101
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Nowak E, Livney YD, Niu Z, Singh H. Delivery of bioactives in food for optimal efficacy: What inspirations and insights can be gained from pharmaceutics? Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.029] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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102
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Montes C, Villaseñor MJ, Ríos Á. Analytical control of nanodelivery lipid-based systems for encapsulation of nutraceuticals: Achievements and challenges. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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103
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Pires F, Geraldo VPN, Rodrigues B, Granada-Flor AD, de Almeida RFM, Oliveira ON, Victor BL, Machuqueiro M, Raposo M. Evaluation of EGCG Loading Capacity in DMPC Membranes. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:6771-6781. [PMID: 31006246 DOI: 10.1021/acs.langmuir.9b00372] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Catechins are molecules with potential use in different pathologies such as diabetes and cancer, but their pharmaceutical applications are often hindered by their instability in the bloodstream. This issue can be circumvented using liposomes as their nanocarriers for in vivo delivery. In this work, we studied the molecular details of (-)-epigallocatechin-3-gallate (EGCG) interacting with 1,2-dimyristoyl- sn-glycero-3-phosphocholine (DMPC) monolayer/bilayer systems to understand the catechin loading ability and liposome stability, using experimental and computational techniques. The molecular dynamics simulations show the EGCG molecules deep inside the lipid bilayer, positioned below the lipid ester groups, generating a concentration-dependent lipid condensation. This effect was also inferred from the surface pressure isotherms of DMPC monolayers. In the polarization-modulated infrared reflection absorption spectra assays, the predominant effect at higher concentrations of EGCG (e.g., 20 mol %) was an increase in lipid tail disorder. The steady-state fluorescence data confirmed this disordered state, indicating that the catechin-induced liposome aggregation outweighs the condensation effects. Therefore, by adding more than 10 mol % EGCG to the liposomes, a destabilization of the vesicles occurs with the ensuing release of entrapped catechins. The loading capacity for DMPC seems to be limited by its disordered lipid arrangements, typical of a fluid phase. To further increase the clinical usefulness of liposomes, lipid bilayers with more stable and organized assemblies should be employed to avoid aggregation at large concentrations of catechin.
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Affiliation(s)
- Filipa Pires
- Departamento de Física, CEFITEC, Faculdade de Ciências e Tecnologia , Universidade Nova de Lisboa , 2829-516 Caparica , Portugal
| | - Vananélia P N Geraldo
- Instituto de Física de São Carlos , Universidade de São Paulo , 13560-970 Sao Carlos , Brazil
| | - Bárbara Rodrigues
- Departamento de Física, CEFITEC, Faculdade de Ciências e Tecnologia , Universidade Nova de Lisboa , 2829-516 Caparica , Portugal
| | - António de Granada-Flor
- Departamento de Química e Bioquímica, Centro de Química e Bioquímica , Faculdade de Ciências da Universidade de Lisboa , Campo Grande, 1749-016 Lisboa , Portugal
| | - Rodrigo F M de Almeida
- Departamento de Química e Bioquímica, Centro de Química e Bioquímica , Faculdade de Ciências da Universidade de Lisboa , Campo Grande, 1749-016 Lisboa , Portugal
| | - Osvaldo N Oliveira
- Instituto de Física de São Carlos , Universidade de São Paulo , 13560-970 Sao Carlos , Brazil
| | - Bruno L Victor
- Departamento de Química e Bioquímica, Centro de Química e Bioquímica , Faculdade de Ciências da Universidade de Lisboa , Campo Grande, 1749-016 Lisboa , Portugal
| | - Miguel Machuqueiro
- Departamento de Química e Bioquímica, Centro de Química e Bioquímica , Faculdade de Ciências da Universidade de Lisboa , Campo Grande, 1749-016 Lisboa , Portugal
| | - Maria Raposo
- Departamento de Física, CEFITEC, Faculdade de Ciências e Tecnologia , Universidade Nova de Lisboa , 2829-516 Caparica , Portugal
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104
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Jones D, Caballero S, Davidov-Pardo G. Bioavailability of nanotechnology-based bioactives and nutraceuticals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:235-273. [PMID: 31151725 DOI: 10.1016/bs.afnr.2019.02.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Bioaccessibility and bioavailability of some hydrophobic bioactives (e.g., carotenoids, polyphenols, fat-soluble vitamins, phytosterols and fatty acids) are limited due to their low water solubility, and in some instances low chemical stability. Nanotechnology involving nanometric (r<500nm) delivery systems, can be used to improve the solubility and thus enhance the bioaccessibility and bioavailability of hydrophobic compounds. Nanometric delivery systems, derived from food grade phospholipids and biopolymers adopt many forms, including liposomes, micelles, micro/nanoemulsions, particles, polyelectrolyte complexes, and hydrogels. The small particle sizes and customized materials used to create delivery systems confer their unique properties such as higher stability and/or resistance to enzymatic activity in the gastrointestinal tract. This chapter provides an overview of bioaccessibility and bioavailability of different classes of hydrophobic bioactive compounds, focusing on nanometric delivery systems and methods of evaluation.
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Affiliation(s)
- Dena Jones
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA, United States
| | - Sarah Caballero
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA, United States
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA, United States.
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105
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Mao L, Lu Y, Cui M, Miao S, Gao Y. Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Crit Rev Food Sci Nutr 2019; 60:1651-1666. [PMID: 30892058 DOI: 10.1080/10408398.2019.1587737] [Citation(s) in RCA: 94] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional network, which can behave as carriers for bioactive food ingredients. Many attempts have been made to design gel structures in the water phase (hydrogels, emulsion gels, bigels) or oil phase (organogels, bigels) in order to improve their delivery performances. Hydrogels are originated from proteins or polysaccharides, which are suitable for the delivery of hydrophilic ingredients. Organogels are mainly built up with the self-assembling of gelator molecules in the oil phase, and they offer good carriers for lipophilic ingredients. Emulsion gels and bigels, containing both aqueous and oil domains, can provide accommodations for lipophilic and hydrophilic ingredients simultaneously. Gel structures (e.g. rheology, texture, water holding capacity, swelling ratio) can be modulated by choosing different gelators, modifying gelation techniques, and the involvement of other ingredients (e.g. oils, emulsifiers, minerals, acids), which then alter the diffusion and release of the bioactive ingredients incorporated. Various studies have proved that gel-based delivery systems are able to improve the stability and bioavailability of many bioactive food ingredients. This review provides a state-to-art overview of different gel-based delivery systems, highlighting the significance of structure-functionality relationship, to provide advanced knowledge for the design of novel functional foods.
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Affiliation(s)
- Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yao Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Mengnan Cui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Song Miao
- Teagasc Food Research Centre, Fermoy, Ireland
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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106
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Jampilek J, Kos J, Kralova K. Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes. NANOMATERIALS (BASEL, SWITZERLAND) 2019; 9:E296. [PMID: 30791492 PMCID: PMC6409737 DOI: 10.3390/nano9020296] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 02/15/2019] [Accepted: 02/15/2019] [Indexed: 12/12/2022]
Abstract
Dietary supplements and foods for special medical purposes are special medical products classified according to the legal basis. They are regulated, for example, by the European Food Safety Authority and the U.S. Food and Drug Administration, as well as by various national regulations issued most frequently by the Ministry of Health and/or the Ministry of Agriculture of particular countries around the world. They constitute a concentrated source of vitamins, minerals, polyunsaturated fatty acids and antioxidants or other compounds with a nutritional or physiological effect contained in the food/feed, alone or in combination, intended for direct consumption in small measured amounts. As nanotechnology provides "a new dimension" accompanied with new or modified properties conferred to many current materials, it is widely used for the production of a new generation of drug formulations, and it is also used in the food industry and even in various types of nutritional supplements. These nanoformulations of supplements are being prepared especially with the purpose to improve bioavailability, protect active ingredients against degradation, or reduce side effects. This contribution comprehensively summarizes the current state of the research focused on nanoformulated human and veterinary dietary supplements, nutraceuticals, and functional foods for special medical purposes, their particular applications in various food products and drinks as well as the most important related guidelines, regulations and directives.
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Affiliation(s)
- Josef Jampilek
- Division of Biologically Active Complexes and Molecular Magnets, Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic.
- Institute of Neuroimmunology, Slovak Academy of Sciences, Dubravska cesta 9, 845 10 Bratislava, Slovakia.
| | - Jiri Kos
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Comenius University, Odbojarov 10, 832 32 Bratislava, Slovakia.
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia.
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107
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Application of Permeation Enhancers in Oral Delivery of Macromolecules: An Update. Pharmaceutics 2019; 11:pharmaceutics11010041. [PMID: 30669434 PMCID: PMC6359609 DOI: 10.3390/pharmaceutics11010041] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 01/11/2019] [Accepted: 01/14/2019] [Indexed: 12/29/2022] Open
Abstract
The application of permeation enhancers (PEs) to improve transport of poorly absorbed active pharmaceutical ingredients across the intestinal epithelium is a widely tested approach. Several hundred compounds have been shown to alter the epithelial barrier, and although the research emphasis has broadened to encompass a role for nanoparticle approaches, PEs represent a key constituent of conventional oral formulations that have progressed to clinical testing. In this review, we highlight promising PEs in early development, summarize the current state of the art, and highlight challenges to the translation of PE-based delivery systems into safe and effective oral dosage forms for patients.
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108
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Martins JT, Bourbon AI, Pinheiro AC, Fasolin LH, Vicente AA. Protein-Based Structures for Food Applications: From Macro to Nanoscale. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00077] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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109
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Liang L, Zhang X, Wang X, Jin Q, McClements DJ. Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9761-9769. [PMID: 30173508 DOI: 10.1021/acs.jafc.8b02959] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Human breast milk is a natural emulsion containing relatively large triacylglycerol droplets coated by a distinct interfacial layer known as the milk fat globule membrane (MFGM). The unique properties of the MFGM impact the release of nutrients from breast milk in an infant's gastrointestinal tract (GIT), but the membrane architecture is susceptible to disruption by industrial processes. To formulate infant formula that simulates the gastrointestinal behavior of breast milk, food manufacturers require knowledge of the impact of the interfacial properties on the gastrointestinal fate of fat globules. In this study, a simulated GIT was utilized to monitor the gastrointestinal fate of emulsified corn oil with different dairy emulsifiers, including sodium caseinate, lactoferrin (LF), whey protein isolate (WPI), and milk phospholipids (MPL) isolated from MFGM. The influence of droplet size on the gastrointestinal fate of the MPL-stabilized emulsions was also examined. Our findings provide valuable information for the optimization of infant formula and dairy-based nutritional beverages.
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Affiliation(s)
- Li Liang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food , Jiangnan University , Wuxi , Jiangsu 214122 , China
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - Xiaoyun Zhang
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - Xingguo Wang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Qingzhe Jin
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - David Julian McClements
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
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