1
|
Gao Y, Luo D, Li X, Xue B, Xie J, Sun T. Preparation and characterization of bovine serum albumin/chitosan composite nanoparticles for delivery of Antarctic krill peptide. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39152639 DOI: 10.1002/jsfa.13814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 08/01/2024] [Accepted: 08/01/2024] [Indexed: 08/19/2024]
Abstract
BACKGROUND Antarctic krill peptide (AKP) has gained considerable interest because of its multiple biological functions. However, its application may be limited by its poor stability and susceptibility to degradation. Encapsulation of AKP using a nanoparticle delivery system is an effective way to overcome these problems. In the present study, bovine serum albumin (BSA) and chitosan (CS) were used as delivery vehicles to encapsulate AKP. RESULTS The results revealed that the particle size (83.3 ± 4.4-222.4 ± 32.7 nm) and zeta-potential (35.1 ± 0.7-45.0 ± 2.7 mV) of nanoparticles (NPs) increased with the increasing content of BSA, but the polydispersity index decreased (1.000 ± 0.002 to 0.306 ± 0.011). Hydrogen bonding, hydrophobic and electrostatic interactions were the main forces to form BSA/CS-AKP NPs. X-ray diffraction revealed that AKP was encapsulated by BSA/CS. Scanning electron microscopy images exhibited that the NPs were spherical in shape, uniform in size and tightly bound. BSA/CS-AKP NPs exhibited excellent stability in the pH range (2-5) and after 15 days of storage, and could hinder the release of AKP in simulated gastric environment and promote the release of AKP in simulated intestinal environment. After simulated digestion, the hypoglycemic activity of encapsulated AKP was better than that of unencapsulated AKP. CONCLUSION Our results revealed that the BSA/CS showed great potential for protecting and delivering AKP. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yingying Gao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Dandan Luo
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xiaohui Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Bin Xue
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Tao Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| |
Collapse
|
2
|
Yang Y, Hu B, Han L, Zhang X, Wang Q, Hu C, Ahmed S, Ryo K, Yang X. Fabrication and characterization of alginate-zein core-shell microcapsules for controlled release of buckwheat honey. Food Chem 2024; 446:138814. [PMID: 38402771 DOI: 10.1016/j.foodchem.2024.138814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 01/25/2024] [Accepted: 02/19/2024] [Indexed: 02/27/2024]
Abstract
In this study, extrusion method was employed to fabricate alginate-zein core-shell microcapsules loaded with buckwheat honey by dropping alginate and buckwheat honey mixture solution into a 70.0 % zein ethanol solution(v/v) containing 5.0 % CaCl2 solution (wt%). The microcapsules were constructed by two parts: 1) the formation of hydrophilic beads through the crosslinking of alginate chains with Ca2+; 2) the introduction of alginate beads into the aqueous zein ethanol solution which decreased the ethanol concentration, prompting the precipitation of zein and the deposition of zein nanoparticles onto the surfaces of alginate beads. Comparing with the alginate beads, the prepared microcapsules not only possessed better water-holding capacity, but also achieved controlled release of buckwheat honey. Importantly, the microcapsules significantly retained the antioxidant activity of the buckwheat honey. Therefore, this innovative method for fabricating alginate-zein core-shell microcapsules can suggest a promising approach to broaden the application of buckwheat honey in the food field.
Collapse
Affiliation(s)
- Yisu Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, China
| | - Lingyu Han
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, China
| | - Xun Zhang
- Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Qi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuhuan Hu
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Shafi Ahmed
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Koki Ryo
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
| |
Collapse
|
3
|
Kareemi AF, Likhitkar S. Applications and advancements of polysaccharide-based nanostructures for enhanced drug delivery. Colloids Surf B Biointerfaces 2024; 238:113883. [PMID: 38615389 DOI: 10.1016/j.colsurfb.2024.113883] [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: 02/01/2024] [Revised: 03/20/2024] [Accepted: 03/27/2024] [Indexed: 04/16/2024]
Abstract
Growing demand for highly effective, site-specific delivery of pharmaceuticals and nutraceuticals using nano-sized carriers has prompted increased scrutiny of carrier biocompatibility and biodegradability. To address these concerns, biodegradable natural polymers have emerged as a transformative domain, offering non-toxic, precisely targetable carriers capable of finely modulating cargo pharmacokinetics while generating innocuous decomposition by-products. This comprehensive review illuminates the emergence of polysaccharide-based nanoparticulate drug delivery systems. These systems establish an interactive interface between drug and targeted organs, guided by strategic modifications to polysaccharide backbones, which facilitate the creation of morphologically, constitutionally, and characteristically vibrant nanostructures through various fabrication routes, underpinning their pivotal role in biomedical applications. Advancements crucial to enhancing polysaccharide-based drug delivery, such as surface modifications and bioinspired modifications for enhanced targeting, and stimuli-responsive release, strategies to overcome biological barriers, enhance tumor penetration, and optimize therapeutic outcomes are highlighted. This review also examines some potent challenges, and the contemporary way out of them, and discusses future perspectives in the field.
Collapse
Affiliation(s)
- Asra Fatimah Kareemi
- Department of Chemistry, St. Aloysius College (Autonomous), Jabalpur, Madhya Pradesh 482001, India
| | - Sweta Likhitkar
- Department of Chemistry, St. Aloysius College (Autonomous), Jabalpur, Madhya Pradesh 482001, India.
| |
Collapse
|
4
|
Fan X, Zhu J, Zhu Y, Duan C, Sun P, Chen Q, Kong B, Wang H. Oregano essential oil encapsulated in zein-pectin-chitosan nanoparticles to improve the storage quality of Harbin red sausage. Int J Biol Macromol 2024; 266:131322. [PMID: 38574924 DOI: 10.1016/j.ijbiomac.2024.131322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 02/22/2024] [Accepted: 03/30/2024] [Indexed: 04/06/2024]
Abstract
In this study, the effect of oregano essential oil loaded in zein-pectin-chitosan (Zein-PC-CS-OEO) nanoparticles on the quality of Harbin red sausage during storage was examined. Zein-PC-CS-OEO nanoparticles exhibit the better encapsulation efficiency, antioxidant and antibacterial properties than these of other prepared nanoparticles, which were subsequently incorporated into Harbin red sausage with different concentrations. The physicochemical properties, bacterial community structure, and flavor characteristics of the Harbin red sausage were determined. Both thiobarbituric acid values and the growth of dominant spoilage bacteria in Harbin red sausage are inhibited by Zein-PC-CS-OEO nanoparticles, while the total aerobic bacteria count is reduced. These results indicate that the storage quality of Harbin red sausage is improved by Zein-PC-CS-OEO nanoparticles. It is worth noting that the shelf life of Harbin red sausage supplemented with 0.1 % Zein-PC-CS-OEO nanoparticles is extended to 9 d, and the flavor characteristics of which are better maintained. This study provides a new approach to extend the application of essential oil and improve the storage quality of Harbin red sausage.
Collapse
Affiliation(s)
- Xu Fan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiamin Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying'ao Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chengyun Duan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Pengyuan Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
5
|
Tița O, Constantinescu MA, Rusu L, Tița MA. Natural Polymers as Carriers for Encapsulation of Volatile Oils: Applications and Perspectives in Food Products. Polymers (Basel) 2024; 16:1026. [PMID: 38674945 PMCID: PMC11054478 DOI: 10.3390/polym16081026] [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: 02/29/2024] [Revised: 03/30/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
The technique of encapsulating different materials into matrices that can both protect and release their contents under specific circumstances is known as encapsulation. It serves the primary function of shielding delicate components from outside influences, including heat, light, and humidity. This can be accomplished by a variety of procedures that, depending on the method and materials selected, result in the creation of particles with various structures. The materials used for encapsulation in food applications must be of high quality, acceptable for human consumption, and stable during processing and storage. The most suitable natural polymers for food applications are carbohydrates, proteins, or mixtures thereof. Volatile oils are end products of plant metabolism, accumulated and stored in various plant organs, cells, or secretory tissues. These are natural and are characterized by the scent of the aromatic plants they come from. Because of their antibacterial and antioxidant qualities, they are being utilized more and more in the food and pharmaceutical industries. Since volatile oils are highly sensitive to environmental changes, they must be stored under specific conditions after being extracted from a variety of plant sources. A promising method for increasing the applicability of volatile oils is their encapsulation into colloidal particles by natural polymers such as carbohydrates and proteins. Encapsulation hides the unfavorable taste of nutrients while shielding delicate dietary ingredients from the effects of heat, moisture, oxygen, and pH. This technique results in improved stability for volatile oils that are often sensitive to environmental factors and offers the possibility of using them in an aqueous system even if they are insoluble in water. This paper aims to provide an overview of the current advances in volatile oil encapsulation technologies and presents a variety of natural polymers used in the food industry for encapsulation. Also, a distinct section is created to highlight the current advances in dairy products enriched with encapsulated volatile oils.
Collapse
Affiliation(s)
- Ovidiu Tița
- Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No. 7, 550012 Sibiu, Romania; (O.T.); (M.A.T.)
| | - Maria Adelina Constantinescu
- Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No. 7, 550012 Sibiu, Romania; (O.T.); (M.A.T.)
| | - Lăcrămioara Rusu
- Department of Chemical Engineering and Food, Vasile Alecsandri University of Bacău, 600115 Bacău, Romania
| | - Mihaela Adriana Tița
- Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No. 7, 550012 Sibiu, Romania; (O.T.); (M.A.T.)
| |
Collapse
|
6
|
Zhang Q, Xu Y, Xie L, Shu X, Zhang S, Wang Y, Wang H, Dong Q, Peng W. The function and application of edible fungal polysaccharides. ADVANCES IN APPLIED MICROBIOLOGY 2024; 127:45-142. [PMID: 38763529 DOI: 10.1016/bs.aambs.2024.02.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
Edible fungi, commonly known as mushrooms, are precious medicinal and edible homologous gifts from nature to us. Edible fungal polysaccharides (EFPs) are a variety of bioactive macromolecular which isolated from fruiting bodies, mycelia or fermentation broths of edible or medicinal fungus. Increasing researches have confirmed that EFPs possess multiple biological activities both in vitro and in vivo settings, including antioxidant, antiviral, anti-inflammatory, immunomodulatory, anti-tumor, hypoglycemic, hypolipidemic, and regulating intestinal flora activities. As a result, they have emerged as a prominent focus in the healthcare, pharmaceutical, and cosmetic industries. Fungal EFPs have safe, non-toxic, biodegradable, and biocompatible properties with low immunogenicity, bioadhesion ability, and antibacterial activities, presenting diverse potential applications in the food industries, cosmetic, biomedical, packaging, and new materials. Moreover, varying raw materials, extraction, purification, chemical modification methods, and culture conditions can result in variances in the structure and biological activities of EFPs. The purpose of this review is to provide comprehensively and systematically organized information on the structure, modification, biological activities, and potential applications of EFPs to support their therapeutic effects and health functions. This review provides new insights and a theoretical basis for prospective investigations and advancements in EFPs in fields such as medicine, food, and new materials.
Collapse
Affiliation(s)
- Qian Zhang
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Yingyin Xu
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Liyuan Xie
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Xueqin Shu
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Shilin Zhang
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Yong Wang
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Haixia Wang
- Horticulture Institute of Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, P.R. China.
| | - Qian Dong
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| | - Weihong Peng
- Sichuan Institute of Edible Fungi, Chengdu, P.R. China; National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Chengdu, P.R. China; Scientifc Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, P.R. China.
| |
Collapse
|
7
|
Marcano RGV, Khalil NM, de Lurdes Felsner M, Mainardes RM. Mitigating amphotericin B cytotoxicity through gliadin-casein nanoparticles: Insights into synthesis, optimization, characterization, in vitro release and cytotoxicity evaluation. Int J Biol Macromol 2024; 260:129471. [PMID: 38237837 DOI: 10.1016/j.ijbiomac.2024.129471] [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: 06/16/2023] [Revised: 12/27/2023] [Accepted: 01/11/2024] [Indexed: 01/29/2024]
Abstract
Amphotericin B (AmB) is a widely used antifungal agent; however, its clinical application is limited due to severe side effects and nephrotoxicity associated with parenteral administration. In recent years, there has been growing interest in the utilization of food-grade materials as innovative components for nanotechnology-based drug delivery systems. This study introduces gliadin/casein nanoparticles encapsulating AmB (AmB_GliCas NPs), synthesized via antisolvent precipitation. Formulation was refined using a 24 factorial design, assessing the influence of gliadin and casein concentrations, as well as organic and aqueous phase volumes, on particle size, polydispersity index (PDI), and zeta potential. The optimal composition with 2 % gliadin, 0.5 % casein, and a 1:5 organic-to-aqueous phase ratio, yielded nanoparticles with a 442 nm size, a 0.307 PDI, a -20 mV zeta potential, and 82 % entrapment efficiency. AmB was confirmed to be amorphous within the nanoparticles by X-ray diffraction. These NPs released AmB sustainably over 96 h, primarily in its monomeric form. Moreover, NPs maintained stability in simulated gastrointestinal fluids with minimal drug release and showed significantly lower hemolytic activity and cytotoxicity on Vero cells than free AmB, suggesting their promise for oral AmB delivery.
Collapse
Affiliation(s)
- Rossana Gabriela Vásquez Marcano
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St, 838, 85040-167 Guarapuava, PR, Brazil
| | - Najeh Maissar Khalil
- Departamento de Farmácia, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St, 838, 85040-167 Guarapuava, PR, Brazil
| | - Maria de Lurdes Felsner
- Departamento de Química, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St, 838, 85040-167 Guarapuava, PR, Brazil
| | - Rubiana Mara Mainardes
- Departamento de Farmácia, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St, 838, 85040-167 Guarapuava, PR, Brazil.
| |
Collapse
|
8
|
Shang J, Liu Y, Kang J, Yang S, Jin R. Structure and characterization of Tremella fuciformis polysaccharides/whey protein isolate nanoparticles for sustained release of curcumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:841-848. [PMID: 37714816 DOI: 10.1002/jsfa.12974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 09/02/2023] [Accepted: 09/16/2023] [Indexed: 09/17/2023]
Abstract
BACKGROUND Whey protein isolate (WPI) nanoparticles can be used in a strategy to improve the bioavailability of curcumin (CUR) although they are generally not stable. Previous studies have indicated that Tremella fuciformis polysaccharides (TFPs) can increase the stability of WPI. This work investigated systematically the characterization and structure of TFP/WPI nanoparticles with differing CUR content. RESULTS The highest encapsulation efficiency of CUR was 98.8% and the highest loading content was 47.88%. The TFP-WPI-CUR with 20 mg mL-1 of CUR had the largest particle size (653.67 ± 21.50 nm) and lowest zeta potential (-38.97 ± 2.51 mV), and the capacity to retain stability across a variety of salt ion and pH conditions for 21 days. According to the findings of the structural analysis, the addition of TFPs and CUR rendered the structure of WPI amorphous, and the β-sheet was reduced. Finally, in vitro release indicated that the TFP-WPI-CUR combination could regulate the sustained release behavior of CUR. CONCLUSION In summary, TFP-WPI nanoparticles can be used as carriers for the delivery of CUR, and can expand applications of CUR in the functional food, dietary supplement, pharmaceutical, and beverage industries. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jiaqi Shang
- Key Laboratory of Bionic Engineering, College of Biological and Agricultural Engineering, Jilin University, Changchun, China
| | - Yang Liu
- School of Physics and Electronic Engineering, Northeast Petroleum University, Daqing, China
| | - Jiaxin Kang
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, China
| | - Shen Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Ritian Jin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| |
Collapse
|
9
|
Meng Y, Wei Z, Xue C. Deciphering the interaction mechanism and binding mode between chickpea protein isolate and flavonoids based on experimental studies and molecular simulation. Food Chem 2023; 429:136848. [PMID: 37454615 DOI: 10.1016/j.foodchem.2023.136848] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 07/04/2023] [Accepted: 07/07/2023] [Indexed: 07/18/2023]
Abstract
Chickpea protein isolate (CPI) is a promising novel plant protein, and protein-flavonoid system has also been applied in various food products. However, the interaction mechanism between CPI and flavonoids remains to be elucidated. In this paper, the affinity behavior between flavonoids and CPI was explained by constructing the three-dimensional quantitative structure-activity relationship (R2 = 0.988, Q2 = 0.777). Subsequently, four representative flavonoids were selected for further study. Multi-spectroscopy analysis showed that the sequence of affinity for CPI was puerarin > apigenin > naringenin > epigallocatechin gallate. Meanwhile, flavonoids altered the secondary structure and spatial conformation of CPI, leading to the static quenching of CPI. Additionally, thermodynamic analysis indicated that hydrogen bonding and van der Waals forces were the main driving forces for complex binding. Molecular docking and molecular dynamics simulations further explored the binding sites and conformations of complexes. This study provides theoretical guidance for in-depth research on the interaction patterns between biomacromolecules and small molecules in food matrices.
Collapse
Affiliation(s)
- Yuan Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, China
| |
Collapse
|
10
|
Voci S, Pangua C, Martínez-Ohárriz MC, Aranaz P, Collantes M, Irache JM, Cosco D. Gliadin nanoparticles for oral administration of bioactives: Ex vivo and in vivo investigations. Int J Biol Macromol 2023; 249:126111. [PMID: 37541472 DOI: 10.1016/j.ijbiomac.2023.126111] [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: 04/24/2023] [Revised: 07/28/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
This study aims to provide a thorough characterization of Brij O2-stabilized gliadin nanoparticles to be used for the potential oral administration of various compounds. Different techniques were used in order to evaluate their physico-chemical features and then in vivo studies in rats were performed for the investigation of their biodistribution and gastrointestinal transit profiles. The results showed that the gliadin nanoparticles accumulated in the mucus layer of the bowel mucosa and evidenced their ability to move along the digestive systems of the animals. The incubation of the nanosystems with Caenorhabditis elegans, used as an additional in vivo model, confirmed the intake of the particles and evidenced their presence along the entire gastrointestinal tract of these nematodes. The gliadin nanoparticles influenced neither the egg-laying activity of the worms nor their metabolism of lipids up to 10 μg/mL of nanoformulation. The systems decreased the content of the age-related lipofuscin pigment in the nematodes in a dose-dependent manner, demonstrating a certain antioxidant activity. Lastly, dihydroethidium staining showed the absence of oxidative stress upon incubation of the worms together with the formulations, confirming their safe profile. This data paves the way for the future application of the proposed nanosystems regarding the oral delivery of various bioactives.
Collapse
Affiliation(s)
- Silvia Voci
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S. Venuta", 88100 Catanzaro, Italy
| | - Cristina Pangua
- Department of Chemistry and Pharmaceutical Technology, University of Navarra, C/Irunlarrea 1, 31008 Pamplona, Spain
| | | | - Paula Aranaz
- Center for Nutrition Research, School of Pharmacy and Nutrition, University of Navarra, 31008 Pamplona, Spain
| | - Maria Collantes
- Translational Molecular Imaging Unit (UNIMTRA), Department of Nuclear Medicine, Clínica Universidad de Navarra, Pamplona, Spain
| | - Juan M Irache
- Department of Chemistry and Pharmaceutical Technology, University of Navarra, C/Irunlarrea 1, 31008 Pamplona, Spain.
| | - Donato Cosco
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S. Venuta", 88100 Catanzaro, Italy.
| |
Collapse
|
11
|
Zhang X, Wei Z, Sun Y, Luo T, Xue C. Preparation of core-shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses. Food Res Int 2023; 170:112971. [PMID: 37316013 DOI: 10.1016/j.foodres.2023.112971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 05/04/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
Quercetin (Que) is a hydrophobic flavanol that has the potential to prevent colon diseases. This study aimed to design hordein/pectin nanoparticle as a colon-specific delivery system for quercetin. The encapsulation efficiency, physicochemical stability and release properties of the nanoparticles were estimated. The FTIR and secondary structure analysis indicated that hydrogen bonds, hydrophobic interactions and electrostatic attractions were formed in the quercetin-loaded hordein/pectin nanoparticles (Que-hordein/pectin NPs). In comparison to Que-hordein NPs, Que-hordein/pectin NPs exhibited better colloidal stability (physical, UV light, heating and salt). Furthermore, the release properties studies showed that pectin coating restrained the premature release of Que from hordein NPs in gastric fluid and intestinal fluid. In-vitro release, when the Que-hordein/pectin NPs were exposed to simulated colonic fluid (SCF) for 6 h, quercetin was greatly released from the hordein/pectin NPs (15.29 ± 1.17% - 80.60 ± 1.78%). In-vivo release, the concentration of Que (μg/g) in Que-hordein/pectin NPs was 2.18 times higher than Que-hordein NPs in colon tissue after 6 h of oral administration. This study suggests that Que-hordein/pectin NPs have promising applications in the specific delivery and release of quercetin to the colon.
Collapse
Affiliation(s)
- Xiaomin Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| | - Yuanjing Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Tian Luo
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, China
| |
Collapse
|
12
|
Zhang Z, Hu Y, Ji H, Lin Q, Li X, Sang S, Julian McClements D, Chen L, Long J, Jiao A, Xu X, Jin Z, Qiu C. Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides. Food Chem 2023; 415:135736. [PMID: 36863232 DOI: 10.1016/j.foodchem.2023.135736] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/03/2023] [Accepted: 02/15/2023] [Indexed: 02/21/2023]
Abstract
Core-shell biopolymer nanoparticles are assembled from a hydrophobic protein (zein) core and a hydrophilic polysaccharide (carboxymethyl dextrin) shell. The nanoparticles were shown to have good stability and the ability to protect quercetin from chemical degradation under long-term storage, pasteurization, and UV irradiation. Spectroscopy analysis shows that electrostatic, hydrogen bonding, and hydrophobic interactions are the main driving forces for the formation of composite nanoparticles. Quercetin coated with nanoparticles significantly enhanced its antioxidant and antibacterial activities and showed good stability and slow release in vitro during simulated gastrointestinal digestion. Furthermore, the encapsulation efficiency of carboxymethyl dextrin-coated zein nanoparticles (81.2%) for quercetin was significantly improved compared with that of zein nanoparticles alone (58.4%). These results indicate that carboxymethyl dextrin-coated zein nanoparticles can significantly improve the bioavailability of hydrophobic nutrient molecules such as quercetin and provide a valuable reference for their application in the field of biological delivery of energy drinks and food.
Collapse
Affiliation(s)
- Zhiheng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yao Hu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hangyan Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qianzhu Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China
| | - Shangyuan Sang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | | | - Long Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| |
Collapse
|
13
|
Li D, Wei Z, Li X. Development, Characterization and Resveratrol Delivery of Hollow Gliadin Nanoparticles: Advantages over Solid Gliadin Nanoparticles. Foods 2023; 12:2436. [PMID: 37444174 DOI: 10.3390/foods12132436] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/20/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
Hollow nanoparticles have attracted extensive attention due to their advantages such as high loading capacity and superior stability. However, the complexity of the preparation process and harmfulness of the used raw materials have limited their application in the food field. Based on this, hollow gliadin nanoparticles (HGNPs) were developed using a Na2CO3 sacrificial template method. The findings of this study suggested that HGNPs could be regarded as a delivery system for resveratrol (Res) and they exhibited excellent delivery performance. Compared with solid gliadin nanoparticles (SGNPs), the HGNPs displayed smaller particle sizes, better physical stability, higher encapsulation efficiency, stronger resistance to ultraviolet light and a more sustained release of Res in the gastrointestinal tract. This work is of practical significance for the development and utilization of protein-based nanoparticles with hollow structures as a delivery system for sensitive bioactives.
Collapse
Affiliation(s)
- Duoduo Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Xiaolong Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| |
Collapse
|
14
|
Carpentieri S, Ferrari G, Donsì F. All-natural wheat gliadin-gum arabic nanocarriers for encapsulation and delivery of grape by-products phenolics obtained through different extraction procedures. Food Chem 2023; 424:136385. [PMID: 37247597 DOI: 10.1016/j.foodchem.2023.136385] [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: 12/01/2022] [Revised: 03/21/2023] [Accepted: 05/13/2023] [Indexed: 05/31/2023]
Abstract
Grape pomace (GP), the major winery by-product, is still rich in phenolic compounds, scarcely applied in food systems due to physicochemical instability issues. This work aimed at fabricating gliadin (G)-based nanoparticles through antisolvent precipitation, for delivery of GP extracts, investigating different extraction strategies with ethanol/water solution (70:30 v/v). Interestingly, the fabricated nanoparticles were characterized by a nanometric size range with hydraulic diameter values around 100 nm and ζ-potential of 18-22 mV. The addition of gum arabic (GA), at the optimized G/GA ratio 1:1, improved particle stability and encapsulation efficiency of GP polyphenols. The two-step extraction of GP in the G-rich solvent retrieved from G extraction, as evidenced by total phenolics (1.24 times higher than the two separately obtained extracts G/GP10:10), HPLC-PDA analysis, encapsulation efficiency (62.9% in terms of epicatechin), and simulated digestion (95.6% release of epicatechin), represented the most promising approach to obtain G nanoparticles for efficient delivery of GP extracts.
Collapse
Affiliation(s)
- Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; ProdAl Scarl c/o University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy.
| |
Collapse
|
15
|
Wang L, Wei Z, Xue C, Yang L. Co-delivery system based on multilayer structural nanoparticles for programmed sequential release of fucoxanthin and curcumin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
|
16
|
Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
Collapse
Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
| |
Collapse
|
17
|
Zhao W, Wei Z, Xue C, Meng Y. Development of food-grade oleogel via the aerogel-templated method: Oxidation stability, astaxanthin delivery and emulsifying application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108058] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
18
|
Li Z, Wang X, Zhang M, He H, Liang B, Sun C, Li X, Ji C. The Loading of Epigallocatechin Gallate on Bovine Serum Albumin and Pullulan-Based Nanoparticles as Effective Antioxidant. Foods 2022; 11:4074. [PMID: 36553816 PMCID: PMC9777656 DOI: 10.3390/foods11244074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/25/2022] [Accepted: 12/08/2022] [Indexed: 12/24/2022] Open
Abstract
Due to its poor stability and rapid metabolism, the biological activity and absorption of epigallocatechin gallate (EGCG) is limited. In this work, EGCG-loaded bovine serum albumin (BSA)/pullulan (PUL) nanoparticles (BPENs) were successfully fabricated via self-assembly. This assembly was driven by hydrogen bonding, which provided the desired EGCG loading efficiency, high stability, and a strong antioxidant capacity. The encapsulation efficiency of the BPENs was above 99.0%. BPENs have high antioxidant activity in vitro, and, in this study, their antioxidant capacity increased with an increase in the EGCG concentration. The in vitro release assays showed that the BPENs were released continuously over 6 h. The Fourier transform infrared spectra (FTIR) analysis indicated the presence of hydrogen bonding, hydrophobic interactions, and electrostatic interactions, which were the driving forces for the formation of the EGCG carrier nanoparticles. Furthermore, the transmission electron microscope (TEM) images demonstrated that the BSA/PUL-based nanoparticles (BPNs) and BPENs both exhibited regular spherical particles. In conclusion, BPENs are good delivery carriers for enhancing the stability and antioxidant activity of EGCG.
Collapse
Affiliation(s)
- Zikun Li
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Xiaohan Wang
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Man Zhang
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Hongjun He
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Bin Liang
- College of Food Engineering, Ludong University, Yantai 264025, China
| | - Chanchan Sun
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Xiulian Li
- School of Pharmacy, Binzhou Medical University, Yantai 264003, China
| | - Changjian Ji
- Department of Physics and Electronic Engineering, Qilu Normal University, Jinan 250200, China
| |
Collapse
|
19
|
Wang L, Wei Z, Xue C. Effect of carboxymethyl konjac glucomannan coating on the stability and colon-targeted delivery performance of fucoxanthin-loaded gliadin nanoparticles. Food Res Int 2022; 162:111979. [PMID: 36461224 DOI: 10.1016/j.foodres.2022.111979] [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: 03/28/2022] [Revised: 08/03/2022] [Accepted: 09/23/2022] [Indexed: 11/22/2022]
Abstract
Fucoxanthin (FUC) is a hydrophobic carotenoid that has a protective effect on the colon. To exert the beneficial effects of FUC in the colon and expand its application in functional food, FUC was encapsulated in carboxymethyl konjac glucomannan (CMKGM)-coated gliadin nanoparticles (Gli-CMKGM NPs) in this paper. Gli-CMKGM NPs were prepared at pH 5.0 with Gli/CMKGM mass ratio of 1:1. The formation of Gli-CMKGM NPs was associated with hydrogen bonding, hydrophobic interactions and electrostatic attractions. Additionally, Gli-CMKGM NPs exhibited good stability to pH, salt, heating and storage. The results showed that FUC had been successfully encapsulated in Gli-CMKGM NPs, and the encapsulation efficiency of FUC-Gli-CMKGM NPs was significantly higher than that of uncoated FUC-Gli NPs. FUC-Gli-CMKGM NPs had a nano-spherical structure, and embedded FUC in Gli-CMKGM NPs improved their stabilities to photodegradation and thermal degradation. Furthermore, in vitro release and in vivo organ distribution studies showed that FUC-Gli-CMKGM NPs had an excellent colon targeting function. Overall, our findings illustrated the promise of CMKGM-coated Gli NPs for constructing targeted delivery systems for FUC.
Collapse
Affiliation(s)
- Luhui Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China.
| |
Collapse
|
20
|
Hydrophilic co-assembly of wheat gluten proteins and wheat bran cellulose improving the bioavailability of curcumin. Food Chem 2022; 397:133807. [DOI: 10.1016/j.foodchem.2022.133807] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/19/2022]
|
21
|
Wang Z, Xu J, Ji F, Liu H, Wang C, Luo S, Zheng Z. Glycated Soy β-Conglycinin Nanoparticle for Efficient Nanocarrier of Curcumin: Formation Mechanism, Thermal Stability, and Storage Stability. Foods 2022; 11:foods11223703. [PMID: 36429295 PMCID: PMC9688953 DOI: 10.3390/foods11223703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/11/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
In this study, soy β-conglycinin (7S) was glycated with dextran of different molecular masses (40, 70, 150, 500 kDa) by the dry-heating method to synthesize soy β-conglycinin-dextran (7S-DEX) conjugates. The curcumin (Cur) loaded nanocomplexes were prepared based on 7S-DEX conjugates by a pH-driven self-assemble strategy to enhance the solubility and thermal stability of curcumin. Results showed that the 7S-150 conjugates (glycated from 7S with dextran (150 kDa)) could remain stable in the pH 3.0-pH 8.0 range and during the heat treatment. The results of fluorescence quenching and FT-IR indicated that glycated 7S were combined with curcumin mainly by hydrogen bonding and hydrophobic interaction, and 7S-150 conjugates had higher binding affinity than natural 7S for curcumin. The loading capacity (μg/mg) and encapsulation efficiency (EE%) of 7S-150-Cur were 16.06 μg/mg and 87.51%, respectively, significantly higher than that of 7S-Cur (12.41 μg/mg, 51.15%). The XRD spectrum showed that curcumin was exhibited in an amorphous state within the 7S-150-Cur nanocomplexes. After heating at 65 °C for 30 min, the curcumin retention of the 7S-150-Cur nanocomplexes was about 1.4 times higher than that of free curcumin. The particle size of 7S-150-Cur nanocomplexes was stable (in the range of 10-100 nm) during the long storage time (21 days).
Collapse
Affiliation(s)
- Zijun Wang
- Key Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jingjing Xu
- Key Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Fuyun Ji
- Key Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Huihui Liu
- Key Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Chuyan Wang
- School of Biology, Food and Environment, Hefei University, Hefei 230601, China
| | - Shuizhong Luo
- Key Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Zhi Zheng
- Key Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Correspondence: ; Fax: +86-0551-63831850
| |
Collapse
|
22
|
Shen C, Chen W, Li C, Chen X, Cui H, Lin L. Pickering emulsion stabilized by gliadin/soybean polysaccharide composite colloidal nanoparticle: Physicochemical properties and its application on washing of fresh-cut cabbage. Food Res Int 2022; 161:111886. [DOI: 10.1016/j.foodres.2022.111886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/15/2022]
|
23
|
Lin S, Cai X, Chen H, Xu Y, Wu J, Wang S. Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin. Curr Res Food Sci 2022; 5:1625-1639. [PMID: 36164327 PMCID: PMC9507993 DOI: 10.1016/j.crfs.2022.09.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/30/2022] [Accepted: 09/16/2022] [Indexed: 11/30/2022] Open
Abstract
The poor water solubility, bioavailability and stability of bioactive compounds have become the bottleneck restricting their wide application, thus developing a functional carrier to realize the efficient encapsulation and activity improvement of active hydrophobic substances has become a research hotspot. In this work, a functional glycosylated fish gelatin (called FG-COS conjugates) carrier based on fish gelatin (FG) and chitooligosaccharide (COS) via Maillard reaction was developed. The functional carrier exhibited good antioxidant activity and high encapsulation of curcumin (Cur). Enhanced antioxidant effect of Cur loaded in FG-COS conjugates (called FG–COS–Cur nanoparticles) was achieved, showing remarkable UV protection on Cur and enhanced intracellular antioxidant activity of FG–COS–Cur nanoparticles. Remarkably, FG–COS–Cur nanoparticles increased the cell viability of H2O2-induced oxidative damage Caco-2 cells, drastically reduced the levels of reactive oxygen species (ROS) and lactate dehydrogenase (LDH), and significantly increased intracellular antioxidant enzyme activities, which all exhibited a dose-response relationship. These findings suggested that the FG-COS conjugates with intrinsic antioxidant activity could effectively encapsulate Cur and improved bioavailability for hydrophobic active molecules in functional food field. Functional carrier (FG-COS conjugates) based on glycosylation FG with COS was developed. FG-COS conjugates exhibited good antioxidant activity and excellent loading capacity of Cur. FG-COS conjugates showed remarkable UV protection on Cur. FG–COS–Cur nanoparticles displayed a positive effect on the antioxidant of Cur. FG–COS–Cur nanoparticles significantly attenuated oxidative stress damage in Caco-2 cell.
Collapse
Affiliation(s)
| | | | | | | | - Jiulin Wu
- Corresponding author. College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.
| | - Shaoyun Wang
- Corresponding author. College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.
| |
Collapse
|