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Gao T, Wu X, Gao Y, Teng F, Li Y. Co-Delivery System of Vitamin B 12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein-Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics. Foods 2023; 12:4361. [PMID: 38231848 DOI: 10.3390/foods12234361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 11/24/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
In this study, the soybean protein isolate (SPI)-xanthan gum (XG) or carrageenan (CA) W/O/W emulsions for the co-delivery of vitamin B12 and vitamin E were prepared. The effects of XG and CA concentrations on the physicochemical properties and digestive characteristics of the emulsions were also investigated. The addition of XG and CA improved the SPI aggregation and increased its electrostatic repulsion so that more SPI was adsorbed at the phase interface. The emulsifying activity index and emulsifying stability index increased to 24.09 (XG 0.4%) and 14.00 (CA 0.5%) and 151.08 (XG 0.4%) and 135.34 (CA 0.5%), respectively. The adsorbed protein content increased to 88.90% (XG 0.4%) and 88.23% (CA 0.5%), respectively. Moreover, the encapsulation efficiencies of vitamin B12 and vitamin E were increased to 86.72% (XG 0.4%) and 86.47 (CA 0.5%) and 86.31% (XG 0.4%) and 85.78% (CA 0.5%), respectively. The bioaccessibility of vitamin B12 and vitamin E increased to 73.53% (XG 0.4%) and 71.32% (CA 0.5%) and 68.86% (XG 0.4%) and 68.74% (CA 0.5%). The best properties of the emulsions were obtained at a 0.4% concentration of XG and 0.5% of CA. This study offers a novel system for delivering bioactive substances, which is favorable for the advancement of food with delivery capability in food processing.
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Affiliation(s)
- Tian Gao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xixi Wu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yiting Gao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Yang X, Zhou L, Wu Y, Ding X, Wang W, Zhang D, Zhao L. Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions. Foods 2023; 12:2942. [PMID: 37569211 PMCID: PMC10418432 DOI: 10.3390/foods12152942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/13/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
Soybean oil body (SOB) emulsions were prepared using OBs extracted at pH 11.0 and pH 7.0. The pH 11.0-SOB comprised oleosins, whereas pH 7.0-SOB comprised extrinsic proteins and oleosins. All SOB emulsions were heated at 60-100 °C for 15 min. Heating may lead to the release of extrinsic proteins from the surface of pH 7.0-SOB due to heat-induced denaturation. The total proportion of α-helix and β-sheets gradually decreased from 77 (unheated) to 36.2% (100 °C). During stomach digestion, the extrinsic protein hydrolysis of heated pH 7.0-SOB emulsions was fast between 60 and 80 °C, and it then slowed between 90 and 100 °C; heating inhibited the oleosin hydrolysis of pH 7.0- and 11.0-SOBs. Heat treatment promoted aggregation and coalescence, and it resulted in increased particle sizes for all emulsions. Larger aggregates were found in heated pH 7.0-SOB emulsions, and larger oil droplets were found in heated pH 11.0-SOB emulsions. After intestinal digestion, the droplets of all SOB emulsions gradually dispersed, and particle sizes decreased. Different heating temperatures had lesser effects on particle sizes and microstructures. Lipolysis was affected by the extraction pH and heating. For pH 11.0-SOB emulsions, the FFA release tendency was greatly affected by the heating temperature, and heating to 80 °C resulted in the highest FFA release (74%). However, all pH 7.0-SOB emulsions had similar total FFA releases. In addition, the droplet charges of heated pH 7.0-SOB emulsions were lower than those of unheated pH 7.0-SOB emulsions in both the intestine and stomach phases; however, the charge changes in different pH 11.0-SOB emulsions showed the opposite tendency. This study will offer guidance regarding the application of SOB emulsions in food.
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Affiliation(s)
- Xufeng Yang
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Luyao Zhou
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Yingying Wu
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
| | - Dajian Zhang
- State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai’an 271018, China
| | - Luping Zhao
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; (X.Y.); (L.Z.); (Y.W.); (X.D.); (W.W.)
- Engineering and Technology Center for Grain Processing of Shandong Province, Tai’an 271018, China
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Wu Y, Li X, Ma M, Hu G, Fu X, Liu J. Characterization of the Dynamic Gastrointestinal Digests of the Preserved Eggs and Their Effect and Mechanism on HepG2 Cells. Foods 2023; 12:foods12040800. [PMID: 36832875 PMCID: PMC9955911 DOI: 10.3390/foods12040800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 01/13/2023] [Accepted: 01/14/2023] [Indexed: 02/16/2023] Open
Abstract
Preserved eggs, an alkaline-fermented food, have been widely searched for their anti-inflammatory activity. Their digestive characteristics in the human gastrointestinal tract and anti-cancer mechanism have not been well explained. In this study, we investigated the digestive characteristics and anti-tumor mechanisms of preserved eggs using an in vitro dynamic human gastrointestinal-IV (DHGI-IV) model. During digestion, the sample pH dynamically changed from 7.01 to 8.39. The samples were largely emptied in the stomach with a lag time of 45 min after 2 h. Protein and fat were significantly hydrolyzed with 90% and 87% digestibility, respectively. Moreover, preserved eggs digests (PED) significantly increased the free radical scavenging activity of ABTS, DPPH, FRAP and hydroxyl groups by 15, 14, 10 and 8 times more than the control group, respectively. PED significantly inhibited the growth, cloning and migration of HepG2 cells at concentrations of 250-1000 μg/mL. Meanwhile, it induced apoptosis by up/down-regulating the expression of the pro-apoptotic factor Bak and the anti-apoptotic gene Bcl-2 in the mitochondrial pathway. PED (1000 μg/mL) treatment resulted in 55% higher ROS production than the control, which also led to apoptosis. Furthermore, PED down-regulated the expression of the pro-angiogenic genes HIF-1α and VEGF. These findings provided a reliable scientific reference for the study of the anti-tumor activity of preserved eggs.
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Affiliation(s)
- Yan Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiujuan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Meihu Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence:
| | - Gan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, China
| | - Xing Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, China
| | - Jihong Liu
- College of Science, Huazhong Agricultural University, Wuhan 430070, China
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Zhang C, Ketnawa S, Thuengtung S, Cai Y, Qin W, Ogawa Y. Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure. Foods 2022; 11:foods11233892. [PMID: 36496700 PMCID: PMC9741221 DOI: 10.3390/foods11233892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 11/26/2022] [Accepted: 11/30/2022] [Indexed: 12/05/2022] Open
Abstract
The consumption of raw yam tuber through grated yam "tororo" is a major and popular diet in Japan. However, few studies have been undertaken to evaluate the digestive characteristics of raw yam tubers. This study aimed to fill this gap by investigating the changes in the protein profile, protein and starch digestibility, antioxidant capacity and microstructure of two typical yam tubers (Nagaimo N-10 and Nebaristar) in the Japanese diet, applying a simulated in vitro digestion method. Results showed that both samples contained a considerable protein content of about 11% (dry basis) and a protein digestibility of 43-49%. The electrophoretic patterns confirmed that dioscorin was the main protein of the yam tuber, and it could be digested into peptides and free amino acids with low molecular weight during in vitro digestion. The starch hydrolysis results suggested that eating raw yam tuber cannot induce a fast glycemic increase for consumers due to a low starch digestibility of 4.4-6.1%. In addition, Nebaristar showed a higher bioaccessibility in some key amino acids and total phenolic content than the Nagaimo N-10. This study provides some essential nutritional information and simulated digestion behaviours of the raw yam tubers, which could be useful for consumers and industries when buying and processing yam tubers from the perspective of changes in the nutritional profile during digestion.
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Affiliation(s)
- Chuang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan
| | - Sunantha Ketnawa
- Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan
| | - Sukanya Thuengtung
- Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan
| | - Yidi Cai
- Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan
| | - Wei Qin
- Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan
- Correspondence:
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Zhou BB, Yang YJ, Zhu MM, Yang B, Ma WK, Zhu XJ, Liu J, Zhao J, Feng L, Jia XB. [Digestive properties of flavonoid components in Xiaoer Chiqiao Qingre Granules in simulated infant gastrointestinal environment]. Zhongguo Zhong Yao Za Zhi 2022; 47:5735-5745. [PMID: 36471991 DOI: 10.19540/j.cnki.cjcmm.20220614.301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
This study aimed to elucidate the digestive characteristics of flavonoid components in Xiaoer Chiqiao Qingre Granules(XECQ) in the gastrointestinal environment of infants. An in vitro model was established to simulate the gastric and intestinal environment of infants. UPLC was used to analyze the content change of flavonoid components in XECQ, and their overall content was integrated through the mass fraction weight coefficient method. UPLC-Q-TOF-MS was employed to determine the digestive products of flavonoid components in gastrointestinal fluids and their metabolic pathways. The results showed that in the process of digestion, 11 digestion products were generated by oxidation, reduction, deglycosylation, methylation and other phase Ⅰ metabolism. From flavonoid content and component changes, it was found that the flavonoid components in XECQ were relatively stable in the gastric fluid, while their content in the intestinal fluid was first increased and then maintained stable. This was mainly because flavonoid components were released from proteins, polysaccharides and other macromolecular substances during gastrointestinal digestion. In addition, phase Ⅰ metabolism occurred, but with relatively low metabolic rate, resulting in their stable content. This study preliminarily explored the digestive characteristics of flavonoid components in XECQ in the infant gastrointestinal environment, which laid a foundation for further studying the absorption, transport and metabolism of pharmacodynamics components in XECQ, and facilitated the study of the biopharmaceutical pro-perties of pediatric Chinese medicine.
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Affiliation(s)
- Bin-Bin Zhou
- State Key Laboratory of Natural Medicine Active Components and Pharmacodynamics, School of Traditional Chinese Pharmacy,China Pharmaceutical University Nanjing 211198, China
| | - Yan-Jun Yang
- State Key Laboratory of Natural Medicine Active Components and Pharmacodynamics, School of Traditional Chinese Pharmacy,China Pharmaceutical University Nanjing 211198, China
| | - Mao-Mao Zhu
- State Key Laboratory of Natural Medicine Active Components and Pharmacodynamics, School of Traditional Chinese Pharmacy,China Pharmaceutical University Nanjing 211198, China
| | - Bing Yang
- State Key Laboratory of Natural Medicine Active Components and Pharmacodynamics, School of Traditional Chinese Pharmacy,China Pharmaceutical University Nanjing 211198, China
| | - Wei-Kun Ma
- State Key Laboratory of Natural Medicine Active Components and Pharmacodynamics, School of Traditional Chinese Pharmacy,China Pharmaceutical University Nanjing 211198, China
| | - Xiang-Jun Zhu
- Jiangsu Health Development Research Center, National Health and Family Planning Commission Contraceptives Adverse Reaction Surveillance Center Nanjing 210036, China
| | - Jun Liu
- Jiangsu Key Laboratory of Chinese Medicine and Characteristic Preparations for Paediatrics, Jumpcan Pharmaceutical Co., Ltd. Taixing 225400, China
| | - Jing Zhao
- Jiangsu Key Laboratory of Chinese Medicine and Characteristic Preparations for Paediatrics, Jumpcan Pharmaceutical Co., Ltd. Taixing 225400, China
| | - Liang Feng
- State Key Laboratory of Natural Medicine Active Components and Pharmacodynamics, School of Traditional Chinese Pharmacy,China Pharmaceutical University Nanjing 211198, China
| | - Xiao-Bin Jia
- State Key Laboratory of Natural Medicine Active Components and Pharmacodynamics, School of Traditional Chinese Pharmacy,China Pharmaceutical University Nanjing 211198, China
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Tian B, Geng Y, Xu T, Zou X, Mao R, Pi X, Wu W, Huang L, Yang K, Zeng X, Sun P. Digestive Characteristics of Hericium erinaceus Polysaccharides and Their Positive Effects on Fecal Microbiota of Male and Female Volunteers During in vitro Fermentation. Front Nutr 2022; 9:858585. [PMID: 35433782 PMCID: PMC9008368 DOI: 10.3389/fnut.2022.858585] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Accepted: 02/15/2022] [Indexed: 12/12/2022] Open
Abstract
Hericium erinaceus polysaccharides (HEPs) have attracted widespread attention in regulating gut microbiota (GM). To investigate digestibility and fermentation of HEPs and their effects on GM composition, three polysaccharide fractions, namely, HEP-30, HEP-50, and HEP-70, were fractionally precipitated with 30%, 50%, and 70% ethanol concentrations (v/v) from hot water-soluble extracts of Hericium erinaceus, respectively. Three kinds of prepared HEPs were structurally characterized and simulated gastrointestinal digestion, and their effects on human fecal microbiota fermentations of male and female and short-chain fatty acid (SCFA) production in vitro were clarified. Under digestive conditions simulating saliva, stomach, and small intestine, HEPs were not significantly influenced and safely reached the distal intestine. After 24 h of in vitro fermentation, the content of SCFAs was significantly enhanced (p < 0.05), and the retention rates of total and reducing sugars and pH value were significantly decreased (p < 0.05). Thus, HEPs could be utilized by GM, especially HEP-50, and enhanced the relative abundance of SCFA-producing bacteria, e.g., Bifidobacterium, Faecalibacterium, Blautia, Butyricicoccus, and Lactobacillus. Furthermore, HEPs reduced the relative abundances of opportunistic pathogenic bacteria, e.g., Escherichia-Shigella, Klebsiella, and Enterobacter. This study suggests that gradual ethanol precipitation is available for the preparation of polysaccharides from Hericium erinaceus, and the extracted polysaccharide could be developed as functional foods with great development value.
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Affiliation(s)
- Baoming Tian
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Yan Geng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Tianrui Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xianguo Zou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Rongliang Mao
- Changshan Haofeng Agricultural Development Co., Ltd., Quzhou, China
| | - Xionge Pi
- Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Weicheng Wu
- Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Liangshui Huang
- Research Institute of Changshan Tianle Edible Fungus, Quzhou, China
| | - Kai Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Peilong Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
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Ma T, Lan T, Geng T, Ju Y, Cheng G, Que Z, Gao G, Fang Y, Sun X. Nutritional properties and biological activities of kiwifruit ( Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion. Food Nutr Res 2019; 63:1674. [PMID: 31007652 PMCID: PMC6458959 DOI: 10.29219/fnr.v63.1674] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 03/16/2019] [Accepted: 03/20/2019] [Indexed: 02/01/2023] Open
Abstract
BACKGROUND Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular, such as kiwifruit juice, vinegar, dried slices, jam, wine, yogurt, and jelly. Although many studies have described the nutritional properties of kiwifruit, investigations on the nutritional properties of kiwifruit products remain limited, especially for kiwifruit products made from raw kiwifruit. METHODS Nutritional properties and biological activities of kiwifruit and kiwifruit products, as well as the digestive and absorption characteristics of their nutritional substances, were investigated. RESULTS Kiwifruit, juice, wine, and vinegar were observed to be rich in vitamin C (VC) and polyphenol and exhibited high biological activities, whereas dried kiwifruit slices and jam showed higher amounts of mineral elements. During oral digestion, VC and polyphenol showed similar absorption characteristics, while mineral elements exhibited a number of different trends. A good release rate of all nutritional substances was observed during stomach digestion, while the release rate decreased in serum-available, colon-available, and post-colonic fractions. Eating dried slices and jam supplied high amounts of mineral elements, while eating kiwifruit supplied the most comprehensive nutritional substances. The biological activities detected in raw foodstuffs were much higher than those detected after in vitro digestion. Furthermore, kiwifruit and wine showed the highest biological activities, while dried kiwifruit slices showed the lowest biological activities. CONCLUSION These results increased our understanding of the nutritional properties of kiwifruit and its products, providing new information and scientific recommendations to consumers for kiwifruit consumption and to producers for kiwifruit production.
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Affiliation(s)
- Tingting Ma
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Tonghui Geng
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Yanlun Ju
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Guo Cheng
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Zhiluo Que
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Guitian Gao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
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