Sonochemical effects on fabrication, characterization and antioxidant activities of β-lactoglobulin-chlorogenic acid conjugates

Liu, Jiayuan; Song, Gongshuai; Zhou, Like; Yuan, Yawen; Wang, Danli; Yuan, Tinglan; Li, Ling; He, Guanghua; Xiao, Gongnian; Chen, Feng; Gong, Jinyan

doi:10.1016/j.ultsonch.2022.106240

Cited by 18 publications

(4 citation statements)

References 47 publications

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“…The OH − in the conventional covalent reaction system was mainly derived from free radical oxidation reactions. The dissociation of water molecules and the alteration of the dynamic equilibrium of free radical oxidation played a dominant role in the enhanced effect of HIU, thus making Glia more susceptible to modification 30 . The ultrasonic environment enhanced the exposure of hydrophobic groups, thereby enhancing the adsorption of polyphenols by proteins 31 .…”

Section: Resultsmentioning

confidence: 76%

“…The dissociation of water molecules and the alteration of the dynamic equilibrium of free radical oxidation played a dominant role in the enhanced effect of HIU, thus making Glia more susceptible to modification. 30 The ultrasonic environment enhanced the exposure of hydrophobic groups, thereby enhancing the adsorption of polyphenols by proteins. 31 The polyphenols were more likely to form covalent bonds with these hydrophobic groups in the oxidizing environment of this experiment.…”

Section: Resultsmentioning

confidence: 99%

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Ultrasound‐enhanced covalent reaction of gliadin: the inhibition of antigenicity and its potential mechanisms

Wang,

Cao,

et al. 2024

J Sci Food Agric

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BACKGROUNDWheat proteins can be divided into water/salt soluble protein (albumin/globulin) and water/salt insoluble protein (gliadins and glutenins (Glu)) according to solubility. Gliadins (Glia) is one of the major allergens in wheat. The inhibition of Glia antigenicity by conventional processing techniques was not satisfactory.RESULTSIn this study, free radical oxidation was used to induce covalent reactions. The effects of covalent reactions by high‐intensity ultrasound (HIU) of different powers was compared. The enhancement of covalent grafting effectiveness between gliadin and (−)‐epigallo‐catechin 3‐gallate (EGCG) was confirmed by SDS‐PAGE, MALDI‐TOF‐MS and Foline‐Ciocalteu tests. HIU caused protein deconvolution and disrupted the intrastrand disulfide bonds that maintain the tertiary structure causing shift in the side chain structure, as proved by Fourier, Fluorescence and Raman spectroscopic analysis. Comparatively, the antigenic response of the conjugates formed in the sonication environment was significantly weaker, while these conjugates were more readily hydrolyzed and less antigenic during simulated gastrointestinal fluid digestion.CONCLUSIONHIU‐enhanced free radical oxidation caused further transformation of the spatial structure of Glia, which hid or destroyed the antigenic epitope effectively inhibiting protein antigenicity. This study widened the application of polyphenol modification in the inhibition of wheat allergens.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 76%

Section: Resultsmentioning

confidence: 99%

Ultrasound‐enhanced covalent reaction of gliadin: the inhibition of antigenicity and its potential mechanisms

Wang,

Cao,

et al. 2024

J Sci Food Agric

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“…US reduced the α-helix of proteins due to the shear and turbulence it generated that disrupted the intramolecular interactions of the proteins. Similarly, the phenolic hydroxyl groups of the polyphenols in covalent reactions could disrupt hydrogen bonds and thus reduce the helical structure of the proteins [ 32 ]. The α-helix of US-GLE was reduced to 15.97%, which indicated that the covalent reaction in the ultrasonic environment could further destabilize the stable structure in GL, contributing to the formation of the loose spatial structure.…”

Section: Resultsmentioning

confidence: 99%

Sonochemical Effects on the Preparation, Structure and Function of Gliadin-(−)-Epigallo-Catechin 3-Gallate Conjugates

Cao

Zhang

et al. 2023

Foods

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It is essential to understand the mechanism of action of ultrasound synergistic free radical oxidation to promote covalent reactions between proteins and polyphenols. (−)-epigallo-catechin 3-gallate (EGCG) with rich bioactivity could be used to increase the functional properties of cereal protein—gliadin (GL). This study systematically explored the role of ultrasound treatment (US) on the binding mechanisms of GL and EGCG. Electrophoresis and high-performance liquid chromatography (HPLC) confirmed the greater molecular mass of the covalent complexes in the ultrasound environment. Quantitative analysis by the phenol content revealed that the ultrasound environment increased the EGCG content in the covalent complex by 15.08 mg/g of protein. The changes in the spatial structure of the proteins were indicated by Fourier infrared and ultraviolet spectroscopy. Additionally, scanning electron microscopy (SEM) and atomic force microscopy (AFM) found that US disrupted the aggregation of GL and the clustered structure of the covalent complexes. The results demonstrated that the water solubility of ultrasonic conjugates was significantly increased by 8.8–64.19%, the digestion rate was more efficient, and the radical scavenging capacity was twice that of GL. This research contributes to the theoretical basis for broadening the application of polyphenols in modifying protein.

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“…This enhanced antioxidant performance of β-LG may be associated with two potential pathways for scavenging free radicals, namely, the presence of antioxidant flavonoids on the exterior of β-LG and the exposure of additional antioxidant amino acids resulting from conformational changes in β-LG [7]. It has been proven in many studies that small molecular ligands can enhance the antioxidant potential of β-LG through covalent modification [8,35]. The addition of ferulic acid (FA) significantly improved the radical scavenging activities of DPPH and ABTS of β-LG, reaching 65.06% and 88.22%, respectively [36].…”

Section: The Antioxidant Performance Of β-Lg-flavonoid Conjugatesmentioning

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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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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Sonochemical effects on fabrication, characterization and antioxidant activities of β-lactoglobulin-chlorogenic acid conjugates

Cited by 18 publications

References 47 publications

Ultrasound‐enhanced covalent reaction of gliadin: the inhibition of antigenicity and its potential mechanisms

Ultrasound‐enhanced covalent reaction of gliadin: the inhibition of antigenicity and its potential mechanisms

Sonochemical Effects on the Preparation, Structure and Function of Gliadin-(−)-Epigallo-Catechin 3-Gallate Conjugates

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

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