1
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Dharmawansa KVS, Stadnyk AW, Rupasinghe HPV. Dietary Supplementation of Haskap Berry ( Lonicera caerulea L.) Anthocyanins and Probiotics Attenuate Dextran Sulfate Sodium-Induced Colitis: Evidence from an Experimental Animal Model. Foods 2024; 13:1987. [PMID: 38998493 PMCID: PMC11241346 DOI: 10.3390/foods13131987] [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: 05/06/2024] [Revised: 06/10/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
Haskap berry (Lonicera caerulea L.) is a rich dietary source of anthocyanins with potent anti-inflammatory properties. In this study, isolated haskap berry anthocyanins were encapsulated in maltodextrin and inulin (3:1) by freeze-drying to improve stability and bioavailability. The structural properties of microcapsules, encapsulation yield, efficiency, recovery, and powder retention were evaluated. The microcapsules that exhibited the highest encapsulation efficiency (60%) and anthocyanin recovery (89%) were used in the dextran sulfate sodium (DSS)-induced acute colitis in mice. Thirty-five BALB/c male mice of seven weeks old were divided into seven dietary supplementation groups (n = 5) to receive either free anthocyanins, encapsulated anthocyanins (6.2 mg/day), or probiotics (1 × 109 CFU/day) alone or as combinations of anthocyanin and probiotics. As observed by clinical data, free anthocyanin and probiotic supplementation significantly reduced the severity of colitis. The supplementary diets suppressed the DSS-induced elevation of serum inflammatory (interleukin (IL)-6 and tumor necrosis factor) and apoptosis markers (B-cell lymphoma 2 and Bcl-2-associated X protein) in mice colon tissues. The free anthocyanins and probiotics significantly reduced the serum IL-6 levels. In conclusion, the dietary supplementation of haskap berry anthocyanins and probiotics protects against DSS-induced colitis possibly by attenuating mucosal inflammation, and this combination has the potential as a health-promoting dietary supplement and nutraceutical.
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Affiliation(s)
- K V Surangi Dharmawansa
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Andrew W Stadnyk
- Departments of Microbiology & Immunology and Pediatrics, Faculty of Medicine, Dalhousie University, Halifax, NS B3H 4R2, Canada
- Department of Pathology, Faculty of Medicine, Dalhousie University, Halifax, NS B3H 4R2, Canada
| | - H P Vasantha Rupasinghe
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
- Department of Pathology, Faculty of Medicine, Dalhousie University, Halifax, NS B3H 4R2, Canada
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2
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Özen İ, Bahtiyari Mİ, Haji A, Islam SU, Wang X. Properties of galactomannans and their textile-related applications-A concise review. Int J Biol Macromol 2023; 227:1001-1014. [PMID: 36464192 DOI: 10.1016/j.ijbiomac.2022.11.276] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 11/19/2022] [Accepted: 11/27/2022] [Indexed: 12/04/2022]
Abstract
Galactomannans are reserve carbohydrates in legume plants and are primarily extracted from their seeds. They contain galactose side chains throughout the mannose backbone and have unique features such as emulsifying, thickening, and gelling together with biodegradability, biocompatibility, and non-toxicity, which make them an appealing material. Guar gum and locust bean gum mainly are used in all galactomannan needed applications. Nonetheless, tara gum and fenugreek gum have also attracted considerable attention in recent decades. Despite the increased usage of galactomannans in the textile-related fields in recent years, there is no review article published yet. To fill this gap and to demonstrate the striking and increasing importance of galactomannans, a concise summary of the properties of common galactomannans and their comparisons is given first, followed by an account of recent developments and applications of galactomannans in the textile-related fields. The associated potential opportunities are also provided at the end of this review.
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Affiliation(s)
- İlhan Özen
- Department of Textile Engineering, Erciyes University, Melikgazi Kayseri, Türkiye; Institute for Frontier Materials, Deakin University, Geelong, Australia.
| | | | - Aminoddin Haji
- Department of Textile Engineering, Yazd University, Yazd, Iran
| | - Shahid Ul Islam
- Department of Biological and Agricultural Engineering, University of California, Davis, United States
| | - Xungai Wang
- School of Fashion and Textiles, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong.
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3
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Majidi S, Movaffagh J, Kamali H, Shahroodi A, Tafaghodi M, Salarbashi D. Development and characterization of sumatriptan-loaded soy bean polysaccharide nanofiber using electrospinning technique. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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4
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Zambak Ö, Özkal A, Özkal SG. Production of clove extract loaded pullulan and whey protein nanofibers as antioxidant and antibacterial agent. J Appl Polym Sci 2022. [DOI: 10.1002/app.53141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Özlem Zambak
- Faculty of Engineering, Department of Food Engineering Pamukkale University Denizli Turkey
| | - Ayşe Özkal
- Faculty of Engineering, Department of Textile Engineering Pamukkale University Denizli Turkey
| | - Sami Gökhan Özkal
- Faculty of Engineering, Department of Food Engineering Pamukkale University Denizli Turkey
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5
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Angonese M, Sá AGA, Emiliano Motta G, de Oliveira D, Di Luccio M, Carciofi BAM. Methods for Physically Structuring Meat Analogs: Challenges and Perspectives. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2124416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mariana Angonese
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Amanda G. A. Sá
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Gabriel Emiliano Motta
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Débora de Oliveira
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Marco Di Luccio
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruno A. M. Carciofi
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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6
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Optimization of curcumin nanofibers as fast dissolving oral films prepared by emulsion electrospinning via central composite design. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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7
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Han WH, Li X, Yu GF, Wang BC, Huang LP, Wang J, Long YZ. Recent Advances in the Food Application of Electrospun Nanofibers. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.02.044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Cecone C, Hoti G, Zanetti M, Trotta F, Bracco P. Sustainable production of curable maltodextrin-based electrospun microfibers. RSC Adv 2021; 12:762-771. [PMID: 35425106 PMCID: PMC8978640 DOI: 10.1039/d1ra06785k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Accepted: 12/17/2021] [Indexed: 12/04/2022] Open
Abstract
Maltodextrins are inexpensive, water-soluble starch hydrolysis products composed of high molecular weight polysaccharide molecules. This feature allows their water solutions to be processed by electrospinning to produce bio-based microfibrous mats. Also, the presence of hydroxyl functions along the maltodextrin's backbone enables cross-linking reactions to be performed, necessary to overcome the intrinsic solubility of the starting material, by exploiting suitable functional molecules. In this work, the electrospinning process to obtain fibre deposition from water solutions of five different commercial maltodextrins was firstly optimized. Well-defined fibres with diameters ranging between 1.1 μm and 1.5 μm were successfully obtained using water as the unique solvent. Subsequently, the same maltodextrin-containing water solutions with citric acid added were then processed again. The presence of citric acid did not hinder the spinnability of the studied systems, while the possibility to achieve a one-step thermal curing of the obtained fibres was proved via solubility tests, TGA, and FTIR-ATR analyses. Eventually, bio-based cross-linked mats with fibre diameters ranging from 0.7 μm to 1.4 μm were obtained from the electrospinning of commercial maltodextrins and citric acid, employing water as the unique solvent and environmentally friendly curing processes. This approach enables the reported mats to be further studied for environmental, pharmaceutical, and medical applications.
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Affiliation(s)
- Claudio Cecone
- Department of Chemistry, Nis Interdepartmental Centre, University of Turin Via P. Giuria 7 Turin 10125 Italy
| | - Gjylije Hoti
- Department of Chemistry, Nis Interdepartmental Centre, University of Turin Via P. Giuria 7 Turin 10125 Italy
| | - Marco Zanetti
- Department of Chemistry, Nis Interdepartmental Centre, University of Turin Via P. Giuria 7 Turin 10125 Italy
- Instm Reference Centre, University of Turin Via G. Quarello 15A Turin 10135 Italy
- ICxT Interdepartmental Centre, University of Turin Via Lungo Dora Siena 100 Turin 10153 Italy
| | - Francesco Trotta
- Department of Chemistry, Nis Interdepartmental Centre, University of Turin Via P. Giuria 7 Turin 10125 Italy
| | - Pierangiola Bracco
- Department of Chemistry, Nis Interdepartmental Centre, University of Turin Via P. Giuria 7 Turin 10125 Italy
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Hemmati F, Bahrami A, Esfanjani AF, Hosseini H, McClements DJ, Williams L. Electrospun antimicrobial materials: Advanced packaging materials for food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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10
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Wilk S, Benko A. Advances in Fabricating the Electrospun Biopolymer-Based Biomaterials. J Funct Biomater 2021; 12:26. [PMID: 33923664 PMCID: PMC8167588 DOI: 10.3390/jfb12020026] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 03/18/2021] [Accepted: 03/31/2021] [Indexed: 12/13/2022] Open
Abstract
Biopolymers formed into a fibrous morphology through electrospinning are of increasing interest in the field of biomedicine due to their intrinsic biocompatibility and biodegradability and their ability to be biomimetic to various fibrous structures present in animal tissues. However, their mechanical properties are often unsatisfactory and their processing may be troublesome. Thus, extensive research interest is focused on improving these qualities. This review article presents the selection of the recent advances in techniques aimed to improve the electrospinnability of various biopolymers (polysaccharides, polynucleotides, peptides, and phospholipids). The electrospinning of single materials, and the variety of co-polymers, with and without additives, is covered. Additionally, various crosslinking strategies are presented. Examples of cytocompatibility, biocompatibility, and antimicrobial properties are analyzed. Special attention is given to whey protein isolate as an example of a novel, promising, green material with good potential in the field of biomedicine. This review ends with a brief summary and outlook for the biomedical applicability of electrospinnable biopolymers.
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Affiliation(s)
| | - Aleksandra Benko
- Faculty of Materials Science and Ceramics, AGH University of Science and Technology, A. Mickiewicz 30 Avenue, 30-059 Krakow, Poland;
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11
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Kutzli I, Griener D, Gibis M, Grossmann L, Baier SK, Weiss J. Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein–maltodextrin fibers. Food Funct 2020; 11:4049-4056. [DOI: 10.1039/d0fo00292e] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This work studies the interfacial and emulsifying properties of pea protein isolate-maltodextrin conjugates produced via the first step of the Maillard reaction in electrospun protein–polysaccharide fibers.
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Affiliation(s)
- Ines Kutzli
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Daniela Griener
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Monika Gibis
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Lutz Grossmann
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
| | - Stefan K. Baier
- PepsiCo Global Functions Governance and Compliance
- Measurement Science
- Hawthorne
- USA
- School of Chemical Engineering
| | - Jochen Weiss
- Department of Food Physics and Meat Science
- Institute of Food Science and Biotechnology
- University of Hohenheim
- 70599 Stuttgart
- Germany
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12
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Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and Glycation Reaction of Blends with Pea Protein Isolate. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09619-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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Kutzli I, Gibis M, Baier SK, Weiss J. Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.028] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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14
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Grossmann L, Hinrichs J, Weiss J. Solubility of extracted proteins from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica: Impact of pH-value. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.040] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Lin G, Chen X, Zhou H, Zhou X, Xu H, Chen H. Elaboration of a feather keratin/carboxymethyl cellulose complex exhibiting pH sensitivity for sustained pesticide release. J Appl Polym Sci 2018. [DOI: 10.1002/app.47160] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- G. Lin
- School of Chemistry and Chemical Engineering; Zhongkai University of Agriculture and Engineering; Guangzhou People's Republic of China
- Guangzhou Key Lab for Efficient Use of Agricultural Chemicals; Guangzhou People's Republic of China
| | - X. Chen
- School of Chemistry and Chemical Engineering; Zhongkai University of Agriculture and Engineering; Guangzhou People's Republic of China
| | - H. Zhou
- School of Chemistry and Chemical Engineering; Zhongkai University of Agriculture and Engineering; Guangzhou People's Republic of China
- Guangzhou Key Lab for Efficient Use of Agricultural Chemicals; Guangzhou People's Republic of China
| | - X. Zhou
- School of Chemistry and Chemical Engineering; Zhongkai University of Agriculture and Engineering; Guangzhou People's Republic of China
- Guangzhou Key Lab for Efficient Use of Agricultural Chemicals; Guangzhou People's Republic of China
| | - H. Xu
- School of Chemistry and Chemical Engineering; Zhongkai University of Agriculture and Engineering; Guangzhou People's Republic of China
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution; Guangzhou People's Republic of China
| | - H. Chen
- School of Chemistry and Chemical Engineering; Zhongkai University of Agriculture and Engineering; Guangzhou People's Republic of China
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution; Guangzhou People's Republic of China
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16
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Kutzli I, Gibis M, Baier SK, Weiss J. Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10283-10291. [PMID: 30207710 DOI: 10.1021/acs.jafc.8b02104] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Glycation of proteins via the first stage of the Maillard reaction is capable of improving their stability but not economically feasible yet. This work reports the glycation of whey protein isolate (WPI) with maltodextrin at a high yield after heating electrospun fibers made from the reactants. Glycoconjugates were characterized by Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. The binding ratio between WPI and maltodextrin was assessed via the free amino groups. The molecular weight of the conjugates and the reaction yield were studied by size exclusion chromatography. The impact of different mass ratios between WPI and maltodextrin in the fibers (5:95, 10:90, 20:80, and 25:75 w/w) was investigated. With increasing WPI content, the binding ratio of maltodextrin decreased from ∼2.1 to ∼1.2. Preferably small polysaccharides (2-13 kDa) from the maltodextrin reacted. Protein specific reaction yields of up to 44.52 ± 7.46% w/w were demonstrated in all WPI-maltodextrin fibers after heating.
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Affiliation(s)
- Ines Kutzli
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology , University of Hohenheim , Garbenstrasse 21/25 , 70599 Stuttgart , Germany
| | - Monika Gibis
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology , University of Hohenheim , Garbenstrasse 21/25 , 70599 Stuttgart , Germany
| | - Stefan K Baier
- PepsiCo Global Functions Governance and Compliance, Measurement Science , 3 Skyline Drive , Hawthorne , New York 10532 , United States
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology , University of Hohenheim , Garbenstrasse 21/25 , 70599 Stuttgart , Germany
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