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Cai D, Wang X, Wang Q, Tong P, Niu W, Guo X, Yu J, Chen X, Liu X, Zhou D, Yin F. Controlled release characteristics of alkyl gallates and gallic acid from β-cyclodextrin inclusion complexes of alkyl gallates. Food Chem 2024; 460:140726. [PMID: 39111044 DOI: 10.1016/j.foodchem.2024.140726] [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: 04/27/2024] [Revised: 07/16/2024] [Accepted: 07/30/2024] [Indexed: 09/06/2024]
Abstract
The freeze-drying approach was used to create inclusion complexes utilizing alkyl gallates and β-cyclodextrin, namely dodecyl gallate, octyl gallate, butyl gallate, and ethyl gallate, which are exemplary examples of phenolic esters. The everted-rat-gut-sac model demonstrated that the inclusion complexes released alkyl gallates, which were subsequently hydrolyzed to generate free gallic acid, as evidenced by HPLC-UV analysis. Both gallic acid and short-chain alkyl gallates were capable of permeating the small intestinal membrane. The transport rate of gallic acid (or alkyl gallates) exhibited an initial rise followed by a drop when the carbon-chain lengths varied. The inclusion complex groups exhibited a superior sustained-release effect compared to the comparable alkyl gallates groups, thus possibly leading to higher bioavailability and stronger bioactivity. Moreover, altering the length of the carbon chain will allow for the effortless achievement of regulated release of phenolic compounds and short-chain phenolic esters from such β-cyclodextrin inclusion complexes.
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Affiliation(s)
- Dong Cai
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xinmiao Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Qian Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Peiyong Tong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Weiyuan Niu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xu Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Jinghan Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xuan Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, People's Republic of China
| | - Xiaoyang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Dayong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Fawen Yin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
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2
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Lv J, Tan M, Zou J, Yun Y, Ren Y, Guo F, Wang G. Exploring the formation mechanism of ferulic acid/hydroxypropyl-β-cyclodextrin inclusion complex: spectral analyses and computer simulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6584-6593. [PMID: 38521988 DOI: 10.1002/jsfa.13482] [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: 01/06/2024] [Revised: 02/14/2024] [Accepted: 03/24/2024] [Indexed: 03/25/2024]
Abstract
BACKGROUND The biological functions of ferulic acid (FA) have garnered significant interest but its limited solubility and stability have led to low bioavailability. Hydroxypropyl-β-cyclodextrin (HP-β-CD), with its distinctive hollow structure, offers the potential for encapsulating hydrophobic molecules. The formation of an inclusion complex between FA and HP-β-CD may therefore be a viable approach to address the inherent limitations of FA. To investigate the underlying mechanism of the FA/HP-β-CD inclusion complex formation, a combination of spectral analyses and computer simulation was employed. RESULTS The disappearance of the characteristic peaks of FA in Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed the formation of an inclusion complex between FA and HP-β-CD. Thermogravimetry-derivative thermogravimetry (TG-DTG) studies demonstrated that the thermal stability of FA was enhanced due to the encapsulation of FA within HP-β-CD. Molecular dynamics simulation also provided evidence that FA successfully penetrated the HP-β-CD cavity, primarily driven by van der Waals interactions. The formation of the complex resulted in more compact HP-β-CD structures. The bioavailability of FA was also strengthened through the formation of inclusion complexes with HP-β-CD. CONCLUSIONS The findings of this study have contributed to a deeper understanding of the interactions between FA and HP-β-CD, potentially advancing a delivery system for FA and enhancing the bioavailability of insoluble active components. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Junli Lv
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
| | - Mengmeng Tan
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
| | - Jiali Zou
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
| | - Yueying Yun
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
| | - Yan Ren
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
| | - Fucheng Guo
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
| | - Guoze Wang
- School of Life Science & Technology, Inner Mongolia University of Science & Technology, Baotou, China
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3
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Cheng C, Lei Y, Min T, Zhang Y, Yue J. Encapsulation of 4-terpineol with β-cyclodextrin: Inclusion mechanism, characterization and relative humidity-triggered release. Food Chem 2024; 447:138926. [PMID: 38471278 DOI: 10.1016/j.foodchem.2024.138926] [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: 12/16/2023] [Revised: 02/04/2024] [Accepted: 03/01/2024] [Indexed: 03/14/2024]
Abstract
4-Terpineol (4-TA), a typical monocyclic monoterpene essential oil compound with important biological activities, poor stability and solubility severely hamper its biological activities. To date, β-cyclodextrin (β-CD) encapsulating essential oil to form inclusion complexes (ICs) is considered as a satisfactory treatment. Nevertheless, the detailed inclusion mechanism of β-CD for 4-TA especially the behavior of 4-TA during inclusion formation have not available yet. Herein, 4-TA/β-CD ICs were successfully synthesized by the co-precipitation method, and hydrogen bonds and hydrophobic interactions played a key role in the formation of ICs, and the isopropyl of 4-TA entered the cavity through the wide rim of β-CD. Moreover, the release profile demonstrated that high RH (85 % and 99 %) triggered the release of TA from ICs. This study suggests the great potential of cyclodextrin inclusion strategy for improving the stability and sustained release of 4-TA in food preservation application.
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Affiliation(s)
- Chuanxiang Cheng
- School of Agriculture and Biology & Bor S. Luh Food Safety Research Center & Shanghai Food Safety Engineering Center & Key Laboratory of Urban Agriculture, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yujie Lei
- School of Agriculture and Biology & Bor S. Luh Food Safety Research Center & Shanghai Food Safety Engineering Center & Key Laboratory of Urban Agriculture, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Tiantian Min
- School of Agriculture and Biology & Bor S. Luh Food Safety Research Center & Shanghai Food Safety Engineering Center & Key Laboratory of Urban Agriculture, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yushan Zhang
- School of Agriculture and Biology & Bor S. Luh Food Safety Research Center & Shanghai Food Safety Engineering Center & Key Laboratory of Urban Agriculture, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jin Yue
- School of Agriculture and Biology & Bor S. Luh Food Safety Research Center & Shanghai Food Safety Engineering Center & Key Laboratory of Urban Agriculture, Shanghai Jiao Tong University, Shanghai 200240, China; Shanghai Jiao Tong University Sichuan Research Institute, China.
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4
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Iduoku K, Ngongang M, Kulathunga J, Daghighi A, Casanola-Martin G, Simsek S, Rasulev B. Phenolic Acid-β-Cyclodextrin Complexation Study to Mask Bitterness in Wheat Bran: A Machine Learning-Based QSAR Study. Foods 2024; 13:2147. [PMID: 38998653 PMCID: PMC11241027 DOI: 10.3390/foods13132147] [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: 05/18/2024] [Revised: 06/23/2024] [Accepted: 07/03/2024] [Indexed: 07/14/2024] Open
Abstract
The need to solvate and encapsulate hydro-sensitive molecules drives noticeable trends in the applications of cyclodextrins in the pharmaceutical industry, in foods, polymers, materials, and in agricultural science. Among them, β-cyclodextrin is one of the most used for the entrapment of phenolic acid compounds to mask the bitterness of wheat bran. In this regard, there is still a need for good data and especially for a robust predictive model that assesses the bitterness masking capabilities of β-cyclodextrin for various phenolic compounds. This study uses a dataset of 20 phenolic acids docked into the β-cyclodextrin cavity to generate three different binding constants. The data from the docking study were combined with topological, topographical, and quantum-chemical features from the ligands in a machine learning-based structure-activity relationship study. Three different models for each binding constant were computed using a combination of the genetic algorithm (GA) and multiple linear regression (MLR) approaches. The developed ML/QSAR models showed a very good performance, with high predictive ability and correlation coefficients of 0.969 and 0.984 for the training and test sets, respectively. The models revealed several factors responsible for binding with cyclodextrin, showing positive contributions toward the binding affinity values, including such features as the presence of six-membered rings in the molecule, branching, electronegativity values, and polar surface area.
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Affiliation(s)
- Kweeni Iduoku
- Department of Coatings and Polymeric Materials, North Dakota State University, Fargo, ND 58102, USA
- Biomedical Engineering Program, North Dakota State University, Fargo, ND 58102, USA
| | - Marvellous Ngongang
- Department of Coatings and Polymeric Materials, North Dakota State University, Fargo, ND 58102, USA
| | - Jayani Kulathunga
- Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA (S.S.)
- Department of Multidisciplinary Studies, Faculty of Urban and Aquatic Bioresources, University of Sri Jayewardenepura, Gangodawila, Nugegoda 10250, Sri Lanka
| | - Amirreza Daghighi
- Department of Coatings and Polymeric Materials, North Dakota State University, Fargo, ND 58102, USA
- Biomedical Engineering Program, North Dakota State University, Fargo, ND 58102, USA
| | - Gerardo Casanola-Martin
- Department of Coatings and Polymeric Materials, North Dakota State University, Fargo, ND 58102, USA
| | - Senay Simsek
- Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA (S.S.)
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Bakhtiyor Rasulev
- Department of Coatings and Polymeric Materials, North Dakota State University, Fargo, ND 58102, USA
- Biomedical Engineering Program, North Dakota State University, Fargo, ND 58102, USA
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5
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Dutra FA, Francisco CS, Carneiro Pires B, Borges MM, Torres ALH, Resende VA, Mateus MF, Cipriano DF, Miguez FB, Freitas JCC, Teixeira J, Borges WDS, Guimarães L, da Cunha EF, Ramalho TDC, Nascimento CS, De Sousa FB, Costa RA, Lacerda V, Borges KB. Coumarin/β-Cyclodextrin Inclusion Complexes Promote Acceleration and Improvement of Wound Healing. ACS APPLIED MATERIALS & INTERFACES 2024; 16:30900-30914. [PMID: 38848495 PMCID: PMC11194811 DOI: 10.1021/acsami.4c05069] [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: 03/27/2024] [Revised: 05/28/2024] [Accepted: 05/28/2024] [Indexed: 06/09/2024]
Abstract
Coumarins have great pharmacotherapeutic potential, presenting several biological and pharmaceutical applications, like antibiotic, fungicidal, anti-inflammatory, anticancer, anti-HIV, and healing activities, among others. These molecules are practically insoluble in water, and for biological applications, it became necessary to complex them with cyclodextrins (CDs), which influence their bioavailability in the target organism. In this work, we studied two coumarins, and it was possible to conclude that there were structural differences between 4,7-dimethyl-2H-chromen-2-one (DMC) and 7-methoxy-4-methyl-2H-chromen-2-one (MMC)/β-CD that were solubilized in ethanol, frozen, and lyophilized (FL) and the mechanical mixtures (MM). In addition, the inclusion complex formation improved the solubility of DMC and MMC in an aqueous medium. According to the data, the inclusion complexes were formed and are more stable at a molar ratio of 2:1 coumarin/β-CD, and hydrogen bonds along with π-π stacking interactions are responsible for the better stability, especially for (MMC)2@β-CD. In vivo wound healing studies in mice showed faster re-epithelialization and the best deposition of collagen with the (DMC)2@β-CD (FL) and (MMC)2@β-CD (FL) inclusion complexes, demonstrating clearly that they have potential in wound repair. Therefore, (DMC)2@β-CD (FL) deserves great attention because it presented excellent results, reducing the granulation tissue and mast cell density and improving collagen remodeling. Finally, the protein binding studies suggested that the anti-inflammatory activities might exert their biological function through the inhibition of MEK, providing the possibility of development of new MEK inhibitors.
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Affiliation(s)
- Flávia
Viana Avelar Dutra
- Departamento
de Ciências Naturais, Universidade
Federal de São João del-Rei, Campus Dom Bosco, Praça Dom Helvécio
74, Fábricas, 36301-160 São João del-Rei, Minas Gerais, Brazil
| | - Carla Santana Francisco
- Departamento
de Química, Universidade Federal
do Espírito Santo, Centro de Ciências Exatas, Avenida Fernando Ferrari, S/N, Goiabeiras, 29060-900 Vitoria, Espírito Santo, Brazil
| | - Bruna Carneiro Pires
- Departamento
de Ciências Naturais, Universidade
Federal de São João del-Rei, Campus Dom Bosco, Praça Dom Helvécio
74, Fábricas, 36301-160 São João del-Rei, Minas Gerais, Brazil
| | - Marcella Matos
Cordeiro Borges
- Departamento
de Ciências Naturais, Universidade
Federal de São João del-Rei, Campus Dom Bosco, Praça Dom Helvécio
74, Fábricas, 36301-160 São João del-Rei, Minas Gerais, Brazil
| | - Ana Luiza Horta Torres
- Departamento
de Medicina, Universidade Federal de São
João del-Rei, Campus Dom Bosco, Praça Dom Helvécio 74, Fábricas, 36301-160 São João
del-Rei, Minas Gerais, Brazil
| | - Vivian Alexandra Resende
- Departamento
de Ciências Naturais, Universidade
Federal de São João del-Rei, Campus Dom Bosco, Praça Dom Helvécio
74, Fábricas, 36301-160 São João del-Rei, Minas Gerais, Brazil
| | - Marcella Fernandes
Mano Mateus
- Departamento
de Ciências Naturais, Universidade
Federal de São João del-Rei, Campus Dom Bosco, Praça Dom Helvécio
74, Fábricas, 36301-160 São João del-Rei, Minas Gerais, Brazil
| | - Daniel Fernandes Cipriano
- Departamento
de Física, Universidade Federal do
Espírito Santo, Centro de Ciências Exatas, Avenida Fernando Ferrari, S/N, Goiabeiras, 29060-900 Vitoria, Espírito Santo, Brazil
| | - Flávio Bastos Miguez
- Instituto
de Física e Química, Universidade
Federal de Itajubá, 37500-903 Itajubá, Minas Gerais, Brazil
| | - Jair Carlos Checon
de Freitas
- Departamento
de Física, Universidade Federal do
Espírito Santo, Centro de Ciências Exatas, Avenida Fernando Ferrari, S/N, Goiabeiras, 29060-900 Vitoria, Espírito Santo, Brazil
| | - Jéssika
Poliana Teixeira
- Departamento
de Química, Universidade Federal
de Lavras, Campus Universitário, 37200-900 Lavras, Minas Gerais, Brazil
| | - Warley de Souza Borges
- Departamento
de Química, Universidade Federal
do Espírito Santo, Centro de Ciências Exatas, Avenida Fernando Ferrari, S/N, Goiabeiras, 29060-900 Vitoria, Espírito Santo, Brazil
| | - Luciana Guimarães
- Departamento
de Ciências Naturais, Universidade
Federal de São João del-Rei, Campus Dom Bosco, Praça Dom Helvécio
74, Fábricas, 36301-160 São João del-Rei, Minas Gerais, Brazil
| | | | - Teodorico de Castro Ramalho
- Departamento
de Química, Universidade Federal
de Lavras, Campus Universitário, 37200-900 Lavras, Minas Gerais, Brazil
| | - Clebio Soares Nascimento
- Departamento
de Ciências Naturais, Universidade
Federal de São João del-Rei, Campus Dom Bosco, Praça Dom Helvécio
74, Fábricas, 36301-160 São João del-Rei, Minas Gerais, Brazil
| | - Frederico Barros De Sousa
- Instituto
de Física e Química, Universidade
Federal de Itajubá, 37500-903 Itajubá, Minas Gerais, Brazil
| | - Raquel Alves Costa
- Departamento
de Ciências Naturais, Universidade
Federal de São João del-Rei, Campus Dom Bosco, Praça Dom Helvécio
74, Fábricas, 36301-160 São João del-Rei, Minas Gerais, Brazil
| | - Valdemar Lacerda
- Departamento
de Química, Universidade Federal
do Espírito Santo, Centro de Ciências Exatas, Avenida Fernando Ferrari, S/N, Goiabeiras, 29060-900 Vitoria, Espírito Santo, Brazil
| | - Keyller Bastos Borges
- Departamento
de Ciências Naturais, Universidade
Federal de São João del-Rei, Campus Dom Bosco, Praça Dom Helvécio
74, Fábricas, 36301-160 São João del-Rei, Minas Gerais, Brazil
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6
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Yu Y, Xu S, He R, Liang G. Application of Molecular Simulation Methods in Food Science: Status and Prospects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2684-2703. [PMID: 36719790 DOI: 10.1021/acs.jafc.2c06789] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Molecular simulation methods, such as molecular docking, molecular dynamic (MD) simulation, and quantum chemical (QC) calculation, have become popular as characterization and/or virtual screening tools because they can visually display interaction details that in vitro experiments can not capture and quickly screen bioactive compounds from large databases with millions of molecules. Currently, interdisciplinary research has expanded molecular simulation technology from computer aided drug design (CADD) to food science. More food scientists are supporting their hypotheses/results with this technology. To understand better the use of molecular simulation methods, it is necessary to systematically summarize the latest applications and usage trends of molecular simulation methods in the research field of food science. However, this type of review article is rare. To bridge this gap, we have comprehensively summarized the principle, combination usage, and application of molecular simulation methods in food science. We also analyzed the limitations and future trends and offered valuable strategies with the latest technologies to help food scientists use molecular simulation methods.
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Affiliation(s)
- Yuandong Yu
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing400030, China
| | - Shiqi Xu
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing400030, China
| | - Ran He
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing400030, China
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing400030, China
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7
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Veras KS, Fachel FNS, Bassani VL, Teixeira HF, Koester LS. Cyclodextrin-Based Delivery Systems and Hydroxycinnamic Acids: Interactions and Effects on Crucial Parameters Influencing Oral Bioavailability-A Review. Pharmaceutics 2022; 14:pharmaceutics14112530. [PMID: 36432720 PMCID: PMC9699215 DOI: 10.3390/pharmaceutics14112530] [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: 10/16/2022] [Revised: 11/15/2022] [Accepted: 11/16/2022] [Indexed: 11/22/2022] Open
Abstract
Hydroxycinnamic acids (HCAs) are a subclass of phenolic acids presenting caffeic acid (CA), chlorogenic acid (CGA), coumaric acid (COA) isomers, ferulic acid (FA), and rosmarinic acid (RA) as the major representants, being broadly distributed into vegetal species and showing a range of biological potentials. Due to the low oral bioavailability of the HCAs, the development of delivery systems to promote better administration by the oral route is demanding. Among the systems, cyclodextrin (CD)-based delivery systems emerge as an important technology to solve this issue. Regarding these aspects, in this review, CD-based delivery systems containing HCAs are displayed, described, and discussed concerning the degree of interaction and their effects on crucial parameters that affect the oral bioavailability of HCAs.
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8
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Lim SH, Ko MJ. Extraction characteristics and hydrolysis of flavoring compounds of cinnamon (Cinnamomum zeylanicum) under subcritical-water conditions. Food Chem 2022; 388:133029. [DOI: 10.1016/j.foodchem.2022.133029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 04/11/2022] [Accepted: 04/18/2022] [Indexed: 11/04/2022]
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9
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Rajendiran N, Antony Muthu Prabhu A, Mohandoss T, Thulasidhasan J, Baskaran R. Spectral and Theoretical Investigation of Inclusion Complex between Cinnamic Acid and Hydroxycinnamic Acids with Native Cyclodextrins. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2020.1869794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- N. Rajendiran
- Department of Chemistry, Annamalai University, Annamalainagar, Tamil Nadu, India
| | - A. Antony Muthu Prabhu
- Department of PG Chemistry, Aditanar College of Arts and Science, Tiruchendur, Tamil Nadu, India
| | - T. Mohandoss
- Department of Chemistry, Annamalai University, Annamalainagar, Tamil Nadu, India
| | - J. Thulasidhasan
- Department of Chemistry, Annamalai University, Annamalainagar, Tamil Nadu, India
| | - R. Baskaran
- Department of Chemistry, Annamalai University, Annamalainagar, Tamil Nadu, India
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10
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Antimicrobial and Mechanical Properties of β-Cyclodextrin Inclusion with Octyl Gallate in Chitosan Films and their Application in Fresh Vegetables. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09746-7] [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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11
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Ding B, Yu Y, Geng S, Liu B, Hao Y, Liang G. Computational Methods for the Interaction between Cyclodextrins and Natural Compounds: Technology, Benefits, Limitations, and Trends. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2466-2482. [PMID: 35170315 DOI: 10.1021/acs.jafc.1c07018] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Cyclodextrins (CDs) have a hollow structure with a hydrophobic interior and hydrophilic exterior. Forming inclusion complexes with CDs will maximize the bioavailability of natural compounds and enable active components to be processed into functional foods, medicines, additives, and so forth. However, experimental methods cannot explain CD-guest binding at the atomic level. Different models have been recently developed to simulate the interaction between CDs and guests to study the binding conformation and analyze noncovalent forces. This review paper summarizes modeling methods of CD-natural compound complexes. The methods include quantitative structure-activity relationships, molecular docking, molecular dynamics simulations, and quantum-chemical calculations. The applications of these methods to enhance the solubility and bioactivities of guest molecules, assist material transportation, and promote compound extraction are also discussed. The purpose of this review is to explore interaction mechanisms of CDs and guests and to help expand new applications of CDs.
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Affiliation(s)
- Botian Ding
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
| | - Yuandong Yu
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
| | - Sheng Geng
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Youjin Hao
- College of Life Sciences, Chongqing Normal University, Chongqing, 401331, China
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
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12
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Jiang S, Penner MH. The Effect of p-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures. Foods 2022; 11:577. [PMID: 35206054 PMCID: PMC8870983 DOI: 10.3390/foods11040577] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 02/09/2022] [Accepted: 02/14/2022] [Indexed: 11/16/2022] Open
Abstract
There has been considerable interest in using natural polyphenol oxidase (PPO) inhibitors to control browning in fruit and vegetable products. p-Coumaric acid (pCA), a common secondary metabolite of plants, has been studied as an inhibitor of PPOs/tyrosinases from several foods (e.g., mushroom, apple, and potato). However, studies on the use of pCA for the inhibition of PPO-initiated browning in actual food systems are limited. Therefore, a study was carried out to ascertain the efficacy of using pCA to limit PPO-initiated browning in fresh potato juice. The extent of browning inhibition by pCA was shown to be reaction system-dependent. Browning in potato juice was unexpectedly enhanced by the addition of pCA. This was interpreted as pCA acting as an alternative substrate with significantly higher browning efficiency; extent of browning under this condition was higher than that observed in the native potato juice. The addition of pCA to any of the model reaction mixtures (i.e., those containing semi-purified enzymes and substrates) significantly inhibited browning. The discrepancy in pCA effects on browning inhibition in different reaction systems is postulated to be mainly due to non-enzyme and non-substrate components in potato juice that participate in the post-PPO reaction sequences, which ultimately lead to brown color formation.
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Affiliation(s)
- Shu Jiang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Michael H. Penner
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA
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13
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Li Y, Huang J, Hu Z, Zeng M, Liu Z, Hu Y. Host-guest stoichiometry affects the physicochemical properties of beta-cyclodextrin/ferulic acid inclusion complexes and films. Food Funct 2022; 13:1327-1335. [PMID: 35040463 DOI: 10.1039/d1fo03080a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
An inclusion system of embedding ferulic acid into β-cyclodextrin (FACD) with different host-guest stoichiometries was prepared by a co-precipitation method. Then, the physicochemical properties and release kinetics of the FACD were evaluated. The results of thermal analysis, X-ray diffraction, scanning electron microscopy, and Fourier transform infrared spectroscopy (FTIR) proved the successful embedding of FA into the β-cyclodextrin matrix. Four mathematical models were applied to adjust the ferulic acid release profile and identify preferential kinetics. The results of physicochemical properties confirmed the successful formation of the complexes. The loading capacity (LC) and encapsulation efficiency (EE) of the inclusion complex (1 : 0.5) were 41.0 ± 3.28 mg g-1 and 52.1 ± 2.31%, respectively, which were significantly higher than other molar ratios. The release behaviour revealed that loaded FA molecules under various host-guest stoichiometries obey different release models. While lower host-guest stoichiometry (1 : 0.5) provided desirable EE, the moderate host-guest stoichiometry (1 : 1) exhibited faster release behaviour. The FACD inclusion complex could be a promising bioactive material for food preservation.
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Affiliation(s)
- Yuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.,College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.,Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao 266003, China
| | - Jiayin Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Zhiheng Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.,Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao 266003, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.,Qingdao Engineering Research Center for Preservation Technology of Marine Foods, Qingdao 266003, China
| | - Yaqin Hu
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
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14
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Shi YG, Li DH, Kong YM, Zhang RR, Gu Q, Hu MX, Tian SY, Jin WG. Enhanced antibacterial efficacy and mechanism of octyl gallate/beta-cyclodextrins against Pseudomonas fluorescens and Vibrio parahaemolyticus and incorporated electrospun nanofibers for Chinese giant salamander fillets preservation. Int J Food Microbiol 2022; 361:109460. [PMID: 34785387 DOI: 10.1016/j.ijfoodmicro.2021.109460] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 08/24/2021] [Accepted: 10/25/2021] [Indexed: 10/20/2022]
Abstract
A series of alkyl gallates were evaluated for the antibacterial activity against two common Gram-negative foodborne bacteria (Pseudomonas fluorescens and Vibrio parahaemolyticus) associated with seafood. The length of the alkyl chain plays a pivotal role in eliciting their antibacterial activities and octyl gallate (OG) exerted an excellent inhibitory efficacy. To extend the aqueous solubility, stability, and bactericidal properties of octyl gallate (OG), an inclusion complex between OG and β-cyclodextrin (βCD), OG/βCD, was prepared and identified with various methods including X-ray diffraction (XRD), differential scanning calorimeter (DSC) and Fourier transform infrared spectroscopy (FTIR). Furthermore, the enhanced inhibitory effect and potential antibacterial mechanism of OG/βCD against two Gram-negative and Gram-positive foodborne bacteria were comprehensively investigated. The results show that OG/βCD could function against bacteria through effectively damaging the membrane, permeating into cells, and then disturbing the activity of the respiratory electron transport chain to cause the production of high-level intracellular hydroxyl radicals. Moreover, the reinforced OG/βCD-incorporated polylactic acid (PLA) nanofibers were fabricated using the electrospinning technique as food packaging to extend the Chinese giant salamander fillet's shelf life at 4 °C. This research highlights the antibacterial effectiveness of OG/βCD in aqueous media, which can be used as a safe multi-functionalized food additive combined with the benefits of electrospun nanofibers to extend the Chinese giant salamander fillets shelf life by 15 d at 4 °C.
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Affiliation(s)
- Yu-Gang Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
| | - Dong-Hui Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Yi-Ming Kong
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Run-Run Zhang
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Qing Gu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
| | - Meng-Xin Hu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Shi-Yi Tian
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
| | - Wen-Gang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China
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15
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Interaction poses, intermolecular forces, dynamic preferences between flavonoids and maltosyl-β-cyclodextrin. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117068] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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16
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Wang Y, Deng Z, Wang X, Shi Y, Lu Y, Fang S, Liang X. Formononetin/methyl-β-cyclodextrin inclusion complex incorporated into electrospun polyvinyl-alcohol nanofibers: Enhanced water solubility and oral fast-dissolving property. Int J Pharm 2021; 603:120696. [PMID: 33984451 DOI: 10.1016/j.ijpharm.2021.120696] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 04/25/2021] [Accepted: 05/07/2021] [Indexed: 12/17/2022]
Abstract
Improving solubility and administration route of isoflavone formononetin (FMN) are critical factors to improve its bioavailability in the oral cavity. This study fabricated fast-dissolving nanofibers containing FMN/methyl-β-cyclodextrin (FMN/Me-β-CD) inclusion complex. The solubility of FMN could be increased by approximately 50 times at 20 mM aqueous Me-β-CD. Interactions and thermodynamic parameters of the host-guest inclusion complex were studied by a fluorescence quenching method. The structure and mechanisms of the complex were further studied by molecular docking and molecular dynamics. Finally, polyvinyl-alcohol (PVA) nanofibrous webs containing the FMN/Me-β-CD inclusion complex were fabricated by electrospinning. The dissolution test demonstrated that the FMN/Me-β-CD/PVA nanofibers can be dissolved in artificial saliva within approximately 2 s. This study shows the potential of Me-β-CD inclusion and electrospinning to improve solubility and administration route of isoflavones.
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Affiliation(s)
- Yeli Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China
| | - Zian Deng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China
| | - Xinmiao Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China
| | - Yugang Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China
| | - Ying Lu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China
| | - Sheng Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China.
| | - Xianrui Liang
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, China.
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17
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da Silva JA, Sampaio PA, Dulcey LJL, Cominetti MR, Rabello MM, Rolim LA. Preparation and characterization of [6]-gingerol/β-cyclodextrin inclusion complexes. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2020.102103] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Li Y, Liu B, Yu M, Geng S. High-efficiency formation mechanism of mangiferin/γ-cyclodextrin complex. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.735] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Yunbo Li
- School of Food Science, Henan Institute of Science and Technology
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology
| | - Mengmeng Yu
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University
| | - Sheng Geng
- School of Food Science, Henan Institute of Science and Technology
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19
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Lv Y, Wang Y, Zheng X, Liang G. Reveal the interaction mechanism of five old drugs targeting VEGFR2 through computational simulations. J Mol Graph Model 2020; 96:107538. [PMID: 31981898 DOI: 10.1016/j.jmgm.2020.107538] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 12/20/2019] [Accepted: 01/12/2020] [Indexed: 11/16/2022]
Abstract
VEGFR2, vascular endothelial growth factor receptor 2, plays an important role in anti-angiogenesis and is an effective target for inhibiting tumor cell proliferation and metastasis. Many small molecule inhibitors have so far exhibited fine therapeutic effects but do not rule out some adverse reactions. From the perspective of the new use of old drugs, we use a combination of two different docking methods, molecular dynamics simulations and quantum-chemical calculations to acquire potential anti-angiogenesis inhibitors from the library of FDA-approved drugs. We attain five FDA-approved old drugs from Drugbank as potential inhibitors against VEGFR2. Therein, the anti-tumor effects of three compounds, including vilazodone (psychiatric drug), pranlukast and zafirlukast (asthma drugs), have been reported by previous experiments but no anti-tumor data is available for the other two compounds, including antrafenine (analgesic and anti-inflammatory drug) and iloperidone (psychiatric drug). These five compounds exhibit more stable interaction than sorafenib as a market-oriented drug targeting VEGFR2. In parallel, there is a most stable interaction for zafirlukast while a weakest interaction for iloperidone with VEGFR2. We show that these five compounds bind with the hydrophobic cavity of VEGFR2, then forming hydrogen bond interactions with three key residues, Glu-885, Cys-919 and Asp-1046. Lys-868 and Phe-1047 play an important role in stabilizing the interaction conformation. The binding poses of pranlukast and vilazodone are similar to that of sorafenib, whereas antrafenine and zafirlukast act differently from sorafenib, focusing on the direction difference of the respective ring structure. This work may help to develop new and effective anti-angiogenic inhibitors.
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Affiliation(s)
- Yonghui Lv
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing, 400044, PR China
| | - Yu Wang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing, 400044, PR China
| | - Xin Zheng
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing, 400044, PR China
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing, 400044, PR China.
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20
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Mizera M, Szymanowska D, Stasiłowicz A, Siąkowska D, Lewandowska K, Miklaszewski A, Plech T, Tykarska E, Cielecka-Piontek J. Computer-Aided Design of Cefuroxime Axetil/Cyclodextrin System with Enhanced Solubility and Antimicrobial Activity. Biomolecules 2019; 10:E24. [PMID: 31878057 PMCID: PMC7023374 DOI: 10.3390/biom10010024] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 12/20/2019] [Accepted: 12/20/2019] [Indexed: 12/29/2022] Open
Abstract
This study aimed to investigate changes in the solubility and antimicrobial efficacy of cefuroxime axetil (CA) when incorporated into cyclodextrin (CD). While choosing the CD, the validated in silico model was used. A theoretical model based on docking and molecular mechanics/generalized born surface area was validated using a curated dataset of API (active pharmaceutical ingredient)-CD stability constants. The library of commonly used cyclodextrins was virtually screened, indicating CA -hydroxypropyl-βCD (HPβCD) as the most thermodynamically favored system. Solid-state CA-HPβCD system was prepared and characterized by differential scanning calorimetry (DSC), Fourier-transform infrared (FT-IR), and X-ray diffraction (XRPD) methods. The dissolution profiles of the CA and its cyclodextrin system were evaluated. Microbiological activity of the CA-HPβCD inclusion system was studied based on changes in minimal inhibitory concentration (MIC) values and related to ones of the pure CA. The theoretical model was successfully validated, obtaining an average correlation with experimental data R = 0.7. The dissolution study showed significantly improved dissolution profiles of CA-HPβCD compared to CA. HPβCD increases the antimicrobial efficacy of CA up to 4-fold compared to pure CA.
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Affiliation(s)
- Mikołaj Mizera
- Department of Pharmacognosy, Faculty of Pharmacy, Poznań University of Medical Sciences, Święcickiego 4, 60-781 Poznań, Poland; (M.M.); (A.S.); (D.S.)
| | - Daria Szymanowska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland;
| | - Anna Stasiłowicz
- Department of Pharmacognosy, Faculty of Pharmacy, Poznań University of Medical Sciences, Święcickiego 4, 60-781 Poznań, Poland; (M.M.); (A.S.); (D.S.)
| | - Dominika Siąkowska
- Department of Pharmacognosy, Faculty of Pharmacy, Poznań University of Medical Sciences, Święcickiego 4, 60-781 Poznań, Poland; (M.M.); (A.S.); (D.S.)
| | - Kornelia Lewandowska
- Institute of Molecular Physics, Polish Academy of Science, ul. Smoluchowskiego 17, 60-179 Poznań, Poland;
| | - Andrzej Miklaszewski
- Poznan University of Technology, Institute of Materials Science and Engineering, Pl. M.Sklodowskiej-Curie 5, 60-965 Poznan, Poland;
| | - Tomasz Plech
- Department of Pharmacology, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland;
| | - Ewa Tykarska
- Department of Chemical Technology of Drugs, Poznan University of Medical Sciences, Grunwaldzka 6, 60-780 Poznan, Poland;
| | - Judyta Cielecka-Piontek
- Department of Pharmacognosy, Faculty of Pharmacy, Poznań University of Medical Sciences, Święcickiego 4, 60-781 Poznań, Poland; (M.M.); (A.S.); (D.S.)
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21
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Huang H, Belwal T, Liu S, Duan Z, Luo Z. Novel multi-phase nano-emulsion preparation for co-loading hydrophilic arbutin and hydrophobic coumaric acid using hydrocolloids. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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The interaction mechanism of oligopeptides containing aromatic rings with β-cyclodextrin and its derivatives. Food Chem 2019; 286:441-448. [DOI: 10.1016/j.foodchem.2019.02.021] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 01/31/2019] [Accepted: 02/05/2019] [Indexed: 01/31/2023]
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23
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Simsek T, Simsek S, Mayer C, Rasulev B. Combined computational and experimental study on the inclusion complexes of β-cyclodextrin with selected food phenolic compounds. Struct Chem 2019. [DOI: 10.1007/s11224-019-01347-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.003] [Citation(s) in RCA: 260] [Impact Index Per Article: 52.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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Sharif N, Golmakani MT, Niakousari M, Hosseini SMH, Ghorani B, Lopez-Rubio A. Active Food Packaging Coatings Based on Hybrid Electrospun Gliadin Nanofibers Containing Ferulic Acid/Hydroxypropyl-Beta-Cyclodextrin Inclusion Complexes. NANOMATERIALS (BASEL, SWITZERLAND) 2018; 8:E919. [PMID: 30405064 PMCID: PMC6266051 DOI: 10.3390/nano8110919] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 11/02/2018] [Accepted: 11/05/2018] [Indexed: 11/23/2022]
Abstract
In this work, hybrid gliadin electrospun fibers containing inclusion complexes of ferulic acid (FA) with hydroxypropyl-beta-cyclodextrins (FA/HP-β-CD-IC) were prepared as a strategy to increase the stability and solubility of the antioxidant FA. Inclusion complex formation between FA and HP-β-CD was confirmed by Fourier transform infrared spectroscopy (FTIR), differential scanning calorimeter (DSC), and X-ray diffraction (XRD). After adjusting the electrospinning conditions, beaded-free fibers of gliadin incorporating FA/HP-β-CD-IC with average fiber diameters ranging from 269.91 ± 73.53 to 271.68 ± 72.76 nm were obtained. Control gliadin fibers containing free FA were also produced for comparison purposes. The incorporation of FA within the cyclodextrin molecules resulted in increased thermal stability of the antioxidant compound. Moreover, formation of the inclusion complexes also enhanced the FA photostability, as after exposing the electrospun fibers to UV light during 60 min, photodegradation of the compound was reduced in more than 30%. Moreover, a slower degradation rate was also observed when compared to the fibers containing the free FA. Results from the release into two food simulants (ethanol 10% and acetic acid 3%) and PBS also demonstrated that the formation of the inclusion complexes successfully resulted in improved solubility, as reflected from the faster and greater release of the compounds in the three assayed media. Moreover, in both types of hybrid fibers, the antioxidant capacity of FA was kept, thus confirming the suitability of electrospinning for the encapsulation of sensitive compounds, giving raise to nanostructures with potential as active packaging structures or delivery systems of use in pharmaceutical or biomedical applications.
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Affiliation(s)
- Niloufar Sharif
- Department of Food Science and Technology, School of Agriculture, Shiraz University, km 12 Shiraz-Esfahan Highway, 71441-65186 Shiraz, Iran.
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, km 12 Shiraz-Esfahan Highway, 71441-65186 Shiraz, Iran.
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, km 12 Shiraz-Esfahan Highway, 71441-65186 Shiraz, Iran.
| | - Seyed Mohammad Hashem Hosseini
- Department of Food Science and Technology, School of Agriculture, Shiraz University, km 12 Shiraz-Esfahan Highway, 71441-65186 Shiraz, Iran.
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), km 12 Mashhad-Quchan Highway, 91895/157/356 Mashhad, Iran.
| | - Amparo Lopez-Rubio
- Food Quality and Preservation Department, IATA-CSIC, 46980 Paterna, Valencia, Spain.
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26
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Li J, Geng S, Liu B, Wang H, Liang G. Self-assembled mechanism of hydrophobic amino acids and β-cyclodextrin based on experimental and computational methods. Food Res Int 2018; 112:136-142. [DOI: 10.1016/j.foodres.2018.06.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Revised: 06/05/2018] [Accepted: 06/05/2018] [Indexed: 01/20/2023]
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27
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Nunes NM, Pacheco AFC, Agudelo ÁJP, da Silva LHM, Pinto MS, Hespanhol MDC, Pires ACDS. Interaction of cinnamic acid and methyl cinnamate with bovine serum albumin: A thermodynamic approach. Food Chem 2017; 237:525-531. [DOI: 10.1016/j.foodchem.2017.05.131] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 05/20/2017] [Accepted: 05/25/2017] [Indexed: 10/19/2022]
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28
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Liu B, Xiao H, Li J, Geng S, Ma H, Liang G. Interaction of phenolic acids with trypsin: Experimental and molecular modeling studies. Food Chem 2017; 228:1-6. [PMID: 28317701 DOI: 10.1016/j.foodchem.2017.01.126] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 01/10/2017] [Accepted: 01/26/2017] [Indexed: 01/15/2023]
Abstract
Trypsin is a kind of protease for digestion and food processing, whose activity can be inhibited by phenolic acids in plant foods. However, most reports explained the inhibitory difference of phenolic acids based on the number and position of substituent groups, which failed to reveal the comprehensive inhibitory mechanism. In this work, the inhibitory effects of 11 common phenolic acids on trypsin were investigated. Amongst the tested cinnamic and benzoic acid derivatives, caffeic acid and gallic acid showed the strongest anti-trypsin activity with a noncompetitive inhibition pattern, respectively. The fluorescence analysis displayed that both the quenching rate constant (Kq) and binding constant (KA) of caffeic acid were higher than those of gallic acid. Molecular docking illustrated their different binding modes with trypsin. The ONIOM calculations revealed that the binding capacity of caffeic acid was higher than that of gallic acid, which could explain their difference in their inhibitory behaviors.
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Affiliation(s)
- Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Huizhi Xiao
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, School of Bioengineering, Chongqing University, Chongqing 400044, PR China
| | - Jiaqi Li
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, School of Bioengineering, Chongqing University, Chongqing 400044, PR China
| | - Sheng Geng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, School of Bioengineering, Chongqing University, Chongqing 400044, PR China.
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29
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Experimental and molecular docking investigations on the inclusion mechanism of the complex of phloridzin and hydroxypropyl-β-cyclodextrin. Food Chem 2017; 215:124-8. [DOI: 10.1016/j.foodchem.2016.07.155] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 07/14/2016] [Accepted: 07/28/2016] [Indexed: 11/23/2022]
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30
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Aguiar J, Estevinho B, Santos L. Microencapsulation of natural antioxidants for food application – The specific case of coffee antioxidants – A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.10.012] [Citation(s) in RCA: 126] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhu QY, Zhang QY, Cao J, Cao W, Xu JJ, Peng LQ. Cyclodextrin-assisted liquid-solid extraction for determination of the composition of jujube fruit using ultrahigh performance liquid chromatography with electrochemical detection and quadrupole time-of-flight tandem mass spectrometry. Food Chem 2016; 213:485-493. [PMID: 27451208 DOI: 10.1016/j.foodchem.2016.06.115] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2015] [Revised: 04/21/2016] [Accepted: 06/30/2016] [Indexed: 11/25/2022]
Abstract
A novel, simple and environmental friendly sample preparation technique based on the use of cyclodextrin has been developed for the extraction of phenolic compounds from jujube samples, the analytes being finally determined by ultrahigh performance liquid chromatography with electrochemical detection. Quadrupole time-of-flight tandem mass spectrometry was used to characterize the composition of jujube fruit. The present method exhibited higher efficiency for extracting phenolic compositions than Pharmacopoeia heat-reflux approach in term of peak areas. Moreover, compared with traditional ultrasound-assisted extraction, the developed methodology was found without the use of toxic organic solvent, meeting the principles of green chemistry. Validation experiments showed that the proposed method presented good linearity (r(2)>0.9970), satisfactory precision (RSD<7.55%), and high recovery (85.63-105.67%). The limits of detection were from 4.92ng/mL to 142.85ng/mL for eight phenolic compounds. Eventually, the optimized approach was successfully applied to the analysis of jujube fruit.
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Affiliation(s)
- Qiong-Yao Zhu
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 310036, China
| | - Qian-Yun Zhang
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 310036, China
| | - Jun Cao
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 310036, China.
| | - Wan Cao
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 310036, China
| | - Jing-Jing Xu
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 310036, China
| | - Li-Qing Peng
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 310036, China
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Molecular and environmental factors governing non–covalent bonding interactions and conformations of phosphorous functionalized γ-cyclodextrin hydrate systems. Int J Biol Macromol 2016; 87:263-72. [DOI: 10.1016/j.ijbiomac.2016.02.078] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2015] [Revised: 02/26/2016] [Accepted: 02/29/2016] [Indexed: 01/17/2023]
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