Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability

Food Hydrocolloids

Volumn 69, Issue , 2017, Pages 466-472

  Qiu, Chaoying ^a   Wang, Bin ^b   Wang, Yong ^a   Teng, Yinglai ^a  

^a JINAN UNIVERSITY   (China)

^b South China University of Technology   (China)

Author keywords

Bioaccessibility; Gliadin; Glycosylation; Lipid oxidation; Resveratrol

Indexed keywords

EID: 85015694790     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.02.020     Document Type: Article

References (31)

1. Acharya, D.P., Sanguansri, L., Augustin, M.A., Binding of resveratrol with sodium caseinate in aqueous solutions. Food Chemistry 141:2 (2013), 1050–1054.
2. Arangoa, M.A., Campanero, M.A., Renedo, M.J., Ponchel, G., Irache, J.M., Gliadin nanoparticles as carriers for the oral administration of lipophilic drugs. Relationships between bioadhesion and pharmacokinetics. Pharmaceutical Research 18:11 (2001), 1521–1527.
3. Berton-Carabin, C., Genot, C., Gaillard, C., Guibert, D., Ropers, M., Design of interfacial films to control lipid oxidation in oil-in-water emulsions. Food Hydrocolloids 33:1 (2013), 99–105.
4. Bourassa, P., Kanakis, C., Tarantilis, P., Pollissiou, M., Tajmir-Riahi, H., Resveratrol, genistein, and curcumin bind bovine serum albumin†. The Journal of Physical Chemistry B 114:9 (2010), 3348–3354.
5. Chen, F.-P., Li, B.-S., Tang, C.-H., Nanocomplexation between curcumin and soy protein isolate: Influence on curcumin stability/bioaccessibility and in vitro protein digestibility. Journal of Agricultural and Food Chemistry 63:13 (2015), 3559–3569.
6. Chen, F.-P., Ou, S., Tang, C.-H., Core-shell Soy protein-soy polysaccharide complex (nano) particles as carriers for improved stability and sustained-release of curcumin. Journal of Agricultural and Food Chemistry 64:24 (2016), 5053–5059.
7. Davidov-Pardo, G., Joye, I.J., McClements, D.J., Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization. Food Hydrocolloids 45 (2015), 309–316.
8. Davidov-Pardo, G., McClements, D.J., Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues. Trends in Food Science & Technology 38:2 (2014), 88–103.
9. Davidov-Pardo, G., Pérez-Ciordia, S., Marín-Arroyo, M.A.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.
10. Etcheverry, P., Grusak, M.A., Fleige, L.E., Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B6, B12, D, and E. Frontiers in Physiology, 3, 2012, 317.
11. Gorji, E.G., Rocchi, E., Schleining, G., Bender-Bojalil, D., Furtmüller, P.G., Piazza, L., et al. Characterization of resveratrol–milk protein interaction. Journal of Food Engineering 167 (2015), 217–225.
12. Hemar, Y., Gerbeaud, M., Oliver, C.M., Augustin, M.A., Investigation into the interaction between resveratrol and whey proteins using fluorescence spectroscopy. International Journal of Food Science & Technology 46:10 (2011), 2137–2144.
13. Huang, X., Dai, Y., Cai, J., Zhong, N., Xiao, H., McClements, D.J., et al. Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities. Food Hydrocolloids 64 (2016), 157–165.
14. Joye, I.J., Davidov-Pardo, G., Ludescher, R.D., McClements, D.J., Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins. Food Chemistry 185 (2015), 261–267.
15. Joye, I.J., Davidov-Pardo, G., Mcclements, D.J., Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality. Food Hydrocolloids 49:7 (2015), 127–134.
16. Kato, A., Tanaka, A., Lee, Y., Matsudomi, N., Kobayashi, K., Effects of deamidation with chymotrypsin at pH 10 on the functional properties of proteins. Journal of Agricultural and Food Chemistry 35:2 (1987), 285–288.
17. Kim, B., Han, G., Toley, B., Kim, C., Rotello, V.M., Forbes, N.S., Tuning payload delivery in tumour cylindroids using gold nanoparticles. Nature Nanotechnology 5:6 (2010), 465–472.
18. Liang, L., Tajmirriahi, H.A., Subirade, M., Interaction of β-lactoglobulin with resveratrol and its biological implications. Biomacromolecules 9:1 (2008), 50–56.
19. Liu, F., Ma, C., Mcclements, D.J., Gao, Y., Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions. Food Hydrocolloids 61 (2016), 578–588.
20. Luo, Y., Zhang, B., Whent, M., Yu, L.L., Wang, Q., Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study. Colloids & Surfaces B Biointerfaces 85:2 (2011), 145–152.
21. McClements, D.J., Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems. Advances in Colloid & Interface Science 219 (2015), 27–53.
22. Panya, A., Laguerre, M., Lecomte, J., Villeneuve, P., Weiss, J., McClements, D.J., et al. Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes. Journal of Agricultural and Food Chemistry 58:9 (2010), 5679–5684.
23. Paradiso, V.M., Di, M.C., Giarnetti, M., Chiarini, M., Andrich, L., Caponio, F., The antioxidant behavior of olive phenolics in oil-in-water emulsions. Journal of Agricultural and Food Chemistry 64:29 (2016), 5877–5886.
24. Qiu, C., Sun, W., Zhao, Q., Cui, C., Zhao, M., Emulsifying and surface properties of citric acid deamidated wheat gliadin. Journal of Cereal Science 58:1 (2013), 68–75.
25. Qiu, C., Wang, Y., Teng, Y., Zhao, M., Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol. Food Chemistry 221:15 (2017), 431–438.
26. Qiu, C., Zhao, M., Decker, E.A., McClements, D.J., Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein. Food Chemistry 175 (2015), 249–257.
27. Schmidt, U., Pietsch, V., Rentschler, C., Kurz, T., Endreß, H.-U., Schuchmann, H., Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin. Food Hydrocolloids 56 (2016), 1–8.
28. Tao, Y.-L., Yang, D.-H., Zhang, Y.-T., Zhang, Y., Wang, Z.-Q., Wang, Y.-S., et al. Cloning, expression, and characterization of the β-glucosidase hydrolyzing secoisolariciresinol diglucoside to secoisolariciresinol from Bacteroides uniformis ZL1. Applied Microbiology and Biotechnology 98:6 (2014), 2519–2531.
29. Tong, L.M., Sasaki, S., McClements, D.J., Decker, E.A., Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. Journal of Agricultural and Food Chemistry 48:5 (2000), 1473–1478.
30. Xue, J., Tan, C., Zhang, X., Feng, B., Xia, S., Fabrication of epigallocatechin-3-gallate nanocarrier based on glycosylated casein: Stability and interaction mechanism. Journal of Agricultural and Food Chemistry 62:20 (2014), 4677–4684.
31. Yue, Z.-G., Wei, W., Lv, P.-P., Yue, H., Wang, L.-Y., Su, Z.-G., et al. Surface charge affects cellular uptake and intracellular trafficking of chitosan-based nanoparticles. Biomacromolecules 12:7 (2011), 2440–2446.