Physicochemical properties and antioxidant potential of phosvitin–resveratrol complexes in emulsion system

Food Chemistry

Volumn 206, Issue , 2016, Pages 102-109

  Duan, Xiang ^a   Li, Mei ^b   Ma, Huijie ^a   Xu, Xueming ^b   Jin, Zhengyu ^b   Liu, Xuebo ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidant; Microemulsion; Phosvitin resveratrol complexes; Synergism

Indexed keywords

ANTIOXIDANTS; ASSAYS; EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PLANTS (BOTANY); PROTEINS; RESVERATROL; THERMOANALYSIS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; CONFORMATIONAL CHANGE; EMULSIFYING ACTIVITY INDICES; PHOSPHORYLATED PROTEINS; PHOSVITIN; PHYSICOCHEMICAL PROPERTY; SYNERGISM;

MICROEMULSIONS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; EGG PROTEIN; PHOSVITIN; POLYPHENOL; RESVERATROL; ANTIOXIDANT; EMULSION; STILBENE DERIVATIVE;

ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; CELL VIABILITY; CHEMICAL ANALYSIS; CLINICAL EFFECTIVENESS; CONCENTRATION PROCESS; CONFORMATIONAL TRANSITION; CYTOTOXICITY; DIFFERENTIAL SCANNING CALORIMETRY; DPPH RADICAL SCAVENGING ASSAY; FLUORESCENCE MICROSCOPY; FOOD INDUSTRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HEP-G2 CELL LINE; HUMAN; HUMAN CELL; HYDROXYL RADICAL SCAVENGING ASSAY; LIGHT SCATTERING; LIPID OXIDATION; LIPID PEROXIDATION ASSAY; MICROEMULSION; MTT ASSAY; PARTICLE SIZE; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; THERMAL ANALYSIS; THERMOGRAVIMETRY; CHEMISTRY; EMULSION; INFRARED SPECTROSCOPY; LIPID PEROXIDATION;

ANTIOXIDANTS; EMULSIONS; HEP G2 CELLS; HUMANS; LIPID PEROXIDATION; PHOSVITIN; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STILBENES;

EID: 85015488635     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.055     Document Type: Article

References (35)

1. Bhopatkar, D., Feng, T., Chen, F., Genyi, Z., Carignano, M., Park, S.H., Zhuang, H., A self-assembled nanoparticle of common food constituents that carries a sparingly soluble small molecule. Journal of Agricultural and Food Chemistry, 2015.
2. Cao, H., Jia, X., Shi, J., Xiao, J., Chen, X., Non-covalent interaction between dietary stilbenoids and human serum albumin: Structure-affinity relationship, and its influence on the stability, free radical scavenging activity and cell uptake of stilbenoids. Food Chemistry 202 (2016), 383–388.
3. Chen, H., Jin, Y., Ding, X., Wu, F., Bashari, M., Chen, F., Cui, Z., Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran. Food Hydrocolloids 39 (2014), 104–112.
4. Davidov-Pardo, G., Pérez-Ciordia, S., Marı́n-Arroyo, M.R., McClements, D.J., Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: Impact of protein-carbohydrate Maillard conjugation. Journal of Agricultural and Food Chemistry 63:15 (2015), 3915–3923.
5. Di Mattia, C.D., Sacchetti, G., Mastrocola, D., Sarker, D.K., Pittia, P., Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions. Food Hydrocolloids 24:6 (2010), 652–658.
6. Duan, X., Ocen, D., Wu, F., Li, M., Yang, N., Xu, J., Chen, H., Purification and characterization of a natural antioxidant peptide from fertilized eggs. Food Research International 56 (2014), 18–24.
7. Duan, X., Zhou, Y., Li, M., Wu, F., Yang, N., Xu, J., Chen, H., Postfertilization changes in conformation of egg yolk phosvitin and biological activities of phosphopeptides. Food Research International 62 (2014), 1008–1014.
8. Fustier, P., Achouri, A., Taherian, A.R., Britten, M., Pelletier, M., Sabik, H., Villeneuve, S., Protein–protein multilayer oil-in-water emulsions for the microencapsulation of flaxseed oil: Effect of whey and fish gelatin concentration. Journal of Agricultural and Food Chemistry 63:42 (2015), 9239–9250.
9. He, W., Tan, Y., Tian, Z., Chen, L., Hu, F., Wu, W., Food protein-stabilized nanoemulsions as potential delivery systems for poorly water-soluble drugs: Preparation, in vitro characterization, and pharmacokinetics in rats. International Journal of Nanomedicine 6 (2011), 521–533.
10. Hu, M., McClements, D.J., Decker, E.A., Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry 51:6 (2003), 1696–1700.
11. Hu, B., Zhang, L., Liang, R., Chen, F., He, L., Hu, B., Zeng, X., Cross-linking of interfacial casein layer with genipin prevented pH-induced structural instability and lipase digestibility of the fat droplets. Journal of Agricultural and Food Chemistry 63:7 (2015), 2033–2040.
12. Intarasirisawat, R., Benjakul, S., Visessanguan, W., Wu, J., Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage. LWT-Food Science and Technology 58:1 (2014), 280–286.
13. Jiang, B., Mine, Y., Preparation of novel functional oligophosphopeptides from hen egg yolk phosvitin. Journal of Agricultural and Food Chemistry 48:4 (2000), 990–994.
14. Lee, S.J., Choi, S.J., Li, Y., Decker, E.A., McClements, D.J., Protein-stabilized nanoemulsions and emulsions: Comparison of physicochemical stability, lipid oxidation, and lipase digestibility. Journal of Agricultural and Food Chemistry 59:1 (2010), 415–427.
15. Lee, H.S., Morrison, E.D., Frethem, C.D., Zasadzinski, J.A., McCormick, A.V., Cryogenic electron microscopy study of nanoemulsion formation from microemulsions. Langmuir 30:36 (2014), 10826–10833.
16. Liu, Q., Wang, Y., Xiao, C., Wu, W., Liu, X., Metabolism of chicoric acid by rat liver microsomes and bioactivity comparisons of chicoric acid and its metabolites. Food & Function, 2015.
17. McClements, D.J., Decker, E.A., Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science-Chicago 65:8 (2000), 1270–1283.
18. McClements, D.J., Xiao, H., Potential biological fate of ingested nanoemulsions: Influence of particle characteristics. Food & Function 3:3 (2012), 202–220.
19. Mine, Y., (eds.) Egg bioscience and biotechnology, 2008, John Wiley & Sons.
20. Niu, F., Zhou, J., Niu, D., Wang, C., Liu, Y., Su, Y., Yang, Y., Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress. Food Hydrocolloids 47 (2015), 14–20.
21. Ruktanonchai, U., Bejrapha, P., Sakulkhu, U., Opanasopit, P., Bunyapraphatsara, N., Junyaprasert, V., Puttipipatkhachorn, S., Physicochemical characteristics, cytotoxicity, and antioxidant activity of three lipid nanoparticulate formulations of alpha-lipoic acid. AAPS PharmSciTech 10:1 (2009), 227–234.
22. Sessa, M., Tsao, R., Liu, R., Ferrari, G., Donsì F., Evaluation of the stability and antioxidant activity of nanoencapsulated resveratrol during in vitro digestion. Journal of Agricultural and Food Chemistry 59:23 (2011), 12352–12360.
23. Shahidi, F., Janitha, P.K., Wanasundara, P.D., Phenolic antioxidants. Critical Reviews in Food Science & Nutrition 32:1 (1992), 67–103.
24. Siddhuraju, P., Becker, K., Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves. Journal of Agricultural and Food Chemistry 51:8 (2003), 2144–2155.
25. Tan, C., Xue, J., Abbas, S., Feng, B., Zhang, X., Xia, S., Liposome as a delivery system for carotenoids: Comparative antioxidant activity of carotenoids as measured by ferric reducing antioxidant power, DPPH assay and lipid peroxidation. Journal of Agricultural and Food Chemistry 62:28 (2014), 6726–6735.
26. Uluata, S., McClements, D.J., Decker, E.A., Physical stability, autoxidation, and photosensitized oxidation of ω-3 oils in nanoemulsions prepared with natural and synthetic surfactants. Journal of Agricultural and Food Chemistry 63:42 (2015), 9333–9340.
27. Wan, Z.L., Wang, J.M., Wang, L.Y., Yuan, Y., Yang, X.Q., Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions. Food Chemistry 161 (2014), 324–331.
28. Wang, L., Gao, Y., Li, J., Subirade, M., Song, Y., Liang, L., Effect of resveratrol or ascorbic acid on the stability of α-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and the protective antioxidant. Food Chemistry 196 (2016), 466–474.
29. Wang, P., Xu, L., Nikoo, M., Ocen, D., Wu, F., Yang, N., Jin, Z., Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin-and gliadin-rich fractions. Food Hydrocolloids 35 (2014), 238–246.
30. Xu, X., Katayama, S., Mine, Y., Antioxidant activity of tryptic digests of hen egg yolk phosvitin. Journal of the Science of Food and Agriculture 87:14 (2007), 2604–2608.
31. Yi, J., Lam, T.I., Yokoyama, W., Cheng, L.W., Zhong, F., Cellular uptake of β-carotene from protein stabilized solid lipid nanoparticles prepared by homogenization–evaporation method. Journal of Agricultural and Food Chemistry 62:5 (2014), 1096–1104.
32. Yi, J., Lam, T.I., Yokoyama, W., Cheng, L.W., Zhong, F., Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells. Food Hydrocolloids 43 (2015), 31–40.
33. Zhang, Y., Chen, M.L., Zhou, Y., Yi, L., Gao, Y.X., Ran, L., Mi, M.T., Resveratrol improves hepatic steatosis by inducing autophagy through the cAMP signaling pathway. Molecular Nutrition & Food Research, 2015.
34. Zhang, X., Xiong, Y.L., Chen, J., Zhou, L., Synergy of licorice extract and pea protein hydrolysate for oxidative stability of soybean oil-in-water emulsions. Journal of Agricultural and Food Chemistry 62:32 (2014), 8204–8213.
35. 2 nanocomposites via in situ emulsion polymerization. Materials Letters 126 (2014), 159–161.