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Pérez-Pérez V, Jiménez-Martínez C, González-Escobar JL, Corzo-Ríos LJ. Exploring the impact of encapsulation on the stability and bioactivity of peptides extracted from botanical sources: trends and opportunities. Front Chem 2024; 12:1423500. [PMID: 39050374 PMCID: PMC11266027 DOI: 10.3389/fchem.2024.1423500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Accepted: 06/19/2024] [Indexed: 07/27/2024] Open
Abstract
Bioactive peptides derived from plant sources have gained significant attention for their potential use in preventing and treating chronic degenerative diseases. However, the efficacy of these peptides depends on their bioaccessibility, bioavailability, and stability. Encapsulation is a promising strategy for improving the therapeutic use of these compounds. It enhances their stability, prolongs their shelf life, protects them from degradation during digestion, and enables better release control by improving their bioaccessibility and bioavailability. This review aims to analyze the impact of various factors related to peptide encapsulation on their stability and release to enhance their biological activity. To achieve this, it is necessary to determine the composition and physicochemical properties of the capsule, which are influenced by the wall materials, encapsulation technique, and operating conditions. Furthermore, for peptide encapsulation, their charge, size, and hydrophobicity must be considered. Recent research has focused on the advancement of novel encapsulation methodologies that permit the formation of uniform capsules in terms of size and shape. In addition, it explores novel wall materials, including polysaccharides derived from unconventional sources, that allow the precise regulation of the rate at which peptides are released into the intestine.
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Affiliation(s)
- Viridiana Pérez-Pérez
- Departamento de Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional (IPN), México City, Mexico
| | - Cristian Jiménez-Martínez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Mexico City, Mexico
| | - Jorge Luis González-Escobar
- Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, Ciudad Valles, San Luis Potosí, Mexico
| | - Luis Jorge Corzo-Ríos
- Departamento de Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional (IPN), México City, Mexico
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2
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Hu S, Chen Y, Tao X, He R, Ju X, Wang Z. Enhanced emulsification performance and interfacial properties of Janus-like rapeseed cruciferin through asymmetric acylation modification. Int J Biol Macromol 2024; 260:129467. [PMID: 38237834 DOI: 10.1016/j.ijbiomac.2024.129467] [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: 08/02/2023] [Revised: 01/07/2024] [Accepted: 01/11/2024] [Indexed: 01/21/2024]
Abstract
Plant protein emulsifiers, particularly rapeseed protein isolate with its superior amino acid composition and predominantly globular protein, have captured significant interest in the food industry. Nonetheless, the application of these proteins has been stymied by their lackluster emulsification properties. Addressing this challenge, our study implements an innovative asymmetric acylation technique to modify the surface of rapeseed cruciferin (RC), morphing it into a structure resembling Janus nanoparticles. This alteration amplifies the emulsification prowess of RC by a remarkable 2.7 times compared to its natural form, and 1.43 times over its conventionally acylated counterpart. The asymmetrically acylated RC, marked by a distinctive three-phase contact angle of 90.4°, manifests an outstanding amphiphilic character. Moreover, it surpasses both the natural and conventionally acylated RC in terms of diffusion, penetration, and rearrangement rates, as well as protein concentration at the oil-water interface. Compared to commonly used emulsifiers in the food industry, such as lecithin and soy protein, the asymmetrically acylated RC stands out, stabilizing emulsions with the tiniest particle size and effectively staving off emulsion stratification over a longer duration. This study underscores that asymmetric acylation serves as a reliable methodology for producing efficient plant protein emulsifiers, considerably amplifying their utility in the food industry.
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Affiliation(s)
- Shengqing Hu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yao Chen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xuan Tao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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3
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Berraquero-García C, Pérez-Gálvez R, Espejo-Carpio FJ, Guadix A, Guadix EM, García-Moreno PJ. Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying. Foods 2023; 12:foods12102005. [PMID: 37238822 DOI: 10.3390/foods12102005] [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: 03/31/2023] [Revised: 05/12/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
Bioactive peptides derived from enzymatic hydrolysis are gaining attention for the production of supplements, pharmaceutical compounds, and functional foods. However, their inclusion in oral delivery systems is constrained by their high susceptibility to degradation during human gastrointestinal digestion. Encapsulating techniques can be used to stabilize functional ingredients, helping to maintain their activity after processing, storage, and digestion, thus improving their bioaccessibility. Monoaxial spray-drying and electrospraying are common and economical techniques used for the encapsulation of nutrients and bioactive compounds in both the pharmaceutical and food industries. Although less studied, the coaxial configuration of both techniques could potentially improve the stabilization of protein-based bioactives via the formation of shell-core structures. This article reviews the application of these techniques, both monoaxial and coaxial configurations, for the encapsulation of bioactive peptides and protein hydrolysates, focusing on the factors affecting the properties of the encapsulates, such as the formulation of the feed solution, selection of carrier and solvent, as well as the processing conditions used. Furthermore, this review covers the release, retention of bioactivity, and stability of peptide-loaded encapsulates after processing and digestion.
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Affiliation(s)
| | - Raúl Pérez-Gálvez
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
| | | | - Antonio Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
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4
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Li M, Guo Q, Lin Y, Bao H, Miao S. Recent Progress in Microencapsulation of Active Peptides-Wall Material, Preparation, and Application: A Review. Foods 2023; 12:foods12040896. [PMID: 36832971 PMCID: PMC9956665 DOI: 10.3390/foods12040896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 01/30/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Being a natural active substance with a wide variety of sources, easy access, significant curative effect, and high safety, active peptides have gradually become one of the new research directions in food, medicine, agriculture, and other fields in recent years. The technology associated with active peptides is constantly evolving. There are obvious difficulties in the preservation, delivery, and slow release of exposed peptides. Microencapsulation technology can effectively solve these difficulties and improve the utilization rate of active peptides. In this paper, the commonly used materials for embedding active peptides (natural polymer materials, modified polymer materials, and synthetic polymer materials) and embedding technologies are reviewed, with emphasis on four new technologies (microfluidics, microjets, layer-by-layer self-assembly, and yeast cells). Compared with natural materials, modified materials and synthetic polymer materials show higher embedding rates and mechanical strength. The new technology improves the preparation efficiency and embedding rate of microencapsulated peptides and makes the microencapsulated particle size tend to be controllable. In addition, the current application of peptide microcapsules in different fields was also introduced. Selecting active peptides with different functions, using appropriate materials and efficient preparation technology to achieve targeted delivery and slow release of active peptides in the application system, will become the focus of future research.
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Affiliation(s)
- Mengjie Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Yichen Lin
- Teagasc Food Research Centre, Moorepark, P61C996 Fermoy, Ireland
| | - Hairong Bao
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
- Correspondence: (H.B.); (S.M.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, P61C996 Fermoy, Ireland
- Correspondence: (H.B.); (S.M.)
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5
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Wang Z, Chen Y, Zhang N, Zhang RX, He R, Ju X, Mamadalieva NZ. Plant protein nanogel–based patchy Janus particles with tunable anisotropy for perishable food preservation. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023] Open
Affiliation(s)
- Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Yao Chen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Nan Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Rui Xue Zhang
- Institute of Medical Research Northwestern Polytechnical University Xi'an Shaanxi China
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Nilufar Z. Mamadalieva
- Laboratory of Chemistry of Glycosides Institute of the Chemistry of Plant Substances AS RUz Tashkent Uzbekistan
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6
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He H, Liu M, He R, Zhao W. Lipid-lowering activity of metformin-soluble soybean polysaccharide nanoparticles. Food Funct 2022; 13:10265-10274. [PMID: 36125039 DOI: 10.1039/d2fo01237e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Soybean dregs are one of the most important albeit underutilized byproducts in soybean processing. In this study, soluble soybean polysaccharides with lipid-lowering activity were extracted from soybean dregs and used as a wall material for embedding metformin. Metformin-soluble soybean polysaccharide nanoparticles (MET-SSPS-NPs) were prepared by electrostatic interaction. The lipid-lowering activity and possible mechanism of MET-SSPS-NPs were investigated. Western blotting was used to detect the expression levels of cell-related protein proprotein convertase subtilisin/kexin type 9 (PCSK9) and low-density lipoprotein receptor (LDLR) in vitro. The results showed that MET-SSPS-NPs lowered the expression of PCSK9 and improved LDLR levels. A high-fat diet (HFD) animal model was established to study the lipid-lowering effect of MET-SSPS-NPs by real-time quantitative PCR and western blotting. MET-SSPS-NPs significantly upregulated peroxisome proliferator-activated receptor gamma (PPARγ) expression and downregulated PCSK9, fatty acid-binding protein (FABP)7 and FABP5 expression more strongly than MET or SSPS alone. In conclusion, MET-SSPS-NPs can inhibit PCSK9 expression and improve the level of adipokines, providing a theoretical basis for the application of MET-SSPS-NPs in lipid lowering.
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Affiliation(s)
- Haiyan He
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic China. .,Health College, Jiangsu Vocational Institute of Commerce, Nanjing 211168, People's Republic China
| | - Mengting Liu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic China
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic China
| | - Wei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic China.
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7
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Zhang N, Xiong Z, Xue W, He R, Ju X, Wang Z. Insights into the effects of dynamic high-pressure microfluidization on the structural and rheological properties of rapeseed protein isolate. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103091] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Ashaolu TJ, Khoder RM, Alkaltham MS, Nawaz A, Walayat N, Umair M, Khalifa I. Mechanism and technological evaluation of biopeptidal-based emulsions. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101705] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Shukla P, Chopada K, Sakure A, Hati S. Current Trends and Applications of Food-derived Antihypertensive
Peptides for the Management of Cardiovascular Disease. Protein Pept Lett 2022; 29:408-428. [DOI: 10.2174/0929866529666220106100225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 10/26/2021] [Accepted: 11/20/2021] [Indexed: 11/22/2022]
Abstract
Abstract:
Food derived Antihypertensive peptides is considered as a natural supplement for controlling the hypertension. Food protein not only serve as a macronutrient but also act as raw material for biosynthesis of physiologically active peptides. Food sources like milk and milk products, animal protein such as meat, chicken, fish, eggs and plant derived proteins from soy, rice, wheat, mushroom, pumpkins contain high amount of antihypertensive peptides. The food derived antihypertensive peptides has ability to supress the action of rennin and Angiotesin converting enzyme (ACE) which is mainly involved in regulation of blood pressure by RAS. The biosynthesis of endothelial nitric oxide synthase is also improved by ACE inhibitory peptides which increase the production of nitric oxide in vascular walls and encourage vasodilation. Interaction between the angiotensin II and its receptor is also inhibited by the peptides which help to reduce hypertension. This review will explore the novel sources and applications of food derived peptides for the management of hypertension.
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Affiliation(s)
- Pratik Shukla
- Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand- 388110,
Gujarat, India
| | - Keval Chopada
- Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand- 388110,
Gujarat, India
| | - Amar Sakure
- Department of Agricultural Biotechnology, Anand Agricultural University, Anand- 388110, Gujarat,
India
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand- 388110,
Gujarat, India
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10
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Peng S, Song H, Chen Y, Li S, Guan X. Oral Delivery of Food-derived Bioactive Peptides: Challenges and Strategies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062772] [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)
- Shiyu Peng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Yaqiong Chen
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Sen Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
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11
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Galves C, Galli G, Kurozawa L. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Crit Rev Food Sci Nutr 2022; 63:6564-6579. [PMID: 35144507 DOI: 10.1080/10408398.2022.2036093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Studies regarding spray drying microencapsulation are aplenty available; especially focusing on processing parameters, microparticle characteristics and encapsulation efficiency. Hence, there is a rising interest in tailoring wall materials aiming to improve the process's effectiveness. Reflecting a market trend in the food industry, plant-based proteins are emerging as alternative protein sources, and their application adaptability is an increasing research of interest related to consumers' demand for healthy food, product innovation, and sustainability. This review presents a perspective on the investigation of potato protein as a technological ingredient, considering it a nonconventional source obtained as by-product from starch industry. Furthermore, this piece emphasizes the potential application of potato protein as wall material in spray drying encapsulation, considering that this purpose is still limited for this ingredient. The literature reports that vegetal-based proteins might present compromised functionality due to processing conditions, impairing its technological application. Structural modification can offer a potential approach to modify potato protein configuration aiming to improve its utilization. Studies reported that modified proteins can perform as better emulsifiers and antioxidant agents compared to intact proteins. Hence, it is expected that their use in microencapsulation would improve process efficiency and protection of the core material, consequently delivering superior encapsulation performance.
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Affiliation(s)
- Cassia Galves
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Giovanni Galli
- Department of Genetics, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Louise Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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12
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Zhu H, Wu S, Zhang Z, MA T. Effect of crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation. Food Funct 2022; 13:9049-9059. [DOI: 10.1039/d2fo01875f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The crosslinking and drying method of microcapsules prepared by complex coacervation has been investigated in order to reach a better control of the oxidative stability of final powder product. Methyl...
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Cisneros-Yupanqui M, Chalova VI, Kalaydzhiev HR, Mihaylova D, Krastanov AI, Lante A. Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02695-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
AbstractSince rapeseed and sunflower meals are two of the most representative oilseed crops in the world, this study was focused on ethanol-wash solutes (EWS) obtained as wastes from the protein isolation process of rapeseed and sunflower meals. These meals have been previously valorised; however, the use of the EWS is unexplored. The present study is aimed at the characterisation of their phenolic profile, and antioxidant capacity for preventing lipid oxidation in rapeseed, sunflower, and soybean oil, which has been used as a reference oil. The sunflower EWS exhibited more total phenolic compounds (TPC) and antioxidant activity (119.39 ± 1.13 mg GA/g and 193.97 ± 9.77 mg TE/g, respectively) than the rapeseed one (103.44 ± 5.94 mg GA/g and 89.51 ± 3.17 mg TE/g). The phenolic identification showed hydroxybenzoic and protocatechuic acid in the rapeseed EWS, and pyrogallol and caffeic acid in the sunflower EWS, as the main representative phenols. Both EWS at 15% increased significantly (p < 0.05) the oxidative stability of the oils in the Rancimat equipment with values of antioxidant activity index (AAI) from 1.01 to 1.20, depending on the type of oil employed. In conclusion, the rapeseed and sunflower EWS showed great potential, and they could be used as a source of natural antioxidants within the food industry, replacing the synthetic ones, and promoting the circular economy since they are agro-food wastes.
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Sarabandi K, Jafari SM. Improving the antioxidant stability of flaxseed peptide fractions during spray drying encapsulation by surfactants: Physicochemical and morphological features. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110131] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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15
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Amigo L, Hernández-Ledesma B. Current Evidence on the Bioavailability of Food Bioactive Peptides. Molecules 2020; 25:E4479. [PMID: 33003506 PMCID: PMC7582556 DOI: 10.3390/molecules25194479] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 12/23/2022] Open
Abstract
Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides.
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Affiliation(s)
| | - Blanca Hernández-Ledesma
- Department of Bioactivity and Food Analysis, Institute of Research in Food Sciences (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain;
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16
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Chen C, Zhang C, Zhang R, Ju X, He R, Wang Z. Enzyme-catalyzed acylation improves gel properties of rapeseed protein isolate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4182-4189. [PMID: 32374035 DOI: 10.1002/jsfa.10457] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/21/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Although rapeseed protein isolate (RPI) possessed some good functional properties, the use of RPI as an ingredient in the food industry is restricted mainly due to its inferior gelation. The purpose of this study was to improve the heat-induced gel properties of RPI using double processes of acylation and additional transglutaminase catalysis. RESULTS Scanning electron microscopy showed that the gel formed by native RPI exhibited randomly aggregated particulate network structures whereas transglutaminase (TG)-assisted RPI gels significantly improved gelation properties. More importantly, the combined modifications of RPI using TG-assisted acylation can form a gel with unique percolating and small porous structure. Furthermore, TG-catalyzed 5% acylated RPI gel (100 U g-1 , protein basis) exhibited excellent gel properties in terms of gel strength, thermal stability, surface roughness and apparent viscosity compared to non-treated or single modification of RPI gel as determined by texture analyzer, atomic force microscopy and rheometer. Mechanistically, Fourier-transform infrared spectra and gel dissociation test revealed that TG-catalyzed acylation extensively unfolded the hydrophobic and sulfhydryl residues of RPI, in turn, reinforced re-assembly of protein molecules via hydrophobic interactions and disulfide bonds during gel formation. CONCLUSION Combined processes of acylation and additional TG catalysis improved the thermal gelation properties by altering inter- and intra-protein structures. Such sequential processes will provide a promising approach to improve the protein gelation that could be potentially applied in the food industry. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chong Chen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, P. R. China
| | - Cheng Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, P. R. China
| | - Ruixue Zhang
- School of Life Sciences, Northwestern Polytechnical University, Xi'an, P. R. China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, P. R. China
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, P. R. China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, P. R. China
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17
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Wang Z, Zhang N, Chen C, He R, Ju X. Rapeseed Protein Nanogels As Novel Pickering Stabilizers for Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3607-3614. [PMID: 32091894 DOI: 10.1021/acs.jafc.0c00128] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Recently plant protein Pickering particles have received tremendous interests because of their environmentally friendly, biodegradable, and safe characteristics. However, developing plant protein particles as stabilizers of Pickering emulsion still face many challenges. In current study, a novel nanogel system produced from acylated rapeseed protein isolates (ARPI) was used to stabilize Pickering emulsions. Results showed that self-assembled nanogel after native RPI modified by acylation adjusted the three-phase contact angle of ARPI nanogels system to 86.7° closing to a neutral wettability. At constant oil phase fraction (0.3, v/v), increasing the ARPI nanogels concentrations produced smaller droplet sizes of Pickering emulsions, whereas all freshly prepared Pickering emulsions were stable except 0.1% (w/v) ARPI nanogel-stabilized Pickering emulsion occurred with creaming. The rise of the oil phase fraction showed little influences on the droplets size and visual appearances of Pickering emulsions at a fixed ARPI nanogels concentration (0.75%, w/v). Moreover, the prepared ARPI nanogels stabilized Pickering emulsions were stable against aggregations of droplets at a range of pH conditions ranging from 5.5 to 8.5 and salt concentration as high as 0.2 M. Additionally, the ARPI nanogels concentration above 0.5% favored the formation of Pickering emulsion with long-term storage stability (up to 30 days) against creaming. Microscopic images evidenced that ARPI nanogels could absorb and anchor at the droplets surface forming an interfacial layer. Above findings may deliver a potential strategy for fabricating stable Pickering emulsion based on plant protein particles and are of important significance for the utilization of rapeseed protein in the food industry.
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Affiliation(s)
- Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Nan Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chong Chen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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18
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Cian RE, Salgado PR, Mauri AN, Drago SR. Pyropia columbina
phycocolloids as microencapsulating material improve bioaccessibility of brewers’ spent grain peptides with ACE‐I inhibitory activity. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14397] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Raúl E. Cian
- Instituto de Tecnología de Alimentos CONICET, FIQ ‐ UNL 1º de Mayo 3250 3000 Santa Fe Argentina
| | - Pablo R. Salgado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) CONICET CCT La Plata y Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 y 116 S/Nº B1900JJ La Plata Argentina
| | - Adriana N. Mauri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) CONICET CCT La Plata y Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 y 116 S/Nº B1900JJ La Plata Argentina
| | - Silvina R. Drago
- Instituto de Tecnología de Alimentos CONICET, FIQ ‐ UNL 1º de Mayo 3250 3000 Santa Fe Argentina
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19
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He R, Dai C, Li Y, Wang Z, Li Q, Zhang C, Ju X, Yuan J. Effects of Succinylation on the Physicochemical Properties and Structural Characteristics of Edible Rapeseed Protein Isolate Films. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12264] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and Economics Nanjing 210023 China
| | - Caixia Dai
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and Economics Nanjing 210023 China
| | - Yang Li
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and Economics Nanjing 210023 China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and Economics Nanjing 210023 China
| | - Qun Li
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and Economics Nanjing 210023 China
| | - Cheng Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and Economics Nanjing 210023 China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and Economics Nanjing 210023 China
| | - Jian Yuan
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and Economics Nanjing 210023 China
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20
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Feng Y, Lee Y. Microfluidic fabrication of wrinkled protein microcapsules and their nanomechanical properties affected by protein secondary structure. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.028] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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21
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Wang Z, Zhang RX, Zhang C, Dai C, Ju X, He R. Fabrication of Stable and Self-Assembling Rapeseed Protein Nanogel for Hydrophobic Curcumin Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:887-894. [PMID: 30608682 DOI: 10.1021/acs.jafc.8b05572] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Food-dervied biopolymer nanogels have recently received considerable attention as favorable carrier systems for nutraceuticals and drugs. In the present study, new biocompatible and self-assembled acylated rapeseed protein isolate (ARPI)-based nanogels were fabricated for potential hydrophobic drug delivery by chemical acylation and heat-induced protein denaturation. The effects of the ARPI concentration, pH, heat temperature, and heat time on the physiochemical properties of self-assembled ARPI nanogels were investigated. The optimized ARPI nanogels were characterized by a hydrodiameter of 170 nm in size, spherical morphology, and light core-dark shell structure. In comparison to native rapeseed protein isolates and ARPI without the heat treatment, ARPI nanogels as a result of dual acylation and heat processes exhibited significantly altered spatial secondary and tertiary structures, increased surface hydrophobicity, and decreased free sulfhydryl contents of the protein. Such properties endow amphilic ARPI with the self-aggregating ability, resulting in the hydrophobic core with formations of covalent disulfide bonds and the hydrophilic shell with succinyl moieties exposed to the water side. Such a cross-linked structure allowed for ARPI nanogels to be resistant against a broad array of pH and ionic strength as well as lyophilization and dilution. ARPI nanogels demonstrated 95% encapsulation efficiency of hydrophobic compound curcumin and significantly increased its anticancer activity against multiple cancer cell lines.
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Affiliation(s)
- Zhigao Wang
- School of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214122 People's Republic of China
| | - Rui Xue Zhang
- School of Life Sciences , Northwestern Polytechnical University , Xi'an , Shaanxi 710072 , People's Republic of China
| | - Cheng Zhang
- Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing , Jiangsu 210003 , People's Republic of China
| | - Caixia Dai
- Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing , Jiangsu 210003 , People's Republic of China
| | - Xingrong Ju
- School of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214122 People's Republic of China
- Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing , Jiangsu 210003 , People's Republic of China
| | - Rong He
- Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing , Jiangsu 210003 , People's Republic of China
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22
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Anaya Castro MA, Alric I, Brouillet F, Peydecastaing J, Fullana SG, Durrieu V. Spray-Dried Succinylated Soy Protein Microparticles for Oral Ibuprofen Delivery. AAPS PharmSciTech 2019; 20:79. [PMID: 30635750 DOI: 10.1208/s12249-018-1250-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Accepted: 11/13/2018] [Indexed: 02/01/2023] Open
Abstract
The potential value of succinylated soy protein (SPS) as a wall material for the encapsulation of ibuprofen (IBU), a model hydrophobic drug, by spray-drying was investigated. A succinylation rate of 93% was obtained for soy protein isolate, with a molar ratio of 1/1.5 (NH2/succinic anhydride). The solubility profile at 37°C showed that this chemical modification decreased the solubility of the protein below its isoelectric point, whereas solubility increased in alkaline conditions. Various SPS/IBU ratios (90/10, 80/20, and 60/40) were studied and compared with the same ratio of soy protein isolate (SPI/IBU). High encapsulation efficiency was achieved (91-95%). Microparticles were spherical and between 4 and 8 μm in diameter. The spray-drying of protein/IBU solutions appeared to be beneficial, as it resulted in an amorphous solid dispersion of IBU within the microparticles, coupled with an increase in the thermal stability of IBU. In vitro release was evaluated in acidic (pH 1.2 in the presence of pepsin) and neutral (pH 6.8) conditions similar to those in the gastrointestinal (GI) tract. IBU was released significantly more slowly at pH 1.2, for both proteins. However, this slowing was particularly marked for SPS, for which rapid (within 2 h) and complete release was observed at pH 6.8. These results validate the hypothesis that SPS is suitable for use as a coating material for hydrophobic active pharmaceutical ingredients (APIs) due to its pH sensitivity, which should delay IBU release in the gastrointestinal tract.
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23
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Zhang C, Wang Z, Li Y, Yang Y, Ju X, He R. The preparation and physiochemical characterization of rapeseed protein hydrolysate-chitosan composite films. Food Chem 2019; 272:694-701. [DOI: 10.1016/j.foodchem.2018.08.097] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Revised: 08/21/2018] [Accepted: 08/21/2018] [Indexed: 01/06/2023]
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24
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Wang Z, Zhang RX, Zhang T, He C, He R, Ju X, Wu XY. In Situ Proapoptotic Peptide-Generating Rapeseed Protein-Based Nanocomplexes Synergize Chemotherapy for Cathepsin-B Overexpressing Breast Cancer. ACS APPLIED MATERIALS & INTERFACES 2018; 10:41056-41069. [PMID: 30387987 DOI: 10.1021/acsami.8b14001] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Intracellular activation of nanomaterials within cancer cells presents a powerful means to enhance anticancer specificity and efficacy. In light of upregulated lysosomal protease cathepsin-B (CathB) in many types of invasive cancer cells, herein, we exploit CathB-catalyzed biodegradation of acetylated rapeseed protein isolate (ARPI) to design polymer-drug nanocomplexes that can produce proapoptotic peptides in situ and synergize chemotherapy. ARPI forms nanocomplexes with chitosan (CS) and anticancer drug doxorubicin (DOX) [DOX-ARPI/CS nanoparticles (NPs)] by ionic self-assembly. The dual acidic pH- and CathB-responsive properties of the nanocomplexes and CathB-catalyzed biodegradation of ARPI enable efficient lysosomal escape and nuclei trafficking of released DOX, resulting in elevated cytotoxicity in CathB-overexpressing breast cancer cells. The ARPI-derived bioactive peptides exhibit synergistic anticancer effect with DOX by regulating pro- and antiapoptotic-relevant proteins ( p53, Bax, Bcl-2, pro-caspase-3) at mitochondria. In an orthotopic breast tumor model of CathB-overexpressing breast cancer, DOX-ARPI/CS NPs remarkably inhibit tumor growth, enhance tumor cell apoptosis and prolong host survival without eliciting any systemic toxicity. These results suggest that exploitation of multifunctional biomaterials to specifically produce anticancer agents inside cancer cells and trigger drug release to the subcellular target sites is a promising strategy for designing effective synergistic nanomedicines with minimal off-target toxicity.
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Affiliation(s)
- Zhigao Wang
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
- Advanced Pharmaceutics and Drug Delivery Laboratory, Leslie Dan Faculty of Pharmacy , University of Toronto , 144 College Street , Toronto M5S 3M2 , Canada
| | - Rui Xue Zhang
- Advanced Pharmaceutics and Drug Delivery Laboratory, Leslie Dan Faculty of Pharmacy , University of Toronto , 144 College Street , Toronto M5S 3M2 , Canada
- School of Life Sciences , Northwestern Polytechnical University , Xi'an , Shaanxi 710072 , People's Republic of China
| | - Tian Zhang
- Advanced Pharmaceutics and Drug Delivery Laboratory, Leslie Dan Faculty of Pharmacy , University of Toronto , 144 College Street , Toronto M5S 3M2 , Canada
| | - Chunsheng He
- Advanced Pharmaceutics and Drug Delivery Laboratory, Leslie Dan Faculty of Pharmacy , University of Toronto , 144 College Street , Toronto M5S 3M2 , Canada
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Nanjing 210003 , People's Republic China
| | - Xingrong Ju
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Nanjing 210003 , People's Republic China
| | - Xiao Yu Wu
- Advanced Pharmaceutics and Drug Delivery Laboratory, Leslie Dan Faculty of Pharmacy , University of Toronto , 144 College Street , Toronto M5S 3M2 , Canada
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25
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Cian RE, Campos‐Soldini A, Chel‐Guerrero L, Drago SR, Betancur‐Ancona D. Bioactive
Phaseolus lunatus
peptides release from maltodextrin/gum arabic microcapsules obtained by spray drying after simulated gastrointestinal digestion. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14031] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Raúl E. Cian
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL 1° de Mayo 3250, (3000) Santa Fe Argentina
| | - Andrea Campos‐Soldini
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL 1° de Mayo 3250, (3000) Santa Fe Argentina
| | - Luis Chel‐Guerrero
- Facultad de Ingeniería Química Universidad Autónoma de Yucatán Periférico Norte. Km 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn Mérida 97203 YUC México
| | - Silvina R. Drago
- Instituto de Tecnología de Alimentos CONICET FIQ ‐ UNL 1° de Mayo 3250, (3000) Santa Fe Argentina
| | - David Betancur‐Ancona
- Facultad de Ingeniería Química Universidad Autónoma de Yucatán Periférico Norte. Km 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn Mérida 97203 YUC México
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26
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Anaya Castro MA, Alric I, Brouillet F, Peydecastaing J, Fullana SG, Durrieu V. Soy Protein Microparticles for Enhanced Oral Ibuprofen Delivery: Preparation, Characterization, and In Vitro Release Evaluation. AAPS PharmSciTech 2018; 19:1124-1132. [PMID: 29214609 DOI: 10.1208/s12249-017-0928-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Accepted: 11/25/2017] [Indexed: 11/30/2022] Open
Abstract
The objective of this work was to evaluate soy protein isolate (SPI) and acylated soy protein (SPA) as spray-drying encapsulation carriers for oral pharmaceutical applications. SPI acylation was performed by the Schotten-Baumann reaction. SPA, with an acylation rate of 41%, displayed a decrease in solubility in acidic conditions, whereas its solubility was unaffected by basic conditions. The drug encapsulation capacities of both SPI and SPA were tested with ibuprofen (IBU) as a model poorly soluble drug. IBU-SPI and IBU-SPA particles were obtained by spray-drying under eco-friendly conditions. Yields of 70 to 87% and microencapsulation efficiencies exceeding 80% were attained for an IBU content of 20 to 40% w/w, confirming the excellent microencapsulation properties of SPI and the suitability of the chemical modification. The in vitro release kinetics of IBU were studied in simulated gastrointestinal conditions (pH 1.2 and pH 6.8, 37°C). pH-sensitive release patterns were observed, with an optimized low rate of release in simulated gastric fluid for SPA formulations, and a rapid and complete release in simulated intestinal fluid for both formulations, due to the optimal pattern of pH-dependent solubility for SPA and the molecular dispersion of IBU in soy protein. These results demonstrate that SPI and SPA are relevant for the development of pH-sensitive drug delivery systems for the oral route.
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27
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Wang F, Yang Y, Ju X, Udenigwe CC, He R. Polyelectrolyte Complex Nanoparticles from Chitosan and Acylated Rapeseed Cruciferin Protein for Curcumin Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2685-2693. [PMID: 29451796 DOI: 10.1021/acs.jafc.7b05083] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Curcumin is a polyphenol that exhibits several biological activities, but its low aqueous solubility results in low bioavailability. To improve curcumin bioavailability, this study has focused on developing a polyelectrolyte complexation method to form layer-by-layer assembled nanoparticles, for curcumin delivery, with positively charged chitosan (CS) and negatively charged acylated cruciferin (ACRU), a rapeseed globulin. Nanoparticles (NPs) were prepared from ACRU and CS (2:1) at pH 5.7. Three samples with weight of 5%, 10%, and 15% of curcumin, respectively, in ACRU/CS carrier were prepared. To verify the stability of the NPs, encapsulation efficiency and size of the 5% Cur-ACRU/CS NPs were determined at intervals of 5 days in a one month period. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction, and differential scanning calorimetry confirmed the electrostatic interaction and hydrogen bond formation between the carrier and core. The result showed that hollow ACRU/CS nanocapsules (ACRU/CS NPs) and curcumin-loaded ACRU/CS nanoparticles (Cur-ACRU/CS NPs) were homogenized spherical with average sizes of 200-450 nm and zeta potential of +15 mV. Encapsulation and loading efficiencies were 72% and 5.4%, respectively. In vitro release study using simulated gastro (SGF) and intestinal fluids (SIF) showed controlled release of curcumin in 6 h of exposure. Additionally, the Cur-ACRU/CS NPs are nontoxic to cultured Caco-2 cells, and the permeability assay indicated that Cur-ACRU/CS NPs had improved permeability efficiency of free curcumin through the Caco-2 cell monolayer. The findings suggest that ACRU/CS NPs can be used for encapsulation and delivery of curcumin in functional foods.
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Affiliation(s)
- Fengzhang Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Nanjing 210023 , China
| | - Yijie Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Nanjing 210023 , China
| | - Xingrong Ju
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Nanjing 210023 , China
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences , University of Ottawa , 451 Smyth Road , Ottawa , Ontario K1H 8M5 , Canada
| | - Rong He
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing , Nanjing University of Finance and Economics , Nanjing 210023 , China
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28
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Wang Z, Zhang C, Zhang T, Ju X, He R. Effects of acylation and glycation treatments on physicochemical and gelation properties of rapeseed protein isolate. RSC Adv 2018; 8:40395-40406. [PMID: 35558250 PMCID: PMC9091480 DOI: 10.1039/c8ra07912a] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2018] [Accepted: 11/20/2018] [Indexed: 11/30/2022] Open
Abstract
The aim of this study was to improve the gelation property of rapeseed protein isolates (RPI) by means of acylation and glycation. The results showed that acylation and glycation within RPI occurred at Lys, and Lys, Met, Ile, Leu and Pro, respectively. Acylation and glycation both increased the surface hydrophobicity (So) and molecular weight of RPI, and decreased the free sulfhydryl (SH) content of RPI, while acylation resulted in a lower change of So and SH. The conformational structure of modified RPIs was changed, and acylated RPI (acylation degree, 38 ± 0.2%) possessed the highest ordered structure content among the modified RPIs. The thermal stability of the protein was improved after either acylation or glycation treatments. Furthermore, native RPI with moderate modification (low degree of acylation, 38 ± 0.2%) showed an overall improvement in the gelation and gel properties as evidenced by the reduced least gelation concentration and surface roughness, increased water-holding capacity, and better textural properties. Acylated and glycated RPI gels were prepared, but the moderate acylation was more favorable to improve the gelation property of RPI.![]()
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Affiliation(s)
- Zhigao Wang
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- 214122 People's Republic of China
| | - Cheng Zhang
- College of Food Science and Engineering
- Collaborative Innovation Center for Modern Grain Circulation and Safety
- Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing
| | - Tian Zhang
- Advanced Pharmaceutics and Drug Delivery Laboratory
- Leslie Dan Faculty of Pharmacy
- University of Toronto
- Toronto
- Canada
| | - Xingrong Ju
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- 214122 People's Republic of China
- College of Food Science and Engineering
| | - Rong He
- College of Food Science and Engineering
- Collaborative Innovation Center for Modern Grain Circulation and Safety
- Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing
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29
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Bajaj PR, Bhunia K, Kleiner L, Joyner Melito HS, Smith D, Ganjyal G, Sablani SS. Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil. J Microencapsul 2017; 34:218-230. [PMID: 28393603 DOI: 10.1080/02652048.2017.1317045] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Unhydrolysed pea protein (UN) forms very viscous emulsions when used at higher concentrations. To overcome this, UN was hydrolysed using enzymes alcalase, flavourzyme, neutrase, alcalase-flavourzyme, and neutrase-flavourzyme at 50 °C for 0 min, 30 min, 60 min, and 120 min to form hydrolysed proteins A, F, N, AF, and NF, respectively. All hydrolysed proteins had lower apparent viscosity and higher solubility than UN. Foaming capacity of A was the highest, followed by NF, N, and AF. Hydrolysed proteins N60, A60, NF60, and AF60 were prepared by hydrolysing UN for 60 min and used further for microencapsulation. At 20% oil loading (on a total solid basis), the encapsulated powder N60 had the highest microencapsulation efficiency (ME = 56.2). A decrease in ME occurred as oil loading increased to 40%. To improve the ME of N60, >90%, UN and maltodextrin were added. Flowability and particle size distribution of microencapsulated powders with >90% microencapsulation efficiency and morphology of all powders were investigated. This study identified a new way to improve pea protein functionality in emulsions, as well as a new application of hydrolysed pea protein as wall material for microencapsulation.
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Affiliation(s)
- Poonam R Bajaj
- a Department of Biological Systems Engineering , Washington State University , Pullman , WA , USA
| | - Kanishka Bhunia
- a Department of Biological Systems Engineering , Washington State University , Pullman , WA , USA
| | - Leslie Kleiner
- b Applications R&D, Roquette America Inc , Geneva , IL , USA
| | | | - Denise Smith
- d School of Food Science, Washington State University , Pullman , WA , USA
| | - Girish Ganjyal
- d School of Food Science, Washington State University , Pullman , WA , USA
| | - Shyam S Sablani
- a Department of Biological Systems Engineering , Washington State University , Pullman , WA , USA
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30
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Gómez-Mascaraque LG, Miralles B, Recio I, López-Rubio A. Microencapsulation of a whey protein hydrolysate within micro-hydrogels: Impact on gastrointestinal stability and potential for functional yoghurt development. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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31
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Wang Z, Ju X, He R, Yuan J, Aluko RE. Effect of high pressure treatment on rapeseed protein microparticle properties and gastrointestinal release behavior of the encapsulated peptides. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.023] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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32
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Mohan A, Rajendran SRCK, He QS, Bazinet L, Udenigwe CC. Encapsulation of food protein hydrolysates and peptides: a review. RSC Adv 2015. [DOI: 10.1039/c5ra13419f] [Citation(s) in RCA: 138] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Encapsulation of food protein hydrolysates and peptides using protein, polysaccharide and lipid carriers is needed to enhance their biostability and bioavailability for application as health-promoting functional food ingredients and nutraceuticals.
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Affiliation(s)
- Aishwarya Mohan
- Food Functionality and Health Research Laboratory
- Department of Environmental Sciences
- Faculty of Agriculture
- Dalhousie University
- Truro
| | - Subin R. C. K. Rajendran
- Food Functionality and Health Research Laboratory
- Department of Environmental Sciences
- Faculty of Agriculture
- Dalhousie University
- Truro
| | - Quan Sophia He
- Department of Engineering
- Faculty of Agriculture
- Dalhousie University
- Truro
- Canada
| | - Laurent Bazinet
- Department of Food Science and Nutrition
- Institute of Nutrition and Functional Foods
- Université Laval
- Québec
- Canada
| | - Chibuike C. Udenigwe
- Food Functionality and Health Research Laboratory
- Department of Environmental Sciences
- Faculty of Agriculture
- Dalhousie University
- Truro
| |
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