Effect of temperature and loading on the structure of β-casein/ibuprofen assemblies

Preparation, Optimization, and Anti-Pulmonary Infection Activity of Casein-Based Chrysin Nanoparticles

Introduction

Chrysin has a wide range of biological activities, but its poor bioavailability greatly limits its use. Here, we attempted to prepare casein (cas)-based nanoparticles to promote the biotransfer of chrysin, which demonstrated better bioavailability and anti-infection activity compared to free chrysin.

Methods

Cas-based chrysin nanoparticles were prepared and characterized, and most of the preparation process was optimized. Then, the in vitro and in vivo release characteristics were studied, and anti-pulmonary infection activity was evaluated.

Results

The constructed chrysin-cas nanoparticles exhibited nearly spherical morphology with particle size and ζ potential of 225.3 nm and -33 mV, respectively. These nanoparticles showed high encapsulation efficiency and drug-loading capacity of 79.84% ± 1.81% and 11.56% ± 0.28%, respectively. In vitro release studies highlighted a significant improvement in the release profile of the chrysin-cas nanoparticles (CCPs). In vivo experiments revealed that the relative oral bioavailability of CCPs was approximately 2.01 times higher than that of the free chrysin suspension. Further investigations indicated that CCPs effectively attenuated pulmonary infections caused by Acinetobacter baumannii by mitigating oxidative stress and reducing pro-inflammatory cytokines levels, and the efficacy was better than that of the free chrysin suspension.

Conclusion

The findings underscore the advantageous bioavailability of CCPs and their protective effects against pulmonary infections. Such advancements position CCPs as a promising pharmaceutical agent and candidate for future therapeutic drug innovations.

Preferential Binding of Polyphenols in Blackcurrant Extracts with Milk Proteins and the Effects on the Bioaccessibility and Antioxidant Activity of Polyphenols

Milk proteins are well-known delivery agents; however, there is no clear understanding of the competitive interactions of milk proteins with polyphenols in mixed complex systems. Here, we investigate the preferential competitive interactions of different polyphenols present in blackcurrant extract with milk proteins by quantifying the protein-bound polyphenols and comparing the factors affecting these interactions. In addition, bioaccessibility and antioxidant activity were studied after in vitro gastric digestion. Our results indicated that polyphenols from blackcurrant extracts were preferentially bound to caseins more than whey proteins, with noncovalent interactions causing secondary structural changes in the protein. The hydrophobicity and the charge of the polyphenols were negatively and positively related to the number of polyphenols bound to casein and whey proteins, respectively. Moreover, the bioaccessibility and antioxidant activity of polyphenols were enhanced in the presence of milk proteins in milk-based blackcurrant samples when compared to polyphenol and protein-alone samples in the in vitro gastric phase. These findings underscore the critical role of milk proteins in encapsulating or delivering polyphenols. This will pave the way for boosting the bioavailability of polyphenols by complexing them with milk proteins and formulating functional dairy foods, integrating the beneficial effects of these compounds.

Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges

Due to its high nutritional value and increasing consumption trends, plant-based proteins were used in a variety of dietary products, either in their entirety or as partial substitutions. There is indeed a growing need to produce plant-based proteins as alternatives to dairy-based proteins that have good functional properties, high nutritional values, and high protein digestibility. Among the plant-based proteins, both lentil and quinoa proteins received a lot of attention in recent years as dairy-based protein alternatives. To ensure plant-based proteins a success in food applications, food industries and researchers need to have a comprehensive scientific understanding of these proteins. The demand for proteins is highly dependent on several factors, mainly functional properties, nutritional values, and protein digestibility. Fermentation and protein complexation are recognised to be suitable techniques in enhancing the functional properties, nutritional values, and protein digestibility of these plant-based proteins, making them potential alternatives for dairy-based proteins.

Mixed Micellization and Spectroscopic Studies of Anti-Allergic Drug and Non-Ionic Surfactant in the Presence of Ionic Liquid

In drug delivery, surfactants are used to reduce side effects and to increase drug efficiency. The present work aimed to study the interaction of diphenhydramine hydrochloride (anti-allergic drug) with TX–45 (non-ionic surfactant) in the absence and presence of ionic liquid (1-hexyl-3-methylimidazolium chloride). The physicochemical parameters were estimated by the surface tension measurement. Various theoretical models (Clint, Rubingh, Motomura, and Maeda) were applied to determine the attractive behavior between drug and surfactant mixtures at the surface and in bulk. The drug and surfactant mixtures exhibit synergistic behavior in the absence and presence of ionic liquid. Several energetic parameters were also estimated with the assistance of regular solution approximation and pseudo phase separation model that indicate micelle formation and adsorption of surfactant at the surface is thermodynamically advantageous. The morphology of pure and mixture of amphiphiles has been estimated by the Tanford and Israelachvili theories. UV-visible spectroscopy was used to quantify the attractive behavior of the drug with surfactant with the help of a binding constant (K).

Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals

Nanoencapsulation of hydrophobic nutraceuticals with food ingredients has become one of topical research subjects in food science and pharmaceutical fields. To fabricate food protein-based nano-architectures as nanovehicles is one of effective strategies or approaches to improve water solubility, stability, bioavailability and bioactivities of poorly soluble or hydrophobic nutraceuticals. Milk proteins or their components exhibit a great potential to assemble or co-assemble with other components into a variety of nano-architectures (e.g., nano-micelles, nanocomplexes, nanogels, or nanoparticles) as potential nanovehicles for encapsulation and delivery of nutraceuticals. This article provides a comprehensive review about the state-of-art knowledge in utilizing milk proteins to assemble or co-assemble into a variety of nano-architectures as promising encapsulation and delivery nano-systems for hydrophobic nutraceuticals. First, a brief summary about composition, structure and physicochemical properties of milk proteins, especially caseins (or casein micelles) and whey proteins, is presented. Then, the disassembly and reassembly behavior of caseins or whey proteins into nano-architectures is critically reviewed. For caseins, casein micelles can be dissociated and further re-associated into novel micelles, through pH- or high hydrostatic pressure-mediated disassembly and reassembly strategy, or can be directly formed from caseinates through a reassembly process. In contrast, the assembly of whey protein into nano-architectures usually needs a structural unfolding and subsequent aggregation process, which can be induced by heating, enzymatic hydrolysis, high hydrostatic pressure and ethanol treatments. Third, the co-assembly of milk proteins with other components into nano-architectures is also summarized. Last, the potential and effectiveness of assembled milk protein nano-architectures, including reassembled casein micelles, thermally induced whey protein nano-aggregates, α-lactalbumin nanotubes or nanospheres, co-assembled milk protein-polysaccharide nanocomplexes or nanoparticles, as nanovehicles for nutraceuticals (especially those hydrophobic) are comprehensively reviewed. Due to the fact that milk proteins are an important part of diets for human nutrition and health, the review is of crucial importance not only for the development of novel milk protein-based functional foods enriched with hydrophobic nutraceuticals, but also for providing the newest knowledge in the utilization of food protein assembly behavior in the nanoencapsulation of nutraceuticals.

Drug-zein@lipid hybrid nanoparticles: Electrospraying preparation and drug extended release application

The reasonable selection and elaborate conversion of raw materials into desired functional products represent a main topic in modern material engineering. In this study, zein (a plant protein) and lipids (extracted from egg yolk) are converted into a new type of drug-polymer@lipid hybrid nanoparticles (HNPs) via modified coaxial electrospraying. Tamoxifen citrate (TC) is used as a model anticancer drug to prepare TC-zein monolithic nanocomposites (MNCs) via traditional blended electrospraying; these MNCs are then used for comparison. Modified coaxial electrospraying is a continuous and robust process for the preparation of solid particles because of the action of unsolidifiable shell lipid solutions. HNPs have a round morphology with clear core-shell nanostructures, whereas MNCs have an indented flat morphology. Although both hold the drug in an amorphous state because of the fine compatibility of TC and zein, HNPs demonstrate a better sustained release of TC compared with MNCs in terms of retarding initial burst release (6.7 %±2.9 % vs. 37.2 %±4.3 %) and prolonged linear release period (20.47 h vs. 4.97 h for releasing 90 % of the loaded drug). Mechanisms by which the shell's lipid layer adjusts the release behavior of TC molecules are proposed. The present protocol based on coaxial electrospraying shows a new strategy of combining edible protein and lipids to fabricate advanced functional nanomaterials.

Casein-based hydrogels: A mini-review

Casein-based hydrogels are biocompatible, biodegradable, renewable, easy to obtain, inexpensive, and non-toxic. They exist in different physicochemical states, e.g. particle hydrogels, which can be dived in suspensions or emulsions and macro hydrogels that are gel colloid type. These biomaterials have drawn increasing attention in recent years due to their abilities to form networks of different tensile strengths and to encapsulate, protect and release biomolecules. This mini-review outlines the recent advances in casein-based hydrogel research and the uses of casein-based hydrogels as drug delivery system for both hydrophobic and hydrophilic molecules. The food and biomedical potential along with possible future uses of the casein-based hydrogels are discussed throughout the document.

Potential of Casein as a Carrier for Biologically Active Agents

Casein is the collective name for a family of milk proteins. In bovine milk, casein comprises four peptides: α_S1, α_S2, β, and κ, differing in their amino acid, phosphorus and carbohydrate content but similar in their amphiphilic character. Hydrophilic and hydrophobic regions of casein show block distribution in the protein chain. Casein peptides carry negative charge on their surface as a result of phosphorylation and tend to bind nanoclusters of amorphous calcium phosphate. Due to these properties, in suitable conditions, casein molecules agglomerate into spherical micelles. The high content of casein in milk (2.75 %) has made it one of the most popular proteins. Novel research techniques have improved understanding of its properties, opening up new applications. However, casein is not just a dietary protein. Its properties promise new and unexpected applications in science and the pharmaceutical and functional food industries. One example is an encapsulation of health-related substances in casein matrices. This review discusses gelation, coacervation, self-assembly and reassembly of casein peptides as means of encapsulation. We highlight information on encapsulation of health-related substances such as drugs and dietary supplements inside casein micro- and nanoparticles.

Competing processes of micellization and fibrillization in native and reduced casein proteins

Competition between micellization and fibrillization in milk caseins, intrinsically disordered proteins (IDPs).