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Ju Q, Huang R, Hu R, Fan J, Zhang D, Ding J, Li R. Phytic acid-modified manganese dioxide nanoparticles oligomer for magnetic resonance imaging and targeting therapy of osteosarcoma. Drug Deliv 2023; 30:2181743. [PMID: 36855959 PMCID: PMC9980014 DOI: 10.1080/10717544.2023.2181743] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
Osteosarcoma is the most common malignant tumor in the skeletal system with high mortality. Phytic acid (PA) is a natural compound extracted from plant seeds, which shows certain antitumor activity and good bone targeting ability. To develop a novel theranostics for magnetic resonance imaging (MRI) and targeting therapy of osteosarcoma, we employed PA to modify manganese dioxide nanoparticles (MnO2@PA NPs) for osteosarcoma treatment. The MnO2 NPs oligomer was formed by PA modification with uniformed size distribution and negative zeta potential. Fourier-transform infrared spectroscopy, X-ray diffraction, energy dispersive spectroscopy, X-ray photoelectron spectroscopy, and thermogravimetric analysis demonstrated that PA has been successfully modified on MnO2 NPs, and the structure of MnO2@PA NPs is amorphous. In vitro experiments demonstrated that MnO2@PA NPs oligomer can be efficiently internalized by tumor cell, and the internalized NPs can react with H2O2 under acid microenvironment to produce Mn2+ and O2. In vivo experiments demonstrated that MnO2@PA NPs oligomer can passively accumulate in tumor tissue, and the accumulated NPs can produce Mn2+ and O2 for MRI and targeting therapy of osteosarcoma. In conclusion, we prepared a novel bone-targeting nano theranostics for MRI and therapy of osteosarcoma.
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Affiliation(s)
- Qian Ju
- College of Chemistry, Chongqing Normal University, Chongqing, China,Department of Chemistry, College of Basic Medicine, Army Medical University (Third Military Medical University), Chongqing, China
| | - Rong Huang
- Department of Chemistry, College of Basic Medicine, Army Medical University (Third Military Medical University), Chongqing, China
| | - Ruimin Hu
- Department of Urology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing, China
| | - Junjie Fan
- Department of Clinical Laboratory, the 958th Hospital of Chinese People’s Liberation Army, Chongqing, China
| | - Dinglin Zhang
- Department of Chemistry, College of Basic Medicine, Army Medical University (Third Military Medical University), Chongqing, China,Department of Urology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing, China,Dinglin Zhang or Department of Chemistry, College of Basic Medicine, Army Medical University (Third Military Medical University), Chongqing400038, China
| | - Jun Ding
- Department of Ultrasonics, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing, China,Jun Ding Department of Ultrasound, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing400038, China
| | - Rong Li
- College of Chemistry, Chongqing Normal University, Chongqing, China,CONTACT Rong Li College of Chemistry, Chongqing Normal University, Chongqing401331, China
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Jia W, Wu X, Kang X. Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity. Food Chem X 2023; 17:100558. [PMID: 36845467 PMCID: PMC9943856 DOI: 10.1016/j.fochx.2022.100558] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/28/2022] [Accepted: 12/30/2022] [Indexed: 01/06/2023] Open
Abstract
World trends in oil crop growing area, yield, and production over the last 10 years exhibited an increase of 48 %, 82 %, and 240 %, respectively. Concerning reduced shelf-life of oil-containing food products caused by oil oxidation and the demand for sensory quality of oil, the development of methods the improvement oil quality is urgently required. This critical review presented a concise overview of the recent literature related to the inhibition ways of oil oxidation. The mechanism of different antioxidants and nanoparticle delivery systems on oil oxidation was also explored. The current review provides scientific findings on control strategies: (i) design oxidation quality assessment model; (ii) packaging by antioxidant coatings and eco-friendly film nanocomposite: ameliorate physicochemical properties; (iii) molecular investigations on inhibitory effects of selected antioxidants and underlying mechanisms; (iv) explore the interrelationship between the cysteine/citric acid and lipoxygenase pathway in the progression of oxidative/fragmentation degradation of unsaturated fatty acid chains.
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Key Words
- Antioxidant control strategies
- Antioxidations
- BHA, butyl hydroxy anisole
- BHT, butylated hydroxytoluene
- FDA, Food and Drug Administration
- HPLC, high performance liquid chromatography
- HPODE, hydroperoxyoctadecadienoic acid
- LC, liquid chromatography
- Linoleic acid
- Lipoxygenase
- MDA, malondialdehyde
- MPN, metal-polyphenol network
- MS, mass spectrometry
- MUFA, monounsaturated fatty acid
- Nanocomposite packaging
- Nanoparticle delivery system
- PUFA, polyunsaturated fatty acid
- SFA, saturated fatty acid
- TA, tannic acid
- TBHQ, tert-butyl hydroquinone
- US FDA, US Food and Drug Administration
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xinyu Wu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xin Kang
- Department of Foot and Ankle Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
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Paucar-Menacho LM, Simpalo-López WD, Castillo-Martínez WE, Esquivel-Paredes LJ, Martínez-Villaluenga C. Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes. Foods 2022; 11:foods11111541. [PMID: 35681290 PMCID: PMC9180012 DOI: 10.3390/foods11111541] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 05/19/2022] [Accepted: 05/22/2022] [Indexed: 02/07/2023] Open
Abstract
Sprouting is an effective treatment for improving nutritional and bioactive properties as well as lowering the anti-nutritional compounds in pseudo-cereals. Enhancing nutritional properties when using sprouted pseudo-cereals flours as a baking ingredient requires tailored formulation. Simplex centroid designs and response surface methodology has been applied in the present study to define the ideal proportions of ternary blends of sprouted kiwicha (SKF), cañihua (SCF) and wheat flours (WF) to simultaneously enhance the content in bioactive compounds (γ-aminobutyric acid, GABA, total soluble phenolic compounds and TSPC), as well as sensory (odor, color, taste and texture) and functional attributes (antioxidant activity, AA) while reducing phytic acid (PA) content of bread. The effect of gastric and intestinal digestion on bioactive compounds, AA, PA and starch hydrolysis was also evaluated. Mixture design allowed for the identification of optimal formulation (5% SKF, 23.1% SCF, 71.9% WF) that can be used to obtain breads with higher content of GABA, TSPC, AA, overall sensorial acceptability (scores > 7) and reduced PA content and glycemic index. Moreover, this study demonstrated that these nutritional and health benefits provided by the replacement of WF by sprouted pseudo-cereal flours remained upon digestion. The results of this study indicated that WF replacement with SKF and SCF is sensory acceptable and improved the nutritional quality of bread.
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Affiliation(s)
- Luz María Paucar-Menacho
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.D.S.-L.); (W.E.C.-M.); (L.J.E.-P.)
| | - Wilson Daniel Simpalo-López
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.D.S.-L.); (W.E.C.-M.); (L.J.E.-P.)
| | - Williams Esteward Castillo-Martínez
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.D.S.-L.); (W.E.C.-M.); (L.J.E.-P.)
| | - Lourdes Jossefyne Esquivel-Paredes
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.D.S.-L.); (W.E.C.-M.); (L.J.E.-P.)
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
- Correspondence: ; Tel.: +34-91393-9927
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Understanding carotenoid biosynthetic pathway control points using metabolomic analysis and natural genetic variation. Methods Enzymol 2022; 671:127-151. [DOI: 10.1016/bs.mie.2022.03.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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