Liposomal vesicles-protein interaction: Influences of iron liposomes on emulsifying properties of whey protein
Graphical abstract
Introduction
Iron deficiency is one of the most common nutritional deficiency in the world today. It often leads to anemia which may be the main cause of disability, especially in children of 0–14 years old (Vos et al., 2016). It is usually the result of insufficient dietary intake of iron, poor utilization of iron from ingested food, or a combination of the two (Gaucheron, 2000). It might be an effective method for increasing iron intake that iron salts are used to fortify fluid milk or dairy products. However, iron salts commonly utilized to fortify food, such as ferrous sulfate, may reduce the quality of food due to potential oxidized off-flavors, color changes, and metallic flavors (Jackson & Lee, 1991). However, the iron salts microencapsulated into microcapsules could be kept from direct contact with the food vehicles, and the undesirable interactions also could be prevented that occurred when conventional iron salts was used (Kosaraju, Tran, & Lawrence, 2006).
At present, liposome technology as a special kind of microencapsulation technique has been extensively investigated and used in functional foods as a delivery system (Chen, Wu, Yang, & Wang, 2017; Gomez-Mascaraque, Casagrande Sipoli, De La Torre, & Lopez-Rubio, 2017; Vélez, Perotti, Zanel, Hynes, & Gennaro, 2017). Ferrous sulfate, one of the most common iron supplements, had been microencapsulated with liposomes and applied in dairy product (Xia & Xu, 2005). Whey protein (WP) widely exists in dairy products (20% of total protein in milk), and it is also a model protein for studying the interactions between proteins and food ingredients (such as gum Arabic, citrus pectin, Persian gum, and almond oil) (Lam & Nickerson, 2015; Smithers, 2015). WP has been extensively utilized in various food products due to its functional properties and nutritional value (such as cake, milk drink, bread, beverage) (Zhang, Sun, Wang, & Cao, 2017). Meanwhile, ferrous sulfate liposomes (FL) have also been adopted to prevent iron deficiency through food fortification. The potential interactions between liposomes and WP may exist in FL-fortified dairy products.
At present, the interactions between WP and food ingredients, such as pectins, proteins, and phenols, have been extensively investigated (Genovese, Caporaso, De Luca, Paduano, & Sacchi, 2015; Li & Zhao, 2018; Qi, Xiao, & Wickham, 2017). As a common nanocarrier system, liposomes have also been widely applied to carry functional food ingredients in the food industry. However, the effects of the interaction between active ingredient-loaded liposomes and proteins on protein functional properties, such as emulsifying ability, are still unclear.
The objective of this study was to research the interactions between FL and WP. Furthermore, the effects of the interactions on WP emulsifying properties were to estimate. This work could enhance our understanding of the interactions between proteins and active ingredient-loaded liposomes in food formula, and provide a scientific basis for the effective application of liposomes as a nanocarrier for functional ingredients in protein-rich food, such as FL-fortified fluid milk.
Section snippets
Materials
Soybean lecithin (SL), cholesterol, sodium dodecyl sulphonate (SDS), and 5, 5′-dithio-bis(2-nitrobenzoic acid) (DTNB) were purchased from Yuanye Bio-Technology Co., Ltd. (Shanghai, China). WP (protein content ≥ 90%) was obtained from TCI Development Co., Ltd. (Tokyo, Japan). 8-anilino-1-naphthalene sulfonic acid (ANS) was bought from Aladdin Industrial Corporation (Shanghai, China). All other chemicals were purchased from Sinopharm Chemical Reagent Co., Ltd. (Shanghai, China). All chemicals
Effects of interaction between liposomes and WP on WP secondary structure
Changes in the secondary structure of WP in the presence of EL and FL were studied by far-UV CD spectra. The CD spectra of WP, WPEL, and WPFL were shown in Fig. 1. Two negative peaks have been observed in WP CD spectra at 208 nm and 220 nm, respectively. The two peaks could be assigned to α-helix structures (Antonov, Zhuravleva, Cardinaels, & Moldenaers, 2015; Li et al., 2017). The broad negative bands in the region from 200 to 220 nm in the CD spectra of WPEL and WPFL indicated that the
Conclusions
FL could interact with WP via electrostatic force, hydrophobic force, and hydrogen bonding. The spatial structures of WP, especially the secondary structure and the tertiary structure, were apparently influenced by FL. Furthermore, the emulsifying properties of WP were significantly affected by the interaction between liposomes and proteins. The changes of WP emulsifying properties may be attributed to the structure transformation of the protein. In addition, the interaction between FL and WP
Acknowledgements
This research was supported by Natural Science Foundation of Hubei Province of China (2018CFB670), the National Natural Science Foundation of China (31401477, 31501453) and the Yangtze University Funding of Undergraduate Innovation Programme (2017075).
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