Covalent phenolic acid-grafted β-lactoglobulin conjugates: Synthesis, characterization, and evaluation of their multifunctional properties

El-Maksoud, Ahmed A. Abd; Cheng, Weiwei; Petersen, Steen V.; Pandiselvam, R.; Guo, Zheng

doi:10.1016/j.lwt.2022.114215

Cited by 4 publications

(4 citation statements)

References 33 publications

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“…These results indicate a tendency for β-sheet structures in β-LG-flavonoid conjugates to transform into α-helical structures compared to control β-LG. The tendencies of α-helical and β-sheet structures are consistent with those observed in four β-LG-PhA conjugates [34]. The secondary structures of β-LG undergo rearrangement, exhibiting a partially folded state and a more compact conformation.…”

Section: The Structural Characteristics Of β-Lg Induced By Covalent M...supporting

confidence: 81%

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Reducing Antigenicity and Improving Antioxidant Capacity of β-Lactoglobulin through Covalent Interaction with Six Flavonoids

Pu,

Deng,

Chen

et al. 2023

Foods

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β-lactoglobulin (β-LG) is a pivotal nutritional and functional protein. However, its application is limited by its antigenicity and susceptibility to oxidation. Here, we explore the impact of covalent modification by six natural compounds on the antigenicity and antioxidant characteristics of β-LG to explore the underlying interaction mechanism. Our findings reveal that the covalent interaction of β-LG and flavonoids reduces the antigenicity of β-LG, with the following inhibition rates: epigallocatechin-3-gallate (EGCG) (57.0%), kaempferol (42.4%), myricetin (33.7%), phloretin (28.6%), naringenin (26.7%), and quercetin (24.3%). Additionally, the β-LG–flavonoid conjugates exhibited superior antioxidant capacity compared to natural β-LG. Our results demonstrate that the significant structural modifications from α-helix to β-sheet induced by flavonoid conjugation elicited distinct variations in the antigenicity and antioxidant activity of β-LG. Therefore, the conjugation of β-LG with flavonoids presents a prospective method to reduce the antigenicity and enhance the antioxidant capacity of β-LG.

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Section: The Structural Characteristics Of β-Lg Induced By Covalent M...supporting

confidence: 81%

“…The molecular weights of phloretin, EGCG, naringenin, quercetin, myricetin, and kaempferol were reported as 286. 23 [34]. This suggests that the covalent binding modes of flavonoids with different structures to β-LG vary.…”

Section: Generation Of Covalent Bonds Between β-Lg-flavonoidsmentioning

confidence: 99%

Reducing Antigenicity and Improving Antioxidant Capacity of β-Lactoglobulin through Covalent Interaction with Six Flavonoids

Pu,

Deng,

Chen

et al. 2023

Foods

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“…Binding of BLG to AMA did not result in the emergence of any new spectral signals, indicating the absence of any new covalent bond formation during the binding process. The amide I band is a composite of C=O group vibrations in the polypeptide backbone, providing insight into the protein's secondary structure, ranging from 1700 to1600 cm-1 (18) , between 1610 and 1627 cm -1 depicted as intramolecular β -sheets, and between 1660 and 1699 cm -1 for β -turns. Because of this qualitative data, the amide I region has been extensively used for conformational studies of proteins.…”

Section: Effect Of Ama Binding On Blg Secondary Structurementioning

confidence: 99%

Investigating the Effect of the Azo Dye Amaranth on Beta Lactoglobulin by Multi-Spectroscopic Techniques and Molecular Docking: Role in Protein Aggregation

Gayathri,

Bakkialakshmi

2024

IJST

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Objectives: This study explored the interaction mechanism between the synthetic azo dye amaranth (AMA) and the widely consumed whey protein beta-lactoglobulin (BLG), using multi-spectroscopic techniques combined with a molecular docking study. Neurodegenerative diseases are often marked by protein aggregation; hence, this study examined the effect of AMA-induced aggregation on BLG at low pH. Methods: The interaction mechanism was investigated at physiological pH using UV-Vis absorption, steady-state and time-resolved fluorescence, Fourier transform infrared (FTIR) spectroscopy, Forster's theory of non-radiation energy transfer, and molecular docking techniques. Biophysical studies, such as turbidity, circular dichroism spectra, and FESEM analysis, have been used to characterize AMA-induced aggregation in BLG. Findings: Steady-state fluorescence quenching of BLG by AMA revealed that the quenching process was dominantly static, owing to complex formation. This was confirmed using time-resolved fluorescence data. BLG showed one binding site for the AMA dye, with a binding affinity of 10 5 mol/L. According to the FRET analysis, the estimated distance between the binding of BLG and AMA was 3.24 nm. Conformational changes in the BLG were revealed through synchronous fluorescence and FTIR spectroscopy as a result of AMA interaction. Molecular docking studies have suggested that AMA predominantly binds to BLG via hydrogen and hydrophobic bonds. The results of the turbidity experiments showed that AMA concentration affected BLG aggregation. Changes in BLG secondary structure were detected by circular dichroism spectra. FESEM measurements confirmed the amyloid-like structure of the aggregated BLG. Novelty: The experimental results of turbidity analysis revealed that even at low concentrations (0.8 mM) and room temperature, the interaction between the azo dye AMA and BLG can cause protein misfolding, leading to the formation of amyloid aggregates. This research aims to study the harmful effects of edible azo dyes and their ability to initiate the formation https://www.indjst.org/

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“…Total phenolic content was determined by the Folin-Ciocalteu method according to Elsayed et al [20], with some modifications as in described by El-Maksoud et al [21]. Briefly, 1 ml of each sample (extracts before evaporation) was placed in a test tube and 1 ml of Folin reagent was added.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream

El-Maksoud,

Hesarinejad,

Abedelmaksoud

2023

Food systems

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The study aimed to produce nutritionally enhanced ice cream by adding sprouted soybean (SSB) and sesame hulls (SH) at different concentrations to partially replace skimmed milk powder (SMP). The physicochemical, total phenolic content (TPC), antioxidant activity (AOA), and sensory acceptability of ice cream fortified with SSB or SH were evaluated. The ice cream containing 15% SSB was found to have the best sensory characteristics and was most preferred by the taste panel. The addition of 15% SSB increased the protein and fiber content and improved melting resistance, while the addition of 15% SH resulted in a greater increase in dietary fiber but lower protein content and melting resistance. The highest overrun on the cost was obtained in the sample fortified with 25% SSB compared to the lowest in the sample fortified with 25% SH, but panelists generally did not like these samples in terms of taste-flavor. The study concluded that the addition of SSB and SH to replace SMP in ice cream can create a nutritious and low-cost product with similar physicochemical properties and acceptance to the control.

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Covalent phenolic acid-grafted β-lactoglobulin conjugates: Synthesis, characterization, and evaluation of their multifunctional properties

Cited by 4 publications

References 33 publications

Reducing Antigenicity and Improving Antioxidant Capacity of β-Lactoglobulin through Covalent Interaction with Six Flavonoids

Reducing Antigenicity and Improving Antioxidant Capacity of β-Lactoglobulin through Covalent Interaction with Six Flavonoids

Investigating the Effect of the Azo Dye Amaranth on Beta Lactoglobulin by Multi-Spectroscopic Techniques and Molecular Docking: Role in Protein Aggregation

Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream

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