scholarly journals Protein Food Matrix–ZnO Nanoparticle Interactions Affect Protein Conformation, but May not Be Biological Responses

2018 ◽  
Vol 19 (12) ◽  
pp. 3926 ◽  
Author(s):  
Song-Hwa Bae ◽  
Jin Yu ◽  
Tae Lee ◽  
Soo-Jin Choi
Keyword(s):  
Cellular Uptake ◽  
Structural Deformation ◽  
Food Matrix ◽  
Digestive Efficiency ◽  
Protein Matrix ◽  
Zno Nps ◽  
Protein Food ◽  
Biological Responses ◽  
Complex Protein ◽  
Food Matrices

Because of their nutritional value, zinc oxide (ZnO) nanoparticles (NPs) are applied as a dietary source of zinc, by direct addition to complex, multiple-component food matrices. The thereby occurring interactions of NPs with food matrices may have biological or toxic effects. In particular, NP interactions with food protein can lead to structural deformation of the latter, potentially changing its digestive efficiency and gastrointestinal absorption. In this study, interactions between ZnO NPs and a representative complex protein food matrix, skim milk, were compared with those between NPs and individual components of this food matrix (i.e., protein, saccharide, and mineral). The effects of the interactions on biological responses were investigated in terms of cytotoxicity, cellular uptake, intestinal transport, structural deformation for proteins, and digestive efficiency. The results demonstrated that the physicochemical properties of ZnO NPs were strongly influenced by the protein matrix type, leading to an increased dispersion stability in the complex protein matrix. However, these interactions did not affect cell proliferation, membrane damage, cellular uptake, intestinal transportation, or protein digestive efficiency, although a slight conformational change of proteins was observed in the presence of ZnO NPs. In conclusion, no toxic effects were observed, suggesting the safety of NPs when added to complex food matrices.

scholarly journals Interaction between ZnO Nanoparticles and Albumin and Its Effect on Cytotoxicity, Cellular Uptake, Intestinal Transport, Toxicokinetics, and Acute Oral Toxicity

Nanomaterials ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2922
Author(s):  
Eun-Been Jung ◽  
Jin Yu ◽  
Soo-Jin Choi
Keyword(s):  
Protein Stability ◽  
Cellular Uptake ◽  
Zno Nanoparticles ◽  
Intestinal Transport ◽  
Acute Oral Toxicity ◽  
Structural Protein ◽  
Oral Toxicity ◽  
Food Proteins ◽  
Zno Nps ◽  
Biological Responses

Zinc oxide (ZnO) nanoparticles (NPs) are used as zinc supplements due to the nutritional value of Zn. The toxicity of ZnO NPs in the food industry is required to be elucidated because they have large surface area and high reactivity compared with bulk-sized materials and have potentials to interact with food matrices, which may lead to different biological responses. In this study, interactions between ZnO NPs and food proteins (albumin, casein, and zein) were evaluated by measuring changes in physicochemical property, fluorescence quenching ratios, and structural protein stability compared with ZnO interaction with glucose, the most interacted saccharide in our previous report. The interaction effects on cytotoxicity, cellular uptake, intestinal transport, toxicokinetics, and acute oral toxicity were also investigated. The results demonstrate that interaction between ZnO and albumin reduced hydrodynamic diameters, but increased cytotoxicity, cellular uptake, and intestinal transport in a similar manner to ZnO interaction with glucose, without affecting primary structural protein stability and toxicokinetic behaviors. Hematological, serum biochemical, and histopathological analysis reveal no toxicological findings after orally administered ZnO NPs interacted with albumin or glucose in rats for 14 consecutive days, suggesting their low oral toxicity. In conclusion, the interactions between ZnO NPs and food proteins modulate in vitro biological responses, but do not affect in vivo acute oral toxicity. Further study is required to ascertain the interaction effects on chronic oral toxicity.

scholarly journals Analytical and Sample Preparation Techniques for the Determination of Food Colorants in Food Matrices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 58 ◽  
Author(s):  
Konstantina Ntrallou ◽  
Helen Gika ◽  
Emmanouil Tsochatzis
Keyword(s):  
Sample Preparation ◽  
Food Industry ◽  
Analytical Techniques ◽  
Food Product ◽  
Food Matrix ◽  
Nutritional Properties ◽  
Food Colorants ◽  
Food Matrices ◽  
Preparation Techniques

Color additives are widely used by the food industry to enhance the appearance, as well as the nutritional properties of a food product. However, some of these substances may pose a potential risk to human health, especially if they are consumed excessively and are regulated, giving great importance to their determination. Several matrix-dependent methods have been developed and applied to determine food colorants, by employing different analytical techniques along with appropriate sample preparation protocols. Major techniques applied for their determination are chromatography with spectophotometricdetectors and spectrophotometry, while sample preparation procedures greatly depend on the food matrix. In this review these methods are presented, covering the advancements of existing methodologies applied over the last decade.

scholarly journals Extracellular Signal-Regulated Kinase 2 (ERK2) Phosphorylation Sites and Docking Domain on the Nuclear Pore Complex Protein Tpr Cooperatively Regulate ERK2-Tpr Interaction

2008 ◽  
Vol 28 (22) ◽  
pp. 6954-6966 ◽  
Author(s):  
Tomáš Vomastek ◽  
Marcin P. Iwanicki ◽  
W. Richard Burack ◽  
Divya Tiwari ◽  
Devanand Kumar ◽  
...  
Keyword(s):  
Nuclear Pore Complex ◽  
Ectopic Expression ◽  
Nuclear Pore ◽  
Phosphorylation Sites ◽  
Biological Responses ◽  
Extracellular Signal ◽  
Complex Protein ◽  
Mitogen Activated Protein ◽  
Bona Fide

ABSTRACT Identifying direct substrates of mitogen-activated protein kinases (MAPKs) and understanding how those substrates are selected is central to understanding how these ubiquitously activated enzymes generate diverse biological responses. In previous work, we identified several new candidate substrates for the MAPK ERK2 (extracellular signal-regulated kinase 2), including the nuclear pore complex protein Tpr (translocated promoter region). In this report, we identify sites on Tpr for ERK2 phosphorylation and binding and demonstrate their functional interaction. ERK2 phosphorylation and dimerization are necessary for ERK2-Tpr binding, and this occurs through a DEF (docking site for ERK2, FXF) domain on Tpr. Surprisingly, the DEF domain and the phosphorylation sites displayed positive cooperativity to promote ERK2 binding to Tpr, in contrast to substrates where phosphorylation reduces binding. Ectopic expression or depletion of Tpr resulted in decreased movement of activated ERK2 from the cytoplasm to the nucleus, implying a role for Tpr in ERK2 translocation. Collectively, the data provide direct evidence that a component of the nuclear pore complex is a bona fide substrate of ERK2 in vivo and that activated ERK2 stably associates with this substrate after phosphorylation, where it could play a continuing role in nuclear pore function. We propose that Tpr is both a substrate and a scaffold for activated ERKs.

scholarly journals CaCO3 as an Environmentally Friendly Renewable Material for Drug Delivery Systems: Uptake of HSA-CaCO3 Nanocrystals Conjugates in Cancer Cell Lines

Materials ◽  
2019 ◽  
Vol 12 (9) ◽  
pp. 1481 ◽  
Author(s):  
Viviana Vergaro ◽  
Isabella Pisano ◽  
Roberto Grisorio ◽  
Francesca Baldassarre ◽  
Rosanna Mallamaci ◽  
...  
Keyword(s):  
Cell Lines ◽  
Cancer Cell ◽  
Cellular Uptake ◽  
Fluorescein Isothiocyanate ◽  
Protein Corona ◽  
Cancer Cell Lines ◽  
Human Model ◽  
Scanning Calorimetry ◽  
Alcohol Dehydration ◽  
Biological Responses

Chemical and biochemical functionalization of nanoparticles (NPs) can lead to an active cellular uptake enhancing their efficacy thanks to the targeted localization in tumors. In the present study calcium carbonate nano-crystals (CCNs), stabilized by an alcohol dehydration method, were successfully modified by grafting human serum albumin (HSA) on the surface to obtain a pure protein corona. Two types of CCNs were used: naked CaCO3 and the (3-aminopropyl)triethoxysilane (APTES) modified CaCO3-NH2. The HSA conjugation with naked CCN and amino-functionalized CCN (CCN-NH2) was established through the investigation of modification in size, zeta potential, and morphology by Transmission Electron Microscopy (TEM). The amount of HSA coating on the CCNs surface was assessed by spectrophotometry. Thermogravimetric analysis (TGA) and Differential scanning calorimetry (DSC) confirmed the grafting of APTES to the surface and successive adsorption of HSA. Furthermore, to evaluate the effect of protein complexation of CCNs on cellular behavior, bioavailability, and biological responses, three human model cancer cell lines, breast cancer (MCF7), cervical cancer (HeLa), and colon carcinoma (Caco-2) were selected to characterize the internalization kinetics, localization, and bio-interaction of the protein-enclosed CCNs. To monitor internalization of the various conjugates, chemical modification with fluorescein-isothiocyanate (FITC) was performed, and their stability over time was measured. Confocal microscopy was used to probe the uptake and confirm localization in the perinuclear region of the cancer cells. Flow cytometry assays confirmed that the bio-functionalization influence cellular uptake and the CCNs behavior depends on both cell line and surface features.

Food Matrix Effects for Modulating Starch Bioavailability

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Ming Miao ◽  
Bruce R. Hamaker
Keyword(s):  
Food Processing ◽  
Matrix Effects ◽  
Enzyme Inhibitor ◽  
Annual Review ◽  
Publication Date ◽  
Potential Contribution ◽  
Food Matrix ◽  
Obesity And Diabetes ◽  
Prevalence Of Obesity ◽  
Food Matrices

As the prevalence of obesity and diabetes has continued to increase rapidly in recent years, dietary approaches to regulating glucose homeostasis have gained more attention. Starch is the major source of glucose in the human diet and can have diverse effects, depending on its rate and extent of digestion in the small intestine, on postprandial glycemic response, which over time is associated with blood glucose abnormalities, insulin sensitivity, and even appetitive response and food intake. The classification of starch bioavailability into rapidly digestible starch, slowly digestible starch, and resistant starch highlights the nutritional values of different starches. As starch is the main structure-building macroconstituent of foods, its bioavailability can be manipulated by selection of food matrices with varying degrees of susceptibility to amylolysis and food processing to retain or develop new matrices. In this review, the food factors that may modulate starch bioavailability, with a focus on food matrices, are assessed for a better understanding of their potential contribution to human health. Aspects affecting starch nutritional properties as well as production strategies for healthy foods are also reviewed, e.g., starch characteristics (different type, structure, and modification), food physical properties (food form, viscosity, and integrity), food matrix interactions (lipid, protein, nonstarch polysaccharide, phytochemicals, organic acid, and enzyme inhibitor), and food processing (milling, cooking, and storage). Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

scholarly journals Cancer-Nano-Interaction: From Cellular Uptake to Mechanobiological Responses

2021 ◽  
Vol 22 (17) ◽  
pp. 9587
Author(s):  
Ahmad Sohrabi Kashani ◽  
Muthukumaran Packirisamy
Keyword(s):  
Cancer Progression ◽  
Cellular Uptake ◽  
Cell Mechanics ◽  
Measurement Techniques ◽  
Cellular Functions ◽  
Interaction Field ◽  
Biological Responses ◽  
One Step ◽  
Diagnostic Applications ◽  
Important Measurement

With the advancement of nanotechnology, the nano-bio-interaction field has emerged. It is essential to enhance our understanding of nano-bio-interaction in different aspects to design nanomedicines and improve their efficacy for therapeutic and diagnostic applications. Many researchers have extensively studied the toxicological responses of cancer cells to nano-bio-interaction, while their mechanobiological responses have been less investigated. The mechanobiological properties of cells such as elasticity and adhesion play vital roles in cellular functions and cancer progression. Many studies have noticed the impacts of cellular uptake on the structural organization of cells and, in return, the mechanobiology of human cells. Mechanobiological changes induced by the interactions of nanomaterials and cells could alter cellular functions and influence cancer progression. Hence, in addition to biological responses, the possible mechanobiological responses of treated cells should be monitored as a standard methodology to evaluate the efficiency of nanomedicines. Studying the cancer-nano-interaction in the context of cell mechanics takes our knowledge one step closer to designing safe and intelligent nanomedicines. In this review, we briefly discuss how the characteristic properties of nanoparticles influence cellular uptake. Then, we provide insight into the mechanobiological responses that may occur during the nano-bio-interactions, and finally, the important measurement techniques for the mechanobiological characterizations of cells are summarized and compared. Understanding the unknown mechanobiological responses to nano-bio-interaction will help with developing the application of nanoparticles to modulate cell mechanics for controlling cancer progression.

scholarly journals Investigating Methods to Mitigate Whey Protein Derived Mouthdrying

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2066
Author(s):  
Victoria Norton ◽  
Stella Lignou ◽  
Marianthi Faka ◽  
Julia Rodriguez-Garcia ◽  
Lisa Methven
Keyword(s):  
Whey Protein ◽  
Fat Content ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Sensory Panel ◽  
Protein Food ◽  
Heat Stable ◽  
Series Of Experiments ◽  
Food Matrices

Mouthdrying is commonly associated with whey protein fortified products. Therefore, mitigating strategies could be key to reducing mouthdrying and maximising the benefits from such products. Currently, few studies have successfully mitigated whey protein derived mouthdrying and this paper aims to investigate different strategies to reduce mouthdrying effects. Accordingly, a series of experiments were carried out with a trained sensory panel (n = 11). Two different whey protein food matrices were tested: (a) whey protein beverages (WPB) varying in lactose (0.05–12.4% w/v) and fat (0.9–7.2% w/v) levels and (b) whey protein fortified snacks: cupcakes with differing whey protein concentrate (WPC) powders (standard and heat-stable) and scones with varying fat content (with and without cream topping). Overall results suggested the tested strategies had limited significant effects on whey protein derived mouthdrying. Increasing lactose (9.4% w/v) in WPBs and fat levels (via cream topping) on scones significantly suppressed mouthdrying. However, all other tested strategies (increasing fat in WPBs and heat-stable WPC in cupcakes) had no significant effect on suppressing perceived mouthdrying. This work demonstrates the challenges with mitigating whey protein derived mouthdrying; however, cross-modal taste suppression and increasing lubrication warrant further investigation.

scholarly journals Survival of Microencapsulated Lactococcus Lactis Subsp. Lactis R7 Applied in Different Food Matrices

2021 ◽  
Author(s):  
Michele Dutra Rosolen ◽  
Fernanda Weber Bordini ◽  
Gabriela de Quadros da Luz ◽  
Patrícia Silva Diaz ◽  
Fabricio Rochedo Conceição ◽  
...  
Keyword(s):  
Thermal Resistance ◽  
Lactococcus Lactis ◽  
Thermal Processing ◽  
Cell Concentration ◽  
High Cell ◽  
Food Matrix ◽  
High Cell Concentration ◽  
Lactococcus Lactis Subsp ◽  
Blueberry Juice ◽  
Food Matrices

Abstract Survival of Lactococcus lactis subsp. lactis R7 microencapsulated with whey and inulin was analyzed when applied in blueberry juice, milk and cream. For 28 days, cell viability was evaluated for storage (4°C), simulated gastrointestinal tract (GIT) and thermal resistance. All matrices described high cell concentration when submitted to GIT (11.74 and 12 log CFU.mL-1), except for blueberry juice. The thermal resistance analysis proved the need for microencapsulation, regardless of the food matrix. The results indicate that L. lactis R7 microcapsules have potential for application in different matrices and in the development of new probiotic products by thermal processing.

scholarly journals Food Matrices Affect the Peptides Produced during the Digestion of Arthrospira platensis-Based Functional Aliments

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3919
Author(s):  
Giuliana Donadio ◽  
Valentina Santoro ◽  
Fabrizio Dal Piaz ◽  
Nunziatina De Tommasi
Keyword(s):  
Functional Foods ◽  
Bioactive Peptides ◽  
Arthrospira Platensis ◽  
Protein Digestion ◽  
Food Matrix ◽  
High Concentration ◽  
Gastrointestinal Digestion ◽  
Beneficial Effects ◽  
Simulated Digestion ◽  
Food Matrices

Arthrospira platensis (Spirulina) has been credited with multiple beneficial effects, many of which are attributed to bioactive peptides produced during the gastrointestinal digestion of this micro-alga. Many Spirulina-based nutraceuticals have been produced, and numerous functional foods enriched with Spirulina are available on the market. These are subjected to checks aimed at verifying the amount of algae actually present, but few studies relating to the bioavailability of the bioactive compounds in these products have been carried out. However, such investigations could be very important to elucidate the possible critical effects exerted by food matrices on protein digestion and bioactive peptide production. Here, in order to assess the suitability of Spirulina-enriched foods as a source of potentially bioactive peptides, a simulated digestion protocol was used in combination with mass spectrometry quantitative analysis to analyze functionalized pasta and sorbets. In the case of the pasta enriched with Spirulina, the production of peptides was quite similar to that of the Spirulina powder. On the other hand, the type of fruit present in the food matrix influenced the digestion of Spirulina inside the sorbets. In particular, the high concentration of protease inhibitors in kiwifruit drastically reduced the production of peptides from Spirulina in kiwi sorbet.

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