1
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Li P, Zhang Y, Cao C, Luo Y, Kan H, Liu Y. Screening and Characterization of Antioxidant Film Applicable to Walnut Kernels from Juglans sigillata. Foods 2024; 13:1313. [PMID: 38731685 PMCID: PMC11083998 DOI: 10.3390/foods13091313] [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: 03/17/2024] [Revised: 04/18/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
Walnuts play a positive role in human health due to their large amounts of unsaturated fatty acids, whereas lipid oxidation can easily occur during storage. Herein, three natural antioxidants (epicatechin, sesamol, and myricetin) were added to the composite film cross-linked with chitosan and soy protein peptide, and the antioxidant film appropriate for the preservation of walnut kernels from Juglans sigillata was screened to improve the storage quality of walnuts. The results showed that three antioxidant films could all enhance the storage performance of walnut kernels, with sesamol being the best. The characterization of antioxidant film cross-linked with chitosan and soy protein peptide containing sesamol (C/S-ses film) revealed that the composite film improved the slow release and stability of sesamol; in addition, the presence of sesamol could effectively reduce the light transmittance and water vapor permeability of the composite film, together with significantly enhancing the antioxidant and antimicrobial activities, resulting in an effective prolongation of the storage period of walnut kernels. These findings indicated that C/S-ses possess excellent potential for retarding the oxidative rancidity of unsaturated fatty acids and will provide an effective strategy for the preservation of walnut kernels.
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Affiliation(s)
- Ping Li
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Yujia Zhang
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Changwei Cao
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Yaxi Luo
- Faculty of Human Nutrition Science, University of Manitoba, 66 Chancellors Cir, Winnipeg, MB R3T 2N2, Canada;
| | - Huan Kan
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Yun Liu
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
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2
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Liu X, Yu S, Lu X, Zhang Y, Zhong H, Zhou Z, Guan R. Optimization of Preparation Conditions for Quercetin Nanoliposomes Using Response Surface Methodology and Evaluation of Their Stability. ACS OMEGA 2024; 9:17154-17162. [PMID: 38645336 PMCID: PMC11024936 DOI: 10.1021/acsomega.3c09892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 01/25/2024] [Accepted: 03/20/2024] [Indexed: 04/23/2024]
Abstract
Quercetin is a flavonol compound with excellent biological activities. However, quercetin exhibits poor stability and solubility in water, which limits its application. In this study, quercetin nanoliposomes (QUE-NL-1) were prepared using an ultrasonic thin-film dispersion method, and the preparation conditions were optimized using response surface methodology. The optimal conditions for preparing QUE-NL-1 were as follows: an evaporation temperature of 35 °C, a drug concentration of 0.20 mg/mL, and a lipid bile ratio of 4:1. The encapsulation rate of QUE-NL-1 is (63.73 ± 2.09)%, the average particle size is 134.11 nm, and the average absolute value of the zeta potential is 37.50 and PDI = 0.24. By analyzing the storage temperature, storage time, and leakage rate of QUE-NL-1 in simulated gastrointestinal fluid, it was found that quercetin exhibits good stability after embedding and can achieve sustained release in intestinal juice. In addition, the cytotoxicity of QUE-NL-1 was not significant, and the survival rate of Caco-2 cells was >90% when the concentration range of QUE-NL-1 was 0.1-0.4 mg/mL. This study provides an efficient method for preparing QUE-NL-1 with small particle sizes, good stability, and high safety, which is of great significance for expanding the application range of quercetin.
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Affiliation(s)
- Xiaofeng Liu
- College
of Food Science and Technology, Zhejiang
University of Technology, Hangzhou, Zhejiang 310014, China
| | - Shuzhen Yu
- College
of Food Science and Technology, Zhejiang
University of Technology, Hangzhou, Zhejiang 310014, China
| | - Xiaoqin Lu
- College
of Food Science and Technology, Zhejiang
University of Technology, Hangzhou, Zhejiang 310014, China
| | - Yao Zhang
- Zhejiang
Provincial Key Lab for Chem and Bio Processing Technology of Farm
Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China
| | - Hao Zhong
- College
of Food Science and Technology, Zhejiang
University of Technology, Hangzhou, Zhejiang 310014, China
| | - Zhiyuan Zhou
- College
of Food Science and Technology, Zhejiang
University of Technology, Hangzhou, Zhejiang 310014, China
| | - Rongfa Guan
- College
of Food Science and Technology, Zhejiang
University of Technology, Hangzhou, Zhejiang 310014, China
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3
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Lei Y, Lee Y. Nanoencapsulation and delivery of bioactive ingredients using zein nanocarriers: approaches, characterization, applications, and perspectives. Food Sci Biotechnol 2024; 33:1037-1057. [PMID: 38440671 PMCID: PMC10908974 DOI: 10.1007/s10068-023-01489-6] [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: 08/18/2023] [Revised: 11/06/2023] [Accepted: 11/19/2023] [Indexed: 03/06/2024] Open
Abstract
Zein has garnered widespread attention as a versatile material for nanosized delivery systems due to its unique self-assembly properties, amphiphilicity, and biocompatibility characteristics. This review provides an overview of current approaches, characterizations, applications, and perspectives of nanoencapsulation and delivery of bioactive ingredients within zein-based nanocarriers. Various nanoencapsulation strategies for bioactive ingredients using various types of zein-based nanocarrier structures, including nanoparticles, nanofibers, nanoemulsions, and nanogels, are discussed in detail. Factors affecting the stability of zein nanocarriers and characterization methods of bioactive-loaded zein nanocarrier structures are highlighted. Additionally, current applications of zein nanocarriers loaded with bioactive ingredients are summarized. This review will serve as a guide for the selection of appropriate nanoencapsulation techniques within zein nanocarriers and a comprehensive understanding of zein-based nanocarriers for specific applications in the food, pharmaceutical, cosmetic, and agricultural industries. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01489-6.
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Affiliation(s)
- Yanlin Lei
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801 USA
| | - Youngsoo Lee
- Department of Biological Systems Engineering, Washington State University at Pullman, Pullman, WA 203, L.J. Smith Hall, 1935 E. Grimes Way99164-6120 USA
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4
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Shehzad Q, Liu Z, Zuo M, Wang J. The role of polysaccharides in improving the functionality of zein coated nanocarriers: Implications for colloidal stability under environmental stresses. Food Chem 2024; 431:136967. [PMID: 37604006 DOI: 10.1016/j.foodchem.2023.136967] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 07/14/2023] [Accepted: 07/20/2023] [Indexed: 08/23/2023]
Abstract
Zein has gained popularity over the past few years as an incredible food and bio-based materials. The potential functions and health benefits of zein microcapsules or micro-/nanoparticles in bioactive components delivery, structured emulsion, etc., have received great attention. However, the development has been limited by colloidal destabilization, especially when thermal processing is involved. There is a recent trend in developing zein-polysaccharide complexes (ZPCs), which has tremendously improved the performance of zein-based colloidal carrier systems or emulsions. Increasing our understanding of zein interactions and their contribution to the structure of various macromolecules can help us to develop novel biomaterials that can be used in food, agriculture, biomedicine, and cosmetics. In addition, these nanocarriers are suitable for the encapsulation and delivery of bioactive compounds which have positive perspective in food industry. Therefore, this article aimed to review recent advances in the ZPCs that can be applied to functional or health-promoting foods, with a focus on the characteristics of different ZPCs, factors and mechanisms affecting the stability (especially thermal stability) of these complexes, and their application in food industry as a carrier for BCs. Further, the stability of ZPCs based emulsions under processing and physiological environments, as well some typical effective methods are introduced. Also, the principal challenges and prospects were enumerated and discussed.
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Affiliation(s)
- Qayyum Shehzad
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China; National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China
| | - Zelong Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China.
| | - Min Zuo
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China.
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
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5
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Ren G, Liu J, Shi J, He Y, Zhu Y, Zhan Y, Lv J, Liu L, Huang Y, Huang M, Fang W, Lei Q, Xie H. Improved antioxidant activity and delivery of peppermint oil Pickering emulsion stabilized by resveratrol-grafted zein covalent conjugate/quaternary ammonium chitosan nanoparticles. Int J Biol Macromol 2023; 253:127094. [PMID: 37758103 DOI: 10.1016/j.ijbiomac.2023.127094] [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: 06/09/2023] [Revised: 09/24/2023] [Accepted: 09/24/2023] [Indexed: 10/02/2023]
Abstract
Novel nanoparticles (Z-R/H) were successfully fabricated by a resveratrol-grafted zein covalent conjugate (Z-R) combined with quaternary ammonium chitosan (HTCC), which were used as stabilizers to prepare peppermint oil (PO) Pickering emulsions with antioxidant activity. HTCC effectively adjusted wettability of Z-R conjugate, and three-phase contact angle of Z-R/H3:1 was moderate (95.01°). The influencing factors of Pickering emulsion formation, including volume fraction of PO, concentration of Z-R/H, and mass ratio of Z-R to HTCC, were evaluated by droplet size, ζ-potential, microscopic observation, and stability index analysis. Pickering emulsions stabilized by Z-R/H3:1 showed excellent physical stability under heat treatment. Z-R/H nanoparticles adsorbed on the oil-water interface yielded a dense filling layer as a physical barrier to improve the emulsion stability, which was validated by confocal laser-scanning microscopy. After 4 weeks of storage, retention rate of PO in Pickering emulsion stabilized by Z-R/H3:1 remained high (72.1 %). Electronic nose analysis showed that Z-R/H3:1-stabilized emulsion effectively prevented volatilization of PO aroma components. Additionally, PO and Z-R/H nanoparticles provided an additive antioxidant effect of Pickering emulsions against DPPH and ABTS free radicals. In summary, these novel Z-R/H nanoparticle offer promising applications as a stabilizer with great potential in preparing functional Pickering emulsions to improve essential oil delivery.
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Affiliation(s)
- Gerui Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China; Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Jiacheng Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Jieyu Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Ying He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Ying Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Yujing Zhan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Junfei Lv
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Lei Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Ying Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Min Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China; Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Wenjun Fang
- Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China
| | - Qunfang Lei
- Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China
| | - Hujun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China; Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
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6
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Shalaby ES, Aboutaleb S, Ismail SA, Yassen NN, Sedik AA. Chitosan tamarind-based nanoparticles as a promising approach for topical application of curcumin intended for burn healing: in vitro and in vivo study. J Drug Target 2023; 31:1081-1097. [PMID: 37886815 DOI: 10.1080/1061186x.2023.2276662] [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: 06/13/2023] [Accepted: 10/21/2023] [Indexed: 10/28/2023]
Abstract
One of the most prevalent worldwide problems that affect all ages and genders is skin burn. The goal of our study was to assess the ability of curcumin nanoparticles to cure a rat burn model. Three formulations were selected after several tests were performed including investigation of encapsulation efficiency, particle size and zeta potential measurements. In vitro release was achieved on the three selected formulations. The effectiveness of the chosen formulation for healing was evaluated. The induced burn wound was smeared, starting just after excision, once daily with curcumin nanoparticles for 18 days. Our findings revealed that curcumin nanoparticles improved the burn healing potential by augmenting the skin regeneration indices as evidenced by enhancing the new production of hyaluronic acid and collagen type I. Additionally, curcumin nanoparticles could increase levels of vascular endothelial growth factor and alpha smooth muscle activity while drastically reducing the skin's tumour necrosis factor content, revealing a significant potential for burn healing process that is also reflected in the histopathological and immunohistochemical studies. Finally, our results demonstrated that curcumin nanoparticles revealed a significant potential for burn healing than curcumin alone due to its potent antimicrobial, antioxidant and anti-inflammatory properties.
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Affiliation(s)
- Eman S Shalaby
- Pharmaceutical Technology Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo, Egypt
| | - Sally Aboutaleb
- Pharmaceutical Technology Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo, Egypt
| | - Shaymaa A Ismail
- Department of Chemistry of Natural and Microbial Products, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo, Egypt
| | - Noha N Yassen
- Pathology Department, National Research Centre, Cairo, Egypt
| | - Ahmed A Sedik
- Pharmacology Department, Medical Research and Clinical Studies Institute, National Research Centre, Cairo, Egypt
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7
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Ding R, Zhang M, Zhu Q, Qu Y, Jia X, Yin L. Curcumin loaded Zein-alginate nanogels with "core-shell" structure: formation, characterization and simulated digestion. Int J Biol Macromol 2023; 251:126201. [PMID: 37562470 DOI: 10.1016/j.ijbiomac.2023.126201] [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: 05/04/2023] [Revised: 06/22/2023] [Accepted: 08/05/2023] [Indexed: 08/12/2023]
Abstract
Zein nanoparticles tend to aggregate in water and are readily digested by enzymes in the gastrointestinal tract. In current study, the Zein-alginate nanogels loaded with curcumin (Cur@ZA) were fabricated with the "core-shell" structure. The Zein "core" was prepared via antisolvent precipitation method, and the alginate gel "shell" was formed by calcium-induced gelation method. The physicochemical properties, microstructure, encapsulation efficiency, stability and simulated digestion characteristics of nanogels were investigated. The results showed that Cur@ZA formed uniform gel spheres with small particle size (415.10 nm), while possessing a dense gel shell on the surface. The Zein "core" and alginate gel "shell" of Cur@ZA are tightly bound to each other by electrostatic adsorption, hydrophobic interaction and hydrogen bonding. Curcumin was able to be loaded in the Cur@ZA nanogels with a higher encapsulation rate (>92 %). Compared with the system which was not induced by calcium ion, the addition of calcium ions improved the photostability and thermal stability of curcumin, and facilitated slow and sustained release of curcumin in the simulated digestion. Therefore, this novel nanogel delivery system has the ideal physicochemical properties, stability and control-release ability, which has the potential to be used in the food industry.
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Affiliation(s)
- Ran Ding
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing, 100083, China
| | - Minghao Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing, 100083, China
| | - Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuanyuan Qu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing, 100083, China
| | - Xin Jia
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing, 100083, China
| | - Lijun Yin
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing, 100083, China.
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8
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Zhang Z, Li X, Sang S, Julian McClements D, Chen L, Long J, Jiao A, Jin Z, Qiu C. Preparation, properties and interaction of curcumin loaded zein/HP-β-CD nanoparticles based on electrostatic interactions by antisolvent co-precipitation. Food Chem 2023; 403:134344. [DOI: 10.1016/j.foodchem.2022.134344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022]
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9
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Valentini G, Luis Parize A. Investigation of the interaction between curcumin and hydroxypropyl methylcellulose acetate succinate in solid and solution media. J Mol Liq 2023. [DOI: 10.1016/j.molliq.2023.121446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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10
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Liu C, Lv N, Song Y, Dong L, Huang M, Shen Q, Ren G, Wu R, Wang B, Cao Z, Xie H. Interaction mechanism between zein and β-lactoglobulin: Insights from multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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11
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Ansari-Asl Z, Nikpour S, Sedaghat T, Hoveizi E. Preparation, Characterization, and Wound Healing Assessment of Curcumin-Loaded M-MOF (M = Cu, Zn)@Polycaprolactone Nanocomposite Sponges. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04316-0. [PMID: 36689161 DOI: 10.1007/s12010-023-04316-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/06/2023] [Indexed: 01/24/2023]
Abstract
The fabrication of multifunctional scaffolds has attracted much attention in biological fields. In this research, some novel composites of Cu(II) or Zn(II) metal-organic framework (M-MOF) and polycaprolactone (PCL), M-MOF@PCL, have been fabricated as multifunctional scaffolds for application in the tissue engineering (TE) field. The porous three-dimensional sponges were prepared by the salt leaching method. Then, the M-MOF@PCL composite sponges have been prepared by in situ synthesis of M-MOF in the presence of the as-obtained PCL sponge to gain a new compound with proper features for biological applications. Finally, curcumin was attached to the M-MOF@PCL as a bioactive compound that can act as a wound-healing agent, anti-oxidant, and anti-inflammatory. The presence of the M-MOF in final composites was investigated by different methods such as FTIR (Fourier-transform infrared), XRD (X-ray diffraction), SEM (scanning electron microscope), EDS (energy-dispersive X-ray spectroscopy), and TEM (transmission electron microscope). SEM images confirmed the porous structure of the as-obtained composites. According to the EDS and TEM images, M-MOFs were uniformly incorporated throughout the PCL sponges. The water sorption capacities of the blank PCL, Cu-MOF@PCL, and Zn-MOF@PCL were determined as 56%, 155%, and 119%, respectively. In vivo investigation on a third-degree burn model in adult male Wistar rats exhibited an accelerated wound healing for Cu-MOF@PCL compared to with Zn-MOF@PCL and the control group.
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Affiliation(s)
- Zeinab Ansari-Asl
- Department of Chemistry, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
| | - Soghra Nikpour
- Department of Chemistry, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Tahereh Sedaghat
- Department of Chemistry, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Elham Hoveizi
- Department of Biology, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, Iran
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12
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Ren M, Cai Z, Chen L, Wahia H, Zhang L, Wang Y, Yu X, Zhou C. Preparation of zein/chitosan/eugenol/curcumin active films for blueberry preservation. Int J Biol Macromol 2022; 223:1054-1066. [PMID: 36395925 DOI: 10.1016/j.ijbiomac.2022.11.090] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 10/25/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022]
Abstract
This study aimed to develop zein/chitosan-based films formulated with curcumin and eugenol to improve the quality of postharvest blueberries. First, the film-forming solutions were characterized (rheological property and water distribution), and the mechanical, structural properties and bioactivity of active films fabricated by casting were evaluated. Further, the active film was coated with blueberry stored at 4 °C, and physicochemical properties (weight loss, hardness, microbial counts, and appearance changes) were measured. The film-forming solutions exhibited non-Newtonian behavior. The incorporation of curcumin and eugenol improved the tensile strength and elongation at the break of films, reaching 17.86 MPa and 92.80 %, respectively. The antioxidant capacity was enhanced, and DPPH and ABTS radical scavenging rates were up to 90.60 ± 0.06 % and 86.34 ± 0.39 %, respectively. Meanwhile, the prepared active films possessed good anti-UV and sensitive pH-response color-shifting ability. Compared to the uncoated blueberry, blueberry coated with zein/chitosan/curcumin/eugenol showed lower weight loss and higher hardness, indicating that the prepared active films played a vital role in delaying the deterioration of blueberry and extending its shelf life. Overall, the zein-chitosan incorporated with curcumin and eugenol films could be a promising candidate to prolong the shelf life of food products due to their excellent bioactive capacity.
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Affiliation(s)
- Manni Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - Zhe Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Li Chen
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Li Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yang Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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13
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Co-amorphous delivery systems based on curcumin and hydroxycinnamic acids: Stabilization, solubilization, and controlled release. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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14
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Dong H, Wang P, Yang Z, Li R, Xu X, Shen J. Dual improvement in curcumin encapsulation efficiency and lyophilized complex dispersibility through ultrasound regulation of curcumin-protein assembly. ULTRASONICS SONOCHEMISTRY 2022; 90:106188. [PMID: 36209635 PMCID: PMC9562415 DOI: 10.1016/j.ultsonch.2022.106188] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/25/2022] [Accepted: 09/30/2022] [Indexed: 06/16/2023]
Abstract
Ultrasound has a recognized ability to modulate the structure and function of proteins. Discovering the influential mechanism of ultrasound on the intramolecular interactions of egg-white protein isolate-curcumin (EPI-Cur) nanoparticles and their intermolecular interaction during freeze drying and redispersion is meaningful. In this study, under the extension of pre-sonication time, the protein solubility, surface hydrophobicity, and curcumin encapsulation rate showed an increasing trend, reaching the highest value at 12 min of treatment. However, the values decreased under the followed extension of ultrasound time. After freeze drying and redispersion were applied, the EPI-Cur sample under 12 min of ultrasound treatment exhibited minimal aggregation degree and loss of curcumin. The retention and loading rates of curcumin in the lyophilized powder reached 96 % and 33.60 mg/g EPI, respectively. However, under excessive ultrasound of >12 min, scanning electron microscopy showed distinct blocky aggregates. Overexposure of the hydrophobic region of the protein triggered protein-mediated hydrophobic aggregation after freeze drying. X-ray diffraction patterns showed the highest crystallinity, indicating that the free curcumin-mediated hydrophobic aggregation during freeze drying was enhanced by the concentration effect and intensified the formation of larger aggregates. This work has practical significance for developing the delivery of hydrophobic active substances. It provides theoretical value for the dynamic dispersity change in protein-hydrophobic active substances during freeze drying and redissolving.
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Affiliation(s)
- Hualin Dong
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Peng Wang
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
| | - Zongyun Yang
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Ru Li
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Juan Shen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
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15
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Racz LZ, Racz CP, Pop LC, Tomoaia G, Mocanu A, Barbu I, Sárközi M, Roman I, Avram A, Tomoaia-Cotisel M, Toma VA. Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin. Molecules 2022; 27:molecules27206854. [PMID: 36296447 PMCID: PMC9608994 DOI: 10.3390/molecules27206854] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/04/2022] [Accepted: 10/08/2022] [Indexed: 11/23/2022] Open
Abstract
Curcumin (CCM) is one of the most frequently explored plant compounds with various biological actions such as antibacterial, antiviral, antifungal, antineoplastic, and antioxidant/anti-inflammatory properties. The laboratory data and clinical trials have demonstrated that the bioavailability and bioactivity of curcumin are influenced by the feature of the curcumin molecular complex types. Curcumin has a high capacity to form molecular complexes with proteins (such as whey proteins, bovine serum albumin, β-lactoglobulin), carbohydrates, lipids, and natural compounds (e.g., resveratrol, piperine, quercetin). These complexes increase the bioactivity and bioavailability of curcumin. The current review provides these derivatization strategies for curcumin in terms of biological and physico-chemical aspects with a strong focus on different type of proteins, characterization methods, and thermodynamic features of protein–curcumin complexes, and with the aim of evaluating the best performances. The current literature review offers, taking into consideration various biological effects of the CCM, a whole approach for CCM-biomolecules interactions such as CCM-proteins, CCM-nanomaterials, and CCM-natural compounds regarding molecular strategies to improve the bioactivity as well as the bioavailability of curcumin in biological systems.
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Affiliation(s)
- Levente Zsolt Racz
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Csaba Pal Racz
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Lucian-Cristian Pop
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Gheorghe Tomoaia
- Department of Orthopedics and Traumatology, Iuliu Hatieganu University of Medicine and Pharmacy, 47 Gen. Traian Mosoiu Str., RO-400132 Cluj-Napoca, Romania
- Academy of Romanian Scientists, 3 Ilfov Str., RO-050044 Bucharest, Romania
| | - Aurora Mocanu
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Ioana Barbu
- Faculty of Biology and Geology, Babes-Bolyai University, 4-6 Clinicilor Str., RO-400006 Cluj-Napoca, Romania
| | | | - Ioana Roman
- Institute of Biological Research, Branch of NIRDBS Bucharest, 48 Republicii Str., RO-400015 Cluj-Napoca, Romania
| | - Alexandra Avram
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Maria Tomoaia-Cotisel
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
- Academy of Romanian Scientists, 3 Ilfov Str., RO-050044 Bucharest, Romania
| | - Vlad-Alexandru Toma
- Faculty of Biology and Geology, Babes-Bolyai University, 4-6 Clinicilor Str., RO-400006 Cluj-Napoca, Romania
- Institute of Biological Research, Branch of NIRDBS Bucharest, 48 Republicii Str., RO-400015 Cluj-Napoca, Romania
- Correspondence:
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16
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Mirmohammad Meiguni MS, Salami M, Rezaei K, Ghaffari SB, Aliyari MA, Emam-Djomeh Z, Barazandegan Y, Gruen I. Curcumin-loaded complex coacervate made of mung bean protein isolate and succinylated chitosan as a novel medium for curcumin encapsulation. J Food Sci 2022; 87:4930-4944. [PMID: 36190116 DOI: 10.1111/1750-3841.16341] [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: 04/17/2022] [Revised: 08/07/2022] [Accepted: 09/01/2022] [Indexed: 11/30/2022]
Abstract
A novel complex coacervate based on mung bean protein (MBP) and succinylated chitosan (SC) was developed in order to encapsulate curcumin to enhance its antioxidant and release properties. The optimum pH and MBP/SC ratio for fabrication of the complex coacervate were determined as 5.5 and 3:1, respectively. The MBP/SC complexes exhibited high affinity toward curcumin with encapsulation efficiency of 89.65%. The curcumin-loaded MBP with succinyl chitosan (c-MBP/SC) exhibited antioxidant properties investigated by DPPH and reducing power assays. c-MBP/SC also showed significant photo stability and acceptable controlled release behavior in simulated gastrointestinal conditions. Fluorescence results indicated that curcumin interacted with the hydrophobic areas available in c-MBP/SC. FTIR results showed the successful encapsulation of curcumin in the hydrophobic core of the complex, followed by minor changes in MBP conformation. Analysis of zeta potential revealed that MBP/SC particles were synthesized successfully at the pH value of 5.5 due to conformational changes of MBP. The conformational changes in protein structure were confirmed by Nile Red fluorescence anisotropy. As a result, c-MBP/SC could be considered as a promising carrier for curcumin encapsulation in food formulations with enhanced dispersity characteristic.
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Affiliation(s)
- Maryam Sadat Mirmohammad Meiguni
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Maryam Salami
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Karamatollah Rezaei
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Seyed-Behnam Ghaffari
- School of Chemical Engineering, College of Engineering, University of Tehran, Tehran, Iran
| | - Mohammad Amin Aliyari
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Yasmin Barazandegan
- Food Science Program, Division of Food Systems & Bioengineering, University of Missouri, Columbia, Missouri, USA
| | - Ingolf Gruen
- Food Science Program, Division of Food Systems & Bioengineering, University of Missouri, Columbia, Missouri, USA
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17
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Meiguni MSM, Salami M, Rezaei K, Aliyari MA, Ghaffari SB, Emam-Djomeh Z, Kennedy JF, Ghasemi A. Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation. Int J Biol Macromol 2022; 224:170-180. [DOI: 10.1016/j.ijbiomac.2022.10.113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/14/2022] [Accepted: 10/12/2022] [Indexed: 11/05/2022]
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18
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Guo S, Zhao Y, Luo S, Mu D, Li X, Zhong X, Jiang S, Zheng Z. Encapsulation of curcumin in soluble soybean polysaccharide-coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5121-5131. [PMID: 35275410 DOI: 10.1002/jsfa.11862] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 02/23/2022] [Accepted: 03/11/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Gliadin nanoparticles are used as a delivery system for active substances because of their amphiphilicity and bioavailability. However, they are susceptible to destabilization by external agents. In this study, gliadin nanoparticles stabilized by soluble soybean polysaccharide (SSPS) were prepared by antisolvent precipitation. Formed stable complex nanoparticles were applied to protect and deliver curcumin (Cur). RESULTS Gliadin/SSPS nanoparticles with the smallest particle size (196.66 nm, polydispersity index < 0.2) were fabricated when the mass ratio of gliadin to SSPS was 1:1 at pH 5.0. SSPS-stabilized gliadin nanoparticles had excellent stability at pH 3.0-8.0, 0.02-0.1 mol L-1 NaCl and at 90 °C heat. Gliadin/SSPS nanoparticles were used to encapsulate the Cur. The encapsulation efficiency of the Cur-loaded gliadin/SSPS nanoparticles was 84.59%. Fourier transform infrared spectroscopy and fluorescence spectrophotometry showed that the main forces were hydrogen bonds, electrostatic interactions and hydrophobic interactions between gliadin and SSPS. The X-ray diffraction patterns exhibited that the crystalline form of Cur converted to an amorphous substance. The retention rates of Cur-loaded gliadin/SSPS nanoparticles reached 79.03%, 73.43% and 87.92% after ultraviolet irradiation for 4 h, heating at 90 °C and storage at 25 °C for 15 days, respectively. Additionally, simulated digestion demonstrated that the bioavailability of gliadin/SSPS-Cur nanoparticles was four times higher than that of free Cur. CONCLUSION This study showed that SSPS improved the stability of gliadin nanoparticles. Gliadin/SSPS nanoparticles have the function of loading and delivering Cur. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Siyan Guo
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Dongdong Mu
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xingjiang Li
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shaotong Jiang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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19
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Preparation of alginate-whey protein isolate and alginate-pectin-whey protein isolate composites for protection and delivery of Lactobacillus plantarum. Food Res Int 2022; 161:111794. [DOI: 10.1016/j.foodres.2022.111794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 07/09/2022] [Accepted: 08/18/2022] [Indexed: 11/23/2022]
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20
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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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21
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Wang M, Yue L, Zhao L, Khan IM, Zhang Y, Wang Z. Hydroxypropyl chitosan modified by cinnamic acid derivative nanoparticles for stabilizing Pickering emulsion. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15965] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Min Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
| | - Lin Yue
- State Key Laboratory of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- International Joint Laboratory on Food Safety Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
| | - Lingyu Zhao
- State Key Laboratory of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
| | - Imran Mahmood Khan
- State Key Laboratory of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan Chengdu University Chengdu 610106 PR China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- International Joint Laboratory on Food Safety Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University Lihu Road 1800 Wuxi 214122 PR China
- Key Laboratory of Meat Processing of Sichuan Chengdu University Chengdu 610106 PR China
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22
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Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation. Foods 2022; 11:foods11121742. [PMID: 35741940 PMCID: PMC9222914 DOI: 10.3390/foods11121742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/01/2022] [Accepted: 06/06/2022] [Indexed: 12/02/2022] Open
Abstract
The β-carotene emulsion system using high-acyl gellan gum (HA) as an emulsifier was fabricated and systematically studied. The stability and stabilizing mechanism of the emulsion using medium-chain triglyceride as oil phase with a water-oil mass ratio of 9:1 under different physicochemical conditions of heat, pH, and ions were investigated by analyzing mean particle size (MPS), emulsion yield (EY), and dynamic stability. The effects of the HA-β-carotene emulsion system on the bioaccessibility of β-carotene in vitro were conducted. During the simulated oral digestion stage (SODP) and simulated gastric digestion stage (SGDP), the emulsion systems stabilized with different HA contents showed good stability, and the changes of MPS and zeta potential (ZP) were within 2.5 μm and 3.0 mV, respectively. After entering the simulated intestinal digestion phase (SIDP), β-carotene was released from oil droplets and formed micelles with bile salts, phospholipids, etc. HA-β-carotene emulsion can enhance the release rate of free fatty acid (FFA), which ultimately affects the β-carotene bioaccessibility. These results indicate that HA can be used to prepare carotene emulsion and improve its bioavailability. The study provides a reference for the application of HA as a natural emulsifier and the delivery of β-carotene.
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23
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Hussain Y, Alam W, Ullah H, Dacrema M, Daglia M, Khan H, Arciola CR. Antimicrobial Potential of Curcumin: Therapeutic Potential and Challenges to Clinical Applications. Antibiotics (Basel) 2022; 11:antibiotics11030322. [PMID: 35326785 PMCID: PMC8944843 DOI: 10.3390/antibiotics11030322] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 02/25/2022] [Accepted: 02/25/2022] [Indexed: 02/06/2023] Open
Abstract
Curcumin is a bioactive compound that is extracted from Curcuma longa and that is known for its antimicrobial properties. Curcuminoids are the main constituents of curcumin that exhibit antioxidant properties. It has a broad spectrum of antibacterial actions against a wide range of bacteria, even those resistant to antibiotics. Curcumin has been shown to be effective against the microorganisms that are responsible for surgical infections and implant-related bone infections, primarily Staphylococcus aureus and Escherichia coli. The efficacy of curcumin against Helicobacter pylori and Mycobacterium tuberculosis, alone or in combination with other classic antibiotics, is one of its most promising antibacterial effects. Curcumin is known to have antifungal action against numerous fungi that are responsible for a variety of infections, including dermatophytosis. Candidemia and candidiasis caused by Candida species have also been reported to be treated using curcumin. Life-threatening diseases and infections caused by viruses can be counteracted by curcumin, recognizing its antiviral potential. In combination therapy with other phytochemicals, curcumin shows synergistic effects, and this approach appears to be suitable for the eradication of antibiotic-resistant microbes and promising for achieving co-loaded antimicrobial pro-regenerative coatings for orthopedic implant biomaterials. Poor water solubility, low bioavailability, and rapid degradation are the main disadvantages of curcumin. The use of nanotechnologies for the delivery of curcumin could increase the prospects for its clinical application, mainly in orthopedics and other surgical scenarios. Curcumin-loaded nanoparticles revealed antimicrobial properties against S. aureus in periprosthetic joint infections.
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Affiliation(s)
- Yaseen Hussain
- College of Pharmaceutical Sciences, Soochow University, Suzhou 215123, China;
- Department of Pharmacy, Abdul Wali Khan University Mardan, Mardan 23200, Pakistan;
| | - Waqas Alam
- Department of Pharmacy, Abdul Wali Khan University Mardan, Mardan 23200, Pakistan;
| | - Hammad Ullah
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (M.D.)
| | - Marco Dacrema
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (M.D.)
| | - Maria Daglia
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (M.D.)
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Correspondence: (M.D.); (H.K.)
| | - Haroon Khan
- Department of Pharmacy, Abdul Wali Khan University Mardan, Mardan 23200, Pakistan;
- Correspondence: (M.D.); (H.K.)
| | - Carla Renata Arciola
- Laboratorio di Patologia delle Infezioni Associate all’Impianto, IRCCS Istituto Ortopedico Rizzoli, Via di Barbiano 1/10, 40136 Bologna, Italy;
- Laboratorio di Immunoreumatologia e Rigenerazione Tissutale, IRCCS Istituto Ortopedico Rizzoli, Via di Barbiano 1/10, 40136 Bologna, Italy
- Department of Experimental, Diagnostic and Specialty Medicine, University of Bologna, Via San Giacomo 14, 40136 Bologna, Italy
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24
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Ari B, Sahiner M, Demirci S, Sahiner N. Poly(vinyl alcohol)-tannic Acid Cryogel Matrix as Antioxidant and Antibacterial Material. Polymers (Basel) 2021; 14:70. [PMID: 35012093 PMCID: PMC8747331 DOI: 10.3390/polym14010070] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 12/20/2021] [Accepted: 12/23/2021] [Indexed: 12/16/2022] Open
Abstract
The biocompatible, viscoelastic properties of poly(vinyl alcohol) (PVA) in combination with the antimicrobial and antioxidant natural polyphenolic, tannic acid (TA), and the natural flavonoid and antioxidant curcumin (Cur), were used in the preparation of PVA:TA and PVA:TA:Cur cryogel composites using cryotropic gelation to combine the individually beneficial properties. The effect of TA content on the antioxidant and antimicrobial activities of PVA:TA cryogel composites and the antioxidant activities of PVA:TA:Cur cryogel composites was determined using Trolox equivalent antioxidant capacity (TEAC) and total phenol content (TPC) assays, and were compared. The PVA:TA:Cur cryogel composite showed the highest antioxidant activity, with a TEAC value of 2.10 ± 0.24 and a TPC value of 293 ± 12.00. The antibacterial capacity of the PVA:TA and PVA:TA:Cur 1:1:0.1 cryogel composites was examined against two different species of bacteria, E. coli and S. aureus. It was found that the minimum inhibition concentration (MIC) value of the PVA:TA:Cur 1:1:0.1 cryogel composites varied between 5 and 10 mg/mL based on the type of microorganism, and the minimum bactericidal concentration (MBC) value was 20 mg/mL irrespective of the type of microorganism. Furthermore, the hemocompatibility of the PVA:TA cryogel composites was evaluated by examining their hemolytic and coagulation behaviors. PVA:TA 1:1 cryogels with a value of 95.7% revealed the highest blood clotting index value amongst all of the synthesized cryogels, signifying the potential for blood contacting applications. The release of TA and Cur from the cryogel composites was quantified at different pH conditions, i.e., 1.0, 7.4, and 9.0, and additionally in ethanol (EtOH) and an ethanol-water (EtOH:Wat) mixture. The solution released from the PVA:TA cryogels in PBS was tested for inhibition capability against α-glucosidase (E.C. 3.2.1.20). Concentration-dependent enzyme inhibition was observed, and 70 µL of 83 µg/mL PVA:TA (1:1) cryogel in PBS inhibited α-glucosidase enzyme solution of 0.03 unit/mL in 70 µL by 81.75 ± 0.96%.
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Affiliation(s)
- Betul Ari
- Department of Chemistry, Faculty of Science & Arts, Terzioglu Campus, Canakkale Onsekiz Mart University, Canakkale 17100, Turkey; (B.A.); (S.D.)
| | - Mehtap Sahiner
- Faculty of Canakkale School of Applied Science, Terzioglu Campus, Canakkale Onsekiz Mart University, Canakkale 17100, Turkey;
| | - Sahin Demirci
- Department of Chemistry, Faculty of Science & Arts, Terzioglu Campus, Canakkale Onsekiz Mart University, Canakkale 17100, Turkey; (B.A.); (S.D.)
| | - Nurettin Sahiner
- Department of Chemistry, Faculty of Science & Arts, Terzioglu Campus, Canakkale Onsekiz Mart University, Canakkale 17100, Turkey; (B.A.); (S.D.)
- Nanoscience and Technology Research and Application Center, Terzioglu Campus, Canakkale Onsekiz Mart University, Canakkale 17100, Turkey
- Department of Chemical and Biomolecular Engineering, University of South Florida, Tampa, FL 33620, USA
- Department of Ophthalmology, Morsani College of Medicine, University of South Florida, 12901 Bruce B Downs B. Downs Blv., MDC 21, Tampa, FL 33612, USA
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