1
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Tian Y, Zhao X, Wang Z, Zhang W, Jiang Z. Structural characteristics and stability analysis of coconut oil body and its application for loading β-carotene. Food Chem 2024; 446:138818. [PMID: 38417282 DOI: 10.1016/j.foodchem.2024.138818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/01/2024]
Abstract
In this work, we investigated structural characteristics and stability analysis of the coconut oil body (COB) and its application for loading β-carotene (β-CA). The COB contained neutral lipids (81.1 ± 2.1 %), membrane proteins (0.6 ± 0.0 %), and moistures (18.3 ± 3.2 %), in which the molecular weights of membrane proteins ranged from 12 kDa to 40 kDa, as analyzed by the SDS-PAGE. The COB exhibited a small droplet diameter (5.1 ± 0.3 µm) with a monomodal diameter distribution, as reflected by the dynamic light scattering. The COB showed stable states at alkaline pH values (pH 8-10) and instability against ionic strengths (50-200 mmol/L) and thermal treatment (30-90℃) after analyzing the instability indexes. COB-based emulsions were favorable for the loading and retention of β-CA, as reflected by free fatty acids release rates and bioaccessibility in the simulated gastrointestinal digestion. This study will contribute to using the coconut oil bodies for loading bioactive nutraceuticals to enhance their bioaccessibility.
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Affiliation(s)
- Yan Tian
- School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Xinxin Zhao
- School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Zhiguo Wang
- School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Hainan 570228, China.
| | - Zhiguo Jiang
- School of Food Science and Engineering, Hainan University, Hainan 570228, China.
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2
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Liu C, Chen FS. Effects of Pretreatment on Stability of Peanut Oil Bodies and Functional Characteristics of Proteins Extracted by Aqueous Enzymatic Method. J Oleo Sci 2024; 73:201-213. [PMID: 38311410 DOI: 10.5650/jos.ess23128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2024] Open
Abstract
Effects of dry and wet grind on peanut oil and protein yield, oil bodies (OBs) stability, fatty acid composition, protein composition and functional characteristics were systematically analyzed. Results showed that peanut oil and protein yields reached highest at dry grind 90 s (92.56% and 83.05%, respectively), while peanut oil and protein yields were 94.58% and 85.36%, respectively, at wet grind 120 s. Peanut oil and protein yields by wet grind was 2.18% and 2.78% higher than that of dry grind, respectively. Surface protein concentration (Г) and absolute value of zeta potential of OBs extracted by wet grind (WOBs) were 11.53 mg/m 2 and 18.51 mV, respectively, which were higher than OBs extracted by dry grind (DOBs), indicating stability of WOBs was higher than DOBs. Relative contents of oleic acid and linoleic acid in peanut oil, essential and hydrophobic amino acids in protein extracted by wet grind were higher than dry grind. There was little difference in protein composition between wet and dry grind, but thermal denaturation degree of protein obtained by wet grind was lower than dry grind. Solubility, oil retention, emulsion stability, foaming and foam stability of protein obtained by wet grind were better than dry grind. Results from this study provided theoretical basis for grind pretreatment selection of aqueous enzymatic method.
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Affiliation(s)
- Chen Liu
- College of Biology and Food, Shangqiu Normal University
- College of Food Science and Engineering, Henan University of Technology
| | - Fu-Sheng Chen
- College of Food Science and Engineering, Henan University of Technology
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3
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Hu J, Chen F, Zang J, Li Z, Wang J, Wang Z, Shi L, Xiu Y, Lin S. Native promoter-mediated transcriptional regulation of crucial oleosin protein OLE1 from Prunus sibirica for seed development and high oil accumulation. Int J Biol Macromol 2023; 253:126650. [PMID: 37666400 DOI: 10.1016/j.ijbiomac.2023.126650] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 08/14/2023] [Accepted: 08/30/2023] [Indexed: 09/06/2023]
Abstract
Oleosin (OLE) is vital to stabilize lipid droplet for seed triacylglycerol (TAG) storage. This work aimed to determine key OLE and to unravel mechanism that governed seed oil accumulation of Prunus sibirica for developing biodiesel. An integrated assay of global identification of LD-related protein and the cross-accessions/developing stages comparisons associated with oil accumulative amount and OLE transcript level was performed on seeds of 12 plus trees of P. sibirica to identify OLE1 (15.5 kDa) as key oleosin protein crucial for high seed oil accumulation. The OLE1 gene and its promoter were cloned from P. sibirica seeds, and overexpression of PsOLE1 in Arabidopsis was conducted under the controls of native promoter and constitutive CaMV35S promoter, respectively. PsOLE1 promoter had seed-specific cis-elements and showed seed specificity, by which PsOLE1 was specifically expressed in seeds. Ectopic overexpression of PsOLE1, especially driven by its promoter, could facilitate seed development and oil accumulation with an increase in unsaturated FAs, and upregulate transcript of TAG assembly enzymes, but suppress transcript of LD/TAG-hydrolyzed lipases and transporters, revealing a role of native promoter-mediated transcription of PsOLE1 in seed development and oil accumulation. PsOLE1 and its promoter have considerable potential for engineering oil accumulation in oilseed plants.
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Affiliation(s)
- Jinhe Hu
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing 100083, China
| | - Feng Chen
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing 100083, China
| | - Junxin Zang
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing 100083, China
| | - Zhi Li
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing 100083, China.
| | - Jing Wang
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing 100083, China
| | - Zirui Wang
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing 100083, China
| | - Lingling Shi
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing 100083, China
| | - Yu Xiu
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing 100083, China.
| | - Shanzhi Lin
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing 100083, China.
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4
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Lopez C, Rabesona H, Novales B, Weber M, Anton M. Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability. Food Res Int 2023; 173:113197. [PMID: 37803532 DOI: 10.1016/j.foodres.2023.113197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
Natural oil-in-water emulsions containing plant oil bodies (OBs), also called oleosomes, rich in health-promoting omega-3 polyunsaturated fatty acids (ω3 PUFA) are of increasing interest for food applications. In this study, we focused on walnut kernel OBs (WK-OBs) and explored their microstructure, composition and physical stability in ionic environments as well as the impact of homogenization. A green process involving aqueous extraction by grinding of WK allowed the co-extraction of OBs and proteins, and centrifugation was used to recover the WK-OBs. Confocal laser scanning microscopy images showed the spherical shape of WK-OBs with an oil core envelopped by a layer of phospholipids (0.16 % of lipids) and embedded proteins. Their mean diameter was 5.1 ± 0.3 µm. The WK-OBs contained 70.1 % PUFA with 57.8 % ω6 linoleic acid and 12.3 % ω3 α-linolenic acid representing 68 % and 11.6 % of the total fatty acids in the sn-2 position of the triacylglycerols (TAG), respectively. Trilinolein was the main TAG (23.1 %). The WK-OBs also contained sterols (1223 ± 33 mg/kg lipids; 86 % β-sitosterol), carotenoids (0.62 ± 0.01 mg/kg lipids; 49.2 % β-carotene), and tocopherols (322.7 ± 7.7 mg/kg lipids; 89 % γ-tocopherol), confirming their interest as health-promoting ingredients. The decrease in the size of WK-OBs under high-pressure homogenization avoided phase separation upon storage. The anionic WK-OB surface at neutral pH was affected by stressful ionic environments (pH, NaCl, CaCl2), that induced aggregation of WK-OBs and decreased the physical stability of the emulsions. Emulsions containing WK-OBs are promising to diversify the market of the ω3-rich plant-based food products and beverages.
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Affiliation(s)
| | | | - Bruno Novales
- INRAE, UR BIA, F-44316, Nantes, France; INRAE, PROBE Research Infrastructure, BIBS Facility, F-44316, Nantes, France
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Liu C, Chen F. Study on the Stability Mechanism of Peanut OBs Extracted with the Aqueous Enzymatic Method. Foods 2023; 12:3446. [PMID: 37761154 PMCID: PMC10527780 DOI: 10.3390/foods12183446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/02/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
In this study, the internal relationships among oil bodies (OBs), the protein-phospholipid interactions in aqueous phase, oil-water interface behavior, and the stability of reconstituted OBs were analyzed from the bulk phase, interface, and macro perspectives, and the stability mechanism of OBs was discussed. OB proteins and phospholipids were combined through hydrophobic and electrostatic interactions, resulting in the stretching of protein conformation. OB proteins and phospholipids act synergistically to increase interface pressure and the rate of increase in interface pressure with relatively stable elastic behavior, which is beneficial to the formation and stability of interfacial films. When OBs were reconstituted by an OB protein-phospholipid complex system, phospholipids bound to OB proteins through hydrophobic and electrostatic interactions. OB proteins and phospholipids uniformly covered the oil droplet surface of reconstituted OBs to form a stable interfacial film, which maintained the stability of OBs. The addition of phospholipids significantly reduced the particle size of OBs prepared by OB proteins in a dose-dependent manner, and particle size decreased with the increase in phospholipid content (p < 0.05). Phospholipids increased the net surface charge, enhanced electrostatic repulsion, and improved the physicochemical stability of reconstituted OBs. The stability mechanism elucidated in this study provides a theoretical basis for the demulsification of peanut OBs.
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Affiliation(s)
- Chen Liu
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China;
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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6
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Félix JW, Granados-Alegría MI, Gómez-Tah R, Tzec-Simá M, Ruíz-May E, Canto-Canché B, Zamora-Briseño JA, Bojórquez-Velázquez E, Oropeza-Salín C, Islas-Flores I. Proteome Landscape during Ripening of Solid Endosperm from Two Different Coconut Cultivars Reveals Contrasting Carbohydrate and Fatty Acid Metabolic Pathway Modulation. Int J Mol Sci 2023; 24:10431. [PMID: 37445609 DOI: 10.3390/ijms241310431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 06/16/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
Cocos nucifera L. is a crop grown in the humid tropics. It is grouped into two classes of varieties: dwarf and tall; regardless of the variety, the endosperm of the coconut accumulates carbohydrates in the early stages of maturation and fatty acids in the later stages, although the biochemical factors that determine such behavior remain unknown. We used tandem mass tagging with synchronous precursor selection (TMT-SPS-MS3) to analyze the proteomes of solid endosperms from Yucatan green dwarf (YGD) and Mexican pacific tall (MPT) coconut cultivars. The analysis was conducted at immature, intermediate, and mature development stages to better understand the regulation of carbohydrate and lipid metabolisms. Proteomic analyses showed 244 proteins in YGD and 347 in MPT; from these, 155 proteins were shared between both cultivars. Furthermore, the proteomes related to glycolysis, photosynthesis, and gluconeogenesis, and those associated with the biosynthesis and elongation of fatty acids, were up-accumulated in the solid endosperm of MPT, while in YGD, they were down-accumulated. These results support that carbohydrate and fatty acid metabolisms differ among the developmental stages of the solid endosperm and between the dwarf and tall cultivars. This is the first proteomics study comparing different stages of maturity in two contrasting coconut cultivars and may help in understanding the maturity process in other palms.
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Affiliation(s)
- Jean Wildort Félix
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán, A.C., Calle 43 No. 130 x 32 y 34, Chuburná de Hidalgo, Mérida C.P. 97205, Yucatán, Mexico
| | - María Inés Granados-Alegría
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán, A.C., Calle 43 No. 130 x 32 y 34, Chuburná de Hidalgo, Mérida C.P. 97205, Yucatán, Mexico
| | - Rufino Gómez-Tah
- Unidad de Biotecnología, Centro de Investigación Científica de Yucatán, A.C., Calle 43 No. 130 x 32 y 34, Chuburná de Hidalgo, Mérida C.P. 97205, Yucatán, Mexico
| | - Miguel Tzec-Simá
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán, A.C., Calle 43 No. 130 x 32 y 34, Chuburná de Hidalgo, Mérida C.P. 97205, Yucatán, Mexico
| | - Eliel Ruíz-May
- Red de Estudios Moleculares Avanzados, Instituto de Ecología, A.C., Carretera antigua a Coatepec 351, Colonia El Haya, Xalapa C.P. 91073, Veracruz, Mexico
| | - Blondy Canto-Canché
- Unidad de Biotecnología, Centro de Investigación Científica de Yucatán, A.C., Calle 43 No. 130 x 32 y 34, Chuburná de Hidalgo, Mérida C.P. 97205, Yucatán, Mexico
| | - Jesús Alejandro Zamora-Briseño
- Red de Estudios Moleculares Avanzados, Instituto de Ecología, A.C., Carretera antigua a Coatepec 351, Colonia El Haya, Xalapa C.P. 91073, Veracruz, Mexico
| | - Esaú Bojórquez-Velázquez
- Red de Estudios Moleculares Avanzados, Instituto de Ecología, A.C., Carretera antigua a Coatepec 351, Colonia El Haya, Xalapa C.P. 91073, Veracruz, Mexico
| | - Carlos Oropeza-Salín
- Unidad de Biotecnología, Centro de Investigación Científica de Yucatán, A.C., Calle 43 No. 130 x 32 y 34, Chuburná de Hidalgo, Mérida C.P. 97205, Yucatán, Mexico
| | - Ignacio Islas-Flores
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán, A.C., Calle 43 No. 130 x 32 y 34, Chuburná de Hidalgo, Mérida C.P. 97205, Yucatán, Mexico
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7
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Wang H, Chen L, Cai Q, Wu S, Shen W, Hu Z, Huang W, Jin W. Formation, digestion properties, and physicochemical stability of the rice bran oil body carrier system. Food Chem 2023; 409:135283. [PMID: 36571900 DOI: 10.1016/j.foodchem.2022.135283] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 12/02/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
Rice bran is a major by-product of rice processing with abundant nutrient content. Oil bodies (OBs), which are fat particles with unique physicochemical stability, are specialized organelles for the storage of oils and fats in plant tissues. In this study, we extracted OBs from rice bran, to evaluate the function of hydrophobic nutrients efficiently delivered by OBs. The carrier system was prepared by sonicating curcumin with medium chain triglycerides (MCT) into rice bran oil bodies (RBOBs). Emulsions comprising different RBOB mass fractions were characterized. The results showed that the highest encapsulation efficiency (EE, 87.67%), optimal particle size (190 nm), and best storage stability were achieved with the 1.5 wt% RBOBs. Based on activity evaluation data, the carrier system can achieve sustained oil release in the intestine and shows high bioaccessibility (61.04%; IC50 in Caco-2 cells was 77.21 μg/mL), which is important for promoting grain by-product utilization.
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Affiliation(s)
- Han Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Lu Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Qiaoyu Cai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Shuang Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Wangyang Shen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Zhongze Hu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China
| | - Wenjing Huang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China.
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China.
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8
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Xu K, Zou W, Peng B, Guo C, Zou X. Lipid Droplets from Plants and Microalgae: Characteristics, Extractions, and Applications. Biology (Basel) 2023; 12:biology12040594. [PMID: 37106794 PMCID: PMC10135979 DOI: 10.3390/biology12040594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/05/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023]
Abstract
Plant and algal LDs are gaining popularity as a promising non-chemical technology for the production of lipids and oils. In general, these organelles are composed of a neutral lipid core surrounded by a phospholipid monolayer and various surface-associated proteins. Many studies have shown that LDs are involved in numerous biological processes such as lipid trafficking and signaling, membrane remodeling, and intercellular organelle communications. To fully exploit the potential of LDs for scientific research and commercial applications, it is important to develop suitable extraction processes that preserve their properties and functions. However, research on LD extraction strategies is limited. This review first describes recent progress in understanding the characteristics of LDs, and then systematically introduces LD extraction strategies. Finally, the potential functions and applications of LDs in various fields are discussed. Overall, this review provides valuable insights into the properties and functions of LDs, as well as potential approaches for their extraction and utilization. It is hoped that these findings will inspire further research and innovation in the field of LD-based technology.
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Affiliation(s)
- Kaiwei Xu
- Institute of Systems Security and Control, College of Computer Science and Technology, Xi'an University of Science and Technology, Xi'an 710054, China
- Shaanxi Provincial Key Laboratory of Land Consolidation, Chang'an University, Xi'an 710074, China
| | - Wen Zou
- State Owned SIDA Machinery Manufacturing, Xianyang 712201, China
| | - Biao Peng
- Shaanxi Provincial Key Laboratory of Land Consolidation, Chang'an University, Xi'an 710074, China
- Key Laboratory of Degraded and Unused Land Consolidation Engineering, Ministry of Natural Resources, Xi'an 710021, China
| | - Chao Guo
- Key Laboratory of Degraded and Unused Land Consolidation Engineering, Ministry of Natural Resources, Xi'an 710021, China
| | - Xiaotong Zou
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an 710048, China
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9
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Hao J, Wang Q, Li X, Xu D. Extraction of structurally intact and well-stabilized rice bran oil bodies as natural pre-emulsified O/W emulsions and investigation of their rheological properties and components interaction. Food Res Int 2023; 164:112457. [PMID: 36738012 DOI: 10.1016/j.foodres.2023.112457] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 01/02/2023] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
The isolated plant oil bodies (OBs) have shown promising applications as natural pre-emulsified O/W emulsions. Rice bran OBs can be used as a new type plant-based resource with superior fatty acids composition and abundant γ-oryzanol. This paper investigated the method of extracting structurally intact and stable rice bran OBs. Due to the adequate steric hindrance and electrostatic repulsion effects, rice bran OBs extracted by NaHCO3 medium had smaller particle size, better physical stability, and natural structure. The protein profile of NaHCO3-extracted rice bran OBs showed oleosin-L and oleosin-H, while exogenous proteins in PBS and enzyme-assisted- extracted rice bran OBs could interact with interfacial proteins through hydrophobic forces to aggregate adjacent OBs, further remodeling the OBs interface. It was also found that the small-sized rice bran OBs could adsorb on the interface of the larger-sized rice bran OBs like Pickering stabilizers. Rice bran OBs exhibited pseudoplastic fluids characteristic, but underwent a transition from solid-like to liquid-like behavior depending on the extraction method. The disorder of NaHCO3-extracted rice bran OBs protein molecules increased their surface hydrophobicity. The random coil structure favored more proteins adsorption at the interface of rice bran OBs extracted by PBS. Enzyme-assisted extraction of rice bran OBs had the highest content of β-sheet structure, which facilitated the stretching and aggregation of protein spatial structure. It was also confirmed the hydrogen bonding and hydrophobic interaction between the triacylglycerol or phospholipid and proteins molecules, and the membrane compositions of rice bran OBs differed between extraction methods.
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Affiliation(s)
- Jia Hao
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China
| | - Qiuyu Wang
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China
| | - Xiaoyu Li
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China
| | - Duoxia Xu
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China.
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10
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Yu L, Liu L, Yang W, Wu D, Wang J, He Q, Chen Z, Liu Q. A non-destructive coconut fruit and seed traits extraction method based on Micro-CT and deeplabV3+ model. Front Plant Sci 2022; 13:1069849. [PMID: 36561444 PMCID: PMC9763456 DOI: 10.3389/fpls.2022.1069849] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Accepted: 11/21/2022] [Indexed: 06/17/2023]
Abstract
With the completion of the coconut gene map and the gradual improvement of related molecular biology tools, molecular marker-assisted breeding of coconut has become the next focus of coconut breeding, and accurate coconut phenotypic traits measurement will provide technical support for screening and identifying the correspondence between genotype and phenotype. A Micro-CT system was developed to measure coconut fruits and seeds automatically and nondestructively to acquire the 3D model and phenotyping traits. A deeplabv3+ model with an Xception backbone was used to segment the sectional image of coconut fruits and seeds automatically. Compared with the structural-light system measurement, the mean absolute percentage error of the fruit volume and surface area measurements by the Micro-CT system was 1.87% and 2.24%, respectively, and the squares of the correlation coefficients were 0.977 and 0.964, respectively. In addition, compared with the manual measurements, the mean absolute percentage error of the automatic copra weight and total biomass measurements was 8.85% and 25.19%, respectively, and the adjusted squares of the correlation coefficients were 0.922 and 0.721, respectively. The Micro-CT system can nondestructively obtain up to 21 agronomic traits and 57 digital traits precisely.
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Affiliation(s)
- Lejun Yu
- School of Biomedical Engineering, Hainan University, Haikou, China
| | - Lingbo Liu
- Wuhan National Laboratory for Optoelectronics, Britton Chance Center for Biomedical Photonics, Key Laboratory of Ministry of Education for Biomedical Photonics, Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan, China
| | - Wanneng Yang
- National Key Laboratory of Crop Genetic Improvement, National Center of Plant Gene Research, Huazhong Agricultural University, Wuhan, China
| | - Dan Wu
- Wuhan National Laboratory for Optoelectronics, Britton Chance Center for Biomedical Photonics, Key Laboratory of Ministry of Education for Biomedical Photonics, Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan, China
| | - Jinhu Wang
- School of Biomedical Engineering, Hainan University, Haikou, China
| | - Qiang He
- School of Biomedical Engineering, Hainan University, Haikou, China
| | - ZhouShuai Chen
- School of Biomedical Engineering, Hainan University, Haikou, China
| | - Qian Liu
- School of Biomedical Engineering, Hainan University, Haikou, China
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11
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Pereira WFS, de Figueiredo Furtado G, Feltre G, Hubinger MD. Oleosomes from Buriti (Mauritia flexuosa L. f.): Extraction, characterization and stability study. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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12
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Gao Y, Zheng Y, Yao F, Chen F. Effects of pH and temperature on the stability of peanut oil bodies: New insights for embedding active ingredients. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Devnani B, Ong L, Kentish SE, Scales PJ, Gras SL. Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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14
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Wang W, Hu C, Sun H, Zhao J, Xu C, Ma Y, Ma J, Jiang L, Hou J, Jiang Z. Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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15
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Şen A, Acevedo-Fani A, Dave A, Ye A, Husny J, Singh H. Plant oil bodies and their membrane components: new natural materials for food applications. Crit Rev Food Sci Nutr 2022; 64:256-279. [PMID: 35917117 DOI: 10.1080/10408398.2022.2105808] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Plants store triacylglycerols in the form of oil bodies (OBs) as an energy source for germination and subsequent seedling growth. The interfacial biomaterials from these OBs are called OB membrane materials (OBMMs) and have several applications in foods, e.g., as emulsifiers. OBMMs are preferred, compared with their synthetic counterparts, in food applications as emulsifiers because they are natural, i.e., suitable for clean label, and may stabilize bioactive components during storage. This review focuses mainly on the extraction technologies for plant OBMMs, the functionality of these materials, and the interaction of OB membranes with other food components. Different sources of OBs are evaluated and the challenges during the extraction and use of these OBMMs for food applications are addressed.
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Affiliation(s)
- Aylin Şen
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Anant Dave
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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16
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Hao J, Li X, Wang Q, Lv W, Zhang W, Xu D. Recent developments and prospects in the extraction, composition, stability, food applications, and
in vitro
digestion of plant oil bodies. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jia Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Qiuyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenwen Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenguan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
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17
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Liu J, Hu L, Chen Y, Xiao Y, Zheng M, Yu Z, Liu Y, Zhou Y. Effects and mechanism of camellia saponin on the physicochemical and oxidative stability of camellia oil body-based emulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Lichun W, Sun Y, Kang M, Zhong M, Qi B, Li Y. Effect of Pasteurization on Membrane Proteins and Oxidative Stability of Oil Bodies in Various Crops. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15562] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wu Lichun
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Yufan Sun
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Mengxue Kang
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Mingming Zhong
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Baokun Qi
- College of Food Northeast Agricultural University Harbin 150030 China
| | - Yang Li
- College of Food Northeast Agricultural University Harbin 150030 China
- Harbin Institute of Green Food Science Harbin 150030 China
- Harbin Institute of Food Industry Harbin 150030 China
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19
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Board AJ, Crowther JM, Acevedo-Fani A, Meisrimler CN, Jameson GB, Dobson RCJ. How plants solubilise seed fats: revisiting oleosin structure and function to inform commercial applications. Biophys Rev 2022; 14:257-266. [PMID: 35340610 PMCID: PMC8921422 DOI: 10.1007/s12551-021-00923-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Accepted: 11/23/2021] [Indexed: 01/11/2023] Open
Abstract
Plants store triacylglycerides in organelles called oil bodies, which are important fuel sources for germination. Oil bodies consist of a lipid core surrounded by an interfacial single layer membrane of phospholipids and proteins. Oleosins are highly conserved plant proteins that are important for oil body formation, solubilising the triacylglycerides, stabilising oil bodies, and playing a role in mobilising the fuel during the germination process. The domain structure of oleosins is well established, with N- and C-terminal domains that are hydrophilic flanking a long hydrophobic domain that is proposed to protrude into the triacylglyceride core of the oil body. However, beyond this general understanding, little molecular level detail on the structure is available and what is known is disputed. This lack of knowledge limits our understanding of oleosin function and concomitantly our ability to engineer them. Here, we review the state of play in the literature regarding oleosin structure and function, and provide some examples of how oleosins can be used in commercial settings.
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Affiliation(s)
- Amanda J. Board
- Biomolecular Interaction Centre, School of Biological Sciences, University of Canterbury, Christchurch, 8041 New Zealand ,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Jennifer M. Crowther
- Biomolecular Interaction Centre, School of Biological Sciences, University of Canterbury, Christchurch, 8041 New Zealand ,Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Claudia-Nicole Meisrimler
- Biomolecular Interaction Centre, School of Biological Sciences, University of Canterbury, Christchurch, 8041 New Zealand
| | - Geoffrey B. Jameson
- Riddet Institute, Massey University, Palmerston North, New Zealand ,School of Fundamental Sciences, Massey University, Palmerston North, New Zealand
| | - Renwick C. J. Dobson
- Biomolecular Interaction Centre, School of Biological Sciences, University of Canterbury, Christchurch, 8041 New Zealand ,Riddet Institute, Massey University, Palmerston North, New Zealand ,Department of Biochemistry and Molecular Biology, Bio21 Molecular Science and Biotechnology Institute, University of Melbourne, Parkville, VIC Australia
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20
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Liu C, Chen F, Xia Y. Composition and structural characterization of peanut crude oil bodies extracted by aqueous enzymatic method. J Food Compost Anal 2022; 105:104238. [DOI: 10.1016/j.jfca.2021.104238] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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21
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Liu C, Chen F, Xia Y, Liu B. Physicochemical and rheological properties of peanut oil body following alkaline pH treatment. Lebensm Wiss Technol 2022; 154:112590. [DOI: 10.1016/j.lwt.2021.112590] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Lopez C, Novales B, Rabesona H, Weber M, Chardot T, Anton M. Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability. Food Res Int 2021; 150:110759. [PMID: 34865777 DOI: 10.1016/j.foodres.2021.110759] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 09/26/2021] [Accepted: 10/15/2021] [Indexed: 01/02/2023]
Abstract
Hemp seed oil bodies (HSOBs) are of growing interest in response to the demand of consumers for healthy and natural plant-based food formulations. In this study, we used minimal processing including aqueous extraction by grinding and centrifugation to obtain HSOBs. We determined the lipid composition of HSBOs, their microstructure, and the impact of the homogenization pressure, pH and minerals on their surface properties and the physical stability of the emulsions. HSOBs contain high levels of well-balanced PUFA with LA/ALA = 2.9, γ-tocopherol, lutein and phytosterols. The mean diameter of HSOBs was 2.3 ± 0.1 μm with an isoelectric point in the range of pH 4.4 to 4.6. Homogenization of hemp seed extracts induced a decrease in the size of HSOBs but did not eliminate the sedimentation of the protein bodies composed of the globulin edestin. By changing the surface properties of HSOBs, pH values below 6 and NaCl induced the aggregation of HSOBs, while CaCl2 induced both aggregation and membrane-fusion mediated coalescence of HSOBs by involving probably the anionic phospholipids together with membrane proteins. This study will contribute to extend the range of novel food products and designed emulsions containing hemp seed proteins and oil bodies.
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Affiliation(s)
| | - Bruno Novales
- INRAE, UR BIA, F-44316 Nantes, France; INRAE, BIBS Facility, F-44316 Nantes, France
| | | | | | - Thierry Chardot
- INRAE, AgroParisTech, Université Paris-Saclay, Institut Jean-Pierre Bourgin, F-78000 Versailles, France
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23
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Garcia FL, Ma S, Dave A, Acevedo-Fani A. Structural and Physicochemical Characteristics of Oil Bodies from Hemp Seeds ( Cannabis sativa L.). Foods 2021; 10:2930. [PMID: 34945481 DOI: 10.3390/foods10122930] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/15/2021] [Accepted: 11/19/2021] [Indexed: 11/16/2022] Open
Abstract
The structural and physicochemical characteristics of oil bodies from hemp seeds were explored in this study. Oil bodies from several plant-based sources have been previously studied; however, this is the first time a characterisation of oil bodies from the seeds of industrial hemp is provided. The morphology of oil bodies in hemp seeds and after extraction was investigated using cryo-scanning electron microscopy (cryo-SEM), and the interfacial characteristics of isolated oil bodies were studied by confocal laser scanning microscopy (CLSM). Proteins associated with oil bodies were characterised using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The effect of pH and ionic strength on colloidal properties of the oil bodies was investigated. Oil bodies in hemp seeds appeared spherical and sporadically distributed in the cell, with diameters of 3 to 5 μm. CLSM images of isolated oil bodies revealed the uniform distribution of phospholipids and proteins at their interface. Polyunsaturated fatty acids were predominant in the lipid fraction and linoleic acid accounted for ≈61% of the total fatty acids. The SDS-PAGE analysis of washed and purified oil bodies revealed major bands at 15 kDa and 50–25 kDa, which could be linked to membrane-specific proteins of oil bodies or extraneous proteins. The colloidal stability of oil bodies in different pH environments indicated that the isoelectric point was between pH 4 and 4.5, where oil bodies experienced maximum aggregation. Changes in the ionic strength decreased the interfacial charge density of oil bodies (ζ-potential), but it did not affect their mean particle size. This suggested that the steric hindrance provided by membrane-specific proteins at the interface of the oil bodies could have prevented them from flocculation at low interfacial charge density. The results of this study provide new tertiary knowledge on the structure, composition, and colloidal properties of oil bodies extracted from hemp seeds, which could be used as natural emulsions or lipid-based delivery systems for food products.
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25
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Wang Q, Gao C, Yang N, Nishinari K. Effect of simulated saliva components on the in vitro digestion of peanut oil body emulsion. RSC Adv 2021; 11:30520-30531. [PMID: 35479856 PMCID: PMC9041154 DOI: 10.1039/d1ra03274g] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Accepted: 08/29/2021] [Indexed: 11/21/2022] Open
Abstract
The digestion properties of natural oil bodies (OBs) are very important to their potential applications such as traditional fat replacement or bioactive delivery systems. However, study on the complete digestion behaviours of OBs has not been reported yet. In this paper, peanut OBs were extracted by an aqueous medium method, and their digestion behaviour was studied using completed in vitro oral-gastric-intestinal digestion simulation. In particular, the effects of saliva components, mainly α-amylase and mucin, on the digestion of the peanut OBs were systematically investigated. The OB emulsion microstructure, average particle size d4,3, ζ-potential, and surface protein compositions during oral, gastric and intestinal digestion, and the free fatty acid (FFA) release rate of the peanut OBs during intestinal digestion were determined. Interestingly, it was revealed from both the periodic acid-Schiff staining technique and the confocal laser microscopy characterization that glycosidic bonds exist on the surface of the peanut OBs, though how they were produced was unknown. The results from the digestion measurements showed that α-amylase in saliva can break the glycosidic bonds in oral digestion, promoting the digestion of the OBs in the gastric and intestinal environments. Saliva mucin caused bridging flocculation of OBs by electrostatic attraction in the gastric tract, and depletion flocculation of OBs in the intestinal tract. The former hindered the fusion of oil droplets, and the latter promoted FFA release rate by increasing the contacting surface area of OBs with bile salts. Glycosidic bonds exist on the surface of OBs, and α-amylase in saliva breaks the glycosidic bonds, promoting gastrointestinal digestion of OBs.![]()
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Affiliation(s)
- Qian Wang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology Wuhan 430068 China +86 27-88015996
| | - Chao Gao
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology Wuhan 430068 China +86 27-88015996
| | - Nan Yang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology Wuhan 430068 China +86 27-88015996.,Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology Wuhan 430068 China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology Wuhan 430068 China +86 27-88015996.,Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology Wuhan 430068 China
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26
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Guo Y, Li Y, Wu Q, Lan X, Chu G, Qiang W, Noman M, Gao T, Guo J, Han L, Yang J, Li X, Du L. Optimization of the extraction conditions and dermal toxicity of oil body fused with acidic fibroblast growth factor (OLAF). Cutan Ocul Toxicol 2021; 40:221-231. [PMID: 34003048 DOI: 10.1080/15569527.2021.1931876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
INTRODUCTION Oil body (OB), a subcellular organelle that stores oil in plant seeds, is considered a new transdermal drug delivery system. With the increasing understanding of the OB and its main protein (oleosin), numerous studies have been conducted on OB as "carrier" for the expression of exogenous proteins. In our previous study, oil body fused with aFGF (OLAF) was obtained using a plant oil body expression system that had been preliminarily proven to be effective in accelerating the healing of skin wounds. However, no dermal toxicological information on OLAF is available. OBJECTIVE To ensure the dermal safety of OLAF, a series of tests (the acute dermal toxicity test, 21-day repeat dermal toxicity test, dermal irritation test and skin sensitisation test) were conducted after optimising the extraction protocol of OLAF. MATERIALS AND METHODS To improve the extraction rate of OLAF, response surface methodology (RSM) was first employed to optimise the extraction conditions. Then, Wistar rats were exposed to OLAF (400 mg·kg-1 body weight) in two different ways (6 hours/time for 24 hours and 1 time/day for 21 days) to evaluate the acute dermal toxicity and 21-day repeated dermal toxicity of OLAF. In the acute dermal toxicity test, clinical observations were conducted to evaluate the toxicity, behaviour, and health of the animals for 14 consecutive days. Similarly, the clinical signs, body weight, haematological and biochemical parameters, histopathological changes and other indicators were also detected during the 21 days administration. For the dermal irritation test, single and multiple doses of OLAF (125 mg·kg-1 body weight) were administered to albino rabbits for 14 days (1 time/day). The irritation reaction on the skin of each albino rabbit was recorded and scored. Meanwhile, skin sensitisation to OLAF was conducted using guinea pigs for a period of 28 days. RESULTS Suitable extraction conditions for OLAF (PBS concentration 0.01, pH of PBS 8.6, solid-liquid ratio 1:385 g·mL-1) were obtained using RSM. Under these conditions, the extraction rate and particle size of OLAF were 7.29% and 1290 nm, respectively. In the tests of acute dermal toxicity and 21-day repeated dermal toxicity, no mortality or significant differences were observed in terms of clinical signs, body weight, haematological parameters, biochemical parameters and anatomopathological analysis. With respect to the dermal irritation test and skin sensitisation test, no differences in erythema, oedema or other abnormalities were observed between treatment and control groups on gross and histopathological examinations. CONCLUSIONS The results of this study suggest that OLAF does not cause obvious toxicity, skin sensitisation or irritation in animals.
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Affiliation(s)
- Yongxin Guo
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Yaying Li
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Qian Wu
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Xinxin Lan
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Guodong Chu
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Weidong Qiang
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Muhammad Noman
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Tingting Gao
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Jinnan Guo
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Long Han
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Jing Yang
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Xiaokun Li
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
| | - Linna Du
- Ministry of Education Engineering Research Center of Bioreactor and Pharmaceutical Development, School of Life Science, Jilin Agricultural University, Changchun, Jilin, China
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Du X, Wang L, Huang X, Jing H, Ye X, Gao W, Bai X, Wang H. Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Abstract
In this study, the relationship between the composition and rheological properties of peanut oil bodies from aqueous enzymatic extraction was evaluated. Aqueous enzymatic extraction using a combination of cellulase and pectinase at a 1:1 ratio effectively destroyed the structure of the cell wall and resulted in the maximum oil body yield of 90.7%. The microstructure and interfacial membrane composition of the peanut oil bodies were observed by confocal laser scanning microscopy. The oil bodies contained three inherent proteins (oleosin, caleosin, and steroleosin) along with two adsorbed foreign proteins (arachin and lipoxygenase). Five phospholipids were detected using 31P nuclear magnetic resonance spectroscopy. Among them, phosphatidylcholine, which plays a major role in the stability of oil bodies, was the most abundant. The measured rheological properties indicated that the oil bodies were a typical elastic system. Elevated temperature and high-speed shear destroyed the binding between proteins and phospholipids, reducing the oil body stability. The findings will facilitate the commercial application of peanut oil bodies by improving the extraction rate of peanut oil bodies and clarifying their stabilization mechanism.Practical Application: This paper studies the enzymatic extraction, composition and rheological properties of peanut oil bodies. It provides a theoretical basis for the large-scale application of peanut oil bodies in the food and cosmetic industries. It is beneficial to improve the application value of peanut resources.
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Affiliation(s)
- Ruihao Niu
- College of Food Science and Technology, Henan University of Technology
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology
| | - Chen Liu
- College of Food Science and Technology, Henan University of Technology
| | - Xiaojie Duan
- College of Food Science and Technology, Henan University of Technology
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29
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Xu D, Gao Q, Ma N, Hao J, Yuan Y, Zhang M, Cao Y, Ho CT. Structures and physicochemical characterization of enzyme extracted oil bodies from rice bran. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.109982] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Han H, Zhao L, Liu X, Guo A, Li X. Effect of water bath-assisted water extraction on physical and chemical properties of soybean oil body emulsion. Food Sci Nutr 2020; 8:6380-6391. [PMID: 33312524 PMCID: PMC7723176 DOI: 10.1002/fsn3.1921] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/04/2020] [Accepted: 09/10/2020] [Indexed: 01/11/2023] Open
Abstract
Soybean oil body (SOB), rich in polyunsaturated fatty acids and biologically active substances, is used as a natural emulsifier in food processing. In addition, SOB is healthier than synthetic emulsifiers. However, the physical and chemical properties of the SOB emulsion directly affect its application in food processing. In order to study the effect of water bath extraction (WBAE) on SOBs, the effects of WBAE method on the composition of SOBs, the zeta potential, average particle size, oxidation stability, and viscosity characteristics of SOB emulsions were researched. It was found that both protein and moisture contents of SOB decreased with increasing WBAE temperature; however, lipid content increased. These results were attributed to the exogenous proteins gradually denatured and dissociated with extraction temperature from 60°C to 100°C. Increasing the extraction temperature, the average particle size of the SOB emulsions increased, the oxidative stability was improved, the Zeta potential and viscosity decreased, and the fluidity of emulsions was improved. The SOB extracted at 100°C has broad application prospects in food, and this research is meaningful for supplying fundamental information for selecting proper extraction temperature of SOBs.
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Affiliation(s)
- Haotian Han
- School of Food Science and EngineeringShandong Agricultural UniversityTaianChina
| | - Luping Zhao
- School of Food Science and EngineeringShandong Agricultural UniversityTaianChina
| | - Xiaonan Liu
- School of Food Science and EngineeringShandong Agricultural UniversityTaianChina
| | - Anmin Guo
- School of Food Science and EngineeringShandong Agricultural UniversityTaianChina
| | - Xiangyang Li
- School of Food Science and EngineeringShandong Agricultural UniversityTaianChina
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Acevedo-Fani A, Dave A, Singh H. Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods. Front Chem 2020; 8:564021. [PMID: 33102443 PMCID: PMC7546791 DOI: 10.3389/fchem.2020.564021] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 08/12/2020] [Indexed: 11/28/2022] Open
Abstract
Consumers are demanding more natural, healthy, and high-quality products. The addition of health-promoting substances, such as bioactive compounds, to foods can boost their therapeutic effect. However, the incorporation of bioactive substances into food products involves several technological challenges. They may have low solubility in water or poor stability in the food environment and/or during digestion, resulting in a loss of their therapeutic properties. Over recent years, the encapsulation of bioactive compounds into laboratory-engineered colloidal structures has been successful in overcoming some of these hurdles. However, several nature-assembled colloidal structures could be employed for this purpose and may offer many advantages over laboratory-engineered colloidal structures. For example, the casein micelles and milk fat globules from milk and the oil bodies from seeds were designed by nature to deliver biological material or for storage purposes. These biological functional properties make them good candidates for the encapsulation of bioactive compounds to aid in their addition into foods. This review discusses the structure and biological function of different nature-assembled carriers, preparation/isolation methods, some of the advantages and challenges in their use as bioactive compound delivery systems, and their behavior during digestion.
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Affiliation(s)
- Alejandra Acevedo-Fani
- Riddet Institute, Massey University, Palmerston North, New Zealand
- International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Anant Dave
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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Joondan N, Angundhooa HD, Bhowon MG, Caumul P, Laulloo SJ. Detergent Properties of Coconut Oil Derived N-Acyl Prolinate Surfactant and the In silico Studies on its Effectiveness Against SARS-CoV-2 (COVID-19). TENSIDE SURFACT DET 2020. [DOI: 10.3139/113.110705] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Abstract
In this work, we report the application of coconut oil derived N-acyl prolinate surfactant as a potential ingredient in laundry detergent formulation using biological, physicochemical and molecular docking approach. The properties of the sodium cocyl prolinate surfactant 2 were compared with those of sodium cocoate surfactant 1, a sodium salt of fatty acids from coconut oil, as well as the conventional surfactant sodium dodecyl sulphate (SDS) which is commonly used in the detergent industry. Sodium cocyl prolinate surfactant 2 showed a lower foaming ability compared to SDS and was found to exert a better detergency at a much lower temperature (25°C) compared to surfactant 1 and SDS. The coconut oil based surfactants 1 and 2 displayed a better antibacterial activity against gram positive strains compared to SDS. In view of studying the effectiveness of the surfactants against the severe acute respiratory syndrome corona virus 2, SARS-CoV-2 (COVID-19) which might remain on the surface of contaminated clothes, molecular docking of surfactants 1 and 2 with the spike protein of SARS-CoV-2 was carried out. Surfactant 2 showed an optimum interaction with the amino acid residues of the spike protein which is responsible for the binding of the virus with the host receptors. Molecular docking with savinase, an enzyme used in laundry formulation showed that sodium cocyl prolinate surfactant 2 and SDS displayed comparable interactions with the enzyme. Overall, this study has shown that sodium cocyl prolinate surfactant 2 can be a potential candidate in laundry detergent formulation for machine washing due to its relatively low foaming ability and good detergency properties at a much lower temperature (25°C), making it more energy-efficient. Surfactant 2 was also found to be a promising antimicrobial agent in laundry detergent due to its moderate antibacterial activity and its interaction with the spike protein of SARS-CoV-2, which can help to reduce the spread of any epidemic or pandemic diseases.
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Motamedzadegan A, Dehghan B, Nemati A, Tirgarian B, Safarpour B. Functionality improvement of virgin coconut oil through physical blending and chemical interesterification. SN Appl Sci 2020; 2. [DOI: 10.1007/s42452-020-03309-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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Romero-Guzmán M, Jung L, Kyriakopoulou K, Boom R, Nikiforidis C. Efficient single-step rapeseed oleosome extraction using twin-screw press. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109890] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Wang X, Ye A, Singh H. Structural and physicochemical changes in almond milk during in vitro gastric digestion: impact on the delivery of protein and lipids. Food Funct 2020; 11:4314-4326. [PMID: 32364189 DOI: 10.1039/c9fo02465d] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Almond milk (about 3% protein and 7% lipids) was prepared using wet disintegration of raw almonds and then subjected to in vitro gastric digestion using an advanced dynamic digestion model (i.e., a human gastric simulator). Microstructural changes, physicochemical behavior, and protein digestion were examined; the release of lipids and protein during digestion was quantified. Under acidic gastric conditions, almond oil bodies flocculated. Proteolysis by pepsin led to destabilization and coalescence of the oil bodies, resulting in creaming and phase separation. This phase separation significantly delayed the delivery of lipids to the small intestine. After 225 min of digestion, ∼42% of the lipids remained in the stomach. In contrast, protein release was not significantly affected by the gastric behavior of the almond oil bodies. This study provides a better understanding of how the digestive system manages plant lipids, and may be useful in the microstructural design of foods to achieve a controlled physiological response during digestion.
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Affiliation(s)
- Xin Wang
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand.
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Romero-Guzmán MJ, Köllmann N, Zhang L, Boom RM, Nikiforidis CV. Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109120] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Nikiforidis CV. Structure and functions of oleosomes (oil bodies). Adv Colloid Interface Sci 2019; 274:102039. [PMID: 31683192 DOI: 10.1016/j.cis.2019.102039] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 09/20/2019] [Accepted: 09/22/2019] [Indexed: 12/11/2022]
Abstract
Oleosomes are natural oil droplets, abundant in plants and more specifically in seeds, composing 20-50 wt% of their mass. The structure of oleosomes is the mechanism that seeds developed to safely store energy in the form of triacylglycerols and use it during germination. For this, the phospholipid/protein membrane that covers and protects the triacylglycerols has been wisely developed during evolution to grant them extreme stability against physical and chemical stresses. The remarkable property-performance relationships of oleosomes have generated a lot of interest to incorporate them in oil-in-water emulsions and take advantage of their sophisticated membrane. However, the structure-function relationship of the molecular components in the oleosome membrane is still not well understood and requires more attention in order to take complete advantage of their potential functions. The aim of this review is to give insights into the architecture of the oleosomes and to discuss the exploitation of their properties in advanced and broad applications, from carrying and protecting sensitive molecules to bio-catalysis.
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Affiliation(s)
- Constantinos V Nikiforidis
- Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weillanden 9, P.O. Box 17, 6708WG Wageningen, the Netherlands.
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