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Assunção LS, Ribeiro CDF, de Souza CO, Danielski R, Kumari S, Nunes IL, Shahidi F. Nanoencapsulation of hybrid crude palm oil Unaué HIE OxG with jackfruit by-products as encapsulants: A study of cellular antioxidant activity and cytotoxicity in Caco-2 cells. Food Chem 2024; 448:139009. [PMID: 38522297 DOI: 10.1016/j.foodchem.2024.139009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 03/06/2024] [Accepted: 03/09/2024] [Indexed: 03/26/2024]
Abstract
Hybrid crude palm oil (HCPO) HIE OxG is notable for its abundance of carotenoids, tocopherols, and tocotrienols. Investigating cellular antioxidant activity (CAA) and the non-cytotoxicity of oil nanoparticles is crucial for understanding the behavior of these phytochemicals in biological systems and ensuring the safety of products. Nanoparticles of HCPO, encapsulated with jackfruit by-products were produced and characterized for CAA and cytotoxicity in Caco-2 cells. The nanoparticles exhibited nanoscale diameters (<250 nm), uniform distribution and stability (polydispersity index < 0.25; zeta potential JSF-NP -12.46 ± 0.15 mV and JAF-NP -13.73 ± 1.28 mV). JSF-NP and JAF-NP demonstrated superior CAA compared to the free HCPO across all concentrations, without inducing cytotoxic effects on differentiated Caco-2 cells. This study underscores the importance of investigating the CAA of edible oil nanoparticles, with non-cytotoxicity indicating biological safety and the potential to safeguard intestinal epithelial cells. Thus, JSF-NP and JAF-NP emerge as promising delivery systems for future HCPO applications.
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Affiliation(s)
- Larissa Santos Assunção
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador, Bahia CEP: 40170-115, Brazil
| | - Camila Duarte Ferreira Ribeiro
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador, Bahia CEP: 40170-115, Brazil; Nutrition School, Federal University of Bahia, Basílio da Gama Street, -w/n-Campus Canela, Salvador, Bahia 40110-907, Brazil
| | - Carolina Oliveira de Souza
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador, Bahia CEP: 40170-115, Brazil
| | - Renan Danielski
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada
| | - Sarika Kumari
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada
| | - Itaciara Larroza Nunes
- Graduate Program in Food Science, Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis, Santa Catarina 88034-000, Brazil
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada.
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Wang P, Chai X, Chen C, Duan X, Wu K, Fu X. Enhanced in vitro bioavailability of resveratrol-loaded emulsion stabilized by β-lactoglobulin-catechin with excellent antioxidant activity. Int J Biol Macromol 2024; 267:131304. [PMID: 38569999 DOI: 10.1016/j.ijbiomac.2024.131304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 03/24/2024] [Accepted: 03/30/2024] [Indexed: 04/05/2024]
Abstract
The study aimed to fabricate β-Lactoglobulin-catechin (β-La-Ca) conjugates as a natural designed antioxidant emulsifier to improve the physicochemical stability of resveratrol emulsion delivery system. Fourier transform infrared (FT-IR) and fluorescence spectroscopy analysis confirmed the formation of conjugates using free radical grafting. The antioxidant ability of emulsion was evaluated by DPPH scavenging activities and ORAC experiments. The emulsion stabilized by β-La-Ca conjugates exhibited strong antioxidant activity with ORAC value of 2541.39 ± 29.58 μmol TE/g, which was significantly higher than that by β-Lactoglobulin alone with 387.96 ± 23.45 μmol TE/g or their mixture with 948.23 ± 32.77 μmol TE/g. During the whole simulated gastrointestinal digestion, emulsion stabilized by β-La-Ca conjugates exhibited excellent oxidative stability that the lipid was mainly digested in the small intestine. This behavior attributed to the greater stability of resveratrol to chemical transformation leading to a higher overall bioavailability in vivo. These results suggested that the β-La-Ca conjugates could be used to fabricate the emulsion-based delivery system to improve the oxidative stability and bioavailability of chemically labile hydrophobic bioactive compounds.
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Affiliation(s)
- Pingping Wang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China; Guangdong Province Laborary of Chemistry and Fine Chemical Engineering Jieyang Center, Jieyang, China
| | - Xianghua Chai
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
| | - Chun Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, South China University of Technology, Zhuhai 519715, China; Guangzhou Institute of Modern Industrial Technology, South China University of Technology, Nansha 511458, China; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
| | - Xuejuan Duan
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
| | - Kegang Wu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, South China University of Technology, Zhuhai 519715, China; Guangzhou Institute of Modern Industrial Technology, South China University of Technology, Nansha 511458, China; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
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3
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Li Z, Al-Wraikat M, Hao C, Liu Y. Comparison of Non-Covalent and Covalent Interactions between Lactoferrin and Chlorogenic Acid. Foods 2024; 13:1245. [PMID: 38672917 PMCID: PMC11048835 DOI: 10.3390/foods13081245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 04/12/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Adding polyphenols to improve the absorption of functional proteins has become a hot topic. Chlorogenic acid is a natural plant polyphenol with anti-inflammatory, antioxidant, and anticancer properties. Bovine lactoferrin is known for its immunomodulatory, anticancer, antibacterial, and iron-chelating properties. Therefore, the non-covalent binding of chlorogenic acid (CA) and bovine lactoferrin (BLF) with different concentrations under neutral conditions was studied. CA was grafted onto lactoferrin molecules by laccase catalysis, free radical grafting, and alkali treatment. The formation mechanism of non-covalent and covalent complexes of CA-BLF was analyzed by experimental test and theoretical prediction. Compared with the control BLF, the secondary structure of BLF in the non-covalent complex was rearranged and unfolded to provide more active sites, the tertiary structure of the covalent conjugate was changed, and the amino group of the protein participated in the covalent reaction. After adding CA, the covalent conjugates have better functional activity. These lactoferrin-polyphenol couplings can carry various bioactive compounds to create milk-based delivery systems for encapsulation.
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Affiliation(s)
- Zekun Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (Z.L.); (M.A.-W.)
| | - Majida Al-Wraikat
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (Z.L.); (M.A.-W.)
| | - Changchun Hao
- College of Physics and Information Technology, Shaanxi Normal University, Xi’an 710119, China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; (Z.L.); (M.A.-W.)
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4
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Zhong L, Xu J, Hu Q, Zhan Q, Ma N, Zhao M, Zhao L. Improved bioavailability and antioxidation of β-carotene-loaded biopolymeric nanoparticles stabilized by glycosylated oat protein isolate. Int J Biol Macromol 2024; 263:130298. [PMID: 38382783 DOI: 10.1016/j.ijbiomac.2024.130298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 02/03/2024] [Accepted: 02/17/2024] [Indexed: 02/23/2024]
Abstract
The limited bioavailability of β-carotene hinders its potential application in functional foods, despite its excellent antioxidant properties. Protein-based nanoparticles have been widely used for the delivery of β-carotene to overcome this limitation. However, these nanoparticles are susceptible to environmental stress. In this study, we utilized glycosylated oat protein isolate to prepare nanoparticles loaded with β-carotene through the emulsification-evaporation method, aiming to address this challenge. The results showed that β-carotene was embedded into the spherical nanoparticles, exhibiting relatively high encapsulation efficiency (86.21 %) and loading capacity (5.43 %). The stability of the nanoparticles loaded with β-carotene was enhanced in acidic environments and under high ionic strength. The nanoparticles offered protection to β-carotene against gastric digestion and facilitated its controlled release (95.76 % within 6 h) in the small intestine, thereby leading to an improved in vitro bioavailability (65.06 %) of β-carotene. This improvement conferred the benefits on β-carotene nanoparticles to alleviate tert-butyl hydroperoxide-induced oxidative stress through the upregulation of heme oxygenase-1 and NAD(P)H quinone dehydrogenase 1 expression, as well as the promotion of nuclear translocation of nuclear factor-erythroid 2-related factor 2. Our study suggests the potential for the industry application of nanoparticles based on glycosylated proteins to effectively deliver hydrophobic nutrients and enhance their application.
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Affiliation(s)
- Lei Zhong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Juan Xu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
| | - Qiuhui Hu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ning Ma
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Mingwen Zhao
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Yan J, Jia X, Qu Y, Yan W, Li Y, Yin L. Development of sorghum arabinoxylan-soy protein isolate composite nanoparticles for delivery of curcumin: Effect of polysaccharide content on stability and in vitro digestibility. Int J Biol Macromol 2024; 262:129867. [PMID: 38309400 DOI: 10.1016/j.ijbiomac.2024.129867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/08/2024] [Accepted: 01/29/2024] [Indexed: 02/05/2024]
Abstract
The purpose of this study was to fabricate composite nanoparticles using soy protein isolate (SPI) and sorghum bran arabinoxylan (AX) for the delivery of curcumin (Cur). The influences of AX concentrations on the physicochemical characteristic, stability and bioaccessibility of curcumin were investigated. The findings showed that the encapsulation efficiency of curcumin obviously increased upon incorporating AX in comparison to SPI-Cur particles. Hydrogen bonds and hydrophobic interactions were the primary driving forces for the formation of SPI-Cur-AX nanoparticles (SCA). SCA nanoparticles with 1.00 % AX exhibited a uniform size with orderly distribution, suggesting its remarkable physical stability due to the strengthened electrostatic repulsion. However, excessive AX led to aggregation of particles, a noticeable increase in size, and subsequently, a reduction in stability. Due to the heightened free radical scavenging capacity of sorghum AX, SCA nanoparticles exhibited superior antioxidant capabilities. Compared to free curcumin, encapsulation within composite particles significantly enhanced the retention rate and bioaccessibility of curcumin. This improvement was attributed to the potent emulsification ability of AX, which coordinated with bile salt to promote the transfer of curcumin into micelles. The research provides an effective strategy for developing food-grade delivery carriers aimed at enhancing dispersibility, stability and bioaccessibility of the fat-soluble bioactives.
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Affiliation(s)
- Jinxin Yan
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Institute of Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuanyuan Qu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wenjia Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuanyuan Li
- The State Key Laboratory of Subtropical Silviculture, Bamboo Industry Institute, Zhejiang Agriculture & Forestry University, Hangzhou, 311300, Zhejiang, PR China; Department of Food Science, College of Agriculture and Life Sciences, Cornell University, NY, 14456, USA.
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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6
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Jiang B, Zhao Y, Cao Y, Sun C, Lu W, Fang Y. Advances in the Interaction between Food-Derived Nanoparticles and the Intestinal Barrier. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3291-3301. [PMID: 38346354 DOI: 10.1021/acs.jafc.3c08145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
The maintenance of the intestinal barrier is crucial for the overall balance of the gut and the organism. Dysfunction of the intestinal barrier is closely associated with intestinal diseases. In recent years, due to the increased presence of nanoparticles (NPs) in the human diet, there has been a growing concern regarding the safety and potential impact of these NPs on gastrointestinal health. The interactions between food-derived NPs and the intestinal barrier are numerous. This review provides an introduction to the structure and function of the intestinal barrier along with a comprehensive summary of the interactions between food NPs and the intestinal barrier. Additionally, we highlight the potential connection between the food NPs-induced dysfunction of the intestinal barrier and inflammatory bowel disease. Finally, we discuss the enhancement of food NPs on the repair of the intestinal barrier damage and the nutrients absorption. This review holds significant importance in furthering our understanding of the regulatory mechanisms of food-derived NPs on the intestinal barrier.
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Affiliation(s)
- Bing Jiang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 200240 Shanghai, China
| | - Yiguo Zhao
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 200240 Shanghai, China
| | - Yiping Cao
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 200240 Shanghai, China
| | - Cuixia Sun
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 200240 Shanghai, China
| | - Wei Lu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 200240 Shanghai, China
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 200240 Shanghai, China
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7
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Ge Y, Zhou Y, Li S, Yan J, Chen H, Qin W, Zhang Q. Astaxanthin encapsulation in soybean protein isolate-sodium alginate complexes-stabilized nanoemulsions: antioxidant activities, environmental stability, and in vitro digestibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1539-1552. [PMID: 37807825 DOI: 10.1002/jsfa.13036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 09/26/2023] [Accepted: 10/09/2023] [Indexed: 10/10/2023]
Abstract
BACKGROUND Nanoemulsions (NEs) have been considered an effective carrier to protect environmentally labile bioactive compounds from degradation during food processing. Among the numerous types of NEs, biopolymer-stabilized NEs have gained much attention to achieve this function because of the extensive sources, biocompatibility, and tunability. Therefore, the antioxidant activities, environmental stability, and in vitro digestibility of astaxanthin (AST)-loaded soybean protein isolate (SPI)-alginate (SA) complexes-stabilized NEs (AST-SPI-SA-NEs) were investigated in this study. RESULTS The AST-SPI-SA-NEs exhibited an encapsulation efficiency of 88.30 ± 1.67%, which is greater than that of the AST-loaded SPI-stabilized NEs (AST-SPI-NEs) (77.31 ± 0.83%). Both AST-SPI-SA-NEs and AST-SPI-NEs exhibited significantly stronger hydroxyl or diphenylpicryl-hydrazyl radical-scavenging activities than the free AST. The formation of SPI-SA complexes strengthened the thermal, light, and storage stability of AST-SPI-SA-NEs with no apparently increasing mean diameter (around 200 nm). AST-SPI-SA-NEs also exhibited a better freeze-thaw dispersibility behavior than AST-SPI-NEs. AST-SPI-SA-NEs were more stable than AST-SPI-NEs were under in vitro gastrointestinal digestion conditions and exhibited a greater bioaccessibility (47.92 ± 0.42%) than both AST-SPI-NEs (12.97 ± 1.33%) and free AST (7.87 ± 0.37%). Hydrogen bonding was confirmed to participate in the formation of AST-SPI-SA-NEs and AST-SPI-NEs based on the molecular docking results. CONCLUSIONS The construction of SPI-SA-NEs is conducive to the encapsulation, protection, and absorption of AST, providing a promising method for broadening the application of AST in processed foods or developing novel ingredients of functional foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuhong Ge
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yangying Zhou
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Shunfa Li
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jing Yan
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Hong Chen
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Centre for the General Quality Control Technology of National Famous, Special, Superior, and New Agricultural Products, Ministry of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, Ya'an, China
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8
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Li Y, Xu J, Guan Q, Zhang H, Ding Z, Wang Q, Wang Z, Han J, Liu M, Zhao Y. Impact of hypromellose acetate succinate and Soluplus® on the performance of β-carotene solid dispersions with the aid of sorbitan monolaurate: In vitro-in vivo comparative assessment. Int J Biol Macromol 2023; 253:126639. [PMID: 37657570 DOI: 10.1016/j.ijbiomac.2023.126639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 08/25/2023] [Accepted: 08/29/2023] [Indexed: 09/03/2023]
Abstract
Solid dispersions (SDs) possess the potential to enhance the bioavailability of insoluble active pharmaceutical ingredients (APIs) by effectively converting them into amorphous state. However, SDs have a tendency to recrystallize unless appropriate excipients are employed. The objective of this study was to evaluate the ability of hypromellose acetate succinate HF (HPMCAS-HF) and Soluplus® to inhibit the recrystallization of β-carotene and improve its in vivo bioavailability through the fabrication of ternary β-carotene solid dispersions (SDs) with the aid of specific surfactant. Due to rapid micellization, the dissolution profiles of β-carotene SDs based on HPMCAS-HF/Span 20 (5:5, w/w) or Soluplus®/Span 20 (6:4, w/w) combinations exhibited significant improvement, which were almost 7-10 times higher than β-carotene bulk powder. DSC and PXRD analysis indicated a notable reduction in the crystallinity degree of β-carotene within the SDs. The stability study demonstrated a half-life of β-carotene in the SDs exceeding 30 days. Additionally, the in vivo pharmacokinetics analysis confirmed that the cellulose derivatives/surfactant combinations significantly enhanced the bioavailability of β-carotene by 1.37-fold and 2.3-fold, respectively. Notably, the HPMCAS-HF/Span 20 combination exhibited superior performance. Consequently, the HPMCAS-HF/Span 20 combination held potential for the advancement of an effective drug delivery system for β-carotene.
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Affiliation(s)
- Yinglan Li
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Jie Xu
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Qingran Guan
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Huaizhen Zhang
- School of Geography and Environment, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Zhuang Ding
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Qingpeng Wang
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Zhengping Wang
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Jun Han
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China
| | - Min Liu
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China.
| | - Yanna Zhao
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng, Shandong 252059, People's Republic of China.
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9
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Zhu LB, Huang ZH, Ayaz S, Guo ZX, Ling B, Chen XY, Liu SH, Xu JP. Regulation of Bombyx mori ferritin heavy-chain homolog on ROS induces multiple effects on BmNPV replication. Int J Biol Macromol 2023; 253:126414. [PMID: 37634785 DOI: 10.1016/j.ijbiomac.2023.126414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/16/2023] [Accepted: 08/17/2023] [Indexed: 08/29/2023]
Abstract
Ferritin is an iron-binding protein composed of light-chain and heavy-chain homologs with a molecular weight of about 500 kDa. Free iron ions significantly affect reactive oxygen species (ROS) accumulation. Previous research has shown that Bombyx mori nucleopolyhedrosis virus (BmNPV) can increase ROS accumulation, activate autophagy, induce apoptosis, and upregulate the expression of B. mori ferritin heavy-chain homolog (BmFerHCH). However, the mechanism of mutual regulation between BmFerHCH and ROS-mediated autophagy and apoptosis induced by BmNPV remains unclear. In this study, we found that BmNPV induced the time-dependent accumulation of ROS in BmN cells, thereby promoting BmFerHCH expression. Interestingly, in BmFerHCH-overexpressed cells, BmNPV replication was inhibited in the first 18 h after infection but stimulated after 24 h. Further research on H2O2 or antioxidant-treated cells indicated that ROS-induced autophagy slightly increased in the early infection stage and increased BmNPV replication, while in the late stage, a large accumulation of ROS induced apoptosis and inhibited BmNPV replication. In this process, BmFerHCH inhibits BmNPV-induced ROS accumulation by chelating Fe2+. Taken together, BmFerHCH regulates ROS-mediated autophagy and apoptosis to achieve its various effects on BmNPV replication. These findings will help elucidate BmNPV-induced autophagy and apoptosis mediated by ROS and BmFerHCH, as well as the mutually fighting relationship between viruses and hosts.
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Affiliation(s)
- Lin-Bao Zhu
- Anhui Key Laboratory of Resource Insect Biology and Innovative Utilization, School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; Anhui International Joint Research and Developmental Center of Sericulture Resources Utilization, Hefei 230036, China
| | - Zhi-Hao Huang
- Anhui Key Laboratory of Resource Insect Biology and Innovative Utilization, School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; Anhui International Joint Research and Developmental Center of Sericulture Resources Utilization, Hefei 230036, China
| | - Sadaf Ayaz
- Anhui Key Laboratory of Resource Insect Biology and Innovative Utilization, School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; Anhui International Joint Research and Developmental Center of Sericulture Resources Utilization, Hefei 230036, China
| | - Zhe-Xiao Guo
- Anhui Key Laboratory of Resource Insect Biology and Innovative Utilization, School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; Anhui International Joint Research and Developmental Center of Sericulture Resources Utilization, Hefei 230036, China
| | - Bing Ling
- Anhui Key Laboratory of Resource Insect Biology and Innovative Utilization, School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; Anhui International Joint Research and Developmental Center of Sericulture Resources Utilization, Hefei 230036, China
| | - Xi-Ya Chen
- Anhui Key Laboratory of Resource Insect Biology and Innovative Utilization, School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; Anhui International Joint Research and Developmental Center of Sericulture Resources Utilization, Hefei 230036, China
| | - Shi-Huo Liu
- Anhui Key Laboratory of Resource Insect Biology and Innovative Utilization, School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; Anhui International Joint Research and Developmental Center of Sericulture Resources Utilization, Hefei 230036, China.
| | - Jia-Ping Xu
- Anhui Key Laboratory of Resource Insect Biology and Innovative Utilization, School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; Anhui International Joint Research and Developmental Center of Sericulture Resources Utilization, Hefei 230036, China.
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10
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Zarif B, Shabbir S, Shahid R, Noor T, Imran M. Proteosomes based on milk phospholipids and proteins to enhance the stability and bioaccessibility of β-carotene. Food Chem 2023; 429:136841. [PMID: 37459709 DOI: 10.1016/j.foodchem.2023.136841] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 06/16/2023] [Accepted: 07/06/2023] [Indexed: 08/24/2023]
Abstract
Proteosomes (P) based on milk fat globule membrane's phospholipids (MPs), whey protein isolate (WPI) and sodium caseinate (CasNa) were developed by ultrasonication to encapsulate β-carotene. Entirely milk-ingredients based proteosomes (WPI-MPs-P and CasNa-MPs-P) revealed homogenous distribution with size diameters < 250 nm. WPI-MPs-P depicted positive ζ-potential values (+15.7 ± 0.5 mV), while CasNa-MPs-P demonstrated negative (-32.5 ± 3.4 mV) values of surface charge, respectively and hydrophilic nature of proteosomes was observed by measuring contact-angle (θ). AFM and SEM exhibited spherical to oval and slightly irregular morphology of nanocarriers. For various concentrations of β-carotene, the highest encapsulation efficiency of β-carotene was 90 ± 0.2% and 92 ± 0.8% in WPI-MPs-P and CasNa-MPs-P respectively. FTIR analyses confirmed the hydrophobic and electrostatic interactions-based encapsulation of β-carotene. Beneficial antioxidant-potential of β-carotene was retained after its encapsulation in the proteosomes. Proteosomes increased the digestive-stability (>50%) and bioaccessibility (>85%) of β-carotene. Thus, milk-ingredients based proteosomes offer a novel-strategy to develop functional dairy products to overcome widespread vitamin-A-deficiency.
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Affiliation(s)
- Bina Zarif
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan
| | - Saima Shabbir
- Department of Materials Science and Engineering, Institute of Space Technology, Islamabad 44000, Pakistan
| | - Ramla Shahid
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan
| | - Tayyaba Noor
- School of Chemical and Materials Engineering (SCME), National University of Science and Technology (NUST), Islamabad, Pakistan
| | - Muhammad Imran
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan.
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11
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Xu P, Luo S, Song J, Dai Z, Li D, Wu C. Effect of sodium alginate-based hydrogel loaded with lutein on gut microbiota and inflammatory response in DSS-induced colitis mice. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.03.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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12
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Geng M, Feng X, Wu X, Tan X, Liu Z, Li L, Huang Y, Teng F, Li Y. Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects. Food Chem 2023; 418:135955. [PMID: 36963139 DOI: 10.1016/j.foodchem.2023.135955] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 02/25/2023] [Accepted: 03/13/2023] [Indexed: 03/26/2023]
Abstract
Functional factors show additive effects in the same nutraceutical food. In this study, a core-shell structure based on soy protein isolate (SPI) and pectin was constructed as a delivery system for vitamins C and E under neutral (pH 7.0) and acidic environment (pH 4.0). The SPI-vitamin-pectin complex formed at pH 4.0 showed larger particle size, higher turbidity, lower fluorescence intensity, and higher vitamin E encapsulation efficiency than those formed at pH 7.0. Also, the addition of vitamin C significantly enhanced the vitamin E encapsulation efficiency in the particles. Furthermore, the antioxidant properties of DPPH, ABTS, and hydroxyl radicals were increased by the addition of vitamin C, maximum values of 77%, 82%, and 65%, suggesting that vitamins C and E have additive antioxidant effects. These findings proposed a simple, structured protein-polysaccharide-based food-grade delivery system, which could serve as the basis for the design of products having multiple functional factors.
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Affiliation(s)
- Mengjie Geng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xumei Feng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xixi Wu
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiangyun Tan
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zengnan Liu
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lijia Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Fei Teng
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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13
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Liu S, Qiu Y, Ji K, Ozturk S, Erdoğdu F, Qin W, Yang R, Wu Q. Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour. Food Microbiol 2023; 113:104275. [PMID: 37098433 DOI: 10.1016/j.fm.2023.104275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 04/03/2023] [Accepted: 04/03/2023] [Indexed: 04/08/2023]
Abstract
The oil in low-moisture foods (LMFs) shows protective effects on bacteria during thermal processing. However, the circumstances under which this protective effect strengthens remain unclear. This study aimed to understand which step of the oil exposure to bacterial cells (inoculation, isothermal inactivation, or recovery and enumeration step) in LMFs can enhance their heat resistance. Peanut flour (PF) and defatted PF (DPF) were selected as the oil-rich and oil-free LMF models. Salmonella enterica Enteritidis Phage Type 30 (S. Enteritidis) was inoculated into four designated PF groups representing different oil exposure stages. It was isothermally treated to obtain heat resistance parameters. At a constant moisture content (aw,25°C = 0.32 ± 0.02) and controlled aw,85°C (0.32 ± 0.02), S. Enteritidis exhibited significantly high (p < 0.05) D values in oil-rich sample groups. For instance, the heat resistance values of S. Enteritidis in the PF-DPF and DPF-PF groups were D80°C of 138.22 ± 7.45 min and 101.89 ± 7.82 min; however, the D80°C in the DPF-DPF group was 34.54 ± 2.07 min. The oil addition after the thermal treatment also helped injured bacterial recovery in the enumeration. For instance, the D80°C, D85°C, and D90°C values in the DFF-DPF oil groups were 36.86 ± 2.30, 20.65 ± 1.23, and 7.91 ± 0.52 min, respectively, which were higher than those in the DPF-DPF group at 34.54 ± 2.07, 17.87 ± 0.78, and 7.10 ± 0.52 min. We confirmed that the oil protected S. Enteritidis in PF in all three stages: desiccation process, heat treatment, and recovery of bacterial cells in plates.
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14
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Liu F, Zhang S, Chen K, Zhang Y. Fabrication, in-vitro digestion and pH-responsive release behavior of soy protein isolate glycation conjugates-based hydrogels. Food Res Int 2023; 169:112884. [PMID: 37254332 DOI: 10.1016/j.foodres.2023.112884] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Hydrogel made by glycated soy protein isolate (SPI) conjugates is a promising gastrointestinal targeted delivery system for bioactives. In this study, SPI conjugates were prepared with dextran molecules at various molecular weights by Maillard reaction -based heating, and then used to fabricate hydrogel aided by transglutaminase. The modification on the structure, interfacial and rheological properties of SPI by dextran was studied. The physicochemical properties, digestion behavior and curcumin-encapsulation capacity of resultant SPI-dextran hydrogels were comprehensively studied. As compared to SPI and SPI-glucose conjugates-based hydrogels, SPI-dextran hydrogels showed lower mechanical properties but more homogeneous gel network. Dextran with higher molecular weight showed lower grafting degree on SPI, but was more effective on improving the thermos-set gel performance, and resistance to in vitro gastrointestinal digestion. The contribution of glycinin and β-conglycinin, two major individual proteins of SPI, in the dextran conjugates formation were predicated by molecular docking for the first time. The impact of molecular weight of dextran on glycated SPI hydrogel-based delivery systems was comprehensively investigated, which is promising for development of functional food applications.
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Affiliation(s)
- Feng Liu
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Suyun Zhang
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Kexian Chen
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yue Zhang
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, China.
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15
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Improved stability of β-carotene by encapsulation in SHMP-corn starch aerogels. Food Chem 2023; 406:135040. [PMID: 36462356 DOI: 10.1016/j.foodchem.2022.135040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 11/12/2022] [Accepted: 11/20/2022] [Indexed: 11/24/2022]
Abstract
This study aimed to prepare a starch-based aerogel with microporous network structure, and to investigate its physicochemical properties after β-carotene encapsulation. Corn starch aerogels (CSA) prepared with sodium hexametaphosphate (SHMP) as a cross-linking agent and β-carotene encapsulation were evaluated in terms of morphology, long- and short-range molecular order, bioavailability, and stability. After encapsulating β-carotene, the morphology of SHMP-CSA showed that the aerogels presented agglomeration, and the relative crystallinity increased from 17.2% to 22.2%. The characteristic bands of β-carotene were not found in the FT-IR pattern, and the short-range molecular order of aerogel was decreased, proving that β-carotene was well embedded in the aerogel. During the simulated in vitro release process, β-carotene was almost completely released. After ultraviolet or light irradiation, the retention rate of β-carotene was much higher than that in the control group. These results demonstrated that SHMP-CSA encapsulation could effectively improve the stability of β-carotene.
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16
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Okagu OD, Abioye RO, Udenigwe CC. Molecular Interaction of Pea Glutelin and Lipophilic Bioactive Compounds: Structure-Binding Relationship and Nano-/Microcomplexation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4957-4969. [PMID: 36939737 DOI: 10.1021/acs.jafc.3c00047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
This study investigated the impact of ionic strength and lipophilicity of bioactive compounds on their interaction with the alkaline soluble pea glutelin fraction (ASF) using the fluorescence quenching technique. A Stern-Volmer quenching constant, KD, of 8.9 ± 0.10, 5.3 ± 0.06, 4.0 ± 0.01, 1.1 ± 0.00, 0.9 ± 0.02, and 0.1 ± 0.00 (×104 M-1) was observed for curcumin-ASF (CuASF), astaxanthin-ASF (AsASF), cholecalciferol-ASF (ChASF), β-carotene-ASF (βCaASF), coenzyme Q10-ASF (Q10ASF), and β-sitosterol-ASF (βSiASF) complexes, respectively. An increase in ionic strength did not significantly change KD, the effective quenching constant K, and the bimolecular quenching rate constant KQ. However, it changed the mode of interaction of the ASF with cholecalciferol, β-carotene, coenzyme Q10, and β-sitosterol from static to static-dynamic quenching. Transmission electron microscopy showed that the morphology formed with protein (spherical nanocomplexes, microaggregates, or fiber-like particles) differed among the compounds. The favorable binding of CuASF, AsASF, ChASF, and βCaASF complexes provides stable matrices for formulating protein-based delivery systems for lipophilic nutraceuticals.
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Affiliation(s)
- Ogadimma D Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
| | - Raliat O Abioye
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
| | - Chibuike C Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
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17
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Li CX, Wang FR, Zhang B, Deng ZY, Li HY. Stability and antioxidant activity of phenolic compounds during in vitro digestion. J Food Sci 2023; 88:696-716. [PMID: 36617678 DOI: 10.1111/1750-3841.16440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/24/2022] [Accepted: 12/06/2022] [Indexed: 01/10/2023]
Abstract
The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent (p < 0.05). After gastric digestion, the content (p > 0.05) and CAA values (p < 0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values (p < 0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ehylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion (p < 0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids (p < 0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids (p < 0.05), and most flavanones showed unremarkable changes in ORAC values (p > 0.05). In general, the changing trend of chemical-based antioxidant activity was consistent with the content of phenolic compounds.
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Affiliation(s)
- Chun Xiao Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Fu Rong Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Ze Yuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Hong Yan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
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18
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Liang Y, Guo Y, Zheng Y, Liu S, Cheng T, Zhou L, Guo Z. Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate. Front Nutr 2022; 9:1054326. [PMID: 36505251 PMCID: PMC9729746 DOI: 10.3389/fnut.2022.1054326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Accepted: 11/08/2022] [Indexed: 11/25/2022] Open
Abstract
This paper investigates the effect on the physicochemical and functional properties of soybean protein concentrate (SPC) by using Alcalase protease and high-pressure homogenization (HPH) (0, 20, 40, 60, 80, and 100 MPa) for the combined modification. The results showed that the degree of hydrolysis of SPC was 4.1% and the antigen protein was degraded after Alcalase hydrolysis, when the homogenization pressure (HP) was 6 0Mpa, the particle size of the SPC was the smallest, the zate potential absolute value up to 33.45 mV, the secondary structure has the lowest β-sheet content, the highest random coil content, and the highest surface hydrophobicity (H0), the size of protein fragments on the microstructure surface is the smallest, the lowest denaturation temperature (T d ) and enthalpy (△H) are 72.59°C and 1.35 J/g, the highest solubility is 80.54%, and the highest water and oil holding capacities are 7.73 g/g and 6.51 g/g, respectively. The best emulsifying activity and emulsifying stability were 43.46 m2/g and 190.35 min, the most even distribution of emulsion droplets. This indicates that the HPH treatment destroys the structure of enzymatic hydrolyzed SPC, changes its physicochemical properties, and improves its functional properties. In this study, SPC was modified by HPH and enzyme combined treatment, in order to improve the functionality and application range of SPC, and provide a theoretical basis for its high-value utilization in the food field.
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Affiliation(s)
- Yaru Liang
- College of Food Science, Beijing Technology and Business University, Beijing, China
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
- Key Laboratory of Soybean Biology, Ministry of Education, Northeast Agricultural University, Harbin, Yunnan, China
| | - Yanan Guo
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yuxuan Zheng
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Sibo Liu
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Tianfu Cheng
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Linyi Zhou
- College of Food Science, Beijing Technology and Business University, Beijing, China
| | - Zengwang Guo
- College of Food, Northeast Agricultural University, Harbin, Heilongjiang, China
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19
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Gani A, Ashraf ZU, Shah A, Naik AS, Wani IA, Gani A. Upscaling of Apple By-Product by Utilising Apple Seed Protein as a Novel Wall Material for Encapsulation of Chlorogenic Acid as Model Bioactive Compound. Foods 2022; 11:foods11223702. [PMID: 36429294 PMCID: PMC9689117 DOI: 10.3390/foods11223702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 10/30/2022] [Accepted: 11/04/2022] [Indexed: 11/19/2022] Open
Abstract
Encapsulation is a versatile technique used to protect sensitive bioactive compounds under gastrointestinal conditions. In this study, nanoencapsulation of chlorogenic acid into the apple seed protein matrix was performed using the green technique ultrasonication to protect it from harsh gastric conditions and increase its biological activity and bioavailability upon digestion. Both nano (Nano-Chl) and native capsules (NT-Chl) were characterised by particle size, charge, structure, and morphology. The encapsulation efficiency, release behaviour, antioxidant and antidiabetic properties were also evaluated. The experimental results show that the particle size of the NT-Chl and Nano-Chl was found in the range of 1.4 µm to 708 nm. The encapsulation efficiency was found to be 69% and 80% for NT-Chl and Nano-Chl, respectively. Furthermore, an in vitro digestion study revealed that Nano-Chl showed controlled-release behaviour under simulated intestinal conditions in comparison to NT-Chl. Moreover, Nano-Chl showed enhanced antioxidant and antidiabetic activity in comparison to NT-Chl after simulated digestion. It was concluded that the protein from apple seeds could be utilised as a functional ingredient itself or as a wall material for the encapsulation of sensitive bioactive compounds. Furthermore, these encapsulated particles can be fortified into different food formulations for the development of functional food.
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Affiliation(s)
- Asir Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Azza Silotry Naik
- Food Science and Environmental Health, Technological University Dublin, D07 ADY7 Dublin, Ireland
| | - Idrees Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
- Correspondence: (I.A.W.); (A.G.); Tel.: +91-7006-599-755 (I.A.W.)
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
- Correspondence: (I.A.W.); (A.G.); Tel.: +91-7006-599-755 (I.A.W.)
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20
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Development of chloramphenicol whey protein-based microparticles incorporated into thermoresponsive in situ hydrogels for improved wound healing treatment. Int J Pharm 2022; 628:122323. [DOI: 10.1016/j.ijpharm.2022.122323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/14/2022] [Accepted: 10/15/2022] [Indexed: 11/18/2022]
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21
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Mussagy CU, Remonatto D, Picheli FP, Paula AV, Herculano RD, Santos-Ebinuma VC, Farias RL, S D Onishi B, J L Ribeiro S, F B Pereira J, Pessoa A. A look into Phaffia rhodozyma biorefinery: From the recovery and fractionation of carotenoids, lipids and proteins to the sustainable manufacturing of biologically active bioplastics. BIORESOURCE TECHNOLOGY 2022; 362:127785. [PMID: 35970502 DOI: 10.1016/j.biortech.2022.127785] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/09/2022] [Accepted: 08/10/2022] [Indexed: 06/15/2023]
Abstract
Carotenoids over-producing yeast has become a focus of interest of the biorefineries, in which the integration of the bioproduction with the following downstream processing units for the recovery and purification of carotenoids and other value-added byproducts is crucial to improve the sustainability and profitability of the overall bioprocess. Aiming the future implementation of Phaffia rhodozyma-based biorefineries, in this work, an integrative process for fractionation of intracellular compounds from P. rhodozyma biomass using non-hazardous bio-based solvents was developed. After one-extraction step, the total amount of astaxanthin, β-carotene, lipids and proteins recovered was 63.11 µg/gDCW, 42.81 µg/gDCW, 53.75 mg/gDCW and 10.93 mg/g, respectively. The implementation of sequential back-extraction processes and integration with saponification and precipitation operations allowed the efficient fractionation and recovery (% w/w) of astaxanthin (∼72.5 %), β-carotene ∼90.17 %), proteins (21.04 %) and lipids (23.72 %). After fractionation, the manufacture of carotenoids-based products was demonstrated, through the mixture of carotenoids-rich extracts with bacterial cellulose to obtain biologically active bioplastics.
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Affiliation(s)
- Cassamo U Mussagy
- Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile.
| | - Daniela Remonatto
- São Paulo University (UNESP), School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, Araraquara 14800-903, SP, Brazil
| | - Flavio P Picheli
- São Paulo University (UNESP), School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, Araraquara 14800-903, SP, Brazil
| | - Ariela V Paula
- São Paulo University (UNESP), School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, Araraquara 14800-903, SP, Brazil
| | - Rondinelli D Herculano
- São Paulo University (UNESP), School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, Araraquara 14800-903, SP, Brazil
| | - Valéria C Santos-Ebinuma
- São Paulo University (UNESP), School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, Araraquara 14800-903, SP, Brazil
| | - Renan L Farias
- Department of Chemistry, Pontifical Catholic University of Rio de Janeiro, RJ, 22451-900, Brazil
| | - Bruno S D Onishi
- Sao Paulo State University (UNESP), Institute of Chemistry, Araraquara, SP 14800-060, Brazil
| | - Sidney J L Ribeiro
- Sao Paulo State University (UNESP), Institute of Chemistry, Araraquara, SP 14800-060, Brazil
| | - Jorge F B Pereira
- São Paulo University (UNESP), School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, Araraquara 14800-903, SP, Brazil; Univ Coimbra, CIEPQPF, Department of Chemical Engineering, Rua Sílvio Lima, Pólo II - Pinhal de Marrocos, 3030-790 Coimbra, Portugal
| | - Adalberto Pessoa
- Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
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22
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Preparation, structure and stability of protein-pterostilbene nanocomplexes coated by soybean polysaccharide and maltodextrin. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Garden cress gum and maltodextrin as microencapsulation coats for entrapment of garden cress phenolic-rich extract: improved thermal stability, storage stability, antioxidant and antibacterial activities. Food Sci Biotechnol 2022; 32:47-58. [PMID: 36606085 PMCID: PMC9807720 DOI: 10.1007/s10068-022-01171-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 08/20/2022] [Accepted: 08/25/2022] [Indexed: 01/09/2023] Open
Abstract
The obtained garden cress 6-day sprouts phenolic-rich extract (GCSP) contained efficient health-promoting antioxidant-phenolic compounds. To improve the stability, bioavailability, and functional properties of these valuable phenolic compounds, GCSP was encapsulated by freeze-drying technique using different ratios of garden cress gum (GG) and maltodextrin (M) in the absence and presence of sonication (S). The prepared S/GG-microcapsule retained the highest phenolic content (95%), antioxidant activity (141.6%), and encapsulation efficiency (98.2%). It displayed the highest bio-accessibility of GCSP-phenolic compounds in simulated intestine fluid (87%) and demonstrated the greatest storage-stability at 40 °C for 60 days. S/GG-microcapsule possessed better physical properties including moisture, solubility, swelling, and morphological structures using SEM. The main spectral features, crosslinking, and improved thermal stability were demonstrated for S/GG-microcapsule using FTIR and thermogravimetric analyses. S/GG-microcapsule demonstrated much greater antibacterial activity than GCSP against pathogenic bacteria. S/GG-microcapsule can be added to different food products to improve their antioxidant and antibacterial properties.
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24
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Jalali-Jivan M, Rostamabadi H, Assadpour E, Tomas M, Capanoglu E, Alizadeh-Sani M, Kharazmi MS, Jafari SM. Recent progresses in the delivery of β-carotene: From nano/microencapsulation to bioaccessibility. Adv Colloid Interface Sci 2022; 307:102750. [PMID: 35987014 DOI: 10.1016/j.cis.2022.102750] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 08/09/2022] [Accepted: 08/09/2022] [Indexed: 11/18/2022]
Abstract
Beta-carotene (BC) as an efficient pro-vitamin is effective in improving vision, immune system and cognitive function as well as preventing coronary diseases and cancer. However, besides its poor chemical stability, the high lipophilic nature of BC reduces its dispersibility and consequently bioavailability which limits its application into food, pharmaceutical and nutraceuticals. Different carriers with vesicular or particulate structures have been studied and utilized for promoting BC solubility, dispersibility, and protection against diverse operational or environmental stresses and also controlling BC release and subsequent bioaccessibility. The current study, therefore reviews different micro/nanocarriers reported on BC encapsulation with special focusing on its bioavailability. Liposomal structures have been successfully used for enhancing BC stability and bioavailability. Besides, emulsion-based carriers including Pickering emulsions, nanoemulsions and microemulsions have been widely evaluated for BC encapsulation and protection. In addition, lipid-based nanoparticles and nanostructural carriers have also been applied successfully for this context. Moreover, gel structures including emulgels, hydrogels and oleogels are studied in some researches. Most of these delivery systems led to higher hydro-solubility and dispersibility of BC which consequently increased its bioavailability; thereupon could promote its application into food, cosmetic and nutraceutical products. However, for remarkable incorporation of BC and other bioactive compounds into edible products, the safety and toxicological aspects of these delivery system especially those designed in nano scale should be addressed in the further researches.
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Affiliation(s)
- Mehdi Jalali-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Elham Assadpour
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - Merve Tomas
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303, Halkali, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Mahmood Alizadeh-Sani
- Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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25
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Xie S, Qu P, Luo S, Wang C. Potential uses of milk proteins as encapsulation walls for bioactive compounds: A review. J Dairy Sci 2022; 105:7959-7971. [PMID: 36028346 DOI: 10.3168/jds.2021-21127] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Accepted: 05/11/2022] [Indexed: 11/19/2022]
Abstract
Milk proteins have received much awareness due to their bioactivity. However, their encapsulation functions have not attracted enough attention. Milk proteins as encapsulation walls can increase the bioavailability of bioactive compounds. As the benefits of bioactive compounds are critically determined by bioavailability, the effect of interactions between milk proteins and active substances is a critical topic. In the present review, we summarize the effects of milk proteins as encapsulation walls on the bioavailability of active substances with a special focus. The methods and mechanisms of interactions between milk proteins and active substances are also discussed. The evidence collected in the present review suggests that when active substances are encapsulated by milk proteins, the bioavailability of active substances can be significantly affected. This review also provides valuable guidelines for the use of milk protein-based microcarriers.
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Affiliation(s)
- Siyu Xie
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Peng Qu
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Shubo Luo
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110.
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26
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Zhou S, Han L, Lu K, Qi B, Du X, Liu G, Tang Y, Zhang S, Li Y. Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions. Food Chem 2022; 384:132486. [DOI: 10.1016/j.foodchem.2022.132486] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 02/05/2022] [Accepted: 02/14/2022] [Indexed: 11/30/2022]
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27
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Encapsulation of EGCG by Zein-Gum Arabic Complex Nanoparticles and In Vitro Simulated Digestion of Complex Nanoparticles. Foods 2022; 11:foods11142131. [PMID: 35885374 PMCID: PMC9317346 DOI: 10.3390/foods11142131] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/15/2022] [Accepted: 07/17/2022] [Indexed: 11/18/2022] Open
Abstract
Epigallocatechin gallate (EGCG) has many excellent qualities such as its antitumor, antiradiation and anti-oxidation properties, but its application is limited because its oral bioavailability is low and stability is poor. In this paper, zein and gum arabic (GA) were used as wall materials to prepare Zein-GA complex nanoparticles for encapsulating and protecting the EGCG. The particle size of Zein-GA-EGCG complex nanoparticles ranged from 128.03–221.23 nm, and the EGCG encapsulation efficiency reached a maximum of 75.23% when the mass ratio of zein to GA was 1:1. The FTIR and XRD results illustrated that the components of the Zein-GA-EGCG complex nanoparticles interacted by electrostatic, hydrogen bonding, and hydrophobic interactions. The EGCG release rate of Zein-GA-EGCG nanoparticles (16.42%) was lower than that of Zein-EGCG (25.52%) during gastric digestion, and a large amount of EGCG was released during intestinal digestion, suggesting that the Zein-GA-EGCG nanoparticles could achieve the sustained release of EGCG during in vitro digestion. Hence, using Zein-GA complexes to encapsulate EGCG effectively increased the encapsulation efficiency of EGCG and realized the purpose of sustained release during simulated gastrointestinal digestion.
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28
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Nanocarriers for β-Carotene Based on Milk Protein. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02868-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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29
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Kaur M, Bains A, Chawla P, Yadav R, Kumar A, Inbaraj BS, Sridhar K, Sharma M. Milk Protein-Based Nanohydrogels: Current Status and Applications. Gels 2022; 8:gels8070432. [PMID: 35877517 PMCID: PMC9320064 DOI: 10.3390/gels8070432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 12/31/2022] Open
Abstract
Milk proteins are excellent biomaterials for the modification and formulation of food structures as they have good nutritional value; are biodegradable and biocompatible; are regarded as safe for human consumption; possess valuable physical, chemical, and biological functionalities. Hydrogels are three-dimensional, cross-linked networks of polymers capable of absorbing large amounts of water and biological fluids without dissolving and have attained great attraction from researchers due to their small size and high efficiency. Gelation is the primary technique used to synthesize milk protein nanohydrogels, whereas the denaturation, aggregation, and gelation of proteins are of specific significance toward assembling novel nanostructures such as nanohydrogels with various possible applications. These are synthesized by either chemical cross-linking achieved through covalent bonds or physical cross-linking via noncovalent bonds. Milk-protein-based gelling systems can play a variety of functions such as in food nutrition and health, food engineering and processing, and food safety. Therefore, this review highlights the method to prepare milk protein nanohydrogel and its diverse applications in the food industry.
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Affiliation(s)
- Manpreet Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
| | - Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar 144020, Punjab, India;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
- Correspondence: (P.C.); or (K.S.); or (M.S.)
| | - Rahul Yadav
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India; (R.Y.); (A.K.)
| | - Anil Kumar
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India; (R.Y.); (A.K.)
| | | | - Kandi Sridhar
- UMR1253, Science et Technologie du Lait et de L’œuf, INRAE, L’Institut Agro Rennes-Angers, 65 Rue de Saint Brieuc, F-35042 Rennes, France
- Correspondence: (P.C.); or (K.S.); or (M.S.)
| | - Minaxi Sharma
- Laboratoire de Chimie Verte et Produits Biobasés, Département Agro Bioscience et Chimie, Haute Ecole Provinciale du Hainaut-Condorcet, 11, Rue de la Sucrerie, 7800 Ath, Belgium
- Correspondence: (P.C.); or (K.S.); or (M.S.)
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30
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Luo S, Yu L, Song J, Wu C, Li Y, Zhang C. Hybridization of glucosyl stevioside and hydroxypropyl methylcellulose to improve the solubility of lutein. Food Chem 2022; 394:133490. [PMID: 35717918 DOI: 10.1016/j.foodchem.2022.133490] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 05/09/2022] [Accepted: 06/13/2022] [Indexed: 11/04/2022]
Abstract
In this paper, a lutein-glucosyl stevioside (stevia-G)-hydroxypropyl methylcellulose (HPMC) complex was prepared via an antisolvent precipitation combined with dynamic high pressure microfluidization method. The solubility, microstructure, crystallinity and thermodynamic properties of the freeze-dried powder were investigated, as well as the formation mechanism and the storage stability of the produced complex. When the optimal mass ratio of lutein, stevia-G, and HPMC was 1: 40: 0.5, the apparent solubility of lutein reached 2805.47 ± 24.94 μg·mL-1, which was approximately 5600 times higher than that of lutein crystals. The lutein-stevia-G-HPMC complex formed an amorphous dispersed structure and was in a thermodynamically high energy state. The self-assembled micelle structure of stevia-G and HPMC polymer created a supersaturated system mainly by multiple hydrogen bonding, which promoted maximum lutein dissolving, delayed supersaturated crystallization process, and hindered precipitation. The present results suggested the complex formed by stevia-G and HPMC effectively promote lutein's hydrophilicity and stability.
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Affiliation(s)
- Shuwei Luo
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Lijun Yu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Jiangfeng Song
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Ying Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Chenchen Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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31
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Wang C, Cui B, Sun Y, Wang C, Guo M. Preparation, stability, antioxidative property and in vitro release of cannabidiol (CBD) in zein-whey protein composite nanoparticles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113466] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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32
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Modeling the effect of protein and fat on the thermal resistance of Salmonella enterica Enteritidis PT 30 in egg powders. Food Res Int 2022; 155:111098. [DOI: 10.1016/j.foodres.2022.111098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 02/23/2022] [Accepted: 03/02/2022] [Indexed: 11/23/2022]
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33
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Ahmad A, Riaz S, Shahzaib Nadeem M, Mubeen U, Maham K. Role of Carotenoids in Cardiovascular Disease. Physiology (Bethesda) 2022. [DOI: 10.5772/intechopen.102750] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Carotenes are fat-soluble pigments found in a variety of foods, the majority of which are fruits and vegetables. They may have antioxidant biological properties due to their chemical makeup and relationship to cellular membranes. And over 700 carotenoids have been found, with—carotene, lutein, lycopene, and zeaxanthin is the most significant antioxidant food pigments. Their capacity to absorb lipid peroxides, reactive oxygen species (ROS) and nitrous oxide is likely linked to their anti-oxidative properties (NO). The daily requirements for carotenoids are also discussed in this chapter. Heart disease is still a prominent source of sickness and mortality in modern societies. Natural antioxidants contained in fruits and vegetables, such as lycopene, a-carotene, and B-carotene, may help prevent CVD by reducing oxidative stress, which is a major factor in the disease’s progression. Numerous epidemiological studies have backed up the idea that antioxidants might be utilized to prevent and perhaps treat cardiovascular illnesses at a low cost. Supplements containing carotenoids are also available, and their effectiveness has been proven. This article provides an overview of carotenoids’ chemistry, including uptake, transport, availability, metabolism, and antioxidant activity, including its involvement with disease prevention, notably cardiovascular disease.
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34
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Liu WY, Hsieh YS, Wu YT. Poly (Lactic-Co-Glycolic) Acid–Poly (Vinyl Pyrrolidone) Hybrid Nanoparticles to Improve the Efficiency of Oral Delivery of β-Carotene. Pharmaceutics 2022; 14:pharmaceutics14030637. [PMID: 35336010 PMCID: PMC8954677 DOI: 10.3390/pharmaceutics14030637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/05/2022] [Accepted: 03/10/2022] [Indexed: 01/23/2023] Open
Abstract
The aim of this study was to develop a nanoparticle formulation made of poly (vinyl pyrrolidone) (PVP) and poly (lactic-co-glycolic) acid (PLGA) for the oral delivery of β-carotene (BC). The hybrid nanoparticles were prepared by the interfacial deposition method, and the physicochemical properties of this formulation were characterized in terms of its morphology, particle size, size distribution, encapsulation efficiency, dissolution, intestinal permeability, and in vivo pharmacokinetics. Our results demonstrated that BC-loaded nanoformulation and PLGA nanoparticles (PNP) significantly enhanced a release 6.1 times higher than BC suspension. The fortification of PVP into PLGA nanoparticles, named PLGA–PVP hybrid nanoparticles (PPNP), significantly reduced the particle size, as well as led to an increase 1.9 times higher in the in vitro release of BC, compared with PNP. For the ex vivo intestinal permeability assessment, PNP and PPNP–K15 significantly enhanced the intestinal permeability by 2.7 and 6.5 times at the jejunum, and 2.3 and 4.5 times at the ileum, when compared with unformulated BC. According to the pharmacokinetic study, the optimized hybrid formulation significantly increased the peak plasma concentration (Cmax) and the area under the curve (AUC0-t), and the oral relative bioavailability showed a five-fold enhancement compared with that of the BC suspension. Our results indicate that the hybrid nanoparticulate delivery system is an efficient strategy for the oral delivery of BC.
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Affiliation(s)
| | | | - Yu-Tse Wu
- Correspondence: ; Tel.: +886-7-312-1101 (ext. 2254)
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35
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Jiang W, Wang Y, Ma C, Julian McClements D, Liu F, Liu X. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties. Food Chem 2022; 384:132511. [PMID: 35247772 DOI: 10.1016/j.foodchem.2022.132511] [Citation(s) in RCA: 39] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 12/23/2021] [Accepted: 02/16/2022] [Indexed: 12/30/2022]
Abstract
The application of pea proteins in the food industry is often limited by their poor functional properties, such as solubility, emulsification, and gelation. To address this problem, a novel method of constructing pea protein-inulin conjugates with improved functional attributes was developed, which consisted of combining a high-intensity ultrasonic treatment with a pH-shift wet heating method. This combined method promoted the Maillard reaction, leading to a grafting degree that was 2.3-times higher than that of the traditional wet heating method. SDS-PAGE confirmed the formation of pea protein-inulin conjugates. The pea protein-inulin conjugates had higher solubility than pea proteins alone, especially around the isoelectric point of the protein. Furthermore, the thermal stability, antioxidant activity, foaming and emulsifying properties of the conjugates were better than those of the protein. This study shows that the combined ultrasound/pH-shift wet heating method is highly effective at improving the functional properties of pea proteins.
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Affiliation(s)
- Wen Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Yiyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, United States
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.
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36
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Yang HG, Yang E, Park EJ, Lee YJ, Safavi MS, Song K, Na DH. Synthesis and characterization of
β‐carotene‐loaded
albumin nanoparticles by
high‐speed
homogenizer. B KOREAN CHEM SOC 2022. [DOI: 10.1002/bkcs.12509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Hye Gyeong Yang
- College of Pharmacy Chung‐Ang University Seoul Republic of Korea
- D&D Pharmatech Seongnam Gyeonggi‐do Republic of Korea
| | - Eun‐Ju Yang
- College of Pharmacy Chung‐Ang University Seoul Republic of Korea
| | - Eun Ji Park
- D&D Pharmatech Seongnam Gyeonggi‐do Republic of Korea
| | - Young Jin Lee
- College of Pharmacy Chung‐Ang University Seoul Republic of Korea
| | - Maryam Sadat Safavi
- Biotechnology Group, Faculty of Chemical Engineering Tarbiat Modares University Tehran Iran
| | - Kyung‐Sik Song
- College of Pharmacy Kyungpook National University Daegu Republic of Korea
| | - Dong Hee Na
- College of Pharmacy Chung‐Ang University Seoul Republic of Korea
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37
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Bashash M, Varidi M, Varshosaz J. Sucrose stearate based niosomes as an alternative to ordinary vehicles for efficient curcumin delivery. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01309-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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38
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de Oliveira Mallia J, Galea R, Nag R, Cummins E, Gatt R, Valdramidis V. Nanoparticle Food Applications and Their Toxicity: Current Trends and Needs in Risk Assessment Strategies. J Food Prot 2022; 85:355-372. [PMID: 34614149 DOI: 10.4315/jfp-21-184] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Accepted: 10/05/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Nanotechnology has developed into one of the most groundbreaking scientific fields in the last few decades because it exploits the enhanced reactivity of materials at the atomic scale. The current classification of nanoparticles (NPs) used in foods is outlined in relation to the production and physicochemical characteristics. This review aims to concisely present the most popular and widely used inorganic and organic NPs in food industries. Considering that the toxicity of NPs is often associated with chemical reactivity, a series of in vitro toxicity studies are also summarized, integrating information on the type of NP studies and reported specifications, type of cells used, exposure conditions, and assessed end points. The important role of the digestive system in the absorption and distribution of nanoformulated foods within the body and how this affects the resultant cytotoxicity. Examples of how NPs and their accumulation within different organs are presented in relation to the consumption of specific foods. Finally, the role of developing human health risk assessments to characterize both the potential impact of the hazard and the likelihood or level of human exposure is outlined. Uncertainties exist around risk and exposure assessments of NPs due to limited information on several aspects, including toxicity, behavior, and bioaccumulation. Overall, this review presents current trends and needs for future assessments in toxicity evaluation to ensure the safe application of NPs in the food industry. HIGHLIGHTS
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Affiliation(s)
- Jefferson de Oliveira Mallia
- Department of Food Sciences and Nutrition, Faculty of Health Sciences, University College Dublin, Belfield, Dublin 4, Ireland.,Metamaterials Unit, Faculty of Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Russell Galea
- Metamaterials Unit, Faculty of Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Rajat Nag
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Enda Cummins
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Ruben Gatt
- Metamaterials Unit, Faculty of Science, University College Dublin, Belfield, Dublin 4, Ireland.,Centre for Molecular Medicine and Biobanking, University of Malta, Msida MSD2080, Malta; and
| | - Vasilis Valdramidis
- Department of Food Sciences and Nutrition, Faculty of Health Sciences, University College Dublin, Belfield, Dublin 4, Ireland.,Centre for Molecular Medicine and Biobanking, University of Malta, Msida MSD2080, Malta; and
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39
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40
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Effect of Co-Encapsulated Natural Antioxidants with Modified Starch on the Oxidative Stability of β-Carotene Loaded within Nanoemulsions. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031070] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
β-Carotene (vitamin A precursor) and α-tocopherol, the utmost energetic form of vitamin E (VE), are known to be fat-soluble vitamins (FSVs) and essential nutrients needed to enhance the growth and metabolic functions of the human body. Their deficiencies are linked to numerous chronic disorders. Loading of FSVs within nanoemulsions could increase their oxidative stability and solubility. In this research, VE and β-Carotene (BC) were successfully co-entrapped within oil-in-water nanoemulsions of carrier oils, including tuna fish oil (TFO) and medium-chain triglycerides (MCTs), stabilized by modified starch and Tween-80. These nanoemulsions and free carrier oils loaded with vitamins were stored for over one month to investigate the impact of storage circumstances on their physiochemical characteristics. Entrapped bioactive compounds inside the nanoemulsions and bare oil systems showed a diverse behavior in terms of oxidation. A more deficiency of FSVs was found at higher temperatures that were more noticeable in the case of BC. VE behaved like an antioxidant to protect BC in MCT-based nanoemulsions, whereas it could not protect BC perfectly inside the TFO-loaded nanoemulsions. However, cinnamaldehyde (CIN) loading significantly enhanced the oxidative stability and FSVs retention in each nanoemulsion. Purity gum ultra (PGU)-based nanoemulsions comprising FSVs and CIN presented a greater BC retention (42.3%) and VE retention (90.1%) over one-month storage at 40 °C than Twee 80. The superior stability of PGU is accredited to the OSA-MS capabilities to produce denser interfacial coatings that can protect the entrapped compounds from the aqueous phase. This study delivers valuable evidence about the simultaneous loading of lipophilic bioactive compounds to enrich functional foods.
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41
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Majumdar S, Mandal T, Dasgupta Mandal D. Comparative performance evaluation of chitosan based polymeric microspheres and nanoparticles as delivery system for bacterial β-carotene derived from Planococcus sp. TRC1. Int J Biol Macromol 2022; 195:384-397. [PMID: 34863970 DOI: 10.1016/j.ijbiomac.2021.11.167] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 11/09/2021] [Accepted: 11/23/2021] [Indexed: 02/07/2023]
Abstract
β-carotene is a natural compound with immense healthcare benefits. To overcome insolubility and lack of stability which restricts its application, in this study, β-carotene from Planococcus sp. TRC1 was entrapped into formulations of chitosan‑sodium alginate microspheres (MF1, MF2 and MF3) and chitosan nanoparticles (NF1, NF2 and NF3). The maximum entrapment efficiency (%) and loading capacity (%) were 80.6 ± 4.28 and 26 ± 3.05 (MF2) and 92.1 ± 3.44 and 41.86 ± 4.65 (NF2) respectively. Korsmeyer-Peppas model showed best fit with release, revealing non-Fickian diffusion. Thermal and UV treatment exhibited higher activation energy (kJ/mol), 17.76 and 15.57 (MF2) and 37.03 and 19.33 (NF2) compared to free β-carotene (3.7 and 3.9), uncovering enhanced stability. MF2 and NF2 revealed swelling index (%) 721 ± 1.7 and 18.1 ± 1.5 (pH 6.8) and particle size 69.5 ± 3.2 μm and 92 ± 2.5 nm respectively. FESEM, FT-IR, XRD and DSC depicted spherical morphology, intactness of functional groups and masking of crystallinity. The IC50 (μg ml-1) values for antioxidant and anticancer (A-549) activities were 33.1 ± 1.7, 45.1 ± 2.8, 39.3 ± 2.9 and 31.3 ± 1.7, 27.9 ± 2.4, 25.3 ± 2.2 for β-carotene, MF2 and NF2 respectively with no significant cytotoxicity on HEK-293 cells and RBCs (p > 0.05). This comparative study of microspheres and nanoparticles may allow the diverse applications of an unconventional bacterial β-carotene with promising stability and efficacies.
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Affiliation(s)
- Subhasree Majumdar
- Department of Biotechnology, National Institute of Technology, Mahatma Gandhi Avenue, Durgapur 713209, West Bengal, India; Department of Zoology, Sonamukhi College, Sonamukhi, Bankura 722207, West Bengal, India
| | - Tamal Mandal
- Department of Chemical Engineering, National Institute of Technology, Mahatma Gandhi Avenue, Durgapur 713209, West Bengal, India
| | - Dalia Dasgupta Mandal
- Department of Biotechnology, National Institute of Technology, Mahatma Gandhi Avenue, Durgapur 713209, West Bengal, India.
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Zhou Y, Yue W, Luo Y, Luo Q, Liu S, Chen H, Qin W, Zhang Q. Preparation and stability characterization of soybean protein isolate/sodium alginate complexes-based nanoemulsions using high-pressure homogenization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112607] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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A Study on the Skin Whitening Activity of Digesta from Edible Bird's Nest: A Mucin Glycoprotein. Gels 2021; 8:gels8010024. [PMID: 35049559 PMCID: PMC8774831 DOI: 10.3390/gels8010024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/19/2021] [Accepted: 12/20/2021] [Indexed: 02/06/2023] Open
Abstract
Edible bird’s nest (EBN) is an unusual mucin glycoprotein. In China, it is popular among consumers due to its skin whitening activity. However, the relationship between protein, sialic acid, and the whitening activity of EBN after digestion is still unclear. In the present work, the whitening activity (antioxidant activity and tyrosinase inhibitory activity) of digested EBN were studied by HepG2 and B16 cell models. The dissolution rate of protein and sialic acid was 49.59% and 46.45% after the simulated digestion, respectively. The contents of free sialic acid and glycan sialic acid in EBN digesta were 17.82% and 12.24%, respectively. HepG2 cell experiment showed that the digested EBN had significant antioxidant activity, with EC50 of 1.84 mg/mL, and had a protective effect on H2O2-induced oxidative damage cells. The results of H2O2-induced oxidative damage showed that the cell survival rate increased from 40% to 57.37% when the concentration of digested EBN was 1 mg/mL. The results of the B16 cell experiment showed that the digested EBN had a significant inhibitory effect on tyrosinase activity, and the EC50 value of tyrosinase activity was 7.22 mg/mL. Cell experiments showed that free sialic acid had stronger antioxidant activity and tyrosinase inhibitory activity than glycan sialic acid. The contribution rate analysis showed that protein component was the main antioxidant component in digestive products, and the contribution rate was 85.87%; free sialic acid was the main component that inhibited tyrosinase activity, accounting for 63.43%. The products of the complete digestion of EBN are suitable for the development of a new generation of whitening health products.
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Effect of Ca 2+ cross-linking on the properties and structure of lutein-loaded sodium alginate hydrogels. Int J Biol Macromol 2021; 193:53-63. [PMID: 34688674 DOI: 10.1016/j.ijbiomac.2021.10.114] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 10/14/2021] [Accepted: 10/16/2021] [Indexed: 11/21/2022]
Abstract
In order to construct nano-lutein hydrogels with sustained release properties, the basic properties and structure of nano-lutein hydrogels cross-linked with different concentrations of Ca2+ were investigated. The results showed that the highest loading capacity for lutein reached 770.88 μg/g, while the encapsulation efficiency was as high as 99.39%. When Ca2+ concentration was lower than 7.5 mM, the filling of lutein nanoparticles reduced the hardness and gumminess of the hydrogel. The resilience and cohesiveness of the hydrogel decreased as the concentration of Ca2+ increased. Filling with lutein nanoparticles and increasing Ca2+ concentration both increased the G' and G″. The hydrogel loaded with lutein showed different swelling properties in different pH environments, the filling of lutein nanoparticles inhibited the swelling of the hydrogel. When Ca2+ concentration was greater than 7.5 mM, the cut-off amount of lutein on the surface of the Ca2+ cross-linked hydrogel was larger. The digestive enzymes quickly degraded the hydrogel structure, resulting in a high initial release of lutein. DSC and FTIR results showed that lutein nanoparticles were mainly physically trapped in the hydrogel network structure. Lutein nanoparticles and excessive Ca2+ affected the stability of cross-linked ionic bonds in the hydrogel, thereby reducing its thermodynamic stability.
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Chen L, Yokoyama W, Alves P, Tan Y, Pan J, Zhong F. Effect of encapsulation on β-carotene absorption and metabolism in mice. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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47
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Essential contributions of food hydrocolloids and phospholipid liposomes to the formation of carriers for controlled delivery of biologically active substances via the gastrointestinal tract. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106890] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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48
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Niu F, Hu D, Gu F, Du Y, Zhang B, Ma S, Pan W. Preparation of ultra-long stable ovalbumin/sodium carboxymethylcellulose nanoparticle and loading properties of curcumin. Carbohydr Polym 2021; 271:118451. [PMID: 34364584 DOI: 10.1016/j.carbpol.2021.118451] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 07/04/2021] [Accepted: 07/14/2021] [Indexed: 11/25/2022]
Abstract
OVA (ovalbumin)/CMC (sodium carboxymethylcellulose) nanoparticles are prepared by combining complex coacervation and thermal induction. The effect of different parameters on stability of OVA/CMC nanoparticles (different ratios, pH, temperature, salt concentration and storage time) is investigated. And then the loading and stabilizing mechanism of particles on curcumin are further analyzed. After heating, OVA and CMC in particle could further cross-linking and a highly salt-tolerant and ultra-long stable nanoparticle can be formed. OVA/CMC nanoparticle with the loose structure of wool ball could effectively load curcumin with the loading content and loading efficiency of 36.40 and 95.40%, 36.30 and 92.82%, 36.0 and 94.48% for the ratios of 1:2, 1:1 and 2:1, respectively. Curcumin-loaded of OVA/CMC nanoparticles show good DPPH· scavenging activity, Ferric-reducing ability and ABTS+ scavenging activity compared with curcumin/water. The results can be useful for designing food and beverage particle with improving bioactive substances functional properties.
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Affiliation(s)
- Fuge Niu
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Anhui Rongda Poultry Development Co., Ltd., Xuancheng 242200, China.
| | - Demei Hu
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Feina Gu
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yixuan Du
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Bin Zhang
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Shuang Ma
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Weichun Pan
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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Rikhtehgaran S, Katouzian I, Jafari SM, Kiani H, Maiorova LA, Takbirgou H. Casein-based nanodelivery of olive leaf phenolics: Preparation, characterization and release study. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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50
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Soleimanifar M, Jafari SM, Assadpour E, Mirarab A. Electrosprayed whey protein nanocarriers containing natural phenolics; thermal and antioxidant properties, release behavior and stability. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110644] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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