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Li F, Muhmood A, Akhter M, Gao X, Sun J, Du Z, Wei Y, Zhang T, Wei Y. Characterization, health benefits, and food applications of enzymatic digestion- resistant dextrin: A review. Int J Biol Macromol 2023; 253:126970. [PMID: 37730002 DOI: 10.1016/j.ijbiomac.2023.126970] [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: 04/28/2023] [Revised: 07/19/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Resistant dextrin or resistant maltodextrin (RD), a short-chain glucose polymer that is highly resistant to hydrolysis by human digestive enzymes, has shown broad developmental prospects in the food industry and has gained substantial attention owing to its lack of undesirable effects on the sensory features of food or the digestive system. However, comprehensive fundamental and application information on RD and how RD improves anti-diabetes and obesity have not yet been received. Therefore, the characterization, health benefits and application of RD in various fields are summarized and discussed in the current study. Typically, RD is prepared by the acid thermal method and possesses excellent physicochemical properties, including low viscosity, high solubility, storage stability, and low retro-gradation, which are correlated with its low molecular weight (Mw) and non-digestible glycosidic linkages. In contrast, RD prepared by the simultaneous debranching and crystallization method has low solubility and high crystallinity. The ingestion of RD can positively affect metabolic diseases (diabetes and obesity) in animals and humans by producing short-chain fatty acids (SCFAs), and facilitating the inflammatory response. Moreover, RD has been widely used in the beverage, dairy products, and dessert industries due to its nutritional value and textural properties without unacceptable quality loss. More studies are required to further explore RD application potential in the food industry and its role in the management of different chronic metabolic disorders.
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Affiliation(s)
- Fei Li
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Luhua Group Co., Ltd., Laiyang 265200, China
| | - Atif Muhmood
- Department of Agroecology, Aarhus University, Denmark.
| | - Muhammad Akhter
- College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
| | - Xiang Gao
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Huatao Food Co., Ltd., Weifang 262100, China.
| | - Jie Sun
- College of Life Science, Qingdao University, Qingdao 266071, China
| | - Zubo Du
- Shandong Luhua Group Co., Ltd., Laiyang 265200, China.
| | - Yuxi Wei
- College of Life Science, Qingdao University, Qingdao 266071, China.
| | - Ting Zhang
- Henan University of Technology, Grain College, Zhengzhou 450000, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China.
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Octenyl succinic anhydride modified starch with excellent emulsifying properties prepared by selective hydrolysis of supramolecular immobilized enzyme. Int J Biol Macromol 2023; 232:123383. [PMID: 36693601 DOI: 10.1016/j.ijbiomac.2023.123383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 01/14/2023] [Accepted: 01/18/2023] [Indexed: 01/22/2023]
Abstract
Octenyl succinic anhydride modified starch is a common green and safe emulsifier. Although the conventional pretreatment method of free enzyme hydrolysis increases the hydroxyl content on the starch surface, thus improving the grafting degree of octenyl succinic anhydride and the amphiphilicity of the modified starch, the amylose and amylopectin structures are indiscriminately hydrolyzed, reducing the emulsion stability of modified starch. In this work, α-amylase organic-inorganic hybrid nanoflower biocatalyst is designed and synthesized for pretreatment of synthetic octenyl succinic anhydride modified starch. The α-amylase organic-inorganic hybrid nanoflower biocatalyst with a unique micro-nano spatial structure can selectively hydrolyze the amylopectin and protect the amylose of starch. The amylose ratio of starch pretreated by nanoflower biocatalyst is about twice that of starch pretreated by free enzyme, reaching 22.62 %. Meanwhile, the granular structure of starch is not damaged. The obtained octenyl succinic anhydride modified starch exhibits a high degree of substitution, up to 0.0213. The emulsion prepared with this modified starch maintains excellent emulsifying properties and stability. This study provides a novel strategy for the preparation of octenyl succinic anhydride modified starch with excellent emulsifying properties, which promote the application of octenyl succinic anhydride modified starch in food, pharmaceutical and cosmetic industries.
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LIU X. A new way to expand the application of starch and tung oil: tung oil anhydride modified starch. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.95822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xuncai LIU
- Xiamen Yan Palace Seelong Food Co. Ltd., China
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Gao K, Liu Y, Liu T, Song X, Ruan R, Feng S, Wang X, Cui X. OSA improved the stability and applicability of emulsions prepared with enzymatically hydrolyzed pomelo peel insoluble fiber. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Zhao L, Tong Q, Geng Z, Liu Y, Yin L, Xu W, Rehman A. Recent advances of octenyl succinic anhydride modified polysaccharides as wall materials for nano-encapsulation of hydrophobic bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6183-6192. [PMID: 35532302 DOI: 10.1002/jsfa.11984] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/30/2022] [Accepted: 05/09/2022] [Indexed: 06/14/2023]
Abstract
Polysaccharides can be esterified with octenyl succinic anhydride (OSA) to form derivatives with amphiphilic properties. The general preparation methods of OSA-polysaccharides are described, especially the aqueous method. The new hydrophobic groups introduced result in OSA-polysaccharides showing higher interfacial properties, better emulsifying stability, higher viscosity, and lower digestibility. There have been advances in the development of OSA-polysaccharides-based nano-encapsulation systems for hydrophobic bioactive compounds in recent years. Nano-encapsulation systems are formed through nanoemulsions, nanocapsules, nanoparticles, micelles, vesicles, molecular inclusion complexes, and so on. This review aims to describe the preparation methods, the structure characterizations, and the physicochemical properties of OSA-polysaccharides as encapsulating agents. In addition, the focus is on the different nano-encapsulation systems based on OSA-polysaccharides as wall materials. Future perspectives will concern OSA-polysaccharides-based nano-encapsulation systems with optimized functional properties for providing higher bioavailability and targeted delivery of various hydrophobic bioactive compounds. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Li Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ziwei Geng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yutong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lichen Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wentian Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Guo B, Zhu C, Huang Z, Yang R, Liu C. Microcapsules with slow-release characteristics prepared by soluble small molecular starch fractions through the spray drying method. Int J Biol Macromol 2022; 200:34-41. [PMID: 34973979 DOI: 10.1016/j.ijbiomac.2021.12.137] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/16/2021] [Accepted: 12/20/2021] [Indexed: 01/08/2023]
Abstract
The utilization of starch in the food and medical industry can be facilitated by using new non-chemical methods to make starch the only wall material to encapsulate microcapsules. In this study, soluble small molecular fraction obtained from corn starch by gelatinization and centrifugation methods and commercial soluble starch were used independently to encapsulate oil under the condition that wall material and core material were 2:1. Molecular weight of these starch fractions was measured firstly. The peak molecular weight of the soluble small molecular fraction of corn starch and commercial soluble starch was 3.537 × 105 Da and 2.720 × 104 Da, respectively. Basic physicochemical characteristics and application characteristics of the microcapsules were then characterized and compared. The soluble small molecular fraction of corn starch encapsulated microcapsule and the commercial soluble starch encapsulated microcapsule had high encapsulation efficiency (higher than 88%), high boiling water solubility (higher than 74%), high rehydration stability (higher than 2 h). Most importantly, the encapsulated oil of these microcapsules could be slowly released under the action of α-amylase and amyloglucosidase. Overall, both the soluble small molecular fraction of corn starch and commercial soluble starch could be used as microcapsule wall materials and might have great application potential in food and medicine.
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Affiliation(s)
- Baozhong Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing East Road 235, 330047 Nanchang, China
| | - Chunyan Zhu
- Ganzhou Quanbiao Biological Technology Co, Ltd., 341000 Ganzhou, China
| | - Zhaohua Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing East Road 235, 330047 Nanchang, China
| | - Rong Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing East Road 235, 330047 Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing East Road 235, 330047 Nanchang, China.
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Shu G, Lu C, Wang Z, Du Y, Xu X, Xu M, Zhao Z, Chen M, Dai Y, Weng Q, Fang S, Fan K, Liu D, Du Y, Ji J. Fucoidan-based micelles as P-selectin targeted carriers for synergistic treatment of acute kidney injury. NANOMEDICINE : NANOTECHNOLOGY, BIOLOGY, AND MEDICINE 2021; 32:102342. [PMID: 33253922 DOI: 10.1016/j.nano.2020.102342] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 10/21/2020] [Accepted: 11/20/2020] [Indexed: 10/22/2022]
Abstract
Acute kidney injury (AKI) is a life-threatening disease without effective treatment. The utilization of curcumin (Cur) for the treatment of AKI is still facing challenges due to its poor water-solubility and low bioavailability. Herein, kidney-targeted octenyl succinic anhydride-grafted fucoidan loaded with Cur (OSA-Fucoidan/Cur) was fabricated for synergistic treatment of AKI. It was found that OSA-Fucoidan/Cur micelles had a sustained drug release behavior and excellent physicochemical stability. Cellular uptake studies demonstrated that the specific binding between fucoidan and P-selectin overexpressed on H2O2-stimulated HUVECs contributed to the higher internalization of OSA-Fucoidan/Cur micelles by the cells. In addition, OSA-Fucoidan micelles exhibited an ideal kidney-targeted characteristic in lipopolysaccharide (LPS)-induced AKI mice. In vivo studies showed that the combination of Cur and OSA-Fucoidan endowed the OSA-Fucoidan/Cur micelles with synergistically anti-inflammatory and antioxidant abilities, thereby largely enhancing the therapeutic efficacy of AKI. Therefore, OSA-Fucoidan/Cur micelles may represent a potential kidney-targeted nanomedicine for effective treatment of AKI.
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Affiliation(s)
- Gaofeng Shu
- Key Laboratory of Imaging Diagnosis and Minimally Invasive Intervention Research, Lishui Hospital of Zhejiang University, School of Medicine, Lishui, Zhejiang, China; Institute of Pharmaceutics, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, PR China
| | - Chenying Lu
- Key Laboratory of Imaging Diagnosis and Minimally Invasive Intervention Research, Lishui Hospital of Zhejiang University, School of Medicine, Lishui, Zhejiang, China
| | - Zhixian Wang
- First Clinical College of traditional Chinese Medicine, Hunan University of Chinese Medicine, Changsha, China
| | - Yuyin Du
- Department of Chemistry, Faculty of Science, Tohoku University, Sendai, Japan
| | - Xiaoling Xu
- Institute of Pharmaceutics, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, PR China
| | - Min Xu
- Key Laboratory of Imaging Diagnosis and Minimally Invasive Intervention Research, Lishui Hospital of Zhejiang University, School of Medicine, Lishui, Zhejiang, China
| | - Zhongwei Zhao
- Key Laboratory of Imaging Diagnosis and Minimally Invasive Intervention Research, Lishui Hospital of Zhejiang University, School of Medicine, Lishui, Zhejiang, China
| | - Minjiang Chen
- Key Laboratory of Imaging Diagnosis and Minimally Invasive Intervention Research, Lishui Hospital of Zhejiang University, School of Medicine, Lishui, Zhejiang, China
| | - Yiyang Dai
- Department of Gastroenterology, The Fourth Affiliated Hospital of Zhejiang University, School of Medicine, YiWu, China
| | - Qiaoyou Weng
- Key Laboratory of Imaging Diagnosis and Minimally Invasive Intervention Research, Lishui Hospital of Zhejiang University, School of Medicine, Lishui, Zhejiang, China
| | - Shiji Fang
- Key Laboratory of Imaging Diagnosis and Minimally Invasive Intervention Research, Lishui Hospital of Zhejiang University, School of Medicine, Lishui, Zhejiang, China
| | - Kai Fan
- Key Laboratory of Imaging Diagnosis and Minimally Invasive Intervention Research, Lishui Hospital of Zhejiang University, School of Medicine, Lishui, Zhejiang, China
| | - Di Liu
- Institute of Pharmaceutics, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, PR China
| | - Yongzhong Du
- Institute of Pharmaceutics, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, PR China.
| | - Jiansong Ji
- Key Laboratory of Imaging Diagnosis and Minimally Invasive Intervention Research, Lishui Hospital of Zhejiang University, School of Medicine, Lishui, Zhejiang, China.
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Zhao L, Tong Q, Wang H, Liu Y, Xu J, Rehman A. Emulsifying properties and structure characteristics of octenyl succinic anhydride-modified pullulans with different degree of substitution. Carbohydr Polym 2020; 250:116844. [DOI: 10.1016/j.carbpol.2020.116844] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 11/27/2022]
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Xiang L, Lu S, Quek SY, Liu Z, Wang L, Zheng M, Tang W, Yang Y. Exploring the effect of OSA-esterified waxy corn starch on naringin solubility and the interactions in their self-assembled aggregates. Food Chem 2020; 342:128226. [PMID: 33067048 DOI: 10.1016/j.foodchem.2020.128226] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 08/18/2020] [Accepted: 09/24/2020] [Indexed: 12/26/2022]
Abstract
Octenyl succinic anhydride esterified waxy corn starches (OSAS) with five different molecular weights (MWs) were prepared by enzymatic hydrolysis and their effects on naringin solubility were studied. The MW of OSAS was found to significantly influence the amount of naringin embedded in the complex formed by self-aggregation. OSAS with medium MW (M-OSAS) formed complex with the highest naringin entrapment. This system showed an AL type water phase solubility curve (indicating a 1:1 stoichiometric inclusion complex) and an increase of 848.83 folds in naringin solubility. Further investigation on the interactions between M-OSAS and naringin using FTIR, XRD, DSC and NMR confirmed the encapsulation of naringin into the inner cavity of M-OSAS. TEM and particle size analysis indicated the complex was spherical in shape, having a mean particle size of 257.07 nm and size distribution of 10-1000 nm. This study has provided a basis for solubility enhancement of citrus flavonoids using OSAS.
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Affiliation(s)
- Lu Xiang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; College of Chemistry and Life Science, Zhejiang Normal University, Jinhua 321000, China
| | - Shengmin Lu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; College of Chemistry and Life Science, Zhejiang Normal University, Jinhua 321000, China.
| | - Siew Young Quek
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand
| | - Zhe Liu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China
| | - Lu Wang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China
| | - Meiyu Zheng
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China
| | - Weimin Tang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China
| | - Ying Yang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China
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