ABSTRACT
Spray drying is an important processing of producing modificatied yolk powder (MEYP). To investigate the correlation between the secondary structure and emulsifying property of MEYP made at different spray-drying-temperatures, Fourier transform infrared spectroscopy (FTIR) was applied in the present study. The result indicated that emulsifiability and the percentage of alpha-helix were both significantly increased firstly and then remarkably decreased with rising of spray-drying-temperature, and the emulsifying property of MEYP was relative to the percentage of alpha-helix. After heat-treating, the percentage of alpha-helix was significantly decreased and the percentage of p-sheet was remarkably increased, however, the total percentage of the two structures was maintained. The stable total percentage of alpha-helix and beta-sheet would be a good explanation for the great heat stability of emulsion presented in the MEYP made at different spray-drying temperature.
Subject(s)
Egg Yolk , Spectroscopy, Fourier Transform Infrared , Desiccation , Emulsions , Powders , Protein Structure, Secondary , Proteins , TemperatureABSTRACT
The immunoactivity was evaluated of Dendrobium officinale Kimura & Migo, a Chinese herbal plant, and its crude polysaccharides. Different dosages of D. officinale and its polysaccharides were orally administered to healthy BALB/c mice. The control group was given distilled water. After 4 weeks, immune parameters, including cellular immunity (delayed-type hypersensitivity and natural killer cell activity), humoral immunity (serum hemolytic complement activity), nonspecific immunity (peritoneal macrophage phagocytosis) and interferon-gamma production by splenocytes were measured. The results showed that D. officinale and its polysaccharides can significantly enhance cellular immunity and nonspecific immunity in mice. Humoral immunity was also enhanced after oral administration of D. officinale, but the polysaccharides had no influence. Both D. officinale and its polysaccharides markedly increased IFN-gamma production by murine splenocytes. Six fractions were isolated from the polysaccharides; the molecular weight of the major fraction was 533,700 Da, and composed of mannose, glucose and rhamnose in a molar ratio of 7.3:1.3:1.0.
Subject(s)
Dendrobium/chemistry , Immunity, Innate/drug effects , Plant Extracts/pharmacology , Polysaccharides/chemistry , Polysaccharides/pharmacology , Administration, Oral , Animals , Cells, Cultured , Female , Hypersensitivity, Delayed , Interferon-gamma/metabolism , Mice , Mice, Inbred BALB C , Plant Extracts/chemistry , Specific Pathogen-Free Organisms , Spleen/cytologyABSTRACT
Interaction of lactoferrin and its peptides LfcinB4-14 and LfampinB with dipalmitoylglycero-phosphocholine (DPPC) and dipalmitoylglycero-phosphoglycerol (DPPG) liposomes were studied by means of Raman spectroscopy. In our study, conformational changes in the phospholipid molecules were investigated by measuring the intensities of 2 847 and 2 882 cm(-1) Raman bands which are assigned to acyl chains' symmetric and asymmetric C-H stretching vibrations. The addition of lactoferrin and its peptides LfcinB4-14 and LfampinB caused a decrease in the 2 882 cm(-1) intensity of DPPG liposomes, thus the order parameter for the lateral interactions between chains S(lat) decreased from 0.19 to 0.17, 0.14 and 0.12 respectively. On the contrary, the intensities at 2 847 and 2 882 cm(-1) of DPPC liposomes were poorly affected by lactoferrin and its peptides. The results show that lactoferrin and its peptides present a stronger effect on the molecular structure and order degree of anionic lipid DPPG than that of zwitterionic lipid DPPC. This suggests that lactoferrin, LfcinB4-14 and LfampinB can interact and combine with the negatively charged DPPG liposomes by electrostatic interaction and perform its antibacterial activity. Besides, LfcinB4-14 and LfampinB can affect the lipid more strongly than lactoferrin.
