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Saud KT, Xu J, Wilkanowicz S, He Y, Moon JJ, Solomon MJ. Electrosprayed microparticles from inulin and poly(vinyl) alcohol for colon targeted delivery of prebiotics. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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Liu P, Hou M, Yue Y, Tong Y, Zhang T, Lu Z, Yang L. Effects of ultrahigh magnetic field on the structure and properties of whey protein. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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Bielska P, Cais-Sokolińska D, Dwiecki K. Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein. Molecules 2022; 27:6395. [PMID: 36234932 PMCID: PMC9573190 DOI: 10.3390/molecules27196395] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/20/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
In this research effects of heat treatment duration on the electrical properties (zeta potential and conductivity), texture and color of polymerized whey protein (PWP) were analyzed. Whey protein solutions were heated for 30 min to obtain single-heated polymerized whey protein (SPWP). After cooling to room temperature, the process was repeated to obtain double-heated polymerized whey protein (DPWP). The largest agglomeration was demonstrated after 10 min of single-heating (zeta potential recorded as -13.3 mV). Single-heating decreased conductivity by 68% and the next heating cycle by 54%. As the heating time increased, there was a significant increase in the firmness of the heated solutions. Zeta potential of the polymerized whey protein correlated with firmness, consistency, and index of viscosity, the latter of which was higher when the zeta potential (r = 0.544) and particle size (r = 0.567) increased. However, there was no correlation between zeta potential and color. This research has implications for future use of PWP in the dairy industry to improve the syneretic, textural, and sensory properties of dairy products.
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Affiliation(s)
- Paulina Bielska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Dorota Cais-Sokolińska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Krzysztof Dwiecki
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, ul. Mazowiecka 48, 60-623 Poznan, Poland
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Jangid AK, Solanki R, Patel S, Pooja D, Kulhari H. Genistein encapsulated inulin-stearic acid bioconjugate nanoparticles: Formulation development, characterization and anticancer activity. Int J Biol Macromol 2022; 206:213-221. [PMID: 35181329 DOI: 10.1016/j.ijbiomac.2022.02.031] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 01/13/2022] [Accepted: 02/07/2022] [Indexed: 01/13/2023]
Abstract
Achieving controlled and site-specific delivery of hydrophobic drugs in the colon environment is a major challenge. The primary goal of this research was to synthesize inulin-stearic acid (INU-SA) conjugate and to evaluate its potential in the site-specific delivery of genistein (GEN) for the treatment of colon cancer. INU is a hydrophilic polysaccharide biological macromolecule was modified with hydrophobic SA to form amphiphilic conjugate (INU-SA) which can self-assemble into spherical nanoparticles with interesting drug release properties. The hydrophobic GEN was encapsulated into the INU-SA conjugate to prepare GEN loaded nanoparticles (GNP). The prepared GNP possessed nano size (115 nm), good colloidal dispersibility (0.066 PDI), and high drug encapsulation efficiency (92.2%). The release behaviour of GNP indicated the site-specific release of GEN, only 3.4% at gastric pH while 94% at intestinal pH. The prepared GNP showed potential cytotoxicity against HCT 116 human colorectal cancer cells, as demonstrated by antiproliferation and apoptosis assays. The observed half maximum inhibitory concentration (IC50) value of GNP (5.5 μg/mL) was significantly lower than pure GEN (28.2 μg/mL) due to higher cellular internalization of GNP than free GEN. Therefore, this research suggests a way to improve the therapeutic effectiveness of natural biomolecules using modified and biocompatible polysaccharide INU.
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Affiliation(s)
- Ashok Kumar Jangid
- School of Nano Sciences, Central University of Gujarat, Gandhinagar 382030, India
| | - Raghu Solanki
- School of Life Sciences, Central University of Gujarat, Gandhinagar 382030, India
| | - Sunita Patel
- School of Life Sciences, Central University of Gujarat, Gandhinagar 382030, India
| | - Deep Pooja
- School of Pharmacy, National Forensic Sciences University, Gandhinagar 382007, India.
| | - Hitesh Kulhari
- School of Nano Sciences, Central University of Gujarat, Gandhinagar 382030, India; Department of Pharmaceutical Technology (Formulations), National Institute of Pharmaceutical Education and Research, Guwahati 781101, India.
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Rodríguez Arzuaga M, Bosch A, Añón MC, Abraham AG. Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Symbiotic microencapsulation of Lactococcus lactis subsp. lactis R7 using whey and inulin by spray drying. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108411] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin. Food Sci Biotechnol 2019; 28:1367-1374. [PMID: 31695935 DOI: 10.1007/s10068-019-00577-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 01/29/2019] [Accepted: 02/04/2019] [Indexed: 10/27/2022] Open
Abstract
Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C for 30 min) or the two-combined heating in absence or presence of inulin (8%, w/v) were studied. Mixture of whey protein and inulin showed significantly higher absorbance at 290 nm than whey protein alone in all heating conditions while only dry-heated samples showed significantly increased absorbance value at 420 nm (p < 0.05). Whey protein after heating showed significantly lower zeta potential and inulin decreased the value of all heated samples further (p < 0.05) except for samples after dry-heating. Heating decreased the free sulfhydryl group content of whey protein samples while presence of inulin decreased further (p < 0.05). Dry-heating decreased while wet-heating increased the surface hydrophobicity of whey protein. Inulin had no effect on the surface hydrophobicity of heated whey protein under dry-heating but decreased under wet-heating.
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Wang C, Wang H, Sun X, Sun Y, Guo M. Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes. Int J Mol Sci 2019; 20:ijms20174089. [PMID: 31438619 PMCID: PMC6747464 DOI: 10.3390/ijms20174089] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 08/11/2019] [Accepted: 08/19/2019] [Indexed: 01/16/2023] Open
Abstract
Whey protein and inulin at various weight ratios were dry heated at 60 °C for 5 days under relative humidity of 63%. The heated mixtures were found to have significant changes in browning intensity and zeta-potential compared to untreated mixture. Heated samples showed significantly lower surface hydrophobicity than untreated mixtures. Compared with untreated samples, dry-heated samples showed significantly higher 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) scavenging ability with whey protein to inulin mass ratios of 1:2 and 1:3 and significantly higher 2,2′-Azinobis(2-Ethylbenzothiazoline-6-Sulfonate) (ABTS) scavenging abilities and oxygen radical absorbance capacity (ORAC) at all weight ratios. Dry heat-induced interactions between whey protein and inulin was confirmed by changes in Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) protein profile, Fourier Transform Infrared Spectroscopy (FT-IR) and Far-ultraviolet Circular Dichroism (Far-UV CD) spectra. Dry heating caused physicochemical and structural changes of whey protein and therefore the complexes can be used to improve the antioxidative properties of the mixture under certain conditions.
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Affiliation(s)
- Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Hao Wang
- Department of Food Science, College of Food Science, Northeast Agriculture University, Harbin 150030, China
| | - Xiaomeng Sun
- Department of Food Science, College of Food Science, Northeast Agriculture University, Harbin 150030, China
| | - Yuxue Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Mingruo Guo
- Department of Food Science, College of Food Science, Northeast Agriculture University, Harbin 150030, China.
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, Vermont, VT 05405, USA.
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Zhu Z, Wu M, Cai J, Li S, Marszałek K, Lorenzo JM, Barba FJ. Optimization of Spray-Drying Process of Jerusalem artichoke Extract for Inulin Production. Molecules 2019; 24:molecules24091674. [PMID: 31035438 PMCID: PMC6539007 DOI: 10.3390/molecules24091674] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 04/24/2019] [Accepted: 04/27/2019] [Indexed: 11/16/2022] Open
Abstract
Jerusalem artichoke is an important natural matrix for inulin production. In this experiment, response surface methodology (RSM) was employed to optimize the spray-drying parameters in order to determine the maximal inulin yield. For this study, three independent variables (heating temperature (Tª, 110–120 °C), creep speed (V, 18–22 rpm) and pressure (P, 0.02–0.04 MPa)) were used in the experimental design. Using the Box–Behnken design, the optimal parameters obtained were: drying temperature 114.6 °C, creep speed 20.02 rpm, and pressure: 0.03 MPa. The inulin yield, water content and particle size of inulin obtained by spray-drying and freeze-drying were compared. In this regard, the spray-dried inulin consisted of a white powder having a fine particle size, and the freeze-dried inulin had a pale-yellow fluffy floc. On the other hand, the drying methods had a great influence on the appearance and internal structure of inulin powder, since the spray-dried inulin had a complete and uniform shape and size, whereas the freeze-dried inulin had a flocculated sheet structure. The analysis showed that the spray-drying led to a higher inulin yield, lower water content and better surface structure than freeze-drying.
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Affiliation(s)
- Zhenzhou Zhu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Mailing Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Jie Cai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Shuyi Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Krystian Marszałek
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532 Warsaw, Poland.
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
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