ACS Applied Materials & Interfaces
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2025
·
IF 8.2
Xue-Ting Wang,Li-Yuan Liu,Huan Liang,Wan-Yi Ge,Liang-Liang Chen,Xiao-Qian Jin,Yi-Le Tian,Xia Wang,Shihui Yang,Xudong Deng,Da-Chuan Yin
Surface modification of polymer materials is crucial in the biomedical field, as it can endow materials with new properties, including high efficacy and durability and a low risk of infection. Here, we propose a simple, green, and reliable surface modification strategy using ovalbumin (OVA) and tannic acid (TA). The hydrogen bonds and hydrophobic interactions revealed between the OVA and TA molecules make the OVA/TA composite tenacious and stable. The subsequent OVA/TA coatings adhered firmly on five hydrophobic polymer materials using a two-step impregnation method and were highly hydrophilic and repellent to bacterial adhesion. Taking advantage of the reducing ability of OVA and TA, silver ions were reduced in situ to form OVA/TA-AgNPs coatings, which could inhibit a broad spectrum of bacteria, especially some drug-resistant strains. In addition, both the OVA/TA and OVA/TA-AgNPs coatings exhibit good biocompatibility. This simple, reliable, stable, and biobased coating strategy holds great promise for enhancing the versatility of biomaterial surface modification.
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Food Chemistry-X
·
2025
·
IF 8.2
Chang Liu,Pan-Pan Tang,Xiu-Bin Liu,Najla AlMasoud,Taghrid S. Alomar,Rana Muhammad Aadil,Jun-Hu Cheng,Zhi-Wei Liu
The morphological characteristics of cold plasma (CP)-induced ovalbumin (OVA) amyloid fibrils (OAFs) and their ability to stabilize astaxanthin-loaded high internal phase emulsions (HIPEs) were investigated. The results indicated that CP treatment significantly accelerated OVA fibrillization by inducing its globular structure unfolding and polypeptide cleavage, leading to the rapid formation of short, worm-like fibrils within 10 min of fibrillation. Compared to untreated OVA, which had a diameter of 18.65 ± 6.47 nm, the length of OVA worm-like fibrils progressively increased from 69.17 ± 23.84 nm (10 min) to 114.94 ± 38.04 nm (8 h) before decreasing to 92.24 ± 36.22 nm (24 h). The ability of OVA to stabilize HIPEs was significantly improved following fibrillation. Notably, the shorter fibrils of OAFs-10 min and OAFs-24 h exhibited superior stability in HIPEs compared to the longer fibril of OAFs-8 h. The reason may be ascribed to the robust interface adsorption ability of OAFs-10 min and OAFs-24 h with shorter length, generating a dense and thick interfacial layer in the oil/water emulsion (maximum 11.57 ± 1.98 %), as confirmed by confocal laser scanning microscopy (CLSM) imaging and interface protein adsorption analysis (maximum 31.61 ± 2.49 %), thereby preventing droplet coalescence. Additionally, HIPEs stabilized by OAFs-10 min exhibited a higher oil fraction (82.5 %), superior ionic (1200 mM) and thermal stability (100 °C), and greater astaxanthin retention (91.55 ± 1.97 %, 1200 mM) compared to those stabilized by other OAFs. Meanwhile, HIPEs stabilized by OAFs-24 h exhibited enhanced stability under freeze-thaw cycles and centrifugation, with centrifugal stability constant (Ke) of 16.18 ± 4.78 %.
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AFRICAN JOURNAL OF BIOTECHNOLOGY
·
2011
·Vol. 8
·期 24
·
IF 0.573
L Chun,Y Xiaoping,H Guangrong,W Hong
A rapid, simple and low cost procedure for preparing hapten-protein conjugates was developed using gramicidin A (GA) and two other water-soluble proteins, keyhole limpet hemocyanin (KLH) and ovalbumin (OVA). GA was a kind of antimicrobial peptides. Two lysines and a cysteine were linked to amino- terminus and carboxyl-terminus of the peptide chain, respectively, in order to form sulfhydryl groups and improve its water solubility. And the molecule weight and purity of the modified peptidechain were checked by electron spray ionization mass spectrometry (ESI-MS) and high performance liquid chromatography (HPLC). Then the activated KLH and OVA were conjugated to GA by using 4-(Nmaleimidomethyl) cyclohexane-1-carboxylic acid 3-sulfo-N-hydroxysuccinimide ester sodium salt (sulfo-SMCC) to form disulfide linkage. In order to obtain artificial antigen of GA, GA was linked to KLHand OVA by sulfo-SMCC coupling at room temperature. The conjugates of KLH-Peptide and OVAPeptide were identified by infrared and ultraviolet spectrophotometry SDS-PAGE and DTNB method, which could prove the activity of the sulfhydryl-groups. In this way, we have obtained a novel artificial immunogen and coating antigen that could be used to raise polyclonal antibody through immunized rabbits.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Zhouyi Xiong,Tingting Weng,Jihui Wang,Shan Xiao,Hao Suo,Dan Li
In this study, the impact of different phosphorylation degrees on ovalbumin (OVA) assemblies was investigated by introducing negatively charged phosphorylated groups as driving forces at pH 9.0 and 85 °C for 2, 4, 6, 10, and 12 h to examine their turbidity, zeta-potential, and average particle size during phosphorylation-mediated aggregation. The presence of phosphate groups in the aggregates was confirmed by 31 P NMR and FTIR spectra. The aggregation process, including amyloid formation, was analyzed by evaluating active thiol groups , intrinsic fluorescence spectra, surface hydrophobicity , circular dichroism , and thioflavin T (THT) fluorescence. TEM and small-angle scattering analysis of the morphological evolution of the self-assembly process over time revealed a structural progression from flexible to longer and thicker flexible fibrils, with the formation of shorter, more rigid semiflexible aggregates after 10h of phosphorylation. When phosphorylated for 12 h, the OVA aggregates exhibited a compact core primarily composed of cross β-structures and surrounded by loosely packed protein segments with random coil structures. Overall, this study highlighted the enhancement of OVA self-assembly by phosphorylation, where electrostatic and hydrophobic interactions play pivotal roles in regulating the formation of protein self-assembly aggregates.
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JOURNAL OF CHROMATOGRAPHY A
·
2024
·
IF 3.8
Ran Zhu,Xindi Wang,Jiutong Ma,Qiong Jia
Food allergy can lead to severe allergic reactions that are potentially fatal for human, hence the detection of food allergens such as ovalbumin (OVA) is important. In this study, a poly(caffeic acid)-coated epitope molecularly imprinted polymer (EMIP) was prepared by chelation and autoxidation of caffeic acid with hexamethylenediamine. EMIP has not only imprinted cavities highly matched with OVA in size and spatial structure, but also externally abundant hydrophilic groups, resulting in few non-specific binding and good hydrophilicity. With high specificity, significant paramagnetism, and great reusability, EMIP can distinguish OVA from other proteins and selectively enrich OVA in egg white samples, which opens up a promising route to the determination of allergens in food products.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Zongqi Yang,Lili Shi,Ruiling Li,Yi Song
All three metastable systems improved the emulsification stability of the emulsion. • Metastable systems improve pasteurization stability and ionic stability. • HG as metastable system shows most pronounced improvement gel hardness and WHC. • Metastable system improved the density of the 3D network of the emulsion gel. • HG promotes protein unfolding, exposing hydrophobic and sulfhydryl groups. In this study, λ -carrageenan, xanthan gum, and high-acyl gellan gum (HG) were introduced as metastable systems to construct a “droplet–interfacial layer–metastable system–gel network” framework. The weak gel network formed by HG provided effective spatial confinement around oil droplets, improving droplet dispersion and interfacial stability, with the emulsion stability index increasing from 30.05 to 70.10%. The metastable systems also enhanced the physicochemical properties of emulsion gels, as reflected by the increase in hardness from 50.96 g to 576.33 g, higher water holding capacity, and a denser three-dimensional network. Molecular interaction analysis revealed that the stabilizing systems promoted protein conformational unfolding and enhanced hydrophobic interactions, hydrogen bonding, and disulfide cross-linking within the gel network, thereby facilitating the formation of a denser composite network. This study provides new design strategies and theoretical basis for the development of emulsion gels with high stability and excellent physicochemical properties. Download: Download high-res image (505KB) Download: Download full-size image
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Shan Sun,Xuedi Zhang,Jiaxuan Li,Yu Li,Chengfu Zhou,Siyuan Xiang,Mingqian Tan
Nicotinamide mononucleotide (NMN) has been recognized as a promising bio-active compound in relieving aging-related mitochondrial dysfunction. Self-assembled nanoparticles were prepared based on interaction between ovalbumin (OVA) and fucoidan to improve the stability and bio-accessibility of NMN. The OVA-fucoidan nanoparticles (OFNPs) displayed outstanding thermal stability and entrapment ability of NMN. The reactive oxygen species (ROS) analysis and senescence-associated β-galactosidase (SA-β-gal) staining characterization indicated that NMN encapsulated by OFNPs could effectively alleviate the cellular senescence of d -galactose-induced senescent cells. In vivo Caenorhabitis elegans experiment demonstrated that NMN-loaded OFNPs caused less accumulation of lipofuscin and protected NMN from thermal damage. Compared with free NMN, the NMN-loaded OFNPs prolonged lifespan from 28 to 31 days, increased 26% reproductive ability, and improved 12% body length of Caenorhabitis elegans . The results indicated that the use of nanocarriers could be a good strategy to improve anti-oxidative stress and anti-aging ability of NMN.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Xiaoya Tao,Hang Shi,Ailing Cao,Luyun Cai
In this research, ovalbumin (OVA) and sodium alginate (SA) were used as the materials to prepare OVA-SA composite carriers, which protected and encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA). To achieve the purpose of targeted delivery, the TA-Fe 3+ coating film was prepared. Results showed that the observation of small diffraction peaks in carriers proved the formation of TA/Fe 3+ coating film on the surface of four composite nanoparticles (pOVA, pOVA-SA, pOVA-KAE-SA, and pOVA-KAE-TA-SA). The protein structure of the composite nanoparticles coated with TA/Fe 3+ changed, and the order of the changes was pOVA-KAE > pOVA > pOVA-KAE-SA > pOVA-KAE-TA-SA > pOVA-SA. This phenomenon is due to the fact that the chromophore –C=O and the auxo-chromophore –OH are in the opposite position in the benzene ring of TA, and the two substituents have opposite effects and synergize, resulting in the different degrees of redshift of the composite nanoparticle λ max . Additionally, pOVA-SA had the highest α-helix content and the lowest random coils, conferring the protein structure the strongest stability. The coating of TA/Fe 3+ increased the system stability and the thermal stability of the composite nanoparticles. Additionally, the carriers were endowed with antioxidant activity, and their antibacterial ability against Staphylococcus aureus and Escherichia coli was pOVA-KAE-TA-SA > pOVA-KAE-SA > pOVA-KAE > pOVA-SA > pOVA based on the difference in antibacterial diameter (D, mm) and square (S, mm 2 ). pOVA-KAE-TA-SA had the strongest antioxidant activity and antibacterial ability, which improved the bioavailability of TA/KAE. These results provide a theoretical basis for the application of OVA-SA composite nanoparticles in the delivery of bioactive compounds.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Ya Li,Liwei Mao,Lifeng Wang,Wenfei Xiong
The effects of electrostatic repulsion (pH6.5) and attraction (pH4.6) between biopolymers on the physicochemical and foam properties of ovalbumin (OVA)/carboxymethylcellulose (CMC) mixtures subjected to mild heat treatment (60–75 °C) were comparatively investigated. It was found that electrostatic binding between OVA and CMC at pH 4.6 resulted in an increase in the peak temperature of thermal denaturation (T d ) of OVA from 71.3 °C to 74.4 °C, while no significant effect was observed at pH 6.5. Thus, 60 and 65 °C below T d were chosen to further investigate the effects of heating on the degree of thermal aggregation, protein conformation and foam properties of OVA/CMC mixtures. Confocal laser scanning microscopy observations and rheological results indicated that electrostatic binding between OVA and CMC at pH 4.6 significantly reduced the degree of protein thermal aggregation, while on the contrary, electrostatic repulsion between proteins and polysaccharides at pH 6.5 promoted OVA thermal aggregation. Raman spectroscopic characterisation indicated that mild heat treatment mainly led to a change in the microenvironment polarity of OVA tyrosine and tryptophan residues, as well as an increase in the content of random coil in the amide III band irrespective of pH. Moreover, after heating at 65 °C for 20 min, The foaming ability of the OVA/CMC mixtures at pH 6.5 and 4.6 increased by approximately 32% and 36% respectively compared to pure OVA. These findings have a positive value for enhancing the heat sterilisation strength of egg white proteins.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Yumin Wang,Songbai Liu
Conventional radical grafting of proteins with catechins consumed the most antioxidant-active hydroxyls during grafting, thus failing to effectively retain antioxidant activity in conjugates. In this study, a novel strategy of selective protection of the most reactive hydroxyls before grafting was developed to preserve the most reactive hydroxyls and effectively retain antioxidant activity in conjugates. Selective protection of the most reactive hydroxyls of (−)-epigallocatechin-3-gallate (EGCG) was successfully realized in a yield of 87% applying trimethyl orthopropionate and catalytic calcium triflate at 40 °C. The novel ovalbumin (OVA)–EGCG conjugate with 93% grafting ratio was prepared by radical grafting with the selectively protected EGCG and subsequent deprotection. Substantially enhanced antioxidant performance of the novel OVA–EGCG conjugate in liposomes was unveiled with notably reduced curcumin degradation and leakage. The strategy and approaches developed in this study will be valuable to effectively improve the antioxidant activities of protein–catechin grafting conjugates.
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Foods
·
2022
·Vol. 11
·期 13
·1859
·
IF 5.561
Yuxing Gao,Zihua Wang,Changhu Xue,Zihao Wei
Protein–polysaccharide complexes, which involve Maillard-type protein–polysaccharide conjugates and electrostatic protein–polysaccharide complexes, have the potential to stabilize oleogel-based nanoemulsions for nutraceutical delivery. Here, ovalbumin (OVA) and gum arabic (GA) were used to prepare OVA–GA conjugate (OGC) and OVA–GA mixture (OGM), followed by the fabrication of astaxanthin-loaded oleogel-based nanoemulsions. Carnauba wax (5%w/w) and rice bran oil were mixed to prepare food-grade oleogel. The successful preparation of OGC was verified by means of SDS-PAGE analysis and free amino groups determination. OGC endowed oleogel-based nanoemulsions with smaller emulsion droplets and higher stability during 30-day storage, implying more outstanding emulsifying capability than OGM. Both OGC-stabilized nanoemulsions and OGM-stabilized nanoemulsions could enhance the extent of lipolysis and the bioaccessibility of astaxanthin compared with oleogel. Meanwhile, OGC exhibited significantly better than OGM, which indicated that OGC-stabilized oleogel-based nanoemulsions possessed more desirable nutraceutical delivery performance than OGM-stabilized oleogel-based nanoemulsions. This study may fill a gap in the influence of different protein–polysaccharide complexes on oleogel-based nanoemulsions and contribute to deeper insights about novel oleogel-based nanoemulsions for their applications in the food industry.Keywords:oleogel-based nanoemulsions;protein–polysaccharide complexes;nutraceutical delivery;ovalbumin;astaxanthin
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FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Zenghong Xing,Xiaoyun Fei,Deming Gong,Guowen Zhang
This study aimed to investigate the structural and functional properties of the ovalbumin (OVA)-proanthocyanidin (PC)-sodium alginate (SA) conjugates, and evaluate the physicochemical stability of the conjugate-based sunflower oil emulsions. The formation of the OVA-PC-SA covalent conjugates was confirmed through glycosylation degree, SDS-PAGE and multispectral methods including fluorescence, fourier-transform infrared and circular dichroism spectroscopy. The results showed that the conformation of OVA was changed after grafting with SA, leading to a decrease in α-helix content and a notable increase in β-sheet content. As the mass ratio of OVA-PC conjugate to SA decreased from 8:1 to 1:4 (w/w), the grafting degree of OVA-PC-SA conjugates increased [from (18.10 ± 1.10)% to (55.14 ± 5.05)%], indicating a deeper level of glycosylation. The covalent binding of SA made the surface microstructure of OVA smoother and more uniform. Moreover, the OVA-PC-SA conjugates exhibited better emulsifying properties and thermal stability compared to pure OVA and OVA-PC conjugate. The interfacial tension of OVA-PC-SA conjugates was time-dependent, and the interfacial adsorption of the conjugates was related to the added amount of SA. Additionally, the OVA-PC-SA conjugate acted as a novel emulsifier to stabilize the sunflower oil emulsions, with the improvement of the emulsions’ physicochemical stability as the mass ratio of OVA-PC conjugate to SA decreased from 8:1 to 1:4 (w/w). This study may offer new insights into enhancing the functional properties of OVA and suggest the application of OVA-PC-SA conjugate as a novel emulsifier in food emulsification systems.
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