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Han C, Zheng Y, Huang S, Xu L, Zhou C, Sun Y, Wu Z, Wang Z, Pan D, Cao J, Xia Q. Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation. Int J Biol Macromol 2024; 263:130300. [PMID: 38395276 DOI: 10.1016/j.ijbiomac.2024.130300] [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: 01/24/2024] [Revised: 02/17/2024] [Accepted: 02/17/2024] [Indexed: 02/25/2024]
Abstract
This work employed the model protein β-lactoglobulin (BLG) to investigate the contribution of microstructural changes to regulating the interaction patterns between protein and flavor compounds through employing computer simulation and multi-spectroscopic techniques. The formation of molten globule (MG) state-like protein during the conformational evolution of BLG, in response to ultrasonic (UC) and heat (HT) treatments, was revealed through multi-spectroscopic characterization. Differential MG structures were distinguished by variations in surface hydrophobicity and the microenvironment of tryptophan residues. Fluorescence quenching measurements indicated that the formation of MG enhanced the binding affinity of heptanal to protein. LC-MS/MS and NMR revealed the covalent bonding between heptanal and BLG formed by Michael addition and Schiff-base reactions, and MG-like BLG exhibited fewer chemical shift residues. Molecular docking and molecular dynamics simulation confirmed the synergistic involvement of hydrophobic interactions and hydrogen bonds in shaping BLG-heptanal complexes thus promoting the stability of BLG structures. These findings indicated that the production of BLG-heptanal complexes was driven synergistically by non-covalent and covalent bonds, and their interaction processes were influenced by processes-induced formation of MG potentially tuning the release and retention behaviors of flavor compounds.
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Affiliation(s)
- Chuanhu Han
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Siqiang Huang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Le Xu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhen Wu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhaoshan Wang
- Shandong Zhongke Food Co., LtD, Tai'an City 271229, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
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Li X, Wang C, Chao C, Yu J, Copeland L, Liu Y, Wang S. Prior interaction of protein and lipid affects the formation of ternary complexes with starch. Food Chem 2023; 426:136500. [PMID: 37329797 DOI: 10.1016/j.foodchem.2023.136500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 05/26/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
The effects of prior interaction between β-lactoglobulin (βLG) and lauric acid (LA) on their formation of ternary complexes with wheat starch (WS) was studied. Firstly, the interaction between βLG and LA after they were heated at different temperatures between 55 and 95 °C was characterized by fluorescence spectroscopy and molecular dynamics simulation. This showed that a greater degree of βLG-LA interaction occurred after heating at higher temperatures. The WS-LA-βLG complexes formed subsequently were analyzed by differential scanning calorimetry, X-ray diffraction, Raman and FTIR spectroscopy, which showed that as interaction of βLG and LA increased there was an inhibitory action on the formation of ternary complex with WS. Hence, we conclude that there is competition in the ternary systems between the protein and starch to interact with the lipid, and that stronger interaction of the protein and lipid may hinder the formation of ternary complexes with starch.
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Affiliation(s)
- Xinnuo Li
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Cuiping Wang
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Chen Chao
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, NSW 2006, Australia
| | - Ye Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Food Laboratory of Zhongyuan, Tianjin University of Science & Technology, Tianjin 300457, China.
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Yang H, Gao Y, Sun S, Qu Y, Ji S, Wu R, Wu J. Formation, characterization, and antigenicity of lecithin-β-conglycinin complexes. Food Chem 2023; 407:135178. [PMID: 36525804 DOI: 10.1016/j.foodchem.2022.135178] [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: 06/29/2022] [Revised: 10/10/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
Lipid binding has been proposed to represent a functional property of many allergenic proteins. This study investigated the formation, characterization, and antigenicity of lecithin-β-conglycinin complexes. The results indicate that lecithin was combined with β-conglycinin via static quenching and primarily driven by hydrogen bonds and van der Waals forces. In addition, heat treatment reduced the antigenicity of complexes, as evidenced by changes in molecular weight and secondary and tertiary structures. It revealed that large aggregates developed and more hydrophobic regions were exposed for complexes after heat treatment, as well as a decrease in the β-sheet contents and an increase in the β-turn and random coil contents. Furthermore, the average particle size of the complexes increased with increased temperature treatment, and the morphology of the complexes exhibited an amorphous polymer. These findings shedlight on the interaction between lecithin and β-conglycinin and help us understand the role of lecithin in allergic reactions.
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Affiliation(s)
- Hui Yang
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Yaran Gao
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Shuyuan Sun
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Yezhi Qu
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Shuaiqi Ji
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China.
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, China; Engineering Research Center of Food Fermentation Technology, Liaoning, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Shenyang 110866, China.
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Proaño JL, Pérez AA, Drago SR. Foaming properties are improved by interactions between brewer's spent grain proteins and carrageenans in aqueous solution. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2585-2592. [PMID: 36303517 DOI: 10.1002/jsfa.12291] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 05/28/2022] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Foaming properties and macromolecular interactions in solution among brewer's spent grain proteins (CP) and iota and lambda carrageenans (i-CG and l-CG, respectively) as a function of aqueous medium pH (2-6) and protein-polysaccharide ratio, RCP:CG (1:1, 2:1 and 4:1), were studied. At these conditions, the CP colloidal stability was favored by the formation of soluble electrostatic complexes with CG. Fluorescence (intrinsic and extrinsic) spectroscopy and dynamic light scattering techniques, including particle size and ζ-potential analysis, were applied to know the phase behavior of the biopolymer systems. The bubbling method was used to produce foams, and the foam expansion (%) and half-life time (t1/2 ) were determined. RESULTS Both CG promoted an increased Trp fluorescence emission depending on the pH, suggesting conformational changes in CP. The CG in mixed systems produced a significant decrease in the extrinsic fluorescence intensity, mainly at low pH values, highlighting a reduction in CP surface hydrophobicity. At the examined pH range, the ζ-potential values for mixed-systems were negative, and their magnitudes were intermediate between CP and CG, revealing the associative electrostatic nature of biopolymer interactions, which were dependent on the RCP:CG . The particle size analysis confirmed the formation of soluble electrostatic complexes in solution. Finally, using i-CG at pH 2 or 3 and 2:1 RCP:CG , the best foaming properties for mixed systems were observed. CONCLUSION The formation of electrostatic complexes with a compact assembly among biopolymers, high negative net charge, and colloidal stability convert the CP-CG mixed solutions into promising biopolymer systems for food foams production. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Janina Lissette Proaño
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Adrián Alejandro Pérez
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Silvina Rosa Drago
- Instituto de Tecnología de Alimentos, CONICET- Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
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Tao X, Shi H, Cao A, Cai L. Understanding of physicochemical properties and antioxidant activity of ovalbumin-sodium alginate composite nanoparticle-encapsulated kaempferol/tannin acid. RSC Adv 2022; 12:18115-18126. [PMID: 35874031 PMCID: PMC9245490 DOI: 10.1039/d2ra02708a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Accepted: 06/09/2022] [Indexed: 11/21/2022] Open
Abstract
In this research, ovalbumin (OVA) and sodium alginate (SA) were used as the materials to prepare an OVA–SA composite carrier, which protected and encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA) (OVA–SA, OVA–TA–SA, OVA–KAE–SA, and OVA–TA–KAE–SA). Results showed that the observation of small diffraction peaks in carriers proved the successful encapsulation of KAE/TA. The protein conformation of the composite nanoparticles changed. OVA–TA–SA composite nanoparticles had the highest α-helix content and the fewest random coils, so the protein structure of it had the strongest stability. OVA–TA–KAE–SA composite nanoparticles had the strongest system stability and thermal stability, which might be due to the synergistic effect of the two polyphenols, suggesting the encapsulation of KAE/TA increased the system stability and the thermal stability of OVA–SA composite nanoparticles. Additionally, the composite nanoparticles were endowed with antioxidant ability and antibacterial ability (against Staphylococcus aureus and Escherichia coli) in the order OVA–TA–SA > OVA–TA–KAE–SA > OVA–KAE–SA based on the difference in antibacterial diameter (D, mm) and square (S, mm2), indicating that polyphenols enhanced the antibacterial and antioxidant ability of OVA–SA composite nanoparticles, and the enhancement effect of TA was stronger than that of KAE. These results provide a theoretical basis for the application of OVA–SA composite nanoparticles in the delivery of bioactive compounds. Ovalbumin (OVA) and sodium alginate (SA) were used as materials to prepare an OVA–SA composite carrier, which encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA) (OVA–SA, OVA–TA–SA, OVA–KAE–SA, and OVA–TA–KAE–SA).![]()
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Affiliation(s)
- Xiaoya Tao
- Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University Ningbo 315100 China +86 571 88982726 +86 571 88982726.,Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University Shenzhen 518060 China
| | - Hang Shi
- College of Food Science and Engineering, Bohai University Jinzhou 121013 China
| | - Ailing Cao
- Hangzhou Customs District Hangzhou 310007 China
| | - Luyun Cai
- Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University Ningbo 315100 China +86 571 88982726 +86 571 88982726
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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.
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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
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7
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Dietary Linolenic Acid Increases Sensitizing and Eliciting Capacities of Cow's Milk Whey Proteins in BALB/c Mice. Nutrients 2022; 14:nu14040822. [PMID: 35215473 PMCID: PMC8877816 DOI: 10.3390/nu14040822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/11/2022] [Accepted: 02/13/2022] [Indexed: 02/01/2023] Open
Abstract
α-Lactalbumin (BLA) and β-lactoglobulin (BLG) are the major whey proteins causing allergic reactions. Polyunsaturated fatty acids (PUFAs) stand among the extrinsic factors of the food matrix that can bind BLA and BLG and change their bioactivities, but their contribution to change the allergenic properties of these proteins has not been investigated. Here, we aimed to determine how PUFAs influence BLA and BLG to sensitize and trigger allergic responses in BALB/c mice. First, tricine-SDS-PAGE and spectroscopic assays identified that α-linolenic acid (ALA, as a proof-of-concept model) can induce BLA and BLG to form cross-linked complexes and substantially modify their conformation. Then, BALB/c mice (n = 10/group) were orally sensitized and challenged with BLA and BLG or ALA-interacted BLA and BLG, respectively. Allergic reactions upon oral challenge were determined by measuring clinical allergic signs, specific antibodies, levels of type-1/2 cytokines, the status of mast cell activation, and percentage of cell populations (B and T cells) in different tissues (PP, MLN, and spleen). Overall, systemic allergic reaction was promoted in mice gavage with ALA-interacted BLA and BLG by disrupting the Th1/Th2 balance toward a Th2 immune response with the decreased number of Tregs. Enhanced induction of Th2-related cytokines, as well as serum-specific antibodies and mast cell activation, was also observed. In this study, we validated that ALA in the food matrix promoted both the sensitization and elicitation of allergic reactions in BALB/c mice.
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An S, Wang L, Zhou P, Luo Z, Feng R, Li X. Construction of Hohenbuehelia serotina polysaccharides-mucin nanoparticles and their sustain-release characteristics under simulated gastrointestinal digestion in vitro. Int J Biol Macromol 2021; 191:1-8. [PMID: 34537291 DOI: 10.1016/j.ijbiomac.2021.09.068] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 09/03/2021] [Accepted: 09/12/2021] [Indexed: 11/26/2022]
Abstract
In this study, Hohenbuehelia serotina polysaccharides-mucin nanoparticles (HSP-MC NPs) were fabricated based on hydrogen bonding and hydrophobicity effects for improving the bioavailability of HSP. The structural characteristics and morphology of HSP-MC NPs prepared by different conditions were respectively identified and observed. The results showed that HSP-MC NPs (HSP/MC, 1/1, w/w) presented the optimal physicochemical characteristics, with the encapsulation efficiency of 88.09 ± 0.01%, average particle size of 509.4 ± 9.76 nm and zeta potential of -20.6 ± 0.7 mV. Furthermore, HSP-MC NPs (HSP/MC, 1/1, w/w), belonged to non-crystalline substances, exhibited the excellent physicochemical stabilities against temperature, pH and ionic strength, and had the uniform spherical morphological characteristics. In addition, under simulated gastrointestinal digestion in vitro, HSP-MC NPs (HSP/MC, 1/1, w/w) showed the good sustained release performances, that might effectively improve the absorption rate of HSP. The present research is meaningful for designing the polysaccharides-loaded nano-delivery system based on natural non-toxic carrier that can be used in function food field.
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Affiliation(s)
- Siying An
- Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China; Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Lu Wang
- Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China; Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China.
| | - Peng Zhou
- Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Zhen Luo
- Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China; Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Ru Feng
- Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China; Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Xiaoyu Li
- Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China; Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China; Hebei Key Laboratory of Nanobiotechnology, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China.
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Niu F, Zhang Q, Yu J, Huo Y, Zhuo L, Niu D, Pan W. Interfacial adsorption behavior of ovalbumin/ sodium carboxymethyl cellulose colloidal particles: The effects of preparation methods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106969] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Evaluation of ovalbumin nanocarriers to promote the vehiculization and antifungal properties of cinnamaldehyde in aqueous media. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112224] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Ren S, Jiménez-Flores R, Giusti MM. The interactions between anthocyanin and whey protein: A review. Compr Rev Food Sci Food Saf 2021; 20:5992-6011. [PMID: 34622535 DOI: 10.1111/1541-4337.12854] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/30/2021] [Accepted: 09/08/2021] [Indexed: 12/27/2022]
Abstract
Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in plants and can be used to color food products. However, ACN sensitivity to different factors limits their applications in the food industry. Whey protein (WP), a functional nutritional additive, has been shown to interact with ACN and improve the color, stability, antioxidant capacity, bioavailability, and other functional properties of the ACN-WP complex. The WP's secondary structure is expected to unfold due to heat treatment, which may increase its binding affinity with ACN. Different ACN structures will also have different binding affinity with WP and their interaction mechanism may also be different. Circular dichroism (CD) spectroscopy and Fourier transform infrared (FTIR) spectroscopy show that the WP secondary structure changes after binding with ACN. Fluorescence spectroscopy shows that the WP maximum fluorescence emission wavelength shifts, and the fluorescence intensity decreases after interaction with ACN. Moreover, thermodynamic analysis suggests that the ACN-WP binding forces are mainly hydrophobic interactions, although there is also evidence of electrostatic interactions and hydrogen bonding between ACN and WP. In this review, we summarize the information available on ACN-WP interactions under different conditions and discuss the impact of different ACN chemical structures and of WP conformation changes on the affinity between ACN and WP. This summary helps improve our understanding of WP protection of ACN against color degradation, thus providing new tools to improve ACN color stability and expanding the applications of ACN and WP in the food and pharmacy industries.
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Affiliation(s)
- Shuai Ren
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| | - Rafael Jiménez-Flores
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| | - Maria Monica Giusti
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
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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.
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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
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Xi J, Yao L, Chen H. The effects of thermal treatments on the antigenicity and structural properties of soybean glycinin. J Food Biochem 2021; 45:e13874. [PMID: 34309030 DOI: 10.1111/jfbc.13874] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/29/2021] [Accepted: 07/05/2021] [Indexed: 11/28/2022]
Abstract
The effects of thermal treatments on the antigenicity and structural properties of soybean glycinin were investigated. An indirect enzyme-linked immunosorbent assay (iELISA) result indicated that the antigenicity of the soybean glycinin decreased to the lowest level when the heat treatment time was 50 min and the temperature was set at 110°C. The reducing sodium dodecyl sulfate-Gel electrophoresis results showed that the heat treatment had promoted the formation of small molecular weight protein subunits and concentrated protein. The free sulfhydryl (-SH) group of glycinin had increased significantly (p < .05) under the conditions of temperature between 90 and 120°C and 40 to 50 min heat treatments. The maximum fluorescence wavelength of the intrinsic fluorescence also changed significantly when compared with the control. The circular dichroism showed that the number of disordered structures had also increased significantly. These results provided evidence that the heat-induced structural modifications of glycinin will alter the antigenicity of soybean glycinin. PRACTICAL APPLICATIONS: The relationship between antigenicity and structural properties of heat-treated soybean globulin was studied by different protein structural research methods. The results showed that the antigenicity of the protein was minimized at 110°C 50 min, which could be used in food safety production. This study chose to analyze the changes in the antigenicity and structural characteristics of soybean glycinin, both prior to and after heat treatments, for the purpose of promoting the development of low allergenic food products.
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Affiliation(s)
- Jun Xi
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Lili Yao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Huibin Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
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14
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Semenova M, Zelikina D, Antipova A, Martirosova E, Palmina N, Chebotarev S, Samuseva Y, Bogdanova N, Kasparov V. Impact of the character of the associative interactions between chitosan and whey protein isolate on the structure, thermodynamic parameters, and functionality of their complexes with essential lipids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105803] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Analyses on the binding interaction between rice glutelin and conjugated linoleic acid by multi-spectroscopy and computational docking simulation. Journal of Food Science and Technology 2020; 57:886-894. [PMID: 32123409 DOI: 10.1007/s13197-019-04121-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/20/2019] [Accepted: 10/01/2019] [Indexed: 01/16/2023]
Abstract
It is an interesting topic to elucidate the interaction among plant proteins and bioactive lipid components. However, there is a shortage of understanding regarding the nature of the interaction between rice protein and conjugated linoleic acid (CLA). In this study, the intrinsic fluorescence intensity of rice glutelin (RG) was quenched upon increasing concentrations of CLA, indicating the occurrence of an interaction between them. Thermodynamic analysis showed that the RG-CLA binding process occurred spontaneously and hydrogen bonds were the primary driving force. Moreover, only one binding site was calculated between RG and CLA by the intrinsic fluorescence data. The surface hydrophobicity of RG was reduced with increasing CLA. Circular dichroism and synchronous fluorescence spectroscopy showed conformational and microenvironmental changes around the chromophores of RG. The α-helical content increased and β-sheet content declined after the binding reaction. The computational docking program displayed the target site in which CLA and amino acid residues of RG might be linked together. This study provides valuable insights into the nature of the interactions between plant proteins and fatty acids.
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16
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Agarwal A, Pathera AK, Kaushik R, Kumar N, Dhull SB, Arora S, Chawla P. Succinylation of milk proteins: Influence on micronutrient binding and functional indices. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Design of β-lactoglobulin micro- and nanostructures by controlling gelation through physical variables. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105357] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Ferrado JB, Perez AA, Ruiz MC, León IE, Santiago LG. Chrysin-loaded bovine serum albumin particles as bioactive nanosupplements. Food Funct 2020; 11:6007-6019. [DOI: 10.1039/d0fo00299b] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Freeze-dried Chrys-loaded BSAnp retained their properties after reconstitution and induced apoptosis on breast cancer cells. BSAnp-70-11 (smallest sized) was the most cytotoxic system with a gastrointestinal release of 14% Chrys.
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Affiliation(s)
- Joana B. Ferrado
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina
- CONICET
- Santa Fe
- Argentina
- Área de Biocoloides y Nanotecnología
| | - Adrián A. Perez
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina
- CONICET
- Santa Fe
- Argentina
- Área de Biocoloides y Nanotecnología
| | - Maria C. Ruiz
- Centro de Química Inorgánica (CEQUINOR-CONICET-UNLP)
- Universidad Nacional de La Plata (UNLP)
- La Plata
- Argentina
| | - Ignacio E. León
- Centro de Química Inorgánica (CEQUINOR-CONICET-UNLP)
- Universidad Nacional de La Plata (UNLP)
- La Plata
- Argentina
| | - Liliana G. Santiago
- Área de Biocoloides y Nanotecnología
- Instituto de Tecnología de Alimentos
- Facultad de Ingeniería Química
- Universidad Nacional del Litoral (ITA-FIQ-UNL)
- Santa Fe
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19
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Guo L, Sun Y, Zhu Y, Wang B, Xu L, Huang M, Li Y, Sun J. The antibacterial mechanism of ultrasound in combination with sodium hypochlorite in the control of Escherichia coli. Food Res Int 2019; 129:108887. [PMID: 32036906 DOI: 10.1016/j.foodres.2019.108887] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 11/22/2019] [Accepted: 12/03/2019] [Indexed: 01/18/2023]
Abstract
In the present study, the action mechanism of ultrasound (US) combined with sodium hypochlorite (SH) against Escherichia coli was illustrated by different analysis, including reduction, particle size distribution, scanning electron microscopy (SEM), transmission electron microscopy (TEM), K+ leakage, confocal laser scanning microscopy (CLSM) and fluorescence spectroscopy of Escherichia coli. The results showed that ultrasound improved the antimicrobial effect of SH in control of E. coli. No significant difference was obtained in reduction of E. coli, CLSM analysis and K+ leakage between US + SH30 (US + 30 ppm SH) and SH50 (50 ppm SH) treatment. Smaller particle size was recorded in US and US + SH30 treatment. The changes of morphology and intracellular organization of E. coli cells as a result of these treatments were confirmed by SEM and TEM analyses. Fluorescence spectroscopy results indicated SH30, US + SH30 and SH50 treatment caused the burial of tyrosine residues and tryptophan residues as well as increase of hydrophobicity. Therefore, the mechanism of US + SH30 treatment against E. coli involved decreased particle size, damaged membrane and changes of intracellular organization and protein conformation.
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Affiliation(s)
- Liping Guo
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Yongcai Sun
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Yinglian Zhu
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Baowei Wang
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Lin Xu
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, People's Republic of China
| | - Yufeng Li
- Poultry Institute of Shandong Academy of Agricultural Science, Jinan 250023, Shandong, People's Republic of China
| | - Jingxin Sun
- College of Food Science and Engineering, and Shandong Reseach Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, Shandong, People's Republic of China.
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20
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Visentini FF, Perez AA, Santiago LG. Self-assembled nanoparticles from heat treated ovalbumin as nanocarriers for polyunsaturated fatty acids. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Seleno-β-lactoglobulin (Se-β-Lg) induces mitochondria-dependant apoptosis in HepG2 cells. Mol Biol Rep 2019; 46:5025-5031. [PMID: 31364020 DOI: 10.1007/s11033-019-04953-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2019] [Accepted: 06/27/2019] [Indexed: 12/31/2022]
Abstract
Selenium compounds have been widely investigated as novel anticancer agents due to high efficacy and selectivity against cancer cells in recent years. This study aimed to research the potential inhibitory effects of seleno-β-lactoglobulin (Se-β-Lg) on HepG2 cells in vitro. MTT results demonstrated that the synthetized Se-β-Lg exhibited strong antitumor activity on HepG2 cells with few side effects on human normal cells (LO2) and relatively weaker cytotoxic effects compared to inorganic selenium (SeO2). Scanning electron microscope (SEM), hoechst 33342/PI double staining, annexin V-FITC/PI staining and cell cycle detection results showed that Se-β-Lg could induce the apoptosis of HepG2 cells via arresting them in S and G2/M phases and lead to the obvious morphological changes (loss of adhesion, cell shrinkage, and membrane blebbing, membrane permeabilities and DNA fragmentation). Besides, JC-1 staining, western blotting (WB) and polymerase chain reaction (PCR) results showed that Se-β-Lg could gradually destroy the mitochondrial membrane potential of HepG2 cells, and finally resulting in the mitochondria-dependant apoptosis via up-regulation of Bax, Cytochrome c, Caspase-3 and down-regulation of Bcl-2. Our data could provide a theoretical basis for practical application of Se-β-Lg in food and drug industries.
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22
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Emulsifying properties of glycation or glycation-heat modified egg white protein. Food Res Int 2019; 119:227-235. [DOI: 10.1016/j.foodres.2019.01.047] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 01/17/2019] [Accepted: 01/20/2019] [Indexed: 12/18/2022]
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23
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Erben M, Pérez AA, Osella CA, Alvarez VA, Santiago LG. Impact of gum arabic and sodium alginate and their interactions with whey protein aggregates on bio-based films characteristics. Int J Biol Macromol 2019; 125:999-1007. [DOI: 10.1016/j.ijbiomac.2018.12.131] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 11/25/2018] [Accepted: 12/16/2018] [Indexed: 11/16/2022]
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24
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Feng J, Xu H, Zhang L, Wang H, Liu S, Liu Y, Hou W, Li C. Development of Nanocomplexes for Curcumin Vehiculization Using Ovalbumin and Sodium Alginate as Building Blocks: Improved Stability, Bioaccessibility, and Antioxidant Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:379-390. [PMID: 30566342 DOI: 10.1021/acs.jafc.8b02567] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Type I (Complex I) and type II nanocomplexes (Complex II) were created in this work for curcumin (Cur) delivery using ovalbumin (OVA, 1.0% w/w) and sodium alginate (ALG, 0.5% w/w) as building blocks. OVA was heated at 90 °C for 5 min at pH 7.0 and then coated with ALG at pH 4.2 to produce Complex I; OVA-ALG electrostatic complex was created at pH 4.0, which was treated at 90 °C for 5 min thereafter yielding Complex II. Complex I presented an irregular elliptical shape with a diameter of ∼250 nm, whereas Complex II adopted a defined spherical structure of a smaller size (∼200 nm). Complex II did not dissociate at the pH range of 5-7, which was different from Complex I. Cur was loaded into the nonpolar matrix of nanocomplexes through hydrogen bonding and hydrophobic interactions, and Complex II displayed a higher loading capacity than Complex I. Nanocomplexes were resistant to pepsinolysis during simulated gastrointestinal digestion, which enhanced the stability and controlled release of loaded Cur, thereby improving Cur bioaccessibility from ∼20% (free form) to ∼60%. Additionally, nanocomplexes contributed to the cellular antioxidant activity (CAA) of Cur by promoting its cellular uptake. The CAA of Cur was also better preserved in nanocomplexes especially in Complex II after digestion owing to the increased stability and bioaccessibility. Results from this work highlighted the effect of nanocomplex encapsulation on the performance of Cur and revealed the critical role of preparation method in the physicochemical attributes of nanocomplexes.
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Affiliation(s)
- Jin Feng
- Department of Functional Food and Bio-Active Compounds, Institute of Agro-Product Processing , Jiangsu Academy of Agricultural Sciences , 50 Zhongling Street , Nanjing 210014 , China
| | - Huiqing Xu
- Department of Functional Food and Bio-Active Compounds, Institute of Agro-Product Processing , Jiangsu Academy of Agricultural Sciences , 50 Zhongling Street , Nanjing 210014 , China
| | - Lixia Zhang
- Department of Functional Food and Bio-Active Compounds, Institute of Agro-Product Processing , Jiangsu Academy of Agricultural Sciences , 50 Zhongling Street , Nanjing 210014 , China
| | - Hua Wang
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Songbai Liu
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Yujiao Liu
- Academy of Agriculture and Forestry Science , Qinghai University , 251 Ningda Road , Xining 810016 , China
| | - Wanwei Hou
- Academy of Agriculture and Forestry Science , Qinghai University , 251 Ningda Road , Xining 810016 , China
| | - Chunyang Li
- Department of Functional Food and Bio-Active Compounds, Institute of Agro-Product Processing , Jiangsu Academy of Agricultural Sciences , 50 Zhongling Street , Nanjing 210014 , China
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25
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Formation and characterization of self-assembled bovine serum albumin nanoparticles as chrysin delivery systems. Colloids Surf B Biointerfaces 2019; 173:43-51. [DOI: 10.1016/j.colsurfb.2018.09.046] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 08/24/2018] [Accepted: 09/20/2018] [Indexed: 12/20/2022]
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26
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Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrol. Food Chem 2018; 266:101-109. [DOI: 10.1016/j.foodchem.2018.05.108] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 05/16/2018] [Accepted: 05/24/2018] [Indexed: 01/07/2023]
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27
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Fathi M, Donsi F, McClements DJ. Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients. Compr Rev Food Sci Food Saf 2018; 17:920-936. [PMID: 33350116 DOI: 10.1111/1541-4337.12360] [Citation(s) in RCA: 131] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 03/27/2018] [Accepted: 03/28/2018] [Indexed: 12/18/2022]
Abstract
Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art of protein-based nanoencapsulation approaches. The physicochemical principles underlying the major techniques for the fabrication of nanoparticles, nanogels, and nanofibers from animal, botanical, and recombinant proteins are described. Protein modification approaches that can be used to extend their functionality in these nanocarrier systems are also described, including chemical, physical, and enzymatic treatments. The encapsulation, retention, protection, and release of bioactive agents in different protein-based nanocarriers are discussed. Finally, some of the major challenges in the design and fabrication of protein-based delivery systems are highlighted.
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Affiliation(s)
- Milad Fathi
- Dept. of Food Science and Technology, College of Agriculture, Isfahan Univ. of Technology, Isfahan, 84156-83111, Iran
| | - Francesco Donsi
- Dept. of Industrial Engineering, Univ. of Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Italy
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28
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Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.030] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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29
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Gómez-Mascaraque LG, Fabra MJ, Castro-Mayorga JL, Sánchez G, Martínez-Sanz M, López-Rubio A. Nanostructuring Biopolymers for Improved Food Quality and Safety. BIOPOLYMERS FOR FOOD DESIGN 2018. [PMCID: PMC7150097 DOI: 10.1016/b978-0-12-811449-0.00002-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Food-grade biopolymers, apart from their inherent nutritional properties, can be tailored designed for improving food quality and safety, either serving as delivery vehicles for bioactive molecules, or as novel packaging components, not only improving the transport properties of biobased packaging structures, but also imparting active antibacterial and antiviral properties. In this chapter, the potential of different food-grade biopolymers (mainly proteins and carbohydrates but also some biopolyesters) to serve as encapsulating matrices for the protection of sensitive bioactives or as nanostructured packaging layers to improve transport properties and control the growth of pathogenic bacteria and viruses are described based on some developments carried out by the authors, as well as the most prominent works found in literature in this area.
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Affiliation(s)
| | - Maria J. Fabra
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
| | | | - Gloria Sánchez
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain,University of Valencia, Valencia, Spain
| | - Marta Martínez-Sanz
- Bragg Institute, Australian Nuclear Science and Technology Organisation (ANSTO), Kirrawee DC, NSW, Australia
| | - Amparo López-Rubio
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
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30
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Sponton OE, Perez AA, Ramel JV, Santiago LG. Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.033] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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32
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Biopolymer nanoparticles for vehiculization and photochemical stability preservation of retinol. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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33
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Visentini FF, Sponton OE, Perez AA, Santiago LG. Formation and colloidal stability of ovalbumin-retinol nanocomplexes. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.027] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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34
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Jia N, Wang L, Shao J, Liu D, Kong B. Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification. Meat Sci 2017; 127:45-50. [DOI: 10.1016/j.meatsci.2017.01.004] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2016] [Revised: 01/05/2017] [Accepted: 01/14/2017] [Indexed: 12/21/2022]
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35
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β-Lactoglobulin Influences Human Immunity and Promotes Cell Proliferation. BIOMED RESEARCH INTERNATIONAL 2016; 2016:7123587. [PMID: 27957499 PMCID: PMC5124466 DOI: 10.1155/2016/7123587] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/17/2016] [Accepted: 08/01/2016] [Indexed: 12/15/2022]
Abstract
β-Lactoglobulin (LG) is suspected to enhance or modulate human immune responses. Moreover, LG is also hypothesized to increase human cell proliferation. However, these potential functions of LG have not been directly or thoroughly addressed. In this study, we demonstrated that LG is a potent stimulator of cell proliferation using a hybridoma cell (a splenocyte fused with a myeloma cell) model. LG's ability to promote cell proliferation was lost when the protein is denatured. To further investigate the influence of LG's conformation on cell proliferation, we chemically modified LG by either carboxymethylation (CM) or acetylation and observed significantly reduced cell proliferation when the protein structure was altered. Furthermore, we proved that LG enhances cell proliferation via receptor-mediated membrane IgM receptor. These data indicated that nondenatured LG is the major component in milk that modulates cell proliferation. Collectively, our study showed that LG plays a key role in enhancing immune responses by promoting cell proliferation through IgM receptor.
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36
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Complexes between ovalbumin nanoparticles and linoleic acid: Stoichiometric, kinetic and thermodynamic aspects. Food Chem 2016; 211:819-26. [DOI: 10.1016/j.foodchem.2016.05.137] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 05/19/2016] [Accepted: 05/21/2016] [Indexed: 12/17/2022]
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37
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Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts. Food Chem 2016; 209:234-40. [DOI: 10.1016/j.foodchem.2016.04.048] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 04/15/2016] [Accepted: 04/15/2016] [Indexed: 01/21/2023]
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38
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Stănciuc N, Banu I, Turturică M, Aprodu I. pH and heat induced structural changes of chicken ovalbumin in relation with antigenic properties. Int J Biol Macromol 2016; 93:572-581. [PMID: 27616691 DOI: 10.1016/j.ijbiomac.2016.09.025] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2016] [Revised: 09/05/2016] [Accepted: 09/07/2016] [Indexed: 02/06/2023]
Abstract
Ovalbumin is the major egg white protein known to induce allergic reactions in humans. A comprehensive evaluation of the structural and antigenicity features of ovalbumin subjected to different pH and heat treatments was performed by combining fluorescence spectroscopic measurements, ELISA and in silico prediction. The intrinsic fluorescence spectra indicated modification of the ovalbumin tertiary structure depending on pH and applied temperature. The heat treatment caused the alteration of ovalbumin structure, which exhibited gradual hydrophobic exposure. The in depths check of ovalbumin molecular model, after performing molecular dynamics simulations, indicated the slight transition toward a typical β-strand dominant structure with the temperature increase. Moreover the immunoenzymatic test was employed to estimate the effect of the pH and thermal treatment on the stability of ovalbumin epitopes. Only a 5.5% reduction of the residual antigenicity was observed when heat treating the ovalbumin samples at pH 7.0, whereas a significant reduction (over 82%) of the antigenicity was obtained at pH 9.5 and temperatures over 80°C. Both pH and thermal treatment affected the conformation of ovalbumin. The reduced recognition of the modified native ovalbumin by specific antibodies at alkaline pH is most probably a consequence of significant changes in the local conformation of the epitopes.
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Affiliation(s)
- Nicoleta Stănciuc
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania(1)
| | - Iuliana Banu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania(1)
| | - Mihaela Turturică
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania(1)
| | - Iuliana Aprodu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania(1).
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39
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Selenium modification of β-lactoglobulin (β-Lg) and its biological activity. Food Chem 2016; 204:246-251. [DOI: 10.1016/j.foodchem.2016.01.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 12/01/2015] [Accepted: 01/06/2016] [Indexed: 01/03/2023]
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40
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Rajendran SRCK, Udenigwe CC, Yada RY. Nanochemistry of Protein-Based Delivery Agents. Front Chem 2016; 4:31. [PMID: 27489854 PMCID: PMC4951518 DOI: 10.3389/fchem.2016.00031] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Accepted: 07/05/2016] [Indexed: 11/13/2022] Open
Abstract
The past decade has seen an increased interest in the conversion of food proteins into functional biomaterials, including their use for loading and delivery of physiologically active compounds such as nutraceuticals and pharmaceuticals. Proteins possess a competitive advantage over other platforms for the development of nanodelivery systems since they are biocompatible, amphipathic, and widely available. Proteins also have unique molecular structures and diverse functional groups that can be selectively modified to alter encapsulation and release properties. A number of physical and chemical methods have been used for preparing protein nanoformulations, each based on different underlying protein chemistry. This review focuses on the chemistry of the reorganization and/or modification of proteins into functional nanostructures for delivery, from the perspective of their preparation, functionality, stability and physiological behavior.
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Affiliation(s)
| | - Chibuike C Udenigwe
- Department of Environmental Sciences, Dalhousie University Truro, NS, Canada
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia Vancouver, BC, Canada
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41
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Dai Q, Zhu X, Yu J, Karangwa E, Xia S, Zhang X, Jia C. Mechanism of Formation and Stabilization of Nanoparticles Produced by Heating Electrostatic Complexes of WPI-Dextran Conjugate and Chondroitin Sulfate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5539-5548. [PMID: 27329490 DOI: 10.1021/acs.jafc.6b01213] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Protein conformational changes were demonstrated in biopolymer nanoparticles, and molecular forces were studied to elucidate the formation and stabilization mechanism of biopolymer nanoparticles. The biopolymer nanoparticles were prepared by heating electrostatic complexes of whey protein isolate (WPI)-dextran conjugate (WD) and chondroitin sulfate (ChS) above the denaturation temperature and near the isoelectric point of WPI. The internal characteristics of biopolymer nanoparticles were analyzed by several spectroscopic techniques. Results showed that grafted dextran significantly (p < 0.05) prevented the formation of large aggregates of WD dispersion during heat treatment. However, heat treatment slightly induced the hydrophobicity changes of the microenvironment around fluorophores of WD. ChS electrostatic interaction with WD changed the fluorescence intensity of WD regardless of heat treatment. Far-UV circular dichroism (CD) and attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopies confirmed that glycosylation and ionic polysaccharide did not significantly cause protein conformational changes in WD and ChS (WDC) during heat treatment. In addition, hydrophobic bonds were the major molecular force for the formation and stabilization of biopolymer nanoparticles. However, hydrogen bonds slightly influenced their formation and stabilization. Ionic bonds only promoted the formation of biopolymer nanoparticles, while disulfide bonds partly contributed to their stability. This work will be beneficial to understand protein conformational changes and molecular forces in biopolymer nanoparticles, and to prepare the stable biopolymer nanoparticles from heating electrostatic complexes of native or glycosylated protein and polysaccharide.
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Affiliation(s)
- Qingyuan Dai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
- College of Biological and Chemical Engineering, Anhui Polytechnic University , Beijing Middle Road, Wuhu, Anhui 241000, People's Republic of China
| | - Xiuling Zhu
- College of Biological and Chemical Engineering, Anhui Polytechnic University , Beijing Middle Road, Wuhu, Anhui 241000, People's Republic of China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
| | - Eric Karangwa
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China
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42
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Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9433-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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43
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Preheated milk proteins improve the stability of grape skin anthocyanins extracts. Food Chem 2016; 210:221-7. [PMID: 27211641 DOI: 10.1016/j.foodchem.2016.04.116] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Revised: 04/23/2016] [Accepted: 04/25/2016] [Indexed: 12/19/2022]
Abstract
The effects of casein and whey proteins, preheated at 40-100°C and 45-60°C for 15min, respectively, on color loss and anthocyanins degradation in grape skin anthocyanins extracts (GSAE) at pH 3.2 and 6.3 were evaluated. Preheating milk proteins effectively improved their protective effects against color loss and anthocyanins degradation in GSAE solutions during thermal treatment (at 80°C for 2h), H2O2 oxidation (0.005% H2O2 for 1h) and illumination (at 5000lx for 5 d). Whey proteins and casein, preheated at 50°C and 60°C for 15min, respectively, demonstrated the optimal protective effects. However, preheated whey proteins had a better protective effect on the thermal, oxidation and photo stability of GSAE, decreasing the thermal, oxidative and photo degradation of anthocyanins in GSAE 71.59%, 32.22% and 56.92% at pH 3.2 and 54.91%, 22.89% and 46.68% at pH 6.3, respectively.
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44
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Akbari A, Wu J. Cruciferin nanoparticles: Preparation, characterization and their potential application in delivery of bioactive compounds. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.017] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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45
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Santiago LG, Castro GR. Novel technologies for the encapsulation of bioactive food compounds. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.01.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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46
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Akbari A, Wu J. Cruciferin coating improves the stability of chitosan nanoparticles at low pH. J Mater Chem B 2016; 4:4988-5001. [DOI: 10.1039/c6tb00415f] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Encapsulation is an emerging technique to improve the solubility, permeability and bioavailability of bioactive compounds.
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Affiliation(s)
- Ali Akbari
- Department of Agricultural
- Food and Nutritional Science
- University of Alberta
- Edmonton
- Canada T6G 2P5
| | - Jianping Wu
- Department of Agricultural
- Food and Nutritional Science
- University of Alberta
- Edmonton
- Canada T6G 2P5
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47
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Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: Protein–polysaccharide ratio study. Food Chem 2015; 188:543-50. [DOI: 10.1016/j.foodchem.2015.05.043] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2015] [Revised: 04/15/2015] [Accepted: 05/11/2015] [Indexed: 12/23/2022]
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48
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Simion (Ciuciu) AM, Aprodu I, Dumitrașcu L, Bahrim GE, Alexe P, Stănciuc N. Probing thermal stability of the β-lactoglobulin–oleic acid complex by fluorescence spectroscopy and molecular modeling. J Mol Struct 2015. [DOI: 10.1016/j.molstruc.2015.04.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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49
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Simion Ciuciu AM, Aprodu I, Dumitrașcu L, Bahrim GE, Alexe P, Stănciuc N. Exploring the heat-induced structural changes of β-lactoglobulin -linoleic acid complex by fluorescence spectroscopy and molecular modeling techniques. Journal of Food Science and Technology 2015; 52:8095-103. [PMID: 26604382 DOI: 10.1007/s13197-015-1949-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/15/2015] [Accepted: 07/07/2015] [Indexed: 01/03/2023]
Abstract
Linoleic acid (LA) is the precursor of bioactive oxidized linoleic acid metabolites and arachidonic acid, therefore is essential for human growth and plays an important role in good health in general. Because of the low water solubility and sensitivity to oxidation, new ways of LA delivery without compromising the sensory attributes of the enriched products are to be identified. The major whey protein, β-lactoglobulin (β-Lg), is a natural carrier for hydrophobic molecules. The thermal induced changes of the β-Lg-LA complex were investigated in the temperature range from 25 to 85 °C using fluorescence spectroscopy techniques in combination with molecular modeling study and the results were compared with those obtained for β-Lg. Experimental results indicated that, regardless of LA binding, the polypeptide chain rearrangements at temperatures higher than 75 °C lead to higher exposure of hydrophobic residues causing the increase of fluorescence intensity. Phase diagram indicated an all or none transition between two conformations. The LA surface involved in the interaction with β-Lg was about 497 Ǻ(2), indicating a good affinity between those two components even at high temperatures. Results obtained in this study provide important details about heat-induced changes in the conformation of β-Lg-LA complex. The thermal treatment at high temperature does not affect the LA binding and carrier functions of β-Lg.
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Affiliation(s)
- Ana-Maria Simion Ciuciu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 111, Building E, Room 304, 800201 Galati, Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 111, Building E, Room 304, 800201 Galati, Romania
| | - Loredana Dumitrașcu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 111, Building E, Room 304, 800201 Galati, Romania
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 111, Building E, Room 304, 800201 Galati, Romania
| | - Petru Alexe
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 111, Building E, Room 304, 800201 Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 111, Building E, Room 304, 800201 Galati, Romania
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50
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Sponton OE, Perez AA, Carrara CR, Santiago LG. Impact of environment conditions on physicochemical characteristics of ovalbumin heat-induced nanoparticles and on their ability to bind PUFAs. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.02.011] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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