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Zheng Q, Wang F, Nie C, Zhang K, Sun Y, Al-Ansi W, Wu Q, Wang L, Du J, Li Y. Elevating the significance of legume intake: A novel strategy to counter aging-related mitochondrial dysfunction and physical decline. Compr Rev Food Sci Food Saf 2024; 23:e13342. [PMID: 38634173 DOI: 10.1111/1541-4337.13342] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/11/2024] [Accepted: 03/19/2024] [Indexed: 04/19/2024]
Abstract
Mitochondrial dysfunction increasingly becomes a target for promoting healthy aging and longevity. The dysfunction of mitochondria with age ultimately leads to a decline in physical functions. Among them, biogenesis dysfunction and the imbalances in the metabolism of reactive oxygen species and mitochondria as signaling organelles in the aging process have aroused our attention. Dietary intervention in mitochondrial dysfunction and physical decline during aging processes is essential, and greater attention should be directed toward healthful legume intake. Legumes are constantly under investigation for their nutritional and bioactive properties, and their consumption may yield antiaging and mitochondria-protecting benefits. This review summarizes mitochondrial dysfunction with age, discusses the benefits of legumes on mitochondrial function, and introduces the potential role of legumes in managing aging-related physical decline. Additionally, it reveals the benefits of legume intake for the elderly and offers a viable approach to developing legume-based functional food.
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Affiliation(s)
- Qingwei Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Feijie Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chenzhipeng Nie
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Kuiliang Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yujie Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Waleed Al-Ansi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jun Du
- Nutrilite Health Institute, Shanghai, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Benariba MA, Hannachi K, Rhouati A, Al-Ansi W, Cai R, Zhou N. Enhanced sensitivity in Staphylococcus aureus detection: Unveiling the impact of lipid composition on the performance of carboxyfluorescein (CF)-Loaded liposome-based assay. Talanta 2024; 270:125577. [PMID: 38141467 DOI: 10.1016/j.talanta.2023.125577] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 12/10/2023] [Accepted: 12/19/2023] [Indexed: 12/25/2023]
Abstract
Liposomes have emerged as versatile nanocarriers, finding applications not only in drug delivery but also in pathogen detection and diagnostics. This study aimed to enhance the sensitivity of liposomes to Staphylococcus aureus by investigating the impact of lipid composition on liposomes loaded with 5(6)-carboxyfluorescein (CF). Liposomes were fabricated using various concentrations of cholesterol (10-40 mol%) combined with saturated phospholipids. Dynamic light scattering results revealed that higher cholesterol concentrations led to reduced liposome size, CF release (%), and entrapment efficiency (%). Liposome sensitivity towards S. aureus was evaluated by using CF-loaded liposomes with and without aptamer insertion. Liposomes with a higher cholesterol content (40 mol%) exhibited a strong ability to detect low bacterial concentrations down to 5 × 102 CFU/mL without relying solely on specific receptor-ligand recognition. However, functionalizing the liposome with an aptamer further improved the specificity and sensitivity of S. aureus detection at even lower concentrations, down to 80 CFU/mL, in the wide range of 80-107 CFU/mL. This study highlights the potential for optimizing the lipid composition of liposomes to improve their sensitivity for pathogen detection, particularly when combined with aptamer-based strategies.
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Affiliation(s)
- Mohamed Aimene Benariba
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Bioengineering Laboratory, Ecole Nationale Supérieure de Biotechnologie, Ville Universitaire Ali Mendjeli, BP E66 25100, Constantine, Algeria
| | - Kanza Hannachi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
| | - Amina Rhouati
- Bioengineering Laboratory, Ecole Nationale Supérieure de Biotechnologie, Ville Universitaire Ali Mendjeli, BP E66 25100, Constantine, Algeria
| | - Waleed Al-Ansi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
| | - Rongfeng Cai
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Nandi Zhou
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.
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Mohammed K, Yu D, Mahdi AA, Zhang L, Obadi M, Al-Ansi W, Xia W. Influence of cellulose viscosity on the physical, mechanical, and barrier properties of the chitosan-based films. Int J Biol Macromol 2024; 259:129383. [PMID: 38218274 DOI: 10.1016/j.ijbiomac.2024.129383] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/17/2023] [Accepted: 12/29/2023] [Indexed: 01/15/2024]
Abstract
This research paper presents a comprehensive investigation into developing biodegradable films for food packaging applications using chitosan (CN) in conjunction with three distinct types of cellulose (CE), each characterized by varying viscosities. The primary objective was to assess the influence of cellulose viscosity on the physical, mechanical, and barrier properties of the resulting films. The medium-viscosity cellulose imparted numerous advantageous qualities to the biodegradable films. These films exhibited optimal thickness (31 μm), ensuring versatility in food packaging while maintaining favorable mechanical properties, blending strength, and flexibility. Also, medium-viscosity cellulose significantly improved the films' barrier performance, particularly regarding oxygen permeability [1.80 × 10-6 (g.mm.m-2. s-1)]. Furthermore, the medium-viscosity cellulose contributed to superior moisture-related properties, including reduced water vapor permeability [14.80 × 10-9 (g.mm.m-2. s-1. Pa-1)], moisture content (13.22 %), and water solubility (22.87 %), while maintaining an appropriate degree of swelling (41.88 %). Moreover, the study employed advanced analytical techniques, including FTIR, XRD, and TGA, to provide critical insights into the films' chemical, structural, and thermal aspects. This research underscored the importance of the viscosity of film formulation materials as a crucial element in designing and efficiently producing films for food packaging.
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Affiliation(s)
- Khalid Mohammed
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Amer Ali Mahdi
- Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen
| | - Liming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Waleed Al-Ansi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Fan M, Yan Y, Al-Ansi W, Qian H, Li Y, Rao Z, Wang L. Germination-induced changes in anthocyanins and proanthocyanidins: A pathway to boost bioactive compounds in red rice. Food Chem 2024; 433:137283. [PMID: 37657161 DOI: 10.1016/j.foodchem.2023.137283] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 08/16/2023] [Accepted: 08/23/2023] [Indexed: 09/03/2023]
Abstract
This study aimed to investigate the specific changes in the anthocyanins and proanthocyanidins content of red rice during germination. Different methods including chemical detection, UPLC-QToF/MS, and metabolite analysis were used to examine these changes. The findings showed a significant increase in the overall levels of polyphenols and pigments in red rice as the germination period advanced. Specifically, the proanthocyanidins being the predominant pigments showed a significant increase during later stages of germination. Whereas, the anthocyanin levels reached their peak after 12 h of germination and subsequently declined. Furthermore, six anthocyanins and three proanthocyanidins were identified among the pigment constituents. Additionally, several significant precursor substances associated with pigments were identified, and their contents showed a significant increase, indicating that the proanthocyanidin synthesis pathway is activated by germination. These dynamic changes suggest that germination effectively stimulated the synthesis and accumulation of both anthocyanins and proanthocyanidins, thereby improving the nutritional value of red rice.
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Affiliation(s)
- Mingcong Fan
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yixuan Yan
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Waleed Al-Ansi
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Haifeng Qian
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yan Li
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Zhiming Rao
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Li Wang
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
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Mahdi AA, Al-Maqtari QA, Al-Ansi W, Hu W, Hashim SBH, Cui H, Lin L. Replacement of polyethylene oxide by peach gum to produce an active film using Litsea cubeba essential oil and its application in beef. Int J Biol Macromol 2023; 241:124592. [PMID: 37116846 DOI: 10.1016/j.ijbiomac.2023.124592] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/11/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
This study evaluated the effects of adding various concentrations (0 %, 1 %, 2 %, and 3 %) of peach gum (PG) to films made from polyethylene oxide (PEO) combined with Litsea cubeba essential oil (LCEO) to be utilized as active packaging for food in the future. The findings showed that the film containing PG 2 % concentration had the best physic-mechanical properties. In films made with PG, the glass transition temperature was significantly improved. Combining PG and PEO resulted in films that were brighter in color, had lower WVP values, and had the lowest water activity. Furthermore, XRD demonstrated that PG additions were compatible with the film of PEO blended with LCEO. The PG films formulated with PG presented high antioxidant and antibacterial activity against Staphylococcus aureus and E. coli. Wrapping beef with P2G2 film led to maintaining its quality with suitable levels of pH, TBARS, and TVB-N. This also decreased the number of E. coli and S. aureus in beef throughout the storage period. The results indicate that adding PG to PEO films enhances their suitability for food preservation.
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Affiliation(s)
- Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen
| | - Qais Ali Al-Maqtari
- Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Waleed Al-Ansi
- Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Hu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Sulafa B H Hashim
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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Lin L, Mahdi AA, Li C, Al-Ansi W, Al-Maqtari QA, Hashim SB, Cui H. Enhancing the properties of Litsea cubeba essential oil/peach gum/polyethylene oxide nanofibers packaging by ultrasonication. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Mahdi AA, Al-Maqtari QA, Mohammed JK, Al-Ansi W, Aqeel SM, Cui H, Lin L. Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability. Foods 2021; 11:54. [PMID: 35010180 PMCID: PMC8750011 DOI: 10.3390/foods11010054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 11/29/2021] [Revised: 12/16/2021] [Accepted: 12/23/2021] [Indexed: 01/08/2023] Open
Abstract
This study evaluates the combined efficiency of whey protein isolate (WPI) with maltodextrin (MD) and gum arabic (GA), as a delivery system for encapsulating Citrus reticulata essential oil (CEO). The wall materials blended at different rates were produced to obtain seven formulations of nanocapsules (NCEO), namely NCEO-GA, NCEO-MD, NCEO-WPI, NCEO-GA/MD, NCEO-GA/WPI, NCEO-MD/WPI, and NCEO-GA/MD/WPI. The interaction between CEO and WPI was simulated by molecular docking. Findings showed that the physicochemical characteristics and storage stability of formulations containing WPI were considerably improved. The NCEO-GA/MD/WPI formulation demonstrated the optimum values of encapsulation efficiency (92.08%), highest glass transition temperature (79.11 °C), high crystallinity (45.58%), high thermal stability (mass loss at 100 °C < 5%), and also had the highest antioxidant activity and lowest peroxide value after storage. This study demonstrated that combining WPI with MD and GA, as wall material encapsulation, can produce nanocapsules with superior properties to those created using polysaccharides individually.
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Affiliation(s)
- Amer Ali Mahdi
- Department of Food Quality and Safety, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (A.A.M.); (L.L.)
- Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana’a University, Sana’a 12544, Yemen; (Q.A.A.-M.); (W.A.-A.)
| | - Qais Ali Al-Maqtari
- Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana’a University, Sana’a 12544, Yemen; (Q.A.A.-M.); (W.A.-A.)
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Jalaleldeen Khaleel Mohammed
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Waleed Al-Ansi
- Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana’a University, Sana’a 12544, Yemen; (Q.A.A.-M.); (W.A.-A.)
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | | | - Haiying Cui
- Department of Food Quality and Safety, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (A.A.M.); (L.L.)
| | - Lin Lin
- Department of Food Quality and Safety, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (A.A.M.); (L.L.)
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
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Mahdi AA, Al-Maqtari QA, Mohammed JK, Al-Ansi W, Cui H, Lin L. Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101226] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Sajid Mushtaq B, Zhang W, Al-Ansi W, Ul Haq F, Rehman A, Omer R, Mahmood Khan I, Niazi S, Ahmad A, Ali Mahdi A, Al-Maqtari QA, Walayat N, Wang L. A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems. Food Reviews International 2021. [DOI: 10.1080/87559129.2021.1976793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Bilal Sajid Mushtaq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Wenhui Zhang
- Institute of Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, Tibet, China
| | - Waleed Al-Ansi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Faizan Ul Haq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Rabia Omer
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Imran Mahmood Khan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Sobia Niazi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Aqsa Ahmad
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qais Ali Al-Maqtari
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Noman Walayat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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Bai J, Zhao J, Al-Ansi W, Wang J, Xue L, Liu J, Wang Y, Fan M, Qian H, Li Y, Wang L. Oat β-glucan alleviates DSS-induced colitis via regulating gut microbiota metabolism in mice. Food Funct 2021; 12:8976-8993. [PMID: 34382058 DOI: 10.1039/d1fo01446c] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Ulcerative colitis (UC) is one of the most prevalent inflammatory bowel diseases (IBD) worldwide, while oat β-glucan has been shown to suppress the progress of colitis in UC mice. However, the underlying mechanism of oat β-glucan in ameliorating colitis is unclear and the role of gut microbiota in the protective effect of oat β-glucan against colitis remains unknown. In the present study, we aim to investigate the effect of oat β-glucan on gut microbiota in colitis mice and explore the health effect related mechanism. Dextran sulfate sodium (DSS) was used to induce the colitis model in mice. The results showed that β-glucan treatment attenuated hematochezia, splenomegaly and colon shortening in colitis mice. Histological evaluation of H&E and TUNEL staining showed that β-glucan treatment suppressed DSS-induced colonic inflammatory infiltration and reduced cell apoptosis levels of colon tissues. mRNA expression levels of the pro-inflammatory factors were also significantly reduced in the β-glucan group. Moreover, β-glucan treatment increased the protein and mRNA expression levels of tight junction proteins. Analysis of gut microbiota community showed that β-glucan treatment modulated gut microbial composition and structure at the OTU level in colitis mice. Further analysis of gut microbial metabolism revealed that β-glucan treatment significantly increased acetate, propionate and butyrate concentrations, and affected microbial metabolome in colitis mice. Notably, the increased acetate and propionate concentrations could directly affect pro-inflammatory factor expression levels and tight junction protein levels. In contrast, the changes in metabolic profiles affected pro-inflammatory factor levels and thus affected tight junction protein levels. Overall, our study revealed that oat β-glucan ameliorated DSS-induced colitis in mice simultaneously through regulating gut-derived short-chain fatty acids (SCFAs) and microbial metabolic biomarkers. Our study demonstrated that oat β-glucan could be an effective nutritional intervention strategy towards targeting gut microbiota metabolism for ameliorating colitis.
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Affiliation(s)
- Junying Bai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Jiajia Zhao
- College of Cooking Science and Technology, Jiangsu College of Tourism, Yangzhou 225000, China
| | - Waleed Al-Ansi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. and Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Jing Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Lamei Xue
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Jinxin Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Yu Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Al-Maqtari QA, Mohammed JK, Mahdi AA, Al-Ansi W, Zhang M, Al-Adeeb A, Wei M, Phyo HM, Yao W. Physicochemical properties, microstructure, and storage stability of Pulicaria jaubertii extract microencapsulated with different protein biopolymers and gum arabic as wall materials. Int J Biol Macromol 2021; 187:939-954. [PMID: 34343588 DOI: 10.1016/j.ijbiomac.2021.07.180] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/22/2021] [Accepted: 07/27/2021] [Indexed: 01/16/2023]
Abstract
This study aimed to evaluate the possibility of using gum arabic (GA) with different protein materials namely whey protein isolate (WP), sodium caseinate (SC), and soybean protein (SP) as wall materials to encapsulate Pulicaria jaubertii extract (PJ) using freeze-drying. Four formulations of microencapsulation of Pulicaria jaubertii extract (MPJE) were produced, including WPGA-MPJE, SCGA-MPJE, SPGA-MPJE, and GA-MPJE. The formulations were stored at 4 °C and 25 °C for 28 days to assess the storage stability. The results indicated that mixtures of proteins with GA improved the physicochemical properties and bioactive content of the MPJE compared to GA-MPJE. The SCGA-MPJE formula showed optimal values of particle size (450.13 nm), polydispersity index (0.33), zeta potential (74.63 mV), encapsulation efficiency (91.07%), total phenolic content (25.51 g GAE g-1 capsules), and antioxidants compounds, as well as presented a lower release of bioactive composites with high oxidative stability during storage at 4 °C and 25 °C. The microstructure of MPJE formulations showed a flat surface without any visible cracking on surfaces. The microcapsules prepared from protein mixtures with GA, especially the SCGA-MPJE formula, are the most efficient in encapsulating the plant extract derived from the PJ, which could be useful for application in various industrial fields.
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Affiliation(s)
- Qais Ali Al-Maqtari
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Jalaleldeen Khaleel Mohammed
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Amer Ali Mahdi
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Waleed Al-Ansi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Mi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Abdulqader Al-Adeeb
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Minping Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Hsu Mon Phyo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
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Al-Maqtari QA, Al-Ansi W, Mahdi AA, Al-Gheethi AAS, Mushtaq BS, Al-Adeeb A, Wei M, Yao W. Supercritical fluid extraction of four aromatic herbs and assessment of the volatile compositions, bioactive compounds, antibacterial, and anti-biofilm activity. Environ Sci Pollut Res Int 2021; 28:25479-25492. [PMID: 33462691 DOI: 10.1007/s11356-021-12346-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Accepted: 01/02/2021] [Indexed: 06/12/2023]
Abstract
Artemisia arborescens, Artemisia abyssinica, Pulicaria jaubertii, and Pulicaria petiolaris are fragrant herbs traditionally used in medication and as a food seasoning. To date, there are no studies on the use of supercritical fluids extraction with carbon dioxide (SFE-CO2) on these plants. This study evaluates and compares total phenolic content (TPC), antioxidant activity by DPPH• and ABTS•+, antibacterial, and anti-biofilm activities of SFE-CO2 extracts. Extraction was done by SFE-CO2 with 10% ethanol as a co-solvent. A. abyssinica extract had the highest extraction yield (8.9% ± 0.41). The GC/MS analysis of volatile compounds identified 307, 265, 213, and 201compounds in A. abyssinica, A. arborescens, P. jaubertii, and P. petiolaris, respectively. The P. jaubertii extract had the highest TPC (662.46 ± 50.93 mg gallic acid equivalent/g dry extract), antioxidant activity (58.98% ± 0.20), and antioxidant capacity (71.78 ± 1.84 mg Trolox equivalent/g dry extract). The A. abyssinica and P. jaubertii extracts had significantly higher antimicrobial activity and were more effective against Gram-positive bacteria. B. subtilis was the most sensitive bacterium. P. aeruginosa was the most resistant bacterium. P. jaubertii extract had the optimum MIC and MBC (0.4 mg/ml) against B. subtilis. All SFE-CO2 extracts were effective as an anti-biofilm formation for all tested bacteria at 1/2 MIC. Meanwhile, P. jaubertii and P. petiolaris extracts were effective anti-biofilm for most tested bacteria at 1/16 MIC. Overall, the results indicated that the SFE-CO2 extracts of these plants are good sources of TPC, antioxidants, and antibacterial, and they have promising applications in the industrial fields.
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Affiliation(s)
- Qais Ali Al-Maqtari
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
- Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Waleed Al-Ansi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
- National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Amer Ali Mahdi
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Adel Ali Saeed Al-Gheethi
- Micro-Pollutant Research Centre (MPRC), Department of Water and Environmental Engineering, Faculty of Civil and Environmental Engineering, UTHM, 86400 Parit Raja, Batu Pahat, Johor, Malaysia
| | - Bilal Sajid Mushtaq
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Abdulqader Al-Adeeb
- Laboratory of industrial microbiology, School of Biotechnology, Jiangnan university, 1800 Lihu Road, Wuxi, 214122, China
| | - Minping Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.
- International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.
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13
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Al-Ansi W, Sajid BM, Mahdi AA, Al-Maqtari QA, Al-Adeeb A, Ahmed A, Fan M, Li Y, Qian H, Jinxin L, Wang L. Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation. Food Chem 2021; 356:129665. [PMID: 33813206 DOI: 10.1016/j.foodchem.2021.129665] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 03/01/2021] [Accepted: 03/17/2021] [Indexed: 10/21/2022]
Abstract
The influence of natural fermentation on the highlands barley starch chemical structure, morphological, physicochemical, and thermal properties was studied. The findings showed that fermentation had no impact on starch fine structure but it decreased the molecular-weight from 2.26 to 1.04 × 108 g/mol in native highlands barley and after 72 h fermentation (FHB72) respectively. Also, it decreased amylopectin long-chains (B1 and B2) while increased short-chains. The intensity ratio of FT-IR at 995/1022 and 1047/1022 bands were found to be higher as the time of fermentation progressed, and the highest absorption-intensity at 3000-3600 cm-1 and higher swelling capacity were noticed in the starch of FHB72. During fermentation, pasting peak, final and setback viscosities were decreased. Microscopically, granules with more pores, damaged, cracked, and no growth rings were found in starches isolated after 48 h and 72 h of fermentation. This study indicated that fermentation up to 72 h is an effective method to modify highlands barley starch.
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Affiliation(s)
- Waleed Al-Ansi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
| | - Bilal Mushtaq Sajid
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Amer Ali Mahdi
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Qais Ali Al-Maqtari
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen
| | - Abduqader Al-Adeeb
- School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Aqsa Ahmed
- School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Liu Jinxin
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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Al-Maqtari QA, Ghaleb ADS, Mahdi AA, Al-Ansi W, Noman AE, Wei M, Al-Adeeb A, Yao W. Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability. Food Chem 2021; 350:129249. [PMID: 33610840 DOI: 10.1016/j.foodchem.2021.129249] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/24/2021] [Accepted: 01/28/2021] [Indexed: 12/01/2022]
Abstract
This study investigated the effect of ultrasonic treatments on the properties and stability of the water-in-oil (W/O) emulsion of Pulicaria jaubertii (PJ) extract. The study used different ultrasound powers (0, 100, 200, 400, and 600 W) at two storage degrees (4 and 25 °C) for 28 days. The findings showed that the emulsifying properties were improved to different extents after ultrasonic treatments. The treatment at 600 W showed optimum particle size, polydispersity index, emulsifying property, viscosity properties, and release of total phenolic content than the other powers. However, the ultrasonic power of 400 W gave positive effects on creaming index and antioxidant release compared to 600 W. The emulsion stored at 4 °C presented higher stability than that stored at 25 °C during the 28 days of storage. Microscopically, the increase in sonication power up to 600 W reduced particle size and decreased flocculation, thus resulted in stable emulsions, which is desirable for its applications in food systems.
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Affiliation(s)
- Qais Ali Al-Maqtari
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Abduljalil D S Ghaleb
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; Faculty of Applied and Medical Science, Al-Razi University, Al-Rebatt St., Sana'a, Yemen
| | - Amer Ali Mahdi
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Waleed Al-Ansi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Abeer Essam Noman
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Minping Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Abdulqader Al-Adeeb
- Laboratory of Industrial Microbiology, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
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Mahdi AA, Mohammed JK, Al-Ansi W, Ghaleb AD, Al-Maqtari QA, Ma M, Ahmed MI, Wang H. Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying. Int J Biol Macromol 2020; 152:1125-1134. [DOI: 10.1016/j.ijbiomac.2019.10.201] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 10/22/2019] [Accepted: 10/23/2019] [Indexed: 12/25/2022]
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