1
|
Cui G, Yu X, He M, Huang S, Liu K, Li Y, Li J, Shao X, Lv Q, Li X, Tan M. Biological activity, limitations and steady-state delivery of functional substances for precision nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 112:1-50. [PMID: 39218500 DOI: 10.1016/bs.afnr.2024.05.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Food-related functional substances with biological activity serve as a crucial material foundation for achieving precision nutrition, which has gained increasing attraction in regulating physiological functions, preventing chronic diseases, and maintaining human health. Nutritional substances typically include bioactive proteins, peptides, polysaccharides, polyphenols, functional lipids, carotenoids, probiotics, vitamins, saponins, and terpenes. These functional substances play an essential role in precise nutrition. This chapter introduces and summarizes typical functional substances to demonstrate the challenges in precision nutrition for their stability, solubility, and bioavailability. The current status of delivery systems of functional substances is described to give an insight into the development of desirable characteristics, such as food grade status, high loading capacity, site targeting, and controlled release capacity. Finally, the applications of food-borne delivery systems of functional substances for precision nutrition are emphasized to meet the requirement for precision nutrition during nutritional intervention for chronic diseases.
Collapse
Affiliation(s)
- Guoxin Cui
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Xiaoting Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Ming He
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Shasha Huang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Kangjing Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Jiaxuan Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Xiaoyang Shao
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Qiyan Lv
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Xueqian Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P.R. China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P.R. China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, P.R. China.
| |
Collapse
|
2
|
Chen J, Fang W, Liu W, Liu J, Gong P. Microcapsules and Nanoliposomes Based Strategies to Improve the Stability of Blueberry Anthocyanins. Molecules 2023; 28:7344. [PMID: 37959763 PMCID: PMC10648972 DOI: 10.3390/molecules28217344] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 10/25/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Blueberry anthocyanins are water-soluble natural pigments that can be used as both natural antioxidants and natural colorants. However, their structural instability greatly limits their application in the food, pharmaceutical, and cosmetic industries. In this study, blueberry anthocyanin microcapsules (BAM) and blueberry anthocyanin liposomes (BAL) were fabricated based on blueberry anthocyanins. Film dispersion methods were used to prepare the BAL. Their preparation processes were optimized and compared to improve the stability of the blueberry anthocyanins following exposure to light and high temperatures. The BAM were prepared through complex phase emulsification. The blueberry anthocyanins were protected by the shell materials composed of sodium alginate after being formed into BAM. Under the optimal conditions, the embedding rate of BAM and BAL can reach as high as 96.14% and 81.26%, respectively. In addition, the particle size, zeta potential, microtopography, and structure feature information of the BAM and BAL were compared. The average particle sizes of the BAM and BAL were 9.78 μm and 290.2 nm, respectively, measured using a laser particle size analyzer, and the zeta potentials of the BAM and BAL were 34.46 mV and 43.0 mV, respectively. In addition, the optimal preparation processes were determined through single-factor and response surface optimization experiments. The most important factors in the single-factor experiment for the preparation of microcapsules and liposomes were the content of CaCl2 and the amount of anthocyanin. The preservation rates in the light and dark were also compared, and the thermal stabilities of the BAM and BAL were characterized through differential thermal scanning. The results showed that both the BAM and BAL maintained the stability of blueberry anthocyanins, and no significant difference was found between the indices used to evaluate their stability. The results of this study provide theoretical support for the development of effective systems to maintain the stability of anthocyanins, thereby improving their bioavailability after ingestion by humans.
Collapse
Affiliation(s)
- Jian Chen
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.C.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Wenjing Fang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.C.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Wei Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.C.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Jianghua Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.C.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Pin Gong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.C.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| |
Collapse
|
3
|
Weng Y, Yang G, Li Y, Xu L, Chen X, Song H, Zhao CX. Alginate-based materials for enzyme encapsulation. Adv Colloid Interface Sci 2023; 318:102957. [PMID: 37392664 DOI: 10.1016/j.cis.2023.102957] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Accepted: 06/26/2023] [Indexed: 07/03/2023]
Abstract
Enzymes are widely used in industry due to their high efficiency and selectivity. However, their low stability during certain industrial processes can result in a significant loss of catalytic activity. Encapsulation is a promising technique that can stabilize enzymes by protecting them from environmental stresses such as extreme temperature and pH, mechanical force, organic solvents, and proteases. Alginate and alginate-based materials have emerged as effective carriers for enzyme encapsulation due to their biocompatibility, biodegradability, and ability to form gel beads through ionic gelation. This review presents various alginate-based encapsulation systems for enzyme stabilization and explores their applications in different industries. We discuss the preparation methods of alginate encapsulated enzymes and analyze the release mechanisms of enzymes from alginate materials. Additionally, we summarize the characterization techniques used for enzyme-alginate composites. This review provides insights into the use of alginate encapsulation as a means of stabilizing enzymes and highlights the potential benefits for various industrial applications.
Collapse
Affiliation(s)
- Yilun Weng
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Guangze Yang
- School of Chemical Engineering, The University of Adelaide, Adelaide, SA 5005, Australia
| | - Yang Li
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Letao Xu
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, St Lucia, QLD 4072, Australia
| | | | - Hao Song
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Chun-Xia Zhao
- Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, St Lucia, QLD 4072, Australia; School of Chemical Engineering, The University of Adelaide, Adelaide, SA 5005, Australia.
| |
Collapse
|
4
|
Huang J, Qiao C, Wang X, Gao Y, Zhao J, Luo H, Wang Y, Hou C, Huo D. The microsphere of sodium alginate-chitosan-Pichia kudriavzevii enhanced esterase activity to increase the content of esters in Baijiu solid-state fermentation. Food Chem 2023; 407:135154. [PMID: 36502727 DOI: 10.1016/j.foodchem.2022.135154] [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: 10/10/2022] [Revised: 11/26/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
Pichia kudriavzevii was one of the important aroma-producing fungi in the solid-state fermentation of Baijiu, and immobilization was an effective strategy for improving microbial performance. Herein, P. kudriavzevii cells were immobilized in a gel network that crosslinked by chitosan and sodium alginate to form sodium alginate/chitosan-P. kudriavzevii microspheres (SA/CS-PMs). Their structural characteristics and formation processes were characterized by SEM and FT-IR. The effect of synthesis conditions on the performance of microspheres were determined by single-factor experiments. Under the optimal conditions, the SA/CS-PMs could increase the amylase activity of the fermentation broth by 57.18%, the esterase activity by 66.13%, the content of ester by 67.04%, and could be reused at least three times. Further research results indicated that the content of ester could be increased significantly in Baijiu solid-state fermentation with the SA/CS-PMs. In conclusion, the SA/CS-PMs could improve the ester production ability of P. kudriavzevii by increasing the esterase activity, which was a valuable exploration of directional biosynthesis and a feasible strategy to improve solid-state fermentation quality.
Collapse
Affiliation(s)
- Jiaqing Huang
- Key Laboratory for Biorheological Science and Technology (Chongqing University), Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China
| | - Cailin Qiao
- Key Laboratory for Biorheological Science and Technology (Chongqing University), Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China
| | - Xinrou Wang
- Key Laboratory for Biorheological Science and Technology (Chongqing University), Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China
| | - Yuwei Gao
- Key Laboratory for Biorheological Science and Technology (Chongqing University), Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China
| | - Jinsong Zhao
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yi bin 644000, Sichuan, China
| | - Huibo Luo
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yi bin 644000, Sichuan, China
| | - Yongzhong Wang
- Key Laboratory for Biorheological Science and Technology (Chongqing University), Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China.
| | - Changjun Hou
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yi bin 644000, Sichuan, China.
| | - Danqun Huo
- Key Laboratory for Biorheological Science and Technology (Chongqing University), Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China; Chongqing Key Laboratory of Bio-perception & Intelligent Information Processing, School of Microelectronics and Communication Engineering, Chongqing University, Chongqing 400044, China.
| |
Collapse
|
5
|
Interaction between Aspergillus oryzae lipase and chitosan: The underlying mechanism and complex characterization. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
6
|
Furlan V, Bren U. Helichrysum italicum: From Extraction, Distillation, and Encapsulation Techniques to Beneficial Health Effects. Foods 2023; 12:802. [PMID: 36832877 PMCID: PMC9957194 DOI: 10.3390/foods12040802] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/08/2023] [Accepted: 02/11/2023] [Indexed: 02/16/2023] Open
Abstract
Helichrysum italicum (family Asteraceae), due to its various beneficial health effects, represents an important plant in the traditional medicine of Mediterranean countries. Currently, there is a renewed interest in this medicinal plant, especially in investigations involving the isolation and identification of its bioactive compounds from extracts and essential oils, as well as in experimental validation of their pharmacological activities. In this paper, we review the current knowledge on the beneficial health effects of Helichrysum italicum extracts, essential oils, and their major bioactive polyphenolic compounds, ranging from antioxidative, anti-inflammatory, and anticarcinogenic activities to their antiviral, antimicrobial, insecticidal, and antiparasitic effects. This review also provides an overview of the most promising extraction and distillation techniques for obtaining high-quality extracts and essential oils from Helichrysum italicum, as well as methods for determining their antioxidative, antimicrobial, anti-inflammatory, and anticarcinogenic activities. Finally, new ideas for in silico studies of molecular mechanisms of bioactive polyphenols from Helichrysum italicum, together with novel suggestions for their improved bioavailability through diverse encapsulation techniques, are introduced.
Collapse
Affiliation(s)
- Veronika Furlan
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia
| | - Urban Bren
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia
- Faculty of Mathematics, Natural Sciences and Information Technologies, University of Primorska, Glagoljaška 8, SI-6000 Koper, Slovenia
- Institute of Environmental Protection and Sensors, Beloruska Ulica 7, SI-2000 Maribor, Slovenia
| |
Collapse
|
7
|
Zinc insulin hexamer loaded alginate zinc hydrogel: preparation, characterization and in vivo hypoglycemic ability. Eur J Pharm Biopharm 2022; 179:173-181. [PMID: 36087882 DOI: 10.1016/j.ejpb.2022.08.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 08/22/2022] [Accepted: 08/27/2022] [Indexed: 11/21/2022]
Abstract
Alginate zinc hydrogel loaded with zinc insulin hexamer was prepared and characterized for oral insulin administration. The hydrogel was fabricated by dripping zinc insulin hexamer into sodium alginate solution and followed by crosslinking by zinc chloride. SEM image reveals the zinc insulin hexamer was integrated into the matrix of hydrogel. Zinc insulin hexamer loaded hydrogel shows no obvious cytotoxicity to both HT29 and Caco-2 cells. The developed hydrogel retards the burst release of insulin in simulated gastric fluid but promotes the release when in simulated intestinal fluid. In the diabetic mice, zinc insulin hexamer loaded alginate hydrogel demonstrates significant and prolonged hypoglycemic effect.
Collapse
|
8
|
Xu C, Ban Q, Wang W, Hou J, Jiang Z. Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems. J Control Release 2022; 349:184-205. [PMID: 35798093 DOI: 10.1016/j.jconrel.2022.06.061] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 12/12/2022]
Abstract
Gut microbes are closely associated with most human health. When ingested orally, probiotics can effectively regulate the composition and quantity of human intestinal microorganisms, which is beneficial to human health. However, probiotics will be affected by the harsh environment of the digestive tract during the in vivo transportation process, and ensuring the viability of probiotics is a great challenge. Probiotic encapsulating technology provides an effective solution to this problem. The introduction of extreme temperatures, large probiotic microcapsule sizes and the difficulty in controlling probiotic microcapsule particle sizes mean that traditional microcapsule encapsulation methods have some limitations. From traditional microcapsule technology to the bulk encapsulation of probiotics with nanofibers and nanoparticles to the recent ability to wear nano "armor" for a single probiotic through biofilm, biological membrane and nanocoating. Emerging probiotic nanoagents provides a new conceptual and development direction for the field of probiotic encapsulation. In this review, we presented the characteristics of encapsulated probiotic carrier materials and digestive tract transport systems, we focused on the encapsulation systems of probiotic nanoagents, we analyzed the shortcomings and advantages of the current agent encapsulation systems, and we stated the developmental direction and challenges for these agents for the future.
Collapse
Affiliation(s)
- Cong Xu
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Qingfeng Ban
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Wan Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
| |
Collapse
|
9
|
Zhang H, Feng M, Fang Y, Wu Y, Liu Y, Zhao Y, Xu J. Recent advancements in encapsulation of chitosan-based enzymes and their applications in food industry. Crit Rev Food Sci Nutr 2022; 63:11044-11062. [PMID: 35694766 DOI: 10.1080/10408398.2022.2086851] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Enzymes are readily inactivated in harsh micro-environment due to changes in pH, temperature, and ionic strength. Developing suitable and feasible techniques for stabilizing enzymes in food sector is critical for preventing them from degradation. This review provides an overview on chitosan (CS)-based enzymes encapsulation techniques, enzyme release mechanisms, and their applications in food industry. The challenges and future prospects of CS-based enzymes encapsulation were also discussed. CS-based encapsulation techniques including ionotropic gelation, emulsification, spray drying, layer-by-layer self-assembly, hydrogels, and films have been studied to improve the encapsulation efficacy (EE), heat, acid and base stability of enzymes for their applications in food, agricultural, and medical industries. The smart delivery design, new delivery system development, and in vivo releasing mechanisms of enzymes using CS-based encapsulation techniques have also been evaluated in laboratory level studies. The CS-based encapsulation techniques in commercial products should be further improved for broadening their application fields. In conclusion, CS-based encapsulation techniques may provide a promising approach to improve EE and bioavailability of enzymes applied in food industry.HighlightsEnzymes play a critical role in food industries but susceptible to inactivation.Chitosan-based materials could be used to maintain the enzyme activity.Releasing mechanisms of enzymes from encapsulators were outlined.Applications of encapsulated enzymes in food fields was discussed.
Collapse
Affiliation(s)
- Hongcai Zhang
- College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Veterinary Bio-tech Key Laboratory, Shanghai, China
| | - Miaomiao Feng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yapeng Fang
- College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yan Wu
- College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yuan Liu
- College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Jianxiong Xu
- College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- Shanghai Veterinary Bio-tech Key Laboratory, Shanghai, China
| |
Collapse
|
10
|
da S. Pereira A, Souza CPL, Moraes L, Fontes-Sant’Ana GC, Amaral PFF. Polymers as Encapsulating Agents and Delivery Vehicles of Enzymes. Polymers (Basel) 2021; 13:polym13234061. [PMID: 34883565 PMCID: PMC8659040 DOI: 10.3390/polym13234061] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/12/2021] [Accepted: 11/13/2021] [Indexed: 01/15/2023] Open
Abstract
Enzymes are versatile biomolecules with broad applications. Since they are biological molecules, they can be easily destabilized when placed in adverse environmental conditions, such as variations in temperature, pH, or ionic strength. In this sense, the use of protective structures, as polymeric capsules, has been an excellent approach to maintain the catalytic stability of enzymes during their application. Thus, in this review, we report the use of polymeric materials as enzyme encapsulation agents, recent technological developments related to this subject, and characterization methodologies and possible applications of the formed bioactive structures. Our search detected that the most explored methods for enzyme encapsulation are ionotropic gelation, spray drying, freeze-drying, nanoprecipitation, and electrospinning. α-chymotrypsin, lysozyme, and β-galactosidase were the most used enzymes in encapsulations, with chitosan and sodium alginate being the main polymers. Furthermore, most studies reported high encapsulation efficiency, enzyme activity maintenance, and stability improvement at pH, temperature, and storage. Therefore, the information presented here shows a direction for the development of encapsulation systems capable of stabilizing different enzymes and obtaining better performance during application.
Collapse
Affiliation(s)
- Adejanildo da S. Pereira
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil; (A.d.S.P.); (C.P.L.S.); (L.M.)
| | - Camila P. L. Souza
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil; (A.d.S.P.); (C.P.L.S.); (L.M.)
| | - Lidiane Moraes
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil; (A.d.S.P.); (C.P.L.S.); (L.M.)
| | - Gizele C. Fontes-Sant’Ana
- Biochemical Processes Technology Department, Chemistry Institute, Universidade do Estado do Rio de Janeiro, Rio de Janeiro 20550-013, Brazil;
| | - Priscilla F. F. Amaral
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil; (A.d.S.P.); (C.P.L.S.); (L.M.)
- Correspondence: ; Tel.: +55-21-3938-7623
| |
Collapse
|
11
|
Tacias-Pascacio VG, Morellon-Sterling R, Castañeda-Valbuena D, Berenguer-Murcia Á, Kamli MR, Tavano O, Fernandez-Lafuente R. Immobilization of papain: A review. Int J Biol Macromol 2021; 188:94-113. [PMID: 34375660 DOI: 10.1016/j.ijbiomac.2021.08.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 07/22/2021] [Accepted: 08/03/2021] [Indexed: 12/13/2022]
Abstract
Papain is a cysteine protease from papaya, with many applications due to its broad specificity. This paper reviews for first time the immobilization of papain on different supports (organic, inorganic or hybrid supports) presenting some of the features of the utilized immobilization strategies (e.g., epoxide, glutaraldehyde, genipin, glyoxyl for covalent immobilization). Special focus is placed on the preparation of magnetic biocatalysts, which will permit the simple recovery of the biocatalyst even if the medium is a suspension. Problems specific to the immobilization of proteases (e.g., steric problems when hydrolyzing large proteins) are also defined. The benefits of a proper immobilization (enzyme stabilization, widening of the operation window) are discussed, together with some artifacts that may suggest an enzyme stabilization that may be unrelated to enzyme rigidification.
Collapse
Affiliation(s)
- Veymar G Tacias-Pascacio
- Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Lib. Norte Pte. 1150, 29039 Tuxtla Gutiérrez, Chiapas, Mexico; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Roberto Morellon-Sterling
- Departamento de Biocatálisis. ICP-CSIC./Marie Curie 2, Campus UAM-CSIC Cantoblanco, 28049 Madrid. Spain; Student of Departamento de Biología Molecular, Universidad Autónoma de Madrid, Darwin 2, Campus UAM-CSIC, Cantoblanco, 28049 Madrid. Spain
| | - Daniel Castañeda-Valbuena
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, 29050 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Ángel Berenguer-Murcia
- Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain
| | - Majid Rasool Kamli
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddad 21589, Saudi Arabia; Center of excellence in Bionanoscience Research, King Abdulaziz University, Jeddad 21589, Saudi Arabia
| | - Olga Tavano
- Faculty of Nutrition, Alfenas Federal Univ., 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil
| | - Roberto Fernandez-Lafuente
- Departamento de Biocatálisis. ICP-CSIC./Marie Curie 2, Campus UAM-CSIC Cantoblanco, 28049 Madrid. Spain; Center of Excellence in Bionanoscience Research, External advisory board, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
| |
Collapse
|