Ethanol-induced whey protein gels as carriers for lutein droplets

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 426-432

  Uzun, Suzan ^a   Kim, Hojun ^b   Leal, Cecilia ^b   Padua, Graciela W ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b University of Illinois at Urbana Champaign   (United States)

Author keywords

Ethanol induced gelation; Lutein; Microemulsion; Nanoemulsion; WPI

Indexed keywords

CHEMICAL STABILITY; DIGITAL STORAGE; DROPS; DYNAMIC LIGHT SCATTERING; ETHANOL; GELS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; MICROEMULSIONS; PROTEINS; X RAY DIFFRACTION;

ETHANOL-INDUCED GELATION; ETHANOL/WATER MIXTURES; LUTEIN; NANO SCALE; NANOEMULSION; OIL DROPLETS; PROTEIN GEL; SAFFLOWER OIL; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

GELATION;

EID: 84973160089     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.05.013     Document Type: Article

References (50)

1. Ako K., Nicolai T., Durand D. Salt-induced gelation of globular protein aggregates: structure and kinetics. Biomacromolecules 2010, 11:864-871. 10.1021/bm9011437.
2. Alting A.C., De Jongh H.H.J., Visschers R.W., Simons J.W.F.A. Physical and chemical interactions in cold gelation of food proteins. Journal of Agricultural and Food Chemistry 2002, 50:4682-4689. 10.1021/jf011657m.
3. Alves-Rodrigues A., Shao A. The science behind lutein. Toxicology Letters 2004, 150(1):57-83. 10.1016/j.toxlet.2003.10.031.
4. Aparicio-Ruiz R., Mínguez-Mosquera M.I., Gandul-Rojas B. Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils. Journal of Food Composition and Analysis 2011, 24:811-820. 10.1016/j.jfca.2011.04.009.
5. Arteni A., Fradot M., Galzerano D., Mendes-Pinto M.M., Sahel J., Picaud S., et al. Structure and conformation of the carotenoids in human retinal macular pigment. PLoS One 2015, 10(8).
6. Barker F.M., Snodderly D.M., Johnson E.J., Schalch W., Koepcke W., Gerss J., et al. Nutritional manipulation of primate retinas, V: effects of lutein, zeaxanthin, and n -3 fatty acids on retinal sensitivity to blue-light-induced damage. Investigative Opthalmology & Visual Science 2011, 52(7):3934. 10.1167/iovs.10-5898.
7. Bian Q., Gao S., Zhou J., Qin J., Taylor A., Johnson E.J., et al. Lutein and zeaxanthin supplementation reduces photooxidative damage and modulates the expression of inflammation-related genes in retinal pigment epithelial cells. Free Radical Biology and Medicine 2012, 53(6):1298-1307. 10.1016/j.freeradbiomed.2012.06.024.
8. Blanpain-Avet P., Hédoux A., Guinet Y., Paccou L., Petit J., Six T., et al. Analysis by Raman spectroscopy of the conformational structure of whey proteins constituting fouling deposits during the processing in a heat exchanger. Journal of Food Engineering 2012, 110:86-94.
9. Brüsewitz C., Schendler A., Funke A., Wagner T., Lipp R. Novel poloxamer-based nanoemulsions to enhance the intestinal absorption of active compounds. International Journal of Pharmaceutics 2007, 329:173-181. 10.1016/j.ijpharm.2006.08.022.
10. Chen J., Dickinson E. Viscoelastic properties of heat-set whey protein emulsion gels. Journal of Texture Studies 1998, 29:285-304. 10.1111/j.1745-4603.1998.tb00171.x.
11. Chen J., Dickinson E., Edwards M. Rheology of acid-induced sodium caseinate stabilized emulsion gels. Journal of Texture Studies 1999, 30:377-396. 10.1111/j.1745-4603.1999.tb00226.x.
12. Davidov-Pardo G., McClements D.J. Nutraceutical delivery systems: resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification. Food Chemistry 2015, 167:205-212.
13. Dàvila E., Parés D., Howell N.K. Fourier transform Raman spectroscopy study of heat-induced gelation of plasma proteins as influenced by pH. Journal of Agricultural and Food Chemistry 2006, 54:7890-7897. 10.1021/jf061512l.
14. Dolenko T., Burikov S., Hojo M., Patsaeva S., Yuzhakov V. Hydrogen bonding in aqueous ethanol solutions studied by Raman spectroscopy. Laser Applications in Life Sciences 2010, 7376. 10.1117/12.871101.
15. Doucet D., Gauthier S.F., Otter D.E., Foegeding E.A. Enzyme-induced gelation of extensively hydrolyzed whey proteins by alcalase: comparison with the plastein reaction and characterization of interactions. Journal of Agricultural and Food Chemistry 2003, 51:6036-6042. 10.1021/jf026041r.
16. Dufour E., Robert P., Renard D., Llamas G. Investigation of β-lactoglobulin gelation in water/ethanol solutions. International Dairy Journal 1998, 8:87-93. 10.1016/S0958-6946(98)00024-7.
17. Eissa A.S., Khan S.A. Acid-induced gelation of enzymatically modified, preheated whey proteins. Journal of Agricultural and Food Chemistry 2005, 53:5010-5017. 10.1021/jf047957w.
18. Feeney J., Finucane C., Savva G.M., Cronin H., Beatty S., Nolan J.M., et al. Low macular pigment optical density is associated with lower cognitive performance in a large, population-based sample of older adults. Neurobiology of Aging 2013, 34(11):2449-2456. 10.1016/j.neurobiolaging.2013.05.007.
19. Fratianni A., Albanese D., Mignogna R., Cinquanta L., Panfili G., Di Matteo M. Degradation of carotenoids in apricot (Prunus armeniaca L.) during drying process. Plant Foods Human Nutrition 2013, 68:241-246.
20. Gezimati J., Creamer L.K., Singh H. Heat-induced interactions and gelation of mixtures of beta-lactoglobulin and alpha-lactalbumin. Journal of Agricultural and Food Chemistry 1997, 45:1130-1136.
21. Ghosh V., Mukherjee A., Chandrasekaran N. Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage. Colloids and Surfaces B: Biointerfaces 2014, 114:392-397. 10.1016/j.colsurfb.2013.10.034.
22. Goddeeris C., Cuppo F., Reynaers H., Bouwman W.G., Van den Mooter G. Light scattering measurements on microemulsions: estimation of droplet sizes. International journal of Pharmaceutics 2006, 312:187-195.
23. Goñi I., Serrano J., Saura-Calixto F. Bioaccessibility of β-carotene, lutein, lycopene from fruits and vegetables. Journal of Agriculture and Food Chemistry 2006, 54(15):5382-5387.
24. Grau M.J., Kayser O., Müller R.H. Nanosuspensions of poorly soluble drugs-reproducibility of small scale production. International Journal of Pharmaceutics 2000, 196(2):155-159.
25. Guo Q., Ye A., Lad M., Dalgleish D., Singh H. The breakdown properties of heat-set whey protein emulsion gels in the human mouth. Food Hydrocolloids 2013, 33:215-224. 10.1016/j.foodhyd.2013.03.008.
26. Hadjal T., Dhuique-Mayer C., Madani K., Dornier M., Achir N. Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems. Food Chemistry 2013, 138:2442-2450. 10.1016/j.foodchem.2012.12.022.
27. Henry L.K., Catignani G.L., Schwartz S.J. Oxidative degradation kinetics of lycopene, lutein, and 9-cis, and all-trans b-carotene. Journal of the American Oil Chemists' Society 1998, 75:823-829.
28. Johnson E.J. Obesity, lutein metabolism, and age-related macular degeneration: a web of connections. Nutrition Reviews 2005, 63(1):9-15. 10.1111/j.1753-4887.2005.tb00105.x.
29. Johnson E.J. Role of lutein and zeaxanthin in visual and cognitive function throughout the lifespan. Nutrition Reviews 2012, 72:605-612.
30. Johnson E.J. Role of lutein and zeaxanthin in visual and cognitive function throughout the lifespan. Nutrition Reviews 2014, 72(9):605-612. 10.1111/nure.12133.
31. Johnson E.J., Vishwanathan R., Johnson M.A., Hausman D.B., Davey A., Scott T.M., Poon L.W. Relationship between serum and brain carotenoids,α-tocopherol, and retinol concentrations and cognitive performance in the oldest old from the georgia centenarian study. Journal of Aging Research 2013, 2013:1-13. 10.1155/2013/951786.
32. Kline M., Duncan S., Bianchi L., Eigel W., O'Keefe S. Light wavelength effects on a lutein-fortified model colloidal beverage. Journal of Agricultural Food Chemistry 2011, 59:7203-7210.
33. Kritchevsky S.B. Serum carotenoids and markers of inflammation in nonsmokers. American Journal of Epidemiology 2000, 152(11):1065-1071. 10.1093/aje/152.11.1065.
34. Lieblein-Boff J.C., Johnson E.J., Kennedy A.D., Lai C., Kuchan M.J. Exploratory metabolomic analyses reveal compounds correlated with lutein concentration in frontal cortex, hippocampus, and occipital cortex of human infant brain. Plos One 2015, 10(8). 10.1371/journal.pone.0136904.
35. Mercade-Prieto R., Gunasekaran S. Alkali cold gelation of whey proteins part I: sol-gel-sol(-gel) transitions. Langmuir 2009, 25:5785-5792. 10.1021/la804093d.
36. Nolan J.M., Loskutova E., Howard A., Mulcahy R., Moran R., Stack J., Beatty S. The impact of supplemental macular carotenoids in Alzheimer's disease: a randomized clinical trial. Journal of Alzheimer's Disease 2014, 44(4):1157-1169.
37. Nonthanum P., Lee Y., Padua G.W. Effect of pH and ethanol content of solvent on rheology of zein solutions. Journal of Cereal Science 2013, 58:76-81. 10.1016/j.jcs.2013.04.001.
38. Renard D., Lefebvre J., Robert P., Llamas G., Dufour E., Dufour E. Structural investigation of beta-lactoglobulin gelation in ethanol/water solutions. International Journal of Biological Macromolecules 1999, 26:35-44. 10.1016/S0141-8130(99)00060-4.
39. Salvia-Trujillo L., Qian C., Martín-Belloso O., McClements D.J. Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions. Food Chemistry 2013, 141:1475-1480. 10.1016/j.foodchem.2013.03.050.
40. Saricay Y., Dhayal S.K., Wierenga P.A., de Vries R. Protein cluster formation during enzymatic cross-linking of globular proteins. Faraday Discussions 2012, 158:51-63. 10.1039/c2fd20033c.
41. Shen Ru, Yang S., Zhao G., Shen Q., Diao X. Identification of carotenoids in foxtail millet (setaria italica) and the effects of cooking methods on carotenoid content. Journal of Cereal Science 2015, 61:86-93.
42. Shih C., Smith E.A. Determination of glucose and ethanol after enzymatic hydrolysis and fermentation of biomass using Raman spectroscopy. Analytica Chimica Acta 2009, 653(2):200-206. 10.1016/j.aca.2009.09.012.
43. Tabibiazar M., Davaran S., Hashemi M., Homayonirad A., Rasoulzadeh F., Hamishehkar H. Design and fabrication of a food-grade albumin-stabilized nanoemulsion. Food Hydrocolloids 2015, 44:220-228.
44. Tadpitchayangkoon P., Park J.W., Mayer S.G., Yongsawatdigul J. Structural Changes and Dynamic Rheological Properties of Sarcoplasmic Proteins Subjected to pH-Shift Method. Journal of Agricultural and Food Chemistry 2010, 58(7):4241-4249. 10.1021/jf903219u.
45. Vishwanathan R., Kuchan M.J., Sen S., Johnson E.J. Lutein and preterm infants with decreased concentrations of brain carotenoids. Journal of Pediatric Gastroenterology and Nutrition 2014, 59(5):659-665. 10.1097/mpg.0000000000000389.
46. Wang S., Chen X., Shi M., Zhao L., Li W., Chen Y., Li Y. Absorption of whey protein isolated (WPI)-stabilized β-Carotene emulsions by oppositely charged oxidized starch microgels. Food Research International 2015, 67:315-322.
47. Wang X., Jiang Y., Wang Y., Huang M., Ho C., Huang Q. Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions. Food Chemistry 2008, 108(2):419-424.
48. Xia S., Tan C., Zhang Y., Abbas S., Feng B., Zhang X., et al. Modulating effect of lipid bilayer-carotenoid interactions on the property of liposome encapsulation. Colloids and Surfaces B: Biointerfaces 2015, 128:172-180.
49. Zhang S., Zhang Z., Lin M., Vardhanabhuti B. Raman spectroscopic characterization of structural changes in heated whey protein isolate upon soluble complex formation with pectin at near neutral pH. Journal of Agricultural and Food Chemistry 2012, 60:12029-12035. 10.1021/jf303780c.
50. Zhao L., Wei Y., Huang Y., He B., Zhou Y., Fu J. Nanoemulsion improves the oral bioavailability of baicalin in rats: in vitro and in vivo evaluation. International Journal of Nanomedicine 2013, 8:3769-3779. 10.2147/IJN.S51578.