioactive compounds.
Collapse
Affiliation(s)
- Qiming Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yuwan Tang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yaxuan Yang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiaojuan Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, People's Republic of China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| |
Collapse
|
30
|
Akhtar A, Aslam S, Khan S, McClements DJ, Khalid N, Maqsood S. Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021). Crit Rev Food Sci Nutr 2021; 63:2719-2737. [PMID: 34565242 DOI: 10.1080/10408398.2021.1980370] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Consumer awareness of the relationship between health and nutrition has caused a substantial increase in the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging because of their poor matrix compatibility, chemical instability, low bioavailability, or adverse impact on food quality. Advanced encapsulation technologies are therefore being employed to overcome these problems. In this article, we focus on the utilization of plant and animal derived proteins to fabricate micro and nano-particles that can be used for the oral delivery of BACs such as omega-3 oils, vitamins and nutraceuticals. This review comprehensively discusses different methods being implemented for fabrications of protein-based delivery vehicles, types of proteins used, and their compatibility for the purpose. Finally, some of the challenges and limitations of different protein matrices for encapsulation of BACs are deliberated upon. Various approaches have been developed for the fabrication of protein-based microparticles and nanoparticles, including injection-gelation, controlled denaturation, and antisolvent precipitation methods. These methods can be used to construct particle-based delivery systems with different compositions, sizes, surface hydrophobicity, and electrical characteristics, thereby enabling them to be used in a wide range of applications.
Collapse
Affiliation(s)
- Aqsa Akhtar
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sadia Aslam
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | | | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
| |
Collapse
|
31
|
Liu WJ, Li XL, Xu BC, Zhang B. Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11015-11025. [PMID: 34494822 DOI: 10.1021/acs.jafc.1c03070] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, the influence of pH on the conformational state of EHT, which was obtained from the enzymatic hydrolysis of trypsin, and the stabilizing properties of high internal phase emulsions have been demonstrated. Critical micelle concentration and transmission electron microscopy results exhibited the formation of micellar nanoparticles with mean diameters ranging from 108 to 1359.5 nm. The results of solubility, surface hydrophobicity, and conformations indicated that EHT tended to act as particulate emulsifiers at pH 3, 5, and 7, while at alkaline pH, it was more like a polymeric emulsifier, which could be proven by confocal laser scanning microscopy. The EHT at pH 7 exhibited better stabilizing properties than those at pH 9 and 11 as influenced by storage, temperature, and ionic strength. These findings might be of great importance for broadening the range of sustainable applications of amphiphilic peptides in foods and pharmaceuticals.
Collapse
Affiliation(s)
- Wen-Jie Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Xiao-Long Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao-Cai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| |
Collapse
|
32
|
Li XL, Xie QT, Liu WJ, Xu BC, Zhang B. Self-Assembled Pea Protein Isolate Nanoparticles with Various Sizes: Explore the Formation Mechanism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9905-9914. [PMID: 34412476 DOI: 10.1021/acs.jafc.1c02105] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Pea protein isolate nanoparticles (PPINs) were successfully prepared by potassium metabisulfite (K2S2O5). The disulfide bonds were disrupted by K2S2O5, and then the PPINs were formed through self-assembly. The average diameter of PPINs increased from 124.7 to 297.5 nm as the concentration of K2S2O5 was increased from 2 to 8 mM, and the PPINs showed higher ζ-potentials (-32.2 to -35.8 mV) and unimodal distribution. The content of free sulfhydryl groups first increased and then decreased with the fracture and reformation of disulfide bonds. Subsequently, the increase of the β-sheet, which has considerable hydrophobicity, promoted the formation of PPINs. The formation mechanism of PPINs was explored by dissociation tests: hydrophobic interactions maintained the basic skeleton of PPINs, disulfide bonds stabilized the internal structure, and hydrogen bonds existed on the exterior of the particles. This study provided a simple and economical method to fabricate nanoparticles.
Collapse
Affiliation(s)
- Xiao-Long Li
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Qiu-Tao Xie
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410082, P. R. China
| | - Wen-Jie Liu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao-Cai Xu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| | - Bao Zhang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
- School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China
| |
Collapse
|
33
|
Extraction methods significantly impact pea protein composition, structure and gelling properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106678] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
34
|
Al-Rahim AM, AlChalabi R, Al-Saffar AZ, Sulaiman GM, Albukhaty S, Belali T, Ahmed EM, Khalil KAA. Folate-methotrexate loaded bovine serum albumin nanoparticles preparation: an in vitro drug targeting cytokines overwhelming expressed immune cells from rheumatoid arthritis patients. Anim Biotechnol 2021; 34:166-182. [PMID: 34319853 DOI: 10.1080/10495398.2021.1951282] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
The study planned to estimate biological parameters linked to rheumatoid arthritis (RA) patients, detecting the influence of MTX and biotherapy treatments on these parameters and synthesizing methotrexate bovine serum albumin nanoparticles linked to folate (FA-MTX-BSA NPs) to reduce the overwhelming expression of inflammatory cytokines. Inflammatory parameters showed significant increases in newly diagnosed and MTX-receiving groups while no changes were observed in the biotherapy-maintained group. MTX-loaded BSA nanoparticles were fabricated by the desolvation method and further linked to activated folic acid to obtain FA-MTX-BSA NPs. FA-MTX-BSA NPs were successfully characterized within the nanoscale range using different screening techniques. FA-MTX-BSA NPs showed an in vitro release in a sustained manner. The potential of MTX, MTX-BSA NPs, and FA-MTX-BSA NPs in inducing cytokine level reduction was detected. Significant decreases in interleukin- 1 beta (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor-alpha (TNF-α) levels were obtained in cultures treated with FA-MTX-BSA NPs compared to the untreated culture in a dose-dependent pattern. Furthermore, FA-MTX-BSA NPs comparing with MTX and MTX-BSA NPs exhibited a significant advanced effect in decreasing cytokines levels. Accordingly, the conjunction of BSA NPs and MTX linked to folate potentially reduced cytokines manifestation in RA.
Collapse
Affiliation(s)
- Aya M Al-Rahim
- Department of Molecular and Medical Biotechnology, College of Biotechnology, Al-Nahrain University, Baghdad, Iraq
| | - Rawaa AlChalabi
- Department of Molecular and Medical Biotechnology, College of Biotechnology, Al-Nahrain University, Baghdad, Iraq
| | - Ali Z Al-Saffar
- Department of Molecular and Medical Biotechnology, College of Biotechnology, Al-Nahrain University, Baghdad, Iraq
| | | | - Salim Albukhaty
- Department of Chemistry, College of Science, University of Misan, Maysan, Iraq
| | - Tareg Belali
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, University of Bisha, Bisha, Saudi Arabia
| | - Elsadig M Ahmed
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, University of Bisha, Bisha, Saudi Arabia.,Department of Clinical Chemistry, Faculty of Medical Laboratory Sciences, University of El Imam El Mahdi, Kosti, Sudan
| | - Khalil A A Khalil
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, University of Bisha, Bisha, Saudi Arabia.,Department of Medical Laboratory Sciences, Faculty of Medicine and Health Sciences, University of Hodeidah, Hodeidah, Yemen
| |
Collapse
|
35
|
Cheng Y, Chen J, Hu B, Pi F, Yu H, Guo Y, Xie Y, Yao W, Qian H. Spectroscopic investigations of the changes in ligand conformation during the synthesis of soy protein-templated fluorescent gold nanoclusters. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 255:119725. [PMID: 33813151 DOI: 10.1016/j.saa.2021.119725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 03/11/2021] [Accepted: 03/15/2021] [Indexed: 06/12/2023]
Abstract
In this paper, the potential relationship between fluorescence and changes in the ligand conformation observed during the synthesis of soy protein-templated fluorescent gold nanoclusters (SP-AuNCs) was studied using a series of spectroscopic techniques. The results show that the determinants of the fluorescence effect in SP-AuNCs changed with the reaction time during the synthesis process. In the early stage of the reaction (within 60 min), the fluorescence intensity was dominated by the Au nucleus, followed by the combination of the Au nucleus and protein ligand. The structure of the protein ligand also underwent a transition from ordered to disordered to ordered. At the same time, its role in the reaction also changed from providing the reducing power to protecting the Au nucleus and contributing to the transition of the fluorescence effect in the AuNCs via ligand-to-metal charge transfer (LMCT). Using two-dimensional (2D) photon spectra correlation analysis, the formation and growth of the Au nuclei and the LMCT effect observed during the synthesis of the SP-AuNCs were found to be the major causes for the changes in the conformation of the protein ligand. Our results are an important discovery and can be used to explain the mechanism of protein ligands in the synthesis of gold nanoclusters.
Collapse
Affiliation(s)
- Yuliang Cheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu 214122, China.
| | - Jiannan Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu 214122, China
| | - Bin Hu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu 214122, China
| | - Fuwei Pi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu 214122, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Jiangsu 214122, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu 214122, China.
| |
Collapse
|
36
|
Properties and Applications of Nanoparticles from Plant Proteins. MATERIALS 2021; 14:ma14133607. [PMID: 34203348 PMCID: PMC8269707 DOI: 10.3390/ma14133607] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/12/2021] [Accepted: 06/23/2021] [Indexed: 12/15/2022]
Abstract
Nanoparticles from plant proteins are preferred over carbohydrates and synthetic polymeric-based materials for food, medical and other applications. In addition to their large availability and relatively low cost, plant proteins offer higher possibilities for surface modifications and functionalizing various biomolecules for specific applications. Plant proteins also avoid the immunogenic responses associated with the use of animal proteins. However, the sources of plant proteins are very diverse, and proteins from each source have distinct structures, properties and processing requirements. While proteins from corn (zein) and wheat (gliadin) are soluble in aqueous ethanol, most other plant proteins are insoluble in aqueous conditions. Apart from zein and gliadin nanoparticles (which are relatively easy to prepare), soy proteins, wheat glutenin and proteins from several legumes have been made into nanoparticles. The extraction of soluble proteins, hydrolyzing with alkali and acids, conjugation with other biopolymers, and newer techniques such as microfluidization and electrospraying have been adopted to develop plant protein nanoparticles. Solid, hollow, and core-shell nanoparticles with varying sizes and physical and chemical properties have been developed. Most plant protein nanoparticles have been used as carriers for drugs and as biomolecules for controlled release applications and for stabilizing food emulsions. This review provides an overview of the approaches used to prepare nanoparticles from plant proteins, and their properties and potential applications. The review's specific focus is on the preparation methods and applications, rather than the properties of the proteins, which have been reported in detail in other publications.
Collapse
|
37
|
Zheng W, Chen ZP, Yang YH, Yang R, Yang TD, Lai PL, Chen TL, Qiu SL, Wang SY, Liao L. Improved stabilization of coix seed oil in a nanocage-coating framework based on gliadin-carboxymethyl chitosan-Ca 2. Carbohydr Polym 2021; 257:117557. [PMID: 33541626 DOI: 10.1016/j.carbpol.2020.117557] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 12/02/2020] [Accepted: 12/20/2020] [Indexed: 11/26/2022]
Abstract
Coix seed oil (CSO) is easily suffered functional-loss by oxidation and hydrothermal-treatment. The environmental stable nanocage-coating-CSO particles (OGC-Ca) by the frameworks consist of gliadins, carboxymethyl chitosan (CMCS) and Ca2+ were investigated. Results showed Ca2+ was the key controller for fabricating this nanocage-coating-frameworks, bridging macromolecule-chains with electrostatic interaction and hydrogen bonds, detected by FTIR, CD, DSC and XRD. SEM displayed new-formed velvet-like twigs after cross-linking CMCS to gliadins. Ca2+ assisted the nanocage-coating by significant down-sizing conversion OGC to OGC-Ca with consumption of twigs. OGC-Ca displayed a good stability towards heat (60-80 °C, 0-80 min), pH (3-8), NaCl (0-0.5 mM), storage (4/25 °C, 12 days), and a reduce of the pre-oxidation value of CSO in water and the improved controlled release of CSO in simulated GI tract. It illustrated GC-Ca frameworks would be a suitable delivery carrier for the CSO like pharmaceuticals and nutraceuticals for the food or medical use.
Collapse
Affiliation(s)
- Wenyu Zheng
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Zhan-Peng Chen
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Yan-Hong Yang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, People's Republic of China
| | - Rong Yang
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Tu-di Yang
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Pei-Li Lai
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Tong-Lin Chen
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Shui-Ling Qiu
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China
| | - Shao-Yun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, People's Republic of China.
| | - Lan Liao
- Department of Food Science, College of Food Science and Engeerning, Foshan University, Foshan, Guangdong, 528000, People's Republic of China; College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, People's Republic of China.
| |
Collapse
|
38
|
Zhang X, Jia Q, Li M, Liu H, Wang Q, Wu Y, Niu L, Liu Z. Isolation of a novel calcium-binding peptide from phosvitin hydrolysates and the study of its calcium chelation mechanism. Food Res Int 2021; 141:110169. [PMID: 33642025 DOI: 10.1016/j.foodres.2021.110169] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 01/11/2021] [Accepted: 01/18/2021] [Indexed: 11/15/2022]
Abstract
A new peptide with strong calcium binding capacity was isolated from phosvitin hydrolysates. Taking calcium chelating rate as an indicator, phosvitin hydrolysates were separated gradually by anion-exchange chromatography, gel filtration chromatography and reversed-phase high performance liquid chromatography. A peptide with a molecular weight of 1106.44402 Da was identified by liquid chromatography-electrospray/mass spectrometry (LC-ESI/MS), and its amino acid sequence was DEEENDQVK, the calcium binding capacity reached 151.10 ± 3.57 mg/g. Its chelating mechanism was investigated. Results showed that, the β-sheet structure of peptide increased after adding calcium ion, and the main binding sites were carboxyl oxygen atom and amino nitrogen atom. In vitro simulated digestion experiments showed that, the solubility and dialysis rate of calcium in peptide-calcium chelate were higher than those in CaCO3 and D-calcium gluconate. This finding would promote the development of calcium supplements from food resources.
Collapse
Affiliation(s)
- Xiaowei Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Qi Jia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Mengyu Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Huiping Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Qing Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yaru Wu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lulu Niu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Zitian Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| |
Collapse
|
39
|
Alavi F, Chen L, Wang Z, Emam-Djomeh Z. Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106335] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
40
|
Zhang Q, Zhou Y, Yue W, Qin W, Dong H, Vasanthan T. Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.026] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
41
|
Physicochemical properties of Grass pea (Lathyrus sativus L.) protein nanoparticles fabricated by cold atmospheric-pressure plasma. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106328] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
42
|
Peng Y, Dewi DPAP, Kyriakopoulou K, van der Goot AJ. Effect of calcium hydroxide and fractionation process on the functional properties of soy protein concentrate. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102501] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
43
|
Influence of calcium ions on the stability, microstructure and in vitro digestion fate of zein-propylene glycol alginate-tea saponin ternary complex particles for the delivery of resveratrol. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105886] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
44
|
Alavi F, Tian Z, Chen L, Emam-Djomeh Z. Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105887] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
45
|
Yang Y, Hettinga KA, Erasmus SW, Pustjens AM, van Ruth SM. Opportunities for fraudsters: When would profitable milk adulterations go unnoticed by common, standardized FTIR measurements? Food Res Int 2020; 136:109543. [PMID: 32846598 DOI: 10.1016/j.foodres.2020.109543] [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] [Received: 03/16/2020] [Revised: 07/09/2020] [Accepted: 07/09/2020] [Indexed: 11/30/2022]
Abstract
Milk is regarded as one of the top food products susceptible to adulteration where its valuable components are specifically identified as high-risk indicators for milk fraud. The current study explores the impact of common milk adulterants on the apparent compositional parameters of milk from the Dutch market as measured by standardized Fourier transform infrared (FTIR) spectroscopy. More precisely, it examines the detectability of these adulterants at various concentration levels using the compositional parameters individually, in a univariate manner, and together in a multivariate approach. In this study we used measured boundaries but also more practical variance-adjusted boundaries to set thresholds for detection of adulteration. The potential economic impact of these adulterations under a milk payment scheme is also evaluated. Twenty-four substances were used to produce various categories of milk adulterations, each at four concentration levels. These substances comprised five protein-rich adulterants, five nitrogen-based adulterants, seven carbohydrate-based adulterants, six preservatives and water, resulting in a set of 360 samples to be analysed. The results showed that the addition of protein-rich adulterants, as well as dicyandiamide and melamine, increased the apparent protein content, while the addition of carbohydrate-based adulterants, whey protein isolate, and skimmed milk powder, increased the apparent lactose content. When considering the compositional parameters univariately, especially protein- and nitrogen-based adulterants did not raise a flag of unusual apparent concentrations at lower concentration levels. Addition of preservatives also went unnoticed. The multivariate approach did not improve the level of detection. Regarding the potential profit of milk adulteration, whey protein and corn starch seem particularly interesting. Combining the artificial inflation of valuable components, the resulting potential profit, and the gaps in detection, it appears that the whey protein isolates deserve particular attention when thinking like a criminal.
Collapse
Affiliation(s)
- Yuzheng Yang
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Wageningen Food Safety Research, Part of Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands
| | - Kasper A Hettinga
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Sara W Erasmus
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Annemieke M Pustjens
- Wageningen Food Safety Research, Part of Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands
| | - Saskia M van Ruth
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Wageningen Food Safety Research, Part of Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands; Institute for Global Food Security, Queen's University Belfast, 19 Chlorine Gardens, Belfast BT9 5DL, Northern Ireland, United Kingdom.
| |
Collapse
|
46
|
Chen S, Zhang Y, Qing J, Han Y, McClements DJ, Gao Y. Core-shell nanoparticles for co-encapsulation of coenzyme Q10 and piperine: Surface engineering of hydrogel shell around protein core. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105651] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
47
|
Development, structure characterization and stability of food grade selenium nanoparticles stabilized by tilapia polypeptides. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109878] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
48
|
Alonso-Miravalles L, Zannini E, Bez J, Arendt EK, O’Mahony JA. Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins. Foods 2020; 9:E453. [PMID: 32276320 PMCID: PMC7230510 DOI: 10.3390/foods9040453] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 03/31/2020] [Accepted: 04/01/2020] [Indexed: 11/26/2022] Open
Abstract
Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions formulated using lentil proteins are influenced by calcium fortification (0 to 10 mM CaCl2) and thermal processing (95 or 140 °C). A valve homogeniser, operating at first and second stage pressures of 15 and 3 MPa, was used to prepare emulsions. On heating at 140 °C, the heat coagulation time (pH 6.8) for the emulsions was successively reduced from 4.80 to 0.40 min with increasing CaCl2 concentration from 0 to 10 mM, respectively. Correspondingly, the sample with the highest CaCl2 addition level developed the highest viscosity during heating (95 °C × 30 s), reaching a final value of 163 mPa·s. This was attributed to calcium-mediated interactions of lentil proteins, as confirmed by the increase in the mean particle diameter (D[4,3]) to 36.5 µm for the sample with 6 mM CaCl2, compared to the unheated and heated control with D[4,3] values of 0.75 and 0.68 µm, respectively. This study demonstrated that the combination of calcium and heat promoted the aggregation of lentil proteins in concentrated emulsions.
Collapse
Affiliation(s)
- Loreto Alonso-Miravalles
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (L.A.-M.); (E.Z.); (E.K.A.)
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (L.A.-M.); (E.Z.); (E.K.A.)
| | - Juergen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, 85354 Freising, Germany;
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (L.A.-M.); (E.Z.); (E.K.A.)
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland; (L.A.-M.); (E.Z.); (E.K.A.)
| |
Collapse
|
49
|
Sun N, Wang Y, Bao Z, Cui P, Wang S, Lin S. Calcium binding to herring egg phosphopeptides: Binding characteristics, conformational structure and intermolecular forces. Food Chem 2020; 310:125867. [DOI: 10.1016/j.foodchem.2019.125867] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2019] [Revised: 11/02/2019] [Accepted: 11/05/2019] [Indexed: 12/22/2022]
|
50
|
Liu G, Li W, Qin X, Zhong Q. Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105503] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|