Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 252-260

  Chang, Yaoguang ^a,b   McClements, David Julian ^b,c  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Caseinate; Electrostatic deposition; Emulsions; Fucoidan; Multilayer; Sea cucumber; Stability map

Indexed keywords

HOLOTHUROIDEA;

EID: 84934967137     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.014     Document Type: Article

References (44)

1. Casu B., Gennaro U. Aconductimetric method for the determination of sulphate and carboxyl groups in heparin and other mucopolysaccharides. Carbohydrate Research 1975, 39(1):168-176.
2. Chang Y., Xue C., Tang Q., Li D., Wu X., Wang J. Isolation and characterization of a sea cucumber fucoidan-utilizing marine bacterium. Letters in Applied Microbiology 2010, 50(3):301-307.
3. Chen S., Hu Y., Ye X., Li G., Yu G., Xue C., et al. Sequence determination and anticoagulant and antithrombotic activities of a novel sulfated fucan isolated from the sea cucumber Isostichopus badionotus. Biochimica et Biophysica Acta (BBA) - General Subjects 2012, 1820(7):989-1000.
4. Cho Y.-H., McClements D.J. Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes. Langmuir 2009, 25(12):6649-6657.
5. Chodanowski P., Stoll S. Polyelectrolyte adsorption on charged particles: Ionic concentration and particle size effects - a Monte Carlo approach. Journal of Chemical Physics 2001, 115(10):4951-4960.
6. Dickinson E. Proteins at interfaces and in emulsions stability, rheology and interactions. Journal of the Chemical Society Faraday Transactions 1998, 94(12):1657-1669.
7. Dickinson E., Golding M., Povey M.J.W. Creaming and flocculation of oil-in-water emulsions containing sodium caseinate. Journal of Colloid and Interface Science 1997, 185(2):515-529.
8. Ettelaie R., Akinshina A. Colloidal interactions induced by overlap of mixed protein+ polysaccharide interfacial layers. Food Hydrocolloids 2014, 42:106-117.
9. Ettelaie R., Akinshina A., Maurer S. Mixed protein-polysaccharide interfacial layers: effect of polysaccharide charge distribution. Soft Matter 2012, 8(29):7582.
10. Gu Y.S., Decker E.A., McClements D.J. Influence of pH and ι-carrageenan concentration on physicochemical properties and stability of β-lactoglobulin-stabilized oil-in-water emulsions. Journal of Agricultural and Food Chemistry 2004, 52(11):3626-3632.
11. Guzey D., McClements D.J. Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science 2006, 128:227-248.
12. Harnsilawat T., Pongsawatmanit R., McClements D.J. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. Journal of Agricultural and Food Chemistry 2006, 54(15):5540-5547.
13. Huang Y.-C., Chen J.-K., Lam U.-I., Chen S.-Y. Preparing, characterizing, and evaluating chitosan/fucoidan nanoparticles as oral delivery carriers. Journal of Polymer Research 2014, 21(5):415-423.
14. Huang Y.-C., Lam U.-I. Chitosan/fucoidan pH sensitive nanoparticles for oral delivery system. Journal of the Chinese Chemical Society 2011, 58:779-785.
15. Huang Y.-C., Li R.-Y. Preparation and characterization of antioxidant nanoparticles composed of chitosan and fucoidan for antibiotics delivery. Marine Drugs 2014, 12(8):4379-4398.
16. Hu M., Li Y., Decker E.A., Xiao H., McClements D.J. Impact of layer structure on physical stability and lipase digestibility of lipid droplets coated by biopolymer nanolaminated coatings. Food Biophysics 2011, 6(1):37-48.
17. Kim D.-Y., Shin W.-S. Roles of fucoidan, an anionic sulfated polysaccharide on BSA-stabilized oil-in-water emulsion. Macromolecular Research 2009, 17(2):128-132.
18. Kim D.-Y., Shin W.-S., Hong W.-S. The unique behaviors of biopolymers, BSA and fucoidan, in a model emulsion system under different pH circumstances. Macromolecular Research 2010, 18(11):1103-1108.
19. Klinkesorn U., Sophanodora P., Chinachoti P., McClements D.J., Decker E.A. Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology. Journal of Agricultural and Food Chemistry 2005, 53(11):4561-4566.
20. Kusaykin M., Bakunina I., Sova V., Ermakova S., Kuznetsova T., Besednova N., et al. Structure, biological activity, and enzymatic transformation of fucoidans from the brown seaweeds. Biotechnology Journal 2008, 3(7):904-915.
21. Laviano A., Rianda S., Molfino A., Rossi Fanelli F. Omega-3 fatty acids in cancer. Current Opinion in Clinical Nutrition and Metabolic Care 2013, 16(2):156-161.
22. Lee E.J., Lim K.-H. Polyelectrolyte complexes of chitosan self-assembled with fucoidan: an optimum condition to prepare their nanoparticles and their characteristics. Korean Journal of Chemical Engineering 2014, 31(4):664-675.
23. Lee E.J., Lim K.-H. Relative charge density model on chitosan-fucoidan electrostatic interaction: qualitative approach with element analysis. Journal of Bioscience and Bioengineering 2015, 119(2):237-246.
24. Luchtman D.W., Song C. Cognitive enhancement by omega-3 fatty acids from child-hood to old age: findings from animal and clinical studies. Neuropharmacology 2013, 64:550-565.
25. McClements D.J. Protein-stabilized emulsions. Current Opinion in Colloid & Interface Science 2004, 9(5):305-313.
26. McClements D.J. Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir 2005, 21(21):9777-9785.
27. Moreau L., Kim H.J., Decker E.A., McClements D.J. Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes. Journal of Agricultural and Food Chemistry 2003, 51(22):6612-6617.
28. Morya V.K., Kim J., Kim E.-K. Algal fucoidan: structural and size-dependent bioactivities and their perspectives. Applied Microbiology and Biotechnology 2012, 93(1):71-82.
29. Mun S., Cho Y., Decker E.A., McClements D.J. Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets. Journal of Food Engineering 2008, 86(4):508-518.
30. Mun S., Decker E.A., McClements D.J. Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes. Journal of Colloid and Interface Science 2006, 296(2):581-590.
31. Nicholson T., Khademi H., Moghadasian M.H. The role of marine n-3 fatty acids in improving cardiovascular health: a review. Food & Function 2013, 4(3):357-365.
32. Niu A., Liaw D.-J., Sang H.-C., Wu C. Light-scattering study of a Zwitterionic Polycarboxybetaine in aqueous solution. Macromolecules 2000, 33(9):3492-3494.
33. Pallandre S., Decker E.A., McClements D.J. Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate. Journal of Food Science 2007, 72(9):E518-E524.
34. Pinheiro A.C., Bourbon A.I., Cerqueira M.A., Maricato É., Nunes C., Coimbra M.A., et al. Chitosan/fucoidan multilayer nanocapsules as a vehicle for controlled release of bioactive compounds. Carbohydrate Polymers 2015, 115:1-9.
35. Pomin V.H. Review: an overview about the structure-function relationship of marine sulfated homopolysaccharides with regular chemical structures. Biopolymers 2009, 91(8):601-609.
36. Ribeiro A.C., Vieira R.P., Mourão P.A., Mulloy B. Asulfated alpha-L-fucan from sea cucumber. Carbohydrate Research 1994, 255:225-240.
37. Sadovoy A.V., Kiryukhin M.V., Sukhorukov G.B., Antipina M.N. Kinetic stability of water-dispersed oil droplets encapsulated in a polyelectrolyte multilayer shell. Physical Chemistry Chemical Physics 2011, 13(9):4005-4012.
38. Shchukina E.M., Shchukin D.G. Layer-by-layer coated emulsion microparticles as storage and delivery tool. Current Opinion in Colloid & Interface Science 2012, 17(5):281-289.
39. Surh J., Decker E., McClements D. Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions. Food Hydrocolloids 2006, 20(5):607-618.
40. Tokle T., Lesmes U., McClements D.J. Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin. Journal of Agricultural and Food Chemistry 2010, 58(17):9825-9832.
41. Vo T.-S., Kim S.-K. Fucoidans as a natural bioactive ingredient for functional foods. Journal of Functional Foods 2013, 5(1):16-27.
42. Yu L., Ge L., Xue C., Chang Y., Zhang C., Xu X., et al. Structural study of fucoidan from sea cucumber Acaudina molpadioides: a fucoidan containing novel tetrafucose repeating unit. Food Chemistry 2014, 142(0):197-200.
43. Yu L., Xue C., Chang Y., Hu Y., Xu X., Ge L., et al. Structure and rheological characteristics of fucoidan from sea cucumber Apostichopus japonicus. Food Chemistry 2015, 180:71-76.
44. Yu L., Xue C., Chang Y., Xu X., Ge L., Liu G., et al. Structure elucidation of fucoidan composed of a novel tetrafucose repeating unit from sea cucumber Thelenota ananas. Food Chemistry 2014, 146(0):113-119.