不同HLB值非离子型表面活性剂与粘蛋白的相互作用
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摘要
本文采用人工唾液模拟人体口腔唾液,研究亲水亲油平衡(HLB)值依次递减的四种非离子型表面活性剂山梨醇酐月桂酸酯(Span-20)、山梨糖醇酐单棕榈酸酯(Span-40)、山梨醇酐单硬脂酸酯(Span-60)和山梨醇酐单油酸酯(Span-80)在口腔消化中与粘蛋白的相互作用。浊度、颗粒水合粒径与原子力显微镜测定结果表明,Span-20、Span-40和Span-60与粘蛋白的相互作用强度与其HLB值呈负相关关系;而Span-80的添加,对粘蛋白颗粒粒径影响不大,并有使其变小的趋势,导致粘蛋白结构变得更加紧凑、无规则。内聚力的测定结果表明,所用非离子型表面活性剂与粘蛋白之间的相互作用为非共价作用力,主要依赖于疏水相互作用与氢键。本研究结果对食品工业开发新型的口感良好并有利健康的饮料具有一定的指导意义。
In this work, artificial saliva simulated human oral saliva was used to investigate the interaction between mucin and four non-ionic surfactants(Span-20, Span-40, Span-60 and Span-80 with decreasing hydrophilic-lipophilic balance(HLB) values) in the digestion in the oral cavity. The results of turbidity, particle hydration radius and atomic force microscopy(AFM) showed that interactions between Span-20, Span-40, Span-60 and mucin were inversely correlated with the HLB value; The addition of Span-80 had little effect on the particle size of mucin and tended to make it smaller, resulting in a more compact and irregular particles. Cohesion results indicated that the interaction between the non-ionic surfactants and mucin was non-covalent force, mainly relying on hydrophobic interactions and hydrogen bonds. The results of this work are helpful in developing a new type of good-taste and healthly drink in the food industry.
In this work, artificial saliva simulated human oral saliva was used to investigate the interaction between mucin and four non-ionic surfactants(Span-20, Span-40, Span-60 and Span-80 with decreasing hydrophilic-lipophilic balance(HLB) values) in the digestion in the oral cavity. The results of turbidity, particle hydration radius and atomic force microscopy(AFM) showed that interactions between Span-20, Span-40, Span-60 and mucin were inversely correlated with the HLB value; The addition of Span-80 had little effect on the particle size of mucin and tended to make it smaller, resulting in a more compact and irregular particles. Cohesion results indicated that the interaction between the non-ionic surfactants and mucin was non-covalent force, mainly relying on hydrophobic interactions and hydrogen bonds. The results of this work are helpful in developing a new type of good-taste and healthly drink in the food industry.
引文
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[20]Coles J M, Chang D P, Zauscher S. Molecular mechanisms of aqueous boundary lubrication by mucinous glycoproteins[J].Current Opinion in Colloid&Interface Science, 2010, 15(6):406-416
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[23]NikogeorgosN,PatilNJ,ZapponeB,etal.Interactionof porcinegastricmucinwithvariouspolycationsandits influence on the boundary lubrication properties[J]. Polymer,2016, 100:158-168
[24]Gezimati J, Creamer L K, Singh H. Heat-induced interactions andgelationofmixturesofbeta-lactoglobulinand alpha-lactalbumin[J].JournalofAgricultural&Food Chemistry, 1997, 45(4):1130-1136
[25]SchmittC,MoitziC,BovayC,etal.Internalstructureand colloidalbehaviourofcovalentwheyproteinmicrogels obtainedbyheattreatment[J].SoftMatter,2010,6(19):4876-4884
[2]Mcguckin M A, Lindén S K, Sutton P, et al. Mucin dynamics andentericpathogens[J].NatureReviewsMicrobiology,2011, 9(4):265-278
[3]Johansson M E V, Phillipson M, Petersson J, et al. The inner of the two Muc2 mucin-dependent mucus layers in colon is devoid of bacteria[J]. Gut Microbes, 2010, 1(1):51-54
[4]BafnaS,KaurS,BatraSK.Membrane-boundmucins:the mechanistic basis for alterations in the growth and survival of cancer cells[J]. Oncogene, 2010, 29(20):2893-2904
[5]SigalM,LoganCY,KapalczynskaM,etal.Stromal R-spondin orchestrates gastric epithelial stem cells and gland homeostasis[J]. Nature, 2017, 548(7668):451-456
[6]Alice V, António M J, Fernanda C. Wine phenolics:looking for a smooth mouthfeel[J]. SDRP Journal of Food Science&Technology, 2016, 1(1):1-9
[7]LagunaL,BartoloméB,Moreno-ArribasMV.Mouthfeel perceptionofwine:Oralphysiology,componentsand instrumentalperception[J].TrendsinFoodScience&Technology, 2016, 59:49-59
[8]Laguna L, Sarkar A. Oral tribology:update on the relevance tostudyastringencyinwines[J].Tribology-Materials Surfaces&Interfaces, 2017, 11(2):116-123
[9]J?bstl E, O'Connell J, Fairclough J P, et al. Molecular model forastringencyproducedbypolyphenol/proteininteractions[J]. Biomacromolecules, 2004, 5(3):942-949
[10]Ying Lu, Anders Bennick. Interaction of tannin with human salivaryproline-richproteins[J].ArchivesofOralBiology,1998, 43(9):717-728
[11]RossettiD,YakubovGE,StokesJR,etal.Interactionof humanwholesalivaandastringentdietarycompounds investigatedbyinterfacialshearrheology[J].Food Hydrocolloids, 2008, 22(6):1068-1078
[12]HseinH,GarraitG,BeyssacE,etal.Wheyprotein mucoadhesive properties for oral drug delivery:Mucin-whey proteininteractionandmucoadhesivebondstrength[J].Colloids&Surfaces B Biointerfaces, 2015, 136:799-808
[13]Yea A, Ye J Z, Singh H. Potential role of the binding of whey proteinstohumanbuccalcellsontheperceptionof astringencyinwheyproteinbeverages[J].Physiology&Behavior, 2012, 106(5):645-650
[14]VardhanabhutiB,CoxPW,NortonIT,etal.Lubricating propertiesofhumanwholesalivaasaffectedbyβ-lactoglobulin[J]. Food Hydrocolloids, 2011, 25(6):1499-1506
[15]VingerhoedsMH,SillettiE,GrootJD,etal.Relatingthe effect of saliva-induced emulsion flocculation on rheological propertiesandretentiononthetonguesurfacewithsensory perception[J]. Food Hydrocolloids, 2009, 23(3):773-785
[16]Silletti E. When emulsions meet saliva:a physical-chemical,biochemicalandsensorystudy[J].WurWageningenUr,2008
[17]FangJ,VenableRL.Conductivitystudyofthe microemulsionsystemsodiumdodecylsulfate-hexylamineheptane-water[J].JournalofColloid&InterfaceScience,1987, 116(1):269-277
[18]彭顺金,张贵军,陈正国,等.Span及Tween的组成、性能、表征与应用[J].表面活性剂工业,1998,1:12-16PENG Shun-jin, ZHANG Gui-jun, CHEN Zheng-guo, et al.Composition,properties,characterizationandapplicationof Span and Tween[J]. Surfactant Industry, 1998, 1:12-16
[19]Gal J Y, Fovet Y, Adib-Yadzi M. About a synthetic saliva for in vitro studies[J]. Talanta, 2001, 53(6):1103-1115
[20]Coles J M, Chang D P, Zauscher S. Molecular mechanisms of aqueous boundary lubrication by mucinous glycoproteins[J].Current Opinion in Colloid&Interface Science, 2010, 15(6):406-416
[21]AraiH,MurataM,ShinodaK.Theinteractionbetween polymerandsurfactant:Thecompositionofthecomplex betweenpolyvinylpyrrolidoneandsodiumalkylsulfateas revealedbysurfacetension,dialysis,andsolubilization[J].Journal of Colloid&Interface Science, 1971, 37(1):223-227
[22]ThongborisuteJ,TakeuchiH.Evaluationof mucoadhesivenessofpolymersbyBIACOREmethodand mucin-particlemethod[J].InternationalJournalof Pharmaceutics, 2008, 354(1-2):204-209
[23]NikogeorgosN,PatilNJ,ZapponeB,etal.Interactionof porcinegastricmucinwithvariouspolycationsandits influence on the boundary lubrication properties[J]. Polymer,2016, 100:158-168
[24]Gezimati J, Creamer L K, Singh H. Heat-induced interactions andgelationofmixturesofbeta-lactoglobulinand alpha-lactalbumin[J].JournalofAgricultural&Food Chemistry, 1997, 45(4):1130-1136
[25]SchmittC,MoitziC,BovayC,etal.Internalstructureand colloidalbehaviourofcovalentwheyproteinmicrogels obtainedbyheattreatment[J].SoftMatter,2010,6(19):4876-4884