Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction

Food Hydrocolloids

Volumn 72, Issue , 2017, Pages 271-280

  Muhoza, Bertrand ^a   Xia, Shuqin ^a,b   Cai, Jibao ^b   Zhang, Xiaoming ^a   Su, Jiakun ^b   Li, Li ^a  

^a JIANGNAN UNIVERSITY   (China)

^b China Tobacco Jiangxi Industrial Co Ltd   (China)

Author keywords

Casein; Coenzyme Q10 delivery; Dextran; Glycosylation; Maillard reaction; Micelle

Indexed keywords

COENZYMES; DEXTRAN; DYNAMIC LIGHT SCATTERING; GLYCOSYLATION; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; MICELLES; NANOSTRUCTURES; STABILITY;

CASEIN MICELLES; COENZYME Q; COENZYME Q10 DELIVERY; DELIVERY SYSTEMS; GLYCOSYLATED; GLYCOSYLATIONS; MAILLARD REACTION; NANO-STRUCTURED; TIME EFFECT; TIME-EFFECT;

CASEIN;

EID: 85020641681     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.05.046     Document Type: Article

References (48)

1. Acosta, M.J., Vazquez Fonseca, L., Desbats, M.A., Cerqua, C., Zordan, R., Trevisson, E., et al. Coenzyme Q biosynthesis in health and disease. Biochimica et Biophysica Acta 1857:8 (2016), 1079–1085.
2. Adler-Nissen, J., Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. Journal of Agriculture and Food Chemistry 27:6 (1979), 1256–1262.
3. Babazadeh, A., Ghanbarzadeh, B., Hamishehkar, H., Novel nanostructured lipid carriers as a promising food grade delivery system for rutin. Journal of Functional Foods 26 (2016), 167–175.
4. Bandyopadhyay, P., Ghosh, A.K., pH-controlled “Off−On−Off” switch based on Cu2+-mediated pyrene fluorescence in a PAA−SDS micelle aggregated supramolecular system. The Journal of Physical Chemistry B 113:41 (2009), 13462–13464.
5. Carabasa-Giribet, M., Ibarz-Ribas, A., Kinetics of colour development in aqueous glucose systems at high temperatures. Journal of Food Engineering 44:3 (2000), 181–189.
6. Chen, H., Wang, P., Wu, F., Xu, J., Tian, Y., Yang, N., et al. Preparation of phosvitin-dextran conjugates under high temperature in a liquid system. International Journal of Biological and Macromolecule 55 (2013), 258–263.
7. Cheuk, S.Y., Shih, F.F., Champagne, E.T., Daigle, K.W., Patindol, J.A., Mattison, C.P., et al. Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch. Food Chemistry 174 (2015), 585–590.
8. Choi, H., Park, H.-H., Koh, S.-H., Choi, N.-Y., Yu, H.-J., Park, J., et al. Coenzyme Q10 protects against amyloid beta-induced neuronal cell death by inhibiting oxidative stress and activating the P13K pathway. Neurotoxicology 33:1 (2012), 85–90.
9. Cho, H.T., Salvia-Trujillo, L., Kim, J., Park, Y., Xiao, H., McClements, D.J., Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10. Food Chemistry 156 (2014), 117–122.
10. Chung, C., Rojanasasithara, T., Mutilangi, W., McClements, D.J., Enhancement of colour stability of anthocyanins in model beverages by gum Arabic addition. Food Chemistry 201 (2016), 14–22.
11. Clark, A.V., Tannenbaum, S., Isolation and characterization of pigments from protein-carbon browning systems. Isolation, purification, and properties. Journal of Agricultural and Food Chemistry 18:5 (1970), 891–894.
12. Dong, D.C., Winnik, M.A., The Py scale of solvent polarities. Canadian Journal of Chemistry 62:11 (1984), 2560–2565.
13. Fakin, A., Kerin, V., Neubauer, D., P04.1 effect of coenzyme Q10 on children with neurological problems. European Journal of Paediatric Neurology, 15(Supplement 1), 2011, S45.
14. Fechner, A., Knoth, A., Scherze, I., Muschiolik, G., Stability and release properties of double-emulsions stabilised by caseinate–dextran conjugates. Food Hydrocolloids 21:5–6 (2007), 943–952.
15. Gao, L., Mao, Q., Cao, J., Wang, Y., Zhou, X., Fan, L., Effects of coenzyme Q10 on vascular endothelial function in humans: A meta-analysis of randomized controlled trials. Atherosclerosis 221:2 (2012), 311–316.
16. Gibis, M., Ruedt, C., Weiss, J., In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomes. Food Research International 88 (2016), 105–113.
17. Gumus, C.E., Davidov-Pardo, G., McClements, D.J., Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate. Food Hydrocolloids 60 (2016), 38–49.
18. Jarunglumlert, T., Nakagawa, K., Adachi, S., Influence of aggregate structure of casein on the encapsulation efficiency of β-carotene entrapped via hydrophobic interaction. Food Structure 5 (2015), 42–50.
19. Kato, A., Mifuru, R., Matsudomi, N., Kobayashi, K., Functional casein-polysaccharide conjugates prepared by controlled dry heating. Bioscience, Biotechnology, and Biochemistry 56:4 (1992), 567–571.
20. Kyuya Nakagawa, M.K., Characterization of casein-based nanoparticles formed upon freezing by in situ SAXS measurement. Colloids and Surfaces B: Biointerfaces 103 (2013), 366–374.
21. Lee, B.-J., Huang, Y.-C., Chen, S.-J., Lin, P.-T., Coenzyme Q10 supplementation reduces oxidative stress and increases antioxidant enzyme activity in patients with coronary artery disease. Nutrition 28:3 (2012), 250–255.
22. Liang, Y., Wong, S.-S., Pham, S.Q., Tan, J.J., Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures. Food Hydrocolloids 54 (2016), 89–98.
23. Li, M., Ma, Y., Cui, J., Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin. LWT - Food Science and Technology 59:1 (2014), 49–58.
24. Liu, Y., Guo, R., pH-dependent structures and properties of casein micelles. Biophysical Chemistry 136:2–3 (2008), 67–73.
25. Liu, J., Ru, Q., Ding, Y., Glycation a promising method for food protein modification: Physicochemical properties and structure, a review. Food Research International 49:1 (2012), 170–183.
26. Livney, Y.D., Milk proteins as vehicles for bioactives. Current Opinion in Colloid and Interface Science 15:1–2 (2010), 73–83.
27. Madadlou, A., Mousavi, M.E., Emam-Djomeh, Z., Sheehan, D., Ehsani, M., Alkaline pH does not disrupt re-assembled casein micelles. Food Chemistry 116:4 (2009), 929–932.
28. Matalanis, A., Jones, O.G., McClements, D.J., Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydrocolloids 25:8 (2011), 1865–1880.
29. Menéndez-Aguirre, O., Kessler, A., Stuetz, W., Grune, T., Weiss, J., Hinrichs, J., Increased loading of vitamin D2 in reassembled casein micelles with temperature-modulated high pressure treatment. Food Research International 64 (2014), 74–80.
30. Mu, M., Pan, X., Yao, P., Jiang, M., Acidic solution properties of β-casein-graft-dextran copolymer prepared through Maillard reaction. Journal of Colloid and Interface Science 301:1 (2006), 98–106.
31. Nakagawa, K., Jarunglumlert, T., Adachi, S., Structural changes in casein aggregates under frozen conditions affect the entrapment of hydrophobic materials and the digestibility of aggregates. Chemical Engineering Science 143 (2016), 287–296.
32. Pan, X., Mu, M., Hu, B., Yao, P., Jiang, M., Micellization of casein-graft-dextran copolymer prepared through Maillard reaction. Biopolymers 81:1 (2006), 29–38.
33. Pan, X., Yao, P., Jiang, M., Simultaneous nanoparticle formation and encapsulation driven by hydrophobic interaction of casein-graft-dextran and β-carotene. Journal of Colloid And Interface Science 315:2 (2007), 456–463.
34. Penalva, R., Esparza, I., Agüeros, M., Gonzalez-Navarro, C.J., Gonzalez-Ferrero, C., Irache, J.M., Casein nanoparticles as carriers for the oral delivery of folic acid. Food Hydrocolloids 44 (2015), 399–406.
35. Ron, N., Zimet, P., Bargarum, J., Livney, Y.D., Beta-lactoglobulin–polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages. International Dairy Journal 20:10 (2010), 686–693.
36. Saiz-Abajo, M.J., Gonzalez-Ferrero, C., Moreno-Ruiz, A., Romo-Hualde, A., Gonzalez-Navarro, C.J., Thermal protection of beta-carotene in re-assembled casein micelles during different processing technologies applied in food industry. Food Chemistry 138:2–3 (2013), 1581–1587.
37. Shepherd, R., Robertson, A., Ofman, D., Dairy glycoconjugate emulsifiers: Casein–maltodextrins. Food Hydrocolloids 14:4 (2000), 281–286.
38. Spotti, M.J., Martinez, M.J., Pilosof, A.M.R., Candioti, M., Rubiolo, A.C., Carrara, C.R., Rheological properties of whey protein and dextran conjugates at different reaction times. Food Hydrocolloids 38 (2014), 76–84.
39. Stratulat, I., Britten, M., Salmieri, S., St-Gelais, D., Champagne, C.P., Fustier, P., et al. Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing. Food Chemistry 141:3 (2013), 2707–2712.
40. Sweedman, M.C., Tizzotti, M.J., Schafer, C., Gilbert, R.G., Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review. Carbohydrate Polymers 92:1 (2013), 905–920.
41. Tan, C., Feng, B., Zhang, X., Xia, W., Xia, S., Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids. Food Hydrocolloids 52 (2016), 774–784.
42. 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 Surface B: Biointerfaces 128 (2015), 172–180.
43. Xia, S., Xu, S., Zhang, X., Optimization in the preparation of coenzyme Q10 nanoliposomes. Journal of Agriculture and Food Chemistry 54:17 (2006), 6358–6366.
44. Xia, S.X., Xu, S., Zhang, X., Zhong, F., Effect of coenzyme Q10 incorporation on the characteristics of nanoliposomes. The Journal of Physical Chemistry B 111 (2007), 2200–2207.
45. Xia, S., Xu, S., Zhang, X., Zhong, F., Wang, Z., Nanoliposomes mediate coenzyme Q10 transport and accumulation across human intestinal Caco-2 cell monolayer. Journal of Agriculture and Food Chemistry 57:17 (2009), 7989–7996.
46. 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 Agriculture and Food Chemistry 62:20 (2014), 4677–4684.
47. Zhang, B., Guo, X., Zhu, K., Peng, W., Zhou, H., Improvement of emulsifying properties of oat protein isolate-dextran conjugates by glycation. Carbohydrate Polymers 127 (2015), 168–175.
48. Zhao, X.-H., Tang, C.-H., Spray-drying microencapsulation of CoQ10 in olive oil for enhanced water dispersion, stability and bioaccessibility: Influence of type of emulsifiers and/or wall materials. Food Hydrocolloids 61 (2016), 20–30.