Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions

Zhang, Sairui; Li, Xueqi; Yan, Xiaojia; McClements, David Julian; Ma, Che; Liu, Xuebo; Liu, Fuguo

doi:10.1016/j.ultsonch.2022.106110

Cited by 20 publications

(15 citation statements)

References 55 publications

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“…This indicates that the dual effects of polyphenol grafting and ultrasound induced protein structure rearrangements and conformational changes [18] . For example, compared with SPI, the amide A band of the complex exhibits a significant blue shift by approximately 5 cm −1 , which may be attributed to the reaction between the hydroxyl groups in EGCG and protein amino groups [9] . Similar studies have also been found by Zhang et al, which indicate that ultrasound-assisted alkaline treatment promotes a significant blue shift in the amide A band of lactoferrin-EGCG conjugate, which is due to the formation of more hydrogen bonds between proteins and polyphenols and the consumption of protein amino groups [9] .…”

Section: Resultsmentioning

confidence: 96%

“…In general, covalent crosslinking is performed using enzymatic, alkaline, and free radical-mediated methods [6] , [8] , [9] . However, these traditional methods for preparing protein–polyphenol conjugates have serious drawbacks, such as low efficiency and long reaction times, which limit the large-scale commercial production and application of these functional components [9] . Therefore, many studies have explored more efficient methods that can potentially replace the traditional techniques.…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound-assisted preparation of protein–polyphenol conjugates and their structural and functional characteristics

Yan,

Wang,

et al. 2023

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted preparation of protein–polyphenol conjugates and their structural and functional characteristics

Yan,

Wang,

et al. 2023

Ultrasonics Sonochemistry

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“…The activity of PC scavenging DPPH radical was significantly enhanced by ultrasound assistance and the addition of phlorotannin. Some researchers reported that the increased scavenging rate of DPPH free radicals after ultrasound treatment may be related to the cavitation effect during ultrasound treatment, which promoted the unfolding of some proteins and exposed more aromatic amino acids with antioxidant activity ( 47 , 48 ). Other researchers have reported similar results that the binding of proteins to polyphenols such as catechins, EGCG, and EGC improves the ability of proteins to scour DPPH radicals ( 49 , 50 ).…”

Section: Resultsmentioning

confidence: 99%

Ultrasound treatment enhanced the functional properties of phycocyanin with phlorotannin from Ascophyllum nodosum

Bai

Xie

et al. 2023

Front. Nutr.

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IntroductionPhycocyanin offers advantageous biological effects, including immune-regulatory, anticancer, antioxidant, and anti-inflammation capabilities. While PC, as a natural pigment molecule, is different from synthetic pigment, it can be easily degradable under high temperature and light conditions.MethodsIn this work, the impact of ultrasound treatment on the complex of PC and phlorotannin structural and functional characteristics was carefully investigated. The interaction between PC and phlorotannin after ultrasound treatment was studied by UV–Vis, fluorescence spectroscopy, circular dichroism (CD) spectroscopy, fourier transform infrared (FTIR) spectroscopy. Additionally, the antioxidant potential and in vitro digestibility of the complexes were assessed.ResultsThe result was manifested as the UV–Vis spectrum reduction effect, fluorescence quenching effect and weak conformational change of the CD spectrum of PC. PC was identified as amorphous based on the X-ray diffraction (XRD) data and that phlorotannin was embedded into the PC matrix. The differential scanning calorimetry (DSC) results showed that ultrasound treatment and the addition of phlorotannin could improve the denaturation peak temperatures (Td) of PC to 78.7°C. In vitro digestion and free radical scavenging experiments showed that appropriate ultrasound treatment and the addition of phlorotannin were more resistant to simulated gastrointestinal conditions and could improve DPPH and ABTS+ free radical scavenging performance.DiscussionUltrasound treatment and the addition of phlorotannin changed the structural and functional properties of PC. These results demonstrated the feasibility of ultrasound-assisted phlorotannin from A. nodosum in improving the functional properties of PC and provided a possibility for the application of PC-polyphenol complexes as functional food ingredients or as bioactive materials.

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“…As compared to β-LG (% scavenging index = 34.2), β-Lg- caffeic at pH 6 and pH 8.5 was a more potent scavenger of DPPH radicals (% scavenging index = 88.9 and 91.6, respectively) ( 35 ). The preparation of stable emulsions from covalent complexes exhibited great potential advantages, mainly as follows ( 56 , 114 , 115 ). (1) Using covalent complexes, each bioactive substance could effectively play its respective functionalities, such as proteins acting as surfactants and polyphenols as antioxidants, or the two working together.…”

Section: Polyphenol-protein Covalent Complexes In Food Applicationsmentioning

confidence: 99%

Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications

Zhang,

Huang,

Wang

et al. 2024

Front. Nutr.

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Proteins and polyphenols are abundant in the daily diet of humans and their interactions influence, among other things, the texture, flavor, and bioaccessibility of food. There are two types of interactions between them: non-covalent interactions and covalent interactions, the latter being irreversible and more powerful. In this review, we systematically summarized advances in the investigation of possible mechanism underlying covalent polyphenols-proteins interaction in food processing, effect of different processing methods on covalent interaction, methods for characterizing covalent complexes, and impacts of covalent interactions on protein structure, function and nutritional value, as well as potential bioavailability of polyphenols. In terms of health promotion of the prepared covalent complexes, health effects such as antioxidant, hypoglycemic, regulation of intestinal microbiota and regulation of allergic reactions have been summarized. Also, the possible applications in food industry, especially as foaming agents, emulsifiers and nanomaterials have also been discussed. In order to offer directions for novel research on their interactions in food systems, nutritional value, and health properties in vivo, we considered the present challenges and future perspectives of the topic.

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Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions

Cited by 20 publications

References 55 publications

Ultrasound-assisted preparation of protein–polyphenol conjugates and their structural and functional characteristics

Ultrasound-assisted preparation of protein–polyphenol conjugates and their structural and functional characteristics

Ultrasound treatment enhanced the functional properties of phycocyanin with phlorotannin from Ascophyllum nodosum

Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications

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