Analysis of β-lactoglobulin–epigallocatechin gallate interactions: the antioxidant capacity and effects of polyphenols under different heating conditions in polyphenolic–protein interactions

Qie, Xuejiao; Chen, Yao; Quan, Wei; Wang, Zhaojun; Zeng, Maomao; Qin, Fang; Chen, Jie; He, Zhiyong

doi:10.1039/d0fo00627k

Cited by 69 publications

(41 citation statements)

References 45 publications

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“…Qie et al. (2020) revealed that EGCG inhibited the heat‐induced decrease in the β‐Lg ‐SH level. This may be ascribed to the fact that ARR protects the sulfhydryl group against the heat‐induced oxidation reactions and amyloid aggregation of β‐Lg (Keppler et al., 2019; Muhammad et al., 2009).…”

Section: Resultsmentioning

confidence: 99%

“…ECG and EGCG binding with β‐Lg also increased the α‐helix ratio (Kanakis et al., 2011; Zhang et al., 2017). Although EGCG binding reduced the β‐sheet ratio in the β‐Lg (Qie et al., 2020), this value was increased by Mv‐3‐O‐glucoside binding (He et al., 2016), while the turn and random coil structure ratios in the β‐Lg were increased and reduced, respectively (Figure 4b). However, Mv‐3‐O‐glucoside and EGCG binding to β‐Lg decreased the turn and random coil ratios (He et al., 2016; Qie et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Although EGCG binding reduced the β‐sheet ratio in the β‐Lg (Qie et al., 2020), this value was increased by Mv‐3‐O‐glucoside binding (He et al., 2016), while the turn and random coil structure ratios in the β‐Lg were increased and reduced, respectively (Figure 4b). However, Mv‐3‐O‐glucoside and EGCG binding to β‐Lg decreased the turn and random coil ratios (He et al., 2016; Qie et al., 2020). Not only were the CD results consistent with the FTIR findings, but they also confirmed that ARR+β‐Lg binding modified the secondary β‐Lg structure.…”

Section: Resultsmentioning

confidence: 99%

“…Li et al (2021) reported that protein oxidation decreased the -SH protein content. ARR+β-Lg binding slightly decreased the -SH content of the β-Lg (Figure 2b), as did epigallocatechin gallate (EGCG) and β-Lg binding (Qie et al, 2020). This may be attributed to the slight decrease in the -SH content caused by the polyphenol interaction with the thiol groups of β-Lg (Ali et al, 2013).…”

Section: Arr Prevented Heat-induced β-Lg Oxidationmentioning

confidence: 92%

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Isolation and characterization of the anthocyanins derived from red radishes (Raphanus sativus L.) and the protective ability of β‐lactoglobulin against heat‐induced oxidation

Gong

et al. 2022

Journal of Food Science

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This study employed the “two‐step dialysis” method and AB‐8 or D101 macroporous resin chromatography to isolate the anthocyanins in red radishes (ARR). The red radish juice was dialyzed twice at 3000 and 500 Da, respectively. UHPLC‐QqQ‐MS/MS revealed 24 types of ARRs, of which pelargonidin (Pg)‐3‐diglucoside‐5‐(malonyl)glucoside (P3D5MG), Pg‐3‐diglucoside‐5‐glucoside (P3D5G), Pg‐3‐(feruloyl)diglucoside‐5‐(malonyl)glucoside (P3FD5MG), Pg, and malvidin (Mv) represented the main compounds. The total anthocyanin content in the ARR prepared via the “two‐step dialysis” method was 29.69% and 18.44% higher than that obtained using AB‐8 and D101 macroporous resins, respectively. The ARRs inhibited heat‐induced β‐lactoglobulin (β‐Lg) oxidation. The amino acid residue microenvironment and secondary β‐Lg structure were modified via ARR binding. The energy involved in P3D5MG and β‐Lg binding was −392 kJ/mol, which was significantly lower than that during the binding process of P3D5M, P3FD5MG, Pg, and Mv to β‐Lg (−338 to −168 kJ/mol). These results indicated that “two‐step dialysis” was a promising method for deriving natural pigment with strong antioxidant activity from red radishes. Practical Application As a natural food colorant, anthocyanins have attracted increasing attention in the food industry in recent years. This study used “two‐step dialysis” to effectively separate ARRs. Moreover, the anthocyanins in ARR can bind to β‐Lg to protect against heating‐induced oxidation. Therefore, ARRs may not only act as a food pigment but also as antioxidants.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Arr Prevented Heat-induced β-Lg Oxidationmentioning

confidence: 92%

See 2 more Smart Citations

Isolation and characterization of the anthocyanins derived from red radishes (Raphanus sativus L.) and the protective ability of β‐lactoglobulin against heat‐induced oxidation

Gong

et al. 2022

Journal of Food Science

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“…However, milk products are also a special industry with great attention in the agriculture and animal husbandry industry chain. In the process of food processing, β-LG is also widely added to increase nutrition of foods, increasing the risk of exposure to β-LG in people with milk allergies [ 7 – 9 ]. Therefore, it is necessary to develop a convenient, accurate, effective and specific analytical method to monitor the content of β-LG in milk products, which beneficial to protect consumers from the threat of allergies.…”

Section: Introductionmentioning

confidence: 99%

A UCMPs@MIL-100 based thermo-sensitive molecularly imprinted fluorescence sensor for effective detection of β-lactoglobulin allergen in milk products

et al. 2022

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In this study, a thermo-sensitive molecularly imprinted fluorescence sensor was developed for the specific detection of β-Lactoglobulin (β-LG) allergen in milk products. The metal–organic frameworks (MIL-100) with a high specific surface area was coated on the surface of upconversion micro-particles (UCMPs). As the core, an imprinted polymer layer allowing for swelling and shrinking with response to temperature was prepared, which exhibited high adsorption and mass transfer capabilities for β-LG allergen. The fluorescence intensity of UCMPs@MIL-100@MIP decreased linearly with the concentration of β-LG in the range of 0.1–0.8 mg mL−1, and the limit of detection was 0.043 mg mL−1. The imprinting factor reached 3.415, which indicated that excellent specificity of the UCMPs@MIL-100@MIP for β-LG allergen. In the analysis of β-LG allergen in actual milk samples, the proposed UCMPs@MIL-100@MIP fluorescence sensor produced reliable and accurate results (recovery: 86.0–98.4%, RSD: 2.8–6.8%), closely related to the results of standard HPLC method (correlation coefficient: 0.9949), indicating that its feasibility in the detection of β-LG allergen. Graphical Abstract

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Effects of preheating temperatures on β‐lactoglobulin structure and binding interaction with dihydromyricetin

Zhang

Guan

Huang

et al. 2022

eFood

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Low aqueous solubility limits the bioactivity and bioaccessibility of dihydromyricetin (DHM). Preheating treatment affects the loading efficiency of β-lactoglobulin (β-Lg) to polyphenols, but the mechanism remained unclear. In this study, a serial of temperatures (298 K, 318 K, 338 K, 358 K, and 373 K) were set to analyze the preheating effects on the loading efficiency of β-Lg to DHM, and secondary structure change, binding interactions, and particle size distribution were measured and compared with discover the effects. β-Lg preheated at 358 K possessed the highest binding percentage of 0.45, higher than 0.27, 0.30, 0.36, and 0.40 at 298 K, 318 K, 338 K, and 373 K, the exposure of inside hydrophobic residues contribute the hydrophobic interaction with DHM. Fluorescence quenching and molecular docking analysis showed that DHM tend to bind to β-Lg preheated at 358 K with a binding constant of 1.76 × 10 5 L mol −1 and a binding score of −5.84 kcal mol −1 , higher than that of other temperatures. Particle size distribution showed that Z-average size at 358 K was 16.34 nm, significantly higher than others of 7.64, 8.06, 6.84, and 13.4 nm. Preheating unfolded the structure of β-Lg, exposing the internal residues and enhancing the interaction with DHM.

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Analysis of β-lactoglobulin–epigallocatechin gallate interactions: the antioxidant capacity and effects of polyphenols under different heating conditions in polyphenolic–protein interactions

Abstract: A β-Lg-EGCG covalent conjugate is formed by linking the amino group of a lysine residue and EGCG; the antioxidant capacity of EGCG induced by β-Lg–EGCG covalent conjugates causes a significant decrease.

Cited by 69 publications

References 45 publications

Isolation and characterization of the anthocyanins derived from red radishes (Raphanus sativus L.) and the protective ability of β‐lactoglobulin against heat‐induced oxidation

Isolation and characterization of the anthocyanins derived from red radishes (Raphanus sativus L.) and the protective ability of β‐lactoglobulin against heat‐induced oxidation

A UCMPs@MIL-100 based thermo-sensitive molecularly imprinted fluorescence sensor for effective detection of β-lactoglobulin allergen in milk products

Effects of preheating temperatures on β‐lactoglobulin structure and binding interaction with dihydromyricetin

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