Role of chlorogenic acid and procyanidin in the modification of self-assembled fibrillar gel prepared from tilapia collagen

An, Xiangsheng; Duan, Shujun; Jiang, Zhicong; Chen, Sunan; Sun, Weiying; Liu, Xiaoyan; Sun, Zhonghao; Li, Yinping; Yan, Mingyan

doi:10.1016/j.polymdegradstab.2022.110177

Cited by 13 publications

(4 citation statements)

References 71 publications

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“…Finally, QUR, which demonstrated the highest affinity, had a hydrophobic interaction with residue amino acids Pro 65 (3.96 Å), Val 125 (3.25 Å), Ala 129 (3.60 Å) and Leu 203 (3.35 Å), whereas, on the other hand, it has six amino acids of FG (Ser 128, Ser 128, Glu 132, Glu 132, Lys 201 and Ala 204) interacted with hydrogen bonds at distances of 2.56, 2.53, 2.41, 1.82, 2.69 and 2.31 Å. Molecular docking revealed that hydrogen bonding is the main interaction in the ligand–protein interaction, in line with the FTIR analysis. Polyphenols initially interact with protein molecules via hydrophobic interactions and then establish multiple hydrogen bonds 65 . This explains the hydrophobic interactions that occur between all ligands and the protein.…”

Section: Resultsmentioning

confidence: 99%

“…Polyphenols initially interact with protein molecules via hydrophobic interactions and then establish multiple hydrogen bonds. 65 This explains the hydrophobic interactions that occur between all ligands and the protein. In addition, the presence of hydrophobic interactions is also very important in terms of increasing emulsion stability.…”

Section: Molecular Simulationmentioning

confidence: 99%

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Characterization and molecular docking of sustainable wine lees and gelatin‐based emulsions: innovative fat substitution

Kaynarca

2024

J Sci Food Agric

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BACKGROUNDThe present study aimed to determine how various amounts (0.00, 0.58, 1.52 and 4.50 g 100 g−1) of wine lees (WL), which contains numerous essential components, impact the emulsifying properties of fish gelatin (FG) at a low concentration (0.5 g 100 g−1) in the high‐fat phase (65 g 100 g−1). This study conducted rheology, physicochemical technical and characterization analyses on the emulsions to provide sustainable and innovative approaches for spreadable oils.RESULTSThe addition of WL to FG emulsions improved oxidative stability, emulsion stability and bioactive compounds. The zeta potential (−101 ± 5.62 mV) of 0.58 g 100 g−1 WL‐containing emulsion (PE1) was found to be high, whereas particle size (347.6 ± 5.25 nm) and polydispersity index (0.50) were statistically low. It was also found that the addition of WL improved the intermolecular interactions, crystallinity and microstructural properties of the emulsions. All these results were supported by simulating the molecular configuration between FG and WL. The compounds gallic acid, caffeic acid, myricetin, quercetin and resveratrol showed a strong affinity to FG, with free binding energies of −5.50, −5.88, −6.53, −6.68 and −6.66 kcal mol−1, respectively.CONCLUSIONAs a result, WL‐supported FG has the potential to be used as an alternative to egg proteins to develop sustainable low‐cost spreadable emulsions. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Molecular Simulationmentioning

confidence: 99%

Characterization and molecular docking of sustainable wine lees and gelatin‐based emulsions: innovative fat substitution

Kaynarca

2024

J Sci Food Agric

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“…The X-ray diffraction (XRD) patterns of CI-TI-s, CI-TI-b, CI-SK-s, and CII-SK-c are shown in Figure 1 l. They reveal the two characteristic peaks in the spectra. the first peak, in the range of 5–10°, was associated with the crystal structure inside the collagen [ 24 ]. The second peak was about 20° at the diffraction angle (2θ), which was associated with diffuse emission from the internal amorphous region of the collagen [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

Distribution, Typical Structure and Self-Assembly Properties of Collagen from Fish Skin and Bone

Zhang,

Wang,

Zhang

et al. 2023

Molecules

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The source and type of collagen are crucial to its application, and both play a decisive role. Collagen was prepared from both tilapia skin and bone and skate skin and cartilage, named as CI-TI-s, CI-TI-b, CI-SK-s, and CII-SK-c, respectively. Types, distributions, structures, and self-assembly of collagen were studied. It showed that yellow collagen fibers from skin arranged longitudinally, while collagen fibers from skate cartilages displayed varying colors. CI-TI-s, CI-TI-b, CI-SK-s, and CII-SK-c showed the typical amide A (3316–3336 cm−1) and amide B (2929–2948 cm−1) in FTIR spectra. CI-TI-b and CII-SK-c showed 218–229 nm of UV absorption, 11.56–12.20 Å of d values in XRD, and 0.12–0.14 of Rpn values in CD. The thermal denaturation temperatures of CI-TI-s and CI-SK-s were 30.7 and 20.6 °C, respectively. The self-assembly of CI-TI-s and CII-SK-c were maximum at pH 7.2 and 7.4–7.6, respectively. The unique collagen peptides of tilapia and skate were GPSGPQGAVGATGPK, PAMPVPGPMGPMGPR, SPAMPVPGPMGPMGPR, GESGPSGPAGPAGPAGVR, SSGPPVPGPIGPMGPR, GLTGPIGVPGPPGAQGEK, GLAGPQGPR, and GLSGDPGVQGIK, respectively. The unique peptides of type I and type II collagen were GPTGEIGATGLAGAR, GVLGLTGMR, LGLTGMR, GEPGAAGPAGPSGPMGPR, SSGPPVPGPIGPMGPR, and GLSGDPGVQGIK, respectively.

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“…The thermal properties of collagen were determined using differential scanning calorimetry (DSC 3500 Sirius, NETZSCH Scientific Instrument Trading Co., Ltd., Germany) according to Xu et al and An et al The sample (2 mg) was placed in an aluminum crucible and sealed. The sealed empty aluminum crucible was used as a reference.…”

Section: Methodsmentioning

confidence: 99%

Effects of Covalent or Noncovalent Binding of Different Polyphenols to Acid-Soluble Collagen on Protein Structure, Functionality, and Digestibility

Wang,

Zhou,

Tian

et al. 2023

J. Agric. Food Chem.

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Role of chlorogenic acid and procyanidin in the modification of self-assembled fibrillar gel prepared from tilapia collagen

Cited by 13 publications

References 71 publications

Characterization and molecular docking of sustainable wine lees and gelatin‐based emulsions: innovative fat substitution

Characterization and molecular docking of sustainable wine lees and gelatin‐based emulsions: innovative fat substitution

Distribution, Typical Structure and Self-Assembly Properties of Collagen from Fish Skin and Bone

Effects of Covalent or Noncovalent Binding of Different Polyphenols to Acid-Soluble Collagen on Protein Structure, Functionality, and Digestibility

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