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Tan H, Zhou H, Guo T, Zhou Y, Zhang Y, Yuan R, Ma L. pH-induced interaction mechanism of zearalenone with zein: Binding characteristics, conformational structure and intermolecular forces. Food Chem 2024; 444:138595. [PMID: 38325086 DOI: 10.1016/j.foodchem.2024.138595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 01/09/2024] [Accepted: 01/24/2024] [Indexed: 02/09/2024]
Abstract
Zein-bound zearalenone (ZEN) complexes are naturally existed in maize by their spontaneous interaction, which significantly impacts the risk assessment of ZEN. Additionally, the pH levels in processing could affect the binding or release of zein-bound ZEN. In this study, pH-induced interaction mechanism of ZEN with zein were studied. Results showed that the acid conditions increased the binding constant (Ka) from 3.46 to 10.0 × 104 L/mol, binding energy from -17.38 to -43.49 kJ mol-1. By increasing hydrophobic interaction and hydrogen bond of ZEN with zein, the binding of ZEN with zein was promoted, forming zein-bound ZEN. Whereas, alkaline conditions decreased the Ka to 1.45 × 104 L/mol and binding energy to 148.48 kJ mol-1, weakened ZEN-zein interaction and stretched zein molecules, resulting the release of ZEN from zein. This study could provide important theoretical basis for perfecting risk assessment and controlling zein-bound ZEN during processing.
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Affiliation(s)
- Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, PR China; College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, PR China
| | - Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Ting Guo
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Ying Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China
| | - Ruo Yuan
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China.
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2
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Tan H, Zhou H, Guo T, Zhou Y, Zhang Y, Yuan R, Ma L. Emerging Zein-Bound Zearalenone in Maize: Thermal-Induced Mechanism of Binding or Releasing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20336-20347. [PMID: 37803486 DOI: 10.1021/acs.jafc.3c05794] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/08/2023]
Abstract
The emerging zein-bound zearalenone (ZEN) in maize could affect its nutrition and health. Besides, thermal processing could affect the zein-ZEN interaction, causing the binding or release of ZEN. To control the harm of zein-bound ZEN on the quality of maize, the thermal-induced mechanism of binding or releasing of zein-bound ZEN were studied. Results showed that thermal processing decreased the binding constant from 1.70 to 0.27 × 104 L mol-1, and binding energy from -78.41 to -32.51 kJ mol-1, with the decreased hydrogen bonds, hydrophobic, and electrostatic interactions of ZEN with Leu81 and Arg85, Val125, Ala129, and Gln132. Furthermore, thermal processing destroyed the interactions among zein molecules and caused the unwinding of zein, releasing the ZEN from the hydrophobic cavity of zein. This paper provided theoretic insights into the heat-induced binding/releasing mechanism of ZEN with zein, which helped to perfect the exposure risk evaluation of ZEN (including free and zein-bound ZEN) in maize-based products.
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Affiliation(s)
- Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
- College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, P.R. China
| | - Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R.China
| | - Ting Guo
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R.China
| | - Ying Zhou
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R.China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R.China
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, P.R.China
| | - Ruo Yuan
- Key Laboratory of Luminescence Analysis and Molecular Sensing, Ministry of Education, Southwest University, Chongqing 400715, P.R. China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P.R.China
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, P.R.China
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3
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Ma Y, Xu J, Guo R, Teng G, Chen Y, Xu X. In vitro gastrointestinal model for the elderly: Effect of high hydrostatic pressure on protein structures and antioxidant activities of whey protein isolate. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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4
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Zhou J, Qaing S, Yang B, Wang Y, Wang J, Yang T, Zhang Y, Chen Y, Li S. Cold plasma treatment with alginate oligosaccharide improves the digestive stability and bioavailability of nutrient-delivered particles: An in vitro INFOGEST gastrointestinal study. Int J Biol Macromol 2023; 232:123309. [PMID: 36652987 DOI: 10.1016/j.ijbiomac.2023.123309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 01/10/2023] [Accepted: 01/13/2023] [Indexed: 01/20/2023]
Abstract
To improve the stability and bioavailability of the delivered hydrophobic nutrients, the zein-based delivery system was modified by alginate oligosaccharide (AOS), cold plasma (CP) treatments, and synergistically. The digestive behavior of each was investigated in an INFOGEST static in vitro digestion model. The results showed that AOS and CP treatments and their synergistic effects improved the dispersion and stability of the delivery system, leading to a more concentrated particle size distribution and higher particle surface charge. Both CP treatments and AOS increased the release rate of Curcumin (Cur) at small intestine (11.8 % to 20.5 % and 11.8 % to 24.64 %, respectively), and the synergistic effect was higher (11.8 % to 43.84 %). The wall material modified showed a higher encapsulation efficiency of Cur (52.83 % to 85.17 %). Cur release rate measurements showed that the wall material modified could have a positive effect on the slow release of Cur. SDS-page electrophoresis revealed that the slow release was due to the enhanced resistance of wall material to digestive fluids. Thus, treatment with AOS and CP treatments, and the synergism are suitable for modifying zein-based delivery systems for the encapsulation, stabilization, and slow release of hydrophobic nutrients during digestion in the field of functional foods.
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Affiliation(s)
- Junjun Zhou
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Quality and Health, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Siqi Qaing
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Quality and Health, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Bowen Yang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Quality and Health, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuhe Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Quality and Health, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jiake Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Quality and Health, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Tongliang Yang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Quality and Health, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yifu Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Quality and Health, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Quality and Health, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuhong Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Quality and Health, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
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5
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Qu Z, Chen G, Wang J, Xie X, Chen Y. Preparation, structure evaluation, and improvement in foaming characteristics of fibrotic pea protein isolate by cold plasma synergistic organic acid treatment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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6
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Rawas-Qalaji M, Cagliani R, Al-Hashimi N, Al-Dabbagh R, Al-Dabbagh A, Hussain Z. Microfluidics in drug delivery: review of methods and applications. Pharm Dev Technol 2023; 28:61-77. [PMID: 36592376 DOI: 10.1080/10837450.2022.2162543] [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] [Indexed: 01/03/2023]
Abstract
Microfluidics technology has emerged as a promising methodology for the fabrication of a wide variety of advanced drug delivery systems. Owing to its ability for accurate handling and processing of small quantities of fluidics as well as immense control over physicochemical properties of fabricated micro and nanoparticles (NPs), microfluidic technology has significantly improved the pharmacokinetics and pharmacodynamics of drugs. This emerging technology has offered numerous advantages over the conventional drug delivery methods for fabricating of a variety of micro and nanocarriers for poorly soluble drugs. In addition, a microfluidic system can be designed for targeted drug delivery aiming to increase the local bioavailability of drugs. This review spots the light on the recent advances made in the area of microfluidics including various methods of fabrication of drug carriers, their characterization, and unique features. Furthermore, applications of microfluidic technology for the robust fabrication and development of drug delivery systems, the existing challenges associated with conventional fabrication methodologies as well as the proposed solutions offered by microfluidic technology have been discussed in details.HighlightsMicrofluidic technology has revolutionized fabrication of tunable micro and nanocarriers.Microfluidic platforms offer several advantages over the conventional fabrication methods.Microfluidic devices hold great promise in controlling the physicochemical features of fabricated drug carriers.Micro and nanocarriers with controllable release kinetics and site-targeting efficiency can be fabricated.Drug carriers fabricated by microfluidic technology exhibited improved pharmacokinetic and pharmacodynamic profiles.
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Affiliation(s)
- Mutasem Rawas-Qalaji
- College of Pharmacy, University of Sharjah, Sharjah, United Arab Emirates.,Research Institute For Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.,Dr. Kiran C. Patel College of Allopathic Medicine, Nova Southeastern University, Fort Lauderdale, FL, USA
| | - Roberta Cagliani
- Research Institute For Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Noor Al-Hashimi
- College of Pharmacy, University of Sharjah, Sharjah, United Arab Emirates
| | - Rahma Al-Dabbagh
- College of Pharmacy, University of Sharjah, Sharjah, United Arab Emirates
| | - Amena Al-Dabbagh
- College of Pharmacy, University of Sharjah, Sharjah, United Arab Emirates
| | - Zahid Hussain
- College of Pharmacy, University of Sharjah, Sharjah, United Arab Emirates.,Research Institute For Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
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7
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Han K, Feng X, Yang Y, Tang X, Gao C. Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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9
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Zhang N, Xiong Z, Xue W, He R, Ju X, Wang Z. Insights into the effects of dynamic high-pressure microfluidization on the structural and rheological properties of rapeseed protein isolate. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103091] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Zhang R, Han Y, Xie W, Liu F, Chen S. Advances in Protein-Based Nanocarriers of Bioactive Compounds: From Microscopic Molecular Principles to Macroscopical Structural and Functional Attributes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6354-6367. [PMID: 35603429 DOI: 10.1021/acs.jafc.2c01936] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Many proteins can be used to fabricate nanocarriers for encapsulation, protection, and controlled release of nutraceuticals. This review examined the protein-based nanocarriers from microscopic molecular characteristics to the macroscopical structural and functional attributes. Structural, physical, and chemical properties of protein-based nanocarriers were introduced in detail. The spatial size, shape, water dispersibility, colloidal stability, etc. of protein-based nanocarriers were largely determined by the molecular physicochemical principles of protein. Different preparative techniques, including antisolvent precipitation, pH-driven, electrospray, and gelation methods, among others, can be used to fabricate different protein-based nanocarriers. Various modifications based on physical, chemical, and enzymatic approaches can be used to improve the functional performance of these nanocarriers. Protein is a natural resource with a wide range of sources, including plant, animal, and microbial, which are usually used to fabricate the nanocarriers. Protein-based nanocarriers have many advantages in aid of the application of bioactive ingredients to the medical, food, and cosmetic industries.
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Affiliation(s)
- Ruyi Zhang
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
| | - Yahong Han
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Weijie Xie
- Shanghai Mental Health Centre, School of Medicine, Shanghai Jiao Tong University, Shanghai 200011, People's Republic of China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Shuai Chen
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
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11
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Wang D, Zheng X, Fan Q, Wang P, Zeng H, Zhang Y, Zheng B, Lin S. The effect of dynamic high‐pressure microfluidization on the physicochemical and digestive properties of proteins in insoluble fraction of edible bird's nest. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Affiliation(s)
- Dehua Wang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Xinyi Zheng
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Qunyan Fan
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
- Xiamen Yanzhiwu Sinong Food Co., Ltd Xiamen Fujian China
| | - Peixin Wang
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Hongliang Zeng
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Yi Zhang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
- State Key Laboratory of Food Safety Technology for Meat Products Xiamen Fujian China
| | - Baodong Zheng
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
| | - Shaoling Lin
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition Ministry of Education Fuzhou Fujian China
- Key Laboratory of Marine Biotechnology of Fujian Province Institute of Oceanology Fujian Agriculture and Forestry University Fuzhou Fujian China
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12
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13
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Ozturk OK, Turasan H. Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Zhao Q, Yan W, Liu Y, Li J. Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization. Food Chem 2021; 365:130497. [PMID: 34271327 DOI: 10.1016/j.foodchem.2021.130497] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/12/2021] [Accepted: 06/26/2021] [Indexed: 11/26/2022]
Abstract
Dynamic high-pressure microfluidization (DHPM) is an alternative method to physically modify proteins to improve their functional properties. In this study, perilla protein isolate (PPI) was treated by DHPM at different pressures. Results showed that DHPM treatment reduced the particle size and absolute potential of PPI by 75.90% and 22.28%. The increased surface hydrophobicity and free sulfhydryl content were observed in DHPM-treated PPI, which may be caused by the comformation changes of PPI. Furthermore, DHPM treatment would not cause the degradation of the main subunits and the variation of crystalline regions in PPI, but enhancing the thermal stability of PPI at 90 MPa and 120 MPa. Functional properties analysis indicated that DHPM treatment at 120 MPa was more effective in improving the solubility, foaming and emulsifying capacities of PPI. The results suggested that DHPM can be used to enhance the functional properties of PPI and expand its application in food systems.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Weiqiang Yan
- Institute of Crop Breeding And Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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15
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Zhang L, Chen X, Wang Y, Guo F, Hu S, Hu J, Xiong H, Zhao Q. Characteristics of rice dreg protein isolate treated by high-pressure microfluidization with and without proteolysis. Food Chem 2021; 358:129861. [PMID: 33932761 DOI: 10.1016/j.foodchem.2021.129861] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 03/23/2021] [Accepted: 04/12/2021] [Indexed: 10/21/2022]
Abstract
The characteristics of rice dreg protein isolate (RDPI) treated by microfluidization (0, 40, 80, 120, and 160 MPa) with or without proteolysis were investigated. Alcalase, Neutrase, and the combination of the two (Alcalcase:Neutrase = 1:1 [w/w]) were adopted for hydrolysis. The surface hydrophobicity and solubility of RDPI were increased. As pressure increased, different structures of RDPI exhibited disaggregation (<120 MPa) and reaggregation (160 MPa), and the effect on proteolysis was significant. The solubility of Neutrase and combined enzyme hydrolysates was improved after microfluidization. Additionally, the optimum choice of microfluidization (40 MPa) and Neutrase was efficient for improving the DPPH radical scavenging activity. The results indicate that both pressure level and enzyme type synergistically determine the functionality and antioxidant activities of products. This work may provide an alternative methodology for improving the utilization of RDPI in the food industry through desirable modifications.
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Affiliation(s)
- Liqiong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Xianxin Chen
- Jiangxi Health Vocational College, Nanchang 330052, China
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Fanghua Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Song Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China.
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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16
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Ge Z, Zhang Y, Jin X, Wang W, Wang X, Liu M, Zhang L, Zong W. Effects of dynamic high-pressure microfluidization on the physicochemical, structural and functional characteristics of Eucommia ulmoides Oliv. seed meal proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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17
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Wei Y, Wang C, Liu X, Liao W, Zhang L, Chen S, Liu J, Mao L, Yuan F, Gao Y. Effects of microfluidization and thermal treatment on the characterization and digestion of curcumin loaded protein–polysaccharide–tea saponin complex nanoparticles. Food Funct 2021; 12:1192-1206. [DOI: 10.1039/d0fo02283g] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Microfluidization (50–150 MPa) and thermal treatment (45–85 °C) were applied to modulate the stability, molecular interaction and microstructure of zein–proplyene glycol alginate (PGA)–tea saponin (TS) complex nanoparticles for delivery of curcumin.
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Affiliation(s)
- Yang Wei
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
- Food Colloids and Processing Group
| | - Chao Wang
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Xin Liu
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Wenyan Liao
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Liang Zhang
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Shuai Chen
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Jinfang Liu
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Like Mao
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Fang Yuan
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Yanxiang Gao
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
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18
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Abliz A, Liu J, Mao L, Yuan F, Gao Y. Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110277] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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19
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Song J, Sun C, Zhang J, Xiong Z, Fang Y. Fabrication, Characterization, and Formation Mechanism of Zein-Gum Arabic Nanocomposites in Aqueous Ethanol Solution with a High Ethanol Content. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13138-13145. [PMID: 32119536 DOI: 10.1021/acs.jafc.9b08179] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The antisolvent precipitation method is widely applied to produce zein colloidal particles. The process involves dissolving zein in 55-90% (v/v) alcohol/water mixtures and then shearing such solutions into deionized water to lower the ethanol content. In the present work, on the basis of the preliminary result that gum arabic (GA) was able to well disperse in 70% (v/v) alcohol/water mixtures, a new way was created to produce zein-GA nanocomposites by simply mixing their aqueous alcohol solution with a high alcohol level of 70% (v/v) at pH 8.0. Findings showed that the multimodal size distribution of zein or GA alone was shifted to be the monomodal peak after zein and GA aqueous ethanol solution was mixed, indicating the successful formation of zein-GA nanocomposites. A core-shell structure was observed for zein-GA nanocomposites, with zein as a core and GA as a shell. In addition, the incorporation of GA caused the conformational and second structural changes of zein. A two-step mechanism was involved to explain the formation of zein-GA nanocomposites. The first step was that GA addition changed the polarity of zein aqueous ethanol solution and zein nanoparticles formed, and the second step was that hydrogen bonds and hydrophobic interactions promoted the adsorption of GA onto the particle surfaces. Results in this work would provide a new sight into the design of zein-based nanocomplexes, which may have potential applications, such as constructing delivery systems, for bioactive compounds.
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Affiliation(s)
- Jingru Song
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Junwei Zhang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Zheqiang Xiong
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
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Radwan SAA, El-Maadawy WH, Yousry C, ElMeshad AN, Shoukri RA. Zein/Phospholipid Composite Nanoparticles for Successful Delivery of Gallic Acid into aHSCs: Influence of Size, Surface Charge, and Vitamin A Coupling. Int J Nanomedicine 2020; 15:7995-8018. [PMID: 33116514 PMCID: PMC7585553 DOI: 10.2147/ijn.s270242] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 09/12/2020] [Indexed: 12/11/2022] Open
Abstract
PURPOSE Zein/phospholipid composite nanoparticles (CNPs) were developed as a delivery platform for gallic acid (GA), a polyphenolic compound with reported preclinical antifibrotic activities. However, the therapeutic applicability of GA is hampered owing to its low bioavailability and rapid clearance. Accordingly, we developed GA-loaded CNPs. The effect of their size, surface charge and targeting strategies was investigated and optimized, with the aim of enhancing their ability to deliver GA to the activated hepatic stellate cells (aHSCs) in order to suppress hepatic fibrosis progression. METHODS Different CNP systems were prepared and characterized with regard to their particle size, zeta potential, and GA entrapment efficiency (EE%). Also, they were statistically optimized via response surface methodology. The optimized systems were investigated with regard to their in vitro GA release, in vitro efficacy on aHSCs, and in vivo biodistribution in healthy rats. RESULTS The GA-loaded cationic CNPs coupled with vitamin A (GA-CACNP/VA; 192 nm) showed high GA EE% (60% w/w), highest cellular internalization via active targeting, and more selective hepatic distribution, relative to free GA solution, GA-loaded anionic, and GA-loaded cationic systems. Furthermore, GA-CACNP/VA markedly triggered the apoptosis of aHSCs, repressed collagen deposition, and inhibited HSCs' activation to a lesser extent. CONCLUSION The GA-CACNP/VA was shown to be a promising candidate for specific and controlled delivery of GA to aHSCs, which may provide an effective antifibrotic therapeutic approach.
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Affiliation(s)
- Shaimaa Ali Ali Radwan
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Walaa H El-Maadawy
- Department of Pharmacology, Theodor Bilharz Research Institute, Giza12411, Egypt
| | - Carol Yousry
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Aliaa Nabil ElMeshad
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Raguia Aly Shoukri
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Cairo, Egypt
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Effect of dynamic high pressure microfluidization on the solubility properties and structure profiles of proteins in water-insoluble fraction of edible bird's nests. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109923] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Guo X, Chen M, Li Y, Dai T, Shuai X, Chen J, Liu C. Modification of food macromolecules using dynamic high pressure microfluidization: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.004] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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23
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Wang S, Wang X, Liu M, Zhang L, Ge Z, Zhao G, Zong W. Preparation and characterization of Eucommia ulmoides seed oil O/W nanoemulsion by dynamic high-pressure microfluidization. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108960] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Guo Q, Su J, Yuan F, Mao L, Gao Y. Preparation, characterization and stability of pea protein isolate and propylene glycol alginate soluble complexes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.057] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Li Z, Peng S, Chen X, Zhu Y, Zou L, Zhou W, Liu W, Liu C. Effect of dynamic high pressure microfluidization on structure and stability of pluronic F127 modified liposomes. J DISPER SCI TECHNOL 2018. [DOI: 10.1080/01932691.2018.1489281] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ziling Li
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang , Jiangxi , PR China
- School of Life Science, Jiangxi Science and Technology Normal University , Nanchang , Jiangxi , PR China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang , Jiangxi , PR China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang , Jiangxi , PR China
| | - Yuqing Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang , Jiangxi , PR China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang , Jiangxi , PR China
| | - Wei Zhou
- Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang , Guangdong , China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang , Jiangxi , PR China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang , Jiangxi , PR China
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Sanjay ST, Zhou W, Dou M, Tavakoli H, Ma L, Xu F, Li X. Recent advances of controlled drug delivery using microfluidic platforms. Adv Drug Deliv Rev 2018; 128:3-28. [PMID: 28919029 PMCID: PMC5854505 DOI: 10.1016/j.addr.2017.09.013] [Citation(s) in RCA: 174] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 08/11/2017] [Accepted: 09/13/2017] [Indexed: 12/13/2022]
Abstract
Conventional systematically-administered drugs distribute evenly throughout the body, get degraded and excreted rapidly while crossing many biological barriers, leaving minimum amounts of the drugs at pathological sites. Controlled drug delivery aims to deliver drugs to the target sites at desired rates and time, thus enhancing the drug efficacy, pharmacokinetics, and bioavailability while maintaining minimal side effects. Due to a number of unique advantages of the recent microfluidic lab-on-a-chip technology, microfluidic lab-on-a-chip has provided unprecedented opportunities for controlled drug delivery. Drugs can be efficiently delivered to the target sites at desired rates in a well-controlled manner by microfluidic platforms via integration, implantation, localization, automation, and precise control of various microdevice parameters. These features accordingly make reproducible, on-demand, and tunable drug delivery become feasible. On-demand self-tuning dynamic drug delivery systems have shown great potential for personalized drug delivery. This review presents an overview of recent advances in controlled drug delivery using microfluidic platforms. The review first briefly introduces microfabrication techniques of microfluidic platforms, followed by detailed descriptions of numerous microfluidic drug delivery systems that have significantly advanced the field of controlled drug delivery. Those microfluidic systems can be separated into four major categories, namely drug carrier-free micro-reservoir-based drug delivery systems, highly integrated carrier-free microfluidic lab-on-a-chip systems, drug carrier-integrated microfluidic systems, and microneedles. Microneedles can be further categorized into five different types, i.e. solid, porous, hollow, coated, and biodegradable microneedles, for controlled transdermal drug delivery. At the end, we discuss current limitations and future prospects of microfluidic platforms for controlled drug delivery.
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Affiliation(s)
- Sharma T. Sanjay
- Department of Chemistry, University of Texas at El Paso, 500 West University Ave, El Paso, Texas, 79968, USA, Richland, Washington, 99354, USA
| | - Wan Zhou
- Department of Chemistry, University of Texas at El Paso, 500 West University Ave, El Paso, Texas, 79968, USA, Richland, Washington, 99354, USA
| | - Maowei Dou
- Department of Chemistry, University of Texas at El Paso, 500 West University Ave, El Paso, Texas, 79968, USA, Richland, Washington, 99354, USA
- Environmental Molecular Sciences Laboratory, Pacific Northwest National Laboratory
| | - Hamed Tavakoli
- Department of Chemistry, University of Texas at El Paso, 500 West University Ave, El Paso, Texas, 79968, USA, Richland, Washington, 99354, USA
| | - Lei Ma
- Department of Chemistry, University of Texas at El Paso, 500 West University Ave, El Paso, Texas, 79968, USA, Richland, Washington, 99354, USA
| | - Feng Xu
- Bioinspired Engineering and Biomechanics Center (BEBC), Xi'an Jiaotong University, Xi'an 710049, P.R. China
| | - XiuJun Li
- Department of Chemistry, University of Texas at El Paso, 500 West University Ave, El Paso, Texas, 79968, USA, Richland, Washington, 99354, USA
- Border Biomedical Research Center, University of Texas at El Paso, 500 West University Ave, El Paso, Texas, 79968, USA, Richland, Washington, 99354, USA
- Biomedical Engineering, University of Texas at El Paso, 500 West University Ave, El Paso, Texas, 79968, USA, Richland, Washington, 99354, USA
- Environmental Science and Engineering, University of Texas at El Paso, 500 West University Ave, El Paso, Texas, 79968, USA, Richland, Washington, 99354, USA
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Zhang W, Xie F, Lan X, Gong S, Wang Z. Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.07.032] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ren F, Fu J, Xiong H, Cui L, Ren G, Guan H, Jing Q. Complexes of Felodipine Nanoparticles With Zein Prepared Using a Dual Shift Technique. J Pharm Sci 2018; 107:239-249. [DOI: 10.1016/j.xphs.2017.09.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2017] [Revised: 09/15/2017] [Accepted: 09/27/2017] [Indexed: 12/25/2022]
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