FOOD CHEMISTRY
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2025
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IF 9.8
Zhaohui Yan,Zhiyuan Zheng,Sijia Cao,Renzhao Zhang,Yudan Zhang,Ting Zhang,Jingbo Liu,Xuanting Liu
Probiotics are susceptible to environmental factors during processing, storage, and digestion, which greatly limits their beneficial effects. This study constructed and characterized polyphenol-modified ovalbumin-lysozyme (OVA-LYS) complex coacervates and evaluated their stability as probiotic delivery carriers during environmental stresses and gastrointestinal digestion. The results demonstrated that the coupling of catechin (C), epicatechin (EC), and epigallocatechin (EGC) with heteroprotein enhanced the complexes structure, and the probiotic microcapsules showed favorable properties in terms of physicochemical properties. Notably, C-HPCC microcapsules were more effective in encapsulating probiotics (99.43 %). Furthermore, the protection efficiency of microcapsules treated with heating, storage, and digestion consistently followed C-HPCC > EC-HPCC > EGC-HPCC > HPCC order, which was attributed to the stronger affinity between C and heteroprotein. Finally, a novel flavored fermented milk with multiple functions was formulated using probiotic microcapsules as fermentation agents. Overall, this research provided valuable inspiration for novel functional food development with higher bioavailability.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Guozhi Zhao,Ying Cao,Ning Zhang,Shuran Wang,Tengteng Liu,Mengyao Liu,Yanqiu Ma,Xin Gao,Yujie Chi
This study constructed non-covalent and covalent complexes between ovalbumin (OVA) and flaxseed gum (FG) at ratios ranging from 5:1 to 1:5. The emulsion stabilized by the covalent OVA-FG complex at a 1:2 ratio (OF-C-1:2) exhibited the highest emulsifying activity and stability. Microscopic examination of the emulsion microstructure confirmed that OF-C-1:2 produced the smallest and most densely packed oil droplets. The rheological results show that OF-C-1:2 has a substantial viscosity value, with the G' and G" values being the closest, and both relatively large; thus, it exhibits good viscosity, elasticity, stability, spreadability, and compliance. The emulsions of each group were stored for 7 days. It was found that the emulsion of the OF-C-1:2 group had the best storage stability within 7 days. Characterization revealed that OF-C-1:2 had the highest grafting degree, the smallest free sulfhydryl groups, the lowest surface hydrophobicity, and a reduced particle size. Fluorescence and ultraviolet spectroscopy results suggested alterations in the tertiary structure, leading to reduced hydrophobicity and enhanced stability of the covalent complex. Infrared and circular dichroic spectroscopy analyses revealed that grafting primarily occurred at the side-chain amino groups, and the covalent complexes maintained their stability in the secondary structure. Correlation analysis indicated that the grafting degree, free sulfhydryl content, and zeta potential were highly correlated with both emulsifying activity and emulsion stability. This lays a solid foundation for applying emulsions in the food industry.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2026
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IF 7.1
Diandian Wang,Jiamin Lu,Yang Li,Xiangrui Ren,Liyuan Ma,Danyang Liang,Wenhao Li,Wenjie Yan
Xanthan gum (XG) and ovalbumin (OVA) enhance chickpea noodle structure and stability. • XG and OVA ratio optimize noodle microstructure and water distribution. • XG and OVA combination reduces the digestion rate. • Thermomechanical traits link closely to noodle texture and digestibility. Chickpea is a promising ingredient for gluten-free staple foods, but its relatively weak structural integrity limits the quality of processed products. This study investigated the effects of xanthan gum (XG) and ovalbumin (OVA) on the thermomechanical properties, cooking quality, water distribution, texture, microstructure, and in vitro starch digestibility of twin-screw-extruded chickpea noodles. XG significantly enhanced dough water absorption and starch gelatinization, whereas OVA reduced water-holding capacity and more effectively inhibited starch retrogradation ( p < 0.05). Without XG, increasing OVA from 0% to 15% decreased noodle water absorption from 61.20% to 43.45%. Both XG and OVA improved dough stability and markedly altered noodle expansion, moisture distribution, and textural properties. Notably, the combination of 1% XG and 5% OVA produced a relatively continuous and integrated gel structure and increased tensile distance to 6.63 mm. Microstructural analysis further demonstrated that XG and OVA modified the spatial organization and connectivity of the protein-rich phase, whereas excessive supplementation disrupted gel integrity through enhanced expansion. Starch digestibility was strongly formulation dependent. The 1% XG–5% OVA formulation exhibited a relatively low RDS content of 25.90% and a high RS content of 67.60%. These findings demonstrate that appropriate XG–OVA combinations can simultaneously regulate structural properties, processing quality, and starch digestibility of extruded chickpea noodles, providing a practical strategy for developing nutritionally improved gluten-free legume-based staple foods.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
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IF 8.025
Zhenzhen Huang,Xinxi Yang,Siyue Liang,Leqi Chen,Lihong Dong,Abdul Rahaman,Shan He,Yingbin Shen,Dongxiao Su
This study explored the mechanism underlying the interactions between polysaccharides and ovalbumin-ferulic acid (OVA-FA) and the effect of polysaccharides on OVA-FA-stabilized emulsions. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) were used to study the polysaccharide OVA-FA interactions mechanism and to resolve the changes in the protein secondary structure and crystal structure. OVA-FA-polysaccharide-stabilized emulsions were studied using confocal laser scanning microscopy (CLSM), and their rheological properties and stability were determined. The results showed that the non-covalent interactions between polysaccharides and OVA-FA led to an increase in the β-sheet content of OVA and a decrease in the α-helix and random coil contents. The stability of the OVA-FA-polysaccharide-stabilized emulsions was better compared with that of the OVA-FA-stabilized emulsions. By comparing the different OVA-FA-polysaccharide-stabilized emulsions, we observed that OVA-FA-agar did not stabilize the emulsion well, while the OVA-FA-SA- and OVA-FA-KC-stabilized emulsions had good elasticity, and the microstructure and storage stability of the OVA-FA-KC-stabilized emulsion were better. Our findings provide a new perspective for the application of OVA-FA-KC in complex food emulsions.
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JOURNAL OF NANOBIOTECHNOLOGY
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2022
·Vol. 20
·期 1
·1-15
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IF 9.429
Xu Xiao,Mao Huafen,Wu Yunchao,Liu Suwan,Liu Jingjin,Li Qianzhe,Yang Mengyu,Zhu Jinqian,Zou Shengqiang,Du Fengyi
Background Phototherapy-triggered immunogenic cell death (ICD) rarely elicits a robust antitumour immune response, partially due to low antigen exposure and inefficient antigen presentation. To address these issues, we developed novel methylene blue-loaded ovalbumin/polypyrrole nanoparticles (MB@OVA/PPY NPs) via oxidative polymerization and π–π stacking interactions.Results The as-prepared MB@OVA/PPY NPs with outstanding photothermal conversion efficiency (38%) and photodynamic properties were readily internalized into the cytoplasm and accumulated in the lysosomes and mitochondria. Upon 808 nm and 660 nm laser irradiation, the MB@OVA/PPY NPs not only ablated tumour cells by inducing local hyperthermia but also damaged residual tumour cells by generating a large amount of reactive oxygen species (ROS), finally triggering the release of many damage-associated molecular patterns (DAMPs). Moreover, the MB@OVA/PPY NPs synergized with DAMPs to promote the maturation and improve the antigen presentation ability of DCs in vitro and in vivo.Conclusion sThis work reported a PPY NPs-based nanoplatform to encapsulate the therepeutic proteins and absorb the functional molecules for combination therapy of tumours. The results demonstrated that the prepared MB@OVA/PPY NPs could be used as effective nanotherapeutic agents to eliminate solid tumours and trigger a powerful antitumour immune response.
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FOOD HYDROCOLLOIDS
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2022
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IF 11.504
Ya-Ru Wang,Qin Yang,Ya-Nan Du,Han-Qing Chen
Food protein fibrils display superior mechanical and interfacial properties compared to the native protein. During processing, protein fibrils are stored for a long time and undergo pH shifts, which accelerate their degradation. In this study, the effects of chitosan on the morphology, structural and rheological properties of ovalbumin (OVA) fibrils after storage at pH higher than isoelectric point were studied. The results showed that OVA fibrils prepared at pH 2.0 remained stable after 7 days of storage. However, after storage at pH 8.0 for 7 days, the turbidity of OVA fibrils increased, the contour length and ThT fluorescence intensity decreased. Furthermore, OVA fibrils became stable again by interacting with chitosan via electrostatic interaction, which was confirmed by zeta potential . In addition, based on the results of Fourier transform infrared spectroscopy , sodium dodecyl sulfide polyacrylamide gel electrophoresis , and fluorescence spectra, it could be concluded that chitosan could interact with OVA fibrils at pH 8.0 during storage. Transmission electron microscope images indicated that the structure of OVA fibrils was maintained by the addition of positively charged chitosan. Finally, the viscosity and storage modulus of OVA fibrils after storage at pH 8.0 increased with the addition of chitosan. These findings implied that OVA fibrils were degraded when stored at pH above isoelectric point, but this degradation could be ameliorated by the addition of chitosan.
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FOOD HYDROCOLLOIDS
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2016
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IF 3.858
Zhouyi Xiong,Maojie Zhang,Meihu Ma
In this work, ovalbumin (OVA) was phosphorylated by dry-heating at three different pH values (5.0, 7.0 and 9.0) and 45 °C for 12 h in the presence of sodium tripolyphosphate (STP). The results indicated that, when compared with native OVA (N-OVA), the zeta potential absolute value of phosphorylated OVA (PP-OVA) increased from 2.13 mv (N-OVA) to 13.57(PP-OVA-pH5.0), 16.00(PP-OVA-pH 7.0) and 11.20 mv (PP-OVA-pH 9.0); the volume-weighted mean diameter (D [4,3])of emulsions stabilized by the N- and PP-OVA decreased from 70.22 μm (N-OVA) to 37.16(PP-OVA-pH 5.0), 16.21(PP-OVA-pH 7.0) and 43.52 μm (PP-OVA-pH 9.0); and PP-OVA emulsions exhibited a more narrow monomodal size distribution and a smaller particle size than those of N-OVA, with the corresponding emulsifying activities index (EAI) increased from 92.71(N-OVA) to 142.51(PP-OVA-pH5.0), 224.88(PP-OVA-pH 7.0), and 150.97(PP-OVA-pH 9.0), respectively. The microscopic observation showed that the emulsion droplets of PP-OVA were more densely and uniformly distributed than those of N-OVA. Furthermore, characterization of PP-OVA by Fourier transform infrared spectroscopy (FTIR), X-ray photoelectron spectroscopy (XPS), and 31 P nuclear magnetic resonance ( 31 P NMR) revealed that phosphate groups were bound to the -OH on serine and threonine and the -NH 2 on lysine and arginine, with covalent interactions (C–O–P and C-N-P bounds) formed between OVA and STP. This study demonstrated that the introduction of phosphate groups could increase the amount of negative charge and intermolecular repulsion, decrease the particle size of droplets and improve the emulsifying ability of PP-OVA.
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Allergy Asthma and Clinical Immunology
·
2018
·Vol. 14
·期 1
·1-9
·
IF 2.051
Li Jian,Wang Bin,Luo Yingying,Bian Yajie,Wang Ruipei
Background Allergic rhinitis (AR), characterized by sneezing, nasal itching and rhinorrhea, affects a large number of population. This study aimed to explore the effects of artemisinin alone or combined with neurectomy of pterygoid canal in ovalbumin-induced AR mouse model and illustrate the underlying mechanisms. Methods Allergic symptoms were evaluated to verify inhibitory effect of artemisinin alone or combined with neurectomy of pterygoid canal on AR. Serum levels of histamine, immunoglobulin E (IgE) and inflammatory factors TNF, INF-γ, IL-1β IL-10, IL-4 and IL-5 were measured by ELISA. The mRNA levels of TNF, INF-γ, IL-1β and IL-10 in local lymph nodes were measured by RT-qPCR. The total and phosphorylated levels of ERK and JNK were assessed by Western blot. CD4 + CD25 + Foxp3 + T (Treg) cells were analyzed by flow cytometry. Results Artemisinin significantly relieved the behavior symptoms of AR mice. The administration of artemisinin strikingly suppressed the expression of histamine, IgE and inflammatory factors. An increased Treg cell proportion and inhibited ERK phosphorylation were observed in artemisinin-treated groups as compared to those in the AR group. Moreover, artemisinin plus neurectomy of pterygoid almost abolished the behavioral score increase in AR mice. Conclusions These results indicated that artemisinin exhibited anti-allergic effect by inhibiting ERK activation and increasing Treg cell proportion, which subsequently decreased the expressions of allergic mediators. In addition, artemisinin combined with neurectomy of pterygoid showed better efficacy than artemisinin alone.
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FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Wenfei Xiong,Cong Ren,Jing Li,Bin Li
The objective of this study was to investigate the physicochemical and interfacial rheological properties of ovalbumin (OVA)-carboxymethylcellulose (CMC) nanoparticles . The OVA/CMCs nanoparticles were prepared by heating (90 °C, 30 min) the electrostatic self-assembly complexes between OVA and CMC of different charge density (CMC 0.7 and CMC 1.2) at pH 4.4. The results showed that the OVA/CMC 0.7 nanoparticles exhibited larger size and lower surface net potential than OVA/CMC 1.2 nanoparticles. Atomic force microscopy (AFM) imaging and ultra-small angle X-ray scattering (USAXS) results suggested that the shape of the particles was approximately spherical, and the structure of OVA/CMC 1.2 nanoparticles was more compact than that of OVA/CMC 0.7. The pyrene fluorescent probe indicated that the OVA/CMC 1.2 nanoparticles had a stronger hydrophobicity than OVA/CMC 0.7 nanoparticles in the range of pH 4–7. As the pH and the ionic strength increased, the average diameter of OVA/CMC nanoparticles would increase (<400 nm), while the average size of the nanoparticles did not change significantly after 30 days of storage at room temperature. The interfacial rheological experiments showed that the permeation and rearrangement rates of OVA/CMC nanoparticles decreased significantly at oil-in-water interface, and the surface pressure and interfacial dilatational modulus were lower than the native OVA/CMC complexes. These findings suggest that OVA/CMC nanoparticles formed by heat induction can be used to construct lipid-soluble nutrient delivery vehicles.
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FOOD AND AGRICULTURAL IMMUNOLOGY
·
2014
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IF 0.984
Juan Peng,Xu Meng,Xiaofang Deng,Jianping Zhu,Hua Kuang,Chuanlai Xu
Hen egg is one of the most frequent causes of food allergy in infants and adults. Ovalbumin (OVA) has been identified as a major egg allergen. In order to detect OVA in foods, a highly sensitive sandwich enzyme-linked immunosorbent assay (ELISA) based on two monoclonal antibodies (mAbs) was established. The 2 mAbs were selected out of 17 murine hybridomas secreting OVA-specific antibody. Using mAb17 as the capture antibody and mAb15 as the detection antibody, the detection limit of the ELISA method was 0.51 ng/mL, and the linear dynamic range was between 1.95 and 500 ng/mL. The recovery ranged from 85.6 to 115.2%, whereas the intra- and inter-assay coefficients of variation were less than 8.6 and 13.9%, respectively. Sample analysis verified that the produced anti-OVA mAb and the developed ELISA may provide a valuable tool for the sensitive determination of OVA in processed foods and for future studies on the mechanism of how OVA functions in anaphylaxis.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Hesheng Liu,Zhenzhen Huang,Ting Xin,Lihong Dong,Mei Deng,Lipeng Han,Fei Huang,Dongxiao Su
Rutin is a polyphenol with beneficial pharmacological properties. However, its bioavailability is often compromised due to low solubility and poor stability. Encapsulation technologies, such as emulsion systems, have been proven to be promising delivery vehicles for enhancing the bioavailability of bioactive compounds. Thus, this study was proposed and designed to investigate the colonic targeting and colonic fermentation characteristics of rutin-loaded ovalbumin-ferulic acid-polysaccharide (OVA-FA-PS) complex emulsions. The results indicate that OVA-FA-PS emulsion effectively inhibits the degradation of rutin active substances and facilitates its transport of rutin to the colon. The analysis revealed that the OVA-FA-κ-carrageenan emulsion loaded with rutin exhibited superior elasticity and colon targeting properties compared to the OVA-FA-hyaluronic acid or OVA-FA-sodium alginate emulsions loaded with rutin in the composite emulsion. Additionally, it was observed that the rutin loaded within the OVA-FA-κ-carrageenan emulsion underwent degradation and was converted to 4-hydroxybenzoic acid during colonic fermentation.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Qixin Zhang,Yanyu Chen,Wenyan Liu,Yuanping Ye,Danyun Cheng,Huina Zheng,Leiyan Wu
Parameters such as interfacial tension, dynamics, and rheology are intricately linked to the emulsifying and foaming properties of proteins. In this study, the effects of different Tween types and concentrations on the structure and interfacial characteristics of ovalbumin (OVA) were examined, and their relationships with emulsifying and foaming properties were explored. The results showed that the addition of Tween caused the structure of OVA to become looser and more disordered (β-sheets gradually transformed into β-turns) and exposed more hydrophobic groups. In addition, with the increase in Tween concentration, OVA-Tween systems exhibited lower interfacial tension and could adsorb more rapidly at both the air–water and oil–water interfaces. Additionally, the interfacial elastic modulus of these systems also increased. Compared with natural OVA (EAI = 4.023 m 2 /g, FA = 60.00 %), OVA-Tween showed significantly enhanced emulsifying and foaming abilities. However, higher Tween concentrations (0.1 %) led to competitive adsorption between OVA and Tween, inducing a reduction in the interfacial modulus and a slight decrease in the emulsifying and foaming stability. The emulsifying and foaming performance of the four composite systems were as follows: OVA-Tween 20 > OVA-Tween 40 > OVA-Tween 80 > OVA-Tween 60. Correlation analysis revealed a significant association between the structure and interfacial properties and the emulsifying and foaming performance of OVA-Tween ( p < 0.05). These results demonstrated that Tween can significantly enhance the emulsifying and foaming properties of OVA. The findings provide a theoretical basis for the application of the novel OVA-Tween emulsifier in regulating OVA-based dairy products and baked foods.
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