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Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

Mirjana Radomirovic, Simeon Minic, Dragana Stanic-Vucinic, Milan Nikolic, Sam Van Haute (UGent) , Andreja Rajkovic (UGent) and Tanja Cirkovic Velickovic (UGent)
(2022) FOOD HYDROCOLLOIDS. 123.
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Abstract
beta-lactoglobulin (BLG) is a major whey protein with numerous techno-functional properties desirable for the food industry. Phycocyanobilin (PCB), a bioactive pigment of Arthrospira platensis with health-promoting effects, covalently binds to BLG at physiological pH. This study investigated the effects of this covalent modification on BLG functional properties. The BLG-PCB adduct possesses enhanced antioxidant properties, and bound PCB protects BLG against free radical-induced oxidation. Despite the similar thermal stabilities of BLG and BLG-PCB, BLG-PCB is less susceptible to covalent and noncovalent aggregation under moderate heat treatment (63 degrees C, 30 min). Blocked thiol group and reduced hydrophobicity due to hindering of hydrophobic residues by bound PCB, as well as the heat-induced transition of beta-sheet to alpha-helix, contributed to the low susceptibility of BLG-PCB to aggregation. BLG-PCB has a higher resistance to pepsin and pancreatin digestion than BLG and unaltered IgEbinding properties. The improved functional properties of BLG-PCB make it a useful ingredient in the food industry.
Keywords
beta-lactoglobulin, Phycocyanobilin, Functional food, Antioxidant properties, Heat aggregation, Digestibility, RADICAL ABSORBENCY CAPACITY, PHYSICOCHEMICAL CHARACTERIZATION, ALLYL ISOTHIOCYANATE, COVALENT BINDING, C-PHYCOCYANIN, WHEY PROTEINS, GLYCATION, ANTIGENICITY, AGGREGATION, IGE

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MLA
Radomirovic, Mirjana, et al. “Phycocyanobilin-Modified β-Lactoglobulin Exhibits Increased Antioxidant Properties and Stability to Digestion and Heating.” FOOD HYDROCOLLOIDS, vol. 123, 2022, doi:10.1016/j.foodhyd.2021.107169.
APA
Radomirovic, M., Minic, S., Stanic-Vucinic, D., Nikolic, M., Van Haute, S., Rajkovic, A., & Cirkovic Velickovic, T. (2022). Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating. FOOD HYDROCOLLOIDS, 123. https://doi.org/10.1016/j.foodhyd.2021.107169
Chicago author-date
Radomirovic, Mirjana, Simeon Minic, Dragana Stanic-Vucinic, Milan Nikolic, Sam Van Haute, Andreja Rajkovic, and Tanja Cirkovic Velickovic. 2022. “Phycocyanobilin-Modified β-Lactoglobulin Exhibits Increased Antioxidant Properties and Stability to Digestion and Heating.” FOOD HYDROCOLLOIDS 123. https://doi.org/10.1016/j.foodhyd.2021.107169.
Chicago author-date (all authors)
Radomirovic, Mirjana, Simeon Minic, Dragana Stanic-Vucinic, Milan Nikolic, Sam Van Haute, Andreja Rajkovic, and Tanja Cirkovic Velickovic. 2022. “Phycocyanobilin-Modified β-Lactoglobulin Exhibits Increased Antioxidant Properties and Stability to Digestion and Heating.” FOOD HYDROCOLLOIDS 123. doi:10.1016/j.foodhyd.2021.107169.
Vancouver
1.
Radomirovic M, Minic S, Stanic-Vucinic D, Nikolic M, Van Haute S, Rajkovic A, et al. Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating. FOOD HYDROCOLLOIDS. 2022;123.
IEEE
[1]
M. Radomirovic et al., “Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating,” FOOD HYDROCOLLOIDS, vol. 123, 2022.
@article{8719494,
  abstract     = {{beta-lactoglobulin (BLG) is a major whey protein with numerous techno-functional properties desirable for the food industry. Phycocyanobilin (PCB), a bioactive pigment of Arthrospira platensis with health-promoting effects, covalently binds to BLG at physiological pH. This study investigated the effects of this covalent modification on BLG functional properties. The BLG-PCB adduct possesses enhanced antioxidant properties, and bound PCB protects BLG against free radical-induced oxidation. Despite the similar thermal stabilities of BLG and BLG-PCB, BLG-PCB is less susceptible to covalent and noncovalent aggregation under moderate heat treatment (63 degrees C, 30 min). Blocked thiol group and reduced hydrophobicity due to hindering of hydrophobic residues by bound PCB, as well as the heat-induced transition of beta-sheet to alpha-helix, contributed to the low susceptibility of BLG-PCB to aggregation. BLG-PCB has a higher resistance to pepsin and pancreatin digestion than BLG and unaltered IgEbinding properties. The improved functional properties of BLG-PCB make it a useful ingredient in the food industry.}},
  articleno    = {{107169}},
  author       = {{Radomirovic, Mirjana and Minic, Simeon and Stanic-Vucinic, Dragana and Nikolic, Milan and Van Haute, Sam and Rajkovic, Andreja and Cirkovic Velickovic, Tanja}},
  issn         = {{0268-005X}},
  journal      = {{FOOD HYDROCOLLOIDS}},
  keywords     = {{beta-lactoglobulin,Phycocyanobilin,Functional food,Antioxidant properties,Heat aggregation,Digestibility,RADICAL ABSORBENCY CAPACITY,PHYSICOCHEMICAL CHARACTERIZATION,ALLYL ISOTHIOCYANATE,COVALENT BINDING,C-PHYCOCYANIN,WHEY PROTEINS,GLYCATION,ANTIGENICITY,AGGREGATION,IGE}},
  language     = {{eng}},
  pages        = {{10}},
  title        = {{Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating}},
  url          = {{http://doi.org/10.1016/j.foodhyd.2021.107169}},
  volume       = {{123}},
  year         = {{2022}},
}
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