Liposome-whey protein interactions and its relation to emulsifying properties

Yi, Xiangzhou; Zheng, Quanhui; Ding, Baomiao; Pan, Min‐Hsiung; Chiou, Yi‐Shiou; Li, Li; Li, Zhenshun

doi:10.1016/j.lwt.2018.10.002

Cited by 37 publications

(9 citation statements)

References 54 publications

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“…The structures and properties of WPI could be easily influenced by other food ingredients through noncovalent interaction. It had been confirmed in our previous studies that Lips interacted with WPI via a hydrophobic force, hydrogen bond, and an electrostatic force (Yi, Zheng, Ding et al., 2019; Yi, Zheng, Pan et al., 2019). The spatial structure and emulsifying properties of WPI could be changed by the interaction between proteins and Lips.…”

Section: Introductionsupporting

confidence: 66%

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The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration

Yang

Pan

et al. 2021

Journal of Food Science

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The interaction mechanism between liposomes (Lips) and whey protein isolates (WPI) with different mass ratios was explored in this paper. After binding with different concentration of Lips, the changes in hydrophilic and hydrophobic regions of WPI were investigated with fluorescein isothiocyanate (FITC) and pyrene fluorescence probes. The spatial structure changes of WPI were further characterized by differential scanning calorimetry, Fourier transform infrared spectroscopy, and circular dichroism. The results indicated that the structure of WPI was changed due to binding with Lips in hydrophilic and hydrophobic groups. The binding process might result in the migration, recombination, and alignment of WPI and Lip groups. Moreover, the oil‐water interfacial tension with WPI decreased from 9.20 mN/m to 3.29 mN/m upon increasing the Lip‐to‐WPI ratio. This work suggests that the physiochemical properties of Lip–WPI complexes could be manipulated by adjusting the Lip‐to‐WPI ratio. This study shed some light on the mechanism explanation of the WPI structural changes due to the interaction with Lips during food processing.

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Section: Introductionsupporting

confidence: 66%

“…Lips were prepared by the reverse‐phase evaporation method (Yi, Zheng, Ding et al., 2019). Briefly, SL (0.6 g) and Chol (0.06 g) were dissolved in diethyl ether (30 mL) to obtain an organic phase.…”

Section: Methodsmentioning

confidence: 99%

The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration

Yang

Pan

et al. 2021

Journal of Food Science

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“…In the case of the protein‐based coacervates (I), the second band, common also for WPI, is shifted to 1652 cm −1 , caused by possible interactions with the amine groups 36 . All the spectra of the coacervates exhibited a shift in the 3319 cm −1 band, with the most significant difference, 3325 cm −1 , found in the acacia gum samples (A), suggesting increases in the number of hydrogen bonds 37 …”

Section: Resultsmentioning

confidence: 95%

Polymers and protein‐associated vesicles for the microencapsulation of anthocyanins from grape skins used for food applications

et al. 2020

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BACKGROUND Anthocyanins were extracted from grape skins by a combination of ethanolic‐ultrasonic assisted methods and were then encapsulated by freeze‐drying in soy phosphatidylcholine vesicles with the addition of different polymers, such as pectin, acacia gum, and whey protein isolate. The goal of this research was to microencapsulate anthocyanin compounds extracted from grape skins, to characterize the stability and behavior of the vesicles and then to use them to obtain a new light formulated mayonnaise. RESULTS The particle size ranged from 900 nm in the control condition to 250 nm in vesicles loaded with whey proteins. The powders showed higher encapsulation efficiency for all variants, ranging from 81 to 96%. Vibrational spectroscopy revealed better inclusion of anthocyanins in polysaccharide‐based coacervates, whereas in protein‐based coacervates a possible interaction of anthocyanins with amine groups was observed. The vesicles were tested for in vitro release, and the results confirmed the gradual release of the anthocyanins in both stages of digestion, with a residual content of about 50% in the vesicles. The powders displayed high stability during storage in the dark at 4 °C. The panelists appreciated the new light formulated mayonnaises enriched with 10% dried vesicles compared with the control sample, in particular samples with acacia gum. CONCLUSION The study revealed that polymer‐loaded vesicles presented stability in simulated gastrointestinal fluids and have proved successful in obtaining new light enriched mayonnaises. © 2020 Society of Chemical Industry

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“…The entrapment efficiency of PRE-LM was determined as described earlier with slight modifications [ 26 , 27 ]. The dried microcapsules (100 mg) were dispersed in 1.5 ml of 80% (v/v) methanol and centrifuged (12,000 rpm, 5 min).…”

Section: Methodsmentioning

confidence: 99%

Encapsulation of Polygonum bistorta root phenolic compounds as a novel phytobiotic and its protective effects in the mouse model of enteropathogenic Escherichia coli infection

Mezerji

Boshrouyeh

Razavi

et al. 2023

BMC Complement Med Ther

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Background Microencapsulation technology is the fundamental delivery system for encapsulating the natural bioactive compounds especially phenolic in order to developing bioavailability, stability and controlling release. This study was conducted to determine the antibacterial and health-promoting potential of the phenolic rich extract (PRE)-loaded microcapsules obtained from Polygonum bistorta root as a dietary phytobiotic in mice challenged by enteropathogenic Escherichia coli (E. coli). Method The PRE was obtained from Polygonum bistorta root using fractionation by different polarity solvents and the highest PRE was encapsulated by the combination of modified starch, maltodextrin, and whey protein concentrate as wall materials using a spray dryer. Then, the physicochemical characterization (particle size, zeta potential, Morphology and polydispersity index) of microcapsules have been assessed. For the invivo study, 30 mice at five treatment were designed and antibacterial properties were analyzed. Furthermore, relative fold changes in the ileum population of E. coli was investigated using Real time PCR. Results The encapsulation of PRE resulted in the production of phenolic enriched extract-loaded microcapsules (PRE-LM) with a mean diameter of 330 nm and relatively high entrapment efficiency (87.2% w/v). The dietary supplementation of PRE-LM improved weight gain, liver enzymes, gene expression, morphometric characteristics of the ileum and decreased the population of E. coli present in the ileum significantly (p < 0.05). Conclusion Our funding suggested PRE-LM as a promising phytobiotic against E. coli infection in mice.

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Liposome-whey protein interactions and its relation to emulsifying properties

Cited by 37 publications

References 54 publications

The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration

The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration

Polymers and protein‐associated vesicles for the microencapsulation of anthocyanins from grape skins used for food applications

Encapsulation of Polygonum bistorta root phenolic compounds as a novel phytobiotic and its protective effects in the mouse model of enteropathogenic Escherichia coli infection

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