Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin

Li, Zhipeng; Ma, Dexue; He, Yiyang; Guo, Siqi; Liu, Fuguo; Liu, Xuebo

doi:10.3390/molecules25235774

Cited by 13 publications

(8 citation statements)

References 44 publications

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“…FTIR spectroscopy is widely used to determine the composition and molecular interactions of polymers, including proteins . For this reason, FTIR spectra of freeze-dried LF, LF–EGCG complexes, and LF–EGCG conjugates were measured (Figure c).…”

Section: Results and Discussionmentioning

confidence: 94%

“…FTIR spectroscopy is widely used to determine the composition and molecular interactions of polymers, including proteins. 44 For this reason, FTIR spectra of freeze-dried LF, LF−EGCG complexes, and LF−EGCG conjugates were measured (Figure 3c). Freeze-drying was used to reduce the moisture content of the samples, as high water levels interfere with the signals from other molecular groups.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (−)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity

Zhang

et al. 2021

J. Agric. Food Chem.

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The impact of covalent attachment of (−)-epigallocatechin gallate (EGCG) to lactoferrin (LF) on the structure, morphology, functionality, and allergenicity of the protein was studied. These polyphenol–protein conjugates were formed using various enzymatic (laccase- and tyrosinase-catalyzed oxidation) and nonenzymatic (free radical grafting and alkali treatment) methods. The preparation conditions for forming the enzymatic conjugates were optimized by exploring the influence of order-of-addition effects: protein, polyphenols, and enzymes. The total phenol content of the LF–EGCG conjugates was quantified using the Folin–Ciocalteu method. The nature of the conjugates formed was determined using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) spectroscopy analyses. These studies showed that enzymatic cross-linking was a highly effective means of forming LF–EGCG conjugates. Analysis of these conjugates using various spectroscopic methods showed that conjugation to EGCG changed the molecular structure of LF. Atomic force microscopy showed that the four covalent cross-linking methods affected the size and morphology of these LF–EGCG conjugates formed. The antioxidant activity and emulsifying stability of LF were significantly improved by conjugation to EGCG. Finally, an enzyme-linked immunosorbent assay (ELISA) and a western blot assay indicated that conjugation of EGCG reduced the binding capacity of LF to immunoglobulin E (IgE) and immunoglobulin G (IgG), which is consistent with a decrease in allergenicity. Overall, this study suggests that LF–EGCG conjugates formed using enzymatic or nonenzymatic methods have potential applications as functional ingredients in foods.

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Section: Results and Discussionmentioning

confidence: 94%

Section: ■ Results and Discussionmentioning

confidence: 99%

Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (−)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity

Zhang

et al. 2021

J. Agric. Food Chem.

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“…4 ), suggesting knockout of rocF only contributes to the inhibition of the arginase activity, but not change the growth characteristics of BJ3-2. Moreover, nonenzymatic browning is important in evaluating the Maillard reaction products (MRPs) [ 35 , 36 ], which is affected by the reaction time, temperature, pH, solvent, and other conditions [ 37 – 40 ]. In the final stage of the Maillard reaction, the browning intensity is enhanced by increasing the initial pH value and other conditions [ 41 ].…”

Section: Discussionmentioning

confidence: 99%

rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2

Liu

Zhang

et al. 2022

BMC Biotechnol

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Background Tetramethylpyrazine (TTMP) is a flavoring additive that significantly contributes to the formation of flavor compounds in soybean-based fermented foods. Over recent years, the application of TTMP in the food industry and medicine has been widely investigated. In addition, several methods for the industrial-scale production of TTMP, including chemical and biological synthesis, have been proposed. However, there have been few reports on the synthesis of TTMP through amino acid metabolic flux. In this study, we investigated genetic alterations of arginine metabolic flux in solid-state fermentation (SSF) of soybeans with Bacillus subtilis (B.subtilis) BJ3-2 to enhance the TTMP yield. Results SSF of soybeans with BJ3-2 exhibited a strong Chi-flavour (a special flavour of ammonia-containing smelly distinct from natto) at 37 °C and a prominent soy sauce-like aroma at 45 °C. Transcriptome sequencing and RT-qPCR verification showed that the rocF gene was highly expressed at 45 °C but not at 37 °C. Moreover, the fermented soybeans with BJ3-2ΔrocF (a rocF knockout strain in B. subtilis BJ3-2 were obtained by homologous recombination) at 45 °C for 72 h displayed a lighter color and a slightly decreased pH, while exhibiting a higher arginine content (increased by 14%) than that of BJ3-2. However, the ammonia content of fermented soybeans with BJ3-2ΔrocF was 43% lower than that of BJ3-2. Inversely, the NH4+ content in fermented soybeans with BJ3-2ΔrocF was increased by 28% (0.410 mg/kg). Notably, the TTMP content in fermented soybeans with BJ3-2ΔrocF and BJ3-2ΔrocF + Arg (treated with 0.05% arginine) were significantly increased by 8.6% (0.4617 mg/g) and 18.58% (0.504 mg/g) respectively than that of the BJ3-2. Conclusion The present study provides valuable information for understanding the underlying mechanism during the TTMP formation process through arginine metabolic flux.

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“…For example, ultrasound-assisted treatment promoted the formation of an LF and beet pectin (BP) covalent complex and changed the spatial configuration of LF, thus enhancing the thermal stability, antioxidant activity, and emulsification. 107 Maillard conjugates of galactose oligosaccharides and LF hydrolysates enhance the high endurance and selectively targeted protein delivery in gut probiotics. 108 LF was glycosylated by glucan as a stabilizer, and zein/glycosylated LF nanoparticles were successfully constructed and encapsulated with 7,8-dihydroxyflavone through hydrophobic interaction and hydrogen bonding.…”

Section: Ferritinsmentioning

confidence: 99%

Research Advances of Lactoferrin in Electrostatic Spinning, Nano Self-Assembly, and Immune and Gut Microbiota Regulation

Dong

et al. 2022

J. Agric. Food Chem.

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Lactoferrin (LF) is a naturally present iron-binding globulin with the structural properties of an N-lobe strongly positively charged terminus and a cage-like structure of nano self-assembly encapsulation. These unique structural properties give it potential for development in the fields of electrostatic spinning, targeted delivery systems, and the gut-brain axis. This review will provide an overview of LF’s unique structure, encapsulation, and targeted transport capabilities, as well as its applications in immunity and gut microbiota regulation. First, the microstructure of LF is summarized and compared with its homologous ferritin, revealing both structural and functional similarities and differences between them. Second, the electrostatic interactions of LF and its application in electrostatic spinning are summarized. Its positive charge properties can be applied to functional environmental protection packaging materials and to improving drug stability and antiviral effects, while electrostatic spinning can promote bone regeneration and anti-inflammatory effects. Then the nano self-assembly behavior of LF is exploited as a cage-like protein to encapsulate bioactive substances to construct functional targeted delivery systems for applications such as contrast agents, antibacterial dressings, anti-cancer therapy, and gene delivery. In addition, some covalent and noncovalent interactions of LF in the Maillard reaction and protein interactions and other topics are briefly discussed. Finally, LF may affect immunological function via controlling the gut microbiota. In conclusion, this paper reviews the research advances of LF in electrostatic spinning, nano self-assembly, and immune and gut microbiota regulation, aiming to provide a reference for its application in the food and pharmaceutical fields.

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Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin

Cited by 13 publications

References 44 publications

Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (−)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity

Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (−)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity

rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2

Research Advances of Lactoferrin in Electrostatic Spinning, Nano Self-Assembly, and Immune and Gut Microbiota Regulation

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