Complex characterization and formation mechanism of scallop (<i>Patinopecten yessoensis</i>) protein hydrolysates/<i>κ</i>‐carrageenan/konjac gum composite gels

Yan, Jia‐Nan; Cui, Xiao‐Fan; Jiang, Xinyu; Lin, Li; Sun, Wen; Han, Jia‐Run

doi:10.1111/1750-3841.16163

Cited by 8 publications

(3 citation statements)

References 68 publications

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“…FTIR spectroscopy is a potent tool for monitoring biochemical activities in complicated media. FTIR's unequalled scanning speed and sensitivity to molecule structure changes make it ideal for monitoring enzymatic protein hydrolysis processes (Yan et al ., 2022). We did FT‐IR analysis for our sample.…”

Section: Resultsmentioning

confidence: 99%

Edible freshwater snail (Paludomas conica) attenuates STZ‐induced diabetic complications by regulating PFK‐1 and PON‐1 gene expression

Rafi

Siddique

et al. 2022

Int J of Food Sci Tech

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Freshwater invertebrates, especially molluscs, have recently piqued the interest of researchers as a potential new source of food protein hydrolysates. This study prepared bioactive protein hydrolysates (PPh) from the freshwater snail Paludomas conica and investigated their antioxidant and antidiabetic effects by evaluating biochemical and molecular approaches. The DPPH free radical assay, ABTS scavenging assay, FRAP assay and superoxide scavenging assay investigated the antioxidant effects. The antidiabetic potential was measured in α-amylase and α-glucosidase inhibition assays followed by in vivo assay in streptozotocin (STZ)-induced diabetic animal model and gene expression studies. In all antioxidant experiments, the half-maximal inhibitory concentration (IC 50 ) of PPh was less than the cut-off value, 1000 μg/mL. The inhibitory concentration of PPh was 1.89 mg/mL for α-amylase and 334.70 μg/mL for α-glucosidase in vitro assay. Furthermore, in the streptozotocin-induced Wistar albino rats model of six groups (n = 5, body weight 180-20 g, age 6-7 weeks), the administration of PPh 250 mg/kg for diabetic rats a 4 weeks intervention attenuated elevated glucose levels and other diabetes-related biomarkers (alanine aminotransferase, aspartate aminotransferase, lipid profile, total protein, uric acid). Molecular assay by the qPCR analysis showed a significant (P < 0.05) upregulation of the relative mRNA expression of antioxidant and glucose metabolism-regulating enzymes-related genes of superoxide dismutase (SOD-1), Paraoxonase-1 (PON1) and Phosphofructokinase-1 (PFK1). Findings demonstrate that PPh could be used as a potential food source to reduce diabetic complications by regulating gene expression of antioxidant and glycolytic enzymes.

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Section: Resultsmentioning

confidence: 99%

Edible freshwater snail (Paludomas conica) attenuates STZ‐induced diabetic complications by regulating PFK‐1 and PON‐1 gene expression

Rafi

Siddique

et al. 2022

Int J of Food Sci Tech

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“…Compatibility interactions occur in a pH range located between the protein's isoelectric point (pI) and the polysaccharide's pKa. Under these conditions, molecules are attracted to each other, leading to the formation of precipitates [78], such as gels [79]. In these gels, the interaction force is proportional to the number of charged groups; the more charged molecules, the stronger the precipitates, and the ionic strength of the mixture influences gel stability [80].…”

Section: Discussionmentioning

confidence: 99%

Carrageenan-amino acid interaction as a tool for understanding atherosclerotic process initiation

Chiconi de Picoli,

Araújo Soares,

Marques Gonçalves

et al. 2024

ELECTRON J GEN MED

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Atherosclerosis is the primary trigger for severe pathologies. The atherosclerotic inflammatory process is well known after low-density lipoprotein (LDL) adhesion in blood vessel walls, however, limited information exists regarding LDL penetration into subendothelial layers. Here, we propose for the first time, to the best of our knowledge, the pathway for the initial trajectory of the lipid molecules internalization into the arterial endothelial tissue. The investigation shows a computational model analyzing molecules involved in the atherosclerotic process, specifically LDL and molecules of the vascular endothelium. The theoretical model was experimentally tested using carrageenan to simulate the anionic counterparts of vascular tissue and amino acids from apolipoprotein B-100. The molecular interactions were analyzed by conductimetric titration, FTIR, and rheology. The computational model identified potential amino acids involved in the process, and the experimental results demonstrated the interaction between lysine and polymer, as the mechanism of adhesion, confirming the model.

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“…In this study, κcarrageenan (Necas & Bartosikova, 2013) and konjac mannan (Kato & Matsuda, 1973) were used because both polysaccharides are food additives/ingredients widely used in processed food products and gel viscoelasticity can be modulated by adjusting the mixing ratio and total concentration of the two (Brenner et al, 2013). Composite gels from κ-carrageenan and konjac mannan do not present heat resistance (Yan et al, 2022), and additional ingredient which imparts heat resistance against cooking encountered in production and/or reheating prior to consumption should be required. From temperaturedependence of dynamic viscoelasticities (Figure 2a), G' of each emulsion gel from T1 to T3 decreased with increasing temperature above 30 C. As an indicator for heat resistance, ratios of G' at 40 C to that at 30 C were 20.1% and 82.7% for T2 and T3, respectively, which…”

Section: Mechanical Properties Of O/w Emulsion Gels Differed By Gelli...mentioning

confidence: 99%

Characteristics of O/W emulsion gels stabilized by soy protein‐xanthan gum complex for plant‐based processed meat products

Funami

Nakano

Maeda

et al. 2023

Journal of Texture Studies

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The aim of the present study is to characterize the mechanical properties of O/W emulsion gels stabilized through soy protein isolate (SPI)‐xanthan gum (XG) complex and to elucidate their practical usefulness in plant‐based processed meat products. O/W emulsions prepared by mixing aqueous solutions of SPI‐XG complexes, which was formed via electrostatic interactions under acidic conditions (pH 4.0), with plant oil were gelled in the presence of several hydrocolloids. Effects of hydrocolloid composition, oil type and load, and oil droplet size on the mechanical properties of the emulsion gels were investigated by dynamic viscoelasticity measurements, and fluorescence microscopy was performed for observation of the oil droplet dispersion. Results indicated that methylcellulose should be required to provide the gels with heat resistance and that the type of oil used should affect dynamic storage modulus (G') of the gels particularly at lower temperatures. It was also found that increased oil load should decrease the gel's resistance to deformation, making the gel structure brittle, and that oil drop size should affect G' and dynamic loss modulus (G") at lower strains. Food application tests indicated that the emulsion gels used had a great impact on the mechanical properties of plant‐based meat patties. These findings would contribute to the utilization of the emulsion gels as a lipid portion in plant‐based processed meat products, leading to the progress of industrial practice.

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Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ‐carrageenan/konjac gum composite gels

Cited by 8 publications

References 68 publications

Edible freshwater snail (Paludomas conica) attenuates STZ‐induced diabetic complications by regulating PFK‐1 and PON‐1 gene expression

Edible freshwater snail (Paludomas conica) attenuates STZ‐induced diabetic complications by regulating PFK‐1 and PON‐1 gene expression

Carrageenan-amino acid interaction as a tool for understanding atherosclerotic process initiation

Characteristics of O/W emulsion gels stabilized by soy protein‐xanthan gum complex for plant‐based processed meat products

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