1
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Bao Y, Wang M, Si X, Li D, Gui H, Jiang Q, Li J, Yang S, Yang Y, Li Z, Li B. Customized development of 3D printed anthocyanin-phycocyanin polychromatic oral film via chondroitin sulfate homeostasis: A platform based on starch and κ-carrageenan. Carbohydr Polym 2024; 330:121817. [PMID: 38368099 DOI: 10.1016/j.carbpol.2024.121817] [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: 11/01/2023] [Revised: 12/25/2023] [Accepted: 01/10/2024] [Indexed: 02/19/2024]
Abstract
The development of oral film with diverse colors and customized nutrition is in line with the innovation of emerging food. In this study, polychromatic system was formed by regulating the ratio of phycocyanin (PC) to blueberry anthocyanin (BA). Further, chondroitin sulfate (CS) was utilized to achieve color-enhanced and homeostatic effects on PC-BA, and κ-carrageenan (KC) - starch complex was exploited as printing ink to construct oral film system. The color-enhanced effect of CS is mainly related to the complexation of sulfate groups, and the film-forming substrates are combined mainly through hydrogen bonding. In addition, the proportion of KC modulated the gel structure of printing ink, and affected 3D printability and physical properties of oral film. OF II (1.5 % KC content) had a uniform and dense network structure, with the most stable color and the highest BA retention (70.33 %) after 8 d of light exposure. Importantly, OF II had an excellent slow-release effect, and BA release rate was as high as 92.52 %. The optimized components can form polychromatic oral film with controllable color and structure, and provide new insights for the creation of sensory personalized and nutritionally customized food.
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Affiliation(s)
- Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Mingshuang Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Dongnan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Hailong Gui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Qiao Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd., No. 20 Xinyangguang Road, Jiyang Street, Zhuji, Zhejiang 311800, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd., No. 20 Xinyangguang Road, Jiyang Street, Zhuji, Zhejiang 311800, China
| | - Zhongxia Li
- BYHEALTH Institute of Nutrition & Health, No. 3 Kehui 3rd Street, No.99 Kexue Avenue Central, Huangpu District, Guangzhou 510663, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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2
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Pang H, Wu Y, Tao Q, Xiao Y, Ji W, Li L, Wang H. Active cellulose acetate/purple sweet potato anthocyanins@cyclodextrin metal-organic framework/eugenol colorimetric film for pork preservation. Int J Biol Macromol 2024; 263:130523. [PMID: 38428771 DOI: 10.1016/j.ijbiomac.2024.130523] [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: 01/12/2024] [Revised: 02/21/2024] [Accepted: 02/27/2024] [Indexed: 03/03/2024]
Abstract
As a natural pH-sensing colorant, purple sweet potato anthocyanins (PSPAs) have demonstrated great potential in colorimetric film for freshness monitoring. However, the photothermal instability of PSPAs is still a challengeable issue. Herein, γ-cyclodextrin metal-organic framework (CD-MOF) loaded with PSPAs (PSPAs@CD-MOF, i.e., PM) and eugenol (EUG) were incorporated in cellulose acetate (CA) matrix for developing a smart active colorimetric film of CA/PM/EUG, where PM and EUG were hydrogen-bonded with CA. Attentions were focused on the photothermal colorimetric stability, colorimetric response, and antibacterial activity of the films. The presence of PM and EUG endowed the film outstanding UV-blocking performance and enhanced the barrier against water vapor and oxygen. Target film of CA/PM15/EUG10 had good photothermal colorimetric stability due to the protection of CD-MOF on PSPAs and the color changes with pH-stimuli were sensitive and reversible. In addition to antioxidant activity, CA/PM15/EUG10 had antibacterial activity against Escherichia coli and Staphylococcus aureus. The application trial results indicated that the CA/PM15/EUG10 was valid to indicate pork freshness and extended the shelf-life by 100 % at 25 °C, which has demonstrated a good perspective on smart active packaging for freshness monitoring and shelf-life extension.
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Affiliation(s)
- Huaiting Pang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Yimin Wu
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Qianlan Tao
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Yewen Xiao
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Wei Ji
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Linlin Li
- School of Food and Biological Engineering, Hefei University of Technology, 230601 Hefei, Anhui, China; Province Key Laboratory of Agricultural Products Modern Processing, 230601 Hefei, Anhui, China
| | - Hualin Wang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China; Anhui Province Engineering Research Center of Flexible and Intelligent Materials, 230009 Hefei, Anhui, China; Province Key Laboratory of Agricultural Products Modern Processing, 230601 Hefei, Anhui, China.
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3
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Cui F, Zheng S, Wang D, Ren L, Wang T, Meng Y, Ma R, Wang S, Li X, Li T, Li J. Preparation of multifunctional hydrogels based on co-pigment-polysaccharide complexes and establishment of a machine learning monitoring platform. Int J Biol Macromol 2024; 259:129258. [PMID: 38218291 DOI: 10.1016/j.ijbiomac.2024.129258] [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: 10/20/2023] [Revised: 12/19/2023] [Accepted: 01/03/2024] [Indexed: 01/15/2024]
Abstract
Economic loss due to fish spoilage exceeds 25 billion euros every year. Accurate and real-time monitoring of the freshness of fish can effectively cut down economic loss and food wastage. In this study, a dual-functional hydrogel based on sodium alginate-co-pigment complex with volatile antibacterial and intelligent indication was prepared and characterized. The characterization results indicated that the sodium alginate-co-pigment complex successfully improved the stability and color development ability of blueberry anthocyanins and bilberry anthocyanins at different temperatures and pH. The double cross-linking network inside the hydrogel conferred it with excellent mechanical properties. During rainbow trout storage, the hydrogel indicated a color difference of 73.55 on the last day and successfully extended the shelf-life of rainbow trout by 2 days (4 °C). Additionally, four dual-channel monitoring models were constructed using machine learning. The validation error of the genetic algorithm back propagation model (GA-BP) was only 5.6e-3, indicating that GA-BP can accurately monitor the freshness of rainbow trout. The rainbow trout real-time monitoring platform built based on GA-BP model can monitor the freshness of rainbow trout in real time through the images uploaded by users. The results of this study have broad applicability in the food industry, environmental conservation, and economic sustainability.
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Affiliation(s)
- Fangchao Cui
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Shiwei Zheng
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Likun Ren
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Tian Wang
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Yuqiong Meng
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Rui Ma
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Shulin Wang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai 810016, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China.
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University), Ministry of Education, Dalian, Liaoning 116029, China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China.
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4
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Dong R, Huang Z, Ma W, Yu Q, Xie J, Tian J, Li B, Shan J, Chen Y. Fabrication of nanocomplexes for anthocyanins delivery by ovalbumin and differently dense sulphate half-ester polysaccharides nanocarriers: Enhanced stability, bio-accessibility, and antioxidant properties. Food Chem 2024; 432:137263. [PMID: 37657340 DOI: 10.1016/j.foodchem.2023.137263] [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: 05/20/2023] [Revised: 08/09/2023] [Accepted: 08/22/2023] [Indexed: 09/03/2023]
Abstract
This study aimed to fabricate novel nanocomplexes for delivery of anthocyanins (ACN) utilizing ovalbumin (OVA) and sulphated-polysaccharides with varying linear charge density (κ-,ι-, λ-carrageenan and dextran sulfate: κC < ιC < λC < DS). Influence of OVA-sulphated-polysaccharides on ACN stability, antioxidant capacity, and bioaccessibility was investigated. Fabricated nanoparticlecosmeticsed superior encapsulation efficiency (94.11-96.2%) and loaded capacity (9.05-9.54%) for ACN. OVA-DS displayed the smallest particle size and turbidity, while OVA-κC-ACN exhibited the largest ones. ζ-Potential of nanoparticles raised with increasing ester-sulfate level in sulphated-polysaccharides. FT-IR, Raman and OVA conformational alterations revealed existence of intermolecular-interactions between ACN and OVA-polysaccharides. DSC and TGA showed considerable thermo-stability of self-assembled (ACN-loaded) OVA-polysaccharides. Spheroid-nanoparticles size increased after ACN-loading in SEM and CLSM. Composite nanocomplexes enhanced ACN stability and antioxidant properties under accelerated degradation conditions and simulated digestion, particularly, OVA-DS-ACN and OVA-λC-ACN. We provide a choice for reinforcing stability of hydrophilic nutraceuticals and improving its applications.
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Affiliation(s)
- Ruihong Dong
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Ziyan Huang
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Wenjie Ma
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Jialuo Shan
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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5
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Bao Y, Yang X, Li J, Li Z, Cheng Z, Wang M, Li Z, Si X, Li B. Structural homeostasis and controlled release for anthocyanin in oral film via sulfated polysaccharides complexation. Int J Biol Macromol 2024; 256:128473. [PMID: 38029913 DOI: 10.1016/j.ijbiomac.2023.128473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 11/11/2023] [Accepted: 11/26/2023] [Indexed: 12/01/2023]
Abstract
Oral film is a novel functional carrier, which can provide a new pathway for the efficient absorption of anthocyanin. However, anthocyanin homeostasis in oral film is a prerequisite for achieving efficient absorption and utilization of anthocyanin. Herein, three sulfated polysaccharides, including chondroitin sulfate (CS), fucoidin (FU) and λ-carrageenan (λ-CG), were complexed with blueberry anthocyanin (BA) to prepare oral film formulations using hydroxypropyl methylcellulose (HPMC) as a film-forming matrix. The addition of three sulfated polysaccharides improved the stability of BA in content and color, which were associated with interactions between BA and polysaccharides. The BA retention rate of CS-BA/HPMC system increased 5.5-fold after 8 d of light-accelerated storage compared with the control group, showing the best homeostasis effect. CS and λ-CG enhanced the elongation at break and prolonged disintegration time of oral films. The addition of FU made the oral film denser and smoother, and had the highest BA release (75.72 %) in the simulated oral cavity system. In addition, the oral films of three sulfated polysaccharides complexed with BA showed superior antioxidant capacity. The present study provides new insights into the application of anthocyanin in film formulation carriers.
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Affiliation(s)
- Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Xi Yang
- College of Land and Environment, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhiying Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhen Cheng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Mingshuang Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhongxia Li
- BYHEALTH institute of Nutrition & Health, No.3 Kehui 3rd Street, No.99 Kexue Avenue Central, Huangpu District, Guangzhou 510663, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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6
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Guan Y, Ning Y, Xu Z, Zhou C, Zhao Z. Chondroitin sulfate and chitosan-coated liposomes as a novel delivery system for betanin: Preparation, characterization and in vitro digestion behavior. Int J Biol Macromol 2024; 254:128001. [PMID: 37949274 DOI: 10.1016/j.ijbiomac.2023.128001] [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: 07/18/2023] [Revised: 09/27/2023] [Accepted: 11/07/2023] [Indexed: 11/12/2023]
Abstract
Betanin, a water-soluble pigment known for its high bioactivity, is hindered by pH and temperature sensitivity, weak ionic strength, and low bioavailability. In this study, nanoliposome (NPS), chitosan-coated NPS (CNPS), and chondroitin sulfate-chitosan bilayer-modified nanoliposomes (SCNPS) were prepared based on a layer-by-layer electrostatic interaction method for betanin encapsulation. The increase of polymer layers from NPS to SCNPS led to a monotonic increment from 223.57 to 522.33 nm in size, from -27.73 to 16.70 mV in negative charge and from 0.22 to 0.35 in polydispersity index. The chemical stability against pH (ranging from 2 to 10), ionic type (KCl, CaCl2, ALCl3) and ionic strength (100, 500 mM) significantly impacted the appearance and particle size of the double-layered nanoliposome. In vitro digestion experiment showed that SCNPS displayed higher stability and slower betanin release compared to NPS and CNPS. This study demonstrates that betanin can be efficiently encapsulated by SCNPS with improved stability and bioavailability.
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Affiliation(s)
- Yuan Guan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yue Ning
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhengming Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chuang Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhengang Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
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7
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Li Q, Zhang L, Liao W, Liu J, Gao Y. Effects of chitosan molecular weight and mass ratio with natural blue phycocyanin on physiochemical and structural stability of protein. Int J Biol Macromol 2024; 256:128508. [PMID: 38040145 DOI: 10.1016/j.ijbiomac.2023.128508] [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: 09/17/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 12/03/2023]
Abstract
Phycocyanin (PC), an algae-extracted colorant, has extensive applications for its water-solubility and fresh blue shade. When PC is added to acidified media, dispersions are prone to aggregate and decolorize into cloudy systems. For palliating this matter, chitosan with high, medium, and low molecular weights (HMC, MMC, and LMC) were adopted in PC dispersions, and their protective effects were compared based on physiochemical stabilities. The optimal mass ratio between chitosan and PC was identified as 1:5 based on preliminary evaluations and was supported by the higher ζ-potential (31.0-32.1 mV), lower turbidity (39.6-43.6 NTU), and polyacrylamide gel electrophoresis results. Through interfacial and antioxidant capacity analyses, LMC was found to display a higher affinity to PC, which was also confirmed by SEM images and the maximum increase in transition temperature of their complex (155.70 °C) in DSC measurements. The mechanism of electrostatic interaction reinforced by hydrophobic effects and hydrogen bonding was elucidated by FT-IR and Raman spectroscopy. Further comprehensive stability evaluations revealed that, without light exposure, LMC kept PC from internal secondary structure to external blueness luster to the maximum extent. While with light exposure, LMC was not so flexible as HMC, to protect chromophores from attack of free radicals.
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Affiliation(s)
- Qike Li
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Ithaca, NY 14853, USA.
| | - Liang Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wenyan Liao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jinfang Liu
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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8
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Cui H, Jiang Q, Gao N, Tian J, Wu Y, Li J, Yang S, Zhang S, Si X, Li B. Complexes of glycated casein and carboxymethyl cellulose enhance stability and control release of anthocyanins. Food Res Int 2024; 176:113804. [PMID: 38163683 DOI: 10.1016/j.foodres.2023.113804] [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: 08/30/2023] [Revised: 11/21/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
To improve the stability and sustained-release property of anthocyanins (ACNs), casein (CA) - dextran (DEX) glycated conjugates (UGCA) and carboxymethyl cellulose (CMC) were used to prepare ACNs-loaded binary and ternary complexes. The ACNs-loaded binary complexes (ACNs-UGCA) and ternary complexes (ACNs-UGCA-CMC) achieved by 8 min' ultrasonic treatment with 40 % amplitude. The binary and ternary complexes showed spherical structure and good dispersibility, with the average size of 121.2 nm and 132.4 nm respectively. The anthocyanins encapsulation efficiency of ACNs-UGCA-CMC increased almost 20 % than ACNs-UGCA. ACNs-UGCA-CMC had better colloidal stabilities than ACNs-UGCA, such as thermal stability and dilution stability. Simultaneously, both of the binary and ternary complexes significantly prevented anthocyanins from being degraded by heat treatment, ascorbic acid, sucrose and simulated gastrointestinal environment. The protective effect of ACNs-UGCA-CMC was more significant. Furthermore, ACNs-UGCA-CMC showed slower anthocyanins release in simulated releasing environment in vitro and a long retention time in vivo. Our current study provides a potential delivery for improving the stability and controlling release of anthocyanins.
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Affiliation(s)
- Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Qiao Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Ningxuan Gao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yunan Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd., Zhuji, Zhejiang 311800, China
| | - Shugang Zhang
- Yunneng (Dalian) Biotechnology Co., Ltd., Dalian, Liaoning 116600, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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9
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Liang T, Jing P, He J. Nano techniques: an updated review focused on anthocyanin stability. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37574589 DOI: 10.1080/10408398.2023.2245893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/15/2023]
Abstract
Anthocyanins (ACNs) are one of the subgroups of flavonoids and getting intensive attraction due to the nutritional values. However, their application of ACNs is limited due to their poor stability and bioavailability. Accordingly, nanoencapsulation has been developed to enhance its stability and bio-efficacy. This review focuses on the nano-technique applications of delivery systems that be used for ACNs stabilization, with an emphasis on physicochemical stability and health benefits. ACNs incorporated with delivery systems in forms of nano-particles and fibrils can achieve advanced functions, such as improved stability, enhanced bioavailability, and controlled release. Also, the toxicological evaluation of nano delivery systems is summarized. Additionally, this review summarizes the challenges and suggests the further perspectives for the further application of ACNs delivery systems in food and medical fields.
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Affiliation(s)
- Tisong Liang
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jian He
- Yili Innovation Center, Inner Mongolia Yili Industrial Group Co., Ltd, Hohhot, China
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10
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Tan C, Sun Y, Yao X, Zhu Y, Jafari SM, Sun B, Wang J. Stabilization of anthocyanins by simultaneous encapsulation-copigmentation via protein-polysaccharide polyelectrolyte complexes. Food Chem 2023; 416:135732. [PMID: 36878116 DOI: 10.1016/j.foodchem.2023.135732] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 02/19/2023]
Abstract
This study prepared a series of polyelectrolyte complexes (PECs) composed of heated whey protein isolate (HWPI) and different polysaccharides for simultaneous encapsulation and copigmentation of anthocyanins (ATC) and their ultimate stabilization. Four polysaccharides including chondroitin sulfate, dextran sulfate, gum arabic, and pectin were chosen due to their abilities to simultaneously complex with HWPI and copigment ATC. At pH 4.0, these PECs were formed with an average particle size of 120-360 nm, the ATC encapsulation efficiency of 62-80%, and the production yield of 47-68%, depending on the type of polysaccharides. The PECs effectively inhibited the degradation of ATC during storage and when exposed to neutral pH, ascorbic acid, and heat. Pectin had the best protection, followed by gum arabic, chondroitin sulfate, and dextran sulfate. The stabilizing effects were associated with the hydrogen bonding, hydrophobic and electrostatic interactions between HWPI and polysaccharides, conferring dense internal network and hydrophobic microenvironment in the complexes.
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Affiliation(s)
- Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yan Sun
- China-Canada Joint Lab of Food Nutrition and Health, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xueqing Yao
- China-Canada Joint Lab of Food Nutrition and Health, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuqian Zhu
- China-Canada Joint Lab of Food Nutrition and Health, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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11
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Tan Y, Zi Y, Peng J, Shi C, Zheng Y, Zhong J. Gelatin as a bioactive nanodelivery system for functional food applications. Food Chem 2023; 423:136265. [PMID: 37167667 DOI: 10.1016/j.foodchem.2023.136265] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 04/01/2023] [Accepted: 04/26/2023] [Indexed: 05/13/2023]
Abstract
Gelatin has long been used as an encapsulant agent in the pharmaceutical and biomedical industries because of its low cost, wide availability, biocompatibility, and degradability. However, the exploitation of gelatin for nanodelivery application is not fully achieved in the functional food filed. In this review article, we highlight the latest work being performed for gelatin-based nanocarriers, including polyelectrolyte complexes, nanoemulsions, nanoliposomes, nanogels, and nanofibers. Specifically, we discuss the applications and challenges of these nanocarriers for stabilization and controlled release of bioactive compounds. To achieve better efficacy, gelatin is frequently used in combination with other biomaterials such as polysaccharides. The fabrication and synergistic effects of the newly developed gelatin composite nanocarriers are also present.
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Affiliation(s)
- Yang Tan
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ye Zi
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jiawei Peng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Cuiping Shi
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Yulu Zheng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
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12
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Xie C, Huang M, Ying R, Wu X, Hayat K, Shaughnessy LK, Tan C. Olive pectin-chitosan nanocomplexes for improving stability and bioavailability of blueberry anthocyanins. Food Chem 2023; 417:135798. [PMID: 36924718 DOI: 10.1016/j.foodchem.2023.135798] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 02/10/2023] [Accepted: 02/23/2023] [Indexed: 03/07/2023]
Abstract
Blueberry anthocyanins (ANCs) are natural dietary bioactive colorants, but are unstable and easily degraded. To improve their stability, we constructed the nanocarriers for ANCs through an electrostatic self-assembly method, using chitosan (CS) and olive pectin (PC). Results showed that the CS-ANCs-PC nanocomplexes had nanoscale particle size (81.22 ± 0.44 nm), and an encapsulation efficiency of 91.97 ± 0.33% at pH 3.0, 1:1:5 ratio (m/v) of CS: ANCs: PC. Fourier transform infrared and UV-visible spectra demonstrated that ANCs can be embedded into the CS-PC carrier through electrostatic interaction. CS-ANCs-PC with stacked spherical particle structure had good thermal stability by scanning electron microscope and thermogravimetric analysis. Compared with free anthocyanins, CS-ANCs-PC possessed better DPPH· and ·OH scavenging activities, stronger environmental stability, and better targeted release in vitro digestion. This study may provide an important fundamental basis for improving the stability of anthocyanins in the blueberry industry.
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Affiliation(s)
- Chenjing Xie
- College of Food Sciences and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Meigui Huang
- College of Food Sciences and Technology, Southwest Minzu University, Chengdu 610041, China.
| | - Ruifeng Ying
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xian Wu
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA
| | - Khizar Hayat
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA
| | - Lily K Shaughnessy
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA
| | - Chen Tan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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13
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Cui H, Zang Z, Jiang Q, Bao Y, Wu Y, Li J, Chen Y, Liu X, Yang S, Si X, Li B. Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins. Food Chem 2023; 419:135899. [PMID: 37023676 DOI: 10.1016/j.foodchem.2023.135899] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 02/28/2023] [Accepted: 03/05/2023] [Indexed: 03/17/2023]
Abstract
The purpose of this study is to explore the optimal conditions for the preparation of bovine serum albumin (BSA)/casein (CA)-dextran (DEX) conjugates by ultrasonic pretreatment combined with glycation (U-G treatment). When BSA and CA were treated with ultrasound (40% amplitude, 10 min), the grafting degree increased 10.57% and 6.05%, respectively. Structural analysis revealed that ultrasonic pretreatment changed the secondary structure, further affected functional properties of proteins. After U-G treatment, the solubility and thermal stability of BSA and CA was significantly increased, and the foaming and emulsifying capacity of proteins were also changed. Moreover, ultrasonic pretreatment and glycation exhibited a greater impact on BSA characterized with highly helical structure. Complexes fabricated by U-G-BSA/CA and carboxymethyl cellulose (CMC) exhibited protection on anthocyanins (ACNs), delaying the thermal degradation of ACNs. In conclusion, the protein conjugates treated by ultrasonic pretreatment combined with glycation have excellent functionality and are potential carrier materials.
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Affiliation(s)
- Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Qiao Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yunan Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330031, China
| | - Xiaoli Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014 China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd., Zhuji, Zhejiang 311800, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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14
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Li D, Zhong W, Li L, Tong C, Yu S, Duan M, Xu J, Liu X, Pang J, Wu C. Effect of chitin nanowhiskers on structural and physical properties of konjac glucomannan hydrogels nanocomposites. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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15
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Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability. Food Chem 2023; 400:134050. [DOI: 10.1016/j.foodchem.2022.134050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 07/30/2022] [Accepted: 08/26/2022] [Indexed: 11/21/2022]
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16
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Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09771-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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17
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Xie Q, Liu G, Zhang Y. Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging. Crit Rev Food Sci Nutr 2022; 64:5341-5378. [PMID: 36503369 DOI: 10.1080/10408398.2022.2153794] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) represent a step toward reinforcing the properties of sustainable and controllable food packaging, particularly for the successful incorporation of new substances and functionalities into traditional edible films/coatings. This review, from the preparation of M/N-E-BAIs, the fabrication of edible film/coating containing M/N-E-BAIs to their characterization of multifunction and the application in food, makes a systematic summary and in-depth discussion. Food-grade polymers can encapsulate bioactive ingredients (BAIs) by chemical, physicochemical and mechanical methods, thereby forming M/N-E-BAIs with suitable sustained-release and unique biological activities. Furthermore, M/N-E-BAIs is incorporated into biopolymer substrates by solvent casting, 3D printing or electrostatic spinning to obtain novel edible films/coatings. This advanced packaging material exhibits superior physicochemical and functional properties over traditional food films/coatings. Besides, their applications in foods as active and intelligent packaging can improve food quality, prolong shelf life and monitor food corruption. Even so, there are still many challenges and limitations in formulation, preparation and application of this new packaging technology that need to be addressed in the future.
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Affiliation(s)
- Qiwen Xie
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yuanlv Zhang
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
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18
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Liposomal system based on lyophilization of a monophase solution for stabilization of bioactives from red onion skin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Yadav N, Mudgal D, Anand R, Jindal S, Mishra V. Recent development in nanoencapsulation and delivery of natural bioactives through chitosan scaffolds for various biological applications. Int J Biol Macromol 2022; 220:537-572. [PMID: 35987359 DOI: 10.1016/j.ijbiomac.2022.08.098] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 08/13/2022] [Accepted: 08/13/2022] [Indexed: 12/19/2022]
Abstract
Nowadays, nano/micro-encapsulation as a pioneering technique may significantly improve the bioavailability and durability of Natural bioactives. For this purpose, chitosan as a bioactive cationic natural polysaccharide has been frequently used as a carrier because of its distinct chemical and biological properties, including polycationic nature, biocompatibility, and biodegradability. Moreover, polysaccharide-based nano/micro-formulations are a new and extensive trend in scientific research and development in the disciplines of biomedicine, bioorganic/ medicinal chemistry, pharmaceutics, agrochemistry, and the food industry. It promises a new paradigm in drug delivery systems and nanocarrier formulations. This review aims to summarize current developments in approaches for designing innovative chitosan micro/nano-matrix, with an emphasis on the encapsulation of natural bioactives. The special emphasis led to a detailed integrative scientific achievement of the functionalities and abilities for encapsulating natural bioactives and mechanisms regulated in vitro/in vivo release in various biological/physiological environments.
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Affiliation(s)
- Nisha Yadav
- Amity Institute of Click Chemistry Research and Studies, Amity University Noida, UP-201313, India
| | - Deeksha Mudgal
- Amity Institute of Click Chemistry Research and Studies, Amity University Noida, UP-201313, India
| | - Ritesh Anand
- Amity Institute of Click Chemistry Research and Studies, Amity University Noida, UP-201313, India
| | - Simran Jindal
- Amity Institute of Click Chemistry Research and Studies, Amity University Noida, UP-201313, India
| | - Vivek Mishra
- Amity Institute of Click Chemistry Research and Studies, Amity University Noida, UP-201313, India.
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20
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Liu Y, Peng B. A Novel Hyaluronic Acid-Black Rice Anthocyanins Nanocomposite: Preparation, Characterization, and Its Xanthine Oxidase (XO)-Inhibiting Properties. Front Nutr 2022; 9:879354. [PMID: 35495941 PMCID: PMC9048741 DOI: 10.3389/fnut.2022.879354] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Accepted: 03/25/2022] [Indexed: 12/05/2022] Open
Abstract
To promote the normal metabolism of human uric acid, high-performance hyaluronic acid-black rice anthocyanins (HAA) nanocomposite particles were successfully prepared by a simple crosslinking method as a novel xanthine oxidase inhibitor. Its structure and properties were characterized by scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier transform infrared spectrometry (FT-IR), and X-ray diffraction (XRD). SEM and TEM electron microscopy showed an obvious double-layer spherical structure with a particle size of ~298 nm. FT-IR and XRD analysis confirmed that black rice anthocyanins (ATC) had been successfully loaded into the hyaluronic acid (HA) structure. Nanocomposite particles (embedded form) showed higher stability in different environments than free black rice ATC (unembedded form). In addition, the preliminary study showed that the inhibition rate of the nanocomposite particles on Xanthine oxidase (XO) was increased by 40.08%. These results indicate that HAA nanocomposite particles can effectively improve black rice ATC's stability and activity, creating an ideal new material for inhibiting XO activity that has a broad application prospect.
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21
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Bao Y, Cui H, Tian J, Ding Y, Tian Q, Zhang W, Wang M, Zang Z, Sun X, Li D, Si X, Li B. Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108441] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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22
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Sharma S, Madhyastha H, Laxmi Swetha K, Maravajjala KS, Singh A, Madhyastha R, Nakajima Y, Roy A. Development of an in-situ forming, self-healing scaffold for dermal wound healing: in-vitro and in-vivo studies. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2021; 128:112263. [PMID: 34474822 DOI: 10.1016/j.msec.2021.112263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/06/2021] [Accepted: 06/13/2021] [Indexed: 12/11/2022]
Abstract
The importance of the extra-cellular matrix (ECM) for wound healing has been extensively researched. Understanding its importance, multiple ECM mimetic scaffolds have been developed. However, the majority of such scaffolds are prefabricated. Due to their stiffness, prefabricated scaffolds cannot come into direct contact with the basal skin cells at the wound bed, limiting their efficacy. We have developed a unique wound dressing, using chitosan (CH) and chondroitin sulfate (CS), that can form a porous scaffold (CH-CS PEC) in-situ, at the wound site, by simple mixing of the polymer solutions. As CH is positively and CS is negatively charged, mixing these two polymer solutions would lead to electrostatic cross-linking between the polymers, converting them to a porous, viscoelastic scaffold. Owing to the in-situ formation, the scaffold can come in direct contact with the cells at the wound bed, supporting their proliferation and biofunction. In the present study, we confirmed the cross-linked scaffold formation by solid-state NMR, XRD, and TGA analysis. We have demonstrated that the scaffold had a high viscoelastic property, with self-healing capability. Both keratinocyte and fibroblast cells exhibited significantly increased migration and functional markers expression when grown on this scaffold. In the rat skin-excisional wound model, treatment with the in-situ forming CH-CS PEC exhibited enhanced wound healing efficacy. Altogether, this study demonstrated that mixing CH and CS solutions lead to the spontaneous formation of a highly viscoelastic, porous scaffold, which can support epidermal and dermal cell proliferation and bio-function, with an enhanced in-vivo wound healing efficacy.
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Affiliation(s)
- Swati Sharma
- Department of Pharmacy, Birla Institute of Technology & Science, Pilani, Vidya Vihar, Rajasthan 333031, India
| | - Harishkumar Madhyastha
- Department of Applied Physiology, Faculty of Medicine, University of Miyazaki, 8891692 Miyazaki, Japan.
| | - K Laxmi Swetha
- Department of Pharmacy, Birla Institute of Technology & Science, Pilani, Vidya Vihar, Rajasthan 333031, India
| | - Kavya Sree Maravajjala
- Department of Pharmacy, Birla Institute of Technology & Science, Pilani, Vidya Vihar, Rajasthan 333031, India
| | - Archana Singh
- CSIR Institute of Genomics and Integrative Biology (IGIB), New Delhi 110025, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Radha Madhyastha
- Department of Applied Physiology, Faculty of Medicine, University of Miyazaki, 8891692 Miyazaki, Japan
| | - Yuichi Nakajima
- Department of Applied Physiology, Faculty of Medicine, University of Miyazaki, 8891692 Miyazaki, Japan
| | - Aniruddha Roy
- Department of Pharmacy, Birla Institute of Technology & Science, Pilani, Vidya Vihar, Rajasthan 333031, India.
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23
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Kuroiwa T, Kawauchi Y, Moriyoshi R, Shino H, Suzuki T, Ichikawa S, Kobayashi I, Uemura K, Kanazawa A. Biocompatible homogeneous particle formation via the self-complexation of chitosan with oleic acid and its application as an encapsulation material for a water-insoluble compound. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126808] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Whey protein isolate-dextran conjugates: Decisive role of glycation time dependent conjugation degree in size control and stability improvement of colloidal nanoparticles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111766] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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25
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Tan C, Dadmohammadi Y, Lee MC, Abbaspourrad A. Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins. Compr Rev Food Sci Food Saf 2021; 20:3164-3191. [PMID: 34118125 DOI: 10.1111/1541-4337.12772] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 03/13/2021] [Accepted: 04/21/2021] [Indexed: 12/31/2022]
Abstract
Copigmentation and encapsulation are the two most commonly used techniques for anthocyanin stabilization. However, each of these techniques by itself suffers from many challenges associated with the simultaneous achievement of color intensification and high stability of anthocyanins. Integrating copigmentation and encapsulation may overcome the limitation of usage of a single technique. This review summarizes the most recent studies and their challenges aiming at combining copigmentation and encapsulation techniques. The effective approaches for encapsulating copigmented anthocyanins are described, including spray/freeze-drying, emulsification, gelation, polyelectrolyte complexation, and their combinations. Other emerging approaches, such as layer-by-layer deposition and ultrasonication, are also reviewed. The physicochemical principles underlying the combined strategies for the fabrication of various delivery systems are discussed. Particular emphasis is directed toward the synergistic effects of copigmentation and encapsulation, for example, modulating roles of copigments in the processes of gelation and complexation. Finally, some of the major challenges and opportunities for future studies are highlighted. The trend of integrating copigmentation and encapsulation has been just started to develop. The information in this review should facilitate the exploration of the combination of multistrategy and the fabrication of robust delivery systems for copigmented anthocyanins.
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Affiliation(s)
- Chen Tan
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Younas Dadmohammadi
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA
| | - Michelle C Lee
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA
| | - Alireza Abbaspourrad
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA
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26
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Wu C, Sun J, Jiang H, Li Y, Pang J. Construction of carboxymethyl konjac glucomannan/chitosan complex nanogels as potential delivery vehicles for curcumin. Food Chem 2021; 362:130242. [PMID: 34116430 DOI: 10.1016/j.foodchem.2021.130242] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 03/20/2021] [Accepted: 04/17/2021] [Indexed: 01/12/2023]
Abstract
Construction of nanoscale delivery systems from natural food biopolymer complexes have attracted increasing interests in the fields of food industries. In this study, novel carboxymethyl konjac glucomannan/ chitosan (CMKGM/CS) nanogels with and without 1-ethyl-3-(3-dimethylaminopropyl) /N-hydroxysuccinimide) (EDC/NHS)-initiated crosslinking were prepared. The physicochemical and structural properties of the CMKGM/CS nanogels and their potential to be a delivery vehicle for curcumin were investigated. Compared to original uncrosslinked nanogels, crosslinking did not alter particle size and morphology but decreased zeta potential of nanogels. Fourier transform infrared spectrum confirmed that the amide linkage was formed between CMKGM and CS, which obviously enhanced the stability of crosslinked nanogels under gastrointestinal conditions. Furthermore, the crosslinked nanogels not only had higher encapsulation efficiency of curcumin but also better sustained release behavior under simulated gastrointestinal conditions. These findings suggested that the crosslinked CMKGM/CS nanogels might be a promising delivery system for nutrients.
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Affiliation(s)
- Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jishuai Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Haixin Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuanzhao Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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27
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Le MCN, Xu K, Wang Z, Beverung S, Steward RL, Florczyk SJ. Evaluation of the effect of 3D porous Chitosan-alginate scaffold stiffness on breast cancer proliferation and migration. J Biomed Mater Res A 2021; 109:1990-2000. [PMID: 33811775 DOI: 10.1002/jbm.a.37191] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 03/09/2021] [Accepted: 03/24/2021] [Indexed: 11/11/2022]
Abstract
Breast cancer (BCa) is one of the most common cancers for women and metastatic BCa causes the majority of deaths. The extracellular matrix (ECM) stiffens during cancer progression and provides biophysical signals to modulate proliferation, morphology, and metastasis. Cells utilize mechanotransduction and integrins to sense and respond to ECM stiffness. Chitosan-alginate (CA) scaffolds have been used for 3D culture, but lack integrin binding ligands, resulting in round cell morphology and limited cell-material interaction. In this study, 2, 4, and 6 wt% CA scaffolds were produced to mimic the stages of BCa progression and evaluate the BCa response to CA scaffold stiffness. All three CA scaffold compositions highly porous with interconnected pores and scaffold stiffness increased with increasing polymer concentration. MDA-MB-231 (231) cells were cultured in CA scaffolds and 2D cultures for 7 d. All CA scaffold cultures had similar cell numbers at 7 d and the 231 cells formed clusters that increased in size during the culture. The 2 wt% CA had the largest clusters throughout the 7 d culture compared with the 4 and 6 wt% CA. The 231 cell migration was evaluated on 2D surfaces after 7 d culture. The 6 wt% CA cultured cells had the greatest migration speed, followed by 4 wt% CA, 2D cultures, and 2 wt% CA. These results suggest that 231 cells sensed the stiffness of CA scaffolds without the presence of focal adhesions. This indicates that a non-integrin-based mechanism may explain the observed mechanotransduction response.
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Affiliation(s)
- Minh-Chau N Le
- Department of Materials Science and Engineering, University of Central Florida, Orlando, Florida, USA.,Department of Mechanical and Aerospace Engineering, University of Central Florida, Orlando, Florida, USA
| | - Kailei Xu
- Department of Materials Science and Engineering, University of Central Florida, Orlando, Florida, USA
| | - Zi Wang
- Department of Materials Science and Engineering, University of Central Florida, Orlando, Florida, USA
| | - Sean Beverung
- Department of Mechanical and Aerospace Engineering, University of Central Florida, Orlando, Florida, USA
| | - Robert L Steward
- Department of Mechanical and Aerospace Engineering, University of Central Florida, Orlando, Florida, USA.,Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, Florida, USA
| | - Stephanie J Florczyk
- Department of Materials Science and Engineering, University of Central Florida, Orlando, Florida, USA.,Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, Florida, USA
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Tan C, Wang J, Sun B. Polysaccharide dual coating of yeast capsules for stabilization of anthocyanins. Food Chem 2021; 357:129652. [PMID: 33865001 DOI: 10.1016/j.foodchem.2021.129652] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 02/05/2021] [Accepted: 03/16/2021] [Indexed: 02/07/2023]
Abstract
The dual coated yeast capsules for anthocyanin encapsulation and stabilization were fabricated. Anthocyanins were preloaded in hollow yeast capsules, and then the dual coating was performed by deposition of opposite charged polysaccharides using layer-by-layer technique. The combination of positively charged chitosan and negatively charged chondroitin sulfate was found to confer the yeast capsules with the highest encapsulation efficiency and retention rate of anthocyanins. Additionally, the coated yeast capsules featured high tolerance to environmental stresses (i.e., oxygen, ascorbic acid, and heat) and therefore effectively inhibited the degradation of anthocyanins. These stabilizing effects were related to the formation of high penetration barrier provided by the double layers of polysaccharides, as well as the enhanced hydrophobic microenvironment in the capsules. Further development of the polysaccharide-coated yeast capsules may hold promise for the controlled delivery of other water-soluble bioactive components.
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Affiliation(s)
- Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Baoguo Sun
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Talib S, Ahmed N, Khan D, Khan GM, Rehman AU. Chitosan-chondroitin based artemether loaded nanoparticles for transdermal drug delivery system. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2020.102281] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Ravindran R, Mitra K, Arumugam SK, Doble M. Preparation of Curdlan sulphate - Chitosan nanoparticles as a drug carrier to target Mycobacterium smegmatis infected macrophages. Carbohydr Polym 2021; 258:117686. [PMID: 33593559 DOI: 10.1016/j.carbpol.2021.117686] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 01/15/2021] [Accepted: 01/15/2021] [Indexed: 12/21/2022]
Abstract
In this study, curdlan sulphate - chitosan nanoparticles were prepared through polyelectrolyte complexing at a mass ratio of 2:1 respectively. The curdlan was produced by fermentation with Agrobacterium sp. ATCC 31750, which was then sulphated to form the polyanionic polymer. A first-line tuberculosis drug, Rifampicin and a phytochemical, DdPinitol, were encapsulated into Curdlan Sulphate (CS) - Chitosan Nanoparticles (C) (CSC NPs) of size 205.41 ± 7.24 nm. The drug release kinetics followed a Weibull model with initial burst release (48 % Rifampicin and 27 % d-Pinitol within 6 h), followed by a sustained release. The prepared CSC: d-PIN + RIF NPs was cytocompatible and entered the M.smegmatis infected macrophages through multiple endocytic pathways including clathrin, caveolae and macropinocytosis. They showed superior bactericidal activity (2.4-2.7 fold) within 4 h when compared to free drug Rifampicin (1.6 fold). The drug encapsulated CSC: RIF suppressed the pro-inflammatory gene (TNF-α by 3.66 ± 0.19 fold) and CSC: d-PIN + RIF increased expression of the anti-inflammatory gene (IL-10 by 13.09 ± 0.47 fold). Expression of TGF- β1 gene also increased when treated with CSC: d-PIN + RIF (13.00 ± 0.19 fold) which provided the immunomodulatory activity of the encapsulated CSC NPs. Thus, curdlan sulphate - chitosan polyelectrolyte complex can be a potential nanocarrier matrix for intracellular delivery of multiple drugs.
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Affiliation(s)
- Radhika Ravindran
- Bioengineering and Drug Design Lab, Dept. of Biotechnology, Indian Institute of Technology, Madras, India
| | - Kartik Mitra
- Bioengineering and Drug Design Lab, Dept. of Biotechnology, Indian Institute of Technology, Madras, India
| | - Senthil Kumar Arumugam
- Bioengineering and Drug Design Lab, Dept. of Biotechnology, Indian Institute of Technology, Madras, India
| | - Mukesh Doble
- Bioengineering and Drug Design Lab, Dept. of Biotechnology, Indian Institute of Technology, Madras, India.
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Wang M, Li L, Wan M, Lin Y, Tong Y, Cui Y, Deng H, Tan C, Kong Y, Meng X. Preparing, optimising, and evaluating chitosan nanocapsules to improve the stability of anthocyanins from Aronia melanocarpa. RSC Adv 2021; 11:210-218. [PMID: 35423040 PMCID: PMC8690385 DOI: 10.1039/d0ra08162k] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Accepted: 12/09/2020] [Indexed: 12/25/2022] Open
Abstract
During in vitro digestion and enviromental storage, the chitosan nanocapsulation was successfully improved the physical and oxidative stability of anthocyanins from Aronia melanocarpa.
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Affiliation(s)
- Mingyue Wang
- College of Food
- Shenyang Agricultural University
- Shenyang City 110866
- People's Republic of China
| | - Li Li
- College of Food
- Shenyang Agricultural University
- Shenyang City 110866
- People's Republic of China
| | - Meizhi Wan
- College of Food
- Shenyang Agricultural University
- Shenyang City 110866
- People's Republic of China
| | - Yang Lin
- Department of Food Science and Technology
- Zhejiang University of Technology
- Hangzhou 310014
- People's Republic of China
| | - Yuqi Tong
- College of Food
- Shenyang Agricultural University
- Shenyang City 110866
- People's Republic of China
| | - Yanmin Cui
- College of Food
- Shenyang Agricultural University
- Shenyang City 110866
- People's Republic of China
| | - Haotian Deng
- College of Food
- Shenyang Agricultural University
- Shenyang City 110866
- People's Republic of China
| | - Chang Tan
- College of Food
- Shenyang Agricultural University
- Shenyang City 110866
- People's Republic of China
| | - Yanwen Kong
- College of Food
- Shenyang Agricultural University
- Shenyang City 110866
- People's Republic of China
| | - Xianjun Meng
- College of Food
- Shenyang Agricultural University
- Shenyang City 110866
- People's Republic of China
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Preparation and characterization of citric acid crosslinked konjac glucomannan/surface deacetylated chitin nanofibers bionanocomposite film. Int J Biol Macromol 2020; 164:2612-2621. [DOI: 10.1016/j.ijbiomac.2020.08.138] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 08/14/2020] [Accepted: 08/17/2020] [Indexed: 01/25/2023]
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Effect of amylose/amylopectin content and succinylation on properties of corn starch nanoparticles as encapsulants of anthocyanins. Carbohydr Polym 2020; 250:116972. [DOI: 10.1016/j.carbpol.2020.116972] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/26/2020] [Accepted: 08/16/2020] [Indexed: 01/13/2023]
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Application of a polyelectrolyte complex based on biocompatible polysaccharides for colorectal cancer inhibition. Carbohydr Res 2020; 499:108194. [PMID: 33234262 DOI: 10.1016/j.carres.2020.108194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 11/07/2020] [Accepted: 11/09/2020] [Indexed: 01/20/2023]
Abstract
Strategies for incorporating water-insoluble photosensitisers (PS) in drug delivery systems have been extensively studied. In this work, we evaluate the formation, characterisation, drug sorption studies, and cytotoxicity of chitosan (CHT)/chondroitin sulphate (CS) polyelectrolyte complexes (PECs) coated with polystyrene-block-poly(acrylic acid) (PS-b-PAA) nanoparticles (NPs) loaded with chloroaluminum phthalocyanine (AlClPc). The PECs were characterised by infrared spectroscopy (FTIR), differential scanning calorimetric (DSC), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The PS-b-PAA NPs on the PEC surface was confirmed by scanning electron microscopy (SEM). Additionally, optical images distinguished the PEC structures containing PS-b-PAA or PS-b-PAA/AlClPc from the unloaded PEC. Kinetic and equilibrium studies investigate the sorption capacity of the PEC/PS-b-PAA toward AlClPc. The encapsulation efficiency reached 95% at 190 μg mL-1 AlClPc after only 15 min. The Brunauer-Emmett-Teller (BET) isotherm and pseudo-second-order kinetic fitted well to the experimental data. The PS-b-PAA NPs on the PEC surfaces increase the AlClPc bioavailability and the PEC structure stabilizes the PS-b-PAA/AlClPc nanostructures. The materials were cytocompatible upon healthy VERO (kidney epithelial cells), and cytotoxic against colorectal cancerous cells (HT-29 cells). For the first time, we associate PS-b-PAA/AlClPc with a hydrophilic and cytocompatible polysaccharide matrix. We suggest the use of these materials in strategies to treat cancer by using photodynamic therapy.
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Innovative Skin Product Emulsions with Enhanced Antioxidant, Antimicrobial and UV Protection Properties Containing Nanoparticles of Pure and Modified Chitosan with Encapsulated Fresh Pomegranate Juice. Polymers (Basel) 2020; 12:polym12071542. [PMID: 32664701 PMCID: PMC7407418 DOI: 10.3390/polym12071542] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/10/2020] [Accepted: 07/10/2020] [Indexed: 12/14/2022] Open
Abstract
In the present study, a chitosan (CS) derivative with the 2-(Methacryloyloxy)ethyl]dimethyl-(3-sulfopropyl)ammonium hydroxide (SDAEM) zwitterionic monomer was prepared through chemical modification. The successful synthesis of CS-SDAEM was confirmed by Fourier-transform Infrared (FTIR) and Nuclear Magnetic Resonance (1H-NMR) spectroscopies. Its crystallinity was studied by X-ray Diffraction (XRD), while in vitro cytotoxicity and cell viability assays established its biocompatibility. Filtered fresh pomegranate juice (PJ) was loaded in nanoparticles of neat CS and its derivative via ionic gelation method. Dynamic Light Scattering (DLS) revealed nanoparticles sizes varying between 426 nm and 4.5 μm, indicating a size-dependence on the polymer concentration used during encapsulation. High-performance liquid chromatography coupled with photodiode array and electrospray ionization mass spectrometry detection (LC-PDA-ESI/MS) revealed that PJ active compounds were successfully and in sufficient amounts encapsulated in the nanoparticles interior, whereas XRD indicated a crystalline structure alteration after nanoencapsulation. The resulted PJ-loaded nanoparticles were further utilized for the preparation of innovative O/W cosmetic emulsions. All produced emulsions exhibited good pH and viscosity stability for up to 90 days, while the sun protection factor (SPF) was enhanced due to the presence of the PJ. Enhanced antioxidant and antimicrobial properties due to the phenolic compounds of PJ were also observed.
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Pu C, Tang W, Liu M, Zhu Y, Sun Q. Resveratrol-loaded hollow kafirin nanoparticles via gallic acid crosslinking: An evaluation compared with their solid and non-crosslinked counterparts. Food Res Int 2020; 135:109308. [PMID: 32527475 DOI: 10.1016/j.foodres.2020.109308] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 04/18/2020] [Accepted: 05/08/2020] [Indexed: 02/07/2023]
Abstract
The possibility of combining the health benefits of kafirin and polyphenols and improving the bioavailability of resveratrol using hollow kafirin nanoparticles via gallic acid crosslinking was investigated. The size, morphology, charge state, loading efficiency, physicochemical stability, and redispersity after lyophilization of hollow resveratrol-loaded kafirin nanoparticles formed via gallic acid crosslinking were characterized and compared with their solid counterparts and those without crosslinking. The nanoparticles formed were anionic spheres with an average diameter of <100 nm when loading amounts of resveratrol were less than 20%. The hollow nanoparticles were homogenous and still achieved stable colloidal dispersion after lyophilization. The hollow nanoparticles crosslinked with gallic acid displayed stability against pancreatin and delayed release in stimulated digestion. The results suggested that hollow kafirin nanoparticles could be a favorable colloidal delivery system for incorporating resveratrol.
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Affiliation(s)
- Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Mengyao Liu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yinglian Zhu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
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Xu K, Wang Z, Copland JA, Chakrabarti R, Florczyk SJ. 3D porous chitosan-chondroitin sulfate scaffolds promote epithelial to mesenchymal transition in prostate cancer cells. Biomaterials 2020; 254:120126. [PMID: 32480094 DOI: 10.1016/j.biomaterials.2020.120126] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 05/12/2020] [Accepted: 05/15/2020] [Indexed: 12/11/2022]
Abstract
Prostate cancer (PCa) is a common cancer in men that is curable prior to metastasis, when its prognosis worsens. Chondroitin sulfate (CS) is found in the extracellular matrix of normal prostate tissue and PCa, with greater content in metastatic PCa. Biomaterial scaffolds containing CS have yet to be evaluated for tumor microenvironment applications. Three-dimensional porous chitosan-CS (C-CS) scaffolds were developed and evaluated for PCa culture. Three C-CS scaffold compositions were prepared with 4 w/v% chitosan and 0.1, 0.5, and 1.0 w/v% CS and named 4-0.1, 4-0.5, and 4-1, respectively. The C-CS scaffolds had 90-95% porosity, average pore sizes between 143 and 166 μm, and no significant difference in scaffold stiffness. PC-3 and 22Rv1 PCa cells were cultured on the C-CS scaffolds to study the effect of CS on PCa growth and epithelial to mesenchymal transition (EMT). All C-CS scaffold compositions supported PCa growth and the 4-1 scaffolds had the greatest cell numbers for both PC-3 and 22Rv1. The C-CS scaffolds promoted upregulated EMT marker expression compared to 2D cultures with the greatest EMT marker expression in 4-1 scaffolds. Increasing CS concentration promoted upregulated vimentin expression in PC-3 cultures and N-cadherin and MMP-2 expression in 22Rv1 cultures. C-CS scaffolds promoted docetaxel drug resistance in PC-3 and 22Rv1 cultures and the 4-1 scaffold cultures had the greatest drug resistance. These results indicate that C-CS scaffolds are a promising in vitro platform for PCa.
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Affiliation(s)
- Kailei Xu
- Department of Materials Science and Engineering, University of Central Florida, Orlando, FL, 32816-2455, USA
| | - Zi Wang
- Department of Materials Science and Engineering, University of Central Florida, Orlando, FL, 32816-2455, USA
| | - John A Copland
- Department of Cancer Biology, Mayo Clinic, Jacksonville, FL, 32224, USA
| | - Ratna Chakrabarti
- Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, FL, 32827, USA
| | - Stephen J Florczyk
- Department of Materials Science and Engineering, University of Central Florida, Orlando, FL, 32816-2455, USA; Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, FL, 32827, USA.
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de Mejia EG, Zhang Q, Penta K, Eroglu A, Lila MA. The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants. Annu Rev Food Sci Technol 2020; 11:145-182. [PMID: 32126181 DOI: 10.1146/annurev-food-032519-051729] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
There is an increasing consumer demand for natural colors in foods. However, there is a limited number of available natural food sources for use by the food industry because of technical and regulatory limitations. Natural colors are less stable and have less vibrant hues compared to their synthetic color counterparts. Natural pigments also have known health benefits that are seldom leveraged by the food industry. Betalains, carotenoids, phycocyanins, and anthocyanins are major food colorants used in the food industry that have documented biological effects, particularly in the prevention and management of chronic diseases such as diabetes, obesity, and cardiovascular disease. The color industry needs new sources of stable, functional, and safe natural food colorants. New opportunities include sourcing new colors from microbial sources and via the use of genetic biotechnology. In all cases, there is an imperative need for toxicological evaluation to pave the way for their regulatory approval.
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Affiliation(s)
- Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Illinois 61801, USA;
| | - Qiaozhi Zhang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Kayla Penta
- Department of Molecular and Structural Biochemistry and Plants for Human Health Institute, North Carolina Research Campus, North Carolina State University, Kannapolis, North Carolina 28081, USA
| | - Abdulkerim Eroglu
- Department of Molecular and Structural Biochemistry and Plants for Human Health Institute, North Carolina Research Campus, North Carolina State University, Kannapolis, North Carolina 28081, USA
| | - Mary Ann Lila
- Department of Food, Bioprocessing & Nutrition Sciences and Plants for Human Health Institute, North Carolina Research Campus, North Carolina State University, Kannapolis, North Carolina 28081, USA
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Xie C, Wang Q, Ying R, Wang Y, Wang Z, Huang M. Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105448] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion. Molecules 2020; 25:molecules25030722. [PMID: 32046046 PMCID: PMC7038085 DOI: 10.3390/molecules25030722] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 02/03/2020] [Accepted: 02/05/2020] [Indexed: 12/19/2022] Open
Abstract
Purple flesh cultivated potato (PP) is a foodstuff scarcely cultivated in the world but with high potential because of its anthocyanin content. Moreover, it has been little explored as a source of anthocyanins (AT) for further applications in formulated food products. The main goal of this research was to study the effect of maltodextrin (MD) and spray drying conditions on the encapsulation efficiency (EE) and bioaccesibility of AT from purple flesh cultivated potato extract (PPE). The anthocyanin-rich extract was obtained from PP and microencapsulated by spray-drying, using MD as the encapsulating agent. A statistical optimization approach was used to obtain optimal microencapsulation conditions. The PPE microparticles obtained under optimal conditions showed 86% of EE. The protector effect of microencapsulation on AT was observed to be stable during storage and in vitro digestion. The AT degradation rate constant was significantly lower for the PPE-MD than for the PPE. The assessed bioaccesibility of AT from the PPE-MD was 20% higher than that of the PPE, which could be explained by the protective effect of encapsulation against environmental conditions. In conclusion, microencapsulation is an effective strategy to protect AT from PP, suggesting that AT may be an alternative as a stable colorant for use in the food industry.
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Bu C, Zhang Q, Zeng J, Cao X, Hao Z, Qiao D, Cao Y, Xu H. Identification of a novel anthocyanin synthesis pathway in the fungus Aspergillus sydowii H-1. BMC Genomics 2020; 21:29. [PMID: 31914922 PMCID: PMC6950803 DOI: 10.1186/s12864-019-6442-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Accepted: 12/29/2019] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND Anthocyanins are common substances with many agro-food industrial applications. However, anthocyanins are generally considered to be found only in natural plants. Our previous study isolated and purified the fungus Aspergillus sydowii H-1, which can produce purple pigments during fermentation. To understand the characteristics of this strain, a transcriptomic and metabolomic comparative analysis was performed with A. sydowii H-1 from the second and eighth days of fermentation, which confer different pigment production. RESULTS We found five anthocyanins with remarkably different production in A. sydowii H-1 on the eighth day of fermentation compared to the second day of fermentation. LC-MS/MS combined with other characteristics of anthocyanins suggested that the purple pigment contained anthocyanins. A total of 28 transcripts related to the anthocyanin biosynthesis pathway was identified in A. sydowii H-1, and almost all of the identified genes displayed high correlations with the metabolome. Among them, the chalcone synthase gene (CHS) and cinnamate-4-hydroxylase gene (C4H) were only found using the de novo assembly method. Interestingly, the best hits of these two genes belonged to plant species. Finally, we also identified 530 lncRNAs in our datasets, and among them, three lncRNAs targeted the genes related to anthocyanin biosynthesis via cis-regulation, which provided clues for understanding the underlying mechanism of anthocyanin production in fungi. CONCLUSION We first reported that anthocyanin can be produced in fungus, A. sydowii H-1. Totally, 31 candidate transcripts were identified involved in anthocyanin biosynthesis, in which CHS and C4H, known as the key genes in anthocyanin biosynthesis, were only found in strain H1, which indicated that these two genes may contribute to anthocyanins producing in H-1. This discovery expanded our knowledges of the biosynthesis of anthocyanins and provided a direction for the production of anthocyanin.
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Affiliation(s)
- Congfan Bu
- Microbiology and Metabolic Engineering Key Laboratory of Sichuan Province, Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, People's Republic of China
| | - Qian Zhang
- Microbiology and Metabolic Engineering Key Laboratory of Sichuan Province, Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, People's Republic of China
| | - Jie Zeng
- Microbiology and Metabolic Engineering Key Laboratory of Sichuan Province, Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, People's Republic of China
| | - Xiyue Cao
- Microbiology and Metabolic Engineering Key Laboratory of Sichuan Province, Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, People's Republic of China
| | - Zhaonan Hao
- Microbiology and Metabolic Engineering Key Laboratory of Sichuan Province, Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, People's Republic of China
| | - Dairong Qiao
- Microbiology and Metabolic Engineering Key Laboratory of Sichuan Province, Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, People's Republic of China
| | - Yi Cao
- Microbiology and Metabolic Engineering Key Laboratory of Sichuan Province, Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, People's Republic of China.
| | - Hui Xu
- Microbiology and Metabolic Engineering Key Laboratory of Sichuan Province, Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, People's Republic of China.
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Jardim KV, Siqueira JLN, Báo SN, Sousa MH, Parize AL. The role of the lecithin addition in the properties and cytotoxic activity of chitosan and chondroitin sulfate nanoparticles containing curcumin. Carbohydr Polym 2020; 227:115351. [DOI: 10.1016/j.carbpol.2019.115351] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 07/04/2019] [Accepted: 09/18/2019] [Indexed: 01/06/2023]
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Jiang X, Guan Q, Feng M, Wang M, Yan N, Wang M, Xu L, Gui Z. Preparation and pH Controlled Release of Fe 3O 4/Anthocyanin Magnetic Biocomposites. Polymers (Basel) 2019; 11:E2077. [PMID: 31842398 PMCID: PMC6960501 DOI: 10.3390/polym11122077] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 12/10/2019] [Accepted: 12/10/2019] [Indexed: 12/25/2022] Open
Abstract
Anthocyanins are a class of antioxidants extracted from plants, with a variety of biochemical and pharmacological properties. However, the wide and effective applications of anthocyanins have been limited by their relatively low stability and bioavailability. In order to expand the application of anthocyanins, Fe3O4/anthocyanin magnetic biocomposite was fabricated for the storage and release of anthocyanin in this work. The magnetic biocomposite of Fe3O4 magnetic nanoparticle-loaded anthocyanin was prepared through physical intermolecular adsorption or covalent cross-linking. Scanning electron microscopy (SEM), Dynamic light scattering (DLS), Fourier-transform infrared spectroscopy (FTIR), X-ray diffractometry (XRD) and thermal analysis were used to characterize the biocomposite. In addition, the anthocyanin releasing experiments were performed. The optimized condition for the Fe3O4/anthocyanin magnetic biocomposite preparation was determined to be at 60 °C for 20 h in weak alkaline solution. The smooth surface of biocomposite from SEM suggested that anthocyanin was coated on the surface of the Fe3O4 particles successfully. The average size of the Fe3O4/anthocyanin magnetic biocomposite was about 222 nm. Under acidic conditions, the magnetic biocomposite solids could be repeatable released anthocyanin, with the same chemical structure as the anthocyanin before compounding. Therefore, anthocyanin can be effectively adsorbed and released by this magnetic biocomposite. Overall, this work shows that Fe3O4/anthocyanin magnetic biocomposite has great potential for future applications as a drug storage and delivery nanoplatform that is adaptable to medical, food and sensing.
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Affiliation(s)
- Xizhi Jiang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, China;
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (M.F.); (M.W.); (N.Y.); (M.W.)
- Key Laboratory for Protected Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Qingbao Guan
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, International Joint Laboratory for Advanced Fiber and Low-dimension Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China;
| | - Min Feng
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (M.F.); (M.W.); (N.Y.); (M.W.)
- Key Laboratory for Protected Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Mengyang Wang
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (M.F.); (M.W.); (N.Y.); (M.W.)
- Key Laboratory for Protected Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Nina Yan
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (M.F.); (M.W.); (N.Y.); (M.W.)
- Key Laboratory for Protected Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Min Wang
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (M.F.); (M.W.); (N.Y.); (M.W.)
- Key Laboratory for Protected Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Lei Xu
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (M.F.); (M.W.); (N.Y.); (M.W.)
- Key Laboratory for Protected Agricultural Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Zhongzheng Gui
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, China;
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Raeisi S, Ojagh SM, Quek SY, Pourashouri P, Salaün F. Nano-encapsulation of fish oil and garlic essential oil by a novel composition of wall material: Persian gum-chitosan. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108494] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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46
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Wang S, Xia P, Wang S, Liang J, Sun Y, Yue P, Gao X. Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.004] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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47
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Yuan Y, Li H, Liu C, Zhu J, Xu Y, Zhang S, Fan M, Zhang D, Zhang Y, Zhang Z, Wang D. Fabrication of stable zein nanoparticles by chondroitin sulfate deposition based on antisolvent precipitation method. Int J Biol Macromol 2019; 139:30-39. [DOI: 10.1016/j.ijbiomac.2019.07.090] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 07/01/2019] [Accepted: 07/12/2019] [Indexed: 01/08/2023]
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48
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Quan TH, Benjakul S. Duck egg albumen hydrolysate-epigallocatechin gallate conjugates: Antioxidant, emulsifying properties and their use in fish oil emulsion. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123711] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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49
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Black rice anthocyanins embedded in self-assembled chitosan/chondroitin sulfate nanoparticles enhance apoptosis in HCT-116 cells. Food Chem 2019; 301:125280. [PMID: 31377624 DOI: 10.1016/j.foodchem.2019.125280] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/25/2019] [Accepted: 07/28/2019] [Indexed: 02/06/2023]
Abstract
Self-assembled nanoparticles using the biopolymers chitosan (CH) and chondroitin sulfate (CS) were developed to improve the biological activity of anthocyanin (ACN). The 86.32 ± 0.15% (w/w) of ACN was incorporated into ACN/CH/CS nanoparticles, with the particle size of 350.1 ± 0.99 nm in diameter (i.d.) and 42.55 ± 0.54 in zeta potential (mV). Morphological study and thermogravimetric analysis suggested that the ACN/CH/CS nanoparticles exhibited heterogeneous morphology and high thermal stability. Significant increases in apoptosis by 12.1% and 35.1% were observed with 0.05 mg/ml ACN and ACN/CH/CS nanoparticles in the HCT-116 cell line, indicating that the nanoparticle system led to significant increase in apoptosis (p < 0.05). Structural changes in mitochondria caused by ACN/CH/CS nanoparticles indicated that the nanoparticles had negative impacts on mitochondria. These results showed that nanoparticles could potentially be used as a carrier system to improve the efficacy of ACN.
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50
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Lee MC, Tan C, Ravanfar R, Abbaspourrad A. Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization. ACS APPLIED MATERIALS & INTERFACES 2019; 11:26433-26441. [PMID: 31245993 DOI: 10.1021/acsami.9b05089] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In this work, we present gel-in-gel water-in-oil (W/O) high internal phase emulsions (HIPEs) that feature high stability by structuring both phases of the emulsion. Compared to significant advances made in oil-in-water (O/W) HIPEs, W/O HIPEs are extremely unstable and difficult to generate without introducing high concentrations of surfactants. Another main challenge is the low viscosity of both water and oil phases which promotes the instability of W/O HIPEs. Here, we demonstrate ultrastable W/O HIPEs that feature biphasic structuring, in which hydrogels are dispersed in oleogels, and self-forming, low-concentration interfacial Pickering crystals provide added stability. These W/O HIPEs exhibit high tolerance toward pH shock and destabilizing environments. In addition, this novel ultrastable gel-in-gel W/O HIPE is sustainable and made solely with natural ingredients without the addition of any synthetic stabilizers. By applying phase structuring within the HIPEs through the addition of various carrageenans and beeswax as structurants, we can increase the emulsion's stability and viscoelastic rheological properties. The performance of these gel-in-gel W/O HIPEs holds promise for a wide range of applications. As a proof of concept, we demonstrated herein the application as a gelled delivery system that enables the co-delivery of hydrophilic and hydrophobic materials at maximized loads, demonstrating high resistance to gastrointestinal pHs and a controlled-release profile.
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Affiliation(s)
- Michelle C Lee
- Department of Food Science , Cornell University , Stocking Hall , Ithaca , New York 14853 , United States
| | - Chen Tan
- Department of Food Science , Cornell University , Stocking Hall , Ithaca , New York 14853 , United States
| | - Raheleh Ravanfar
- Department of Food Science , Cornell University , Stocking Hall , Ithaca , New York 14853 , United States
| | - Alireza Abbaspourrad
- Department of Food Science , Cornell University , Stocking Hall , Ithaca , New York 14853 , United States
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