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Zheng Y, Liu Q, Luo H, Zheng J, Li W. Effect of pretreatment with electron beam irradiation on the deacetylation efficiency of konjac glucomannan and its structural, physicochemical and gel properties. Int J Biol Macromol 2024; 276:133887. [PMID: 39019354 DOI: 10.1016/j.ijbiomac.2024.133887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 05/17/2024] [Accepted: 07/13/2024] [Indexed: 07/19/2024]
Abstract
Due to its emulsifying and thickening properties, konjac glucomannan (KGM) is widely used in the food, medicine, and materials industries. Nevertheless, its high viscosity and significant water absorption limit its application range. Therefore, electron beam (e-beam) irradiation pretreatment was carried out to improve the deacetylation efficiency of KGM, and the physicochemical and gel properties of KGM were investigated. The results show that e-beam irradiation and deacetylation decrease the water absorption, solubility, transparency, molecular weight, and viscosity of KGM. Conversely, the moisture content, thermal stability, and water-binding capacity increase. FTIR and X-ray diffraction analysis revealed no significant changes in the chemical and crystalline structure of KGM before and after modification. However, modification weakens the intermolecular interaction of KGM hydrosols, which affects their rheology. Furthermore, deacetylation improves the mechanical properties and water retention capacity of KGM gels. Overall, the e-beam irradiation pretreatment provides a method to increase the efficiency of KGM deacetylation and improve the physical and chemical properties of KGM, thus expanding its potential applications in the food and chemical industries, among others.
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Affiliation(s)
- Yue Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Qing Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Haiyu Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jiayu Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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2
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Ali A, Wan C, Lin M, Flint-Garcia S, Vardhanabhuti B, Somavat P. Microencapsulation of highly concentrated polyphenolic compounds from purple corn pericarp by spray-drying with various biomacromolecules. Int J Biol Macromol 2024; 272:132938. [PMID: 38848831 DOI: 10.1016/j.ijbiomac.2024.132938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 05/25/2024] [Accepted: 06/04/2024] [Indexed: 06/09/2024]
Abstract
Colored corn pericarp contains unusually high amounts of industrially valuable phytochemicals, such as anthocyanins, flavanols, flavonoids, and phenolic acids. Polyphenols were extracted in an aqueous solution and spray-dried to produce microencapsulates using four carrier materials, namely, maltodextrin (MD), gum arabic (GA), methylcellulose (MC), and skim milk powder (SMP) at three concentrations (1, 2, and 3 %, respectively). The encapsulates were evaluated for their polyphenolic contents using spectrophotometric techniques and HPLC analyses, and their antioxidant properties were evaluated using four different assays. The physicochemical properties of encapsulates were analyzed by measuring the zeta potential (ZP), particle size distribution, water solubility index (WSI), water absorption index (WAI), and color parameters. Structural and thermal properties were evaluated using Fourier transform infrared spectroscopy (FTIR), optical profilometry, and differential scanning calorimetry (DSC) analyses. Comparative analysis of structural characteristics, particle size distribution, zeta potential, WSI, WAI, and aw of the samples confirmed the successful formulation of encapsulates. The microencapsulates embedded with 1 % concentrations of MD, MC, GA, or SMP retained polyphenolic compounds and exhibited noteworthy antioxidant properties. The samples encapsulated with GA or MD (1 %) demonstrated superior physicochemical, color, and thermal properties. Comprehensive metabolomic analysis confirmed the presence of 38 phytochemicals in extracts validating the spray-drying process.
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Affiliation(s)
- Ahmad Ali
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Caixia Wan
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Mengshi Lin
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Sherry Flint-Garcia
- United States Department of Agriculture, Agricultural Research Service, Plant Genetics Research Unit, Columbia, MO 65211, United States of America.
| | - Bongkosh Vardhanabhuti
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Pavel Somavat
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America; Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
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3
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Li S, Yan P, Mu B, Kang Y, Wang A. Preparation of Hybrid Nanopigments with Excellent Environmental Stability, Antibacterial and Antioxidant Properties Based on Monascus Red and Sepiolite by One-Step Grinding Process. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:nano13111792. [PMID: 37299695 DOI: 10.3390/nano13111792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/24/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023]
Abstract
This study is focused on the preparation, characterization, and multifunctional properties of intelligent hybrid nanopigments. The hybrid nanopigments with excellent environmental stability and antibacterial and antioxidant properties were fabricated based on natural Monascus red, surfactant, and sepiolite via a facile one-step grinding process. The density functional theory calculations demonstrated that the surfactants loaded on sepiolite were in favor of enhancing the electrostatic, coordination, and hydrogen bonding interactions between Monascus red and sepiolite. Thus, the obtained hybrid nanopigments exhibited excellent antibacterial and antioxidant properties, with an inhibition effect on Gram-positive bacteria that was superior to that of Gram-negative bacteria. In addition, the scavenging activity on DPPH and hydroxyl free radicals as well as the reducing power of hybrid nanopigments were higher than those of hybrid nanopigments prepared without the addition of the surfactant. Inspired by nature, gas-sensitive reversible alochroic superamphiphobic coatings with excellent thermal and chemical stability were successfully designed by combining hybrid nanopigments and fluorinated polysiloxane. Therefore, intelligent multifunctional hybrid nanopigments have great application foreground in related fields.
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Affiliation(s)
- Shue Li
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
- Center of Materials Science and Optoelectronics Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Penji Yan
- College of Chemistry and Chemical Engineering, Key Laboratory of Hexi Corridor Resources Utilization of Gansu Province, Hexi University, Zhangye 734000, China
| | - Bin Mu
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Yuru Kang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Aiqin Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
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4
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Yuan D, Bai G, Liu Y, Jing L, Wang C, Liu G. A novel edible colorant lake prepared with CaCO 3 and Monascus pigments: Lake characterization and mechanism study. Food Chem 2023; 410:135408. [PMID: 36640653 DOI: 10.1016/j.foodchem.2023.135408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 11/21/2022] [Accepted: 01/03/2023] [Indexed: 01/06/2023]
Abstract
Monascus pigments (MPs) were adsorbed using calcium carbonate to produce CaCO3-MPs lakes. The fundamental properties and formation mechanism of the lakes were investigated. Results indicated that CaCO3 displayed a high enough affinity for the MPs to form colorant lakes, while the MPs tended to transform the CaCO3 crystals from calcite to vaterite. The adsorption of MPs by CaCO3 followed the Freundlich isothermal model with n value higher than 1, confirming it as physical adsorption. The ΔG0 (-29 to ∼-33 kJ/mol) and ΔH0(30-55 kJ/mol) indicated that lake formation was a spontaneous and endothermic process. UV/Vis spectroscopic analysis verified the complex formation between Ca2+ and MPs via physical bonding, suggesting a possible attraction between the Ca2+ and glutamate residues of the MPs. EDS showed that the MPs were trapped inside the particles. FTIR spectroscopy and XPS further confirmed that the physical bonding was the primary driving force behind the lake formation.
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Affiliation(s)
- Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Guohui Bai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Yuhan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Le Jing
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China.
| | - Guorong Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China.
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5
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Lai H, Wang J, Liao S, Liu G, Wang L, He Y, Gao C. Preparation, Multispectroscopic Characterization, and Stability Analysis of Monascus Red Pigments-Whey Protein Isolate Complex. Foods 2023; 12:foods12091745. [PMID: 37174284 PMCID: PMC10177942 DOI: 10.3390/foods12091745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 05/15/2023] Open
Abstract
Monascus red pigments (MRPs) are mainly used as natural food colorants; however, their application is limited due to their poor stability. To expand their areas of application, we investigated the binding constants and capacity of MRPs to whey protein isolate (WPI) and whey protein hydrolysate (WPH) and calculated the surface hydrophobicities of WPI and WPH. MRPs were combined with WPI and WPH at a hydrolysis degree (DH) of 0.5% to form the complexes (DH = 0.0%) and (DH = 0.5%), respectively. Subsequently, the structural characteristics of complex (DH = 0.5%) and WPI were characterized and the color retention rates of both complexes and MRPs were investigated under different pretreatment conditions. The results showed that the maximum binding constant of WPI with MRPs was 0.670 ± 0.06 U-1 and the maximum binding capacity was 180 U/g. Furthermore, the thermal degradation of complex (DH = 0.0%), complex (DH = 0.5%), and MRPs in a water bath at 50-100 °C followed a first-order kinetic model. Thus, the interaction of WPI with MRPs could alter the protein conformation of WPI and effectively protect the stability of MRPs.
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Affiliation(s)
- Huafa Lai
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jiahao Wang
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shengjia Liao
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Gang Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Liling Wang
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Yi He
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Chao Gao
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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6
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Wu S, Wang W, Lu J, Deng W, Zhao N, Sun Y, Liu H, Li Z, Chen M, Cheng L, Guo Q, Wang C, Peng X. Binding of ankaflavin with bovine serum albumin (BSA) in the presence of carrageenan and protective effects of Monascus yellow pigments against oxidative damage to BSA after forming a complex with carrageenan. Food Funct 2023; 14:2459-2471. [PMID: 36790135 DOI: 10.1039/d2fo02946d] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Ankaflavin (AK) is a typical yellow pigment extracted from Monascus-fermented rice with several biological effects; however, its solubility is poor. Thus, research studies of the delivery systems of AK, especially those constructed from protein-polysaccharide complexes, have attracted considerable attention. However, the interactions that exist in the system have rarely been investigated. This work focused on the interactions between AK and bovine serum albumin (BSA) as well as the influence of carrageenan (Car) on the binding of AK to BSA. Results revealed that the quenching of BSA by AK involved the static quenching mechanism. The formed BSA-AK complexes were mainly maintained by hydrophobic forces and AK was located within the hydrophobic cavity of BSA. Compared to free AK or AK only complexed with BSA, a higher absorption intensity of AK was observed for the formed BSA-AK-Car complexes, indicating changes in the microenvironment of AK. This was confirmed by the increase in the α-helix content of BSA after the formation of BSA-AK-Car complexes. Hydrogen bond, van der Waals, and electrostatic interactions were verified to be the primary forces preserving the BSA-AK-Car complexes. Moreover, the antioxidant potential of Monascus-fermented products rich in AK (denoted as Mps), namely BSA-Mps and BSA-Mps-Car was evaluated. The antioxidant activity of Mps was negatively impacted by BSA, while the addition of Car could enhance the antioxidant capacity of BSA-Mps-Car complexes. Meanwhile, Mps showed a protective effect against free radical-induced oxidation damage to BSA, and Car could further improve this effect.
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Affiliation(s)
- Shufen Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, P. R. China
| | - Wenyu Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Jingwen Lu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Weili Deng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Nan Zhao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Yue Sun
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Huanhuan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Zhenjing Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Mianhua Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Lei Cheng
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, P. R. China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Changlu Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Xin Peng
- School of Life Sciences, Tianjin University, Tianjin 300072, P. R. China. .,State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources, Guangxi Normal University, Guilin 541004, P. R. China
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7
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Ali I, Al-Dalali S, Hao J, Ikram A, Zhang J, Xu D, Cao Y. The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complex. Food Chem 2022; 384:132480. [DOI: 10.1016/j.foodchem.2022.132480] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 02/01/2022] [Accepted: 02/13/2022] [Indexed: 11/04/2022]
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8
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Huang ZF, Yang SZ, Liu HQ, Tian XF, Wu ZQ. Sodium starch octenyl succinate facilitated the production of water-soluble yellow pigments in Monascus ruber fermentation. Appl Microbiol Biotechnol 2021; 105:6691-6706. [PMID: 34463799 DOI: 10.1007/s00253-021-11512-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 07/26/2021] [Accepted: 07/28/2021] [Indexed: 11/28/2022]
Abstract
Natural water-soluble Monascus pigments (WSMPs) have been in increasing demand but have not been able to achieve industrial production due to the low production rate. This study aimed to improve the biosynthesis and secretion of extracellular yellow pigments (EYPs) through submerged fermentation with Monascus ruber CGMCC 10,910 supplemented with sodium starch octenyl succinate (OSA-SNa). The results demonstrated that the yield was 69.68% and 48.89% higher than that without OSA-SNa in conventional fermentation (CF) and extractive fermentation (EF), respectively. The mainly increased EYP components were Y3 and Y4 in CF, but they were mainly Y1 and Y2 as well as secreted intracellular pigments, including Y5, Y6, O1, and O2, in EF. Scanning electron microscopy analysis revealed that the mycelium presented an uneven surface profile with obvious wrinkles and small fragments with OSA-SNa. It was found that a higher unsaturated/saturated fatty acids ratio in the cell membrane resulted in increased permeability and facilitated the export of intracellular yellow pigments into the broth with OSA-SNa treatment. In addition, a higher NAD+/NADH ratio and glucose-6-phosphate dehydrogenase activity provided a reducing condition for yellow pigment biosynthesis. Gene expression analysis showed that the expression levels of the key genes for yellow pigment biosynthesis were significantly upregulated by OSA-SNa. This study provides an effective strategy to promote the production of WSMPs by microparticle-enhanced cultivation using OSA-SNa. KEY POINTS: • OSA-SNa addition facilitated the production of Monascus yellow pigments. • Mycelial morphology and membrane permeability were affected by OSA-SNa. • The key gene expression of yellow pigments was upregulated.
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Affiliation(s)
- Zhen-Feng Huang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, 510006, China
| | - Shan-Zhong Yang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, 510006, China
| | - Hai-Qing Liu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, 510006, China.,Pan Asia (Jiangmen) Institute of Biological Engineering and Health, Jiangmen, 529080, China
| | - Xiao-Fei Tian
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, 510006, China.,Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, Guangzhou, 510006, China
| | - Zhen-Qiang Wu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, 510006, China.
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9
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Xu D, Zheng B, Che Y, Liu G, Yuan Y, Wang S, Cao Y. The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate. Front Nutr 2020; 7:543421. [PMID: 33385004 PMCID: PMC7770174 DOI: 10.3389/fnut.2020.543421] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Accepted: 11/10/2020] [Indexed: 11/13/2022] Open
Abstract
Monascus pigment is a natural food pigment and is commonly used for coloring and as antiseptic of cured meat products, confectionery, cakes, and beverages. However, Monascus pigment is sensitive to environmental conditions. The main aim of this study was to investigate the effect of polyglycerol polyricinoleate (PGPR) and soy protein isolate (SPI) on the particle size, zeta potential, physical stability, microstructure, and microrheological properties of Monascus pigment double emulsions. The effects of ionic strength, heating, and freeze thawing treatment on the stabilities of Monascus pigment double emulsions were also characterized. It was found that the optimum PGPR and SPI concentrations for fabricating Monascus pigment double emulsion were 3.6 and 3.0 wt%, respectively. The fabricated Monascus pigment double emulsion was composed of fine particles with narrow and uniform size distributions. Microrheological property results suggested that the elastic characteristic of the Monascus pigment double emulsion was dominated with increasing PGPR and SPI contents. It was mainly due to the increased collision and interaction between the droplets during the movement resulting in force increasing. Monascus pigment double emulsions with <5 mM CaCl2 prevented calcium to destroy the physical stability of emulsions, while Monascus pigment double emulsions with more than 10 mM CaCl2 formed creaming. After freeze thawing treatment, creaming occurred in Monascus pigment double emulsion. However, it was stable against heating treatment due to heating leading to a dense network structure. It could be contributed to the practical applications of Monascus pigment double emulsions in food products.
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Affiliation(s)
| | | | | | | | | | | | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing, China
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10
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Zhang Q, Zhong D, Sun R, Zhang Y, Pegg RB, Zhong G. Prevention of loperamide induced constipation in mice by KGM and the mechanisms of different gastrointestinal tract microbiota regulation. Carbohydr Polym 2020; 256:117418. [PMID: 33483010 DOI: 10.1016/j.carbpol.2020.117418] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 11/02/2020] [Accepted: 11/16/2020] [Indexed: 12/18/2022]
Abstract
Constipation is one of the most prevalent gastrointestinal tract diseases. Konjac glucomannan (KGM) dietotherapy can effectively relieve the clinical symptoms of patients with constipation. However, the causal relationship among KGM, constipation and different gastrointestinal microbiome (i.e., the stomach {St}, small intestine {S}, and large intestine {L}) remains poorly understood. In this study, constipated mice were treated with KGM (75, 150, 300 mg/kg bw). Results showed that KGM treatment improved the general physiological state, fecal character, small intestinal propulsive rate, gastric emptying rate, MTL and AchE activities, ET-1, 5-HT, and NO levels, and SCFA concentrations. KGM in the diets of constipated mice reduced the diversity of St and S microbiota, while increased those in the L. The KGM intervention regulated the microbiota profile, which afterwards was closer to the normal mouse group: confirmation was provided by different changes of bacteria like Lactobacillus, Bifidobacterium and Allobaculum spp et al.
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Affiliation(s)
- Qi Zhang
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Dian Zhong
- Department of Food Science and Technology, University of Georgia, Athens, 30602, United States
| | - Rui Sun
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yang Zhang
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Ronald B Pegg
- Department of Food Science and Technology, University of Georgia, Athens, 30602, United States.
| | - Geng Zhong
- College of Food Science, Southwest University, Chongqing, 400715, China.
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11
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Green and facile fabrication of silver nanoparticles using Konjac Glucomannan by photocatalytic strategy. Carbohydr Polym 2020; 245:116576. [DOI: 10.1016/j.carbpol.2020.116576] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 05/22/2020] [Accepted: 06/03/2020] [Indexed: 12/19/2022]
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12
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Lamsen MRL, Wang T, D'Souza D, Dia V, Chen G, Zhong Q. Encapsulation of vitamin D 3 in gum arabic to enhance bioavailability and stability for beverage applications. J Food Sci 2020; 85:2368-2379. [PMID: 32691454 DOI: 10.1111/1750-3841.15340] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 04/24/2020] [Accepted: 06/01/2020] [Indexed: 02/05/2023]
Abstract
Delivery of vitamin D3 (VD3 ) in foods should exhibit desirable physicochemical characteristics and improves absorption. In this study, gum arabic (GA) was investigated as a VD3 carrier to encapsulate VD3 . VD3 dissolved in 5 mL ethanol corresponding to 0.3 to 6.0% mass of GA, was blended in 5.0% w/v GA solution, followed by freeze drying. The encapsulation efficiency decreased while loading capacity increased with an increased amount of VD3 . At the highest VD3 level, the loading capacity (3.47%) was the highest, and the encapsulation efficiency (61.24%) was satisfactory, and the treatment was further studied. The magnitude of negative zeta-potential increased from 3.1 to 31.0 mV at pH 2.0 to 7.4. During the 100-day storage at 3 °C of capsules reconstituted at pH 2.0 to 7.4, the hydrodynamic diameter decreased at all pH conditions, most evident for reduction to 81.3 nm at pH 7.4, and no precipitation was observed, indicating the significance of steric repulsion on capsule stability. Bioaccessibility of VD3 in capsules (95.76%) was significantly higher than the nonencapsulated VD3 (68.98%). The in vivo pharmacokinetic study in Sprague-Dawley rats after a single-dose of 300 µg VD3 showed the area-under-curve of serum 25(OHD) level in 48 hr of the encapsulation treatment was 4.32-fold of the nonencapsulated VD3 and more than twice higher than the VD3 -GA physical mixture. During 2-week supplementation of 60 µg VD3 /d, rats receiving capsules or physical mixture had 25(OH)D levels of at least 81 ng/mL higher than that of the nonencapsulated VD3 group. The studied encapsulation system holds great potential as a value-added ingredient to supplement VD3 in beverages with a wide pH range. PRACTICAL APPLICATION: The findings of this study demonstrated the improved dispersion stability and absorption of vitamin D3 after encapsulation in gum arabic. The capsules exhibited good dispersion stability across a pH range between 2.0 and 7.4, showing potential application in beverages. Furthermore, the enhanced absorption of VD3 after encapsulation highlights the nutritional benefits of the studied encapsulation system.
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Affiliation(s)
- Mary Ross L Lamsen
- Department of Food Science, The University of Tennessee, Knoxville, TN, U.S.A
| | - Tiannan Wang
- Department of Nutrition, The University of Tennessee, Knoxville, TN, U.S.A
| | - Doris D'Souza
- Department of Food Science, The University of Tennessee, Knoxville, TN, U.S.A
| | - Vermont Dia
- Department of Food Science, The University of Tennessee, Knoxville, TN, U.S.A
| | - Guoxun Chen
- Department of Nutrition, The University of Tennessee, Knoxville, TN, U.S.A
| | - Qixin Zhong
- Department of Food Science, The University of Tennessee, Knoxville, TN, U.S.A
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Jian W, Ma Y, Zhu X, Zhang N, Lin L, Jia B, Shen X, Xiong H, Wang W. Quantitative insight into dispersity and antibactericidal capability of silver nanoparticles noncovalently conjugated by polysaccharide-protein complexes. Int J Biol Macromol 2020; 150:459-467. [PMID: 32057866 DOI: 10.1016/j.ijbiomac.2020.02.098] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 02/09/2020] [Accepted: 02/10/2020] [Indexed: 12/15/2022]
Abstract
Precise prediction and measurement of dispersibility of silver nanoparticles (AgNPs) under atmospheric conditions are extremely vital for their potential commercial application. In the present work, the dispersibility of AgNPs capped by polysaccharide-protein from viscera of abalone (PSP-AgNPs) was studied using the combination of ultraviolet-visible spectroscopy (UV-vis), dynamic light scattering (DLS) and multiple-light-scattering (MLS) techniques. The results showed that the combination of UV/vis, DLS and MLS not only accurately determined the dispersibility of PSP-AgNPs, but also provided detailed information about the aggregation behavior of PSP-AgNPs. Furthermore, the results revealed a high dispersibility of PSP-AgNPs in the studied environment. The system temperature, pH value and thermal treatment (pasteurization and sterilization) had no effect on the dispersion of PSP-AgNPs in the effective concentration range against the pathogenic bacteria. Besides, an excellent stable dispersion and antibacterial activity against common pathogenic vibrio was also found in the dispersed PSP-AgNPs in seawater. Overall, the study provides a suitable method for the precise measurement of the dispersibility of AgNPs in environment. The AgNPs act as a potential bactericide with good dispersion and antibacterial activity in mariculture and other fields.
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Affiliation(s)
- Wenjie Jian
- Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen 361023, China; Institute of Respiratory Diseases, Xiamen Medical College, Xiamen 361023, China
| | - Ying Ma
- Key Laboratory of Healthy Mariculture for the East China Sea, Ministry of Agriculture, Fisheries College of Jimei University, Xiamen 361021, China
| | - Xiaopei Zhu
- Key Laboratory of Healthy Mariculture for the East China Sea, Ministry of Agriculture, Fisheries College of Jimei University, Xiamen 361021, China
| | - Ni Zhang
- Department of Pharmacy, Zhongshan Hospital Affiliated to Xiamen University, Xiamen 361012, China.
| | - Lin Lin
- Institute of Respiratory Diseases, Xiamen Medical College, Xiamen 361023, China
| | - Binmei Jia
- Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen 361023, China
| | - Xiulin Shen
- Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen 361023, China
| | - Hejian Xiong
- Key Laboratory of Healthy Mariculture for the East China Sea, Ministry of Agriculture, Fisheries College of Jimei University, Xiamen 361021, China
| | - Wenying Wang
- Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen 361023, China
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14
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Water-soluble complexes of orange pigments from Monascus sp. with HP-β-CD: Preparation, inclusion mechanism, and improved stability. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2019.112212] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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15
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Jian W, Ma Y, Wu H, Zhu X, Wang J, Xiong H, Lin L, Wu L. Fabrication of highly stable silver nanoparticles using polysaccharide-protein complexes from abalone viscera and antibacterial activity evaluation. Int J Biol Macromol 2019; 128:839-847. [DOI: 10.1016/j.ijbiomac.2019.01.197] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2018] [Revised: 01/29/2019] [Accepted: 01/29/2019] [Indexed: 02/04/2023]
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16
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Xu D, Xu Y, Liu G, Hou Z, Yuan Y, Wang S, Cao Y, Sun B. Effect of carrier agents on the physical properties and morphology of spray-dried Monascus pigment powder. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.056] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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