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Sun J, Du J, Liu X, An J, Hu Y, Wang J, Zhu F, Feng H, Cheng S, Tian H, Mei X, Wu C. Chondroitin sulfate-modified tragacanth gum-gelatin composite nanocapsules loaded with curcumin nanocrystals for the treatment of arthritis. J Nanobiotechnology 2024; 22:270. [PMID: 38769551 PMCID: PMC11104008 DOI: 10.1186/s12951-024-02540-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Accepted: 05/09/2024] [Indexed: 05/22/2024] Open
Abstract
Rheumatoid arthritis (RA) is a chronic autoimmune disease of yet undetermined etiology that is accompanied by significant oxidative stress, inflammatory responses, and damage to joint tissues. In this study, we designed chondroitin sulfate (CS)-modified tragacanth gum-gelatin composite nanocapsules (CS-Cur-TGNCs) loaded with curcumin nanocrystals (Cur-NCs), which rely on the ability of CS to target CD44 to accumulate drugs in inflamed joints. Cur was encapsulated in the form of nanocrystals into tragacanth gum-gelatin composite nanocapsules (TGNCs) by using an inborn microcrystallization method, which produced CS-Cur-TGNCs with a particle size of approximately 80 ± 11.54 nm and a drug loading capacity of 54.18 ± 5.17%. In an in vitro drug release assay, CS-Cur-TGNCs showed MMP-2-responsive properties. During the treatment of RA, CS-Cur-TGNCs significantly inhibited oxidative stress, promoted the polarization of M2-type macrophages to M1-type macrophages, and decreased the expression of inflammatory factors (TNF-α, IL-1β, and IL-6). In addition, it also exerted excellent anti-inflammatory effects, and significantly alleviated the swelling of joints during the treatment of gouty arthritis (GA). Therefore, CS-Cur-TGNCs, as a novel drug delivery system, could lead to new ideas for clinical therapeutic regimens for RA and GA.
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Affiliation(s)
- Junpeng Sun
- Pharmacy School, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
- Liaoning Provincial Collaborative Innovation Center of Medical Testing and Drug Development, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
| | - Jiaqun Du
- Pharmacy School, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
- Liaoning Provincial Collaborative Innovation Center of Medical Testing and Drug Development, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
| | - Xiaobang Liu
- Pharmacy School, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
- Liaoning Provincial Collaborative Innovation Center of Medical Testing and Drug Development, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
| | - Jinyu An
- Pharmacy School, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
- Liaoning Provincial Collaborative Innovation Center of Medical Testing and Drug Development, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
| | - Yu Hu
- Liaoning Provincial Collaborative Innovation Center of Medical Testing and Drug Development, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
- School of Basic Medicine, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
| | - Jing Wang
- Pharmacy School, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
- Liaoning Provincial Collaborative Innovation Center of Medical Testing and Drug Development, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
| | - Fu Zhu
- Pharmacy School, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
- Liaoning Provincial Collaborative Innovation Center of Medical Testing and Drug Development, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
| | - Huicong Feng
- Liaoning Provincial Collaborative Innovation Center of Medical Testing and Drug Development, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
- School of Basic Medicine, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
| | - Shuai Cheng
- Liaoning Provincial Collaborative Innovation Center of Medical Testing and Drug Development, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
- School of Basic Medicine, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China
| | - He Tian
- Liaoning Provincial Collaborative Innovation Center of Medical Testing and Drug Development, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China.
- School of Basic Medicine, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China.
| | - Xifan Mei
- Liaoning Provincial Collaborative Innovation Center of Medical Testing and Drug Development, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China.
- The Third Affiliated Hospital of Jinzhou Medical University, Jinzhou, Liaoning, 121001, China.
- Liaoning Provincial Key Laboratory of Medical Tissue Engineering, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China.
| | - Chao Wu
- Pharmacy School, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China.
- Liaoning Provincial Collaborative Innovation Center of Medical Testing and Drug Development, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China.
- Liaoning Provincial Key Laboratory of Medical Tissue Engineering, Jinzhou Medical University, Jinzhou, Liaoning, 121001, China.
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Asghari-Varzaneh E, Sharifian-Mobarakeh S, Shekarchizadeh H. Enhancing hamburger shelf life and quality using gallic acid encapsulated in gelatin/tragacanth gum complex coacervate. Heliyon 2024; 10:e24917. [PMID: 38304846 PMCID: PMC10830573 DOI: 10.1016/j.heliyon.2024.e24917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 01/12/2024] [Accepted: 01/17/2024] [Indexed: 02/03/2024] Open
Abstract
Considering mitigating oxidative degradation and inhibiting microbial proliferation in meat products, incorporating antioxidant and antimicrobial materials is critical to enhance shelf life, maintain quality, and ensure food safety. So, this study aimed to investigate the antimicrobial and antioxidant effects of encapsulated gallic acid on the quality of hamburgers during 30 days of storage. Gallic acid was microencapsulated in tragacanth gum/gelatin complex coacervate, and its encapsulation efficiency was optimized by the response surface method. The optimized encapsulation conditions were 1:4 polymer ratio (tragacanth to gelatin ratio); total polymer content, 0.9 %; pH, 3.5; and gallic acid content, 0.88 %, resulting in a 98 % encapsulation efficiency. The microcapsules were characterized using various techniques, including scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, and differential scanning calorimetry. 400 ppm encapsulated gallic acid was added to the hamburger formulation, and various microbial properties, chemical analysis (peroxide value (POV) and thiobarbituric acid (TBA)), and sensory properties of the hamburgers were evaluated during storage. Results showed that gallic acid in the hamburgers decreased lipid oxidation from 0.126 to 0.103 mg MAD/kg in the TBA test and 12.73 to 11.03 meq/kg in the POV test during one month of storage. Also, phenolic compounds could prevent the growth and proliferation of spoilage microorganisms by damaging the microorganism cell walls and changing the metabolic processes. So, the amounts of total count and yeast and mold in the treated sample were lower than in the control sample. Significantly, adding encapsulated gallic acid did not negatively affect the flavor or overall evaluation of the samples. Overall, these findings suggested that encapsulated gallic acid is a suitable candidate to maintain chemical, microbial, and sensory characteristics of hamburgers over time.
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Affiliation(s)
- Elham Asghari-Varzaneh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156–83111, Iran
| | - Safourasadat Sharifian-Mobarakeh
- Department of Food Science and Technology, College of Agriculture, Islamic Azad University, Branch of Isfahan (Khorasgan), 81595158, Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156–83111, Iran
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Zhang Z, Chen Z, Zhang C, Kang W. Physicochemical properties and biological activities of Tremella hydrocolloids. Food Chem 2023; 407:135164. [PMID: 36508868 DOI: 10.1016/j.foodchem.2022.135164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 09/19/2022] [Accepted: 12/04/2022] [Indexed: 12/12/2022]
Abstract
In this paper, the physicochemical properties, antioxidant and anti-aging abilities of three new Tremella hydrocolloids were studied. The physicochemical properties were characterized by Fourier transform infrared spectroscopy, differential scanning calorimeter, X-ray diffractometry etc. The antioxidant activities of Tremella hydrocolloids were determined by ABTS radical, DPPH radical scavenging activity. The anti-aging ability of Tremella hydrocolloids was also investigated by using the organism model of Caenorhabditis elegans (C. elegans). The results showed that the ES-THD displayed the highest radical scavenging capacity and the best anti-aging abilities. The ability of ES-THD to scavenge ABTS radicals reached 100 % at 2 mg/mL, the ability of ES-THD to scavenge DPPH radicals reached 45.55 %. Compared with the control group, the average lifespan was 29.17 % longer fed with ES-THD. These results provide the evidence basis for the use of Tremella hydrocolloids as food texture modifiers, antioxidants, and anti-aging agents in the food industries.
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Affiliation(s)
- Zhiguo Zhang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong 250353, China.
| | - Zhaoshi Chen
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong 250353, China
| | - Chen Zhang
- School of Science, The Hong Kong University of Science and Technology, Hong Kong, China
| | - Wenyi Kang
- National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China.
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Bahraseman NM, Shekarchizadeh H, Goli SAH. Segregative phase separation of gelatin and tragacanth gum solution and Mickering stabilization of their water-in-water emulsion with microgel particles prepared by complex coacervation. Int J Biol Macromol 2023; 237:124250. [PMID: 36996955 DOI: 10.1016/j.ijbiomac.2023.124250] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/10/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023]
Abstract
This study aimed to investigate the segregative interaction of gelatin (G) and tragacanth gum (TG) and the stabilization of their water-in-water (W/W) emulsion by G-TG complex coacervate particles. Segregation was studied at different pHs, ionic strengths and biopolymer concentrations. Results showed that incompatibility was affected by increasing the biopolymer concentrations. So, three reigns were demonstrated in the phase diagram of the salt-free samples. NaCl significantly changed the phase behavior via enhancement of self-association of polysaccharide and changing solvent quality due to the charge screening effect of ions. The W/W emulsion prepared from these two biopolymers and stabilized with G-TG complex particles was stable for at least one week. The microgel particles improved emulsion stability by adsorption to the interface and creating a physical barrier. A fibrous and network-like structure of the G-TG microgels was observed by scanning electron microscopy images suggesting the Mickering emulsion stabilization mechanism. It was confirmed that the bridging flocculation between the microgel polymers led to phase separation after the stability period. Biopolymer incompatibility investigation is a useful tool to obtain beneficial knowledge for preparation new food formulation, especially no contain oil emulsions for low- calorie diets.
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