Molecular and technical aspects on the interaction of serum albumin with multifunctional food preservatives.

Abstract:

:Synthetic food preservatives like sodium acetate (SA), sodium benzoate (SB), potassium sorbate (PS) and Butyl paraben (BP) have been widely used in food and pharmacy industries. One of the toxicological aspects of food additives is evaluation of their interaction with serum proteins such as albumin. These additives interaction with human serum albumin (HSA) can exert considerable effect on the absorption, distribution, metabolism and toxicity of chemical compounds. It should be noticed that the aforementioned food preservatives intake increase mainly in the presence of glucose may lead to complex formation of SA, SB, PS and BP with HSA and accelerate the development of variety disease such as cancer, diabetes, multiple sclerosis, brain damage, nausea and cardiac disease. Therefore, to understand the mechanisms of aforementioned food additives interaction and conformational changes of proteins, we aim to review various studies that investigated albumin interaction with these additives using several procedures.

journal_name

Food Chem

journal_title

Food chemistry

authors

Mohammadzadeh-Aghdash H,Akbari N,Esazadeh K,Ezzati Nazhad Dolatabadi J

doi

10.1016/j.foodchem.2019.04.119

subject

Has Abstract

pub_date

2019-09-30 00:00:00

pages

491-498

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(19)30791-5

journal_volume

293

pub_type

杂志文章,评审
  • Laccase-mediated crosslinking of gluten-free amadumbe flour improves rheological properties.

    abstract::The absence of gluten in gluten-free flours presents a challenge to their application in baking. Enzymatic modification of the protein and polysaccharides may result in a network that mimics gluten. In the current study, the effects of laccase on the rheological properties of amadumbe dough were investigated. Thiol an...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.05.017

    authors: Manhivi VE,Amonsou EO,Kudanga T

    更新日期:2018-10-30 00:00:00

  • Contents and compositions of policosanols in green tea (Camellia sinensis) leaves.

    abstract::Policosanol (PC) is a mixture of health promoting bioactive long-chain aliphatic alcohols. Here, we report that green tea (Camellia sinensis) leaves are the exceptionally rich plant-sources of PC. Young and tender leaves and old and turf leaves of C. sinensis were hand-picked in spring and autumn. The total contents o...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.02.027

    authors: Choi SJ,Park SY,Park JS,Park SK,Jung MY

    更新日期:2016-08-01 00:00:00

  • Effects of ozone microbubble treatment on removal of residual pesticides and quality of persimmon leaves.

    abstract::This study investigated the effects of ozone microbubble (OMCB) treatment on the removal of residual fenitrothion (FT) and benomyl pesticides from red and green persimmon leaves, and also the treatment effect on the leaf colours, physical properties and flavour. The continuous bubbling OMCB treatment was more effectiv...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.09.139

    authors: Ikeura H,Hamasaki S,Tamaki M

    更新日期:2013-05-01 00:00:00

  • Electrooxidation of morin hydrate at a Pt electrode studied by cyclic voltammetry.

    abstract::The process and the kinetics of the electrochemical oxidation of morin in an anhydrous electrolyte have been investigated using cyclic and differential pulse voltammetry. The oxidation mechanism proceeds in sequential steps related to the hydroxyl groups in the three aromatic rings. The oxidation of the 2',4'dihydroxy...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.10.003

    authors: Masek A,Chrzescijanska E,Zaborski M

    更新日期:2014-04-01 00:00:00

  • A simple micro-batch ion-exchange resin extraction method coupled with reverse-phase HPLC (MBRE-HPLC) to quantify lactoferrin in raw and heat-treated bovine milk.

    abstract::Lactoferrin is an iron-binding cationic glycoprotein (pI = 8.7) beneficial for mammal health, especially udder and milk preservation. A new simple two-step method of quantification was developed. Lactoferrin in 1 mL of bovine skim milk was first adsorbed onto 100 mg of macroporous sulfonated-resin at pH 6.8 by rotary ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.03.058

    authors: Pochet S,Arnould C,Debournoux P,Flament J,Rolet-Répécaud O,Beuvier E

    更新日期:2018-09-01 00:00:00

  • Automated DNA extraction from pollen in honey.

    abstract::In recent years, honey has become subject of DNA analysis due to potential risks evoked by microorganisms, allergens or genetically modified organisms. However, so far, only a few DNA extraction procedures are available, mostly time-consuming and laborious. Therefore, we developed an automated DNA extraction method fr...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.10.129

    authors: Guertler P,Eicheldinger A,Muschler P,Goerlich O,Busch U

    更新日期:2014-04-15 00:00:00

  • 16-O-methylcafestol is present in ground roast Arabica coffees: Implications for authenticity testing.

    abstract::High-field and low-field proton NMR spectroscopy were used to analyse lipophilic extracts from ground roast coffees. Using a sample preparation method that produced concentrated extracts, a small marker peak at 3.16 ppm was observed in 30 Arabica coffees of assured origin. This signal has previously been believed abse...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.12.034

    authors: Gunning Y,Defernez M,Watson AD,Beadman N,Colquhoun IJ,Le Gall G,Philo M,Garwood H,Williamson D,Davis AP,Kemsley EK

    更新日期:2018-05-15 00:00:00

  • Hydrolysis of radish anthocyanins to enhance the antioxidant and antiproliferative capacities.

    abstract::Radish anthocyanins were extracted from red radish. The total anthocyanins content (TAC) of the extracts under different extractants was optimized to reach the optimal condition. XAD-7HP was selected as the best resin to enhance TAC in the extracts. β-Glucosaccharase was chosen as the enzyme to hydrolyse radish anthoc...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.05.078

    authors: Jiang W,Zhou X

    更新日期:2019-10-01 00:00:00

  • Effects of pan cooking on micropollutants in meat.

    abstract::This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied. A GC×GC-TOF/MS method was set up for the multiresidue analysis of 189 PCBs, 17 PCDD/Fs and 16 pesticides whereas Cd, As, ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.03.049

    authors: Planche C,Ratel J,Blinet P,Mercier F,Angénieux M,Chafey C,Zinck J,Marchond N,Chevolleau S,Marchand P,Dervilly-Pinel G,Guérin T,Debrauwer L,Engel E

    更新日期:2017-10-01 00:00:00

  • Effect of exogenous methyl jasmonate treatment on disease resistance of postharvest kiwifruit.

    abstract::Kiwifruit (Actinidia deliciosa cv. Jinkui) were treated with 0.1 mmol/L methyl jasmonate (MeJA) to investigate the effects on disease resistance to soft rot caused by Botryosphaeria dothidea. The results showed that MeJA treatment significantly reduced the diameter of lesions after inoculation with B. dothidea. This t...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125483

    authors: Pan L,Zhao X,Chen M,Fu Y,Xiang M,Chen J

    更新日期:2020-02-01 00:00:00

  • Rhizomucor miehei lipase-catalysed synthesis of cocoa butter equivalent from palm mid-fraction and stearic acid: Characteristics and feasibility as cocoa butter alternative.

    abstract::In this study, cocoa butter equivalents (CBEs) were prepared through enzymatic interesterification of palm mid-fraction (PMF) with stearic acid (SA). The reaction process parameters were experimented and the performance of the product was analysed. PMF and stearic acid (at a mass ratio of 1:2) were catalysed by 80 g k...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128407

    authors: Huang Z,Guo Z,Xie D,Cao Z,Chen L,Wang H,Jiang L,Shen Q

    更新日期:2021-05-01 00:00:00

  • Phenolic composition and antioxidant capacity of Ugni molinae Turcz. leaves of different genotypes.

    abstract::Ugni molinae Turcz. is a native shrub of Chile, known for its edible berries and its leaves, which have been the focus of recent attention, as a good source of phenolic compounds to be used in cosmetics and food products. The aim of this study was to assess the differences in the phenolic composition and antioxidant c...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.07.159

    authors: Peña-Cerda M,Arancibia-Radich J,Valenzuela-Bustamante P,Pérez-Arancibia R,Barriga A,Seguel I,García L,Delporte C

    更新日期:2017-01-15 00:00:00

  • Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens.

    abstract::Different drying methods hot air (HA), 50 °C, 58-63% relative humidity (RH); low humidity air (LHA), 50 °C and 28-30% RH; and radiofrequency (RF), 50 °C, 56-60% RH) were investigated for efficient dehydration of dill (Anethum graveolens) greens with optimal retention of color and constituents. The drying for HA and RF...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.07.076

    authors: Madhava Naidu M,Vedashree M,Satapathy P,Khanum H,Ramsamy R,Hebbar HU

    更新日期:2016-02-01 00:00:00

  • Evaluation of physicochemical properties of Qinling Apis cerana honey and the antimicrobial activity of the extract against Salmonella Typhimurium LT2 in vitro and in vivo.

    abstract::Apis cerana honey collected from the Qinling Mountains in China has been widely used for its antimicrobial property in traditional Chinese medicine. However, its antibacterial mechanism against Salmonella Typhimurium LT2 is still uncertain. A total of 52 volatile components were identified using headspace-gas-chromato...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127774

    authors: Wang Y,Gou X,Yue T,Ren R,Zhao H,He L,Liu C,Cao W

    更新日期:2021-02-01 00:00:00

  • Fe3O4@CuS-based immunochromatographic test strips and their application to label-free and dual-readout detection of Escherichia coli O157:H7 in food.

    abstract::Herein, a label-free and dual-readout immunochromatographic test strip (ITS) for the sensitive detection of Escherichia coli (E. coli) O157:H7 by taking advantages of the strong capture ability of Fe3O4@CuS nanostructures (NSs) towards bacteria and their ultrahigh photothermal effects (PTEs) was reported. Especially, ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127398

    authors: Zhang M,Bu T,Tian Y,Sun X,Wang Q,Liu Y,Bai F,Zhao S,Wang L

    更新日期:2020-12-01 00:00:00

  • Highly selective colorimetric detection of putrescine in fish products using o-phthalaldehyde derivatization reaction.

    abstract::A highly selective colorimetric detection method for putrescine on the basis of an optimized derivatization reaction was established. With the aids of o-phthalaldehyde (OPA) and thioglycolic acid (TGA), putrescine was derived to become red derivatives (PUT-RD), the form that can be detected qualitatively and quantitat...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.03.131

    authors: Qi X,Wang WF,Wang J,Yang JL,Shi YP

    更新日期:2018-09-01 00:00:00

  • Coacervation of β-conglycinin, glycinin and isoflavones induced by propylene glycol alginate in heated soymilk.

    abstract::This study investigated the propylene glycol alginate (PGA)-induced coacervation of β-conglycinin (7S), glycinin (11S) and isoflavones in heated soymilk. The addition of 0.9% PGA caused 7S, 11S, daidzein and genistein to coacervate following a 1h incubation period. SDS-PAGE showed that the protein bands corresponding ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.01.011

    authors: Hsiao YH,Lu CP,Kuo MI,Hsieh JF

    更新日期:2016-06-01 00:00:00

  • A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion.

    abstract::Legumes represent staple foods rich in phenolic compounds, which are often consumed after soaking and boiling. This study determines the fate of phenolic compounds from six legumes varieties belonging to the species Lens culinaris Medik., Phaseolus vulgaris L. and Cicer arietinum L. after soaking, boiling and digestio...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.01.148

    authors: Giusti F,Capuano E,Sagratini G,Pellegrini N

    更新日期:2019-07-01 00:00:00

  • Characterization and film-forming mechanism of egg white/pullulan blend film.

    abstract::Edible films based on pullulan (Pu) and egg white (EW) were prepared in this study. As the egg white proportion increased, the mechanical properties of the blend films initially increased and then decreased. The best mechanical properties occurred at the optimal proportion of Pu:EW = 1:1. The blend films with a higher...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126201

    authors: Han K,Liu Y,Liu Y,Huang X,Sheng L

    更新日期:2020-06-15 00:00:00

  • Improved solubility and stability of 7-hydroxy-4-methylcoumarin at different temperatures and pH values through complexation with sulfobutyl ether-β-cyclodextrin.

    abstract::The inclusion complex of 7-hydroxy-4-methylcoumarin (7H4MC) with sulfobutyl ether-β-cyclodextrin (SBE-β-CD) was investigated by means of UV-vis, circular dichroism and (1)H NMR spectroscopy in phosphate buffer solutions at different temperatures and pH values. The stoichiometric ratio of the complexation was found to ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.07.061

    authors: Liu M,Chen A,Wang Y,Wang C,Wang B,Sun D

    更新日期:2015-02-01 00:00:00

  • Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of 'Nanguo' pears.

    abstract::'Nanguo' pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127665

    authors: Luo M,Zhou X,Sun H,Zhou Q,Ge W,Sun Y,Yao M,Ji S

    更新日期:2021-01-15 00:00:00

  • Physicochemical properties of lard-based diacylglycerols in blends with lard.

    abstract::The objective of the study was to investigate how blending of triacylglycerols and diacylglycerols affected the melting and crystallisation properties in a solid fat system. Lard-based diacylglycerols (DAGs) were blended with lard in various concentrations (0%, 1%, 5%, 10%, 20%, 50%, 60%, 70%, 80%, 90%, and 100%). The...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.10.070

    authors: Miklos R,Zhang H,Lametsch R,Xu X

    更新日期:2013-05-01 00:00:00

  • Pretreatment with formic acid enhances the production of small peptides from highly cross-linked collagen of spent hens.

    abstract::Small collagen peptides are associated with various benefits, such as bone and skin health. However, preparation of small collagen peptides from terrestrial vertebrate origins remains a challenge. Here, we show that pretreatment with formic acid enhanced the production of small collagen peptides from spent hen skin. A...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.03.036

    authors: Hong H,Roy BC,Chalamaiah M,Bruce HL,Wu J

    更新日期:2018-08-30 00:00:00

  • Inhibitory activity of Filipendula ulmaria constituents on recombinant human histidine decarboxylase.

    abstract::Histidine decarboxylase (HDC) catalyses the formation of histamine, a bioactive amine. Agents that control HDC activity are beneficial for treating histamine-mediated symptoms, such as allergies and stomach ulceration. We searched for inhibitors of HDC from the ethyl acetate extract of the petal of Filipendula ulmaria...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.10.074

    authors: Nitta Y,Kikuzaki H,Azuma T,Ye Y,Sakaue M,Higuchi Y,Komori H,Ueno H

    更新日期:2013-06-01 00:00:00

  • Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties.

    abstract::The influence of protein composition, as measured by size-exclusion high performance liquid chromatography (SE-HPLC), on rheological properties and chapati texture was investigated in the whole wheat flours of eight Indian wheat cultivars grown at a single location. Proteins were extracted using two-step procedure: ex...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2008.01.060

    authors: Manu BT,Prasada Rao UJ

    更新日期:2008-09-01 00:00:00

  • Path analysis of non-enzymatic browning in Dongbei Suancai during storage caused by different fermentation conditions.

    abstract::A non-enzymatic browning reaction occurs easily in Dongbei Suancai (DS) during storage. Using the method of path analysis, the changes in contents of VC (ascorbic acid), polyphenol, reducing sugar, amino nitrogen, and 5-HMF (5-hydroxymethyl furfural) were investigated to analyze the direct pathways and determinants of...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127620

    authors: Wang C,Zhang X,Gao Y,Han Y,Wu X

    更新日期:2021-01-15 00:00:00

  • Dynamics of sterols and fatty acids during UV-B treatment of oyster mushroom.

    abstract::Fruiting bodies of the oyster mushroom Pleurotus ostreatus were illuminated with UV-B with a light intensity maximum at 310-320 nm and 11.5 W/m² for 60 min at 20 °C. Changes of the sterol and fatty acid spectrum were quantified. The onset of ergocalciferol (vitamin D₂) formation was immediate in fruiting bodies illumi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.10.064

    authors: Krings U,Berger RG

    更新日期:2014-04-15 00:00:00

  • Characterization and identification of sediment forming agents in barberry juice.

    abstract::Cloud and sediment formation is a major problem in juices and drinks. Barberry juice, as a functional and healthy product, is faced with the sedimentation problem, as an emerging issue. The present study was carried out to identify the sediment forming agents in barberry juice concentrate. The sediment was characteriz...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.126056

    authors: Mousavi SME,Mousavi M,Kiani H

    更新日期:2020-05-15 00:00:00

  • Effect of the structure of gallic acid and its derivatives on their interaction with plant ferritin.

    abstract::Gallic acid and its derivatives co-exist with protein components in foodstuffs, but there is few report on their interaction with proteins. On the other hand, plant ferritin represents not only a novel class of iron supplement, but also a new nanocarrier for encapsulation of bioactive nutrients. However, plant ferriti...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.06.085

    authors: Wang Q,Zhou K,Ning Y,Zhao G

    更新日期:2016-12-15 00:00:00

  • Nobiletin, sinensetin, and tangeretin are the main perpetrators in clementines provoking food-drug interactions in vitro.

    abstract::For clementine juice, previous data indicate a possible food-drug interaction with substrates of key enzymes responsible for drug metabolism (i.e. cytochrome P450 [CYP] 3A4, CYP1A2). However, which compounds in clementine juice are responsible for these effects are unknown. Therefore, we aimed to identify the compound...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126578

    authors: Weiss J,Gattuso G,Barreca D,Haefeli WE

    更新日期:2020-07-30 00:00:00