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

Horincar, Georgiana; Aprodu, Iuliana; Barbu, Vasilica; Râpeanu, Gabriela; Bahrim, Gabriela; Stănciuc, Nicoleta

doi:10.1016/j.saa.2019.02.100

Cited by 23 publications

(18 citation statements)

References 44 publications

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“…Protein stock solution (1 mg/mL) was prepared by dissolving LF in 10 mM Tris base at pH 7.7. The protein concentration was determined spectrophotometrically using the extinction coefficient of 110.96 M −1 cm −1 at 280 nm [16]. FA stock solution (1 mg/mL) was made in 10 mM Tris base.…”

Section: Preparation Of Stock Solutionsmentioning

confidence: 99%

“…In typical experiment, 0.1 mL of 1 mg/mL of LF solution was placed into the cuvette containing 3 mL of Tris base and was titrated by successive additions of 1 mg/mL of FA stock solution (increasing concentration from 0 to 11.3 × 10 −8 M). The data obtained from fluorescence measurements were corrected for inner effect as described by Horincar et al [16]. Each sample was scanned three times, the resulting spectra being represented as an average.…”

Section: Fluorescence Spectroscopymentioning

confidence: 99%

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Spectroscopic and Molecular Modeling Investigation on the Interaction between Folic Acid and Bovine Lactoferrin from Encapsulation Perspectives

Aprodu

Dumitraşcu

Râpeanu

et al. 2020

Foods

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The impact of thermal treatment on the ability of lactoferrin (FL) to bind folic acid (FA) was investigated by employing fluorescence spectroscopy, molecular dynamics and docking tests. The structural and conformational particularities of LF upon heating at 80 °C and 100 °C were first estimated based on the intrinsic fluorescence changes in respect to the native protein. The emission spectra indicated gradual unfolding events accompanied by Trp exposure with increasing temperature. In agreement with the experimental results, molecular modeling investigations showed that the secondary and tertiary structure of LF are slightly affected by the thermal treatment. Some minor unfolding events related particularly to the α-helical regions of LF were observed when the temperature increased to 100 °C. The LF fluorescence quenching upon FA addition indicated that a static mechanism stands behind LF-FA complex formation. Regardless of the simulated temperature, the hydrogen bonds played an important role in regulating the interaction between the protein and ligand. FA binding to LF equilibrated at different temperatures occurred spontaneously, and all complexes displayed good thermodynamic stability. The obtained results support the suitability of LF as biocompatible material, for obtaining micro- and nanoparticles for delivery of dietary supplements or for enhancing the functionality of target delivery systems.

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Section: Preparation Of Stock Solutionsmentioning

confidence: 99%

Section: Fluorescence Spectroscopymentioning

confidence: 99%

Spectroscopic and Molecular Modeling Investigation on the Interaction between Folic Acid and Bovine Lactoferrin from Encapsulation Perspectives

Aprodu

Dumitraşcu

Râpeanu

et al. 2020

Foods

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“…All fluorescence spectra were recorded on a LS-55 luminescence spectrometer (Perkin Elmer Life Sciences, Shelton, CT, USA) equipped with the software Perkin Elmer FL Winlab. The inner filter effect was corrected as described previously by Horincar et al [ 15 ].…”

Section: Methodsmentioning

confidence: 99%

Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients

et al. 2020

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This study focuses on combining different bioprocessing tools in order to develop an in-depth engineering approach for enhancing the biological properties of two valuable food by-products, namely fish waste and yellow onion skins, in a single new bioactive formulation. Bone tissue from phytophagous carp (Hypophthalmichthys molitrix) was used to obtain bioactive peptides through papain-assisted hydrolysis. The peptides with molecular weight lower than 3 kDa were characterized through MALDI-ToF/ToF mass spectrometry and bioinformatics tools. As a prerequisite for microencapsulation, the ability of these peptides to bind the flavonoids extracted from yellow onion skins was further tested through fluorescence quenching measurements. The results obtained demonstrate a considerable binding potency with a binding value of 106 and also the presence of one single or one class of binding site during the interaction process of flavonoids with peptides, in which the main forces involved are hydrogen bonds and van der Waals interactions. In the freeze-drying microencapsulation process, an efficiency for total flavonoids of 88.68 ± 2.37% was obtained, considering the total flavonoids and total polyphenols from the powder of 75.72 ± 2.58 quercetin equivalents/g dry weight (DW) and 97.32 ± 2.80 gallic acid equivalents/g DW, respectively. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) test on the L929 cell line cultivated in the presence of different concentrations of microencapsulated samples (0.05–1.5 mg/mL) proved no sign of cytotoxicity, the cell viability being over 80% for all the samples.

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“…For comparison, the binding parameters were also studied using quercetin, following the same protocol. The inner filter effect was corrected as described previously by Horincar et al (2019).…”

Section: Fluorescence Spectroscopy Quenching Experimentsmentioning

confidence: 99%

Bovine β‐lactoglobulin peptides as novel carriers for flavonoids extracted with supercritical fluids from yellow onion skins

Milea

Aprodu

Mihalcea

et al. 2020

Journal of Food Science

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Our study describes in detail the binding mechanism between the main flavonoids that were extracted from onion skins by supercritical CO 2 and peptides from whey proteins, from the perspective of obtaining multifunctional ingredients, with health-promoting benefits. The supercritical CO 2 extract had 202.31 ± 11.56 mg quercetin equivalents/g DW as the major flavonoid and antioxidant activity of 404.93±1.39 mM Trolox/g DW. The experiments on thermolysin-derived peptides fluorescence quenching by flavonoids extract allowed estimating the binding parameters, in terms of binding constants, and the number of binding sites. The thermodynamic analysis indicated that the main forces involved in complex formation were hydrogen bonds and van der Waals interactions. Molecular docking tests indicated that peptide fluorescence quenching upon gradual addition of onion skin extract might be due to flavonoids binding by Val 15-Ser 21. All 7 to 14 amino acids long peptides appeared to have affinity toward quercetin-3,4'-O-diglucoside and quercetin-4'-O-monoglucoside. The study is important as a potential solution for reuse of valuable resources, underutilized, such as whey peptides and yellow onion skins flavonoids for efficient microencapsulation, as a holistic approach to deliver healthy and nutritious food.

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

Cited by 23 publications

References 44 publications

Spectroscopic and Molecular Modeling Investigation on the Interaction between Folic Acid and Bovine Lactoferrin from Encapsulation Perspectives

Spectroscopic and Molecular Modeling Investigation on the Interaction between Folic Acid and Bovine Lactoferrin from Encapsulation Perspectives

Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients

Bovine β‐lactoglobulin peptides as novel carriers for flavonoids extracted with supercritical fluids from yellow onion skins

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