Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface.

Lipid-protein co-oxidation often causes nutrition loss, texture changes, and shortened shelf-life of emulsions. In this study, resveratrol significantly prevented lipid-protein co-oxidation in sodium caseinate (NaCas)-walnut oil emulsions, and the underlying mechanisms were explored in physical and chemical aspects. NaCas-walnut oil emulsions stabilized by resveratrol exhibited excellent physical stability at 55 °C for 12 days or at room temperature for 10 months due to forming a stable interfacial layer composed of resveratrol-modified NaCas. Furthermore, resveratrol binding caused NaCas structure's partial unfolding and a âˆ¼ 8% increase in hydrophobicity, in turn enhancing NaCas' emulsification properties and electrostatic repulsion. Besides, more than 90% of resveratrol was loaded at the interface and enhanced NaCas' Fe2+ chelating, DPPH scavenging abilities, and O2 quenching by âˆ¼ 22.6%, 5.26 times, and 31.84%, respectively. Simultaneously, resveratrol significantly improved NaCas' oxidative stability, as reflected by the decrease in adsorbed NaCas' intrinsic fluorescence loss and protein carbonyls gain by âˆ¼ 30% and 37%, respectively. Simultaneously, lipid hydroperoxides and TBARS were reduced by âˆ¼ 30% and 20% in the NaCas-walnut oil emulsions containing 6 mM resveratrol than the control. Our findings contribute to further understanding of the possible interaction among lipid, protein, polyphenols, and their oxidative products at the oil-water interface, minimizing lipid-protein co-oxidation and extending functional oils' shelf life. Finally, walnut oil emulsions with high physical and oxidative stabilities using resveratrol were prepared, further broadening resveratrol's application in the food industry.

Elevated ß-Carotene Synthesis by the Engineered Rhodobacter sphaeroides with Enhanced CrtY Expression.

ß-Carotene is a precursor of vitamin A and a dietary supplement for its antioxidant property. Producing ß-carotene by microbial fermentation has attracted much attention owing to consumers' preference for the natural product. In this study, an engineered photosynthetic Rhodobacter sphaeroides producing ß-carotene was constructed by the following strategies: (1) five promoters of different strengths were used to investigate the effect of the expression level of crtY on ß-carotene content. It was found that PrrnB increased the ß-carotene content by 109%. (2) blocking of the branched pentose phosphate pathway by zwf deletion, and (3) overexpressing dxs could restore the transcriptional levels of crtE and crtB. Finally, the engineered RS-C3 has the highest ß-carotene content of 14.93 mg/g dry cell weight (DCW) among all of the reported photosynthetic bacteria and the ß-carotene content reached 3.34 mg/g DCW under light conditions. Our results will be available for industrial use to supply a large quantity of natural ß-carotene.