{"title":"Glycation influencing lubrication: Tribology principles derived from nature to inspire future food colloid design","authors":"Anwesha Sarkar , Khalid Gul","doi":"10.1016/j.cocis.2023.101782","DOIUrl":null,"url":null,"abstract":"<div><p>Glycation, <em>i.e.</em>, the covalent reaction between reactive carbonyl groups of sugar with biomolecules such as protein, lipid, or DNA, is integral to many physiological functions, including biolubrication. Although glycation, also commonly termed as “Maillard reaction”, has been used extensively to modify flavors and stabilize food colloids, its applications for achieving desired oral lubrication performance of food are in its infancy. This review discusses glycation as a biolubrication tool to provide stimulus to future designing of food colloids. Specifically, we examine how glycation drives biolubrication of soft tissues with examples of lubricin and mucin as “brush-like”, nature-engineered, high performance, aqueous lubricants. Recent advances in Maillard conjugation to modify tribology, rheology, adsorption, or surface hydrophobicity of dietary proteins are covered. Lastly, we transfer molecular rules from polymer physics to food colloid science to inspire repurposing glycation of dietary proteins to rationally design the next-generation of lubricious alternative protein-based foods that are often delubricating.</p></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":null,"pages":null},"PeriodicalIF":7.9000,"publicationDate":"2023-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1359029423001073/pdfft?md5=29f21841f17655ef44ae9b4bd98f5e3a&pid=1-s2.0-S1359029423001073-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Colloid & Interface Science","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1359029423001073","RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, PHYSICAL","Score":null,"Total":0}
引用次数: 0
Abstract
Glycation, i.e., the covalent reaction between reactive carbonyl groups of sugar with biomolecules such as protein, lipid, or DNA, is integral to many physiological functions, including biolubrication. Although glycation, also commonly termed as “Maillard reaction”, has been used extensively to modify flavors and stabilize food colloids, its applications for achieving desired oral lubrication performance of food are in its infancy. This review discusses glycation as a biolubrication tool to provide stimulus to future designing of food colloids. Specifically, we examine how glycation drives biolubrication of soft tissues with examples of lubricin and mucin as “brush-like”, nature-engineered, high performance, aqueous lubricants. Recent advances in Maillard conjugation to modify tribology, rheology, adsorption, or surface hydrophobicity of dietary proteins are covered. Lastly, we transfer molecular rules from polymer physics to food colloid science to inspire repurposing glycation of dietary proteins to rationally design the next-generation of lubricious alternative protein-based foods that are often delubricating.
糖化,即糖的活性羰基与蛋白质、脂质或 DNA 等生物大分子之间的共价反应,是包括生物润滑在内的许多生理功能不可或缺的组成部分。尽管糖化反应(通常也称为 "马氏反应")已被广泛用于改良风味和稳定食品胶体,但其在实现食品理想口腔润滑性能方面的应用仍处于起步阶段。本综述将糖化作为一种生物润滑工具进行讨论,以促进未来食品润滑剂的设计。具体来说,我们将通过润滑蛋白和粘蛋白作为 "刷子"、自然设计的高性能水性润滑剂的例子,研究糖基化如何推动软组织的生物润滑。我们还介绍了马氏共轭改变蛋白质摩擦学、流变学、吸附性或表面疏水性的最新进展。最后,我们将高分子物理学中的分子规则应用到食品胶体学中,启发人们重新利用蛋白质的糖化作用,合理设计下一代以植物蛋白为基础的润滑食品。
期刊介绍:
Current Opinion in Colloid and Interface Science (COCIS) is an international journal that focuses on the molecular and nanoscopic aspects of colloidal systems and interfaces in various scientific and technological fields. These include materials science, biologically-relevant systems, energy and environmental technologies, and industrial applications.
Unlike primary journals, COCIS primarily serves as a guide for researchers, helping them navigate through the vast landscape of recently published literature. It critically analyzes the state of the art, identifies bottlenecks and unsolved issues, and proposes future developments.
Moreover, COCIS emphasizes certain areas and papers that are considered particularly interesting and significant by the Editors and Section Editors. Its goal is to provide valuable insights and updates to the research community in these specialized areas.