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Wang S, Ding Y, Huo Z, Li J, Song J, Jian W, Gao Q, Zhang M, Zhao L, Zhang J, Zhang J, Ge W. Conjugation of dual-natural milk-derived proteins with fucoidan to prepare controllable glycosylation products via dielectric barrier discharge cold plasma. Int J Biol Macromol 2024; 255:128035. [PMID: 37972841 DOI: 10.1016/j.ijbiomac.2023.128035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Accepted: 11/09/2023] [Indexed: 11/19/2023]
Abstract
This study reported that fibrillar bridges (whey protein isolate nanofibrils, WPNs) were used to associate the casein (CA) nanoparticles through the pH-driven method to obtain the self-assembled WPN-CA complexes. Then, a novel technology involving cold plasma (CP) was innovatively proposed to enhance the protective properties of complexes. The confirmation of structural transitions and interactions resulting from the adjustment of WPN-to-CA ratios (WtCs) led to the identification of the complexes named WPCA (WtC1.0:1). Next, the results showed a rapid conjugation between WPCA and fucoidan (FD) with a degree of grafting of 16.03 % after 10 min CP treatment. The coupling of WPCA with FD to form conjugates was confirmed by SDS-PAGE analysis, indicating covalent bonds' formation. FTIR spectroscopy revealed an augmentation in the intensity of the OH stretching vibration of the WPCA-FD conjugate, concomitant with a decrease in β-turns and an elevation in β-sheets content. Furthermore, the application of glycosylation treatment to WPCA-FD resulted in a noteworthy enhancement of both the thermal stability and antioxidant activity characteristics of WPCA. Our findings move a step forward, as CP-assisted Maillard reaction has shown potential as an efficient and energy-saving method to enhance the functional properties of milk-derived proteins in the food industry.
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Affiliation(s)
- Shuangshuang Wang
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Yi Ding
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Zhenquan Huo
- Zhejiang Zhongmengchang Health Technology Co., Ltd., Hangzhou 310000, China
| | - Jiaming Li
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Jiaqing Song
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Weiwen Jian
- Shaanxi Baiyue Youlishi Dairy Industry Co., Ltd., Xianyang 712000, China
| | - Qinyi Gao
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Minghui Zhang
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Lili Zhao
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Jing Zhang
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Jiaying Zhang
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China
| | - Wupeng Ge
- College of Food Science and Engineering, Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Northwest A&F University, Yangling 712100, China.
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2
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Zhang J, Li F, Shen S, Yang Z, Ji X, Wang X, Liao X, Zhang Y. More simple, efficient and accurate food research promoted by intermolecular interaction approaches: A review. Food Chem 2023; 416:135726. [PMID: 36893635 DOI: 10.1016/j.foodchem.2023.135726] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 03/09/2023]
Abstract
The investigation of intermolecular interactions has become increasingly important in many studies, mainly by combining different analytical approaches to reveal the molecular mechanisms behind specific experimental phenomena. From spectroscopic analysis to sophisticated molecular simulation techniques like molecular docking, molecular dynamics (MD) simulation, and quantum chemical calculations (QCC), the mechanisms of intermolecular interactions are gradually being characterized more clearly and accurately, leading to revolutionary advances. This article aims to review the progression in the main techniques involving intermolecular interactions in food research and the corresponding experimental results. Finally, we discuss the significant impact that cutting-edge molecular simulation technologies may have on the future of conducting deeper exploration. Applications of molecular simulation technology may revolutionize the food research, making it possible to design new future foods with precise nutrition and desired properties.
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Affiliation(s)
- Jinghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Fangwei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People's Republic of China
| | - Suxia Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Zhaotian Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Xingyu Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Xiao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China.
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3
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Cui H, Zang Z, Jiang Q, Bao Y, Wu Y, Li J, Chen Y, Liu X, Yang S, Si X, Li B. Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins. Food Chem 2023; 419:135899. [PMID: 37023676 DOI: 10.1016/j.foodchem.2023.135899] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 02/28/2023] [Accepted: 03/05/2023] [Indexed: 03/17/2023]
Abstract
The purpose of this study is to explore the optimal conditions for the preparation of bovine serum albumin (BSA)/casein (CA)-dextran (DEX) conjugates by ultrasonic pretreatment combined with glycation (U-G treatment). When BSA and CA were treated with ultrasound (40% amplitude, 10 min), the grafting degree increased 10.57% and 6.05%, respectively. Structural analysis revealed that ultrasonic pretreatment changed the secondary structure, further affected functional properties of proteins. After U-G treatment, the solubility and thermal stability of BSA and CA was significantly increased, and the foaming and emulsifying capacity of proteins were also changed. Moreover, ultrasonic pretreatment and glycation exhibited a greater impact on BSA characterized with highly helical structure. Complexes fabricated by U-G-BSA/CA and carboxymethyl cellulose (CMC) exhibited protection on anthocyanins (ACNs), delaying the thermal degradation of ACNs. In conclusion, the protein conjugates treated by ultrasonic pretreatment combined with glycation have excellent functionality and are potential carrier materials.
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Affiliation(s)
- Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Qiao Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yunan Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Xiaoli Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014 China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd., Zhuji, Zhejiang 311800, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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Burova TV, Grinberg NV, Dubovik AS, Plashchina IG, Usov AI, Grinberg VY. β-Lactoglobulin–fucoidan nanocomplexes: Energetics of formation, stability, and oligomeric structure of the bound protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107666] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Lv D, Zhang L, Chen F, Yin L, Zhu T, Jie Y. Wheat bran arabinoxylan and bovine serum albumin conjugates: Enzymatic synthesis, characterization, and applications in O/W emulsions. Food Res Int 2022; 158:111452. [DOI: 10.1016/j.foodres.2022.111452] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/11/2022] [Accepted: 05/31/2022] [Indexed: 11/25/2022]
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6
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Yao X, McClements DJ, Su Y, Li J, Chang C, Wang J, Yang Y, Gu L. Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09745-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Wang WD, Li C, Chen C, Fu X, Liu RH. Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin. Int J Biol Macromol 2022; 209:93-106. [PMID: 35364207 DOI: 10.1016/j.ijbiomac.2022.03.169] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 01/13/2023]
Abstract
There is fast increasing interest in the development of alimentary protein stabilized emulsions due to their potential applications in functional food fields. This work studied the effect of glycation degree with chitosan oligosaccharide (COS) on the emulsifying properties of lactoferrin (LF) through Maillard reaction. In the present study, SDS-PAGE and FT-IR were used to confirm LF and COS covalently binding together successfully. Intrinsic fluorescence showed that glycation with COS led more hydrophobic groups exposed to the surface of the structure and particle size increase of LF. Emulsions with 50% (v/v) oil phase and protein concentration of 2% (w/v) was fabricated through one-step shear method. Compared with native LF, emulsions stabilized by LF-COS conjugates showed smaller droplet size and lower creaming index (CI). Among these samples, LF-COS conjugates under 4 h had the best emulsifying efficiency and stability, the emulsion droplet size and the CI of which decreased 39.66% and 28.55% compared with LF, respectively. Furthermore, glycation with COS enhanced the interfacial activity of LF leading to more adsorbing amount and forming thicker layer on the droplets and gel network in the emulsions. This finding would make sense to further understand the modification of emulsifying properties of alimentary proteins through glycosylation with saccharides and develop novel protein-based emulsifiers.
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Affiliation(s)
- Wen-Duo Wang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
| | - Chao Li
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangzhou Institute of Modern Industrial Technology, Nansha, 511458, China
| | - Chun Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
| | - Rui Hai Liu
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA
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8
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Chen WM, Shao YH, Wang Z, Liu J, Tu ZC. Simulated in vitro digestion of α-lactalbumin modified by phosphorylation: Detection of digestive products and allergenicity. Food Chem 2022; 372:131308. [PMID: 34655828 DOI: 10.1016/j.foodchem.2021.131308] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 09/24/2021] [Accepted: 09/30/2021] [Indexed: 11/04/2022]
Abstract
The effects of phosphorylation on the allergenicity of bovine α-lactalbumin (BLA) and digestive products were studied in vitro digestion. Two components with different molecular weight and conformation were obtained from natural and phosphorylated BLA. In vivo and in vitro assessment of allergenicity showed that phosphorylation prior to digestion significantly decreased the IgE/IgG binding capacity and allergic response in KU812 cells, and reduced the levels of IgG, IgE, IL-4 and histamine, with an increase in IFN-γ levels in mouse serum, depending on the changes in BLA structures, producing numerous small peptides. There were four phosphorylated sites (S22, T29, S47 and S70) in the high molecular weight components of phosphorylated BLA after digestion. These phosphorylated sites could mask the linear epitopes of digestive products, resulting in reduced allergic activity. Phosphorylation prior to digestion of dairy products can reduce the risk of anaphylaxis in patients with milk allergy to some extent.
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Affiliation(s)
- Wen-Mei Chen
- National R & D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Yan-Hong Shao
- National R & D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Zhi Wang
- National R & D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Jun Liu
- National R & D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Zong-Cai Tu
- National R & D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
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9
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Fucoidan Regulates Starch Digestion: In Vitro and Mechanistic Study. Foods 2022; 11:foods11030427. [PMID: 35159577 PMCID: PMC8834454 DOI: 10.3390/foods11030427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 01/19/2022] [Accepted: 01/26/2022] [Indexed: 02/06/2023] Open
Abstract
Bread is a high glycemic index (GI) food with high amounts of readily digestible carbohydrates. Fucoidan refers to a group of sulfated polysaccharides isolated from brown seaweed that has been gaining traction for its many functional properties, including its ability to inhibit starch hydrolases. In this study, fucoidan was added into bread to lower the glycemic index of bread. Fucoidan fortification at 3.0% reduced the starch digestion rate of baked bread by 21.5% as compared to control baked bread. This translated to a 17.7% reduction in the predicted GI (pGI) with 3.0% of fucoidan. Fucoidan was retained in the bread after baking. Although the in vitro bioavailability of fucoidan was negligible, the in vitro bioaccessibility of fucoidan was high, at 77.1–79.8%. This suggested that although fucoidan may not be absorbed via passive diffusion, there is potential for the fucoidan to be absorbed via other modes of absorption. Thus, there is a potential for the use of fucoidan as a functional ingredient in bread to reduce the glycemic potential of bread.
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Golchinfar Z, Tabibiazar M, Abdi F, Taghvimi A, Roufegarinejad L. Effect of resveratrol and curcumin on formation of N‐Carboxymethyl lysine and its intracellular oxidative stress. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15313] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zahra Golchinfar
- Student Research Committee Tabriz University of Medical Science Tabriz Iran
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
| | - Mahnaz Tabibiazar
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
| | - Fardin Abdi
- Student Research Committee Tabriz University of Medical Science Tabriz Iran
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
| | - Arezou Taghvimi
- Biotechnology Research Centre Tabriz University of Medical Science Tabriz Iran
| | - Leila Roufegarinejad
- Department of Food Science and Technology Tabriz Branch Islamic Azad University Tabriz Iran
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11
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Li T, Yang Y, Wang X, Dai W, Zhang L, Piao C. Flavonoids derived from buckwheat hull can break advanced glycation end-products and improve diabetic nephropathy. Food Funct 2021; 12:7161-7170. [PMID: 34169956 DOI: 10.1039/d1fo01170g] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Diabetic nephropathy (DN) is the most important complication in patients with diabetes. The accumulation of advanced glycation end-products (AGEs) is the main reason for the development of DN. In this study, we investigated the mechanism of buckwheat hull flavonoids to break AGEs in vitro by measuring fluorescence analysis, three-dimensional fluorescence, protein molecular weight, free amino groups, and the sulfhydryl group content. Proteomics analysis was used to determine the effect of total buckwheat hull flavonoids (TBHF) intervention on protein differential expression in the kidney of db/db mice. The results showed that buckwheat hull flavonoids were potent in breaking AGEs in vitro, and they protected mice kidneys by regulating the renal AGE-RAGE pathway. This study lays a strong experimental and theoretical foundation for the development of new lysing agents to break AGEs. The findings should make an important contribution to the field of flavonoids in improving the application of diabetic nephropathy in the diet.
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Affiliation(s)
- Tianzhu Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, Jilin, China.
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12
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Pápay ZE, Magramane S, Király M, Szalkai P, Ludányi K, Horváth P, Antal I. Optimization and Development of Albumin-Biopolymer Bioconjugates with Solubility-Improving Properties. Biomedicines 2021; 9:biomedicines9070737. [PMID: 34206983 PMCID: PMC8301381 DOI: 10.3390/biomedicines9070737] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 06/19/2021] [Accepted: 06/23/2021] [Indexed: 12/19/2022] Open
Abstract
Bioconjugation is an emerging field in the food and pharmaceutical industry. Due to its biocompatibility and high ligand binding capacity, albumin is widely used in modern drug delivery systems. However, the protein is sensitive to environmental stresses; albumin conjugates, on the other hand, have improved functional properties. Biopolymers are gaining interest due to their biodegradability and safety, compared to synthetic polymers. In this study, albumin–biopolymer bioconjugates were prepared by nonenzymatic Maillard reaction at 60 °C and 80% relative humidity. This nonenzymatic conjugation takes place between reducing sugars and available amino groups of a protein in certain conditions. The optimal molar ratio and time for the conjugation were studied by several investigation methods, including circular dichroism and fluorescence spectroscopy, sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE), and determination of available amino groups with ortho-phthaldialdehyde (OPA) assay. All of the measurements provided evidence for the covalent bonding of albumin and biopolymers, resulting in bioconjugates. Based on the results, a higher molar ratio and longer time are necessary to complete the reaction with the available amino groups. However, the optimal parameters are specific to each given biopolymer. The rheological behavior of the conjugates is characteristic of the initial biopolymer, which can be useful in drug development. Moreover, both the physical characteristics of albumin and the solubility-improving capacity were enhanced. Therefore, the potential use of albumin–biopolymer bioconjugates in the pharmaceutical industry could be considered.
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Affiliation(s)
- Zsófia Edit Pápay
- Department of Pharmaceutics, Semmelweis University, H-1092 Budapest, Hungary; (Z.E.P.); (S.M.); (M.K.); (P.S.); (K.L.)
| | - Sabrina Magramane
- Department of Pharmaceutics, Semmelweis University, H-1092 Budapest, Hungary; (Z.E.P.); (S.M.); (M.K.); (P.S.); (K.L.)
| | - Márton Király
- Department of Pharmaceutics, Semmelweis University, H-1092 Budapest, Hungary; (Z.E.P.); (S.M.); (M.K.); (P.S.); (K.L.)
| | - Petra Szalkai
- Department of Pharmaceutics, Semmelweis University, H-1092 Budapest, Hungary; (Z.E.P.); (S.M.); (M.K.); (P.S.); (K.L.)
| | - Krisztina Ludányi
- Department of Pharmaceutics, Semmelweis University, H-1092 Budapest, Hungary; (Z.E.P.); (S.M.); (M.K.); (P.S.); (K.L.)
| | - Péter Horváth
- Department of Pharmaceutical Chemistry, Semmelweis University, H-1092 Budapest, Hungary;
| | - István Antal
- Department of Pharmaceutics, Semmelweis University, H-1092 Budapest, Hungary; (Z.E.P.); (S.M.); (M.K.); (P.S.); (K.L.)
- Correspondence: ; Tel.: +36-112170914
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13
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Zhang Z, Chen W, Zhou X, Deng Q, Dong X, Yang C, Huang F. Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility. Food Res Int 2021; 144:110321. [PMID: 34053526 DOI: 10.1016/j.foodres.2021.110321] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/12/2021] [Accepted: 03/13/2021] [Indexed: 01/29/2023]
Abstract
In order to evaluate the effect of ultrasound and Maillard reaction on the physicochemical properties and gastrointestinal fate of astaxanthin-loaded emulsion gels, the Maillard reaction products (MRPs) of whey protein and flaxseed gum (FG) were prepared by traditional or ultrasonic assisted wet-heating. The MRPs obtained by ultrasonic assisted wet-heating had higher grafting degree and more expanded structures evidenced by the browning intensity, fluorescence intensity and circular dichroism (CD) analysis, thus enhancing its functional properties like solubility and emulsifying capacity. The MRPs improved the water holding capacity, encapsulation efficiency, stability of emulsion gels, in which astaxanthin was wrapped as a model bioactive compound. During the simulated digestion process, the bioaccessibility of loaded astaxanthin reached 72.08% for the emulsion gels stabilized by MRPs. The results highlighted the potential of MRPs in improving functionality of protein and as a delivery carrier of bioactive compounds in food industry.
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Affiliation(s)
- Zhao Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Wenchao Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Xin Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Xuyan Dong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chen Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China.
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
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14
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Cheng Y, Wei X, Liu F, Xu Z, Chen M. Synergistic effects of pH, temperature and glycosylation on the functional properties of rice protein. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yun‐Hui Cheng
- College of Chemistry and Food Engineering Changsha University of Science and Technology Changsha Hunan 410114 China
| | - Xiang‐Ning Wei
- College of Chemistry and Food Engineering Changsha University of Science and Technology Changsha Hunan 410114 China
| | - Fang Liu
- College of Chemistry and Food Engineering Changsha University of Science and Technology Changsha Hunan 410114 China
| | - Zhou Xu
- College of Chemistry and Food Engineering Changsha University of Science and Technology Changsha Hunan 410114 China
| | - Mao‐Long Chen
- College of Chemistry and Food Engineering Changsha University of Science and Technology Changsha Hunan 410114 China
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15
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Wen Y, Xu Z, Liu Y, Corke H, Sui Z. Investigation of food microstructure and texture using atomic force microscopy: A review. Compr Rev Food Sci Food Saf 2020; 19:2357-2379. [PMID: 33336971 DOI: 10.1111/1541-4337.12605] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 06/14/2020] [Accepted: 06/17/2020] [Indexed: 12/12/2022]
Abstract
We review recent applications of atomic force microscopy (AFM) to characterize microstructural and textural properties of food materials. Based on interaction between probe and sample, AFM can image in three dimensions with nanoscale resolution especially in the vertical orientation. When the scanning probe is used as an indenter, mechanical features such as stiffness and elasticity can be analyzed. The linkage between structure and texture can thus be elucidated, providing the basis for many further future applications of AFM. Microstructure of simple systems such as polysaccharides, proteins, or lipids separately, as characterized by AFM, is discussed. Interaction of component mixtures gives rise to novel properties in complex food systems due to development of structure. AFM has been used to explore the morphological characteristics of such complexes and to investigate the effect of such characteristics on properties. Based on insights from such investigations, development of food products and manufacturing can be facilitated. Mechanical analysis is often carried out to evaluate the suitability of natural or artificial materials in food formulations. The textural properties of cellular tissues, food colloids, and biodegradable films can all be explored at nanometer scale, leading to the potential to connect texture to this fine structural level. More profound understanding of natural food materials will enable new classes of fabricated food products to be developed.
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Affiliation(s)
- Yadi Wen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yi Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, Guangdong, 515063, China.,Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, Israel
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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16
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Wang WD, Chen C, Fu X. Glycation mechanism of lactoferrin-chitosan oligosaccharide conjugates with improved antioxidant activity revealed by high-resolution mass spectroscopy. Food Funct 2020; 11:10886-10895. [PMID: 33241822 DOI: 10.1039/d0fo02724c] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Glycosylation has a great effect on the antioxidant ability of proteins, which is due to the structural conformational change of peptides in the protein. In this study, a chitosan oligosaccharide (COS) was selected as the saccharide for glycation with lactoferrin (LF) by a wet-heat method, and a new stripe at a higher molecular zone in the gel of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and a change in the bond revealed by Fourier transform infrared (FT-IR) and fluorescence spectroscopy analyses were used to confirm that the chitosan oligosaccharide was successfully covalently bound to lactoferrin. The ABTS and oxygen radical absorbance capacity (ORAC) assays indicated that lactoferrin exhibited a stronger antioxidant activity after glycation with the chitosan oligosaccharide. High-resolution mass spectroscopy further illuminated the relationship of enhanced antioxidant capacity and structural conformational change of peptides in lactoferrin at a molecular level.
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Affiliation(s)
- Wen-Duo Wang
- School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
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17
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Kim S, Shin WS. Formation of a novel coating material containing lutein and zeaxanthin via a Maillard reaction between bovine serum albumin and fucoidan. Food Chem 2020; 343:128437. [PMID: 33162255 DOI: 10.1016/j.foodchem.2020.128437] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 09/28/2020] [Accepted: 10/16/2020] [Indexed: 10/23/2022]
Abstract
The effective delivery of bioactive compounds has recently been receiving attention. In this study, a conjugate with BSA and fucoidan synthesized via the Maillard reaction was confirmed through electrophoresis, the o-phthalaldehyde assay, and through changes in absorbance. Two moles of fucoidan were glycated with one mole of BSA at 60 °C and 79% relative humidity for 4 days. The droplet coated with B-F conjugate remained stable during storage at 4 and 25 °C and slightly increased only at 55 °C however, the droplet coated with intact BSA and B/F mixture significantly increased. L/Z were degraded about 82, 79, and 36% for 4, 25, and 55 °C, respectively, regardless of the type of emulsifier. Although the conjugates could not prevent the degradation of lutein and zeaxanthin during storage, they improved the stability of the emulsion and showed 4.20-fold and 1.32-fold higher bioaccessibility than intact BSA and B/F mixtures, respectively.
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Affiliation(s)
- Sunbin Kim
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 04763, Republic of Korea
| | - Weon-Sun Shin
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 04763, Republic of Korea.
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18
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Improving the functional properties of bovine serum albumin-glucose conjugates in natural deep eutectic solvents. Food Chem 2020; 328:127122. [PMID: 32480260 DOI: 10.1016/j.foodchem.2020.127122] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 05/20/2020] [Accepted: 05/21/2020] [Indexed: 01/20/2023]
Abstract
Glycation between target proteins and saccharides is time-consuming or requires high temperatures. Here, a promising reaction medium, natural deep eutectic solvents (NADES), for glucose glycation with bovine serum albumin (BSA) was applied to improve the grafting of glucose-glycated BSA by shifting reaction equilibrium. Two types of glucose-glycated BSA products were prepared using NADES and water systems. SDS-PAGE and MALDI-TOF-MS revealed that BSA and glucose were covalently bonded. Compared with in water system, glycated BSA products in NADES system had more -OH groups, more disordered secondary structures, lower intrinsic fluorescence intensity, and higher ultraviolet-visible absorption. Lower surface hydrophobicity (1100 versus 1356), higher emulsifying activity index (66.17 versus 46.49 m2/g), higher emulsion stability index (79.62 versus 63.61%), and lesser free sulfhydryl (8.07 versus 8.98 μmol/g) groups were obtained with NADES system than with water system. The results suggest that NADES is a suitable alternative reaction medium for promoting the glycation of BSA.
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19
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Tran PHL, Tran TTD. Current Designs and Developments of Fucoidan-based Formulations for Cancer Therapy. Curr Drug Metab 2020; 20:933-941. [PMID: 31589118 DOI: 10.2174/1389200220666191007154723] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2019] [Revised: 08/28/2019] [Accepted: 09/04/2019] [Indexed: 01/21/2023]
Abstract
BACKGROUND Natural nanostructure materials have been involved in antitumor drug delivery systems due to their biocompatibility, biodegradation, and bioactive properties. METHODS These materials have contributed to advanced drug delivery systems in the roles of both bioactive compounds and delivery nanocarriers. Fucoidan, a valuable ocean material used in drug delivery systems, has been exploited in research on cancer and a variety of other diseases. RESULTS Although the uniqueness, structure, properties, and health benefits of fucoidan have been mentioned in various prominent reviews, current developments and designs of fucoidan-based formulations still need to be assessed to further develop an effective anticancer therapy. In this review, current important formulations using fucoidan as a functional material and as an anticancer agent will be discussed. This article will also provide a brief principle of the methods that incorporate functional nanostructure materials in formulations exploiting fucoidan. CONCLUSION Current research and future perspectives on the use of fucoidan in anticancer therapy will advance innovative and important products for clinical uses.
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Affiliation(s)
| | - Thao T D Tran
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam.,Faculty of Pharmacy, Ton Duc Thang University, Ho Chi Minh City, Vietnam
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20
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Zhong L, Ma N, Zheng H, Ma G, Zhao L, Hu Q. Tuber indicum polysaccharide relieves fatigue by regulating gut microbiota in mice. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103580] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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21
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Zhong L, Ma N, Wu Y, Zhao L, Ma G, Pei F, Hu Q. Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate. Carbohydr Polym 2019; 221:10-20. [DOI: 10.1016/j.carbpol.2019.05.085] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 05/28/2019] [Accepted: 05/28/2019] [Indexed: 11/16/2022]
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22
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Chen W, Lv R, Wang W, Ma X, Muhammad AI, Guo M, Ye X, Liu D. Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4801-4807. [PMID: 30977143 DOI: 10.1002/jsfa.9735] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 04/07/2019] [Accepted: 04/08/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The functional properties of whey protein isolate (WPI) are sensitive to pH, ionic strength, and temperature. This prevents its application in various food systems and processing technologies. The conjugation of proteins with polysaccharides via the Maillard reaction is an efficient method to improve the functionality of proteins. The purpose of this work was to conjugate gum acacia (GA) with WPI via the dry-heating Maillard reaction and to investigate the effect of reaction time on the physicochemical and functional properties of WPI-GA conjugates. RESULTS Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high-performance size exclusion chromatography confirmed the formation of higher molecular weight conjugates. The degrees of glycation for WPI-GA conjugates incubated for 1, 3, 5, and 7 days were 28.14%, 44.98%, 49.50%, and 51.20%, respectively. The glycation reaction reduced the surface hydrophobicity and fluorescence intensity of WPI significantly (P < 0.05). Functional properties of the conjugates, such as solubility, stability against heat-induced insolubility, and emulsion properties were all superior to the control WPI. However, a reaction time longer than a day resulted in a high degree of browning and decreased the functionality of the conjugate significantly (P < 0.05). CONCLUSION The results indicated that conjugation of WPI with GA can be a promising way to enhance its functional properties. However, the reaction time suitable for producing conjugates with superior functional properties was not necessarily the highest glycation degree that could be reached. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Weijun Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Ruiling Lv
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University Kano, Kano, Nigeria
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
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23
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Han Y, Wang L, Jiang W, Du Q, Yu C, Sun Q, Zhang S. An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate‐Carboxymethyl Chitosan Maillard Conjugates Loaded with Rutin. J Food Sci 2019; 84:1829-1835. [DOI: 10.1111/1750-3841.14616] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 03/13/2019] [Accepted: 03/31/2019] [Indexed: 01/08/2023]
Affiliation(s)
- Yue Han
- Food Science and Engineering CollegeQingdao Agricultural Univ. No. 700, Changcheng Rd. Qingdao 266109 P. R. China
| | - Lixin Wang
- Food Science and Engineering CollegeQingdao Agricultural Univ. No. 700, Changcheng Rd. Qingdao 266109 P. R. China
| | - Wenping Jiang
- Food Science and Engineering CollegeQingdao Agricultural Univ. No. 700, Changcheng Rd. Qingdao 266109 P. R. China
| | - Qijing Du
- Food Science and Engineering CollegeQingdao Agricultural Univ. No. 700, Changcheng Rd. Qingdao 266109 P. R. China
| | - Chundi Yu
- Food Science and Engineering CollegeQingdao Agricultural Univ. No. 700, Changcheng Rd. Qingdao 266109 P. R. China
| | - Qingjie Sun
- Food Science and Engineering CollegeQingdao Agricultural Univ. No. 700, Changcheng Rd. Qingdao 266109 P. R. China
| | - Shuangling Zhang
- Food Science and Engineering CollegeQingdao Agricultural Univ. No. 700, Changcheng Rd. Qingdao 266109 P. R. China
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24
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Surface decoration of whey protein microgels through the Maillard conjugation with maltodextrin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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25
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Wang Y, Gan J, Li Y, Nirasawa S, Cheng Y. Conformation and emulsifying properties of deamidated wheat gluten-maltodextrin/citrus pectin conjugates and their abilities to stabilize β-carotene emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.050] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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26
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Zhong L, Ma N, Wu Y, Zhao L, Ma G, Pei F, Hu Q. Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.034] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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27
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Li N, Zhang Y, Huang B, Li H. Ultrasonic dispersion temperature- and pH-tuned spectral and electrochemical properties of bovine serum albumin on carbon nanotubes and its conformational transition. Electrochim Acta 2019. [DOI: 10.1016/j.electacta.2018.11.089] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Zhang Q, Li L, Lan Q, Li M, Wu D, Chen H, Liu Y, Lin D, Qin W, Zhang Z, Liu J, Yang W. Protein glycosylation: a promising way to modify the functional properties and extend the application in food system. Crit Rev Food Sci Nutr 2018; 59:2506-2533. [DOI: 10.1080/10408398.2018.1507995] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
| | - Lin Li
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Qiuyu Lan
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Meili Li
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Jiang Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
- Institute of Ecological Agriculture, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
- College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan, China
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29
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Deepika MS, Thangam R, Sheena TS, Sasirekha R, Sivasubramanian S, Babu MD, Jeganathan K, Thirumurugan R. A novel rutin-fucoidan complex based phytotherapy for cervical cancer through achieving enhanced bioavailability and cancer cell apoptosis. Biomed Pharmacother 2018; 109:1181-1195. [PMID: 30551368 DOI: 10.1016/j.biopha.2018.10.178] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 10/30/2018] [Accepted: 10/31/2018] [Indexed: 12/20/2022] Open
Abstract
Recent studies on flavonoids forming complexes with macromolecules attract researchers due to their enhanced bioavailability as well as chemo-preventive efficacy. In this study, a flavonoid rutin (Ru) is non-covalently complexed with fucoidan (Fu) using the functional groups to obtain a therapeutic polymeric complex overcoming the limitations of bioavailability of rutin. The prepared novel rutin-fucoidan (Ru-Fu) complex is characterized for spectroscopic features, particle size and distribution analysis by DLS. It is shown that the complex displayed the nanostructural features that are different from that of the usual rutin-fucoidan mixture. The studies on drug release profiles at different pH (5.5, 6.8 and 7.4) show that the sustained release of compounds from complex occurs preferentially at the desired endosomal pH (5.5). Further, the chemopreventive potential of Ru-Fu complex is investigated against HeLa cells by cellular apoptotic assays and flow cytometric analysis. It showed that the complex is able to disrupt cell cycle regulation and has the ability to induce cellular apoptosis via nuclear fragmentation, ROS generation and mitochondrial potential loss. In vitro cell viability assay with Ru-Fu complex shows that the complex is biocompatible on normal cells. The hemolysis assay also reveals that the complex does not release hemoglobin from human red blood cells (RBCs). Thus, the study is envisaged to open up interests for developing such formulations against cervical cancer and other cancers.
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Affiliation(s)
- Murugesan Sathiya Deepika
- Laboratory of Aquabiotics/Nanoscience, Department of Animal Science, School of Life Sciences, Bharathidasan University, Tiruchirappalli 620 024, Tamil Nadu, India
| | - Ramar Thangam
- CSIR-Central Leather Research Institute, Chennai 600 020, Tamil Nadu, India
| | - Thankaraj Salammal Sheena
- Centre for Nanoscience and Nanotechnology, Department of Physics, Bharathidasan University, Tiruchirappalli 620 024, Tamil Nadu, India
| | - Rajendran Sasirekha
- Department of Marine Science, School of Marine Sciences, Bharathidasan University, Tiruchirappalli 620 024, Tamil Nadu, India
| | | | - Manikandan Dinesh Babu
- Laboratory of Aquabiotics/Nanoscience, Department of Animal Science, School of Life Sciences, Bharathidasan University, Tiruchirappalli 620 024, Tamil Nadu, India
| | - Kulandaivel Jeganathan
- Centre for Nanoscience and Nanotechnology, Department of Physics, Bharathidasan University, Tiruchirappalli 620 024, Tamil Nadu, India
| | - Ramasamy Thirumurugan
- Laboratory of Aquabiotics/Nanoscience, Department of Animal Science, School of Life Sciences, Bharathidasan University, Tiruchirappalli 620 024, Tamil Nadu, India.
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30
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Park HW, Kim DY, Shin WS. Fucoidan improves the structural integrity and the molecular stability of β-lactoglobulin. Food Sci Biotechnol 2018; 27:1247-1255. [PMID: 30319832 DOI: 10.1007/s10068-018-0375-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2017] [Revised: 03/23/2018] [Accepted: 04/03/2018] [Indexed: 10/17/2022] Open
Abstract
β-lactoglobulin (β-lg) was covalently bonded with fucoidan through Maillard reaction at 60 °C for 96 h under 79% RH condition. The molecular characters of the conjugate were investigated using fourier transform infrared spectroscopy (FT-IR), atomic force microscopy (AFM), and circular dichroism (CD) spectroscopy. And, its thermal properties, surface activity, and zeta-potential were compared with intact β-lg, β-lg-fucoidan mixture, and fucoidan under different pH conditions. AFM indicated that the conjugate was nano-structured, regular spherical-shaped and generally large sized compared to β-lg-fucoidan mixture. CD spectra and FT-IR showed that tertiary structure of β-lg slightly unfolded, but little change in secondary structure occurred. This explained that glycation under Maillard condition resulted in a molten globule state of β-lg. Differential scanning calorimetry (DSC) data exhibited that fucoidan shifted the temperature of phase transition and improved thermal stability of β-lg molecule. In addition, the conjugate prominently decreased the surface tension with pH-dependency.
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Affiliation(s)
- Hyun-Woong Park
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763 Republic of Korea
| | - Do-Yeong Kim
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763 Republic of Korea
| | - Weon-Sun Shin
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763 Republic of Korea
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31
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Liu J, Xing X, Jing H. Differentiation of glycated residue numbers on heat-induced structural changes of bovine serum albumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2168-2175. [PMID: 28960315 DOI: 10.1002/jsfa.8701] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 08/29/2017] [Accepted: 09/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Glycation is an approach in dealing with heat-induced protein aggregation. The relationship between degree of glycation and heat-induced structural changes is still unclear. The present work investigates the effect of different numbers and sites of glycated residues on heat-induced structural changes of bovine serum albumin (BSA). Glycation of BSA was carried out with xylose (Xyl) and galactose (Gal) by Maillard reaction. Glycated residues in BSA were identified by liquid chromatography-tandem mass spectrometry, and heat-induced protein structural changes were characterized by fluorescence emission and synchronous fluorescence spectra, 8-anilino-1-naphthalenesulfonic acid fluorescence, Fourier transform infrared (FTIR) and circular dichroism (CD) spectra. RESULTS The numbers of glycated residues were 2 and 13 when BSA was glycated by Gal (BSA - Gal) and Xyl (BSA - Xyl), respectively. There were shifts of maximum wavelengths and decreases in fluorescence intensities for both intrinsic and extrinsic fluorescences; shifts of FTIR amide I, III, and A bands; and decrease or increase of CD band intensities, α-helix and β-sheet percentages when BSA was heated. Glycation with Gal or Xyl restrained in similar degrees those changes, including fluorescence wavelengths, amide I band, CD band intensities, and α-helix and β-sheet percentages. CONCLUSION Xyl glycated more residues than Gal, while their effects were similar in restraining heat-induced BSA structural changes. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jianlei Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, PR China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Xiaojuan Xing
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Hao Jing
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, PR China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
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32
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Gurudevan S, Francis AP, Jayakrishnan A. Amphotericin B-albumin conjugates: Synthesis, toxicity and anti-fungal activity. Eur J Pharm Sci 2018; 115:167-174. [DOI: 10.1016/j.ejps.2018.01.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 01/04/2018] [Accepted: 01/08/2018] [Indexed: 10/18/2022]
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Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction. Food Sci Biotechnol 2017; 27:1-7. [PMID: 30263718 DOI: 10.1007/s10068-017-0192-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 08/21/2017] [Accepted: 08/30/2017] [Indexed: 10/18/2022] Open
Abstract
Coordination compounds play an important role in the life process, and have been widely used in food, cosmetics and pharmaceutical industry. Herein, we have developed a novel kind of glucosamine-zinc(II) complex (GlcN-ZC) for food additive using non-enzymatic browning reaction. The GlcN-ZC was characterized by FTIR and XRD. Moreover, UV absorbance changes, browning intensity, fluorescence changes, antioxidant activity and antimicrobial assessment of GlcN-ZC were also evaluated. Results showed the GlcN-ZC intermediate compounds were accumulated in non-enzymatic browning while prolonging heating time and melanoidins were produced in the final stage. The fluorescence changes confirmed that fluorophores were formed during the non-enzymatic reaction and fluorescence intensity reached a maximun at 60 min. The highest radical scavenging activity of GlcN-ZC formed after 180 min of heating was 79.2%. Furthermore, GlcN-ZC exhibited excellent antibacterial activity against E. coli and S. aureus. Therefore, GlcN-ZC can be used as a novel promising additive in the food industry.
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ZHANG Q, WU C, FAN G, LI T, WEN X. Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.01917] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Qiang ZHANG
- Nanjing Forestry University, PR China; Anhui Science and Technology University, PR China
| | - Caie WU
- Nanjing Forestry University, PR China
| | | | | | - Xia WEN
- Anhui Science and Technology University, PR China
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Synthetic surfactant- and cross-linker-free preparation of highly stable lipid-polymer hybrid nanoparticles as potential oral delivery vehicles. Sci Rep 2017; 7:2750. [PMID: 28584240 PMCID: PMC5459848 DOI: 10.1038/s41598-017-02867-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Accepted: 04/19/2017] [Indexed: 12/20/2022] Open
Abstract
The toxicity associated with concentrated synthetic surfactants and the poor stability at gastrointestinal condition are two major constraints for practical applications of solid lipid nanoparticles (SLN) as oral delivery vehicles. In this study, a synthetic surfactant-free and cross-linker-free method was developed to fabricate effective, safe, and ultra-stable lipid-polymer hybrid nanoparticles (LPN). Bovine serum albumin (BSA) and dextran varying in molecular weights were first conjugated through Maillard reaction and the conjugates were exploited to emulsify solid lipid by a solvent diffusion and sonication method. The multilayer structure was formed by self-assembly of BSA-dextran micelles to envelope solid lipid via a pH- and heating-induced facile process with simultaneous surface deposition of pectin. The efficiency of different BSA-dextran conjugates was systematically studied to prepare LPN with the smallest size, the most homogeneous distribution and the greatest stability. The molecular interactions were characterized by Fourier transform infrared and fluorescence spectroscopies. Both nano spray drying and freeze-drying methods were tested to produce spherical and uniform pectin-coated LPN powders that were able to re-assemble nanoscale structure when redispersed in water. The results demonstrated the promise of a synthetic surfactant- and cross-linker-free technique to prepare highly stable pectin-coated LPN from all natural biomaterials as potential oral delivery vehicles.
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Investigation of the Maillard Reaction between Polysaccharides and Proteins from Longan Pulp and the Improvement in Activities. Molecules 2017; 22:molecules22060938. [PMID: 28587249 PMCID: PMC6152763 DOI: 10.3390/molecules22060938] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Accepted: 05/31/2017] [Indexed: 12/28/2022] Open
Abstract
The purpose of this study was to investigate the Maillard reaction between polysaccharides and proteins from longan pulp and the effects of reaction on their in vitro activities. The polysaccharide-protein mixtures of fresh longan pulp (LPPMs) were co-prepared by an alkali extraction-acid precipitation method. They were then dry-heated under controlled conditions for monitoring the characterization of the Maillard reaction by the measurement of the free amino group content, ultraviolet-visible spectrum, Fourier transform infrared spectrum and molecular weight distribution. All the physicochemical analyses indicated the development of the Maillard reaction between polysaccharides and proteins. The in vitro activity evaluation indicated that the Maillard reaction could effectively enhance the antioxidant, antitumor and immunostimulating activities of LPPMs. The enhancement of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power displayed both a positive correlation with the reaction time (p < 0.05). LPPMs dry-heated for three days obtained relatively strong inhibitory activity against HepG2 cells and SGC7901 cells, as well as strong immunostimulating effects on the nitric oxide production and tumor necrosis factor α secretion of macrophages. Maillard-type intermacromolecular interaction is suggested to be an effective and controllable method for improving the functional activities of polysaccharides and proteins from longan pulp.
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37
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Ding R, Valicka E, Akhtar M, Ettelaie R. Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactions. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.02.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Zhang Q, Ni Y. Comparative studies on the interaction of nitrofuran antibiotics with bovine serum albumin. RSC Adv 2017. [DOI: 10.1039/c7ra05570f] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
The study indicated that the nitrofurazone (NFZ) offered stronger toxicity than nitrofurantoin (NFT) in the interactions with albumin.
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Affiliation(s)
- Qiulan Zhang
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
| | - Yongnian Ni
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
- School of Chemistry
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39
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Pirestani S, Nasirpour A, Keramat J, Desobry S. Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions. Carbohydr Polym 2017; 155:201-207. [DOI: 10.1016/j.carbpol.2016.08.054] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 08/07/2016] [Accepted: 08/16/2016] [Indexed: 10/21/2022]
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40
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Liu F, Ma C, Gao Y, McClements DJ. Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review. Compr Rev Food Sci Food Saf 2016; 16:76-95. [DOI: 10.1111/1541-4337.12229] [Citation(s) in RCA: 178] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Accepted: 08/29/2016] [Indexed: 12/19/2022]
Affiliation(s)
- Fuguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
- Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst MA 01003 USA
| | - Cuicui Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China
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41
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Zhang Q, Ni Y, Kokot S. Competitive interactions between glucose and lactose with BSA: which sugar is better for children? Analyst 2016; 141:2218-27. [DOI: 10.1039/c5an02420j] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
The study strongly suggested that, as compared with glucose, lactose is more likely to promote the growth and development of healthy children.
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Affiliation(s)
- Qiulan Zhang
- College of Chemistry
- Nanchang University
- Nanchang 330031
- China
| | - Yongnian Ni
- College of Chemistry
- Nanchang University
- Nanchang 330031
- China
- State Key Laboratory of Food Science and Technology
| | - Serge Kokot
- School of Chemistry
- Physics and Mechanical Engineering
- Science and Engineering Faculty
- Queensland University of Technology
- Brisbane 4001
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43
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Moroney NC, O'Grady MN, Lordan S, Stanton C, Kerry JP. Seaweed polysaccharides (laminarin and fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibility. Mar Drugs 2015; 13:2447-64. [PMID: 25903283 PMCID: PMC4413220 DOI: 10.3390/md13042447] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Revised: 03/28/2015] [Accepted: 03/30/2015] [Indexed: 11/17/2022] Open
Abstract
The anti-oxidative potential of laminarin (L), fucoidan (F) and an L/F seaweed extract was measured using the DPPH free radical scavenging assay, in 25% pork (longissimus thoracis et lumborum (LTL)) homogenates (TBARS) (3 and 6 mg/mL) and in horse heart oxymyoglobin (OxyMb) (0.1 and 1 mg/mL). The DPPH activity of fresh and cooked minced LTL containing L (100 mg/g; L100), F100 and L/F100,300, and bioaccessibility post in vitro digestion (L/F300), was assessed. Theoretical cellular uptake of antioxidant compounds was measured in a transwell Caco-2 cell model. Laminarin displayed no activity and fucoidan reduced lipid oxidation but catalysed OxyMb oxidation. Fucoidan activity was lowered by cooking while the L/F extract displayed moderate thermal stability. A decrease in DPPH antioxidant activity of 44.15% and 36.63%, after 4 and 20 h respectively, indicated theoretical uptake of L/F antioxidant compounds. Results highlight the potential use of seaweed extracts as functional ingredients in pork.
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Affiliation(s)
- Natasha C Moroney
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland.
| | - Michael N O'Grady
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland.
| | - Sinéad Lordan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
| | | | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland.
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