{"title":"Effects of rosmarinic acid covalent conjugation on the allergenicity and functional properties of egg white protein","authors":"","doi":"10.1016/j.foodhyd.2024.110579","DOIUrl":null,"url":null,"abstract":"<div><p>Polyphenols can form complexes with proteins, potentially enhancing the properties of egg white protein (EWP) by altering its structure. This study aimed to explore the effect of covalent conjugating with rosmarinic acid (RA), a bioactive polyphenol found in various edible <em>Lamiaceae</em> herbs, on the structure, allergenicity, and functional properties of EWP. The successful preparation of EWP-RA conjugates was confirmed through RA binding equivalent analysis. Fluorescence spectroscopy, Fourier transform infrared (FTIR) spectroscopy, circular dichroism (CD), and ultraviolet (UV) absorption spectroscopy collectively indicated that the covalent conjugation with RA led to significant structural alterations in EWP. Furthermore, the conjugation of RA markedly enhanced the antioxidant capacity of EWP, as evidenced by its improved ability to scavenge DPPH and ABTS<sup>+</sup> radicals. Enzyme-linked immunosorbent assay (ELISA) results indicated a substantial reduction in the binding capacity of EWP-RA conjugates to IgG and IgE, indicating a decrease in the allergenic potential of EWP. Moreover, the incorporation of RA was associated with an increase in the absolute zeta potential, protein flexibility, and free sulfhydryl content of EWP, alongside a reduction in surface hydrophobicity. The findings also revealed that RA enhanced the emulsifying activity, emulsion stability, foaming ability and foaming stability of EWP. Furthermore, the storage performance of EWP improved after conjugation with RA. In conclusion, the covalent conjugation of EWP with RA not only diminished its allergenic potential but also improved its functional properties through structural modification. This study posits that such an approach could be an effective strategy for enhancing the functional properties of EWP while concurrently mitigating its allergenic potential, thereby offering promising applications in the formulation of future food products.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24008531","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Polyphenols can form complexes with proteins, potentially enhancing the properties of egg white protein (EWP) by altering its structure. This study aimed to explore the effect of covalent conjugating with rosmarinic acid (RA), a bioactive polyphenol found in various edible Lamiaceae herbs, on the structure, allergenicity, and functional properties of EWP. The successful preparation of EWP-RA conjugates was confirmed through RA binding equivalent analysis. Fluorescence spectroscopy, Fourier transform infrared (FTIR) spectroscopy, circular dichroism (CD), and ultraviolet (UV) absorption spectroscopy collectively indicated that the covalent conjugation with RA led to significant structural alterations in EWP. Furthermore, the conjugation of RA markedly enhanced the antioxidant capacity of EWP, as evidenced by its improved ability to scavenge DPPH and ABTS+ radicals. Enzyme-linked immunosorbent assay (ELISA) results indicated a substantial reduction in the binding capacity of EWP-RA conjugates to IgG and IgE, indicating a decrease in the allergenic potential of EWP. Moreover, the incorporation of RA was associated with an increase in the absolute zeta potential, protein flexibility, and free sulfhydryl content of EWP, alongside a reduction in surface hydrophobicity. The findings also revealed that RA enhanced the emulsifying activity, emulsion stability, foaming ability and foaming stability of EWP. Furthermore, the storage performance of EWP improved after conjugation with RA. In conclusion, the covalent conjugation of EWP with RA not only diminished its allergenic potential but also improved its functional properties through structural modification. This study posits that such an approach could be an effective strategy for enhancing the functional properties of EWP while concurrently mitigating its allergenic potential, thereby offering promising applications in the formulation of future food products.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.