1
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Zhao M, Wu X, Tan H, Wu W. Protein oxidation affected the encapsulation properties of rice bran protein fibril-high internal phase pickering emulsions: Enhanced stability and bioaccessibility of β-carotene. Food Res Int 2024; 192:114779. [PMID: 39147467 DOI: 10.1016/j.foodres.2024.114779] [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: 03/12/2024] [Revised: 07/02/2024] [Accepted: 07/14/2024] [Indexed: 08/17/2024]
Abstract
Rice bran protein fibril (RBPF)-high internal phase Pickering emulsions (HIPPEs) loaded with β-carotene (CE) were constructed to enhance stability and bioavailability of CE. Rice bran (RB) protein with varying oxidation degrees was extracted from RB with varying storage period (0-10 days) to prepare RBPF by acid-heating (90 °C, 2-12 h) to stabilize HIPPEs. The influence of protein oxidation on the encapsulation properties of RBPF-HIPPEs was studied. The results showed that CE-HIPPEs could be stably stored for 56 days at 25 °C. When RB storage time was the same, the average particle size, lipid hydroperoxide content, and malondialdehyde content of CE-HIPPEs and the CE degradation rate initially fell, and then grew as the acid-heating time prolonged, while the ζ-potential value, viscosity, viscoelasticity, free fatty acid (FFA) release rate, and bioaccessibility first rose, and subsequently fell. When acid-heating time of RBPF was the same, the average particle size, lipid hydroperoxide content, and malondialdehyde content of CE-HIPPEs initially fell, and subsequently increased with RB storage time extended, while the ζ-potential value, viscosity, viscoelasticity, FFA release rate, and bioaccessibility initially increased, and then decreased. Overall, Moderate oxidation and moderate acid-heating enhanced the stability as well as rheological properties of CE-HIPPEs, thus improving the stability and bioaccessibility of CE. This study offered a new insight into the delivery of bioactive substances by protein fibril aggregates-based HIPPEs.
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Affiliation(s)
- Mengmeng Zhao
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaojuan Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Haitong Tan
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Wei Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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2
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Zhao M, Li F, Li H, Lin Q, Zhou X, Wu X, Wu W. Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions. Food Chem 2024; 443:138611. [PMID: 38309025 DOI: 10.1016/j.foodchem.2024.138611] [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: 10/27/2023] [Revised: 01/15/2024] [Accepted: 01/26/2024] [Indexed: 02/05/2024]
Abstract
The effects of rice bran rancidity-induced protein oxidation and heating time on the stability of rice bran protein fibril aggregates (RBPFA)-high internal phase Pickering emulsions (HIPPEs) were investigated. The optimal conditions for RBPFA-HIPPEs were 8 mg/mL RBPFA with an oil phase volume fraction of 75 %. Moderate oxidation (rice bran stored for 3 d) and moderate heating (8 h) enhanced the wettability, flexibility, diffusion rate, and adsorption rate of RBPFA, meanwhile, the rheological properties of RBPFA-HIPPEs increased. RBPFA-HIPPEs could be stably stored for 50 d at 25 °C. Moderate oxidized and moderate heated RBPFA-stabilized HIPPEs could remain stable after heat treatment and could be re-prepared after freeze-thaw (3 cycles). Additionally, the stability of RBPFA-HIPPEs was significantly related to the structural characteristics and interfacial properties of RBPFA. Overall, moderate oxidation and moderate heating enhanced the storage, thermal, and freeze-thaw stability of RBPFA-HIPPEs by improving the interfacial properties of RBPFA.
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Affiliation(s)
- Mengmeng Zhao
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Fang Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Helin Li
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xiaoling Zhou
- Chen Keming Food Manufacturing Co., Ltd, Changsha, Hunan 414000, China
| | - Xiaojuan Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
| | - Wei Wu
- Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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3
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Nazarova A, Shiabiev I, Shibaeva K, Mostovaya O, Mukhametzyanov T, Khannanov A, Evtugyn V, Zelenikhin P, Shi X, Shen M, Padnya P, Stoikov I. Thiacalixarene Carboxylic Acid Derivatives as Inhibitors of Lysozyme Fibrillation. Int J Mol Sci 2024; 25:4721. [PMID: 38731940 PMCID: PMC11083589 DOI: 10.3390/ijms25094721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/19/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Amyloid fibroproliferation leads to organ damage and is associated with a number of neurodegenerative diseases affecting populations worldwide. There are several ways to protect against fibril formation, including inhibition. A variety of organic compounds based on molecular recognition of amino acids within the protein have been proposed for the design of such inhibitors. However, the role of macrocyclic compounds, i.e., thiacalix[4]arenes, in inhibiting fibrillation is still almost unknown. In the present work, the use of water-soluble thiacalix[4]arene derivatives for the inhibition of hen egg-white lysozyme (HEWL) amyloid fibrillation is proposed for the first time. The binding of HEWL by the synthesized thiacalix[4]arenes (logKa = 5.05-5.13, 1:1 stoichiometry) leads to the formation of stable supramolecular systems capable of stabilizing the protein structure and protecting against fibrillation by 29-45%. The macrocycle conformation has little effect on protein binding strength, and the native HEWL secondary structure does not change via interaction. The synthesized compounds are non-toxic to the A549 cell line in the range of 0.5-250 µg/mL. The results obtained may be useful for further investigation of the anti-amyloidogenic role of thiacalix[4]arenes, and also open up future prospects for the creation of new ways to prevent neurodegenerative diseases.
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Affiliation(s)
- Anastasia Nazarova
- A. M. Butlerov Chemistry Institute, Kazan Federal University, 18 Kremlyovskaya Str., 420008 Kazan, Russia
| | - Igor Shiabiev
- A. M. Butlerov Chemistry Institute, Kazan Federal University, 18 Kremlyovskaya Str., 420008 Kazan, Russia
| | - Ksenia Shibaeva
- A. M. Butlerov Chemistry Institute, Kazan Federal University, 18 Kremlyovskaya Str., 420008 Kazan, Russia
| | - Olga Mostovaya
- A. M. Butlerov Chemistry Institute, Kazan Federal University, 18 Kremlyovskaya Str., 420008 Kazan, Russia
| | - Timur Mukhametzyanov
- A. M. Butlerov Chemistry Institute, Kazan Federal University, 18 Kremlyovskaya Str., 420008 Kazan, Russia
| | - Arthur Khannanov
- A. M. Butlerov Chemistry Institute, Kazan Federal University, 18 Kremlyovskaya Str., 420008 Kazan, Russia
| | - Vladimir Evtugyn
- Interdisciplinary Center of Analytical Microscopy, Kazan Federal University, 18 Kremlyovskaya Str., 420008 Kazan, Russia
| | - Pavel Zelenikhin
- Institute of Fundamental Medicine and Biology, Kazan Federal University, 18 Kremlyovskaya Str., 420008 Kazan, Russia
| | - Xiangyang Shi
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Shanghai Engineering Research Center of Nano-Biomaterials and Regenerative Medicine, College of Biological Science and Medical Engineering, Donghua University, Shanghai 201620, China
- CQM—Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Mingwu Shen
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Shanghai Engineering Research Center of Nano-Biomaterials and Regenerative Medicine, College of Biological Science and Medical Engineering, Donghua University, Shanghai 201620, China
| | - Pavel Padnya
- A. M. Butlerov Chemistry Institute, Kazan Federal University, 18 Kremlyovskaya Str., 420008 Kazan, Russia
| | - Ivan Stoikov
- A. M. Butlerov Chemistry Institute, Kazan Federal University, 18 Kremlyovskaya Str., 420008 Kazan, Russia
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4
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Wei Z, Dong Y, Si J. Ovotransferrin Fibril-Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery. Foods 2024; 13:1323. [PMID: 38731695 PMCID: PMC11083342 DOI: 10.3390/foods13091323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 04/24/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
This project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion. Cryo-scanning electron microscopy results showed that OTF-GA complexes effectively adsorbed on the oil-water interface, generating spatial hindrance to inhibit droplet coalescence. The texture analysis also proved that OTF-GA complexes endowed oleogel-in-water Pickering emulsion with preferable springiness (0.49 ± 0.03 mm), chewiness (0.43 ± 0.07 mJ), and adhesion (0.31 ± 0.01 mJ). By exploring the coalescence stability, droplet size, and rheological properties of OTF-GA complexes-stabilized oleogel-in-water Pickering emulsion (OGPE), the higher coagulation stability, larger average droplet size (46.22 ± 0.08 μm), and stronger gel strength were observed. The microrheological results also exhibited stronger attraction between the OGPE droplets, a more pronounced solid-like structure, and a slower speed of movement than OTF-stabilized oleogel-in-water Pickering emulsion (OPE). Meanwhile, OGPE significantly enhanced the extent of lipolysis, stability, and bioaccessibility of curcumin, suggesting that it possessed superior performance as a delivery system for bioactive substances. This project provided adequate theoretical references for protein-polysaccharide complexes-stabilized oleogel-in-water Pickering emulsion, and contributed to expanding the application of oleogel-in-water Pickering emulsion in the food industry.
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Affiliation(s)
- Zihao Wei
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
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5
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Tian Z, Ai B, Yang Y, Zheng X, Xiao D, Zheng L, Sheng Z, Zhang Z, Wang M. Lysozyme amyloid fibril-chitosan double network hydrogel: Preparation, characterization, and application on inhibition of N ε-(carboxyethyl)lysine. Int J Biol Macromol 2024; 263:130011. [PMID: 38340913 DOI: 10.1016/j.ijbiomac.2024.130011] [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: 10/19/2023] [Revised: 01/21/2024] [Accepted: 02/05/2024] [Indexed: 02/12/2024]
Abstract
Nε-(carboxyethyl)lysine (CML), a typical advanced glycosylation end product produced during the processing of meat under high temperature, poses health risks. Active substances like polyphenols are known to inhibit the formation of harmful products during the processing of food. In this study, our objective was to prepare a double network hydrogel (DN) loaded with gallic acid using amyloid fibers and chitosan as a rigid and flexible network, respectively. The network as well as the interactions between the two networks were observed and analyzed. Chitosan concentration was the key factor regulating the structure and properties of the DN. At a chitosan concentration of 0.7%wt, the structure of DN became dense and its mechanical properties were improved, with the loading capacity and loading efficiency being increased by 143.79 % and 128.21 %, compared with those of amyloid fibril alone. Furthermore, the digestibility of gallic acid in simulated intestinal fluid was increased by 215.10 %. Moreover, adding DN to the beef patties effectively inhibited the formation of CML in a dose-response dependent manner. Addition of 3 wt% DN resulted in the inhibitory rate of CML in roast beef patties reaching a high 73.09 %. The quality and palatability of beef patties were improved. These findings suggest that DN shows great potential as an application that may be utilized to deliver active substances aimed at inhibiting CML in the meat processing industry.
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Affiliation(s)
- Ziang Tian
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; College of Food Science Engineering, Hainan University, Haikou 570228, China
| | - Binling Ai
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Yang Yang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Xiaoyan Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Dao Xiao
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Lili Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China.
| | - Zhanwu Sheng
- Agricultural products processing research institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524000, China.
| | - Zhengke Zhang
- College of Food Science Engineering, Hainan University, Haikou 570228, China
| | - Mingfu Wang
- Institute for Advanced Study Shenzhen, University Shenzhen, Guangdong 518060, China
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6
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Liu Y, Zhang X, Zhao R, Nian Y, Hu B. Structure-property relationship of pea protein fibrils in stabilization of HIPEs and the encapsulation, protection, controlled release and oral delivery of carotenoids for alleviating intestinal inflammation. Food Funct 2024; 15:1390-1401. [PMID: 38214563 DOI: 10.1039/d3fo04412b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2024]
Abstract
Increasing attentions are paid to high internal phase emulsions (HIPEs) due to their unique properties. In this study, pea protein-based fibrils were used as emulsifier to stabilize HIPEs. We demonstrated that the molecular assembly pathway and interfacial behavior of pea protein-based fibrils are affected by ionic strength. And the increased abundance of highly flexible worm-like nanofibrils facilitated their adsorption and packing on oil droplets, resulting in improved emulsion properties to stabilize the HIPEs with the internal phase volume fraction as high as 90%. Based on this, high loading content of carotenoids up to 0.05 wt% in the prepared HIPEs, protection of their stability against heating, UV and iron ions, and significantly increased bio-accessibilities of the carotenoids were realized. Animal studies using a mouse model of DSS-induced colitis revealed that carotenoid loaded HIPEs can alleviate the colon injury, by downregulating the expression of inflammatory cytokines, and promoting intestinal barrier function. This work will deepen the understanding of the formation of pea protein fibrils and provide a reference for the rational use of carotenoid loaded HIPEs in IBD management.
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Affiliation(s)
- Yanhua Liu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
| | - Xiaorong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
| | - Ran Zhao
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
| | - Yingqun Nian
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
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7
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Makshakova ON, Bogdanova LR, Faizullin DA, Ermakova EA, Zuev YF. Sulfated Polysaccharides as a Fighter with Protein Non-Physiological Aggregation: The Role of Polysaccharide Flexibility and Charge Density. Int J Mol Sci 2023; 24:16223. [PMID: 38003413 PMCID: PMC10671430 DOI: 10.3390/ijms242216223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 11/09/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
Proteins can lose native functionality due to non-physiological aggregation. In this work, we have shown the power of sulfated polysaccharides as a natural assistant to restore damaged protein structures. Protein aggregates enriched by cross-β structures are a characteristic of amyloid fibrils related to different health disorders. Our recent studies demonstrated that model fibrils of hen egg white lysozyme (HEWL) can be disaggregated and renatured by some negatively charged polysaccharides. In the current work, using the same model protein system and FTIR spectroscopy, we studied the role of conformation and charge distribution along the polysaccharide chain in the protein secondary structure conversion. The effects of three carrageenans (κ, ι, and λ) possessing from one to three sulfate groups per disaccharide unit were shown to be different. κ-Carrageenan was able to fully eliminate cross-β structures and complete the renaturation process. ι-Carrageenan only initiated the formation of native-like β-structures in HEWL, retaining most of the cross-β structures. In contrast, λ-carrageenan even increased the content of amyloid cross-β structures. Furthermore, κ-carrageenan in rigid helical conformation loses its capability to restore protein native structures, largely increasing the amount of amyloid cross-β structures. Our findings create a platform for the design of novel natural chaperons to counteract protein unfolding.
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Affiliation(s)
- Olga N. Makshakova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia
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8
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Wei Z, Dong Y, Li X, Wang M, Zhang K. Design of Novel Knot-like Structures Based on Ovotransferrin Fibril-Gum Arabic Complexes: Effective Strategies to Stabilize Pickering Emulsions. Foods 2023; 12:3767. [PMID: 37893660 PMCID: PMC10606543 DOI: 10.3390/foods12203767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 10/09/2023] [Accepted: 10/12/2023] [Indexed: 10/29/2023] Open
Abstract
This work aimed to clarify the effects of gum arabic (GA) on the morphology and properties of ovotransferrin fibrils (OVTFs). By constructing OVTF-GA complexes and exploring the dispersion stability, turbidity and the ζ-potential of the complexes, the optimum mass ratio of OVTFs to GA and pH for complex formation were confirmed as being 1:1 and pH 4.6, respectively. The interaction between OVTFs and GA was determined to be predominantly driven by electrostatic attraction. The OVTF-GA complexes exhibited a knot-like structure when observed using atomic force microscopy. Then, OVTFs and OVTF-GA complexes were compared in terms of contact angle, surface hydrophobicity and dynamic interfacial tension. The combination of OVTFs and GA decreased the contact angle of OVTFs from 80.85° to 70.36°. In comparison with OVTFs, OVTF-GA complexes reduced the oil-water interfacial tension to a lower level (8.14 mN/m). Furthermore, the capacities of OVTF-GA complexes in stabilizing emulsions were explored. OVTF-GA complex-stabilized oleogel-based Pickering emulsion (OGPE) was constructed, and OVTF-stabilized oleogel-based Pickering emulsion (OPE) was used as the control. OGPE had a higher emulsified phase volume fraction (EPVF) and stability index (SI). The EPVF of OGPE was 100.0% and 99.4% before and after one-month storage, respectively, compared with 98.3% and 95.7% of OPE. This work can provide some useful references for the design of biopolymers with novel structures composed of protein fibrils and polysaccharides, which may also help to construct and apply protein fibril-polysaccharide complexes under specific needs.
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Affiliation(s)
- Zihao Wei
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
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9
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Raghav N, Vashisth C, Mor N, Arya P, Sharma MR, Kaur R, Bhatti SP, Kennedy JF. Recent advances in cellulose, pectin, carrageenan and alginate-based oral drug delivery systems. Int J Biol Macromol 2023:125357. [PMID: 37327920 DOI: 10.1016/j.ijbiomac.2023.125357] [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: 08/05/2022] [Revised: 06/05/2023] [Accepted: 06/10/2023] [Indexed: 06/18/2023]
Abstract
Polymers-based drug delivery systems constitute one of the highly explored thrust areas in the field of the medicinal and pharmaceutical industries. In the past years, the properties of polymers have been modified in context to their solubility, release kinetics, targeted action site, absorption, and therapeutic efficacy. Despite the availability of diverse synthetic polymers for the bioavailability enhancement of drugs, the use of natural polymers is still highly recommended due to their easy availability, accessibility, and non-toxicity. The aim of the review is to provide the available literature of the last five years on oral drug delivery systems based on four natural polymers i.e., cellulose, pectin, carrageenan, and alginate in a concise and tabulated manner. In this review, most of the information is in tabulated form to provide easy accessibility to the reader. The data related to active pharmaceutical ingredients and supported components in different formulations of the mentioned polymers have been made available.
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Affiliation(s)
- Neera Raghav
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India.
| | - Chanchal Vashisth
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Nitika Mor
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Priyanka Arya
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Manishita R Sharma
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Ravinder Kaur
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | | | - John F Kennedy
- Chembiotech laboratories Ltd, Tenbury Wells, WR15 8FF, United Kingdom.
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10
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Ni J, Wang K, Yu D, Tan M. Pickering emulsions stabilized by Chlorella pyrenoidosa protein-chitosan complex for lutein encapsulation. Food Funct 2023; 14:2807-2821. [PMID: 36866667 DOI: 10.1039/d3fo00476g] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
Abstract
Lutein has many physiological functions like antioxidation, anti-cancer, and anti-inflammation, which presents good potential in the development of functional food for eye protection. However, the hydrophobicity and harsh environment factors during digestive absorption process will greatly reduce lutein bioavailability. In this study, Chlorella pyrenoidosa protein-chitosan complex stabilized Pickering emulsions were prepared, and lutein was encapsulated into corn oil droplets to increase its stability and bioavailability in gastrointestinal digestion. The interaction between Chlorella pyrenoidosa protein (CP) and chitosan (CS), and the effect of chitosan concentration on the emulsifying ability of the complex and emulsion stability were studied. With the increase of CS concentration from 0% to 0.8%, the emulsion droplet size obviously decreased, and the emulsion stability and viscosity increased significantly. In particular, when the concentration was 0.8%, the emulsion system was stable at 80 °C and 400 mM sodium chloride. After ultraviolet irradiation for 48 h, the retention rate of lutein encapsulated in Pickering emulsions was 54.33%, which was significantly higher than that (30.67%) of lutein dissolved in corn oil. The retention rate of lutein in Pickering emulsions stabilized by CP-CS complex was significantly higher than that in Pickering emulsions stabilized by CP only and corn oil after heating at 90 °C for 8 h. The results of simulated gastrointestinal digestion showed that the bioavailability of lutein encapsulated in Pickering emulsions stabilized by CP-CS complex reached 44.83%. These results explored the high-value utilization of Chlorella pyrenoidosa and provided new insights into the preparation of Pickering emulsions and the protection for lutein.
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Affiliation(s)
- Jialu Ni
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Kuiyou Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Deyang Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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11
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Zhao Q, Fan L, Li J. Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective. Food Res Int 2023; 165:112458. [PMID: 36869475 DOI: 10.1016/j.foodres.2023.112458] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/01/2023] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
Pickering HIPEs have received tremendous attention in recent years due to their superior stability and unique solid-like and rheological properties. Biopolymer-based colloidal particles derived from proteins, polysaccharides and polyphenols have been demonstrated to be safety stabilizers for the construction of Pickering HIPEs, which can meet the demands of consumers for "all-natural" products and provide "clean-label" foods. Furthermore, the functionality of these biopolymers can be further extended by forming composite, conjugated and multi-component colloidal particles, which can be used to modulate the properties of the interfacial layer, thereby adjusting the performance and stability of Pickering HIPEs. In this review, the factors affecting the interfacial behavior and adsorption characteristics of colloidal particles are discussed. The intrinsic composition of matrix components and fundamental characteristics of Pickering HIPEs are emphatically summarized, and the emerging applications of Pickering HIPEs in the food industry are reviewed. Inspired by these findings, future perspectives concerning this field are also put forward, including (1) the exploration of the interactions between biopolymers used to produce Pickering HIPEs and target food ingredients, and the influence of the added biopolymers on the flavor and mouthfeel of the products, (2) the investigation of the digestion properties of Pickering HIPEs under oral administration, and (3) the fabrication of stimulus-responsive or transparent Pickering HIPEs. This review will give a reference for exploring more natural biopolymers for Pickering HIPEs application development.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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12
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Wan C, Cheng Q, Zeng M, Huang C. Recent progress in emulsion gels: from fundamentals to applications. SOFT MATTER 2023; 19:1282-1292. [PMID: 36744514 DOI: 10.1039/d2sm01481e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Emulsion gels, also known as gelled emulsions or emulgels, have garnered great attention both in fundamental research and practical applications due to their superior stability, tunable morphology and microstructure, and promising mechanical and functional properties. From an application perspective, attention in this area has been, historically, mainly focused on food industries, e.g., engineering emulsion gels as fat substitutes or delivery systems for bioactive food ingredients. However, a growing body of studies has, in recent years, begun to demonstrate the full potential of emulsion gels as soft templates for designing advanced functional materials widely applied in a variety of fields, spanning chemical engineering, pharmaceutics, and materials science. Herein, a concise and comprehensive overview of emulsion gels is presented, from fundamentals to applications, highlighting significant recent progress and open questions, to scout for and deepen their potential applications in more fields.
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Affiliation(s)
- Chuchu Wan
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Quanyong Cheng
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Min Zeng
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
| | - Caili Huang
- Key Lab of Materials Chemistry for Energy Conversion and Storage of Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology (HUST), Wuhan, 430074, China.
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13
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The Ability of Some Polysaccharides to Disaggregate Lysozyme Amyloid Fibrils and Renature the Protein. Pharmaceutics 2023; 15:pharmaceutics15020624. [PMID: 36839946 PMCID: PMC9962556 DOI: 10.3390/pharmaceutics15020624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/15/2023] Open
Abstract
The deposition of proteins in the form of insoluble amyloid fibril aggregates is linked to a range of diseases. The supramolecular architecture of such deposits is governed by the propagation of β-strands in the direction of protofilament growth. In the present study, we analyze the structural changes of hen egg-white lysozyme fibrils upon their interactions with a range of polysaccharides, using AFM and FTIR spectroscopy. Linear anionic polysaccharides, such as κ-carrageenan and sodium alginate, are shown to be capable to disaggregate protofilaments with eventual protein renaturation. The results help to understand the mechanism of amyloid disaggregation and create a platform for both the development of new therapeutic agents for amyloidose treatment, and the design of novel functional protein-polysaccharide complex-based nanomaterials.
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Han S, Cui F, McClements DJ, Ma C, Wang Y, Wang X, Liu X, Liu F. Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals. Carbohydr Polym 2022; 298:120067. [DOI: 10.1016/j.carbpol.2022.120067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 08/20/2022] [Accepted: 08/30/2022] [Indexed: 11/25/2022]
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15
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Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107827] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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An D, Ban Q, Du H, Wang Q, Teng F, Li L, Xiao H. Nanofibrils of food-grade proteins: Formation mechanism, delivery systems, and application evaluation. Compr Rev Food Sci Food Saf 2022; 21:4847-4871. [PMID: 36201382 DOI: 10.1111/1541-4337.13028] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 07/26/2022] [Accepted: 07/29/2022] [Indexed: 01/28/2023]
Abstract
Due to the high aspect ratio, appealing mechanical characteristics, and various adjustable functional groups on the surface proteins, food-grade protein nanofibrils have attracted great research interest in the field of food science. Fibrillation, known as a process of peptide self-assembly, is recognized as a common attribute for food-grade proteins. Converting food-grade proteins into nanofibrils is a promising strategy to broaden their functionality and applications, such as improvement of the properties of gelling and emulsifying, especially for constructing various delivery systems for bioactive compounds. Protein source and processing conditions have a great impact on the size, structure, and morphology of nanofibrils, resulting in extreme differences in functionality. With this feature, it is possible to engineer nanofibrils into four different delivery systems, including gels, microcapsules, emulsions, and complexes. Construction of nanofibril-based gels via multiple cross-linking methods can endow gels with special network structures to efficiently capture bioactive compounds and extra mechanical behavior. The adsorption behavior of nanofibrils at the interface is highly complex due to the influence of several intrinsic factors, which makes it challenging to form stabilized nanofibril-based emulsion systems. Based on electrostatic interactions, microcapsules and complexes prepared using nanofibrils and polysaccharides have combined functional properties, resulting in adjustable release behavior and higher encapsulation efficiency. The bioactive compounds delivery system based on nanofibrils is a potential solution to enhance their absorption in the gastrointestinal tract, improve their bioavailability, and deliver them to target organs. Although food-grade protein nanofibrils show unknown toxicity to humans, further research can contribute to broadening the application of nanofibrils in delivery systems.
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Affiliation(s)
- Di An
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin, China.,Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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17
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Zhao Q, Fan L, Liu Y, Li J. Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of β-carotene in Pickering emulsions: Effect of molecular weight of chitosan. Int J Biol Macromol 2022; 217:1012-1026. [PMID: 35926669 DOI: 10.1016/j.ijbiomac.2022.07.222] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/14/2022] [Accepted: 07/27/2022] [Indexed: 11/18/2022]
Abstract
In this study, chitosan (CS) with different molecular weights was functionalized with protocatechuic acid (PA) by free-radical grafting reaction, and used for the inhibition of lipid oxidation and the enhancement of stability of β-carotene in Pickering emulsions. The order of grafting ratio of PA in CS-PA conjugates was CS400 (400 kDa CS) > CS200 (200 kDa CS) > CS100 (100 kDa CS). UV-vis, FT-IR and 1H NMR spectra proved that PA was covalently bonded to CS through amino and ester linkages. Compared with native CS, three CS-PA conjugates exhibited reduced crystallinity and thermal stability and improved antioxidant activity, with a molecular weight-dependent relationship. Besides, CS-PA-conjugate particles formed by ionic gelling procedure were spherically shaped and homogeneously dispersed, which substantially improved the stability of β-carotene in Pickering emulsions than CS particles under ultraviolet irradiation, natural light exposure and heat treatment, and the retention rates of β-carotene were in the following order: CS200-PA- > CS400-PA- > CS100-PA-conjugate particles. Furthermore, the oxidation stability of Pickering emulsions fabricated by CS-PA-conjugate particles was also higher than that of CS particles. These results will provide valuable information for the application of CS-PA conjugates to protect bioactive components and inhibit lipid oxidation in emulsion systems.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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18
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Zong Y, Kuang Q, Liu G, Wang R, Feng W, Zhang H, Chen Z, Wang T. All-natural protein-polysaccharide conjugates with bead-on-a-string nanostructures as stabilizers of high internal phase emulsions for 3D printing. Food Chem 2022; 388:133012. [DOI: 10.1016/j.foodchem.2022.133012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 03/14/2022] [Accepted: 04/17/2022] [Indexed: 12/11/2022]
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19
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Liu T, Zhao Y, Wu N, Chen S, Xu M, Du H, Yao Y, Tu Y. Egg white protein-based delivery system for bioactive substances: a review. Crit Rev Food Sci Nutr 2022; 64:617-637. [PMID: 35930299 DOI: 10.1080/10408398.2022.2107612] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Some bioactive substances in food have problems such as poor solubility, unstable chemical properties and low bioavailability, which limits their application in functional food. Recently, many egg white protein-based delivery carriers have been developed to improve the chemical stability, biological activity and bioavailability of bioactive substances. This article reviewed the structure and properties of several major egg white proteins commonly used to construct bioactive substance delivery systems. Several common carrier types based on egg white proteins, including hydrogels, emulsions, micro/nanoparticles, aerogels and electrospinning were then introduced. The biological functions of common bioactive substances, the limitations, and the role of egg white protein-based delivery systems were also discussed. At present, whole egg white protein, ovalbumin and lysozyme are most widely used in delivery systems, while ovotransferrin, ovomucoid and ovomucin are less developed and applied. Egg white protein-based nanoparticles are currently the most commonly used delivery carriers. Egg white protein-based hydrogels, emulsions, and microparticles are also widely used. Future research on the application of various egg white proteins in developed new delivery systems will provide more choices for the delivery of various bioactive substances.
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Affiliation(s)
- Tiantian Liu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
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20
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Wu H, Nian Y, Liu Y, Zhang Y, Hu B. Formation of pea protein amyloid fibrils to stabilize high internal phase emulsions for encapsulation of lutein. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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21
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Higher affinity of polyphenol to zein than to amyloid fibrils leading to nanoparticle-embed network wall scaffold to construct amyloid fibril-zein-EGCG hydrogels for coating of beef. Food Res Int 2022; 156:111187. [DOI: 10.1016/j.foodres.2022.111187] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 03/03/2022] [Accepted: 03/22/2022] [Indexed: 01/12/2023]
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22
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Chen Y, Liu Q, Yang F, Yu H, Xie Y, Yao W. Lysozyme amyloid fibril: Regulation, application, hazard analysis, and future perspectives. Int J Biol Macromol 2022; 200:151-161. [PMID: 34995654 DOI: 10.1016/j.ijbiomac.2021.12.163] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 12/15/2021] [Accepted: 12/25/2021] [Indexed: 12/11/2022]
Abstract
Self-assembly of misfolded proteins into ordered fibrillar aggregates known as amyloid results in various human diseases. However, more and more proteins, whether in human body or in food, have been found to be able to form amyloid fibrils with in-depth researches. As a model protein for amyloid research, lysozyme has always been the focus of research in various fields. Firstly, the formation mechanisms of amyloid fibrils are discussed concisely. Researches on the regulation of lysozyme amyloid fibrils are helpful to find suitable therapeutic drugs and unfriendly substances. And this review article summarizes a number of exogenous substances including small molecules, nanoparticles, macromolecules, and polymers. Small molecules are mainly connected to lysozyme through hydrophobic interaction, electrostatic interaction, π-π interaction, van der Waals force and hydrogen bond. Nanoparticles inhibit the formation of amyloid fibers by stabilizing lysozyme and fixing β-sheet. Besides, the applications of lysozyme amyloid fibrils in food-related fields are considered furtherly due to outstanding physical and mechanical properties. Nevertheless, the potential health threats are still worthy of our attention. Finally, we also give suggestions and opinions on the future research direction of lysozyme amyloid fibrils.
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Affiliation(s)
- Yulun Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, Inner Mongolia University, No.235 Daxue West Road, Hohhot 010021, Inner Mongolia Autonomous Region, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Qingrun Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, Inner Mongolia University, No.235 Daxue West Road, Hohhot 010021, Inner Mongolia Autonomous Region, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, Inner Mongolia University, No.235 Daxue West Road, Hohhot 010021, Inner Mongolia Autonomous Region, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
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23
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Tavasoli S, Liu Q, Jafari SM. Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107280] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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24
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Leng X, Cheng S, Wu H, Nian Y, Zeng X, Hu B. High Internal Phase Emulsions Stabilized with Polyphenol-Amyloid Fibril Supramolecules for Encapsulation and Protection of Lutein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2328-2338. [PMID: 35133823 DOI: 10.1021/acs.jafc.1c04615] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
High internal phase emulsions (HIPEs), also called highly concentrated emulsions with a minimal internal phase volume fraction of 74%, have been paid increasing attention in the development of functional foods due to their high potential in loading with large amounts of hydrophobic nutriceuticals. In the present study, HIPEs stabilized by polyphenol-amyloid supramolecular filaments were prepared for encapsulation of olive oil and loading with lutein. Binding and stacking of the green tea polyphenol epigallocatechin gallate (EGCG) on the surface of amyloid fibrils fabricated from hen egg lysozyme resulted in the hybrid supramolecules, which assembled to form hydrogels. The amyloid fibril clusters shrouded by EGCG were observed in the microstructure of the hydrogels characterized by atomic force microscopy (AFM). HIPEs stabilized by the EGCG-amyloid fibril supramolecules showed the typical microstructure of highly packed polyhedral geometric oil droplets. The gel strength of the HIPEs stabilized by the hybrid supramolecules was greater than that of HIPEs stabilized by pure amyloid fibrils. The droplet size of the HIPEs first decreased and then increased with the increase of EGCG contents in the hybrid supramolecules, which was consistent with the corresponding emulsion morphologies obtained from the images of confocal laser scanning microscopy (CLSM). Aggregation of the protein-based nanofibrils appeared in the continuous phase at higher EGCG contents. The droplet size of the HIPEs decreased with the increase of the amyloid fibril concentration, accompanied by more packed and homogenously dispersed lipid droplets, as shown in the CLSM images. A high loading content of lutein of up to 10 mg/mL in the prepared HIPEs was realized, and the stability of lutein against ultraviolet irradiation, heat, iron, and hydrogen peroxide was promoted significantly. In addition, encapsulation with the HIPEs prevented the oxidization of olive oil, and this effect was enhanced with the increase of the EGCG content in the hybrid supramolecules ranging from 0 to 0.25 wt %. The protection function of the HIPEs might be ascribed to the membrane of interfacial amyloid fibrils and the crowded oil droplet environment, both of which could shield the pro-oxidation factors.
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Affiliation(s)
- Xue Leng
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Siying Cheng
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Huaqian Wu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Yingqun Nian
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
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High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiers. Food Chem 2022; 370:130507. [PMID: 34619605 DOI: 10.1016/j.foodchem.2021.130507] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 06/03/2021] [Accepted: 06/26/2021] [Indexed: 12/19/2022]
Abstract
While the high internal phase emulsions (HIPEs) have been formed by food-grade biopolymers and granules have been widely reported, it is not known which components are more effective. In this work, we first used heat-treated lactoferrin (LF)-carboxymethyl chitosan (CMCTS) granules and native LF-CMCTS physical mixtures as emulsifiers to form HIPEs. The results showed that the interfacial behavior and emulsifying properties of the two complexes were controlled by the ratio of LF-CMCTS and the optimal ratio of LF to CMCTS was 1:1. Heated LF-CMCTS granules anchored to the water-oil interface and formed an elastic shell to stabilize HIPEs, while unheated LF-CMCTS complexes formed a thick film layer to stabilize HIPEs. Both HIPEs could act as delivery systems loaded with curcumin, and they showed better protection of curcumin than Tween-80 under light. This study provides a new basis for the design of LF-based HIPEs systems loaded with lipophilic food functional ingredients.
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Sivabalan S, Sablani S. Design of β-Carotene Encapsulated Emulsions for Thermal Processing and Storage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02754-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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27
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Meng Y, Wei Z, Xue C. Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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28
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Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106718] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Gao H, Ma L, Cheng C, Liu J, Liang R, Zou L, Liu W, McClements DJ. Review of recent advances in the preparation, properties, and applications of high internal phase emulsions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.041] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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30
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Dong Y, Wei Z, Xue C. Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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31
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Xu L, Wang J, Su Y, Chang C, Gu L, Yang Y, Li J. Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111024] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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32
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Crystallization of polymethoxyflavones in high internal phase emulsions stabilized using biopolymeric complexes: Implications for microstructure and in vitro digestion properties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Ray B, Schütz M, Mukherjee S, Jana S, Ray S, Marschall M. Exploiting the Amazing Diversity of Natural Source-Derived Polysaccharides: Modern Procedures of Isolation, Engineering, and Optimization of Antiviral Activities. Polymers (Basel) 2020; 13:E136. [PMID: 33396933 PMCID: PMC7794815 DOI: 10.3390/polym13010136] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 12/28/2020] [Accepted: 12/28/2020] [Indexed: 12/15/2022] Open
Abstract
Naturally occurring polysaccharide sulfates are highly diverse, owning variations in the backbone structure, linkage pattern and stereochemistry, branching diversity, sulfate content and positions of sulfate group(s). These structural characteristics bring about diverse sulfated polymers with dissimilar negative charge densities and structure-activity relationships. Herein, we start with a short discussion of techniques needed for extraction, purification, chemical sulfation, and structural characterization of polysaccharides. Processes of isolation and sulfation of plant-derived polysaccharides are challenging and usually involve two steps. In this context, we describe an integrated extraction-sulfation procedure that produces polysaccharide sulfates from natural products in one step, thereby generating additional pharmacological activities. Finally, we provide examples of the spectrum of natural source-derived polysaccharides possessing specific features of bioactivity, in particular focusing on current aspects of antiviral drug development and drug-target interaction. Thus, the review presents a detailed view on chemically engineered polysaccharides, especially sulfated derivatives, and underlines their promising biomedical perspectives.
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Affiliation(s)
- Bimalendu Ray
- Department of Chemistry, The University of Burdwan, Burdwan, West Bengal 713104, India; (B.R.); (S.M.); (S.J.)
| | - Martin Schütz
- Institute for Clinical and Molecular Virology, Friedrich-Alexander University (FAU) of Erlangen-Nürnberg, 91054 Erlangen, Germany;
| | - Shuvam Mukherjee
- Department of Chemistry, The University of Burdwan, Burdwan, West Bengal 713104, India; (B.R.); (S.M.); (S.J.)
| | - Subrata Jana
- Department of Chemistry, The University of Burdwan, Burdwan, West Bengal 713104, India; (B.R.); (S.M.); (S.J.)
| | - Sayani Ray
- Department of Chemistry, The University of Burdwan, Burdwan, West Bengal 713104, India; (B.R.); (S.M.); (S.J.)
| | - Manfred Marschall
- Department of Chemistry, The University of Burdwan, Burdwan, West Bengal 713104, India; (B.R.); (S.M.); (S.J.)
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Song J, Sun C, Xiang Y, Xie Y, Mata A, Fang Y. Fabrication of Composite Structures of Lysozyme Fibril-Zein using Antisolvent Precipitation: Effects of Blending and pH Adjustment Sequences. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11802-11809. [PMID: 32991798 DOI: 10.1021/acs.jafc.0c03757] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Antisolvent precipitation is a widely used method to fabricate prolamin-based composites. In the present study, composite structures of lysozyme amyloid fibrils with zein proteins were fabricated using the antisolvent precipitation method by applying different blending and pH adjustment sequences. Globular prolamins were bound to the amyloid fibrils to combine their respective advantages. The dynamic light scattering showed that the composites with a characteristic stabilized behavior (43.60 ± 1.75 mV ∼ 35.20 ± 0.65 mV) were formed at pH 4.0-5.0, in which noncovalent interactions between fibril and particles occurred. Two different structures: fruit tree-like structure and beaded-like structure, were presented in AFM and TEM images due to the different pH adjustment sequences, while blending sequences had negligible effect on the morphology of the composites. A fruit tree-like entity was detected for lysozyme fibril-zein composites, where its "branches" bear zein globular particles. A beaded-like structure was observed for lysozyme fibril-zein composites, where lysozyme fibril was the thread and zein aggregates were the beads. The potential mechanism of this phenomenon can be explained as the fruit tree-like structure being primarily formed through electrostatic interactions while the beaded-like structure is mainly caused by hydrophobic interactions. The composites of fruit tree-like structures hold a more promising stability than those with beaded-like structures. The results of this research would give constructive information for the fabrication of amyloid fibril-prolamin protein composites, which may exhibit the combined advantages of each components and have potential applications in encapsulation and protection of bioactive substances and stabilizing emulsions.
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Affiliation(s)
- Jingru Song
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yanwei Xiang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yun Xie
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Analucia Mata
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Zhu Q, Li Y, Li S, Wang W. Fabrication and characterization of acid soluble collagen stabilized Pickering emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105875] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Nian Y, Yuan L, Zhao D, Li C. Synergistic enhancement of loading contents and chemical stability of lycopene distributing both inside and on the oil/water interface. J Food Sci 2020; 85:3244-3252. [PMID: 32869332 DOI: 10.1111/1750-3841.15414] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 07/06/2020] [Accepted: 07/14/2020] [Indexed: 11/28/2022]
Abstract
Loading contents and chemical stability of lycopene were synergistically enhanced after dispersion in genipin-crosslinked-chitosan (CS) stabilized high internal phase emulsions (HIPEs). HIPEs could be prepared with the parameters for the emulsifiers of CS concentration from 0.5 to 5 mg/mL, pH value from 5.5 to 7.5, and CS/genipin mass ratio from 2:1 to 20:1. High loading content of lycopene, up to 0.25 wt% was achieved, with emulsifier in the final system only 1 mg/mL. As the loading contents were elevated, increasing amount of lycopene distributed in HIPEs in the form of insoluble crystals. Meanwhile, density of oil droplets decreased and the shape changed from polygon to sphere, which is supposed to be related to the interaction between the crystal and the oil-water interface. Stability of lycopene against ultraviolet, temperature, hydrogen peroxide, and iron ions was improved significantly, which could be ascribed to the layer of genipin-crosslinked-CS on oil droplet surface and the crystal status of lycopene. The storage stability of lycopene was improved tremendously after encapsulation by HIPEs. PRACTICAL APPLICATION: Low loading content of lycopene in emulsion systems is not conducive to the evaluation of its biological function in subsequent experiments, as well as their real application in food industry. It is also crucial to improve the stability of lycopene for the practical application in food industry. In this work, the loading content in delivery system and the chemical stability of lycopene are improved through encapsulation with high internal phase emulsions (HIPEs). The significance of these results may have implications in fields spanning from colloidal science to functional foods applications.
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Affiliation(s)
- Yingqun Nian
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Lei Yuan
- Centre of Physical & Chemic Analyses and Bio-tech, Tibet Agricultural & Animal Husbandry University, No. 100 Yucai West Road, Bayi District, Tibet Autonomous Region, Linzhi City
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
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Zhao M, Hu J, Zhang H, Nishinari K, Fang Y. Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties. J Dairy Sci 2020; 103:8709-8720. [PMID: 32747109 DOI: 10.3168/jds.2020-18457] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Accepted: 05/19/2020] [Indexed: 11/19/2022]
Abstract
The electrostatic complexation of protein and polysaccharide and the functional properties of the complexes are significantly affected by the structure of protein aggregates and are important in the development of new food ingredients. In this work, natural globular β-lactoglobulin (NGBLG), β-lactoglobulin nanoparticles (BLGNP), and β-lactoglobulin fibrils (BLGF) were prepared and complexed with κ-carrageenan (κ-car). Phase diagrams of the NGBLG-, BLGNP-, and BLGF-κ-car systems were established and divided into 4 regions: mixed soluble polymers (I), intramolecular soluble complex (II), intermolecular soluble complex (III), and intermolecular insoluble complex (IV). Aggregation shifted the boundaries of regions III and IV of BLGF- or BLGNP-κ-car to lower pH and higher protein aggregates/κ-car weight ratio (r), especially for BLGF-κ-car. The emulsifying and foaming properties of the 3 mixed systems were investigated in regions I and II. Complexes in region II had significantly better emulsifying properties than the corresponding mixtures in region I and the pure protein aggregates. Interestingly, phase separation resulted in different effects on the foaming properties of the 3 BLG-κ-car complexes, in which BLGF-κ-car complexation in region II decreased the foaming properties in region I but the complexation of NGBLG-κ-car and BLGNP-κ-car in region II increased the foaming properties. The BLGF-κ-car complex in regions I and II provided the best emulsifying and foaming properties. Interfacial data both on oil-water and air-water interfaces overall explained the emulsifying and foaming properties of the complexes.
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Affiliation(s)
- Meng Zhao
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Jing Hu
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Hui Zhang
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Katsuyoshi Nishinari
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yapeng Fang
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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39
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Hu Y, He C, Jiang C, Liao Y, Xiong H, Zhao Q. Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105729] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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40
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Zhang R, Belwal T, Li L, Lin X, Xu Y, Luo Z. Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review. Carbohydr Polym 2020; 242:116388. [PMID: 32564856 DOI: 10.1016/j.carbpol.2020.116388] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 04/17/2020] [Accepted: 04/27/2020] [Indexed: 12/17/2022]
Abstract
Many bioactive food ingredients were encapsulated in different forms to improve their stability and bioavailability. Emulsions have showed excellent properties in encapsulation, controlled release, and targeted delivery of bioactives. Polysaccharides are widely available and have different structures with different advantages including non-toxic, easily digested, biocompatible and can keep stable over a wide range of pH and temperatures. In this review, the most common polysaccharides and polysaccharide based complexes as emulsifiers to stabilize emulsions in recent ten years are described. The close relationships between the types and structures of polysaccharides and their emulsifying capacities are discussed. In addition, the absorption and bioavailability of bioactive food components loaded in polysaccharide stabilized emulsions are summarized. The main goal of the review is to emphasize the important roles of polysaccharides in stabilizing emulsions. Moreover, speculations regarded to some issues for the further exploration and possible onward developments of polysaccharides stabilized emulsions are also discussed.
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Affiliation(s)
- Ruyuan Zhang
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Li Li
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Xingyu Lin
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Yanqun Xu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China; Fuli Institute of Food Science, Hangzhou 310058, People's Republic of China.
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Liu G, Li W, Qin X, Zhong Q. Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105503] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Hu B, Yu S, Shi C, Gu J, Shao Y, Chen Q, Li Y, Mezzenga R. Amyloid-Polyphenol Hybrid Nanofilaments Mitigate Colitis and Regulate Gut Microbial Dysbiosis. ACS NANO 2020; 14:2760-2776. [PMID: 31961657 DOI: 10.1021/acsnano.9b09125] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
It is a desirable and powerful strategy to precisely fabricate functional soft matter through self-assembly of molecular building blocks across a range of length scales. Proteins, nucleic acids, and polyphenols are the self-assemblers ubiquitous in nature. Assembly of proteins into flexible biocolloids, amyloid fibrils with high aspect ratio, has emerged as an unchallenged templating strategy for high-end technological materials and bio-nanotechnologies. We demonstrate the ability of these fibrils to support the deposition and self-assembly of polyphenols into hybrid nanofilaments and functional macroscopic hydrogels made thereof. The length scale of the substance that amyloid fibrils can attach with acting as the building templates was extended from nanometer down to sub-nanometer. Significantly increased loading capacities of polyphenols (up to 4.0 wt %) compared to that of other delivery systems and improved stability were realized. After oral administration, the hydrogels could transport from the stomach to the small intestine and finally to the gut (cecum, colon, rectum), with a long retention time in the colon. Oral administration of the hydrogels significantly ameliorated colitis in a mouse model, promoted intestinal barrier function, suppressed the pro-inflammatory mRNA expression, and very significantly (P < 0.01) regulated gut microbial dysbiosis. Specifically, it reduced the abundance of normally enriched operational taxonomic units related to colitis, especially targeting facultative anaerobes of the phylum Proteobacteria, such as Aestuariispira and Escherichia. The short-chain fatty acid metabolites were enriched. Combined with their nontoxic nature observed in this long-term study in mice, the obtained amyloid-polyphenol gels have high application potentials for gastrointestinal diseases by "drugging the microbiome".
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Affiliation(s)
- Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P.R. China
| | - Shijie Yu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P.R. China
| | - Ce Shi
- Key Laboratory of Synthetic Rubber, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, P.R. China
| | - Jie Gu
- Collaborative Innovation Center of Advanced Microstructures, National Laboratory of Solid State Microstructure, Department of Physics, Nanjing University, Nanjing, Jiangsu 210093, P.R. China
| | - Yun Shao
- Geriatric Department of Gastroenterology, Jiangsu People's Hospital, Nanjing, Jiangsu 210029, P.R. China
| | - Quan Chen
- State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, P.R. China
| | - Yunqi Li
- Key Laboratory of Synthetic Rubber, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, P.R. China
| | - Raffaele Mezzenga
- Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich 8092, Switzerland
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