1
|
Shishir MRI, Suo H, Taip FS, Cheng KW. Lactoferrin-chia seed mucilage complex coacervates for intestinal delivery of quercetin and fortification of set yogurt. Food Chem 2024; 456:139818. [PMID: 38878531 DOI: 10.1016/j.foodchem.2024.139818] [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: 10/26/2023] [Revised: 03/30/2024] [Accepted: 05/22/2024] [Indexed: 07/24/2024]
Abstract
This study aimed to develop complex coacervates utilizing lactoferrin (LF) and chia seed mucilage (CSM) for promoting intestinal delivery of quercetin (Q) and fortification of set yogurt. Three cross-linkers, including calcium chloride (CC), transglutaminase (TG), and polyphenolic complex (HP), were used to further reinforce the coacervate network. Cross-linked coacervates had higher values of coacervate yield, encapsulation efficiency, and loading capacity. They efficiently preserved Q under gastric condition (⁓87%-99%), with CSM-TG-Q-LF being most effective for intestinal delivery of Q. Moreover, digested pellets of the cross-linked coacervates displayed better antioxidant activity than the uncross-linked coacervates with CSM-TG-Q-LF pellets showing maximum bioactivity. The Q-loaded coacervates demonstrated superior assembly in the yogurt matrix compared to the unencapsulated Q. Moreover, the coacervate systems, especially CSM-TG-Q-LF significantly improved the textural properties of yogurt and the stability of Q in it. Therefore, CSM-TG-LF is a promising carrier to promote intestinal delivery and food application of hydrophobic molecules.
Collapse
Affiliation(s)
- Mohammad Rezaul Islam Shishir
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Hao Suo
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Farah Saleena Taip
- Department of Process and Food Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Ka-Wing Cheng
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| |
Collapse
|
2
|
Mannai F, Elhleli H, Abouzied R, Khiari R, Nacer SN, Belgacem MN, Moussaoui Y. Encapsulation of sunflower and flaxseed oils using Opuntia (Cactaceae) mucilage as a core-shell material through coacervation methods: A study on formulation, characterization, and in vitro digestion. Food Chem 2024; 459:140447. [PMID: 39024875 DOI: 10.1016/j.foodchem.2024.140447] [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: 02/28/2024] [Revised: 07/02/2024] [Accepted: 07/11/2024] [Indexed: 07/20/2024]
Abstract
Sunflower oil (SFO) and Flaxseed oil (FSO) were microencapsulated using simple and complex coacervation techniques with Opuntia (Cactaceae) mucilage (Mu) and with a combination of Mu with chitosan (Chit). The encapsulation efficiency (EE) of SFO and FSO in emulsions using Mu/Chit shells was 96.7% and 97.4%, respectively. Morphological studies indicated successful entrapment of oils in core shells with particle sizes ranging from 1396 ± 42.4 to 399.8 ± 42.3 nm. The thermogravimetric analyses demonstrated enhanced core protection with thermal stability noted for microcapsules regardless of encapsulation method. The stability of the microcapsules, during in vitro digestion was studied. The obtained results revealed that the microcapsules are intact in oral conditions and have a slow release of oil over stomach digestion and rapid release in the small intestine. The results showed that Mu and Mu/Chit coacervates can be used as effective carrier systems to encapsulate sensitive ingredients and functional oils.
Collapse
Affiliation(s)
- Faten Mannai
- University of Gafsa, Faculty of Sciences of Gafsa, Laboratory for the Application of Materials to the Environment, Water and Energy (LR21ES15), Gafsa, Tunisia; University of Gafsa, Faculty of Sciences of Gafsa, Tunisia
| | - Hanedi Elhleli
- University of Gafsa, Faculty of Sciences of Gafsa, Laboratory for the Application of Materials to the Environment, Water and Energy (LR21ES15), Gafsa, Tunisia; University of Gafsa, Faculty of Sciences of Gafsa, Tunisia
| | - Ragab Abouzied
- Cellulose and Paper Department, National Research Centre, 33 Bohouthst., Dokki, Giza 12622, Egypt
| | - Ramzi Khiari
- Higher Institute of Technological Studies of Ksar Hellal, Department of Textile, Tunisia; University of Grenoble Alpes, CNRS, Grenoble INP, LGP2, Grenoble, F-38000, France
| | - Salah Neghmouche Nacer
- El Oued University, Faculty of Exact Sciences, Chemistry Department, ElOued, 39000, Algeria
| | | | - Younes Moussaoui
- University of Gafsa, Faculty of Sciences of Gafsa, Tunisia; University of Sfax, Faculty of Sciences of Sfax, Organic Chemistry Laboratory (LR17ES08), Sfax, Tunisia.
| |
Collapse
|
3
|
Wu S, Guo P, Zhou Q, Yang X, Dai J. M1 Macrophage-Targeted Curcumin Nanocrystals with l-Arginine-Modified for Acute Lung Injury by Inhalation. J Pharm Sci 2024:S0022-3549(24)00181-3. [PMID: 38772450 DOI: 10.1016/j.xphs.2024.05.011] [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: 02/21/2024] [Revised: 05/10/2024] [Accepted: 05/10/2024] [Indexed: 05/23/2024]
Abstract
Acute Lung Injury/Acute Respiratory Distress Syndrome (ALI/ARDS) with clinical manifestations of respiratory distress and hypoxemia remains a significant cause of respiratory failure, boasting a persistently high incidence and mortality rate. Given the central role of M1 macrophages in the pathogenesis of acute lung injury (ALI), this study utilized the anti-inflammatory agent curcumin as a model drug. l-arginine (L-Arg) was employed as a targeting ligand, and chitosan was initially modified with l-arginine. Subsequently, it was utilized as a surface modifier to prepare inhalable nano-crystals loaded with curcumin (Arg-CS-Cur), aiming for specific targeting of pulmonary M1 macrophages. Compared with unmodified chitosan-curcumin nanocrystals (CS-Cur), Arg-CS-Cur exhibited higher uptake in vitro by M1 macrophages, as evidenced by flow cytometry showing the highest fluorescence intensity in the Arg-CS-Cur group (P < 0.01). In vivo accumulation was greater in inflamed lung tissues, as indicated by small animal imaging demonstrating higher lung fluorescence intensity in the DiR-Arg-CS-Cur group compared to the DiR-CS-Cur group in the rat ALI model (P < 0.05), peaking at 12 h. Moreover, Arg-CS-Cur demonstrated enhanced therapeutic effects in both LPS-induced RAW264.7 cells and ALI rat models. Specifically, treatment with Arg-CS-Cur significantly suppressed NO release and levels of TNF-α and IL-6 in RAW264.7 cells (p < 0.01), while in ALI rat models, expression levels of TNF-α and IL-6 in lung tissues were significantly lower than those in the model group (P < 0.01). Furthermore, lung tissue damage was significantly reduced, with histological scores significantly lower than those in the CS-Cur group (P < 0.01). In conclusion, these findings underscore the targeting potential of l-arginine-modified nanocrystals, which effectively enhance curcumin concentration in inflammatory environments by selectively targeting M1 macrophages. This study thus introduces novel perspectives and theoretical support for the development of targeted therapeutic interventions for acute inflammatory lung diseases, including ALI/ARDS.
Collapse
Affiliation(s)
- Shiyue Wu
- Department of Chinese Medicinal Pharmaceutics, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Yang Guang South Street, Fangshan District, Beijing 102488, China
| | - Pengchuan Guo
- Department of Chinese Medicinal Pharmaceutics, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Yang Guang South Street, Fangshan District, Beijing 102488, China
| | - Qiren Zhou
- Department of Chinese Medicinal Pharmaceutics, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Yang Guang South Street, Fangshan District, Beijing 102488, China
| | - Xiaowen Yang
- Department of Chinese Medicinal Pharmaceutics, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Yang Guang South Street, Fangshan District, Beijing 102488, China
| | - Jundong Dai
- Department of Chinese Medicinal Pharmaceutics, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Yang Guang South Street, Fangshan District, Beijing 102488, China.
| |
Collapse
|
4
|
Qi Y, Zhang Z, Wang Y, Wu Z, Qin Z, Zhou Y, Yang X. Preparation and characterization of vitamin E microcapsules stabilized by Zein with different polysaccharides. Int J Biol Macromol 2024; 268:131975. [PMID: 38692551 DOI: 10.1016/j.ijbiomac.2024.131975] [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: 11/10/2023] [Revised: 04/17/2024] [Accepted: 04/28/2024] [Indexed: 05/03/2024]
Abstract
Vitamin E (VE) microencapsulation using a green surfactant emulsifier not only protects the active substance and is also environmentally friendly. In this study, we used alcohol ether glycoside as an emulsifier to prepare VE microcapsules using the biological macromolecule Zein and various polysaccharides. The resulting nano microcapsules exhibited a spherical structure, stable morphology, uniform size, and a >90% encapsulation efficiency. They also had good thermal stability and slow-release properties. Of these, xanthan gum/Zein-VE microcapsules were superior, with antioxidant properties up to 3.05-fold higher than untreated VE. We successfully developed VE nano microcapsules that meet eco-friendly and sustainable requirements, which may have applications in the food and pharmaceutical industries.
Collapse
Affiliation(s)
- Yunqin Qi
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Zhihui Zhang
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Yukai Wang
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Zhiyu Wu
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Ziyu Qin
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China
| | - Yuan Zhou
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China.
| | - Xiuquan Yang
- China Research Institute of Daily Chemical Industry, Taiyuan 030001, Shanxi, China; Shanxi Key Laboratory of Functional Surfactants, Taiyuan 030001, Shanxi, China.
| |
Collapse
|
5
|
Ma D, Yang B, Zhao J, Yuan D, Li Q. Advances in protein-based microcapsules and their applications: A review. Int J Biol Macromol 2024; 263:129742. [PMID: 38278389 DOI: 10.1016/j.ijbiomac.2024.129742] [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: 10/20/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 01/28/2024]
Abstract
Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.
Collapse
Affiliation(s)
- Donghui Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; CAU-SCCD Advanced Agricultural & Industrial Institute, Chengdu 611400, China.
| |
Collapse
|