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Zhang H, Kang L, Bhutto RA, Fan Y, Yi J. Formation of pea protein amyloid-like nanofibrils-derived hydrogels mediated by epigallocatechin gallate. Food Chem 2024; 459:140381. [PMID: 38991441 DOI: 10.1016/j.foodchem.2024.140381] [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: 05/28/2024] [Revised: 06/24/2024] [Accepted: 07/05/2024] [Indexed: 07/13/2024]
Abstract
This study investigated the interaction between pea protein amyloid-like nanofibril and epigallocatechin gallate, constructed and characterized the novel pea protein nanofibrils-derived hydrogel mediated by epigallocatechin gallate, and researched the functionalities of the hydrogel. Epigallocatechin gallate remodeled the structure of pea protein nanofibrils, and a stable and strong hydrogel was formed at a relatively low protein concentration (4.5%). Additionally, the hydrogels exhibited various surface structures and hydrogel properties dependent on the mass ratio. Strongest gel strength (51 g) was attained at 0.25 epigallocatechin gallate/pea protein nanofibrils mass ratio. Whereas, the hydrogels exhibited the highest water holding capacity (87%) at 0.05 mass ratio. The primary driving forces in the formation and maintaining of the hydrogels were hydrophobic interactions and ionic bonds. Progressive rise of β-sheet content of pea protein nanofibrils occurred increasing epigallocatechin gallate concentration. This hydrogel holds great potential for applications in food processing, targeted delivery of nutraceuticals and biomedicine.
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Affiliation(s)
- Hailing Zhang
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Ling Kang
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Rizwan Ahmed Bhutto
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Yuting Fan
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, 518055, China
| | - Jiang Yi
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
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2
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Arghavani P, Behjati Hosseini S, Moosavi-Movahedi F, Karami S, Edrisi M, Azadi M, Azadarmaki S, Moosavi-Movahedi AA. In Situ Nanoencapsulation of Curcumin in Soy Protein Isolate Amyloid-like Aggregates for Enhanced Wound Healing. ACS APPLIED MATERIALS & INTERFACES 2024; 16:30997-31010. [PMID: 38838270 DOI: 10.1021/acsami.4c06972] [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: 06/07/2024]
Abstract
The importance of amyloid nanofibrils made from food proteins is rising in diverse fields, such as biomedicine and food science. These protein nanofibrils (PNFs) serve as versatile and sustainable building blocks for biomaterials, characterized by their high β-sheet content and an ordered hydrogen bond network. These properties offer both stability and flexibility, along with an extreme aspect ratio and reactive functional groups. Plant-derived amyloid nanofibrils, such as soy protein isolate (SPI) PNFs, are increasingly favored due to their affordability and sustainability compared with animal proteins. This study aimed to explore the formation and application of SPI amyloid-like aggregates (SPIA) and their nanoencapsulation of curcumin (Cur) for biomedical purposes, particularly in wound healing. Under specific conditions of low pH and high temperature, SPIA formed, exhibited an amyloid nature, and successfully encapsulated Cur, thereby enhancing its stability and availability. Spectroscopic and microscopic analyses confirmed structural changes in SPIA upon the incorporation of Cur and the fabrication of SPIA@Cur. The obtained results indicate that in the presence of Cur, SPIA forms faster, attributed to accelerated SPI denaturation, an increased nucleation rate, and enhanced self-assembly facilitated by Cur's hydrophobic interactions and π-π stacking with SPI peptides. In vitro studies demonstrated the biocompatibility, biodegradability, and antioxidant properties of SPIA@Cur along with controlled release behavior. In vivo experiments in male Wistar rats revealed that both SPIA and SPIA@Cur significantly accelerate wound closure compared with untreated wounds, with SPIA@Cur showing slightly better efficacy. The histological analysis supported enhanced wound healing, indicating the potential of SPIA@Cur for biomedical applications.
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Affiliation(s)
- Payam Arghavani
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran 1417466191, Iran
| | | | | | - Shima Karami
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran 1417466191, Iran
| | - Mohammad Edrisi
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran 1417466191, Iran
| | - Mohadeseh Azadi
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran 1417466191, Iran
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3
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Fan Y, Gan C, Li Y, Kang L, Yi J. Fabrication of bovine serum albumin nanofibrils: Physicochemical characteristics, emulsifying and foaming activities. Int J Biol Macromol 2024; 271:132549. [PMID: 38782331 DOI: 10.1016/j.ijbiomac.2024.132549] [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: 10/08/2023] [Revised: 05/15/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
Bovine serum albumin nanofibrils (BSNs) were fabricated under thermal treatment (85 °C) at acidic condition (pH 2.0) and the incubation time on the structural, and physicochemical characteristics were probed. The formation and development of BSNs have been detected and confirmed by Thioflavin T (ThT) fluorescence and circular dichroism (CD) measurements. The structural alterations of bovine serum albumin (BSA) have also been investigated using intrinsic fluorescence and Congo red (CGR) UV-vis spectroscopy. Atomic force microscopy (AFM) outcomes displayed the morphologies of BSNs at varied time, with a diameter of about 3 nm and a contour length of about 200 nm at 24 h. The apparent viscosities of BSNs at three different pH were in the following order: pH 3.0 > pH 5.0 > pH 7.0. Emulsifying and foaming properties of BSA were pronouncedly enhanced through fibrillation, which was highly correlated with the interfacial properties and structural characteristics. Highest EAI 54.2 m2/g was attained at 48 h and no pronounced alterations were observed for EAI at 24 h and 48 h. Maximum value of FC was obtained at 48 h for BSA. This study will provide some useful information in understanding the formation of BSNs and broaden their application in food systems as functional food ingredients.
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Affiliation(s)
- Yuting Fan
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, 518055, China
| | - Chao Gan
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Yanmei Li
- Yining Customs Technology Center, Yining, Xinjiang 835000, China
| | - Ling Kang
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Jiang Yi
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
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4
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Stevanović M, Filipović N. A Review of Recent Developments in Biopolymer Nano-Based Drug Delivery Systems with Antioxidative Properties: Insights into the Last Five Years. Pharmaceutics 2024; 16:670. [PMID: 38794332 PMCID: PMC11125366 DOI: 10.3390/pharmaceutics16050670] [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: 04/01/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
In recent years, biopolymer-based nano-drug delivery systems with antioxidative properties have gained significant attention in the field of pharmaceutical research. These systems offer promising strategies for targeted and controlled drug delivery while also providing antioxidant effects that can mitigate oxidative stress-related diseases. Generally, the healthcare landscape is constantly evolving, necessitating the continual development of innovative therapeutic approaches and drug delivery systems (DDSs). DDSs play a pivotal role in enhancing treatment efficacy, minimizing adverse effects, and optimizing patient compliance. Among these, nanotechnology-driven delivery approaches have garnered significant attention due to their unique properties, such as improved solubility, controlled release, and targeted delivery. Nanomaterials, including nanoparticles, nanocapsules, nanotubes, etc., offer versatile platforms for drug delivery and tissue engineering applications. Additionally, biopolymer-based DDSs hold immense promise, leveraging natural or synthetic biopolymers to encapsulate drugs and enable targeted and controlled release. These systems offer numerous advantages, including biocompatibility, biodegradability, and low immunogenicity. The utilization of polysaccharides, polynucleotides, proteins, and polyesters as biopolymer matrices further enhances the versatility and applicability of DDSs. Moreover, substances with antioxidative properties have emerged as key players in combating oxidative stress-related diseases, offering protection against cellular damage and chronic illnesses. The development of biopolymer-based nanoformulations with antioxidative properties represents a burgeoning research area, with a substantial increase in publications in recent years. This review provides a comprehensive overview of the recent developments within this area over the past five years. It discusses various biopolymer materials, fabrication techniques, stabilizers, factors influencing degradation, and drug release. Additionally, it highlights emerging trends, challenges, and prospects in this rapidly evolving field.
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Affiliation(s)
- Magdalena Stevanović
- Group for Biomedical Engineering and Nanobiotechnology, Institute of Technical Sciences of SASA, Kneza Mihaila 35/IV, 11000 Belgrade, Serbia;
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Faisal Z, Mazhar A, Batool SA, Akram N, Hassan M, Khan MU, Afzaal M, Hassan UU, Shah YA, Desta DT. Exploring the multimodal health-promoting properties of resveratrol: A comprehensive review. Food Sci Nutr 2024; 12:2240-2258. [PMID: 38628180 PMCID: PMC11016399 DOI: 10.1002/fsn3.3933] [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: 09/21/2023] [Revised: 12/16/2023] [Accepted: 12/19/2023] [Indexed: 04/19/2024] Open
Abstract
Resveratrol, a natural polyphenol in various plants, has gained significant attention for its potential health-promoting properties. It has been demonstrated, after reviewing various clinical and in vitro studies, that resveratrol possesses potent antioxidant potential. Resveratrol demonstrates cellular component protection by directly neutralizing free radicals (FRs) and enhancing the expression of natural antioxidant enzymes, thereby mitigating oxidative damage to proteins, lipids, and nucleic acids. Clinical trials have shown promising results, indicating that resveratrol supplementation can enhance antioxidant defenses and reduce oxidative damage markers in various populations. In addition to its antioxidant effects, resveratrol exhibits potent anti-inflammatory properties. It can modulate key inflammatory pathways, such as nuclear factor-kappa B (NF-κB) and mitogen-activated protein kinases (MAPKs), thereby suppressing the production of pro-inflammatory cytokines and chemokines. Furthermore, resveratrol's multimodal effects extend beyond its antioxidant and anti-inflammatory properties. It has been discovered to exert regulatory effects on various cellular processes, including apoptosis, cell cycle progression, angiogenesis, and immunological responses. The primary aim of this review paper is to provide a thorough overview of the current knowledge on resveratrol, including its chemical composition, bioaccessibility, clinical effectiveness, and utilization in nanotechnology to enhance its bioavailability. From future perspectives, revising the administration methods for certain contexts and understanding the underlying systems responsible for resveratrol's effects will require further inquiry. For the highest potential health results, advanced trial-based research is necessary for combinational nano-delivery of resveratrol.
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Affiliation(s)
- Zargham Faisal
- Department of Human NutritionBahauddin Zakariya University, Faculty of Food Science and NutritionMultanPakistan
| | - Aimen Mazhar
- Department of Human NutritionBahauddin Zakariya University, Faculty of Food Science and NutritionMultanPakistan
| | - Syeda Ayesha Batool
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Noor Akram
- Department of Food and NutritionGovernment College University FaisalabadFaisalabadPakistan
| | - Maleeha Hassan
- Department of Dietetics and Nutritional ScienceUniversity of SialkotSialkotPakistan
| | - Muhammad Usman Khan
- Department of Food Science and TechnologyBahauddin Zakariya University, Faculty of Food Science and NutritionMultanPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Usman Ul Hassan
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Natural and Medical Science Research CentreUniversity of NizwaNizwaOman
| | - Derese Tamiru Desta
- School of Nutrition, Food Science and TechnologyHawassa UniversityHawassaEthiopia
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6
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Liu H, Wang Z, Xu J, Ji F, Luo S, Zhong X, Zhao Y, Zheng Z. Self-assembled pea vicilin nanoparticles as nanocarriers for improving the antioxidant activity, environmental stability and sustained-release property of curcumin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2467-2476. [PMID: 37986244 DOI: 10.1002/jsfa.13132] [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: 08/01/2023] [Revised: 10/22/2023] [Accepted: 11/13/2023] [Indexed: 11/22/2023]
Abstract
BACKGROUND The application of curcumin (Cur) in the food industry is usually limited by its low water solubility and poor stability. This study aimed to fabricate self-assembled nanoparticles using pea vicilin (7S) through a pH-shifting method (pH 7-pH 12-pH 7) to develop water-soluble nanocarriers of Cur. RESULTS Intrinsic fluorescence, far-UV circular dichroism spectra and transmission electron microscopy analysis demonstrated that the structure of 7S could be unfolded at pH 12.0 and refolded when the pH shifted to 7.0. The assembled 7S-Cur exhibited a high loading ability of 81.63 μg mg-1 for Cur and homogeneous particle distribution. Cur was encapsulated in the 7S hydrophobic nucleus in an amorphous form and combined through hydrophobic interactions and hydrogen bonding, resulting in the static fluorescence quenching of 7S. Compared with free Cur, the retention rates of Cur in 7S-Cur were approximately 1.12 and 1.70 times higher under UV exposure at 365 nm or heating at 75 °C for 120 min, respectively, as well as 7S-Cur showing approximately 1.50 times higher antioxidant activity. During simulated gastrointestinal experiments, 7S-Cur exhibited a better sustained-release property than free Cur. CONCLUSION The self-assembled 7S nanocarriers prepared using a pH-shifting method effectively improved the antioxidant activity, environmental stability and sustained-release property of Cur. Therefore, 7S isolated from pea protein could be used as potential nanocarriers for Cur. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Huihui Liu
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zijun Wang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Jingjing Xu
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Fuyun Ji
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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7
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Wang N, Wang W, Zhang H, Liu C, Wang L, Zhang N, Yu D. Self-assembly embedding of curcumin by alkylated rice bran protein. Int J Biol Macromol 2024; 262:129627. [PMID: 38266858 DOI: 10.1016/j.ijbiomac.2024.129627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 01/10/2024] [Accepted: 01/18/2024] [Indexed: 01/26/2024]
Abstract
Lysine-rich rice bran protein (RBP) can be used as raw material for alkylation modification to improve the self-assembly performance of protein. The results of 1H NMR, degree of alkylation, and DSC analysis showed that the alkyl chain was successfully attached to the RBP. The surface hydrophobicity and absolute ζ-potential increased. The three-dimensional structure of the alkylated RBP (ARBP) become more porous and ARBP-2 was selected as the material for embedding curcumin. The XRD results revealed that curcumin induced self-aggregation of ARBP-2 and the inclusion of curcumin was attained. The maximum encapsulation efficiency of curcumin was 82.67 % and the maximum loading amount was 171.37 g/100 g RBP. The results of atomic force microscopy (AFM), particle size, and polydispersity index (PDI) analyses revealed that the particles in the system were aggregated after curcumin was added. Curcumin was well protected by encapsulation in the self-assembled particles. Thus, this study provides a new strategy for the embedding and delivery of curcumin.
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Affiliation(s)
- Ning Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Weining Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Hairong Zhang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Chang Liu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Liqi Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China; School of Computer and Information Engineering, Harbin University of Commerce, Harbin, 150028, China.
| | - Na Zhang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
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8
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Yi J, Chen X, Wen Z, Fan Y. Improving the functionality of pea protein with laccase-catalyzed crosslinking mediated by chlorogenic acid. Food Chem 2024; 433:137344. [PMID: 37669573 DOI: 10.1016/j.foodchem.2023.137344] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/12/2023] [Accepted: 08/28/2023] [Indexed: 09/07/2023]
Abstract
The influences of laccase-catalyzed crosslinking on the structural, emulsifying and gelling properties of pea protein with chlorogenic acid were intensively probed. Molecular weight analysis illustrated the formation of pea protein aggregates by laccase-induced polymerization in the presence of chlorogenic acid and the increase of incubation time facilitated the aggregation. Particle size of pea protein-laccase-chlorogenic acid progressively enhanced increasing incubation time. Laccase-induced polymerization possessed remarkable impacts on the secondary and tertiary structure of pea protein, confirmed by circular dichroism, and fluorescence spectroscopy. Surface hydrophobicity of pea protein appreciably enhanced with laccase-induced crosslinking due to the exposure of interior hydrophobic amino acid residues. Emulsifying activity, emulsifying capacity, gel strength, and water-holding capacity of pea protein can be considerably enhanced with laccase-catalyzed crosslinking with chlorogenic acid, suggesting excellent functionalities for pea protein were accomplished after being modified by laccase with chlorogenic acid. The obtained information will widen pea protein's application in food systems.
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Affiliation(s)
- Jiang Yi
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518055, China.
| | - Xiaoting Chen
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518055, China
| | - Zhen Wen
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518055, China
| | - Yuting Fan
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen 518055, China.
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9
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Huang L, Chen Y, Ding S, Qu L, He R, Dai C. Emulsification and encapsulation properties of conjugates formed between whey protein isolate and carboxymethyl cellulose under acidic conditions. Food Chem 2024; 430:136995. [PMID: 37544152 DOI: 10.1016/j.foodchem.2023.136995] [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: 04/04/2023] [Revised: 07/20/2023] [Accepted: 07/23/2023] [Indexed: 08/08/2023]
Abstract
In this study, carboxymethyl cellulose (CMC) was used to interact with whey protein isolate (WPI) to prepare conjugates as emulsifiers and embedding agents, which can be used under acidic conditions. Firstly, the effects of ratios and pH values on the formation of WPI-CMC conjugates were investigated. The turbidity and particle size of WPI were reduced in the presence of CMC at pH 4.6 (near the isoelectric point). Then the characterization of physicochemical properties indicated that electrostatic interactions played a major role in the formation of WPI-CMC conjugates, thereby changing the structure and function of conjugates. CMC and WPI reached the optimal aggregation state at pH 4.6 and a ratio of 4:1. The conjugates exhibited excellent emulsifying activity and stability for the oil-in-water emulsions. WPI-CMC conjugates also could provide protection to allicin by preventing degradation under environmental stresses, while maintaining its antioxidant activity.
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Affiliation(s)
- Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Yu Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Shuang Ding
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Lulu Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
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10
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Ren J, Wu H, Lu Z, Qin Q, Jiao X, Meng G, Liu W, Li G. pH-driven preparation of pea protein isolate-curcumin nanoparticles effectively enhances antitumor activity. Int J Biol Macromol 2024; 256:128383. [PMID: 38000617 DOI: 10.1016/j.ijbiomac.2023.128383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 10/30/2023] [Accepted: 11/21/2023] [Indexed: 11/26/2023]
Abstract
Soluble pea protein isolate-curcumin nanoparticles were successfully prepared at a novel pH combination, with encapsulation efficiency and drug loading amount of 95.69 ± 1.63 % and 32.73 ± 0.56 μg/mg, respectively, resulting in >4000-fold increase in the water solubility of curcumin. The encapsulation propensity and interaction mechanism of pea protein isolates with curcumin and colchicine were comparatively evaluated by structural characterization, molecular dynamics simulations and molecular docking. The results showed that the nanoparticles formed by curcumin and colchicine with pea protein isolates were mainly driven by hydrogen bonding and hydrophobic interactions, and the binding process did not alter the secondary structure of pea protein. In contrast, pea protein isolate-curcumin nanoparticles exhibited smaller particle size, lower RMSD value, lower binding Gibbs free energy and greater structural stability. Therefore, pea protein isolate is a suitable encapsulation material for hydrophobic compounds. Furthermore, the pea protein isolate-curcumin nanoparticles showed remarkably enhanced antitumor activity, as evidenced by a significant reduction in IC50, and the anti-tumor mechanism of it involved the ROS-induced mitochondria-mediated caspase cascade apoptosis pathway. These findings provide insights into the development of pea protein-based delivery systems and the possibility of a broader application of curcumin in antitumor activity.
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Affiliation(s)
- Jie Ren
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Hanshuo Wu
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Zhihao Lu
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Qingyu Qin
- Engineering Laboratory for Agro Biomass Recycling & Valorizing, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Xinru Jiao
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Ganlu Meng
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Wenying Liu
- Engineering Laboratory for Agro Biomass Recycling & Valorizing, College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Guoming Li
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China.
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11
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Xu PW, Yue XJ, Yuan XF, Zhao B. Non-covalent interaction between hemp seed globulin and two hemp seed phenolic compounds: Mechanism and effects on protein structure, bioactivity, and in vitro simulated digestion. Int J Biol Macromol 2024; 255:128077. [PMID: 37977470 DOI: 10.1016/j.ijbiomac.2023.128077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 11/04/2023] [Accepted: 11/12/2023] [Indexed: 11/19/2023]
Abstract
This study focused on elucidating the non-covalent interactions between hemp seed globulin (GLB) and two hemp seed phenolic compounds, Cannabisin A (CA) and Cannabisin B (CB), and to explore these interactions on the protein's structure, conformation, and functionality. Fluorescence quenching and thermodynamic analysis revealed that static quenching governed non-covalent interaction processes, with hydrogen bonds and van der Waals forces functioning as major forces. This was further substantiated by molecular docking studies. The binding affinity order was CA > CB, indicating that the specific phenolic compound had a notable impact on the binding affinity. Furthermore, when complexed with CA, Tyr and Trp residues were exposed to a more hydrophilic environment than when complexed with CB. It was noted that the complexation with either CA or CB consistently affects GLB's secondary structure, particle size, and ζ-potential. GLB treated with the phenolic compounds exhibited enhanced ABTS and DPPH scavenging activities and improved digestibility compared to untreated GLB. Furthermore, the non-covalent interactions significantly increased CA's water solubility, highlighting GLB as a promising natural carrier for hydrophobic bioactive components. These findings hold potential implications for enhancing hemp seed protein applications within the food industry by positively influencing its functional properties and bioactivity.
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Affiliation(s)
- Peng-Wei Xu
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, PR China; University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Xiao-Jie Yue
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, PR China; University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Xiao-Fan Yuan
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, PR China.
| | - Bing Zhao
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, PR China.
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12
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Rashwan AK, Osman AI, Abdelshafy AM, Mo J, Chen W. Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37966163 DOI: 10.1080/10408398.2023.2279696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Even though plant proteins are more plentiful and affordable than animal proteins in comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are fed to animals as feed to produce animal-based proteins. Thus, this work has comprehensively reviewed the effects of various factors such as pH, temperature, pressure, and ionic strength on PBP properties, as well as describes the protein interactions, and extraction methods to know the optimal conditions for preparing PBP-based products with high functional properties and health benefits. According to the cited studies in the current work, the environmental factors, particularly pH and ionic strength significantly affected on physicochemical and functional properties of PBPs, especially solubility was 76.0% to 83.9% at pH = 2, while at pH = 5.0 reduced from 5.3% to 9.6%, emulsifying ability was the lowest at pH = 5.8 and the highest at pH 8.0, and foaming capacity was lowest at pH 5.0 and the highest at pH = 7.0. Electrostatic interactions are the main way for protein interactions, which can be used to create protein/polysaccharide complexes for food industrial purposes. The extraction yield of proteins can be reached up to 86-95% with high functional properties using sustainable and efficient routes, including enzymatic, ultrasound-, microwave-, pulsed electric field-, and high-pressure-assisted extraction. Nondairy alternative products, especially yogurt, 3D food printing and meat analogs, synthesis of nanoparticles, and bioplastics and packaging films are the best available PBPs-based products. Moreover, PBPs particularly those that contain pigments and their products showed good bioactivities, especially antioxidants, antidiabetic, and antimicrobial.
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Affiliation(s)
- Ahmed K Rashwan
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, Egypt
| | - Ahmed I Osman
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Asem M Abdelshafy
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut, Egypt
| | - Jianling Mo
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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13
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Li D, Wei Z, Li X. Development, Characterization and Resveratrol Delivery of Hollow Gliadin Nanoparticles: Advantages over Solid Gliadin Nanoparticles. Foods 2023; 12:2436. [PMID: 37444174 DOI: 10.3390/foods12132436] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/20/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
Hollow nanoparticles have attracted extensive attention due to their advantages such as high loading capacity and superior stability. However, the complexity of the preparation process and harmfulness of the used raw materials have limited their application in the food field. Based on this, hollow gliadin nanoparticles (HGNPs) were developed using a Na2CO3 sacrificial template method. The findings of this study suggested that HGNPs could be regarded as a delivery system for resveratrol (Res) and they exhibited excellent delivery performance. Compared with solid gliadin nanoparticles (SGNPs), the HGNPs displayed smaller particle sizes, better physical stability, higher encapsulation efficiency, stronger resistance to ultraviolet light and a more sustained release of Res in the gastrointestinal tract. This work is of practical significance for the development and utilization of protein-based nanoparticles with hollow structures as a delivery system for sensitive bioactives.
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Affiliation(s)
- Duoduo Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Xiaolong Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
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14
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Elderderi S, Bonnier F, Perse X, Byrne HJ, Yvergnaux F, Chourpa I, Elbashir AA, Munnier E. Label-Free Quantification of Nanoencapsulated Piperonyl Esters in Cosmetic Hydrogels Using Raman Spectroscopy. Pharmaceutics 2023; 15:1571. [PMID: 37376021 DOI: 10.3390/pharmaceutics15061571] [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: 03/06/2023] [Revised: 05/15/2023] [Accepted: 05/19/2023] [Indexed: 06/29/2023] Open
Abstract
Raman spectroscopy is a well-established technique for the molecular characterisation of samples and does not require extensive pre-analytical processing for complex cosmetic products. As an illustration of its potential, this study investigates the quantitative performance of Raman spectroscopy coupled with partial least squares regression (PLSR) for the analysis of Alginate nanoencapsulated Piperonyl Esters (ANC-PE) incorporated into a hydrogel. A total of 96 ANC-PE samples covering a 0.4% w/w-8.3% w/w PE concentration range have been prepared and analysed. Despite the complex formulation of the sample, the spectral features of the PE can be detected and used to quantify the concentrations. Using a leave-K-out cross-validation approach, samples were divided into a training set (n = 64) and a test set, samples that were previously unknown to the PLSR model (n = 32). The root mean square error of cross-validation (RMSECV) and prediction (RMSEP) was evaluated to be 0.142% (w/w PE) and 0.148% (w/w PE), respectively. The accuracy of the prediction model was further evaluated by the percent relative error calculated from the predicted concentration compared to the true value, yielding values of 3.58% for the training set and 3.67% for the test set. The outcome of the analysis demonstrated the analytical power of Raman to obtain label-free, non-destructive quantification of the active cosmetic ingredient, presently PE, in complex formulations, holding promise for future analytical quality control (AQC) applications in the cosmetics industry with rapid and consumable-free analysis.
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Affiliation(s)
- Suha Elderderi
- EA 6295 Nanomédicaments et Nanosondes, Faculté de Pharmacie, Université de Tours, 31 Avenue Monge, 37200 Tours, France
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Gezira, P.O. Box 20, Wad Madani 21111, Sudan
| | - Franck Bonnier
- LVMH Recherche, 185 Avenue de Verdun, 45804 Saint Jean de Braye, France
| | - Xavier Perse
- EA 6295 Nanomédicaments et Nanosondes, Faculté de Pharmacie, Université de Tours, 31 Avenue Monge, 37200 Tours, France
| | - Hugh J Byrne
- FOCAS Research Institute, TU Dublin, City Campus, Camden Row, D08 CKP1 Dublin 8, Ireland
| | | | - Igor Chourpa
- EA 6295 Nanomédicaments et Nanosondes, Faculté de Pharmacie, Université de Tours, 31 Avenue Monge, 37200 Tours, France
| | - Abdalla A Elbashir
- Department of Chemistry, College of Science, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
- Department of Chemistry, Faculty of Science, University of Khartoum, P.O. Box 321, Khartoum 11115, Sudan
| | - Emilie Munnier
- EA 6295 Nanomédicaments et Nanosondes, Faculté de Pharmacie, Université de Tours, 31 Avenue Monge, 37200 Tours, France
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15
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Xie X, Jin X, Huang J, Yi J, Li X, Huang Z, Lin Q, Guo B. High resveratrol-loaded microcapsules with trehalose and OSA starch as the wall materials: Fabrication, characterization, and evaluation. Int J Biol Macromol 2023; 242:124825. [PMID: 37196714 DOI: 10.1016/j.ijbiomac.2023.124825] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 04/24/2023] [Accepted: 05/08/2023] [Indexed: 05/19/2023]
Abstract
To improve the solubility and stability of resveratrol (Res), Res nanocrystals (Res-ncs) as the capsule core were prepared by wet milling using hydroxypropyl methyl cellulose (HPMCE5), sodium dodecyl sulfate (SDS), and polyvinylpyrrolidone (PVPK30) as stabilizers, along with trehalose and octenyl succinic anhydride (OSA) modified starch were used as the wall material to produce Res microcapsules (Res-mcs) via spray drying. The fresh-prepared Res-ncs and rehydrated Res-mcs had mean particle sizes of 190.30 ± 3.43 and 204.70 ± 3.60 nm, zeta potentials of -13.90 ± 0.28 and - 11.20 ± 0.34 mV, and the loading capacities (LC) were as high as 73.03 % and 28.83 %. Particle morphology showed that Res-mcs had more regular and smooth spherical structures. FTIR indicated that Res may have hydrogen bonding with the walls. XRD and DSC exhibited that Res in nanocrystals and microcapsules existed mostly as amorphous structures. The solubility of Res-mcs and Res-ncs was increased, with excellent redispersibility and rapid dissolution of Res in vitro. The antioxidant properties of Res-mcs were protected and improved. With the walls acting as a physical barrier, Res-mcs have better photothermal stability than raw Res. Res-mcs have a relative bioavailability of 171.25 %, which is higher than that of raw Res.
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Affiliation(s)
- Xiaodong Xie
- Department of Pharmaceutics, School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Xiaowei Jin
- Department of Pharmaceutics, School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Jingjun Huang
- Department of Pharmaceutics, School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Jun Yi
- Department of Pharmaceutics, School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Xiaofang Li
- Department of Pharmaceutics, School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Zhigang Huang
- Huizhou Jiuhui Pharmaceutical Co., Ltd, Huizhou 516001, China
| | - Qiuxiao Lin
- Department of Pharmacy, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Guangzhou 510080, China
| | - Bohong Guo
- Department of Pharmaceutics, School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China.
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16
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Qi X, Li Y, Li J, Rong L, Pan W, Shen M, Xie J. Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein. Food Res Int 2023; 166:112609. [PMID: 36914353 DOI: 10.1016/j.foodres.2023.112609] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/10/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Fibrillation of food proteins has attracted considerable attention as it can improve and broaden the functionality of proteins. In this study, we prepared three kinds of rice protein (RP) fibrils with different structural characteristics by the regulation of NaCl and explored the effect of protein structure on viscosity, emulsifying, and foaming properties. AFM results showed fibrils formed at 0 and 100 mM NaCl were mainly in the range of 50-150 nm and 150-250 nm, respectively. Fibrils formed at 200 mM NaCl were in the range of 50-500 nm and protein fibrils longer than 500 nm increased. There was no significant difference between their height and periodicity. Fibrils formed at 0 and 100 mM NaCl were more flexible and unordered than those formed at 200 mM NaCl. The viscosity consistency index K of native RP and fibrils formed at 0, 100, and 200 mM NaCl were determined. The K value of fibrils was higher than that of native RP. The emulsifying activity index, foam capacity and foam stability were enhanced by fibrillation, while longer fibrils exhibited lower emulsifying stability index, which may be because long fibrils resulted in difficulty of cover of emulsion droplets. In summary, our work provided a valuable reference for improving the functionality of rice protein and facilitated the development of protein-based foaming agents, thickeners, and emulsifiers.
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Affiliation(s)
- Xin Qi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yulin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jinwang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Liyuan Rong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wentao Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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17
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Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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18
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Li J, Zhang Y, Jin W, Wang Y, Yang L, Zhang Z, Yan Z. Preparation and characterization of zein-lecithin-total flavonoids from Smilax glabra complex nanoparticles and the study of their antioxidant activity on HepG2 cells. Food Chem X 2023; 17:100579. [PMID: 36845521 PMCID: PMC9945631 DOI: 10.1016/j.fochx.2023.100579] [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: 08/09/2022] [Revised: 01/07/2023] [Accepted: 01/12/2023] [Indexed: 01/19/2023] Open
Abstract
Total flavonoids from Smilax glabra (TFSG) exhibit several biological activities; however, their poor stability limits their application. In this work, zein-lecithin-TFSG complex nanoparticles (Z-L-TFSG NPs) were prepared using the anti-solvent coprecipitation technique. The prepared Z-L-TFSG NPs were spherical with an encapsulation efficiency of 98.0%. Differential scanning calorimetry, Fourier transform infrared spectroscopy, and morphology tests revealed that the TFSG were successfully encapsulated by Z-L NPs. Z-L-TFSG NPs showed superior stability and better controlled release characteristics in simulated gastrointestinal digestion. The encapsulation of TFSG by Z-L NPs could improve their antioxidant capacity in vitro. Moreover, Z-L-TFSG NPs could enhance the protective effects of TFSG against H2O2-induced oxidative damage to HepG2 cells. The results indicated that the Z-L self-assembled NPs could serve as a promising drug delivery system through the integrated encapsulation of multiple flavonoids.
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Affiliation(s)
- Jing Li
- School of Pharmacy, Southwest Minzu University, Chengdu 610225, PR China
| | - Yingxiu Zhang
- School of Pharmacy, Southwest Minzu University, Chengdu 610225, PR China
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Southwest Minzu University, Chengdu 610225, PR China
| | - Wenfang Jin
- School of Pharmacy, Southwest Minzu University, Chengdu 610225, PR China
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Southwest Minzu University, Chengdu 610225, PR China
| | - Yue Wang
- School of Pharmacy, Southwest Minzu University, Chengdu 610225, PR China
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Southwest Minzu University, Chengdu 610225, PR China
| | - Li Yang
- School of Pharmacy, Southwest Minzu University, Chengdu 610225, PR China
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Southwest Minzu University, Chengdu 610225, PR China
| | - Zhifeng Zhang
- School of Pharmacy, Southwest Minzu University, Chengdu 610225, PR China
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Southwest Minzu University, Chengdu 610225, PR China
- Corresponding authors.
| | - Zhigang Yan
- National Engineering Institute for the Research and Development of Endangered Medicinal Resources in Southwest China, Guangxi Botanical Garden of Medicinal Plants, Nanning 530023, China
- Corresponding authors.
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19
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Gupta DS, Gadi V, Kaur G, Chintamaneni M, Tuli HS, Ramniwas S, Sethi G. Resveratrol and Its Role in the Management of B-Cell Malignancies-A Recent Update. Biomedicines 2023; 11:biomedicines11010221. [PMID: 36672729 PMCID: PMC9855921 DOI: 10.3390/biomedicines11010221] [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: 11/22/2022] [Revised: 01/11/2023] [Accepted: 01/11/2023] [Indexed: 01/17/2023] Open
Abstract
The growing incidence of B cell malignancies globally has prompted research on the pharmacological properties of phytoconstituents in cancer management. Resveratrol, a polyphenolic stilbenoid widely found in nature, has been explored for its anti-inflammatory and antioxidant properties, and promising results from different pre-clinical studies have indicated its potential for management of B cell malignancies. However, these claims must be substantiated by a greater number of clinical trials in diverse populations, in order to establish its safety and efficacy profile. In addition to this, there is a need to explore nanodelivery of this agent, owing to its poor solubility, which in turn may impact its bioavailability. This review aims to offer an overview of the occurrence and pathogenesis of B cell malignancies with a special focus on the inflammatory pathways involved, the mechanism of actions of resveratrol and its pharmacokinetic profile, results from pre-clinical and clinical studies, as well as an overview of the marketed formulations. The authors have also presented their opinion on the various challenges associated with the clinical development of resveratrol and future perspectives regarding therapeutic applications of this agent.
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Affiliation(s)
- Dhruv Sanjay Gupta
- Department of Pharmacology, Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, SVKM’S NMIMS, Vile Parle-West, Mumbai 400056, India
| | - Vaishnavi Gadi
- Department of Pharmacology, Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, SVKM’S NMIMS, Vile Parle-West, Mumbai 400056, India
| | - Ginpreet Kaur
- Department of Pharmacology, Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, SVKM’S NMIMS, Vile Parle-West, Mumbai 400056, India
- Correspondence: (G.K.); (G.S.)
| | - Meena Chintamaneni
- Department of Pharmacology, Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, SVKM’S NMIMS, Vile Parle-West, Mumbai 400056, India
| | - Hardeep Singh Tuli
- Department of Biotechnology, Maharishi Markandeshwar Engineering College, Maharishi Markandeshwar (Deemed to Be University), Mullana, Ambala 133207, India
| | - Seema Ramniwas
- University Centre for Research and Development, University Institute of Pharmaceutical Sciences, Chandigarh University, Gharuan, Mohali 140413, India
| | - Gautam Sethi
- Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117600, Singapore
- Correspondence: (G.K.); (G.S.)
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20
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Hu A, Li L. Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils. ULTRASONICS SONOCHEMISTRY 2022; 90:106193. [PMID: 36257213 PMCID: PMC9579045 DOI: 10.1016/j.ultsonch.2022.106193] [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] [Received: 08/06/2022] [Revised: 09/12/2022] [Accepted: 10/06/2022] [Indexed: 05/25/2023]
Abstract
Nanofibrils, an effective method to modulate the functional properties of proteins, can be promoted by ultrasound pretreatment. This study investigated the effect of ultrasound pretreatment on the structure, functional property, antioxidant activity and digestibility of soy protein isolate (SPI) nanofibrils. The results showed that high amplitude ultrasound had a significant effect on structure of SPI nanofibrils. SPI nanofibrils pretreated by 80% amplitude ultrasound showed a blueshift of the amide II band in Fourier transform infrared spectroscopy (FTIR), resulted in more tryptophan residues being buried and increased the crystallinity. Low amplitude ultrasound (20%) pretreatment significantly improved the solubility, emulsifying activity index (EAI) and water absorption capacity (WAC) of SPI nanofibrils, but 80% amplitude ultrasound pretreatment of SPI nanofibrils reduced emulsifying stability index (ESI). High amplitude ultrasound (60% and 80%) pretreatment of SPI nanofibrils improved the foaming capacity and foaming stability and decreased denaturation temperature. DPPH radical scavenging activity of SPI nanofibrils were significantly improved by ultrasound pretreatment. 20% amplitude ultrasound pretreatment improved DPPH, ABTS radical scavenging activity and ferric reducing antioxidant power of SPI nanofibrils. The digestion rate of 80% amplitude ultrasound-pretreated nanofibrils were consistently higher, and SPI nanofibrils pretreated by ultrasound were more fragmented and shorter after simulating gastrointestinal digestion. This study would expand the application of food-grade protein nanofibrils in the food industry.
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Affiliation(s)
- Anna Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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21
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Pea protein based nanocarriers for lipophilic polyphenols: Spectroscopic analysis, characterization, chemical stability, antioxidant and molecular docking. Food Res Int 2022; 160:111713. [DOI: 10.1016/j.foodres.2022.111713] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/02/2022] [Accepted: 07/18/2022] [Indexed: 01/04/2023]
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22
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Wu B, Li Y, Li Y, Li H, Li L, Xia Q. Encapsulation of resveratrol-loaded Pickering emulsions in alginate/pectin hydrogel beads: Improved stability and modification of digestive behavior in the gastrointestinal tract. Int J Biol Macromol 2022; 222:337-347. [PMID: 36152701 DOI: 10.1016/j.ijbiomac.2022.09.175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 09/05/2022] [Accepted: 09/19/2022] [Indexed: 11/20/2022]
Abstract
In this study, alginate/pectin hydrogel beads were prepared with different mixing ratios (9:1, 8:2, 7:3, 6:4, and 5:5) to encapsulate resveratrol-loaded Pickering emulsions using Ca2+ crosslinking. The system with a suitable ratio of pectin and alginate can enhance the encapsulation efficiency and loading capacity. Scanning electron microscopy (SEM) study confirmed that the hydrogel beads were spherical, in which Pickering emulsion was distributed evenly within the polymer network. Fourier Transform Infrared Spectroscopy (FTIR) study indicated that the hydrogel beads were formed by physical cross-linking. X-ray diffraction (XRD) study demonstrated that resveratrol existed in hydrogel beads with an amorphous or dissolved form. Besides, the stability and antioxidant capacity suggested that hydrogel beads could offer protection to resveratrol by preventing degradation through environmental stresses, while maintaining its antioxidant capacity. Importantly, hydrogels significantly reduced the release of free fatty acids and resveratrol during in vitro digestion compared to emulsions, especially with the appropriate ratio of sodium alginate and pectin. Overall, Pickering emulsions-loaded alginate/pectin hydrogel beads could offer a novel option for the preparation of low-calorie foods and a potential substitute model for controlling the release of free fatty acids contributing to the transportation of resveratrol.
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Affiliation(s)
- Bi Wu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Yang Li
- School of Forestry, Northeast Forestry University, Harbin 150000, China
| | - Yuanyuan Li
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; School of Pharmacy Administration, Southeast University Chengxian Colleague, Nanjing 210096, China
| | - Heng Li
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Lele Li
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China.
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23
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Identification of characteristic markers for monofloral honey of Astragalus membranaceus var. mongholicus Hsiao: A combined untargeted and targeted MS-based study. Food Chem 2022; 404:134312. [DOI: 10.1016/j.foodchem.2022.134312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 08/10/2022] [Accepted: 09/14/2022] [Indexed: 11/21/2022]
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β-lactoglobulin and resveratrol nanocomplex formation is driven by solvation water release. Food Res Int 2022; 158:111567. [DOI: 10.1016/j.foodres.2022.111567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/14/2022] [Accepted: 06/22/2022] [Indexed: 11/20/2022]
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