Perception into the binding of soy protein isolate with essential oils using multispectroscopic and QuickVina-W
This study aimed to explore how soy protein isolate (SPI) binds with two types of essential oils (cumin (Cuminum cyminum) (CUM) and coriander (Coriandrum sativum) seed (CO)) and how it affects protein conformation. The results showed that SPI formed stable ternary complexes with CUM and CO that were...
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| Veröffentlicht in: | Food science & technology 2023-08, Vol.185, p.115157, Article 115157 |
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| creator | Noshad, Mohammad Behbahani, Behrooz Alizadeh Nikfarjam, Zahra Zargari, Farshid Simal-Gandara, Jesus |
| description | This study aimed to explore how soy protein isolate (SPI) binds with two types of essential oils (cumin (Cuminum cyminum) (CUM) and coriander (Coriandrum sativum) seed (CO)) and how it affects protein conformation. The results showed that SPI formed stable ternary complexes with CUM and CO that were less than 100 nm in size and had a zeta potential of −15 mV. The successful encapsulation of both CUM and CO within the SPI was confirmed through fourier-transform infrared spectroscopy, X-Ray diffraction analysis, and differential scanning calorimetry tests. These tests showed that both CUM and CO were effectively contained within SPI. The addition of CUM and CO to SPI significantly (p |
| doi_str_mv | 10.1016/j.lwt.2023.115157 |
| format | Article |
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•Interaction Soy protein isolate (SPI) binds with cumin (CUM) and coriander seed (CO) essential oils was evaluated.•Multispectroscopic and QuickVina-W investigated the interaction mechanism.•CO increased the α-helix content of CUM while eliminating the loose structure of the random coils.•SPI is an effective co-delivery system for bioactive polyphenol compounds.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2023.115157</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>calorimetry ; Coriandrum sativum ; cumin ; Cuminum cyminum ; encapsulation ; Essential oils ; Fourier transform infrared spectroscopy ; hydrophobicity ; Interaction ; irradiation ; molecular weight ; Molecule docking ; polyphenols ; protein conformation ; soy protein isolate ; SPI ; X-ray diffraction ; zeta potential</subject><ispartof>Food science & technology, 2023-08, Vol.185, p.115157, Article 115157</ispartof><rights>2023 The Authors</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c325t-ae47e3c126c290f5fa84428d1fb43202b55e562b1f4854e57f3ae39f582c9c233</cites><orcidid>0000-0001-9215-9737 ; 0000-0002-0287-0013</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.lwt.2023.115157$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,778,782,862,3539,27911,27912,45982</link.rule.ids></links><search><creatorcontrib>Noshad, Mohammad</creatorcontrib><creatorcontrib>Behbahani, Behrooz Alizadeh</creatorcontrib><creatorcontrib>Nikfarjam, Zahra</creatorcontrib><creatorcontrib>Zargari, Farshid</creatorcontrib><creatorcontrib>Simal-Gandara, Jesus</creatorcontrib><title>Perception into the binding of soy protein isolate with essential oils using multispectroscopic and QuickVina-W</title><title>Food science & technology</title><description>This study aimed to explore how soy protein isolate (SPI) binds with two types of essential oils (cumin (Cuminum cyminum) (CUM) and coriander (Coriandrum sativum) seed (CO)) and how it affects protein conformation. The results showed that SPI formed stable ternary complexes with CUM and CO that were less than 100 nm in size and had a zeta potential of −15 mV. The successful encapsulation of both CUM and CO within the SPI was confirmed through fourier-transform infrared spectroscopy, X-Ray diffraction analysis, and differential scanning calorimetry tests. These tests showed that both CUM and CO were effectively contained within SPI. The addition of CUM and CO to SPI significantly (p < 0.05) enhanced the ability of small molecules to scavenge ABTS, and this improvement was maintained at a relatively constant level during irradiation for 160 min. These results could be useful in utilizing SPI as an effective co-delivery system for bioactive polyphenol compounds that vary in hydrophobicity and molecular weight.
•Interaction Soy protein isolate (SPI) binds with cumin (CUM) and coriander seed (CO) essential oils was evaluated.•Multispectroscopic and QuickVina-W investigated the interaction mechanism.•CO increased the α-helix content of CUM while eliminating the loose structure of the random coils.•SPI is an effective co-delivery system for bioactive polyphenol compounds.</description><subject>calorimetry</subject><subject>Coriandrum sativum</subject><subject>cumin</subject><subject>Cuminum cyminum</subject><subject>encapsulation</subject><subject>Essential oils</subject><subject>Fourier transform infrared spectroscopy</subject><subject>hydrophobicity</subject><subject>Interaction</subject><subject>irradiation</subject><subject>molecular weight</subject><subject>Molecule docking</subject><subject>polyphenols</subject><subject>protein conformation</subject><subject>soy protein isolate</subject><subject>SPI</subject><subject>X-ray diffraction</subject><subject>zeta potential</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kEtPwzAQhC0EEqXwA7j5yCUltuMkFSeEeEmVAInH0XKcNd2S2iF2qPrvcVXO7GUPO99qZgg5Z_mM5ay8XM26TZzxnIsZY5LJ6oBMWD4vM8Z4dUgmebpkZSHqY3ISwipPU_B6QvwzDAb6iN5RdNHTuATaoGvRfVJvafBb2g8-AqZ78J2OQDcYlxRCABdRd9RjF-gYdsB67CKGHkwcfDC-R0O1a-nLiObrHZ3OPk7JkdVdgLO_PSVvd7evNw_Z4un-8eZ6kRnBZcw0FBUIw3hp-Dy30uq6SH5bZptCpJSNlCBL3jBb1LIAWVmhQcytrLmZGy7ElFzs_ybz3yOEqNYYDHSdduDHoHhdV6VgrOJJyvZSk0yHAazqB1zrYatYrnblqpVK5apduWpfbmKu9gykDD8IgwoGwRlocUjpVevxH_oXKdODwQ</recordid><startdate>20230801</startdate><enddate>20230801</enddate><creator>Noshad, Mohammad</creator><creator>Behbahani, Behrooz Alizadeh</creator><creator>Nikfarjam, Zahra</creator><creator>Zargari, Farshid</creator><creator>Simal-Gandara, Jesus</creator><general>Elsevier Ltd</general><scope>6I.</scope><scope>AAFTH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0001-9215-9737</orcidid><orcidid>https://orcid.org/0000-0002-0287-0013</orcidid></search><sort><creationdate>20230801</creationdate><title>Perception into the binding of soy protein isolate with essential oils using multispectroscopic and QuickVina-W</title><author>Noshad, Mohammad ; Behbahani, Behrooz Alizadeh ; Nikfarjam, Zahra ; Zargari, Farshid ; Simal-Gandara, Jesus</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c325t-ae47e3c126c290f5fa84428d1fb43202b55e562b1f4854e57f3ae39f582c9c233</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>calorimetry</topic><topic>Coriandrum sativum</topic><topic>cumin</topic><topic>Cuminum cyminum</topic><topic>encapsulation</topic><topic>Essential oils</topic><topic>Fourier transform infrared spectroscopy</topic><topic>hydrophobicity</topic><topic>Interaction</topic><topic>irradiation</topic><topic>molecular weight</topic><topic>Molecule docking</topic><topic>polyphenols</topic><topic>protein conformation</topic><topic>soy protein isolate</topic><topic>SPI</topic><topic>X-ray diffraction</topic><topic>zeta potential</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Noshad, Mohammad</creatorcontrib><creatorcontrib>Behbahani, Behrooz Alizadeh</creatorcontrib><creatorcontrib>Nikfarjam, Zahra</creatorcontrib><creatorcontrib>Zargari, Farshid</creatorcontrib><creatorcontrib>Simal-Gandara, Jesus</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Noshad, Mohammad</au><au>Behbahani, Behrooz Alizadeh</au><au>Nikfarjam, Zahra</au><au>Zargari, Farshid</au><au>Simal-Gandara, Jesus</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Perception into the binding of soy protein isolate with essential oils using multispectroscopic and QuickVina-W</atitle><jtitle>Food science & technology</jtitle><date>2023-08-01</date><risdate>2023</risdate><volume>185</volume><spage>115157</spage><pages>115157-</pages><artnum>115157</artnum><issn>0023-6438</issn><eissn>1096-1127</eissn><abstract>This study aimed to explore how soy protein isolate (SPI) binds with two types of essential oils (cumin (Cuminum cyminum) (CUM) and coriander (Coriandrum sativum) seed (CO)) and how it affects protein conformation. The results showed that SPI formed stable ternary complexes with CUM and CO that were less than 100 nm in size and had a zeta potential of −15 mV. The successful encapsulation of both CUM and CO within the SPI was confirmed through fourier-transform infrared spectroscopy, X-Ray diffraction analysis, and differential scanning calorimetry tests. These tests showed that both CUM and CO were effectively contained within SPI. The addition of CUM and CO to SPI significantly (p < 0.05) enhanced the ability of small molecules to scavenge ABTS, and this improvement was maintained at a relatively constant level during irradiation for 160 min. These results could be useful in utilizing SPI as an effective co-delivery system for bioactive polyphenol compounds that vary in hydrophobicity and molecular weight.
•Interaction Soy protein isolate (SPI) binds with cumin (CUM) and coriander seed (CO) essential oils was evaluated.•Multispectroscopic and QuickVina-W investigated the interaction mechanism.•CO increased the α-helix content of CUM while eliminating the loose structure of the random coils.•SPI is an effective co-delivery system for bioactive polyphenol compounds.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2023.115157</doi><orcidid>https://orcid.org/0000-0001-9215-9737</orcidid><orcidid>https://orcid.org/0000-0002-0287-0013</orcidid><oa>free_for_read</oa></addata></record> |
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| source | DOAJ Directory of Open Access Journals; ScienceDirect Journals (5 years ago - present); Alma/SFX Local Collection |
| subjects | calorimetry Coriandrum sativum cumin Cuminum cyminum encapsulation Essential oils Fourier transform infrared spectroscopy hydrophobicity Interaction irradiation molecular weight Molecule docking polyphenols protein conformation soy protein isolate SPI X-ray diffraction zeta potential |
| title | Perception into the binding of soy protein isolate with essential oils using multispectroscopic and QuickVina-W |
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