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Structure of casein micelles, as revealed by Transmission Electron Microscopy, in skimmed milk (A); calcium-depleted milk (B); and iron (15 mM) added to calcium-depleted milk (C). Reproduced with permission from Mittal et al. (2015), copyright (2015), Elservier Inc.
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Consumers are demanding more natural, healthy, and high-quality products. The addition of health-promoting substances, such as bioactive compounds, to foods can boost their therapeutic effect. However, the incorporation of bioactive substances into food products involves several technological challenges. They may have low solubility in water or poo...
Citations
... The complexity of self-assembled structures in animal-or plant-based foods and structures generated in processed foods revolves around their structural orientation and their chemical composition (Aguilera 2005;Capuano et al. 2018;Flores and Kong 2017;Parada and Aguilera 2007;Ubbink 2012). The rigid and intact structures of native foods, such as plant-and animal-tissue-based fibrous structures, plant-based fleshy materials, and encapsulated plant embryos, not only impact functionality and digestibility but also significantly impact the release of nutrients and the entrapped bioactive compounds (Acevedo-Fani, Dave, and Singh 2020;Cifelli 2021). The processing of these foods affects several physical, chemical, and nutritional attributes via the changes their structural arrangements. ...
... In oilseeds, oleosomes are mainly localized in the cotyledon's cells, where they form structures with diameters between 0.2 and 2 µm [47]. Oleosomes are composed of a monolayer membrane of phospholipids reinforced not only by OLs but also by other types of proteins such as caleosins or steroleocins [47][48][49]. Typically, the oleosome isolated from oil bodies contains about 94-98% neutral lipids, 0.6-2% phospholipids and 0.6% protein [49]. ...
The research is focused on the quantitative evaluation of the flaxseed (Linum usitatissimum L.) proteome at the level of seed cake (SC), fine flour—sieved a fraction below 250 µm (FF)—and protein concentrate (PC). The evaluation was performed on three oilseed flax cultivars (Agriol, Raciol, and Libra) with different levels of α-linolenic acid content using LC-MS/MS (shotgun proteomics) analysis, which was finalized by database searching using the NCBI protein database for Linum usitatissimum and related species. A total of 2560 protein groups (PGs) were identified, and their relative abundance was calculated. A set of 33 quantitatively most significant PGs was selected for further characterization. The selected PGs were divided into four classes—seed storage proteins (11S globulins and conlinins), oleosins, defense- and stress-related proteins, and other major proteins (mainly including enzymes). Seed storage proteins were found to be the most abundant proteins. Specifically, 11S globulins accounted for 41–44% of SC proteins, 40–46% of FF proteins, and 72–84% of PC proteins, depending on the cultivar. Conlinins (2S albumins) were the most abundant in FF, ranging from 10 to 13% (depending on cultivar). The second most important class from the point of relative abundance was oleosins, which were represented in SC and FF in the range of 2.1–3.8%, but only 0.36–1.20% in PC. Surprisingly, a relatively high abundance of chitinase was found in flax products as a protein related to defence and stress reactions.
... In the context of supramolecular biopolymers, hydrophobized polysaccharides have been synthesized to create supramolecular structures in aqueous environments. Their interactions with soluble proteins and other molecular assemblies, such as liposomes, oil-in-water emulsions, black lipid membranes, and monolayers, have been extensively studied [55]. These investigations aim to understand and harness the unique binding modes of supramolecular biopolymers, leading to advancements in fields like agrochemical delivery of nanopesticides and nanofertilizers. ...
Sustainable agriculture plays a crucial role in meeting the growing global demand for food while minimizing adverse environmental impacts from the overuse of synthetic pesticides and conventional fertilizers. In this context, renewable biopolymers being more sustainable offer a viable solution to improve agricultural sustainability and production. Nano/micro-structural supramolecular biopolymers are among these innovative biopolymers that are much sought after for their unique features. These biomaterials have complex hierarchical structures, great stability, adjustable mechanical strength, stimuli-responsiveness, and self-healing attributes. Functional molecules may be added to their flexible structure, for enabling novel agricultural uses. This overview scrutinizes how nano/micro-structural supramolecular biopolymers may radically alter farming practices and solve lingering problems in agricultural sector namely improve agricultural production, soil health, and resource efficiency. Controlled bioactive ingredient released from biopolymers allows the tailored administration of agrochemicals, bioactive agents, and biostimulators as they enhance nutrient absorption, moisture retention, and root growth. Nano/micro-structural supramolecular biopolymers may protect crops by appending antimicrobials and biosensing entities while their eco-friendliness supports sustainable agriculture. Despite their potential, further studies are warranted to understand and optimize their usage in agricultural domain. This effort seeks to bridge the knowledge gap by investigating their applications, challenges, and future prospects in the agricultural sector. Through experimental investigations and theoretical modeling, this overview aims to provide valuable insights into the practical implementation and optimization of supramolecular biopolymers in sustainable agriculture, ultimately contributing to the development of innovative and eco-friendly solutions to enhance agricultural productivity while minimizing environmental impact.
... Natural OBs have a high potential to preserve the oxidative stability of ω3-PUFA compared with processed OBs and processed surfactant-stabilized emulsions. This is due to their specific structure, the protective effect arising from oleosins which act as a barrier to oxidizing agents such as oxygen and hydroperoxides (Gray, Payne, McClements, Decker, & Lad, 2010), and the natural presence of antioxidant compounds (tocopherols, carotenoids) (Acevedo-Fani, Dave, & Singh, 2020;Decker & Villeneuve, 2023;Kergomard et al., 2021). The arrangement of phospholipids and proteins at the surface of OBs provides a hydrophilic property and, therefore, makes it possible to isolate OBs through the use of extraction in aqueous medium with neutral to alkaline pH range (Adams et al., 2012;Iwanaga et al., 2007;Lopez et al., 2023Lopez et al., , 2021Nikiforidis & Kiosseoglou, 2009). ...
... These proteins may be involved in steric repulsions that contribute in the physical stability of natural OBs at neutral and alkaline pH values. The schematic representations of the OBs reported in literature show a homogeneous distribution of the phospholipids at the surface of the OBs (Acevedo-Fani et al., 2020;Nikiforidis, 2019). The lateral distribution of phospholipids on the walnut kernel OB surface was investigated by staining the OBs with the phospholipid analogue Rh-DOPE that binds to fluid phospholipids resulting in an intense red fluorescence (Lopez, Madec, & Jiménez-Flores, 2010). ...
... Over recent years, there has been a growing interest in the development of innovative green (organic toxic solvent free) refinery processes able to prepare natural OBs from oilseeds of nutritional interests (sunflower, rapeseed, linseed and hemp) for food applications. Integrated processes including the soaking of the seeds, grinding and centrifugation have been successfully used to recover OBs along with proteins by aqueous extraction from oilseeds [1,3,4,23,24]. Currently, chia and camelina seed processing consists mainly of mechanical pressing of whole oilseeds possibly followed by solvent (n-hexane) extraction of the remaining oil in the press cake. ...
Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (Salvia hispanica L.) and camelina (Camelina sativa L.) seed OBs. A green refinery process including ultrasound to remove mucilage, aqueous extraction by grinding and centrifugation to recover OBs from the seeds was used. The microstructure, composition and physical stability of the OBs were examined. Confocal laser scanning microscopy images showed that chia and camelina seed OBs are spherical assemblies coated by a layer of phospholipids and proteins, which have been identified by gel electrophoresis. The mean diameters determined by laser light scattering measurements were 2.3 and 1.6 µm for chia and camelina seed OBs, respectively. The chia and camelina seed OBs were rich in lipids and other bioactive components with, respectively, 64% and 30% α-linolenic acid representing 70% and 53% of the total fatty acids in the sn-2 position of the triacylglycerols, 0.23% and 0.26% phospholipids, 3069 and 2674 mg/kg oil of β-sitosterol, and lipophilic antioxidants: 400 and 670 mg/kg oil of γ-tocopherol. Phenolic compounds were recovered from the aqueous extracts, such as rutin from camelina and caffeic acid from chia. Zeta-potential measurements showed changes from about −40 mV (pH 9) to values that were positive below the isoelectric points of pH 5.1 and 3.6 for chia and camelina seed OBs, respectively. Below pH 6.5, physical instability of the natural oil-in-water emulsions with aggregation and phase separation was found. This study will contribute to the development of innovative and sustainable food products based on natural oil-in-water emulsions containing chia and camelina seed OBs for their nutritional and health benefits.
... Further studies reported the use of native casein micelles and β-casein micelles as suitable carriers for lipophilic compounds [134]. For instance, in a study conducted by Moeller and co-workers [135], native casein micelles were used as nanocarriers for β-carotene; the micelles were primed at pH 5.5, 2 • C, for 5 min and successively loaded with β-carotene. ...
Carotenoids are bioactive compounds provided by the diet playing a key role in maintaining human health. Therefore, they should be ingested daily in an adequate amount. However, even a varied and well-balanced diet does not guarantee an adequate intake, as both the bioaccessibility and bioavailability of the compounds significantly affect their absorption. This review summarizes the main results achieved in improving the bioaccessibility and bioavailability of carotenoids by means of nanostructured delivery systems, discussing in detail the available lipid-based and biopolymeric nanocarriers at present, with a focus on their formulation and functional efficiency. Although the toxicity profile of these innovative delivery systems is not fully understood, especially for long-term intake, these systems are an effective and valuable approach to increase the availability of compounds of nutritional interest.
... Khor et al. showed that the main constituent of papaya leaf extract is flavonoid 52 , where this compound is the main phytochemical component in several types of herbal galactagogues such as Moringa and Foenicullum. Avecedo-Fani et al. stated that the structure of casein micelles can be "assembled" with the addition of quercetin, based on the LCMS/MS analysis, quercetin is one of the flavonoid compounds found in Carica papaya leaf in large amount (unpublished data), so the administration of Carica papaya leaf extract can indirectly involve in increasing β-casein levels 53 . ...
The phytochemical compounds contained in papaya leaves are known to have a galactopoietic effect. This study aims to analyze the effect of ethanol extract of Carica papaya leaves on β-casein gene expression, β�casein levels, total protein, and milk volume. This in vivo was an experimental study including a posttest control group that was conducted on one control group and three treatment groups. Each group consisted of six lactating rats. The control group rats were given ordinary food, while the treatment group rats, D1, D2, and D3, were given ethanol extract of Carica papaya leaves with the dose of 0.95 mg, 1.9 mg, and 3.8 mg/200 g Body weight (BW)/day, respectively, from day 1 to day 13 of lactation. On day 14, all of the rats were sacrificed. Breastmilk volume taken from all breasts of lactating rats was measured individually in milliliters, β-casein gene expressions in the mammary tissues were measured using reverse transcription polymerase chain reaction (RT-PCR), while serum β-casein levels were measured using ELISA, and total protein was measured using bicinchoninic acid (BCA) protein assay. Statistical analysis was carried out using one-way ANOVA, Tukey test, and Games-Howell test at 95% confidence level. Milk volume, β-casein gene expression, β-casein levels, and total protein levels of all treatment rat groups were significantly higher than the control group (p
... Oil bodies consist of a lipid core surrounded by an interfacial membrane of phospholipids and proteins (Dave et al. 2019). The lipid core is largely composed of triacylglycerides, but some bioactive compounds can be found (e.g., vitamin E, carotenoids and phytosterols) (Acevedo-Fani et al. 2020). The phospholipid fraction of the interfacial membrane predominantly contains phosphatidylcholine, which accounts for ~ 50% of the total phospholipids. ...
Plants store triacylglycerides in organelles called oil bodies, which are important fuel sources for germination. Oil bodies consist of a lipid core surrounded by an interfacial single layer membrane of phospholipids and proteins. Oleosins are highly conserved plant proteins that are important for oil body formation, solubilising the triacylglycerides, stabilising oil bodies, and playing a role in mobilising the fuel during the germination process. The domain structure of oleosins is well established, with N- and C-terminal domains that are hydrophilic flanking a long hydrophobic domain that is proposed to protrude into the triacylglyceride core of the oil body. However, beyond this general understanding, little molecular level detail on the structure is available and what is known is disputed. This lack of knowledge limits our understanding of oleosin function and concomitantly our ability to engineer them. Here, we review the state of play in the literature regarding oleosin structure and function, and provide some examples of how oleosins can be used in commercial settings.
... OBs are lipid-based nature-assembled colloidal structures synthetised by plants to store the energy they need for germination and growth. They are naturally designed to deliver nutrients, mainly the triacylglycerols (TAG), and other biological components of nutritional and heath interests (Acevedo-Fani et al., 2020). OBs could therefore be futher valorized in human diet, for example in complex food systems such as fermented products, in response to the need of consumers to find green, biocompatible and natural components in their diet. ...
Hemp seed oil bodies (HSOBs) are of growing interest in response to the demand of consumers for healthy and natural plant-based food formulations. In this study, we used minimal processing including aqueous extraction by grinding and centrifugation to obtain HSOBs. We determined the lipid composition of HSBOs, their microstructure, and the impact of the homogenization pressure, pH and minerals on their surface properties and the physical stability of the emulsions. HSOBs contain high levels of well-balanced PUFA with LA/ALA=2.9, γ-tocopherol, lutein and phytosterols. The mean diameter of HSOBs was 2.3 ± 0.1 μm with an isoelectric point in the range of pH 4.4 to 4.6. Homogenisation of hemp seed extracts induced a decrease in the size of HSOBs but did not eliminate the sedimentation of the protein bodies composed of the globulin edestin. By changing the surface properties of HSOBs, pH values below 6 and NaCl induced the aggregation of HSOBs, while CaCl2 induced both aggregation and membrane-fusion mediated coalescence of HSOBs by involving probably the anionic phospholipids together to membrane proteins. This study will contribute to extend the range of novel food products and designed emulsions containing hemp seed proteins and OBs.
... Oil bodies (OBs), also called oleosomes, are micron-or submicron-sized organelles found mainly in plant seeds and nuts, as well as other parts such as leaves, bulbs and fruits. 1 The biogenesis of OBs is a complex process and is initiated by the synthesis of triglyceride (TAG) in the endoplasmic reticulum of the cells of oil-bearing plant tissues. 2 The structure of the OBs is mainly composed of a core of TAG, and the surrounding halfunit phospholipid membrane embedded with OB surface proteins. 3,4 Depending on the sources, TAGs comprise about 94.0-98.0% ...
... Oleosins and caleosins are believed to be the main structural proteins of OBs. 6 There are also some other interactions or structures on the surface of the OBs, such as disulde bonds between surface proteins, and covalent interaction between protein/ phospholipid with glycosyl groups, 7,8 which also contribute to the structure of OBs, although the effect of these interactions or groups on the function of oleosomes are not fully understood. 2 The OBs can be extracted by the aqueous medium method through soaking, crushing, ltering and centrifugation. 5 Asextracted OBs are in the form of aqueous creams or emulsions, which are naturally emulsied without the addition of other surfactants or chemicals, and nutrients such as fatsoluble vitamin E and unsaturated fatty acids, which are the naturally predominant components of the TAG molecules, can be completely preserved. ...
... OBs can be potentially used as alternatives to the traditional fat in food design such as beverage development, edible lms, coatings, salad dressings, or other products and delivery systems of bioactive compounds. 2,[14][15][16][17] In food design, an interesting and important problem is the fat digestion of the OBs, since it strongly affects the product quality and their functions, such as the bioaccessibility and bioavailability of nutrients and bioactive compounds. 2,[18][19][20] Consequently, researchers are interested in how the interface structure affects the digestion behaviours of the OBs. ...
The digestion properties of natural oil bodies (OBs) are very important to their potential applications such as traditional fat replacement or bioactive delivery systems. However, study on the complete digestion behaviours of OBs has not been reported yet. In this paper, peanut OBs were extracted by an aqueous medium method, and their digestion behaviour was studied using completed in vitro oral-gastric-intestinal digestion simulation. In particular, the effects of saliva components, mainly α-amylase and mucin, on the digestion of the peanut OBs were systematically investigated. The OB emulsion microstructure, average particle size d 4,3, ζ-potential, and surface protein compositions during oral, gastric and intestinal digestion, and the free fatty acid (FFA) release rate of the peanut OBs during intestinal digestion were determined. Interestingly, it was revealed from both the periodic acid-Schiff staining technique and the confocal laser microscopy characterization that glycosidic bonds exist on the surface of the peanut OBs, though how they were produced was unknown. The results from the digestion measurements showed that α-amylase in saliva can break the glycosidic bonds in oral digestion, promoting the digestion of the OBs in the gastric and intestinal environments. Saliva mucin caused bridging flocculation of OBs by electrostatic attraction in the gastric tract, and depletion flocculation of OBs in the intestinal tract. The former hindered the fusion of oil droplets, and the latter promoted FFA release rate by increasing the contacting surface area of OBs with bile salts.
