Interactions between bovine serum albumin and alginate: An evaluation of alginate as protein carrier

Zhao, Yantao; Li, Fuyue; Carvajal, Micaela; Harris, Michael T.

doi:10.1016/j.jcis.2008.12.048

Cited by 165 publications

(99 citation statements)

References 34 publications

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“…Una explicación es que estos PCs se desnaturalizan junto con la albúmina por efecto del calor y dando una absorbancia igual al control (26) . Esto está muy relacionado al estudio realizado por Zhao et al (27) en donde las interacciones electrostáticas entre los aminoácidos con carga opuesta de la albúmina y las macromoléculas de polisacáridos aniónicos, permitieron mantener la estructura secundaria y su propiedad conformacional de la albúmina expuesta a denaturización por calor. …”

Section: Discussionunclassified

Actividad antiinflamatoria in vitro de los polisacáridos sulfatados de Patallus mollis extraídos mediante digestión enzimática

Candela

Pariona-Velarde

Bailon

2017

Rev. per. med. integr.

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Objetivo. Evaluar la actividad antiinflamatoria in vitro de los polisacÃ¡ridos (PCs) del tegumento de Patallus mollis mediante la prueba de la estabilidad de la membrana celular del globulo rojo y la desnaturalizacion de la albumina. Materiales y Métodos. Los especimenes fueron recolectados en la bahia de Pucusana, se identificaron y los PCs se extrajeron mediante digestion enzimatica con bromelina (PBr), papaina (PPa) y pepsina (PPe). Se cuantifico el contenido de azucares, sulfatos y proteinas totales mediante metodos colorimetricos. Para la prueba de estabilidad de la membrana, se preparo una solucion de globulos rojos [10 % v/v], la cual se mezclo con PBS, NaCl [0,36%], y PCs [2000=62.5 ug/mL]. Para la prueba de la desnaturalizacion de la albumina, la mezcla consistio en suero de albumina bovina [0,5%] con PCs [2000=62.5 ug/mL]. Como controles se utilizo diclofenaco sodico y agua destilada. El analisis de resultados fue en base a la absorbancia medida en un espectrofotometro de placas a 420 y 660 nm, segun las pruebas respectivamente. Resultados: Los PCs presentaron niveles elevados de azucares y proteinas totales, asi como presencia de sulfatos totales. Ademas los PCs exhibieron una capacidad estabilizadora de la membrana, siendo la maxima presentada por PBr a una concentracion de 62.5 ug/mL. Solo el PPa presento inhibicion de la desnaturalizacion de albumina inducida por calor a una dosis de 2000 ug/mL. Conclusion: Nuestros resultados sugieren que los PCs tiene actividades antiinflamatorias y son candidatos potenciales para la formulacion de un ingrediente alimentario funcional y/o farmaco para tratar enfermedades inflamatorias.

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Section: Discussionunclassified

Actividad antiinflamatoria in vitro de los polisacáridos sulfatados de Patallus mollis extraídos mediante digestión enzimática

Candela

Pariona-Velarde

Bailon

2017

Rev. per. med. integr.

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“…There was little difference of antioxidant activities between the NA+CP groups and the control (CP). It has been shown that the acidic or anionic oligosaccharides are capable of mediating hydrophobic interactions with certain peptides despite lacking of obvious hydrophobic functional group(s) in the water-soluble oligosaccharides (Nadavala et al, 2009;Zhao et al, 2009). These studies of structure-activity relationship suggest that the existence of a negatively charged sulfate and carboxyl group rather than a cation and neutral carbohydrate structure may constitute a more effective and stable complex donating hydrogen to the free radicals.…”

Section: Discussionmentioning

confidence: 99%

“…Subsequently, the different oligosaccharides and the bioactive peptide were mixed in a ratio of 1:1 in order to obtain collagen peptide (CP)-oligosaccharide complexes, namely MA1000+CP, MA3000+CP, MA5000+CP, κ-ca1000+CP, κ-ca3000+CP, κ-ca5000+CP, NA4-6+CP and NA8-10+CP. These blended solutions were stirred at 50℃ for 1 h for homogeneity and then freeze-dried (Nadavala et al, 2009;Zhao et al, 2009). The chito-oligosaccharide (CO) (MW: 1500, 3000 and 5000 Da) −CP complexes were selected as positive controls, namely CO1500+CP, CO3000+CP and CO5000+CP, because of their remarkable activities and extensive applications in many domains (Ngo et al, 2009;Sionkowska et al, 2009).…”

Section: Cross-linkingmentioning

confidence: 99%

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The antioxidant effects of complexes of tilapia fish skin collagen and different marine oligosaccharides

Ren

Guan

2010

J. Ocean Univ. China

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An excess of reactive oxygen species (ROS) leads to a variety of chronic health problems. As potent antioxidants, marine bioactive extracts containing oligosaccharides and peptides have been extensively studied. Recently, there is a growing interest in protein-polysaccharide complexes because of their potential uses in pharmaceutical and food industries. However, only few studies are available on the antioxidant activities of such complexes, in terms of their ROS scavenging capability. In this study, we combined different marine oligosaccharides (isolated and purified) with collagen peptides derived from tilapia fish skin, and evaluated the antioxidant activity of the marine peptide-oligosaccharide complexes vis-à-vis the activity of their original component molecules. Biochemical and cellular assays were performed to measure the scavenging effects on 1, 1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide radicals, and to evaluate the influences on the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and the level of malondialdehyde (MDA) in UV-induced photoaging models. The results indicated that the antioxidant activities of all the complexes were stronger than those of their individual components. Among the 11 complexes tested, two complexes, namely MA1000+CP and κ-ca3000+CP, turned out to be highly effective antioxidants. Although the detailed mechanisms of this improved scavenging ability are not fully understood, this work provides insights into the design of highly efficient peptide-oligosaccharide complexes for potential applications in pharmaceutical, cosmetics and food industries.

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“…In particular, phosphates and citrates which are regularly used in food can complex calcium, causing the dissolution of alginate gels. In addition, as alginate is a polyanion, there is potential for electrostatic interactions with other macromolecules, for example proteins (Zhao et al, 2009) or other polysaccharides (Toft et al, 1986) within food, which may cause instability in the system or, conversely, have a favourable interaction. With respect to processing, alginate is an attractive gelling agent to use.…”

Section: Alginate Hydrogelsmentioning

confidence: 99%

Alginates in Foods

Smith

Miri

2010

Practical Food Rheology

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Interactions between bovine serum albumin and alginate: An evaluation of alginate as protein carrier

Cited by 165 publications

References 34 publications

Actividad antiinflamatoria in vitro de los polisacáridos sulfatados de Patallus mollis extraídos mediante digestión enzimática

Actividad antiinflamatoria in vitro de los polisacáridos sulfatados de Patallus mollis extraídos mediante digestión enzimática

The antioxidant effects of complexes of tilapia fish skin collagen and different marine oligosaccharides

Alginates in Foods

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