Preparation, Evaluation and Characterization of Rutin-Chitooligosaccharide Complex

Effects of dietary supplement with licorice and rutin mixture on production performance, egg quality, antioxidant capacity, and gut microbiota in quails (Turnix tanki)

This study was conducted to evaluate the effect of licorice and rutin on production performance, egg quality, and mucosa antioxidant levels in Chinese yellow quail. A total of 240 Chinese Yellow Quail (400-day-old) were randomly distributed into 5 groups: the Control group, fed with a basic diet; the LR1 group, fed with basal diet supplemented with 300 + 100 mg licorice and rutin mixture/kg diet; the LR2 group, fed with basal diet supplemented with 300 + 200 mg licorice and rutin mixture/kg diet; the LR3 group, fed with basal diet supplemented with 600 + 100 mg licorice and rutin mixture/kg diet and the LR4 group, fed with basal diet supplemented with 600 + 200 mg licorice and rutin mixture/kg diet. Compared with the control, supplementation with the licorice and rutin mixture improved the laying rate and eggshell thickness whereas decreased the feed conversion ratio of quails. Moreover, dietary supplementation with the licorice and rutin mixture improved the antioxidant capacity by increasing the activity of the superoxide dismutase (SOD) level and decreasing the concentration of malondialdehyde (MDA) in the jejunal mucosa. The licorice and rutin mixture altered the composition of intestinal microbiota by influencing the relative abundances of Bacteroidetes and Bacteroides. The relative abundances of the Bacteroidetes were significantly related to the laying rate of quails. In addition, the mixture of licorice and rutin was also effective in reducing the relative abundance of intestinal Proteobacteria and Enterobacter in quails, reducing the accumulation of antibiotic-resistance genes. The results revealed that supplementation of licorice and rutin mixture to the diet improved production performance, egg quality, and antioxidant capacity and modified the composition of intestinal microbiota in quails. This study provides a reference for Chinese herbal additives to promote production performance by modulating quail gut microbes.

Preparation and Primary Bioactivity Evaluation of Novel Water-Soluble Curcumin-Loaded Polymeric Micelles Fabricated with Chitooligosaccharides and Pluronic F-68

Curcumin (CU) is a bioactive compound extracted from turmeric and has various advantages. However, the benefit of CU is limited by its low water solubility (11 ng/mL). This research aimed to fabricate a water-soluble CU nano-formulation with chitooligosaccharides (COS) and pluronic F-68 (PF) utilizing the polymeric micelle method. The optimized curcumin-loaded chitooligosaccharides/pluronic F-68 micelles (COSPFCU) exhibited high encapsulation efficiency and loading capacity (75.57 ± 2.35% and 10.32 ± 0.59%, respectively). The hydrodynamic diameter of lyophilized COSPFCU was 73.89 ± 11.69 nm with a polydispersity index below 0.3. The COSPFCU could be completely redispersed in water and showed high DPPH scavenging ability. Meanwhile, COSPFCU could significantly reduce the cytotoxicity of the RAW 264.7 cells compared to native CU. Furthermore, COSPFCU improved the inhibition of NO release activity at 72.83 ± 2.37% but 33.20 ± 3.41% for the CU, with a low cytotoxicity concentration in the RAW 264.7 cells.

Effect of ultrasound treatment on interactions of whey protein isolate with rutin

Rutin is a biologically active polyphenol, but its poor water solubility and low bioavailability limit its application to the food industry. We investigated the effect of ultrasound treatment on the properties of rutin (R) and whey protein isolate (WPI) using spectral and physicochemical analysis. The results revealed that there was covalent interaction between whey protein isolate with rutin, and the binding degree of whey isolate protein with rutin increased with ultrasound treatment. Additionally, solubility and surface hydrophobicity of WPI-R complex improved with ultrasonic treatment, and a maximum solubility of 81.9 % at 300 W ultrasonic power. The ultrasound treatment caused the complex to develop a more ordered secondary structure, resulting in a three-dimensional network structure with small and uniform pore sizes. This research could provide a theoretical reference for studying protein-polyphenol interactions and their applications in food delivery systems.

Nanoparticles Based on Chondroitin Sulfate from Tuna Heads and Chitooligosaccharides for Enhanced Water Solubility and Sustained Release of Curcumin

This study aimed to separate chondroitin sulfate (CS) from the heads of skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacares), by-products derived from canned tuna processing, via a biological process. The use of 1% w/w papain and an incubation time of 48 h resulted in a degree of hydrolysis of 93.75 ± 2.94% and a CS content of 59.53 ± 1.77 mg/100 g. The FTIR spectra of extracted CS products exhibited identical functional groups found in commercially available CS. The molecular weights of CS extracted from skipjack and yellowfin tuna heads were 11.0 kDa and 7.7 kDa, respectively. Subsequently, a CH:CS ratio of 3:2 for CS and chitooligosaccharides (CH) was chosen as the optimal ratio for the preparation of spherical nanoparticles, with %EE, mean particle size, PDI, and zeta potential values of 50.89 ± 0.66%, 128.90 ± 3.29 nm, 0.27 ± 0.04, and -12.47 ± 2.06, respectively. The CU content was enhanced to 127.21 ± 1.66 μg/mL. The release of CU from this particular nanosystem involved mainly a drug diffusion mechanism, with a burst release in the first 3 h followed by a sustained release of CU over 24 h. The DPPH and ABTS scavenging activity results confirmed the efficient encapsulation of CU into CHCS nanoparticles. This study will provide a theoretical basis for CS derived from tuna head cartilages to be used as a functional component with specific functional properties in food and biomedical applications.

Natural antimicrobial oligosaccharides in the food industry

An increase in the number of antibiotic resistance genes burdens the environment and affects human health. Additionally, people have developed a cautious attitude toward chemical preservatives. This attitude has promoted the search for new natural antimicrobial substances. Oligosaccharides from various sources have been studied for their antimicrobial and prebiotic effects. Antimicrobial oligosaccharides have several advantages such as being produced from renewable resources and showing antimicrobial properties similar to those of chemical preservatives. Their excellent broad-spectrum antibacterial properties are primarily because of various synergistic effects, including destruction of pathogen cell wall. Additionally, the adhesion of harmful microorganisms and the role of harmful factors may be reduced by oligosaccharides. Some natural oligosaccharides were also shown to stimulate the growth probiotic organisms. Therefore, antimicrobial oligosaccharides have the potential to meet food processing industry requirements in the future. The latest progress in research on the antimicrobial activity of different oligosaccharides is demonstrated in this review. The possible mechanism of action of these antimicrobial oligosaccharides is summarized with respect to their direct and indirect effects. Finally, the extended applications of oligosaccharides from the food source industry to food processing are discussed.

Preparation, investigation and storage application of thymol-chitooligosaccharide complex with enhanced antioxidant and antibacterial properties

BACKGROUND

Thymol (Thy) is a natural bioactive agent which possesses various properties and has been widely used in medicine and food industries. However, its poor bioavailability can limit its application.

RESULTS

In this study, Thy was interacted with chitooligosaccharide (COS) as Thy-COS complex via an ionic crosslinking method using sodium tripolyphosphate as a crosslinker. The characteristics and thermal stability of Thy-COS were evaluated by ultraviolet-visible (UV-vis), Fourier-transform infrared (FTIR) spectroscopy, proton nuclear magnetic resonance (¹ H-NMR) and thermogravimetric analysis, and its antioxidant and antibacterial properties were also evaluated. The highest loading capacity of Thy (52.3%) in Thy-COS formed at mass ratio of 1:5. Results indicated the Thy-COS complex was formed mainly by hydrophobic interactions and hydrogen bonds. Upon complexation, the thermal stability, antioxidant and antibacterial activity of Thy were significantly improved. Thy-COS complex was made into a coated film for Nanguo pears and greatly improved its storage quality. Thy-COS delayed the weight loss and softening of Nanguo pears and kept more vitamin-C content (2.12 mg (100 g)^-1 ).

CONCLUSION

In conclusion, Thy-COS was successfully prepared and improved antioxidant and antibacterial properties of Thy, which has great potential in the food industry. © 2021 Society of Chemical Industry.