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.
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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.
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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.
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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.
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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.
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FOOD HYDROCOLLOIDS
·
2024
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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.
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BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
·
2021
·Vol. 85
·期 8
·1809-1817
·
IF 2.043
Li Qiang,Zhai Chunmiao,Wang Guodong,Zhou Jia,Li Weiguang,Xie Liquan,Shi Zhanli
Ginsenoside Rh1 (Rh1) has anti-inflammatory effects in asthma mice, but the underlying mechanism remains unclear. BALB/c mice were sensitized and challenged with ovalbumin (OVA) to construct asthma model. Mice received Rh1 or tiotropium bromide 0.5 h before OVA challenge. Airway morphology and airway remodeling were assessed by HE staining and Masson's trichrome staining, respectively. Th1/Th2 cytokines in serum or broncho alveolar lavage fluid (BALF) were measured by ELISA kits. Rh1 significantly alleviated the lung resistance and airway resistance, and reduced the number of total inflammation cells, eosinophils, neutrophils, and lymphocytes in BALF of the asthmatic mice. The morphological changes and collagen deposition of airway were also reduced by Rh1 in asthmatic mice. The increase of Eotaxin, IL-4, IL-5, IL-13, and IL-33 and the decrease of IL-12 and IFN-γ in both BALF and serum of OVA exposed mice were reversed by Rh1. Rh1 attenuates OVA-induced asthma in the mice model by regulating Th1/Th2 cytokines balance.
研究领域:
免疫学
·
药理学
·
呼吸病学
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FOOD CHEMISTRY
·
2017
·
IF 4.529
Jin Feng,He Cai,Hua Wang,Chunyang Li,Songbai Liu
Conjugates of ovalbumin (OVA) with (+)-catechin (C), (−)-epigallocatechin (EGC) or (−)-epigallocatechin gallate (EGCG) were synthesized through a free-radical grafting approach. The covalent binding between OVA and catechins was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). OVA-catechin conjugates were further characterized by a combination of steady-state fluorescence spectroscopy, differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy and circular dichroism (CD) analyses. Results suggested that the conjugates contained less α-helix but more β-sheet secondary structure than OVA. The catechin-grafting reaction led to improved surface hydrophobicity and decreased tertiary conformation stability of OVA. Compared with that emulsified by OVA, fish oil emulsion coated by conjugates demonstrated smaller droplet size, better storage stability and less viscosity. Besides, conjugates inhibited the lipid oxidation in fish oil emulsion more effectively than OVA because of their higher antioxidant activity and interfacial accumulation.
研究领域:
食品科学
·
生物化学
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PLoS One
·
2021
·Vol. 16
·期 1
·e0245207
·
IF 3.24
Xiaoxiao Dong,Boye Li,Boyang Yu,Tian Chen,Qin Hu,Bo Peng,Wang Sheng
In the present study, we evaluated adjuvant potential of Poria cocos polysaccharide (PCP) on the Th1-type immune responses of C57/BL6 mice against ovalbumin (OVA). We first determined the effect of PCP on maturation of murine bone marrow derived dendritic cells (BMDCs), PCP significantly upregulated surface expression of MHCII, CD40, CD80, CD86 and enhanced production of IL-6 and IL-12p40. In addition, PCP affected receptor-mediated endocytosis, but not pinocytosis in BMDCs. Furthermore, OVA + PCP immunization induced specific cytotoxic CD8 + T cell killing of OVA (257–264) peptide pulsed cell. When mice were immunized subcutaneously in a week interval with OVA + PCP. Serum were collected for measuring OVA-specific antibody and splenocytes were harvested for analyzing CD69, IFN-γ ELISpot and cytokines production. The result indicated that OVA-specific IgG, IgG2a and IgG1 antibody levels in serum were significantly elevated by PCP compared with control. PCP increased OVA-specific IFN-γ-secreting CD8 + , CD4 + T cells, promoted CD8 + T cell proliferation and up-regulated Th-1 type (IFN-γ, IL-2) cytokine production. In conclusion, data suggest that PCP enhanced cellular immune response and possess potential as a vaccine adjuvant for Th1 immune response.
研究领域:
免疫学
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药理学
·
分子生物学
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Natural Product Communications
·
2022
·
IF 1.496
Si Chen,Shiyu Zhen
Mangiferin (MAG) is a kind of polyphenol with many bioactivities. However, its application in medicines and functional foods is restricted because of its poor aqueous solubility and stability. The construction of a MAG/protein complex is an effective way to solve this bottleneck. In this study, the interaction of MAG and ovalbumin (OVA) was systematically investigated by spectrofluorimetry, and their binding mode was clarified based on molecular docking. The results suggested that MAG could cause the static fluorescence quenching of OVA with the quenching constant (Kq) of >2 × 1010 L/(mol·s). Their binding performance increased with increasing temperature, and the binding-site number (n) was close to 1. The thermodynamic analysis indicated that the binding was a spontaneous process, which was mainly driven by hydrophobic force. During this process, there was no apparent change in the microenvironment surrounding the tyrosine and tryptophan residues of OVA. The molecular docking results demonstrated the hydrophobic interaction and hydrogen bonding in the complex, which well-confirmed the results of the fluorescence experiments.
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FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Wenfei Xiong,Cong Ren,Xiaoying Xu,Jing Li,Lifeng Wang,Bin Li
The main purpose of this work was to investigate the effect of electrostatic combination between ovalbumin (OVA) and carboxymethylcellulose (CMC) with different substitution degree (CMC0.7 and CMC1.2, the higher substitution degree means greater charge density) on the thermally induced gelation behavior of OVA. It has been found that electrostatic combination with CMC greatly inhibited OVA thermal gelation, and CMC 1.2 with higher charge density exhibited stronger inhibition than CMC 0.7. Rheological fractal analysis showed that the thermogels of OVA/CMC 0.7 and OVA/CMC 1.2 electrostatic complexes were in the transition ragime. Furthermore, as the OVA-CMC ratio increased from 10:1 to 40:1, the fractal dimensions of the OVA/CMC 0.7 and OVA/CMC 1.2 thermally induced gels increased from 1.83 and 1.75 to 2.17 and 2.08, respectively. This result indicated that an increasing in the proportion of protein resulted in a more compact fractal aggregate structure, allowing the gel to exhibit a higher elasticity modulus (G′). On the other hand, the charge shielding effect of salt ions enhanced the thermogel strength of the OVA/CMC complexes. However, when salt ions (100 mM) completely dissociate the protein molecules on the polysaccharide chain, the apparent viscosity of the polysaccharide has a strong influence on the thermal gelation of OVA. At this time, CMC 0.7 having a lower charge density exhibited a stronger anti-gelation ability of OVA than CMC 1.2 because of its higher apparent viscosity. This kind of novel OVA/CMC electrostatic complexes thermogel could provide a potential new approach to the design and regulation of food texture.
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MOLECULAR BIOLOGY REPORTS
·
2012
·Vol. 40
·期 4
·3409-3418
·
IF 2.929
Wang Rui-qiang,Yin Yu-jing,Li Hua,Wang Yi,Pu Juan-Juan,Wang Rui,Dou Huan-jing,Song Chuan-jun,Wang Rui-yong
The interaction between ovalbumin (OVA) and three purine alkaloids (caffeine, theophylline and diprophylline) was investigated by the aid of intrinsic and synchronous fluorescence, ultraviolet-vis absorbance, resonance light-scattering spectra and three-dimensional fluorescence spectra techniques. Results showed that the formation of complexes gave rise to the fluorescence quenching of OVA by caffeine, theophylline, and diprophylline. Static quenching was confirmed to results in the fluorescence quenching. The binding site number n, apparent binding constant K A and corresponding thermodynamic parameters were measured at different temperatures. The binding process was spontaneous molecular interaction procedures in which both enthalpy and Gibbs free energy decreased. Van der Waals forces and hydrogen bond played a major role in stabilizing the complex. The comparison between caffeine, theophylline, and diprophylline was made, and thermodynamic results showed that diprophylline was the strongest quencher and bound to OVA with the highest affinity among three compounds. The influence of molecular structure on the binding aspects was reported.
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