LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Yang Chen,Jie Hu,Xiangzhou Yi,Baomiao Ding,Weiqing Sun,Fengwei Yan,Shudong Wei,Zhenshun Li
Ovalbumin (OVA) is a good emulsifier ; however, its emulsifying properties are easily affected by food components. In this study, tannic acid (TA) was used as a model polyphenol to interact with OVA. The OVA-TA complexes were characterized with circular dichroism , dynamic light scattering and interfacial tension measurements. The emulsions stabilized by OVA and OVA-TA were analysed by droplet size measurements. The results indicated that TA could bind well with OVA. Generally, the surface activity of OVA decreased after binding with TA due to the sheltering of the hydrophobic groups of OVA, decreasing the emulsion capacity of OVA. However, the particle size and interfacial tension of the OVA-TA complexes at pH 5.0 were significantly smaller than those of free OVA due to reduced aggregation from increased electrostatic repulsions. Therefore, the stabilities of the emulsions containing TA were improved at pH values near the isoelectric point (pH 4.75) of OVA. Heat treatment decreased the particle sizes of OVA-TA. On the other hand, heating could increase the interfacial tension, decreasing the emulsifying properties of OVA. Our work provides new insights into the influence of polyphenols on the emulsion efficiency of OVA.
研究领域:
食品科学
·
胶体与界面化学
·
蛋白质化学
·
乳液技术
✓ 已验证
DOI
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2016
·
IF 4.556
Wenfei Xiong,Yuntao Wang,Chunlan Zhang,Jiawei Wan,Bakht Ramin Shah,Yaqiong Pei,Bin Zhou,Jin Li,Bin Li
Influence of high intensity ultrasound (HIUS) on the structure and properties of ovalbumin (OVA) were investigated. It was found that the subunits and secondary structure of OVA did not change significantly with HIUS treatment from the electrophoretic patterns and circular dichroism (CD) spectrum. The amount of free sulfhydryl groups increased and intrinsic fluorescence spectra analysis indicated changes in the tertiary structure and partial unfold of OVA after sonication increased. Compared with the untreated OVA, HIUS treatment increased the emulsifying activity and foaming ability, and decreased interface tension (oil–water and air–water interface), which due to the increased surface hydrophobicity and decreased the surface net charge in OVA, while the emulsifying and foaming stability had no remarkable differences. The increased particle size may be attributed to formation of protein aggregates. Moreover, the gelation temperatures of HIUS-treated samples were higher than the untreated OVA according to the temperature sweep model rheology, and this effect was consistent with the increased in surface hydrophobicity for ultrasound treated OVA. These changes in functional properties of OVA would promote its application in food industry.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
DOI
高影响因子
Pharmaceutics
·
2025
·Vol. 17
·期 6
·737
·
IF 5.5
Yi Liu,Feng Tan,Decheng Zhao,Liwen Zhang,Nianni Zhang,Chengwei Bai,Ziyang Guo,Xiongjian Guan,Guanyu Chen
Background/Objectives:Microneedles represent an innovative transdermal drug delivery approach, especially for protein antigens. This study aimed to develop a dual-functional, dissolvable microneedle system loaded with β-glucan and fucoidan in a hyaluronic acid matrix to achieve transdermal immunomodulation and reactive oxygen species (ROS) regulation, exploring its potential in inflammatory disease management and antigen delivery.Methods:The microneedles were fabricated using a two-step casting method. Their morphology, mechanical strength, and dissolution kinetics were characterized. In vitro experiments evaluated the ROS-modulating effects on human dermal fibroblasts, while in vivo studies on C57 mice investigated immune activation and lymph node accumulation of ovalbumin antigen.Results:The microneedles exhibited a mechanical strength exceeding 7.45 N/needle and dissolved within 50 s. β-glucan transiently reduced ROS levels at 6 h followed by a rebound, whereas fucoidan sustained ROS suppression after 12 h. In mice, β-glucan-loaded microneedles triggered local immune activation, and fucoidan-incorporated microneedles enhanced ovalbumin accumulation in lymph nodes by 2.1-fold compared to controls.Conclusions:Integrating β-glucan’s immunostimulatory and fucoidan’s ROS-scavenging/lymphatic-targeting properties within a single microneedle platform offers a promising multifunctional strategy for treating inflammatory diseases and delivering protein antigens.
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yejun Zhong,Lei Yang,Taotao Dai,Ziyi Zhu,Hongyu Chen,Jianyong Wu,Er Sheng Gong
The effect of ovalbumin-flavonoids (naringenin, genistein, naringin, puerarin, and daidzein) interactions on the formation and properties of ovalbumin hydrogels was investigated. The results suggested that flavonoids were able to promote the gelation of low concentration ovalbumin solution, which was not able to form hydrogel upon heating. All hydrogels formed by flavonoids and ovalbumin were more elastic than viscous. The hydrogels formed by naringenin and ovalbumin showed the strongest gel hardness, springiness, and water holding capacity. Fluorescence spectroscopy and molecular docking analysis revealed that the main interactions between ovalbumin and naringenin, genistein, puerarin, naringin were hydrogen bond, while the main interaction between ovalbumin and daidzein was hydrophobic force. Flavonoids, which have a structure with more phenolic hydroxyl groups, a C2 = C3 double bond and dehydrogenated glycosides, possessed higher affinity to ovalbumin. This research provides new insights into mechanism of ovalbumin-flavonoids interactions and its influence on the formation and property of hydrogel.
研究领域:
食品科学
·
生物物理学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Zihua Wang,Yuxing Gao,Zihao Wei,Changhu Xue
The present study aimed to enhance the bioaccessibility of hydrophobic astaxanthin (AST) by developing food-grade emulsion systems. Ovalbumin (OVA) fibrils and candelilla wax-based oleogels were prepared for the next fabrication of AST-loaded oleogel-based Pickering emulsions. The food-grade oleogel was obtained by mixing 0.7% (w/w) candelilla wax and soybean oil . The nano-scale OVA fibrils were observed by transmission electron microscope. SDS-PAGE analysis of OVA fibrils displayed the appearance of peptides with molecular weight around 10 kDa. Contact angle measurement indicated that excellent amphiphilicity endowed OVA fibrils with satisfactory Pickering emulsifier performance. The obtained oleogel-based Pickering emulsions displayed ultrastability during 90-day storage and outstanding freeze-thaw stability. Furthermore, the superiority of AST-loaded oleogel-based Pickering emulsion was further reflected in the apparently ameliorative lipolysis extent and AST bioaccessibility compared with oleogel. This work would facilitate the utilization of OVA and the development of oleogel-based Pickering emulsions with desirable nutraceutical bioaccessibility.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Kefei Chang,Jingbo Liu,Wei Jiang,Yong Fan,Bo Nan,Sitong Ma,Yan Zhang,Boqun Liu,Ting Zhang
In this study, we investigated the effects of different caffeic acid (CA) concentrations on the ovalbumin structure and foaming properties. When the concentration of CA was 0.18 mg/mL, the surface hydrophobicity of ovalbumin decreased from 705.37 to 542.79, the sulfhydryl content decreased from 4.15 μmol/g to 2.26 μmol/g, and the foaming ability and stability increased by 72% and 71%, respectively. We observed that hydrophobic interactions represented the main binding force between CA and ovalbumin. Using circular dichroism spectroscopy (α-Helix increased from 7.2% to 13.9%) and endogenous fluorescence spectra (Reduction of fluorescence intensity and redshift), it showed that CA affected the secondary and tertiary ovalbumin structure, thus increasing the flexible structure. The increase in particle size Increased from 10.26 nm to 65.97 nm indicated that CA acted as a crosslinking agent between the ovalbumin molecules and increased the viscosity of the system through hydrophobic interactions. Although the increase in ovalbumin aggregation and the decrease in hydrophobicity were not conducive to the foaming properties of ovalbumin solutions, the increase in solubility, absolute potential, and flexible molecular structure contributed to the improvement of the foaming properties. All results showed that CA could improve the foaming properties of ovalbumin, a potential food-grade foaming agent.
研究领域:
食品科学
·
生物化学
·
胶体科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Qingyue Zhu,Wenhan Xu,Changqing Zhang,Jiabao Gong,Xinguang Qin,Haizhi Zhang,Gang Liu
This investigation mainly aimed to synthesize transglutaminase (TGase)-catalyzed glycosylated ovalbumin (TGaseOVA) and elucidate the effect of diverse enzymatic reaction durations (from 1 h to 5 h) on the physicochemical, structural, and functional properties of glycosylated ovalbumin. Following a 4 h TGase reaction, the level of graft glycosylation reached 36.6%. Electrophoretic analysis provided evidence on the presence of high-molecular-weight glycoprotein polymers in the modified product. The glucosamine (GlcN) content measured 16.6 mg/g during high-performance liquid chromatography. Furthermore, compared with the original protein, TGaseOVA exhibited a stable three-dimensional network structure. After GlcN grafting, structural changes were analyzed in terms of intermolecular and intramolecular covalent crosslinking within the protein, and the results confirm that these modifications considerably improved the functional properties of TGaseOVA particles. This study demonstrates prospects for the development of novel protein compositions to broaden applications of food proteins.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Miaomiao Han,Yuanyuan Shen,Shengjie Li,Yulong Wu,Chun Hua,Changqing Zhu,Ning Tang,Yao Cai,Chongjiang Cao,Feng Zhou
In this study, an edible film with antibacterial and barrier properties was prepared by incorporating bioactive glass (BG) into the network structure constructed by ovalbumin amyloid fiber (OVAF) and carboxymethyl cellulose (CMC). OVAF with a high aspect ratio was assembled through phase transition of OVA. Compared with OVA (1.0%), the opacity and thickness of OVAF (1.0%) film increased by 0.87% and 0.01 mm, the tensile strength (TS) and elongation at break (Eb) increased by 3.15 MPa and 17.71%, the water absorption (WA) and solubility (WS) decreased by approximately 30%, and the oxygen and water vapor permeability decreased to 5.94 g·m −2 ·d −1 and 2.58 g·mm·m −2 ·h −1 ·kPa −1 , indicating that OVAF endows the film with barrier properties. BG endows the film with antibacterial properties. The inhibition rate of OVAF/CMC/BG (0.5%) film was approximately 100%. This film can slow weight loss, and delays browning and senescence of Agaricus bisporus.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2018
·
IF 3.412
Yan-Teng Xu,Chuan-He Tang,Tong-Xun Liu,Ruihai Liu
There is still a debate about the effectiveness of native globular proteins to perform as Pickering-like stabilizers for oil-in-water high internal phase emulsions (HIPEs). In the work, we report one native globular protein (ovalbumin) with strong structural integrity and high refolding ability, exhibits an outstanding Pickering stabilization for HIPEs. Ultrastable gel-like HIPEs can be formed through a facile one-pot homogenization even at a concentration as low as 0.2 wt %. The HIPEs formed in the protein-poor regime are a kind of self-supporting and remoldable hydrogel consisting of bridging droplets. The formed HIPEs also exhibit other unique characteristics, such as extraordinary coalescence stability (against prolonged storage or heating), susceptibility to freeze–thawing, enhanced oxidation stability (to encapsulated bioactives), and inhibited vaporization of volatile oils. The findings would be of importance for extending the HIPEs to be applied in food, cosmetic, and petroleum industries.
研究领域:
食品科学
·
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
IEEE SENSORS JOURNAL
·
2024
·
IF 4.3
Xiaozhan Yang,Mengfei Yang,Bin Chen,Juan He
The sugar and ovalbumin sensors are fabricated by the integration of boronate affinity molecular imprinting with fiber optic surface plasmon resonance (SPR) technology. A 1 cm plastic cladding multimode fiber (PCMF) serves as the sensing element and 300 nm silver film is evaporated on the PCMF end face. The silver film is used to enhance the reflection and is encapsulated by UV glue to prevent oxidation. The silver film is also deposited on the surface of the PCMF to excite the SPR phenomenon. The silica-molecularly imprinted polymer (SiO2-MIPs) was deposited on the silver film by dip coating method for glucose measurement. In the concentration range of 0–0.1 ng/mL, the sensitivity is 482.323 nm/(ng/mL) and the detection limit is 3.94 pg/mL. For ovalbumin detection, 4-vinylphenylboronic acid-ethylene glycol dimethacrylate-MIPs (VPBA-EGDMA-MIPs) material was prepared on the surface of the PCMF. In the range of 0.1–800 pg/mL, the sensitivity of ovalbumin is 2.617 nm/[log(pg/mL)] and the detection limit is 0.1 pg/mL. The prepared sensor has the advantages of simple structure, high sensitivity, excellent selectivity, and good stability, and has wide application prospects in the detection of sugar and glycoproteins with high sensitivity and selectivity.
研究领域:
生物传感器
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Caiying Yang,Ying Zhang,Xiaoya Zhou,Zhihua Wu,Jinyan Gao,Hongbing Chen,Ping Tong
Allergen modification is a novel strategy for preventing and treating food allergy. Resveratrol (RES) can be used as a modifying ligand for allergens, but the interaction mechanism between RES and allergens is still not detailed, and the ramifications of this interaction on the structure, epitope and allergenicity of allergens are also lacking a clear explanation. In addition, the application of heat can promote protein structure to unfold and expose more binding sites to facilitate interaction. Therefore, in this study, ovalbumin (OVA) was selected as the allergen model and was heated to expose more binding sites. The effects of the interaction between RES and heat-stressed ovalbumin (HOVA) on allergen structure, epitope and allergenicity were investigated by combining routine experimental analysis and computer simulation. Results showed heat stress at 323 K for 15 min could better unfold the molecular structure of OVA. On this basis, the interaction between RES and OVA was strengthened, which showed a static quenching of the ground state complex with binding affinity of 1.25 × 10 6 L/mol. The binding of RES induced the variation of protein microenvironment, and the overall structure tended to disordered direction. Computer simulation had shown RES could directly act on the IgE epitope region (AA251-260) of the OVA. The allergenicity evaluation experiment further indicated the combination of RES alleviated the IgE binding capacity of HOVA. These findings are helpful to further study the mechanism of RES ligand modification to change food allergy.
研究领域:
食品科学
·
过敏反应
·
生物化学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Yaping Liu,Chenxin Huang,Jiajie Wang,Xianchao Feng,Meihu Ma
Egg white proteins exhibit high thermal susceptibility to undesired aggregation, which limits their processing utility. In this study, the thermally regulated co-aggregation mechanism between ovotransferrin (OVT) and ovalbumin (OVA) was systematically investigated. Turbidity kinetics and particle size distribution results showed that the initial aggregation occurred at 55°C, induced by 4.3% disulfide cleavage and a 38.9% enrichment of β-sheet ( P < 0.05). Size exclusion chromatography results showed that this structural unfolding was mainly due to OVT molecules. The structurally activated OVT then specifically anchored the double cavities of OVA. Subsequently, upon heating at 60 - 65°C, the β-sheet reverted to the α-helix as detected by CD and FTIR spectroscopy, and the hydrophobic tyrosine and phenylalanine residues were reburied as detected by fluorescence spectroscopy, forming reversible metastable aggregates. At temperatures above 65°C, the larger heteroprotein complex (∼1.5 μm) emerged. ITC results showed that the co-aggregation was entropy-driven ( TΔS = +45.5 kJ/mol) with a stoichiometric ratio of 2:1 (OVT: OVA, n = 2.19 ± 0.12). Molecular docking and interaction force analyses revealed covalent disulfide bonds and multiple non-covalent bonds involved in this process. Notably, OVT acted as the aggregation initiator and governed the reverse aggregation, whereas OVA provided the structural backbone. These results provided a theoretical basis for the precise regulation of complex functional properties in the food industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）