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Pei H, Wang Y, He W, Deng L, Lan Q, Zhang Y, Yang L, Hu K, Li J, Liu A, Ao X, Teng H, Liu S, Zou L, Li R, Yang Y. Research of Multicopper Oxidase and Its Degradation of Histamine in Lactiplantibacillus plantarum LPZN19. Microorganisms 2023; 11:2724. [PMID: 38004736 PMCID: PMC10672810 DOI: 10.3390/microorganisms11112724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 10/17/2023] [Accepted: 10/23/2023] [Indexed: 11/26/2023] Open
Abstract
In order to explore the structural changes and products of histamine degradation by multicopper oxidase (MCO) in Lactiplantibacillus plantarum LPZN19, a 1500 bp MCO gene in L. plantarum LPZN19 was cloned, and the recombinant MCO was expressed in E. coli BL21 (DE3). After purification by Ni2+-NTA affinity chromatography, the obtained MCO has a molecular weight of 58 kDa, and it also has the highest enzyme activity at 50 °C and pH 3.5, with a relative enzyme activity of 100%, and it maintains 57.71% of the relative enzyme activity at 5% salt concentration. The secondary structure of MCO was determined by circular dichroism, in which the proportions of the α-helix, β-sheet, β-turn and random coil were 2.9%, 39.7%, 21.2% and 36.1%, respectively. The 6xj0.1.A with a credibility of 68.21% was selected as the template to predict the tertiary structure of MCO in L. plantarum LPZN19, and the results indicated that the main components of the tertiary structure of MCO were formed by the further coiling and folding of a random coil and β-sheet. Histamine could change the spatial structure of MCO by increasing the content of the α-helix and β-sheet. Finally, the LC-MS/MS identification results suggest that the histamine was degraded into imidazole acetaldehyde, hydrogen peroxide and ammonia.
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Affiliation(s)
- Huijie Pei
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Yilun Wang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Wei He
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Lin Deng
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Qinjie Lan
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Yue Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Lamei Yang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Hui Teng
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Likou Zou
- College of Resource, Sichuan Agricultural University, Chengdu 611130, China;
| | - Ran Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
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Zhao Y, Feng X, Zhang L, Huang W, Liu Y. Antitumor Activity of Carboxymethyl Pachymaran with Different Molecular Weights Based on Immunomodulatory and Gut Microbiota. Nutrients 2023; 15:4527. [PMID: 37960180 PMCID: PMC10648391 DOI: 10.3390/nu15214527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/21/2023] [Accepted: 10/22/2023] [Indexed: 11/15/2023] Open
Abstract
Carboxymethyl pachymaran (CMP) was treated via high-temperature and cellulase hydrolysis to obtain HTCMP, HTEC-24, and HTEC-48. The chemical structure and in vivo antitumor activities of the four types of CMPs were investigated. Compared with CMP (787.9 kDa), the molecular weights of HTCMP, HTEC-24, and HTEC-48 were decreased to 429.8, 129.9, and 68.6 kDa, respectively. The viscosities and particle sizes of the CMPs could also decrease with the decline in the molecular weights. All the CMPs showed antitumor abilities, but HTEC-24 exhibited the best activity. In the animal study, when curing the spleen and thymus, CMPs displayed immunomodulatory effects by increasing the secretion of IFN-γ and IL2 in mice. The CMPs also exerted an antitumor ability by regulating the gut microbiota in tumor-bearing mice. Our results established a foundation to develop an antitumor drug with CMP.
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Affiliation(s)
- Yalin Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (L.Z.); (W.H.)
| | - Xi Feng
- Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, USA;
| | - Lijia Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (L.Z.); (W.H.)
| | - Wen Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (L.Z.); (W.H.)
| | - Ying Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (L.Z.); (W.H.)
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Song S, Liu Q, Chai WM, Xia SS, Yu ZY, Wei QM. Inhibitory potential of 4-hexylresorcinol against α-glucosidase and non-enzymatic glycation: Activity and mechanism. J Biosci Bioeng 2020; 131:241-249. [PMID: 33191127 DOI: 10.1016/j.jbiosc.2020.10.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/26/2020] [Accepted: 10/27/2020] [Indexed: 12/26/2022]
Abstract
Inhibition of α-glucosidase as well as non-enzymatic glycation is thought as an effective method for treating type-2 diabetes mellitus. In this study, we investigated the inhibitory potential and mechanism of 4-hexylresorcinol against α-glucosidase and non-enzymatic glycation by using multispectroscopic analyses and molecular docking. The results of enzyme kinetics showed that 4-hexylresorcinol reversibly inhibited α-glucosidase activity in a noncompetitive way. Fluorescence quenching then revealed that it increased the hydrophobicity of α-glucosidase and changed the conformation of the enzyme by forming the α-glucosidase-hexylresorcinol complex. Thermodynamic analysis and molecular docking further demonstrated that the inhibition of 4-hexylresorcinol on the α-glucosidase was mainly dependent on hydrogen bond and hydrophobic interaction. Moreover, the 4-hexylresorcinol moderately inhibited the formation of fructosamine, and strongly suppressed the generation of α-dicarbonyl compounds and advanced glycation end products (AGEs). The interaction between 4-hexylresorcinol and bovine serum albumin was mainly driven by hydrophobic interaction. This study showed a novel inhibitor of α-glucosidase as well as non-enzymatic glycation, and provided a drug candidate for the prevention and treatment of type-2 diabetes.
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Affiliation(s)
- Shuang Song
- College of Life Science and Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Qing Liu
- College of Life Science and Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Wei-Ming Chai
- College of Life Science and Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China.
| | - Si-Shi Xia
- College of Life Science and Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Zi-Yi Yu
- College of Life Science and Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Qi-Ming Wei
- College of Life Science and Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
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Huang Q, Chai WM, Ma ZY, Ou-Yang C, Wei QM, Song S, Zou ZR, Peng YY. Inhibition of α-glucosidase activity and non-enzymatic glycation by tannic acid: Inhibitory activity and molecular mechanism. Int J Biol Macromol 2019; 141:358-368. [DOI: 10.1016/j.ijbiomac.2019.09.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/19/2019] [Accepted: 09/03/2019] [Indexed: 01/13/2023]
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5
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Yan JN, Zhang M, Zhao J, Tang Y, Han JR, Du YN, Jiang H, Jin WG, Wu HT, Zhu BW. Gel properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.050] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Shah A, Masoodi FA, Gani A, Ashwar BA. Water extractable pentosans - Quantification of ferulic acid using RP-HPLC, techno-rheological and antioxidant properties. Int J Biol Macromol 2019; 133:365-371. [PMID: 31002904 DOI: 10.1016/j.ijbiomac.2019.04.112] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Revised: 04/09/2019] [Accepted: 04/15/2019] [Indexed: 10/27/2022]
Abstract
Water extractable pentosans extracted from three varieties of oats were studied for structural analysis using ATR- FTIR, ferulic acid content using RP-HPLC, antioxidant activity by DPPH, reducing power, and metal chelating assays, and functional properties. The appearance of absorption band at 1720 cm-1 in water extractable pentosans is assigned to the presence of aromatic esters as displayed from ATR-FTIR spectrum. All the samples exhibited non-newtonian behavior with viscosities following the order; SWEP > 20WEP > 90WEP. Bile acid binding capacity of water soluble pentosans varied significantly from 46.69 to 49.40%. RP-HPLC displayed that water extractable pentosans from SKO20 contained about 2 times higher FA (423.00 μg/100 g) compared to SWEP (250.00 μg/100 g) and 90 WEP (253.00 μg/100 g). Water soluble pentosans had DPPH scavenging activity, reducing power, and metal chelation activity in the range of 13.57-17.45 (μg α-tocopherol/g), 8.91-10.24 (μg BHT/g), and 0.55-0.76 (μg citric acid/g), respectively.
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Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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7
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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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8
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9
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Han JR, Yan JN, Li Y, Zhao J, Tang Y, Jin WG, Shang WH, Zhang M, Wu HT. Rheological Behavior of Protein Hydrolysates from Papain-treated Male Gonad of Scallop (Patinopecten yessoensis). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1507065] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Jia-Run Han
- Department of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Jia-Nan Yan
- Department of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Yi Li
- Hainan Entry-Exit Inspection and Quarantine Bureau, Haikou, China
| | - Jun Zhao
- National Engineering Research Center of Seafood, Dalian, China
| | - Yue Tang
- Department of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Wen-Gang Jin
- Department of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, China
| | - Wen-Hui Shang
- Department of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Meng Zhang
- Department of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Hai-Tao Wu
- Department of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
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10
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Jeddou KB, Bouaziz F, Helbert CB, Nouri-Ellouz O, Maktouf S, Ellouz-Chaabouni S, Ellouz-Ghorbel R. Structural, functional, and biological properties of potato peel oligosaccharides. Int J Biol Macromol 2018; 112:1146-1155. [DOI: 10.1016/j.ijbiomac.2018.02.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 01/18/2018] [Accepted: 02/01/2018] [Indexed: 01/01/2023]
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11
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Roshanghias S, Madadlou A. Functional and gel properties of whey protein nanofibrils as influenced by partial substitution with cellulose nanocrystal and alginate. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.02.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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12
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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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13
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Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.013] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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14
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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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15
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Tamm F, Herbst S, Brodkorb A, Drusch S. Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.032] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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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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17
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Tamm F, Gies K, Diekmann S, Serfert Y, Strunskus T, Brodkorb A, Drusch S. Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400574] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Frederic Tamm
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Katharina Gies
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Sabrina Diekmann
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Yvonne Serfert
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
| | - Thomas Strunskus
- Chair for Multicomponent Materials; Institute for Materials Science; University of Kiel; Kiel Germany
| | - André Brodkorb
- Department of Food Structure and Functionality; Teagasc Food Research Centre; Cork Ireland
| | - Stephan Drusch
- Department of Food Technology and Food Material Science; Institute of Food Technology and Food Chemistry; Technische Universität Berlin; Berlin Germany
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Mokni Ghribi A, Sila A, Maklouf Gafsi I, Blecker C, Danthine S, Attia H, Bougatef A, Besbes S. Structural, functional, and ACE inhibitory properties of water-soluble polysaccharides from chickpea flours. Int J Biol Macromol 2015; 75:276-82. [PMID: 25643994 DOI: 10.1016/j.ijbiomac.2015.01.037] [Citation(s) in RCA: 114] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Revised: 01/16/2015] [Accepted: 01/25/2015] [Indexed: 11/28/2022]
Abstract
The present study aimed to characterize and investigate the functional and angiotensin-I converting enzyme (ACE) inhibition activities of chickpea water-soluble polysaccharides (CPWSP). Physico-chemical characteristics were determined by nuclear magnetic resonance spectroscopy (NMR), Fourier transform-infrared spectroscopy (FT-IR) analysis, and X-ray diffractometry (XRD). Functional properties (water holding capacity: WHC, water solubility index: WSI, swelling capacity: SC, oil holding capacity: OHC, foaming, and emulsion properties) and ACE activities were also investigated using well-established procedures. The FT-IR spectra obtained for the CPWSP revealed two significant peaks, at about 3500 and 500 cm(-1), which corresponded to the carbohydrate region and were characteristic of polysaccharides. All spectra showed the presence of a broad absorption between 1500 and 670 cm(-1), which could be attributed to CH, CO, and OH bands in the polysaccharides. CPWSP had an XRD pattern that was typical for a semi-crystalline polymer with a major crystalline reflection at 19.6 °C. They also displayed important techno-functional properties (SWC, WSI, WHC, and OHC) that can be modulated according to temperature. The CPWSP were also noted to display good anti-hypertensive activities. Overall, the results indicate that CPWSP have attractive chemical, biological, and functional properties that make them potential promising candidates for application as alternative additives in various food, cosmetic, and pharmaceutical preparations.
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Affiliation(s)
- Abir Mokni Ghribi
- Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyses Alimentaires, route de Soukra, 3038 Sfax, Tunisia
| | - Assaâd Sila
- Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, route de Soukra, 3038 Sfax, Tunisia; Institut Régional de Recherche en Agroalimentaire et Biotechnologie: Charles Viollette, EA1026, Equipe ProBioGEM, Université Lille 1, France
| | - Ines Maklouf Gafsi
- Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyses Alimentaires, route de Soukra, 3038 Sfax, Tunisia
| | - Christophe Blecker
- Université de Liège, Gembloux Agro Bio-Tech, Unité de Technologie des Industries Agro-Alimentaires, passage des Déportés 2, 5030 Gembloux, Belgium
| | - Sabine Danthine
- Université de Liège, Gembloux Agro Bio-Tech, Unité de Technologie des Industries Agro-Alimentaires, passage des Déportés 2, 5030 Gembloux, Belgium
| | - Hamadi Attia
- Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyses Alimentaires, route de Soukra, 3038 Sfax, Tunisia
| | - Ali Bougatef
- Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, route de Soukra, 3038 Sfax, Tunisia
| | - Souhail Besbes
- Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyses Alimentaires, route de Soukra, 3038 Sfax, Tunisia.
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Perez AA, Andermatten RB, Rubiolo AC, Santiago LG. β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids. Food Chem 2014; 158:66-72. [DOI: 10.1016/j.foodchem.2014.02.073] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2013] [Revised: 01/28/2014] [Accepted: 02/17/2014] [Indexed: 01/10/2023]
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20
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Effect of limited enzymatic hydrolysis on linoleic acid binding properties of β-lactoglobulin. Food Chem 2014; 146:577-82. [DOI: 10.1016/j.foodchem.2013.09.089] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2013] [Revised: 09/03/2013] [Accepted: 09/16/2013] [Indexed: 12/31/2022]
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21
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Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.05.024] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Bouyer E, Mekhloufi G, Rosilio V, Grossiord JL, Agnely F. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field? Int J Pharm 2012; 436:359-78. [PMID: 22759644 DOI: 10.1016/j.ijpharm.2012.06.052] [Citation(s) in RCA: 341] [Impact Index Per Article: 28.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2011] [Revised: 06/22/2012] [Accepted: 06/22/2012] [Indexed: 10/28/2022]
Abstract
Emulsions are widely used in pharmaceutics for the encapsulation, solubilization, entrapment, and controlled delivery of active ingredients. In order to answer the increasing demand for clean label excipients, natural polymers can replace the potentially irritative synthetic surfactants used in emulsion formulation. Indeed, biopolymers are currently used in the food industry to stabilize emulsions, and they appear as promising candidates in the pharmaceutical field too. All proteins and some polysaccharides are able to adsorb at a globule surface, thus decreasing the interfacial tension and enhancing the interfacial elasticity. However, most polysaccharides stabilize emulsions simply by increasing the viscosity of the continuous phase. Proteins and polysaccharides may also be associated either through covalent bonding or electrostatic interactions. The combination of the properties of these biopolymers under appropriate conditions leads to increased emulsion stability. Alternative layers of oppositely charged biopolymers can also be formed around the globules to obtain multi-layered "membranes". These layers can provide electrostatic and steric stabilization thus improving thermal stability and resistance to external treatment. The novel biopolymer-stabilized emulsions have a great potential in the pharmaceutical field for encapsulation, controlled digestion, and targeted release although several challenging issues such as storage and bacteriological concerns still need to be addressed.
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Affiliation(s)
- Eléonore Bouyer
- Univ Paris Sud, Faculté de Pharmacie, 5 rue Jean-Baptiste Clément, 92296, Châtenay-Malabry Cedex, France
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