Conjugation between okra polysaccharide and lactoferrin and its inhibition effect on thermal aggregation of lactoferrin at neutral pH

Xu, Kang; Zhao, Zhengtao; Guo, Mengmeng; Du, Jinhua

doi:10.1016/j.lwt.2019.02.082

Cited by 24 publications

(6 citation statements)

References 39 publications

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“…Heat treatment is extensively applied for the processing of such products to inactivate foodborne pathogen and food spoilage bacteria, which may induce denaturation and aggregation of lactoferrin, leading to a decrease or loss of its bacteriostatic activity. Lactoferrin is a heat labile protein, of which the denaturation and aggregation are affected by multiple factors, including iron saturation (Bokkhim, Bansal, GrØndahl, & Bhandari, 2013), pH (Abe et al, 1991;Sreedhara et al, 2010), ionic strength of the solution (Bokkhim et al, 2013;Kawakami, Tanaka, Tatsumi, & Dosako, 1992) or the presence of polysaccharides (Li, Lan, & Zhao, 2019;Xu, Zhao, Guo, & Du, 2019). The protein composition could modify the denaturation kinetics of whey protein.…”

Section: Introductionmentioning

confidence: 99%

Effect of milk serum proteins on aggregation, bacteriostatic activity and digestion of lactoferrin after heat treatment

et al. 2021

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To establish the effect of the presence of milk serum proteins on heat-induced changes to lactoferrin, lactoferrin alone, and lactoferrin mixed with either milk serum or β-lactoglobulin was heated at 65 °C, 70 °C and 75 °C for 30 min. After heating, the effect of milk serum proteins on aggregation of lactoferrin was characterized, after which the effect of such aggregation on digestion and bacteriostatic capacity of lactoferrin were determined. The presence of milk serum proteins accelerated the aggregation of lactoferrin during heating through thiol/disulphide interchange. Lactoferrin also formed disulphide-linked aggregates when it was heated with β-lactoglobulin. Protein aggregates formed at 75 °C were much more resistant to infant digestion, causing decreased peptide release from lactoferrin. Heating lactoferrin and milk serum proteins together accelerated the loss of bacteriostatic activity upon heating. In conclusion, heat-induced aggregation of lactoferrin with milk serum proteins affected both its digestion and its bacteriostatic activity.

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Section: Introductionmentioning

confidence: 99%

Effect of milk serum proteins on aggregation, bacteriostatic activity and digestion of lactoferrin after heat treatment

et al. 2021

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“…In this case, coating the nanoparticles with HA increased the half-life of the encapsulated curcumin from 618.22 ± 54.74 to 934.61 ± 5.88 min. This result suggests that the presence of the polysaccharide coating could further enhance the thermal stability of the nutraceutical molecules trapped inside the nanoparticles …”

Section: Resultsmentioning

confidence: 98%

Lactoferrin-Based Ternary Composite Nanoparticles with Enhanced Dispersibility and Stability for Curcumin Delivery

Zhang

et al. 2023

ACS Appl. Mater. Interfaces

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Curcumin has been reported to exhibit free radical antioxidant, anti-inflammatory, and anticancer activities, which are beneficial for nutraceutical applications. However, its application for this purpose is limited by its poor water solubility, stability, and bioavailability. These problems can be overcome using food-grade colloidal particles that encapsulate, protect, and deliver curcumin. These colloidal particles can be assembled from structure-forming food components that may also exhibit protective effects, such as proteins, polysaccharides, and polyphenols. In this study, lactoferrin (LF), (−)-epigallocatechin gallate (EGCG), and hyaluronic acid (HA) were used to fabricate composite nanoparticles using a simple pH-shift method. We showed that curcumin could be successfully loaded into these LF-EGCG-HA nanoparticles (d = 145 nm). The encapsulation efficiency (86%) and loading capacity (5.8%) of curcumin within these nanoparticles were relatively high. Encapsulation improved the thermal, light, and storage stabilities of the curcumin. Moreover, the curcumin-loaded nanoparticles exhibited good redispersibility after dehydration. The in vitro digestion properties, cellular uptake, and anticancer effects of the curcumin-loaded nanoparticles were then explored. Compared to free curcumin, the bioaccessibility and cellular uptake of the curcumin were significantly improved after encapsulation in the nanoparticles. Furthermore, the nanoparticles significantly promoted the apoptosis of colorectal cancer cells. This study suggests that food-grade biopolymer nanoparticles can be used to improve the bioavailability and bioactivity of an important nutraceutical.

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“…OPs can increase the mixed viscosity, smooth texture, and freezing stability of ice cream . They result in the loss of secondary and tertiary structures of lactoferrin (LF) and prevent heat-induced denaturation and aggregation of the LF molecule, to improve the application of LF as an emulsifier or iron carrier in food and pharmaceutical fields …”

Section: Applicationsmentioning

confidence: 99%

“…65 They result in the loss of secondary and tertiary structures of lactoferrin (LF) and prevent heat-induced denaturation and aggregation of the LF molecule, to improve the application of LF as an emulsifier or iron carrier in food and pharmaceutical fields. 66 Pharmaceutical Industry. In recent years, natural polymers are recognized in drug-controlled release systems as a result of their advantages of being biodegradable, compatible, and non-toxic.…”

Section: ■ Bioactivities Of Opsmentioning

confidence: 99%

Structural Properties, Bioactivities, and Applications of Polysaccharides from Okra [Abelmoschus esculentus (L.) Moench]: A Review

Zhu

Hui

et al. 2020

J. Agric. Food Chem.

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Okra [Abelmoschus esculentus (L.) Moench], as a kind of nutritive vegetable, is rich in flavonoids, polyphenols, polysaccharides, amino acids, and other bioactive substances and has various biological activities. As one of main bioactive components, okra polysaccharides (OPs), mainly comprising pectic polysaccharides, have various biological activities. OPs have been extensively investigated in recent years. Many studies characterized structures of OPs obtained by different extraction methods, which were confirmed to be rhamnogalacturonan-I-type polysaccharides in most cases. OPs have a thick and slimy texture, suggesting that they can be a promising source of texture modifiers for complex food matrices. They have various biological activities, such as antioxidant activity, immunomodulatory activity, hypoglycaemic activity, and improving intestinal function. Therefore, OPs may potentially serve as novel immunomodulators or an adjuvant for diabetic nephropathy. Up to now, there is no specific summary on the research progress of OPs. In this paper, the latest research progress on the extraction, purification, characterization, rheological properties, biological activities, and applications of OPs is reviewed, to provide the reference for the processing and comprehensive utilization of OPs in the future.

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Conjugation between okra polysaccharide and lactoferrin and its inhibition effect on thermal aggregation of lactoferrin at neutral pH

Cited by 24 publications

References 39 publications

Effect of milk serum proteins on aggregation, bacteriostatic activity and digestion of lactoferrin after heat treatment

Effect of milk serum proteins on aggregation, bacteriostatic activity and digestion of lactoferrin after heat treatment

Lactoferrin-Based Ternary Composite Nanoparticles with Enhanced Dispersibility and Stability for Curcumin Delivery

Structural Properties, Bioactivities, and Applications of Polysaccharides from Okra [Abelmoschus esculentus (L.) Moench]: A Review

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