College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
Food Res Int. 2022 Jun;156:111187. doi: 10.1016/j.foodres.2022.111187. Epub 2022 Mar 25.
Globally, 800 million are undernourished and 2 billion are deficient in micronutrients. A regular dietary intake of meat is one of effective strategies to fight against undernourishment and deficiency of micronutrients. However, meat is a typical perishable food; proper handling to extend the shelf life of meat is required. In the present study, homogenous hydrogels composed with high contents of lysozyme amyloid fibrils, zein and green tea polyphenol epigallocatechin gallate (EGCG) were developed via the orchestration of protein-protein interaction and polyphenol-protein interaction for coating of beef. The protein-protein interaction between amyloid fibrils and zein showed higher affinity than that of the polyphenol-protein interactions. In addition, polyphenol EGCG was found to be more inclined to bind with zein than to the amyloid fibrils. Thus, the amyloid fibrils performed as the scaffold, in which EGCG on one hand induced the zein aggregate nanoparticles and on the other hand deposited on the surface of amyloid fibrils, leading to the dense multi-pore network with the nanoparticle-embed wall. It served as the microstructure mechanism for the enhanced gel strength. Coating of fresh chilling beef with the amyloid fibril-zein-EGCG hybrid hydrogels effectively protected the freshness and tenderness through inhibiting the over-growth of microorganisms and oxidation of lipid. This study paves the way to develop functional edible biomaterials via polyphenol induced coordination of the protein-protein interaction and polyphenol-protein interaction, where polyphenol acts as the molecular glue. This strategy shows high application potentials in health promotion related fields, including edible coating to extend the shelf-life of fresh meat.
全球范围内，有 8 亿人营养不良，20 亿人缺乏微量营养素。经常摄入肉类是对抗营养不良和微量营养素缺乏的有效策略之一。然而，肉类是一种典型的易腐食品；需要适当的处理来延长肉类的保质期。在本研究中，通过蛋白质-蛋白质相互作用和多酚-蛋白质相互作用的协同作用，开发了含有高含量溶菌酶淀粉样纤维、玉米醇溶蛋白和绿茶多酚表没食子儿茶素没食子酸酯（EGCG）的均一水凝胶，用于牛肉涂层。淀粉样纤维和玉米醇溶蛋白之间的蛋白质-蛋白质相互作用比多酚-蛋白质相互作用具有更高的亲和力。此外，发现多酚 EGCG 更倾向于与玉米醇溶蛋白结合，而不是与淀粉样纤维结合。因此，淀粉样纤维充当支架，一方面诱导玉米醇溶蛋白聚集纳米颗粒，另一方面沉积在淀粉样纤维表面，导致具有纳米颗粒嵌入壁的密集多孔网络。它是增强凝胶强度的微观结构机制。用淀粉样纤维-玉米醇溶蛋白-EGCG 杂化水凝胶对新鲜冷藏牛肉进行涂层，通过抑制微生物过度生长和脂质氧化，有效保持了新鲜度和嫩度。本研究通过多酚诱导的蛋白质-蛋白质相互作用和多酚-蛋白质相互作用的协调作用，为开发功能性可食用生物材料铺平了道路，其中多酚起到了分子胶的作用。这种策略在与健康促进相关的领域具有很高的应用潜力，包括可食用涂层来延长新鲜肉类的保质期。
