Studies on binding mechanism between carotenoids from sea buckthorn and thermally treated α-lactalbumin

The combined antimicrobial activity of α-lactalbumin and thymol against Escherichia coli and Staphylococcus aureus

Thymol showed good antimicrobial activity, however, the poor aqueous solubility limits it to apply in food industry. α-Lactalbumin can be used to delivery hydrophobic molecules, then enhancing their biological activities. The study investigates the potential of α-lactalbumin to expand the application range of thymol, further to evaluate the antimicrobial activity of the α-lactalbumin-thymol complexation. Multi-spectroscopy techniques and computational simulations have confirmed the successful complexation, driving mainly by van der Waals force. The α-lactalbumin-thymol complexation exhibited the superior antimicrobial activity than thymol against Escherichia coli and Staphylococcus aureus, as indicated by lower or comparable minimum inhibitory concentration (336 μg/mL and 224 μg/mL, respectively), fewer colony forming units, and larger inhibition zone diameters. Furthermore, α-lactalbumin enhanced the degree of membrane damage by thymol. The complexation preserved no obvious cytotoxicity against HeLa cells. This study indicates that the α-lactalbumin-thymol complexation chelates hold promise as natural antimicrobial agents in the food processing industry.

A study to reveal the synergistic bacteriostatic potential of egg white lysozyme with carvacrol at the molecular level

The modification of proteins by bioactive molecules may have a synergistic enhancement effect on their respective functional properties. In this study, carvacrol (Car) was used to modify egg white lysozyme (LYZ) to improve its bacteriostatic ability. The results of microbiological experiments suggested that LYZ modified with Car had enhanced bacteriostatic activity against Escherichia coli (E. coli). The results of Ultraviolet-Visible (UV-VIS) absorption spectra expressed that Car and LYZ form a complex. Molecular docking of 100 compounds found that Car mostly acts in the hydrophobic cavity of LYZ. Molecular docking data confirmed the dominant role of van der Waals forces in the energy contribution of the LYZ-Car system, and molecular dynamics simulations showed that Car is relatively stable in the hydrophobic pocket of LYZ. Various types of spectral show that Car influences the tertiary and secondary structures of LYZ. Isothermal Titration Calorimetry (ITC) experiments found that the binding constant between Car and LYZ is 1.53 × 10-6 M. Differential Scanning Calorimetry (DSC) experiments demonstrate that this Car reduces the thermal stability of LYZ. The research findings contribute to the development and utilization of LYZ.

Co-aggregation between whey proteins and carotenoids from yellow mombin (Spondias mombin): Impact of carotenoids' self-aggregation

The interaction between whey proteins and carotenoid is reported to improve carotenoid solubility and stability, however, the strong trend of carotenoids to aggregate when in polar systems is often neglected in papers addressing their molecular interaction. Therefore, this study focused on characterizing the aggregative behavior of the carotenoids from yellow mombin (Spondias mombin) and to understand how these carotenoids behave when added to aqueous dispersions of whey proteins. Carotenoids-rich extract, containing mainly β-cryptoxanthin and lutein, was obtained from freeze-dried yellow mombin pulp and its aggregative behavior in ethanol/water medium was studied. By increasing the medium polarity, carotenoids trend to form J-aggregation, causing a drop in the color intensity of the solution. When added to whey protein aqueous dispersions, rather than a protein-carotenoid bimolecular interaction, the formation of co-aggregates between carotenoids and whey proteins was evidenced by preparative size exclusion chromatography. These results may contribute to the developing functional food products.

Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers

Three peppermint oil emulsions using polyglycerol esters of fatty acids-casein (PGFE-CN), polyglycerol esters of fatty acids-sodium caseinate (PGFE-NaCN), and polyglycerol esters of fatty acids-whey protein isolate (PGFE-WPI) as emulsifiers were fabricated, and the droplet size, zeta potential, viscosity, and stability of emulsions were determined. The experimental results showed that the emulsion containing PGFE-CN has relatively smaller droplet size of 231.77 ± 0.49 nm. No significant changes were observed on the average particle size, polydispersity index and zeta potential during 4-week of storage, indicating that the emulsions kept stable against pH, salt ion, freeze-thaw, and storage. Fourier transform infrared spectrometer (FTIR) results showed that the electrostatic interaction occurs between CN and PGFE in the emulsion. The confocal laser scanning microscope (CLSM) was used to observe the microstructure of the emulsion, proving that droplets were evenly distributed throughout the aqueous phase by PGFE-CN emulsifier. The protein-stabilized emulsions can be used as potential carriers for the delivery of the lipophilic nutrients such as peppermint oil. PRACTICAL APPLICATION: PGFE-CN emulsifier can be directly added to the beverage systems containing oil or protein, such as coconut milk, peanut milk, and walnut milk. It can enhance the stability of beverage, prevent the precipitation, stratification, and oil floating, improve the homogeneity of the system and therefore extend the shelf life.

Enhanced cytotoxicity and antioxidant capacity of kaempferol complexed with α-lactalbumin

As a dietary polyphenol, kaempferol exhibits numerous biological activities such as antioxidant and anticancer properties. However, its application is limited because of its poor solubility and low permeability. This work aims to investigate the interaction of kaempferol with α-lactalbumin. Multiple-spectroscopic techniques were used to prove the interaction between kaempferol and α-lactalbumin. UV-vis absorption spectra suggested that the conformation of α-lactalbumin could be changed via binding with kaempferol. The fluorescence quenching test showed that kaempferol significantly quenched the intrinsic fluorescence of α-lactalbumin. Circular dichroism spectroscopy showed that the percent helicity of α-lactalbumin secondary structure increased when combined with kaempferol. In addition, the α-lactalbumin-kaempferol complex showed stronger inhibition ability on the growth of HeLa cells compared with kaempferol alone. The complex also showed higher antioxidant capacity than kaempferol alone. Molecular docking provided three predicted binding sites of α-lactalbumin for kaempferol, as well as five predicted binding poses of kaempferol. The weak intermolecular interactions were the main forces to stabilize the α-lactalbumin-kaempferol complex. Besides, the binding stability between α-lactalbumin and kaempferol was explored by molecular dynamics simulation. In conclusion, this work provides a basis for the potential application of α-lactalbumin as a delivery carrier for kaempferol owing to its nontoxic and biocompatible properties.

Efficiency of milk proteins in eliminating practical limitations of β-carotene in hydrated polar solution

The objective of this work was to study β-carotene functionalities (color and antioxidant activity) and practical limitations (aggregate formation, poor solubility and low stability) when included in the aqueous systems containing milk proteins. According to the results, self-association constant of β-carotene in the presence of casein is 1.7-fold of that calculated for WPI. Casein and WPI were capable of conserving β-carotene against chemical oxidation up to 15 and 12%, respectively, at 1:5 M ratio of β-carotene to protein. While, WPI reduced its photodegradation quantum yield from 0.03 to 0.012 compared to 0.017 obtained for casein. A 2.7- and 3.6-fold enhancement in β-carotene solubility was observed in the presence of 1.5 mg/mL of casein and WPI, respectively. The study of β-carotene interaction with proteins showed, on the one hand, a negative effect on electron transfer and, on the other hand, improved hydrogen transfer to the radical species in the solution.

Interactions of flavonoids from yellow onion skins with whey proteins: Mechanisms of binding and microencapsulation with different combinations of polymers

The interaction of flavonoids extracted from yellow onion skins with whey proteins isolate was studied using fluorescence spectroscopy and simulation methods from the perspectives of microencapsulation. The fluorescence spectroscopy revealed a static quenching mechanism and the involvement of van der Waals and H bonding in complexes formation. The in silico methods suggested that the heat treatment of the major whey proteins affected the binding pockets and therefore the affinity for the main flavonoids. The interaction surface decreased and the interaction energy increased, suggesting lower binding strength. Further, the yellow onion skins extract was successfully encapsulated in whey proteins isolate and different combinations of polymers, including chitosan, maltodextrin and pectin by freeze drying. The resulted powder showed a total flavonoid content of 5.84 ± 0.23 mg quercetin equivalents/g DW in whey protein-chitosan combination and 104.97 ± 5.02 mg quercetin equivalents/g DW in whey protein-maltodextrin-pectin combinations, with antioxidant activity of 175.93 ± 1.50 mM mM Trolox/g DW and 269.20 ± 3.59 mM Trolox/g DW, respectively. The confocal microscopy indicated that the flavonoids aggregated inside the matrix formed between the whey proteins and various polymers and irregular and compact clusters. Therefore, a comprehensive approach involving the extraction of flavonoids from underutilized food by-products, such as yellow onion skins, evaluation of binding mechanisms with whey proteins, whereas tailoring their functional benefit through microencapsulation in order to obtain active ingredients are reported.

Characterization of the Structural and Colloidal Properties of α-Lactalbumin/Chitosan Complexes as a Function of Heating

This research investigated the interaction between α-lactalbumin (α-la) and chitosan at different temperatures. Chitosan was added to α-la solution (5 g L^-1) to achieve different α-la/chitosan ratios (8:1, 5:1, and 2:1), which were then subjected to different heating temperatures (20, 70, and 90 °C). The results indicated that a low amount of chitosan (8:1) precipitated α-la molecules. Increasing chitosan to a ratio of 5:1 resulted in exposure of the internal structure of α-la, and those formed complexes had high turbidity and average size, which were decreased by an increasing temperature. A further increase of chitosan to a ratio of 2:1 protected the internal structure of α-la molecules. All samples exhibited a similar adsorption behavior at the air/water interface, but the presence of chitosan significantly increased film elasticity. The produced complexes can be regarded as functional ingredients, which can be used as an emulsifying agent and a delivery material to control the release of bioactive compounds.