TiO2 nanoparticles negatively impact the bioavailability and antioxidant activity of tea polyphenols

Li, Qian; Liu, Lu; Duan, Mengran; Chen, Xiaoqiang; Li, Jing; Zhao, Tiantian; Fu, Yinxin; McClements, David Julian; Huang, Jialu; Lin, Hongyi; Shi, Jinglan

doi:10.1016/j.foodchem.2021.131045

Cited by 18 publications

(9 citation statements)

References 27 publications

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“…Previously, we showed that various kinds of plant proteins, including glutenin and zein, can interact with TiO 2 nanoparticles and form protein coronas . Other studies have shown that other kinds of food ingredients can also bind to the surfaces of TiO 2 nanoparticles, including animal proteins (casein), tea polyphenols, and polymethoxyflavones. − This not only changed the physicochemical properties and behavior of the nanoparticles but also reduced the bioavailability and bioactivity of the nutrients. , …”

Section: Introductionmentioning

confidence: 99%

“…16−18 This not only changed the physicochemical properties and behavior of the nanoparticles but also reduced the bioavailability and bioactivity of the nutrients. 19,20 The formation of protein coronas is affected by many factors, including the properties of the nanoparticles, the properties of the nutrients, and the environmental conditions. 21 Most previous studies have focused on the effects of nanoparticle properties (such as size, shape, composition, and surface charge) on the formation of protein coronas.…”

Section: ■ Introductionmentioning

confidence: 99%

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Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO₂ Nanoparticles

Jiang

Zhao

Honghong

et al. 2022

J. Agric. Food Chem.

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Titanium dioxide (TiO 2 ) nanoparticles are utilized within the food industry as an additive to alter food brightness and whiteness. Amphiphilic food ingredients, like proteins, can adsorb on to the surfaces of TiO 2 nanoparticles and form protein coronas that could alter their gastrointestinal fate. At present, our understanding of the factors influencing the formation and properties of protein coronas was limited. In this study, we explored the influence of thermal treatments of proteins on the physicochemical properties of protein coronas formed on TiO 2 nanoparticles. Four plant proteins (glutenin, soy protein isolate, gliadin, and zein) were heat-treated at different temperatures for 30 min. Heat treatment (100 °C) disrupted the structure of the original proteins and changed the structure properties of the protein and formed coronas. Quartz crystal microbalance with dissipation results showed that for the heat-sensitive proteins, such as glutenin, a high temperature treatment (100 °C) weakened the binding affinity between the protein and the nanoparticle surfaces. In contrast, for more heat-resistant proteins, such as gliadin, a high-temperature treatment had much less effect. In summary, this study showed that the structural properties of plant proteins affected by heat were an important factor affecting the formation of protein coronas on food nanoparticles.

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Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO₂ Nanoparticles

Jiang

Zhao

Honghong

et al. 2022

J. Agric. Food Chem.

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“…The TPC in the PP solution was measured by the Folin-Ciocalteau method with gallic acid as a standard based on our method described in a previous study …”

Section: Methodsmentioning

confidence: 99%

Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods

Li,

Cao,

Lin

et al. 2023

J. Agric. Food Chem.

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The covalent interactions between proanthocyanidins (PAs) and pectin during thermal processing was investigated. An acid−butanol assay clearly showed that PAs were covalently bound to pectin. Computational studies indicated that a nucleophilic substitution reaction occurred between the carbocation generated by the PAs and carboxyl or hydroxyl groups on the pectin, leading to the formation of PAs-pectin adducts. Thermal processing and PAs significantly affected the physicochemical, functional, and biological properties of pectin. Thermal processing reduced the molecular weight and increased the gelling properties of pectin, whereas PAs increased both the molecular weight and the gelling properties. Finally, we found that the covalent attachment of PAs to pectin greatly enhanced its antioxidant, prebiotic, and α-glucosidase inhibitory activity. Overall, our results suggest that the thermal processing of fruits has the potential to induce a covalent interaction between PAs and pectin, which would impact the physicochemical characteristics and functional properties of pectin.

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“…27 It is generally recognized that the dose and bioavailability of the antioxidant compounds heavily determine their antioxidant effects. 28,29 The aim of this study is to explore a highly efficient SEH using a fungus for increasing the antioxidant activity of an AFIR. We employ the edible mushroom Pleurotus ostreatus and wheat bran to perform the SEH in a laboratory and pilot industrial scale.…”

Section: Introductionmentioning

confidence: 99%

“…In the cosmetics industry, antioxidants can also be expected to block ROS, for example, the ones triggered by the exposure to solar radiation and environmental factors such as smoke and pollution 27 . It is generally recognized that the dose and bioavailability of the antioxidant compounds heavily determine their antioxidant effects 28,29 . The aim of this study is to explore a highly efficient SEH using a fungus for increasing the antioxidant activity of an AFIR.…”

Section: Introductionmentioning

confidence: 99%

Efficient enzymatic hydrolysis for enriching the antioxidant content of agro‐food industrial residues

Padron‐Regalado,

Mejía‐Olvera,

Marruffo‐Carmona

et al. 2023

JSFA Reports

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BackgroundEnzymatic hydrolysis of agro‐food industrial residues (AFIRs) has the potential of generating great economic value in the food and the cosmetics industry. Here we develop an efficient solid enzymatic hydrolysis (SEH) employing the edible fungus Pleurotus ostreatus to enzymatically digest wheat bran. We assess the antioxidant activity of the SEH product by implementing a highly affordable antioxidant activity test (AAT). Finally, we obtain a tablet formulation containing the SEH product.ResultsResults show that the selected parameters for the SEH are highly competitive among other described SEHs that use fungi to digest wheat residues. The AAT showed a dose‐response antioxidant behavior employing a known antioxidant (vitamin C). The AAT also showed that the SEH product has higher antioxidant activity than the undigested substrate. Finally, the hardness assessment of the SEH tablets suggested changes in stability.ConclusionIn conclusion, an efficient SEH was implemented and its effect on the antioxidant activity was demonstrated. The SEH could be performed at a competitive incubation time, temperature and moisture content. Nevertheless, a deeper study is warranted to fully describe this SEH. We hope that these findings contribute to the development of cost‐efficient SEHs in the food and cosmetics industry.This article is protected by copyright. All rights reserved.

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TiO2 nanoparticles negatively impact the bioavailability and antioxidant activity of tea polyphenols

Cited by 18 publications

References 27 publications

Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO₂ Nanoparticles

Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO₂ Nanoparticles

Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods

Efficient enzymatic hydrolysis for enriching the antioxidant content of agro‐food industrial residues

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TiO2 nanoparticles negatively impact the bioavailability and antioxidant activity of tea polyphenols

Cited by 18 publications

References 27 publications

Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO2 Nanoparticles

Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO2 Nanoparticles

Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods

Efficient enzymatic hydrolysis for enriching the antioxidant content of agro‐food industrial residues

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Product

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Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO₂ Nanoparticles

Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO₂ Nanoparticles